I’ve been so busy this week and we’re finally (well, the little guys and I) caught up on sleep and adjusted to the time change. I thought that while I’m playing catch up, it would be fun to share with you one of the blogs I read more than any other; In Honor of Design. Anna is the creative and talented writer behind this amazing space and I look forward to her posts daily! She’s a graphic designer, wife and mother to 2 beautiful children and just inspires me… Especially her DIY posts. She also talks about fashion and one of my favorite posts is, ‘The Amazing Lace’! To be honest; when I read it, I secretly said a prayer that the dress would magically show up on my doorstep one morning! Read it & you’ll see what I’m talking about. A big THANK YOU to Anna for being our guest and giving me a little ‘blog break’ ~ Today she is sharing her favorite dessert with us!
xo
Chocolate Chip Cookie Cake
So thankful to Angelique for having me as a guest! I thought it would be fun to share one of my favorite dessert recipes that I love to make for birthdays in my house! Its easy and delicious! It also is fun to decorate!
Chocolate Chip Cookie Cake:
1 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick butter, unsalted, softened
1 cup semisweet chocolate chips
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1 cup semisweet chocolate chips
1 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
Icing (optional)
Directions
Preheat the oven to 350°F.
Whisk the flour, baking powder and salt together in a medium bowl and set aside.
Using a hand mixer, cream the butter, light brown sugar, and vanilla extract on medium speed, about 1 minute.
Add the egg, blend on medium speed for 30 seconds.
Add the dry ingredients and combine on low speed until just a few dry streaks remain.
Add the chocolate chips and hand mix with spatula.
Scrape the batter into a greased and lined 9-inch round cake pan.
Press the batter into a smooth and even layer in the pan. Bake until lightly golden and puffy around the edges (insert knife at center to make sure the middle is done), approx. 20 minutes.
Cool for 10 minutes and then run a knife around the edge of the pan to release the cake.
Cool before turning the cake out of the pan and onto a large plate.
I used a cake deco kit to add icing drops on the top for that birthday cake look and feel.
Slice and eat that bad boy!
Hope you enjoy!
Do you have any summer dessert favorites? Would love to hear!
xo
That looks heavenly! YUMMY! Her 21 Dates of Summer is a neat idea!
Might have to try that with my husband.