Double Chocolate Chip Blondies

DOUBLE CHOCOLATE BLONDIES

I have been trying to make my kids dessert and snacks for school instead of buying them lately so we have been trying out different desserts. I got this recipe from Eunames but I tweak it a little. 

My kids love it with ice cream ;)

INGREDIENTS:

2 sticks of unsalted butter, softened 

1 cup light brown sugar, packed

1/2 cup  white sugar

2 teaspoons vanilla extract

2 large eggs, room temperature

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon cinnamon

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1/4 cup chopped walnuts
1/4 cup chopped pecans

Spray a 9x13 baker with baking spray (I used Pam) --set aside

Preheat the oven to 350 degrees.

DIRECTION:

In a medium mixing bowl preferably with a pour spout, combine the flour, baking soda, sea salt, and cinnamon. Whisk together to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, packed brown sugar, and sugar on low speed at first to incorporate; then cream at high speed for a few minutes. It should be light and fluffy. Scrap down sides as needed.  Reduce the speed to low, and add the vanilla and one egg at a time, mixing until combined. With the mixer still on low, add the flour mixture a little at a time. If you have a bowl shield, use it to avoid a flour cloud! Mix until incorporated. You'll have more of a dough than a batter.  Next,  FOLD  in chips and nuts by hand. 

Spread dough in the prepared baker, and bake in the center of the oven for 29 minutes. No more, no less.  Remove from oven and allow to cool at least 10 minutes before cutting into squares.

DOUBLE Chocolate Bundt Cake

DOUBLE CHOCOLATE  BUNDT CAKE 

This cake is extremely chocolate-y so if you are not a HUGE FAN of chocolate...this cake is NOT FOR YOU.  You can make it a little less chocolate by omitting the 1/2 cup of chocolate morsel in the batter. My kids love it with a scoop of vanilla bean icecream ;) 

This cake is super RICH and very moist. Goes great with a TALL GLASS OF COLD WHITE MILK!

INGREDIENTS: 

1 box devil food chocolate cake mix

2 small box of INSTANT CHOCOLATE pudding 

4 eggs 

1/2 C veg oil

1 1/4 C water
1 C semi sweet chocolate morsel --divided (save some for garnishing) 

Preheat oven to 350
Grease a bundt pan and set aside

DIRECTIONS:
In a mixing bowl combine cake mix, pudding mix, oil, eggs and water with an electric mixer. Once the batter is mix well  FOLD  in the 1/2 cup of semi sweet chocolate morsels. Pour batter into prepared bundt pan and bake for 50 minutes or until toothpick comes out CLEAN.

Let cake cool for about 20 minutes before you invert onto a cake pan and frost.

Frosting: 

1 1/2 cup  UNSALTED butter room temperature
4 cups powdered sugar (SIFTED)
2/3 cup UNSWEETENED cocoa powder (SIFTED)
1/4 cup half n half
1 tsp vanilla extract

In a mixing bowl with an electric mixer (I used my hand held mixer)  whip butter until its nice and fluffy then add the sifted cocoa powder and powder sugar. Once that is nicely incorporated add vanilla extract then add  the half and half SLOWLY because you might not need the whole 1/4 cup of  half and half. Whip until the frosting is creamy and fluffy.  I frosted my cake a little too early and so the frosting was melting but after about 1 hr ....the frosting thicken up and it was so good.

****I used a ziploc bag to pipe my frosting onto the cake.

GARNISH with the 1/2 cup of semi sweet chocolate morsel.

Sour Cream Chocolate Bundt Cake

Sour cream chocolate cake 

Every week my kids and I would take turns and think of a dessert for the upcoming week to bake.  Some weeks its baking cookies others its making something simple as making JELLO from a box ;) But I have to say my kids love anything chocolate. I can bake this cake every week for them and they wouldn't be tired of it. 

Ingredients: 

1 box devil food chocolate cake mix (15.25 oz--I used Betty Crocker. That was what I had on hand) 

1 C sour cream 

1 pk INSTANT chocolate pudding mix (5.1 oz--large box)

4 eggs 

1/2 C vegetable oil

1/2 C water 

Preheat oven to 350 degree

GREASE bundt pan really well and set aside. 

Frosting: 

1/2 stick soften butter 

4 C Confection sugar 

1/4 C Cocoa power 
***milk or heavy cream 
extra confection sugar for sprinkling over the top 

Direction: 

In a mixing bowl add cake mix, sour cream, pudding, eggs, oil, and water and beat with an electric mixer. I usually use my little hand held mixer. Pour the mixture into the prepared bundt pan. 

BAKE  50 minutes OR until toothpick comes out clean. 
Let the cake COOL completely before inverting the cake. 

In another  bowl beat the butter with the confection sugar and cocoa powder. Slowly give a few splash of milk or heavy cream.  Beat until you get the consistency of the frosting that you like. 

**In a ziploc bag...pour the frosting into the ziploc bag and snipe the corner of the bag. Piping BIG frosting over the groove of the bundt cake.

Sprinkle with confection sugar 

             cake mix that I used for this cake