Chocolate Butter Cookies

When I discovered my girl Paula Deen's 12 Days of Holiday Cookies on Twitter, I knew I'd fine something great... and I did! Day 5 was Chocolate Gooey Butter Cookies. Delicious! They are very cake-y so you need to be prepared for that. But Saucy Diva and I decided they would be divine warm, with a scoop of ice cream, maybe some hot fudge and definitely whipped cream.... I want one now. Enjoy!

Paula Deen's Chocolate Gooey Butter Cookies

Ingredients

• 1 (8-ounce) brick cream cheese, room temperature
• 1 stick butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 (18-ounce) box moist chocolate cake mix
• Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Nutella Swirl Pound Cake

Yes, you read correctly.

Nutella. Pound. Cake.

All good things people.

It's the 20th of the month, so that means its time to post for the Cake Slice Bakers. For those that don't know, Saucy Diva belongs to a cake baking bloggers club and every month on the 20th, we post the cake we've made for the month. September is the last month we'll be cooking out of the book "Cake Keeper Cakes" by Lauren Chattman. All in all it was a good cookbook that I would recommend. There have been some mishaps (Fresh Strawberry Cake with White Chocolate Chips) but definitely more triumphs.

Ever since I purchased this book this time last year, I secretly hoped that one month the members would vote to make the Nutella Swirl Pound Cake. No such luck. Thankfully, September was "choose your own adventure" month (I named that, not an official theme)! I have an unhealthy obsession with Nutella and can often be caught eating it straight from the jar. So combining it with my favorite kind of cake was a no brainer.

Make this cake. Seriously.

Ingredients:
4 large eggs, at room temperature, lightly beaten
2 teaspoons pure vanilla extract
1 1/2 cups, unbleached all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups sugar
i jar (13 oz) Nutella

Preparation:
1. Preheat oven to 325 degrees. Grease a 9x5 inch loaf pan and dust with flour.
2. Combine the eggs, vanilla in a small bowl.
3. Combine the flour, baking powder, and salt in a medium bowl.
4. Combine the butter and sugar in a large mixing bowl and cream with an electric
mixer until fluffy.
5. With the mixer on medium low, pour the egg mixture and mix until combined.
6. Turn the mixer to low speed and add the flour mixture, 1/2 a cup at a time. Mix
for 30 second after the last addition.
7. Scrape 1/3 of the batter into the prepared loaf pan. Spread 1/2 of the Nutella (I warmed it up a bit in the microwave first) and smooth. Scrape another 1/3 of the batter over the Nutella and smooth. Repeat in layers until you end with the last 1/3 of batter on top.
8. Run a knife through the batter to create the swirl effect. Do not over mix.
9. Bake the cake until golden brown and it can pass the toothpick test. About an hour and 1/2. Let the cake cool in the pan for about 20 minutes, invert it onto a wire rack to cool completely.
10. Slice and serve.

*thanks to Sprinkle with Salt for the picture!

Oh, oh.....I want s'more!

Greetings from Florida! It is time for my monthly Cake Slice Bakers reveal! I made this simple cake before I left for my conference. This month's cake is a graham cracker, chocolate chip snacking cake with a marshmallow frosting. I was very excited to try this cake because I heart s'mores!

While the cake was baking, I made the frosting and SHWEET SHMELLOW its good!!! I'd even go as far as saying that it saves the mediocre cake.

Over all, this is a good (not great) cake. It didn't have as strong of a s'more taste as I would have liked, but it was moist and chocolaty. I highly recommend eating it warm, whether that means eating it when it comes out of the oven or sticking it in the microwave for a few seconds. The frosting is definitely worth making again.

Here is the recipe...

January’s Cake: Graham Cracker Chocolate Chip Snacking Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)

For the Cake
8 whole graham crackers, finely ground (about 1 cup) *
¼ cup unbleached all purpose flour
1 tsp baking powder
½ tsp salt
6 tbsp (¾ stick) butter, softened
¼ cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
¼ cup milk
½ cup semisweet chocolate chips

For the Frosting
½ cup (1 stick) unsalted butter, softened
½ cup confectioners sugar
½ tsp vanilla extract
½ cup marshmallow fluff *

Method – Cake
Preheat the oven to 350F. Grease an 8inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.
Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.
With the mixer on low speed, add a third of the flour mixture, then half of the milk, stirring until combined. Repeat with the remaining flour and milk, ending with the flour. Stir in the chocolate chips.
Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Let the cake cool in the pan for about 10 minutes. Invert it onto a wire rack, and then turn it right side up to cool completely.

Method – Frosting
Place the butter in a medium mixing bowl and beat until creamy. With the mixer on low speed, slowly add the sugar, scraping down the sides of the bowl as necessary. Stir in the vanilla and the marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.
Cut the cake into squares and serve each one with a dollop of frosting on top. (Bring the frosting back to room temperature first if it has been stored in the fridge). Store any uneaten cake in an airtight container for up to 3 days.

Chocolate Pecan Pie Bars (from Dessert Diva)

I love desserts. I mean, seriously...chocolate, nuts, peanut butter, coconut, etc., etc., etc...what's not to love? This dessert is definitely high up on my list of favorites. It has chocolate and pecans and tastes just like pie, but it's all wrapped up in a neat little bar! Yum!

Ingredients
1/2 cup unsalted butter at room temperature, plus 2 tbsp. melted
1/4 cup packed brown sugar
1 1/4 cups flour
1/2 tsp. salt
3 large eggs
3/4 cup light corn syrup
1/2 cup sugar
1 package semisweet chocolate chips
2 cups coarsely chopped pecans

Directions
Preheat oven to 350. Line the bottom and sides of a 9x13 pan with foil.

In a bowl, beat 1/2 cup butter, brown sugar, flour and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into the bottom.

Bake until lightly browned, 25-30 minutes. Let cool 10 minutes.

Meanwhile, in the same bowl, mix eggs, corn syrup, sugar and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, about 25-30 minutes. Cool completely in pan before lifting out. Cut into 32 bars.

Enjoy!

Chocolate Chip Cookie Dough Brownies (from Saucy Diva)

I got my first pedicure of the season today. It was glorious. I chose a dark, chocolaty color. Mmmmmmm chocolate....mmmmm chocolate brownies....mmmmmm chocolate chip cookie dough brownies. Thank you Bakerella for the recipe!

Ingredients:
For Brownies:
1 package of brownie mix
1 package of of chocolate chip cookie mix

For ganache:
12 oz bag of chocolate chips
3/4 cup of heavy whipping cream
6 tablespoons of butter

Prep:
1. Prepare brownie mix according to directions on the box. Pour into a greased
9x13 pan.
2. Prepare cookie mix according to the directions on the package.
3. Drop spoonfuls of cookie dough into the brownie batter. Press down slightly.
4. Bake 45 minutes at 350 degrees or until done. Let cool completely.

For ganache:
1. Place chocolate chips into a mixing bowl. Set aside.
2. Melt butter with heavy cream until almost boiling.
3. Pour cream and butter over chocolate chips and let sit for 30 seconds. Stir until
smooth.
4. Pour ganache over cooled brownies.
5. Let set.
6. Pour a big glass of milk
7. Enjoy the chocolaty goodness