Lamington

453. A Lamington is a simple yet complex sweet.  It is cake-candy-cookie-dessert and yet it is a pastry all wrapped up in one.  Simple is the size and a perfect size to lift and bite but, complex, because of the process necessary to create these little delicacies.

These sweet delights are an Australian treat although I have seen them in Italian bakeries for years.  You can find a recipe online very easily.  Lamingtons by Allrecipies

Although the recipe is time consuming, it is a labor of love.  Australians celebrate National Lamington Day each year on July 21st.  Good to know!

"There is nothing more than the lamington that you need in the afternoon to lighten up your mood."

"National Lamington Day messages are for all people in the world to enjoy a day from the bottom of their hearts. The original recipe called for the sponge cake to be dipped in chocolate and then rolled in desiccated coconut.  Today, there are many variations of the lamington, but the most popular version is still the original. So if you’re an Australian and looking for an excuse to enjoy a delicious lamington, head down to your local bakery on National Lamington Day – you won’t be disappointed. If you’re not an Australian but still want to try it, then you can search for the recipe online and make it by yourself."

Chocolate Cream Pie

446.  Chocolate Cream Pie brings to mind a satisfying, creamy, chocolaty bite.  Not to mention the baked crust, which really is my favorite part of any pie.

I've baked many pies over the years but the pie most requested is the simplest recipe with the most simple ingredients.  Even if you don't bake, don't like to bake or just don't have the time, this pie will deliver for you.

Here is a peek at my process, and, if you want to use any other pudding flavor, that is your choice.

I used a silicone mold to create sweet oak leaves on my crust.  This can be ordered from an Etsy shop called StaceyDecor.  You can find it HERE.  This shop has so many great molds for any type of baking accents, candy making and more.

My suggestion is to make the pudding the day before as it will settle, become smooth and set for ease in slicing.

And there you have an easy dessert you can make in a pie plate or a rectangle shaped pan.  And, you don't have to tell anyone it was easy ;-)

"Chocolate is cheaper than therapy, and, you don't need an appointment."

~ Author Unknown but so right

Chocolate Cheesecake Keto Style

397.  This is a dessert to savor and have a second piece.  Its chocolaty and not too sweet but very rich in flavor.  It is beautiful as well.  Here is my recipe:

 This cheesecake freezes very well and puts on quite a show for your guests.

"If there is a cheesecake in the house, I'll have some!"

~ Kelly Ripa

"When you've been on a low-carb diet for 5 years and you realize it has only been 5 minutes."

~  Hilarious Meme

Rainbow Cookies

373.  Living in New York brought many flavorful experiences with bakeries, restaurants and bagel shops around every corner.  The fresh bread, daily-made bagels and any type of pastry your heart's desire at your whim and wish.  One of those bakeries, with the very best Italian Rainbow Cookies, was Country Boy Bakery in Long Beach, New York.  They would even make a Rainbow Cookie Cake that the Head Baker, Morris would make for his daughter for her Birthday every year.
If you love almond, chocolate and a cake-like texture with a slight sweetness, this is a cookie to try.

 I made Rainbow Cookies and was delighted at the process involved.  First the three separate cake-like layers, colored to create the Italian flag colors.

Then the spreading of toppings layering of each level. One level with Raspberry seedless jam and the other with Apricot jam.

 Next, stacking them carefully.  The suggestion was to place something weighted on top to press the layers together. This is important for the cookie to be compact  for easier cutting.   I used a marble slab on top which was the perfect size of my baking pan and the cakes.  And this was then topped with melted chocolate.

A similar recipe is this Taste of Home recipe.  It is tried and true but you will just need to commit to the process and not be in a hurry.  Perfection is not the goal here but patience and seeing the recipe through.  The edges are uneven but you only need to use a long knife to trim them lengthwise.  Cutting with a hot knife helps the process.  A cold knife bends the cake

You will be so proud of your accomplishment.  And the flavors...MMMmmmmmm, so good!

To save recipe select and drag to desktop and print or select and print from your smart device.

This recipe could be colored in so many different varieties, i.e.:  Red, White and Blue, your team colors, Orange, Green and White for St. Patricks Day, or any colors you choose.  I have seen one Rainbow Cookie made with White, Chocolate and Orange colors where one layer of cake was chocolate and Orange Marmalade was used.  Be creative...incorporate your favorite flavors and colors.  Make it your own.

"My grannies would both bake things like cookies and shortbreads.  I think whenever I smell those kinds of things, it really takes me back to my childhood.  ~  Curtis Stone, Australian Celebrity Chef

"Baking  can be done with a few simple ingredients, so it's about simplicity and nostalgia - people are reminded of their childhood."  ~ Paul Hollywood, Chef, The Great British Bakeoff Presenter

Best Chocolate Cake

367.  I haven't always been a lover of Chocolate Cake...until now.  Vanilla cake would always satisfy my sweet tooth perfectly.  But my daughter convinced me with this beautiful recipe.  She has it posted on her foodie blog and you can find it here:  Emeliabird

For brunch this past Mother's Day, she made me a delightful meal and included this bomb cake for dessert.  

 She fulfilled my request to have her cook for me...and she never disappoints.

 If you are hungry for Chocolate Cake, this is the recipe to try.  And, to make it into cupcakes, sheet cake or cake pops and of course, as a layer cake.  You can frost with a buttercream or simply whipped cream.

Lovely!

"As with most fine things, chocolate has its season.  A simple memory aid to determine the correct time to order chocolate is any month whose name contains the letters A, E or U.  Now that is the proper time for chocolate."  ~ Sandra Boynton

Chocolate Cake

342.  Chocolate Cake!!!  Just the sound of those two words together can make your taste buds smile.  But I'm not talking just any cake...I'm talking moist, soft, chocolatey, rich.  So good that you take your fork and gather up every little crumb left on the plate.  Chocolatey Ganache settles on top like a crown.  And the secret is, "It's Vegan".  I didn't believe it either...till I made it.  Richa Hingle from Veganricha.com shares this jewel and her description sold me on the recipe.  Once I made it, I will always come back time and again to this easy but delectable cake.

The first time I made the cake I used almond butter in the ganache.  The second time, peanut butter and raspberry jam in the center.  Both cakes were lip smacking but I preferred the peanut butter in the ganache.

Here is the recipe for Vegan Chocolate Cake with chocolate Peanut Butter Ganache.  And what is great about this blog is that the recipes are in a great print format with nutrition facts.

I think you should bake a Chocolate Cake tonight!  You need it!

Chocolate Coconut Pecan Pie

328.  There is no better way to start off your week than with a slice of warm Chocolate Coconut Pecan Pie.  And don't forget the whipped cream on top.
I adapted my recipe to satisfy the chocolate lovers, coconut lovers and pecan pie lovers in my household.  Needless to say, all the lovers were satisfied.

Chocolate Coconut Pecan Pie

1 pie crust (or two if you double the recipe)

1/2 cup light brown sugar
1/4 cup soft butter
1 cup light corn syrup
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
pinch of salt
1 cup sweetened flaked coconut
8 oz dark chocolate chips or chopped Ghirardelli baking bar
2 cups pecan halves

Directions:

Prepare your crust, roll out and place in a 9" pie plate.  Crimp edges to your desired look.

First, spread flaked coconut in a non-stick pan and toast on the stove.  Allow the coconut to heat up watching carefully and stir occasionally making sure edges do not burn.  Remove from stove and allow to cool completely.
In a mixing bowl place brown sugar, butter, corn syrup, eggs, salt and extracts.  Blend till incorporated.  With a spatula, stir in the toasted coconut, chocolate and pecans.  Transfer the mixture to your prepared pie crust.  Turn over the pecans with your fingers for desired look and even texture on top. The filling will rise in baking so make sure you do not overfill your crust.
Bake at 350∘ for approximately 50 to 55 minutes or till no longer wet in center. Check by running a cool knife into the center. The filling is set when the knife comes out clean.

Serve warm or cooled with a dollop of whipped cream

You may choose to toast coconut in the oven but for myself, it is easier to eliminate burned batches.

I used dark chocolate chips but would have preferred the chopped chocolate bar.  The chocolate just seems to be softer and doesn't harden up once the pie cools.  

 This was a delicious pie!  The chocolate hides beneath the surface and is a sweet surprise.  If you are a hardcore pecan pie lover...you may want to stick to the original.  But if you are a chocolate lover...this is the pie for you!

"I just clipped two articles from a current magazine. 

 One is a diet guaranteed to drop 5 pounds off my body in a weekend.  

The other is a recipe for a 6 minute pecan pie."

- Erma Bombeck

Chocolate Chocolate Chip Ice Cream Sandwich

312.  Summer is here and ice cream should always be on the menu!

The recipe I used is one of the absolute BEST chocolate cookie recipes.  They are soft in the center, firm and crispy around the edges.  I made the cookies larger to accommodate the ice cream.

You can find the recipe here:   Double Chocolate Chunk Cookies

I allowed the cookies to cool to room temperature.

I filled each cookie with a scoop of Mint Chocolate Chip Ice Cream then topped it off with another cookie pressing down to distribute the filling.

Then I rolled the edges in mini chocolate chips, wrapped each in waxed paper and placed them in the freezer immediately.

WOW!  What a delight!  And the cookie paired so well with the ice cream.

Try making your own ice cream sandwich cookies using your favorite ice cream.  You could roll the edges in sprinkles, peanuts or coconut.  Go crazy!

"Never tell people how to do things. Tell them what to do, and they will surprise you with their ingenuity." 

~ Gen. George S. Patton

Black Forest Cake

300.  Black Forest Cake is rich, creamy and the subtle cherry flavor blended with cocoa are perfectly pared.

 This recipe was time consuming but the steps were very easy to follow.  My version was substituting Kirsch for Espresso and a small amount of almond extract.  It was a great improvement!  Sometimes the Kirsch overpowers the cherries.

The Joy of Baking site has a great how-to video which takes you step by step through the recipe from start to finish.  The written recipe can be found here:  Black Forest Cake  Here are pictures of my process.

 The batter was beautiful and so light and fluffy.

"The only way cheese is dessert is when it's followed by the word cake."

~Michele Gorman