The Super Bowl is only a few days away, and with all of the tailgates & watch parties, these little football Whoopie pies are sure to be the MVP. 
I used ChefMaster's new Extra Dark Cocoa Powder in my already delicious Chocolate Cake recipe, and it gave the perfect kick to the flavor & color. 

These fun treats are family friendly, and are sure to be a winner at any gathering. 
To complete the look of these Whoopie Pies, I used ChefMaster Liqua Gel Food Colors Sky Blue + Royal Blue & Lemon Yellow + Leaf Green for the Seattle Seahawk Colors. And Navy Blue + Royal Blue & White to match the New England Patriots Colors.

​

Ingredients:
3 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1/2 cup Chef Master Extra Dark Chocolate Cocoa Powder
1/2 cup Dutch processed cocoa powder
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 Cup Hot Water
1/2 cup of Semi-Sweet Chocolate Chips

​
.

There is nothing like a warm, soft & gooey cinnamon roll. I remember growing up and working with my grandpa on Saturday mornings and we would always go to Cinnabon to get Cinnamon rolls after we were done with our work. Ever since then, I have been searching for a copy cat recipe that I can make at home and enjoy these sweet rolls. 

After a lot of trial and error, I have come up with a lot of delicious cinnamon roll recipes, and some that we will never speak of. (hahaha)

Here are few tricks I have found along the way:
-Try not to over mix/knead your dough. Only mix until combined. 
-Use room temperature ingredients.
-Melted butter!!! It makes a big difference with how soft and chewy your dough turns out.
-Last but not least, pour warm (not hot) Heavy Cream over top the rolls after they have risen. A lot of people question this step. I know this, because I was one of those people for the longest time. So just do it, and trust the process. (You can thank me later) 

Now let's get to the recipe......

The Blonde who Bakes Cinnamon Rolls Recipe

Ingredients:
1 cup warm milk
2 1/2 tsp instant dry yeast
1/2 tsp vanilla extract
2 large eggs
1/2 cup salted butter, Melted
1/2 cup granulated sugar
1 tsp salt
4 1/2 cups bread flour


Filling:
1/2 cup salted butter, melted
1 cup packed brown sugar
2-3 tablespoons cinnamon
1/2 cup heavy cream, warm/ room temp (to pour over the risen rolls)



Instructions:

1. Pour the warm milk in the bowl of a stand mixer and add the yeast, mix and let sit for 5 minutes. The yeast will get a little frothy to show it is activated.
2. Add the eggs, melted butter and sugar. Mix until combined.
3. Add in salt and flour, mix using the beater attachment until the ingredients are combined. I personally like to use the BeaterBlade attachment.
4. Once dough is complete, remove from stand mixer, and cover the bowl with dough inside to let proof until dough has doubled in size. This should take 30-60 minutes.
5. Set covered bowl aside, and preheat oven to 375°F
6. Make the cinnamon & brown sugar filling by melting the butter in a medium size bowl, add in brown sugar & cinnamon and mix until well combined.
7. Once dough had doubled in size, remove from bowl and roll out in the shape of a rectangle on a floured surface.
8. Smooth the filling onto the dough, and roll the dough up tightly.
9. Cut into equal slices, and place on a greased 9x13 pan. Space apart about 1” evenly.
10. Cover the pan and allow rolls to rise again. (30-40 minutes).
11. Once rolls have risen, pour the room temp heavy cream over all of the rolls.
12. Place pan in the oven and bake for 25-27 minutes. Or until very lightly golden brown.
13. Once rolls are done baking, add frosting as soon as possible.
14. Serve and enjoy!

This cake has been in HIGH demand this year, so I thought that it was about time I share this yummy cake recipe.

If you are a coconut fan, this is definitely one to put on your “Dessert Bucket List”.


​

COCONUT BUTTERCREAM:
​2 Cups Soft Room Temperature, Unsalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp Coconut Extract
1/2-1 C Coconut Coffee Creamer
​

INGREDIENTS:
2 Cups Soft Room Temperature, UnSalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Hazelnut Coffee Creamer

Instructions:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
3. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
4. Add in your Hazelnut Creamer in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
   ​

​

-For this cake, I cut my cake layers in half, and I froze them for 3-5 hours. 
After frozen, I filled the layers by alternating the Hazelnut frosting, and then a buttercream frosting barrier and the filled in the center with the White Chocolate Ganache. 
-Once I was done filling, I used the rest of my White Chocolate Ganache to crumb coat the cake. And then I put it in the freezer again to set up for about 10-15 minutes. 
After I was done allowing it to set up, I removed it from the freezer and used the Hazelnut Buttercream to frost the exterior of the cake how I wanted to. 
After IA was done frosting the cake, I used some of the white chocolate ganache and melted it to create a drip along the sides. And then piped Rosettes on the top to finish it off. 

I love all things Pumpkin, Cinnamon & Spice around this time of year. So I combined all 3 and made it into a cake.
There are so many yummy combinations that you could use with this cake flavor to make it even better. I love making a Pumpkin & Chocolate Cake with a creamy Chocolate Ganache to fill those already delicious pumpkin cake layers. It you can use a cream cheese frosting or a classic buttercream. The possibilities are endless!!
​

​INGREDIENTS:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
15 oz can Pure Pumpkin
1 tbsp Vanilla extract
2 tsp Cinnamon
1 tsp Pumpkin Spice
1/2 tsp Nutmeg
1/3 Cup Greek Vanilla yogurt OR Sour Cream (not both)
1 Cup Milk


TOOLS NEEDED:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
Cake Pans (6” cake pans or 2 - 8” pans)

Baking Instructions:
-Preheat your oven to 325 degrees F.

-Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the all of the dry ingredients. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.Add the vanilla extract and mix until incorporated.

-Add the the full Measurement of the vegetable oil. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream, and the pumpkin. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

-Place cake layers in the freezer for 4-6 hours.

-After cold and solid, it’s time to decorate!

​VANILLA BUTTERCREAM :

2 Cups Soft Unsalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp CLEAR Vanilla Extract
1/2-1 C Heavy Cream


INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
3. While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
   ​

-Preheat your oven to 325 degrees F.

-Prepare three 6” round cake pans OR two 8” pans with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes. Add the Lemon extract and Lemon Juice, and mix until incorporated.

-Add the the full Measurement of the vegetable oil and lemon juice. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake plans and place cake on cake board.

-Place cake layers in the freezer for 4-6 hours.

-After cold and solid, it’s time to decorate!

​
​

INGREDIENTS:
1 cup warm water
1/2 cup sugar
1 tsp of lemon extract or lemon juice

INSTRUCTIONS:
-add all ingredients in a glass measuring cup, mix well and its ready to use.

Vanilla Cake Recipe

​INGREDIENTS:
3 Cups Cake Flour (I used Lehi mills Cake flour)
1 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, room temperature
2 Cups Granulated Sugar
4 Eggs
2 Egg Whites
1/2 Cup Vegetable Oil
1 tbsp Vanilla extract
1/3 Cup Greek Vanilla yogurt or Sour Cream
1 Cup Milk


TOOLS NEEDED:
Electric Mixer or Large Bowls
Whisk
Oven
Baking spray
Cake Pans (6” cake pans or 2 - 8” pans)
​

Instructions:
-Preheat your oven to 325 degrees F.

-Prepare cake pan with non-stick spray Spray again. Set aside. (I highly recommend the “Bakers Spray” or “PAM Baking Spray with flour”.)

-In a medium sized mixing bowl, whisk together the cake flour, baking powder and salt. Set aside.

-In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and the sugar for 3 to 5 minutes on medium-high speed.

-The mixture should be light and fluffy. Scrape down the sides of the bowl and begin to add the eggs and egg whites on medium speed, scraping down the sides and bottom of the bowl between addition, continue beating on medium-high speed until the texture is smooth and the volume is nearly doubled, about 3 to 5 minutes.Add the vanilla extract and mix until incorporated.

-Add the the full Measurement of the vegetable oil. Mix well and incorporate.

-Add in the Greek Vanilla yogurt OR sour cream. Mix well.

-Slow the mixer down as much as possible, add then in 1/2 of the of flour mixture,

-Add 1/2 of the milk. Let mix for 40-60 seconds.

-Add in the final measurements of flour and milk. Let mix until fully incorporated. 2-3 minutes. The batter should be smooth.

-Pour cake batter into each of the prepared three 6”cake pans. Or 2 8” pans. Level out all the batter in each pan.

-Place in over to bake at 325°F for 32-36 minutes.

-To check doneness, you can touch the top of the cake very lightly. If it stays firm and holds it shaped, almost bounces back, your cake is done.

-You can also insert a toothpick into the center of the cake. If comes out with a few moist crumbs on it. Let cool in the pans for about 15-20 minutes and then remove from cake pans and place cake on cake board.

-Put cake in the fridge or freezer for 30 minutes to set up
-Take out of the freezer, and poke holes throughout the cake.
-Pour the Trés Leches milk mixture over the cake, and allow the milks to soak the cake well.
-Top with whipped cream and your favorite toppings

​Enjoy!!!
​

INGREDIENTS:
1 (14 oz) Can of Sweetened Condensed Milk
1/2 (7 oz) Can of Evaporated Milk
1/2 (7 oz) Cold 2% Milk

INSTRUCTIONS:
-Pour all three types of milk together and mix.
​

INGREDIENTS:
1 Cup cold heavy whipping cream
1/2 Cup powdered sugar
1 teaspoon pure vanilla extract

INSTRUCTIONS:

Whip heavy cream, sugar, and vanilla extract on medium-high speed in mixer with whisk attachment until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency. If you over-mix your whipped cream will become lumpy and fall apart. So watch it closely while it is mixing.

INGREDIENTS:
2 1/2 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1 cup Black Cocoa Powder (I love Cocoa Trader)
1 cup Crushed Oreo Cookies
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 1/2 Cup Hot Water
1/2 cup of Semisweet Chocolate Chips

INSTRUCTIONS:

1. Preheat oven to 325 F.
2. In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
3. In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, Salt and Chocolate Chips. Mix together until everything is incorporated.
4. Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
5. Turn off the mixer, and scrape the bowl.
6. Mix ingredients for another 30-60 seconds.
7. Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
8. Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
9. Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.
10. Once fully baked, remove cake pans from the oven, and set aside to cool.
11. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.

​

​INGREDIENTS:
2 Cups Unsalted Butter. Room Temperature
7-8 Cups Powdered Sugar
1/2 tsp CLEAR Vanilla Extract
1/2-1 Cup Heavy Cream
​1 C Oreo Super Finely Crushed Cookie Crumbs

INSTRUCTIONS:

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla extract.  Mix for 1 minute.
3. While your mixer is on the lowest speed, Add in your full measurement of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency. Mix for 3-5 minutes.
5. Turn mixer down to a low speed and add in Oreo crumbs. mix for 30-60 seconds.
6. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.

​Ingredients:
​1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract

​Instructions:
​1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Add Chocolate Chips to the boiling heavy cream. Let sit for 2-3 minutes.
5. Mix until fully incorporated. (Should take 3-5 minutes of stirring).

2 Cups Unsalted Butter. Room Temperature
7-8 Cups Powdered Sugar
1/2 tsp CLEAR Vanilla Extract
1 tsp Peppermint Extract
1/2-1 Cup Heavy Cream

1/3 Cup Crushed Candy Canes (Optional)
2-3 drops of Pink Food Coloring

1. In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
2. Turn mixer down to low speed and add in your vanilla and peppermint extracts. Mix for 1 minute.
3. While your mixer is on the lowest speed, Add in your full measurement of Powdered sugar. Mix for 1 minute on low.
4. Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency. Mix for 3-5 minutes.
5. Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.
   ​
6. If you choose to add the crushed candy canes to the frosting, now is the time to do so. Mix them in by hand.

​

1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract

​

1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Put your chocolate In a heat safe bowl or glass measuring cup.
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).

INGREDIENTS:

2 1/2 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1 cup Cocoa Powder (I love the Ghirardelli Cocoa)
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 1/2 Cup Hot Water
1/2 cup of Semisweet Chocolate Chips

INSTRUCTIONS:

1. Preheat oven to 325 F.
2. In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
3. In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, Salt and Chocolate Chips. Mix together until everything is incorporated.
4. Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
5. Turn off the mixer, and scrape the bowl.
6. Mix ingredients for another 30-60 seconds.
7. Prepare 3- 6” cake pans or 2- 8” cake pans with non-stick baking spray.
8. Divide the batter evenly in the pans. Each pan should be about 1/2 way full. No more than that.
9. Bake the cakes for 32-38 minutes (for the 6” pans), 45-48 minutes (for the 8” pans). Cakes will be firm to the touch, and will not sink in the center when fully baked. If the cake sinks or wiggles, the cake needs to bake for longer. Add 2-3 minutes at a time until fully baked.
10. Once fully baked, remove cake pans from the oven, and set aside to cool. KEEP CAKES IN CAKE PANS. Do not remove from pans until cooled completely.

​

INGREDIENTS:

2 Cups Unsalted Butter. Room Temperature
7-8 Cups Powdered Sugar
1/2 tsp CLEAR Vanilla Extract
1 tsp Peppermint Extract
1/2-1 Cup Heavy Cream

1/3 Cup Crushed Candy Canes (Optional)
2-3 drops of Pink Food Coloring

​INSTRUCTIONS:

1 Cup Heavy Cream
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract


​

1. Boil the Heavy Cream in a small sauce pan
2. Once boiling, remove from heat.
3. Put your chocolate In a heat safe bowl or glass measuring cup.
4. Pour the hot heavy cream over the chocolate.
5. Mix until fully incorporated. (Should take 3-5 minutes).