Ever since I met Craig he has special ordered his chocolate chip cookies as follows: double the nuts and use half the chocolate chips. Well, after countless batches of cookies I have to say it’s the only way to go-seriously the best homemade chocolate chip cookies I’ve ever eaten! Continue reading “Nut’s To You!”
Chocolate, bacon and maple buttercream frosting… what else could you want?!!Here is a cupcake that’s sure to impress! I made these a few years back for a shower and they were devoured! (Welcome Baby Kiera)
This amazing recipe is from my best friend Dorothy ❤ Continue reading “Chocolate Torte”
- 12 ounces premier white chocolate chips
- 2 ounces heavy cream
- 1 ounce limoncello
- 2 teaspoons fresh squeezed lemon juice
- zest from 1/2 lemon
- white chocolate for enrobing
- sparkling sugar
- crushed lemon drop candies
In a double boiler warm up cream, add chocolate stirring well. Turn off heat and add in limoncello, lemon juice & zest. Stir together and cover with plastic wrap- refrigerate 2-3 hours. When firm enough to work with – use a small cookie scoop and form balls, roll with your hands to form a nice shape. Place on parchment paper lined cookie sheet. Return to the refrigerator to firm up. Melt the remaining chocolate in double boiler- using a fork enrobe each truffle and return to cookie sheet. If the chocolate seems to thick then add a little bit of shortening to loosen it up. Top with a sprinkling of sparkling sugar and crushed lemon drop garnish. Return to refrigerator to chill once more before packing them into gift boxes.
I LOVE the classic combination of chocolate, caramel, sea salt & pecans!!! Continue reading “Mama Carps Salted Caramel Turtle Cookies”
I LOOOVE anything with chocolate, caramel, pecans & sea salt!!! These “twice baked” cookies are the bomb! Great with your morning coffee or an afternoon snack – these make great gifts as they keep well for shipping!! Continue reading “Mama Carps Turtle Biscotti”
A Christmas favorite! Put these cookies under your tree and you’ll be Santa’s favorite! Continue reading “Mama Carp’s Minty Mocha Crinkles”
After years of making my best friend Dorothy’s chocolate torte I decided to put my spin on it for a fun Christmas dessert. Continue reading “Mama Carp’s Rumplemintz Chocolate Torte”
I am the love of Craig’s life for this recipe! Great for getting me out of most trouble I get in… seriously, if you want to impress someone all you need to do is make this. I add almond extract to the frosting instead of the vanilla. Also, this cake actually tastes better the next day or two if it’s still around! This is the recipe I used for my post –https://mamacarp.com/2012/11/21/welcome-baby-kiera/ for her baby shower. I had made cupcakes with this recipe with maple buttercream frosting topped with chocolate dipped bacon – they must have been good, there wasn’t one left!
Black Magic Cake from the Spice house (the original Hershey’s chocolate cake)
- 1 3/4 Cups flour
- 2 Cups sugar
- 3/4 Cup Ebony Cocoa Powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 Cup brewed coffee
- 1 Cup buttermilk
- 1/2 Cup vegetable oil
- 1 teaspoon vanilla extract
- 3 Cups powdered sugar
- 1/3 Cup butter, softened
- 3/4 teaspoon double strength vanilla extract
- 2 Tablespoons milk
- to taste cacao nibs
Serves / Yields
1 9×13 cake
Preheat oven to 350 degrees. Grease and flour a 9×13 cake pan Combine dry ingredients and mix thoroughly. Combine wet ingredients in a separate bowl. Combine bowls, and blend until smooth. It will be a thin batter. Bake 35-40 minutes.
Mix the sugar and butter, stir in vanilla and milk. Beat until smooth. Spread frosting over a cooled cake and sprinkle with lightly crushed cacao nibs.
If frosting is too thick, add a little extra milk.