{Recipe} Black Cherry White Chocolate Cupcake in a Jar

This cake, my friends encompasses several of my loves in life all into one perfect little bite. I was known in high school for being a connoisseur of all things black cherry.  Black cherry soda, black cherry ice cream, you name it to this day I LOVE it.  Other loves; Jell-o, white chocolate, white cake & and luscious whipped cream.  Generally you think of all of these ingredients and they don’t normal play nice with each other, but I’m hear to tell you they DO!!

Have you heard of a Jell-o cake or a poke cake?  This is a fun summer treat where you bake a white or vanilla cake,  poke holes in it with a toothpick and pour liquid Jell-o slowly into the cake.  It’s generally made with strawberry Jell-o and then topped with whipped cream or Cool Whip and it’s super yummy.  What I’ve done it incorporated a few new twists on the classic to make something heavenly, here’s what you will need…

Cake

1 box of white or vanilla cake mix

Prepare according to package directions and bake in one of the following methods, 9x13 pan, cupcakes or cupcakes in a jar.  I would steer clear of a layered cake application, because after you add the jell-o this cake is super moist. 

Personally, I have fallen in love with the cupcake in a jar! I’ve seen a lot of people baking cupcakes, cutting them up and then adding them to a jar and then topping with frosting.  Did you know that you could bake the cake directly in the jar? 

I use the 4 oz. wide mouth jars and I fill the jar up a little over half way to prevent the cake spilling over and causing a big mess.  I also baked the cake a little longer that the normal cupcake time because it is a little bigger than your standard cupcake.  I baked it for a solid 30 minutes. 

Jell-o

1 small box of Black Cherry Jell-o

Boil one cup of water and dissolve jell-o in water, stirring mixture for 2 minutes until completely dissolved.  Add one cup of cold water.

With a fork or a toothpick poke holes into cooled caked and gently pour jell-o mixture over the cake.  Refrigerate for at least three hours.

Creamy Topping

1 small box of instant white chocolate pudding mix

1 cup of milk

1 container of Cool Whip

Mix instant pudding with milk until completely smooth {I used my trusty Magic Bullet} and then combine with Cool Whip.  Place in piping bag and pipe onto cupcakes or frost your cake with the luscious mixture.

{Recipe}Mint Black & White Cookies

I have been going nuts over these tasty little bites for awhile now.  I LOVE mint in almost any form and I love cookies, so this is the best of both worlds.  This cookie recipe is also a little different than your standard because I tend to like a cakier cookie, one that has body and is moist.  Not a huge fan of the flat______________cookie, boring!! {keep in mind this is totally just my opinion nothing to be added to the rules of cookie book!}

Mint Black & White Cookies

3 cups of AP {all purpose} flour

1 tsp. baking soda

1tsp. salt

1 cup {2 sticks} butter

3/4 cup sugar

3/4 cup brown sugar

2 tsp. mint extract

2 large eggs

1/3 cup sour cream

1 1/2 cup semi-sweet chocolate chips

1 1/2 cup white chocolate chips

In a bowl combine flour, baking soda and salt.  Mix with a wire whisk and set aside.  Cream butter, sugar and brown sugar in an electric mixer.  Add eggs one at a time, beating well after each addition.  Add sour cream and extract, mix well.  Gradually add the dry ingredients.  Stir in the chocolate chips.  Spoon a rounded table spoon onto a cookie sheet.  Bake at 350 degrees for 9-11 minutes.  Yields approximately 4 dozen cookies.

If you love chocolate and you love mint, you have to try these puppies out.  Let me know what you think!!

{recipe}The Most AMAZING Chocolate Cake…EVER

I have a dear friend Janeen, who makes the most aaaamazing Chocolate Cake EVER!!! It’s one of those cakes that leaves a lasting impression, it haunts you until you finally break down and beg your sweet friend to please share the recipe with you.  Then you beg some more to see if you can share it with the world.  Janeen my dear, the world is going to LOVE you and your aaaamazing cake!!

The Most Amazing Chocolate Cake…Ever!

1 Chocolate Cake Mix (any kind, I've used chocolate fudge, Swiss chocolate, milk chocolate)

1 C Mini Chocolate Chips

1 C Sour Cream

1 Pkg. of Chocolate Pudding (small box 3.5 oz.)

Prepare cake as directed on box and add sour cream,  pudding and chocolate chips.  Pour into 2 9-inch round pans.  Bake as directed on box (you might need to add a minute or 2 to the baking time because of the added sour cream and pudding).  Place on wire rack to cool.

Equally Impressive Chocolate Frosting

1 C butter at room temperature

3 oz. Ghirardelli 100% cocoa chocolate bar

4-5 C Powered Sugar

Milk

Chop the chocolate, then place in double broiler until melted (bowl over a pan of water on the stove).  Cream together butter, chocolate, and 4 cups of powered sugar, add milk as needed for desired consistency.  Combine until creamy, continue to add powered sugar and milk until it is the consistency and taste that you want.  Place one layer of cake on cake stand and frost the top, then add the second layer and frost the rest of the cake.

Garnish with chocolate curls.  I like to make bigger curls for this cake.  Melt some chocolate, get a 9 inch round cake pan and turn upside down and then spread the chocolate as a thin, thin layer.  Let cool until the chocolate is set and then get a cheese slicer or potato peeler and slice the chocolate into curls. 

Janeen made this Heavenly cake for our Bloggers Night Out {Vegas Style} this past weekend and blew everyone away!! Janeen you are a doll!!

{Choffy Recipe} Choffy Cake

Take all of your preconceived ideas of Coffee Cake and throw them right our the window!!  Choffy Cake is a creamy, light, moist, slightly sweet bit of heaven on earth.  Pair it with a warm cup of freshly brewed Choffy and my friends…you have a perfect afternoon treat!!

{If you are new to the world of Choffy click here to find out about this amazing new little treat to the culinary world!!}

Choffy Cake

2 1/2 sticks of butter {softened}

2 cups of sugar

4 large eggs

1/2 cup of sour cream

2 T of finely ground Choffy

2 cups of AP flour

1 1/2 cups of cake flour

1 1/2 t baking powder

1/2 t salt

1 cup of whole milk

1 1/2 t vanilla extract

Preheat oven to 350 degrees. 

Take 4 tablespoons of Choffy and place in food processer, coffee grinder or small blender and grind into a fine powder.  Set-aside to incorporate into cake mix and streusel mix.

Cream the butter in stand mixer until smooth and light.  Add sugar and continue to mix until fluffy and fully incorporated.  Add sour cream and finely ground Choffy. Then add one egg at a time beating well after each egg. 

In a separate bowl mix both flours, baking powder and salt. 

In a wet measuring cup measure out milk and add the vanilla.  Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour mixture.

Spray a 9x13 pan with cooking spray and pour half of the cake mix into the pan.  Sprinkle cake mix with streusel and add remaining cake mix on top of streusel layer.  Put remaining streusel mixture on the top of the cake batter.  Bake for 40-45 minutes in a 350 degree oven.  Oven temperatures vary so cook until a cake tester comes out clean and the cake has pulled away from the edges of the pan.

Choffy Streusel

1/2 cup  light brown sugar

1/2 cup AP flour

2 T  finely ground Choffy

1/4 t salt

1 stick butter {cold}

Place light brown sugar, flour Choffy and salt into a small bowl.  Cut in cold butter until it forms a crumble. Set-aside to incorporate into Choffy Cake.

Choffy Glaze

1 cup confectioners sugar

4 T brewed Choffy

Place sugar into small bowl and add strongly brewed Choffy mix well with a small wire whisk or fork.  Drizzle over the top of the Choffy Cake once cooled.

Enjoy!

We’re linking up with…

• Tatertots & Jell-o

 

{Biggest Loser Recipe}The Sarah Bear Smoothie

A little back history on the name…

The “Sarah Bear Smoothie” is my one claim to fame on the Ranch! Getting a food named after me was a victory that I hoped for but hardly believed could happen because I struggled so much in the cooking department while on the show. We were required to cook for ourselves on the Ranch and the kitchen was always kept stocked with the best foods available. Meal time was fun and exciting for most Biggest Loser contestants, but I would end up staring blankly into the refrigerator for the entire hour having no idea what to make—and in the end copying someone else's meal. 

When someone would invent a certain dish that became popular amongst the crowd, we would name it after that player. Because I couldn't come up with anything new on my own, my day would basically consist of eating the Irene for breakfast, the Courtney for lunch, and either the Justin or the Jay-bird for dinner (recipes that I will for sure be sharing!). You get the idea. So, you can imagine my overwhelming joy when I invented this smoothie and everyone loved it so much they started calling it "the Sarah Bear"! I was ecstatic! Not only did it receive my name—which made me feel cooler than Lady Gaga—but it was also given the best breakfast award AND the best dessert award. And since it received both awards I feel justified now in eating it for both breakfast AND dessert in the same day. It's just that good. Enjoy!

The Sarah Bear Smoothie

• 2 cups of frozen strawberries
• 1 cup of almond milk
• 1 cup of Greek yogurt
• Sweeten to taste with Truvia

Once again, I busted out the Magic Bullet (you can use a regular blender if you’re cool like that). Add all of the ingredients to the blender and blend.  That’s it!

It’s Bob and Jillian approved so you must try it… and let me know what you think!

{Recipe} Red Velvet Cookie with White Chocolate Chunks

Okay, okay… our love affair with Red Velvet continues!  This time a Red Velvet cake mix is transformed into an amazing cookie.  The nice thing about these cookies are how simple they are to make!!

Red Velvet Cookies with White Chocolate Chunks

• 1 box of Red Velvet Cake Mix
• 1 cup of All-Purpose Flour
• 2 sticks of softened butter
• 1 egg
• 2 cups of White Chocolate Chunks

Preheat oven to 350 degrees. In a mixing bowl, add butter and mix until soft and fluffy.  Slowly add cake mix and flour. Once combined, add egg and mix completely.  Add white chocolate chunks, and mix for a minute or so until well combined.  Form dough into one inch balls, and place into the oven for 8-10 minutes. {Yields about 24 small cookies.}

Enjoy! I’m telling ya, these babies are to die for!!!  The combination of the red velvet and the white chocolate is aaaamazing!

{Recipe} Chocolate Torte

I am about to share with you the cake that changed my life. Literally, it did. I must tell you the story. I was living in a new area, roughly 6 years ago, I didn’t know a soul. A lovely sweet gal dropped by my home with this beautiful cake on my birthday. Not only was the cake delicious but it also started a beautiful friendship. And to this day, she is one of my best friends. In return, I like to share this cake and my friendship to continue this tradition. Now I encourage you to step out of your box, make this cake, and meet someone new. You never know you may meet a new friend.

{Chocolate Torte}

1 Devil’s Food cake mix

1C. Sour Cream

1 pkg. (3.5 oz) Instant chocolate pudding

3 Eggs

½ c. Oil

1 1/3c. Water

Combine cake ingredients and mix well. Grease two 8-in. round cake pans. Substitute cocoa for flour so you avoid the white film on your cake. You can also cut out circle rounds with parchment paper for easy removal of cake. Bake cake for 42-43 minutes. Test with a toothpick. Let stand 5 minutes in pan then turn cakes out onto a cooling rack. I prefer to chill the cakes for a little while before proceeding to cut. After cakes have cooled completely cut each cake round in half horizontally making 4 round pieces.

Frosting:

1 pt. HEAVY whipping cream (no exceptions)

1 (8-oz.) block Cream Cheese (full calorie, NO exceptions)

2/3 c. Brown Sugar

1 tsp. Vanilla

½ tsp. Salt

In you mixing bowl whip your whipping cream until very thick. In a separate bowl blend together Cream Cheese, Brown Sugar, Vanilla and Salt. Now fold together the Cream Cheese mixture and the Whipping Cream.

Finally, put the cake together. Lay 1 cake round on a cake stand and frost. Next place another cake round on top of the frosting and repeat process.

Garnish:

I Large Hershey’s Chocolate Bar

Garnish the top with Chocolate curls.