Portillo’s Chocolate cake

Portillo’s Chocolate cake

From time to time, when I peruse chocolate cake recipes to bake, I come across the chocolate cake from Portillo’s in Chicago. It’s a restaurant known for Chicago style hot dogs, Italian beef and chocolate cake. The recipe I found on a couple different sites (including Hellman’s) uses a chocolate cake mix, eggs, water and mayonnaise (as opposed to vegetable oil). You could also add chocolate chips, but i forgot. I also went with a homemade chocolate frosting. It is 100 degrees in CT this weekend, so I kept the cake in the fridge. My hubby is not a cake person, but he loves himself some frosting and he was a fan of this frosting!

Check out the frosting!
  • Ingredients
  • 1 chocolate cake mix (i used devil’s food)
  • 1 cup cold water
  • 3 eggs,
  • 1 cup mayonnaise
  • 1 cup chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. Spray 2 nine inch cake pans with baking spray. In a bowl, combine cake mix, water, eggs and mayo. Beat on medium speed with a mixer for 2-3 minutes. Add chips. Divide evenly into prepared pans. Bake 20 to 25 minutes or until a toothpick inserted in the center comes out with a few crumbs. Remove from oven. Cool 10 minutes in pans. Remove from pans and cool completely.

  • Frosting ingredients
  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 1 1/2 cups baking cocoa
  • 1 1/2 cups heavy cream
  • 1 tbs vanilla extract

Directions- combine ingredients and beat on low speed until combined. Beat on medium speed until creamy. Frost cake

Thanks so much for stopping by! I wish you a day filled with peace, happiness and love.

Brookies cookies

Brookie cookies

When you can decide between a chocolate chip cookie and a brownie, you combine them! No better way to celebrate a weekend of game 7s in the NHL and NBA Playoffs. 7 game sevens total. Wow! What an awesome time of year!

Cookie monster!
  • Chocolate cookie ingredients
  • 8 tbs butter
  • 2/3 cup chocolate chips
  • 1 tsp vanilla
  • 2 eggs
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1 3/4 cups flour
  • 1/4 cup baking cocoa
  • 1 tsp baking powder
  • 1 tsp cornstarch
  • 1/3 cup chocolate chips

Directions – in a microwave safe bowl, melt butter and chips in 45 second increments until you can stir mixture smooth. In a bowl, beat eggs, sugar, brown sugar and vanilla. Add chocolate mixture. Blend in dry ingredients then chips. Chill for 15 minutes in fridge

  • Chocolate chip cookie dough ingredients
  • 1/2 cup butter, cold, shredded with a cheese grater
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 yolk
  • 1 tsp vanilla
  • 3/4 cup cake flour
  • 1 1/4 cups flour
  • 1 tbs cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups chocolate chips

Directions – cream butter, sugar and brown sugar. Add egg, yolk and vanilla. Blend in dry ingredients. Fold in chips.

Cookie assembly – using a 1 1/2 cookie scoop (or measuring spoons), scoop out your dough. Layer a scoop of chocolate dough, a scoop of chocolate chip cookie dough, another scoop of chocolate dough, and another scoop of chocolate chip dough (6 tbs of dough, total). Roll into a ball to marble the doughs. Chill a few hours or over night.

This is how I stagger my cookies

When ready to bake – preheat oven to 400 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper, stagger cookies on a sheet. I fit 7 to a sheet. They do spread a little. Bake 15 to 18 minutes. Cool completely. Store in covered container.

Thank you so much for stopping by today. I wish you a day filled with peace, love and joy.

Happy NFL draft day!

Chocolate chip cookies!

I love the NFL draft. I actually like all the pro sports drafts and seeing the joy of all these young people and their families celebrating the realization of a dream, after all the years of hard work and dedication. Four years ago, my beloved Buffalo Bills drafted quarterback Josh Allen. I was hoping at the time, we finally had our franchise QB, and it turned out for the first time since Jim Kelly retired on 1997, we did. I think Josh wins us a couple of Super Bowls too.

My recipe is based on the Nestlé Tollhouse classic. These chocolate chip cookies use crisco instead of butter because I wanted them puffy. I also added some cornstarch to keep them soft and puffy.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. I like to chill the dough before baking, but you don’t have to. Preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp.

  • Ingredients
  • 1/2 cup crisco
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 2 cups chocolate chips

Directions – cream butter, sugar and brown sugar. Add eggs and vanilla. Fold in dry ingredients. Mix in chips. Scoop out 1/4 cups of dough. Chill. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. I stagger my cookies evenly , putting 8 on a sheet. Bake 12 to 14 minutes. There will be some light golden patches on top. Cool completely. Store in covered container.

MLB opening day and masters first round chocolate chip cookies

Happy opening day x2!

These chocolate chip cookies are in celebration of baseball’s opening day and the first day of the Masters. Pretty cool sports day. And any day is a good day to celebrate with chocolate chip cookies! I used bread flour in these because I was in a hurry to make them, did not have time to chill them and felt the bread flour would keep them from spreading out too much.

The cookies monster!
  • Ingredients
  • 1 cup butter, melted and cooled 10 minutes
  • 1/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 yolk
  • 2 tsp vanilla
  • 1 tbs heavy cream or milk
  • 2 1/4 cups bread flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 2 cups chocolate chips
Gooey goodness!

Directions – combine melted and cooled butter, sugar and brown sugar. Add egg, yolk, vanilla and cream/milk. Blend in dry ingredients. Fold in chips. Scoop out 1/4 cups of dough. Chill. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. Bake 12 to 16 minutes, or until you see light golden spots on top. Cool completely. Store in covered container.

Mama,can I have a cookie, please?

Thank you so much for stopping by today! Wishing you a day of peace, love and happiness!

When you can’t decide between a brownie and chocolate cake

My husband requested a funni bone treat today, which is a chocolate cake, with a peanut butter filling and a chocolate ganache on top. I asked if he wanted a brownie or chocolate cake base and could not decide, so I combined them! I used a chocolate cake mix, a brownie mix, eggs, water and oil. I used a cookie sheet 18×12. A warning – this makes a large sheet of brownie cake!

  • Brownie cake ingredients
  • 1 chocolate cake mix
  • 1 brownie mix
  • 4 eggs, beaten
  • 1 cup vegetable oil
  • 1 1/4 cups water

Directions – preheat oven to 350 degrees for 20 minutes before baking. Line an 18×12 cookie sheer with parchment paper. In a bowl, combine cake mix and brownie mix. Blend in oil and water. Fold in eggs. Spread into prepared pan. Bake 16 to 20 minutes, until a toothpick inserted in the center comes out with a few crumbs. Cool completely. Cut into rectangles .

  • Peanut butter fudge filling
  • 1 stick butter
  • 3/4 cup sugar
  • 1/3 cup evaporated milk
  • 1 bag peanut butter chips
  • 1 cup powdered sugar

Directions – over medium-low heat, melt butter, sugar and evaporated milk, stirring occasionally. Bring to a boil and let boil 1 minute. Add chips and stir until melted. Remove from heat. Add powdered sugar. Set aside to firm up.

  • Ganache ingredients
  • 1 cup heavy cream
  • 1 1/2 cups chocolate chips
  • 1 1/2 cups milk chocolate chips

Directions – in a microwave she bowl, microwave cream for 90 seconds. Add chips, swirling cream to cover then. Lwt set 5 minutes. Stir smooth.

Now to the assembly steps!

Slice a piece in half, horizontally
Spread peanut butter fudge layer on one half
Top with other half of brownie cake piece
Frost with ganache

Thanks so much for stopping by today! I wish you a day of peace, happiness and love. Remember to be kind. Even a small act of kindness can make a big difference for someone.

Good luck Ice Knights Chocolate Chip Cookies

Soft Chocolate Chip cookies

The hockey team at my beloved alma mater, SUNY Geneseo, is playing in the Division 3 national championship game tonight in Lake Placid, NY. These are a good luck cookie for them! (Similar to what I do on football fridays for the Buffalo Bills). Go Ice Knights!

I used corn syrup and cornstarch in these cookies, which make them very soft. You could also use pancake syrup or honey, should you choose. I also used bread flour because I have a lot of it and don’t use it too much. You could sub in all purpose flour. I do recommend chilling the dough for at least a few hours before baking so they don’t spread too much.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount. If you pour it in, you pack it in and wind up with more flour than you should… which cam make for a dry cookie. Also, preheat your oven to 350 degrees for 20 minutes before baking so your oven cycles to the right temp. I also took these out when they looked a little undercooked. They will be fine after they cool down. And, they will be soft.

  • Ingredients
  • 1 cup butter, melted and cooled for 5 to 10 minutes
  • 1 1/2 cups brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 cup corn syrup
  • 3 1/4 cups bread flour
  • 1 tbs cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 cups chocolate chips
A pile of cookies!

Directions – combine butter, brown sugar, and sugar. Blend in vanilla and eggs. Stir in corn syrup. Add dry ingredients. Mix in chips. Scoop out 3 tbs of dough and form tall mounds. Chill for at least a few hours. Preheat oven to 350 degrees for 20 minutes. Line a cookie sheet with nonstick baking liners or parchment paper. Stagger cookies on sheet (they spread a littlle)little. Bake 10 to 15 minutes, until you see golden patches on top. Cool completely. Store in covered container.

Thanks for stopping by. I hope you have a wonderful day filled with peace, love and joy.

Yellow cupcakes with chocolate frosting and a squiggle

My squiggles need work!

This weekend’s treat request from my chief taste tester was a yellow cupcake with a fluff filling, chocolate frosting, and a squiggle. I can’t master the look of the squiggle like Hostess, so really mine is a long blobby of a line. I used jumbo cupcake liners because larger cupcakes are easier for me to fill with filling. I used fat free free yogurt. You can use another type of greek yogurt or sour cream,if you prefer

Reminder – preheat your oven to 350 degrees for 20 minutes before baking, so it cycles to the right temp.

  • Ingredients for cupcakes
  • 1 cake mix
  • 3.4 oz instant vanilla pudding mix
  • 3 eggs
  • 1/2 cup water
  • 1/3 cup oil
  • 1 3/4 cups Greek yogurt

Directions – preheat oven to 350 degrees for 20 minutes. line large muffin tins with large/jumbo cupcake liners. In a bowl, combine cake mix, eggs, water, oil. Blend in Greek yogurt. Mixture will be thick. Scoop out 1/2 cup of batter into lined muffin tins. (I used a large cupcake scoop from Bed, Bath and Beyond). Bake 20 to 25 minutes or until a toothpick inserted in top comes out with a few moist crumbs. Cool completely.

  • Filling ingredients.
  • 1/4 cup butter, softened
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Milk or cream
  • Blend butter and fluff. Mix in powdered sugar. Add enough milk (1 tsp at a time) to get desired consistency
  • Chocolate frosting ingredients
  • 1/2 cup butter soft
  • 1/4 cup baking cocoa
  • 2 to 3 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • Mix well. You may need to add more heavy cream or powdered sugar to get the consistency you want
  • Squiggle ingredients
  • 1/4 cup butter
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • Heavy cream
  • Blend butter, powdered sugar and vanilla. Add cream, a tsp at a time, to get the consistency you want. It will be a little on the thicker side

Now the assembly!

Cut out a cone of cupcake, saving the cut out part
Fill with filling
Gently press cut out cone on top of filling
Frost (sweet Gracie is supervising)
Add your squiggle/blobby

Store finished cupcakes in a covered container.

Thanks so much for stopping by today. I wish you much love, happiness and joy today. And remember to be kind. A small act of kindness can make a big difference in someone’s life

Bananas for a Saturday morning at ESPN Radio

Banana chocolate chip bars with brown butter frosting

I am filling in tomorrow morning at work and need a treat to bring in for my people. These are dense banana bars with chocolate chips and brown butter frosting. They are also made with melted white chocolate chips. I have done different flavored treat using melted white chips, so this time ibtried banana. I arrive at 6 am tomorrow morning, so breakfast will be served then.:)

Reminders – preheat your oven to 350 degrees for 20 minutes before baking So it cycles to the right temp. Scoop your flour from your flour bag into your measuring cup to get the right amount. If you pour the flour directly into the measuring cup, it gets packed in and can dry out the bars.

Bananas = fruit= breakfast
  • Ingredients
  • 2 sticks of butter
  • 1 1/2 cups white chocolate chips
  • 1 cup sugar
  • 2 eggs
  • 1 tbs vanilla
  • 2 cups mashed bananas
  • 3 1/2 cups flour
  • 1 -2 cups of chocolate chips

Directions – preheat oven to 350 degrees for 20 minutes. Line a 9×13 pan with tin foil and spray with baking spray. In a microwave safe bowl,melt white chips and butter in 45 second increments until you can stir smooth. Stir in sugar. Mix in eggs. Stir in bananas. Blend in flour. Fold in chocolate chips. Spread evenly into foiled pan. Bake 22 to 27 minutes or until a toothpick inserted in center basically comes out clean. The edges will be a light golden brown. While bars are warm, make the frosting.

  • Frosting ingredients
  • 1 stick butter
  • 2 plus cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla

Brown butter over low-medium heat (there will be little brown specs at the bottom. ) Remove from heat and pour into bowl. Cool 5 minutes. Add powdered sugar. Mix in cream and vanilla. Spread over warm bars. Cool completely and cut. Store in covered container.

See the little brown specs from the butter? 😋

Thank so much for stopping by today. I hope you know how much you matter and are loved. And remember to be kind. Your kindness may be just what someone struggling needs.

Flourless chocolate cake

Flourless chocolate cake!

Happy Valentine’s Day! A perfect treat for today, or any day, really (provided you love chocolate). A flourless chocolate cake. Super easy to make and my chocolate loving hubby called it the best dessert I ever made!

Tips – preheat your oven to 375 degrees for 20 minutes before baking, so your oven cycles to the right temp.

  • Ingredients
  • 1 cup dark chocolate chips (I used 60 percent)
  • 1 stick butter
  • 3/4 cup sugar
  • 3 eggs, beaten
  • 2 tsp vanilla
  • 1/2 cup unsweetened baking cocoa

Directions – preheat oven to 375 degrees for 20 minutes. Spray an 8 or 9 inch round cake pan with baking spray. Line the bottom of the pan only with parchment paper (I actually traced the pan on the parchment paper to get the right size). In a microwave safe bowl, melt butter and chips in 40 second incremens until you can stir it smooth. Add sugar. Blend in eggs and vanilla. Fold in cocoa. Spresd into prepared pan. Bake 25 minutes. It may look undercooked, but it is not. Let cool completely.

  • Ganache ingredients
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream

Directions – heat cream in a microwave safe bowl for 45 seconds. Pour over chips. Let set for 2 minutes. Stir smooth. Pour over cake. Store in covered container.

Thank you for stopping by. ❤

Red velvet Oreo bars with fudge topping

Red velvet Oreo bars with fudge topping

Today’s treat would be perfect for Valentine’s Day, or any day really – red velvet Oreo bars topped with a fudge-like topping. Any flavor cake mix would be good, but I went with red velvet here. These are quite sweet, but are a huge hit when I have made them in the past.

So sweet!

Quick reminder – preheat your oven to 350 degrees for 20 minutes before baking So your oven cycles to the right temperature when the bars go in. And don’t cook these longer than 15 minutes. Any longer, and they might dry out.

Yum!
  • Cake bars ingredients
  • 1 red velvet cake mix, 15.25 oz (around that size. You can also use another flavor)
  • 1 stick of butter, melted
  • 2 eggs

Directions – preheat oven to 350 degrees for 20 minutes. Line a 9×13 pan with tin foil and spray with baking spray. In a bowl, combine cake mix, butter and eggs. Spray your hands with Pam,or moisten with water and press dough into prepared hand. Bake 15 minutes. Cool completely.

Is this velvet?😁
  • Fudge topping
  • 1 stick butter
  • 1/3 cup evaporated milk
  • 1 cup sugar
  • 1 cup chocolate chips
  • 1 tsp vanilla

In a sauce pan, over low-medium heat, bring butter, evaporated milk and sugar to a boil. Remove from heat. Stir in chips until melted. Add vanilla. Let cool a few minutes. Pour over red velvet layer.

Voila!

Top with crushed oreos (you can crush them in a food processor or with a rolling pin. Or if you are made, you can smash them in a plastic bag with a rolling pin!)

Oreos make everything better

Thanks so much for stopping by today. I hope you have a wonderful day filled with peace, joy and love. Remember to be kind. Your kindness may be the difference in someone’s day.