Nutella Gooey Butter Cake

Ingredients:

Cake

• 1 (18-1/4 ounce) Box Duncan Hines Dark Chocolate Fudge Cake Mix
• 1 large Egg
• 1/2 cup butter, melted

Filling

• 8 oz cream cheese, softened
• 2 large eggs beaten
• 1 cup Nutella
• 1 teaspoon vanilla
• 2 cups powdered sugar

Instructions:

1. Heat oven to 325° F and lightly grease 13x9-inch pan
2. Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers.

For filling:

1. Using an electric mixer, blend, cream cheese, 2 beaten eggs, nutella and vanilla. Then slowly and powdered sugar and beat until smooth.
2. Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not overbake, the center should be a little gooey)
3. Dust with powdered sugar on top after cake has cooled.

Pumpkin Pie Cupcakes

For the cupcakes:

• 1 3/4 cups cake flour
• 1 cups sugar
• 1/2 tbsn. baking powder
• 1/4 tsp. salt
• 1/2 cup or 1 stick unsalted butter, diced, at room temperature
• 1/2 cup milk, divided
• 2 large eggs
• 1 large egg white
• 1 tsp. vanilla
• 1 tsp. cinnamon

For the graham cracker crust:

• 3/4 cup graham cracker crumbs
• 2 tbsn. light brown sugar
• 3 tbsn. unsalted butter, melted

For the pumpkin pie frosting:

• 2 large eggs, beaten
• 1 can (16 oz.) pureed pumpkin
• 2 tbsn. molasses
• 3/4 cup brown sugar, packed
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1 tbsn. flour
• 1 can (12 oz.) evaporated milk

Instructions:

1. Frosting: Preheat the oven to 425 F.
2. In a medium bowl, mix together all the filling ingredients until well combined.
3. Pour the filling into a 9-inch round pan.
4. Bake for 15 minutes.
5. Reduce to 350 F and continue cooking for 45 minutes or until a toothpick inserted into the center of the filling comes out clean.
6. Let cool completely before using.
7. Cupcakes: Preheat the oven to 350 F.
8. Line a cupcake pan with liners, set aside.
9. Sift together the flour, sugar, baking powder, salt and cinnamon into the bowl of a stand mixer fitted with the whisk attachment.
10. Add the butter and 1/4 cup of milk.
11. Mix on medium speed until smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
12. In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla.
13. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the sides of the bowl in between additions.
14. Set aside.
15. Crust: Combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well.
16. Add 1 tbsp. of the mixture into the bottom of each cupcake liner and bake for 5 minutes until the graham crackers are golden.
17. Remove from the oven then fill about 1/2 full with the cake batter.
18. Bake for 15 - 20 minutes or until an inserted toothpick comes out clean.
19. Cool completely.
20. To frost: Scoop the pumpkin pie “frosting” into a piping bag and pipe onto the cupcakes.

** You do not need all of the fancy tools this recipe calls for. A hand mixer will work just as well as a stand mixer and a Ziploc bag with a corner cut out will work just as well as a piping bag.

Personal Size Apple Pie

Crust

• 2 cups flour
• 2/3 cup butter (chilled)
• 1 teaspoon salt
• 4 tablespoons water

Filling

• 5 medium apples (peeled and chopped up into small pieces)
• 3/4 cup sugar
• 2 teaspoons cinnamon
• 6 tablespoons flour
• 2 tablespoons butter (chilled)

Instructions

1. Preheat oven to 425 degrees. Get muffin pan out. No need to grease it.
2. In food processor blend flour, salt and butter until it looks like little peas.
3. Add in water and blend just until it looks like it’s sticking.
4. Take out and combine it by hand until well blended.
5. Roll out on lightly floured surface until about 1/4 inch thick.
6. Cut 12, 4 inch circles with cup or bowl.(You will need to roll out twice).
7. Note: you can use the rest of the crust for anything you may want to do on top of the pies.
8. Press each circle in muffin tins until all the way up each side, to form little bowls.
9. Mix by hand all filling ingredients and spoon into muffin bowls.
10. Cut up butter into 12 little pieces and place one piece on each pie.
11. You can decorate them anyway you like with extra crust, or just leave plain.
12. Bake at 425 degrees for 16-18 minutes. (Until crust is light brown and apples are bubbling).
13. When cool, just loosen with a spoon and they’ll come right out!

Triple Chocolate Mousse Cake

1. For the chocolate cake layer:

• 1 stick (112 g) unsalted butter
• 1 1/3 cups (257 g) sugar 
• 1/2 cup + 2 tablespoons (56 g) cocoa powder
• 2 large eggs
• 2 oz (56 g) dark chocolate, melted
• 1 3/4 cups (210 g) all-purpose flour
• 1 teaspoon (4 g) baking powder
• 3/4 teaspoon (3 g) baking soda
• 1/4 teaspoon (1 g) salt
• 1/2 cup (118 ml) water
• 1/2 cup (118 ml) milk

2. For the dark chocolate mousse:

• 1 teaspoon (3 grams) powdered gelatin 
• 2 tablespoons water
• 1/2 cup (105 g) whole milk
• 6 oz (175 g) good quality dark chocolate (or use milk chocolate if you prefer), finely chopped
• 1 1/4 cup (280 g) heavy cream

3. For the white chocolate mousse:

• 1/2 cup (105 g) whole milk
• 6 oz (175 g) good quality white chocolate
• 1 teaspoon (3 grams) powdered gelatin 
• 2 tablespoons water
• 3/4 cup (180 g) heavy cream

4. For the chocolate glaze and sauce:

• 4 oz (112g) dark chocolate, finely chopped
• 1/2 cup (80g) heavy cream 
• 3 tablespoons light corn syrup
• 1 tablespoon vegetable oil
• 1/2 teaspoon vanilla extract

5. For the chocolate crunch:

• 1 cup Rice Crispies cereal, or similar rice cereal
• 2 oz (56 g) dark chocolate

Chocolate Cake Layer:

Step 1: Preheat over to 325° F.

Step 2: Melt the chocolate. (I chop it up finely and then microwave it in 30-second intervals; chocolate burns really easy though so remember to stir every 30 seconds and keep your eye on it.)

Step 3: Using a tabletop or handheld electric mixer, beat the butter, sugar, and cocoa powder together on medium high speed until smooth, creamy and fluffy, about 3 minutes.

Step 4: Add the eggs, one at a time, until each one disappears into the mix.

Step 5: Pour in the melted chocolate and mix. (Hopefully, by now your chocolate came down in temperature a little. It should feel like a warm bath. If it’s too hot, it might melt the butter, and that’s no good. If it’s too cold, it might re-solidify into little bits when it hits the cold bowl. So, warm. We want it warm.)

Step 6: In a medium bowl, stir together the dry ingredients, which include flour, baking powder, baking soda and salt.

Step 7: Combine the milk and the water and microwave until hot, about 45 seconds. (Like a “too hot” bath.)

Step 8: On low speed, mix dry ingredients into mixing bowl with wet ingredients until MOSTLY combined, and then, with the machine still running, pour in the hot water/milk mixture.

Step 9: Pour it into a 18″ x 13″ sheet pan that’s been first sprayed with nonstick cooking spray and lined with parchment. (You can use any sized sheet pan with high sides — just pour in enough batter to come about halfway up the sides. If you have leftover batter, you can pour it into greased muffin tins, and bake mini cakes as well.)

Step 10: Bake for about 18 minutes.

Step 11: Let the cake cool to room temperature. (Cake layer can be made a day ahead.)

Step 12: Cut a cake circle with each ring mold, regardless of which size you’ve decided to use.

Dark Chocolate Mousse Layer:

Step 1: Sprinkle gelatin evenly over a small bowl with the water and let it sit.

Step 2: In 5 minutes, it’ll have soaked up the liquid and will look gelatinous.

Step 3: Next heat up the milk to a simmer in a small sauce pan. (Stay close so it doesn’t boil all over.)

Step 4: Turn OFF the heat and then scrape the gelatin blob into the hot milk. Swirl the pan around until it’s completely dissolved. (It’ll look like there’s nothing more than milk.)

Step 5: Pour this milk/gelatin concoction over the finely chopped chocolate and let it rest for 2 minutes. (The heat from the milk will melt down the chocolate.)

Step 6: Whisk it up into a smooth pool of goodness. Set it aside and let it cool to lukewarm. (Don’t let it reach room temperature or the gelatin may start to set up.)

Step 7: Now, with a clean whisk, whip the cream. A soft peak is perfect. This texture is easiest to fold into the chocolate.

Step 8: Scoop about a third of the whipped cream into the chocolate. Scrape the sides and bottom of the bowl as you work, gently turning the mix in on itself.

Step 9: Add the rest of the whipped cream, and gently fold that in.

Step 10: Pour the mousse into the waiting molds, filling them about halfway, without dripping on the insides of the molds.

Step 11: Put the whole tray in the freezer while you make the white chocolate mousse.

White Chocolate Mousse Layer

Step 1: Sprinkle gelatin evenly over a small bowl with the water and let it sit.

Step 2: In 5 minutes, it’ll have soaked up the liquid and will look gelatinous.

Step 3: Next heat up the milk to a simmer in a small sauce pan. (Stay close so it doesn’t boil all over.)

Step 4: Turn OFF the heat and then scrape the gelatin blob into the hot milk. Swirl the pan around until it’s completely dissolved. (It’ll look like there’s nothing more than milk.)

Step 5: Pour this milk/gelatin concoction over the finely chopped chocolate and let it rest for 2 minutes. (The heat from the milk will melt down the chocolate.)

Step 6: Whisk it up into a smooth pool of goodness. Set it aside and let it cool to lukewarm. (Don’t let it reach room temperature or the gelatin may start to set up.)

Step 8: Scoop about a third of the whipped cream into the chocolate. Scrape the sides and bottom of the bowl as you work, gently turning the mix in on itself.

Step 9: Add the rest of the whipped cream, and gently fold that in.

Step 10: Pour the mousse into the waiting molds, most of the way up. Leave some space on top, about 1/8″ – 1/4″ for the chocolate glaze. Pop the tray back into the freezer while you make the glaze and garnish.

Garnish:

Step 1: Melt the chocolate in a medium sized bowl by nuking it in a microwave. Start with 30 seconds, stir, then continue with 20 second intervals until it’s completely melted.

Step 2: Add the cereal and stir until completely coated.

Step 3: Spread it all out on a parchment-lined sheet pan, keeping it in little flat clusters. This way, the cereal bits touch each other, and can dry in chunks. Pop it in the fridge to set up.

Note: This keeps in the fridge for weeks. Once the chocolate sets up, you can break this up and keep the pieces in a small plastic container.

Chocolate Sauce/Glaze:

Step 1: Pour the heavy cream, corn syrup and oil into a microwave-proof cup and nuke until almost boiling (you might be able to see it gurgling in the cup), about 45 seconds. (It will look curdled but pay it no mind. Stir it up to blend.)

Step 2: Pour over the chocolate and allow to sit for a minute to melt it all.

Step 3: Whisk everything until completely smooth.

Step 4: Wait until the sauce cools to lukewarm (so it doesn’t melt down the mousse), and carefully pour sauce onto the tops of your molds. It’s going to start setting almost immediately on contact from the cold, so work fast.

Note: You can store this in the fridge for up to a week, but it will firm up. To bring it back to its liquid splendor, microwave it in 30-second intervals and stir between each nuking until it’s saucy.

Step 5: Back into the freezer they go for at least 4 hours, to fully set.

Note: Once set, if you plan to keep them frozen for a while, be sure to wrap the tray very well to keep the cakes from absorbing strange freezer flavors.

To Serve:

Note: The day you want to serve them, you can unmold the number you need. They come out of the rings more cleanly when frozen.

Step 1: Remove from freezer.

Step 2: Roll them around in the palms of your hands for a minutes. The heat helps release them.

Step 3: Treat them like a push-pop, and gently press them out. They have a tendency to slip out and land with a thud on your tray, so go slowly.

Step 4: Keep them uncovered in the fridge while they defrost. It probably takes a couple of hours to defrost something of this size. (Don’t let them sit in the fridge for more than a day. The longer a gelatin-based dessert sits in the fridge, the more rubbery it becomes.)

Step 5: Right when you’re ready to serve, warm the chocolate sauce in the microwave for 30 seconds, give it a stir and pour some in your dish.

Step 6: Carefully place a cake in the center, handling it as little as possible to avoid getting grubby fingerprints all over it.

Step 7: Adorn the top and sides with some crunch pieces. Enjoy!

Pretzel Bottomed Reese’s Peanut Butter Cup Cookie Pie

• 2 cups crushed pretzels (about 4 cups small twists)
• 1/2 cup granulated sugar
• 1/2 cup butter, melted
• 1 cup butter, room temp
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 2 eggs
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 1/4 flour
• 1 cup semi sweet chocolate chips
• 1 (8 oz) bag Reese’s minis

Step 1: Preheat oven to 350°F.

Step 2: Combine crushed pretzels, 1/2 cup melted butter and 1/2 cup sugar in a bowl. Press mixture firmly into the bottom and up sides of a 10” pie or tart pan.

Step 3: Bake for 8 minutes. Remove from oven.

Step 4: While crust is baking make the peanut butter cup filling.

Step 5: Cream butter, 3/4 cup granulated sugar and 3/4 cup brown sugar with your mixer.

Step 6: Add eggs and vanilla and beat until combined and smooth.

Step 7: On low speed add in your baking soda, salt and flour until incorporated evenly.

Step 8: Still on low, add in your chocolate chips and Reese’s Minis until evenly distributed.

Step 9: Press mixture on top of baked crust.

Step 10: Place pie back in oven for 30-35 minutes until just set.

Step 11: Let cool on wire rack before serving.

Banana Split Brownie Pie

• 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix — Water, vegetable oil and eggs as called for on brownie mix box
• 1 quart (4 cups) favorite flavor ice cream, slightly softened
• 1 cup sliced fresh strawberries
• 2 medium bananas, sliced (1 1/2 cups)
• 1/2 cup chopped fresh pineapple
• 1/2 cup chopped pecans
• 1/4 cup Hershey’s® hot fudge topping
• Whipped cream, if desired

Step 1: Heat oven to 350° F (325° F for dark or nonstick pan). Spray or grease 12-inch pizza pan. Make brownies as directed. Spread in pan.

Step 2: Bake 20 to 26 minutes or until toothpick inserted 2 inches from center comes out almost clean. Cool completely.

Step 3: Spread slightly softened ice cream evenly over brownies. Freeze at least 1 hour or until ice cream is firm. Just before serving, top with strawberries and bananas; sprinkle with pineapple and pecans. Drizzle with hot fudge topping. Serve wiith whipped cream, if desired.