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Tag Archives: chocolate

Pregnancy Craving #4: Chocolate {Death by Chocolate Cupcakes}

Baking February 25, 2013 Comments: 12

What?

I’ve already listed chocolate as a pregnancy craving?

Ooops.  Oh, well.

Not feeling too guilty about it, though, since it is by far the strongest craving I’m having.  Baby Girl really likes her chocolate.  (And I kinda do, too.)

I feel, though, that I truly need to officially warn you before you embark upon this recipe:

This recipe is not for the faint of heart or any chocolate novices.  You many want to consult your doctor before ingesting this amazing chocolate treat.  It is not sweet.  It is not creamy.  It is dark.  It is rich.  It cures any craving in one decadent bite.  Milk, ice cream, and/or coffee is highly recommended to pair with this dessert.

(You think I’m kidding… but I am totally serious.)

The Recipe:

Death by Chocolate Cupcakes, adapted from allrecipes.com

1 1/8 c flour

1/4 c unsweetened cocoa

1 1/4 t baking soda

1/4 t salt

1 large egg (which I did not have and substituted 1 T white vinegar and 1 t baking soda)

1/2 c firmly packed light brown sugar

1/2 c sugar

1/2 c + 2 T whole milk

1/3 c strong brewed coffee

1/2 c unsalted butter, melted

1/4 c + dark chocolate chips, lightly tossed in flour

~~~~

1 c semi sweet chocolate chips

3/4 c heavy cream

3 T unsalted butter

extra dark chocolate chips for garnish

Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.

To make the cupcakes, whisk together the flour, cocoa, baking soda, and salt.

In a separate bowl, mix together the egg, brown sugar, and white sugar.  Whisk in the milk, coffee, and melted butter.  Add the dry ingredients.  Divide the batter evenly among the cupcake molds, filling them about three-quarters full.  Drop dark chocolate chips into the batter – as many or as few as you would like.

Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.

To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth.  (I just microwaved mine in a glass bowl on high for 3-4 sets of 30 seconds, stirring between sets.)  Heat the cream until hot.  Remove from the heat and whisk in the chocolate.  Transfer to a bowl and cool to just warm.  Whisk in the butter until smooth.  Let sit until it reaches a spreading consistency, about 1 hour.  Spread the frosting on top of the cupcakes.  Sprinkle them with chocolate chips.

Makes 1 dozen cupcakes.

The Results:

These were pretty simple to make.  I’m not sure if it was my egg substitute or something else, but my cupcakes ended up being pretty flat on top, with a small collapsed indent in the middle.  Now, you would think this would be disappointing… but it just made more room for the topping.

My only issue with the topping was waiting for that whole hour for the ‘frosting’ to set.  I’m also going to clarify that this really didn’t make what I’d consider a true frosting – it’s more like a thick ganache – and I am NOT complaining.  It was heavenly.

The overall flavor knocks you off your feet with chocolate (refer to warning above).  For me, it was utter perfection and exactly what I was hoping for.  I’m pretty sure, though, it’s not for everyone…

IMG_1813The cupcakes are not as rich as the topping, but they are still amazing – and the addition of some chocolate chips thrown in the batter, adds to each bite, contrasting with the lighter texture of the cake.

So, to sum up, if you LOVE chocolate (dark chocolate, that is), this will be the recipe for you.  It will definitely take you to your happy place.

(I’ve may have gone there several times this weekend… please don’t judge.  :)   )

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Pregnancy Craving #1: Chocolate {Deep Dark Chocolate/Toffee/Espresso/Brownie Cookies}

Baking January 14, 2013 Comments: 20

Okay, I’m starting a new series here on the blog… devoted entirely to my crazy pregnancy cravings.

So be aware that most of these will probably have absolutely no nutritious value whatsoever.

But man, will they taste good!

And for now, I’m really okay with that.

I had to start with, of course, chocolate.  (I know, big surprise… but seriously, I cr-ave it; breakfast, lunch and dinner.  And dessert.  And snack.  And in the middle of the night when I’m awake with darn insomnia.)

I digress.

Anyways, this was my attempt to fulfill my need for something chocolate plus.

The Recipe:

Deep Dark Chocolate Toffee Espresso Brownie Cookies, adapted from Just a Taste

3 oz unsweetened chocolate, chopped

2 c bittersweet or dark chocolate chips

8 T (1 stick) unsalted butter, diced

3 large eggs

1 c plus 3 T sugar

1 T instant coffee granules

3/4 c all-purpose flour

1/3 t baking powder

1/4 t salt

1 c toffee pieces

Preheat the oven to 350ºF.

In a double boiler (a small pan set within a larger pan of simmering water), combine the unsweetened chocolate, 1 c of chocolate chips, and butter, stirring until melted.  Remove the smaller pan containing the chocolate from the double boiler and set it aside.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, sugar and instant coffee granules on high-speed until very thick and mixture forms a ribbon when whisk is lifted, about 3 minutes.

Slowly add the chocolate mixture to the bowl, whisking just until combined.

Turn off the stand mixer.  Add the flour, baking powder and salt into the bowl and stir just until combined.  Stir in the remaining 1 cup of chocolate chips and toffee pieces.

Portion heaping tablespoons of batter about 2 inches apart on parchment paper or Silpat-lined baking sheet.

Bake for 10 to 12 minutes, or until the cookies are cracked and puffed on top.  Remove the cookie sheet from the oven and allow the cookies to cool for 1 minute on the baking sheet before transferring them to a cooling rack.

Makes about 2 dozen cookies.

Additional notes from the original recipe:

The batter will be much looser than your average cookie dough.

When in doubt, underbake the cookies, as they’ll continue firming up as they cool on the cookie sheet.

The Results:

Obviously, I had some serious ideas of what I wanted included in this recipe.

(What the baby wants, the baby gets.)

But I actually started this recipe wanting to lower the amount of coffee flavor in half… instead, I misread it and instead of lowering the instant coffee from 2 t to 1 t, I thought I was lowering 2 T to 1 T (which actually increased the coffee flavor).  But really, it was a happy accident.

And I do have to say all the flavor compliment each other well.

This is not a sweet cookie, so be aware.  (If you want it sweeter, check out the original recipe and use semi sweet chips instead or use semi sweet bakers chocolate.)  It is rich and chocolately – and the texture is just like a brownie.  It’s got a little crisp outside and absolutely full of chewy goodness on the inside.

If I were to make it again, I might actually break up toffee bars instead of using the toffee pieces, so you can really taste them in each bite.  But other than that, I found these excellent.

And very, very satisfying.

IMG_1782

I hope you do, too!

Triple Chocolate Scones

Baking October 3, 2012 Comments: 11

I have some go-to recipe websites that I love.

(Besides all my inspiring blogger friends.)

You can never go wrong with these websites – epicurious, America’s Test Kitchen, Martha, etc.

Well, I just found another one.

I’m sure I’m probably last on the block to know about it, but I have to admit, I am currently in love with the King Arthur Flour website.  There are so many (well-reviewed) delicious looking recipes there that Hubs and I spent about two hours browsing and pinning the other day.

And this one was way too good-looking to resist.

The Recipe:

Triple Chocolate Scones adapted from King Arthur Flour

2 c all-purpose flour

2/3 c whole wheat flour

1/3 c Dutch-process cocoa

1 t instant coffee powder

1/2 c sugar

1 T baking powder

1/2 t baking soda

3/4 t salt

1/2 c (8 T) cold butter, cut into pats

1 1/2 c bittersweet chocolate chunks

1 t vanilla

1 large egg

3/4 c + 2 T milk

Preheat your oven to 375°F.  Line a baking sheet with parchment.

In a large mixing bowl, blend the flours, cocoa,instant coffee, sugar, baking powder, baking soda, and salt together thoroughly.  With a pastry blender, pastry fork, a mixer or, most easily, your fingertips, work in the butter until the mixture is unevenly crumbly.  Stir in the chocolate chips.

In separate bowl, whisk together the vanilla, egg, and milk.  Add the liquid ingredients to the dry ingredients, stirring until the mixture is evenly moist. You may need to add an additional tablespoon of milk, to make the dough come together.

Divide the dough in half, and place the two pieces onto the baking sheet. Pat them gently into two 6″ circles, each about 3/4″ thick.  Cut each circle into 6 wedge-shaped pieces with a bench knife or bowl scraper (or sharp knife), pressing down firmly without sawing.  Make sure you press it into the dough quickly, without twisting or sawing.  This shears the dough cleanly rather than pressing it together, which allows the scones to rise higher.

Bake the scones for 18 to 23 minutes, until they lose their moist look, and a cake tester inserted into the center of one comes out clean; or with just a smear of chocolate from a melting chip.  Remove the scones from the oven, and transfer them to a rack to cool.

{Printable Recipe}

The Results:

I’m pretty sure you’ve already gotten the idea that these turned out fantastic… if not, then my writing skills are pretty darn rusty.

Anyways, these were a cinch to make – though I wasn’t sure if I was supposed to cut up the scones into the wedges, divide them, and then cook them… Or if I was to just basically deeply score them and let them bake still in the circle.  And then I remembered the last time (and pretty much only time) I made scones, and left them in the rounds.

When I was scoring each circle into the six wedges, I was feeling pretty good about portion size – they looked fairly small and perfect for a small chocolate treat.  When they baked, though, ummm, they kinda grew giant size.  And at that point, I mean really, what else could I do except serve and eat them as it.

(It was a tough decision, let me tell you. ;) )

Anyways, be prepared that these scones are not overly sweet.  They have a soft, chewy, perfect scone texture with those delicious chunks of chocolate throughout.  I will suggest waiting until they are completely cooled in order to get the full flavor – for some reason, when warm, some of the chocolate flavor disappears.

They were tasty as a stand-alone treat, but with a cup of coffee – wow, they were amazing.

We had several mornings of delicious chocolateness, starting each day with a smile.

Nothing wrong with that, right?

Healthier Cookie Dough Balls

Cooking Fun July 19, 2012 Comments: 16

Hi.

My name is Courtney.

It’s been two weeks since I baked and/or ate a real dessert.

(No, these do not count – they are for breakfast.)

I think I might be slowly going insane.  Seriously, the last dessert I baked and ate was our pie on Fourth of July.  And I can’t remember the last time I enjoyed something chocolate-y.

I needed an intervention, stat… so I was very glad when I saw these healthy cookie dough balls.

I was excited to find a way to enjoy something sweet with chocolate, while still sticking (mostly) to our healthy eating (I refuse to call it a diet).

The Recipe:

Healthier Cookie Dough Balls, adapted from Bake Your Day

¼ c whole wheat flour

1-¼ c oats

1 t cinnamon

¼ t salt

1/2 scoop protein powder

½ c creamy peanut butter

¼ c applesauce, all natural/no sugar added

⅓ c all-natural maple syrup

1 T honey

2 t vanilla

¼ c dark chocolate chips

Line a baking sheet with parchment paper and set aside.

In a small bowl, whisk the flour, oats, cinnamon, salt, and protein powder; set aside.

Cream the peanut butter, applesauce, maple syrup, honey and vanilla in a large bowl until well-combined.  Add the flour and oats mixture and stir until combined.  Add dark chocolate chips and stir well.

Scoop heaping tablespoons of dough and roll into balls.  (I just used a small ice-cream scooper.) Recipe makes about 12-16 dough balls.

Refrigerate before serving.

{Printable Recipe}

The Results:

Yep, this pretty much did the trick.

The dough tastes similar to most (peanut butter chocolate chip) cookie doughs I may have allegedly sampled in the past.  And it so filled my craving for something bad – without being that bad.

They are a little sticky, so be prepared to wash your hands afterwards.  But it’s a small price to pay for a little sanity happiness.

~~~~

We’ll be out-of-town camping this weekend and won’t return until Tuesday… so don’t expect to hear from me until Wednesday.  And wish us luck – a two-year old and five-year old… in a tent… for several days.  Oh, boy.

Chocolate Peanut Butter Cups {My Way, Your Way, Any Way}

Cooking Fun June 29, 2012 Comments: 9

You all know I love chocolate.

And I kinda think peanut butter is amazing, too.

(Yes, I have been known to occasionally eat a spoonful on its own – and I admit that while I was pregnant with my both my boys, my favorite snack was dipping bananas in peanut butter.)

But together… together they are a match made in sweet/salty treat heaven.

I’ve always enjoyed those peanut butter cups you can buy in the store… but they’d never been exactly what I was looking for – the ratio always seemed off, you couldn’t get crunchy peanut butter, and dark chocolate was just a dream.  Of course, they’ve added those options, but they’re hard to find and still not exactly perfect.

So, when I was younger, my mom and I invented our own version – and it’s a super, super easy way to get the exact treat you are looking for.

The Recipe:

Peanut Butter Cups

chocolate chips

peanut butter

muffin liners

Line muffin tin (either mini or regular) with muffin liners.  (You may want to lightly grease liners if you want really easy removal.  Usually I don’t, and just have to carefully remove the liners.)

Melt chocolate in a double-boiler (or in a glass bowl in the microwave at 50% power in increments of 25 seconds, stirring after each, until the chocolate is melted).  Pour 1/2 your desired chocolate in each liner.  Add your desired amount of peanut butter.  Top with remaining chocolate.  Refrigerate or freeze until solid.  Remove liners and enjoy.

(Notice there are no actual amounts listed – basically because it’s all up to you.)

The Results:

I admit I’d almost forgotten about this recipe.  It wasn’t until a friend of mine solicited help for using up some leftover melted chocolate that I remember these awesome goodies.  And I’m so glad I did.

(This is a great recipe to use up those half/quarter bags of chocolate chips you may have lying around.  Which is exactly what I did.)

And the best part is that the possibilities are endless.  For the outer chocolate part you could use dark, semi sweet, milk, white, a mix; heck you could make an inside-out cup with peanut butter chips.  As for fillings, why not try crunchy, creamy, almond butter, nutella… and the lists and combinations could just go on and on.

My personal choices for this evening: bittersweet chocolate and creamy peanut butter (only because we’d used our crunchy on all those sandwiches the last couple weeks) in a regular-sized muffin liner.

Please ignore the fingerprints…I couldn’t resist taking them out before they were completely set.

You’ve got to see the inside, too…

Yes, I took this picture from my lap on the couch.

Notice the ratio of chocolate to peanut butter – a little more chocolate than you’d find in the store brand ones – and absolute perfection for me.

So start your weekend off right, use up those partial bags of chips you have in the cupboard, and make some of these personalized and decadent dessert snacks.

So worth it.

Ooey-Gooey Brownies

Baking June 22, 2012 Comments: 15

When I asked Hubs what he wanted for his Father’s Day dessert, he promptly replied, “Ooey-Gooey Brownies.  Pure chewy chocolate brownies.”

(Just proving he’s a man I can love for the rest of my life.)

Since he’d pretty much taken over his own FD dinner (and who can blame him), I knew I needed to blow this dish out of the water.  And considering chocolate is my specialty, I was all over this.

The Recipe:

Ooey-Gooey Brownies, adapted from America’s Test Kitchen

1/3 c Dutch-processed cocoa

1 1/2 t instant coffee

1/2 c plus 2 T boiling water

2 oz unsweetened chocolate, finely chopped

4 T (1/2 stick) unsalted butter, melted

1/2 c plus 2 T vegetable oil

2 large eggs

2 large egg yolks

2 t vanilla extract

2 1/2 c sugar

1 3/4 c all-purpose flour

3/4 t table salt

6 oz bittersweet chocolate chips

Adjust oven rack to lowest position and heat oven to 350 degrees.  Line a 9 x 12 baking pan with two sheets of aluminum foil (perpendicular to each other).  Spray with nonstick cooking spray.

Whisk cocoa, instant coffee, and boiling water together in large bowl until smooth.  Add unsweetened chocolate and whisk until chocolate is melted.  Whisk in melted butter and oil. (Mixture may look curdled.)  Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous.  Whisk in sugar until fully incorporated.  Add flour and salt and mix with rubber spatula until combined.  Fold in bittersweet chocolate chips.

Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes.  Transfer pan to wire rack and cool 1½ hours.

Using foil overhang, lift brownies from pan.  Return brownies to wire rack and let cool completely, about 1 hour.  Cut into squares and serve.

{Printable Recipe}

The Results:

Yep, I think I hit the nail on the head with this one.

(Kind of overdoing the idioms today, sorry.)

The only bad part of this recipe is waiting the requisite 2 hours for it to cool completely.  (Pure torture – so prepare yourselves accordingly.)

These brownies are exactly what he was looking for – and so rich and chocolately, it’s hard to believe.  They were chewy and fudgy, with bursts of chocolate flavor from the bittersweet chips.

I took a picture of the cross-section, so you can see all the goodness.

For some people who are not quite the chocolate connoisseurs we are, serving with a big glass of milk or a dollop of vanilla ice-cream may be in order.

And Hubs was happy – which was all that really mattered.

(Though I was pretty darn happy, too.  Yummy!)

~~~~

This is your last chance to enter the giveaway here… I’ll pick a winner this afternoon.  Can’t wait!

Chocolate Bread

Baking June 1, 2012 Comments: 20

Yep, you read that correctly.

I found a recipe that combined my two most favorite cooking things ever: bread and chocolate.

I needed something pretty spectacular to celebrate getting back in the kitchen, and I was really stoked to be able to use my giant counter-space to knead my dough.

But I think my expectations were a little too high…

The Recipe:

Chocolate Bread, from David Lebovitz

3/4 c whole or low-fat milk, heated until just tepid

1 envelope active dry yeast (1/4 ounce or 2 1/4 teaspoons)

6 T  sugar

4 T butter

3 oz semi-sweet chocolate, coarsely chopped

1 1/2 t instant coffee

1 large egg

1/2 t vanilla extract

3/4 t sea salt

2 cups bread flour

1/4 c unsweetened Dutch-process cocoa powder

3/4 c semi-sweet chocolate chips

In the bowl of a stand mixer or in a large bowl, sprinkle the yeast over the milk.  Add one T sugar, then set aside in a warm place for 10 to 15 minutes, until bubbles form on the surface.

While the yeast is activating, in a small saucepan, melt the butter and 3 oz chocolate over a pan of barely simmering water.  Stir occasionally, until the chocolate is melted and the mixture is smooth.  Remove from heat.

Once the yeast mixture is frothy, mix in the remaining sugar, the instant coffee, the egg, vanilla, and sea salt.

Stir in half the flour and cocoa powder, then the melted butter and chocolate, then the remaining flour mixture, stirring until well-incorporated.  If using a stand mixer, attach the dough hook and beat for five minutes, until smooth.  If making by hand, mix vigorously with a flexible spatula for the same amount of time.  The dough will seem quite moist, resembling sticky brownie batter when ready.

Cover the bowl and let rise in a warm place for 2 hours.

Butter a 9-inch loaf pan.

Stir in the chocolate chips.  Then use a spatula to fold the dough over on itself in the bowl for about thirty seconds, then transfer it to the buttered pan, pressing a bit to spread it to the corners.  Let rise in a warm place for one hour.

Ten minutes before you’re ready to bake the bread, preheat the oven to 350ºF.

Bake the bread for 35 to 40 minutes, until it feels done and sounds hollow when you tap it.  You can stick an instant-read thermometer in the bottom if you’re unsure; the bread is done when the temperature reads 180ºF.

{Printable Recipe}

The Results:

I’m not sure exactly what I was expecting…maybe something sweeter…maybe something yeastier.  I’m not sure, but what I got was something completely different – not in bad way, mind you, just in a different way.

Anyways, let’s go back to the beginning when I kept making some (minor) mistakes.

First off, I misread tablespoon for teaspoon as I started to add my yeast – but I caught myself after one tablespoon.  And I figured 1 tablespoon is 3 teaspoons, which is pretty close to 2 1/4, right?

(Let’s just say if this happens to you, keep your eye on the rising dough – it may be ready sooner than expected.)

Secondly, I let my bread raise on top of my warm oven…which seemed to, um, make the dough warm up and toughen a little (I’m thinking it was a little too warm with it being in the metal bowl as opposed to the glass bowl I usually use).   It ended up fine, but I think my bread would’ve been lighter if this hadn’t happened.

Oh, and as an added benefit, because the dough was warm, it melted a bunch of the chocolate chips I’d added.  Awesome.

Thirdly (which technically wasn’t a mistake, just a disappointment), I was so excited to knead my dough on the counters.  It was the main reason why I went with bread for my first recipe back.  And when looking at the pictures on David Lebovitz’s site, it shows him kneading a dark, chunky, chocolate loaf.  Only after I had gotten halfway through the recipe did I realize that that was a picture of one of his ‘test’ recipes and that his final recipe was all done in the bowl.  I was really bummed.

Anyways, even with all those things happening, the bread turned out pretty good.  Now, it’s not the prettiest bread in the world (in fact, Hubs referred to it as looking like a big, um, insert bathroom related word here.)  It is very chocolately – dark chocolately, that is.

I’ll let you decide for yourself what you think it looks like…

It really is a loaf of bread, that is chocolate flavored.  Not a quick bread or sweet loaf – a real loaf of chocolate bread.  It’s kind of overpowering in flavor on its own, but with a tiny dab of butter, everything mellows out and tastes great.  I’m thinking, also, that I might try using it for french toast tomorrow.

Nobody else really liked it except me, and it wasn’t my absolute favorite (which made me sad), but it wasn’t bad.  And I’m excited to try the slices in some fun and different ways (maybe even a pb&j sandwich), just to experiment a bit.

Oh, and don’t feel bad for the counters… Hubs inaugurated them properly with some flour and pizza dough.

(And I got to wipe them off, straight into our new undermounted sink.  It was amazing!)

(And yes, I know it’s probably sad that that makes me so happy, but I don’t care.)

Have a fantastic weekend!

Chocolate Wafer Ice Cream Sandwiches

Baking May 25, 2012 Comments: 18

Did you know it’s been a whole…um, oh, 4 posts since my last chocolate dessert?

(Really?  Only 4?  Well, that’s not nearly as long ago as I was convincing myself of yesterday.)

Hmmm, I’m thinking I just wanted an excuse to make a chocolate recipe (though really, it being a Thursday is reason enough around here).  Plus I was in the mood to cook alone – I mean, as much as I love my boys and I love working with them in the kitchen, it’s much easier to bake on my own: less mess, less arguing, and less noise.

And sometimes, I just need a little time to myself.

So, I looked in my cupboards, googled the ingredients I had on hand…and came up with this delicious summer treat.  (What can I say, I’m an eternal sunshine optimist in this rainy land.)

The Recipe:

Chocolate Wafer Ice Cream Sandwiches, adapted from smittenkitchen

(Makes about 50 wafers and 25 small ice-cream sandwiches.)

1 1/2 c all-purpose flour

3/4 c unsweetened dark cocoa powder

1 c plus 2 T sugar

1/4 t salt

1/4 t baking soda

14 T (1 & 3/4 sticks) unsalted butter, slightly softened

3 T whole milk

1 t pure vanilla extract

1 quart vanilla bean ice-cream

Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly.  Cut the butter into about 12 chunks and add them to the bowl.  Pulse several times. Combine the milk and vanilla in a small cup.  With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl.  Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into a log about 14 inches long and 1 3/4 inches in diameter.  Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F.  Lightly grease baking sheets or line with parchment paper.  Cut the log of dough into slices a scant 1/4-inch thick and place them one inch apart on the lined sheets (cookies will spread).  Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 10 to 12 minutes.  The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely.

(These cookies should crisp as they cool. If they don’t, you’re not baking them long enough — in which case, return them to the oven to reheat and bake a little longer, then cool again.)

Once cooled, pull out ice-cream container and let sit out for about 5-10 minutes to get soft.  Place one scoop on a cookie, top with another, and gently press to evenly spread ice-cream.  Wrap in plastic wrap and put in freezer for at least 10-20 minutes.

{Printable Recipe}

The Results:

I turned up a little music and had a great time singing and dancing away while making these.  (Sorry no videos for your enjoyment – really you should thank me for that.)

I was excited to use my food processor instead of the KitchenAid  – for two simple reasons; one, it is much quieter, and two, everything’s contained – so no mess!  Making the dough was a snap (though do not get tempted to add a little extra milk when the dough doesn’t seem to come together as you like.  It may cause a very sticky dough – just hypothetically, that is.)

I’d also suggest wrapping your dough in wax paper, not aluminum.  The foil really wanted to to stick to my dough (though probably my own fault), and I had a hard time slicing my cookies on it (again, my fault – probably could’ve moved to a non-stick surface).

My sticky misshapen log of chocolate.

Now, a lesson I learned (that should’ve been obvious) – the more misshapen your log, the more misshapen your cookies.  So you may want to take some time to form an actual cylindrical log.  Mine was not – and many of my cookies were funky shaped.

But I did have a few that were just fine – and they were all set to accept their duty as a vessel for some cold creamy ice-cream.

Now, I have to say these sandwiches were absolutely wonderful.  The crispy wafer cookies get just a teeny bit chewy in the freezer - which actually makes the sandwich even better!  The cookies are not overly sweet, so they pair perfectly with the sweet ice-cream.  Everyone loved them (even if it was only 50-something degress outside).

I also want to let you know that I did not, in fact, make 25 sandwiches, so I had plenty to enjoy by themselves – and they are also very good on their own, too.  Dark, crispy, and quite addicting…yum!

The best thing about this recipe, is that it’s almost like a base recipe that you can change up for your own personal preferences… change up your ice-cream to mint chocolate chip or strawberry or anything your little heart desires.  Hey, you could even add a little mint or coconut extract to the cookies and really play around with flavors.  You just cannot go wrong.

So, go forth this lovely holiday weekend and make yourself a treat.

I know you deserve it.

Clean out your Cupboard Cookies

Baking May 21, 2012 Comments: 12

It was a long weekend.

Hubs had weekend duty, so he was at work both days… which left me with two hooligans to keep busy (while attempting to keep my patience in check.)

We did pretty good on Saturday, as it was a beautiful day, and we had t-ball smack in the middle of the day.  Sunday, on the other hand, was kind of gray – a perfect day to stay in and spend some time together in the kitchen.

Now, it being a lazy Sunday, I had no desire to get out of my pj’s before noon, so I searched around our house for possible ingredients.  And I came across four partial bags of mix-in left-overs from previous recipes: some large dark chocolate chips, semi-sweet chips, peanut butter chips, and some sweetened flaked coconut.

Gotta include a pic featuring the ugly counters – as they will be gone on Friday!

I decided why not use these in the best chocolate chip cookie recipe – and see what happened.

The Recipe:

Clean out your Cupboard Cookies, from me and Hubs

1 c butter, softened

3/4 c sugar

3/4 c brown sugar

2 eggs

1 t vanilla extract

1 T milk

2 c oats, processed until fine

2 c flour

1 t baking soda

1 t baking powder

1/2 t salt

4 oz dark chocolate chips

4 oz semi sweet chocolate chips

3 oz peanut butter chips

3 oz sweetened flaked coconut

Preheat oven to 375 degrees.  Cream butter and sugars until light and fluffy. Add eggs, vanilla, and milk until well blended and forms a light batter-like consistency.  Add processed oats, flour, soda, baking powder, and salt.  Stir until well incorporated. Fold in chips and coconut.  Using a tablespoon, drop onto baking sheet.  Bake for 8-10 minutes – remove when sides turn golden brown.  Cool on wire rack.   Makes 3 dozen.

{Printable Recipe}

The Results:

Well, first I had to gather my sous-chefs… which means I had to pull out the mixer and they both came a-running.  (They do love to use our kitchen machines.)

We all took turns measuring, dumping, and turning on the mixer.  The boys were in pure heaven.

After everything was blended, we added our random ingredients and were ready to go.

Now, since there was so few of each thing, when you ate a cookie, you had no idea what it would taste like – it could have salty peanut butter or chewy coconut or rich chocolate or any combination thereof.  It’s kind of fun, like five types of cookies in one recipe, and you have no idea which one you’re going to get.

I do have to say, though, I definitely prefer the original recipe.  It’s just perfect at it is.

This one was really good, too – so if you’re looking to clean out some of those leftover bits of this and that (and you want to keep your kids happy and occupied), you should give this recipe a try.

 Have a wonderful Monday!

Midnight Mint Dark Chocolate Layer Cake

Baking May 14, 2012 Comments: 26

If you haven’t noticed, I’m kind of a ‘go big or go home’ baker.

I’m usually not in the least intimidated to try a baking recipe.  In fact, I love the challenge and the possibility it might actually turn out exactly as I’d hoped.  (Which means at about 90% of what the original recipe is and about 80% of what the pictures look like.)

So, when I was planning a dessert to take to my mom for Mother’s Day, I really wanted to try something big.  And this recipe I found on Pinterest certainly fit the bill.

The Recipe:

Midnight Mint Cake, adapted from Rock Recipes

Cake:

2 c sugar

1 c cake flour

1 c all-purpose flour

3/4 c dutch process cocoa

2 t baking powder

1 t baking soda

1/2 t salt

2 eggs

1 c buttermilk

1 c black coffee

1/2 c vegetable oil

1 t vanilla extract

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Pour into 2 greased and floured 8 or 9 inch cake pans.  Bake at 350 degrees for 35-40 minutes or until toothpick inserted in the center comes out  clean.  Cool completely on a wire rack.

When completely cooled, split the two layers horizontally with a serrated bread knife to make 4 layers

~~~~

Frosting:

4 c powdered sugar

1/2 c vegetable shortening

1 c butter

1 t mint extract

3-4 T milk, depending on your preferred frosting consistency

Using an electric mixer on low, mix the butter and icing sugar together until the butter and shortening break up and get evenly dispersed throughout the sugar in small pieces.  The mixture will still appear dry at this point.  This stage ensures even distribution and prevents butter or shortening lumps in your frosting.

Add mint extract and milk.  When the icing reaches the desired consistently continue to beat it on high-speed for 5 minutes to incorporate more air into the frosting to make it lighter and fluffier.  Frost the middle and sides evenly with the frosting and chill the cake for several hours before adding the chocolate ganache glaze. 

~~~~

Glaze:

1 c dark chocolate chips

1/4 c whipping cream

1 t mint extract

In a double boiler melt together all ingredients.  Stir this mix constantly and get it off the heat as soon as the chocolate is melted.  You do not want this mixture hot but just luke warm; as close to the melting point as possible.  Let it cool down if it gets too hot.
Working as quickly as you can, ( a lazy susan is a big help if you have one) pour the ganache directly in the center of the cake, and then using an icing spatula spread it evenly over the top of the cake, letting it drip off the sides.

Store the cake in the refrigerator but take it out at least an hour before serving to let the frosting warm up to room temperature.

{Printable Recipe}

The Results:

I’m going to admit, right of the bat, that I was a little worried about making this cake.  Mostly because the last time I made a layered cake, it did not go well at all.  But that was many, many months ago – and I feel like I’ve learned a ton since then.

The cake part was a snap – until I went to cut my rounds in half.  I asked Hubs for any advice, and his snarky reply was to make sure I cut them horizontally.  (Ha, ha, so not funny, Hubs.)  I tried my best to cut them evenly and level-y, but let’s just say that did not quite happen.  It wasn’t horrible, just not very equal.

Next, it was time to make the frosting.  The original recipe called for 8 cups of powdered sugar, which I was pretty sure would not fit in my mixer.  So, I halved everything – and also reduced the amount of mint extract.  (I was looking for a hint of mint flavor, rather than an overwhelming taste.)  And the half recipe made just the right amount of frosting (in my opinion).

(Oh, and I still ended up exploding powdered sugar all over the place.  It’s just inevitable.)

When I went to frost the layers, I came across another problem…my frosting was really sticky, and kept pulling up parts of the cake.  I added a touch more milk and remixed, but it was still sticky.  Again, I added milk, still sticky.  At that point, I just decided to spread away.  (So you will notice little flecks of cake in the frosting – I say it just gives it character, right?)

I didn’t worry about covering everything perfectly, since I knew the ganache would hide any open spots.

After letting the cake and frosting cool, I made my ganache.  Again, I lowered the amount of mint extract (this time I only used half the amount called for in the original recipe).  It never got really smooth, but I was worried about it getting too hot…so I just spread it on the top.

Now, my cake was not nearly as pretty as the cake I was hoping for…but everything came out (mostly) great, and it stayed assembled together.  So I consider this a big win.

And the flavor was really, really good, too.  It was still rather minty – which makes me wonder what it would’ve tasted like had I used all the called-for mint.  The chocolate cake was dark and rich (though I think it got a smidge dried out in the refrigerator).  Now, the ganache – the ganache was simply fantastic!  Though not pretty, it was a perfect balance of the chocolate and mint – and just took the cake over the top.

I loved how impressive it looked when cut, too.  Don’t you just want a big bite?

I got rave reviews from the whole family, including my mom – with the ganache getting the most comments.

So I went big – and it worked!

(Next time I’ve got to try one of these gorgeous layer cakes featured on Sweet Samsations…but maybe not for another couple of months.)

Hope you all had a wonderful Mother’s Day!

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