Marble Cake

Easy chocolate and vanilla marble swirl cake! Just one bowl is needed to whip up this delicious dessert!  Easy chocolate and vanilla marble swirl cake! Just one bowl is needed to whip up this delicious dessert!

We had our first big snow of the season, and my boys were so excited to get outside and play!  It kept them pretty busy which worked out great, because guess what?  I made my first recipe video!

First, I have to say a big thank you to my video “team”.  First my husband Greg for ringing up the craziest contraption ever to film using my iphone.  Second my 12 year old daughter for supervising the phone recording while I was baking.  And teaching me to edit in imovie.  It was a learning experience to say the least.

Tip: if your phone beeps while you are videotaping, it means it stopped recording!Easy chocolate and vanilla marble swirl cake! Just one bowl is needed to whip up this delicious dessert!

No less than three marble sheet cakes were made and consumed for the making of this video.  Oh, the sacrifices of blogging 😉   The recipe makes 1 9×13 chocolate and vanilla marble cake, which is lovely enough on it’s own to be served without frosting.  Although you can frost it if you like!

An although we had (mostly) had our fill after the first two, I forgot to stash it in the freezer for another time.  When we did dig in after a few days, I was so happy to see it was even more moist and delicious than the first day.  But I am still using all my willpower to wrap it up and save the rest!

If you’ve never marbled a cake before, the #1 piece of advice I have is: Less is More.  Use your knife to swirl the batter back and forth once in each direction as shown in the video.   But if you keep going?  Your beautiful swirls will start to meld together and you’ll be left with a light chocolate cake.  Still yummy of course, just not marbled 😉

Enjoy!  (Both the cake and the video!)

Marble Cake Recipe
Serves: 12
  • 1 Stick Unsalted Butter, Softened
  • 4 Tablespoons Vegetable Oil
  • 1 and ½ Cups Sugar
  • 3 Large Eggs
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Cups (9 Ounces) White Flour
  • 2 and ½ Teaspoons Baking Powder
  • ½ Teaspoon Salt
  • ¾ Cup Milk + 1 Tablespoon
  • 2 Tablespoons Cocoa Powder
  1. Preheat oven to 350 degrees. Line a 9x13 pan with parchment.
  2. Add the butter, oil and sugar to a large bowl and cream together. This takes 3-4 minutes with a hand mixer, it will be quicker in a stand mixer. Add in the eggs and vanilla extract then beat again. Add in ½ the flour, baking powder and salt and mix until flour is mostly absorbed. Add in the milk and beat again. Lastly add in the remaining flour and beat until smooth.
  3. Spoon ⅔ of the batter into the prepared pan.
  4. In the same bowl, add the cocoa powder and 1 tablespoon milk to the remaining Vanilla batter. Mix until smooth. Spoon the chocolate batter randomly over the vanilla batter in the pan.
  5. Take a butter knife and drag it back and forth through the batter the entire length of the pan. Then do the same thing the entire width of the pan. Less is better here, the more times you try to "marble", the two batters will start to blend together.
  6. Bake at 350 degrees for 25-30 minutes. A toothpick inserted in the middle of the cake should come out clean.
I used whole milk.

For a visual explanation of how to marble the cake, see the video!

This cake keeps for 3-4 days covered on the counter. For longer storage, wrap tightly in plastic wrap (doubled) and freeze for up to 3 months.

Easy chocolate and vanilla marble swirl cake! Just one bowl is needed to whip up this delicious dessert!

Sticky Toffee Pudding with Hood Cream

Sticky toffee pudding made with Hood® Cream.  Filled with figs, and served warm topped with toffee sauce, this is the perfect dessert for everyday or special occasions.Sticky Toffee Pudding made with Hood Cream #ad


I can’t believe 2017 is just around the corner! Where did the year go?  I think I’m ready for the slower pace of January, a little break from the hustle and bustle of December.

Do you celebrate the new year with a special meal?  (Or maybe just a special dessert?)  Today I have one to share with you all that you will absolutely want to try in the new year.  When I went to the Hood Cream Immersion Dinner we enjoyed a sticky toffee pudding that was out of this world.  I knew right away that I would be recreating it at home, since I love any opportunity to try a new dessert recipe.  The recipe was created by Chef Chris Coombs, and it is included in the updated and {FREE} Hood Cream eCookBook.

Don’t be fooled by the name though, sticky toffee pudding is really a very moist cake that is soaked in rich toffee sauce.

While this dessert is impressive, it comes together very easily.  My husband’s birthday is right before Christmas, and even during that crazy week I was able to make him this dessert.   He is a huge fan of figs, which are pureed and added to the batter of the cakes.  The figs and a bit of Hood Light Cream made the cakes extra moist and delicious.  The subtle fig flavor really worked well with the toffee syrup.  Although this may seem like an adult dessert, our 4 kids really enjoyed it too! Sticky Toffee Pudding made with Hood Cream #ad


The cake part of this dessert is baked in ramekins, but if you don’t have those it’s ok!  Chef Coombs told us that these can also be made in muffin tins.  While the cakes are baking, you cook the toffee sauce.  A few simple ingredients including Hood Heavy Cream, butter and brown sugar are put in just one pan, and it bubbles away for 5 minutes. I was very pleased with the depth of flavor that came from this easy sauce.  It was rich, creamy and delicious.  The cakes are soaked with some of the buttery toffee sauce and then the rest is reserved for serving.

As far as desserts go, I will always pick the one served warm over other choices. Just before serving these moist cakes are gently reheated, and this also helps them come out of the ramekins easier. The toffee sauce is also warmed up and drizzled over the top of the cakes and the plate. I chose to add a dollop of whipped cream, which I made with some of the leftover Hood Heavy Cream.  But some ice cream or seasonal fresh figs would also work well!Sticky Toffee Pudding made with Hood Cream #ad


This recipe makes 8 individual servings.  Individual servings are the way to go for dinner parties, it definitely makes the dessert seem a little more significant.  The cakes can be stored in the refrigerator for up to 4 days, which is great for busy schedules.

For this Sticky Toffee Pudding recipe as well as many other desserts, appetizers, main courses and even full menus, download the Hood Cream eCookBook to your favorite device.

Sticky Toffee Pudding made with Hood Cream #ad


I participated in an Ambassador Program on behalf of Hood® Cream.  I received product samples and compensation for my time, but all opinions are 100% my own!


Individual sticky toffee puddings made with Hood Cream #ad


Espresso Cheesecake with Hood Cream

Espresso and vanilla cheesecake with a chocolate graham cracker crust, then topped with chocolate ganache and espresso whipped cream.  This rich and decadent dessert made with Hood® Cream is perfect for the holidays or any special occasion and it can be made ahead of time!

Last month I mentioned I am partnering with Hood Cream this holiday season.  They asked me to create an original recipe featuring their cream, which was so fun to do.   In fact, this recipe uses cream three different ways!  Of course, cheesecake is always a crowd favorite, and I can’t think of a better time of year to make one.  This rich dessert is perfect for sharing with the ones you love!

Do you like chocolate and espresso together? It is a match made in heaven!  If you don’t have access to espresso powder, don’t worry because instant coffee works great too.  And if you feel like enjoying this dessert with a cup of coffee, go for it because that’s what I do too 🙂

I grabbed a small pint-sized container of heavy cream for this recipe.  The cream is used in the cheesecake, the ganache and… wait, can you guess?  The whipped cream!   Since we are using the heavy cream so many times to build the layers of this dessert, it is so important to use a premium brand.  That’s why I grab Hood, restaurant quality yet available to us home cooks.

There are several parts to this dessert, but I am going to help you break it down into steps.  You can still serve a show-stopper dessert even with a busy schedule.  Several things can be done ahead of time.  Unlike many desserts, cheesecake is better when made and refrigerated a day or two ahead of time.

Espresso cheesecake made with Hood Cream

 First we have to make a crust.  Graham cracker crusts are pretty straight forward to make.  The crust can be prepped ahead of time and refrigerated overnight before baking.  Or even just crush the graham crackers and mix with the other dry ingredients when you have time.  The crust will be baked for a short time before being topped with the cheesecake batter.

The next task is the big one, making the actual cheesecake.  Since cheesecake has so few ingredients, I think the batter is super easy to whip together, and I hope you will too!  Most of the work is prepping the pan for baking.  Cheesecake is a custard,  and it is best baked in a water bath.   I cook it low and slow, and this will also help prevent cracks on the top.   I recommend using a 9 inch springform pan, so the cheesecake will be easy to remove later.   Line the pan with parchment and then wrap the bottom of the springform pan with extra long aluminum foil.   The foil keeps the water bath from seeping into the pan and making your crust soggy, definitely a no-no.

It takes a few simple preparations, but you will be rewarded with a silky smooth cheesecake in the end.

  So worth it.


For the ganache layer, I used the highest quality dark cocoa baking chips I could find plus heavy cream.  We want the ganache to be smooth and not grainy as the top layer of the cheesecake, isn’t it so pretty?  With just those two ingredients ganache is super easy to make and can be made ahead and stored in the refrigerator.

The last piece of the cheesecake is the espresso whipped cream.  Whipped cream is probably the first thing I think of when working with heavy cream, and every dessert tastes just a little bit better with a dollop  🙂  Fresh whipped cream doesn’t last long in the refrigerator so this is the one step I recommend saving for the day of serving.  Just a bit of flavor and sugar go into making this light and lovely cream topping.  The whipped cream is a great contrast to the dense cheesecake, and I would even serve each piece with a little extra.

Espresso cheesecake made with Hood Cream

Whenever I’m baking, I make sure to use the best possible ingredients.  If I am going to invest my time, I want the end result to be worth it.  The consistency of Hood Cream helps to ensure my recipes will be a success.  More importantly, the high end flavor of  quality cream makes dessert that much better.  I know I can count on their cream for flawless ganache, smooth and creamy cheesecake, and perfectly fluffy whipped cream.

Hood was founded right here in Massachusetts, and the company is over 150 years old.   Home chefs throughout New England can use their cream to make spectacular desserts!

Looking for more recipes this holiday season?  Cream is not just for dessert.   Hood has collaborated with Chef Chris Coombs to create the Hood Cream eCookBook, filled with everything from appetizers to dessert.  This year the eCookBook has been updated with all the amazing dishes we enjoyed at the Hood Cream Immersion Dinner.  Also included are holiday menus to make planning easy.

Espresso Cheesecake made with Hood Cream

Espresso Cheesecake with Hood Cream
For the Crust
  • 1 and ½ Cups Graham Cracker Crumbs
  • 1 Tablespoon Sugar
  • 2 Tablespoons Cocoa Powder (Prefer Dutch Process)
  • 7 Tablespoons Butter, Melted
For the Cheesecake
  • 2 Pounds Cream Cheese, Softened
  • 1 and ¼ Cups Sugar
  • 4 Large Eggs
  • 1 Tablespoon Brewed Coffee
  • 4 Teaspoons Instant Espresso Powder (or Instant Coffee)
  • 1 Teaspoon Pure Vanilla Extract
  • ½ Cup Hood Heavy Cream
For the Ganache
  • ½ Cup Dark Chocolate, Chopped
  • ½ Cup Hood Heavy Cream
For the Whipped Cream
  • 1 Cup Hood Heavy Cream
  • 1 Teaspoon Instant Espresso Powder
  • ½ Teaspoon Pure Vanilla Extract
  • 4 Tablespoons Powdered Sugar
  • 10 pieces of Chocolate for Topping (Optional)
For the Crust
  1. Preheat the oven to 350 degrees. Brush the bottom of a 9inch springform pan with vegetable oil, then line with parchment paper. Mix the graham cracker crumbs, cocoa powder, and sugar together in a small bowl. Add in the melted butter and stir until all the crumbs are moistened. Press the crumb mixture into the bottom of the pan. (Prepare up to this point and then cover and refrigerate overnight if desired.) Bake for 12 minutes.
For the Cheesecake
  1. Preheat the oven to 325 degrees. Prepare the cheesecake pan to be baked in a water bath by wrapping heavy duty extra long aluminum foil around the bottom and sides of the springform pan (with the already baked crust). Very lightly brush the sides of the pan with vegetable oil. Place the springform pan into a larger baking pan that it can fit into. Heat some water to boiling in a teakettle.
  2. Dissolve the espresso powder into the brewed coffee.
  3. Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. You can also mix this with a hand mixer it will just take it a bit longer. Beat on a low speed until the cream cheese is smooth, then slowly pour in the sugar while it is still mixing. Beat until the cream cheese and sugar are thoroughly combined. Stop and scrape down the sides and bottom of the bowl, then mix again on low speed for 2 minutes longer.
  4. Add in the eggs one at a time on low speed, being sure each one is incorporated before adding the next. Be sure to stop and scrape down the sides of the bowl occasionally.
  5. Add in the coffee, heavy cream and vanilla and mix until combined.
  6. Pour the batter into the prepared pan. Pour the boiling water into the outer pan about 1 to 2 inches high , being very careful not to get any into the cheesecake pan. Bake for 90 minutes, the outside of the cheesecake should be set, but the middle will still be jiggly. Shut the oven off and crack open the door. Allow the cheesecake to cool in the oven for 1 hour. Then remove from the oven and remove the pan from the water bath. Allow it to cool another hour on the counter before refrigerating overnight. Loosely cover the top of the cheesecake in the refrigerator. The cheesecake will stay fresh for 3-5 days covered in the refrigerator.
For the Ganache
  1. Heat the cream, but do not boil. (This can be done in the microwave.) Place the dark chocolate pieces into a small bowl or glass measuring cup. Add enough cream to cover the chocolate. Allow to sit for 5 minutes, and then stir until completely smooth. This can be refrigerated 2-3 days, then rewarmed in the microwave. When ready to use, pour onto the middle of the chilled cheesecake, and use an offset spatula to push the ganache to the edges. Refrigerate to set the ganache.
For the Whipped Cream
  1. Prepare a piping bag with tip of choice.
  2. Place all the ingredients into a metal bowl and beat with a whisk or the whisk attachment of a mixer. Beat until medium peaks form, too much and it will turn to butter! Place the whipped cream into the piping bag and pipe 10 or 12 rosettes along the outside of your chilled cheesecake. Top each whipped cream rosette with a piece of dark chocolate and refrigerate again until serving.
I also like to line the sides of the cheesecake pan with a parchment collar attached with a light brushing of vegetable oil. This is insurance that it will not stick to the sides, but optional.

 I participated in an Ambassador Program on behalf of Hood® Cream.  I received product samples and compensation for my time, but all opinions are 100% my own!

Cranberry Almond Chocolate Chunk Cookies

Buttery cranberry almond cookies stuffed with chocolate chunks and sprinkled with sea salt.

Cranberry, Chocolate, Almond and Sea Salt Cookies

I hope everyone is having a wonderful weekend!  I shared these cookies over at Tastes of Lizzy T’s  last Friday.  That day I was busy making the cake and cupcakes for my brother-in-law’s wedding, so I ran out of time to share them here.  It was a beautiful day for the happy couple.  The wedding was at a farm and they grow all the food right there which is wonderful,  especially for foodies like me!

{Full disclosure:  I did not grow any of the ingredients for the cake.}

Better late than never though, because this cookie recipe is one you don’t want to miss!  My husband is still talking about them, even though they are long gone.  Big, chewy and full of cranberries, almonds and chocolate chunks, these cookies are totally satisfying.  A little sea salt sprinkled on top helps to bring out all those flavors.

So head on over to check out the recipe, or pin and save for those holiday cookie swaps that are just around the corner!

Cranberry, Chocolate, Almond and Sea Salt Cookies Cranberry, Chocolate, Almond and Sea Salt Cookies

Plum Turnovers

Turnovers with a homemade crust filled with a simple fresh plum filling.

 Turnovers with a homemade crust filled with a simple fresh plum filling.

Who says turnovers are only for apples?  Not I!  I can’t wait for apple season to come when there is all this beautiful summer fruit just begging to be baked into something amazing.

The plum turnovers have a flaky, homemade all butter crust that can be made the night before.  The best part with turnovers is you get more crust with each bite!  Perfect for crust lovers like my family.  Serve them warm with a scoop of ice cream 🙂

Look at that gorgeous color!

Flaky turnovers filled with fresh summer plums.

Want to try this summer dessert?   I am sharing the recipe for plum turnovers at Tastes of Lizzy T’s today!

Chocolate Angel Food Cupcakes with Whipped Cream and Cherries

Chocolate angel food cupcakes with a fresh whipped cream frosting and topped with a cherry!

Light and fluffy chocolate angel food cupcakes with a fresh whipped cream frosting and topped with a cherry!


Angel food cake is perfect for summer.   Light and fluffy, it is made to be topped with whipped cream and fresh summer fruit.  I’ve made a cupcake version, so no need for that special angel food cake pan.   Single serving desserts are the way to go for a backyard summer party, no cutting and so easy!

Have any special plans for the 4th?  Our town has a parade, and our scout will be in it.  Then they have all day activities at the local college, followed by music and fireworks.  It’s a fun day, and we are pretty lucky to have everything so close to us.

If you have never made angel food before, this style of cake is called a “foam” cake.  Basically it has no butter, oil, baking powder or egg yolks which makes the technique a little different.  The egg whites are whipped up with the sugar until peaks can be held, which means that if you lift the beater up out of the eggs a peak will hold its shape.  The beaten egg whites hold a lot of air bubbles, which will make up the structure of the cake.  Lastly, the dry ingredients are gently sifted in, being careful not to deflate the eggs.  It is not too hard to do, and the result is delicate sponge cake that is delicious!


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