Chocolate Chip Golden Raisin Oatmeal Cookies Recipe Directions
Preheat oven to 350 degrees. I soaked my golden raisins in some white wine I had in the fridge and microwaved them briefly to plump them up a bit. This is totally optional. You can also use regular raisins if you like. I just happened to have golden raisins laying around the house. Line a cookie sheet with parchment paper. Mix the softened butter, white sugar and brown sugar until creamy. Add egg and vanilla extract and mix just until blended. Add dry ingredients and oats. Mix. Then add the chocolate chips and golden raisins. Mix just until blended. Bake for about 8 to 12 minutes, or a little longer if you prefer a crispy cookie. Remember – you can always add time, but you can’t take it away, so start small!
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Makes about 12 (a dozen) cookies with 1.5 tbsp scoops.
I made this homemade Death by Chocolate Cake recipe for my mother’s birthday, which happens to be on Halloween. Whenever anyone asks what kind of cake she wants, she quickly blurts out, ‘Chocolate!’ and nothing else. So… here you go, a cake made of chocolate and nothing else. This Death by Chocolate Cake will include two layers of chocolate cake filled with a chocolate whip, topped with chocolate ganache and dark chocolate chips. These are modified from a modification from an original recipe so I have no idea where the originals come from, sorry. (If anyone knows, give me a shout and I’ll give credit where credit is due.)
A bit of raspberry or other liqueur to “baste” the cake with
Death by Chocolate Cake Recipe Directions
Preheat your oven to 350 degrees F. Prepare two 9″ round cake pans. I grease and flour and line mine with parchment paper rounds. In your kitchen mixer give a quick whisk to the sugar, flour, cocoa powder, baking powder, baking soda and salt. Then, with the mixer on a low-medium speed add the eggs one at a time, then the milk, vegetable oil and vanilla extract. Beat for a couple of minutes, but don’t overbeat. Slowly stir in the boiling water and get a thin Death by Chocolate cake batter to pour into your pans. Bake about 30 minutes, or until your tester comes out clean. When you pull it out of the oven, let the cake layers cool in the pans for 10 to 15 minutes. Then turn them out of the pans and cool completely at room temperature on wire racks. Before adding the whip and ganache, poke holes in the cake with a toothpick and “baste” the cake with a mixture of 2 teaspoons of the liqueur and 1/4 cup water.
Death by Chocolate Whip Recipe Ingredients
3 ounces Swiss dark or bittersweet chocolate
2 cups heavy cream
2 tablespoons sugar
Death by Chocolate Whip Recipe Directions
This will be your filling between the cake layers. Chop 3 ounces of bittersweet chocolate. Boil the heavy cream and sugar in a saucepan, then add the chopped chocolate and mix well. Cool at room temperature, then refrigerate for at least 4 hours. When you are ready to whip the filling, pull it out of the fridge and lay the bowl in a larger bowl filled with ice water. Beat the cream with a hand mixer until you get stiff peaks, the tell-tale sign of a good whipped cream. I prefer to make this when the cakes are ready for it and use it right away, but you can refrigerate for a while if you’re not quite ready.
Death by Chocolate Ganache Recipe Ingredients
8 ounces Swiss dark or bittersweet chocolate
1 cup heavy cream
Dark chocolate chips for garnish
Death by Chocolate Ganache Recipe Directions
Assembled the Death by Chocolate cake and then prepare your dark chocolate ganache to pour over the entire cake. Chop 8 ounces of dark chocolate. Heat the cream just to a boil, then add the chopped dark chocolate and stir it gently to incorporate. Cool to room temperature, then pour over a completely cooled cake. Top the cake with chocolate curls, or I used dark chocolate chips, or whatever else you want. Refrigerate until ready to eat and serve chilled!
I only managed to squeeze in one cake layer today. I had to stir it by hand in a bowl because my KitchenAid stand mixer can’t handle a double cake recipe. It’s a little crispy on top from being in the oven so long to bake all the way through, but that part gets lopped up during the leveling stage – which is going to be a beast, no doubt.
The reason I could only squeeze one cake layer in today is because I had to stop by the Big Dumb Fun Show to spend some time with my favorite on-air personalities and answer some questions about the B-52 (Behemoth 52nd) cake! I’ll be sure to post links to the interview as soon as they become available. For now, enjoy the video of us pulling this layer out of the oven, and a few pics from the evening. I also added in a picture of the de-panned “Cinnamon Spice & Everything Nice” layer. It truly is a monolith!
Looking back, I think it would have been better to somehow use pistachio pudding mix or the pudding itself, in addition to the whole shelled pistachios. It would’ve really brought out the pistachio flavor instead of just being a standard buttercream with pistachios in it on a plain chocolate cake. I may also consider adding pistachios into the batter. Worth trying! The cake was still tasty nonetheless.
Chocolate Cake Recipe Ingredients
3/4 cup butter, softened
3 eggs, room temperature
2 cups flour, sifted
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1 1/2 cups milk
Chocolate Cake Recipe Directions
Preheat your oven to 350 degrees. Prepare two 9″ round cake pans – I used butter and cocoa powder instead of flour to prepare my pans. Allow the eggs and butter to come to room temperature. Preheat your oven to 350 degrees. In a medium bowl sift together the flour, cocoa powder, baking soda, baking powder and salt. Give them a good stir with a whisk and then set aside. In your kitchen mixer, beat the butter until fluffy, then gradually add the sugar a bit at a time and beat until completely combined. Scrape the sides of the bowl and then beat for another 2 minutes or so until you get the light and fluffy butter-sugar mixture. Add the eggs one at a time and beat just until blended, then add the vanilla. Alternate adding the dry ingredients mixture and the milk, starting and ending with the dry ingredients. Pour the chocolate cake batter into a prepared bundt pan until no more than 2/3 full, and bake for about 35 to 40 minutes. Let the cake cool 15 to 20 minutes or so, and run a knife around the edges before turning out onto a wire rack to cool completely. I was not able to ice my cakes for two days after I made mine, so I wrapped them in plastic wrap and stored them in the refrigerator. They did great.
Pistachio Buttercream Recipe Ingredients
1 cup butter, softened
3 to 4 cups powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons milk
1/2 to 1 cup de-shelled pistachios
Pistachio Buttercream Recipe Directions
If any of you try it, please take pics and send your recipe over and I’ll amend this post! Whip the butter in your mixer for a minute or so, then begin adding the powdered sugar about a half-cup at a time mixing on a medium-high speed. Add the vanilla extract, and if you want a more spreadable consistency, add milk 1 tablespoon at a time until you get the texture you want. Add 1/2 to a full cup of crushed, de-shelled pistachios as you see fit.
This is not part of the 52 Cakes Challenge, but I happened to have some bananas aging and getting dark that I needed to use. Typically I freeze the ripe bananas if they fully ripen before I get the chance to eat them fresh, and collect them until I have enough to make my chocolate chip banana bread recipe. My chocolate chip banana bread is always a big hit at the office! Here are photos and the recipe to learn how to make chocolate chip banana bread. It’s too easy not to bake it yourself. 🙂
Chocolate Chip Banana Bread Recipe Ingredients
3 or 4 black, ripe bananas
5 tablespoons melted butter
0.75 cup sugar
2 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1.5 cups all-purpose flour
0.5 bag of your favorite chocolate chips
Chocolate Chip Banana Bread Recipe Directions
Preheat oven to 350 degrees. Mash the melted butter and ripened bananas together in a large mixing bowl. Mix in the sugar, the beaten egg and vanilla. Mix in the baking soda and salt. Add the flour about 1/2 cup at a time stirring it in completely. At the end, toss in about a half a bag of your favorite chocolate chips. I personally prefer dark chocolate chips, but I happened to have semi-sweet on-hand for the loaf of chocolate chip banana bread you see pictured above. Pour the batter into a 4×8 bread pan. Either non-stick spray it or butter it (I recommend doing this even if it’s a non-stick pan). Bake at 350 degrees for about one hour. Cool the chocolate chip banana bread completely before trying to remove from the pan and serve!