Posts tagged ‘chocolate’

November 11, 2011

Food: Reese’s Peanut Butter Cup Brownie Muffins.

When you have left over Halloween candy, what do you do with it? I mean besides taking detours in your kitchen to snag a few pieces, 16 times a day.

They kind of look pitiful¬†when naked..don’t be fooled.

Add some chocolate syrup.

And a scoop of ice cream.

Dessert is served!

That drip of chocolate syrup on the side, kills me. Don’t you just want to drive into that picture and catch it from falling?

Heat these up. Serve with ice cream. Grab a fork or not. Open your mouth and enjoy!

Reese’s Peanut Butter Cup Brownie Muffins

Yield: 18 muffins

Ingredients:

  • 2 cups semi-sweet chocolate morsels, divided
  • 1/2 cup (1 stick) butter, cut into pieces
  • 3 eggs
  • 1 1/4 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 6 Reese’s Peanut Butter cups, rough chop

Method:

Preheat oven to 350 degrees. Grease muffin tins with cooking spray.

1. Melt 1 cup of chocolate morsels and butter in a heavy saucepan over low heat, stir until smooth. Remove from heat.

2. Add melted chocolate and butter into large mixing bowl. Stir in eggs. Stir in flour, sugar, vanilla extract and baking soda. Stir in remaining 1 cup of chocolate morsels.

3. Add 2 heaping tablespoons of batter to each individual muffin tin. Sprinkle chopped Reese’s Peanut Butter Cups on top of each muffin. If any batter remains, pour over the top.

4. Bake for 20 minutes. Remove from oven and let cool. The centers will subside – leaving the perfect place for some ice cream or whipped cream. When storing them, cover completely with plastic wrap or in a sealed bag.

 

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October 27, 2011

Food: Double Chocolate Peanut Butter Reese’s Pieces Cookies.

There are combinations of foods that need to be made over and over again.

Peanut butter and chocolate are one of them.

The creamy and salty peanut butter makes these cookies cakey and rich. Oh and the sweet and salty combination is one to be repeated!

This is what happens when you take pictures of cookies right out of the oven.

Yes, I ate one. A girl needs an afternoon snack.

I wonder how long these will last?

The husband is known to consume cookies. Large amounts of cookies in one sitting.

Double Chocolate Peanut Butter Reese’s Pieces Cookies

Thanks to Lauren’s Latest for this recipe. I added a handful more Reese’s Pieces and I used cocoa powder with dark chocolate chips in it ūüôā

Ingredients:

  • 1/2 cup butter, softened
  • 3/4 cup smooth peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 cup semi sweet chocolate chips, melted
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup cocoa powder with cocoa chips
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2¬†cups Reese‚Äôs Pieces

Method:

Preheat oven to 350 degrees. Line sheet tray with parchment paper.

1. In large bowl, cream butter and peanut butter together. Whip in sugars until light and fluffy, 2 minutes. Stir in melted chocolate, eggs, and vanilla. Scrape the sides of the bowl and mix again.

2. Slowly stir in all dry ingredients until just incorporated. Stir Reese’s Pieces by hand. Using a small ice cream scoop, scoop cookie dough out into rounds and flatten slightly with wet finger tips. Place onto prepared baking sheet. Bake for 9 minutes or until cookies look matte. Cool on baking sheet 3 minutes and remove to cooling rack.

 

October 7, 2011

Food: Chocolate Cupcakes with White Chocolate Buttercream.

I was so kindly asked to bake cupcakes for my friends son’s upcoming birthday. So in an effort to have the best possible cupcakes for this cupcake snob of a 1-year-old on his birthday, I have been test baking.

Like I really need an excuse for test baking, but it helps.

Oh and he isn’t a snob…I mean he is 1 years old, remember.

Mini cupcakes are more time-consuming than the regular size but serving mini’s at a party work so much better.

They are easy to eat. There are little to no crumbs.

You don’t need a napkin.

You have one mouth’s full instead of several to break up your very important conversation.

And, you can hold your beverage and eat one of these at the same time.

Chocolate Cupcakes with White Chocolate Buttercream

inspired from Barefoot Contessa at home

Yield = 72 mini cupcakes

This recipe was cooked and modified for high altitude. The oven temperature was increased by 10 degrees and flour increased by 1/4 cup.

Ingredients:

For the cupcakes-

  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 2/3 granulated sugar
  • 2/3 light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract, no alcohol
  • 1 cup buttermilk, room temperature
  • 2 tablespoons canola oil
  • 2 tablespoons brewed strong coffee
  • 2 cups all-purpose flour
  • 1 cup cocoa powder, good quality
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon Kosher salt
  • 1/4 cup Crystal Sugar, for garnish

For the buttercream-

  • 1 cup white chocolate chips, melted and cooled
  • 1 stick butter, room temperature
  • 1 8 oz block cream cheese
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar

Preheat oven to 350 degrees. Line cupcakes pans with paper liners and spray with cooking spray.

1. In bowl of electric mixer, cream butter and two sugars on high-speed for 5 minutes. Lower the speed to medium and add 1 egg at a time. Then add vanilla extract and combine.

2. In a separate bowl, whisk together buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low-speed, add the buttermilk mixture and the flour mixture alternately in thirds. Begin with the buttermilk mixture and end with the flour mixture. Mix only until combine. Fold batter Рmaking sure that the batter at the bottom of the bowl is incorporated.

3. Divide the batter among the cupcake pans. Bake for 8-10 minutes. Center of cupcakes should spring back when touched with finger. Cool on rack.

4. To prepare buttercream, cream together the butter and cream cheese, until blended. Add melted yet cooled white chocolate while mixer is on low-speed. Add vanilla extract. Add one cup of powdered sugar at a time. Taste test after 3 cups – to desired sweetness.

5. Once cupcakes are cooled, frost each one with a knife or pipe on a fancy design. Dig in!

 

 

October 5, 2011

Food: Junior Mint and Chocolate Wafer Ice Cream.

What is your favorite candy?

It might now be obvious what mine is.

You know those mini sized boxes of Junior Mints? Besides being just plain cute, they give you the perfect portion of mint and chocolate…I try to eat one but that usually doesn’t happen. Kind of like cupcakes..you feel fine about eating one because of the small portion but then realize that you have just¬†consumed 5 while thinking about it!

Besides Junior Mints being my favorite candy. My favorite ice cream is mint. In front of coffee and chocolate.

You can’t tell this is mint ice cream can you? I know you are used to that artificial green color ‘they’ call mint. Me too, don’t worry. The mint extract really gives this ice cream a punch. Its powerful. So fresh and minty tasting – hows that for a description?!?!?!

Make this before the weather gets too chilly..or wait until the dead of the winter and dream about summer nights!

Junior Mint and Chocolate Wafer Ice Cream

Ingredients:

  • 2 cups milk
  • 2 cups heavy cream
  • 10 egg yolks
  • 8 oz sugar
  • 2 teaspoons Peppermint Extract
  • 4 large chocolate wafers
  • 1 box junior mints

Method:

1. Heat milk, heavy cream, half of sugar and peppermint extract in a saucepot over medium high heat. Stirring occasionally. Combine egg yolks and remaining half of sugar in a bowl. When milk begins to form small bubbles on the edge of the pot, turn down to low. Add a ladle full of the hot milk mixture to the yolk bowl while whisking constantly. This is called tempering. Add about 3-4 more ladle full, while whisking constantly.

2. Combine the tempered yolk mixture into the remaining milk mixture pot. Turn heat up slightly, and stir constantly with a rubber spatula. Cook until nape consistency – until it coats the back of the spoon. Be careful not to over cook it.

3. Strain and cool. Once cool put into prepared ice cream maker. Process. When it is almost finished churning, add crumbled chocolate wafers and junior mints to the mix. Let the ice cream maker combine them.

4. Freeze until frozen, at least a few hours. Enjoy with more junior mints and wafers on top!

 

September 23, 2011

Food: Mint Espresso Brownies.

Brownies bring me happiness.

They are in the running for my first choice of hand-held treat – along with cookies and cupcakes.

Adding a little peppermint extract gives them just the perfect amount of mint flavor that doesn’t over power the chocolate!

Mint Espresso Brownies

Ingredients:

  • 8 ounces unsweetened chocolate
  • 1 cup (2 sticks) butter
  • 5 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon pure peppermint extract
  • 1/4 teaspoon salt
  • 2 tablespoons instant espresso
  • 2 3/4 cups sugar
  • 1 cup brown sugar (not packed)
  • 1 2/3 cups all-purpose flour, sifted

Method:

Preheat oven to 400 degrees. Line¬† two 8×8 baking pans with aluminum foil and then grease the foil.

1. Melt the chocolate and butter in double boiler until the chocolate is just melted. Remove from heat and stir occasionally until the chocolate is melted. Set aside until it reaches room temperature.

2. In a large mixing bowl, beat together eggs, vanilla and peppermint extracts, salt, espresso and sugars.

3. Add the melted chocolate/butter mixture and stir to combine.

4. Stir in the sifted flour and mix until blended. Spread batter evenly into baking pans. Bake for 35 minutes.

5. Let cool, if you can be patient!

August 22, 2011

Food: Double Chocolate Butterscotch Swirl Ice Cream.

Nothing like a Monday morning post with this healthy treat as the star…

There isn’t much to say about this. I mean ice cream in general really doesn’t need an explanation or even an introduction.

I used the same chocolate that was in the Rich Chocolate Ice Cream with peanuts and coffee. Dagoba Organic Chocolate has little bits of chocolate within the cocoa powder already – so making this double chocolate was an easy step.

No more words to be said about this recipe. It’s a must in the finally days of summer.

Double Chocolate Butterscotch Swirl Ice Cream

1 Quart

Ingredients:

  • 12 oz. Whole Milk
  • 12 oz. Heavy Cream
  • 4 egg yolks
  • 4 oz. Sugar
  • 2 tablespoons Cocoa powder
  • 6 oz. Semi- sweet chocolate, chopped
  • 1 pinch Salt
  • 2 teaspoons Vanilla extract
  • 1/3 cup melted butterscotch chips

Method:

1. In a saucepan combine the milk, 1 cup of the cream and half of the sugar. Scald.

2. Meanwhile, combine the egg yolks, cocoa, rest of the sugar and salt to a bowl. Whisk until the sugar is dissolved and the mixture is smooth.

3. Temper the hot milk into the egg mixture and back to the saucepan.

4. Cook over medium heat, stirring constantly with a spatula, until it is nappe (it should coat the back of the spoon without running off). Should take about 4-5 minutes. Don’t let it boil.

5. Pour the custard over the chopped chocolate and let it melt the chocolate before stirring the chocolate custard smooth.

6. Add the vanilla and remaining cream and stir to combine. Strain and chill thoroughly in an ice bath.

7. Add to ice cream machine and process. When it is finished churning, drizzle in melted butterscotch while machine is moving. Once it is combined turn machine off. Freeze ice cream for at least 4 hours or over night!

 

Taking pictures of ice cream is hard. My mouth doesn’t stop watering and I quickly forget that I need to take more pictures while the spoon keeps entering my mouth with large bites of this goodness…ah.

August 15, 2011

Food: Chocolate Chip Cookies with butterscotch drizzle.

Chocolate chip cookies are as classic as cookies come.

 I do love classics but it is nice once in a while to spruce them up. Que butterscotch.

Melting some butterscotch chips and drizzling the melted mess over each cookie and topping them with a sprinkle of sea salt = heaven.

I used mini chocolate chips and I might have to say that they are a perfect complement to the stand out butterscotch flavor – they just melt in your mouth.

You will not bite into a solid piece of chocolate (which could be a good and bad thing) – but you will enjoy all the flavors combined into one. The nutty cookie, with the blend of chocolate and then the smoothness and contrast from the butterscotch on top! Yum.

Oh and I can not forget the star of the show. Sea Salt. When is there a time that sea salt isn’t good? It adheres to the warm butterscotch. Sweet and salty combo’s are ever so good.

Chocolate Chip Cookies with butterscotch drizzle

adapted from New York Times

Ingredients:

  • 2 cups minus 2 tablespoons¬†cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups¬† light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 12 oz semi-sweet chocolate chips (I used the mini’s this time)
  • 1 cup butterscotch chips
  • Sea salt

Method: 

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

June 28, 2011

Food: Rich Chocolate Ice Cream with peanuts and coffee.

I’m¬†obsessed! It’s official. I’m obsessed with our ice cream maker. We have had it for several years but this is the summer for its workout. You might see a few more ice cream posts in the near future. Don’t worry, this won’t turn into an ice cream blog…or will it?!?!?

Look, the husband can’t stay away either. He is the¬†official¬†taste tester after all so I had to give him a bite or two. Actually two bites turned into the entire bowl. It was gone in no time. Typical.

He said “this is your best ice cream yet, but maybe next time a little less chocolate.”

WHAT?? less chocolate. I never would have thought those words would come out of his mouth.

It is rich. Only a scoop did me.

The Dagoba Organic Chocolate is amazing. It is actually unsweetened drinking chocolate. Mr. A got this in his stocking this past Christmas from my parents. See how my husbands gifts turn into gifts for me? I like it. Thanks Mom! Anyway, this chocolate is out of this world. It is RICH. When I was measuring the 1 cup out for the recipe, I noticed the tiny bits of chocolate within all the gorgeous cocoa powder. For a second I thought I should take them out, because after all they won’t be melting but then in the next second I thought no no, keep those little bits of joy. They add a bittersweet bite and crunchy texture along with the crunch of the peanuts which go so well together.

Did I mention, that its rich?

If you forgot this is rich but so worth the treat.

Rich Chocolate Ice Cream with peanuts and coffee

makes a little over 2 quarts

Ingredients:

  • 1 cup unsweetened cocoa powder (Dagoba Organic Chocolate with bits of chocolate)
  • 2/3 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 cups whole milk
  • 3 1/4 cups heavy cream
  • 1 tablespoon pure vanilla extract
  • 1/2 cup chopped roasted and salted peanuts
  • 1 tablespoon instant coffee
Method:
1. Place the cocoa and sugars in a medium bowl; stir to combine. Add the whole milk and mix for 1-2 minutes or until combine and sugars are dissolved.
2. Stir in heavy cream and vanilla.
3. Turn machine on; pour mixture into freezer bowl, and let mix until thickened, about 25-35 minutes. Add chopped peanuts and instant coffee; mix for 10 seconds until incorporated. The ice cream will be soft and creamy and will need to go into the freezer for at least 4 hours or over night before serving!
Enjoy with more peanuts on top or with a few fresh strawberries or blackberries! Yum!

March 22, 2011

Food: Mint Milano Cookies

First of all, I have to give a shout out to Jenna from Eat, Live, Run for this recipe. These are awesome.

The second (or maybe a few seconds) after I saw them on her blog, I knew I had to get baking.

I really love Milano cookies. And the mint ones are just over the top. I used semisweet chocolate for half the cookies and white chocolate for the other half – both with mint flavoring.

*I don’t think I put enough chocolate on mine – next time I’ll be sure to coat them real well!

Ingredients:

  • 2 sticks butter, softened
  • 1/2 cup granulated sugar
  • 1 3/4 cups all-purpose flour
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1 cup good quality semisweet chocolate chips
  • 1 cup good quality white chocolate chips
  • 1/4 teaspoon peppermint extract (x2)

Preheat oven to 350.

1. Cream together the softened butter and sugar either using an electric mixer (about 2-3 minutes). Add the flour, salt and vanilla and mix until a soft dough comes together into a ball.

2. Wrap dough in plastic wrap and chill for 30 minutes.

3. After chilling, roll dough into a log and gently slice 1/2-inch cookies. Place cookies on a lined cookie tray and bake for 20 minutes, or until the edges start to brown.

4. Remove from oven and let cool completely.

5. Melt the chocolates separately in a glass dish in the microwave during 25 second intervals, stirring well after each. When chocolate is smooth, add mint extract and mix well.

6. Slather melted chocolate on one cookie and then sandwich another cookie on top. Repeat until all cookies are sandwiched together. Let cool for a few minutes until chocolate hardens. Store in a sealed Tupperware container – if you don’t eat them all first! Enjoy!!!

Thanks again Jenna!

January 10, 2011

Food: Pure Chocolate Chunk Cookies

So you return from vacation to realize that your husband left one of his few pairs of pants at your parents home.  You think that when they arrive in a box on your doorstep it’s just the pants so the box gets thrown into your bedroom. Nope. Note to self, always open packages from Mom immediately even if you think it’s just your husband pants inside. The aromas filled the air once the dirty cardboard box was opened. Yep, a bag full of chocolate goodness was awaiting us. In an effort to get rid of all the leftover chocolate in her house from our visit over the holidays, my Mom made these delicious cookies. I can only have one, but Mr. A was delighted with handfuls. Mr. A loved how they were chewy and a little crispy on the outside – even after their 1800 mile journey to us. Enjoy.

Recipe from Best of the Best, Food & Wine, Fran Bigelow’s Pure Chocolate Chunk Cookies.

Makes 3 dozen big cookies (My Mom opted for the smaller sized cookies)

Ingredients:

  • 12 ounces semisweet chocolate, finely chopped
  • 1 1/2 ounces unsweetened chocolate, finely chopped
  • 1 stick plus 2 tablespoons unsalted butter, room temperature
  • 3/4 cup plus 2 tablespoons brown sugar
  • 2/3 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 3 large eggs
  • 1 3/4 cups cake flour, sifted then measured
  • 8 ounces bittersweet chocolate, cut in 1/2 inch chunks

Preheat oven to 375 degree.

1. Line 2 cookies sheets with parchment paper or Silpats.

2. In a double boiler, melt the semisweet and unsweetened chocolate. Remove the top part of the boiler when the chocolate is nearly melted and stir until smooth.

3. In a mixer fitted with the paddle attachment, beat together the butter, two sugars and vanilla until fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, stopping to scrape the bowl.  Pour in the melted chocolate and mix to combine.  Fold in the sifted flour by hand until no traces of white remain. Fold in the bittersweet chocolate chunks.  The batter will be quite thick.  Chill for 1 hour.

4. Using a scoop or large spoon, scoop 2 tablespoons of dough for each cookie and drop onto lined cookies sheets, leaving 2 inches of space between the cookies.  They will spread 3 inches in diameter. Bake for 12 to 14 minutes, or until cracked and puffed at the top.  The insides should remain moist.  Let cool on sheets about 10 minutes.  Transfer to racks to completely cool.  Store in an airtight container as long as 1 week but they won’t last that long.

*Mom’s notes – don’t use a Cuisinart to chop the chocolate- it doesn’t work. And use good chocolate- don’t skimp here.

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