Tag Archives: Recipes

Mar27

Triple Chocolate Cookies

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Triple Chocolate Cookies 1

Chocolate lovers will be delighted over Triple Chocolate Cookies with chopped semisweet chocolate and milk chocolate chips inside the cookies and melted white chocolate on the outside.

Ingredients

10 tablespoon (1 stick plus 2 Tbsp.) unsalted butter, at room temperature
8 ounces semisweet chocolate, chopped (about 1 1/2 cups)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking powder
Pinch of salt
1 cup packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup milk chocolate chips
2 cups white chocolate chips
3 tablespoons vegetable shortening

Triple Chocolate Cookies 2

Preparation

1. Preheat oven to 350ºF. Line 2 baking sheets with parchment. In a heavy medium saucepan over low heat, melt 2 Tbsp. butter with semisweet chocolate, stirring until smooth. Transfer to a bowl and let cool slightly.
2. Sift flour, cocoa, baking powder and salt onto a sheet of parchment. Using an electric mixer on medium-high speed, beat remaining 8 Tbsp. butter with sugar until light, about 3 minutes. Reduce speed to medium-low and add eggs 1 at a time, scraping down sides of bowl as needed. (Batter will look curdled.) Beat in melted chocolate mixture and vanilla until smooth. On lowest mixer speed, stir in flour mixture and then milk chocolate chips.
3. Drop by tablespoons 2 inches apart on baking sheets and bake until edges are firm, 10 to 12 minutes, rotating sheets front to back and top to bottom halfway through. Let cool on sheets on wire racks for 5 minutes, then remove cookies to racks to cool completely.
4. In a heatproof bowl set over a saucepan of simmering water (do not let water boil), melt white chocolate chips with shortening, stirring until smooth. Remove bowl from pan and let mixture cool slightly. Dip half of each cookie in white chocolate mixture, letting excess drip off. Place on waxed paper or parchment and let stand until chocolate has set.

Mar26

Chocolate-Chip Cookies with Red Miso Buttercream

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Get that classic sugar-salt combination by spreading these crisp-chewy chocolate-chip cookies with a rich, sweet-savory miso buttercream that’s flecked with minced lemon verbena.

chocolate-chip-cookies-red-miso-buttercream-recipe-fw0213-mdn

Yields: 3 1/2 dozen cookies
Total Time: 1 hr 30 min
Cook Time: 30 min

Ingredients

2 stick(s) unsalted butter, softened
1 cup(s) granulated sugar
1 cup(s) light brown sugar
2 large eggs
2 teaspoon(s) pure vanilla extract
1 teaspoon(s) baking soda
2 teaspoon(s) hot water
3 cup(s) all-purpose flour
1/2 teaspoon(s) salt
2 cup(s) chopped bittersweet chocolate
Red Miso Buttercream — Red Miso Buttercream

Directions

1. Preheat oven to 350 degrees F and line 3 baking sheets with parchment paper. In a standing electric mixer fitted with paddle, beat butter until creamy, 1 minute. Add granulated sugar and brown sugar and beat at medium speed until light and fluffy, 3 minutes. Beat in eggs and vanilla. In a bowl, dissolve baking soda in hot water and stir into batter. At low speed, beat in the flour and salt until incorporated. Add chocolate and beat just to distribute evenly.

2. Scoop 1 1/2-inch balls of dough onto lined baking sheets, spacing them 1 1/2 inches apart. Bake in center of oven, one baking sheet at a time, for 16 minutes, until golden; shift baking sheet from front to back halfway through. Let cookies cool. Serve with Red Miso Buttercream.

Mar25

Dream Treat – Chocolate-Bourbon Tart

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This rich tart is like a dark-chocolate truffle in a crisp, flaky cocoa crust. Bourbon adds a wonderful smokiness; be sure to heat it carefully with the sugar so it doesn’t ignite.

chocolate-bourbon-tart-recipe

Yields: One 10-inch tart
Total Time: 4 hr 40 min
Cook Time: 40 min
Oven Temp: 350

Ingredients

Pastry
1 1/2 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa powder
1/4 teaspoon(s) salt
2 stick(s) unsalted butter, at room temperature
1/2 cup(s) sugar
1/2 teaspoon(s) pure vanilla extract

Filling
12 ounce(s) bittersweet chocolate, coarsely chopped
1/4 teaspoon(s) salt
1/2 cup(s) bourbon
1 cup(s) sugar
2 stick(s) unsalted butter, cut into small pieces, at room temperature
5 large eggs, at room temperature

Directions

1. Prepare the Pastry: In a small bowl, sift the flour with the cocoa powder and salt. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium-high speed until it is well blended. Beat in the dry ingredients at low speed until just combined. Add the vanilla extract and beat just until a soft dough forms, about 5 seconds. Press the pastry into a disk, wrap in plastic, and refrigerate until the dough is firm, about 1 hour.

2. Preheat the oven to 350 degrees F. On a floured work surface, working quickly, roll out the pastry to an 11-inch round, about 1/4-inch thick. Transfer the pastry to a 10-inch fluted tart pan with a removable bottom. Gently press the pastry over the bottom and up the side of the pan. Trim off any excess pastry. Refrigerate the shell for about 20 minutes, until firm.

3. Line the pastry with foil and fill with pie weights or dried beans. Bake for about 30 minutes, until almost cooked. Remove the tart shell from the oven and let cool for 15 minutes, then gently remove the foil and weights. Return the shell to the oven and bake for about 12 minutes longer, until dry. Transfer to a wire rack and let the tart shell cool to room temperature. Just before filling, refrigerate the tart shell for a few minutes until slightly chilled.

4. Prepare the Filling: Put the chocolate and salt in the bowl of the standing mixer fitted with the whisk attachment. In a small saucepan, heat the bourbon with the sugar over moderate heat, stirring a few times, just until the sugar is dissolved; try not to let the bourbon boil. Pour the warm bourbon mixture over the chocolate. Add the pieces of butter and the eggs, and beat at moderate speed until the mixture is creamy and shiny.

5. Set the tart shell on a large baking sheet and pour in the filling. Bake for 35 to 40 minutes, until the filling has risen and the top is cracked in places. Transfer the tart to a rack and let it cool completely. Unmold the tart and refrigerate it overnight. Using a sharp knife, cut the tart into thin wedges and serve.

Mar24

Chocolate Blackout Cake

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This is a high-rising cake with an intensely chocolaty custard and coated with cake crumbs. #chocolatefriendsofTenaciousM enjoy!

chocolate-blackout-cake-recipe

Yields: 8 to 10 servings
Total Time: 2 hr 30 min
Cook Time: 25 min

Ingredients

Cake
1 stick(s) unsalted butter, softened, plus more for pan
2 1/4 cup(s) cake flour
Cake flour, for dusting
1/4 cup(s) solid vegetable shortening
2 cup(s) sugar
3 large eggs
2 teaspoon(s) pure vanilla extract
3/4 cup(s) unsweetened natural cocoa powder, (See Note)
1 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) milk

Filling
3 cup(s) water
2 1/2 cup(s) sugar
1 tablespoon(s) light corn syrup
1 1/2 cup(s) unsweetened natural cocoa powder, (See Note)
2/3 cup(s) cornstarch
6 tablespoon(s) unsalted butter, cut into small cubes
1/2 teaspoon(s) pure vanilla extract
1 pinch(s) salt

Directions

1. Preheat the oven to 375 degrees F. Butter two 9-inch round cake pans and coat lightly with flour. Line bottoms with parchment paper. In a standing electric mixer fitted with whisk, beat 1 stick of butter with shortening until creamy. Add sugar and beat at medium speed until fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Add vanilla. At lowest speed, beat in cocoa powder, baking powder, baking soda, and salt. Add 2 1/4 cups of cake flour and milk in 3 separate alternating batches, scraping down side and bottom of bowl occasionally.

2. Divide cake batter between prepared pans and smooth tops. Bake in center of oven for about 30 minutes, until a toothpick inserted in centers comes out with a few moist crumbs attached. Let cakes cool for 15 minutes, then invert them onto a rack and let cool completely.

3. In a large saucepan, combine 2 1/2 cups of water with sugar, corn syrup, and cocoa powder and bring to a boil, whisking constantly. In a bowl, whisk cornstarch with remaining 1/2 cup of water until smooth; whisk into cocoa mixture. Cook over moderately high heat, whisking constantly, until very thick, 3 minutes. Turn off heat, whisk in butter, vanilla and salt. Scrape filling into a bowl and press a sheet of plastic wrap onto surface of filling. Let cool, then refrigerate until firm, 45 minutes.

4. Using a serrated knife, halve each cake layer horizontally. Break up less attractive top cake layer and transfer to a food processor; pulse into crumbs. Reserve two cake bottoms and one smoother top.

5. Set one cake bottom on a cake plate and spread with 1 1/2 cups of filling. Top with second bottom layer and another 1 1/2 cups of filling. Cover with cake top and spread remaining filling over top and side. Pat crumbs all over the cake. Refrigerate for at least 1 hour before serving.

Tips & Techniques

Natural cocoa powder is one of two types of unsweetened cocoa. It’s bitter and adds intense chocolate flavor to the cake. Don’t use Dutch-process or other alkalized cocoa; when combined with baking soda, it can make a cake taste soapy.

Mar21

German Chocolate Pecan Pie Bars

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German Chocolate Pecan Pie Bars 1

German chocolate cake is one of my childhood loves. My mother used to make it for my birthday. And that was just fine with me. In the spirit of “absence makes the heart grow fonder,” I think I enjoy all that German chocolate-y goodness even more because I don’t have it very often.

German Chocolate Pecan Pie Bars 2

In this case, those nostalgic flavors are baked into pecan pie bars. If you’ve never made pecan pie bars, imagine those gooey filling and toasty pecans of pie fame filling a simple crust and baked in a big pan instead of a pie plate. Add to that a little cocoa in the crust, some melty chocolate on top of the crust, and stir in some coconut with the pecans. Now, we’re talking!

German Chocolate Pecan Pie Bars 3

These are, without a doubt, the best pecan pie bars ever. I am usually reluctant to throw out such accolades, but it is completely appropriate in this case. If you don’t like coconut, you can just leave that out and add more pecans or maybe some chocolate chips.

Prep Time: 25 minutes

Cook Time: 59 minutes

Yield: 24 bars (about 2-inch square)

Ingredients

3 cups pecan halves
1 & 3/4 cups all-purpose flour
3/4 cup confectioners’ sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 & 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut

Instructions

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9″x 13″ baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners’ sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Note:
*You can also mix crust ingredients in a food processor, but I prefer mixing this way.

Mar16

Salted Pretzel Fudge and Caramel Brownies

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These Salted Pretzel Caramel Brownies will please both your sweet tooth and your salty craving. They’re sweet. They’re salty. They’re CHOCOLATE-Y. What more can I say?!? These brownies have everything you could want and more. From the double layer of salty crunchy pretzels, to the sweet layer of salted caramel on top, to the ooey gooey fudge brownies- you can’t help but love this dessert that pretty much has it all. And it only takes minutes to prep! #chocolatefriendsofTenaciousM give it a try…

Salted Pretzel Fudge and Caramel Brownies

1. Start with a box of Betty Crocker Fudge Brownies.

2. Prepare the brownie batter according to package instructions. Pour about 1/3 of the batter into the bottom of a 9×13-inch baking pan that has been lined with parchment paper or greased with cooking spray. Spread the batter so that it forms an even layer to coat the bottom of the pan.

3. Then comes the fun pretzel part! Lay the pretzels down in an even layer on top of the brownie batter, then add a second even layer.

4. Spoon the rest of the brownie batter on top of the pretzel layer. I found it worked best to spoon the batter on in small clumps. Then bake the brownies in the oven at 350 for about 30 minutes, or until a toothpick inserted in the center comes out clean.

5. Once the brownies are out, spoon some caramel sauce onto the top of the brownies.

6. And smooth it out to form an even layer.

7. Sprinkle with some coarse sea salt. And then once the brownies have cooled, lift them out of the pan if you used parchment paper for easy cutting. (Or you can cut them in the pan.)

8. Cut them into individual bars, and watch that ooey gooey caramel mix with those salty pretzels and chocolate.

9. Sweet and salty HEAVEN!

Mar15

Chocolate Pavlova with Tangerine Whipped Cream

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Choc_ChocolatePavlova

When you need a dessert with knockout crowd appeal, a pavlova—basically a big meringue—delivers. Though meringues can be finicky, such tricks as the addition of vinegar and a slow bake guarantee a good result. This meringue is crisp outside, with a chewy, brownie-like interior.

Serves eight to ten

Ingredients
4 large egg whites, at room temperature
1/8 tsp. cream of tartar
1/8 tsp. table salt
1 cup plus 2 Tbs. granulated sugar
1-1/2 tsp. cornstarch
1 Tbs. red-wine vinegar
3/4 oz. (1/4 cup) unsweetened Dutch processed cocoa powder, sifted
1 cup heavy cream
Finely grated zest of 1 tangerine (about 1-1/4 tsp.)
1-1/2 cups fresh fruit, such as raspberries, sliced strawberries, peeled and sliced mango, or a mix
3 kiwi, peeled and sliced into half moons

Position a rack in the center of the oven and heat the oven to 350°F. Cut a piece of parchment so that it fits flat on a baking sheet. With a pencil, draw a 9-inch circle in the center of the parchment (tracing a 9-inch cake pan works fine). Line the baking sheet with the parchment, pencil side facing down (you should still be able to see the circle).

Make the meringue:
With an electric hand mixer or stand mixer (use the whisk attachment), whip the egg whites, cream of tartar, and salt in a large dry bowl on medium speed until foamy, about 30 seconds. Gradually add 1 cup of the sugar and then the cornstarch and vinegar; whip on medium high until the whites hold stiff peaks and look glossy, another 3 to 5 minutes. Add the sifted cocoa powder and mix on low speed until mostly combined, 20 to 30 seconds, scraping the bowl as needed. Finish mixing the cocoa into the meringue by hand with a rubber spatula until well combined and no streaks of white remain.

Shape and bake:
Pile the meringue inside the circle on the parchment. Using the spatula, spread the meringue to even it out slightly— it doesn’t need to align perfectly with the circle, and it shouldn’t be perfectly smooth or overworked. The natural swirls and ridges give the finished meringue character.

Bake for 10 minutes and then reduce the heat to 300°F and bake until the meringue has puffed and cracked around its edges, another 45 to 50 minutes. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature, at least 30 minutes. The delicate meringue won’t collapse as much if it cools gradually.

Assemble and serve:
Just before serving, put the meringue on a serving platter. In a chilled medium stainless-steel bowl, beat the cream with the remaining 2 Tbs. sugar until it holds soft peaks. Whip in the tangerine zest, making sure it’s evenly distributed. Pile the whipped cream on the meringue, spreading it almost out to the edge, and then top with fruit. To serve slice into wedges with a serrated knife.

Mar14

Dark Chocolate Red Wine Cake with Chocolate Cream Filling

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A delicious, moist chocolate cake with a spark of red wine, filled with a creamy chocolate, and topped with powered sugar. This chocolate cake is for grown-ups. #chocolatefriendsofTenaciousM enjoy!

Dark Chocolate Red Wine Cake with Chocolate Cream Filling 1Red Wine

Yields: 12 slices
Total Time: 1 hr 5 min
Prep Time: 35 min
Cook Time: 30 min

Ingredients

Cake
1 3/4 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa
1 1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 1/4 cup(s) sugar
1/2 cup(s) softened butter
1 teaspoon(s) vanilla
2 eggs
1 cup(s) red wine, use your favorite red wine
1/3 cup(s) confectioners’ sugar

Filling
2/3 cup(s) butter, softened
4 cup(s) confectioners’ sugar
1/3 cup(s) cocoa
1 teaspoon(s) vanilla
4 tablespoon(s) half and half

Directions

1. For Cake: Pre-heat oven to 350˚F. Grease/spray a Bundt pan.

2. In a medium bowl combine the flour, cocoa, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter until fluffy. Add the sugar and continue beating until light and fluffy. Beat in vanilla and eggs until well combined. Add the dry ingredients and the wine, alternating and mixing well after each addition.

4. Spread the batter into the Bundt pan. Place on a baking sheet and bake for 30-40 minutes, or until toothpick inserted in the center comes out clean.

5. Cool for 15 minutes then remove from pan. Cool completely before adding chocolate cream filling.

6. For Filling: In a large bowl, beat the butter until fluffy. Gradually add the sugar, beating well. Add the vanilla and cocoa. Beat in the half and half until creamy.

7. Using a serrated bread knife, carefully slice off the top half of the Bundt cake. Set aside the top. Using your fingers, press down on the center of the bottom of the cake to make a small “canal” or “moat” all around the bottom section of the cake.

8. Place the filling in a pastry bag. Fill the moat with the chocolate filling. Replace top half of cake. Dust top of cake with powdered sugar and slice.

Mar12

Ganache-Stuffed Chocolate-Chip Cookies

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Ganache-Stuffed Chocolate-Chip Cookies

A stuffed cookie is like a sandwich cookie, only with more cream on the inside — it’s fatter, fuller, and (if you’re the kind of person who twists apart the cookies to get to the cream) better. This recipe uses nutty chocolate-chip cookies and silky chocolate ganache.

Ingredients

1 cup(s) walnuts
1 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 stick(s) unsalted butter, at room temperature
1/2 cup(s) packed light brown sugar
1/4 cup(s) granulated sugar
1/2 teaspoon(s) pure vanilla extract
1 large egg
1 cup(s) bittersweet chocolate chips
4 ounce(s) bittersweet chocolate, chopped
5 tablespoon(s) heavy cream
2 1/2 tablespoon(s) light corn syrup
2 tablespoon(s) crème fraîche

GanacheChocChip_500quad

Directions

1. Make the cookies: Preheat the oven to 375°. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then chop.

2. In a bowl, mix the flour, baking soda, and salt. In the bowl of a standing mixer fitted with the paddle (or using a hand-held mixer), cream the butter with the sugars and vanilla at medium speed, about 1 minute. Beat in the egg.
With the mixer at low speed, beat in the dry ingredients. Beat in the walnuts and chocolate chips. Spoon level tablespoons of the dough onto 2 ungreased baking sheets, about 2 inches apart. Refrigerate for 30 minutes, until firm.

3. Make the ganache: Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil; pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the crème fraîche. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.

4. Bake the cookies for 12 minutes, until golden; let cool on the sheets for 2 minutes, then transfer to a rack to cool completely.

5. Sandwich the chocolate-chip cookies with the ganache and serve.

Mar11

Venezuelan Chocolate Pancakes

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This recipe is an homage to brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

Venezuelan Chocolate Pancakes

PREP TIME: 5 min
TOTAL TIME: 40 min
SERVINGS: 4-6

Ingredients

For the Pancakes
1 ounce Venezuelan 100% (unsweetened) dark chocolate, grated
1 1/3 cups buckwheat or spelt flour
1 large organic egg
1/3 cup plus 1 tablespoon light muscovado or brown sugar
1 cup plus 3 tablespoons milk
2 teaspoons baking soda
1 teaspoon vanilla extract
unsalted butter; melted, as needed

For the Syrup
pinch of sea salt
Scant 1 cup pure maple syrup
3 1/2 ounces 70% dark chocolate, chopped

Directions

1. Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

For the Syrup

1. Dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.

For the Pancakes

1. Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart.
2. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.
3. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.
4. Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!

Credit: Adventures With Chocolate