Tag Archives: Baking

Apr5

The Most Amazing Chocolate Cake

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I have found it. My search has ended. I now have THE recipe. This cake is moist and has the perfect crumb. I cannot imagine making a chocolate cake using any other recipe.  It is so easy to make and puts doctored cake mix recipes to shame. I’m eating a piece of the cake as I’m writing this, drooling all over my keyboard. It is insanely delicious. A decades search was worth the wait. Every…decadent…bite. Who wants cake?

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Ingredients
  • 1½ cups butter, softened
  • 8 oz cream cheese, softened
  • 1½ cups unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 7-8 cups powdered sugar
  • about ¼ cup milk (as needed)
Instructions
  1. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
  2. Add in cocoa powder and vanilla extract. Beat until combined.
  3. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Mar31

Samoas Cookie Pie

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Thin Mints and Samoas are my favorite Girl Scout cookies and since I already have a fast, easy, no-bake, and foolproof Thin Mints recipe, it was time to tackle Samoas.

 

The textures and flavors are all there in this giant Samoa cookie. Gooey, chewy, sticky, sweet, and wonderful. Dare I say this may even be better than the real thing.

It’s a fast, easy, no-mixer recipe that comes together in minutes and there’s nothing fussy about it. Making individual Samoas cookies is way too labor-intensive and this giant cookie is the opposite.

I made a simple stir-together dough for the crust before topping with chocolate chips, shredded coconut, sweetened condensed milk, salted caramel, and a final chocolate drizzle.

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INGREDIENTS:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt, or to taste
3/4 cup semi-sweet chocolate chips, for sprinkling
1 1/2 cups sweetened shredded coconut, loosely laid in measuring cup (not packed)
two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)
4 to 5 ounces salted caramel sauce (use homemade salted caramel or store bought, regular caramel sauce may be substituted)
3/4 cup semi-sweet chocolate chips, melted for drizzling

DIRECTIONS:

  1. Preheat oven to 350 F. Spray a 9-inch pie dish very well with cooking spray; set aside.
  2. In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  3. Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.
  4. Add the flour, salt, and stir until just combined; don’t over mix.
  5. Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center will have begun to set up a bit. It’s by no means done, but pie will be returned to oven to bake another 25 minutes or so.
  6. Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.
  7. Evenly sprinkle the coconut.
  8. Evenly drizzle the sweetened condensed milk (just eyeball it).
  9. Evenly drizzle the caramel sauce (just eyeball it).
  10. Return pan to oven and bake for about 25 minutes, or until there’s slightly bubbling near the edge of dish and the center has dried out some and looks more set. Cookie pie will firm up more as it cools. In the last 10 minutes of baking, watch it like a hawk because the coconut, caramel, and sweetened condensed milk will all be prone to burning; better to underbake than overbake if you’re unsure.
  11. Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a small microwave-safe bowl and heat to melt, about 1 minute on high power. Stop to check and stir and heat in 10-second increments until chocolate can be stirred smooth.
  12. Using a spoon (or pastry bag or ziptop bag with corner cut off if you want to be fancier but I didn’t bother), evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about 1/2-inch apart. Pie doesn’t have to be cooled to add the chocolate drizzle.
  13. Allow pie to continue to cool on wire rack for at least 4 hours (or overnight) before slicing and serving. Don’t slice too early because chocolate drizzle needs to set and interior of pie needs to firm up or you’ll have a literal hot mess. Pie is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I store it by slicing into small wedges, wrapping each wedge individually in plastic wrap, and putting those in a large zip-top bag.
Mar28

Dark Chocolate Quinoa Cookies

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I get on these kicks and I don’t let them go. And once I’ve set my mind to doing it, it’s getting done. No questions asked. Somehow, someway, it’s happening.

Like these dark chocolate quinoa cookies.

A few days ago, I was taken over by this intense need for chocolate cookies. I mean I wanted a chocolate cookie, like really, really, really bad. And of course I didn’t have any on hand. I poured over recipe after recipe looking for the best chocolate cookie recipe that I could recreate gluten-free, couldn’t find what I was looking for, proceeded to ask my wonderful Facebook friends if they had any recipes and since they’re just a bunch of smarties, they told me to substitute 1/2 cup cocoa powder into any of my favorite cookie recipe. Novel concept to me!

As I usually do, I listened. And the cookies turned out perfectly. Like absolutely perfect.

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Ingredients

  • 1 1/2 cup gluten-free all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup cooked quinoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2/3 cup light brown sugar (or coconut sugar)
  • 1/2 cup coconut sugar
  • 6 tablespoons vegan butter
  • 2 tablespoon melted coconut oil
  • 2 teaspoon tahini (or other nut butter)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup dark chocolate chunks (or dairy-free chocolate chips)

Instructions

  1. Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
  2. Whisk together all the dry ingredients, minus the sugar and chocolate chunks, in a medium mixing bowl and set aside.
  3. In a small sauce pan, heat the butter over medium heat and cook until it begins to brown, about 5 minutes. Stir constantly so as not to burn the butter, you’re just trying to brown it. Transfer to a large mixing bowl, add the coconut oil and let cool for 5 minutes. Add the sugar and beat with an electric mixer until incorporate – the texture will be sandy, not creamy like traditional butter cookies. Add the tahini, vanilla and eggs and beat until combined.
  4. Pour in the flour mixture, beat on low until just incorporated. The mixture will be that of a thick brownie batter, not as doughy as normal chocolate chip cookies. Fold in the chocolate chunks with a wooden spoon.
  5. Scoop 1 heaping tablespoon of dough onto the cookie sheets, spacing the cookies about 1″ apart. Bake in the center of the oven for 14 minutes, switching/rotating the sheets half way through.
  6. Transfer to a wire rack, allow to cool for 5 minutes (if you can resist that long!), and enjoy!
Mar4

Chocolate-Irish Cream Cheesecake in Las Cruces, New Mexico

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After a short hiatus, I am happy to be back on my blog with more chocolate, love and travels!

This week I had a nice lunch with a co-worker at Salud de Mesilla in Las Cruces, New Mexico. Their “Bailey’s Irish Creme Chocolate Cheesecake” was so delicious that I had to find a comparable recipe. Here is the recipe and some sites from the day.

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Ingredients

1 1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8 ounce packages cream cheese, softened
1 8 ounce carton dairy sour cream
1 cup sugar
1 8 ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla

Directions

1. Preheat oven to 325 degrees F.

2. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

3. For filling, in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

4. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

5. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

Jan27

Secret Kiss Cookies

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These secret kiss cookies blow my mind, especially if you love chocolate as much as I do. What makes them a secret you ask? A little something in the middle of each cookie…a Hershey’s kiss! The best part about these cookies, aside from how tasty and addictive they are, is how ridiculously adorable they are once you cut into them. Let them cool completely, then take the first bite and see that classic chocolate silhouette… or eat them when they’re still warm and gooey – there’s no wrong way to enjoy these bad boys!

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Ingredients

36 hershey’s chocolate kisses, wrappers removed
1 3/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 cup walnuts, finely chopped
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar, as needed

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Directions

1. Preheat oven to 375º F and line 2 baking sheets with parchment paper.

2. In a large bowl or mixer, cream together butter, sugar and vanilla extract until fluffy and lightened in color 3-4 minutes.

3. Gradually beat in flour, walnuts and salt, until everything is fully incorporated.

4. Cover dough and place in refrigerator to chill, 1-2 hours.

5. Once dough is firm and holds its shape, use a tablespoon or small ice cream scoop to measure out roughly 1 tablespoon of dough. Wrap dough carefully around 1 chocolate kiss, making sure to cover it completely.

6. Transfer cookie to lined baking sheet, then repeat with remaining dough and chocolates.

7. Once ready, place cookies in oven and bake for 12-14 minutes, or until cookies have just set.

8. Remove from oven and let cool 5 minutes, then roll cookies in powdered sugar.

9. Let cool and enjoy!

Nov13

Tiramisu Cake

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I can’t wait to try this recipe!! Check it out #chocolatefriendsofTenaciousM!!

Oct27

Mexican Spiced Dark Chocolate Tarts

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These easy little Mexican Spiced Dark Chocolate Tarts are one of my favorite new desserts to make! They literally come together in under 10 minutes and are sure to please a crowd. You can use dark chocolate, semisweet chocolate, milk chocolate or whatever you would like! Just whip up a simple ganache, spice it with some cinnamon, chili and cayenne, and then use it to fill these simple phyllo shells and top with whipped cream. Super simple, but so charming and decadent that your friends will think they are très gourmet. Enjoy!

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Ingredients

4 ounces dark chocolate, roughly chopped
1/3 cup heavy cream
1/4 tsp. ground cinnamon
1/8 tsp. chili powder
pinch of cayenne
15 mini phyllo (fillo) shells
whipped cream

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Directions

1. Heat the dark chocolate and heavy cream together in a microwave or double boiler until melted, stirring occasionally. Stir in the cinnamon, chili powder and cayenne until combined.

2. Spoon about 1 teaspoon of the chocolate mixture into each mini phyllo cup. Refrigerate or serve immediately. Just before serving, use a piping bag or a spoon to top each phyllo cup with a dallop of whipped cream.

Oct26

Chocolate Truffle Pie with Amaretto Cream

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When you daydream of silky, rich, chocolate pie you’re definitely thinking of Dad’s famous, Truffle Pie with Amaretto Cream. Store leftover pie, covered, in refrigerator. Wait…. what leftover pie? Start with refrigerated pie crusts to make prep for this pie a breeze. Slivered almonds mixed into the batter give each sweet bite a crunch.

Easter Potluck

Ingredients

1/2 (14.1-oz.) pkg. refrigerated piecrusts
1 cup (6 oz.) semisweet chocolate chips
1 cup (6 oz.) bittersweet chocolate chips
1/2 cup (4 oz.) salted butter, softened
3/4 cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 ounces (1/2 cup) all-purpose flour
1 cup toasted slivered almonds
Amaretto Cream

Directions

1. Preheat oven to 350°F. Fit piecrust into a 9-inch pie pan; fold edges under, and crimp. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 10 minutes. Remove weights and foil, and bake until bottom is lightly browned, 10 to 12 more minutes. Cool on baking sheet on a wire rack while preparing filling.

2. Microwave semisweet and bittersweet chocolate chips in a small microwave-safe bowl at MEDIUM (50% power) until melted and smooth, 3 to 4 minutes, stirring at 30-second intervals. Cool 15 minutes.

3. Beat butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate, vanilla extract, and almond extract; stir in flour and toasted almonds. Spread mixture evenly in pastry shell.

4. Bake in preheated oven until set, 30 to 35 minutes, covering edges last 10 minutes to prevent over browning, if needed. Cool completely on a wire rack, about 1 hour. Chill 1 hour. Serve with Amaretto Cream. Store leftover pie, covered, in refrigerator.

Oct7

Flourless Chocolate Candy Cakes

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Got leftover Halloween candy? Transform it into mini-chocolate cakes courtesy of this flour-free recipe.

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Ingredients

6 tablespoons unsalted butter
12 milk chocolate candy drops or pieces, unwrapped (2 oz)
1 cup semisweet chocolate chips (6 oz)
6 eggs, separated
3/4 cup granulated sugar
Powdered sugar for garnish, if desired

Directions

1. Heat oven to 325°F. Spray 8 (7-oz) ramekins with cooking spray. Set aside.

2. In large microwavable bowl, microwave butter, candy drops and chocolate chips on High in 30-second increments, stirring after each, until completely melted. Cool slightly.

3. While chocolate is cooling, in another large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. Gradually add sugar, beating until glossy.

4. With whisk, beat egg yolks one at a time into chocolate mixture. Add half of beaten egg whites; fold in with rubber spatula until combined. Carefully fold in remaining half of beaten egg whites. Spoon mixture evenly into ramekins.

5.Bake 35 to 45 minutes or until cakes pull away from sides of ramekins. Sprinkle with powdered sugar.

Oct6

Red-Wine Velvet Cake Recipe

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Rather than let an open bottle of red wine languish on the refrigerator shelf, use it in place of the usual food coloring in a red velvet cake. The result—a rich, fudgy marriage of chocolate and wine—will leave you hopeful for more leftover Pinot Noir in the near future.

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Makes 1 cake, to serve 16 to 20.

Ingredients

Cake:
18 Tbsp. unsalted butter at room temperature, plus more for greasing
2 1/4 cups packed dark brown sugar
3/4 cup granulated sugar
4 large eggs, at room temperature
1 large egg yolk
2 1/4 cups red wine
1 Tbsp. vanilla extract
3 cups plus 2 Tbsp. all-purpose flour
1 1/2 cups Dutch-process cocoa powder
3/8 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. ground cinnamon
3/4 tsp. salt

Frosting:
24 ounces cream cheese (three 8-ounce boxes), at room temperature
3/4 cup (1 1/2 sticks) butter, at room temperature
2 tsp. vanilla extract
3 1/2 cups confectioners’ sugar

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Directions

1. To make cake: Preheat oven to 325°. Line the bottom of three 9 round cake pans with parchment paper. Grease parchment and sides of pan. Place butter in a large bowl. Using an electric mixer, cream butter on medium speed until smooth. Add brown and granulated sugars and beat until fluffy, about 3 minutes. Add eggs and yolk and beat until incorporated, then add red wine and vanilla. (Don’t worry if the batter looks a little uneven and grainy.)

2. In a medium bowl, mix flour, cocoa powder, baking soda, baking powder, cinnamon, and salt. Sift dry mixture over wet ingredients. Mix until 3/4 combined, then fold in remaining dry mixture with a rubber spatula.

3. Divide batter among prepared pans. Bake 25 to 30 minutes, or until a cake tester inserted into the center of each layer comes out clean. The top of each cake should be shiny and smooth. Cool in the pan 10 minutes, then remove cakes from pans and let cool completely on a rack. (If cakes have domed a bit and you want even layers, trim tops using a long serrated knife held horizontally.)

4. To make frosting: In a medium bowl, use an electric mixer to beat cream cheese and butter until smooth. Mix in vanilla, then gradually stir in confectioners’ sugar.

5. To frost cake, place one layer on a cake stand or plate and spread with 1 cup frosting. Repeat with next 2 layers and spread top and sides with remaining frosting.