Hey everyone! I know I’ve been making a lot of bundt cakes lately, sorry not sorry, but this one. This is the one you guys.

This isn’t just chocolate cake. It’s not even just chocolate chip cake. It’s chocolate cake, spotted with chocolate chips and crushed Oreos, and topped with chocolate sauce. And if that’s not giving you enough motivation to bake for v-day, I don’t know what will.

I’m using this pretty heart shaped bundt pan today, but you can use any bundt you’ve got, as long as it’s at least 10 cups. It’s gonna be just as fantastic, I promise.

Another note on baking in bundt pans- I used to spend a good amount of time greasing every little pocket with butter and then flour, and often even then they would stick some. But I recently switched to using Pam Baking Spray, and I love it! It’s easy and fast, and I haven’t an issue with a cake sticking since.

So anyways, this cake recipe has kind of a long ingredient list, but it’s all pretty normal stuff, and it all builds up a very strongly chocolate flavor that you’ll love. Of course, you can also skip the Oreos or chocolate chips if you want, but together, it’s a really indulgent combo that I think you’ll love.

Also though, you could add in chopped pecans or walnuts, or even chopped up chocolate chip cookies! Whatever you decide, this cake is best served up warm, when the chocolate chips are melty and the sauce is hot.

No matter what you’re doing for Valentine’s Day this year, this is the dessert you want to be eating, I promise. Enjoy!

Cookies & Cream Chocolate Cake

Ingredients

For the cake:

  • 2 1/2 cups flour
  • 3/4 cup dark cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. instant espresso powder
  • 1/4 cup oil
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 3/4 cup buttermilk
  • 1/2 cup hot water
  • 2 cups roughly crushed Oreos
  • 1 1/2 cups chocolate chips

For the chocolate sauce:

  • 3 tbs. whole milk
  • 1 tbs. butter
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla extract
  • 4 oz. chopped chocolate or chocolate chips

Instructions

For the cake:

  1. Preheat your oven to 350 degrees, and grease a 10-12 cup bundt pan. Set aside. 

  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside. 

  3. In a large bowl, beat together the oil, sour cream, and sugar until combined. Add in the eggs and vanilla extract and beat until smooth. 

  4. Add in about 1/3 of the flour mixture, and beat until combined. Then add in about 1/2 of the buttermilk, beating until combined. Repeat the process with the dry and wet until completely mixed in, reserving about 1-2 tablespoons of the dry mixture roughly. 

  5. Slowly beat in the hot water, and beat until the batter is smooth. Toss the crushed Oreos and the chocolate chips in the reserved flour mixture to coat, and then fold into the batter. 

  6. Pour into your prepared pan, and bake for 55-60 minutes, or until a cake tester comes out clean. Cool for 10-15 minutes in the pan before turning out onto a serving platter. 

For the sauce:

  1. In a microwave safe bowl, microwave the milk, butter, salt, and vanilla until just boiling. Whisk in the chocolate until completely melted and smooth. Pour over the cake while still hot, and serve warm. 

Hey everyone! I’ve recently ventured into vegan baking for some chocolate chip cookies and guys, you wouldn’t even know the difference!

I don’t actually know any vegan eaters, but I do have a family friend who has some diet restrictions that, in baking, may as well be vegan. Plus, I find it really intriguing to bake vegan recipes- it kind of turns everything you know about baking upside-down, and it’s fun to experiment with egg and dairy replacements!

Add on top of all that the high-altitude factors, and we’ve got some science up in here this week. So, here’s what I’m swapping out:

  • Egg= chia seeds soaked in water
  • Butter= margarine
  • Milk= almond milk
  • Chocolate chips= non-dairy chocolate chips

I have to say, of anything, the chocolate chips are like. Entirely not noticeable as a substitute. So much so that it makes me wonder why we even need milk in chocolate to begin with- these taste EXACTLY the same as your normal semi-sweet chocolate chips. Also, they’re available in all my normal grocery stores!

And a note on the egg substitute- there are a lot of options for egg subs. Chia seeds just happened to already be in my pantry (instead of applesauce) but it’s really easy to find egg swap charts online!

These cookies are chewy, soft, and chocolatey. I actually really loved them, and I ate plenty on my own- they taste very indulgent, and while the flavors are just slightly different from your classic chocolate chip cookies, the different is minimal to be honest. Score!

So let’s call it a high-altitude-vegan-chocolate-chip-cookie kind of day, shall we? Enjoy!

High Altitude Vegan Chocolate Chip Cookies

Ingredients

  • 1 tbs. chia seeds
  • 3 tbs. water
  • 1/2 cup room temperature dairy-free margarine (I used Earth Balance)
  • 1 cup brown sugar
  • 1/4 cup sugar
  • 2 tsp. vanilla extract
  • 1/4 cup vanilla almond milk
  • 2 1/4 cups flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 cups dairy-free mini chocolate chips (I used Enjoy Life)

Instructions

  1. In a small bowl, stir together the chia seeds and water, and set aside. It will thicken while you prepare the rest of the dough. 

  2. In a large bowl, beat together the margarine, brown sugar, sugar, vanilla, and almond milk until smooth. Add in the soaked chia seed mixture, and stir until combined. Add in the flour, baking soda, and salt, and beat until completely incorporated. The dough will be fairly soft. Fold in the mini chocolate chips. 

  3. Cover the bowl, and refrigerate for 30 minutes to 1 hour. Preheat your oven to 375 degrees, and line two baking sheets with parchment paper. 

  4. Scoop the batter in two-tablespoonfuls onto your baking sheets. Bake for 10-12 minutes, or until the edges just start to become golden brown. Cool and enjoy! 

Hey guys! Do you have the after-Christmas-blues a little bit? I definitely do. But I’m trying to push through that with more cookies because listen, it’s still winter, and we’re still wearing leggings and big sweaters so it’s all good tbh.

Toffee Cookies 1

And anyways, I was in the grocery store the other day, and they still had a big display of holiday baking items, and so I was browsing that, and saw all kinds of interesting chip-type-things. So like instead of just chocolate chips, there was a bad of s’mores chips with mini marshmallows and graham cracker pieces too (I bought those). And then also there was a weird mix of cookies & cream stuff, and I don’t know exactly what it is yet, but I bought those too. PLUS though, some little toffee chips, further seen below.

Toffee Cookies 2

So here we are- I feel like this is a deconstructed candy bar cookie of some kind. And I know if you watch cooking competition shows, you’re probs saying “DUDE, don’t use the term ‘deconstructed,’ you know better!” But listen, I’m at home, and it is what it is.

And more importantly, these cookies are good man.

Toffee Cookies 6

So basically I made some shortbread dough, and tossed in a bunch of these little crunchy toffee bits. They get all exploded in the oven, and make craggy edges, and it’s very charming and sweet. Oh as a sidenote, if you can’t find these little bits, I’m of the opinion that it’d be kind of awesome to just like chop up a toffee candy bar and go for it that way.

Toffee Cookies 3

So anyways, I dipped these ones in chocolate to add that well, chocolate factor. I went at an angle, and I think they would be super yummy if you even just drizzled chocolate all over the entire cookie too, idk guys, do you.

Toffee Cookies 5

I’m feeling weird today, and this post sounds weird as I read it, but I’m keeping it as is just as a reminder of this weird after-holiday vibe I’m feeling strongly this year. The point is, cookies will bring us all joy no matter what time of the year it is. JOY IT UP GUYS.

Chocolate Dipped Toffee Shortbread

Servings 20 cookies

Ingredients

  • 1 1/2 cups cold butter
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • 3 1/4 cups flour
  • 1/2 tsp. salt
  • 1 cup toffee bits
  • 1 cup chocolate chips, melted

Instructions

  1. Preheat your oven to 325 degrees and line two cookie sheets with parchment paper. 

  2. In a large bowl, beat together the cold butter and powdered sugar until combined. Since the butter is cold, you might need a few more minutes than you are used to for mixing time. Beat in the vanilla extract. 

  3. Add in the flour and salt slowly, beating until the dough forms. It will be slightly crumbly, but should completely combine. Beat in the toffee bits until combined. 

  4. Roll the dough on a lightly floured surface to about 1/4 inch thick. Cut the dough into whatever shapes you like- I did rectangles- and poke holes over the top with a fork. Transfer dough to your prepared cookie sheets. 

  5. Bake for 8-10 minutes or until the edges just start to become lightly golden. Cool on the cookie sheets completely. Dip into the chocolate or drizzle chocolate on top of cookies. Place the cookies on parchment or wax paper to let the chocolate set. Enjoy! 

Hi all! I hope you are just knee deep in holiday celebrations and fun by now- I most definitely am.

I’m counting muffins as a holiday treat because let’s face it- tis the season to call cake a breakfast item, right??

Chocolate Blueberry Muffins 1

And anyways, I know chocolate and blueberries kind of sound like a weird combo, but it’s actually super good! You get the strong flavors of chocolate, dotted with juicy blueberries and the effect is pretty dang good, especially when you top it with a chocolatey crumb.

I use dark chocolate cocoa powder because it gives me that super strong chocolatey flavor, and it makes the muffins this pretty deep dark color.

Chocolate Blueberry Muffins 2

I’m a fan of crumb toppings in general tbh- I’ve made tons of different crumb cakes on the blog because it’s such a good combo. This is no exception, although this crumb is fairly different than others I have made. Primarily because it’s flavors are heavy on chocolate instead of brown sugar and cinnamon. Regardless, it fits in perfectly with these muffins of course!

Chocolate Blueberry Muffins 5

And if you’re hosting any guests this holiday season, I feel like muffins are the right choice. It’s an easy breakfast or quick little midnight snacks for guests, and it won’t leave you slaving over the stove in the morning. Win-win.

Chocolate Blueberry Muffins 3

And yet another win- muffins are too easy to make man. You can just stir these together by hand, no mixer needed. In fact, it’s better to mix them by hand because you really don’t want to over mix the batter- it can lead to tough muffins. That sounds like a slogan or something to tell your kids right? You can’t always get what you want- tough muffins!

Chocolate Blueberry Muffins 6 Chocolate Blueberry Muffins 7

Alright anyways, enjoy it, it’s really nom you guys.

Chocolate Blueberry Muffins

Ingredients

For the muffins:

  • 2 1/4 cups flour
  • 2/3 cup brown sugar
  • 1/2 cup dark cocoa powder
  • 1 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 6 tbs. melted butter
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 pint blueberries

For the crumb:

  • 3/4 cup flour
  • 1/4 cup dark cocoa powder
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 6 tbs melted butter

Instructions

For the muffins:

  1. Preheat your oven to 375 degrees, and line a muffin tin with paper liners. Set aside.

  2. In a large bowl, stir together the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt. Set aside. 

  3. In a medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla. Add the wet ingredients into the dry, and stir gently with a spatula or large spoon. Just before the flour is completely mixed, add in the blueberries and gentle finish mixing. The batter will be lumpy. 

For the crumb:

  1. In a medium bowl, stir together the flour, cocoa powder, sugar, salt, and melted butter with a fork until crumbs form. 

  2. Scoop the muffin batter evenly into your muffins tins. They should be about 3/4 full. Top with a generous sprinkling of the crumb mixture. Bake for 20-22 minutes, or until a cake tester comes out clean. Cool and enjoy!

Hey!

Happy Friday everyone! Today I’m announcing the winners of the recent giveaway with Rodelle Vanilla and Breckenridge Distillery! TBH, I’m so jealous I don’t get to keep all this stuff for myself- it’s all really cool.

The responses were fantastic, and it was so great to hear from everyone!! So, our two winners of Rodelle goodies are Sally W. & Manda and the two winners of the Breckenridge Distillery swag are Ginger & Jeffrey! Look for me reaching out guys!!

Granola 1

Onto the granola! Granola is like. Silly-easy to make you guys. It’s so yummy, and like really customizable. Because I don’t know about you, but it feels like every time I buy a new type of granola, I always wish it were just slightly different. Make it how you want it guys.

Granola 2

You want to stick with generally the same amounts of wet to dry ingredients when you customize. You’ll want to be sure to keep the egg white and oil in tact in this recipe as well- they offer important components. The egg white will help bind things and create a crispy end result, and the oil is another binder in the mix. You can sub butter for oil though!

Granola 3 Granola 4

So I’ve added a little bit of cocoa powder here, as well as maple syrup. The flavors are my kind of treat, and my husband and I just snacked on this bag all week long- it’s so good!

Granola 3

I’ve got to keep things short today guys- it’s about to be a busy weekend! I hope you love the recipe, it’s so easy and really tasty!

Chocolate Maple Pecan Granola

Servings 6 cups

Ingredients

  • 4 cups old fashioned oats
  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tbs. dark cocoa powder
  • 1/4 tsp. salt
  • 1/4 cup canola oil
  • 1/3 cup maple syrup
  • 1 egg white
  • 1 tsp. vanilla extract

Instructions

  1. Preheat your oven to 300 degrees, and have a large clean sheet pan ready to go, preferably with edges. 

  2. In a large bowl, stir together the oats, pecans, brown sugar, cinnamon, cocoa powder, and salt. In a medium bowl, whisk together the oil, maple syrup, egg white, and vanilla extract. Pour the wet ingredients into the dry, and stir until completely coated. This might take a few minutes, but take your time- you really want everything well coated. 

  3. Spread the mixture evenly in your sheet pan. Bake for 30 minutes, stirring once during baking. Cool completely in the pan, and then break up to desired size, and store in an air-tight container. Enjoy! 

Hey guys! I’ve got something exciting to share with everyone today! Actually two exciting somethings if you include the cake, and we ARE including the cake.

Chocolate Pistachio Cake 1

Speaking of cake, this is a great one. It’s a spin on my classic Chocolate Pound Cake! This version is full of chopped pistachios, and drizzled with a sweet vanilla icing to top it off.

Chocolate Pistachio Cake 2 Chocolate Pistachio Cake 3

So starting with the cake, this is a basic pound cake batter. I use dark chocolate cocoa powder to really drive home the flavor, and sour cream keeps the cake moist and tender. If you haven’t used instant espresso powder before, now is a good time to start. I actually just always have some in my pantry for recipes just like this one- it’s a super easy way to help bring out the flavor of your chocolate dish. Don’t worry- it doesn’t make things taste like coffee when used sparingly!

Chocolate Pistachio Cake 7 Chocolate Pistachio Cake 5

Pistachios and chocolate are an easy combination, it’s a great flavor choice! The end result isn’t too sweet, but it’s got a ton of beautiful flavors that will keep you coming back for more! Get the recipe below, and I really hope you guys like this one, it’s one of my favorites!!

Chocolate Pistachio Cake 6

Now onto the giveaway! I’m so excited to be offering four prizes today! I’m working with Rodelle Inc. and Breckenridge Distillery to bring you guys some serious goodies! I LOVE these brands and the products they provide, and I actually used products from both companies in the making of Sugar High! Rodelle makes some of my absolute favorite vanilla extract- seriously I always have some in my pantry! And Breckenridge distillery makes my favorite bourbon! It’s my go-to for baking because the flavors really shine through well. If you’ve ever seen a recipe on my website that included whiskey for a baked good, I used Breckenridge!

I’ll be choosing 4 winners to receive a signed copy of my new high-altitude baking book Sugar High. Additionally, two of those winner will be receiving a goodie bag from Rodelle with a bottle of vanilla extract, a bottle of almond extract, a generous container of their fantastic cocoa powder, and a container of their cinnamon sticks, all wrapped in a Rodelle canvas bag!

Giveaway2

The other two winners will be receiving tons of goodies from Breckenridge Distillery! This includes a t-shirt, a water bottle, a tin mug, a beanie, and a drink koozie!

Giveaway1

GIVEAWAY HAS ENDED, THANK YOU!! All you have to do is comment below with your favorite way to use whiskey or vanilla extract in the kitchen! The giveaway will run until October 25th at 12:00pm mountain time, and the winners will be selected at random. You must be a resident of the United States to enter.

Follow me on Facebook, Instagram, and Pinterest for more information on future giveaways! And check out Rodelle and Breckenridge Distillery on social as well- these are seriously great brands!

Chocolate Pistachio Cake

Servings 10 slices

Ingredients

  • 3/4 cup softened butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/4 cup sour cream
  • 1 3/4 cup flour
  • 1/4 tsp. baking powder
  • 1/2 tsp. instant espresso powder
  • 1/2 tsp. salt
  • 1/4 cup dark cocoa powder
  • 1/3 cup whole milk
  • 1/2 cup chopped pistachios
  • 3/4 cup powdered sugar
  • 2 tbs. water
  • 1 tsp. vanilla extract

Instructions

  1. Preheat your oven to 350 degrees and grease a 9 inch loaf pan. Set aside. 

  2. In a large bowl, beat together the butter and sugar until fluffy. Add in the eggs and sour cream, and beat until combined. In a medium bowl, whisk together the flour, baking powder, espresso powder, salt, and cocoa powder. 

  3. Add the flour mixture and milk alternating into the egg mixture, beating well between each addition, until completely combined. Fold in the pistachios. Spread the batter into your prepared pan. 

  4. Bake for 60-65 minutes, or until a cake tester comes out clean. Cool completely before icing. 

  5. In a small bowl, whisk together the powdered sugar, water, and vanilla until smooth. Drizzle over the top of your cake before slicing and serving. Enjoy!


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