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The Good Hearted Woman

Home Cooking & Cozy Living

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Easy Bread Pudding {4 Ways} with Cinnamon Whiskey Butter Sauce

April 22 By Renée 28 Comments

Easy Bread Pudding with Cinnamon Whiskey Butter Sauce (or, alcohol-free UnWhiskey Vanilla Butter Sauce) is the very definition of Scrumptious! Recipe is adaptable and foolproof, with variations including: Traditional Cinnamon, Cinnamon-Orange, Cranberry-Orange, and Cranberry White Chocolate.

Cranberry-Orange Bread Pudding with Cinnamon Spiced Whiskey Sauce

This post may contain affiliate links, but don’t worry – they won’t bite.

Bread pudding is a delicious way to use up old bread. Growing up, if any part of a loaf of bread went stale, my mom would never even think of throwing it out. Waste not, want not. Instead, she would make one of my all-time favorite desserts: bread pudding. 

Bread pudding on a plate

Post Updated April 22, 2020 (Originally published May 6, 2014) 

When I grew up, I adopted Mom’s thrifty practice of saving old bread. I keep a large resealable bag in the freezer, and whenever we have a lone slice of bread or a part of a loaf goes stale, I throw the extra bread in the bag. When I have enough, I make bread pudding. 

stale bread for bread pudding

You don’t need to be picky about the kind of breads that go into your bread pudding. (I mean, that’s kind of the point, right?) I do like to use a variety if I have it, though. Don’t be afraid to use breads with unique flavors or textures, either! Rye bread is one of my favorite breads to use. 

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This Easy Bread Pudding is full of sugar and spice and everything nice – and the recipe almost impossible to flub. The foundation recipe below (i.e., Basic Bread Pudding), even without any additions or sauces, makes a perfectly delicious dessert just as written. 

Cranberry-Orange Bread Pudding with Cinnamon Spiced Whiskey Sauce

Cinnamon-Orange Bread Pudding with Cinnamon-Orange Whiskey Butter Sauce is one of our favorite combos!

By now though, you probably know that I like Options. I need to change things up from time to time, and bread pudding is no different. I’ve included four of our favorite bread pudding variations on the recipe card below:

  • Cinnamon-Raisin Bread Pudding
  • Cinnamon-Orange Bread Pudding
  • Cranberry-Orange Bread Pudding
  • Cranberry White Chocolate Bread Pudding

It all just depends upon the extras you throw in.

dried fruits & spices on old baking pan

Once you master the basic recipe, you’ll find yourself coming up with all kinds of combinations of your own.

Cranberry-Orange Bread Pudding with Cinnamon Spiced Whiskey Sauce
5 from 7 votes

Easy Bread Pudding (4 Ways)

This Easy Bread Pudding is absolutely scrumptious! Extremely adaptable recipe, with variations including Traditional Cinnamon, Cinnamon-Orange, Cranberry-Orange, and Cranberry White Chocolate. 
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Print Recipe Pin Recipe
Course: Brunch, Comfort Food, Dessert
Cuisine: American, Comfort Food
Keyword: bread, leftovers
Servings: 10
Calories: 325kcal
Author: Renée | The Good Hearted Woman

Ingredients

Basic Bread Pudding

  • 1 pound day-old bread roughly 10 cups, cubed
  • 7 eggs
  • 1 cup brown sugar
  • ½ cup white
  • 4 cups milk or half & half
  • 1 tablespoon vanilla
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon salt
  • 1 batch Cinnamon Whiskey Butter Sauce OPTIONAL: SEE NOTES | or Cinnamon-Orange Sauce, or Un-Whiskey Sauce

For Traditional Cinnamon-Raisin Bread Pudding

  • ½ - ¾ cup golden raisins or raisins (As always, raisins are optional)
  • 1½ teaspoons ground cinnamon additional

For Cinnamon-Orange Bread Pudding

  • ½ cup golden raisins or raisins
  • 1½ teaspoons fresh orange zest
  • 1½ teaspoons ground cinnamon additional

For Cranberry-Orange Bread Pudding

  • ½ cup dried cranberries
  • 1 teaspoon fresh orange zest

For Cranberry White Chocolate Bread Pudding

  • ½ cup dried cranberries
  • ½ cup white chocolate chips or chopped white chocolate pieces
US Customary - Metric

Instructions

  • Preheat oven to 325°F [163°C].
    Grease a large, heavy baking dish with a thin coating of butter, or spray it with cooking spray.
    A 10" cast iron skillet is my preferred baking pan for this recipe. However, you can use whatever works best for you: a 9x13 baking or casserole dish is another good choice.
    buttered skillet
  • Cut bread into ¾" - 1" cubes. (You should have roughly 10 cups of bread cubes.)
    bread cubes
  • Put the bread cubes into buttered baking pan or dish.
    bread cubes in pan
  • Sprinkle dried fruit and/or baking chips over bread cubes (i.e., raisins, dried cranberries, white chocolate chips, etc.). Set aside.
    adding dried fruit
  • In a large bowl, whisk 7 eggs until frothy.
    beaten eggs in bowl
  • Add sugars to beaten eggs and thoroughly whisk together.
    eggs & sugar
  • Whisk in ground spices (i.e., cinnamon, ginger, nutmeg), salt, and vanilla.
    If you are using orange zest, mix it now as well.
    add spices
  • Mixture should be a thick, eggy syrup right now.
    eggs & sugar 2
  • Stir in milk (or half & half).
    add milk
  • Pour the egg mixture over the bread cube mixture in the pan.
    bread soaked with egg mix
  • Press it down a little with your hands. You should see a little of the liquid rise up in between the bread cubes.
    At this point, if the bread pudding seems really dry, I will mix up another egg with about 3/4 cup of milk and drizzle that over the top. It really depends on the density of the bread you are using.
    bread soaked with egg mix
  • Allow everything to rest for about 20 minutes to give the bread cubes time to absorb the egg mixture.
    bread soaked with egg mix
  • Bake 45-60 minutes in the preheated oven, until lightly browned.
    Insert a toothpick or skewer into the bread pudding – it should come out clean.
    blank
  • Allow bread pudding to cool on a wire rack.
    I usually loosely tent it with aluminum foil to keep it from losing too much moisture as it cools.
    blank
  • When bread pudding has mostly cooled, drizzle with ⅔ of the cooled, prepared Cinnamon Whiskey Butter Sauce.
    Reserve the last ⅓ of the sauce.
    bread pudding with sauce in cast iron skillet
  • When you are ready to serve the bread pudding, heat the reserve sauce slightly and serve on the side as you would syrup for pancakes.
    Finished Hard Sauce
  • Refrigerate any leftovers.

Notes

CINNAMON WHISKEY BUTTER SAUCE is totally optional. (However, adding it will take your bread pudding to the next level!)
Nutrition information includes the "Basic Bread Pudding" recipe ingredients only. It does not take into account additional ingredients listed in the recipe options (i.e., dried fruit, baking chips, etc.) or ingredients in the Cinnamon Whiskey Butter Sauce.

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 50g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 124mg | Sodium: 386mg | Potassium: 292mg | Fiber: 2g | Sugar: 29g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 215mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

milk bottle from top down

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Basic Whiskey Butter Sauce Recipe

My mom never made a sauce for our bread pudding when I was a kid (hers was heavenly all by itself), so I didn’t discover spirit-infused butter sauce until I was in my late twenties. 

Back then, we used to stop at a sweet little diner down in Netarts (if I remember right) on the Oregon Coast, just for their bread pudding. I can still remember the first time a warm piece of bread pudding arrived at our table soaked with decadent, buttery rum sauce – Oh.My.Gosh! 

Ever since, I’ve always enjoyed a spirited butter sauce with my bread pudding. (As if it isn’t already decadent enough!)

Finished Hard Sauce

This buttery Cinnamon-Orange Whiskey Butter Sauce is soooo amazing!

Topping off this Easy Bread Pudding recipe is an amazing Cinnamon Whiskey Butter Sauce. Like my Easy Bread Pudding recipe, this basic butter sauce recipe can be adapted as desired.

Variations listed on the recipe card include Cinnamon-Orange Whiskey Butter Sauce, and an alcohol-free Un-Whiskey Vanilla Butter Sauce. 

Pro Tip: Substitute rum for whiskey, and Boom! You’ve got Rum Sauce! 

Finished Hard Sauce
5 from 7 votes

Cinnamon Whiskey Butter Sauce for Bread Pudding

Cinnamon Whiskey Butter Sauce is absolutely amazing over bread pudding! Variations include: Cinnamon-Orange Whiskey Butter Sauce, and even an alcohol-free Un-Whiskey Vanilla Butter Sauce.
Prep Time15 mins
Cooling time1 hr
Total Time1 hr 15 mins
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American, Comfort Food
Keyword: Sauce
Servings: 16
Calories: 202kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Whisk
  • Heavy Medium Saucepan

Ingredients

  • 1½ cups white sugar
  • ¾ cups butter
  • ½ cup corn syrup
  • 4 ounces cinnamon whiskey [Fireball] OR 2 ounces Spiced Rum, plus 2 ounces cinnamon whiskey (For Cinnamon-Orange and/or alcohol-free options, SEE NOTES)
  • ¼ cup half & half or milk, or almond milk
US Customary - Metric

Instructions

  • Put a small, clean plate in the refrigerator.
  • Put sugar, butter, and corn syrup in a medium saucepan.
    Set pan on burner, and then turn burner on LOW.
  • Stir over low heat until mixture begins to boil.
    hard sauce boiling
  • Continue to cook over low heat, stirring constantly, until it reaches a full, rolling boil. (A boil that cannot be stirred down.)
    hard sauce boiling
  • Remove from heat and stir in alcohol. Step back from pan for a moment.
    Mixture will bubble up almost immediately and release all of alcohol.
    DO NOT have your face directly over the pan when you add the alcohol. All of this happens very quickly, and you can get a nasty steam burn if you stand too close.
    alcohol evaporated
  • Take the plate out of the refrigerator. Drop a teaspoon of sauce on the plate, and determine if the sauce on the plate is thick enough for your tastes.
  • If the sauce is thick enough for you, move on to the next step.
    If you would like your sauce to be thicker, return to the pan to the stove over MEDIUM-LOW. Stirring constantly, allow it to reduce for a few more minutes. Try the plate test again.
  • When you are satisfied with the thickness of your sauce, pour it into a clean container and allow it to cool.
    Finished Hard Sauce
  • Serve sauce over warm bread pudding.

Notes

Cinnamon-Orange Whiskey Butter Sauce

  • Use 2 ounces of cinnamon whiskey, plus 2 ounces of plain whiskey, plus 1 teaspoon orange zest.
  • OR, Use 2 ounces of cinnamon whiskey, plus 2 ounces of Grand Marnier. 

Un-Whiskey Vanilla Butter Sauce

All of the alcohol cooks out of this sauce when made as directed. However, if you prefer not to use alcohol in your cooking at all:
  • Omit all alcohol
  • Add 1 teaspoon cinnamon when you add the sugar.
  • Add 1 tablespoon of vanilla when you remove the sauce from the heat.
The resulting sauce will be a much milder, but still delicious.

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 27g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 84mg | Potassium: 7mg | Sugar: 27g | Vitamin A: 279IU | Calcium: 8mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

If dessert sauces are something you crave, checkout our round-up of caramel and butterscotch recipes! (And find out what the difference between them is, too!)

Bread Pudding on plate

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Easy Bread Pudding {4 Ways} with Cinnamon Whiskey Butter Sauce    Easy Bread Pudding {4 Ways} with Cinnamon Whiskey Butter Sauce   Easy Bread Pudding {4 Ways} with Cinnamon Whiskey Butter Sauce    Easy Bread Pudding {4 Ways} with Cinnamon Whiskey Butter SauceSpiced Whiskey Butter Sauce for Bread Pudding

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Sweets, Vegetarian Tagged With: chocolate, craisins

Chocolate Wacky Cake (No Eggs, No Dairy, No Clean-up!)

March 12 By Renée 21 Comments

Chocolate Wacky Cake is the easiest scratch cake you will ever make! (No eggs, no milk, no butter, no clean-up.) Made exclusively with pantry staples, this surprisingly moist, delicious snack cake mixes up in a jiffy, right in the pan!

Wacky Cake, Crazy Cake, Depression Cake

This post may contain affiliate links, but don’t worry – they won’t bite.

Chocolate Wacky Cake was the first “scratch” cake I ever baked all by myself. (I think I was eight.) So named because it requires no eggs, no milk, no butter, and is mixed directly in the pan, Wacky Cake is a surprisingly moist, delicious chocolate cake that is easy enough for a child to make. 

Wacky Cake, Crazy Cake, Depression Cake

Wacky Cake is dead simple to make, but the origins of the recipe – also known as Crazy Cake, War Cake, Depression Cake, Magic Cake, and even 3-Hole Cake – are somewhat murky. 

Wacky Cake is a recipe created for difficult times, passed down from one generation of frugal bakers to the next. There are references to similar cake recipes dating back over a hundred years; clear back to World War I, when War Cake could be found in a 1918 Food Administration Department pamphlet entitled “War Economy in Food,” under “Recipes for Conservation Sweets.” 

After The War to End All Wars ended in 1918, Crazy Cake recipes made their way into 1930’s Depression Era kitchens, when budgets were tight, and milk, eggs, and butter were luxuries. Still later, mothers on the home front during World War II relied on this unusual cake recipe as a way to deal with wartime shortages, when milk and eggs were scarce, and other staples (like sugar and coffee) were rationed and in short supply. 

Wacky Cake

Wacky Cake is the easiest scratch cake you will ever make. It is mixed in one pan with a fork. The trick to this cake is the three-hole method of mixing that allows the vinegar and baking soda to combine at the last moment and act as a leavening agent.

Six Simple Steps for Chocolate Wacky Cake

Start your cake now, and it will be ready to eat in less than an hour! 

[Actual amounts can be found in the recipe card below]

  1. Sift together the dry ingredients into a greased 8×8 (or 9×9) cake pan.
  2. Form three wells in the sifted mix.
  3. Fill the depressions with [1] Oil, [2] Vanilla, and [3] Vinegar.
  4. Flood the pan with 1 cup of water.
  5. Stir with a fork until thoroughly mixed. (Check the corners! I use a spoon to do the initial mixing, and finish by whisking it with a fork.)
  6. Bake in a 350°F oven for 25-30 minutes. 

That’s literally all there this to it. If you work super slow, you might need 15 minutes to mix it up. 

BONUS POINTS: No raw eggs in this batter! Go ahead and let the kids lick the fork! 

Wacky Cake, Crazy Cake, Depression Cake

So what does Wacky Cake taste like? It is an exceptionally moist, delicious chocolate snack cake. Surprisingly so, in fact. It’s perhaps not as quite as rich as a true, butter-filled Devil’s Food Cake, but it will definitely satisfy those chocolate cake cravings. 

For 1970’s Kids Only: Remember Betty Crocker’s Snackin’ Cakes? Wacky Cake is a lot like those little cakes as far as texture goes, and it tastes something like a Hostess Cupcake without the cream filling, only a little softer and richer. 

Recipe Updated March 12, 2020 (Originally published July 30, 2013)
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5 from 5 votes

Chocolate Wacky Cake

Chocolate Wacky Cake is the easiest scratch cake you will ever make! (No eggs, no milk, no butter, no clean-up.) Made exclusively with pantry staples, this surprisingly moist, delicious snack cake mixes up in a jiffy, right in the pan!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Print Recipe Pin Recipe
Course: Dessert, Sweets
Cuisine: American
Keyword: cake, chocolate, Dairy-free, eggless, vegan
Servings: 9 servings
Calories: 236kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • 8x8 Cake Pan
  • Sifter or Sieve

Ingredients

  • 1½ cups flour
  • 1 cup sugar
  • 1/4 cup baking cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 5 Tablespoons vegetable oil
  • 1 cup water
US Customary - Metric

Instructions

  • Preheat the oven to 350°F [177°C].
    Spray an 8x8 pan (or 9x9) with cooking spray.
    Wacky Cake - Pan Prep
  • Sift flour, sugar, cocoa, baking soda, and salt together directly into the pan.
    Wacky Cake - Sifted Dry Ingredients
  • Flatten the sifted dry ingredeints and form three depressions in the top - one large and two small.
    Wacky Cake - make 3 depressions
  • Pour oil into the large depression, vanilla into the second depression, and vinegar into the third.
    Wacky Cake - Fill Depressions
  • Pour water over the whole thing.
    Wacky Cake - Add Water
  • Stir with spoon or fork until thoroughly mixed. Be sure to check the corners.
    Wacky Cake - Stir
  • The cake batter will produce bubbles on the top of the cake.
    Wacky Cake - Batter in Pan
  • Gently tamp the cake pan on the countertop once or twice to release gas.
    Bake at 350°F [177°C] for 25-30 minutes, until the top springs back when touched.
    Wacky Cake - Tap out Bubbles
  • Allow cake to cool.
    Wacky Cake can be served as is, or with a sprinkling of powdered sugar, or iced with your favorite frosting.
    Wacky Cake - Baked

Notes

Be sure to use natural cocoa if possible, and not Dutch-pressed (which is also sometimes called European-style or alkalized). Dutch-pressed cocoa is washed with a solution of potassium carbonate which lessens its acidity, and Wacky Cake depends on that acidity to strengthen the gluten and help the cake rise. 

Nutrition

Serving: 1piece | Calories: 236kcal | Carbohydrates: 39.5g | Protein: 2.6g | Fat: 8g | Saturated Fat: 1.5g | Sodium: 269mg | Potassium: 24mg | Fiber: 1g | Sugar: 22.3g | Calcium: 4mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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Looking for a good STEAM activity? Consider Wacky Cake as a great opportunity to demonstrate the power of baking soda and vinegar outside a volcano! (Whoohoo kitchen science!) 

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P.S. If you love baking cakes, be sure to try my scratch-made Triple-layer Strawberry Cake. It’s amazing!

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Chocolate Wacky Cake  Chocolate Wacky Cake

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Dairy-free, Recipes, Sweets, Vegan, Vegetarian Tagged With: cake, chocolate, Sweet Somethings

Flourless Chocolate Crinkle Cookies

December 6 By Renée 23 Comments

Classic Chocolate Crinkle Cookies are crispy on the outside, fudgy on the inside, and perfect for the holidays! 

Swiss Chews {Flourless Chocolate Crinkle Cookies} | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

All you need is love. But a little chocolate now and then doesn’t hurt.

~ Charles Schultz

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With a bite like a soft, fudgy brownie dusted with a fresh coating of powered sugar, Classic Chocolate Crinkle Cookies are tried and true: you’re almost sure to find a batch at any school bake sale or holiday cookie exchange.

Crispy on the outside, fudgy on the inside, Chocolate Crinkle Cookies are amazingly simple to make, and taste absolutely decadent. (I also have it on good authority that they are one of Santa’s favorite treats!)

Swiss Chews {Flourless Chocolate Crinkle Cookies} | The Good Hearted Woman

I always knew my mother’s Chocolate Crinkle Cookies were better than anyone else’s. For a long time though, I didn’t know why. I guess I just supposed everyone thinks their mom’s cookies are the best.

It wasn’t until I started doing recipe development that I learned what set Mom’s Chocolate Crinkle Cookies recipe apart: they are flourless. And oil-free! Totally. 

Swiss Chews {Flourless Chocolate Crinkle Cookies} | The Good Hearted Woman

From what I can tell, this recipe has its roots in another one of Mom’s recipes: Swiss Chews. Swiss Chew’s are totally gluten free, employing ground walnuts for structure and mass instead of flour. This Chocolate Crinkle Cookie recipe seems to be an adaptation of that earlier recipe.

(I’ll be sharing her original Swiss Chews recipe – my brother’s favorite cookie – soon!) 

Swiss Chews {Flourless Chocolate Crinkle Cookies} | The Good Hearted Woman

Chocolate Crinkle Cookie dough balls, rolled and ready for the oven

Not only are these Chocolate Crinkle Cookies flourless, but they are also free of added fats! No oil. No butter. (Trust me on this: they don’t need it.)

Which brings me to this little extra holiday bonus: these deliciously fudgy bites of heaven have only about 65 calories per cookie! Can you believe it‽ Now you have no excuse: go make a batch or three today! 

Flourless Chocolate Crinkle Cookies
5 from 1 vote

Flourless Chocolate Crinkle Cookies

Crispy on the outside, fudgy on the inside, and perfect for the holidays! 
Prep Time30 mins
Cook Time10 mins
Refrigeration Time2 hrs
Total Time40 mins
Print Recipe Pin Recipe
Course: Cookies
Cuisine: Holiday
Keyword: chocolate, Gluten-free
Servings: 36
Calories: 65kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon instant espresso powder optional
  • 1 tsp kosher salt
  • 8 ounces semisweet chocolate chips
  • 1 cup finely chopped walnuts
  • 3 eggs separated
  • 2 tsp vanilla
  • 1/2 - 3/4 cup powdered sugar for rolling prepared dough in
US Customary - Metric

Instructions

  • Preheat oven to 340° F. Line a cookie sheet with parchment paper or Silpat mat. 

Cookie Dough Prep

  • In a small bowl, combine brown sugar, powdered sugar, cocoa powder, espresso powder, and salt. Set aside.
  • In a small bowl, beat the egg yolks slightly. Set aside.
  • In a food processor, pulse walnuts until they resemble cracked wheat. [Be careful - if you let them go too long, you'll have walnut butter!] Measure walnuts after chopping. Set aside. 
  • Melt chocolate in a glass bowl in the microwave for 40 seconds at a time, stirring after each cycle, until chocolate is completely melted. Allow to cool slightly.
  • Using an electric mixer, beat egg whites until they form stiff peaks. To the beaten egg whites, gradually add brown sugar mixture and then vanilla, beating until thick. Gently fold in walnuts and beaten egg yolks.
  • Fold the melted chocolate chocolate into the whipped egg-white mixture.
  • Refrigerate dough for at least 3 hours, or overnight. [DO NOT attempt to make cookies until the dough is cold!] 

Forming Cookies

  • Form 1" balls of dough using a small cookie scoop or spoon. (About 2 teaspoons per cookie.) A small cookie scoop works perfect for this.
  • Pour 1/2-3/4 cup powdered sugar into a shallow bowl or plate. Rolls cookie dough balls in powdered sugar. Place cookie balls on prepared cookie sheet, about 2 inches apart. (You do not need to press the cookie balls down.)
  • Bake in preheated oven for 10 minutes. (If you make your cookies larger, you may need to bake them for an addition 2-3 minutes.) Remove from oven and allow to cool for 5 minutes before moving to a cooling rack. 

Notes

Walnuts should be chopped very fine, but not beyond recognition - about the same consistency as cracked wheat.

Nutrition

Serving: 1cookie | Calories: 65kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 71mg | Potassium: 47mg | Fiber: 1g | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

We’ve got lot’s of other delicious cookie recipes here on GHW; including Amaretti (Italian Macaron Cookies), super-easy Coconut Cookies, and the best Snickerdoodles ever!

Swiss Chews {Flourless Chocolate Crinkle Cookies} | The Good Hearted Woman

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Chocolate Crinkle Cookies     blank
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Gluten-free, Recipes, Sweets, Vegetarian Tagged With: chocolate, Christmas, cookies

Old-fashioned Chocolate Ice Cream Soda

October 19 By Renée 19 Comments

To create a perfect Old-fashioned Chocolate Ice Cream Soda, it takes only three ingredients – ice cream, club soda, and chocolate syrup – and a little finesse!

How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

My brother, LA, is sixteen years older than me; and growing up, it was just the two of us: no siblings in between. LA left for college when I was two, and the only time I ever saw him when I was little was when he came home for holidays or spring break.

Me & My Big Brother | The Good Hearted Woman

Me and my big brother, LA.

Because of our age difference, it would have been easy for LA and me to never have had any kind of real relationship, but my big brother didn’t let that happen. From the time I can remember, he always made an effort to make a place for me in his life.

One way LA did that was to establish a few simple traditions between us; one of the most enduring and dear to me being our Soda Time. 

Whenever he came home, LA always made us chocolate ice cream sodas. It was our thing. Soda Time was the one time I had my big brother all to myself. As I grew up, it became a tradition that – to this day – I still look forward to with great anticipation.

I’m pretty sure I drove my mom and dad nuts back when I was a kid, because whenever I caught wind that LA was on his way home, I’d make one of them go up to Freddy’s to get the club soda, chocolate syrup, and ice cream so that we had everything we needed when he arrived.

LA always made a big, fun production of making our sodas, what with his special soda-mixing skills and spoon flourishes and all.

He also taught me that you can’t just dump everything into a tall glass and call it good: making a perfect old-fashioned ice cream soda requires just a little finesse.

How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman

How to Make a perfect Old-fashioned Chocolate Ice Cream Soda

(In addition to writing about food and eating a lifetime of ice cream sodas; long, long ago, I waitressed at Farrell’s Ice Cream Parlor, which pretty much makes me a certified Ice Cream Professional.)

To reiterate: you can’t just dump everything into a tall glass and call it a soda. Making a perfect ice cream soda requires a little finesse.

First, you’ll need a vessel for your soda. A tall soda-style glass (16 to 20 ounces) is perfect; but if you’re short on those, you can use any large, tall glass. (You can even do what my brother and I do when we’re feeling lazy and make a soda-in-a-bowl.) You’ll also need a straw and a long-handled spoon. 

Drop one scoop of vanilla ice cream into the bottom of the glass. Pour 2-3 tablespoons of chocolate syrup on top. (We always use Hershey’s. Always.) 

Use a soda spoon to mash and mix the ice cream and chocolate syrup together, until they have become a sort of chocolate ice cream slurry. 

Now comes the tricky part: Using the soda spoon, slowly stir the ice cream-chocolate mixture with one hand, while at the same time very slowly pouring the club soda into the glass with your other hand. Continue adding club soda until the glass is about three-fourths full. (Don’t fill it all the way or it will overflow.) 

At this point, taste the soda to make sure it’s chocolaty enough for you. (If not, just stir in a little additional chocolate syrup.)

Finish it all off by adding a scoop of ice cream to the soda glass, and then mount a second scoop to the rim, sidecar style.

Top it off with one last splash of club soda, pop in a straw and enjoy! (My brother and I usually serve ours with extra club soda on the side so that we can make our sodas last as long as possible.)

What’s the difference between a Soda and a Float?

Is there a difference between a float and an ice cream soda? And if so, what is it? 

In the US, the terms float and soda are often used interchangeably; however, in reality, they are very different concoctions. 

A Float is traditionally made of two ingredients: ice cream and flavored soda water. The ice cream “floats” on top of flavored soda water, and no mixing is done prior to serving. 

A Soda, on the other hand, requires three ingredients: ice cream, soda water, and flavoring syrup. A slurry of ice cream and syrup is created, then soda water (or club soda) is slowly mixed into the slurry. Additional  ice cream is usually added after the mixing is done. 

What about Sprinkles?

Personally, I prefer my ice cream sodas au naturale; however, you can zhuzh yours up with whipped cream, maraschino cherries, and sprinkles to your heart’s delight! Enjoy!

How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman

How to Make an Old-fashioned Chocolate Soda

To create a perfect Old-fashioned Chocolate Ice Cream Soda, it takes only three ingredients - ice cream, club soda, and chocolate syrup - and a little finesse!
Prep Time5 mins
Total Time5 mins
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American, Comfort Food
Keyword: chocolate soda, ice cream
Servings: 1 Soda
Calories: 317kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Soda Glasses
  • Soda Spoons

Ingredients

  • 2-3 scoops vanilla ice cream
  • 6-8 ounces club soda
  • 2-3 tablespoons chocolate syrup
US Customary - Metric

Instructions

  • Drop one scoop of vanilla ice cream into the bottom of a tall soda-style glass (16 to 20 ounces) glass.
    Pour 2-3 tablespoons of chocolate syrup on top.
    How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman
  • Use a long-handled spoon to mash and mix the ice cream and chocolate syrup together, until they have become a sort of chocolate ice cream slurry. 
    How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman
  • Now comes the tricky part: Using the soda spoon, slowly stir the ice cream-chocolate mixture with one hand, while at the same time very slowly pouring the club soda into the glass with your other hand.
    Continue adding club soda until the glass is about three-fourths full. (Don’t fill it all the way or it will overflow.) 
    Taste the soda to make sure it’s chocolaty enough for you. (If not, just stir in a little additional chocolate syrup.)
    How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman
  • Finish it all off by adding a scoop of ice cream to the soda glass, and then mount a second scoop to the rim, sidecar style.
    Top it off with one last splash of club soda, pop in a straw and enjoy!
    How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman

Nutrition

Serving: 1soda | Calories: 317kcal | Carbohydrates: 49g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 156mg | Potassium: 291mg | Fiber: 2g | Sugar: 41g | Vitamin A: 417IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

For the record, LA has lived in Iowa for decades now and sometimes years pass without us getting together. However, whenever he visits Oregon, you can bet that I will have the chocolate syrup, ice cream, and club soda waiting for him.

How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman

For a soda of a totally different kind, check out our Blushin’ Russian (cocktail and kid-friendly mocktail). It’s a delicious, refreshing spin on an Italian soda. 

Wavy Line

THANK YOU so much for being a faithful reader and supporter
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How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman   How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman   How to Make an Old-fashioned Chocolate Ice Cream Soda | The Good Hearted Woman

Disclosure: This post was originally sponsored by Canada Dry, but the content has been updated. Some images may still contain Canada Dry branding. This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Beverages, Gluten-free, Recipes, Vegetarian Tagged With: chocolate, Holidays, ice cream

Chocolate-Pineapple Meringue Kisses {Recipe}

August 18 By Renée 5 Comments

Light as air, these delicious little Meringue Kisses can hold a multitude of sweet surprises.

Light as air, these delicious little Meringue Kisses can hold a multitude of sweet surprises. | The Good Hearted Woman

These little meringue kisses are incredibly simple and easy to make, and will satisfy any sweet tooth. Here, I’ve topped them with pineapple and chocolate, but you can let your imagination guide you. Other ideas include coconut, ground nuts, chopped dried fruit, a dusting of cinnamon and sugar, or candied ginger. Or sprinkle them with jimmies for the holidays – red, white and blue for the 4th of July, green for St Patrick’s Day, or yellow and orange for the fall holidays.

Chocolate Pineapple Meringue Kisses {Recipe} | The Good Hearted Woman
4 from 1 vote

Meringue Kisses

Print Recipe Pin Recipe
Course: Cookies &amp, Sweets
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 3 egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 3/4 cup white sugar
  • 1 teaspoon vanilla

Top with your choice of:

  • Fresh pineapple chopped
  • Mini chocolate chips
  • Coconut
  • Ground nuts
  • Chopped dried fruit
  • Cinnamon sugar
  • Candied Ginger

Instructions

  • Preheat oven to 300° F.
  • Line a baking sheet with parchment or a silicon sheet.
  • Beat eggs until foamy. Add salt and cream of tartar. Add sugar a tablespoon at a time, beating eggs until stiff.
  • Fold in vanilla.
  • Fill a a pastry bag or resealable bag with the whipped egg mixture. Cut the tip (or corner) and pipe the whipped egg mixture onto the prepared cookie sheet. (Alternative method: Use teaspoons to drop mixture onto cookie sheet.)
  • Sprinkle topping of your choice onto each cookie.
  • Bake for 30 minutes and then turn off the oven. Leave the cookies in the oven for 30-45 minutes to allow them to dry.

How to prepare fresh or canned pineapple:

  • Chocolate Pineapple Meringue Kisses {Recipe} | The Good Hearted Woman
  • Press pineapple between sheets of paper towel to remove as much juice as you can, and then chop fine and press again. Or, avoid the whole chopping step by using crushed pineapple.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Light as air, these delicious little Meringue Kisses can hold a multitude of sweet surprises. | The Good Hearted Woman

Filed Under: Dairy-free, Gluten-free, Recipes, Sweets, Vegetarian Tagged With: chocolate, cookies, eggs, Sweet Somethings

Chocolate Fountain Tips & Tricks… {Some Learned the Hard Way}

July 7 By Renée 28 Comments

Chocolate Fountain Tips & Tricks | The Good Hearted Woman
This post may contain affiliate links, but don’t worry – they won’t bite.

A few weeks ago, we hosted a little celebratory gathering for our graduating senior.  Usually when I host a get-together, I get totally carried away making all kinds of party food, but life has been throwing us a few curves lately, and so I decided to keep things simple this time. And what could be simpler than a chocolate fountain, right?

We did a lot of things right. I’ll share those chocolate fountain tips in a minute, but this is the most important thing I can tell you about using a chocolate fountain, so if you don’t read anything else, read this:
 
The Wind is NOT your friend!When you are hosting a party and plan to use a chocolate fountain, the wind is not your friend.
 
Ever.
 
Say it with me… “The Wind is NOT my Friend.”
 
Even when you think it is only a little wind, and no one will notice. Because guess what? You’re wrong! The chocolate will notice.
 
And so will the laws of physics.

Location, Location, Location

Besides the actual chocolate itself, location is the single most important factor in the success or failure of your chocolate fountain. Consider heating and air conditioning ducts, traffic flow, pet access, wind, rain, bugs and small children when choosing where to set up your fountain. Also, be careful about where you lay the electrical cord: if someone were to trip on it, it could have dire consequences for your entire party.

Once we moved everything inside, everything flowed like Willy Wonka’s Chocolate River.

Chocolate Fountain Tips & Tricks | The Good Hearted Woman

On the Level

Before you ever pour a drop of chocolate into your fountain, make sure it is level. As in, plumb bubble-up level. Once again, melted chocolate is all about the laws of physics.

Prepping the Chocolate

Although I was tempted to buy more expensive chocolate, I decided to go with good old Tollhouse Semi-sweet Morsels, for a couple of reasons: they are low in milk solids, they are available at Costco in huge bags for a decent price, and they taste delicious when you melt them.

In order to get the chocolate to flow properly, you need to mix it with oil. (I know – you just squinched up your nose and said Eww.) But I stumbled onto the perfect solution: unrefined coconut oil.

A ratio of one tablespoon of coconut oil per cup of semi-sweet morsels works perfectly and tastes delicious.

Even if your fountain has an internal heating element (most do), do not attempt to melt your chocolate in the fountain. Heat your chocolate together with your coconut oil for 40 seconds at a time in the microwave, stirring after each interval and repeating until completely smooth. Only then is it ready to pour into your fountain. Follow the directions that come with your chocolate fountain to determine how much you will need to start out. (We used a small fountain, and it took about two pounds of chocolate to start off)

Chocolate Fountain Tip ♥ Use a ratio of 1 Tbls Coconut Oil: 1 cup Chocolate Chips = Smooth, Delicious Perfection!Tweet & Share!

Preheat, Prime & Prep

Preheat your fountain before adding the chocolate. When you have the fountain filled and running, let it run for a minute or two and then turn it off. Wait a minute or two and then turn it back on. This will help get any air bubbles out of the tube and auger system. Also, be sure to take the time to set up a second batch of chocolate for when you need to refill the fountain later.

Dippity-Do’s

We had lots of delicious choices for dipping: Bananas, Pretzels, Pineapple, Cream Puffs, Marshmallows, Pound Cake, and lots of Strawberries.

Chocolate Fountain Tips & Tricks | The Good Hearted Woman

After the Party’s Over

If that bit about the Wind not being your friend is the most important point in this post, then this is the second most important:  

No matter how tired you are – clean the fountain right away.
DO NOT, under any circumstances, “leave it for tomorrow.” 

If you wait until the next day, the chocolate will harden up and it will take you ten times as long to clean.

CF 2

I hope you have great success with your party planning, and if you learn some new chocolate fountain tips, please be sure to come back and share them with us all in the comments!

Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Munchies, Sweets Tagged With: chocolate, Fruit, Holidays, Party Food, Sweet Somethings

Crazy Delicious Butterfinger Bars

April 28 By Renée 16 Comments

These Crazy Delicious Butterfinger Bars are a soft, rich, peanuty oatmeal bar cookie, covered in a layer of peanut butter and another of chocolate icing. Better make extra: they don’t last long!

These chocolate-covered peanut Butterfinger Bars are crazy delicious. Just try to walk away from them - I dare you.

Ever belong to a social set or a book club or a church group or whatever, and whenever there is a food-related event, that one lady always brings that one thing that you just cannot pass up, no matter how hard you try? That thing that you keep making excuses to go back to the buffet table for? That thing you literally stand and calculate just how much you can take and still remain socially acceptable? (“Er… this one is for {vague head-gesture toward crowd}…um…. bye…gotta… {mumble, mumble} go…”)

For me, Butterfinger Bars are that thing – and my friend Kelly is that lady who makes that thing.

Wavy Line

Author Kelly NelsonAuthor Kelly Nelson is bright, energetic beyond words, and one of the most positive people you will ever meet. She enjoys life on ten-acres of prime horse property in Cornelius, Oregon with her husband, children, and lots of horses. Kelly has traveled far and wide, and her experiences in England, France, Egypt, Israel, West Indies, Mexico, and across the United States sparked a love of history, adventure, and exotic places.

Kelly has a generous soul, and was kind enough to share her Butterfinger Bar recipe with us, for which I am so grateful.

I’m not so sure Mr. B feels the same way though: The last time I made these for him, he said (with his mouth full as he lifted another one out of the tray), “Please, please don’t make these again any time soon. I can’t stop eating them.”

 

Wavy Line

Chocolate Peanut Butterfinger Bars | The Good Hearted Woman
5 from 2 votes

Butterfinger Bars

A soft, rich, peanuty oatmeal bar cookie, covered in layers of peanut butter and chocolate icing.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American
Keyword: Cookies, peanut butter
Servings: 42 servings
Calories: 174kcal
Author: Kelly Nelson

Ingredients

  • ¾ cup butter softened
  • ¾ cup sugar
  • ¾ cup brown sugar
  • ¾ cup peanut butter
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ½ cup flour
  • 1 ½ cup quick oats

Topping:

  • 3/4 cups creamy peanut butter
  • 1 to 1 1/2 cups Dark Chocolate Buttercream Frosting Homemade; or Betty Crocker Chocolate Fudge works just fine too.
US Customary - Metric

Instructions

  • Preheat oven to 375° F.
  • In an electric mixing bowl, cream butter and sugars.
    Add 3/4 cup peanut butter, baking soda, salt, vanilla and eggs and mix well to combine.
    Stir in flour and oats.
    Chocolate Peanut Butterfinger Bars | The Good Hearted Woman
  • Spread mixture on greased cookie sheet, and bake in preheated oven for 20-25 minutes.
  • Let cool until slightly warm.
    Spread 3/4 cup peanut butter over warm cookies on sheet.
    Allow to cool for 10-15 minutes.
    Chocolate Peanut Butterfinger Bars | The Good Hearted Woman
  • Warm the frosting in a microwave for 30 seconds.
    Stir with a spoon until it has an even consistency.
    Drizzle warm chocolate frosting on top and use the back of a spoon to spread it evenly.
    Chocolate Peanut Butterfinger Bars | The Good Hearted Woman
  • If you have teenagers in the house, stand back or prepare to be trampled.

Notes

Tip: It is much easier to spread the dough with wet hands than a spatula.

Nutrition

Serving: 1bar | Calories: 174kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 138mg | Potassium: 100mg | Fiber: 1g | Sugar: 13g | Vitamin A: 113IU | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

As you can see, I used chunky peanut butter for the Butterfinger Bars pictured in this post; however, smooth peanut butter works equally well: it’s just a matter of preference. 

Chocolate Peanut Butterfinger Bars | The Good Hearted Woman

If peanut butter is your jam (sorry, not sorry) you need to try our Colonial Cream of Peanut Soup! We’ve updated the historical recipe with 21st Century tastes in mind; it’s uniquely (even surprisingly) scrumptious! 

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

These Crazy Delicious Butterfinger Bars are a soft, rich, peanuty oatmeal bar cookie, covered in a layer of peanut butter and another of chocolate icing. (Better make extra: they don't last long!)   Butterfinger BarsWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Vegetarian Tagged With: baking, chocolate, cookies, Party Food, peanut butter, Sweet Somethings

15+ Devilishly Delicious Chocolate Cake Recipes

January 27 By Renée 18 Comments

Did you know that January 27th is National Chocolate Cake Day? (Yes! It’s a real thing!) Pick one of these decadent chocolate cake recipes and Celebrate!
January 27th is National Chocolate Cake Day! (Yes! It's a real thing!) Pick a cake from our deliciously decadent chocolate cake roundup and Celebrate! | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Oh. My. Goodness. I just spent a couple of hours drooling over these chocolate cake recipes as I was putting this post together. Even after all that contemplation, I can’t pick a favorite. Can you?

Devilishly Delicious Chocolate Cake Recipes

Did you know that January 27th is National Chocolate Cake Day! 

Yes! It’s a real thing! In celebration of this momentous annual celebration, I asked some of my favorite foodies to share their best chocolate cake recipes. Many thanks for all who generously shared. 

Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me. ~ Audrey Hepburn
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Chocolate Wacky Cake

Chocolate Wacky Cake is the easiest scratch cake you will ever make! (No eggs, no milk, no butter, no clean-up.) Made exclusively with pantry staples, this surprisingly moist, delicious snack cake mixes up in a jiffy, right in the pan! (Kid-friendly recipe!)

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Double Chocolate Bundt Cake

Photo Credit: www.itsyummi.com

Double chocolate bundt cake is the star of any dessert table. Moist, decadent, and not overly sweet, this bundt cake is infused with coffee and topped with delicious dark chocolate ganache.

All you need is love. But a little chocolate now and then doesn’t hurt.

~ Charles M. Schulz

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Chocolate Caramel & Pecan Bundt Cake

Photo Credit: balancingmotherhood.com

Busy families: Keep a box of chocolate cake mix, a box of instant chocolate pudding, a jar of your favorite caramel sauce, and pecans in your pantry. Then you’ll be ready the next time you need to make a quick dessert — and no one will know the difference!

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Single Serving No-Bake Chocolate Peanut Butter Desserts

Photo Credit: motherwouldknow.com

These no-bake single serving desserts take the wonderful combination of peanut butter and chocolate to new heights with a creamy middle and a crunchy top. With no baking required, they are a snap to put together on a hot, summer day.

Chocolate is the first luxury. It has so many things wrapped up in it: deliciousness in the moment, childhood memories, and that grin-inducing feeling of getting a reward for being good.

~ Mariska Hargitay

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Dark Chocolate Peanut Butter Brownie Cake

Photo Credit: chocolateandmarrow.com

Chewy, dark chocolate brownie, smeared with fluffy peanut butter frosting and stacked, then topped with Reese’s peanut butter cups. 

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Champagne Brownie Cake

Photo Credit: recipeforperfection.com

A moist and delicious cake-like brownie with the subtle flavor of champagne.

He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.”

~ Michael Pollan, In Defense of Food: An Eater’s Manifesto

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Sweet Potato Chocolate Cake

Photo Credit: norecipes.com

An ultra-moist gluten-free chocolate cake that's as simple as throwing sweet potatoes and a handful of other ingredients in the blender.

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Chocolate Coca Cola Cake Recipe

Photo Credit: www.bakingbeauty.net

A moist pillowy chocolate cake topped with a fudgy chocolate Coca Cola Frosting.

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Cold Chocolate Snacking Cake

Photo Credit: theviewfromgreatisland.com

Cold Chocolate Snacking Cake is cool, dark, moist, and decadent — keep a batch in the fridge at all times!  It’s a copy cat version of the famous Sara Lee chocolate cake, and it’s utterly irresistible.

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Chocolate Mega Muffins

Photo Credit: motherwouldknow.com

Jumbo chocolate muffins are perfect when you want to make cake but can't carry a big one to a picnic or potluck.

What you see before you, my friend, is the result of a lifetime of chocolate.

~ Katharine Hepburn

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The Best Chocolate Mud Cake

Photo Credit: bakeplaysmile.com

You only need one chocolate mud cake recipe… and this is it! It really is the best chocolate mud cake recipe ever! Dense, rich and oh-so-delicious!

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Strawberry Chocolate Cake

Photo Credit: www.karenskitchenstories.com

Light and seasonal, this chocolate cake is layered with a lightly sweetened whipped cream and a fresh strawberry reduction.

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Supreme Chocolate Cake with Chocolate Mousse Filling

Photo Credit: www.sweetandsavorybyshinee.com

For serious chocolate lovers! This decadent chocolate cake with chocolate mousse filling is just the thing to satisfy your chocolate cravings!

My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M’s and a chocolate cake. I feel better already.

~ Dave Barry

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Chocolate Almond Pound Cake

Photo Credit: www.thelunacafe.com

This chocolate cake has a moist, tender, dense, and almost chewy texture, with a full chocolate flavor balanced by an equally assertive almond flavor.

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Almost Flourless Chocolate Cake 

Photo Credit: foodiegoeshealthy.com

Perfect for any holiday or dinner party, this fudgy chocolate cake is chocolatey and rich, but not too rich and not too sweet.

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Chocolate Whiskey Bundt Cake

Photo Credit: bigflavorstinykitchen.com

This boozy bundt cake was rich, dense and chocolatey. You can easily serve smaller slices of it than most cakes, because it really packs a punch. 

“Can I come back and see you sometime?”

“Long as you bring me some chocolate,” Gramma said, and smiled. “I’m partial to chocolate.”

“Gramma, you’re diabetic.”

“I’m old, girl. Gonna die of something. Might as well be chocolate.”

~ Rachel Caine, The Dead Girls’ Dance

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

January 27th is National Chocolate Cake Day! (Yes! It's a real thing!) Pick a cake from our devilishly delicious chocolate cake roundup and Celebrate! | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Recipe Round-ups Tagged With: bundt, cake, chocolate

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