Dessert is easier than ever with the super easy, no-fuss, 3-ingredient cake mix cherry cobbler.
There is nothing quite as lovely as a homemade dessert. But after cooking dinner, I’m not always in the mood for getting back in the kitchen for dessert. Certainly, you can make dessert in advance, but busy days don’t always allow for that! Thats why I love this cake mix cherry cobbler!
This cobbler is pretty famous in my family. My sister-in-law has been making it for nearly two decades and it is always a favorite of ours. Lots of request it in lieu of cake for our birthdays.
Prep in Less Than 10 Minutes
This dessert is super easy to make. Ready for the best part? It takes just 3 ingredients! All you’re going to use is cherry pie filling, a ordinary box of cake mix, and a stick of cold butter.
I’ve been asked several times in the past if you can use other pie fillings. Absolutely! I’ve done this with blackberry, apple, and peach. Its always amazing and wonderful. So by all means, switch it up!
Serving & Storing
Cake mix cherry cobbler is best served warm. You can always serve it with ice cream if you desire. Frankly, I love this recipe for entertaining too. It’s such an easy thing to pop in the oven when you are busy getting ready and it’s always a crowd pleaser.
I’ve found it doesn’t need to be refrigerated. However, if you are looking to preserve the freshness a few extra days, I’d certainly recommend putting it into the fridge with a cover. In fact, I’d recommend always covering it.
Today I’m showing you how to make this delicious pie-tart crossover. If you’re a decadent chocolate lover, you’re gonna love these mini chocolate fudge tarts.
Welcome, friend! I hope you’re enjoying some of my chocolate themed recipes. The first time I ever had chocolate tarts was in France. Oh my Lord, do the French know how to do desserts. I’ve had many varieties of chocolate pies and chocolate tarts throughout the years. I’m always in the market for a new or different recipe. Today, I’m sharing my recipe for mini chocolate fudge tarts.
Personally, I love making these for dinner parties. They seem really fancy, because tarts sound fancy. But honestly these are very easy to whip up. I love them because I can keep the frozen tarts in the freezer and if I’m called to make a dessert to take somewhere I almost always have the ingredients I need sitting in my pantry.
If y’all have followed my recipes in the past, y’all know I’m a sucker for dark chocolate. I know. I hear some of you out there going, “ewww!” Hear me out. I prefer using semi-sweet or dark chocolate because you can control how sweet you make it by adjusting the sugar you add. If you want it sweeter, you can add more sugar, but the secret to really rich chocolate desserts is by starting with dark chocolate.
As I’ve mentioned in previous recipes, you want to use a good quality dark chocolate like Ghirardelli, but there is certainly nothing wrong with using Nestle Toll House morsels of whatever you have on hand. Chocolate should always be melted in a double broiler. A double broiler is just one pot stacked inside another. The bottom pot holds water. This allows chocolate, butter and other sensitive ingredients to melt slowly and reduces the risk of scorching. They sell double broilers in stores, but you can just as easily make your own using nested pots.
Also, if you want, you could also make your own tart shell. I have some great pastry and tart shell recipes, but for this recipe which calls for mini shells, I typically use frozen ones. It cuts a lot of time and expense out.
Serving and Storing Mini Chocolate Fudge Tarts
If you want to keep these tarts extra fresh, I recommended storing in the fridge or a cool, dry place. Chocolate and heat don’t do well together.
When you are ready to serve, I recommend them being at room temperature. There are lots of ways you can serve these tarts.
Sprinkle confectioner’s sugar
Caramel drizzle & sea salt
I kept it simple for the purpose of taking photos. I wanted you to be able to see the tarts themselves, but you can dress these tarts up with any garnish you want.
If you’re a decadent chocolate lover, you’re going to love these rich fudgy scratch brownies! Learn how to chocolatey pieces of heavenly goodness in this simple recipe.
Hey there, friends! Boy do I have a treat for you. Literally and figuratively! Today I’m sharing my favorite recipe for the fudgiest, richest, most delicious brownie you’ve ever had. I’m gonna show you how to make rich fudgy scratch Brownies.
For years I relied on boxed brownie and cake mixes. That is until I realized how easy it is to bake from scratch. I was shocked to learn this recipe is only about 5 minutes longer than using a boxed mix, but the taste from scratch is unbeatable.
First, brownies are cooked on a low heat, similar to cake. The difference is that brownies will appear under baked, but will cool to firmness. I recommend moving the oven racks down so that the brownies will be in the dead center of the oven. This recipe makes 9 brownies in an 8 x 8 pan. I recommend using a glass baking dish or light colored pan. If you are using a dark metal pan, you’ll need reduce the cook time. It still isn’t ideal though. That’s because dark metal absorbs more heat than light colored pans. That means that dark metal pans brown cake and pastries too quickly on the sides before it is baked through in the middle. Dark pans are better for baked goods where crispiness (or firmness) is what you want, like pizzas, cornbread, and flatbreads.
I recommend using unsalted butter. You will melt the butter in a double broiler, with the cocoa powder. A double boiler isn’t anything fancy. Fill up a pot with hot water on this stove. In a smaller pot, add your butter and place that pot in the water of the bigger pot. This allows you to melt the butter without scorching it. Butter will brown when scorched. Once the butter is melted you can add our cocoa powder a little at a time. Then add your vanilla and sugar slowly as you continue stirring. This process is what makes the beautiful crackle top we love on brownies.
Part of making the best brownies is using quality chocolate and cocoa powder. This is where the richness of the chocolate really shines. Will Hershey’s be okay? Sure. If that’s what you have you can use it. However, I recommend using a high quality powder like Ghirardelli or Dutch-process cocoa powder and should be 100% Unsweetened (don’t worry, we’ll sweeten it up plenty!) Using this ensures the deep, decadent chocolate flavor we’re looking for. Once combined, remove from the heat. Continue adding your ingredients including the vanilla extract and salt.
Flour & Eggs
I recommend only using two eggs. Some recipes call for three eggs in brownies, but it’s makes it more cake-like and less fudgy. I also recommend adding your eggs one at a time to make sure it’s fully emulsified into the batter.
Unlike a cake, you don’t need a mixer for brownies. I recommend stirring/folding about 30 to 40 times to make sure everything is good and mixed. It’s normal for brownie batter to be a little gritty. At this time you can also add walnuts (optional) or chocolate chips. I love adding chocolate chips and I prefer to add semi-sweet, but you can milk chocolate if you prefer.
Spread the batter in a greased pan. The batter will be very thick and you’ll need make sure it is spread evenly by working it away from the middle and towards the sides.
Checking For Doneness
As I mentioned before, brownies are appear under-baked. That is what is contributes to the rich fudginess. But how do you know you aren’t eating raw batter? The edges of the brownie will become firm and pull away slightly from the pan. If you insert a toothpick in the center you should have some wet crumbs, but it shouldn’t be runny. If you need to err on the side of caution, it’s better to be slightly under-baked than over-baked. Over-baking will ruin the entire pan of brownies. Let the brownies cool completely before cutting.
7/8Cup100% Unsweetened or Dutch Process Cocoa Powder
1 ¼CupGranulated Sugar
½CupAll purpose Flour
⅓CupChocolate Chips (Milk or Seemi-Sweet) or WalnutsOptional
Preheat oven to 325. Grease a 8×8 glass or light metal pan.
In medium bowl add butter. In double broiler, on medium heat, melt the butter.
Slowly add cocoa powder stirring continually.
Add vanilla, salt, and sugar one at a time and continue stirring.
Remove from heat. Add eggs one at a time. Stir well to make sure it is fully emulsified.
Add flour a little at a time and beat in until fully incorporated (about 30-40 strokes).
Transfer to greased 8×8 dish. Using a spatula, work batter towards the edges until evenly spread.
Bake for 25 to 30 minutes.
I hope you love these brownies as much as my family does. Remember it normally takes a few tries to really perfect a recipe so don’t give up on baking from scratch! If you’re a chocolate lover, take a look at my The Best Hot Chocolate Recipe. I promise you’ll love it.
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Learn how to make banana vanilla wafer pudding, a simple layered desert made with fresh bananas, banana pudding and vanilla wafers.
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Today I’m sharing a family recipe and childhood favorite. My mom made this as a kid in the 80’s. Boy did I love it. It was one of my favorite childhood desserts. I remember my mom making it whenever her family would come down from Houston to visit. My mom is one of six. We were five, so there were lots of hungry mouths to feed. I normally don’t like a lot of banana flavored things but this is a good one!
This recipe is very easy to make. I’ve always made if with instant pudding. I’ve honestly never tried it using the hot pudding method. You’ll make the instant pudding according to the package instructions. Normally, it calls for 2 cups of milk per package. I recommend using two packages.
Aditionally, you could stiffen up the pudding a little in the fridge and spread, Personally, I like to pour the pudding over the layers while it’s still liquid. Either method works fine.
I recommend refrigerating for at least two hours before serving, even if the pudding is stiff. If you’ve ever made or had tiramisu, it’s similar. Except instead of ladyfingers, it’s vanilla wafers. As the pudding sets, they soften.
You can store this dish in either an air tight dish or in a well covered pan. it keeps well in the fridge for about four days.
I’m making you a promise. This is the best Crockpot Hot Chocolate you’ll ever make. It’s super rich, chocolatey, and creamy. Best of all, it stays hot in the crockpot so guests can serve themselves all night!
Christmas isn’t Christmas without hot chocolate. Today I’m sharing one of my most favorite recipes. I make this all the time during the holidays. Sometimes just for us, but mostly, I make it for parties and get-togethers. It never fails. Someone always asks for the recipe. It’s that good. I promise that this is the last hot chocolate recipe you’ll ever use. This Crockpot Hot Chocolate is very rich because it’s made with milk and heavy whipping cream. Semi-sweet chocolate chips are melted into the hot milk and it’s sweetened with condensed milk. The result is steaming cup of chocolatey goodness.
Later this week, I’ll be sharing how I set up a Crockpot hot chocolate bar to entertain your guests (Sshh….it also gets them to serve themselves – don’t tell anyone). I’ll show you how to set up toppings so that it is a fun, entertaining activity that gives your guests something to do. Here is a preview to my Hot Chocolate Bar Printable available for sale on Etsy and in my blog store.