Chocolate Blackout Cookies

Ingredients

Sprinkles:
  • 1 large egg white
  • 1 3/4 cups powdered sugar
Cookies:
  • 4 ounces semisweet chocolate, coarsely chopped
  • 4 tablespoons unsalted butter
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup unsweetened cocoa powder, preferably Dutch process
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon baking soda
  • 3 large eggs, room temperature
  • 1 1/4 cups (packed) dark brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
Icing and assembly:
  • 3 ounces semisweet chocolate, coarsely chopped
  • 1/4 cup heavy cream
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon kosher salt
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, room temperature, cut into pieces
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Frozen Raspberry Layer Cake

Ingredients

  • 2 frozen pound cakes
  • 3 c. vanilla ice cream
  • 4 c. raspberry sorbet
  • 1 pt. fresh raspberries
  • 3 tbsp. Chambord

Directions

  1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
  2. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
  3. Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens — about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices.
  4. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake.
  5. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm — at least 4 hours.

Avocado Shake

Ingredients

  • 1 large Ripe Avocado (or two ripe smaller avocados)
  • 1 cup Ice
  • ½ cup Milk
  • ⅓ cup Sweetened Condensed Milk

Directions

  1. Cut the avocado in half, throw away the pit, and scoop the avocado “meat” into a blender.
  2. Add in all of the other ingredients and blend until smooth. {Taste once blended. Add a little more condensed milk if not sweet enough or more milk or avocado if it is too sweet}
  3. Enjoy!