I just wanted a copycat recipe for Mounds.

My mom loves eating Mounds bars so I thought it’d be nice if I could find a recipe for them and be able to make them at home. This recipe I came across titled “Homemade Bounty Bars (aka. Mounds)” looked promising so I figured I’d give it a try.

I’ll admit, I didn’t read their post leading up to the recipe so when they called for semisweet chocolate I thought that’s what was needed. Only after making the treat did I read the top and realized that they wanted semisweet chocolate to be used if you were looking to make Bounty Bars but that you should instead use dark chocolate in the recipe if you’re looking to make Mounds. Kind of important information that should’ve been listed in the actual recipe, not just in some paragraph leading up to it (but it does serve to remind me that I should read the whole post and not just the recipe so I don’t get surprised again in the future).

As far as making it went, you’re supposed to get 12 bars out of this recipe but they don’t give you any measurements for how much of the coconut mixture goes into each bar so I just rolled out 12 balls of the mixture first before shaping it the way it’s supposed to be. I think I tempered the chocolate correctly but after the coconut bars were dipped into it, the chocolate must’ve cooled too quickly & caused streaking. This was the best looking bar out of the bunch:

I asked mommy to try one and see what she thought. She thinks the chocolate is nothing like the Mounds you’ll buy in the stores but did say that the coconut mixture was very similar though. If you’re still intrigued and want to try making it yourself, just click here.

I wasn’t paid in any form to mention Bounty Bars, Mounds, or Not Enough Cinnamon.

Take care y’all !

The Best Vegan Chocolate Cake?

My mom and me both love chocolate so when I came across this recipe, I wanted to see if it lived up to it’s title or not.

For the ingredients, there’s only one thing you get to choose between: “1/2 cup canola oil or melted coconut oil”. I chose to go with the canola oil. For the frosting, even though they say 1/4-1/2 cup of almond milk, it’s actually only 1/4 cup that goes in and then the remaining milk is there for adding in if you think the frosting is too dry.

I was able to make the cake and the chocolate buttercream frosting and just needed to assemble. This cake is really moist but that makes it so tender that you can easily have the cake start to break if you’re not careful. Thankfully, this recipe produces so much frosting that any cracks will easily be hidden once it’s smothered with the frosting. The recipe never mentions having to level the cake but since mine didn’t come out with a flat surface, I figured I needed to ! After trying to level out my cake by hand, I’ve come to realize that I either need to invest in a cake leveler or accept that I’m gonna have a lot of tilted cakes until I get better. Wasn’t sure how much frosting to use between the two layers and still have enough for the outside of the cake so this is how the finished product came out looking:

As you can tell, I could’ve used some more frosting between the layers ! Finally tried a slice and the first bite is so good ! This is a chocoholic’s dream cake and the “buttercream” frosting is silky smooth. After the first bite though, all that frosting started to make the cake too sweet. I scraped off a lot of the frosting and tried another bite and the sweetness was much more manageable ! This is a rich cake so you’re probably not gonna be able to enjoy more than one slice at a time but what a delicious slice it’ll be !

The recipe for this cake came from noracooks. If you’d like the recipe, click here.

I wasn’t paid in any form to promote noracooks.

Take care y’all !