BHG Delish Dish

Stirring Up Ideas In The Kitchen

dessert recipe

Hi friends! It’s Heather from Sprinkle Bakes and I’m back with another chocolate recipe just in time for Valentine’s Day! These Grand Marnier Truffles could not be easier to make, so even if you’re short on time you can still have a luscious homemade treat to give to your sweetheart. All you need to do is print this recipe and grab your best bars of dark chocolate.

Dark Chocolate Grand Marnier Truffles

The original truffle recipe calls for raspberry liqueur, but we’re giving it a citrusy makeover. The orange flavor of Grand Marnier lends a cheerful brightness to dark chocolate. It’s one of my favorite flavor combinations, and it’s a good pick-me-up on grey winter days.

Dark Chocolate Grand Marnier Truffles

A whole 8 ounces of dark chocolate is combined with a little heavy cream in a saucepan and then melted together on the stove top. After the mixture cools, a shot of orange liqueur is stirred in (the fragrance will be heavenly!). The chocolate is then whipped with an electric mixer to give it just a little more volume.

Dark Chocolate Grand Marnier Truffles

I transferred the whipped ganache to a piping bag fitted with a star tip, but if you don’t have piping equipment the ganache can be chilled and rolled into balls. Either way, a generous dusting of pure cocoa powder is in order! It gives the truffles an extra layer of chocolate flavor, and keeps them from melting in your hands when you pick them up for a bite.

Dark Chocolate Grand Marnier Truffles

Candied orange zest makes a tasty topping for these truffles. It’s an optional step, but really makes a pretty presentation. This is one of the easiest truffle recipes I’ve ever made, and I hope you’ll give it a try! Again, you can find the recipe here.


Switch up your dessert with these Orange Cream Pop Cupcakes. The swirled vanilla and orange frosting is a perfect complement to the orange cupcake.

These Orange Cream Pop Cupcakes are an orange flavored cupcake with a vanilla and orange swirled frosting.

Hey there! I am Julianne from Beyond Frosting and I am here today to bring you these Orange Cream Pop Cupcakes. I bake to share my love of sugar and sweets with others. I love classic desserts like cheesecake, but I am always up for a cookie dough stuffed donut. My blog features easy to create desserts with the novice chef in mind. Stop by for ice creams, cookies, cupcakes and more.

I originally started my blog with cupcakes on my mind. I love to come up with unique frosting recipes to complement my cupcakes. I was never really a fan of frosting growing up, but now that I have learned to make my own, I love it!

When I was looking for a recipe from Better Homes and Gardens to recreate, I saw these Orange Cream Pop Cupcakes and thought they were just adorable! I was intrigued that the orange flavor comes from a gelatin mix!

Satisfy your sweet tooth with these Orange Cream Pop Cupcakes.

The original recipe was made with an orange flavored cream cheese frosting. I made a couple alternations to the frosting recipe. I cut the amount of cream cheese in half and added a lot more butter. I used only 4oz of cream cheese and I used 1 ½ sticks of butter.  I used cold cream cheese and cold butter and beat on medium high speed until it was lightly and fluffy. The longer you beat the frosting, the lighter it will be.

Half the frosting is vanilla and half the frosting is orange. Once you make the vanilla frosting, split it in half and mix in three tablespoons of the orange gelatin and a couple drops of food coloring.

You have a couple options when combining the two frostings together.  You can take a large piping bag and fill each side with one of the frostings, and it will naturally swirl when you pipe it on the cupcakes.

After one bite, you don't be able to resist these Orange Cream Pop Cupcakes

The second option is to begin with three separate piping bags.  Fill two  bags each with a different frosting  and  cut off the tip about a half-inch up. Then take a third piping bag and cut off the tip. Put a large piping tip in the bottom of the third bag. Drop the two frosting filled bags into the third. The large piping tip will naturally fit both of the frosting filled bags and as you squeeze the frosting from the bag, it will swirl together.

The key to a successful swirled frosting is that both colors have the same consistency. If one of the frostings is a lot thinner, then it will not hold up as nicely.

These cupcakes taste so refreshing. They remind me of an orange sherbet milkshake! See ya later winter!  It’s time for spring with Orange Cream Pop Cupcakes.

These Orange Cream Pop Cupcakes taste just like an orange milkshake!

For the cupcake recipe, be sure to use the original ingredients from the Orange Cupcakes and allow them to cool completely before frosting. To make the frosting, make the adjustments as shown here.

-       4 oz cream cheese (half a block)

-       3 sticks (1 ½ C) Unsalted butter

-       1 ½ tsp vanilla extract

-       5-6 cups of powdered sugar

-       Divide the frosting in half. Add 3 tablespoons of orange gelatin to half the frosting along with a couple drops of orange food color.

Adding caramel, chocolate, and toasted coconut turns this Dark Chocolate Cake with Coconut Macaroon Filling into a swoon worthy dessert.

This chocolate cake has a hidden tunnel of coconut. Adding more coconut and caramel on top makes it amazing.

Hi, Delish Dish readers. Jocelyn from Inside BruCrew Life back with one last delicious chocolate recipe to finish out the Month of Chocolate.

The weather has been extremely cold outside this month. When it is chilly like this, I find myself drawn to adding coconut to all my baked goods. I think subconsciously I am just trying to bring a little of the tropics to my kitchen this way. When I saw the original recipe for this cake, I knew I had to make it right away. That hidden tunnel of coconut was definitely calling my name. Plus, dark chocolate is always a good idea when it comes to cake and coconut.

Drizzles of chocolate and caramel make this Chocolate Coconut Cake a fun cake to serve for dessert.

One thing I learned with this cake is that you definitely do not want to skip the step of adding cocoa powder to your greased pan. I thought it would be OK because I always use a baking spray that has flour in it, but my first cake did not come out of the pan. It made for a very ugly cake. I headed back to the kitchen for round 2. This time I sprinkled cocoa powder in the pan, and the cake fell out perfectly. Plus, I love how the dark cocoa powder makes the outside of the cake a rich, dark color.

A hidden tunnel of coconut and more coconut and caramel drizzles on top make this an impressive dessert to serve.

Make sure you print the original recipe, then come back here to write down the few tweaks I made to the recipe.

  • I substituted dark, cooled coffee in place of the water. I just love how coffee deepens the chocolate taste.
  • I used rum extract in the coconut macaroon filling.
  • I melted 1/2 cup caramel baking bits and 2 Tablespoons heavy whipping cream together to drizzle over the top of the cooled cake. Let this cool slightly before drizzling over the cake.
  • Sprinkle on 1/4 – 1/2 cup toasted coconut onto the warm caramel. Make sure you do this right away, or the coconut will not stick.
  • The last thing I added was a chocolate drizzle because more chocolate always gets more smiles, right? Melt 1/4 cup dark chocolate chips with 1/2 teaspoon shortening in the microwave. I like to spoon this into a plastic baggie, cut one tip off, and drizzle onto the cake.

Drizzles of caramel, chocolate, and coconut make this Chocolate Coconut Cake a delicious choice for dessert.

Caramel and chocolate drizzles definitely made this Dark Chocolate Cake with Coconut Macaroon Filling one of my new favorite desserts. Make sure to visit the cake & cupcakes section of my blog to see some of the other fun ways I like to make cake for dessert.

A Gooey Chocolate Caramel Fantasy dessert is the perfect sweet ending to any meal. This fun dessert looks fancy, but it can be made and in your refrigerator in a few simple steps.

Adding cheesecake to a cookie crust and gooey caramel will make everyone smile at dessert.

Hi, Delish Dish readers. Jocelyn from Inside BruCrew Life back again this week with another fun and fabulous chocolate recipe for you. I am having so much fun making all these chocolate goodies for you this month. Of course, getting to eat them is definitely a big plus. Chocolate is one of my favorite food groups.

Gooey caramel and creamy cheesecake on a cookie crust is the best kind of dessert.

As soon as I saw this Gooey Chocolate Caramel Fantasy, I stopped dead in my tracks. This was a definite must make. I mean, do you see all that gooey caramel in the original recipe? You know you want a big slice, too!

One of my all time favorite things to do to a recipe is to include cheesecake somehow. My mind went right away to these No Bake Caramel Mud Pie Cups I made a few years ago. I had a feeling that adding a cheesecake filling would take this tart from amazing to down right fabulous.

Chocolate and caramel dress up this easy cheesecake cookie tart. Perfect for an after dinner dessert!

Make sure you print out the original recipe, then make a note of the fun recipe “tweaks” I gave this gooey dessert.

  • I used 20 cream filled cookies in place of the chocolate wafer cookies because I already had those in my cupboard.
  • I doubled the cheesecake filling from this No Bake Caramel Mud Pie Cup recipe. Spread that on the cooled cookie crust and let it chill for an hour.
  • I heated the whipping cream to boiling, and then stirred in 1/2 cup dark chocolate chips until it was creamy. Make sure you let this cool for 10 minutes before spreading over the cheesecake layer. Refrigerate again.
  • I halved the caramel portion of the original recipe. Again let this cool slightly before spreading over the chocolate layer.
  • I pressed 1/4 cup pecan chips and 1/4 cup mini chocolate chips into the caramel before it cooled completely.
  • At the last minute, I sprinkled some sea salt over the top of the entire cheesecake tart. Best idea ever!

A chocolate crust with a creamy cheesecake and gooey caramel will get rave reviews from everyone.

I definitely suggest making this Gooey Chocolate Caramel Fantasy recipe when your sweet tooth needs to be satisfied with something rich and delicious. Also, make sure you check out the cheesecake section on my blog to see all the fun ways I love to include cheesecake in my desserts.

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

It’s Deborah from Taste and Tell – with another slow cooker recipe for you.

And this time, we are doing dessert!

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

Over the years, I’ve had my fair share of slow cooker winners and losers.

But one thing that I don’t have a lot of experience with is dessert in the slow cooker.

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

I can only remember 2 instances when I made a dessert in the slow cooker. One was a huge success, and the other was a huge miss.

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

The miss was actually years ago – back in 2008. But for some reason, I still remember it. (Maybe because of just how much of a failure it was!!) It was a cake, and I let it cook longer than the directions said to cook it. And what I ended up with as an extremely over-baked and dry cake. And it stuck to my slow cooker so badly that I thought I was never going to be able to get it clean.

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

The second was a recipe for Scalloped Peaches. This recipe was a huge winner, and it showed me that it is possible to make a successful dessert in the slow cooker.

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

I won’t lie – I was a little nervous going into making this recipe. But luckily, it all went perfectly, and the end result was an amazingly delicious dessert. I changed up a few things from the original recipe, but the original recipe is such a great base to go off of. This is truly a chocoholic’s dream dessert. I wanted to add in some extra peanut butter flavor, so instead of adding peanut butter chips, I decided to add in dollops of peanut butter. I loved the little pockets of peanut butter that you would get – I think it was a great substitution!! I also wanted more of the candy bars, so I added chopped up candy bars into the actual cake. You could really use your favorite candy bar here to make it your own!

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

Here are the changes I made:
*I have a 3 quart and a 6 quart slow cooker, but the recipe calls for a 3 1/2 to 4 quart cooker. So I used my 6 quart slow cooker, and did 1 1/2x the ingredients.
*Instead of the peanut butter chips, I chopped up candy bars.
*I also added dollops of peanut butter over the top of the cake before pouring in the hot water and chocolate mixture. I probably used about 2 tablespoons of peanut butter, but I would probably add just a little bit more next time.
*I served the cake warm with vanilla ice cream. I definitely think this is the best way to serve it!!

Slow Cooker Triple Chocolate-Peanut Butter Pudding Cake

You can find the original recipe HERE. I will definitely be looking to do more slow cooker desserts after the success of this one!!

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