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DEVIL’S FOOD CHOCOLATE CAKE RECIPE

Got the perfect cake for your Halloween party! Moist, rich, Devil’s Food Chocolate Cake! Watch and learn how Martha Stewart makes this delicious devilishly chocolate cake with swoops of glossy creamy chocolate frosting making this a wonderfully exuberant cake with a dark backdrop perfect for Halloween. But of course this cake is just as suitable for afternoon snacks or Sunday dinner.

Devil’s Food Cake
Yield: 12 servings

You’ll need: Two 8-by-2-inch round cake pans buttered, lined bottoms with parchment paper, and the paper buttered.

For the chocolate cake
1-1/2 cups (3 sticks) unsalted butter, plus more for pan
1-1/4 cups unsweetened Dutch-process cocoa powder
1-1/4 cups hot water
3 cups all-purpose flour
1-1/4 teaspoons coarse salt
1 teaspoon baking powder
1 teaspoon baking soda
2-1/4 cups granulated sugar
4 large eggs
1 Tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream

For the chocolate frosting

6 Tablespoons unsweetened Dutch-process cocoa powder
6 Tablespoons hot water
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioner’s sugar
Generous pinch of coarse salt
1 pound semisweet chocolate, melted and cooled

*** For directions watch the video.

Want more Halloween recipes? Try these…

devil's food chocolate cake

Haunted-House Cake

Chocolate Mice

Chocolate Mice

Spiderweb Spice Cake

Spiderweb Spice Cake

Spider Cakes

Spider Cakes

Graveyard Cake

Graveyard Cake

Posted on Oct 14, 2014

SEVERED WITCHES’ FINGERS RECIPE

The almonds are used as fingernails and red decorating icing as blood for these finger-shaped cookies that will be a great treat for any Halloween party! Watch and learn how to make these spooky severed witches’ fingers cookies, kids and adults will love eating these severed “fingers”.


Severed Witches’ Fingers Cookies

225g (8 oz) butter, softened
125g (4-1/2 oz) icing sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract

350g (12 oz) plain flour
1 teaspoon baking powder
1 teaspoon salt
100g (4 oz) whole almonds
1 tube red decorating icing

*** For directions watch the video.

Want more Halloween recipes? Try these…

Severed Witches' Fingers

Cobweb Cookies

Ghostly Bat and Cat Cookies

Ghostly Bat and Cat Cookies

halloween pinata cookies recipe

Trick-Or-Treat Cookies

Posted on Oct 7, 2014

SURPRISE PRINCESS CAKE

Every little girl dream for her birthday is to have a princess cake. Surprise your little princess and her guests when she cuts through the cake candies fall out. Watch and learn how Elise, of My Cupcake Addiction, makes this surprise princess cake.

Surprise Princess Cake

You’ll need:
Sharp knife
Offset spatula (or regular knife)
Serrated knife
Fondant roller
Leaf plunge cutters, leaf shaped cutters or a circular cookie cutter
Circle cookie cutter (5.5-cm or 2-1/4″)
Cornstarch (or icing sugar to prepare fondant surface)
Iced cake board
Tinker Bell doll (try to get one with plastic clothing on the bodice, rather than material)
Piping bag
Round piping tip (any size will do but larger is better)

Giant cupcake, baked and cooled (Giant Cupcake Pan) – You could also use regular cakes, or store bought cakes and just carve the dress shape by hand)
Buttercream frosting, tinted green)
Green fondant
Green Milk Chocolate M&M’s Candy & Yellow Milk Chocolate M&M’s Candy, or whatever candy you’d like inside your Tinkerbell. Smaller candy gives a better spill effect
Wilton Gold Color Mist, or glitter (optional)
Sugar flowers

Want more surprise cake recipes? Try these…

surprise princess cake

Surprise Soccer Ball Chocolate Cake

pinata surprise cake

Pinata Surprise Cake

Surprise Ball Brains for halloween recipe

Surprise Cake Ball Brains for Halloween

surprise cupcakes recipe

Surprise Cupcakes

Posted on Sep 30, 2014

POACHED PEARS WITH WHIPPED MASCARPONE RECIPE

It’s pear season! I love pears…Watch and learn how to make this buttery Poached Pears with Whipped Mascarpone. A pear purchased at the farmer’s market or grocery store will almost always be unripe. Because pears bruise easily, they are picked and shipped in an unripened state. It is very important to properly ripen the pears at home to improve its flavor. Choose firm, fragrant fruit without soft spots. Place the pears in a paper bag. Pierce the bag in several places, fold the top over, and set aside for two to seven days. To check for ripeness, press down gently on the stem end. When ready, it will give slightly. Don’t wait for the pear to feel soft all over, or it will be mushy. Once the pear is ripe, refrigerate, unwashed, wrapped in a paper or plastic bag until ready to use, up to one week. Although pears should be fully ripe for eating out of hand. However, for salads or cooking, they are best when firm-ripe. Watch and learn how to make this quick and easy recipe for buttery poached pears topped with whipped mascarpone.

Poached Pear with Whipped Mascarpone
Makes 4 servings

1 cup apple cider
2 Tablespoons dry vermouth or dry white wine
2 Tablespoons unsalted butter
2 star anise
1/4 teaspoon salt
3 Anjou or Bartlett pears, peeled, cored and sliced into six slices each
4 ounces mascarpone
1 cup heavy cream
2 Tablespoons honey
Crisp almond cookies, for serving (optional)

*** For directions watch the video.

Want more pear recipes? Try these…

Pear Charlotte recipe

Pear Charlotte

Roasted Pears with Pecorino Cheese recipe

Roasted Pears with Pecorino Cheese

Pear Tart Tatin

Pear Tart Tatin

Poached Pears

Poached Pears with Gingerbread

Posted on Sep 23, 2014

HOW TO MAKE THE PERFECT CHOCOLATE CHIP COOKIES

Chocolate chip cookies are a go-to favorite after-school treat. Watch and learn to find out the answer to creating your perfect chocolate chip cookies. Making the perfect chocolate chip cookies has never been easier! I go ga-ga for soft chewy chocolate chip cookies. How do you like your chocolate chip cookies? Soft and chewy, thin and crisp, or cakey?

Thin and Crisp Chocolate Chip Cookies
Yield: about 3 dozen

2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
1-1/4 cups granulated sugar
3/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

*** For directions please watch the video. Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes.

Soft and Chewy Chocolate Chip Cookies
Yield: about 3 dozen

2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

*** For directions please watch the video. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.

Cakey Chocolate Chip Cookies
Yield: about 3 dozen

2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
14 Tablespoons (1-3/4 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

*** For directions please watch the video. Bake until cookies are golden around the edges and set in the center, 10 to 12 minutes.

Want more cookie recipes? Try these…

the perfect Chocolate Chip Cookies

Thousand-Layer Chocolate Chip Cookies

Whole-Wheat Chocolate Chip Cookies

Whole-Wheat Chocolate Chip Cookies

Chocolate-Covered Sandwich Cookies with Dulce de Leche (Alfajores)

Chocolate-Covered Sandwich Cookies with Dulce de Leche (Alfajores)

Whole-Wheat Almond-Butter Sandwich Cookies

Whole-Wheat Almond-Butter Sandwich Cookies

Whole-Wheat Bars with Raspberry Jam

Whole-Wheat Bars with Raspberry Jam

Homemade Oreos

Homemade Oreos

Posted on Sep 16, 2014

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