Tag Archives: Entertaining

May15

Chunky Chocolate Scookies

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Scookie – a cross between a scone and a cookie – so that is what they are called. They are delicious on their own, but become decadent when you dip them in ganache.

Chocolate Scookies

Makes about 36 cookies

Ingredients

½ cup plus 3 tablespoons butter, softened
⅔ cup granulated sugar
⅔ cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 bananas, cut into chunks
3 cups all purpose flour
1 cup 5-grain cereal
2 teaspoons baking soda
½ teaspoon salt
1 cup white chocolate chips
1 cup macadamia nuts, roughly chopped
1 cup desiccated coconut
1½ tablespoons golden flax seeds

Chocolate Scookies 2

Preparation

1. Preheat the oven to 350°F.
2. Line sheet pans with parchment paper or Silpats.
3. Using a stand or hand-held mixer, cream together the butter and sugars until light and fluffy.
4. Add the vanilla and eggs and mix an additional 2 to 3 minutes until well combined.
5. Add banana and mix until roughly broken up.
6. In a separate bowl combine the flour, 5-grain cereal, baking soda, salt, white chocolate, macadamias, coconut, and flax seed.
7. On low speed, slowly add the flour mixture to the butter mixture and mix until the dry ingredients are completely incorporated and the dough is evenly mixed.
8. Place the dough in the refrigerator overnight, or at least 3 to 4 hours before baking.
9. Using an medium cookie scoop drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
10. Slightly flatten each cookie with the palm of your hand.
11. Bake 20-25 minutes or until golden around the edges and slightly soft in the center.
12. Cool the cookies on the baking sheet for about 20 minutes, before transferring them to a wire wrack to cool completely.
13. Once cooled dip half of each cookie in ganache, if desired.

May15

Over The Hump Old School Sound Check- Dazz Band

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Happy Thursday #musicfriendsofTenaciousM!

The Dazz Band is an American funk music band that was most popular in the early 1980s. Emerging from Cleveland, Ohio, the group’s biggest hit songs include the Grammy Award-winning “Let It Whip”, “Joystick”, and “Let It All Blow”. Wikipedia

May13

Chocolate-Ricotta Icebox Cake

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Preparing this mouthwatering chocolate cake takes only 30 minutes and you can make it up to two days ahead. Enjoy!

Chocolate-Ricotta Icebox Cake

PREP: 30 MINS TOTAL TIME: 6 HOURS 30 MINS
SERVINGS:10

INGREDIENTS

Nonstick cooking spray
14 ounces semisweet chocolate (do not use chips)
2 containers (15 ounces each) part-skim ricotta cheese, room temperature
3/4 cup heavy cream
1 package (9 ounces) chocolate wafers (about 44 cookies)

DIRECTIONS

STEP 1
Prepare pan: Remove sides from a 9-inch round springform pan (see note, below). Place a sheet of waxed paper over bottom, leaving an overhang; lock sides onto bottom, firmly securing paper. Spray inside of pan with cooking spray; line sides with a strip of waxed paper 28 inches long and 4 inches wide.

STEP 2
Make chocolate-ricotta mixture: Break 12 ounces of chocolate into pieces. Place in a heatproof medium bowl set over, not in, a pan of simmering water. Cook, stirring occasionally, until chocolate has melted, 8 to 10 minutes.

STEP 3
In a food processor, blend ricotta until very smooth, about 1 minute, scraping down sides of bowl. Add warm chocolate; blend until smooth. In a large bowl, beat cream until stiff peaks form. With a rubber spatula, gently fold in chocolate-ricotta mixture.

STEP 4
Assemble cake: Arrange half the cookies in an overlapping pattern to cover bottom of pan. Spoon half the chocolate-ricotta mixture on top of cookies; smooth top. Cover with remaining cookies; top with remaining chocolate-ricotta mixture, and smooth top. Cover with plastic wrap; refrigerate at least 6 hours and up to 2 days.

STEP 5
Before serving, release sides of pan and remove waxed paper from sides. Using bottom piece of waxed paper, pull cake onto a platter; with a metal spatula, lift cake and remove waxed paper. Using a vegetable peeler, shave remaining 2 ounces chocolate over top of cake. With a knife dipped in hot water, cut cake into 10 slices (wipe off knife, and dip in hot water after each slice).

May7

Salted-Caramel Six-Layer Chocolate Cake

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Yes, you read that right: six decadent layers of salted caramel and chocolate. Dive in!

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PREP: 45 MINS TOTAL TIME: 3 HOURS 20 MINS SERVINGS: 12

INGREDIENTS

FOR THE CAKE
Unsalted butter, room temperature, for pans
3 cups all-purpose flour, plus more for pans
3 cups granulated sugar
1 1/2 cups unsweetened Dutch-process cocoa powder
1 tablepoon baking soda
1 1/2 teaspoons baking powder
Coarse salt
4 large eggs
1 1/2 cups low-fat buttermilk
1/2 cup plus 2 tablespoons safflower oil
2 teaspoons pure vanilla extract

FOR THE CARAMEL
4 cups granulated sugar
1/4 cup light corn syrup
2 cups heavy cream
Coarse salt
2 sticks cold unsalted butter, cut into tablespoons

FOR THE FROSTING
1/4 cup plus 2 tablespoons Dutch-process cocoa powder
2 sticks unsalted butter, room temperature
1/2 cup confectioners’ sugar
Coarse salt
1 pound semisweet chocolate, chopped, melted, and cooled
Garnish: flaked sea salt, such as Maldon

DIRECTIONS

STEP 1
Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.

STEP 2
Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.

STEP 3
Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.

STEP 4
Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners’ sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.

STEP 5
Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.

STEP 6
Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

Apr29

Dream Treat!

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Chocolate Chunk-Mocha Cookies

Amazing cookies, filled with chunks of chocolate and covered in mocha frosting. #chocolatefriendsofTenaciousM enjoy!!

Chocolate Chunk-Mocha Cookies

Yield: Makes 3 dozen

Ingredients

2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
2/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (11.5-oz.) package semisweet chocolate chunks
Mocha Frosting
Powdered sugar (optional)

Mocha Frosting Ingredients

1/4 cup unsweetened cocoa
1/4 cup hot strong brewed coffee
1/4 cup butter, melted
1 teaspoon vanilla extract
3 1/2 cups powdered sugar, sifted

Mocha Frosting Preparation

1. Stir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy.

Cookies Preparation

1. Combine flour and next 3 ingredients in a bowl.

2. Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks.

3. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.

4. Bake at 350° for 10 to 12 minutes or until puffy. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Spread cookies with Mocha Frosting. Dust evenly with powdered sugar, if desired.

Note: Dough may be frozen up to 1 month or refrigerated up to 2 days. Let stand at room temperature before baking as directed.

Apr26

Chocolate Chip Potato Chip Cookies

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Chocolate Chip-Potato Chip Cookies

It’s true! Chips x 2 – chocolate chips and potato chips. Sweet and salty goodness all rolled into one yummy cookie. #dreamtreat!

Ingredients

1 cup unsalted butter, softened
½ cup granulated sugar
½ cup packed dark brown sugar
1 egg
1 teaspoon vanilla
2½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups lightly crushed original potato chips
1 cup mini chocolate chips

Preparation

1. Preheat the oven to 350°F.

2. In a large bowl combine the flour, baking powder, baking soda, and salt – stir to combine.

3. In a mixing bowl, cream the butter and sugars until light and fluffy.

4. Beat in the egg and vanilla.

5. Turn mixer speed to low, and slowly add the flour mixture to the creamed sugar mixture – mix well.

6. Gently stir in the crushed potato chips and chocolate chips.

7. Place in the refrigerator and let chill for at least one hour.

8. Using a cookie scoop drop 1-inch balls onto an ungreased baking sheet a few inches apart to allow for spreading (I did use a Silpat and mine did not spread very much).

9. Bake for 12-14 minutes or until golden brown.

10. Cool for 5 minutes on the tray before removing to a wire rack to cool completely.

Apr25

White Chocolate Praline Ice Cream Terrine with Blackberry-Raspberry Sauce

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Just in time for your fabulous weekend… an elegant terrine with pretty layers of walnut praline and homemade white chocolate ice cream. Do-aheads: praline, 3 days; sauce, 1 day; entire terrine, 3 days.

White Chocolate Praline
Ingredients

Praline
1 cup sugar
1/2 cup water
1/8 teaspoon cream of tartar
1 1/3 cups coarsely chopped walnuts

Terrine
4 large egg yolks
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1/2 cup sugar
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1/2 teaspoon vanilla extract
Blackberry-Raspberry Sauce

Preparation

For Praline:
Line rimmed baking sheet with foil. Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add nuts; stir with wooden spoon until coated with syrup. Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer. Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula. Let praline stand until cool and firm, about 1 hour. Break praline into irregular pieces. Set aside a few pieces for garnish. Coarsely chop remaining praline. (Can be made 3 days ahead. Store airtight at room temperature.)

For Terrine:
Whisk yolks in bowl to blend. Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Transfer custard to 4-cup measuring cup; cool slightly.

Place white chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth. Remove bowl from over water. Gradually whisk warm custard into melted chocolate. Mix in vanilla. Cover and chill custard at least 4 hours and up to 1 day.

Process custard in ice cream maker. Transfer ice cream to container; cover and freeze at least 6 hours or overnight.

Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang. Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline. Spread half of remaining ice cream over; sprinkle with remaining chopped praline. Spread remaining ice cream over. Fold plastic wrap over to cover. Freeze overnight. (Can be made 3 days ahead. Keep frozen.)

Invert terrine onto platter; remove plastic wrap. Serve terrine with sauce and garnish with reserved praline pieces.

Apr16

Snickers Macarons

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Snickers-Macaron-by-Bakers-Royale 2

These macarons are simply delicious. However, better bakers than me will attest it really comes down to one thing—it’s all in the macronage. That’s the process by which the dry ingredients are folded into the meringue.

Under fold and you will have uneven cracked macarons or macarons that may they look good on the outside but have a noticeable pocket of air from the middle to the top. Over fold and you will have feetless macarons that resemble cookies instead.

Be patient. These cookies don’t require or warrant some of the fuss you may have read about. What they do require is some practice. If you aren’t one of the lucky few that nails it on the first run, you’ll get it—baking fails are a great way to learn, so keep going.

Snickers-Macaron-by-Bakers-Royale 3

YIELD: Makes approximately 70 shells

Ingredients:

CHOCOLATE MACARONS
135g egg whites
45g granulated sugar
215g powdered sugar
115g almond meal
25g cocoa powder
3 Snickers bars, regular size

To make caramel creme filling:

Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined.

Directions

Heat oven to 330 degrees. Line bake sheet with parchment.

1. Trace out 1 inch circles on parchment and set this aside as a “master copy”. Reserve two extra sheets of parchment and set aside.

2. Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. Turn off mixer.

3. Place all dry ingredients in a food processor and process for two minutes and then push it through a fine mesh sieve. Return any large almond granules to food processor and process until fine. Add dry ingredients to meringue.

4. Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against the bowl for about 20-25 folds. Don’t worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness. Transfer batter to pastry bag and let rest for 20 minutes before piping.

5. Place master copy of drawn circles on a bake sheet and then place a second sheet of parchment on top. Fill a pastry bag with batter and pipe until batter reaches edge of circle. Remove master copy from underneath piped layer and place on second bake sheet and pipe remaining batter (remove master copy and save for future use).Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells.

6. Bake for about 12-15 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely in pan. Shells should cleanly peel away from parchment.

ASSEMBLY
1. Slice Snickers into 1/8inch slices and then quarter each slice. Place quartered slices around perimeter onthe bottom of one shell. Pipe filling in the middle and place a second shell on top with bottom side down to create a sandwich effect.

Apr15

Triple Chocolate And Pears Cake

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Eating this cake you’ll experience various consistencies, from the soft delicate pears slices to the crunchy chocolate chips and nuts. The nicest thing is that is very easy to bake and it takes about an hour to prepare and cook. The triple chocolate comes from the three types of chocolate added: cocoa powder, dark chocolate (70%) and chocolate chips, so if you like chocolate you should definitely try it. #ChocolatefriendsofTenaciousM enjoy!

Triple Chocolate and Pears Cake 1

Serves: 12 Cook Time: 40 minutes Total Time: 50 minutes Prep Time: 10 minutes

Ingredients

100 gr of dark chocolate (70% at least)
100 ml of double cream
2 eggs
90 gr muscovado sugar
50 ml of vegetable oil
225 gr flour
120 g unsweetened cocoa powder
25 gr baking soda or baking powder
90 gr chocolate chips
3 pears
2 tbsp of grounded nuts or pecan

Triple Chocolate and Pears Cake 2

Instructions

1. Turn on the oven at 180°C/200°C (350/390°F) and grease a 24cm springform pan with some butter and dust it with flour (or cover it with parchment paper).

2. Melt the dark chocolate in the microwave in a bowl at 450W for about 2min. (or according to the direction of the producer).

3. In a big bowl or in the food processor mix the melted chocolate, double cream, flour, cocoa powder, oil, eggs, sugar and baking soda. Mix all the ingredients evenly.

4. Peel the pears or wash them thoroughly if you want to leave the peel on. Remove the core and slice them into 1cm slices.

5. Pour the mix into the pan and then cover it with the pear slices and sprinkle with chocolate chips and bake for 40 minutes.

6. You can serve this cake either lukewarm or cold: the difference is in the chocolate chips: the colder the cake, the crunchier they gets.

Apr12

White And Dark Chocolate Cream Cheese Chocolate Cake Bars

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Rich chocolate cake with chocolate chips, white chocolate chips, and filled with cream cheese. These bars are always a hit and are fast, easy and foolproof! They taste like chocolate cake, not brownies, and are an extremely moist and rich cake at that.

White And Dark Chocolate Cream Cheese Chocolate Cake Bars

Serves: 9×13-inch pan, 18 to 24 bars
Cook Time: 24 to 27 minutes
Total Time: 1 hour, for cooling
Prep Time: 10 mintues

INGREDIENTS

whitedarkbars-2

1 box devil’s food cake chocolate cake mix (or your favorite boxed chocolate cake mix)

1/2 cup unsalted butter (1 stick), softened

1 large egg

1 teaspoon vanilla extract (bourbon vanilla is especially nice)

1 to 2 tablespoons cold brewed coffee or water, optional if necessary

3/4 cup semi-sweet chocolate chips

3/4 cup white chocolate chips

1 can (14-ounces) sweetened condensed milk

1/2 cup (4 ounces) cream cheese, softened (I use whipped cream cheese)

1/2 teaspoon vanilla extract (clear imitation vanilla extract will keep this layer whiter)

DIRECTIONS

Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary. Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. Sprinkle the white and dark chocolate chips evenly over the top.

In a mixing bowl, combine the sweetened condensed milk and cream cheese, stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.

Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.