Lovin' From the Oven

Chocolate Marshmallow Cake

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Planning a Disney World trip is by far harder than any other trip I’ve planned. New York, I can do. Seattle, a breeze… but out of all the options in Orlando? Whoa mama! Talk about overload. I’ve already spent hours researching different hotels around the area in a budget price range. I have yet to find one that has it all. Bummer. Until then, I’ll catch up on my Desperate Housewives; I’m only on season three!

How cute is this cake? I love the look of the marshmallow topping with the light fudge layer on top. Heck, I could eat the chocolate-y topped marshmallows on its own. Overall, the cake is extremely moist and very sweet. I’m talking overload sweet. If you can’t handle eating spoonfuls of sugar, then I’d only recommend eating a bite instead of a whole piece. I mean, you’ve still got to try it! Recipe from Made.

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Chocolate Marshmallow Cake

Ingredients

  • 1 cup boiling water
  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup oil
  • 1 tsp vanilla
  • Chocolate Satin Frosting (see recipe below)

Directions

  1. Preheat the oven to 350 degrees.
  2. Boil the water and keep it simmering.
  3. Mix the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, buttermilk, oil and vanilla and beat together.
  4. Add the 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
  5. Pour the batter into the 13x9 pan. Bake at 350 for 35-38 minutes.
  6. Make the frosting while the cake is baking. When the cake is done, pour the warm frosting over the hot cake.
https://lovintheoven.com/chocolate-marshmallow-cake/

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CHOCOLATE SATIN FROSTING

Ingredients

  • 1/2 cup butter
  • 6 Tbl buttermilk (or use 6 Tbl milk mixed with 1 tsp vinegar)
  • 4 Tbl cocoa powder 1 (16 oz) box powdered sugar
  • 1 tsp vanilla
  • 2 cups marshmallows (optional)

Directions

  1. Cook the butter, buttermilk, and cocoa in a medium saucepan. Stir constantly, just until it comes to a boil. Remove the pan from the heat.
  2. Add the powdered sugar and vanilla, and beat with a wooden spoon until frosting is nearly smooth (remember to stir every now and then while the cake bakes).
  3. Put the marshmallows on top, then evenly pour the warm frosting over everything. Cool to room temperature before serving
https://lovintheoven.com/chocolate-marshmallow-cake/

Day 10: Chocolate Chocolate Chip Cookies

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I’m spending all day today putting together my annual holiday basket. I found the cutest boxes and wrapping from Crate and Barrel to put everything in. I’m going to have to lug everything with me back home since I’m only going to be home for such a short period of time that I don’t have time to bake there. Let’s hope I baked some sturdy cookies!

Day 10 of my 12 days of cookies: Chocolate on top of chocolate on top of chocolate… sometimes that’s all a girl needs in life. I was asked to bake cookies for a friend’s birthday and the only request was… you guessed it, chocolate. Since all my favorite cookies are made with a mixture of melting regular chocolate with dark cocoa powder, I figured this one fit the bill perfectly. The cookies had a flaky outside layer and a chewy inner layer. The amont of chocolate was enough to satisfy any chocolate craving. Recipe slightly adapted from Sweet and Savory Tooth.

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Day 10: Chocolate Chocolate Chip Cookies

Ingredients

  • 2 2/3 cups (16 oz) semisweet chocolate chips
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder (I used Hershey's dark)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, slightly softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 cold egg
  • 2 teaspoon vanilla

Directions

  1. Heat oven to 325 degrees.
  2. Melt 2/3 cup of the chocolate chips in the microwave by heating in increments of 30 seconds and stirring in between. Set aside.
  3. Cream together the butter and both sugars. Stir in the melted chocolate chips. Add in the egg and vanilla.
  4. Add the dry ingredients (flour, cocoa powder, baking soda, and salt) to the chocolate mixture until just incorporated.
  5. Fold in the remaining 2 cups chocolate chips.
  6. Scoop tablespoon sized dough onto baking sheets.
  7. Bake for about 11 minutes. Let cool for 5 minutes before transferring to a wire rack.
https://lovintheoven.com/day-10-chocolate-chocolate-chip-cookies/

Day 4: Mocha Almond Fudge Cookies

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Day 4 of my 12 days of cookies: Sometimes chocolate just isn’t enough for us no matter how much of it we have. That’s when my good friend coffee comes in. Not only does coffee bring out the chocolate flavor, but it gives you an additional boost to keep you going throughout your day. I never used to drink coffee, but I find myself adding a little more to my daily routine each year. My only peeve about coffee is that it stains your teeth! What a bummer.

Good and effective instant coffee is hard to come by (I don’t own a coffee maker), so imagine my surprise when I actually discovered one that was strong enough to keep my DB alert throughout finals week. This one is from Trader Joe’s and really stood out in the cookie after baking. Other instant coffee powders that I’ve used in the past seem to dissolve in the oven, but not this baby!

These cookies were bold. They definitely aren’t for the light hearted. The almond adds a great texture to a somewhat fudgy cookie. Make sure not to over bake them or you’ll end up with cakey cookies! Recipe from How Sweet Eats.

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Day 4: Mocha Almond Fudge Cookies

Ingredients

  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 2 tablespoons instant coffee powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2/3 cup chopped almonds
  • 1 cup chocolate chips

Directions

  1. First roast the chopped almonds and cinnamon in a pan over low to medium heat for about ten minutes, rotating every now and then. Set aside.
  2. Cream together the butter, sugar, eggs, and vanilla.
  3. Add in the flour, cocoa powder, coffee powder, baking soda, and salt.
  4. Gently fold in the chocolate chips and almonds. Refrigerate dough for at least two hours.
  5. Preheat oven to 350 degrees. Roll dough into tablespoon-sized balls and bake on sheet for 8-10 minutes.
https://lovintheoven.com/day-4-mocha-almond-fudge-cookies/

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