Neapolitan Chocolate Birthday Cake

Posted on February 18, 2016 by Better Baking Bible

This weekend I have a very special birthday coming up, and they are definitely a chocolate lover! The inspiration for this cake cake was inspired by my love of neapolitan ice cream – I remember spending summers at my grandpas eating Chapman’s Neapolitan ice cream just about every day (who didn’t back in the 90’s!).

Chocolate and vanilla layers stacked and sandwiched between generous layers of chocolate and pink buttercream frosting makes this cake the perfect birthday cake. The outside is smothered all over with chocolate frosting and makes this cake almost like a surprise when you slice it – the pink frosting inside really pops!

I haven’t revealed the inside of the cake just yet since it’s sitting in the freezer waiting for this weekend’s birthday party. When it’s sliced I will be sure to put up a picture, so stay tuned for the inside reveal!

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!

Neapolitan Chocolate Birthday Cake

Chocolate and vanilla layer cake sandwiched between chocolate and pink buttercream frosting.

Ingredients:

For Chocolate Cake Layers

1 3/4 cups all-purpose flour
2 cups sugar
1 ¾ cups unsweetened cocoa ¬powder
2 tsp baking soda
2 1/2 tsp baking powder
1 tbsp rum
pinch of salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
½ cup vegetable oil
2 tsp vanilla extract

To Decorate

Strawberries
Homemade chocolate glaze (baking chocolate and oil mixture)
Shaved white chocolate

For Vanilla Cake Layer

½ cup unsalted butter, softened at room temperature
2 cups all-purpose flour
1 tbsp baking powder
Pinch of salt
½ cup granulated sugar
3 large eggs, room temperature
1 cup whole milk
1 tsp vanilla extract

For Buttercream Frosting

4 cups unsalted butter, softened
8 tbsp milk
6 tsp vanilla extract
8 cups confectioners sugar
food coloring
cocoa powder

Directions:

To Make Chocolate Cake Layers

1. Preheat oven to 350F. Grease and flour two 8” round baking pans.
2. In a mixing bowl using an electric mixer, combine sugar, flour, cocoa, baking soda, baking powder, and salt until combined.
3. Add eggs, buttermilk, rum, coffee, oil, and vanilla. Beat on medium for 2 mins and then pour evenly into prepared pans.
4. Bake for 30-35 mins or until a toothpick inserted in center comes out clean. Cool for 10 mins, remove to wire rack and transfer to the freezer to cool completely.

To Make Vanilla Cake Layers

1. Preheat oven to 350F. Grease and flour one 8” round baking pan.
2. In a mixing bowl, whisk together flour, baking powder, and salt. Beat together butter and sugar with a mixer on medium until combined. Mix in eggs, and then slowly add in flour mixture and beat on low. Add milk and vanilla and keep beating until combined.
3. Pour cake batter into pan and bake for 30-35 minutes until golden or until a toothpick inserted in the center comes out clean. Turn out onto rack and allow it to cool completely, or transfer to the freezer to chill.

To Make Buttercream Frosting

1. Using an electric mixer, cream all of the ingredients together until a buttercream frosting forms. Make sure the mixture is spreadable, and no clumps of butter are visible.
2. Separate ¼ of the frosting and place it in a separate bowl. Add a few drops of red food coloring and mix with an electric mixer to form a pink frosting.
3. In the rest of the white frosting add a few tablespoons of cocoa powder and mix with an electric mixer. If the frosting isn’t dark enough, add more cocoa and mix again.

To Assemble Cake

1. Add a tablespoon of frosting in the center of a plate to hold the first layer in place. Place the first chocolate layer on top.
2. Spread a generous amount of chocolate frosting over the first layer. Next, place the thick vanilla layer on top. Spread all of the pink frosting over this layer.
3. Add the last chocolate layer on top of the pink frosting and then frost the whole cake with the remaining chocolate frosting. Arrange strawberries on top of the cake.
4. In a double boiler, melt chunks of cooking chocolate and a little bit of oil to make a spreadable chocolate glaze. Pour over the top of the cake and strawberries. Sprinkle shaved white chocolate near the bottom of the cake and then place in the freezer to chill and set.

3 Step Gluten Free Oatmeal Chocolate Chip Raisin Cookies

Posted on February 1, 2016 by Better Baking Bible

Going gluten free has never been SO easy! These 3 step gluten free oatmeal chocolate chip raisin cookies literally take three steps to make! I love and support a gluten free lifestyle and confirm that it yields so many health benefits. In a matter of weeks you literally feel like a new person! But when it comes to baking, it can get a little tricky. Almost all baking recipes contain some kind of gluten, and I just can’t give up chocolate chip cookies.

These chocolate raisins cookies cookies are healthy, contain no sugar, and are jam packed with fibre. You wouldn’t even guess they are gluten free! You can make these cookies as 2 ingredient cookies or you can add in my favorite optional add-ins that I included in the recipe.

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!

3 Step Gluten Free Oatmeal Chocolate Chip Raisin Cookies

Ingredients:

2 large ripe bananas, mashed
2 cups oat flour (see instructions)
2 tbsp ground flax seed (optional)
½ cup chocolate chips (optional)
½ cup raisins (optional)

Instructions:

Preheat oven to 350 F and line a baking sheet with parchment paper.
To make the oat flour, place oats in a blender and blend until they become the consistency of flour. (I didn’t blend mine all the way because I like a more crunchier taste!) In a large mixing bowl, combine mashed bananas, oat flour, chocolate chips, flax, and raisins.
Drop large tablespoons of cookie dough onto the baking sheet and then flatten the dough. Bake for about 10 minutes.

Jewish Apple Loaf Cake

Posted on February 1, 2016 by Better Baking Bible

This Jewish apple loaf cake is an easy and healthy loaf cake that’s perfect to make on a lazy Sunday. I scoured the web for tons of Jewish apple loaf cakes, and decided I wanted to make my own version. I spiced this loaf cake up by infusing it with lemon zest and grated carrots (I did not include the 1/2 cup of grated carrots in the recipe below, so it’s your choice!). It turned out lovely and I specifically like how the lemon zest gave it a refreshing taste and not to mention, beautiful aroma. So easy to make and delicious!

So what exactly is Jewish apple loaf cake and where does this simple, yet tasty recipe come from? Jewish apple cake is a dense cake made with apples and it is sold mostly in Pennsylvania. This recipe has limited known connection to Jewish cuisine and is actually a recipe from the Dutch population in Pennsylvania. It was mistakenly attributed to Jews because it seemed “old war” and also because it contains no dairy, and can be eaten with meat in accordance with Jewish laws of kashrut. Besides this, there are tons of science backed health benefits of apples – so why not give this delicious treat a try?

* The recipe below has been improved and edited from the original one.

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!

Jewish Apple Loaf Cake

Soft, moist, healthy Jewish loaf cake loaded with apples.

5 apples
2 tsp cinnamon
2 cups sugar (You can definitely minimize the sugar to 1 cup if you do not like it too sweet!)
Few tablespoons brown sugar and cinnamon for sprinkling on top (I do this approximately)
3 cups flour
1 tsp salt
3 tsp baking powder
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 tsp vanilla
1 grated lemon for zest
4 tbsp sugar for apples

1. Preheat oven to 350 F, and grease and line a medium sized loaf pan.
2. Peel and core apples, then thinly slice and toss in a mixing bowl with cinnamon and sugar.
3. In a separate bowl, mix flour, lemon zest, baking powder, and salt. In another mixing bowl, combine the wet ingredients. Slowly add in the dry ingredients and mix well.
4. Pour half of the batter into the loaf pan and add apple slices on top. Then pour the rest of the batter onto the apple slices. Sprinkle brown sugar and cinnamon on top and bake for about 1 hour until golden and a toothpick comes out clean.

Starbucks Cranberry Bliss Bars Copycat Recipe

Posted on January 21, 2016 by Better Baking Bible

Cranberry blondies with white chocolate and orange-infused cream cheese frosting.

CRANBERRY BLISS BARS / DREAMCAT115 / CC BY

Starbuck’s cranberry bliss bars are everything you need to spice up a cold winter’s day! These bars are actually blondies – rich, dense, and sweet dessert bars that resemble a traditional brownie only with brown sugar and vanilla to substitute the cocoa. Starbucks has some of the best recipes out there and they generously released their original banana bread recipe I posted here but haven’t revealed their cranberry bliss bars… yet.

So we had to do a little bit of digging to find a nearly identical recipe and the one we found is right on the bullet! These cranberry bliss bars taste exactly the same, if not TEN TIMES better. I have to admit that these are totally addictive and taste like nothing I’ve ever tried before! They are filled with white chocolate, cranberries, and a hint of orange. All wonderful flavors of the season that taste delicious when combined together. The frosting is made of cream cheese, white chocolate, and freshly grated orange zest.

Lately I’ve been seeing a lot of recipes to secret menus for not only Starbucks, but also Tim Hortons, McDonalds, even copycat recipes for the Costco muffins. The copycat recipes taste nearly identical and makes me feel like I’m cheating without getting caught! I’ve been tempted to try of the Costco muffins recipe for a while now. When I do, I’ll be sure to post it along with some really pretty pictures. But for now, try these holiday inspired Starbucks cranberry bliss bars:

Starbucks Cranberry Bliss Bars Copycat Recipe

A copycat recipe of Starbucks’ delicious holiday cranberry bliss bars.

Ingredients:

For Blondie Bars

3/4 cup butter, cut into chunks
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
pinch of salt
1 teaspoon ground cinnamon
1/2 cup dried cranberries
6 oz white baking chocolate, chopped

For Frosting

8 oz (1 package) cream cheese, at room temp
1 cup powdered sugar
6 oz white baking chocolate, melted
1/2 cup dried cranberries, chopped
2 tsp fresh orange zest

Instructions:

To Make Blondie Bars

Preheat oven to 350F and grease and line with parchment paper a 9×13″ baking pan.
In a large mixing bowl with a electric mixer on low, combine sugar, butter, and then beat in eggs and vanilla.
In a separate bowl, whisk together flour, baking powder, salt, and cinnamon until combined. Pour dry ingredients into wet ingredients and mix until incorporated. Fold in cranberries and white chocolate.
Pour batter into prepared pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and allow to cool in pan for 15 minutes before transferring to a wire rack.

To Make Frosting

In a large mixing bowl using an electric mixer on high, beat cream cheese and powdered sugar until well combined. Slowly add in half of the melted white chocolate and beat until well incorporated.
Frost the blondies and then sprinkle over with chopped cranberries. Drizzle the remaining white chocolate over the blondies and place in the fridge to chill. Once completely cooled and ready to serve, cut blondies into triangle shapes, and voila!

CRANBERRY BLISS BAR / TANJA VAN DEN BERG-NIGGEN / CC BY

Chocolate Chip Orange Cookies Recipe

Posted on January 18, 2016 by Better Baking Bible

Chocolate and orange all in one cookie sounds like a happily married combination! These chocolate chip orange cookies are infused with fresh orange juice and orange zest mixed with delicious dark chocolate and vanilla aroma… can you really ask for more in a cookie?

Last weekend, I tried to come up with something different other than my weekend staple chocolate oatmeal cookies. I wanted something fruity, but also infused with chocolate since everyone LOVES chocolate! After coming back from my local Lidl with a whole bucket of fresh oranges, I started to feel a little guilty while throwing away the juicy peels. That really got me onto something – orange zest! Why waste orange peels and why not add orange zest into chocolate chip cookies?

These cookies are loaded with orange zest and freshly squeezed orange juice. They taste like a chocolate chip cookie but even BETTER. Making orange one of the main ingredients is an ingenious way to add a little kick to your recipes. I’ll definitely consider this for future cookies and even cakes or creams I will be making… stay tuned. 🙂

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!

Chocolate Chip Orange Cookies

Yields 24

Soft chocolate chip cookies infused with fresh orange zest and vanilla.

Ingredients:

1 cup butter
¾ cup brown sugar
zest of one orange
2 tbsp brewed coffee
1 tbsp ground flaxseed
1 tbsp corn starch
2 tsp vanilla extract
freshly squeeze juice of half an orange
1 cup + 4 tbsp whole wheat flour
1 cup + 4 tbsp white all purpose flour
1 ½ tsp baking soda
1 ½ tsp baking powder
½ tsp salt
1 cup chopped dark chocolate (or chocolate chips)

Instructions:

Preheat oven to 350 F and line a baking sheet with parchment paper.
In a large mixing bowl, mix together butter and brown sugar. Add in orange zest, coffee, flax, cornstarch, juice from half an orange, vanilla extract, and vinegar. Mix until all the ingredients are well combined. I find that mixing with my hands works best to combine all the ingredients!
In a separate bowl, combine flours, baking soda, baking powder, and salt. Stir together until incorporated.
Mix together the wet mixture (from step 1) with the dry mixture (from step 3). Add in chocolate chips and combine all the ingredients together.
Drop rounded spoonful’s onto cookie sheet and bake cookies for about 15 minutes or until slightly golden.
Remove from oven and transfer to a cooling rack to cool off completely.

How to Make Your Own Homemade Oatmeal Flour in Just One Step!

Posted on January 11, 2016 by Better Baking Bible

Making your own oatmeal flour at home is the easiest thing you can do to increase the nutrition of your baked goods in a snap! Oatmeal is naturally gluten free which makes it the perfect alternative to using white all-purpose flour in baking recipes. It also makes baked goods slightly chewy, moist, and a lot more filling.

To make your own oat flour at home, all you need is a blender or a food processor. Pulse the oat for a few minutes, stop, stir, and pulse again until you reach a flour-like consistency. Depending on what kind of food processor you have, this can take about 60 seconds or less! One cup of rolled oats will yield 1 cup of oat flour.

When it comes to using oatmeal flour as a replacement in your recipes, you may want to be careful. You can’t ALWAYS just substitute white all-purpose flour with oat flour. Oats contain zero gluten which means baked goods such as breads will not rise at all.

You can though make gluten free oatmeal cookies that need no rising at all. You can also add a little nutrition to your cake or pastry recipes, substitute only 1/4 of the all-purpose flour with oat flour.

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!

Chocolate Dipped Wafers With Nuts and Coconut

Posted on January 11, 2016 by Better Baking Bible

Don’t you just LOVE no-bake desserts? It’s almost like cheating when it comes to baking! These homemade chocolate dipped wafer cookies sprinkled with coconut, and nuts, are so easy to make and completely customizable. If you want to make these for Valentine’s Day, simply swap the nuts for pink and red sprinkles. For Easter, dip them in Chocolate and then sprinkle over crushed Cadbury’s Mini Eggs. You can also alter them for Christmas, and use red and green sprinkles. Your options are only limited to your imagination!

The recipe I use for the filling is the exact same recipe I used for my chocolate salami recipe, just this time I didn’t roll up the wafer sheets. These freeze very well, and can sit for a long time – chocolate can practically last forever!

*If you would like to share my recipe and photos please provide proper credit and a link back to this original post. Thanks!

Chocolate Dipped Wafers With Nuts and Coconut

Fast no-bake wafer cookies dipped in chocolate and sprinkled over with chopped walnuts and shredded coconut. Totally customizable decorations!

Ingredients:

For Chocolate Wafers

200 g powdered sugar
400 g unsalted butter at room temperature
4 wafer sheets (store bought)
80 g dark cooking chocolate
400 g Petite Beurre cookies (crushed into tiny bits)
80 g raisins
4 eggs
2 tbsp rum

To Decorate

Dark cooking chocolate
Butter
Oil
Chopped nuts
Shredded coconut

Instructions:

To Make Wafer Cookies

Mix eggs and powdered sugar in a pot of a double boiler. Add butter and chocolate and cook on a double boiler until it turns into the consistency of pudding.
Remove from stove and mix in rum, crushed cookies, and raisins.
Evenly spread the mixture over one wafer sheet and place another sheet on top. Press as hard as you can with a heavy object such as a large wooden cutting board. Transfer to freezer to chill for a few hours.
Once chilled, remove from freezer and cut into wedges or rectangles.

To Decorate

Melt chocolate in a double boiler, add a little bit of oil and butter and keep mixing until the mixture becomes pourable. I do this step all approximately!
Dip wafers into chocolate and then sprinkle them with walnuts or coconut. Place on a baking sheet lined with parchment paper and back in the freezer to chill.
Once wafer cookies are chilled and the chocolate has hardened, they are ready to eat!

Notes

Swap your nuts and coconut for any sprinkles in the color of your choice!