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Espresso Brownies

Grace Hayes — Wed, 03 Dec 2025 02:14:47 +0000

Espresso Brownies – gooey, fudgey brownies with espresso to elevate the chocolate goodness, and a creamy espresso topping.

The first time I made these, I was making them for my good friend who wanted them for a Thanksgiving dessert. Well I made them and lets just say, I put the topping on way to soon, the brownies hadn’t finished cooling, the topping melted.

So when I cut into it, it looked like really soupy, soggy, melted brownies.

She still took it bc she said it still tasted good, but to me it just didn’t look pretty. So I made it again, and this time, was patient and let them cool completely.

And they turned out so so so good.

Espresso Brownies

1 cup unsalted butter, melted
1/2 cup cocoa powder
2 cups all purpose flour
2 cups granulated sugar
4 eggs
1 tbsp vanilla
1/4 cup espresso powder
1/4 tsp baking powder

Whipped Topping :

2 cups heavy whipping cream
1/2 cup powdered sugar
1 tbsp vanilla
2 tbsps espresso powder

Preheat the oven to 350 degrees and line an 8×8 brownie pan with parchment paper.

In a large bowl, combine the butter, cocoa powder, sugar, eggs, and vanilla. Add in the flour, espresso powder, and baking powder. Pour the batter into the line baking pan and bake for 22-26 minutes. The longer it bakes, the more done the brownies will be. For a more fudgey brownie, bake closer to 22 minutes. For a more cakey brownie, bake closer to 26 minutes.

I baked mine for about 25 minutes, and they still came out deliciously fudgey.

Once finished baking, let cool completely in the pan before frosting.

To make the whipped topping, use a stand mixer or handheld mixer to whip together the heavy whipping cream, powdered sugar, vanilla, and espresso powder until it forms a stiff peak.

Once the brownies are cool, spread the whipped topping onto the brownies evenly across the top. Garnish with a sprinkle of espresso powder then serve!

Yield: 12 brownies

Espresso Brownies

Prep Time 10 minutes

Cook Time 26 minutes

Additional Time 30 minutes

Total Time 1 hour 6 minutes

Ingredients

Brownies

1 cup unsalted butter, melted
1/2 cup cocoa powder
2 cups all purpose flour
2 cups granulated sugar
4 eggs
1 tbsp vanilla
1/4 cup espresso powder
1/4 tsp baking powder

Whipped topping

2 cups heavy whipping cream
1/2 powdered sugar
1 tbsp vanilla
2 tbsp espresso powder

Instructions

Preheat the oven to 350 degrees and line an 8x8 brownie pan with parchment paper.
In a large bowl, combine the butter, cocoa powder, sugar, eggs, and vanilla. Add in the flour, espresso powder, and baking powder. Pour the batter into the line baking pan and bake for 22-26 minutes. The longer it bakes, the more done the brownies will be. For a more fudgey brownie, bake closer to 22 minutes. For a more cakey brownie, bake closer to 26 minutes.
Once finished baking, let cool completely in the pan before frosting.
To make the whipped topping, use a stand mixer or handheld mixer to whip together the heavy whipping cream, powdered sugar, vanilla, and espresso powder until it forms a stiff peak.
Once the brownies are cool, spread the whipped topping onto the brownies evenly across the top. Garnish with a sprinkle of espresso powder then serve!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 682Total Fat: 35gSaturated Fat: 21gUnsaturated Fat: 14gCholesterol: 153mgSodium: 182mgCarbohydrates: 82gFiber: 3gSugar: 44gProtein: 10g

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Pecan Pie Brownies

Grace Hayes — Wed, 27 Nov 2024 17:21:47 +0000

, Pecan Pie Brownies – the best holiday dessert combined with the best fudgey brownies, creating the ultimate dessert!

No one can deny that no matter how you say pecan, whether it be pecaan or peecan, the classic Pecan Pie is one of the best holiday desserts!

And when combined with the best fudgey and chocolatey brownies ever, the dessert is leveled up times 10!

I was really craving pecan brownies and my sister Cassie had just told me she was craving pecan pie.

SoI got in the kitchen and started experimenting. I was really trying to go for a layer of brownie on the bottom and then the top being pecan pie.

Here’s how I made it!

Pecan Pie Brownies

For the Brownies

3/4 cup of sugar
2 eggs
1/4 cup of butter, softened
1 tbsp vanilla
1/3 cup flour
1/2 cup cocoa powder
1/4 tsp baking soda
pinch of salt

For the Pecan Pie

1/2 cup brown sugar
1/2 cup honey
2 tbsp melted butter
1 egg
1 tbsp vanilla
pinch of salt
1 cup of chopped pecans

Preheat the oven to 350 degrees.

First, make the brownies. In a medium mixing bowl, beat the sugar and eggs until light and fluffy. Add in the butter and vanilla. In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Slowly add the flour mixture into the batter mixture and combine until everything is mxed together.

Bake for about 15 minutes, just until the top of the brownies is cooked. The inside of the brownies will still be raw.

For the pecan pie filling, combine the brown sugar, honey, melted butter, vanilla and salt together in a mixing bowl. Fold in the chopped pecans.

Gently pour the filling on to the parbaked brownies then place back in the oven for another 20 minutes.

Let cool in the pan for about 15 minutes then cut into bars.

Pecan Pie Brownies

Ingredients

Brownies

3/4 cup of sugar
2 eggs
1/4 cup of butter, softened
1 tbsp vanilla
1/3 cup flour
1/2 cup cocoa powder
1/4 tsp baking soda
pinch of salt

Pecan Pie Filling

1/2 cup brown sugar
1/2 cup honey
2 tbsp melted butter
1 egg
1 tbsp vanilla
pinch of salt
1 cup of chopped pecans

Instructions

Preheat the oven to 350 degrees.

Bake for about 15 minutes, just until the top of the brownies is cooked. The inside of the brownies will still be raw.

For the pecan pie filling, combine the brown sugar, honey, melted butter, vanilla and salt together in a mixing bowl. Fold in the chopped pecans.

Gently pour the filling on to the parbaked brownies then place back in the oven for another 20 minutes.

Let cool in the pan for about 15 minutes then cut into bars.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 379Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 82mgSodium: 153mgCarbohydrates: 50gFiber: 2gSugar: 43gProtein: 5g

Salted Caramel Fudge

Grace Hayes — Thu, 07 Nov 2024 01:11:11 +0000

Salted Caramel Fudge – soft and sweet caramel fudge with salt sprinkled on top for that perfect blend of sweet and salty.

Fudge was one of my mom’s “things” that she specialized in. Like mug cakes, or learning how to decorate cake/cupcakes. It was just her thing, it made her happy to make it and she was good at making it too.

I’ve been digging through her old recipes (which I love that I have her whole blog of recipes at my disposal) and realized as I was seeing all of her fudge recipes, I haven’t taken the time to make any of my own fudge.

Well, that changes right now. And this Salted Caramel Fudge would definitely make her proud.

This fudge is literally so good. My fiance Kal ended up taking half it to work so he could eat it with his coworkers and show off my work.

I’m definitely going to be experimenting with more fudge flavors because this fudge left me speechless.

Salted Caramel Fudge

14 oz can of sweetened condensed milk
1 cup brown sugar
1 stick of unsalted butter
1/4 cup of honey or maple syurp
2 cups of white chocolate chips

Line an 8×8 square baking pan with parchment paper. Set aside.

In a medium saucepan, combine the sweetened condensed milk, brwon sugar, and honey/syrup. Add in the butter, and stir until the butter is completely melted, sugar is dissolved and combined with the other ingredients.

Turn the heat up to medium and stir until the mixture is simmering and begins to thicken, this should take about 5 minutes.

Remove the saucepan from heat and add in the chocolate chips. Stir until the chocolate is completely melted and combined into the mixture.

Pour the fudge into the lines square pan and chill for at least 2 hours in the fridge. Cut into squares to serve.

Salted Caramel Fudge

Cook Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 10 minutes

Ingredients

14 oz can of sweetened condensed milk
1 cup brown sugar
1 stick of unsalted butter
1/4 cup of honey or maple syrup
2 cups of white chocolate chips

Instructions

In a medium saucepan, combine the sweetened condensed milk, brown sugar, and honey/syrup. Add in the butter, and stir until the butter is completely melted, sugar is dissolved and combined with the other ingredients.
Turn the heat up to medium and stir until the mixture is simmering and begins to thicken, this should take about 5 minutes. Remove the saucepan from heat and add in the chocolate chips. Stir until the chocolate is completely melted and combined into the mixture.
Pour the fudge into the lined square pan and chill for at least 2 hours in the fridge. Cut into squares to serve.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 445Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 88mgCarbohydrates: 63gFiber: 0gSugar: 62gProtein: 5g

Sheet Pan Blondie Bars

Grace Hayes — Fri, 12 Apr 2024 18:05:27 +0000

Sheet Pan Blondie Bars – a thinner blondie brownie, made with love, sprinkled with lots of chocolate chips, and still has that chewy center of a regular blondie brownie!

This might have been my first time trying blondies before. Normally, my go-to is regular brownies when I need my chocolate fix. Who can’t resist that fudge center? Or maybe brownie al a mode?

Sadly I need to go grocery shopping so I’m out of a lot of things that would typically be in my pantry. Also, I don’t own an 8×8 pan apparently. This was news to me when I went searching for it but couldn’t find it.

It must have been Kal. I swear, every time he does the dishes, he thinks it’s a game to hide my things in different places.

So I made a version that could be made in a pan I do own, and also have various sizes of.

Sheet Pan Blondie Bars

3 cups of all-purpose flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
2 sticks of unsalted butter, melted
2 1/2 cups of granulated sugar
3 eggs
1/4 cup of milk
1 cup of chocolate chips

Preheat the oven to 300 degrees.

Melt your butter. While the butter is in the microwave, combine the flour, baking powder, and salt in a medium sized bowl.

In a separate bowl, Combine the melted butter and sugar. Add in the eggs and milk. Then slowly add the flour mixture to the butter mixture, about one cup at a time, making sure to scrape the sides and bottom of the bowl down to ensure everything is well incorporated.

Use a thin layer of Crisco or butter to grease a large cookie sheet, then line it with parchment paper. The grease it toe help the parchment paper stick to the pan so it doesn’t move around when spreading out the batter.

Spread the batter out as evenly as possible. Sprinkle the chocolate chips on top.

Bake for 27-30 minutes. The edges should be crisp, and the blondies should have turned slightly golden.

Let cool for about 20 minutes, then get ready to serve!

Yield: 20 servings

Sheet Pan Blondie Bars

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 1 hour

Ingredients

3 cups of all-purpose flour
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
2 sticks of unsalted butter, melted
2 1/2 cups of granulated sugar
3 eggs
1/4 cup of milk
1 cup of chocolate chips

Instructions

Preheat the oven to 300 degrees.
Melt your butter. While the butter is in the microwave, combine the flour, baking powder, and salt in a medium sized bowl.
In a separate bowl, Combine the melted butter and sugar. Add in the eggs and milk. Then slowly add the flour mixture to the butter mixture, about one cup at a time, making sure to scrape the sides and bottom of the bowl down to ensure everything is well incorporated.
Use a thin layer of Crisco or butter to grease a large cookie sheet, then line it with parchment paper. The grease it toe help the parchment paper stick to the pan so it doesn't move around when spreading out the batter.
Spread the batter out as evenly as possible. Sprinkle the chocolate chips on top.
Bake for 27-30 minutes. The edges should be crisp, and the blondies should have turned slightly golden.
Let cool for about 20 minutes, then get ready to serve!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 300Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 129mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 3g

3 Minute Peanut Butter Fudge

Karen Aromatorio — Wed, 22 Jun 2022 17:28:07 +0000

There is nothing easier than a recipe that has three ingredients and takes only three minutes to make. This 3 Minute Peanut Butter Fudge is easy and delicious.

The only thing difficult about this recipe was trying to get the color to turn out right in the pictures.

I have to make another recipe of this for work this week because my husband kept most of the batch for himself.

The fudge is creamy and sweet plus it has that hint of salt from the peanut butter.

It’s a great combination of flavors.

Lining the dish with parchment paper was a real lifesaver.

After it cooled in the refrigerator for about 2 hours I just lifted the whole block of fudge out with the paper.

Cutting was very easy and took little effort.

After I transferred the mixture to the dish I just used my dough scraper to spread it out evenly.

My mother in law is always amazed at how I cut squares without measuring. This might have been the exception. However, when I did even them up it just gave me some scraps to taste.

I kept this in the refrigerator after we started eating it just because it is over 100F degrees here right now. It should be fine to leave out under normal circumstances.

Enjoy!

Yield: 64

3 Minute Peanut Butter Fudge

Prep Time 1 minute

Cook Time 2 minutes

Total Time 3 minutes

Ingredients

1 cup unsalted butter
1 cup creamy peanut butter
4 cups powdered sugar

Instructions

Line 8x8 dish with parchment paper.
Microwave butter and peanut butter in a bowl for 2 minutes.
Stir in powdered sugar.
Spread into lined dish and refrigerate for 2 hours.

Notes

Cut slits in the corners of the parchment paper to make it fit easier.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 76Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 20mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 1g

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Chocolate Cannoli Cake

Karen Aromatorio — Wed, 07 Apr 2021 13:46:13 +0000

This Chocolate Cannoli Cake is full of flavor and topped with fudge and crunchy cannoli.

This cake is HUGE! After it is assembled it is almost seven inches tall. Tons of chocolate and the creamiest cannoli filling.

The cake is the same recipe used in our Ding Dong Cake. I made it three layers for this one so that there is even more filling.

I topped it with a thick fudgy chocolate ganache that is so rich and delicious. Of course it wouldn’t be complete without a lot of cannoli on top.

The layers are so thick that you need to cut the slices small. You can feed a lot of people with this cake.

Chocolate Cannoli Cake will satisfy everyone’s sweet tooth but it’s not too sweet.

You can make cannoli shells but I wasn’t up for that this time. If your local bakery makes cannoli then they might sell you some shells or you can just buy them online.

My family couldn’t wait to dig into this cake. Everyone at work can’t wait for us to actually be back in person so that I can fill them full of sweets.

Chocolate Cannoli Cake

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

Chocolate Cake

3 ounces semi-sweet chocolate
1 1/2 cups brewed coffee
3 cups sugar
1 1/2 cups cocoa
2 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
3/4 cup vegetable oil
1 1/2 cups buttermilk
1 teaspoon vanilla extract

Cannoli Filling

15 ounces ricotta cheese
8 ounces mascarpone cheese
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup mini chocolate chips

Chocolate Ganache

2 cups chocolate chips
1 cup of heavy cream

Instructions

Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.
Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.
In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.
Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.
Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.
Pour batter into 3 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.
Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.
Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.
For the filling combine all of the ingredients except the chocolate chips and beat until creamy. Add chocolate chips.
For the ganache heat cream until just before boil and add to chocolate. You can change the amount of cream depending on how thick you want the ganache.

Nutrition Information:

Yield:

30 slices

Serving Size:

1
Amount Per Serving: Calories: 346Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 43mgSodium: 253mgCarbohydrates: 41gFiber: 2gSugar: 36gProtein: 5g

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Easy Andes Peppermint Fudge

Joan Hayes — Mon, 12 Dec 2016 17:31:54 +0000

Easy Andes Peppermint Fudge – smooth chocolate mint fudge that you can make in 5 minutes with only 3 ingredients!

A few weeks ago, there was a post floating around Facebook for a 2 ingredient Rainbow Fudge. I’ve seen the recipe before. One can of frosting and 1 bag of chocolate chips. Results can vary greatly based on flavors. I remember trying this recipe a few years back using semi-sweet chocolate chips and a chocolate frosting. Not the best chocolate fudge I’ve ever had in my lifetime. I’ll stick with my favorite Milk Chocolate Fudge Recipe.

But…I always like to try new recipes. And maybe I shouldn’t have tried to improve upon chocolate. White Chocolate chips, however, are the base for many fudge recipes. I also happened to have a can of Wholesome organic vanilla frosting from my Fair Trade USA box so why not try a new type of fudge.

I’m a sucker for anything mint and right now Andes mints are on sale. Who can resist fudge made with Andes mints? It takes less than 5 minutes to make Easy Andes Peppermint Fudge but you can claim you slaved over a hot stove for hours. I won’t tell.

Since it’s almost Christmas, I’m also going to start suggesting gifts for the cooks on your list (maybe things you should ask for yourself). A few months ago I won an 8-inch Wüstof classic cook’s knife. I’ve already got several cook’s knives but this one is incredibly sharp and well-balanced. The balance makes chopping tasks a lot easier and everyone knows a good cook’s knife is indispensable. I use mine all the time to chop things including the mints in this recipe.

When Wüstof asked me to review some other knives I jumped at the chance. They sent me three new knives to try. My new number one favorite kitchen gadget is my Wüstof classic Ikon paring knife. It fits perfectly in my hand so I can pare loads of apples without my hand cramping up and the styling is lovely.

They also sent me a classic Ikon hollow edge cook’s knife. I’ve never had a hollow edge knife so I was eager to see if they really work on starchy things like boiled potatoes. I used mine to slice up the potatoes for my white chocolate chai spice bundt cake and potatoes for our Thanksgiving feast. It worked great. I used this knife to slice this Easy Andes Peppermint Fudge. Something about the hollow edge makes sticky things slide right off the blade.

The last knife they sent me is their classic Ikon 10 inch super slicer. As the name implies, this knife is incredibly versatile. We used it to slice our Thanksgiving turkey and it cut cleanly through the meat. I’ve also used it on fresh bread. It easily cuts through the crust without crushing the soft insides and it works well on tomatoes too.

With these four knives, you are pretty set for most kitchen tasks (the only other knife I’d add is a filet knife). So if you know someone who is setting up house or you’re looking for new knives, these are well worth the investment.

adapted from this recipe.

Easy Andes Peppermint Fudge

Ingredients

50 Andes Peppermint Candies, divided (Aprox. 9 ounces)
½ cup white chocolate chips
1 16-ounce can Vanilla Frosting
½ cup chopped Andes mints (for topping) or Andes baking chips

Instructions

Line an 8x8" square pan with parchment paper or foil. Lightly spray with cooking spray and set aside.
Chop 50 Andes mints and place in a large microwave safe bowl with white chocolate chips. Heat in microwave on high for 1 minute. Stir with a spatula until melted and smooth, heating for an additional 30 seconds, if needed.
In a separate microwave safe bowl (I use my 2 cup measuring cup) place frosting. Mircowave on high for 30-40 seconds, until melted and runny.
Stir melted frosting into melted chocolate, until combined. Pour into prepared pan and sprinkle reserved chopped Andes candy on top.
Place in refrigerator to set, about 1 hour.
Remove fudge from pan, using parchment paper to lift out. Cut into 1 inch squares. Store in airtight container in the refrigerator.

20 Fall Party Treats

Joan Hayes — Wed, 19 Oct 2016 11:00:23 +0000

Here are 20 Fall Party Treats to make life even more fun in the fall.

With school starting and football season, we’re all a little more busy. These treats are easy to make and great for parties or lunch boxes. Make these easy treats and put them out at any Fall get together, or store them at home for a snack!

Pumpkin Spice Latte Fudge Bars by Chocolate Chocolate and More

Pumpkin Bread Truffles by Sugar Hero!

Butterscotch Pumpkin Cheerio Treat Bars by Inspired by Charm

Pumpkin Patch Dirt Cups by I can Teach my Child

Frosted Pumpkin Cake Cookies by Chocolate Chocolate and More

Pumpkin Pie Cheesecake Dip by A Night Owl

Pumpkin Spice Muddy Buddies by Chocolate Chocolate and More

Pumpkin Spice OREO Cheesecake Brownies by Melanie Makes

Pumpkin Spice Cookies by Just So Tasty

Caramel Apple Toffee Cookies by Chocolate Chocolate and More

Mini Caramel Apples by My Litter

Apple Pie Popcorn by A Million Moments

Caramel Apple Slices by Lovely Little Kitchen

Cinnamon Spiced Pecans by Chocolate Chocolate and More

Fall Harvest Chex Mix by Cooking with Libby

Loaded Peanut Butter Muddy Buddies Snack Mix by Chocolate Chocolate and More

Harvest Caramel Corn by Two Sisters Crafting

OREO Acorn Balls by The First Year Blog

Harvest Hash Trail Mix by The House of Hendrix

20 Fall Party Treats!

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Candy Corn Iced Sugar Cookies

Joan Hayes — Sat, 08 Oct 2016 10:05:24 +0000

Create these easy Halloween cookies using this Candy Corn Iced Sugar Cookies recipe. Perfect for any holiday and with my easy tips, everyone will have fun making and decorating them!

I love this time of year. It’s finally cool enough to bake and it’s one holiday after the other. All of them a great excuse to make sweet treats.

Starting with Halloween.

Costumes, decorating, candy and other fun treats. Everyone gets to feel like a kid at Halloween.

It’s also, usually, the first class party at schools. These Iced Sugar Cookies can be made ahead of time as a treat for the kids or they can be decorated as party of a party.

The best cookies always start with Butter and Dixie Crystal Sugar.

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When a cookie only has five ingredients, you want to make sure you are using quality ingredients. You want real butter, not margarine. Butter and margarine have different melting temperatures which will affect the texture of your cookie. Also, there is no flavoring in these cookies so you want that “real butter” taste.

Use a good sugar like Dixie Crystals Pure Cane Sugar. Non-GMO and always provides consistent results.

I used to consider making cut-out cookies a chore. Making the dough. Chilling the dough. Using cookie cutters to cut out shapes, then rerolling the scraps. Somewhere along the way, I developed easy shortcuts to make it easier.

Next time you go to the Chinese restaurant, ask for extra chopsticks. Placing them on either side of your dough while rolling it out will give you an even thickness.

And if you don’t have chopsticks on hand, you can use clean pencils the same way. (pencils are thicker than chopsticks so keep that in mind when it comes to your baking times.)

Choose shapes that don’t require a second roll. Shapes with straight lines like triangles and squares.

I love using my bench scraper for cutting cookie dough. And it’s great when kids are doing it. No sharp knife edges to worry about with tiny hands. The Bench Scraper also works as a lifter for transferring cookies to your baking sheet.

I prefer easy for my decorating too. Starting with a simple glaze icing, the pure white of Dixie Crystals Powdered Sugar lets the true color of food coloring come through.

Choosing a simple design like Candy Corn, means no special tools required.

Just a spoon, some toothpicks and a little mess. (but isn’t the mess half the fun of it?) Spoon the icing onto your cookie, then use a toothpick to spread the icing to the area you want. Don’t worry if the icing isn’t smooth, as the cookie sets, the icing will settle and create a nice shiny top.

Easy to bake, easy to decorate and even easier to eat!

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Yield: 2-3 dozen cookies depending on size of cookies

Candy Corn Iced Sugar Cookies

Ingredients

1 cup butter, room temperature
1 cup Dixie Crystals granulated sugar
1 egg
2 3/4 cups all-purpose flour
2 teaspoons baking powder

for icing

3 cups Dixie Crystals powdered sugar
4-5 Tablespoons water
food coloring

Instructions

Cream butter and sugar together until creamy. Add in egg and beat again.
Combine flour and baking powder and slowly add to butter mixture until combined.
Divide dough in thirds. Roll out each third of dough on floured surface to 3/8 to 1/4-inch thickness. Cut into desired shapes. For candy corn cookies, roll dough out to 3-inch wide strip, then use a sharp knife or bench scraper to cut into triangles.
Place cookies on an ungreased baking sheet. bake in a preheated 400 degree oven for 6-10 minutes. Remove cookies to cooling racks to cool completely before icing.

for icing.

Combine powdered sugar and 4 Tablespoons water until smooth, add more water if needed to create a thick icing.
Divide icing in thirds, leaving one-third white and adding food coloring to other 2 thirds to create a yellow and orange icing.
Using about 1/4 teaspoon of orange icing, spread across middle of cooled cookie. repeat with white (at top of cookie) and yellow (across bottom of cookie) icings. Let cookies set for 4 hours before storing.

Notes

for a faster set of iced cookies. Place cookies on cooling rack, then place cooling rack on baking sheet. Place baking sheet in cold oven with just the oven light turned on for 1 hour.

You know, these triangles would look good as Christmas trees too.

For more information on Dixie Crystals, visit their website and keep in touch on: Facebook | Twitter | Pinterest | Instagram

This post is sponsored by Dixie Crystals in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. As always, I only share products I truly love.

Halloween Treats

Black Magic Caramel Apples by A Kitchen Hoor’s Adventures
Black Velvet Spider Cake by Love and Confections
Bloody Broken Glass Cupcakes by Run DMT
Buttercup Squash Pie Bites by Magnolia Days
Candy Corn Fudge by Feeding Big
Candy Corn Iced Sugar Cookies by Chocolate Chocolate and More
Cauldron Cupcakes by Big Bear’s Wife
Gluten Free Tombstone Treats by Gluten Free Crumbley
Halloween Candy Brownies by Desserts Required
Halloween Chocolate Gingerbread House by Recipes Food and Cooking
Halloween Pumpkin Coconut Bars by Lifestyle Food Artistry
Homemade Candy Corn Marshmallows by An Appealing Plan
Jack o’ Lantern Cupcakes by Cosmopolitan Cornbread
Mummy Chocolate Cupcakes by Family Foodie
Pumpkin Bread Pudding by Recipe for Perfection
Pumpkin Pie Puff Pastry Coffins by Ruffles & Truffles
Pumpkin Spice Fudge by Runner’s Tales
Pumpkin Whoopie Pies by Midlife Road Trip
Spicy Little Devil’s (Food) Cupcakes by The Crumby Cupcake
Spiderweb Brownies by Life Tastes Good

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Amazing Chocolate Layer Cake

Jessica Kraft — Fri, 19 Aug 2016 14:02:50 +0000

A super moist, rich and decadent chocolate cake that everyone will love!

Hey guys it’s Jessica from Sprinkle Some Sugar! If anyone knows me, they know I have a pretty unreal obsession with chocolate. It’s a mystery how I am not 3,000 pounds by now. But what comes with being a chocolate connoisseur, is knowing the good recipes from the bad. This amazing chocolate layer cake is one of my favorites and my go-to for birthdays and special occasions! Every person in my family requests this cake for their birthday, it’s pretty funny!

Depending on where I am taking the cake, sometimes I’ll change out the regular cocoa powder for dark cocoa powder in both the cake recipe and the frosting recipe to make the chocolate flavor even deeper. The way I have it in the recipe here for you guys today, is more of a devil’s food cake flavor. Super chocolate-y, sooo moist and delicious. It is literally the perfect chocolate cake.

By adding hot coffee to the batter, it really intensifies the chocolate flavor and brings it out in a whole different way. You cannot taste the coffee at all but if you are serving this cake to kids, you might want to keep that in mind. Hot water is just fine to substitute and is what the original recipe calls for.

The frosting comes from a frosted brownie recipes on my site – SO GOOD. It’s so creamy, super chocolate-y and delicious. You guys are going to love this cake!

Amazing Chocolate Layer Cake

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

Chocolate Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 large eggs, room temperature
1 cup buttermilk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup freshly brewed hot coffee

Chocolate Frosting

1 cup unsalted butter, softened
5 tbs corn syrup
1 cup unsweetened cocoa powder
3 cups confectioner's sugar
1 tsp vanilla extract
1/4 cup heavy cream

Instructions

Preheat oven to 350 degrees. Grease two 9" baking pans and line the bottoms with parchment paper circles to ensure no sticking.
In a large bowl, whisk flour, cocoa powder, sugar, baking soda, baking powder and salt together until combined. Make a well in the center and add eggs, milk, vegetable oil and vanilla. Beat until fully incorporated. Add hot coffee and beat again. Batter is supposed to be very thin.
Pour batter evenly into prepared baking pans. Bake 30-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Cool for 10-15 minutes in hot pans before inverting onto a wire rack to finish cooling completely.
While cakes are cooling, you can prepare frosting. In a large bowl, beat butter and corn syrup until smooth. Add cocoa powder, sugar, vanilla, and cream a little bit at a time until desired consistency is achieved, beating until fully combined. About 2 minutes.
To assemble cake: place one cake layer on a cake plate and add a generous amount of frosting on top in an even layer. Add second cake layer on top and frost the top and sides of cake.

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