Tag Archives: Baking

Dec27

Chocolate Honey Almond Tarts

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Try this easy, chilled chocolate tart for a sweet finish to any meal!

Chocolate Honey Almond Tarts

Prep Time: 10 min
Cook Time: 10 min
Serves: 2

Ingredients

3 whole(s) (6 squares) chocolate graham crackers (see Tips & Techniques)
1 tablespoon(s) slivered almonds
2 tablespoon(s) unsalted butter, softened, plus extra for greasing pans
1/2 cup(s) heavy cream
1 tablespoon(s) honey
1 cup(s) (6 ounces) semisweet chocolate chips
Almond Crunch Brittle

Directions

1. Heat oven to 350°F. Butter the bottom and sides of two 4-inch-diameter round or heart-shaped springform pans. Process graham crackers and almonds in a food processor until the mixture forms fine crumbs. Add butter; pulse until incorporated. Press into bottoms of prepared pans. Bake 10 minutes, until crusts are set; let cool on a wire rack.

2. Whisk heavy cream and honey in a 2-cup glass measure until blended; microwave on high 1 to 2 minutes until mixture is simmering. Add chocolate; let stand 1 minute, then stir until mixture is smooth. Pour mixture over prepared crusts; smooth tops. Refrigerate at least 3 hours (preferably overnight).

3.Loosen tarts from sides of pans by running a knife around the edges. Remove sides of pans and transfer tarts to dessert plates. Top with pieces of Almond Crunch Brittle and serve.

Dec22

Chocolate Espresso Tart

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Better than a box of chocolates, this dessert is triply indulgent. The cocoa shell forms a crisp rectangular foundation for two amazing fillings. creamy, tangy mascarpone cheese and generous rosettes of silky-smooth espresso-flavored chocolate ganache.

Chocolate Espresso Tart

Ingredients

8 ounce(s) bittersweet chocolate (preferably 61 percent cacao), chopped
1 1/4 cup(s) heavy cream
2 tablespoon(s) good-quality ground espresso beans
1 cup(s) all-purpose flour, plus more for parchment paper
3/4 teaspoon(s) salt
1/3 cup(s) unsweetened Dutch-process cocoa powder
1/2 cup(s) (1 stick) unsalted butter, softened
1/4 cup(s) sugar
3/4 teaspoon(s) pure vanilla extract
3 tablespoon(s) heavy cream
1 1/2 cup(s) mascarpone cheese
1 large egg

Directions

1. Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.

2. Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.

3. Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular flan frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.

4. Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).

5. Smooth mascarpone cheese over bottom of tart shell with an offset spatula.

6. Pipe ganache rosettes, one next to the other, on top of mascarpone to cover. Store in the refrigerator up to 1 day.

NOTE: To turn out smooth ganache every time, make sure the mixture is at room temperature before whipping. Any warmer or colder, and its cream is likely to seize or become grainy.

Dec19

Beatty’s Chocolate Cake

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Beatty's Chocolate Cake

Total Time: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield:8 servings

Ingredients

Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream frosting (recipe below)

Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

3. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

4. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

1. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.

3. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip!

4. Spread immediately on the cooled cake.

Dec18

Chocolate Almond Joy Cookies

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These cookies are easily a holiday favorite and very easy to make. You’ll also love how they make the kitchen smell. Enjoy!

Chocolate Almond Joy Cookies

Ingredients

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions

1. Pre-heat oven to 375°F Lightly grease cookie sheets.

2. Combine dry ingredients, set aside.

3. In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

4. Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Dec17

Chocolate Brookies

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Brownies and cookies come together in this irresistible treat.

Brookies 1

YIELD: MAKES 6

INGREDIENTS

1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for pie tins
3/4 cup all-purpose flour
1 tablespoon dark cocoa powder
1/2 teaspoon salt
5 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
3/4 cup granulated sugar
1/4 cup light-brown sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
Chocolate Chip Cookie Dough

DIRECTIONS

Brookies 2

1.Butter bottom and sides of six 4-inch-round pie tins; set aside.

2. In a medium bowl, whisk together flour, salt, and cocoa powder; set aside.

3. Melt chocolate and butter in a heatproof bowl set over (but not touching) simmering water. Turn off heat but keep bowl over water; whisk both sugars into chocolate mixture. Remove bowl from water and let cool to room temperature.

4. Add eggs to chocolate mixture and whisk until just combined. Add vanilla and stir just to combine; do not overmix. Sprinkle flour mixture over chocolate mixture. Using a spatula, gently fold flour mixture into chocolate mixture until just a trace amount of the flour mixture is visible.

5.Fill each prepared pie tin halfway with batter. Place pie tins on a large baking sheet and transfer to refrigerator; let chill for at least 1 hour.

6. Preheat oven to 375 degrees.

7. Using a 1/4-cup ice cream scoop with a mechanical release, scoop chilled cookie dough into six balls. Using your hands, shape dough to form perfect balls and gently form into a round disk that is slightly domed at the top; disks should be slightly smaller than the top of the pie tins.

8. Remove pie tins from refrigerator and gently press 1 disk of cookie dough into each tin of batter. Transfer baking sheet to oven and bake until cookie is golden brown, 20 to 25 minutes, rotating baking sheet halfway through cooking time. Serve warm with ice cream or at room temperature.

Dec15

Chocolate Chip Danish

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Are you ready to surprise everyone with a flaky, buttery pastry oozing with chocolate and sweet cheese goodness? First, gather your ingredients: crescent dough, cream cheese, sugar, chocolate chips and vanilla extract. That’s it!

chocolate chip danish

35 min total time
10 min ingredients
5 servings

Ingredients

1 can Pillsbury Crescent refrigerated seamless dough sheet
1 package (8 oz) cream cheese, room temperature
1/4 cup sugar
1 teaspoon vanilla
1/4 cup chocolate chips

chocolate chip danish 2

Directions

1. Heat oven at 350°F. Line 17×12-inch cookie sheet with cooking parchment paper or silicone nonstick baking mat.

2. Unroll dough onto lined cookie sheet; press dough into about 16×10-inch rectangle. With sharp knife or pizza cutter, cut 1 1/2-inch-long slanted cuts 1 inch apart along both long sides of rectangle, leaving center of dough uncut. Make sure you have the same amount of cut strips on both sides.

chocolate chip danish 3

3. In medium bowl, beat cream cheese, sugar and vanilla until smooth. Spread mixture on uncut center of dough. Sprinkle chocolate chips over cream cheese mixture.

4. Braid dough by crossing strips over filling, alternating from side to side. At end, trim off any overhanging dough.

chocolate chip danish 4

5. Bake 20 to 22 minutes or just until golden brown. Remove from cookie sheet to bread board, serving platter or cooling rack. Cut into slices to serve. Best served the same day.

Dec13

Chocolate Almond Upside-Down Cake

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This light buttermilk chocolate cake is baked on a bed of butter, sugar, and toasted almonds, creating a soaked-in caramel coating when removed from the pan. Enjoy!

Chocolate Almond Upside-Down Cake
Ingredients

Caramel Topping:
6 tablespoon(s) unsalted butter, melted, plus more for pan
3/4 cup(s) packed light-brown sugar
1/4 cup(s) honey
1 1/4 cup(s) sliced or slivered almonds, lightly toasted

Cake:
1 1/4 cup(s) cake flour (not self rising)
1/2 cup(s) cocoa powder, preferably Dutch-processed
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, softened
1 1/2 cup(s) sugar
3 large eggs
1 cup(s) buttermilk
1 teaspoon(s) pure vanilla extract

Chocolate Almond Upside-Down Cake 2
Directions

1. Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.

2. Preheat oven to 350 degrees F.

3. Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.

4. Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.

Dec9

Mocha-Chocolate Shortbread

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If you’re a fan of rich, buttery shortbread cookies, this chocolate version of shortbread is guaranteed to satisfy. You’ll only need 6 ingredients.

FOSPSU03

Yield: Makes 50 triangles

Ingredients

1 1/4 cups all-purpose flour
1/2 cup powdered sugar
2 teaspoons instant coffee granules
2/3 cup butter or margarine, softened
1/2 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate morsels, divided
Vanilla or coffee ice cream (optional)

Preparation

1. Combine first 3 ingredients in a medium bowl; add butter and vanilla, and beat at low speed with an electric mixer until blended. Stir in 1 cup chocolate morsels.

2. Press dough into an ungreased 9-inch square pan; prick dough with a fork.

3. Bake at 325° for 20 minutes or until lightly browned. Sprinkle remaining 1 cup morsels over top, and spread to cover. Cut shortbread into 25 (about 1 3/4-inch) squares; cut each square into 2 triangles. Let cool 30 minutes in pan before removing. Serve with ice cream, if desired.

Dec8

Hot Fudge Pie

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This tall, dark, and delicious pie is all about the chocolate. You’ll use both bittersweet chocolate and cocoa powder to give it a double dose. The top is a little crackly like a good pan of brownies. The filling is rich and dense and fudgy and moist and really just amazing.

You can up the ante a bit by adding some coffee liqueur to the pie filling to enhance all that chocolate. You can use a different liqueur or omit it altogether.

Hot Fudge Pie

Prep Time: 25 minutes
Cook Time: 50 minutes
Yield: 8 to 10 servings

Ingredients

For the crust:
1 & 1/4 cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
2 to 4 tablespoons cold water

For the filling:
1 cup half and half
1/4 cup unsalted butter
8 ounces bittersweet chocolate, chopped
1 & 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1/4 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
3 large egg yolks
2 tablespoons coffee liqueur

Directions

To make the crust:

1. Whisk together flour, sugar, and salt in a large bowl. Add butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas.

2. Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.

3. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.

4. Remove dough from refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.

5. Lightly flour work surface. Roll out dough into a circle about 1/8-inch thick.

6. Transfer the dough to a lightly greased 9-inch pie plate. Trim any excess dough from the edges. Crimp edges as desired.

To make the filling:

1. Preheat oven to 350°.

2. Place half and half, butter, and chocolate in a microwave-safe bowl. Heat in microwave for 2 minutes or until butter has melted and chocolate melts when stirred. Stir until smooth.

3. Whisk together sugar, cocoa powder, flour, and salt.

4. Add eggs, egg yolks, liqueur, and chocolate mixture. Stir until well-combined and smooth.

5. Transfer filling to pie crust in pan.

6. Bake 45 to 50 minutes, or until the center is set and the edges have begun to crack.

7. Cool 10 minutes before serving.

Dec3

Better Than Robert Redford Dessert… And There’s Chocolate

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This make-ahead dessert consists of five delicious layers not counting the nut and chocolate garnish. When cut into squares, note the walnut crust, the cream cheese layer, the vanilla pudding, the chocolate pudding, and the creamy whipped topping.

Better Than Robert Redford Chocolate

Servings: 16
Prep Time: 20 mins

Ingredients

1 cup all-purpose flour
1 cup coarsely chopped walnuts
1/2 cup (1 stick) unsalted butter, melted
1 8 ounce package cream cheese, softened
1 cup confectioners’ sugar
1 8 ounce container frozen whipped topping, thawed
4 cups milk
2 3.4 ounce boxes instant vanilla pudding
2 3.9 ounce boxes instant chocolate pudding
Chopped nuts
Chocolate curls

Directions

1. Heat oven to 350 degrees F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. In a medium-size bowl, mix flour, walnuts and butter. Pat into prepared dish. Bake at 350 degrees F. for 15 minutes. Cool.

3. In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.

4. Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. Refrigerate at least 2 hours or overnight. Sprinkle with nuts and chocolate curls. Cut into squares.