Archive for the ‘Dessert’ Category

If you are on a diet then don’t read this. Two words to describe this recipe and you will understand – Paula Deen. I’m not actually 100% positive this is a Paula Deen recipe, but @seriouseats on my Twitter feed is definitely blaming the excessively unhealthy ingredients on her. BUT, it is sooo good. So who cares who’s recipe it is. I’m actually going to call them Kick Kack bars because up until the age of 16, my son actually thought that was the name of a Kit Kat candy bar. So here’s what you will need for the KICK KACK bar:

  • Club Crackers
  • 2 sticks unsalted butter (not margarine)
  • 2 cups graham cracker crumbs
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup milk
  • 1/3 cup granulated sugar
  • 2/3 cup creamy peanut butter
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup butterscotch chips

Start with a 9X13 rectangular baking pan. Line the bottom with a single layer of club crackers. Make sure you buy the original flavor club crackers and don’t accidentally grab the garlic flavored. I sprayed the bottom of my baking pan with Pam. I wasn’t sure if it would stick or not, and my baking dish was not a non-stick pan. It worked out well for me, but the orignal recipe didn’t call for it.

Get a large saucepan and melt both sticks of butter over medium heat. Once they are melted, add the graham crackers, brown sugar, white sugar, and milk. Bring to a boil stirring constantly. Boil and stir for five minutes and then take it off the heat. Pour half of this mixture over the first layer of crackers. Smooth out with a spatula or the back of a spoon.

Arrange a second layer of crackers on top of the butter mixture. Pour the remaining butter mixture over the second layer of crackers, smooth out, and then arrange a third and final layer of crackers on top.

In a small or medium size saucepan, add the peanut butter, chocolate chips, and butterscotch chips and melt over medium-low heat, stirring constantly. Heat these ingredients until they get to a consistency where you feel you can spread it over the 3rd layer of crackers.

Spread the topping evenly over the top with a spatula or back of a spoon. Make sure the crackers all stay in place. Let it cool to room temperature, then cover and refrigerate for at least two hours. When you are ready to try your homemade Kick Kack bars, take them out and slice them into 2-inch bars. You should get about 30 bars. Enjoy – @ChefMikeW


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Sometimes I like to make a sweet even though I’m not much of a baker or dessert guy. In the back of the March 2011 issue of Everyday Food Magazine (@everydayfood) I found a recipe for Chewy Molasses Squares. So, since I’m not much of a baker, a dessert guy or not even a real fan of molasses, I decide I need to make this dessert. Maybe I’m just trying to get rid of some pantry items, but the picture in the magazine looked pretty good so I said what the heck.

Once they were made, I couldn’t help but notice how sweet they were. Especially since they are coated with powdered sugar. It’s a unique taste and I think they would taste different depending on the molasses you use. The recipe says to use “unsulfured molasses” because it has more of a pure sugar-cane taste. If you happen to be a fan of molasses, I would suggest using your favorite brand. Here’s what else you will need:

  • nonstick cooking spray
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 1/3 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 1 cup molasses – unsulfured
  • 4 large egg whites
  • 1/2 cup confectioners sugar

Preheat your oven to 350 and lightly spray a 8-inch square baking dish with the cooking spray.

In a small bowl, whisk together the flour, baking soda, and salt.

In a larger bowl use an electric mixer on medium-high to beat the butter and the sugar for 4 minutes until it is pale and fluffy. Switch the mixer to medium speed and add the molasses and egg whites and continue to beat until combined. Turn the mixer down to low speed and add the flour mixture and mix this until it is combined as well.

Transfer your batter to the 8-inch dish and smooth out the top. Bake 40-45 minutes until you can insert a toothpick and it comes out clean. Take it out of the oven and let it cool completely in the dish on top of a wire rack. Once cooled, you should be able to place a cutting board on top of it and flip it over leaving the cake on the cutting board. Cut the cake into 1 1/2 inch squares.

Store these squares in an airtight container until ready to serve. When ready to serve, use a small ziplock back with a few tablespoons of powdered sugar inside of it to toss 4-5 squares at a time until they are coated. These are awesome with a good cup of coffee.  @ChefMikeW

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    Yeah, it’s as good as it looks. In fact it was so good I actually made it twice this past weekend. I made it Friday for a cookout I had at work and then I made it Sunday for my sister’s baby shower. It’s a really simple recipe to follow and you can make the whole cake in about 2 hours. I got this recipe from www.mybakingaddiction.com they really have a lot of great dessert recipes. You can also follow them on twitter at @bakingaddiction.

For the Cake
1 (18.25 ounce) package devil’s food cake mix {with or without pudding}
1 (5.9 ounce) package instant chocolate pudding mix
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

1. Preheat oven to 350 degrees F. Line the bottoms of (2) 9 inch round cake pans with parchment and grease pans thoroughly.
2. In a large bowl, mix together the cake and pudding mix, salt vanilla, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and divide batter into the prepared pans.
3. Bake for 25-35 minutes, rotating pans half way through baking the baking time. Bake until the top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake for at least 30 minutes before inverting. Allow cake to cool completely on wire rack.

For the Oreo Buttercream
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1 tablespoon pure vanilla extract
1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
3-4 tablespoons very cold milk
25 Oreo cookies chopped

1. Cream the butters in the bowl of an electric or stand mixer. Add the vanilla extract and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining well after each addition until you reach the desired consistency.
3. Fold in chopped Oreo Cookies and frost your cooled cake layers.

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Tonight I was going to blog about my one-pot meal I made for dinner that had chicken, sausage, and potatoes in it. It was really good, but then I made these cookies and Yum – kinda forgot about dinner…

If you haven’t heard of Nutella (where have you been), it is a chocolate spread that is made from hazelnuts, skim milk, and cocoa. It is great to eat by the spoon full, ahem, I mean to use in dessert’s. My local grocery store stocks it on the peanut butter isle and it runs about $2.5o. It is a little expensive, but has lots of uses and it’s well worth it. This cookie recipe was posted on Twitter by @recipeupdates. The recipe will make 6 dozen cookies, so if you want to cut it in half – you can! These cookies definitely have that “fresh from the bakery” taste!!



  • 1 1/2 sticks of unsalted butter, room temperature
  • 3/4 cup of brown sugar
  • 3/4 cup of white sugar
  • 1 cup of Nutella
  • 1/2 teaspoon of vanilla
  • 2 eggs
  • 2 cups, plus 2 tablespoons of all-purpose flour
  • 1/4 cup of unsweetened cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup of chocolate chips
  • 1/2 cup of chopped hazelnuts


1. Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.

2. Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.

3. Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

4. Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

Enjoy – We did!

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Happy Fourth of July weekend! This is my first dessert post of the blog. I don’t make a lot of desserts. Usually I make too much food and nobody ever has room for dessert so I never have the need to make one. Today at my job, they were having a Fourth of July cookout for lunch. We were encouraged to bring our own side dishes and desserts, so I thought I would try this bundt cake recipe that @SAVEURMAG tweeted on 5/26/10. Turns out it was the perfect summer time grill-out dessert and if you have time this weekend, I would add it to your menu. Remember that when baking and making desserts, the better quality ingredients that you use, the better it’s going to taste. Don’t use generic chocolate and cocoa powder and then complain to me it didn’t taste good. Also – USE REAL BUTTER, not margarine.


For the Cake:

2 cups of root beer (do not use a diet root beer)
1 cup of dark cocoa powder (I just used Hershey’s)
1 stick unsalted butter, chopped into 1 inch cubes
1 1/4 cups sugar
1/2 cups dark brown sugar (packed)
2 cups flour
1 1/4 tsp baking soda
1 tsp salt
2 large eggs
Baked Note: If you can find root beer schnapps, substitute 1/2 cup of root beer with root beer schnapps. The root beer flavor will be more pronounced.

For the Frosting:

2 ounces of 60% chocolate (melted and slightly cooled)
4 oz unsalted butter (room temperature)
1 teaspoon salt
1/4 cup root beer
2/3 cup dark cocoa powder
2 1/2 cups confectioners sugar

Preheat oven to 325º degrees.

Generously grease or spray (with a non stick spray like Pam) and flour your bundt pan to ensure that your bundt cake will slip out easily. Knock out the excess flour.

In a small saucepan, heat root beer, cocoa and butter over medium heat until butter is completely melted. Add both sugars and whisk until dissolved. Remove mixture from heat to cool.

In a large mixing bowl, whisk together flour, baking soda and salt. In a small bowl, whisk eggs until just beaten, then whisk into cooled cocoa mix until combined.

Gently fold flour mixture into chocolate mixture. Mixture will be slightly lumpy—Do not over-beat which could cause the cake to be tough.

Pour mixture into bundt pan and bake for 35-40 minutes. Rotate pan half-way through. A small sharp knife inserted into the bundt should come out clean.

Cool the cake in the pan completely.

Once cooled, gently loosen the sides of the cake from the pan and turn out onto a cooling rack. Make sure the cake is cooled completely before adding frosting.

Make this cake the night before serving to let the root beer flavor intensify.

To Make frosting:

Place all ingredients, chocolate, butter, salt, root beer, butter, and confectioners sugar, in a food processor or blender. Pulse in short burst until fudge frosting is shiny and smooth. Use a spatula to spread the fudge frosting over the crown of the bundt in a thick layer. Let frosting set before serving.

Serve with a big scoop of your favorite vanilla ice cream.

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