Our Kitchen

This delicious copycat Disneyland favorite is sure to brighten your day! It's amazing from the very first bite! Disneyland’s Chocolate Peanut Butter Sandwich Serves: 12 Ingredients:     6 graham cracker sheets, broken in half     3 cups milk chocolate chips, divided     2 teaspoons shortening, divided     1 cup creamy peanut butter     ½ cup powdered sugar     ½ teaspoon vanilla     1½ teaspoons milk Instructions     Line a cookie sheet with wax paper or parchment paper.     Melt 1½ cups of the chocolate chips and 1 teaspoon of shortening in a microwave safe bowl or big glass measuring cup. Stirring at every 20 second intervals until fully melted and smooth.     Then dip each graham cracker half into the chocolate, tapping or gently scraping off the excess chocolate. But you want the graham cracker to be totally covered.    ...

Soft & chewy chocolate chip cookie cake, flavored with crushed graham crackers in the cookie dough, and layered with gooey marshmallow and sweet chocolate chips. So this is my 2nd time making this amazing cookie!  I forgot to add the marshmallows at the right time but it was a beautiful mistake, lol. I baked it for 20 minutes, added another 1/4 cup choc chips and the marshmallows the last 5 minutes…then quickly broiling the top to a toasty brown. It turned out soooo very tasty and was perfect the next day as well!  Making it this time I accidentally discovered a trick I do with rice Krispy treats…..wet your hands and press out the marshmallow cream later. Works like a charm without the stickiness Recipe >> S’mores Chocolate Chip Cookie Cake @ sallysbakingaddiction.com

This is a really good cookie. Would have given it 5 stars, but did need to increase the flour to 1 3/4 cup and baking soda to 1 teaspoon. If you use margarine or salted butter, DEcrease the salt to 1/4 tsp or just omit altogether. Salt that is suggested in cookie recipes are generally listed for bakers who use UNsalted butter. This made 36 good sized cookies. I chilled the dough for around 30 minutes, due to reading o thers having spreading problems. I made them a tad larger than a 'normal' sized cookie. I did an experiment and baked these (with above changes) at 350 for 12 minutes, they spread too much, became too brown around the edges and were only chewy in the dead center. Next batch I baked at 350 for 10 minutes, then 11, and finally to 12...because anything under 12 the center was still quite doughy but at 12 they spread quite a bit and were more thin and crispy than soft or chewy. At 325, 12 minutes cookies were too raw and any longer and the center would get overbaked. ...

A dark, moist and perfectly sweet cake that literally melts in your mouth. I’m not exaggerating. If you’re worried about overindulging, do as I do and bake a petite 6-inch cake. It’s the perfect size for a small gathering. Recipe >> Coffee & Baileys Layer Cake @ livforcake.com

This no bake layered Chocolate Coconut Fudge has all the creamy texture and decadent flavor you crave but is made with real-food ingredients.  It’s dairy free, grain free, Paleo, Vegan, and absolutely dreamy for any chocolate lover. Recipe >> Layered Chocolate Coconut Fudge @ paleorunningmomma.com

This cake has a rich and indulgent flavour that is to be enjoyed on special occasions only!   For this cake I have not used a heavy dose of food colouring (though please do if you want a luridly gorgeous purple cake) I have just used puréed blueberries with an additional 3 tablespoons of blueberry syrup and a tablespoon of purple organic food dye.  Don't be scared though, it is fabulous when it is bright purple too! Blueberry Velvet Cake  1 ¼ cups butter 2 cups caster sugar plus 2 tablespoons 3 whole eggs plus 1 egg white 3 teaspoons vanilla extract (or the seeds of 1 ½ vanilla beans) 1 teaspoon salt 1 ¼ cups buttermilk 3 tablespoons of blueberry syrup 1 ½  cups puréed blueberries, sieved (about 2 cups whole fresh or frozen blueberries) 3 tablespoons pure cocoa powder 3 ½ cups self raising flour 1 tablespoon raspberry vinegar 1 teaspoon baking powder Purple food colouring – colour to the colour you prefer, a tablespoon or so of natural colouring gives a deep ind...

The cake is superb! So easy to make. It rises up nice and light, yet stays very moist and the flavor is rich and delicious! Perfect texture. I baked it in a 9" springform so it took about 10 more minutes to bake to perfection.  The whipped cream frosting was very good, not too sweet and held up well to applying it to the cake. Next time I will double the Bailey's in the frosting too - you could taste it, but I wanted more. It took several slices to decide :) Recipe >> Irish chocolate cake with Baileys buttercream frosting @ culinaryginger.com