Tag Archives: Food

Jun17

Chocolate Caramel Mason Jar Lid Tarts

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Play around with the fillings in this recipe — substitute a different type of chocolate if you like, use jam instead of caramel, or try cookies instead of graham crackers. The possibilities are endless and delicious!

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Ingredients

4 graham cracker sheets
2 tsp. granulated sugar
2 1/2 tbsp. unsalted butter
2 cups milk chocolate chips
1/4 cups heavy whipping cream
2 to 3 tsp. Salted Caramel Sauce

Directions

1. Preheat the oven to 350 degrees F. Place four pint-sized mason jar rings on a small baking sheet. Place the lids with the rubber part facing down.

2. In a food processor, combine the graham crackers and sugar. Pulse for about 30 seconds, or until finely ground. Stream in the melted butter and continue to pulse. The mixture should appear like wet sand, and it should slightly clump together when squeezed in your hand. If you overmix, it will turn into dough — not good.

3. Divide the graham cracker crumbs between the mason jar lids. Use a shot glass to pack in the crumbs and push them up the sides of the ring.

4. Bake for 10 minutes. Let cool completely on a cooling rack.

5. Now we’re going to melt the chocolate. It can be finicky, so this is the way I do it: Bring 1 cup of water to a boil in a small saucepan. Make sure you have a glass bowl that fits over the pan without touching the water. Place the chocolate chips and cream in the glass bowl, and have it ready next to the stove. Once the water boils, turn off the heat and place the bowl of chocolate and cream over the pan. Stir, stir, stir until the chocolate melts. You may have to turn the heat back on to boil the water again, but I find that if I’m patiently daydreaming while stirring the chocolate, it all melts just fine.

6. Pour the melted chocolate into the tart shells. Tap the lids gently to get rid of any air bubbles.
Let sit for 10 minutes.

7. Dot drops of caramel sauce onto the surface of the chocolate, and after a few seconds, run a toothpick or knife through the chocolate to swirl it together.

8. I recommend refrigerating the tarts for a few hours to set the chocolate. However, before serving, let them come back to room temperature — the chocolate is too hard when cold.

9. The tarts will keep for up to 3 days refrigerated.

Jun3

Chocolate Cookie Shooters

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This playful take on the classic pairing of milk and chocolate chip cookies is a fun way to have your dessert.

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Total Time: 1:00
Prep: 0:25
Yield: 12

Ingredients

3 1/3 cups all-purpose flour
1/3 cups cornstarch
1 1/4 tsp. baking powder
1 1/4 tsp. baking soda
1 1/4 tsp. salt
1 1/4 cups unsalted butter
1 1/2 cups packed brown sugar
3/4 cups granulated sugar
2 large eggs
1 tbsp. vanilla extract
12 oz. mini semisweet chocolate chips
2 oz. chocolate chips or chunks

Directions

1. In large bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.

2. With mixer on medium-high speed, beat butter and sugars until creamy and fluffy, about 5 minutes. Add eggs one at a time, beating well in between additions. Beat in vanilla. Add flour mixture. Beat on low until just combined. Add chips and beat until evenly distributed. Transfer dough to gallon-size resealable plastic bag; refrigerate until firm.

3. Preheat oven to 350 degrees F. Break off golf-ball-size piece of dough; roll into ball (should be about 1 1/2 inches wide) and place in one cup of nonstick popover pan. Repeat for remaining 5 cups. Using rounded end of wooden spoon and fingertips, press dough in the center, then up side of cup to form very thin, even layer of dough. Patch up any tears with bits of extra dough. Repeat with remaining dough balls.

4. Bake 8 minutes. Using same wooden spoon end, gently press dough down and against sides of pan to deflate. Bake another 2 minutes. Repeat pressing to deflate. Bake another 2 minutes or until edges are golden brown and crisp.
Transfer to wire rack. Press to deflate once more.

5. Using small icing knife, gently loosen sides of cookies from pan. Cool 10 minutes. Loosen sides of cookies again. Place wire rack on top of pan. Holding rack against pan, invert cups onto rack. Cool completely. Repeat process once more with remaining dough and cooled popover pan (you will have dough left over, which you can refrigerate up to 3 days or freeze up to 1 month for another use).

6. With small pastry brush, paint insides of cookies with thick layer of melted chocolate. Let stand until chocolate is set, about 1 hour. Serve filled with milk, chocolate liqueur, or coffee liqueur. Once filled, serve cookies within 5 minutes. Store unfilled cookies in airtight container at room temperature up to 3 days.

May23

Peanut Butter Stuffed Chocolate Cookies

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Peanut butter crackers get stuffed in chocolate cookies made with cookie mix. Delicious!

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Ingredients

Cookies
1/2 cup butter or margarine, cut-up
1 cup semisweet chocolate chips (6 oz)
2 tablespoons peanut butter
1 pouch chocolate chip cookie mix
1 egg
30 mini peanut butter cracker sandwiches

Drizzle
1 cup peanut butter chips (6 oz)
1 to 2 teaspoons vegetable oil

Directions

1. In large microwavable bowl, microwave butter, chocolate chips and peanut butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in cookie mix and egg until well blended. Refrigerate dough 30 minutes or until firm enough to scoop.

2. Heat oven to 375°F. For each rounded measuring tablespoon dough, place 1 peanut butter cracker in center, forming dough into ball around cracker. Onto ungreased cookie sheets, place dough balls 2 inches apart.

3. Bake 9 to 11 minutes or until tops are dry (cookies will still be soft). Cool 1 minute; remove from cookie sheets to cooling racks.

4. In 1-pint resealable food-storage plastic bag, add peanut butter chips and oil; seal bag. Microwave on High 1 minute, kneading bag after 30 seconds, until melted and smooth. Cut 1/8-inch slit diagonally across bottom corner of bag. Squeeze drizzle over cooled cookies. Let stand until set. Store in airtight container.

May21

Peanut-Cola Cake

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The South’s favorite drink is a key ingredient in this moist Peanut-Cola Cake.

imagesPeanut-Cola Cake
Makes 12 servings

Ingredients
1 cup cola soft drink
1/2 cup buttermilk
1 cup butter, softened
1 3/4 cups sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
Peanut Butter Frosting
1 cup chopped honey-roasted peanuts

Preparation

Hands-on: 20 Minutes
Total: 1 Hours

1. Preheat oven to 350°. Combine cola and buttermilk in a 2-cup measuring cup.

2. Beat butter at low speed with an electric mixer until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla; beat at low speed just until blended.

3. Combine flour and next 2 ingredients in a medium bowl. Add to butter mixture alternately with cola mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a lightly greased 13- x 9-inch pan.

4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.

5. Meanwhile, prepare Peanut Butter Frosting. Pour over warm cake. Sprinkle with chopped peanuts.

May9

Chocolate-Tea Swirl Cake

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Chocolate-Tea Swirl Cake

Good morning chocolatefriendsofTenaciousM! Here is a chocolate recipe we gotta try!!

Vaishali Nagarajan's avatarMy Culinary Experiments

As mentioned in my previous post, I had gone on a vacation to Ooty. Ooty is mainly known for two things- it’s cold climate and it’s tea! Not to mention the yummy homemade chocolates. 😉 Because we went by car, we could thoroughly enjoy the weather and the scenic drive. It was indeed beautiful- the misty mountains, green tea estates and tall splendid trees! 

View original post 818 more words

May4

Weekend in Chicago

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I visited Chicago this past weekend to see friends from the time when I lived there and beyond. Specifically, my friend Carmelia Wrenn-Martin. I wanted to support her entrepreneur efforts at opening “Epiphany” Restaurant in Lincoln Park (734 W. Fullerton). The food is Cajun-inspired comfort food and absolutely delicious. Also, the location is actually great with adequate street parking for the area. Stop by and enjoy!! I did, and took my TenaciousM Posse with me.

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May2

Chocolate Italian Cake

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This is a chocolate version of the traditional Italian cream cake with coconuts and pecans folded into the batter and a rich, thick chocolate cream cheese filling and frosting.

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Makes 10 to 12 servings

Ingredients

5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract

Chocolate-Cream Cheese Frosting
Garnish: pecan halves

Preparation

1. Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.

2. Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.

3. Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cake pans.

4. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.

5. Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

Apr29

Double-Chocolate Profiteroles

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Profiteroles (chocolate and cream treats) look great, taste great and are the ultimate dinner party dessert. Give it a go, you won’t regret it!

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Hands-On Time: 20 minutes
Total Time: 80 minutes

Serves 8

Ingredients

1/2 cup (1 stick) unsalted butter (cut into pieces)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 cup all-purpose flour, spooned and leveled
5 large eggs
2 pints chocolate ice cream (preferably dark)
Dark Chocolate Sauce

Directions

1. Heat oven to 400° F. In a medium saucepan, combine the butter, sugar, salt, and 1 cup water. Bring to a boil, stirring to melt the butter; remove from heat. Add the flour and stir to combine.

2. Return to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan and a film forms on the bottom of the pan, about 1 minute. Let cool 5 minutes.

3. One at a time, add 4 of the eggs, mixing well after each addition. The batter should be shiny and smooth and hold its shape on a spoon.

4. Using one soup spoon to scoop the dough and another to scrape it off, drop tablespoon-size mounds of the dough onto parchment-lined baking sheets, spacing them 2 inches apart (you should get about 24). In a small bowl, beat the remaining egg; brush the egg over the dough.

5. Bake, rotating the sheets halfway through, until puffed and golden, 25 to 30 minutes. Let cool completely on the baking sheets.

6. Before serving, cut the puffs in half horizontally, fill with the ice cream, and drizzle with the Dark Chocolate Sauce.

Apr17

Triple-Chocolate Cake

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Chocolate lovers rejoice! This rich cake features three kinds of chocolate: cocoa, bittersweet chocolate, and milk chocolate. And you get chocolate in the cake batter, the filling and the glaze.

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Serves 16 (serving size: 1 slice)

Ingredients

Cake:
1 cup boiling water
1/2 cup plus 1 tablespoon unsweetened cocoa, divided
2 ounces bittersweet chocolate, finely chopped
Cooking spray
1 3/4 cups granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
3 large egg whites
1/2 cup fat-free sour cream
8 ounces cake flour (about 2 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Filling:
1/3 cup fat-free milk
1 tablespoon granulated sugar
1 tablespoon cornstarch
Dash of salt
4 ounces milk chocolate, finely chopped
3/4 cup frozen fat-free whipped topping, thawed

Glaze:
1/2 cup powdered sugar
1/4 cup unsweetened cocoa
3 tablespoons fat-free milk
2 teaspoons butter
1/8 teaspoon instant espresso granules
Dash of salt
1 ounce bittersweet chocolate, finely chopped

Directions

Hands-on: 25 Minutes
Total: 1 Hour, 25 Minutes

1. Preheat oven to 350°.

2. To prepare cake, combine 1 cup boiling water and 1/2 cup cocoa. Add 2 ounces bittersweet chocolate; stir until smooth. Cool to room temperature. Coat 2 (8-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; dust pans with remaining 1 tablespoon cocoa.

3. Place 1 3/4 cups granulated sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed 1 minute. Add egg whites, 1 at a time, beating well after each addition. Add sour cream; beat at medium speed for 2 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture; beat just until combined.

4. Divide batter evenly between the prepared pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool 10 minutes in pans on wire racks. Remove from pans; cool on wire racks. Discard wax paper.

5. To prepare filling, combine 1/3 cup milk and the next 3 ingredients (through dash of salt) in a saucepan over medium-low heat; bring to a boil, stirring constantly. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add milk chocolate, stirring until smooth. Pour into bowl. Cover and chill. Uncover; fold in whipped topping.

6. To prepare glaze, combine powdered sugar and remaining ingredients in a saucepan over low heat. Cook for 2 minutes, stirring frequently. Place 1 cake layer on a plate. Spread filling over cake, leaving a 1/4-inch border. Top with remaining layer. Drizzle glaze over top of cake, spreading it out over edges.

Apr13

CHOCOLATE CRANACHAN

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Cranachan is Scotland’s traditional harvest-time pudding, a blend of Crowdie (an artisanal cottage cheese), cream, toasted oats, berries, whisky, and honey. Here, it’s updated with crème fraîche (instead of the Crowdie), toasted hazelnuts, and grated chocolate, and served parfait-style in individual goblets. To allow the flavors to meld, assemble the parfaits ahead of time and chill them overnight before serving.

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YIELD: Makes 6 servings

Ingredients

2 cups coarsely grated bittersweet (not unsweetened) or semisweet chocolate (about 6 ounces)
1 cup hazelnuts, toasted, husked, coarsely chopped (4 1/2 ounces)
1/3 cup (packed) golden brown sugar
1 cup old-fashioned rolled oats (3 ounces; do not use instant)
1 3/4 cups chilled heavy whipping cream
1/3 cup crème fraîche or sour cream
3 tablespoons sugar
1/3 cup whisky

Directions

1. Preheat oven to 350°F. Mix chocolate, hazelnuts, and brown sugar in medium bowl. Spread oats out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats into chocolate mixture (hot oats will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.)

2. Using electric mixer, beat whipping cream, crème fraîche, and sugar in large bowl until cream mixture holds peaks. Fold in whisky.

3. In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering. Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.