Let’s bake! What do you say? When too much time passes without any baking I get antsy!

I was bouncing some ideas off Edwin recently for what to bake, but he didn’t seem to interested in what I was coming up with. I understand his hesitation; typically baking experiments either end in sweet and wondrous success or abject failure!


I had some leftover ricotta in the fridge from a batch of ziti. Too many times these things go to unused and I find myself throwing away expired whipping cream, ricotta, sour cream and buttermilk. Not this time!

I’d also been thinking about coconut cake lately. I visited Alton Brown’s recipe, but he suggests coconut milk, coconut extract, coconut cream and coconut water. I don’t even know what coconut water is, but it sounds like an unwanted road block to me!

I turned to a Cooking Light coconut cake recipe and adapted it to make one dozen cupcakes. I didn’t have cake flour on hand, so I looked up an interesting adaptation to make all-purpose flour more like cake flour. I also put some shredded coconut in the food processor to make it as fine as possible and then added it to the batter. And of course, I experimented with adding 1/4 cup of ricotta.


You can’t pick out the ricotta, but it does give it some more flavor complexity and adds to the texture. I have a bad connotation with the word “dense” so I definitely wouldn’t call them that, but they’re more on the substantial side than flimsy and airy. I decided to pair them with the kind of frosting you’d find on a German chocolate cake – golden, full of coconut and sweetened with evaporated milk almost like Dulce de leche. I also made a batch of coconut buttercream frosting for half of them, but I much preferred the German chocolate cake frosting. The buttercream was just too sweet for the cake, I thought.

I think these cupcakes are very different from what I’m used to, and I am loving them!


Secret Ingredient Coconut Cupcakes with German Chocolate Cake-Style Coconut Frosting
Cake recipe adapted from Cooking Light
Makes 1 dozen cupcakes

1.1 cups all-purpose flour (one cup plus a little less than half a quarter cup) + 2.5 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
4 tablespoons unsalted butter, room temperature
2 large eggs
3/8 cup light coconut milk
1/2 cup shredded coconut, pulsed in a food processor
1/4 cup part skim ricotta

Drop paper wrappers into cupcake pan. Preheat oven to 350F.

Combine flour + cornstarch, baking powder, salt, shredded coconut in a medium bowl with a whisk.

Cream butter and sugar together in a large bowl with an electric beater or stand mixer until creamy. Add eggs one at a time.

Alternate adding flour mixture and coconut milk to the bowl while beating; begin and end with the flour mixture. Add ricotta. Beat until combined.

Using a tablespoon, drop two tablespoons of batter into each cupcake wrapper. Divide any extra evenly so that wrappers are 3/4 full. Bake for approximately 18 minutes.

German Chocolate Cake Frosting
Adapted from Cupcakes! From the Cake Mix Doctor and also found on Cooks.com

6 fluid ounces evaporated milk
3/4 cup granulated sugar
6 tablespoons unsalted butter
2 egg yolks
3/4 teaspoons vanilla
1 cup shredded coconut

In a large saucepan on medium heat, combine evaporated milk, sugar, butter, egg yolks, and vanilla. Stir constantly with a wooden spoon for approximately 10 minutes. The frosting should be thickened and golden. Remove from heat and cool completely before frosting cupcakes.

Two thumbs up to Anna at Cookie Madness for including on her site an archive of “Go-To” recipes. I found myself there last week as I was looking for ideas for my brother’s birthday cake. His birthday isn’t until this Saturday, but because he happened to be home for Easter I had to improvise.

My brother seems to really enjoy Cool Whip based desserts (pumpkin pie that has a layer of Cool Whip – which we refer to in the family as “Silly” Pumpkin Pie, Million Dollar Pie, Banana Cream Pie, etc.) as well as desserts that have a lot going on – like fruit, nuts and coconut. He’s not interested in things like rich chocolate cake or red velvet. Apparently there are a lot of people like that out there, but I’ve never really understood them myself. Luckily Anna had tried and tagged pretty much the perfect cake.

hummingbird cake

Hummingbird Cake
is Southern Living’s most requested recipe ever! First published in 1999, it combines chopped bananas, crushed pineapple and pecans for a unique and delightful cake. In 2001 they even posted a Lightened Hummingbird Cake, which cuts down on the sugar, eggs and oil, and removes the pecans entirely. Hummingbird Cake is also made without the assistance of either an electric beater or stand mixer (but sorry, I did use one for the frosting!).

I went for the original, non-lightened version, but I did change the frosting. The Southern Living recipe recommends a cream cheese frosting and, while I love cream cheese frosting, it just felt all wrong for this cake. I like cream cheese frosting on fairly plain, rich cakes. The Hummingbird Cake has so many neat flavors that I thought cream cheese frosting would just make it thick, unnecessarily dense and take away from the other things going on.

As you might have guessed from my comments above, I decided to use a Cool Whip based frosting. I added just a tiny bit of fat free cream cheese to the Cool Whip to give it a little thickness. Even though the cake recipe doesn’t call for it, I also added coconut (I was already so close to the Million Dollar Pie recipe that my brother loves that I figured, “why not?”).

I had to spread my frosting a little thin so that I’d have enough to cover this entire three layer cake. I’d probably recommend adding a little extra Cool Whip so that you don’t have to worry about skimping, but I’m so glad that I changed the frosting from the original cream cheese. It really left the emphasis on the cake, while giving it a little “oomph” and adding oh-so-delicious coconut. If you’re shopping for cake ideas for someone who doesn’t love decadent cakes, you have GOT to make this!

hummingbird cake slice

Hummingbird Cake Recipe
from Southern Living

Coconut Cool Whip Frosting

2 oz. fat free cream cheese, softened
1/2 cup powdered/confectioners sugar
1/4 cup milk (I used skim)
8oz. fat free Cool Whip, thawed (plus a little extra)
1-2 cups shredded coconut (start out with 1 cup and add more as desired)

In an electric or stand mixer add cream cheese and beat until softened. Slowly beat in sugar and milk. Now, fold in Cool Whip (do not beat!) using a spoon until fully incorporated. Stir in desired amount of coconut.

Growing up, my mom was always really into Easter every ear. We did it all; the easter baskets, the egg hunt, the big easter meal… She didn’t stop making my sister and I search for eggs until some time in middle school. I still remember my father telling me “Just find the eggs. Do it for your mother.” She always did get a kick out of it.

One of the traditions we also had was a yellow lamb cake she’d bake and decorate. She’d even dye shredded coconut green for the grass. This tradition died some time ago but came back this year. Alas, we did not have shredded coconut and couldn’t justify the thirty minute drive to the market (my mom lives in the boonies); and there was some…. difficulty removing the lamb from the pan which required some decorative gluing….. but it was good to see all the same.

Easter Lamb Cake

I hope you all had a great Easter.

Cinnacrumb Cake

Hello, folks. I’m not feeling too chatty at the moment. Sadly my grandmother (my dad’s mom) passed away earlier this week. She lived a long life (over 90 years) and thankfully did not experience a debilitating and drawn out illness. My husband and I will be heading up north for the funeral and to be with family, so I’ll be unable to answer your comments and questions for a few days. You will, of course, have Chef Edwin available to answer all your DinnerCakes needs.

combining the cinnamon mixture

In times of stress I’m grateful that I can turn to baking to relax me; I can get into the rhythm and let stress (usually) melt away. I was able to squeeze in a crumb cake this week, inspired by a beautiful “big crumb coffee cake” found on Smitten Kitchen.

swirl the cinnamon mixturebig crumbs

The Smitten recipe calls for a rhubarb filling that frankly made me a little nervous. I decided to replace it with a Cinnabon/cinnamon roll filling which worked out really well. It kept the cake moist (I’ve known some crumb cakes to be sadly dry) and gave it a little depth of flavor. I use the past tense because the cake is now gone.

cinnacrumb cake

Cinnacrumb Cake

For the cake and big crumb recipe, please see Smitten Kitchen.

Leave out the rhubarb filling and replace it with the following –
Cinnabon/cinnamon roll filling
3/4 cup packed light brown sugar
1 tablespoon ground cinnamon
Pinch salt
1 1/2 tablespoons unsalted butter, melted
1/8 tsp nutmeg
1/8 tsp cloves
dash allspice
1 tablespoon ground pecans

Follow Smitten’s instructions for the cake. Pour half the batter into a prepared 8-inch-square baking pan (I lined mine with parchment paper). Combine the cinnamon filling ingredients and sprinkle over the batter and try to spread it out evenly. Using a toothpick, marble the cinnamon mixture into the batter. Finish by pouring the rest of the batter on top and sprinkle with crumbs in large chunks.

On my cake, the cinnamon mixture bubbled up over top of the crumbs a little bit in one corner. I was fine with this, but if it will bother you then you may want to cut the cinnamon filling in half.

Bake for about 50 minutes on 325F; a toothpick inserted into the center should come out clean.


Salty & Sweet – Chocolate Cookies with Pistachios

If you put a variety pack of cookies in front of me, 95% of the time I would not choose an all chocolate cookie. This may be surprising, but I gave up on chocolate cookies after several attempts where I couldn’t even taste the chocolate.

chocolate pistachio cookies

I thought up this recipe one night while lying in bed, after one of my battles with black bean brownies. I was thinking about other ways to use black beans instead of flour and agave syrup instead of sugar. I was also thinking about a batch of Tastespotting photos I’d oogled recently that boasted salty and sweet desserts.

chocolate and pistachio

The recipe below is a little different from what I’d originally planned (no black beans and no agave… it’s probably for the best!), but it turned out exactly the way I was hoping it would. What’s the difference? For starters, I greatly prefer the taste of baked goods made with unsweetened cocoa instead of melted chocolate. It captures the taste of the chocolate more and it makes the final product less dense.

two cookies

These cookies are slightly crispy on the outside and soft and chewy on the inside. The chocolate chips makes them unmistakably dark and chocolatey, and the pistachios add just a hint of saltiness. The instant coffee deepens the chocolate flavor without being particularly noticeable.

I had to take these to work the day after I made them because it quickly became clear that I couldn’t handle having them in the apartment. Whoops?

broken open

Salty & Sweet – Chocolate Cookies with Pistachios

1 stick unsalted butter, room temperature
1/8 cup granulated sugar
3/4 cups brown sugar
1 cup all purpose unbleached flour
2 ounces unsweetened cocoa (I used Ghirardelli)
1/8 (granulated) instant coffee
1/8 teaspoon kosher salt
1/2 teaspoon baking soda
1 egg
1 egg yolk
1 tablespoon milk
1 cup semisweet chocolate chips (again, I used Ghirardelli)
1/2 cup pistachio kernels

Preheat oven to 375F. Line two baking sheets with parchment paper.

Combine flour, cocoa, instant coffee, salt and baking soda in a medium bowl. Set aside.

In the bowl of a stand mixer using a paddle attachment (or using electric beaters if you don’t have a stand mixer), combine butter and sugars. When combined, add eggs one at a time. Slowly beat in the flour mixture, adding the milk at the halfway point. Stir in pistachios and chocolate chips. The mixture will resemble thick brownie batter.

Scoop batter using a tablespoon measuring spoon and, with the assistance of another spoon, drop rounded balls onto a parchment lined baking sheet approximately two inches apart. Bake for 15 minutes.

Makes approximately 2 dozen cookies.

Warm and Satisfying Sweet Potato Biscuits

Most summers, my family tries to sneak in at least a brief vacation to Nags Heads, NC. Though Nags Head is gradually becoming more built up, luckily some things haven’t changed.

cooked biscuits

Our favorite and most consistent restaurant is Kelly’s Restaurant and Tavern in the Outer Banks; if you haven’t been then you’re really missing something special. It’s a nicer establishment than most (ie, expensive), but it’s well worth the expense. Usually when we go I always order the flounder, but it’s incredibly difficult to restrain myself from filling up on their signature Sweet Potato Biscuits.

These biscuits aren’t beauty pageant winners – they stay fairly flat and don’t rise in the oven. They aren’t the light, flaky, buttery kind, in fact they’re quite dense and heavy. What makes them so great? They smell heavenly, they’re very unique, they’re filled with sweet potatoes which are actually good for you and they stick to the roof of your mouth. Yum!

sweet potato biscuits

Kelly’s will give you the Sweet Potato Biscuit recipe if you ask for it, but you’ll be surprised to learn that they’re made using Bisquick. While this isn’t necessarily a bad thing, I prefer making it all from scratch – which really isn’t much more difficult and you’ll likely have all of the ingredients already on hand.

I read a few different biscuit recipes to come up with a combination of ingredients that I thought could replace the Bisquick while maintaining the great taste I’m used to. I made these Friday night, just in time for the series finale of Battlestar Galactica (if you happened to watch this, what did you think? my husband joked, “the moral of 4 seasons: robots will probably kill you”). We scarfed a few of these down until our stomaches hurt (hey, I warned you they were dense). These are best enjoyed warm.

sweet potato biscuits

Sweet Potato Biscuits

1 pound sweet potatoes (approximately 2 sweet potatoes)
1 cup light brown sugar
1/4 cup milk (I used skim)
2 cups all-purpose unbleached flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
4 tablespoons unsalted butter

Preheat oven to 350 F.

Peel sweet potatoes, then cut into 2 inch pieces and boil until there is very little resistance when pierced with a fork. Mash sweet potatoes using a masher or the back of a fork. Add all remaining ingredients and mix well.

Using two spoons, drop biscuit mixture onto a parchment paper lined cookie sheet; biscuits should be approximately 2 1/2 inches wide and 1/2 inch thick.

Bake for 16-18 minutes. The moistness of the mixture makes it so that these biscuits do not rise much. Keep an eye on them so that they don’t overcook. Biscuits are ready when they have set and they are slightly firm to the touch.

Makes about 1 1/2 dozen biscuits.

Note: Be sure that these are completely cooled before putting them away, if there are any left. Do not store in an airtight container because the tops will get “sticky.”

Hearty and Sweet Agave Trail Mix Cookies

Ever since 101 Cookbooks posted that Black Bean Brownie recipe I have been interested in agave syrup (you know, the one I attempted and failed because of accidentally doubling the black beans, but then created something kind of marvelous in its place?). Cookie Madness also picked up on the agave craze and has been investigating.


Agave is a type of plant, typically found in Mexico, that has thick, pointy leaves. It actually looks a little like aloe. There are a lot of things you can do with it (like make tequila… no thanks!), but you can also use the syrup/nectar from it as an alternative to sugar. Vegans may like it as a substitute to honey, and diabetics can appreciate its low glycemic index.

trail mix

It’s a powerful little plant, so it’s not a one-to-one ratio of subbing in agave syrup for sugar. One cup of granulated sugar can generally be replaced with 1/3 cup of agave syrup.


So I was chowing down on a small bowl of my new favorite cereal – Nature’s Path Organic Pumpkin Flax Plus Granola with Omega-3 – with all this in mind while I was thinking up a new wholesome cookie recipe (I know the granola sounds really questionable and much like Chef Edwin’s personal hell… but I promise you, it tastes great!). I wanted a cookie that would be hearty and full of oats but without tasting bland, tough and like bran (we’ve all had THOSE before). Mid-bite I remembered a small bag of trail mix that someone gave me as a gift that had been sitting in the pantry. Yum, a trail mix cookie was born!


The key players were Nature’s path granola, trail mix that included dried cranberries, almonds and golden raisins, oats, a little bit of coconut and a small combination of semi-sweet, white and peanut butter chips. Everything came together beautifully.

trail mix cookies

I was a little nervous at first because the agave syrup and butter didn’t seem to want to combine, but once I began adding other ingredients it was fine. Because I used agave, I didn’t get the crispy, browned edges and bottom that typically come from using sugar, so it might feel a little different. But the taste was great. My husband kept going back to the jar (very unusual for him!) and exclaimed that he loved finding a bite with a dried cranberry. I also gave him some to take to work and apparently they went over extremely well. This cookie has a lot of tasty nooks and crannies to explore!

Trail Mix Cookies

Agave Trail Mix Cookies

3/4 cup Nature’s Path Organic Pumpkin Flax Plus Granola with Omega-3
3/4 cup trail mix (a mix of dried cranberries, almonds and golden raisins)
1/2 cup oats (regular, not instant)
1/4 cup white chocolate chips
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
1/4 cup shredded coconut
7 ounces (slightly more than 3/4 cup) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/8 teaspoon salt
1/3 cup agave syrup
1 stick unsalted butter, room temperature
1 large egg
1/2 teaspoon vanilla

Preheat oven to 350 F. In a large bowl, combine granola, trail mix, oats, semi-sweet, white and peanut butter chips, and coconut. Set aside.

In a medium bowl, sift flour, baking soda, baking powder and salt. Whisk to combine.

Beat room temperature butter until smooth. Add agave syrup, vanilla and egg. Beat well. Fold in flour, baking soda, baking powder and salt. Then fold in granola, oats, trail mix, chips and coconut.

Use a tablespoon to scoop large balls of dough onto a parchment lined baking sheet. Place balls approximately 2 inches apart. Bake approximately 12-15 minutes. Cool on baking sheet for 3 minutes, then transfer to wire rack to cool completely (these cookies cooled surprisingly fast). Store in an air-tight container.

Makes about 2 dozen cookies.

Kitchen Tips – Creaming Butter and Sugar

You know you’re obsessed with baking when you describe to a friend that watching the stages of creaming butter and sugar is a “euphoric experience.” Luckily that friend was none other than my co-blogger Chef Edwin, so he did not report me to the authorities and the men in white coats never came to get.

From very early in my baking career I began seeing the phrases “cream butter,” “cream butter and sugars,” or “cream until light and fluffy.” Of course, I had no idea what this meant, and I heard a variety of explanations when I asked others.


The best and clearest step by step explanation that I’ve found was in my frequently raved about favorite cake book CakeLove: How to Bake Cakes from Scratch by Warren Brown (thank you again for the wonderful gift, Lisa!). Warren Brown is also a bit of a personal hero to me because he went to law school, became a lawyer, realized he didn’t enjoy it and left to open a bakery! He writes:

“For a while before I started baking, I didn’t recognize the disconnect between my daily conscious self and the voice of discontent in my head. I acted happy but I was really torn. I don’t know when this started but the conflict seemed normal. I just figured I’d deal with it like everyone else who was moping about in their late twenties: bury it, ignore it, or wait for something to change. But settling started to take a toll. I felt like a bobbing mooring, not going under but also not going anywhere. Even though I knew that I wanted out of practicing law, I didn’t know what I should do instead or how to get there. To figure it out I tried looking at my future retrospectively, picturing myself twenty years in the future. I envisioned two possible paths: work hard for twenty years and develop an expertise in law, then pursue the dreams that were already building in my head; or skip the middle-aged agony and get on with my pent-up passions right away. I chose the latter because my gut said, “Who are you kidding – avoid the midlife crisis you can predict! Start baking!”

If that’s not a battle cry, I don’t know what is. I withdrew from law school in 2006 after realizing very early on that law school and I were incompatible in every way. It was one of the best decisions I’ve made. I have not opened a bakery (yet?), but clearly I have great respect and admiration for Warren Brown (Mr. Brown, if you need a new spokesperson, please contact me).

But back to creaming – creaming aerates your cake batter and adds bubbles to it, making it light and fluffy instead of dense or tough. It also allows your cake to rise and develop a great texture.


The absolute best way to do it is to combine room temperature (not microwaved) butter with your sugar(s) in a stand mixer on the lowest speed using the paddle attachment (not whisk). If you don’t have a stand mixer but you see a good deal of baking in your future, then consider giving the economy a little boost and investing in one. I use it constantly.

Do not rush the creaming process. As the sugar pushes through the butter you’ll see the volume slightly increase as the mixture becomes fluffy, light yellow and a little grainy. Creaming should take at least 3 minutes; do not turn up the speed on the mixer any higher than low. If you don’t have a stand mixer, do your best with electric beaters. You really can’t get the same effect trying to do this by hand. Also, creaming is not a concern for brownies or cookies.

When done properly, as I said above, watching the butter and sugar push and pull and become fluffy is so satisfying! You will make some truly mouth-watering cakes. And if at first you don’t succeed – keep plugging away!

I know I said that I wouldn’t be baking anything on Saturday for Valentine’s Day, but… I lied? I saw one too many Tastespotting photos of heart-shaped desserts and I just couldn’t take it anymore!

blackberry swirl cake

Usually when I make cakes, I don’t worry too much about decoration. Spending a long time on decorating a cake seems onerous to me. I’d rather focus on the ingredients and the taste; I’m satisfied with simple decoration, like a few fresh flower blooms on a smooth frosted cake.

But on Friday night/Saturday morning I decided to bake a heart-shaped cake, focusing on decoration. I planned to make two 8×8 square cakes and cut them to the shape of a heart – I didn’t want my husband’s head to explode by buying a heart-shaped cake pan (I have, um, a few specialty pans).

blackberry swirl cake2blackberry swirl cake cooked

To make the cake batter, I adapted a recipe for Cherry Cheesecake Cupcakes from Cupcakes! From the Cake Mix Doctor by Anne Byrn (a good book if you’re looking to move past box cake mixes but still not quite ready to bake completely from scratch). I combined one package of plain yellow cake mix, vanilla instant pudding mix, whole milk, vegetable oil, eggs and almond extract. I lined the pans with parchment paper and poured the batter into the cake pans, swirling 3/4 of a jar of blackberry preserves into the batter.

I cooled the cakes for 15 minutes in their pans, lifted them out by holding on to the parchment paper and then chilled them in the refrigerator overnight (to make sure they were firm enough to work with easily).

first heart cut

The next morning I gently stacked the cakes on top of each other and cut a small square off of one corner to make the dip of the heart and trimmed the points off. Then I cut the corners off of either side, to make the sides of the heart less pointy. I then carefully removed the top cake and set it aside.

final heart cut

I made a simple chocolate buttercream frosting, also from the Cake Mix Doctor book. With a thin layer of chocolate buttercream, I frosted the top of the bottom cake, leaving a little extra frosting around the edges (the outline of the heart) to make a sort of pool. I mashed 1 cup of fresh blackberries with a few spoonfuls of confectioners’ sugar (or you could use more blackberry preserves) and spread it on top of the chocolate buttercream frosting.

buttercreamfirst icing

I lightly frosted the bottom of the top cake with buttercream frosting so that the top cake wouldn’t get soggy from sitting on top of the blackberry preserves. I then set the top layer on top of the bottom cake.

blackberry preserves

I finally frosted the entire cake with the chocolate buttercream frosting, setting the cake in the freezer when I finished. After 15 minutes, I removed the cake from the freezer and refrosted any areas that needed to be smoothed or where crumbs had gotten into the frosting (this wasn’t much of a problem since I had refrigerated the cakes overnight before frosting).

top layerheart shaped cake

I bought some Wilton fondant, tore off a few pieces of it and separated it into separate bowls. I let one drop of food coloring on each and massaged it in to create the colored fondant. I worked it into a thin layer and then gently rolled it to make the fondant flowers.

heartshapedcakewithfondantflowersheart shaped cake with flowers

My husband and I really enjoyed this cake, and of course, I was really proud that I had the patience to work on my cake decorating skills! So keep this post in the back of your mind if you have an anniversary coming up or even a kid’s birthday. It’s actually not terribly time consuming, and it’s a lot of fun!

blackberry yellow cake with chocolate frosting and fondant flowers

Happy Valentine’s Day… almost!

mini chocolate cakes

My husband, Morgan, and I have never been big on Valentine’s Day. I generally don’t care for holidays with a lot of expectation involved because they make me nervous! Morgan and I have a great time just going to a low-key restaurant/brewery or sitting in pajamas and watching a movie. But you want me to go somewhere fancy… and dress up… and have it be the most romantic day of the year? Well, I’ll take a rain check!

But wait, that doesn’t mean I don’t want a box of chocolate! And you can keep all the gourmet chocolates and truffles; I just want some good old Russell Stover.

And maybe it’s because I don’t like all the expectation associated with V-Day, but as of right now I don’t intend to bake anything on Saturday (it’s Russell Stover or bust!). But if you’d like to tempt your honey, I highly recommend this melt-in-your mouth, warm and chocolatey little cake.

mini chocolate cake

I found this recipe in an old Kraft foods magazine. It was described as easy to prepare and, “under 200 calories, wonderful chocolate taste without being overly sweet.” Though I’ve heard people use the phrase “overly sweet,” I can’t say I understand the concept. My mantra is closer to, “bring on the sweets!” so I made a few small changes by adding about 1 cup of peanut butter chips along with 1/2 cup of bittersweet chocolate chips. It’s likely that these are no longer under 200 calories as advertised… whoops!

This recipe is also listed on the Kraft website, and I noticed in the comments that a lot of people complained that the cake completely fell in the middle just a few minutes after taking it out of the oven. I had this problem as well, probably because these cakes are flourless so the structure just isn’t the same, but a simple dollop of Cool-Whip disguises that instantly. And because you’re serving it warm out of the oven, they’re really not sitting around long enough for anyone to notice.

These little cakes are very easy to whip up, so you don’t have to worry about spending a lot of time in the kitchen instead of with your significant other. And because they’re individual serving sizes you get instant portion control! These sweet little cakes are truly heavenly.

mini chocolate cake cut open

Flourless Triple Chocolate Fudge Cups with Peanut Butter Chips
adapted from Kraft

3 squares semi-sweet baking chocolate (I used Baker’s brand)
1 tablespoon oil (I used Smart Balance)
1/3 cup unsweetened cocoa powder
1 cup peanut butter chips
1/2 cup bittersweet chocolate chips
4 egg whites
1/2 cup packed brown sugar
4 tablespoons thawed Cool Whip Lite Whipped Topping

Preheat oven to 350 F. In a microwave safe bowl, microwave semi-sweet and bittersweet chocolate and oil for 20 second intervals, stirring between each interval until melted. Stir in cocoa powder and set aside.

Beat egg whites and sugar on high for approximately 3 minutes. Reduce speed and blend in melted chocolate. Stir in peanut butter chips.

Spoon batter into 6 paper muffin cups (I decided not to use paper cups when I made them, but I think it would be easier if you did… as I’ll describe in a minute).

Bake for approximately 20 minutes, or until center is puffed and set. Let cool in pan for 5 minutes. The tops will fall in as they cool. Gently slide out of the muffin pan when cool. Because the tops have fallen, it will be a little difficult to get them out without breaking the top more. Do the best you can, and plop Cool Whip on the rest to serve!

Makes 8 little cakes.