A Graduation party

We celebrated our graduate this weekend. We bought all her favorite foods she requested from her favorite store Trader Joe’s. One thing she asked that I make was  chocolate fondue. I used my galvanized metal three-tiered tray stand I got at Hobby Lobby to display all the goodies that get dipped into fondue. On top of the three-tiered tray I used rosemary from our back yard as well as little yellow daisies and red roses. I chose those flowers to match the school colors of USC where she will be attending this fall.

The graduation party was also a pool party so I thought it would be best to do appetizers and some of her favorite snacks….Have you tried the Pickled Popcorn from Trader Joe’s?Oh my gosh it is so good and Maci LOVES it.

I also did an array of cheeses, meats, vegetables, hummus, crackers, olives, and you can’t forget the bundt cakes from Nothing Bundt Cakes. Have you all tried their bundt cakes? Oh my goodness, they are a little bit of heaven and you can eat their little bundtinis in about 2 bites. We got the chocolate chocolate chips, red velvet, vanilla raspberry, and lemon ones. I’m telling you right now, if you have not tried one of these you are absolutely missing out in life 🙂 .

We thought it would be fun to display her childhood in pictures. We had them everywhere for people to admire.

I am beyond blessed for my little ones and husband for helping me put together such a beautiful graduation party. The kids helped with all the decorations and my husband was by my side making sure I had what I needed to put on a beautiful gathering.

Not only did we have a high school senior graduating this past week, but we had 3 other graduation ceremonies to attend for our kids. It was such a busy week full of family and milestones.

Chocolate Fondue

1 Cup Semi-Sweet Chocolate Chips
2 TBSP. Butter
1 (14oz) Sweetened Condensed Milk
2 TBSP. Water
1 TSP. Vanilla Extract

Directions: In a heavy sauce pan, over medium heat (or in an electric fondue pot) melt chocolate chips and butter with the sweetened condensed milk and water. Cook and stir constantly, until thickened, about 5 minutes, cool and add vanilla.

Serve with: Anything you like to eat with chocolate. We used, strawberries, pineapple, bananas, graham crackers, marshmallows, pretzels, pound cake, and angle food cake.

Love,
Molly

Mini Chocolate Bundt Cakes

What better way to end a very special evening than devouring a mini chocolate bundt cake. These little babies are rich and moist and just soothes the soul. I dare you to eat just one! I made a cross out of our little bundt cakes to represent Riley getting confirmed.

Mini Chocolate Bundt Cake

Ingredients

• Chocolate Bundt Cake:
• 1 box of chocolate cake mix (can also use devils food or German chocolate)
• 1 small box (3.9 oz.) of instant chocolate pudding
• 1 cup sour cream
• 4 large eggs
• ½ cup water
• ½ cup oil
• 1½ cups mini chocolate chips

Instructions

1. Mix the first six ingredients together. Then, add chocolate chips and stir until completely incorporated.
2. Pour batter into a greased bundt pan (or 10 mini bundt pans). Cooking spray works the best.
3. Bake at 350 degrees for 45-50 minutes (15-18 for mini bundt cakes).
4. Remove from oven and let cool in the pan for 20 minutes (or 10 minutes for minis).
5. Remove from the pan(s) and move to a cooling rack.
6. Once the cake(s) is/are completely cooled, wrap in plastic wrap and refrigerate overnight. You can frost them now or wait until just before you serve them.

Perfect Buttercream Frosting

Ingredients

• 1 cup butter, softened
• 4½ to 5 cups powdered sugar
• 1 teaspoons vanilla
• 5 Tablespoons heavy cream or milk, I prefer heavy cream
• ¼ teaspoon salt
• Food coloring of your choice

Instructions

1. In a medium bowl combine butter, powdered sugar, vanilla, cream/milk and salt and beat for 5 to 7 minutes until light and fluffy. If your adding food coloring, do so now.
2. Add more powdered sugar as needed for thicker frosting. Add cream/milk, a little at a time, to thin frosting.

Brownie Cookies

 

These cookies are the best of both worlds. They are a chewy chocolate cookie made with a brownie mix. A brownie and a cookie in one….HEAVEN!

With so many people in our house and different tastes I decided to make 4 different types of cookies with this one recipe. I can promise you this, these tasty treats will not last long.

Brownie Cookies

1 (19.8 oz) Box Brownie Mix

1/4 Cup all purpose flour

1/4 Cup vegetable oil

3 Tbs. Water

2 Eggs

1 Cup Semi-sweet chocolate chips , White chocolate chips, Peanut Butter Chips, or Heath bar bits

Directions:

1. Preheat over to 350
2. Combine brownie mix, flour, oil, water, eggs, and any type of add in you wish and mix together.
3. Drop spoonfuls of dough 2 in. apart on a greased cookie sheet
4. Bake in a preheated oven for 9 minutes. Let cool on the baking sheet for 2 minutes and then transfer to a cooling rack.

I added 1/2 c. semi-sweet chocolate chips and 1/2 c. white chocolate chips to these cookies.

These were the family favorite…. I added 1/2 c. semi-sweet chocolate chips and 1/2 c. heath bar bits.

 

 

 

GOOEY PEANUT BUTTER S’MORE BROWNIES

On this cloudy Tuesday, I think a little pick me up is in order. These Gooey Peanut Butter S’more Brownies will do the trick, don’t you think?!

GOOEY PEANUT BUTTER S’MORE BROWNIES

INGREDIENTS:

• 1 box  brownie mix for a 9 x 13″ pan
• 1 jar (7-1/2 oz.) marshmallow creme
• 1 cup prepared creamy chocolate frosting
• 1 cup  creamy peanut butter

INSTRUCTIONS:

Prepare, bake and cool brownie mix according to package directions for 13 x 9-inch baking pan.
Evenly drop marshmallow creme onto cooled brownies with spoon.

Microwave frosting in small microwave-safe bowl at HIGH 30 seconds or until melted and smooth. Repeat with peanut butter.

Pour melted frosting, then melted peanut butter over marshmallow creme and swirl with butter knife to marble. Let cool completely. To serve, cut into squares.

I hope these yummy brownies put a little sunshine in your day.
Enjoy,
Molly

Happy Birthday Mom

We celebrated my mom’s 69^th birthday this past weekend. For weeks I had been thinking of something special to do for her party, I finally decided to ask our family for reasons why my mom is special to them and reasons why they love her. I put each reason why in a balloon and hang them on her mantle. During the party she popped each balloon (actually the kids took turns) and she read out loud each reason why she is loved and adored. We absolutely loved watching her read each reason. I’m pretty sure she liked it…she kept sending me messages saying how happy she is.

Balloons filled with reasons why we love you!

I also made her a Salted Caramel Brownie Trifle and put sparkling candles on top. It was a big hit with the kids and adults.

 

Salted Caramel Brownie Trifles

Ingredients

• 1 box fudge brownie mix (13-inch x 9-inch pan size), plus ingredients called for on the box
• ¼ cup coffee, room temperature
• 1 jar caramel sauce (ice cream topping)
• Coarse sea salt
• 6 individual snack cups of prepared chocolate pudding (found in refrigerated aisle)
• 1 carton (8 oz) frozen whipped topping, thawed
• 3 Heath chocolate toffee bars (1.4 oz. each), crushed

Instructions

1. Prepare brownie batter according to package directions, substituting the coffee for the water called for on the box. Bake in greased pan at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (be careful not to over bake). Cool on a wire rack. Cut into ¾-inch pieces.
2. Once brownies are cooled and cut, you can begin to prepare your trifles.
3. In the bottom of a trifle dish, place pieces of brownie to cover the bottom. Drizzle caramel sauce over the brownies and sprinkle with a very small pinch of sea salt. Add a layer of chocolate pudding, a layer of whipped topping, and a sprinkling of crushed Heath. Repeat layers to fill the dish, finishing with whipped topping. Drizzle the top with a small amount of caramel sauce and a sprinkling of crushed Heath bar. Refrigerate until ready to serve.

 

Nana celebrating with some of her grand babies!

On my mom’s actual birthday some of the kids and I pooped over and brought her some homemade Chicken Vegetable soup, cheddar biscuits and a chocolate cupcake.

Happy Birthday Nana!

 

I hope this past weekend my mom was filled with lots of love and laughter!

Chocolate Mocha Cake with Raspberry Filling

I have been going through my recipes to find the perfect chocolate cake for my mom. Her birthday is this weekend and I always make her some type of chocolate dessert. She LOVES chocolate!  As I was going through my chocolate recipes I came across this cake that is not only delicious but so beautiful. I made this for my mom a few years ago and she loved it so much she requested it again the next year.   The cake is so moist and has the perfect balance of chocolate and Raspberries.

for the cake

2 cups all-purpose flour
1 cup cocoa powder (I used Hershey’s Special Dark)
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, slightly beaten
1 tsp. pure vanilla extract
1 cup sour cream
1/2 cup canola oil
1 tsp. white vinegar
1 cup hot coffee (hot water will work too)

for the filling

1 cup unsalted butter, softened to room temperature
3/4 cup seedless raspberry jam
1 1/2 cups confectioners’ sugar

for the frosting

1 cup unsalted butter, softened to room temperature
6 ounces bittersweet chocolate, melted and slightly cooled
2 cups marshmallow cream
1/4 tsp. almond extract
6 Tbsp. confectioners’ sugar

Prepare the cake:

Preheat the oven to 350 F. Butter 2 8×2-inch round cake pans. Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour.)

In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the eggs, vanilla, sour cream, oil, vinegar, and hot coffee (or hot water). Using a large rubber spatula or wooden spoon, mix everything together until the batter is smooth.

Divide the batter evenly among the prepare pans and bake for 35-40 minutes or until a thin knife inserted into the center of a cake comes out clean. Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks. Cool completely before adding the filling and frosting. [Note: Cake can be made in advance. Well covered, the baked cakes can be refrigerated for 2 days, or frozen for a month.]

Prepare the filling:

In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3-5 minutes). Add the raspberry jam and beat to combine. Turn the mixer down to low speed and add the confectioners’ sugar. Beat until smooth. Cover and set aside until ready to use. [Note: You can make this a day in advance, just be sure to cover it well and to keep it refrigerated.]

Prepare the frosting:

In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3-5 minutes). Add the melted, cooled chocolate and beat until well combined and fluffy. On medium-speed, add the marshmallow cream, almond extract, and confectioners’ sugar. Once everything is combined, increase the speed to medium-high and beat until the smooth and fluffy. Cover the bowl and refrigerate for 30 minutes. [Note: The frosting can also be made a day in advance, just be sure to keep it well covered and chilled until ready to use.]

Assemble the cake:

If the cakes have domed tops, use a serrated knife to gently slice off a thin layer…just enough to give them an even surface. If the raspberry cream filling has been in the refrigerator, give it a good stir to soften it up a bit. (If it’s too stiff, leave it covered at room temperature until spreadable.) Spread the raspberry cream over one of the cake layer. Place the other layer on top of the filling. Frost the rest of the cake (top and sides) with the chocolate buttercream.

Enjoy,
Molly