by Sarah Steimer

This was my favorite fudge of the batch! Like Caitlin’s peppermint fudge from yesterday, this used a couple of special ingredients to stay a little more fluffy and less dense than fudge made with condensed milk.
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Posted in Desserts, Guides, Monthly themes, Recipes, tagged chocolate, cocoa, coconut oil, Festive Fudge, food, fudge, maple syrup, nut butter, peanut butter, recipe, Sarah Steimer, SoHungryBlog, walnuts on December 19, 2013| Leave a Comment »
by Sarah Steimer
This was my favorite fudge of the batch! Like Caitlin’s peppermint fudge from yesterday, this used a couple of special ingredients to stay a little more fluffy and less dense than fudge made with condensed milk.
Posted in Desserts, Recipes, tagged baking, brownies, chocolate, chocolate chips, cocoa, food, recipe, Sarah Steimer, slow cooker, SoHungryBlog, zucchini on September 18, 2013| Leave a Comment »
by Sarah Steimer
I really wanted to make some sort of dessert to bring in for my coworkers. I started to preheat my oven while I mixed the ingredients and right before popping the pan in the oven, I couldn’t help but notice that it only climbed up to 200 degrees and just stopped. Fantastic. The solution? Slow-cooker brownies. I’ll explain how to do both in this recipe just in case you are unlucky enough to find yourself in my shoes one evening.
Posted in Desserts, Recipes, tagged baking, birthday cake, chocolate, cocoa, flour, food, Hershey's, icing, powdered sugar, recipe, Sarah Steimer, SoHungryBlog, walnuts, yellow cake on June 21, 2012| 1 Comment »
by Sarah Steimer
This was my first time making yellow cake from scratch – although I’ve made plenty of chocolate cakes (using this stand-by recipe). The walnut topping is totally optional, I just thought it needed a little flourish.
For the yellow cake:
Makes enough for one, 8-inch round cake, single-layer.
Butter an 8-inch cake pan. Cut a circle out of parchment paper, using the pan as a guide, and place the circle at the bottom of the pan. Butter the top of the paper and lightly flour the pan, tapping off the excess.
In a medium bowl, cream the butter and sugar until light and fluffy. Add the vanilla extract and then beat in the eggs one at a time. Set aside.
In another medium bowl, sift or whisk together the flour, baking powder and salt. Add this dry mixture to the wet mixture, alternating with the milk. Martha Stewart’s recipe said to start and end with the flour additions, but I didn’t do this and everyone survived.
Pour the batter into the pan and bake at 325 for 45-55 minutes, or until the cake is golden brown. Cool in the pan for about 10 minutes, then remove from pan (don’t forget to take the parchment paper off) and cool on a rack completely. Do not ice the cake while it is still warm.
My cake, which I made with all-purpose flour, was maybe a little more dense than it would have been with cake flour. But it was still moist.
For the chocolate icing:
Cut this recipe in half if you only make one layer of cake.
Melt the butter. Add the cocoa powder and whisk to combine.
Alternately add powdered sugar and milk, beating with an electric mixer as you go. Can add additional milk if needed. Stir in vanilla. Use immediately.
Cake recipe adapted from: Martha Stewart
Icing recipe from: Hershey’s (right on the side of the cocoa box)
Posted in Drinks, tagged Caitlin Saniga, cocoa, coconut, dark chocolate, dkscooks, drink, hot chocolate, Loving Cup, recipe, SoHungryBlog on January 18, 2011| 1 Comment »
by Caitlin Saniga
Mix coconut milk and milk in a small pot over low heat. Cook until simmering, about 3 to 5 minutes.
With the heat still on low, add in chocolate and stir until it’s melted and fully incorporated with the milk. Remove from heat, ladle into cups, and serve immediately.
Makes 4.
Recipe: Appetite for China
Photo: Caitlin Saniga
*During the month of January, we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.
Posted in Drinks, tagged Caitlin Saniga, chocolate, cocoa, dkscooks, drink, hot chocolate, Loving Cup, Nutella, peanut butter, recipe, SoHungryBlog on January 8, 2011| 1 Comment »
by Caitlin Saniga
Many people prefer to use whole milk for hot chocolate (because it's thick), but I didn't have any, so I added some heavy cream to the mix.
Heat the milk, cream, Nutella and peanut butter in a small saucepan until the Nutella and peanut butter melt and the milk is hot. Sprinkle a pinch of salt into the drink, and serve warm.
Recipe adapted from: The Chocolate Peanut Butter Gallery
Photo: Caitlin Saniga
*During the month of January, we’ll post six hot chocolate recipes as part of Loving Cup, all of which can be found here.