Chocolate Fingers

Chocolate finger invitations

Growing up I always loved leafing through Martha Stewart’s Halloween edition of her magazine for all sorts of creepy ideas. I remember being particularly struck by her severed finger invitations, and thinking that some day I would use those for an amazing Halloween party. Unfortunately, the store kits she used to sell have come and gone, and neither my parents nor I could find rubber mold to make them at home. But luckily, that’s when I discovered Silicone Moulds, who just so happened to carry a finger shaped silicone mold. Not only could I make my severed finger invitations, but I could have my cake and eat it too!

Chocolate Fingers
Yields about 18 fingers

For the cake truffle filling:
1 stick (113 grams) butter, softened
1/2 cup granulated sugar
1 tsp. vanilla extract
1 1/2 cup white or yellow cake mix
1/2 cup all purpose flour

For the chocolate coating:
3 bars white chocolate
A few drops black food gel
Cooking oil (for thinning, if necessary)

Other ingredients or tools:
Silicon finger mold
A small, clean brush
Brown food gel
A sponge or cotton ball
Red jam (optional)
Boxes and black ribbon (if making invitations)

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Oreo Brownie Ice Cream Cake

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For months I’ve been mentally designing an Oreo brownie ice cream cake. I’d been toying with various ideas on how to pull off such a cake, what would be in it, how to assemble it, whether or not I would try freezing the cake as a whole or simply the ice cream portion… So when one of my friends recently had a birthday, I decided it was time to move from the planning phase and finally just try making the thing. The end result: a deliciously decadent yet simple cake perfect for just about any event!

Oreo Brownie Ice Cream Cake
Yields one 9 inch round cake

Ingredients:

For the brownie layer:
<2 bars (200 grams) dark, semi-sweet chocolate
8 tbsp. (113 grams) butter, chopped into small cubes
3 tbsp. baking cocoa
1 tsp. vanilla extract
1 cup granulated sugar
3 eggs
3/4 cup all purpose flour

About 15 whole Oreos

For the frosting layer:
2 sticks (226 grams) butter, at room temperature
2 cups powdered sugar
2 tsp. vanilla extract

For the ice cream layer:
1 carton vanilla or vanilla bean ice cream
15 Oreos coarsely chopped
Whipped cream (optional garnish)

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Ombre Valentine Cakes

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Since my husband had promised to make a Valentine’s dinner to impress (and he doesn’t like to cook, so this was no small feat), I thought it only fair that I should make a Valentine’s Day dessert fit for my little Romeo. As per usual, my love of all things miniature overruled my desire to make a full size cake, but I make so many cupcakes I couldn’t bring myself to make more for this special occasion. I wanted something different, something special. My husband had loved the red velvet cupcakes I’d made a few weeks earlier, so I settled on making more of those, with a decorative twist.

Ombre Valentine Cakes
Yields 4 small cakes

Ingredients:

For the cupcakes:
4 tbsp. (57 grams) butter, room temperature
3/4 cup granulated sugar
1 egg
3 tbsp. cocoa powder
1 tsp. vanilla extract
1/2 cup milk
1 cup all purpose flour
1 tsp. baking soda
1/4 sour cream
Red food coloring

For the frosting:
2 1/2 sticks (300 grams) butter, room temperature
2 cups powdered sugar
1 tsp. vanilla extract
3-5 tbsp. milk
Red food coloring

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Chocolate Peppermint Cake Batter Truffles

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Just like the chocolate and peppermint cookie sandwiches, it’s always good to have a few easy, delicious recipes under your belt, especially when you’re baking in mass quantities. Even better if those recipes are really versatile. This, is one of those recipes. I stumbled across this recipe last April and whipped up a batch of simple chocolate on chocolate cake batter truffles for a family event. They were so popular that I was asked to make them again for another family event, this time for about 100 people. Side note, making over 100 truffles of any sort in the middle of summer in 90* weather makes for a rather stressful experience. Just saying. But with Christmas just around the corner, I decided to break out these little gems again, this time with some festive peppermint flavoring. I can already hear my husband and brother-in-law drooling.

Chocolate Peppermint Cake Batter Truffles
Yields about 30 truffles

Ingredients:

For the truffles:
1 1/2 cup all purpose flour
1 cup chocolate cake mix
1/2 cup (113 grams) butter, room temperature
1/2 cup granulated sugar
1 tsp. peppermint extract
3-5 tbsp. milk

For the coating:
4 bars (400 grams) white chocolate
1-2 tsp. vegetable oil
3 candy canes, finely crushed

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Chocolate and Peppermint Cookie Sandwiches

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Most of the time I like to make things completely from scratch. But sometimes I have a lot on my plate, metaphorically speaking, and I just want something quick, easy, and delicious. For the Christmas party my school held last week, I was supposed to bring something that we would eat in the US around Christmas, and of course I couldn’t choose between an eggnog flavored dessert, and something with peppermint. So rather than choosing, I just made two desserts. But, after making eggnog cupcakes as well as baking for a work party, doing homework, and Christmas related things, I was running low on energy and time. So using a box of chocolate cake mix, I whipped up these easy chocolate and peppermint cookie sandwiches!

Chocolate and Peppermint Cookie Sandwiches
Yields about 10 cookies

Ingredients:

For the cookies:
1 package chocolate cake mix
1 egg
1/2 cup (57 grams) butter, at room temperature
2-3 tbsp. milk

For the frosting:
3 sticks (339 grams) butter, at room temperature
3 cups powdered sugar
1 1/2 tsp. peppermint extract
2-3 tbsp. milk

For decoration:
6 candy canes, coarsely crushed

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