Categories
Desserts Eat

Devil’s Food Cake Whoopie Pie

Devil’s food cake whoopie pies are a delicious way to show friends and family how much you love them this Valentine’s Day or any day!

Devils Food Cake Whoopie Pie

For as long as I can remember, the week leading up to Valentine’s Day at my house has been filled with shoe boxes, bright colored construction paper, glitter, glue, handmade cards and hours of imagination and creation.

Elementary school is now but a fleeting memory and I must admit that I’m handling it, {sniff} quite, {sob}  well. My girls have blossomed into beautiful young ladies who are now getting ready to move onto high school and (I can’t believe that I’m typing these words) spend weekends visiting colleges. How is that possible? 

So the other day while I was shopping at my beloved Target, hurriedly rushing through the isles, I just may have taken a wrong turn and ended up in the Valentine section. Within moments I was surrounded by hundreds of happily chattering mothers holding the hands of rosy cheeked children who where gleefully picking and choosing the perfect Valentine’s Day cards to fill their beautifully decorated boxes… that they had just finished making at home with bright colored construction paper, glitter and glue. I swear that I could hear the music from Little House on the Prairie in the background, making it all the more traumatic to realize that I had a cart full of toilet paper and cleaning supplies, rather than my sweet little chubby cheeked cherubs eating popcorn and slurping a slushy. It was at that moment, through my tear filled eyes, that I spotted the devil’s food cake mix and I knew what I had to do. I must admit that I felt a bit torn about my initial intentions. For a split second I considered whipping up the batch of devil’s food cake to eat my sorrows away.

But then I remembered my heart shaped whoopie pie pan  and I envisioned my not-so-little-anymore darlings digging into each chocolate whoopie pie with a little girl glee. My mouth turned up into a Grinch-like grin I knew with certainty that, “I have to make heart whoopie pies for my girls!”. I’m still not certain if I said it out loud or in my head, and I don’t really remember driving home come to think of it. But what I do know is, once I stepped into the quite solitude of my kitchen,

Devils Food Cake Whoopie Pie

and began the simple process of making a boxed recipe with some of my favorite kitchen staples,

Devils Food Cake Whoopie Pie

my heavy heart was enlightened.

Devils Food Cake Whoopie Pie

I became calm and relaxed and enveloped in the sweet bliss of baking.

Devils Food Cake Whoopie Pie

Baking something for the people that I love and cherish,

Devils Food Cake Whoopie Pie

even though they have the audacity to blossom and mature into beautiful young ladies.

Beautiful young ladies who relished in the whoopie pies while entertaining me with their wit and humorous stories about their day. This time I had tears of laughter filling my eyes and I was grateful for who my daughters have become.

Devils Food Cake Whoopie Pie

My heart soared and I just wanted to shout “whoooooopppieeeeeeee!” But I didn’t, because that would be weird. Not to mention, my two sweet young ladies would be the first to point that out to me and I just wanted to relish in the moment.

Here’s another decadent chocolatey Valentine’s Day treat ::

Wishing you a delightful Valentine’s Day full of lots of lighthearted whooooooppppieeeee!

~Wenderly

Updated 2/6/15. Originally posted 2/13/13. 

Categories
Desserts Eat Holidays

Peppermint Patty Recipe

This peppermint patty recipe is perfect for any sweet tooth.

March.

To me the month of March means biting cold blustery days filled with blue skies, fast moving clouds and bursts of bright sunshine poking through.

It’s a month of transition.

Winter is loosing its icy hold as spring ever so slowly begins to unfurl tender green leaves pushing through the semi-frozen earth.   

If I had to pick a flavor combination to express March it would be a cool refreshing minty bite surrounded by smooth, rich chocolate. 

In other words, a peppermint pattie.

3-peppermint-o'patties-no-center-showing

Or actually, a “Peppermint O’Pattie”. They’re fun & easy and even better with a shamrock green center. Let me show you how easy this Peppermint Patty recipe is! 

choc-chips-in-antique-double-boilerpeppermint-o'patties-fillingantique-double-boiler-forks-circle-cutterpeppermint-o'patties-dipping-in-chocolate

 Cool and refreshing, melt in your mouth, chocolatey goodness that just scream Happy St. Patrick’s Day! 

*insert bagpipes playing over a gloomy marsh* 

stack-of-peppermint-o'patties-with-bite

Enjoy a bite with a cup of steamy coffee (with a splash of Bailey’s cream maybe?) And cheers to the cold blustery winds of March bringing plenty of warm golden sun-filled days.

xoxo,

O’Wenderly

Here’s the recipe!

 

 

Categories
Drinks Eat

Homemade Hot Chocolate

amys-hot-choc-cup-full-with-jar-and-marsh-fluff

Who likes hot chocolate? 

Me too. 

Let’s face it. There’s just no better way to warm up a frosty winter’s day than to wrap your hands (and mouth) around a cup of pipping hot chocolate.  

Absolute bliss. 

But I have a question for you… have you ever made your own hot chocolate? 

Me either. 

amys-hot-choc-dry-ingredients-2

Until recently.

You see my sister has this dear friend Amy, who happens to be a fabulous cook, and who was sweet enough to send me some of her scrumptious homemade goodies last year including a lovely jar of homemade hot chocolate.  

amys-hot-choc-jar-cup-fluff-from-above

I couldn’t believe that one scoop of this unassuming powdered hot chocolate, added to a cup of hot water, could be so incredibly glorious.

amys-hot-choc-stirring

Needless to say I needed the recipe.

And let me just tell you that isn’t very often my hand holds the cup of anything but my beloved coffee. But after putting my lips up to this sweet and creamy, velvety and chocolaty, decadent hot chocolate, I simply can’t help myself.

Indulging in this deliciousness seems almost criminal.

amys-hot-choc-closeup-cup

Sometimes I even plop a dollop of marshmallow fluff on top.

amys-hot-choc-cup-with-marshmallow-2

And you know what? Before the fluff even has time to melt, my mind has forgotten all about the cold and dreary, and finds itself enveloped in the sweet and creamy dreamy.

amys-hot-choc-cup-with-choc-and-fluff-closeup

And that’s what a cold winter’s day should be all about anyway, dontcha think?

(Please don’t tell my coffee.)

Here’s the yummy recipe…

 

 

Categories
Desserts Eat

Balsamic Chocolate Truffles

Balsamic Chocolate Truffles make the perfect chocolate treat during the holidays and throughout the year!

balsamic-chocolate-truffles-full-shot

Good things come in small packages, right?

Well I say that DELICIOUS things come in small packages. too. ESPECIALLY when they’re balsamic chocolate truffles.

balsamic-chocolate-truffles-close-up

It’s the holiday season and I’m sure that you’re hustling and bustling about but do yourself a little favor and make some of these chocolatey orbs of heaven.

balsamic-chocolate-truffles-angle

They’re just perfect for that drop-in guest or last minute hostess gift.

balsamic-chocolate-truffle-in-cocoa

You can roll them in any topping you desire. I rolled mine in cocoa and chocolate sprinkles just keep the chocolate theme going strong.

balsamic-chocolate-truffles-with-toppings

Wishing you and yours a most wonderful Christmas that’s full of everything Merry and bright!

Love,

Wenderly

 

Categories
Desserts Eat

Chocolate Candy Cane Bread

Looking for a fun and festive holiday treat? Chocolate candy cane bread is an easy dessert that’s as delicious and decadent as it is pretty!

Chocolate Candy Cane Bread

 

After pouring over my pile of magazines looking for some last minute holiday inspiration, I came across Chocolate Candy Cane Loaves.

I had never heard of such a thing but decided to give them a whirl.

close-up-chocolate-candy-cane-bread-loaves

I immediately feel head-over-heals in love.

They are simple yet flavorful. Easy yet impressive. And just scream of holiday cheer!

I made a few subtle changes to the recipe. I used peppermint candies instead of candy canes,

chocolate-candy-cane-bread-peppermints

and regular sized chocolate chips rather than the mini, and I must say, the outcome was divine.

Not to mention, I got to use the vintage egg separator that I recently found whilst antiquing.

vintage-egg-separater-chocolate-candy-cane-bread

It’s the little things in life, right?

This is a not too sweet… chocolatey, pepperminty, festive bread that makes for a perfect gift, dessert,

slices-chocolate-candy-cane-bread

or  just a sweet little treat with a cuppa tea or coffee.

Cheers to a lovely holiday season! Hope that yours is filled to the brim with love & joy.

xoxo,

Wenderly

 

Categories
Desserts Eat

Cocoa Rice Crispy & Nutella Heart Sandwiches

These delicious and chocolatey cocoa rice crispy & nutella heart sandwiches will melt anyone’s heart.

I whipped up the sweetest chocolatey treat this past weekend! I know that Valentine’s day is tomorrow but I just had to share this with all of you! These are the perfect last minute sweet treat for Valentine’s Day! This is all you have to do to make these darling heart sandwiches for those you love any day of the year!

Just mix some cocoa crispy rice cereal with some marshmallow creme (that has been warmed first in the microwave) and spread it on a rimmed cookie sheet lined with a silpat mat. To ensure that the mixture sets with a nice flat suface, just cover the mixture with some wax paper and rolled over it with a rolling pin. It works like a charm!

After 30 minutes press a heart shape cookie cutter into the the sweet crunchy mixture…

 

And out pop it out on a plate.

It’s perfect just like that, dontcha think?

But no, don’t stop there.

Go ahead and slather the heart with a generous amount of Nutella®.

*Swoon*

Then top it with another rice crispy heart to make the most adorable (not to mention sweetest) heart sandwich ever.

And then don’t stop there. Cut-pop-out-slather-eat-repeat to your heart’s content.

And then make another batch for those you love.

Sending YOU lots of love this Valentine’s Day and each day all the year through.

~Wenderly

Here’s the recipe!

 

Categories
Desserts Eat

Chocolate Chip Apricot Scones

Hi everyone! This is Jenna from EatLiveRun and I’m honored to be guest posting for Miss Wenderly today. A while back, she did an amazing guest post on my blog that left me drooling for more and I can only hope that this batch of warm chocolate chip apricot scones does her post justice!

 

 

I love scones for many, many reasons. The obvious is that they’re ridiculously delicious, but they also are perfect for those stressful life moments when you need a comforting baked good fast and don’t have time to spend baking bread or cupcakes.

 

You know the feeling.

 

 

The combination of chocolate and apricot is a traditional one, but if you prefer, you could substitute the apricot chunks for dried cranberries and the dark chocolate drizzle for white chocolate. Voila! A whole new scone.

 

 

I hope you enjoy these scones—from my kitchen to yours!

 

Chocolate Chip Apricot Scones

makes 12 scones

Print this recipe!

Ingredients:

2 cups all purpose flour

1 T baking powder

1/2 tsp salt

1/2 cup sugar

6 T cold unsalted butter, cut into chunks

1/2 cup + 2 T cream

1/2 cup chopped dried apricots

1/2 cup semisweet chocolate chips + 1/2 cup chocolate for drizzle

Directions:

Preheat oven to 425 degrees.

In a large bowl, mix together the flour, baking powder, salt and sugar. Cut in the butter with your fingers and work mixture together until it resembles coarse sand. Add the chopped apricots and chocolate chips.

Add the cream and mix with your hands until a dough forms. Make an eight inch circle with the dough and slice into 12 small wedges. Place wedges on a lined baking sheet and bake for 16-18 minutes, until golden brown.

Melt additional half cup of chocolate chips in the microwave, stirring every thirty seconds until melted. Put melted chocolate in a small plastic bag, snip off the tip and drizzle scones with chocolate.

Time:

30 minutes

 

Categories
Desserts Eat

Celebrating One Year with a Triple Chocolate Torte

Wenderly turned ONE this week!

I seriously cannot believe that an entire year has flown by. It seems like yesterday that I clicked the “publish” button for the first time moments before dashing out the door to church Easter morning. The adrenaline mixed with the gazillion butterflies flitting around in my belly at that very moment have never quite gone away. This past year has been filled with one incredible experience after the next and I will cherish each and every one of them for a lifetime.

Yesterday I was reflective, but today I wanna CELEBRATE so I’ve decided to share the most scrumdillyicious, decadent dessert that I can think of…

A Triple Chocolate Torte.

This cake has been our ceremonial go-to-cake for any special occasion, birthday or holiday for as long as I can remember! It is a show stopper above all showstoppers, a crowd pleaser like no other and nothing less than delectable.

I’d like to thank all of YOU wonderful people out there and you certainly deserve nothing less than the best.

So here we go, let’s make the cake, shall we?

This triple chocolate torte has three steps, go figure…

First we’ll make the cake, you’ll need…


Buttermilk, oil, eggs, baking soda, flour, Hershey’s® cocoa, sugar and salt.

 

Start by separating the eggs.

 

Once you’ve done that, put the egg whites in a mixing bowl.

 

With a whisk attachment, beat until nice and foamy.

 

Add 1/2 cup of sugar,

one teaspoon at a time..

 

You’ll want to continue mixing until stiff peaks form.

With a spatula, gently scrape egg whites into a separate bowl.

 

Pour remaining cup of sugar and all other dry ingredients into the mixing bowl,

 

add buttermilk,

 

oil,

 

and two egg yolks.

 

Mix until smooth.

 

Gently fold in the egg whites.

 

Mix until incorporated and batter turns a yummy milk chocolate color.

Pour batter into two 9-inch round cake pans lined with parchment paper that have been sprayed with non-stick baking spray.

 

Bake in 350º oven for 25 to 30 minutes until center springs back when lightly touched. Let cakes cool for 5 minutes in pan before turning out onto cooling rack.

While waiting for cakes to cool, we’ll get started on the heavenly chocolate cream filling.

 

You’ll need,


Hershey’s® cocoa, sugar, cold whipping cream and vanilla extract.

 

Beat ingredients on low speed until thick and creamy and set aside (try not to eat it all before assembling the cake).

 

The third and final step…the chocolate glaze!

You’ll need,


Semi-sweet chocolate chips, light corn syrup, butter and water.

 

After bringing the butter, corn syrup and water to a boil in a small saucepan,

add the semi-sweet chocolate chips.

 

Mix until the glaze becomes nice and shiny.


Let cool to room temperature.

 

And NOW the time has come to assemble the cake. Place cake round on plate, slather with chocolate cream filling, place second cake on top and gently press down to make cake even.

Pour chocolate glaze and spread evenly all over top and sides of cake.

 

 

Or just let the glaze ooze over the edges rather than smoothing it out. The choice is yours.

 

Once the glaze is set, cut a big slice…

Sit down to enjoy the most scrumptious chocolaty cake you’ve ever put in your mouth.

Thank you for a magical year.

From the bottom of my heart, thank you.

Wenderly

Categories
Desserts Eat Inspire

Tate’s Bake Shop Chocolate Pound Cake & a Giveaway *Closed*

It’s the week after Christmas, the day before New Year’s Eve and I’ve decided to make chocolate pound cake.

Doesn’t everyone do that?

My house is a mess, my laundry isn’t done and my pants are giving me an added extra hug that I just don’t seem to remember feeling a mere two weeks ago.

Sooooo, I’ve decided that cake, a chocolate POUND cake mind you, would be the perfect solution to my dilemma.

I figure…extra pounds on me + pound cake + a dash of denial = BLISS.

Makes sense doesn’t it? Well to me it does. And this isn’t any ol’ pound cake either. Nope. It’s a Tate’s Bake Shop chocolate pound cake. You see I recently received a lovely cookbook and a trio of cookies to review from Tate’s Bake Shop, a fabulous little bakery located in Southampton run by Kathleen King. Ina Garten wrote the forward in this delicious cookbook and many have praised the incredible cookies including Rachel Ray and the New York Times. As I excitedly opened the package I did what any other food blogger would do, I immediately sampled the cookies, hid them from my family and anxiously began reading the cookbook from stem to stern.

Just kidding, I graciously shared the infamous cookies with my family and then hid them…

Well... wait until you try them and you’ll see why! They are the perfect combination of buttery, sweet… but not too sweet, crispy on the edges, soft in the middle, I’ll-just-have-ONE-more-nobody-will-notice-except-my-jeans kinda cookies.

Which brings me back to the decadent pound cake…

and my jeans that give me an unwanted hug…

and the fact that I’ll be living at the gym in 2011…

and my family that feels loved because I made them a Chocolate pound cake to make up for the cookies that I coveted in my pantry.

O.k. enough about me.

Now it’s time for YOU! You get the chance to win a delicious trio of your very own oatmeal raisin, white chocolate macadamia nut, and chocolate chip cookies (that you may or may not hide from your family).

AND your very own copy of the Tate’s Bake Shop cookbook to drool over.

You get 2 chances to win!

  • Leave a comment on this post letting me know what you favorite dessert is!
  • For an additional entry, head over to the Tate’s Bake Shop Facebook Page and become a fan. Once you’ve done that, then come back to this post and leave a comment letting me know that you are a Tate’s Bake Shop fan.

This giveaway will end next Thursday, January 6 at midnight EST at which time one lucky winner will be randomly chosen and notified. Contest is open to US residents only (sorry to my Canadian friends) Tate’s will ship directly to you.

If you act fast there’s still time for Tate’s 15% discount to anyone to uses the code “cookie” when checking out until December 31st!

Here’s one more taste of the delicious chocolate pound cake!

Good Luck & wishing you all the BEST in 2011!

Wenderly

************** WINNER ***************

We have a winner folks! Thanks so very much to all who joined in the fun!!

So now it’s the time that we’ve all been waiting for…

Who will get to indulge (or perhaps hide) a trio of scrumptious cookies and a enjoy a lovely cookbook from Tate’s Bake Shop?

The lucky winner is…

Stacy! Who said,

“Plain and simple…Chocolate Chip Cookies are my favorite!!”

Congratulations Stacy! I’ll be contacting you about the details!

And thanks again to the great folks at Tate’s Bake Shop for sponsoring this fun giveaway!

Here’s the recipe for you to enjoy!

Chocolate Pound Cake

Tate’s Bake Shop Cookbook

1 cup Dutch-processed coco powder
1 1/3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 cup salted butter, softened room temperature
2 cups Sugar
4 large eggs
1 1/2 tsp vanilla
1/2 cup sour cream
3 tbsp water

Preheat over to 325º F. Grease a 10″ Bundt pan.

Sift the cocoa powder, flour, salt and baking powder into a small bowl and set aside.

Put the butter and sugar in a bowl. With and electric mixer beat them until they are light and fluffy.  Add the eggs one at a time, mixing well after each. Add the vanilla. Scrape down the sides of the bowl.

Mix the sour cream and water.

Add the dry ingredients alternately with half of the sour cream mixture in three stages, beginning and ending with the flour mixer and scraping down the sides of the bowl between stages.

Spread the batter into the prepared Bundt pan.

Bake it for 1hr. Remove it from the oven and let it cool in the pan. Turn it out into a wire rack to cool completely.

Optional: I added a drizzle of chocolate glaze just for a little pizazz.

Chocolate Glaze

3 tbsp butter
3 tbsp light corn syrup
1 tbsp water
1 cup semi-sweet chocolate chips

Combine butter, corn syrup and water into small sauce pan bringing to boil over medium heat. Remove from heat then mix in chips until shiny and smooth. Cool slightly then drizzle over cake

Categories
Make

Hot Chocolate Spoons

Hot chocolate spoons make a mugful of milk turn instantly into something magical.

Need a festive quick last minute gift for that hostess with the mostess or the mailman or lady?

Doesn’t it seem like the clock ticks faster and faster as the days get shorter and shorter and we are all scurrying about trying to fit 48 hours worth of stuff into 24 hours worth of time?

And why does it always seems like I need that perfect little something at the last minute? Well this year I decided to STOP the madness…

I came up with the perfect solution to my last-minute-gift-giving-woes…

Hot chocolate spoons!

I mean who doesn’t like hot chocolate for heaven sakes?

They’re a sweet treat that will make anyone smile! They add the perfect chocolaty touch to a hot cup of milk, or even a sweet little somethin’-somethin’ to a cup of coffee!

I made a big ole batch of the little darlings in no time flat and now I’m armed for any occasion!

Want to see how?

First, you’ll want some sweet embellishments.

I used sprinkles and crunched up candy canes, really you could whatever you think would be a sweet addition even chocolate shavings would be nice.

Let you imagination go to town.

Next melt some chocolate…

I used white and semi sweet because I happened to have both, once again you could really have fun with this and buy the colored melting chips that come in a rainbow of colors if you so choose!

Once your chocolate is melted, it’s time to dip the plastic spoon (I like to use the clear plastic spoons) into the melted chocolate. Let the spoon dry a minute or two and then dip it again just to make sure that it has a nice thick layer of chocolate.

One can never have enough chocolate.

Let the spoons dry for another minute or two then dip the tip into the sprinkles or crunched up candy canes or whatever sweet embellishment you think worthy,

let the spoons sit a spell and look pretty until the chocolate is completely dry.

Once they’re nice and dry, tie them up in a little cello bag with a bow and you’re good to go!

I mean how cute is that?

Darling little hot chocolate spoons in no time flat!

Cheers to no more last-minute-gift-giving-woes!

Wenderly