Tag Archives: Food

Jan3

Yummy Flourless Chocolate Cake

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Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.

Flourless Chocolate Cake

Total Time: 1 hr 10 min
Prep Time: 20 min

Ingredients

6 tablespoon(s) unsalted butter, plus more for pan
1 1/2 cup(s) semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
6 large egg yolks
6 large egg whites
1/2 cup(s) granulated sugar
Confectioners’ sugar, for dusting

Directions

1. Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.

2. In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.

3. Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners’ sugar.

Dec31

Chocolate Teas

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Jamaican Chocolate Tea Recipe

Chocolate Tea is the Jamaican version of what’s better known in other parts of the world as hot chocolate. This recipe uses all-natural ingredients and there’s nothing like the authentic taste of real chocolate. The smoky flavour of raw chocolate balanced with creamy sweetness is comforting to me. In Jamaica chocolate tea is usually enjoyed at breakfast time, but if your live in a cold climate it’s perfect for enjoying near a fireplace any time of day. The grated chocolate won’t dissolve completely and will separate if not stirred. So sip and stir… sip and stir. Yummy!

Jamaican Chocolate Tea

Ingredients

Serves 4

2 cups Water
2 cups Milk
1 Cinnamon Stick
1 Pimento Leaf (or 5 Pimento Berries)
1 pinch Ground Nutmeg
3/4 cup Raw Chocolate, grated
2 pinches Salt
1/3 cup Condensed Milk, or sweeten to taste

Directions

1. Combine water and milk in a medium-size saucepan

2. Add cinnamon stick, pimento, nutmeg and chocolate and bring to a boil, stirring for 5 minutes

3. Stir in salt and lower heat to a simmer; stir in condensed milk to sweeten

4. Remove cinnamon stick and pimento

5. Pour chocolate tea into mugs using a small strainer Enjoy!

Hot ‘N Spicy Chocolate Tea

Hot and Spicy Chocolate Tea

Ingredients

1 cup 2% milk
1 cup water
2 Lipton® Cup Size Tea Bag or Decaffeinated Tea Bags
1 Tbsp. chocolate syrup
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg

Directions

1. Bring milk and water just to a boil in 2-quart saucepan. Remove from heat and add Lipton® Cup Size Tea Bags. Cover and brew 2 to 5 minutes.

2. Remove Tea Bags and squeeze; stir in remaining ingredients. Sweeten as desired.

Chocolate Chai Tea

A wonderfully sweet chocolate chai. Makes your tea a little more exciting.
Chocolate Chai Tea

Ingredients:

Servings: 4

1 cup water
2 tea bags, black
1/4 cup sugar, plus 2 tablespoons (6 tablespoons total)
1/4 cup unsweetened cocoa powder
4 cups milk
1/2 tablespoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
couple grains salt
whipped cream (optional)

Directions:

1. In a saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 5 minutes. Remove tea bags.

2. Stir in sugar and cocoa. Bring to a boil; reduce heat. Add milk, vanilla, spices and salt. Cook and stir over medium heat until mixture is heated through, about 5 minutes. Do not boil. Strain, if desired. Pour into warm mugs. Garnish each with whipping cream and a sprinkle of nutmeg, if desired.

Dec30

Flourless Chocolate Cup Cakes with Whipped Cream and Berries

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These cupcakes are super rich and gooey- you will need a fork to eat them. Enjoy!

Food Valentine's Dessert Easy

Ingredients

4 ounces bittersweet or dark chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
11/2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
2 cups fresh berries, washed and dried, plus more for garnish

Instructions

1. Preheat oven to 350 degrees F.

2. First up, melt your chocolate and butter in a sauce pan until smooth. Then add the warm mixture to a bowl with the sugar and blend with a mixer until incorporated. I recommend bittersweet, but dark chocolate would be awesome too!

3. Next up, add the eggs one at a time mixing after each one.

4. Then add the vanilla and mix and the cocoa powder and mix.

5. Almost done! Put the batter into an oiled and cocoa powder dusted cupcake tin and bake at 350 F for 20 minutes or until a toothpick comes out clean.

6. Allow to cool, gently remove cupcakes and arrange whip cream and berries.

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.

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.

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.

Dec9

Chocolate Caramel Peanut Bomb

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I’ve seen a lot of chocolate desserts in my day, but none quite as implosive as this. This magical melting chocolate bombe is an implosion of gooey goodness. Basically, the dessert is a shell of chocolate candy with a delicious treat hidden inside.

Just set the loaded bomb on a plate, pour hot fudge or caramel over the top, and watch the shell melt away into a pile of ooey-gooey goodness. It’s part magic trick, part science experiment, and all parts fabulous holiday dessert idea. Bombs away!

Ingredients

Spheres
400g (14.11 ounces) dark chocolate (you will have left over, use below) Check your chocolates ingredients if it contains cocoa butter it is real chocolate and must be tempered or will not hold its shape at room temperature. NOTE: If you want tempered chocolate then the easiest thing to do at home is to simply keep the chocolate in temper. You only need to temper chocolate if it is real chocolate. Candy melts and some other melts are not real chocolate and so do not require tempering.

Cremeux
135g (4.76 ounces) dark chocolate
110g (3.88 ounces) milk chocolate
225 ml or 1 cup minus 5 teaspoons of cream (any cream that is around 35% fat is good)
100 ml or 1/3 cup plus 3 teaspoons of whole milk
60g (2.12 ounces) egg yolk (approx 4)
30g (1.06 ounces) sugar

1 cup fine sugar or caster sugar
1/4 cup water
100g (3.53 ounces) unsalted roasted peanuts

Easy Caramel Sauce
75g (2.65 ounces) or 5 tablespoons butter
100 ml or 1/3 cup plus 3 teaspoons of cream
100g (3.53 ounces) or 1/2 cup of brown sugar

Directions

Watch how to make this masterpiece in the video below:
Credit: Ann Reardon, “How To Cook That”