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Elegant CakesElegant Cakes http://pin.photosyd.com Life Should Be Cake Sun, 19 Feb 2017 22:15:16 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.18 Slow Cooker Beef and Noodles http://pin.photosyd.com/uncategorized/slow-cooker-beef-and-noodles http://pin.photosyd.com/uncategorized/slow-cooker-beef-and-noodles#comments Sun, 19 Feb 2017 22:15:16 +0000 http://pin.photosyd.com/uncategorized/slow-cooker-beef-and-noodles
Hearty, and stick-to-your-ribs, this Slow Cooker Beef & Noodles is a cinch to make!

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Orange Dreamsicle Frothy (Dairy-Free) http://pin.photosyd.com/uncategorized/orange-dreamsicle-frothy-dairy-free http://pin.photosyd.com/uncategorized/orange-dreamsicle-frothy-dairy-free#comments Sun, 19 Feb 2017 22:15:09 +0000 http://pin.photosyd.com/uncategorized/orange-dreamsicle-frothy-dairy-free

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/orange-dreamsicle-frothy-dairy-free/feed 0 Sunday Sweets Goes FULL UNICORN http://pin.photosyd.com/uncategorized/sunday-sweets-goes-full-unicorn http://pin.photosyd.com/uncategorized/sunday-sweets-goes-full-unicorn#comments Sun, 19 Feb 2017 16:15:09 +0000 http://pin.photosyd.com/uncategorized/sunday-sweets-goes-full-unicorn Have you noticed unicorns and rainbows are all the rage again lately? There are unicorn cafes, unicorn drinks - heck, I even spotted a unicorn grilled cheese. o.0

Isn't enough enough?

The answer, of course, is no.




Yes, this Lisa Frank-loving woman-child is jumping on the technicolor bandwagon today, peeps, because look at these unicorn macarons:

They have Fruity Pebble manes! Ahhh!


And look at this watercolor drip deliciousness:

Pastel rainbow heaven!


You know that thing where someone takes one awesome thing and mashes it together with another awesome thing?

Well, I give you:

Unicorn Ice Cream Cone Cookies.


Or how about these sweet little cake pops?

The little rosy cheeks! Ah!


A lot of so-called Unicorn treats are really just rainbow-colored food, and while I will never complain about rainbow-colored food, I do like that this Sweetness at least has a twisty unicorn horn on top:

Those rainbow tiers are perfection! And do I spy cotton candy? OooOOOoooh.


Who else suddenly wants to nuzzle a cupcake?


Now, I'm not saying these donuts really look like unicorns, but they're so stinkin' cute I think we can agree they score a Hole-In-One.

Get it? A hole in one? AAAAAI'll stop now.


I've never really been onboard with "naked" cakes... until now:

D'awww. If ever a cake deserved to be naked, it's this one.


And finally, let's end with the cake that turned me into a starry-eyed six-year-old again:

It has meringue wings! And a mermaid crown! EEEEE!!!

Happy Sunday, everyone! May your week be as magical - and as colorful - as these unicorns!


Thank you for using our Amazon links to shop! USA, UK, Canada.

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/sunday-sweets-goes-full-unicorn/feed 0 Easy Meal Plan Sunday {Week 86} http://pin.photosyd.com/uncategorized/easy-meal-plan-sunday-week-86 http://pin.photosyd.com/uncategorized/easy-meal-plan-sunday-week-86#comments Sun, 19 Feb 2017 14:15:11 +0000 http://pin.photosyd.com/uncategorized/easy-meal-plan-sunday-week-86
It's Sunday so that means it is time to make your week a whole lot tastier with Easy Meal Plan Sunday {Week 85}.

Six meals, two desserts and a breakfast recipe, time to get your meal plan game on.

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/easy-meal-plan-sunday-week-86/feed 0 The Weekend Dish: 2/18/2017 http://pin.photosyd.com/uncategorized/the-weekend-dish-2182017 http://pin.photosyd.com/uncategorized/the-weekend-dish-2182017#comments Sat, 18 Feb 2017 05:15:07 +0000 http://pin.photosyd.com/uncategorized/the-weekend-dish-2182017

Hello hello!

I hope your weekend is off to a better start than mine… I had an awful, nasty sore throat hit me like a ton of bricks yesterday, along with earache, swollen glands and the chills. I went to urgent care last night to rule out strep (it was negative), so I guess this is either going to break into a cold or is some nasty virus, ugh. I’ll be spending the day trying to push fluids down and recoup! Please tell me all the great things you have planned!

As always, you’ll find a recap of what was posted to the site this week, the most shared recipes, my Sunday dinner menu, and recipes I’ve bookmarked from other blogs. Enjoy!

On Brown Eyed Baker This Week

Chocolate Sheet Cake with Milk Chocolate Ganache Frosting – This fabulous chocolate sheet cake only requires one pot for mixing and is topped with the most amazing milk chocolate ganache frosting.

Homemade Rum Cake – This rum cake is made completely from scratch, has the most tender, moist crumb, and is drenched in rum flavor without being overpowering. Perfection!

Friday Things – Valentine’s Day, color organization, Wendy’s, diaper bags, and more…

Top 5 Most Popular Posts This Week:

1. Red Velvet Cupcakes with Cream Cheese Frosting

2. Slow Cooker Macaroni and Cheese

3. Red Velvet Poke Cake

4. No-Bake Chocolate, Peanut Butter & Oatmeal Cookies

5. Garlic-Herb & Parmesan Roasted Red Potatoes

Sunday Dinner Menu

French Onion Soup
Cheesy potato casserole
Dessert TBD

What I Bookmarked This Week

Recipes and posts from other blogs that I thought looked especially delicious and that I thought you would like, too:

The next time I need a cheesy dip, I’m totally giving this queso fundido with chorizo and roasted poblanos a spin.

I’ve NEVER had taquitos, which makes me want to cry because these pulled pork taquitos look AMAZING.

Mexican tater tot casserole is total comfort food. (Can you tell I’m in a Tex-Mex state of mind this week?!)

Why have one bundt cake when you can have a double decker bundt cake!

I want this portobello mushroom galette for dinner tonight!

Have a delicious weekend!

The post The Weekend Dish: 2/18/2017 appeared first on Brown Eyed Baker.

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/the-weekend-dish-2182017/feed 0 Friday Favs 2/17/17 http://pin.photosyd.com/uncategorized/friday-favs-21717 http://pin.photosyd.com/uncategorized/friday-favs-21717#comments Sat, 18 Feb 2017 02:15:10 +0000 http://pin.photosyd.com/uncategorized/friday-favs-21717 Some of my favorite new submissions this week:


Ever get the feeling something's missing?

Like the second cake Jessie ordered?

Or any semblance of reading comprehension?


LEGO Batman is all the rage right now, so here:

...something to rage over.

(Or maybe sh** a brick? I'll show myself out.)


And finally, when you ask for "The Cake Is Not A Lie," (a classic Portal reference) and get what I'm pretty sure is the creepiest thing I've ever read:

Just keep telling yourself that.


While you wrestle with that nightmare fuel...

...appropriate Portal song is appropriate:

(If you're super confused right now, play the game. Trust me. It's amazing.)


Thanks to Jessie A., Jeff E., & David E. for the most perfect song setup of all time. This was a triumph. I'm making a note here: "HUGE SUCCESS."


Thank you for using our Amazon links to shop! USA, UK, Canada.

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/friday-favs-21717/feed 0 And THAT'S How Baby Zebras Are Made http://pin.photosyd.com/uncategorized/and-thats-how-baby-zebras-are-made http://pin.photosyd.com/uncategorized/and-thats-how-baby-zebras-are-made#comments Fri, 17 Feb 2017 00:15:09 +0000 http://pin.photosyd.com/uncategorized/and-thats-how-baby-zebras-are-made It's time for another one of our chats, bakers. You know, the ones where I give well-reasoned arguments for why you shouldn't wreck things, and you completely ignore me?

You're like my cats, only armed with piping bags instead of hairballs.

No, Professor Fluffypants, no!

Still, as long as I keep lecturing Tonks and Lily on proper puke placement ("The tile! AIM FOR THE TILE!") I may as well keep tilting at this particular windmill.


SO... zebra stripes.

These are zebra stripes, bakers.


While these:

...are sperm.


I point this out because a lot of you seem to confuse the two:

...and nobody wants sperm on their birthday cake, you guys.





No, thank you.




What the...?


(Who let Professor Fluffypants in here?)


Bottom line, bakers: next time someone asks for zebra stripes, DON'T USE BUTTERCREAM.

Use an airbrush instead!

MUUUUCH better.


Thanks to Laurie P., Barb, Lauren M., Elizabeth, Amber G., Holly C., D'andra B., Courtney G., & Jana W. for showing us what's black and white and wrecked all over.


Thank you for using our Amazon links to shop! USA, UK, Canada.

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/and-thats-how-baby-zebras-are-made/feed 0 Totally Portable Banana Pudding in a Sack! http://pin.photosyd.com/uncategorized/totally-portable-banana-pudding-in-a-sack http://pin.photosyd.com/uncategorized/totally-portable-banana-pudding-in-a-sack#comments Thu, 16 Feb 2017 17:15:16 +0000 http://pin.photosyd.com/uncategorized/totally-portable-banana-pudding-in-a-sack

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/totally-portable-banana-pudding-in-a-sack/feed 0 What Happens In Vagueness http://pin.photosyd.com/uncategorized/what-happens-in-vagueness http://pin.photosyd.com/uncategorized/what-happens-in-vagueness#comments Wed, 15 Feb 2017 23:15:10 +0000 http://pin.photosyd.com/uncategorized/what-happens-in-vagueness Reading a wreck can be like deciphering code. Except it's a code where the sender doesn't necessarily know what she's saying, either.

Some are easy:



Others take a little more work:


(Do we need to go over this again?)


And some are downright inscrutable:

That settles it: No more caffeine for Mary.


Now, this clearly says "CoNgrat's Spr 2K9 Noo of the Theta Tall of Kappa Alpha Psi To be Kontrua."

But it's all Greek to me.

(Well, half Greek. All inexplicable, half Greek.)


So in conclusion,

My thoughts exactly.


Thanks to Missie S., Megan B., Tina H., Jessica R., and Jeremy N., for helping us clear that up.


Thank you for using our Amazon links to shop! USA, UK, Canada.

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/what-happens-in-vagueness/feed 0 No-Bake Peach Cheesecake http://pin.photosyd.com/uncategorized/no-bake-peach-cheesecake http://pin.photosyd.com/uncategorized/no-bake-peach-cheesecake#comments Wed, 15 Feb 2017 21:15:11 +0000 http://pin.photosyd.com/uncategorized/no-bake-peach-cheesecake
This No-Bake Peach Cheesecake is so quick and easy, not to mention delicious! It's the perfect treat all year long!

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/no-bake-peach-cheesecake/feed 0 Homemade Rum Cake http://pin.photosyd.com/uncategorized/homemade-rum-cake http://pin.photosyd.com/uncategorized/homemade-rum-cake#comments Wed, 15 Feb 2017 05:15:58 +0000 http://pin.photosyd.com/uncategorized/homemade-rum-cake This rum cake is made completely from scratch, has the most tender, moist crumb, and is drenched in rum flavor without being overpowering. Perfection!

Rum cake. A dessert that is nostalgic and old-school, and one for which just about everyone has a family recipe.

Rum cake was one of a small rotation of desserts that showed up at my grandma’s house on Sunday afternoons. You could usually count on one of the following: rum cake, icebox cake, angel food cake with strawberries and whipped cream, or poor man’s cookies. There were some weeks that we made do with Klondike bars from the freezer, but for the most part we got to indulge in one of those four desserts. My great aunt made a killer rum cake that I could appreciate even as a kid.

I remember it being so thick and moist, and of course, packed with rum. The problem I ran into is that my aunt always used a box cake mix, and all of the recipes I found online were the same, and I wanted a homemade cake. I finally found a recipe that I tweaked to rum-soaked perfection.

Since my husband’s birthday was last week, I had him pick our menu for Sunday dinner this past weekend. He chose calzones for dinner and requested rum cake for dessert. He has talked before about the rum cake that his grandma used to make and how amazing it was, but it’s been so long since I made this recipe that he had never tried it! I was hoping that it would live up to his expectations, and he LOVED it.

He said that sometimes the rum flavor can be way too much, but that this was absolutely perfect. Tons of flavor but not overpowering, and the cake itself is so incredibly moist and flavorful.

The key to the cake is twofold. First, make sure that you aren’t shy when it comes to poking holes all over the cake when it’s time for the rum syrup. The more holes the better, as the rum syrup will have more places to hide in the cake, which means that it will soak into the cake more evenly, and won’t pool on the bottom of the serving plate. Secondly, when you drizzle the rum syrup over the top of the cake, you want to go verrrrry slowly so it has a chance to seep into all of those wonderful holes. In this instance, you want to be the tortoise, and not the hare.

As you’d imagine, this gets better the longer you let it sit and soak, so you can absolutely make this cake a day ahead of time. Then behold all of the 100% homemade, no box mix, rum-soaked cake goodness!

One year ago: The Ultimate Baked Macaroni and Cheese
Five years ago: No-Bake Biscoff Cookies
Six years ago: Boston Cream Pie

5 / 5 (3 Reviews)
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Rum Cake (From Scratch!)

This rum cake is made completely from scratch, has the most tender, moist crumb, and is drenched in rum flavor without being overpowering. Perfection!


For the Cake:

  • 1 cup (113 grams) chopped walnuts (optional)
  • 1¾ cups (248 grams) all-purpose flour
  • ¼ cup (28 grams) cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup (113 grams) unsalted butter, at room temperature
  • 1½ cups (298 grams) granulated sugar
  • 3 tablespoons + ½ cup (99 grams) canola oil, divided
  • ⅔ cup DIY instant vanilla pudding mix (or one 3.4-ounce package of instant vanilla pudding)
  • 4 eggs
  • ¾ cup (180 ml) whole milk
  • ¾ cup (180 ml) dark rum
  • 1 tablespoon vanilla extract

For the Rum Syrup:

  • ¾ cup (170 grams) unsalted butter
  • 1½ cups (298 grams) granulated sugar
  • ¼ cup (60 ml) water
  • Pinch of salt
  • ½ cup (120 ml) dark rum


  1. Make the Cake: Preheat oven to 325 degrees F. Grease and flour a standard Bundt pan (12-cup capacity). Sprinkle the chopped walnuts around the bottom; set aside.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt; set aside.
  3. Using an electric mixer on medium speed, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Add the flour mixture and the 3 tablespoons of canola oil, and mix on medium-low speed for 1 to 2 minutes – the mixture should look like wet sand. Add the pudding mix and mix again on medium-low speed until combined.
  4. In a medium bowl, whisk together the eggs, milk, rum, remaining ½ cup canola oil, and vanilla extract. Add the egg mixture to the dry ingredients and beat on medium speed until thoroughly combined, about 2 to 3 minutes, scraping the sides of the bowl as needed. (The batter will be quite thin – this is good! It will be nice and moist!)
  5. Pour the cake batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a tester inserted into the center of the cake comes out clean.
  6. Make the Rum Syrup: When the cake has about 10 minutes left to bake, start the rum syrup. Melt the butter in a medium-sized saucepan over medium heat. Once it is melted, stir in the sugar and the water. Boil for 5 minutes, stirring constantly. Turn off the heat and stir in the rum. Once it is mixed in, return the pan to medium heat for about 30 seconds.
  7. When the cake comes out of the oven, immediately pour about one-third of the rum syrup (approximately 2/3 cup) over the bottom of the cake. Pour slowly so it has time to seep into the cake. Let it sit for 5 minutes.
  8. Invert the cake onto a serving platter. Using a fork or a skewer, poke holes all over the cake – the top, sides, and around the inside. Don’t be shy – all of the holes ensure that the rum syrup seeps into the cake evenly. Sloooooowly pour the remaining rum syrup over the top of the cake, allowing it to drip down the sides. You want to do this step very slowly (it took me almost 15 minutes) so that the syrup actually seeps into the cake and doesn’t just pool on the bottom of the serving dish.
  9. Allow the cake to cool to room temperature before serving. Leftovers can be kept, tightly wrapped, at room temperature for up to 5 days.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Always Order Dessert)

All images and text ©Brown Eyed Baker, LLC.

This recipe was originally published on April 18, 2012.

The post Homemade Rum Cake appeared first on Brown Eyed Baker.

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/homemade-rum-cake/feed 0 The Anti-Valentine http://pin.photosyd.com/uncategorized/the-anti-valentine http://pin.photosyd.com/uncategorized/the-anti-valentine#comments Tue, 14 Feb 2017 22:15:09 +0000 http://pin.photosyd.com/uncategorized/the-anti-valentine Not feeling the love today? Then here, try these Valentines on for sighs.

'Cuz nothing says romance like necrotic tissue!


Another sure-fire mood-killer? Faded pictures of screaming children on motorcycles:



Maybe you don't want to kill the mood so much as make it really, really confusing:

"Weight 4 me?" "Weight 4 me?" How does that even make sense? I mean, look, I love puns. "Bee Mine" with a honey bee? I'm on board. "I love EWE" with a lil sheep? Adorbz. But what the heck is "Weight 4 me" with a heart lifting hearts? Is this just so meta my brain can't handle it? Who even says "wait for me" on Valentine's Day, much less says it so often they need a visual play on words? How is this a thing? Who thought this was a good idea? AAAAUGGH!

[patting hair back into place]



And finally, when you just plain want to be a jerk:


There's this:

See, it's funny, because nobody loves them! The person who ordered this cake, I mean.
You know, the one covered in pink icing. (We hope.)


Thanks to Jenn W., Gabrielle N., Candi, & Jamie G. for giving us a good idea what NOT to do.


Thank you for using our Amazon links to shop! USA, UK, Canada.

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/the-anti-valentine/feed 0 Homemade Mexi-Melts http://pin.photosyd.com/uncategorized/homemade-mexi-melts http://pin.photosyd.com/uncategorized/homemade-mexi-melts#comments Tue, 14 Feb 2017 20:15:09 +0000 http://pin.photosyd.com/uncategorized/homemade-mexi-melts
Try something new for Taco Tuesday! You can easily make these Homemade Mexi-Melts in 20 minutes or LESS!!

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/homemade-mexi-melts/feed 0 The Powerpuff Girls Cake Pops http://pin.photosyd.com/uncategorized/the-powerpuff-girls-cake-pops http://pin.photosyd.com/uncategorized/the-powerpuff-girls-cake-pops#comments Tue, 14 Feb 2017 14:15:35 +0000 http://pin.photosyd.com/uncategorized/the-powerpuff-girls-cake-pops

I’ve partnered with my friends over at Hulu to help share the news that The Powerpuff Girls are now streaming only on Hulu. That’s right, forever fans and new ones too can watch the full classic animated series all in one place. Did you know the show first aired in 1998. It’s hard to believe it’s been almost twenty years since these three sugar-coated heroes started fighting crime and saving the world before bedtime, but their message of girl power is just as important now as ever.

Who’s ready to make some cake pops with POW-factor…

Let’s get going.

First things first… make some cake pops (crumbled cake mixed with frosting) and shape them into ovals instead of circles. Here are my basic cake pop instructions if you haven’t made them before.

Dip the cake pops into melted candy coating. For a fleshy color, you can melt vanilla coating with a little bit of chocolate and pink candy coating. Add the colors a little at a time until you get the shade you want. Go ahead and dip all the oval-shaped pops and let them dry completely.

Now the fun part… turning them into these cuties.

Sugar, spice and everything nice!

To get started decorating, you’ll need fondant and edible ink writing pens. You can buy white fondant and tint it with icing color to get the colors you need. You can also buy it already colored in small packages of orange, yellow, blue, black, and red at craft stores.

Roll out vanilla (white) fondant on a powdered sugar dusted work surface and cut small circles for eyes. I used the bottom of a decorating tip for the shape and then rolled the circles a little flatter to make the white part of the eyes larger. Roll out a couple at a time and attach to the front of a cake pop with melted candy coating.

When all the pops have eyes, use green, pink and blue edible ink pens to draw circular shapes on top of the fondant. You don’t need to color in the entire circle because the area will get covered.

Now roll out black fondant and use the same decorator tip to cut circles. This time don’t roll them flatter. Just attach on top of the colored fondant with melted candy coating.

Then dot the eyes with white confetti sprinkles.

What’s up Buttercup? To make her raven hair, cut a 2 1/2 to 3 inch circle out of black fondant. Then remove a tiny triangle. Place the circle on top of the pop and pinch points on the sides to shape. Remove and apply melted candy coating on the underside before permanently attaching in position for her hair.

Seriously cute!

To make Bubbles bright hair, cut a 1 1/2 to 2 inch circle out of rolled yellow fondant and remove a curved section from one side to resemble a rounded heart. Attach to the pop with melted coating. Then shape two small balls of fondant into pigtails. Attach to the sides of the pop with melted coating or dab a little water on the side of each pig tail and press on the pop to hold in place until set. Let dry.

Oh my – as sweet as she can be!

For Blossom’s hair, cut small circles out of rolled orange fondant and then make bangs by cutting three tiny sections out of the fondant. Attach to the pop with melted candy coating.

To make her big bow, roll a tiny ball for the center and two rounded cone shapes out of fondant. I mixed a little red with the orange fondant to create the right shade. Attach bows to pop with a dab of water or melted candy coating. Hold in place until set and let dry completely.

Blossom may be the leader, but I think they’re all equally adorable.

Were you a Powerpuff Girls fan? Who was your favorite?

This post is in partnership with Hulu. Hulu is THE streaming destination for the best of TV, and a great selection of films! Plus, you can stream almost anywhere, on any device, including gaming consoles, set-top boxes, tablets, mobile phones, and more. Visit Hulu.com to start your free trial.

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/the-powerpuff-girls-cake-pops/feed 0 Paleo Vegan Chocolate Fudge http://pin.photosyd.com/uncategorized/paleo-vegan-chocolate-fudge http://pin.photosyd.com/uncategorized/paleo-vegan-chocolate-fudge#comments Tue, 14 Feb 2017 08:15:17 +0000 http://pin.photosyd.com/uncategorized/paleo-vegan-chocolate-fudge This paleo vegan chocolate fudge is slightly chewy + caramel-like and is virtually guilt-free (but doesn’t taste like it)! Can also be made with butter for a more traditional version. Nut-free, GAPS and AIP-friendly.

Click here to share the video on Facebook!

I made another fun little video to show you just how easy it is to make homemade coconut butter and to make this fudge. Hope you like it and that you have a nice Valentine’s Day / Tuesday. :)

I’ve been making a crazy amount of homemade chocolate and fudge over the last few months since I can’t have any of the store-bought stuff.

I’ve been experimenting with all kinds of combinations of coconut oil, coconut butter, cacoa butter and coconut cream. I must have made over 50 different recipes (but don’t worry for my health – I only made a 1/4 recipe at a time ;)) and I finally have one that I’m super excited to share!

The paleo chocolate hazelnut fudge I posted a while ago is pretty much exactly like regular fudge but it uses chocolate chips. If you’d prefer to avoid using processed chocolate, this version is for you!

Or actually, this fudge is for everyone. No matter your diet, I’m pretty sure you’re going to love it.

This recipe uses coconut oil (or unsalted butter), coconut butter, cocoa (or cacoa or carob) powder and honey (or another sweetener for the vegan version) and is stable at room temperature. At least it is now when room temperature coconut butter and oil are solid! But they are better when chilled. They’re fudgier and more chewy.

And this is super exciting for those of us tired of everything coconut flavored – there’s no coconut taste (at least with the ingredients I used)! Which is kind of crazy considering it’s based on a bunch of coconut products.

One reason that I’ve had to experiment so much is that the ingredients sometimes don’t like to combine. The oil likes to separate.

I’ve read that you should melt the liquid ingredients first, then add the other stuff, but my honey would separate. Then I read to use a food processor or blender, but that resulted in the oil completely separating and it looking just nasty. Definitely don’t do that.

The only way that consistently works for me is to melt everything except for the honey together and once that’s combined, add the honey.

If your coconut oil or coconut butter is in liquid form, refrigerate them until solid again. If you use melted ingredients and combine them with the other ingredients, it won’t combine well and the oil will separate and be a mess.

If that does happen, it’s not the end of the world. You won’t have to throw it away. There are instructions in the recipe on how to handle that.

If you’ve tried other healthy coconut oil-based fudges, then you know they can have a weird texture. But not this one!

These are a little chewy and ever-so-slightly caramel-like. I actually prefer this fudge over the chocolate chip based one I linked to above!

For the vegan version, you can use maple syrup, but they’ll be less chewy and not caramel-like. You could use brown rice syrup, but then they’re not paleo.

And as a bonus, this chocolate fudge is AIP and GAPS-friendly! If you have no idea what those diets are, just ignore this. :D For anyone else on both of those diets, this fudge is my absolute favorite treat that I’ve had!

There are so many different options listed in the recipe but I haven’t tried every single combination of each variation. I’m pretty sure they’ll all work but if you want to play it safe…

These are the combinations of ingredients I’ve tried:

  • Cocoa powder + honey + butter
  • Cocoa powder + honey + coconut oil (our favorite combination)
  • Cocoa powder + maple + coconut oil
  • Cocoa powder + brown rice syrup + coconut oil
  • Carob powder + honey + coconut oil

Paleo Vegan Chocolate Fudge

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/paleo-vegan-chocolate-fudge/feed 0 Chocolate Sheet Cake with Milk Chocolate Ganache Frosting http://pin.photosyd.com/uncategorized/chocolate-sheet-cake-with-milk-chocolate-ganache-frosting http://pin.photosyd.com/uncategorized/chocolate-sheet-cake-with-milk-chocolate-ganache-frosting#comments Tue, 14 Feb 2017 05:15:11 +0000 http://pin.photosyd.com/uncategorized/chocolate-sheet-cake-with-milk-chocolate-ganache-frosting This fabulous chocolate sheet cake only requires one pot for mixing and is topped with the most amazing milk chocolate ganache frosting.

Happy Valentine’s Day!

Do you have anything special planned for your meals today? Maybe heart-shaped pancakes for the kids, or a nice steak with a decadent chocolate dessert (mousse? pots de creme? bread pudding?) for dinner?

If you still need (or just plain WANT) a dessert for later this evening, this chocolate cake is the answer to your prayers. It comes together so easily (one pot for mixing! 15 minutes!), and can be completed, start to finish, within two hours.

Chocolate-laden holidays aside, this is the best simple chocolate cake I’ve ever made. It has a rich chocolate flavor, is supremely moist, and is topped with an utterly amazing milk chocolate ganache frosting that is so silky smooth you’ll think you’ve died and gone to heaven (because heaven is filled with vats of milk chocolate ganache frosting, yes?).

Over the last 10 years, I’ve amassed a serious collection of chocolate cakes here on the site, mostly because chocolate ALWAYS trumps vanilla in my world (unless we’re talking ice cream, then give me vanilla all day, every day!). If I see a recipe, I have to try it, and I end up loving a lot of them.

As a result, many of you might be wondering which ones are my favorites, so I’m going to lay them out for you right here, right now. While some folks might use the same recipe for single-layer cakes, two-layer cakes, and cupcakes, I have separate favorites for each. I just haven’t found that any of them translate well into another form, so I have go-to chocolate recipes for each one.

One-Layer Chocolate Sheet Cake – THIS! This recipe is perfect for a single-layer cake that you can prepare quickly and slather with your favorite frosting. It’s also the perfect homemade substitute for recipes calling for a chocolate cake mix (see: Mrs. Dill’s chocolate cake, better than “anything” cake, and ho ho cake) – it bakes up evenly without doming and has a neutral chocolate flavor perfect for doctoring up!

Two/Three Layer Chocolate Cake – I’ve used the same base recipe for all of these cakes and it’s my favorite chocolate layer cake! >> Six-Layer Chocolate Cake with Toasted Marshmallow Filling & Malted Chocolate Frosting // Snickers Cake // Peanut Butter Cup Overload Cake // Ultimate Cookies and Cream Oreo Cake

Chocolate Cupcakes – The ultimate chocolate cupcakes recipe is my go-to! You can make them with or without the ganache center and use the frosting of your choice, but these cupcakes bake up absolutely perfectly each and every time with just the right amount of chocolate flavor.

I’m pretty biased given my chocoholic nature, but you’d be hard pressed to find a cake better than this one. Its simplicity, combined with the utterly amazing frosting made from just chocolate, cream and butter, makes this recipe a must for stashing away as one of your go-to keepers.

The true sign that this is a fabulous cake? I ALWAYS eat ice cream alongside my cake, but I skipped it this time and you truly do not need a single thing to augment or accompany this chocolate sheet cake. It stands mightily on its own.

I am determined to find every excuse imaginable to keep making this cake over and over again!

Four years ago: Flourless Chocolate Cake
Five years ago: Baked Hot Chocolate
Six years ago: Conversation Heart Sugar Cookies

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Chocolate Sheet Cake with Milk Chocolate Ganache Frosting

This fabulous chocolate sheet cake only requires one pot for mixing and is topped with the most amazing milk chocolate ganache frosting.


For the Cake:

  • 1¼ cups (177 grams) all-purpose flour
  • 1½ cups (298 grams) granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup (240 ml) whole milk
  • ounces bittersweet chocolate, finely chopped
  • ¾ cup (64 grams) Dutch-processed cocoa powder
  • ⅔ cup vegetable oil
  • 4 eggs
  • teaspoon vanilla extract

For the Frosting:

  • 16 ounces milk chocolate, finely chopped
  • ⅔ cup (160 ml) heavy cream
  • 16 tablespoons (227 grams) unsalted butter, cut into 16 pieces and softened


  1. Make the Cake: Preheat oven to 325 degrees F. Lightly spray a 9×13-inch baking pan with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
  3. In a large saucepan, stir together the milk, chocolate, and cocoa powder. Place the saucepan over low heat and cook, whisking frequently, until the chocolate is melted and the mixture is smooth. Remove from the heat and cool for 5 minutes. Whisk the vegetable oil, eggs, and vanilla into the chocolate mixture until smooth and homogeneous (it may look curdled and separated at first, but keep whisking and it will come together!). Add the flour mixture and whisk until combined, making sure to scrape the corners of saucepan.
  4. Pour the batter into the prepared pan; bake until firm in center when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs attached, 30 to 35 minutes, rotating the pan halfway through baking. Cool the cake completely in the pan on a wire rack before frosting, 1 to 2 hours.
  5. Make the Frosting: While the cake is baking, combine the chocolate and cream in large heatproof bowl set over a saucepan filled with 1 inch of barely simmering water, making sure that water does not touch the bottom of the bowl. Whisk the mixture occasionally until the chocolate is uniformly smooth and glossy, 10 to 15 minutes. Remove the bowl from the saucepan. Add the butter, whisking once or twice to break up the pieces. Let the mixture stand for 5 minutes, then whisk until all of the melted butter is incorporated and the mixture is completely smooth. Refrigerate the frosting, without stirring, until cooled and thickened, 30 minutes to 1 hour.
  6. Once cool, whisk the frosting until smooth. (Whisked frosting will lighten in color slightly and should hold its shape on whisk.) Spread the frosting evenly over top of cake. Cut the cake into squares and serve out of pan. (Leftover cake can be refrigerated in airtight container for up to 2 days.)

Recipe Notes:

  • Bittersweet chocolate with 60% cacao is recommended for this recipe.
  • Using unsweetened cocoa powder instead of Dutch-processed cocoa powder will result in a drier cake.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe from Cook’s Illustrated)

All images and text ©Brown Eyed Baker, LLC.

The post Chocolate Sheet Cake with Milk Chocolate Ganache Frosting appeared first on Brown Eyed Baker.

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Crackling Circuit Board Chocolate Pops http://pin.photosyd.com/uncategorized/crackling-circuit-board-chocolate-pops http://pin.photosyd.com/uncategorized/crackling-circuit-board-chocolate-pops#comments Tue, 14 Feb 2017 01:15:12 +0000 http://pin.photosyd.com/uncategorized/crackling-circuit-board-chocolate-pops

Read More http://pin.photosyd.com]]> http://pin.photosyd.com/uncategorized/crackling-circuit-board-chocolate-pops/feed 0 Mostly Armless http://pin.photosyd.com/uncategorized/mostly-armless http://pin.photosyd.com/uncategorized/mostly-armless#comments Mon, 13 Feb 2017 21:15:10 +0000 http://pin.photosyd.com/uncategorized/mostly-armless John and I are celebrating Valentine's day a little differently this year, minions.

See, John's having surgery this afternoon, so tomorrow he'll be trussed up sleep-drooling in the recliner, while I eat chocolate and plan elaborate scenarios to convince him the zombie apocalypse happened while he was unconscious.


If you're wondering how this is different from any other Valentine's, then clearly you know us well and we should hang out sometime. (I could use fresh zombie faces.)

Yep, our Valentine's day will include lots of complicated straps and ice cubes and... hang on, that sounds kinky.


What I mean is, we're going to be trying out some new machinery in the bedroom.

But not like that.


Look, I'm just going to be restraining John in a loving manner and force-feeding him heavy narcotics along with macaroni and cheese, but DON'T GET THE WRONG IDEA.


We're both consenting adults.


And I'm sure John will be fine.



Anyway, just didn't want to give you guys the wrong idea.

Also, I just realized I never mentioned John's surgery is on his shoulder, so my BRILLIANT title pun has gone unappreciated this entire post. Curses.

Ah well.


Thanks to Jen K., Jennifer H., Joan J., Alessandra V., Maggie L., Chenoa C., & Elisabeth W. for reminding us that sometimes, love hurts.


Thank you for using our Amazon links to shop! USA, UK, Canada.

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