Posts tagged Chocolate
Posts tagged Chocolate
1. Preheat oven to 350 degrees F (175 degrees C).
2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy.
3. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture
until well blended.
4. Mix in the chocolate chips
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
6. Bake for 8 to 10 minutes in the preheated oven, or just until set.
7. Immediately top with three mini marshmallows when you remove the cookies from the oven.
8. If more gooey marshmallow is desired place marshmallow topped cookies back in the oven for 1 mintute.
9. Cool slightly on the cookie sheets before transferring to wire racks to cool completely
Guest Blog: The Gunny Sack
I made these little beauties for my party and they were delicious! And besides being adorable, they were easy to make! They consist of brownies, chocolate frosting, peanut butter cups and peanut butter frosting.
I purchased a 12 pack of 4 oz jelly jars and a brownie mix from Walmart. I made the brownie batter according to the directions on the package. Then, I greased the bottoms only of the glass jars and set them on a baking sheet. Next, I added brownie batter to each jar. I ended up with extra batter so the recipe could actually make more than 12 desserts.
I baked the brownies for about 20 minutes at 350°F . They were gooey when we ate them so if you like your brownies well done, you will want to bake them for longer.
Once the brownies were cool, I piped in store bought chocolate frosting.
I cut a bunch of Reese’s Peanut Butter Cups into small chunks…sorry I didn’t count how many but I think you need a little more than 1 peanut butter cup per jar.
Just put the peanut butter cup chunks on top of the chocolate frosting.
To make the peanut butter frosting, I mixed together 1 container of store bought vanilla frosting and 1 cup of peanut butter. Then, I mixed in 1 cup of powdered sugar. After that I added, 3 tablespoons of half-n-half and beat it until it was creamy.
I piped the peanut butter frosting on top of the peanut butter cups.
The last thing I did was stick 1/4 of a peanut butter cup into the peanut butter frosting. I stored them in the fridge until I was ready to serve.
These were seriously delicious but very rich. They were almost too much to eat in one sitting…not because of the size of the jars but because of how sweet they were!
1 brownie mix
~ water, eggs and oil that are called for on the box
Preheat oven to 350°F. Mix up the brownie batter according to the instructions on the box. Grease the bottoms only of 4 oz jelly jars (I used 12 but had extra batter). Put about 2 tbsp of brownie batter into each jar. I used my cookie dough scoop and just eyeballed it. Place the jars on a cookie sheet and bake for about 20 minutes for gooey brownies and longer for well done brownies.
1-16oz container of chocolate frosting
After the brownies have cooled, pipe chocolate frosting into each jar, over the brownies.
Peanut Butter Cup Layer:
About 18 Reese’s Peanut Butter Cups
Cut the peanut butter cups into chunks and place them on top of the chocolate frosting in the jars.
Peanut Butter Frosting:
1-16 oz container of vanilla frosting
1 cup peanut butter
1 cup powdered sugar
3 tbsp half-n-half
Mix together the vanilla frosting and peanut butter. Add the powdered sugar and mix well. Beat in 3 tbsp half-n-half until smooth and creamy. Pipe the peanut butter frosting over the peanut butter cups in the jars.
Top each frosting peak with 1/4 of a peanut butter cup and store in the fridge until ready to serve!
The best way to get a shiny super-smooth coating of chocolate ganache is to first give the cake an undercoat. Cool ganache; whip until spreadable. Cover cake, smoothing out bumps or imperfections; then pour warm ganache over cool layer. The excess that drips over the sides can be scraped up and used again.
Store-bought chocolate repackaged in a homemade wrapper — the underside of which reveals a handwritten love note — tastes doubly delicious.
Download the design, color-print, and cut out.
To embellish the motif, dot with glue and sprinkle with glitter.
Wrap around a foil-covered bar; affix with tape.
*Project source: Martha Stewart Living, February 2006
1. Coat a 9x5-inch loaf pan with baking spray. I used a canola spray.
2. Line the pan with a long piece of waxed paper. Make sure there is enough wax paper to hang over each end of the length of the pan. Press the paper to the sides of the pan allowing the oil to adhere the paper to the sides.
3. In a medium bowl, whip 1 ¼ cups of the heavy cream with an electric mixer until stiff peaks form. Set aside.
4. Melt chocolate – you can do this in the microwave at 30 second intervals, or over a double boiler. I used the microwave.
5. Stir peanut butter into the hot melted chocolate until the peanut butter has melted and the mixture is consistent. Let mixture cool slightly.
6. Gently fold together chocolate mixture and whipped cream. Pour into prepared pan.
7. Whip remaining heavy cream, gradually adding the ¼ cup sugar and vanilla. Beat until stiff peaks form.
8. Top chocolate layer with sweetened whipped cream. Spread evenly with an off-set spatula. Cover whipped cream with peanuts; gently press them into the whipped cream with your fingertips. Pick up the loaf pan and drop it once on the counter to settle the layers.
9. Wrap tightly in plastic. Freeze for 3 hours.
10. To remove the chocolate loaf from pan, use a dish towel soaked in hot water to warm the sides and bottom of the pan. Lift chocolate loaf out by gently tugging on the wax paper. Slice about 1 1/2 inch thick with a large chef’s knife, wiping the knife clean between slices.
* Recipe Credit: Sprinkle Bakes: Dessert Recipes
A mug of hot chocolate is a great way to satisfy your after-dinner chocolate cravings. And cupping the warm mug between your hands on a cold day is simply heavenly. Nothing compares to the warm, thick creaminess that comes with each sip.
To make a perfect cup of hot chocolate, the chocolate must be chopped or shaved into small pieces. Otherwise, you’ll end up with chunks of unmelted chocolate in the bottom of your mug. That’s not necessarily a bad thing, but not quite what we’re going for here.
PERFECT HOT CHOCOLATE
1. In a small saucepan, mix the chocolate, cocoa powder and 1/2 cup of the milk over low heat. Stir continuously until the chocolate is completely melted.
2. Add the rest of the milk and the salt. Stir, then allow to heat the rest of the way through.
3. Stir in sugar to taste. Pour into a mug and top with marshmallows or whipped cream, if desired.
If you like dark chocolate, you probably don’t need to add any sugar, especially if you add whipped cream or marshmallows.
Use white chocolate (and no sugar) for a super-sweet and creamy treat.
Use a mix of chocolates: white and milk, milk and dark, the possibilities are endless!
Add some cinnamon, ginger and cayenne for a spicy kick.
Add some nutmeg for an extra punch of flavor.
* Recipe Credit: Food 52
Let’s make some dough! In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.
On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn’t be so big. Freeze the cookie dough balls for about an hour to firm up.
Cut the brownies into small squares, about 1″ in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it’s important to make sure you use a fudgy brownie mix rather than a cake-y one.
Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that’s okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store these bad boys in the fridge or freezer, in an airtight container.
**Note: You may have extra balls of cookie dough leftover. May I suggest making cinnamon rolls or stuffed Oreos? Or, uh, eat them? Why am I telling you what to do with cookie dough?**
* Recipe & Photo Credit: The Domestic Rebel
For the uninitiated, a Pavlova is a meringue cake with a delicate, crisp crust and a soft, marshmallow-like center. This would be fantastic for an intimate, informal party where you’re not too keen on having your cake all perfectly done up. A pavlova has that charming homemade look about it, with all the peaks and cracks of the meringue showing, the whipped cream all fluffed up, and the fruit piled on top of the cream.
Prepare the pan: Preheat the oven to 350 degrees F and line a baking sheet with parchment. Draw a 9-inch-diameter circle on the paper with a pencil, tracing a round cake tin that size.
Flip the paper over so your meringue doesn’t touch the pencil marks - you’ll still be able to see the circle.
Make the meringue: Beat the egg whites with a mixer until satiny peaks form, and then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
Add the chocolate: Sprinkle the cocoa, vinegar and then the chopped chocolate over the egg whites. Gently fold everything with a rubber spatula until the cocoa is thoroughly mixed in.
Shape the meringue: Secure the parchment to the baking sheet with a dab of meringue under each corner. Mound the meringue onto the parchment within the circle, smoothing the sides and the top with a spatula.
Bake the meringue: Place in the oven, then immediately turn the temperature down to 300 degrees F and cook for one to one and a quarter hours. When it’s ready, it should look crisp and dry on top, but when you prod the center you should feel the promise of squidginess beneath your fingers.
Let it cool: Turn off the oven and open the door slightly; let the chocolate meringue disk cool completely in the oven. When you’reready to serve, invert onto a big flatbottomed plate and peel off the parchment.
Decorate the Pavlova: Whisk the cream till thick but still soft and pile it on top of the meringue, then scatter the raspberries on top. Coarsely grate the chocolate haphazardly over the top so that you get curls of chocolate rather than rubble, as you don’t want the raspberries’ luscious color and form to be obscured. You want the Pavlova to look like a frosted cake.
Hosting a dinner party or bridal shower is easy with this decadent chocolate dessert.
Total Time: 20 minutes
Yield: 10 servings
Place the chocolate chips in the blender. Crack in the eggs, then add the vanilla and the salt. Pulse 5 to 7 times, or until the chocolate chips are partially pulverized.
Turn on the blender, then pour in the very hot coffee through the hole in the top in a steady stream. The coffee will melt the chocolate and turn it into a smooth mixture.
Pour the mixture into small mason jars, pretty wine glasses or demitasse cups. Place the jars on a tray and refrigerate them for 2 to 3 hours, or until firm.
Whip the cream with the sugar and plop it onto the top of each glass.
* Recipe Credit: Food Network
These are super easy.
Just make a simple cookie dough, and add some hot chocolate mix straight into the batter!
How to Make
Frost with Marshmallow Buttercream if desired
Store airtight for up to 3 days
Preheat oven to 350 degrees F. Grease your mini muffin tin (unless it is nonstick like mine).
Cream butter and both sugar in bowl until light, smooth and fluffy! Beat in eggs and vanilla until fully incorporated. Gradually add dry ingredients (flour, salt, baking soda) until all the flour is mixed in!
Roll dough into balls 1.5 inches thick.
Pop them in the mini muffin tin and bake for 10-12 minutes, until golden brown but not too dark around the edges.
When done, remove from oven and let sit for about 2 minutes. Then make wells for the nutella with a shot glass, a similar object or a spoon. Add 1 tbsp Nutella to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.
Let cool 15-20 minutes in tin. Remove from tin and place in your mouth. Repeat. Nutella will solidify in about an hour, which then makes them safe to transport! To share.. you know? Sharing?
This recipe made enough for 3 batches for me. I kept the dough in the freezer and rolled/baked them from frozen and they were perfect!
+ Use a shot glass to press your baked cookies down as soon as they come out of the oven. It creates a perfect hole for your Nutella to melt in! You can also use a spoon, just be sure to leave enough cookie around the edge to keep the goo in. Also – do not use your thumb! Just covering my bases
+ When you put your tbsp of Nutella into the warm cups, don’t touch it at first. Just plop it in and let the warm cookie work it’s magic. After you fill them all - go back to the first one and you’ll find it’s perfectly melted, so give it a swirl with your spoon and your cups will be perfect.
At first the Nutella is nice and melty – be sure to eat at least one cup this way! After a few hours the Nutella solidifies again, but creates this great seal that keeps the cookie moist and amazing. They kept for a few days – they may even keep longer – the trick is making them last that long!
+ After the cookie cups have cooled, give them a gentle twist and they should pop right out of the muffin tin. If not, use a butter knife to gently pry along the sides and they should be picture perfect!
Recipe Credit: Daisy Chubb
The quality of the truffles depends greatly on the quality of the chocolate you use, so be sure to use a good-quality chocolate you enjoy eating. This recipe yields about 2 dozen truffles.
1. Prepare your materials: line a baking sheet with aluminum foil and set aside. Crush the graham crackers in a food processor or with a large knife and place them in a bowl. Put the mini marshmallows in a bowl and set those aside as well. Place the chopped chocolate in a large bowl.
2. Place the cream in a small saucepan over medium heat and scald it until bubbles being to appear around the sides of the pan. Pour the cream over the chocolate and allow it to soften and melt the chocolate for one minute.
3. Using a whisk, gently stir to combine the cream and chocolate. Do not stir too vigorously or you will incorporate air bubbles. Continue to whisk until the cream and chocolate is homogenous.
4. Cover the truffle mixture with cling wrap and allow it to cool to room temperature. Once cool, refrigerate it until it has the texture of semi-firm cookie dough, about 90 minutes.
5. To form the truffles, make sure you have all of the ingredients (ganache, graham crumbs, and marshmallows) set out. Using a small spoon, scoop up a ball of ganache about the size of a large marble. Press one or two mini marshmallows into the center of the ball, and scoop out a little more ganache with the spoon, pressing it over the marshmallows to cover them completely with chocolate. This process will be messy, and at first the truffle ball will be misshapen.
6. Drop the truffle into the bowl of graham crumbs. Roll it around until it is coated with crumbs, then pick it up and roll it between your palms until it is round. Roll it once more in the crumbs to get a good coating, then place it on the prepared baking sheet. This is done because the first layer of graham crumbs prevents the truffle from becoming too sticky when you roll it between your hands.
7. Repeat the process with the remaining ganache and marshmallows. Truffles can be served immediately, or stored in an airtight container in the refrigerator for up to a week. Bring them to room temperature before serving.
I think truffles are the perfect dessert for pretty much any occasion. They’re bite-size, sweet, decadent and the perfect foundation for just about any flavor combination imaginable.
Rich, dark chocolate is infused with Nutella and Frangelico, then rolled in toasted, chopped hazelnuts to create a simple, yet fabulous treat.
1. In a double boiler over barely simmering water, combine chocolate, butter, heavy cream and Nutella. Heat until chocolate is melted. Stir until you have a smooth mixture.
2. Remove from chocolate mixture from heat and allow it sit at room temperature for about 10 minutes. Whisk in vanilla and Frangelico. Pour mixture into a shallow dish (example: 8x8 pyrex dish) and cover with plastic wrap. Refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.
3. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls in chopped hazelnuts. Refrigerate truffles until ready to serve.
- For information on how to skin and toast hazelnuts, check out this article, How to Skin Hazelnuts
- Truffles will store well in the refrigerator for up to 3 days.
- If you do not have Frangelico, simply omit the ingredient, just note the recipe will lack the layer of flavor that the Frangelico imparts to the truffles. You can typically find mini bottles of Frangelico for about $2.99 at liquor stores.
* Recipe Credit: My Baking Addiction
This is a perfect dessert for a summer bridal shower.
Hot Fudge Sauce:
Combine 2 cups Oreos with margarine and sugar.
Press into 9×13 pan.
Freeze 15 minutes.
Spread layer of each ice cream on top and freeze for 3 hours.
Combine first 4 hot fudge sauce ingredients in saucepan and bring to a boil for 8 minutes.
Remove from heat and stir in vanilla.
Cool to room temperature.
Spoon sauce on ice cream and freeze until firm.
Spread Cool Whip on top and sprinkle with Oreo crumbs.
Freeze 3 hours.
An edible chocolate menu might be my favorite innovation ever. Such a clever idea and it won’t go to waste! At least not at my table:)
Photo Credit: Delysia Chocolatier