Do you love easy and delicious meals? Enjoy simple and scrumptious desserts like chocolate chip pound cake? Then you are in luck, I have just the thing for you! Let me introduce you to The Weeknight Dinner Cookbook.
I’ve always been quite honest about the fact that baking is my thing and cooking… not quite so much. That is exactly why I was so excited when my dear friend Mary Younkin, from Barefeet In The Kitchen, announced that she was writing a book. A book about dinners. WEEKNIGHT DINNERS. You know, that thing that so many of us busy folks struggle with. The Weeknight Dinner Cookbook – Simple Family-Friendly Recipes For Everyday Home Cooking.
The Weeknight Dinner Cookbook is all about “Cooking From Scratch As Simply As Possible”. I promise that you will LOVE the recipes in this cookbook. How do I know that? Because I have enjoyed every single recipe I’ve tried! Not only have I made a number of them in my kitchen, but I had the pleasure of tasting many of them when Mary was working on the book. My family LOVES Mary’s recipes, and they pretty much cheer when they hear we are having a “Mary recipe” for dinner. Or for dessert. Or any meal in between. It’s safe to say that Mary’s recipes are a big hit with my family.
All of the recipes are made from scratch, and the book is broken down by cook times, 15-25 minute meals, 30-45 minute meals and 5-10 minute prep (meals cook on their own in the oven or slow cooker). Aside from the recipes being solid, delicious, can-do recipes, Mary has included gluten free options for all recipes, so you can make them gluten free if needed. Mary really makes preparing dinner simple and stress-free!
It’s hard to pick a favorite recipe from so many great ones, but I think my family’s top vote goes to the Cheesy Ranch Chicken With Potatoes (head to Taste and Tell for her post about it!). I have made this THREE times in the past ten days. My kids LOVE it, which is really saying something, because I have annoyingly picky eaters. This also happened to be my favorite recipe when Mary was recipe testing for the book, and I’m thrilled to report that recreating it at home is a snap.
The Mediterranean Nachos are another big hit, and again, super easy to put together. Head over to The Baker Mama to check out her post.
I remember trying this Creamy Peanut Butter Mousse (head over to Wishes And Dishes for her post) when Mary was writing the book, and I might have shed a tear or two when I finished eating it. This is a cry when you have no more type of dessert, trust me.
And then we have the Never Fail Blondie Bars. I was going to make these to share with you. Well, correction, I did make them. Twice. And they were eaten up before they were photographed. Both times. So they are so good that I don’t even how the willpower to photograph them. Thankfully though, A Beautiful Plate has more willpower than I do, and she made them! Head to her blog to see her post.
And of course, there’s today’s recipe, Mary’s Chocolate-Glazed Chocolate Chip Pound Cake.
This rich chocolate-glazed chocolate chip pound cake is full of chocolate chips and is covered in a dreamy chocolate ganache. It’s a wonderfully easy dessert, but impressive enough to serve to guests – which is what I did! It was a HUGE hit, with everyone at the table asking for the recipe!
Chocolate-Glazed Chocolate Chip Pound Cake
Chocolate Chip Pound Cake From The Weeknight Dinner Cookbook
- ¾ cup butter room temperature
- 1 2/3 cups light brown sugar
- ¾ cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ¾ cup milk
- 2½ cups all-purpose flour *
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans optional
* Gluten Free Substitution:
- 1½ cups brown rice flour
- ¾ cup tapioca starch
- ½ cup potato starch
- 1½ teaspoon xanthan gum
- 1 ½ cups semi-sweet chocolate chips
- ½ cup butter
- Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease and lightly flour a 12-cup bundt pan and set it aside. Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs and vanilla extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, and salt. Beat again, just until combined. Stir in the chocolate chips and pecans.
- Pour the batter into the prepared pan. Bake for 60-65 minutes, until deep golden brown and a toothpick inserted comes out clean or with moist crumbs. Cool in the pan on a wire rack for 15 minutes. After 15 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
- To make the frosting, combine the chocolate chips and butter in a small glass bowl. Microwave at 50% POWER for 90 seconds. Stir to combine. Microwave an additional 30 seconds at full power and stir again. Microwave 30 seconds more, if needed, and stir until the chocolate has melted.
- Pour the frosting over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days. Enjoy!
- COOK’S NOTE: A 10-cup bundt pan will also work for this recipe. The cake will simply be more rounded on the bottom after it is removed from the pan.
You can find The Weeknight Dinner Cookbook on Amazon, or at your local bookstore like Barnes & Noble. You can also visit Mary’s AMAZING blog, Barefeet In The Kitchen. I highly recommend the Crock-Pot Balsamic Brown Sugar Pork Roast. It is a HUGE hit in our family. We get some Hawaiian Rolls and make super yummy sliders out of it. The Asian Steak Bites are another favorite, and you can’t miss her Cranberry Christmas Cake, it’s pretty darn famous on Pinterest.
So grab your copy of The Weeknight Dinner Cookbook, I KNOW you will LOVE the recipes!