Sweet Pea Baked Goods and Candies

06/28/2026

06/28/2026

06/28/2026

06/27/2026

🖤🫐 Blackberry Velvet Gothic Cake

This Blackberry Velvet Gothic Cake is dark, dramatic, and decadently delicious.

🧈 Ingredients
For the Blackberry Velvet Cake
2½ cups all-purpose flour
2 cups granulated sugar
½ cup black cocoa powder
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
3 large eggs
1 tsp vanilla extract
1 cup blackberry puree
1 tbsp black food coloring (optional)
For the Blackberry Cream Cheese Frosting
8 oz cream cheese, softened
1 cup unsalted butter, softened
4 cups powdered sugar
½ cup blackberry reduction, cooled
1 tsp vanilla extract
For the Blackberry Drip
1 cup white chocolate chips
⅓ cup heavy cream
2 tbsp blackberry puree
Black food coloring (optional)
Garnish
Fresh blackberries
Edible black glitter
Dark chocolate shards
Fresh mint leaves

06/27/2026

🍫☁️ Chocolate Marshmallow Sweet Rolls ☁️🍫

Ingredients:

For the Dough:
- 3 1/4 cups all-purpose flour
- 2 1/4 teaspoons instant yeast
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract

For the Filling:
- 1/4 cup unsalted butter, softened
- 1/3 cup brown sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 3/4 cup mini chocolate chips
- 1 1/2 cups mini marshmallows

For the Chocolate Glaze:
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons milk
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract

Directions:

1. In a large mixing bowl, combine the flour, yeast, sugar, and salt.
2. Add the warm milk, melted butter, egg, and vanilla extract. Mix until a soft dough forms.
3. Knead the dough for 8-10 minutes until smooth and elastic. Place it in a lightly greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
4. Lightly flour a work surface and roll the dough into a large rectangle about 1/4-inch thick.
5. Spread the softened butter evenly over the dough.
6. In a small bowl, mix the brown sugar, cocoa powder, and cinnamon. Sprinkle evenly over the buttered dough.
7. Scatter the chocolate chips and mini marshmallows evenly across the surface.
8. Starting from the long edge, tightly roll the dough into a log. Slice into 12 equal rolls using a sharp knife or unflavored dental floss.
9. Arrange the rolls in a greased 9x13-inch baking dish, leaving a little space between each one. Cover and let rise for 30-40 minutes until puffy.
10. Preheat the oven to 350°F (175°C).
11. Bake for 25-30 minutes, or until the rolls are golden brown and fully cooked through.
12. Allow the rolls to cool for about 10 minutes.
13. Whisk together the powdered sugar, cocoa powder, milk, melted butter, and vanilla until smooth. Drizzle generously over the warm rolls.
14. Serve warm while the marshmallows remain soft and gooey for the ultimate chocolatey treat. 🍽️

Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 55 minutes

Kcal: 395 kcal | Servings: 12 servings

06/27/2026

Chocolate Hazelnut Brigadeiro Drip Cake

Ingredients:

For the Chocolate Cake:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water

For the Chocolate Buttercream:
- 1 1/2 cups unsalted butter, softened
- 4 1/2 cups powdered sugar
- 3/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt

For the Chocolate Ganache:
- 1 cup semi-sweet chocolate, finely chopped
- 3/4 cup heavy cream
- 1 tablespoon unsalted butter

For Decoration:
- 12 chocolate brigadeiros
- 10 chocolate and vanilla truffle bites
- 8 chocolate hazelnut candies, halved
- Chocolate sprinkles
- Whole roasted hazelnuts (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract. Beat until smooth, then slowly stir in the hot coffee or hot water until the batter is silky.
4. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. To prepare the buttercream, beat the butter until light and fluffy. Gradually mix in the powdered sugar, cocoa powder, vanilla, heavy cream, and salt until smooth and creamy.
7. Level the cake layers if needed. Spread a generous layer of buttercream between the cakes, then frost the top and sides until smooth. Chill the cake for 20 minutes.
8. For the ganache, heat the heavy cream until just steaming. Pour it over the chopped chocolate, let sit for 2 minutes, then stir until glossy. Mix in the butter and let the ganache cool slightly until it reaches a drip consistency.
9. Spoon the ganache around the edge of the chilled cake, allowing it to drip naturally down the sides. Cover the top with the remaining ganache and smooth gently.
10. Decorate the top and base of the cake with brigadeiros, chocolate and vanilla truffle bites, chocolate hazelnut candies, chocolate sprinkles, and roasted hazelnuts for a rich, elegant finish.
11. Refrigerate for 20 minutes before serving. Let the cake sit at room temperature for 15 minutes before slicing for the best texture.

Prep Time: 40 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 15 minutes

Kcal: 690 kcal | Servings: 12 servings

06/27/2026

Patriotic Ice Cream Sandwich Cak

Ingredients:
Ice cream sandwiches
Whipped topping
Strawberry topping
Blueberry topping
Red, white, and blue sprinkles

06/27/2026

🥔 BBQ Pulled Pork Loaded Potatoes: Spud-tacular Feast! 🌟

Total time: 1 hour 20 minutes
Prep time: 15 minutes, Cook time: 1 hour 5 minutes

Ingredients for 4 servings:
4 large russet potatoes
2 cups cooked pulled pork
1 cup BBQ sauce
1 cup shredded mozzarella cheese
1/2 cup chopped pickles
1/2 cup sour cream
2 tbsp olive oil
Salt and pepper to taste

Step 1/4
4 large russet potatoes - 2 tbsp olive oil - Salt and pepper to taste.
Preheat oven to 400°F. Scrub potatoes, pat dry, and prick with a fork. Rub with olive oil, sprinkle with salt and pepper. Bake for 1 hour.

Step 2/4
2 cups cooked pulled pork - 1 cup BBQ sauce.
In a saucepan, combine pulled pork and BBQ sauce. Heat over medium until warm, about 10 minutes.

Step 3/4
1 cup shredded mozzarella cheese - 1/2 cup chopped pickles - 1/2 cup sour cream.
Once potatoes are baked, cut them open lengthwise. Fluff insides with a fork, then top with pulled pork, mozzarella, pickles, and a dollop of sour cream.

Step 4/4
Serve hot and enjoy your BBQ pulled pork loaded potatoes!