Tag Archives: Recipes

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.

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.

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.

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.

Apr9

Tropical Turtle Brownies with Grilled Fruit

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Pineapple, banana and mango transform your usual brownie into a tropical dessert! Grilled fruit and caramel topping make this a distinctive treat – ready in 40 minutes!

Tropical Turtle Brownies with Grilled Fruit

Prep Time 25 min Total Time 40 min Servings 12

Ingredients

1/4 cup butter or margarine, melted
3 tablespoons orange juice
2 tablespoons packed brown sugar
1 medium pineapple (3 pounds), peeled and cut into 1-inch chunks (3 cups)
3 medium mangoes, cut lengthwise in half, pitted and cut into 1-inch chunks (3 cups)
4 medium firm bananas, cut into 1-inch slices (3 cups)
12 brownies (3-inch square), cut diagonally in half
1 cup caramel topping

Directions

1. Heat coals or gas grill for direct heat. Mix butter, orange juice and brown sugar in small bowl.

2. Thread pineapple, mango and banana pieces alternately on each of twenty-four 10-inch skewers, leaving space between each piece. Brush fruit with butter mixture. Grill fruit uncovered 4 to 5 inches from medium-low heat 10 to 15 minutes, turning frequently and brushing with butter mixture, until fruit is lightly browned.

3. To serve, arrange 2 brownie triangles on each plate. Remove fruit from skewers and arrange around and over brownies. Drizzle with caramel topping.

Tips
* If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning.

* Make the butter mixture, and transport it in a small container. Bring the cut-up mango and pineapple in a separate container. So the bananas don’t turn brown, wait to cut them until you’re ready to thread the fruit on the skewers and grill.

* If you’re going to serve this at home, try substituting sorbet, frozen yogurt or ice cream for the brownies.

* Buy “green tip” bananas, which are ripe but still firm enough to withstand grilling. The grilling brings out the natural sweetness.

Apr8

Living Water

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This is a really amazing post and definitely needed to reblog! Enjoy!

Heather Newell Oglesby's avatarheather n. oglesby

Fact: A blender could easily be the most utilitarian and useful kitchen tool yet.

Case Study: Strawberries, banana, chocolate chip ice cream, yoghurt, milk, whey protein, and peanut butter can go in one mixer and voila! Food! And not only food, but an easy-to-drink, flavorful meal.

Caveat: You can only eat meals processed by a blender for six weeks. Yikes. Sorry dad. A broken jaw will do that to you.

*

I’ve been assisting my dad this week in finding the best variety of smoothie-shake-blended meals that I can find. Of notable help has been Jaws Wired Shut, a clever name for a blog serving as a tool for people with eating issues. Nice.

In this process, I’ve been fiddling around and experimenting – though in truth, it hasn’t been very hard, having had worked for a smoothie shop one college summer and a string of…

View original post 706 more words

Apr7

Triple Chocolate-Cookie Trifle Pie

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Make a show-stopping chocolate dessert for your next family gathering. This pie is beautiful, elegant, a cinch to make and very very very delicious!!!! I can add in a touch more whipped cream to one of the chocolate layers to soften the chocolate taste a touch. In all, excellent!! #ChocolatefriendsofTenaciousM enjoy!!

trifle-pie-sl-1873385-l

Yield: Makes 10 to 12 servings

Ingredients

3 1/4 cups heavy cream, divided
1 1/2 (4-oz.) bittersweet chocolate baking bars, chopped
1 (4-oz.) white chocolate baking bar, chopped
1 teaspoon vanilla extract
1 (12.5-oz.) package assorted cookies
2 tablespoons mocha liqueur (optional)
2 (6-oz.) containers fresh raspberries
Raspberry Glaze

Preparation

Prep Time: 25 Minutes
Cool: 20 Minutes
Chill: 8 Hours

1. Microwave 1/2 cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedure with 1/4 cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.) Stir 1/2 tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.

2. Meanwhile, let 2 1/2 cups cream stand at room temperature 20 minutes.

3. Beat 1 1/2 cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream into cool bittersweet chocolate mixture. Repeat procedure with remaining whipped cream.

4. Beat remaining 1 cup cream at medium-high speed until medium peaks form. Gently fold one-fourth of whipped cream into cool white chocolate mixture. Repeat procedure with remaining whipped cream.

5. Crush 6 to 7 cookies to equal 1/2 cup crumbs. Sprinkle on bottom of a lightly greased 9-inch springform pan. Spread half of bittersweet chocolate mixture over crushed cookies in pan. Arrange cookies around sides of pan (about 19 cookies). Spread white chocolate mixture over bittersweet chocolate mixture.

6. Crush remaining cookies, and sprinkle over white chocolate mixture in springform pan. Drizzle with liqueur, if desired. Spread remaining bittersweet chocolate mixture over crushed cookies. Cover and chill 8 to 24 hours.

7. Remove sides from pan. Mound raspberries in center of trifle; brush with Raspberry Glaze. Serve immediately.

Note: For testing purposes only, I used Ghirardelli 60% Cacao Bittersweet Baking Bars, Ghirardelli White Chocolate Baking Bar, Pepperidge Farm Distinctive Entertaining Cookie Collection, and Godiva Mocha Liqueur.
Raspberry Glaze: Combine 3 Tbsp. seedless raspberry jam and 2 tsp. water in a small glass bowl. Microwave at HIGH 10 to 15 seconds or until smooth.