Desserts

Nut’s To You!

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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!”

Desserts

The Bacon Lover’s Cupcake

Chocolate, bacon and maple buttercream frosting… what else could you want?!!DSC_9302Here 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)

Continue reading “The Bacon Lover’s Cupcake”

Desserts · Favorite Recipes ♥

Mama Carp’s Lemon Drop Truffles

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  • 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.

 

Desserts · Favorite Recipes ♥

Mama Carps Turtle Biscotti

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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”

Desserts · Espresso Yourself! · Favorite Recipes ♥

Black Magic Cake

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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)

Ingredients

  • 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

Preparation Instructions

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.

Helpful Hints

If frosting is too thick, add a little extra milk.

 http://www.thespicehouse.com/recipes/black-magic-chocolate-cake