This post is sponsored by White Lily.

Since I made these peanut butter cookie cups at the request of Curtis last year, I had to make these chocolate chip cookie cups as well. Because when he drew that diagram for me, he also talked about the chocolate chip cookie ones.

I made these a few months back and shared them with friends and they were a HUGE HIT. I'm so excited to share these with you!

Chocolate chip cookie cups with frosting or icing…however you call it. But I had to, just had to add the unicorn frosting bit. What do you think?

Supplies you'll need for this recipe:

• stand mixer
• White Lily flour
• cookie scoop
• muffin pan
• angled spatula
• large piping bag
• small piping bag (at least 2 or 3)

Let's start with the flour. My favorite flour to bake with. I always mix the dry ingredients together first.

Then, I mix both sugars and the butter together.

Then, mix together with vanilla extract and egg.

In two batches, add the flour mixture and mix together.

Don't over mix.

Add the miniature chocolate chips. Since these cups are small, the miniature ones work the best!

Spray your nonstick muffin pan and use your cookie scoop to scoop uniform sized cookies into the muffin pan.

Super easy. You don't have to push the cookies down or anything.

They automatically bake domed in. Perfect for the icing!

Add the butter to your stand mixer and mix.

Add the powdered sugar in batches (don't add it all at once!).

Once you have all of the powdered sugar mixed in…

add the milk in one tablespoon at a time. Then, mix it for 5 to 6 minutes.

Split the frosting up in bowls to mix your colors.

Pretty colors, right?

Set up your piping bags, I put them into cups so I can easily put the frosting in.

Using the angled spatula, add the frosting to the bags.

Add a rubber band to the top and then cut the ends of the bags.

Set up the large piping bag with the tip.

Then, put all of the frosting bags into the large one…I thought I could fit 4 into it but I couldn't! So I just used three colors.

Get your chocolate chip cookie cups ready to frost.

Frosting them is easy. It just takes some time and you'll get used to the pressure you need to put on the bag to get an even design on the frosting.

These are sooo good! I know you'll love them!

I can't wait to make them again!! I have a couple of friends who mention these every time I see them!

And Curtis loved them too!

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Chocolate Chip Cookie Cups with Unicorn Frosting Recipe

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 12 to 14 cookie cups

Ingredients

Chocolate Chip Cookie Cups

• 1 cup White Lily all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• pinch of ground cinnamon
• 1 Stick 1/2 cup unsalted butter, room temperature
• 1/2 cup packed light brown sugar
• 2 Tablespoons granulated sugar
• 1 large egg beaten
• 1/2 teaspoon pure vanilla extract
• 1/2 cup miniature semisweet chocolate chips

Unicorn Frosting

• 2 Sticks 1 cup unsalted butter, room temperature
• 1 Tablespoon pure vanilla extract
• 2 pounds powdered sugar sifted
• 1/4 cup whole milk maybe a little more

Instructions

Chocolate Chip Cookie Cups

• Prepare a muffin tin by spraying with nonstick baking spray. Heat oven to 350 degrees F.
• Add White Lily flour, salt, baking soda and ground cinnamon to a medium sized mixing bowl. Mix together and set aside.
• Add butter and both sugars to a medium sized mixing bowl. Using an electric hand mixer, cream the butter and sugars together. Add vanilla extract and the egg and continue mixing.
• In two batches, add the flour mixture and combine with a rubber spatula, taking care to not over mix. Scoop cookie dough into the prepared muffin tins using a medium cookie scoop. Bake for 13 to 14 minutes, or until a toothpick inserted in the center of a couple of cookie cups comes out with crumbs.
• Remove from the oven and place the muffin pan on a cooling rack. Allow to cool at least 10 minutes before removing.

Unicorn Frosting

• Add butter to the bowl of a stand mixer and mix together with vanilla extract. Add powdered sugar in batches (being careful to not add too much at a time or you’ll have powdered sugar everywhere). Mix until combined. Add the milk, one tablespoon at a time, then mix for 5 to 6 minutes on medium speed.
• Add frosting to three bowls and split the frosting evenly. Color the frosting accordingly. For the blue, I used one drop of sky blue. For the purple, I used one drop of regal purple and two drops violet. For the pink, I used one drop soft pink and one drop deep pink. Mix with a different angled spatula. Refrigerate the frosting until ready to use.
• If refrigerated, allow the frosting to sit on the counter for at least 20 minutes.
• Add the frosting to piping bags set up in a cup or glass (to make it easier to add as well as less mess). Cut the ends of the piping bags and then add to a prepared 16-inch piping bag that’s fitted with a 1M tip. Push the bags down and pipe onto cooled cookie cups to make the colored swirl you see in my photos.

Notes

Notes:

I use gel food coloring to color my buttercream.

Disclosure: This post is sponsored by White Lily. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on The Little Kitchen.

The post Chocolate Chip Cookie Cups with Unicorn Frosting appeared first on The Little Kitchen.

This post is sponsored by DOVE® Chocolate.

Valentine's Day is coming up and like I shared with you before we like to stay home on that special day. We cook dinner together and my favorite part is always dessert!

One of things that we are big on in our house is saying “I love you” but we also say “I love you” with chocolate! I'm sharing these amazing Chocolate Chunk Skillet Cookies with you that I made in mini cast iron skillets.

We all know it's important to show the ones you love right? But it's just as important to show yourself some love. I plan to do this this Valentine's Day with this skillet cookies recipe…and having a few bites! I'll even share some with Curtis!

First, I cut up the DOVE Milk Chocolate PROMISES into about 6 pieces each, this will be the chocolate chunks for the cookies.

I always love the quotes and sayings in the DOVE PROMISES!

I process the oats in a food processor. I love adding these to chocolate chunk/chip cookies. So good!

Then, I measure the dry ingredients out and mix together. Set aside.

Add butter and sugars to another mixing bowl. Use an electric hand mixer to cream the butter and both sugars.

Then, add the egg white and vanilla extract. Mix thoroughly.

Add the dry ingredients to the wet in two batches, carefully with a rubber spatula.

Then, gently fold in the DOVE Milk Chocolate PROMISES.

Split the dough in half between two seasoned 5-inch cast iron skillets.

Use an angled spatula to smooth out the dough and spread it across the skillet.

Bake for 12 minutes at 350 degrees.

Make sure you allow them to cool at least for 15 minutes and always be careful handling the skillets, they will be hot!

Serve the skillet cookies with vanilla ice cream and a couple more DOVE Milk Chocolate PROMISES on top!

Now it's your turn to tell me how you say “I love you” to yourself this Valentine's Day. Be sure to share with the hashtag #ChoosePleasure and share with @DoveChocolate’s new Instagram page!

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Chocolate Chunk Skillet Cookies Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2 mini cookie skillets

Ingredients

• 1 cup chopped unwrapped DOVE® Milk Chocolate Hearts (about 20 pieces), (plus more for garnishing)
• 2 Tablespoons rolled oats
• 2/3 cup all purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• a pinch of ground cinnamon
• 1/4 cup unsalted butter 1/2 stick, softened
• 1/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg white
• 1/4 teaspoon pure vanilla extract

Instructions

• Cut up DOVE® Milk Chocolate Hearts into 6 or 8 pieces each.
• In a food processor, process 2 Tablespoons of rolled oats. Add to a mixing bowl with flour, baking soda, salt and ground cinnamon. Mix with a rubber spatula and set aside.
• Add butter and brown sugar to a medium-sized mixing bowl. Using an electric hand mixer, cream the butter and sugar together, about 60 seconds. Add vanilla extract and the egg white. Mix thoroughly.
• In two batches, add the mixed flour mixture to the wet ingredients. Carefully fold in with the rubber spatula. Don’t overtax. Add the DOVE chocolate pieces and fold in until combined. Chill the dough for at least three hour. (The dough can be made ahead of time.)
• Add the cookie dough to two 5 or 6-inch seasoned cast iron skillets. Use an angled spatula sprayed with baking spray to spread the cookie dough so it’s evenly spread out and the top is smooth.
• Bake for 14 to 16 minutes at 350 degrees F, or until cookie dough is baked through to desired doneness. Remove from oven and place on a cooling rack and allow to cool at least 15 minutes.
• Serve with ice cream and unwrapped DOVE Milk Chocolate Hearts on top.

Disclosure: This post is sponsored by DOVE Chocolate. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on The Little Kitchen.

The post Chocolate Chunk Skillet Cookies appeared first on The Little Kitchen.

This post is sponsored by Land O’Lakes.

First off, I just want to say how happy I am to share with you another recipe I developed in partnership with Land O'Lakes. I love working with them year after year!

I love it when a plan comes together. These little peanut butter cookie cups were a request from Curtis a long time ago. I don't remember when but he drew a diagram of these cookie cups.

That he had as a kid and asked me a while back to try to replicate them. The diagram complete with a drawing of the frosting shows the cookie cup is concave. I thought there's no way I could replicate the concaveness of the cookie cup he had as a kid!

And look! I did it! And then, I got all next level by making a dark chocolate ganache with butter! This has been on my list to try for a long time and I'm so glad I did! It's so good!

First, start with Land O Lakes® Butter. I melt the butter in this recipe so the cookie cup is similar to a cookie but also similar to a blondie or brownie. It's lovely!

First mix the brown sugar and the egg together with an electric hand mixer.

It will look this when you're done.

Then, take the melted butter and

add it to the batter.

Mix thoroughly with the electric hand mixer.

Then, add the peanut butter.

And mix again with the hand mixer. You want to make sure the peanut butter is evenly distributed through the batter.

Then, add the flour in batches.

And fold in with a rubber spatula.

Spray a regular sized 12-cup muffin tin (I used two of them) with nonstick baking spray.

Scoop using a medium cookie scoop into the muffin tin. Bake for 10 to 12 minutes at 350 degrees F.

While the cookie cups are baking, melt butter on a small saucepan on the stove on low heat.

Prep your chocolate by chopping it up and placing into a stainless steel mixing bowl.

Watch the butter carefully, once it's melted, turn the heat up to medium. You don't want to brown the butter. Once it starts bubbling, let it continue bubbling for about 30 seconds to a minute.

Remove the butter from heat and pour into your bowl of chocolate. Don't touch the chocolate. Let it sit for at five minutes.

Then, using a rubber spatula, mix the chocolate and butter together.

It will take a few minutes, you want to make sure you mix out all of the chocolate pieces and make sure they get melted.

All done!

Allow the chocolate to sit for at least 45 minutes to set.

And then you can pipe the dark chocolate ganache into the cookie cups!

I'm so excited about how these came out and so happy that these made Curtis so happy! He took some to work to share with co-workers and I got their seal of approval.

You'll have to make them for your friends and family and wait for the smiles to show up on their faces!

For more holiday baking inspiration, check out these new recipes from Land O'Lakes!

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Peanut Butter Cookie Cups with Dark Chocolate Ganache Recipe

Ingredients

Peanut Butter Cookie Cups

• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/4 cups packed light brown sugar
• 1 large egg beaten
• 1/2 teaspoon pure vanilla extract
• 2 Sticks 1 cup Land O Lakes® Unsalted Butter, melted
• 1/2 cup creamy peanut butter

Dark Chocolate Ganache

• 10 ounces dark chocolate chopped
• 1 Stick 1/2 cup Land O Lakes® Unsalted Butter

Instructions

Peanut Butter Cookie Cups

• Prepare two twelve-cup muffin tins by spraying with nonstick baking spray. Heat oven to 350 degrees F.
• Add flour, salt and baking soda to a medium sized mixing bowl. Mix together and set aside.
• Add brown sugar and egg to another bowl and using an electric hand mixer, cream the sugar and egg together. Add vanilla extract and continue mixing. Carefully add the melted Land O Lakes® Unsalted Butter to the bowl and mix again with the hand mixer. Add peanut butter and throughly combine with the hand mixer.
• In two batches, add the flour mixture and combine with a rubber spatula, taking care to not over mix. Scoop cookie dough into the prepared muffin tins. Bake for 13 to 14 minutes, or until a toothpick inserted in the center of a couple of cookie cups comes out with crumbs.
• Remove from the oven and place the muffin tins on a cooling rack. Allow to cool at least 15 minutes before removing.

Dark Chocolate Ganache

• Place chopped dark chocolate in a stainless steel mixing bowl.
• Add butter to a saucepan. Turn the heat to low and allow the butter to melt. Once it’s melted, turn the heat to medium. Once the butter starts bubbling, allow it to bubble for about a minute (taking care so the butter does not brown). Pour the butter mixture over the chocolate in the bowl.
• Allow the chocolate to sit for 5 minutes, without stirring. After waiting, stir with a rubber spatula until it’s thoroughly mixed together and all of the chocolate has melted. Allow it to cool completely and set, about 45 minutes.
• Then, you’re ready to pipe it. Add to a frosting bag and using a 1M tip, pipe a swirl on each cookie cup.

Disclosure: The Little Kitchen has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter . This blog post is sponsored by Land O’Lakes.

The post Peanut Butter Cookie Cups with Dark Chocolate Ganache appeared first on The Little Kitchen.

This post is sponsored by DOVE® Chocolate.

I love giving edible gifts to family and friends over the holidays, what about you? When I was thinking about what I could make this year that involves DOVE® Chocolate PROMISES, I knew I had to make a chocolate pretzel bark. I love the combination of salty and sweet for this treat!

I'm hoping this holiday season isn't getting too hectic for you. When things get crazy for our family, we make sure to take time to sit down, enjoy our Christmas tree and listen to holiday music together.

This chocolate pretzel bark is so easy to make and it's a nice little gift! Who doesn't love easy and delicious, right?

I love unwrapping the DOVE Chocolate PROMISES…the sayings inside are so cute! Like ‘Spread chocolate and cheer' and ‘Friendship is the greatest gift'!

You can use a double boiler or you can use a microwave. I used the microwave to melt the chocolate.

I always mix after each interval in the microwave because you don't want to burn the chocolate.

After you are able to get it smooth like this, you're ready to make bark!

Pour the milk chocolate onto a prepared baking sheet.

Smooth it out with an angled spatula.

It will look like this.

Add the pretzels and press them down if needed.

I drizzle some milk chocolate on top.

Now we're ready to melt the dark chocolate.

I used a smaller bowl and microwaved it as well.

Drizzle the dark chocolate on top and then add sprinkles.

With the leftover chocolate, I dipped some pretzels in the milk chocolate and then drizzled the dark chocolate on top!

Refrigerate the bark in the fridge and then when you're ready, cut them into pieces.

I snuck a few taste tests after I cut up the chocolate pretzel bark. It's soooo good! The perfect amount of salty and sweetness.

I brought them to my doctor's office as well as to the physical therapy center I go to, they really enjoyed this chocolate candy gift! And it put a smile on their faces!

I love that journaling gives me some much needed time to myself during the holidays, this is the time I truly enjoy and I really look forward to. It's important to take a break this holiday season, how will you #ChoosePleasure and focus on yourself during this busy time of year?

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Chocolate Pretzel Bark Recipe

Ingredients

• Three 8.87-ounce bags Silky Smooth DOVE PROMISES Milk Chocolate (about 96 pieces)
• About 1/3 of a 16-ounce bag of mini pretzels about 50 pieces
• 15 piecesSilky Smooth DOVE PROMISES Dark Chocolate about 1/2 bag
• Your favorite sprinkles

Instructions

• Prep a baking sheet with a silicon baking mat or parchment paper.
• In a double boiler, melt the milk chocolate. Or if you’re using the microwave, make sure it’s at 50% power and heat for 30 seconds at a time, for a told of 60 seconds. After each interval, stir the chocolate with a spoon. Then, microwave for 15 seconds at a time, for a total of 45 seconds, until it’s melted. Be sure to stir after each interval. You may not need the entire time that I needed to, depending on your microwave.
• Spread most of the milk chocolate onto the prepared baking sheet. Using an angled spatula smooth the chocolate out and spread it across the baking mat. Place pretzels on top and press down, if needed. Drizzle some of the remaining milk chocolate with a spoon.
• In a double boiler, melt the dark chocolate. Or if you’re using the microwave, make sure it’s at 50% power and heat 15 seconds at a time, for a total of about 60 seconds. Be sure to stir the chocolate after each interval. You may not need the entire time I needed to melt the dark chocolate, it depends on your microwave.
• Drizzle the dark chocolate on top. Add your favorite sprinkles. And place the baking sheet in the refrigerator for at least 60 minutes. Remove and cut into pieces. Place into goodie bags and tie with kitchen twine for a gift or party favor.

Disclosure: This post is sponsored by DOVE® Chocolate. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on The Little Kitchen.

The post Chocolate Pretzel Bark appeared first on The Little Kitchen.

This post is sponsored by DOVE® Chocolate.

It's Thanksgiving week and it's always a time I use to reflect on what I'm grateful for.

I'm extremely grateful for my health, earlier this year I was really sick and ended up in the hospital. Now that I'm recovered, I'm extremely grateful for the care I received and am thankful for my health. It's so important to appreciate what you have…I know you know. It's so important and that's what makes a fulfilled life!

Last year, while I was traveling, I had these amazing chocolate blondies with walnuts in them…I filed this away telling myself, one day I have to come up with a recipe for my own version!

These DOVE Chocolate Promises…the milk chocolate ones are the best for this recipe! But if you prefer dark chocolate, you can use those instead!

I unwrap the chocolates and cut them into 6 or 8 pieces each.

It makes about one cup.

I also chop up the walnuts. Then, I measure out the dry ingredients in another bowl.

Beat one egg in another mixing bowl and add the brown sugar.

Mix in the melted butter and vanilla extract.

I mix in half of the flour mixture at a time. Don't over mix!

This is what the batter looks like…and we're almost done!

Add the chopped up DOVE Chocolate PROMISES and the walnuts.

Fold it in…

Pour the batter into the prepared pan and spray an angled spatula (I cover the pan for easy clean-up and spray it with baking spray too; makes it really easy to remove the blondies from the pan after baking too).

Smooth out the top.

Before cutting the blondies up, make sure they are completely cool so you can get nice clean cuts. Of course, if you can't wait, that's okay too. But make sure to let them cool at least 15 to 20 minutes then.

You WILL love these! Serve them at Thanksgiving for a different treat. Put them into little baggies and give them out as favors. Your family and friends will thank you!

The holidays always bring us a tremendous amount of joy; the time we get to spend with family and friends, we treasure it. I would love to hear what you do to #ChoosePleasure, share with me in the comments below or on social media (make sure you tag me @thelittlekitchn).

I #ChoosePleasure by baking sweet treats for family and friends. I make sure to make cookie dough ahead of time and freeze it so it's quick and easy; all I have to do is bake them and it makes for a nice sweet treat for when they come to visit.

So tell me: how do you #ChoosePleasure to live life fully?

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Milk Chocolate Walnut Blondies Recipe

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 16 to 20 bars

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• pinch of salt
• 1 cup packed light brown sugar
• 1 large egg beaten
• 3/4 cup 1 1/2 sticks unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1 cup unwrapped & chopped DOVE® PROMISES® Silky Smooth Milk Chocolate about 18 pieces
• 1/3 cup chopped walnuts

Instructions

• Heat oven to 325 degrees F.
• Prep the chocolate and the walnuts. (I cut each of the DOVE® PROMISES® Silky Smooth Milk Chocolates into 6 or 8 pieces each.)
• Cover an 8-inch square pan in foil and spray generously with baking spray.
• In a medium-sized mixing bowl, add flour, baking soda and salt. Mix with a rubber spatula and set aside. In another mixing bowl, add egg and brown sugar. Using an electric hand mixer, cream the egg and sugar together. Add the melted butter and vanilla extract, mix well with the mixer.
• Add half of the flour mixture to the wet ingredients and mix with the rubber spatula. Be careful not to over mix your batter. Add the remaining flour and repeat.
• Add the chopped DOVE® PROMISES® Silky Smooth Milk Chocolates and the walnuts, folding in with your rubber spatula, being careful to not over mix.
• Add the blondie batter the prepared pan. Smooth out the batter so it’s evenly distributed throughout the pan and smooth on top (I spray an angled spatula with baking spray and use the spatula to smooth the batter).
• Bake for 28 to 30 minutes. The top will be dry and flaky and when you insert a toothpick in the center, it should come out with flaky crumbs.
• Carefully remove (because it will be really hot) blondies while holding foil and place on a wire cooling rack to cool. For the best looking squares, allow to cool completely (at least 4 hours). If you can’t wait that long, allow them to cool at least 15 to 20 minutes before cutting into 16 to 20 squares.

Disclosure: This post is DOVE® Chocolate. All opinions are my own. Thank you for supporting brands that I work with, it allows me to keep doing what I love; sharing on The Little Kitchen

The post Milk Chocolate Walnut Blondies appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I love to bake and I love the idea of baking with Florida orange juice. Have you baked with orange juice before? I would love to hear about it!

Florida orange juice…I love the taste and I drink it pretty much every day! I'm so excited to work with the Florida Department of Citrus…sharing with you recipes that I made with Florida orange juice! Be sure to check out these orange shrimp tacos I shared recently!

This cake is so amazing…and with the dark chocolate ganache…if I made this cake for you, I think I would become your new best friend!

First things first, mix the flour, salt and baking soda together.

Add the softened butter and sugar to a large mixing bowl.

Cream together. Add vanilla extract and mix together.

Add eggs.

And mix thoroughly. Be sure to scrape the bottom and sides of the bowl.

Here's where the Florida orange juice comes in!

Add the orange juice.

When you mix it together, you'll notice the batter will look curdled.

Add the flour mixture in two batches.

Don't overmix it but make sure the flour is incorporated into the rest of the batter.

Spray a 12-cup bundt cake pan…generously. You don't want the cake sticking to the pan!

Pour in the batter.

Smooth the top with your spatula and tap the pan on the counter to remove any air bubbles.

Bake for 45 to 50 minutes. And you'll have this beauty!

Pour the ganache on the cake slowly.

It's so luxurious!

Chocolate and orange go together so nicely!

This orange bundt cake with chocolate ganache is the perfect thing to share with family and friends during your next summer get together. Seriously, they will love it!

Definitely check out the Florida Department of Citrus' website and facebook page to get more recipes and learn more about the nutritional benefits of Florida orange juice!

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Orange Bundt Cake with Dark Chocolate Ganache

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Resting Time 50 minutes minutes

Total Time 2 hours hours

Servings 8 to 10

Ingredients

Orange Bundt Cake

• 3 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup 2 sticks unsalted butter, room temperature
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 3/4 cup fat-free plain yogurt
• 3/4 cup Florida orange juice

Dark Chocolate Ganache

• 8 ounces semisweet or bittersweet chocolate chopped
• 1 1/2 teaspoons corn syrup optional
• 3/4 cup heavy cream

Instructions

• Preheat oven to 350 degrees F.
• In a medium bowl, mix together flour, baking soda and salt. Set aside.
• Using a stand mixer with paddle attachment or large bowl and electric mixer, cream butter and sugar until fluffy and light, about 2 to 3 minutes. Add vanilla extract and mix well. Add eggs and mix well, being sure to scrape the bottom and sides of the bowl. Add yogurt and mix thoroughly. Add Florida orange juice and mix well (the batter will look curdled).
• Add 1/2 of the flour mixture and mix, to combine with a rubber spatula. Repeat & combine (be careful not to overmix but ensuring the batter is thoroughly incorporated). As you’re mixing, use a rubber spatula to scrape the bottom of the bowl.
• Spray a 12-cup bundt cake pan thoroughly with baking spray (make sure every inch is covered).
• Pour the cake batter into the prepared bundt cake pan and smooth out the top of the batter with your spatula. Carefully tap the pan several times on the counter to ensure cake batter is evenly distributed and air bubbles are removed.
• Bake for 45 to 50 minutes until a toothpick inserted in several places comes out clean and cake edges are golden brown. Remove cake pan from the oven and allow to cool on a cooling rack for 10 minutes.
• Lay a sheet of parchment paper on a cooling rack and place on top of the bundt pan. Flip the pan over and remove the pan, leaving the cake to cool on the parchment paper (on top of the cooling rack). Allow to cool at least 30 to 45 minutes before pouring ganache frosting on top of the cake.

Dark Chocolate Ganache

• Add heavy cream and corn syrup (if using) to a stainless steel pot and bring it to a boil over medium high heat. Once it starts boiling, remove the pot from heat immediately.
• Place the chocolate in a large stainless steel mixing bowl. Pour the heavy cream over the chocolate and allow to sit for 10 minutes.
• After waiting, stir with a rubber spatula, until thoroughly mixed together. Then, pour the ganache over the cooled cake. Cut cake and serve.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Bundt Cake with Dark Chocolate Ganache appeared first on The Little Kitchen.