Posts tagged Chocolate
Posts tagged Chocolate
In a large mixing bowl, mix the whipped topping and instant pudding together with an electric mixer. Slowly add and blend the chocolate milk into the mixture, until the fluff looks like a soft, whipped mousse consistency.
Fill each fillo shell with the chocolate fluff mixture. You could use a spoon, but I found it was easier to put the chocolate fluff in a plastic bag, cut the corner off the bag and ‘pipe’ the mixture into each cup.
Place a small dollop of raspberry preserves on top of the chocolate mixture in each cup. (This ingredient could be considered optional, but I think it helps add more raspberry flavor.) Then, add a raspberry on top of each one. Refrigerate until you are ready to serve and enjoy!
You could try to use a regular chocolate mousse recipe in these little fillo shells, but I liked how the chocolate fluff had a light and airy texture and taste. It helped the raspberry flavor stand out.
*** A special Thank You to Madigan Made for this delicious dessert recipe. Please visit Madigan Made for more lifestyle, recipes, and DIY ideas.
These peanut butter brownies are perfect for a bridal shower or summer party. So easy!!
Make brownie mix according to package. Fold in thin mints and pour into a greased 9x9 pan. Bake according to package directions. Once your brownies are done let them cool for about an hour.
In a medium sized bowl mix 4 TB butter, powdered sugar, evaporated milk, peppermint extract and green food coloring until fluffy. Spread mint frosting over brownies. Refrigerate 1 hour.
For chocolate glaze, combine 4 TB butter, chocolate chips and melt for 1 minute in the microwave. Once chocolate chips are melted, stir in vanilla. Pour over green frosting and spread by tipping pan. Sprinkle chopped Andes mints on top. Refrigerate for 1 hour before cutting.
Recipe Credit: I Heart Naptime
Make the cupcakes:
Preheat oven to 375F degrees. Line 14 muffin cups with liners.
Over high heat, bowl the water in a small saucepan. Pour the unsweetened cocoa powder into a medium sized bowl and mix with boiling water until smooth. Allow to cool to room temperature by placing in the refrigerator as you prepare the other ingredients.
Whisk together the flour, baking powder, and salt in a medium sized bowl. Set aside.
In a large bowl, using an electric hand or stand mixer, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Slowly add the flour mixture and beat only until *just* combined. In a steady stream, add the cooled cocoa mixture and stir until smooth.
Fill each muffin tin 3/4 of the way full with batter. Bake for 16-19 minutes, keeping an eye on them to avoid even the slightest burning (which will lend dry cupcakes). My cupcakes took 17 minutes and a toothpick inserted in the middle came out clean. Remove from oven and place on a wire rack to cool before frosting.
Make the frosting:
Beat softened butter on medium speed with an electric or stand mixer. Beat for 2-3 minutes until smooth and creamy. You want a very creamy base before adding anything else.
Add 2 cups of powdered sugar and continue to beat on medium speed. The mixture will be fairly thick. Add the Nutella and continue to beat on medium speed. Add 3 Tablespoons of heavy cream and the vanilla extract.
If the frosting is too thick, add more heavy cream (1 Tablespoon measurements at a time). If the frosting is too thin, add more powdered sugar (1/4 cup measurements at a time). Taste the frosting and add salt to cut the sweetness. I added about 1/4 teaspoon of salt to mine.
Frost cooled cupcakes with frosting and decorate with candies as desired. Cupcakes taste best the day of or 1 day after they are made. Store covered in the refrigerator for up to 5 days.
*Replacing the heavy cream in the frosting with milk or half-and-half will result in a less creamy consistency.
Recipe source: sallysbakingaddiction.com
They may be rich, but they’re so heavenly your guests will go back for seconds, so be sure to make a double batch. Make the tart shells ahead and fill them just before the party.
Spoon hazelnut spread into a 1-qt. heavy-duty zip-top plastic bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe hazelnut spread evenly into Flaky Tartlet Shells. Top each with sweetened whipped cream and a roasted salted hazelnut.
If you are making several batches of shells, you can stack up to three unrolled pie crusts on top of each other and cut dough circles all at once. A tart tamper or drink muddler makes fast work of pressing dough into pans. (Both are available at kitchenware stores.)
4. Turn into the prepared baking dish, spread out evenly, and let cool to room temperature, about 10 minutes
South American sandwich cookies filled with delectable dulce de leche.
Total Time: 1 hr 45 mins | Makes: 12 sandwich cookies
Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. The cornstarch gives the dough a smooth, satiny texture that makes it a dream to work with and produces a tender, crumbly cookie. Creamy Dulce de Leche holds the cookies together. If you’re feeling ambitious, you can take these to the next level by rolling the edges of the finished cookies in flaked coconut or covering them in chocolate.
Special equipment: A plain or fluted 2-inch round cutter is needed to portion out the dough.
Easy homemade chocolate peanut butter bars made with only 5 ingredients. Cut them as large or small as you want!
A special Thank You to Sally’s Baking Addiction for this recipe and delicious photos.
Here’s what you will need:
Peanut Butter Filling:
Let’s begin with the crust.
In a food processor (you can also do this by hand if needed), combine the flour, cocoa, sugar, and salt on low until blended. Add the butter and Crisco and pulse until the mixture resembles coarse crumbles. Add the egg yolks and iced coffee and process with slow pulses until the dough forms a ball. Start with about 5 tablespoons of iced coffee and add more until the mixture comes together.
Press the dough into two flatten discs. Wrap in plastic and refrigerate for at least 30 minutes.
Then, preheat your oven to 350 degrees F.
On a floured surface, roll out your dough until it is about 1/8 inch thick. Then cut out the dough using a flour shaped cookie cutter. My cookie cutter is 3-inches in diameter petal tip to petal tip. Once your first set of flowers are cut, you can ball up the dough and roll it out again. Repeat until you have used as much of the dough as possible.
Gently press the flowers into an ungreased mini muffin pan. Bake at 350 degrees F for 12 -15 minutes.
Allow the mini pie shells to cool completely in the pan before removing. This will ensure they keep their shape.
While they are cooling, mix up the peanut butter pie filling. Beat the peanut butter with the cream cheese and vanilla until smooth. Then add the powdered sugar, beating again until smooth. Add in the Cool Whip and beat the mixture one final time until smooth.
Add this filling into a piping bag or large plastic bag. Pipe into your cooled chocolate pie shells.
For the drizzle, melt the chocolate chips and shortening in a microwavable bowl (or in a double broiler). Allow the mixture to cool slightly, then transfer to a plastic bag. Snip off a tiny portion of one corner of the bag and drizzle the chocolate onto the filled pie shells. Top with chopped peanut for a garnish.
***A very special Thank You to Inspired By Charm for this fun recipe and the delicious photos.
Super easy and so cute! Perfect for a bridal shower or Valentine’s day.
1. Place the butter and marshmallows in a large saucepan. Heat and stir on medium heat until melted and smooth. Add the pudding and stir for about 1 minute so the pudding can dissolve. Stir in the cereal.
2. Pour the cereal into a buttered 9x13 pan. Press gently and evenly. Let set about 15 minutes. Use a heart cookie cutter to cut out 15 hearts. Let cool completely.
3. Drizzle the krispie hearts with the melted CandiQuik. Press a Reese’s heart on top before the CandiQuik sets. Let set before serving.
You could also cut the Rice Krispie treats into squares and top with the melted chocolate and hearts.
* Special Thank you - Photos and Recipe Credits: Inside Bru Crew Life
Here’s an easy variation of Brownies. Simply add some instant coffee and frost them with a mint butter cream icing. Perfect for Valentine’s Day or bridal showers.
In a small mixing bowl, sift together the flour, cocoa, salt, and baking powder. Set aside.
In a large mixing bowl, add the butter and instant coffee crystals. Microwave for a minute or until butter melts. Mix butter and instant coffee until coffee crystals are dissolved and well blended. Add the sugar and mix well. Next add the eggs and mix well. Add vanilla and peppermint extract and blend. Finally add the flour mixture and stir until well blended.
Pour brownie batter into a greased 13×9 baking dish. Bake at 350 degrees for 20-25 minutes. Remove brownies from oven and cool them completely before frosting.
In a deep bowl add the soft butter and powdered sugar. Mix on low speed with an electric mixer until butter is well blending into powdered sugar. Add the peppermint extract and the milk. Whip on high speed until frosting is fluffy and spreading consistency. Add another Tablespoon of milk to make icing a little thinner if desired. Add enough red food coloring to make a pink tinted frosting.
Ice brownies. Chill slightly before cutting into squares.
** Original ecipe Credit: Tara Cooks
These chocolate pastry swirls are just right for coffee breaks or afternoon tea parties. They’ll make quite an impression, too, when drizzled with melted white chocolate.
What You’ll Need
How to Make It
This drink is delicious anytime: first thing in the morning, on a cold afternoon, or during a cozy evening by the fire. The cinnamon really adds a depth to the chocolate and the hint of chili gives it a very subtle kick.
Yields 4 servings
1 cup chocolate chips
1/2 cup cocoa
1/2 cup heavy cream
1/2 cup sugar
3 cups milk
Whipped cream, for garnishing (optional)
1/2 teaspoon cinnamon
Marshmallows, for garnishing (optional)
1/4 teaspoon ground cayenne pepper
In a large heavy-bottomed saucepan, combine the chocolate and cream over low heat. Stir occasionally until the chocolate is completely melted. Whisk in the milk, cinnamon and cayenne. Raise the heat to medium and continue cooking until very hot, but don’t let the mixture come to a boil.
Remove from the heat. In a small bowl, combine the sugar and the cocoa. Add about 1 cup of the hot milk mixture and whisk until a smooth paste is formed.
Whisk the cocoa paste back into the pot with the hot milk mixture and whisk until smooth. Pour into mugs and serve hot with whipped cream or marshmallows if desired.
* Recipe Credit: iVillage
This Black Forest Dome Cake is definitely on my recipes to try list.
You can find the recipe with step-by-step instructions on Sprinkle Bakes.
If you try this recipe, I would love to hear how it comes out.
HINTS: The tip for quick-cooking brownies is to cook them in silicone muffin pans! I love making brownies this way- they are cleaner, you don’t have to scrape and scrape a pan forever, and they are perfectly portioned for you. PLUS, they cook faster than in a big pan! SCORE!
You can use a regular muffin pan, but I’d grease it like there was no tomorrow if you do. Also maybe sprinkle a little flour to be sure. There is nothing worse than cleaning out muffin pans in my book, so I am trying to slowly add more silicon ones into my gear.
* Recipe Credit: SweetCDesigns