Tag: Chocolate

Chocolate Sweet Rolls

So I am going out on a limb here and trying something new! Since my Cinnamon Rolls are such a hot commodity, I am going to branch out with other flavors!! How can you go wrong with Chocolate?! Chocolate Sweet Rolls for the win!!!

These Chocolate rolls are amazing, especially if you love chocolate like myself! Cinnamon Rolls will always have a place in my heart, but sometimes you just need to change things up!!

Not So Cinnamon-y Cinnamon Roll?

Basically, I took my Cinnamon Roll Recipe and altered the filling! easy peasy! I used the same dough, and the same frosting recipe!! Let me know what you think!!! Let’s get right to it!

Ingredients

  • 1 1/2 Cups Milk
  • 1/2 Cup Butter
  • 6 1/2 Cups All Purpose Flour Divided
  • 2 Packets Rapid Rise Yeast .25 oz Packets
  • 1/2 Cup Sugar
  • 1 Teaspoon Salt
  • 1/2 Cup water
  • 2 Large Eggs
  • 1/4 Cup Melted Butter

Filling

  • 2 Cups Brown Sugar
  • 4 Tbsp Unsweetened Cocoa Powder
  • 1 Cup Chocolate Chips
  • 1 Cup Butter Softened

Cream Cheese Frosting

  • 1 8 oz Pack Cream Cheese
  • 1/4 Cup Butter
  • 4 Cups powdered sugar
  • 1 Teaspoon Vanilla
  • 3 Tablespoons heavy whipping cream

Instructions

  • In a saucepan, put the milk and butter together and turn burner on low until melted.
  • Remove from heat once the butter has melted, and allow to cool slightly.
  • In your stand mixer, with the mixing blade, add 2 1/2 cups of flour, yeast, sugar, and salt. Mix together
  • Add your water and eggs, as well as the warm butter/milk. Mix well.
  • Add the remaining flour (4 cups) 1/2 cup at a time. When the dough starts to form a ball, it’s ready!
  • remove mixing blade and attach a dough hook
  • Mix for 5 minutes
  • Once the dough is ready, transfer to another bowl that is lightly floured, and start working on the filling
  • In your stand mixer, using the paddle attachment, mix the brown sugar, cocao, and softened butter.
  • Roll out the dough as wide as you can.
  • Spread on the filling and sprinkle the chocolate chips on top!
  • Starting at a short end, roll the dough.
  • If you want smaller Cinnamon rolls, cut the dough in half before you roll it up!
  • Cut the dough to the size you want. The thicker you want, the farther apart you cut!
  • Place the rolls, swirl down, in a greased 9×13 pan.
  • Preheat your oven to 375 Degrees F. Bake for 15-20 minutes. Then cover loosely with foil and bake another 10 minutes.
  • Melt 1/4 cup butter and drizzle over the rolls
  • Make your frosting while the rolls are baking.
  • When your rolls are ready, spread on the frosting!

I hope you enjoy these Chocolate Sweet Rolls! Subscribe to my blog and follow me on Pinterest!

S’mores Cookie Bars

Now that I have had a S’more’s Cookie Bar, I don’t know how I have survived without them. Life surely just got better! Any type of “cookie bar” is really my favorite kind of dessert. They are easy to make, easy to eat, and the possibilities are endless!

Marshmallow Fluff

We are still in isolation here in Michigan, due to the Coronavirus. Therefore, I stare for hours on end into my pantry. Then I see it- Marshmallow fluff. This has been sitting in my pantry for months and months. I can’t remember why I bought it, I can only imagine I told myself I would need it someday. Well guess what? That day came, I definitely needed it!

I’ll be honest, S’mores are not a “go to” dessert for me. Although delicious, and I won’t turn down a s’more, they aren’t something I have to have. However, I’ve been watching my husband build our fire pit and patio in the backyard this past few weeks and I keep thinking about the fun bonfire’s we will have! Now, I’ve got s’mores on my mind.

Like I said earlier, I really wanted to use the Marshmallow fluffy stuff, so S’mores cookie bars, here we come! They are very easy to whip up and they don’t take that much time. The are delicious, rich with chocolate and marshmallow, but have a great cookie texture. Part S’more and part cookie! You will not be able to stop eating these! These are best eaten warm in my opinion. Stick them in the microwave for a few seconds to heat them up and…yummy!

Here’s What You Need

  • 1 Cup all purpose flour
  • 1 Cup graham cracker crumbs (I used Nabisco, because they are Soy Free!!)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 stick of unsalted butter (8 Tbsp)
  • 3/4 Cup light brown sugar
  • 1 tsp vanilla
  • 1 egg
  • 7oz. container of marshmallow fluff (or you could substitute for marshamallows – just enought to cover the surface)
  • 1 cup semi-sweet chocolate chips (you can also use chocolate bars) (I used Nestle Toll House Simply Delicious – they are soy free!)

How To Make

  • Preheat oven to 350 degrees F
  • Grease a 8″ square pan (If you don’t have baking spray you can use my cake release recipe and it works great!)
  • Crush your graham crackers into crumbs. You can use a food processor or put the crackers in a bag and hit with a mallet, rolling pin or crush with fist)
  • In a small to medium bowl, mix together graham crackers, flour, salt, and baking powder. Set aside
  • In a large bowl, use an electric mixer or your stand mixer to mix the butter and sugar
  • Add in the eggs and vanilla, beat until well mixed and scrape the sides of the bowl
  • Slowly add in the flour mixture
  • Divide the dough in two.
  • Press half of the dough into the bottom of your greased pan. You may want to coat a spatula or your hand in flour, so the dough sticks to the pan and not your fingers!
  • Spread the marshmallow fluff onto the dough
  • Sprinkle the chocolate chips on top of the marshmallow
  • Take the remaining dough and crumble over the top. It doesn’t not need to be even.
  • Bake for 28-20 minutes. Or until the top and the marshmallow turns a golden brown.
  • Enjoy!!!

Follow me on Pinterest for more great ideas! https://www.pinterest.com/FunandFrosted/

Easy Chocolate Buttercream Frosting

If you are familiar with my Easy Buttercream Frosting recipe, you’ll be sure to love this Chocolate Buttercream! It’s creamy and silky, but not too rich. In addition, it has a great chocolate flavor and has the right amount of sweetness. Perfect for any cake, cupcake or even cookie! Above all, it only takes about 10 minutes to make and is super easy.

Good For Piping

Easy Buttercream is great for piping on a cake. I decorate a lot of cakes that require a lot of detail and this doesn’t disappoint! It will harden overtime, so make sure you frost the cake completely in good timing.

Storing Your Buttercream

When you are not using the buttercream keep it in an air tight container so it doesn’t dry up. You can store this buttercream for up to a couple of weeks in the refrigerator. And as I noted in the recipe, make sure it comes to room temperature before using!

How to make Easy Chocolate Buttercream

In your stand mixer (I love my Kitchen Aid!) with the paddle attachment, add the softened butter

You are going to want to beat the butter on medium to high until fluffy and make sure it gets creamy. You don’t want chunks of butter in your frosting (or maybe you do?! Up to you.)

Add in the cocoa, vanilla and salt.

Add in one tablespoon of cream and then gradually add the powdered sugar then mix a bit and alternate adding in cream. Keep doing this until you have used all of the sugar and cream.

Continue beating the buttercream for 2-3 minutes on medium

Turn to high speed once sugar is fully incorporated – You will know!

If the frosting is too stiff add in more cream

If you want a stronger chocolate taste, add more cocoa, but be sure to add more cream too!

Spread on your dessert, or fill up a piping bag to pipe on to your dessert!

If you like this Easy Chocolate Buttercream Recipe, be sure to check out my Easy Buttercream recipe.

Follow my blog to be the first to know when I post a new recipe! I invite you to comment and let me know what you think!

Spooky Spiderweb Cake with Spider Cupcakes

Halloween is in the air! I love making treats for any holiday, especially kid oriented treats. Who wouldn’t want a spiderweb on their cake? Well, in any normal circumstance, me, but we’re talking about Halloween here so I will let it slide…

I have two boys, ages 5 and 7. They torment me with anything and everything SPIDER related. I can’t stand it! They love fake spiders, bugs and snakes. Anything creepy crawly (they love the real ones too). They will put fake spiders under my covers, so when I go to pull the covers back to go to bed I will see it. I ALWAYS scream! My heart pounds, my palms get sweaty and after that I’m too wound up to go to bed. They will put the fake spiders on the floor behind me and walk away. They then call my name so I turn around, I scream every time. My husbands doesn’t understand why I have to scream each time, I don’t either!! My body just does it!!!!!!!! Ahhhhh!!! However, when it comes to real spiders in the house, my boys always come to my rescue, they get that tissue or shoe and do what needs to be done. So in honor of their love for spiders I am making this dessert for them to celebrate HALLOWEEN.

What You Need

This dessert is sooooooo easy to make! Any busy parent can tackle this treat, and your kids will surely appreciate it.

Directions

  • In your stand mixer (Mine happens to be Kitchenaid – the best!) Make the cake per the directions on the box
  • Split the batter between the cake pan and the cupcake tin
  • Let the cake cool completely before frosting! You don’t want the frosting to melt!!
  • Frost the cake with the chocolate frosting using a spatula
  • Frost the cupcakes with the chocolate frosting using a piping bag and tip #1M
  • Put the 10 marshmallows in a bowl and microwave for 15 seconds
  • Using your hands, grab the marshmallow mixture and pull on it so it gets stringy. Lay over the cake. (make sure the frosting is somewhat dry. The marshmallow is so sticky it may pull up some of the frosting when you are laying it down) There is your spiderweb!!

I hope you have fun making this Spooky Spiderweb Cake! Be sure to check out my Halloween Cookie Cake!!