Tag Archives: Food

May20

White Chocolate Latte Cookies

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Sharing Chocolate!

Poppy's avatarBunny Kitchen

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So I am packed and ready to begin my epic USA vegan adventure, in just a few hours. I will be posting on facebook, twitter and instagram so that you can follow my adventures with some incredible vegan bloggers, recipe testers, facebookers, instagrammers and so on. If you don’t already, get following at the links above or at the end of this post or on the right hand side of the page to keep up with all the fun! What a way to celebrate the end of another Uni year!

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May17

Espresso Cake with Hot Kahlua Syrup

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Espresso Cake with Hot Kahlua Syrup. Doesn’t just reading the title of the cake sound amazing? I knew that chocolate and coffee were a good match, but never realized this about lemon. It is that little hint of lemon that really makes this cake special.

The method for creaming the butter and sugar for this cake is a little time consuming, but the end result of a beautiful light crumb will be worth it. Other than that, the cake is very straightforward to put together and the syrup is a breeze – and it is kind of fun to poke the small holes and pour the syrup over the top, knowing that the cake is going to be moist.

Espresso Cake 4Espresso Cake 5

Ingredients

Cake ~

3 tablespoons instant espresso
¼ cup boiling water
¼ cup cold water
2¼ cups sifted cake flour
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) butter
½ teaspoon freshly grated
lemon zest
1½ cups superfine or strained sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream

Kahlua syrup ~

⅔ cup Kahlua or Tia Maria liqueur
⅓ cup water
3 tablespoons honey

Preparation

Cake ~

1. Position rack in lower third of the oven and preheat to 350℉.
2. Spray a 10-cup bundt pan with baking spray.
3. In a small bowl, dissolve the espresso in boiling water. Stir in the cold water and set aside to cool.
4. Using a triple sifter, sift together the flour, cocoa, baking soda, and salt. [If you do not have a triple sifter, sift the dry ingredients together three times.] Set aside.
5. Cut the butter into 1-inch pieces and put them and the lemon rind [zest] in the large bowl of an electric mixer fitted with beaters of paddle attachment. Soften on low speed, then increase speed to medium-high and cream until smooth and light in color, about 1½ to 2 minutes.
6. Add the sugar, 1 tablespoon at a time, taking about 6 to 8 minutes to blend it in well. Scrape the sides of the bowl occasionally.
7. Add the eggs, 1 at a time a 1-minute intervals. Blend in the vanilla and sour cream. The mixture will look somewhat curdled at this point. This is okay.
8. Reduce mixer speed to medium-low. Add the dry ingredients alternating with the espresso, dividing the dry ingredients into three parts and the espresso into two parts, starting and ending with the flour. Mix just until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.
9. Pour the batter into the prepared pan and smooth the surface with the back of a tablespoon. Center the pan on the rack and bake in the preheated oven for 55 to 65 minutes, or until the cake begins to come away from the sides of the pan and a twig of straw or a toothpick inserted into the center comes out dry.
10. Remove from the oven. Set the pan on a cake rack for 10 to 15 minutes to cool slightly.

Kahlua syrup ~

1. In a small saucepan blend the Kahlua, water, and honey. Bring to a slow boil and simmer 2 to 3 minutes.
2. Remove from heat.
3. Pierce the top of the cake with a wooden skewer and slowly spoon the hot syrup over the top of the hot cake.
4. Let stand in the pan for at least 1 hour to allow cake to absorb all the liqueur, then invert onto a rack and remove pan.
5. Store at room temperature under a glass dome or in an airtight container for up to 7 days.

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.

May5

CHOCOLATE PEANUT BUTTER BANANA SNACK BREAD

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This recipe is just one bowl with everyday, simple ingredients and is both vegan and gluten free! But, it’s infused with creamy, salty peanut butter and chocolate in the form of cocoa powder and dairy-free chocolate chips!

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PREP TIME: 15 mins COOK TIME: 1 hour TOTAL TIME: 1 hour 15 mins

Serves: 10

INGREDIENTS

1 flax egg ( 1 Tbsp flaxseed meal + 2.5 Tbsp water | or sub 1 egg)
3 medium ripe bananas (~1.5 cups)
3.5 tsp baking powder
pinch sea salt
1/3 cup salted natural peanut butter (creamy or crunchy)
2.5 Tbsp grape seed or coconut oil, melted
scant 1/4 cup organic cane sugar
1/4 cup packed light brown sugar
2-3 Tbsp agave or maple syrup, depending on ripeness of bananas
3/4 cup unsweetened almond or other non-dairy milk
1 1/4 cup almond meal
1/2 cup unsweetened cocoa powder
1 cup gluten free flour blend (my go-to blend, or I recommend Trader Joe’s all purpose GF blend)
1 cup gluten free oats
1/4 cup dairy-free chocolate chips
OPTIONAL: 1/4 cup Peanut Butter Chips

INSTRUCTIONS

1. Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.

2. Prepare flax egg in a large mixing bowl and let rest for 5 minutes to activate.

3. Add banana and mash thoroughly.

4. Add all ingredients through almond milk and whisk vigorously to combine.

5. Add cocoa powder, almond meal, gluten free flour blend, oats and stir.

6. Last, stir in chocolate and peanut butter chips (if using).

7. Pour into loaf pan and bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly on top. My sweet spot was about 1 hour 5 minutes.

8. Let cool completely before cutting or it will be too tender to hold form (preferably overnight).

9. Store completely cooled leftovers in a covered container for up to several days, though best when fresh. Slice and freeze for longer term storage.

May3

Espresso Crepes with Ice Cream and Dark Chocolate Sauce

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You’d think the intoxicating combination of crepes and ice cream drizzled with a sultry chocolate sauce would make you lose your head, but in fact, the opposite may be true. Preliminary research shows that chocolate increases blood flow to the brain, which may improve attention span, memory, and problem-solving skills. Since both the crepes and chocolate sauce can be made ahead, this is the simplest of desserts. If you make the sauce ahead, warm it just before serving. #chocolatefriendsofTenaciousM enjoy!

Espresso Crepes with Ice Cream and Dark Chocolate Sauce

Ingredients

1/3 cup half-and-half
2 tablespoons honey
3 ounces semisweet chocolate, chopped
8 Espresso Crepes

Ingredients for Crepes
1 cup all-purpose flour (about 4 1/2 ounces)
2 teaspoons sugar
2 teaspoons instant espresso powder
1/4 teaspoon salt
1 cup low-fat 1% milk $
1/2 cup water
2 teaspoons butter, melted
2 large eggs
2 cups low-fat coffee ice cream

Preparation for Crepes
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, espresso powder, and salt in a small bowl. Combine milk, water, melted butter, and eggs in a blender. Add the flour mixture to milk mixture, and process until smooth. Cover batter; chill for 1 hour.

Heat an 8-inch nonstick crepe pan or skillet over medium heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift the edge of the crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over, and cook for 30 seconds or until center is set.

Place crepe on a towel; cool completely. Repeat procedure with the remaining batter, stirring batter between crepes. Stack crepes between single layers of wax paper to prevent sticking.

Final Preparation

Combine half-and-half and honey in a small saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add chocolate; stir until smooth.

Fold each crepe in half; fold in half again. Place 1 crepe on each of 8 plates. Top each serving with 1/4 cup coffee ice cream; drizzle with 4 teaspoons sauce.

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.

Apr22

Dark Chocolate & Peanut Butter Pan Cookie

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When the world hands you a day you’d rather forget, treat yourself to some much needed dark chocolate comfort. This pan cookie recipe calls for chunky peanut butter and dark chocolate morsels– a winning combination!

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Ingredients

3/4 cup chunky peanut butter
2 large eggs
1 teaspoon vanilla extract
1 cup firmly packed light brown sugar
2 cups all-purpose baking mix (Bisquick)
1 (12-ounce) package dark chocolate morsels, divided (Hershey’s Special Dark Chips)

Preparation

Stir together peanut butter, eggs, and vanilla in large bowl.

Stir in brown sugar until combined. Add baking mix and 3/4 cup dark chocolate morsels, stirring just until moistened. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan.

Bake at 325° for 20 minutes or until golden brown. Remove from oven, and sprinkle evenly with remaining 1 1/4 cups dark chocolate morsels; let stand 5 minutes or until chocolate melts. Spread melted chocolate evenly over top. Cut into triangles, bars, or squares.

Apr19

Miracle Whip Chocolate Cake

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Miracle Whip Chocolate Cake

PREP TIME: 25 min. | TOTAL TIME: 1 hr. 30 min.
MAKES: 18 servings

Ingredients

Miracle Whip Chocolate Cake 2

2-1/2 pkg. (4 oz. each) BAKER’S Unsweetened Chocolate (10 oz.), divided
1-1/2 cups MIRACLE WHIP Dressing
2-1/4 cups packed brown sugar
2-1/2 tsp. vanilla, divided
3 eggs
2 cups flour
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup boiling water
1/4 cup butter or margarine, softened
3 cups powdered sugar
2/3 cup milk

Directions

HEAT oven to 350°F.
MELT 6 oz. chocolate as directed on package; cool. Meanwhile, beat dressing, brown sugar and 1-1/2 tsp. vanilla in large bowl with mixer until blended. Beat in eggs and melted chocolate. Combine flour, baking soda and salt. Add to chocolate mixture alternately with water, mixing well after each addition.
POUR into 2 parchment paper-lined 9-inch round pans sprayed with cooking spray.
BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans. Immediately remove parchment paper. Cool cakes completely on wire racks.
MEANWHILE, microwave remaining chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is completely melted, stirring every 30 sec. Stir until chocolate is completely melted. Cool.
ADD powdered sugar, milk and remaining vanilla to butter mixture; beat until blended. Use to fill and frost cake layers.