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DEEP DISH S’MORES COOKIES

10DeepDishSmore DEEP DISH SMORES COOKIESThese Deep Dish S’mores Cookies are loaded with milk chocolate, marshmallows and lots of graham crackers. They are big enough to share with your special someone! Enjoy!

Get the Recipe Here

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GINGERSNAPS COOKIE DOUGH TRUFFLES

003gingersnapcookiedoughtruffles GINGERSNAPS COOKIE DOUGH TRUFFLES

Craving a gingersnap cookie but don’t want to bother with all of that baking – well here is your answer – Gingersnaps Cookie Dough Truffles. They are loaded with all of those good spices and then covered in white chocolate. Just like the cookies you grew up with.

 

Click here for the recipe and enjoy!

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CHOCOLATE SOUR CREAM BUNDT CAKE

This Chocolate Sour Cream Bundt Cake is truly the best cake recipe
you will ever try and I guarantee it will be a favorite on your baking list.
It’s one of those recipes you will want to make over and over for all of
those special occasions – and maybe just for that I need chocolate day!

This recipe makes enough batter for a 12 cup bundt pan plus – 061cake2 CHOCOLATE SOUR CREAM BUNDT CAKE

A dozen nummy cupcakes!

41cupcake1 CHOCOLATE SOUR CREAM BUNDT CAKEThis Chocolate Sour Cream Bundt Cake is by far the best cake recipe I have ever had. The cake stays moist day after day. The fourth day the cake tasted as good as the first. The richness of the cake will satisfy any chocaholic. If there is one recipe you have to try – it’s this one for sure!

Click here for the recipe and enjoy!

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S’MORES TRUFFLES

83smores2 SMORES TRUFFLES

Smores Truffles will have you asking for some more! They taste just like the real thing all in a compact and convenient truffle.

Prep – 10 minutes

Yields – 2 Dozen Truffles

SMORES TRUFFLES

Ingredients

  • 3/4 Cup Marshmallow Fluff
  • 5 Tbls Butter, Melted
  • 1 Cup Graham Cracker Crumbs
  • 1/2 Cup Mallow Bits (tiny marshmallows)
  • 2 Hershey Bars, coursely chopped
  • 1 1/2 Cups Good Quality Chocolate

Cooking Directions

  1. Combine the marshmallow fluff, butter and graham crackers - mix well.
  2. Add the chopped Hershey Bars and Mallow Bits until well combined.
  3. Put dough in refrigerator for 30 minutes.
  4. Roll dough into balls and place on parchment lined cookie sheet.
  5. Melt chocolate over double boiler and temper if needed.
  6. Dip each truffle into the chocolate and tap the dipping spoon on side of pan to get the excess chocolate to fall back into the pan.
  7. Place on parchment lined cookie sheet to dry completely.

These are so addicting – remember to share with your friends. Enjoy!

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PUMPKIN CHEESECAKE BUNDT CAKE

 

34pumpkin cheesecake bundt cake3 PUMPKIN CHEESECAKE BUNDT CAKEI sure have been in a bundt cake mood lately. They are fun, easy and look great with a drizzle or glaze. It’s true what they say – so many recipes – so little time. Well, pumpkin time is here – time to get out all of those pumpkin pleasing recipes. This is a wonderful creamy and delicious Pumpkin Cream Cheese Bundt Cake.

PUMPKIN CREAM CHEESE BUNDT CAKE

Ingredients

  • Cream Cheese Layer -
  • 8 Ounces Cream Cheese, Softened
  • 1/2 Cup Sugar
  • 1 Large Egg
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Vanilla
  • Pumpkin Cake -
  • 3 Cups plus 2 Tbls Flour
  • 1 1/2 Tsp Baking Powder
  • 1 1/2 Tsp Baking Soda
  • 1 Tsp Salt
  • 2 Tsp Cinnamon
  • 1/4 Tsp Allspice
  • 1/2 Tsp Ginger
  • 1/8 Tsp Nutmeg
  • 1/4 Cup Butter, Softened
  • 1/2 Cup Brown Sugar
  • 1/4 Cup Sugar
  • 2 Large Eggs
  • 1/2 Cup Vegetable Oil
  • 15 Ounces Canned Pumpkin
  • 1/2 Cup Yogurt
  • 1 1/2 Tsp Vanilla
  • Cinnamon Brown Sugar Glaze -
  • 2 Tbls Butter
  • 4 Tsp Milk
  • 1/4 Cup Brown Sugar
  • 1/2 Cup Powdered Sugar, sifted
  • 1 Tsp Cinnamon

Cooking Directions

  1. Preheat oven to 350°.
  2. Beat the cream cheese and sugar until creamy.
  3. Add egg, cinnamon and vanilla and beat until creamy.
  4. Transfer to a small bowl and place in fridge until needed.
  5. In a large bowl combine the flour, baking powder, baking soda, salt and spices.
  6. In another bowl cream together the butter and sugars and beat until creamy.
  7. Beat in eggs, one at a time.
  8. Add vegetable oil, pumpkin, yogurt and vanilla and beat until smooth.
  9. Add the dry ingredients and mix just until combined.
  10. Pour half of the batter into bundt pan and smooth around the top making sure to get batter into all crevices.
  11. Add the cream cheese mixture and smooth around the top making sure to get batter into all crevices.
  12. Add remaining cake batter making sure to cover all of the cream cheese layer.
  13. Use a knife to swirl the batter in a wavy pattern in opposite directions.
  14. Tap the pan firmly on counter to get rid of any air bubbles.
  15. Bake for 52-56 minutes or until tooth pick comes out clean - remember the cream cheese layer will not come out clean - but make sure cake batter does.
  16. Let cool in pan for 15 minutes.
  17. Invert Cake pan onto wire rack to cool completely.
  18. Make the Glaze:
  19. Microwave the butter and milk for approx 30 seconds or until the butter is completely melted.
  20. Add the brown sugar and stir until it as melted and the mixture is smooth. Add the powdered sugar and cinnamon and stir until completely smooth. If the mixture is too thick add a tiny amount of milk and re-stir until smooth.
  21. Spoon glaze over the top of the cake - it should fall down the sides of the cake and start to harden.
  22. Store any leftovers in the refrigerator.

You are going to love this creamy Pumpkin Cheesecake Bundt Cake. Remember
to store leftovers in the refrigerator -  if there are any! Enjoy!

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CARAMEL PECAN BALLS

 

1PECANCARAMELMELTS CARAMEL PECAN BALLSCaramel Pecan Balls are the perfect treat to take to your Halloween Party. It’s melted caramel filled with pecans and then crunchiness of rice cereal. These candies just melt in your mouth. They are rich, creamy and crunchy – the best of all worlds. After they are dipped in really good chocolate – you can’t ask for a better treat on Halloween.

Yields – 3 dozen candies

CARAMEL PECAN BALLS

Ingredients

  • 1 - 14oz Pkg Caramels
  • 2 Tbls Heavy Cream
  • 1 1/2 Cup Pecans, Chopped
  • 1 Cup Rice Cereal
  • 1 1/2 Pounds Chocolate

Cooking Directions

  1. In a heavy saucepan, combine the caramel and heavy cream over low heat, stir constantly until melted and smooth.
  2. Remove pan from heat and stir in pecans and rice cereal.
  3. Place mixture in a shallow dish in the refrigerator for at least 1 hour.
  4. Roll into balls and place on parchment lined cookie sheet.
  5. Place cookie sheet into refrigerator while you melt the chocolate in a double boiler. You want the balls to be nice and firm before dipping.
  6. Dip the balls into the chocolate - let excess chocolate drip off then place back on the parchment lined cookie sheet to set up.
  7. After chocolate is completely set - place balls into candy cups - Enjoy!

These are simple candies that make a lasting impression. Enjoy!

 

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CINNAMON ROLL BUNDT CAKE

CINNAMON ROLL BUNDT CAKE31 CINNAMON ROLL BUNDT CAKE

This Cinnamon Roll Bundt Cake is just like your favorite ooey-gooey cinnamon roll with a cinnamon glaze swirled in the batter – poured on the bottom and more for the glaze on top. It’s perfect for your next weekend brunch.

CINNAMON ROLL BUNDT CAKE

Ingredients

  • 1 Cup Butter, Softened
  • 2 Cup Sugar
  • 3 Large Eggs
  • 2 Tsp Vanilla
  • 3/4 Cup Sour Cream
  • 2 1/2 Cup Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Tbls Cinnamon
  • Cinnamon Glaze
  • 1/2 Cup Butter
  • 1 Cup Brown Sugar
  • 3 Tbls Heavy Cream
  • 1 Tbls Cinnamon
  • Cinnamon Sugar
  • 3 Tbls Sugar
  • 1 Tbls Cinnamon

Cooking Directions

  1. Cinnamon Glaze:
  2. Melt butter in a small saucepan on medium heat.
  3. Add brown sugar until it boils; continue cooking for 1 minute.
  4. Take off heat and stir in whipping cream and cinnamon.
  5. Let cool on counter.
  6. Cake:
  7. Cream butter and sugar until creamy.
  8. Add eggs and mix well.
  9. Add vanilla and sour cream and mix well.
  10. Mix in flour, baking powder, salt and cinnamon.
  11. Mix until well combined.
  12. Spray bundt pan with baking spray.
  13. The cake will be layered with batter - then some cinnamon sugar - then some cinnamon glaze then batter etc.
  14. Spread some batter in the bottom of the pan - smooth with spatula.
  15. Sprinkle 2 tsp cinnamon sugar around the cake.
  16. Spoon some cinnamon glaze in the middle of the batter all around the cake - make sure the glaze does not touch the side of the pan.
  17. Spread some more cake and smooth around the pan - then some more of the sugar then glaze - remember to end with batter and smooth top of the cake so it is all cake batter and no glaze.
  18. Spread remaining of cinnamon sugar on top of cake then place in 350° oven for 55-58 minutes - until toothpick comes out clean.
  19. Let cake cool on cooling rack for 15 minutes. Then spread some more cinnamon glaze on top of cake right before inverting but remember to save some glaze for the drizzle.
  20. After inverting cake let it cool.
  21. After cake is cool use the remaining cinnamon glaze as a drizzle for the top of the cake.
  22. Enjoy!

This bundt cake will remind you of your favorite cinnamon rolls and
there is lots to share with your family and friends. Enjoy!

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PEANUT BUTTER PRETZEL TRUFFLES

chubbyhubby7 PEANUT BUTTER PRETZEL TRUFFLES

Lots of peanut butter and lots of pretzels – just like Chubby Hubby ice cream. You will want to add this to your candy recipes. Warning – It’s hard to eat just one!

Prep: 15 Minutes
Yield: 24 Truffles

Peanut Butter Pretzel Truffles

Ingredients

  • 1 1/2 Cups Pretzels, crushed
  • 3/4 Cup Peanut Butter
  • 1 Tbls Butter, room temperature
  • 2 Tbls Light Brown Sugar
  • 3 Tbls Powdered Sugar
  • 1 Pound Chocolate
  • 2 Tbls Peanut Butter (optional)
  • 2 Tbls Pretzels, crushed (optional)

Cooking Directions

  1. Put pretzels in zip lock bag and crush with rolling pin - you want them finely crushed.
  2. In bowl cream peanut butter, butter and brown sugar until smooth.
  3. Mix in pretzels until well combined.
  4. Add powdered sugar and mix until smooth.
  5. If mixture seems dry then add one additional tablespoon of peanut butter - you want a really creamy mixture to form into a ball.
  6. Line a baking sheet with parchment paper.
  7. Roll dough into 1 inch balls and put in freezer for 30 minutes.
  8. Melt chocolate in a double boiler until melted and smooth.
  9. Dip each ball into the chocolate using a dipping tool or a fork - make sure truffle is completely coated - let the excess chocolate drip back into the pan then place truffle onto parchment paper.
  10. Let truffles dry at room temperature.
  11. Optional - Melt 2 Tbls peanut butter and drizzle over truffles - then sprinkle crushed pretzels on top.

I love to make candies and this is simple, fast and delicious! This is the
perfect recipe to have your kids help with. Enjoy!

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APPLE PECAN BUNDT CAKE

Apple Pecan Bundt cake APPLE PECAN BUNDT CAKE

This is the perfect recipe to start your fall baking – Apple Pecan Bundt Cake. This cake is super moist and loaded with apples, cinnamon and pecans. The weather is turning colder so sit down with a cup of your favorite coffee and a piece of this super moist cake.

Prep: 15 Minutes
Cook: 1 Hour 20 Minutes
Yield: 12 Slices

APPLE PECAN BUNDT CAKE

Ingredients

  • 2 Large Eggs
  • 2 Cups Sugar
  • 1 1/2 Cups Canola Oil
  • 3 Cups Flour
  • 1 Tsp Baking Soda
  • 1 Tblsp Cinnamon
  • 1/2 Tsp Salt
  • 3 Cups Apples, diced
  • 1 Cup Pecans, chopped
  • Caramel Glaze
  • 4 Tbls Butter
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Heavy Whipping Cream
  • 1/4 Cup Powdered Sugar, optional

Cooking Directions

  1. In a large bowl beat the eggs, sugar and oil.
  2. Combine the flour, baking soda, cinnamon and salt.
  3. Gradually add the flour mixture to the wet mixture.
  4. Fold in apples and pecans - the batter will be very thick.
  5. Pour into greased 12 Cup Bundt Pan.
  6. Bake at 325° for 1 hour 20 min to 1 hour 25 min - or until a toothpick inserted near the center of the cake comes out clean.
  7. Cool for 20 minutes then remove the cake from the pan. Put a plate on top of the cake pan and invert quickly.
  8. Let cake cool completely.
  9. Caramel Glaze:
  10. In a small saucepan - melt the butter and sugar until creamy. Add the heavy whipping cream and continue to cook until mixture is bubbly - continue to cook on medium heat, stirring constantly for 3 minutes.
  11. You have two options at this point depending on what you want:
  12. You can drizzle the glaze over the cake - use as much or little as you want.
  13. OR add 1/4 cup sifted powdered sugar and stir until glaze is smooth. Now drizzle over cake.
  14. Let the glaze setup before cutting - Enjoy!

This Apple Pecan Bundt Cake is loaded with apples, cinnamon and pecans and
will satisfy the fall sweet tooth in all of us. Enjoy!

 

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CHOCOLATE PECAN BUTTER COOKIES

Pecan Chocolate Ganache Cookie A CHOCOLATE PECAN BUTTER COOKIESThis is a Pecan Butter Cookie with chocolate ganache filling the thumbprint. This is a good recipe to make for family/friends or just yourself. No good excuse required. It’s a simple recipe with buttery goodness filled with lots of chopped pecans and the best part is the chocolate ganache center. Everyone loves a good butter cookie and everyone loves chocolate ganache – You can’t go wrong!

Prep time: 15 minutes
Cook time: 25 Minutes
Yield: Approximately 36 Cookies

PECAN CHOCOLATE GANACHE COOKIES

Ingredients

  • 2 Cups Butter
  • 1 Cup Powdered Sugar
  • 2 Tsp Salt
  • 4 Tbls Vanilla
  • 4 Cups Flour
  • 2 Cups Chopped Pecans
  • Ganache:
  • 4 Ounces Semisweet chocolate, finely chopped
  • 1/3 Cup Whipping Cream

Cooking Directions

  1. Cream butter and powered sugar until creamy.
  2. Add salt and vanilla and mix well.
  3. Add flour and walnuts until well combined.
  4. Shape dough into 1 inch balls.
  5. Place on parchment lined cookie sheets.
  6. Press Thumb into cookie.
  7. Bake at 325° for 23-25 minutes.
  8. Leave on cookie sheet for 2-3 minutes then move to cooling rack.
  9. After cookies are cooled make the ganache.
  10. To make the ganache put the chocolate in a small bowl and set aside.
  11. In a small saucepan heat whipping cream just until small bubbles appear around the edges.
  12. Pour cream over chocolate and stir until all the chocolate is melted. Cool slightly.
  13. Spoon a tablespoon into each thumbprint and let set.
  14. Enjoy!

These Pecan Butter Cookies are so buttery good and loaded with chopped pecans then topped off with heavenly ganache filling. They will melt in your mouth. Enjoy!

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