Want something a little bigger? How about combining the two for this brownie cookie cake? What’s even better is that it’s absolutely perfect while it’s still warm, served up with some vanilla ice cream.
Enjoy! Be sure to follow along on Facebook for more updates and recipes.
The holiday season is officially upon us! What better way to begin celebrating than by combining the chocolate and orange flavors into a delicious dessert? I’ve captured that classic chocolate orange taste and turned it into a cake.
The past few weeks have been incredibly busy for me and I haven’t had much time in the kitchen. December is such a hectic, wonderful time of year! I hope to really dive into that holiday baking in the next couple weeks, but for now this cake will do quite well.
To make the cake you’ll need:
two boxes chocolate cake mix and the ingredients to make them (I used Glutino chocolate cake, each box made one round cake)
1 tsp orange extract (1/2 tsp per cake)
Make the cake as usual, but add the teaspoon of orange extract. The Glutino cake calls for vanilla extract, but I just used the orange extract instead. Divide the batter into 2 round cake pans and bake as directed. Allow to cool completely.
The frosting is a wonderful piped chocolate orange ganache.
For the frosting:
2 Cups whipping cream
2 (12 oz) bags chocolate chips
1-2 tsps orange extract
Heat the whipping cream until it nearly boils. Place chocolate chips in a bowl and pour the hot cream over them. Let stand for a few minutes, then mix until thoroughly combined and smooth. Add the orange extract and stir. Refrigerate until it is somewhat solid and can hold its shape.
Once the cake is cooled, frost as desired. I added tangerine slices to the top of mine; orange candy slices could also be a wonderful addition!
With cooler weather comes comfort food. One of our absolute favorites is baked macaroni and cheese. This recipe is easy to prepare and has a much sharper cheese taste than the typical white sauce mac and cheese. As an added bonus there are no weird flour substitutes in the sauce. 🙂
Start off by cooking your macaroni (or other desired pasta). I used one box of Barilla’s gluten-free elbows. Drain, and put in a casserole dish.
Who doesn’t like cheese? It is often a staple in our house. So what better way to use it than a multi-purpose cheese sauce?
I use this sauce in many different things (recipes will soon follow). But it’s also good on its own as a chip dip. Just chop up some jalapenos (optional), mix them in, and enjoy! You could also mix it with salsa for the more traditional queso sauce taste.
Start by chopping the cheese into cubes.
Add it to a saucepan with cream.
Stir and heat until it’s all smooth and the cheese cubes have melted. (This is where you’d add the jalapenos or salsa for queso sauce.)
Now your cheese sauce is ready for use. 🙂
I’d love to connect with you on Facebook. 🙂 What are some of your favorite cheese recipes?
I came down with a nasty cold this past week. This particular cold happens to accompanied by a horrid cough. So, as the cold season approaches, I’m taking it as the perfect opportunity to share with you the absolute best cough syrup I’ve ever used!
My mom would make this for me and my siblings when we were children, it was the only cough syrup that ever worked for me. Thankfully, it still does wonders! Working its magic powers to combat the annoyance of a cough in a safe and straightforward way, without any of the side effects other medications might carry.
Simply chop an onion, place it in a pot or pan, cover it with real maple syrup, and cook on the lowest heat for a couple of hours. Stir occasionally to make sure it doesn’t burn. Then simply strain the onions out, and store the syrup in a glass jar. Take a spoonful as needed.
In addition, you can also add osha root, wild cherry bark, marshmallow root, and licorice root for a more effective syrup. I didn’t have any of these on hand, but the syrup still worked well on its own. You can also let the onions dry out for candied onions to snack on. What a treat!
I don’t know about you, but I absolutely love Chinese food! Sometimes you just don’t feel like going out, or spending the time or money on it. This recipe is quick and easy, just perfect for a weeknight meal!
Chop your carrots and onions.
Then fry them up in a bit of olive oil.
Add some peas.
Push the veggies to the side once the peas are no longer frozen, and scramble an egg on the side.
Mix it all together with some spices and gluten-free soy sauce (I’d suggest using the gluten-free soy sauce even if it isn’t needed).
Enjoy this dish alone, or as a side to something like my orange chicken. Feel free to switch it up and use whatever veggies or other additions you want. Experiment!
A cool autumn morning deserves a perfect autumn breakfast; warm, spiced, pumpkiny morsels of goodness. That’s exactly what these muffins are.
One of my absolute favorite things about fall is pumpkin! We put it in everything, coffee, breads, pies, soups, cookies… On this particular day I had the windows open with the cool fall air drifting in, and I started craving pumpkin and cream cheese.
Normally I would revert to something like a cheesecake (because pretty much every random food idea I have involves cheesecake in some form), but I felt like something warm and comforting. These muffins fit the bill perfectly!
It’s a slight update on my previous pumpkin muffins, and after I made them I realized streusel topping would have been simply perfect! Next time I make them I’ll (hopefully) remember the streusel and update the recipe. 🙂
I’m sharing these with my friends at Fiesta Friday. Enjoy! And have a lovely weekend! 🙂 What are your favorite things about autumn?
Today I have a bacon brown sugar cheesecake to share with you. I know it sounds a bit weird, but it’s actually pretty good. If the meat in dessert is too strange, just omit the bacon for a brown sugar cinnamon cheesecake.
I will also warn that my husband and I like cinnamon, so it may be a bit strong. If you like a more delicate cinnamon flavor, then add a little less than what I have here.
(If you just want the recipe, scroll to the recipe card at the bottom of the post.)
I’m sharing this with my friends over at Fiesta Friday. Maybe I’ll see you there! And we can always connect on Facebook. Have a happy one!