This Chocolate Pudding Cake is a long time favorite. This cake has many names – Chocolate Upside Down Cake, Chocolate Sauce Pudding, Hot Fudge Sauce Cake and in Maida Heatter’s Book of American Desserts she called it Kansas City Chocolate Dream. Paula Deen calls it…
It is so cold out and the snow is falling. Time to have a warm cozy snack! How about a Peanut Butter Mug Cake? Would that be just what you need? Mug cakes are the perfect dessert! They are usually made of ingredients you have…
Little desserts are so cute! And perfectly sized when you don’t want so many leftovers. This recipe is for a one-layer 6″ cake, which could serve 4 to 6 people.
It would make a fun birthday cake -or a little cake to decorate with the grandkids. It would be cute with a little circle of animal crackers circling the bottom.
Delicious by itself, but a bit of ice cream on the side would be good too. Next time I make it, I will not whip the chocolate ganache frosting so much – oh well, it still tasted good. Enjoy!
This recipe is from Sally’s Baking Addiction website. If you like 6″ cakes, she has a collection of recipes for that size. Click on the link below for the recipe for this small chocolate cake.
BRRRR! Need a quick chocolate fix after working or playing outside? This 5 minute chocolate chunk banana bread mug cake might be your answer! Mix up the ingredients in a small bowl, pour into mug and bake in the microwave for about 1 1/2 minutes.…
Fresh from the oven – gooey mocha chunk cookies! My sister, Laurie, sent me this recipe last week. She had just made them and said that they were amazing. These remind me of the Brownie Drops we used to make as kids, but these are…
Have you ever eaten Sticky Toffee Pudding? It is a traditional English dessert that is so rich and comforting! It is a dense cake that is super moist, full of dates and topped with a buttery toffee sauce.
A mini-bundt pan is a great way to bake these – makes this amazing dessert easy to serve and share. The recipe will make 10-12 mini-bundt cakes, it will take about 20-25 minutes to bake these little desserts.
The secret to the sweetness of Sticky Pudding Cake is the dates that are chopped up and baked in to the cake – but the best part – the very best part is the buttery toffee sauce that you pour over the top of the warm cakes. To make it the best dessert ever…drown the cake in the sauce! Add a spoonful of whipped cream or ice cream to make it magical!
To add a little sparkle, you can sprinkle a bit of turbinado sugar on top. Doesn’t that look amazing?
Looks so yummy! Even if you don’t like dates – you will enjoy this classic British dessert! If you made it ahead of time, warm the cake up right before serving it. Warm the mini-bundt cake for 15-20 seconds in the microwave, cover with the toffee sauce and top with whipped cream or ice cream. Enjoy!!
For the recipe and complete instructions, click on the link below:
Need a snack – but don’t want to spend 30 minutes baking a treat? Individual sized mug cakes could be your answer! They only take about 5 minutes to mix up and about 1-2 minutes to cook…and you can adjust the ingredients in the recipe…
Pumpkin muffins topped with pumpkin spice crumbs topped with a sweet maple icing! So delicious you will want to have these for breakfast -and for a snack – and then for dessert later! Another wonderful recipe from the Sally’s Baking Addiction blog. The ease of…
Pumpkin season is here! These cute little No-Bake Mini Pumpkin Cheesecakes would be a tasty addition to your fall menus. Look at that fluffy pumpkin cheesecake filling! Gingersnap cookie crumbs are used for the crunchy delicious crust.
The recipe below is designed for a 9-inch or 10-inch springform pan, but I made half a batch and made mini pumpkin cheesecakes instead. Spoon 1 1/2 tablespoons of the gingersnap crumb mixture into each muffin liner and use the back of the spoon to back it down tightly.
As recommended, I baked the crusts in a 350 degree oven for about 5 minutes to make the crust more sturdy. Let cheesecakes cool at least 10 minutes before filling them.
Mix up the filling and then spoon or pipe about 2 tablespoons of filling over each crust. Cover and refrigerate for at least 3 hours and up to 2 days. Keep refrigerated until ready to serve.
While the cheesecakes are cooling, decide what topping options you want to use. I highly recommend Salted Caramel Sauce. The link is included in the recipe below. I had never made my own caramel sauce before – and this is so amazing! The perfect topping for so many fall desserts (but also delicious by the spoonful).
When ready to serve, you could top with a bit of whipped cream and the salted caramel sauce.
Then you can add more decorations, if you want. These cute little pumpkins are from the Fancy Flours website.
These will not disappoint! The mini size makes these mini pumpkin cheesecakes adorable and easy to share. A fun new recipe for you to try this season. Enjoy!!!
The recipe link below has the recipe and full directions, along with links for the Homemade Salted Caramel Recipe and Mini No-Bake Cheesecakes. Sally’s recipes are highly recommended and never disappoint! Happy Thanksgiving Week!
https://sallysbakingaddiction.com/no-bake-pumpkin-cheesecake/
It is National Chocolate Day! I think that means “no guilt” when eating chocolate goodies today! Here are some of our favorite chocolate treats: Enjoy National Chocolate Day!!!!!
Welcome to Sugar, Sunshine and Flowers!
Mary Beth shares her love of family, food, DIY projects and being outdoors.
