Día de Los Muertos, or Day of the Dead is upon us and this year I decided to make these festive skull cakes that are drop-dead delicious!
While I don’t generally celebrate the Mexican tradition of Día de Los Muertos I most certainly can appreciate the celebration to honor and remember deceased loved ones. I’ve always loved the costumes and makeup associated with the holiday…the splashes of colors and the dancers all decked out. It would be amazing to go and see and be a part of the celebration!
Prepare yourself for something truly frightening! Spooky cakes that taste just like a glazed cider donut!!!!
Now there’s no need to go to the orchard every time you have a cider donut craving…just whip a batch of these up and you’re set! Especially for Halloween, you’ve got to use the spooky skull and tombstone pans. We don’t get trick or treaters at our house so in order to get into the “spirit” of Halloween so this is how I like to make it feel festive…that and dressing my dogs up in costumes lol.
So whether you’re going to or throwing a Halloween party, or just staying home and watching some scary movies these cakelettes are a perfect scary addition to your frightful night.
It’s been a while since I’ve made a layered cake so it was about time I posted a new recipe with one. Especially when we had something to celebrate here with my husband’s birthday!
He loves caramel and toffee so this is my new creation that includes them both layered between moist chocolate cake…with a bit of caramelized almond dust thrown into the buttercream.
Check it out, it may just be your new favorite!
Dairy-free and gluten-free foods don’t have to be boring…and you don’t have to give up dessert!
This light and airy chocolate cake will satisfy anyone with… or without allergies.
This is my take on Martha Stewart’s recipe. By substituting butter for a dairy-free butter, and using Enjoy Life chocolate morsels, now even the lactose intolerant can enjoy it!
Whether you are lactose intolerant or gluten sensitive, this recipe has you covered.
Indulge in this rich, but incredibly light and airy dessert on hot summer days when you don’t want to turn on the oven.
Any recipe from Ina Garten is pretty much guaranteed to be a success…this one is no exception! This is my review of her Mocha Chocolate Icebox Cake that is absolutely a chocolate lover’s dream…
I get a lot of my inspiration from Ina, and have taken a lot of her recipes as a base and adjusted ingredients or tweaked it here and there to create my own recipes. She is to me, the queen of the kitchen and I just love her recipes. This one definitely deserves a shout out.
The mascarpone cheese and Kahlua give it a Tiramisu taste but is also very different at the same time because of the chocolate chip cookies.
A few tips:
Ina suggests using Tate’s Bake Shop chocolate chip cookies, but I used Chips Ahoy which still turned out good but I believe that the next time I make this I will try using the Tate’s ones to give it a little better flavor. You could also bake your own cookies but that would defeat the no-bake benefit.
Use thin, crispy cookies to give a little texture to the cake and to allow the cream to be the star of the recipe.
Make sure your mascarpone cheese is room temperature so that it whips better with the heavy cream and won’t separate while whipping.
All in all, my review is that this is a super easy, but delicious dessert that will taste like you spent a lot of time making….it will be our little secret that you didn’t. 🙂
