Posts Tagged ‘Chocolate’

Easy Chocolate Buttermilk Cake

Well, forget my last post of not always getting what you want because it looks like we are moving after all; NOT to the US (yet) but we are changing houses here on the island. I am getting really excited for the 1st to hurry up and get here already! We decided after MUCH back and forth finally because sometimes quality of life is worth not having those few extra bucks euros, right? Well, I sure hope so icon smile Easy Chocolate Buttermilk Cake

I can’t wait to show you pictures of my new kitchen too, besides going from a 2 room house, we will now have 2 bedrooms (for you to all come visit!), 2 bathrooms, a living room, small office, and a dining room table (have I ever mentioned that we eat holding our plates, usually on the couch?!) We will most definitely feel like a king and queen in our new home, and even though we will not be able to afford any outside luxury – our home is sure to become a place of peace and comfort, not to mention full of SPACE!!!!!

TEXAS Sheet Cake

I am from Texas and I love chocolate cake! That sounds like a Chocoholics confession.
Well, what better of a recipe to share with you other than Texas Sheet Cake. This is a huge, moist, rich chocolate cake with a touch of cinnamon (my favorite) and most of all from the great country state of TEXAS!!!
Texas sheetcake flag TEXAS Sheet Cake

Now, I like sheet cake but if you ask my mom, aunts, or Nana… they would tell you how much they adore it. It is a very requested and well used recipe in my family, maybe only second to homemade Belgian Waffles! Let’s just say my mom has been known to sneak into people’s houses to steal a couple pieces of cake when no one was looking!

Cookies + Brownies

= The perfect bite!


Maybe they should even be called “Cow Cookies”! This is perfect for a party or just a friendly gathering. 

cookie cake triple Cookies + Brownies

For me, this truly is the best of two of the dessert worlds coming together! Chocolate chip cookie meets rich, chewy brownie . . . their union is a harmonious one! The only thing that could possibly make these better would be ICE CREAM!!! My personal favorite is coffee ice cream scooped on top just as it comes hot out of the oven!!!!! I imagine that Blue Bell’s homestyle vanilla would be pretty spectacular too though. Too bad for me there was no ice cream sold on the island in winter a few weeks back when I made these. I would have loved taking pictures with different ice cream flavors on each slice! Which flavor floats your boat?


Oreo Cheesecake with Strawberry Topping

This is one of those desserts that I made a few weeks ago but was saving to share with you until just the right moment. Unfortunately for me, I didn’t realize how tempting it would be posting pictures of dairy while still trying to stay on my Lent fast. I am just thankful that they are only pictures and not leftovers, I wouldn’t be able to resist so easily.

Carrot and Zucchini Cake

I am sure you have had either carrot cake, zucchini bread, or maybe even chocolate zucchini cake, but have you ever had a carrot AND zucchini cake? Have you ever had one so delicious and yet so full of nutrition too? Well, I am here to share this astonishing cake with you. I had a dilemma of not being able to decide which cake/bread to make, when it occurred to me, “Why not use both?”, so I did.
The result was F-A-N-T-A-S-T-I-C!!!! 
  
cake overview  Carrot and Zucchini Cake
I found a recipe online but won’t bother sharing the source because I ended up changing it so much, that it wouldn’t even make sense. I typically like to make things a bit healthier if I can, sometimes the result is mediocre and sometimes it is just as good, this time though, it was marvelous! I would recommend this cake one hundred times over and over! 
Carrot AND Zucchini Cake Recipe:
1/3 cup oil (I use EVOO)
2/3 cup brown sugar
2/3 cup white sugar
4 eggs
3/4 cup yogurt (I use Greek, but I am sure you can use any regular plain yogurt)
1 1/2-3/4 cups AP flour
1 cup whole wheat flour
2 T. cocoa
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/2 – 1 tsp. clove, all spice, nutmeg 
1 1/2 T. ginger syrup (or sub 1/2 -1 tsp. powdered ginger)
2 cups shredded carrots (about 5 medium)
1 1/2 cups shredded zucchini (about 1 large) 
1/2 – 3/4 cup toasted walnuts (optional)
1/2 – 3/4 cup dark chocolate chips
bite of cake  Carrot and Zucchini Cake
Get out all the ingredients you will be using, and preheat your oven to 350°/175°. Clean and shred the veggies and sift the dry flours and spices together. Grease either a bundt, cake pan, or (2) 9″ round baking pans and set aside. Toast the walnuts if using and break into small pieces, set aside. Using a stand or handheld mixer, beat the oil and sugars together well, then, slowly add the eggs. Now, using a large rubber spatula fold in the yogurt, carrots, and zucchini until well incorporated. Slowly add the dry mix by thirds and continue folding until just wet and mixed. Lastly, add the walnuts and chips (if you are using) and pour the batter into the pan(s) evenly. Bake until a knife removes clean from cake when pierced. Cooking times range from a bunt pan – 1 hour, 9″ pans – 20-25 minutes, or a cake pan – 30-40 minutes, but watch closely because I have only used the bundt pan so far. Cool and then drizzle or frost with icing, or serve plain. 
Cream Cheese Icing
(I usually have some already made in the freezer, then it is ready to defrost and  use for a little drizzle or icing here and there) I eyeball the ingredients based on the consistency I want, but I am sure you can use any icing you choose. I include a little butter, cream cheese, vanilla, a little espresso, and a lot of powdered sugar. Just remember that the more wet you use, the more dry you will need, so start off little! I love the addition of espresso flavor, but it is completely optional. 
double cake  Carrot and Zucchini Cake

Please change the recipe to suite your own preferences or try it just as it is, I can still remember the flavorful and slightly sweet taste when I close my eyes, and I wish so badly I had another piece here to enjoy for breakfast! I mean it totally has veggies in it, why not eat it for breakfast!  Let me know what you think, I always appreciate comments and hearing from you! Thanks for reading, stay tuned for more. 

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Nutella Oreo Truffles

February 5th is World Nutella Day and I have some quite delicious truffles to share with you, all made with nutella!

Truffle Double use Nutella Oreo Truffles

World Nutella Day is on February 5th and this is a chance for everyone to eat nutella in any shape or form! Please join all of us and find some nutella, plain or making something fancy.

Nutella Truffles+use Nutella Oreo Truffles

Cream Cheese Brownies

Not Greek, yet still delicious! 
DSC 0023 Cream Cheese Brownies

Originally, I planned on making these to take to someone’s house, but since the weather was terrible I ended up staying home. Luckily for me and my husband, I only made a small batch that we finished over the weekend. 
In the Greek culture you never show up empty handed, anywhere. Whether you are just dropping in or have a set date with someone, you should always come bearing a small gift. This is traditionally sweets, wine, or flowers. I wanted to bring something a bit more American to my Greek/Australian friend, but it looks like she will be getting something else. So, these brownies will be to share with you now, they are the perfect combination of fudgey and cakey all topped with a light cream cheese flavor. 
Double+Brownie Cream Cheese Brownies

Cream Cheese Brownies
1/4 cup AP flour
1/4 cup whole wheat flour
1/4 cup instant oats, slightly blended 
1/4 cup dark cocoa powder
Dash of cinnamon or instant espresso
Dash of salt
175 g. baking chocolate bar (~ 6-8 small pieces), chopped
1/2 cup butter, softened
2 large eggs, slightly beaten
1 tsp. vanilla
1/2 -3/4 cup sugar


Melt the butter and chocolate in a large bowl over water (or double boiler), in a separate bowl sift flours, oats, cocoa, and salt together. Once the butter and chocolate are melted, add the sugar and continue to stir. Once smooth and consistent, remove from heat and cool slightly. Begin whisking the chocolate mix while slowing adding the beaten eggs, vanilla, and espresso or cinnamon. Fold in the dry mixture and stir until just moistened. Pour into prepared pan and top with cream cheese, using a knife to make swirls. ake 35-40 minutes. If you prefer a more fudgey brownie, remove when toothpick has slight batter; if you prefer more cakey, cook until toothpick is removed clean.


Cream Cheese Swirl Recipe
6 oz Cream Cheese, softened
1/4 -1/2 cup powdered sugar
1 tsp. vanilla 
1 egg (optional) 
Cream together and pour over brownies, using a knife or small edge to create a swirl pattern. 

DSC 0018 Cream Cheese Brownies

Make these next time you are meeting with some friends or family and see how they light up at the sight of chocolate and cream cheese brownies! And try your best not to take a bit out of them before sharing icon smile Cream Cheese Brownies

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Homemade Nutella

Can it really be possible?

Does it taste the same as actual Nutella?

Yes and No.

Yes, you can make a yummy chocolate-hazelnut spread that melts in your mouth with every sweet bite. No, it doesn’t taste the same, it is better!

Chocolate + Hazelnuts = Spreadable goodness.

DSC 0033 Homemade Nutella

The recipe is very basic and flexible. If you really want to taste the hazelnuts, add more. If you want it to be more chocolatey and sweet, add more chocolate and sugar.

DSC 0006 Homemade Nutella

Homemade Chocolate-Hazelnut Spread: (Makes approximately 2 cups)
2 cups hazelnuts, cleaned and toasted
3/4 cup powdered sugar, or more for sweeter
1/4 cup dark or regular cocoa
4-5 pieces dark chocolate cocoa bar, chopped
Splash of vanilla 
A few drops of coconut, walnut, or canola oil, only if needed to process smoother (depending on your hazelnuts) And/or a few drops of milk or warm water
Food process the warm, toasted nuts until they become very fine, soft, and slightly clumping together. At this point, add the cocoa, sugar, chocolate, and vanilla; process a few times to mix thoroughly. If and when the mix is too thick, add some drops of oil. Again, this is a very flexible recipe. All you need to keep consistent is the texture, which should be rich and creamy.  If the flavor is too strong or mixture too thick, add a few drops of milk or warm water, this will quickly smooth your spread so be careful not to add too much. 

chocolate nutella dual photo Homemade Nutella

This spreadable goodness is A-M-A-Z-I-N-G on bananas!!!! It can be spread on anything, almost. It is great on fresh bread, apples, biscuits, crackers, oatmeal, and so much more. 
Will make two small jars or one larger jar. I like to divide into two jars, keeping one in the fridge and one in the cupboard. 
          
You won’t regret trying this at home. The only tricky part is maybe making it your first time, I made a huge mess in my kitchen. HUGE. Luckily, I think it was just the first time experiment of perfecting the recipe. One time under your belt and it will become easy breezy. 
I only wish that you could scratch and sniff or better yet, touch and taste!

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Wordless Wednesdays – Brownies

DSC 0008 Wordless Wednesdays   Brownies

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Hi! My name is Jacquline. Welcome to my blog. I hope you will find some delicious Greek food recipes and enjoy the read along the way! Kali Orexi :)

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