I found a new chocolatier on the Plaza in Santa Fe, New Mexkco. Chocolate de Santa Fe!! The taste is as amazing as the look and texture of the chocolate.
Nov16
Tag Archives: Food
Nov5
Dark Chocolate Salted Caramel Oreo Pie
You guys, I cannot get over this pie. This is seriously one of the easiest, most impressive desserts ever. I mean, have mercy! Just look at it! It’s the perfect amount of decadence without being too rich or overpowering. And the best part is there are only FIVE ingredients. It’s so easy to make!
There are three layers of decadent lusciousness here: The first is a bliss-inducing dark chocolate ganache, which tastes like the inside of an expensive French truffle. Second, a homemade, fool-proof salted caramel sauce you won’t have to worry about burning. And finally, an extra thick Oreo cookie crust. Because we all know the crust is the best part. Did I mention you only need 5 ingredients to make this? 🙂
Ingredients
1 package (about 36) whole Oreos
1 cup (16 tablespoons) butter, divided
⅔ cup packed brown sugar
1¼ cup heavy whipping cream, divided
1 (12 oz) bag dark chocolate chips
Instructions
1. Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
2. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in ¼ cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want the caramel to fully freeze.)
3. Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with a flaky sea salt like kosher salt or Fleur De Sel.
Oct29
Peanut Chocolate Cake
Here’s a mouthwatering layer cake with peanut butter frosting. Two of my most favorite flavors together. It’s luscious!”
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling MAKES: 12 servings
Ingredients
1/2 cup butter, softened
2-1/4 cups packed brown sugar
3 eggs
3 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1 cup water
FROSTING:
1 cup butter, softened
1 cup peanut butter
4 cups confectioners’ sugar
1/4 cup milk
2 teaspoons vanilla extract
1 cup finely chopped peanuts
Directions
1. In a large bowl, cream butter and brown sugar until light and fluffy; beat in eggs, chocolate and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the sour cream, beating well after each addition. Gradually beat in water.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, cream the butter, peanut butter, confectioners’ sugar until light and fluffy. Beat in milk and vanilla until smooth; set aside.
4. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of cake. Yield: 12 servings.
Oct19
Pecan Pie Brownies
Fudgy brownies and rich pecan pie filling bake together into one incredibly decadent dessert. Seriously though, this is one mashup where the final product is better than the sum of its parts. I’m not sure I can have another brownie or slice of pecan pie without thinking about how much better it is when they’re together.
Ingredients
For the brownies:
3/4 cup (170 grams) unsalted butter
7 ounces (200 grams) bittersweet chocolate, chopped or use chips
1 cup (200 grams) granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup (90 grams) all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
For the pecan pie filling:
1/3 cup (108 grams) honey or light corn syrup
1/2 cup (105 grams) light or dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup (56 grams) unsalted butter, melted and cooled slightly
2 cups (225 grams) Diamond of California Pecan Halves
Instructions
1. Preheat oven to 350 degrees F. Line a deep 9-inch cake pan (I used a springform pan) with greased foil or parchment paper.
2. In a medium saucepan set over medium low heat, melt the butter and chocolate together until melted and smooth, stirring frequently. Remove from heat and stir in the sugar. Add the eggs one at a time, mixing after each, followed by the vanilla extract. In a separate bowl, combine the flour, cinnamon and salt. Add to the chocolate mixture and mix just until no streaks of flour remain.
3. Spread batter into the prepared pan and bake for 20 minutes.
4. While the brownies are baking, prepare the pecan pie filling. Whisk together the honey or light corn syrup, brown sugar, eggs and vanilla. Slowly add the melted butter and mix until combined. Add the pecans and stir until they’ve all been coated in the filling.
5. After 20 minutes, remove the brownies from the oven and gently pour the pecan pie filling on top, using a knife to evenly distribute it over the brownie batter.
6. Bake for an additional 35-45 minutes until center jiggles slightly when gently shaken. Cool completely to room temperature, for at least 2 hours, to completely set the brownies. If desired, chill in the fridge for a shorter cooling time.
Oct16
Chocolate Dipped Honeycomb
What an amazing combination! I had to share!!
Oct12
Texas Chocolate Sheet Cake
This Texas Sheet Cake is a family tradition, we grew up eating it. I’ve had many Texas Sheet Cakes or Texas Chocolate Cakes or Chocolate Sheet cakes, as everyone in my home state of Texas has their own version of it. This is hands down the best one that I’ve ever eaten and everyone falls instantly in love with it.
It’s quite addictive, you can’t eat just one bite, trust me… you keep going back for more.
Ingredients
2 C flour (but not really.. more like 1 C and 1 not quite level cup)
2 C sugar
½ tsp. salt
2 sticks margarine (The original recipe calls for oleo) *******
1 C water
3 Tbsp. Cocoa
2 eggs
1 tsp. baking soda
½ C buttermilk
1 tsp. vanilla
1 tsp. cinnamon
1 stick margarine*******
3 Tbsp. cocoa
6 Tbsp. milk
1 box (16 oz) confectioners (powdered) sugar
1 C chopped pecans or walnuts
1 tsp. vanilla.
½ tsp cinnamon
Directions
For The Cake
1. Stir flour (I use a little less than 2 full cups), sugar, salt.
2. In sauce pan put margarine, cocoa and water. Stir while bringing to a boil. Pour over the flour mixture.
3. Stir eggs, soda, buttermilk, cinnamon and vanilla together. Add to the flour/cocoa mixture.
4. Bake in greased sheet cake (10×15) pan for 18 minutes on 350.
5. Minutes before cake is done make the icing.
For The Frosting
1. Mix together; cocoa, margarine and milk. Heat and then add nuts, powdered sugar, cinnamon and vanilla.
2. Pour over hot cake and allow to cool.
Notes:
**** The original recipe calls for Oleo, but you may use butter instead of margarine. If you use salted butter, omit the salt from the recipe.
*** The sheet cake pan for this recipe is a 10X15 sheet cake pan – you may know it as a jelly roll pan.
Sep25
Chocolate Swirl Cake
A must share and try!!
Sep22
Dark Chocolate Orange Cake
Dark chocolate and orange are a classic combination in this decadent dessert. With Triple Sec (orange-flavored liqueur), orange juice, and orange rind strips on top, this cake is zinging with citrus.
Ingredients
Cooking spray
3/4 cup powdered sugar
3 large eggs
2 tablespoons cornstarch
3 tablespoons unsweetened cocoa
2 tablespoons fresh orange juice
1 tablespoon Triple Sec (orange-flavored liqueur)
1 tablespoon hot water
Dash of salt
2 ounces bittersweet chocolate, chopped
Powdered sugar (optional)
Orange rind strips (optional)
Preparation
1. Preheat oven to 350°.
2. Coat an 8-inch springform pan with cooking spray; line bottom of pan with parchment or wax paper. Wrap outside of pan with aluminum foil.
3. Place 3/4 cup sugar and eggs in a bowl; beat with a mixer at high speed 7 minutes.
4. Combine cornstarch and cocoa in a small bowl; set aside. Place juice, liqueur, water, salt, and chocolate in a small glass bowl; microwave at high 1 minute or until almost melted, stirring every 20 seconds until smooth. Add cornstarch mixture; whisk until smooth.
5. Gently stir one-fourth of egg mixture into chocolate mixture; gently fold into remaining egg mixture. Scrape batter into prepared pan. Place pan in a 13 x 9-inch baking pan; add hot water to larger pan to a depth of 1 inch. Bake at 350º for 20 minutes or until top is set. Remove cake pan from water; cool 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula; cool to room temperature. Cover and chill at least 4 hours or overnight. Garnish with powdered sugar and rind just before serving, if desired.
Sep1
Chocolate Biscuit Cake
How did I miss this chocolate gem for so long? You can create it in variations as well. You can replace the pistachios with pecans, toasted almonds or macadamia nuts. You can replace the figs with raisins, sultanas or dried cherries. Keeps for up 2 weeks, although it seldom lasts that long, once people know that it is there!
Ingredients
For the cake:
12 ounces butter (3 sticks)
3/4 cup golden syrup
2/3 cup unsweetened cocoa powder
2/3 cup cup dark chocolate
1 teaspoon pure vanilla extract
1/2 cup pistachios
1/2 cup packed soft, plump dried figs
1 pound ‘McVities’ biscuits
To Decorate:
2 cups dark chocolate
2/3 cup white chocolate
Selection of small chocolate sticks and dark and white ‘Maltesers’ or ‘Whoppers’
Special equipment:
One 8-inch round or square cake tin or flan ring, or one 8-inch x 3 1/4-inch loaf tin
Directions
1. Melt the butter with the golden syrup in a heavy based pan. Do not let it boil. Remove from the heat and add the cocoa powder, dark chocolate and vanilla. Stir until you have a very smooth, glossy mixture.
2.Slice the figs and crush the biscuits. Add the pistachios, figs and crushed biscuits to the chocolate mixture and mix well.
3. Line the base and sides of your chosen shape of cake tin with baking parchment or plastic wrap. Place the mixture into the tin and press it down well into the corners. Leave to cool thoroughly at room temperature before covering and chilling in the fridge. It will take about 2 hours to set completely firm.
4. When set, remove from the tin and place it on a cooling rack. Melt the dark chocolate and white chocolate separately. Spread the dark chocolate all over the cake.
5. Decorate with the Maltesers before the chocolate sets, so that they stick to the cake. Position chocolate sticks as desired and drizzle with the white chocolate. Store in an airtight container in the fridge.
Aug29
Chocolate Sugar Cookies
Chocolate Sugar Cookies-so simple yet so good! Enjoy!!
Ingredients
1 cup butter, softened
1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
3/4 cup cocoa powder
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup granulated sugar for rolling
Directions
1. Cream together butter and brown sugar with a mixer until fluffy, about 5 minutes.
2. Add in eggs, one at a time, mixing after each addition, and then vanilla.
3. Combine cocoa powder, flour, baking soda and salt. Slowly add flour mixture to butter mixture. Mix well.
4. Refrigerate dough for one hour.
5. Using a cookie scoop, scoop dough and place into granulated sugar, roll around to coat. Place sugar coated dough on lightly greased or parchment lined baking sheet, space cookies 2 inches apart. Bake in a preheated 350 degree oven for 9-10 minutes.
6. Let cookies cool on baking sheet for 10 minutes before removing to racks to cool completely. Store in an airtight container.
Egos & Buffaloes 