Writer of Soul-Searching Snark

Posts tagged ‘Ghirardelli’

Best Brownies EVER!

My nephew was on the farm over the weekend getting things ready for deer hunting season. Ma hosted lunch at her house and I showed up with a basket of brownies, my nephew’s favorite. He said, “Oh, good, I was hoping you’d make dessert.” Yay! Nothing makes me happier than someone anticipating my cooking.

These brownies are absolutely delish! I’ve made them for years, even won a blue ribbon at the county fair few times. You only need a pan and a spoon to make them. No mixer needed. You can’t go wrong!

One-Bowl Brownies
4 squares Bakers Unsweetened Chocolate
3/4 cup (1 1/2 sticks) butter
2 cups sugar
3 eggs (beaten–since they’re added to a hot mixture, be sure they’re beaten so they’ll mix in quicker and not get cooked)
1 teaspoon vanilla
1 cup flour
1 cup chopped pecans

Melt chocolate and butter in sauce pan, add sugar and eggs–beat until smooth. Add vanilla, flour and nuts.

Pour batter into greased 9 x 13 pan and bake 30- 35 minutes in preheated 350 degree oven.

I melt Ghirardelli white chocolate and drizzle over the top and add chopped pecans.


Devil’s Food Cake with White Chocolate Frosting

Yep, you read that right. White Chocolate Frosting. Not only does it have white chocolate, it has cream cheese. Talk about a perfect combination.

Great Cookbook. Check out the oven mitt my friend gave me. Isn't it adorable?! I bake just so I can wear the mitt.

When a co-worker gave me the cookbook: The Cake Doctor by Anne Byrn, I was insulted. I do NOT use cake mixes, but I took a gander and a couple of the recipes looked pretty good. There are several Bundt cake/coffee cake recipes that I liked.

I’m not sure why I made this cake the first time, but once I did it quickly became a favorite. One of the things I like about The Cake Doctor is that it takes the cake mix and enhances it with other ingredients–hence, the doctor.

Personally, I view cake as a frosting delivery device–something on which to spread the frosting rather than licking it directly from the spatula. This cake is so moist and flavorful that you can almost eat it without frosting, but where would the fun be in that?

Buttermilk Devil’s Food Cake:

1 package (18.25 ounces) plain devil’s food cake mix
3 tablespoons cocoa–I use 5, it’s devil’s food after all.
1 1/3 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla

Mix together until smooth, pour into greased and floured 9 x 13 pan. Bake 350 for 25-30 minutes.


You're supposed to use a double boiler when melting chocolate, but I'm too lazy. I just stir, a lot.

White Chocolate Frosting:
6 ounces white chocolate, coarsely chopped (Use bar chocolate rather than chips–the chips make it grainy. I use Ghirardelli.)
4 tablespoons butter
8 ounces cream cheese
1 teaspoon vanilla
2 1/2 cups powdered sugar

Melt the chocolate in the microwave or over a low heat/double boiler. Let cool. Beat together butter and cream cheese. Add sugar. Once smooth, add vanilla and cool chocolate.

Frost the cake. I’ve found that the chocolate frosting is richer and more flavorful if served at room temperature instead of chilled.

You might want to double the frosting recipe because it's amazing how much disappears during the frosting process.