Cooking and Art

Thanksgiving Dish: Triple Chocolate Pound Cake

Holy hell this was a rich cake. I ended up cutting each slice into 4 pieces and that was enough. Definitely serve it with milk. It’s amazing.

-3/4 cup (1 1/2 sticks) butter, softened 
-1/2 cup sour cream
-3 eggs
-1 tablespoon half & half
-3/4 cup unsweetened cocoa powder
-1 1/2 cups flour
-1 cup mini semi-sweet chocolate chips

Rich Chocolate Buttercream Frosting Ingredients
-1/2 cup butter (1 stick), softened
-2 cups powdered sugar
-1/2 cup unsweetened cocoa powder
-1 tablespoon half & half
-1/4-1/3 cup mini semi-sweet chocolate chips, for garnish

1. Preheat oven to 325F. Grease and flour a 9x5-inch loaf pan (though I just sprayed some Pam).
2. In a large bowl, cream together the softened butter and sour cream. Add sugar and blend well. 
3. Add eggs, one at a time, mixing well after each on. Then add half & half, blending well. Stir in the cocoa powder, mix well, then the flour and mix well.
4. Fold in the chocolate chips and put batter into the loaf pan and bake at 325F for 65-75 minutes, or until a toothpick comes out clean or almost clean. (Because the cake is so fudgy, the toothpick may not come out entirely clean.)
5. Cool in the pan for about 10 minutes, then remove and cool completely. You may need to loosen the upper edges of the cake with a knife and then it should slide out of the pan very easily. 
While it is cooling, make the frosting…

Frosting Directions
1. Cream the softened butter and powdered sugar. Then add the cocoa powder and mix well.
2. Add the half & half and mix well. If you prefer a thinner consistency, then add more half & half.
3. When the cake is completely cool, spoon all of the frosting on top of the cake and spread out to cover the top. You will have a very thick layer of frosting that just looks glorious. 
4. Sprinkle the mini chocolate chips down the middle for a charming garnish.
5. Unplug the beater, and lick the beaters. and the spoon. and the bowl. (You know you want to.) Then pour yourself a cold 6 oz glass of milk. Chug.


Thanksgiving Dish: Extra Awesome Pumpkin Pie

-23 ounces canned pumpkin 
-1 (14 ounce) can sweetened condensed milk 
-3 large eggs
-1 1/2 teaspoons ground cinnamon
-3/4 teaspoon ground ginger
-3/4 teaspoon ground nutmeg
-1/2 teaspoon salt
-2 tablespoons Southern Comfort liqueur
-1 unbaked pie crust- graham cracker is best (for these measurements, get the bigger one that has 2 extra servings)

1. Preheat oven to 425F. Put pumpkin, spices and SoCo in a small saucepan over low heat. Mix together until the mixture is warm. (This takes the “canned” taste out of the pumpkin and mixes the spices/liqueur together nicely.)
2. Whisk together the pumpkin mixture with the eggs and condensed milk until smooth. Pour into rust and bake for 15 minutes.
3. Reduce the oven temp to 350F and continue baking for 35 to 40 or until knife inserted 1 inch from crust comes out (mostly) clean. Cool and garnish as desired. Store leftovers covered in refrigerator.


It was delicious. Many compliments on this as well. Most of my family were super excited to hear the word “southern comfort.” haha. I’m just glad I made an extra one. 

Thanksgiving Dish: Bite-sized Apple “Pies”

Original Recipe here.

1/2 cup sugar
2 tsp. cinnamon
1 pkg (14.1 oz) refrigerate dpie crust
3 tbsp. melted butter, divided
2 medium tart apples, cut into 8 wedges each

In a small bowl, combine the sugar and cinnamon, set aside 1 Tbsp. On a lightly floured surface, unroll the pastry. Brush with 2 Tbsp melted butter, sprinkle with sugar mixture (from the larger portion).

Cut each sheet into 8 one inch strips, each about 8 inches long. Wrap one strip around each apple wedge, placing sugared side of pastry against apple.

Place on parchment paper lined baking sheet. (I just used foil and sprayed it with Pam). Brush tops with melted butter and sprinkle with sugar mixture that was set aside. Bake at 425F for 13-15 minutes or until pastry is golden brown. Serve warm. Makes 16. 

Phone calls in the middle of baking? tsk tsk.
Asking mom to pause from taking photos to microwave me some butter.
mmm, buttery goodness.
Cinnamon/sugary, buttery goodness.
I didn’t have a pastry brush, so I used a spoon and my fingers to spread the butter.
While I was cutting the dough, it decided to be BFFs with the cutter.
And then again. BFFs 4 life.

I put them in the oven right as people were thinking about getting dessert, so they would be fresh. I don’t have photos of these finished either, because as soon as I took them out of the oven and plated them, half of them were gone. 

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