Recipes

Decadent Double Layer Chocolate Cake

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Chocolate Lovers – this one’s for you.

This cake is hands down, the best homemade chocolate cake recipe ever.
You’ve gotta trust us on this one – we’ve tested many different kinds of chocolate cake recipes over the years, and this one blows away all the others.

This cake is soft, light, fluffy, and perfectly chocolatey. {All the things a good chocolate cake should be.}

The cake’s super fluffy & moist texture is due in part to a few things.. the use of buttermilk, and coffee! That’s right – 1 cup of hot coffee is used in this cake to help accentuate the chocolate flavour. Don’t worry, it will NOT make the cake taste like coffee.
Buttermilk is also used to help keep the cake super moist. (Buttermilk really is a great baking ingredient for cakes & cupcakes.)

For the frosting, we decided to ditch the usual chocolate buttercream that is often used for this kind of cake and went with a Chocolate Whipped Cream Frosting instead. Neither of us are big fans of buttercreams, as they are usually extremely sweet and overpowering. We always tend to frost cakes using a whipping cream frosting because it is a lot lighter, less sweet, and just seems to taste better & fresher.

Natasha made this cake a few weeks ago for a birthday, and everybody raved about the cake so we decided to make a Valentine’s version! This chocolate cake is perfect for any occasion – decorate it however you wish! ๐Ÿ™‚

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Nummm! You can see just how moist & fresh the cake is.

This cake is amazing because it actually stays fresh like this for days after baking!
{Keep cake covered at room temperature for up to 4 days to ensure freshness, or covered and refrigerated for up to 6 days.}

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Decadent Double Layer Chocolate Cake Recipe + Directions

Note: it is very important that eggs are at room temperature for this recipe! using eggs at room temperature will allow the cake to rise properly. using cold eggs could ruin your cake.

Ingredients:

For the Cake:
1 and 3/4 cups all-purpose flour
1 and 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder {not dutch processed}
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Chocolate Whipped Cream Frosting Ingredients:

250g whipping cream
Nestle Nesquik Chocolate Syrup (to taste)

Directions:

Butter & flour two 9-inch round cake pans & set aside. Preheat oven to 350 degrees F.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, & salt; set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine the buttermilk, oil, room temperature eggs, & vanilla.
With the mixer on low-speed, slowly add the dry ingredients to the wet until just combined. Add in the coffee. {Batter will be very wet – it is supposed to be. don’t worry!}

Pour the batter evenly into the 2 prepared baking pans and bake for approx. 24-28 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the Frosting:

In the bowl of your stand mixer fitted with the beater/whip attachment, whip the whipping cream on medium-high speed for 2-5 minutes until light and fluffy. Add in chocolate syrup to taste, and mix.

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Happy Valentine’s Baking!
Natasha & Laura xo

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Recipes

Cranberry Noel Tea Cookies

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We are in full-swing Holiday Baking mode here at Rose & Lea,
and today we are sharing one of our new favorite Christmas cookie recipes…

Cranberry Noel Tea Cookies!

These cookies are very easy to make & you’ll most likely already have all the ingredients needed in your cupboard!

They are so, so delicious, and make the perfect accompaniment to a nice hot cup of tea or coffee.
Perfect for the Holidays!

We filmed a little behind the scenes/tutorial video while making these cookies last night..
Check out what went down!

Note: In the video, we used songs by a band named ‘Carroll‘. They are an amazing psychedelic-pop band based out of Minneapolis.. Do yourself a favour, and check em out!

Band Links:
Carroll Website
Facebook

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Cranberry Noel Tea Cookies Recipe + Directions:
(Yield: Approx. 40 cookies)

Ingredients:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1/2 cup chopped pecans
3/4 cup chopped dried cranberries

Directions:

1. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter & sugar together until light and fluffy.
Add the milk & vanilla, mix until just blended. Add the salt & flour, mix well.
Using a spatula, fold in the pecans and cranberries.

2. Divide batter in half. Roll batter into 2 even sized logs, and wrap in saran wrap.
Chill the dough in the freezer for 30 minutes – 1 hour. (the dough needs to firm up so you can cut the cookies without losing their round shape).

3. After chilling, slice cookies approx. 1/4″ thick.
Place on baking sheets prepared with non-stick cooking spray, or parchment paper.
Bake at 375 degrees F. for 10 minutes.
Do not overbake!

Happy Holiday Baking!
Natasha xo

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Recipes

Eggnog Cookies with Eggnog Buttercream Frosting

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Is it ever too early to start baking Christmas goodies? I think not.
Since Starbucks has officially released their infamous ‘Red Cups’ today, I think it’s time for a Christmas Cookie recipe on the blog!

For our very first Christmas Cookie recipe of the year, we made Eggnog Cookies with a delicious Eggnog Buttercream Frosting.
These cookies are soft & chewy, and have just the right amount of Eggnog.
We added some spiced rum to these cookies which added a really nice, faint spice flavour, but you can leave the rum out if you prefer!

These are the kind of cookies that taste delicious with or without the icing.
I usually prefer cookies without icing, but the Eggnog Buttercream really does add to the cookie.

Happy Holiday Baking! ๐Ÿ™‚

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Eggnog Cookies with Eggnog Buttercream Frosting Recipe

Ingredients:

For the Cookies:
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon nutmeg
1 teaspoon cinnamon
1 1/4 cups granulated sugar
3/4 cup unsalted butter, softened slightly
2 egg yolks
1 teaspoon vanilla extract
1/2 cup eggnog
1 tablespoon + 1/2 teaspoon rum (optional)

For the Eggnog Buttercream:
1/4 cup unsalted butter, softened
1/3 cup eggnog
1/2 teaspoon rum
3 cup confectioners sugar

Directions:

1. Adjust oven racks to the upper and lower middle positions. Preheat oven to 300 degrees F.
Spray baking sheets with non-stick cooking spray; set aside.
In a large bowl, whisk together the flour, salt, baking powder, nutmeg & cinnamon; set aside.

2. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter & sugar until light and fluffy, approx. 1 1/2 minutes. Add the egg yolks, & vanilla extract; beat at medium speed until combined. Add the eggnog & rum; beat for 30 seconds until combined. Slowly add the flour mix (dry ingredients) & beat on low speed until just combined.

3. Drop by rounded tablespoons of dough onto the prepared baking sheets, placing the cookies about 3 inches apart.
Bake for 20- 21 minutes. Let cookies cool on the baking sheets for a few minutes, than transfer cookies to a wire rack to cool completely.

For the Frosting:

1. In the bowl of your stand mixer, fitted with the paddle attachment, beat butter, eggnog, rum & powdered sugar until light & fluffy. Add more eggnog if needed. When cookies are cooled completely, ice cookies with a small spatula.

Note: Recipe slightly adapted from http://sweetpeaskitchen.com/2012/12/eggnog-cookies/.

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Happy Baking!
Xo Natasha

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Recipes

Candy Corn Surprise Cookies

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HAPPY HALLOWEEN EVERYONE!
Wishing everyone a very happy & safe Halloween.

Who’s ready for a delish Halloween cookie recipe?!

These cookies are fun, tasty & perfect for Halloween.

CANDY CORN SURPRISE COOKIES!

I used my mom’s recipe for her Cream Cheese Cookies & just added a candy corn in the center of the cookie for a little Halloween surprise!
They are soft & delicious cookies & it’s so fun taking a bite into the cookie & seeing the candy corn colours pop in the middle.

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Candy Corn Surprise Cookies Recipe

Ingredients:
1 cup unsalted butter, soft
1 (8 oz) pkg cream cheese
1 cup granulated sugar
1 egg yolk
1/2 tsp vanilla extract
2 1/2 cup all-purpose flour
candy corn candies
sprinkles (optional)

Directions:

1, Preheat oven to 325 degrees F. Spray cookie sheets with non-stick cooking spray.
In the bowl of your stand mixer fitted with the paddle attachment, cream the butter, cream cheese, & sugar until light and fluffy. Beat in egg yolk, and vanilla. Stir in flour.

2. Scoop out batter by 1 1/2 – 2 tablespoon-sized scoops and roll into a ball with your hands. Press 1 candy corn in the middle of the ball, and press surrounding dough over the candy corn so its completely covering the candy. Make sure the dough is in a round ball, completely covering the candy corn or else the candy corn will leak, and melt onto the cookie and pan. Top cookies with sprinkles. (optional. i put sprinkles on some of the cookies).

3. Bake for 12 – 15 minutes, or until the bottoms are just lightly golden.

(Happy Halloween from Natasha & Laura!)

Happy Baking!
Natasha xo

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Recipes

Perfectly Pumpkin Cake Bars

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Pumpkin + Milk Chocolate Chips + Pecans = Perfection!

I love making dessert bars for many reasons… Let me count thee ways:

1) They’re super easy to make. Just throw the ingredients together, and pop it in a pan.
2) They almost always turn out moist & delicious.
3) anddd they usually taste even better the next day!

These Pumpkin Cake Bars are definitely no exception. They are moist, full of flavour, & are quick and easy to make.
While they are pretty cakey & fluffy fresh out of the oven, by the next day they almost have a nice chewy, blondie texture to them. They’re the best of both worlds!

I chose to use milk chocolate chips & pecans, but feel free to use whichever extra goodies you prefer.. from walnuts to any kind of chocolate chips.

This is one of my favorite Pumpkin recipes for Fall. I hope you enjoy it as much as we do!

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Perfectly Pumpkin Cake Bars Recipe

Ingredients:

2 1/3 cup all-purpose flour
2 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of allspice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pure pumpkin
1 1/2 – 2 cups milk chocolate chips
3/4 cup pecans, chopped

Directions:

1. Preheat oven to 350 degrees F. Spray the bottom and sides of a 9″x13″ inch baking pan with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, baking soda & salt. Set aside.

3. In the bowl of your stand mixer fitted with the paddle attachment, cream butter & sugars together on medium/high speed until smooth. Beat in egg, & vanilla until combined. Beat in the pumpkin.

4. Reduce speed to low, & mix in the dry ingredients until just combined. Do not overmix. Fold in the chocolate chips & pecans with a wooden spoon of spatula.

5. Spread batter evenly into the prepared pan. Bake for 35 – 40 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in pan.

Notes:

– Bars stay fresh for up to 4 days in an airtight container.
– Recipe adapted from Martha Stewart.

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Enjoy!
Xo Natasha

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Recipes

Candy Corn Cupcakes

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To get into the Halloween spirit, we made these adorable Candy Corn Cupcakes!

These are definitely my favorite cupcakes that we’ve made in awhile. They are perfect for any Halloween get-togethers, and kids will adore them.

Not only are they cute and perfectly Halloweenish, they are also easy to make! Don’t let the yellow/orange ombre fool ya – these cupcakes are super simple and use white cake mix for the batter. They are nice & fluffy, and have a faint taste of almond, so nummy!

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We used a 1M Wilton star tip for the icing, and bought the cute little ghost toppers from Michaels.

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Fresh out of the oven.

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What the inside looks like.

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Candy Corn Cupcakes Ingredients + Recipe:

(yield: 15-20 cupcakes)

Ingredients:

  • 1 bag white cake mix (we used Betty Crocker)
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 teaspoon almond extract
  • yellow & orange food colouring (approx. 2 teaspoons of each colour)
  • pre-made icing, or any icing of your choice (we used Duncan Heinz)

Directions:

  1. Preheat oven to 350 degrees F. Line muffin pans with cupcake liners. In the bowl of your stand mixer, fitted with the beater attachment, beat all the ingredients together (except for food colouring, and icing) for 1 minute on low speed. Scrape down the sides of bowl, and continue mixing on medium speed for another minute or so.
  2. Divide the batter into 2 medium bowls. There will be approx. 2 1/4 cups of batter in each bowl. Stir in approx. 2 teaspoons of food colouring in each bowl.
  3. Using a cookie scoop, scoop about 1 tablespoon worth of the yellow batter into each cup. It should be about 1/2 full. Hold the sides of the cupcake pan, and drop the pan onto the counter a few times to level out the batter a bit. Repeat with the orange batter.
  4. Bake for 20 minutes, or until a toothpick inserted in the centre comes out clean. Allow cupcakes to cool in the pans for about 5 minutes, then transfer the cupcakes to a wire rack to fully cool.
  5. Allow to cool completely, ice and enjoy!

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Enjoy!

Xo Natasha & Laura

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Recipes

Light Pumpkin Spice Cake Bars

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Guess who’s back? Back again.
Pumpkin’sย back. Tell a friend.
(Yes, I just used Eminem’s song lyrics & put the word pumpkin in it ๐Ÿ˜‰ )

I just couldn’t stay away from baking with pumpkin for very long… After contemplating for a good 20 minutes on what to bake today, I decided to bake some Light Pumpkin Spice Cake Bars!

I wanted to make something a little healthier than I normally bake and thoughtย bars are always easy, but tasty!

To skinny-tizeย these Pumpkin Bars, I used a half cup all-purpose flour, and a half cup of whole wheat flour. The whole wheat adds nutrients & goodness, and the all-purpose gives the bars a nice light texture. Whereas when we just use whole wheat flour in recipes, the baked goods tend to be pretty heavy & thick.
I think the combo of the two flours make it the perfect consistency.
We also reduce the amount of butter & eggs in this recipe which makes the bars healthier.

These pumpkin bars are super moist, and have a cake-like consistency.
Although these bars are delicious on their own, feel free to add some walnuts, white, milk or dark chocolate chips, or even some whipped cream to the top! NUM!

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Ingredients:
(makes 9 bars)
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons cinnamon
pinch of nutmeg
pinch of allspice
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch – 1/2 teaspoon salt
2 large eggs
2/3 cup dark brown sugar
1 cup canned pure pumpkin
1/4 cup milk (plain, fat-free, soy, or almond)
1/4 cup butter (melted in the microwave)
1 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Spray a 8 inch baking pan with non-stick cooking spray. Set aside.
2. In a large bowl, mix all the dry ingredients until evenly combined. Set aside.
In a smaller bowl, whisk together the eggs, brown sugar & pumpkin until combined. Add in the milk, melted butter, and vanilla extract and stir until just combined. Slowly pour the wet ingredients into the dry ingredients & mix until evenly combined. Do not over mix.
3. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely, than cut into 9 squares.

Notes:ย Bars stay fresh for up to one week stored in an airtight container in the refrigerator.

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Happy Baking!
Natasha xo

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