Chocolate Mocha Pudding Cake

Pudding Cake, also known as Chocolate Cobbler, has been around for quite some time. It’s quick and easy to make, requires just a few ingredients, and the results are fantastic. I mean, what could be better than chocolate cake, and a layer of luscious chocolate pudding (think lava cake on a large scale)? Oh yeah…adding coffee could make it better!

Pudding Cake CollageIf you are a coffee lover, and you like chocolate, then this dessert is for you! It will definitely make an appearance at my house again. Even my girls liked it, and they don’t drink coffee except for the occasional Starbuck’s Frappuccino – which is so full of cream and chocolate chips that it’s a dessert as well.   [Read more…]

Black Forest Cherry Ice Cream Dessert

Black Forest Cherry Ice Cream Dessert


My original thought with this dessert was to make it into a “cake” like Peanut Butter and Jelly Ice Cream Sandwich Cake or Candy Cane Fudge Ice Cream Sandwich Cake. But I wasn’t sure the cherries would make that process easy.

So this time, I made more of a trifle dessert instead.  Only, I have no trifle bowl.  I searched around in my cabinets and found this pretty cut glass bowl that I rarely use.  I think I need to start getting it out and using it more often.  It’s too pretty to leave in the cabinet all the time.

This dessert starts with ice cream sandwiches.  You can use any type of dish you like to make it.  Or even assemble it as individual servings in small glasses or jars.  Either way, it makes a nice Valentine’s dessert.

Here’s what you’ll need:   [Read more…]

Biscoff Cereal Treats w/Chocolate-Butterscotch Frosting

If you still haven’t tried Biscoff Cookie Spread, then I strongly recommend it! It is a favorite in my house, and I have to make myself not eat it straight from the jar with a spoon. Yes, it’s that good! Another favorite around here are cereal treats. I know that traditionally they are made with Rice Krispies, but I often make them with remnants of cereal in the pantry. I really like using Cheerios, or in this case ‘Joe’s O’s’ from Trader Joe’s.

Biscoff Cereal with frostingI needed a quick and easy dessert to take to church the other evening (after I had a pie that turned out, uhmmm, let’s just say, less than desirable!) so I searched my cabinets and came up with these. I’ve made cereal treats with Biscoff before, but the chocolate-butterscotch topping really put these over the top. They were delicious!

Biscoff Cereal Treats EAHOf course, a few pumpkin sprinkles on top makes them even better (according to my children!)

Biscoff Cereal Treats w/Chocolate-Butterscotch Frosting
  • 6 cups cereal (crispies, O's, etc.)
  • 2 Tablespoons butter
  • ⅓ cup Cookie Butter
  • 1 bag of mini marshmallows
For topping
  • 1 cup semi sweet chocolate chips
  • 1 cup butterscotch chips
  • Sprinkles (optional)
  1. Grease a 9x13 dish, set aside.
  2. Melt butter and cookie butter in a large pot on medium heat, add marshmallows.
  3. Stir until marshmallows are melted.
  4. Remove from heat and add cereal.
  5. Stir until cereal is completed coated.
  6. Spread cereal mixture into greased pan. It's going to be sticky!
Tip - Spray hands with cooking spray and press cereal into pan. Be careful, it's hot!
For Frosting
  1. Combine chocolate and butterscotch chips in a microwave safe bowl.
  2. Microwave on high for 45 seconds.
  3. Stir.
  4. Continue microwaving in 15 second intervals until melted, stirring after each 15 seconds.
  5. Spread melted chocolate mixture over cereal treats.
  6. Add sprinkles if desired.
  7. Chill for a few minutes for topping to firm up.

These came together quickly and easily, and no one was the wiser that I had a  flat, sunken pie at home (that the kids and I still ate!)

KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta

Pumpkin Spice Eclair Cake w/Chocolate Frosting {No Bake}

Eclair Cake is one of those desserts I see often at potlucks, family gatherings, and is a personal favorite of mine. If you are not familiar, it’s a no bake dessert that is made up of just a few simple ingredients: graham crackers, vanilla pudding, cool whip, and usually chocolate frosting (but I’ve also seen it with chocolate pudding on top).

Pumpkin Eclair Cake top

I decided to make this dessert for a church dinner, and as I was getting my supplies from the grocery store, I spied this…

pumpkin spice pudding

HOLD THE PHONE! Pumpkin Spice pudding?! I immediately scooped up several packages, and then the idea of substituting the pumpkin spice pudding for the vanilla pudding, and using cinnamon graham crackers instead of regular in the eclair cake came to me. It sounded seasonal and delicious…and it was!

Pumpkin Eclair Cake IngredientsI realized too late that the milk was left out of the picture, but I used skim. You could use any kind you like, and I don’t see any reason why you couldn’t use almond, soy, etc., but I’ve never tried it.

Pumpkin Eclair Cake CollageAs I mentioned, I made this to take to church, so I couldn’t get a picture of the inside of the cake after I made it. However, I assumed I would be able to quickly (and discreetly) take a phone pic after people started cutting into it. Well, that didn’t go according to plan. When I got to the dessert table, it was gone! Only some crumbs of frosting remained, and someone even came along and licked the spoon before taking it to the kitchen 🙂 Luckily, I had snagged a few bites from one of my children’s plates, so I can attest that it was very tasty.

I usually make this in a 9 x 13 pan, but on this occasion, I made 2 8 x 8’s  – one pumpkin spice and one regular eclair cake. (The regular cake was also eaten before I got to the dessert table!) The following recipe is for the 9 x 13 size.

Pumpkin Spice Eclair Cake with Chocolate Frosting
  • 1 box Cinnamon Graham Crackers (you will have some leftover)
  • 2 boxes Instant Pumpkin Spice Pudding mix
  • 3 cups milk
  • 1 container Cool Whip
  • ½ tsp. cinnamon (optional)
  • ¼ tsp. allspice (optional)
For Frosting -
  • 1 cup sugar
  • ⅓ cup unsweetened cocoa
  • ¼ cup milk
  • ¼ cup butter
  • 1 teaspoon vanilla
  1. Mix 2 boxes of instant pudding with 3 cups milk. Stir until it begins to thicken.
  2. Fold in container of Cool Whip.
  3. Line a 9 x 13 pan with single layer of graham crackers.
  4. Spread ⅓ of pudding mixture on top of crackers.
  5. Place another layer of graham crackers on top of pudding.
  6. Repeat layers, ending with pudding mixture.
  7. Place in refrigerator to chill while making frosting*
For the Frosting
  1. Mix sugar, cocoa and milk in a medium size pot.
  2. Bring to a boil over medium heat - stirring the entire time with a wooden spoon.
  3. Boil for one minute (still stirring!)
  4. Remove from heat and add butter and vanilla.
  5. Mix until it just starts to thicken - don't let it thicken too much or it is difficult to spread over cake. Pour over pudding layer of cake. Icing will 'set' on cake.
Time Saving Tip - If you do not want to make homemade icing/frosting, you can take a store-bought can of frosting, heat in the microwave, and pour over cake.
  1. Allow cake to chill in refrigerator for about 4 hours or overnight before serving so the graham crackers can soften and create a cake like texture.

I like to divide my pudding into thirds when layering my eclair cake, but if you want a thicker pudding layer, you can just divide it in half, ending with graham crackers on top. I’ve made it both ways, I just prefer a thinner pudding layer. It’s an easy dessert that always goes over well! What do you like to bring to potluck/cover dish dinners?

KimM is a contributing writer for Eat at Home. She lives in NC with her husband, three children, and 2 fur babies. You can find her blogging about her kitchen adventures at Makin’ it Mo’Betta

Chocolate Pumpkin Cake with Caramel Sauce in the Slow Cooker

Note from Tiffany: This is Kate’s recipe and post, but I couldn’t wait to make this cake! So I’ve added a few notes and photos of my own here too.

It doesn’t really feel like fall here yet, but I figure that as soon as kids are back in school, all things fall are fair game. Including pumpkin! I’ve been playing with pumpkin recipes for a while, and this was by far my favorite creation. I’d been trying to nail down a recipe for pumpkin cake to try, but when I couldn’t find one that included everything I wanted, I just went ahead and created my own. I love that it only needed a few ingredients and I loved that since it’s made in the slow cooker, I could set it up before company came and then serve a nice warm dessert after we’d all finished dinner.


If you wrapped all the goodness of fall up in one dessert, you’d get this cake. It’s a super moist chocolate pumpkin cake that’s cooked with a creamy caramel sauce. The caramel starts out onto and as it cooks it works its way to the bottom, creating a deliciously sticky layer. Served warm with a scoop of vanilla ice cream and it’s fall heaven!

Slow Cooker Pumpkin Chocolate Cake with Caramel Sauce


Tiffany’s note: I think you can see in the photos that Kate’s caramel sauce was more saucy and mine turned out more gooey (it set up more).  I think that’s because mine cooked for 3 hours on high and in a pretty big crockpot.  If I’d used a smaller crock, I think that would have kept the sauce from setting up.  I think a 4 quart crock is a better size for this recipe.  Even though the caramel set up a bit, it was still delicious.

If you want to make this (and I know you do!), here’s what you’ll need:   [Read more…]

Death by Chocolate Brownie

Calling all chocolate lovers! This recipe is for YOU! I am a huge chocolate fan, and so is my mom, so this past Mother’s Day I wanted to have something super chocolate-y just for us.

Death by Chocolate Brownie

I succeeded. This was a chocolate lover’s dream. Ghiradelli Dark Chocolate Brownie mix (includes chocolate chips in the mix) – topped with semi-sweet chocolate chips, crushed Oreos, more chocolate chips…and a drizzle of caramel. BOOM! Death by Chocolate Brownie.

Oreo Brownie

My mom was pretty happy. I even apologized to my siblings, for I knew it would make me the favorite child 🙂

Death by Chocolate Brownie
  • 1 box brownie mix (8x8 or 9x9 size) *plus ingredients called for on box
  • 1 cup chocolate chips, divided
  • 2 cups Oreo cookies, roughly chopped
  • Caramel ice cream topping (optional)
  1. Prepare brownies according to package directions.
  2. Remove brownies from oven and let cool for 5-10 mins.
  3. While still warm, top with ½ cup chocolate chips.
  4. Sprinkle crushed Oreos on top and lightly press down.
  5. Sprinkle remaining ½ cup chocolate chips over Oreos.
  6. Drizzle with caramel topping (or melted white chocolate), if desired.

The heat from the brownies slightly melts the chocolate, which acts as the “glue” to hold the cookies in place. Allow brownies to cool completely before cutting. Enjoy!  We sure did!

*Quick tip – I used the the mini Oreo cookies that come in a bag, so I just opened the bag to let out the air, resealed, and used a rolling pin to break up the cookies.

The great thing about this recipe is that the options are endless! I have so many varieties floating through my head now…like replacing the Oreos with Nutter Butter cookies; or replacing the chocolate chips with peanut butter chips; and I’m sure you all can think of lots more – be sure to let me know!

About KimM – I’m a chocolate loving mother of three. My blog, Makin’ it Mo’Betta is dedicated to my adventures in the kitchen as I deal with food allergies, diabetes, tween sass, with some fun giveaways and reviews thrown in the mix!  Join me on Facebook, Twitter, and Pinterest too!

Candy Cane Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are one of my favorite Christmas treats.  This year, I had the idea to roll them in finely crushed candy canes, along with the powdered sugar.

The result is a deeply chocolate cookie with just the perfect hint of peppermint.  Small flecks of red candy cane make them pretty on the cookie plate.

I baked these up using Pampered Chef products for their 2012 Cookie Swap.  I love Pampered Chef.  The products are affordable and made for real people cooking at home.

I have quite a few Pampered Chef products already, but I was happy to try some new ones out.  The adjustable measuring spoons are fantastic.  I didn’t know if I would like them or not, but they’ve already become a favorite.  The cookie scoops are fantastic too.

And one thing really surprised me – the cookie sheet.  I’ve always baked my cookies on a baking stone.  That works great, but this time I used the cookie sheet, lined with parchment paper.  The cookies turned out perfectly.  No sticking.  No burning.  Just sweet perfection.  I’ll definitely be doing that again.

Below, you can see the assembly process for these cookies.  I didn’t roll the dough into balls, but just scooped it into the candy cane powdered sugar and rolled it around.  It made the process much quicker and easier than rolling all those balls.

Here’s what you’ll need to make Candy Cane Chocolate Crinkle Cookies.   [Read more…]

Simple Chocolate Sanity Saver

This post is brought to you by Ghirardelli Intense Dark™ Chocolate.

Yes.  I paused to take a photo before I took a nibble.  That kind of restraint probably deserves an award.

We’ve been talking about short cuts for cheaters this month.  Today, I have my favorite cheat for you.  I keep a chocolate stash.

Can you see it up there?  On the high shelf.  In the boring dish cabinet, where no kids ever look.

I’ve learned the trick to this.  Other than being super sneaky when eating this treat.

The trick is to choose really dark chocolate for the stash.  The darker, the better.  Dark chocolate is adult chocolate.  That means if I’m found out by the kids, they’re less likely to eat it all.  Kids don’t like the dark stuff so much.

Ahhh, but I do!  I love dark, creamy chocolate.

Recently, Ghirardelli sent me quite a stash of Intense Dark chocolate bars.  Great timing for me too.  Jim often restocks my chocolate stash with Ghirardelli chocolates on holidays like Valentines, Mother’s Day, Christmas etc.  But we’re in between such dates and my chocolate stash was as bare as Old Mother Hubbard’s cupboard.

Is that not one of the most beautiful photos you’ve seen?  All that intense dark chocolate!

If you like wine, I’m guessing any of these bars would be great paired with a glass in the evening.  I also thought the Cabernet Matinee would taste fantastic along with a Honey Crisp apple.

But my favorite way to eat Ghirardelli Intense Dark Chocolate is one simple square at at time, eaten in secret after lunch or dinner.

And now that I’ve shared my secret location with the whole internets, I’m off to find a new hiding spot.  You know.  Just in case my kids read my blog today.


Disclosure: Ghirardelli provided Intense Dark Chocolate bars for me to review as part of the DailyBuzz Food Tastemaker program with Ghirardelli Intense Dark™. I was also paid a stipend for my time. All opinions are my own.

Black Bottom Peanut Butter Chiffon Pie

You know the phrase “easy as pie”?

I’m not going to lie to you.  This pie was not really easy.  It’s not exactly hard either, there are just so many steps to it.  And so many dirty bowls and pans to wash too.

But it is so worth it all!  The deep chocolate bottom layer and fluffy peanut butter layer are meant for each other.  If you’re looking for a special occasion dessert (Easter, maybe?) this is it.

I combined two different recipes to create this pie.  Both recipes were in an old church cookbook and both used a similar way of cooking the custard from scratch.  However, one recipe called for using heavy whipping cream and the other called for Cool Whip.

It seemed a shame to use Cool Whip after making the rest from scratch, but I didn’t have any whipping cream and I didn’t want to go buy any.  Also, the Cool Whip saved me from dirtying yet another bowl to beat the cream.

Trust me, by that point I was very happy that Cool Whip was handy to save a step!

Here’s what you’ll need:  [Read more…]

Chocolate Drop Cookies

I’m going to guess that you have everything to make these cookies in your pantry right now.  Recipes that satisfy your chocolate cravings quickly and cheaply cannot be underrated.

This recipe was shared by Loy in the comment section of last week’s Ingredient Spotlight: Cocoa.   My kids were scavenging in the kitchen for a snack when I saw the recipe.  It didn’t take long until we were pulling warm, chocolatey cookies from the oven.  Loy’s recipe calls for nuts, but I tossed in some Heath chips instead.

Here’s what you’ll need: [Read more…]

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