Items tagged "chocolate":
CHOCOLATE PEANUT BUTTER KRISPY BARS
- 1 3/4 cups crisped rice cereal
- ¼ cup sugar
- 3 tablespoons light corn syrup
- 3 tablespoons unsalted butter, melted
- 5 ounces good-quality milk chocolate, coarsely chopped
- 1 cup creamy peanut butter
- 3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
- ½ teaspoon light corn syrup
- 4 tablespoons (1/2 stick or 2 ounces) unsalted butter
1. Make the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan. Put the cereal in a large bowl and set aside.
2. Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.
3. Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.
4. Make the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.
5. Make the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
6. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread (actually, I found it easier to just roll it around until it coated smoothly, avoiding the risk of picking up any of the peanut butter layer with it) into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.
Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
Chocolate Cake with Chocolate Ganache
Makes one 9-by-9-inch square cake, 12 generous pieces
- 1 large egg
- 1 cup granulated sugar
- 6 ounces plain, vanilla, or chocolate yogurt (thicker Greek-style preferred, do not use diet, fat-free or light yogurt; sour cream may be substituted)
- 1/4 cup canola or vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1/2 cup brewed coffee, room temperature or warm
- 1/2 cup unsweetened natural cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt, optional
Preheat oven to 350° F. Line a 9-by-9-inch square baking pan with aluminum foil, spray with cooking or grease and flour a 10-inch round cake pan; set aside.
In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps. Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute. Note about coffee: The coffee does not make the cake taste like a coffee-flavored cake. Rather, it brings out and enhances the flavor of the cocoa powder and adds depth of flavor; I highly recommend coffee but use water if you must. The coffee can be any temperature other than piping hot; you don’t want to scramble the egg. Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean. Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving. Unfrosted cake can be stored in an airtight container at room temperature for up to 5 days, or store frosted cake in the refrigerator for up to 5 days.
Chocolate Ganache (microwavable)
- 9 ounces semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)
- 3/4 cup cream or half-and-half
- 1 teaspoon vanilla extract (or optionally use 1 to 2 tablespoons rum, bourbon, coffee-, orange-, raspberry-, chocolate-flavored liqueur)
Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside. In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety. Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit. Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife. Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.
Chocolate Meringue Pie
- 1 9-inch baked pie crust
- 1/2 cup sugar
- 3 tbs chocolate malt Ovaltine
- 1 tsp salt
- 1/4 cup cornstarch
- 5 large egg yolks
- 2 cups whole milk
- 1/2 cup heavy cream
- 5 ounces dark chocolate (60-70% cacao), coarsely chopped
- 2 ounces milk chocolate, coarsely chopped
- 2 tsp whiskey (I used bailey’s irish cream)
- 1 tsp pure vanilla extract
- In a medium saucepan, whisk together sugar, Ovaltine, salt, and cornstarch.
- Add egg yolks and whisk until combined; mixture will look like a thick paste.
- Slowly pour in milk and cream, whisking constantly.
- Bring to a boil over medium heat, whisking constantly; let boil for 30 seconds and immediately remove from heat.
- Add chocolate, whiskey, and vanilla; whisk until well combined and mixture has cooled slightly.
- Let stand, at room temperature, for 15 minutes. If a thin skin forms on the filling while cooling, whisk until skin is gone. pour filling into the crust. Refrigerate for 4 hours before serving.
- 2 large egg whites
- 4 tbs white sugar
in a large mixing bowl beat egg whites and salt using stand mixer fitted with whisk attachment until fluffy, add sugar gradually and continue beating until stiff peaks form.
preheat oven to 400 F.
take out the refrigerated chocolate pie while making the meringue, spread filling on top of filling right up to edge of crust. bake for 15 minutes or until meringue is lightly brown. chill the pie for at least 4 hours before serving, best served cold.
Chocolate Chip Sandwich Bars
GOOEY CHOCOLATE FILLING:
- 2 cups semi-sweet chocolate chips
- One 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking or old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 cups semi-sweet chocolate chips
1. Preheat oven to 350 degrees F. Lightly butter a 9x13-inch pan with parchment paper, allowing enough overhang on the long side to lift the bars from the pan.
2. Prepare the gooey chocolate filling: Place the chocolate chips and condensed milk in a small saucepan over the lowest possible heat and cook, stirring constantly, until the chocolate has melted and the mixture has thickened, 3 to 5 minutes. Turn off the heat, add vanilla, and stir until smooth. Set aside to cool to room temperature.
3. Prepare the cookie dough: Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the egg, egg yolk and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda and salt in a medium bowl. Add to the butter mixture. Beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
4. Prepare the bars: Using half of the batch of cookie dough, place dollops into the prepared pan and press down lightly to even it out. Pour the cooled chocolate mixture over the dough and then add small dollops of the remaining dough on top. Don’t worry if the dollops don’t completely cover the chocolate mixture. Just spread it together as much as you can, and let some chocolate peek through.
5. Bake until lightly browned, 20 to 25 minutes. Set aside to cool completely, then cut into 32 bars.
*These are easiest to cut when they have chilled for a while. You’ll be able to get nice, clean cuts when they’re firmer, then they’ll soften up a bit when they’re at room temperature again.
Bake and Slice Chocolate Swirls
- 1 cup semi-sweet chocolate chips
- 1/2 cup sweetened condensed milk
- 1 Tablespoon shortening
- 3/4 cup butter, at room temperature
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar, packed
- 2 cups all-purpose flour, measured then sifted
- 3/4 cup walnuts or almonds, chopped (optional)
1. Preheat oven to 350 degrees F.
2. In top of double boiler, melt chocolate, sweetened milk and shortening. Stir until combined, and set aside to cool slightly.
3. In large bowl, cream together butter, salt, vanilla and sugar with an electric mixer. Blend in flour and mix well. Add a few drops of milk to help the batter hold together. It should come together as a blob of dough (not sticky though).
4. Divide dough into thirds. Roll out each on floured surface to a 10x6-inch rectangle. Spread each with chocolate filling; sprinkle with nuts if desired.
5. Roll up, starting with the 10-inch side. Carefully transfer the roll to an ungreased cookie sheet.
6. Bake 20-25 minutes, or until light golden brown. Cool slightly before removing from cookie sheet. Sprinkle with powdered sugar. Cool and wrap in saran wrap.
7. To serve, cut into slices about 1/4-inch thick. These can be frozen in the whole rolls, then defrosted and sliced later.
*When finished mixing the dough, if it appears too dry- try placing it inside a large zip baggie and kneading it together to get it nice and held together and ready to roll out.
*For a floured surface, try using a flour sack dish towel. This will make it easier to roll as you can lift up the towel and easily help guide the rolling.
*For the Christmas holidays, I always mix some red/green sprinkles with the powdered sugar.
Chocolate Espresso Cupcakes with Frangelico Frosting
(Makes approximately 40 cupcakes)
- 2 shots espresso with 1-3/4 cups hot water (Americano), or substitute 2 cups hot strong coffee
- 1 cup unsweetened cocoa powder
- 2-3/4 cups all-purpose flour (11-1/4 ounces)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1/2 salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 2 cups brown sugar
- 1 tablespoon vanilla extract
- 4 eggs
1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. In a small bowl, mix cocoa powder and Americano/coffee until it looks like a smooth chocolate sauce; set aside to cool. In a large bowl or stand mixer, cream butter and sugars until nice and fluffy. Add vanilla and eggs one at a time, beating well after each one. Slowly add flour, baking soda, baking powder, and salt until batter and mix for 2 minutes. Add chocolate-coffee sauce mixture and mix the cake batter for 3 minutes on medium-high or until the batter is smooth.
2. Fill each muffin cup until 2/3 full. Bake about 25 minutes. Cool in pan for 5 minutes before removing and allow to cool on a wire rack. Frost each cupcake with a heap of Frangelico chocolate ganache.
- 16 ounces high-quality semi-sweet chocolate, chopped into small pieces
- 1-1/2 cups heavy cream
- 6 tablespoons Frangelico hazelnut liqueur
In a small saucepan, bring heavy cream to a boil and immediately turn heat off. Add chocolate to the cream, stirring constantly until chocolate ganache is smooth. Add Frangelico liqueur and allow ganache to cool.
Chocolate Stout Sheet Cake
- 2 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter
- 2/3 cup cocoa powder
- 1 3/4 cups sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 2/3 cup plain yogurt
- 1 cup stout beer (such as Guinness)
- Preheat oven to 350F. Lightly grease a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, baking soda and salt.
- In a medium microwave-safe bowl, melt butter. Add cocoa powder and whisk until smooth.
- In a large bowl, whisk together sugar, vegetable oil and eggs. Add cocoa-butter mixture and whisk until well-incorporated.
- Stir in half of the flour mixture, followed by the yogurt and stout beer (beer may foam; keep mixing it in). Stir in remaining flour mixture, stirring only until no streaks of dry ingredients remain.
- Pour into prepared pan and spread into an even layer.
- Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow cake to cool completely then top with chocolate stout frosting.
Chocolate Stout Frosting
- 1/2 cup butter, room temperature
- 3 tbsp cocoa powder
- 4 tbsp stout beer (or milk*)
- 1/2 tsp vanilla extract
- 2-3 cups confectioners’ sugar
Beat all ingredients together until well combined, adding more confectioners’ sugar if necessary to thicken frosting to a smooth, spreadable consistency.
*Note: Milk can be used in the frosting if you don’t want that malty hint of beer in there and prefer a plain chocolate buttercream.
Chocolate Wasted Cake
cake: (for my original chocolate cake recipe or a vegan “wacky cake” version, please check my One Good Chocolate Cake post )
- 3 cups all-purpose flour
- 2 1/2 cups sugar
- 1 cup cocoa powder
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups milk*
- 1 cup butter, melted*
- 4 tsp. honey*
- 2 tsp. vanilla extract
- 1/2 cup semi-sweet chocolate chips*
- 4 cups powdered sugar, sifted
- 1 cup cocoa powder
- 1/2 cup butter, softened to room temperature
- 1/3-1/2 cup whole milk (start out with 1/3 cup of milk and add more milk to your desired consistency)
- 1 tsp. vanilla extract
liqueur for drizzling on the cake layers (i.e. chocolate, coffee or almond)
melted chocolate for drizzling, :
- 2 cups semi-sweet chocolate chips*
- 2-3 Tbs. heavy cream or vegetable oil
- semi-sweet chocolate chips for the sides of the cake
assorted chocolate candies for the top of the cake*
(Note: Instead of milk, you can replace it with water or cooled brewed coffee. Instead of butter, you can use vegetable oil. Instead of honey, you can use corn syrup or agave nectar. Instead of semi-sweet chocolate chips, you can use Enjoy Life brand chocolate chips. For allergen-free alternatives for the candies, you can try Enjoy Life chocolate chips, bars or cookies)
- Preheat oven to 325 350 F degrees. Grease and dust two to three 8-inch or 9-inch cake pans with cocoa powder or flour. Set aside.
- Sift together flour, sugar, cocoa powder, baking soda and salt. In a separate mixing bowl, combine milk, butter, honey and vanilla extract. Slowly add the dry ingredients into the milk/butter mixture. Mix until combined. Fold in the semi-sweet chocolate chips. Pour in the batter into prepared cake pans. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and wait for about 10 minutes to remove from cake pans and place on a cooling rack. Allow to cool completely before decorating.
To make the frosting:
Note: instead of butter, you can use any allowed margarine, Spectrum organic vegetable shortening, or coconut oil. Instead of milk, you can use rice milk or soy milk.
- In a large mixing bowl, sift together powdered sugar and cocoa powder. Add the butter, milk and vanilla extract. Using an electric mixer, slowly mix together at a low speed. Once all the ingredients are combined, increase the speed and beat till fluffy.
To assemble the cake:
- Place the first cake layer on a plate or cake circle. Lightly drizzle with liqueur. Spread an even layer of frosting. Place the second cake layer on top of the frosting. Lightly drizzle with liqueur. Cover the sides and top of the cake with frosting. Cover the sides of the cake with semi-sweet chocolate chips and cover the top with assorted chocolate candies. Drizzle the melted chocolate all over the top of the cake and let it drip down the sides of the cake.
Chocolate Candy Icebox Bars
- 1/2 cup (1 stick) unsalted butter, plus more for baking pan
- 43 chocolate wafers, such as Famous
- 1 cup confectioners’ sugar
- 1/2 teaspoon fine salt
- 1 1/4 cups natural peanut butter
- 1 cup halved chocolate peanut-nougat candy bars, such as Snickers “minis” (about 12)
- 1 cup chocolate wafer candy bars, such as Kit Kat “snack size” (about 8), cut into 3/4-inch pieces
- 1 bag (11.5 ounces) chocolate crisped-rice candy bars, such as Nestle Crunch “fun size”
- Lightly butter a 9-inch square metal baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Butter parchment. In a food processor, pulse wafers until finely ground (you should have about 2 1/2 cups). Transfer to a large bowl; whisk in confectioners’ sugar and salt. In a medium microwave-safe bowl, microwave butter and peanut butter in 30-second increments, stirring, until melted and smooth, about 1 1/2 minutes. Stir into wafer crumb mixture and let cool to room temperature, about 10 minutes.
- Fold in nougat and wafer candy bars, then transfer to pan. With a small spatula, press mixture evenly into pan. Refrigerate until set, about 30 minutes. In clean microwave-safe bowl, microwave crisped-rice candy bars in 30-second increments until just melted. Pour over chilled mixture and, with spatula, spread evenly. Refrigerate until set, 20 minutes. Using parchment, lift confection from pan and cut into 27 bars.
Peanut Butter Balls
- 1 lb powdered sugar
- 2 cups creamy peanut butter
- 1/4 lb butter (warm)
- 1 teaspoon vanilla extract
- 1 (12 ounce) package chocolate chips
- 1 gulf paraffin wax block (3 in x 3 in)
- Mix powdered sugar, peanut butter, butter, and vanilla together and chill for one hour.
- Melt chocolate chips and wax in double boiler.
- After filling has chilled, form into golf ball sized balls and drop into chocolate.
- Remove with a fork or toothpick and place on wax paper. Store in refrigerator. Enjoy!