Okay, so one of my favorite ice cream varieties
is rocky road! A classic chocolate flavor with the added combination of caramel,
pecans, and marshmallows...I mean really, how can it get any better than that,
right? I hope you enjoy this delicious creation! If you have any ideas or
suggestions for my next dessert inspiration, leave me a comment below…
In a large bowl, whip the butter with an
electric mixer until light and fluffy. Next, whip in one cup of powdered sugar,
then add in the cocoa and flavorings. To finish, whip in the remaining two cups
of powdered sugar, one cup at a time. Beat well between each addition and
alternate with the heavy cream as needed.
Spread the frosting over the bottom layer
of cake for the filling, then take six marshmallows and one tablespoon of cream
and place in a greased glass bowl.Heat
this in a microwave for 30 seconds or until you see the marshmallows puff up. Then
stir with a fork and return it to the microwave and cook until you see them
puff up again. Stir well before pouring across the top of the bottom layer of
place the second cake on top. Finish
frosting the top and sides of the cake with the butter cream frosting. Next,
repeat the marshmallow fluff process in the microwave, then pour this over the
top of the cake.For a final touch, drizzle
a generous amount of caramel sauce across the top as well.
It's the last few days of autumn, and
probably most of you have shifted over to other seasonal flavors for
winter.I have also done a lot of posts
recently with peppermint, eggnog, ginger, and the like.But I decided this was a great time for us to
remember some of the flavors that make autumn one of the best times of the
year!I hope you enjoy this delicious
crunchy yet moist cake which pairs perfectly with a cup of coffee or chai tea.
the flours, oats, xanthan gum, sugar, spices, and baking soda.
In aseparate bowl, combine applesauce, pumpkin puree, oil, and vanilla. Stir
into the dry ingredients just until they are incorporated. Next, fold in the chocolate
chips then pour into prepared pans.
Now it’s time to whip up some streusel. In
a small mixing bowl, combine all the streusel ingredients then just mix until
the ingredients form small crumbles. Sprinkle evenly across the two cakes, then
bake for 45 – 50 minutes or until a toothpick comes out clean.
Once the cakes have cooled, garnish with
a drizzle of chocolate and serve with a nice cup of coffee!
I know molasses isn’t necessarily one of
those flavors everyone just loves, but this recipe just might change all that! With delicious flavors like ginger and
cinnamon, plus quality ingredients such as Bob’s Red Mill and Kerrygold Butter,
I’m not sure if this Molasses Cake could get better! I hope you enjoy this yummy cake, inspired by
Okay, who isn’t happy to have a nice warm
mug of apple cider on these chilly evenings? That was the inspiration for my newest
creation, utilizing those same delicious, comforting flavors to make an
amazingly moist and yummy cake! Apples, cinnamon,
vanilla, maple...how can you go wrong? I
hope you enjoy…
a bowl using an electric mixer, cream the Shortening and apples until smooth. Add in one cup of powdered sugar and whip
together until the shortening is thick and crumbly. Add in the vanilla then whip until smooth.Finally, add in another cup ofpowdered sugar then the last half cup and
beat until smooth.
Assemble the two-layer cake by placing a generous
amount of frosting on the bottom layer, followed by placing the second cake on
top of it.Then use the rest of the
frosting to cover the whole cake. Enjoy!