-Glamour.com
Cooking spray
1 cup applesauce
1 teaspoon canola oil
1/2 cup turbinado sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup oat flour
1/3 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup semisweet dairy- and gluten-free chocolate chips (such as Sunspire)
Powdered sugar (optional)
Preparation:
1. Preheat oven to 350A?. Place 8 paper liners in muffin tin; coat with cooking spray.
2. Combine applesauce and next 4 ingredients. In a separate bowl, whisk together the next 6 ingredients. Add oat mixture to applesauce mixture; stir until blended. Stir in chocolate chips.
3. Spoon batter into muffin cups. Bake for 20-22 minutes, rotating the pan a half-turn after 10 minutes. Muffins are done when tops are firm to the touch.
4. Cool slightly. Top with powdered sugar, if desired. (Serving size: 1 muffin)
Nutrition facts: Calories 154 (24% from fat); Fat 5g (sat 2g, mono 1g, poly 0g); Cholesterol 0mg; Protein 2g; Carbohydrate 30g; Sugars 21g; Fiber 3g; Iron 2mg; Sodium 331mg; Calcium 86mg.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
16 February 2009
09 February 2009
Vegan chocolate cake
-Instructables.com
Cake Ingredients
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
Chocolate Glaze
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
Cake Ingredients
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
Chocolate Glaze
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
15 February 2008
Chocolate Truffles
-Mark Bittman, NYT 12/12/07
7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder as needed.
1. Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
2. Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
3. If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
Yield: About 1 1/2 cups ganache, or 24 truffles.
7/8 cup heavy cream
8 ounces good quality bittersweet chocolate, chopped
Unsweetened cocoa powder as needed.
1. Heat cream in a pot until it steams. Put chocolate in a bowl, pour hot cream on top, and stir until chocolate is melted and incorporated into cream.
2. Chill until solid all the way through, 1 to 2 hours. Using a chilled melon baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a tablespoonful and quickly roll it into a ball. Repeat, lining truffles on a plate or a baking sheet.
3. If truffles become too soft to handle, place them in refrigerator or freezer for a few minutes. Roll them in cocoa powder, confectioners' sugar or a mixture of sugar and ground cinnamon. Serve immediately or store, wrapped in plastic, in refrigerator for up to four days.
Yield: About 1 1/2 cups ganache, or 24 truffles.
12 December 2007
Caramel Swirl Hunks
-The Washington Post, December 12, 2007
* 1 pound (4 sticks) unsalted butter, melted
* • 3 cups packed light brown sugar
* • 1/3 cup sugar
* • 4 large eggs
* • 4 teaspoons vanilla extract
* • 1 cup quick-cooking oats (not instant)
* • 4 cups flour
* • 1 teaspoon baking powder
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon salt
* • 1 cup semisweet chocolate morsels or chopped chocolate
* • 1 13.4-ounce can dulce de leche
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Generously grease a 13-by-9-inch pan and place it on a parchment paper-lined baking sheet.
Beat the butter and sugars together in a large mixing bowl for several minutes, until creamy. Add the eggs, vanilla extract and oats, mixing to combine. Gradually fold in the flour, baking powder, baking soda and salt, then add the chocolate morsels and mix to distribute evenly. Spread the batter in the prepared pan. Top with dollops of dulce de leche and use a knife to swirl or smear it into the batter. Bake for 38 minutes, or until the batter is set. (If it seems browned around the edges but wobbly in the center, reduce the temperature to 325 degrees and continue to bake for 10 to 15 minutes or until set.
Transfer the pan to a wire rack to cool for about 20 minutes. Cover and refrigerate or freeze for at least 1 hour, then cut into squares as desired.
* 1 pound (4 sticks) unsalted butter, melted
* • 3 cups packed light brown sugar
* • 1/3 cup sugar
* • 4 large eggs
* • 4 teaspoons vanilla extract
* • 1 cup quick-cooking oats (not instant)
* • 4 cups flour
* • 1 teaspoon baking powder
* • 1/2 teaspoon baking soda
* • 1/2 teaspoon salt
* • 1 cup semisweet chocolate morsels or chopped chocolate
* • 1 13.4-ounce can dulce de leche
Directions:
Position an oven rack in the middle of the oven; preheat to 350 degrees. Generously grease a 13-by-9-inch pan and place it on a parchment paper-lined baking sheet.
Beat the butter and sugars together in a large mixing bowl for several minutes, until creamy. Add the eggs, vanilla extract and oats, mixing to combine. Gradually fold in the flour, baking powder, baking soda and salt, then add the chocolate morsels and mix to distribute evenly. Spread the batter in the prepared pan. Top with dollops of dulce de leche and use a knife to swirl or smear it into the batter. Bake for 38 minutes, or until the batter is set. (If it seems browned around the edges but wobbly in the center, reduce the temperature to 325 degrees and continue to bake for 10 to 15 minutes or until set.
Transfer the pan to a wire rack to cool for about 20 minutes. Cover and refrigerate or freeze for at least 1 hour, then cut into squares as desired.
19 September 2007
brown sugar and chocolate chip pound cake with maple-espresso glaze
-Julie Hesson, Bon Appetit
ingredients
Cake:
Nonstick vegetable oil spray
1 12-ounce package semisweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder
preparation
For cake:
Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
GOOD TO KNOW:
Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
For glaze:
Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
ingredients
Cake:
Nonstick vegetable oil spray
1 12-ounce package semisweet chocolate chips
3 cups all purpose flour, divided
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
2 1/2 teaspoons vanilla extract
1 teaspoon maple extract
4 large eggs
1 cup buttermilk
Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
2 tablespoons (or more) whipping cream
1 1/2 teaspoons instant espresso powder
preparation
For cake:
Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.
Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.
GOOD TO KNOW:
Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).
For glaze:
Combine powdered sugar, maple syrup, 2 tablespoons cream, and espresso powder in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and let stand at room temperature.
16 August 2007
Supernatural Brownies
-Adapted from “Chocolate: From Simple Cookies to Extravagant Showstoppers,” by Nick Malgieri (Morrow Cookbooks, 1998); via NYTimes.com
Time: About 1 hour
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.
1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.
2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 15 large or 24 small brownies.
Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
Time: About 1 hour
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional.
1. Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla.
2. Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Yield: 15 large or 24 small brownies.
Note: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
Devil’s Food Cupcakes With Fluffy White Filling and Chocolate Icing
-Adapted from "Vegan With a Vengeance," by Isa Chandra Moskowitz (Marlowe, 2005); via NYTimes.com
Time:
1 hour 45 minutes
FOR THE CUPCAKES:
Nonstick cooking spray
1 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
3 tablespoons black cocoa powder (see note) or more Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain soy milk
1/4 cup canola oil
1/2 cup pure maple syrup
1/4 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
FOR THE FILLING:
1/3 cup nonhydrogenated margarine, such as Earthbalance
1/3 cup nonhydrogenated shortening
21/2 to 3 cups confectioners’ sugar
2 teaspoons vanilla extract
For the chocolate icing:
1/3 cup plain soy milk
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons pure maple syrup or confectioners’ sugar
For the royal icing:
2 cups confectioners’ sugar
1 to 2 tablespoons plain soy milk.
1. For the cupcakes: Heat oven to 350 degrees. Line a 12-muffin pan with paper liners, and spray lightly with nonstick spray. In a mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. In a mixer, combine the soy milk, oil, syrup, sugar, vinegar and vanilla. Mix at medium speed for 2 minutes. Add half the dry ingredients and mix to blend. Add remaining dry ingredients and mix for 1 minute.
2. Use a standard ice cream scoop to fill cupcake liners 3/4 full. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Turn out onto a cooling rack and allow to cool completely.
3. For the filling: In a mixer, beat margarine and shortening until combined. Add 21/2 cups confectioners’ sugar and beat until very fluffy, about 10 minutes. Taste for sweetness and add remaining 1/2 cup sugar if desired. Add vanilla and beat for 1 minute more.
4. For the chocolate icing: In a small skillet, bring soy milk to a simmer. Reduce heat to very low and stir in the chocolate and maple syrup, stirring until just melted. Turn off heat.
5. For the royal icing: Using an electric mixer or by hand, sift sugar into a bowl and add 1 tablespoon soy milk. Mix, adding up to 1 more tablespoon soy milk until consistency is like stiff toothpaste.
6. To assemble: Prepare two pastry bags, one fitted with a large plain tip, and one with a small writing tip. Fill large-tipped bag with filling, and the small-tipped bag with royal icing. (Instead of pastry bags, thick resealable plastic bags may be used. For filling, cut off one corner of bag so the opening measures a scant 1/2 inch across. For icing, opening should be just large enough to pipe a thin line.)
7. Using your pinkie, poke a hole in center of each cupcake top about an inch deep. Push tip of pastry bag with filling into each hole, firmly squeezing in filling and slowly drawing tip up and out. When all cakes have been filled, wipe off any excess that sticks out from holes; tops of cupcakes should be flat.
8. Place cupcakes on a baking sheet or tray that fits in refrigerator. Rewarm pan of chocolate icing over low heat if necessary, stirring constantly. Dip top of each cupcake into icing, swirling to coat completely. When all cupcakes are dipped, refrigerate 10 to 15 minutes to set. When set, use royal icing to make squiggles across center of each cupcake. Keep refrigerated until ready to serve, up to 1 day.
Yield: 12 cupcakes.
Note: Black cocoa, which gives the cake its characteristic dark color and bittersweet flavor, is available from King Arthur Flour, (800) 827-6836, kingarthurflour.com
Time:
1 hour 45 minutes
FOR THE CUPCAKES:
Nonstick cooking spray
1 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
3 tablespoons black cocoa powder (see note) or more Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain soy milk
1/4 cup canola oil
1/2 cup pure maple syrup
1/4 cup sugar
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
FOR THE FILLING:
1/3 cup nonhydrogenated margarine, such as Earthbalance
1/3 cup nonhydrogenated shortening
21/2 to 3 cups confectioners’ sugar
2 teaspoons vanilla extract
For the chocolate icing:
1/3 cup plain soy milk
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons pure maple syrup or confectioners’ sugar
For the royal icing:
2 cups confectioners’ sugar
1 to 2 tablespoons plain soy milk.
1. For the cupcakes: Heat oven to 350 degrees. Line a 12-muffin pan with paper liners, and spray lightly with nonstick spray. In a mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. In a mixer, combine the soy milk, oil, syrup, sugar, vinegar and vanilla. Mix at medium speed for 2 minutes. Add half the dry ingredients and mix to blend. Add remaining dry ingredients and mix for 1 minute.
2. Use a standard ice cream scoop to fill cupcake liners 3/4 full. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Turn out onto a cooling rack and allow to cool completely.
3. For the filling: In a mixer, beat margarine and shortening until combined. Add 21/2 cups confectioners’ sugar and beat until very fluffy, about 10 minutes. Taste for sweetness and add remaining 1/2 cup sugar if desired. Add vanilla and beat for 1 minute more.
4. For the chocolate icing: In a small skillet, bring soy milk to a simmer. Reduce heat to very low and stir in the chocolate and maple syrup, stirring until just melted. Turn off heat.
5. For the royal icing: Using an electric mixer or by hand, sift sugar into a bowl and add 1 tablespoon soy milk. Mix, adding up to 1 more tablespoon soy milk until consistency is like stiff toothpaste.
6. To assemble: Prepare two pastry bags, one fitted with a large plain tip, and one with a small writing tip. Fill large-tipped bag with filling, and the small-tipped bag with royal icing. (Instead of pastry bags, thick resealable plastic bags may be used. For filling, cut off one corner of bag so the opening measures a scant 1/2 inch across. For icing, opening should be just large enough to pipe a thin line.)
7. Using your pinkie, poke a hole in center of each cupcake top about an inch deep. Push tip of pastry bag with filling into each hole, firmly squeezing in filling and slowly drawing tip up and out. When all cakes have been filled, wipe off any excess that sticks out from holes; tops of cupcakes should be flat.
8. Place cupcakes on a baking sheet or tray that fits in refrigerator. Rewarm pan of chocolate icing over low heat if necessary, stirring constantly. Dip top of each cupcake into icing, swirling to coat completely. When all cupcakes are dipped, refrigerate 10 to 15 minutes to set. When set, use royal icing to make squiggles across center of each cupcake. Keep refrigerated until ready to serve, up to 1 day.
Yield: 12 cupcakes.
Note: Black cocoa, which gives the cake its characteristic dark color and bittersweet flavor, is available from King Arthur Flour, (800) 827-6836, kingarthurflour.com
Passover Chocolate Torte
-Leah Perez via allrecipes.com
INGREDIENTS:
* 1/2 cup pareve margarine
* 8 ounces semisweet chocolate, chopped
* 5 eggs, separated
* 3/4 cup white sugar
* 1 cup ground almonds
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
2. Melt margarine and chocolate over low heat. Stir until smooth and let cool.
3. In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
4. Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
5. Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
6. Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.
INGREDIENTS:
* 1/2 cup pareve margarine
* 8 ounces semisweet chocolate, chopped
* 5 eggs, separated
* 3/4 cup white sugar
* 1 cup ground almonds
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Line bottom and sides of a 9 inch springform pan with foil. Grease foil.
2. Melt margarine and chocolate over low heat. Stir until smooth and let cool.
3. In a medium-size mixing bowl, beat whites until stiff; about 2 minutes. In a separate bowl, beat together yolks and sugar until thick and pale; about 1 minute. Blend in chocolate mixture and stir in almonds. Fold in beaten whites, 1/3 at a time, into chocolate until no streaks of white remain. Scrape into prepared pan.
4. Place an 8 inch baking pan with 1 inch of water in it on the bottom rack of the oven (to make the torte more moist).
5. Bake torte on center rack at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center. Cover the torte loosely with foil for the last 20 minutes of baking. Note: Don't worry if the cake cracks because the top will be on the bottom later.
6. Cool on wire rack for 10 minutes and then carefully remove sides of pan. Invert onto a serving plate and cool completely.
14 August 2007
Melissa's light chocolate cake
-Melissa Salmon
1 c sugar
1.5 c flour
1 t baking soda
.5 t salt
3 T cocoa
1 T vinegar
6 T oil
1 t vanilla
1 c sugar
1.5 c flour
1 t baking soda
.5 t salt
3 T cocoa
1 T vinegar
6 T oil
1 t vanilla
13 August 2007
Moist Chocolate Cake
-from Cooks.com
2 c. flour
1 1/2 cups sugar
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla
FROSTING:
1 pkg. cream cheese
1 tbsp. milk
1 1/2 c. powdered sugar
Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.
When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.
2 c. flour
1 1/2 cups sugar
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
3/4 c. cocoa
1 c. oil
1 c. hot coffee
1 c. milk
2 eggs
1 tsp. vanilla
FROSTING:
1 pkg. cream cheese
1 tbsp. milk
1 1/2 c. powdered sugar
Combine all ingredients except black hot coffee. Mix. Add hot coffee. Batter will be thin. Pour into 9x13 pan. Bake 30 minutes at 375 degrees.
When cooled, combine cream cheese, milk and powdered sugar. Frost then serve.
SUPER MOIST CHOCOLATE CAKE (VEGAN)
-from Cooks.com
1. 5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
0. 5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
1. 5 cups of all purpose flour (can substitute with wholewheat flour)
3 tablespoons of sifted good quality cocoa
1 teaspoon baking soda
1 cup white or vegan brown sugar
0. 5 teaspoon salt (optional)
5 tablespoons canola oil (can substitute with any veg. oil or even olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
By far the most surprisingly deeelightful cake. This recipe is great for adults and for kids ages 3 and up.
1. Put your flour into mixing bowl, add cocoa, baking soda, vegan sugar and salt and mix well.
2. Make three deep holes in the dry mixture. Into one, pour the oil, into the next, pour the vinegar into the next, pour the vanilla.
3. Pour the water into the bowl, over all of this--- making a great big mess.
4. Mix the wet and dry ingredients together until there aren't any more lumps and pour into a 9 inch by 9 inch baking pan, two inches deep, it doesn't even have to be greased.
5. Bake at 350 for about half an hour, test with a fork.
Enjoy this delicious cake. You will be surprised at its moistness and richness!!!!! It can be cooled and iced with your choice of icing or can be enjoyed on its own. The batter can also be used to make cupcakes!!
11 July 2007
Dark Chocolate Cookies with Sour Cherries
-from Martha Stewart Holiday Cookies
1 ¾ cups flour
1 ¼ cups unsweetened cocoa powder, Dutch-process
2 teaspoons baking soda
¼ teaspoon salt
2 ½ sticks unsalted butter, room temperature
1 ¼ cup sugar
¾ firmly packed dark brown sugar
2 large eggs
¼ teaspoon vanilla
12 ounces bittersweet chocolate, coarsely chopped
1 ½ cups dried sour cherries, firmly packed (9 ounces)
Preheat oven to 350°. Line 2 baking sheets with parchment and set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla and beat until well-combined. Do not overbeat. Fold in the chocolate and cherries with a wooden spoon.
Form balls of dough, each about 1/4 cup; place balls on baking sheet and bake until puffed and cracked, 9-11 minutes. Transfer to a wire rack to cool, and store in an airtight container up to 3 days.
Yield: 3 dozen.
* Dough can be frozen up to one month ahead. Thaw completely before baking
1 ¾ cups flour
1 ¼ cups unsweetened cocoa powder, Dutch-process
2 teaspoons baking soda
¼ teaspoon salt
2 ½ sticks unsalted butter, room temperature
1 ¼ cup sugar
¾ firmly packed dark brown sugar
2 large eggs
¼ teaspoon vanilla
12 ounces bittersweet chocolate, coarsely chopped
1 ½ cups dried sour cherries, firmly packed (9 ounces)
Preheat oven to 350°. Line 2 baking sheets with parchment and set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla and beat until well-combined. Do not overbeat. Fold in the chocolate and cherries with a wooden spoon.
Form balls of dough, each about 1/4 cup; place balls on baking sheet and bake until puffed and cracked, 9-11 minutes. Transfer to a wire rack to cool, and store in an airtight container up to 3 days.
Yield: 3 dozen.
* Dough can be frozen up to one month ahead. Thaw completely before baking
Chocolate Crackles
-from Martha Stewart Holiday Cookies
8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick) room temperature
1 1/3 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners' sugar
Heat oven to 350 degrees. Chop chocolate into small bits. On top of the stove, set a heatproof bowl, or the top of a double boiler, over a pan of simmering water. Melt the chocolate over medium heat. Set aside to cool. Sift together the flour, cocoa, baking powder, and salt.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and light-brown sugar until light and fluffy. Add the eggs and vanilla, and beat until well combined. Add the melted chocolate. Add the dry ingredients alternately with milk. Mix on a low speed until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
Divide each quarter into 16 1-inch balls. Roll in confectioners' sugar, coating thoroughly. Place the cookies on a Silpat-lined baking sheet two inches apart. Bake until the cookies have flattened and the sugar splits, 12 to15 minutes.
Transfer from oven to a wire rack, and let cool completely. Store in an airtight container for up to one week.
8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick) room temperature
1 1/3 cup light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners' sugar
Heat oven to 350 degrees. Chop chocolate into small bits. On top of the stove, set a heatproof bowl, or the top of a double boiler, over a pan of simmering water. Melt the chocolate over medium heat. Set aside to cool. Sift together the flour, cocoa, baking powder, and salt.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and light-brown sugar until light and fluffy. Add the eggs and vanilla, and beat until well combined. Add the melted chocolate. Add the dry ingredients alternately with milk. Mix on a low speed until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
Divide each quarter into 16 1-inch balls. Roll in confectioners' sugar, coating thoroughly. Place the cookies on a Silpat-lined baking sheet two inches apart. Bake until the cookies have flattened and the sugar splits, 12 to15 minutes.
Transfer from oven to a wire rack, and let cool completely. Store in an airtight container for up to one week.
Peanut Butter Whoopie Pies
-from Martha Stewart Holiday Cookies
Makes 1½ dozen
For the cookies:
1 ¾ cup all-purpose flour
¾ cup unsweetened cocoa powder (not Dutch-process)
1 ½ teaspoons baking soda
½ teaspoon coarse salt
1 tablespoon unsalted butter, softened
¼ cup vegetable shortening
½ cup granulated sugar
½ cup dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
For the filling:
2/3 cup natural, creamy peanut butter
½ cup (1 stick) unsalted butter, softened
¾ cup confectioners’ sugar
Coarse salt (optional)
1. Make cookies: Preheat the oven to 375º. Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
2. Put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
4. Make filling: Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners’ sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
5. Assemble cookies: Spread 1 scant tablespoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.
Makes 1½ dozen
For the cookies:
1 ¾ cup all-purpose flour
¾ cup unsweetened cocoa powder (not Dutch-process)
1 ½ teaspoons baking soda
½ teaspoon coarse salt
1 tablespoon unsalted butter, softened
¼ cup vegetable shortening
½ cup granulated sugar
½ cup dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
For the filling:
2/3 cup natural, creamy peanut butter
½ cup (1 stick) unsalted butter, softened
¾ cup confectioners’ sugar
Coarse salt (optional)
1. Make cookies: Preheat the oven to 375º. Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
2. Put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
3. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
4. Make filling: Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners’ sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
5. Assemble cookies: Spread 1 scant tablespoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.
30 June 2007
Spiced Chocolate-Caramel Buttermilk Shake
-Daniel Patterson, NYT
1/2 cup sugar
1 tablespoon cocoa powder
Large pinch ground cardamom
Pinch ground ginger
Pinch ground allspice
Pinch ground cinnamon
Large pinch salt
2 cups homemade buttermilk.
1. Place the sugar in a small heavy pan and set over medium-low heat. Without moving the sugar, let it melt and brown around the edges, then tilt the pan to help it brown evenly. When it is deep brown, remove from the heat to cool slightly. Stir in the cocoa, cardamom, ginger, allspice, cinnamon, and salt.
2. In a separate small pan, warm 1 cup of the buttermilk, then stir into the caramel. If the sugar seizes, bring it to a simmer, stirring often, until it dissolves.
3. Freeze in a shallow pan or bowl, stirring with a fork occasionally, until frozen into a granita.
4. Using a blender, puree the granita with the remaining 1 cup of buttermilk. Serve immediately. Serves 2.
1/2 cup sugar
1 tablespoon cocoa powder
Large pinch ground cardamom
Pinch ground ginger
Pinch ground allspice
Pinch ground cinnamon
Large pinch salt
2 cups homemade buttermilk.
1. Place the sugar in a small heavy pan and set over medium-low heat. Without moving the sugar, let it melt and brown around the edges, then tilt the pan to help it brown evenly. When it is deep brown, remove from the heat to cool slightly. Stir in the cocoa, cardamom, ginger, allspice, cinnamon, and salt.
2. In a separate small pan, warm 1 cup of the buttermilk, then stir into the caramel. If the sugar seizes, bring it to a simmer, stirring often, until it dissolves.
3. Freeze in a shallow pan or bowl, stirring with a fork occasionally, until frozen into a granita.
4. Using a blender, puree the granita with the remaining 1 cup of buttermilk. Serve immediately. Serves 2.
20 June 2007
Chocolate Stout Cake
-from Gourmet March 2005
1 stick (1/2 cup) unsalted butter plus 2 melted tablespoons
1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)
1/2 cup packed soft pitted prunes (6 oz), chopped
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup packed dark brown sugar
1 teaspoon vanilla
Special equipment: an 8- by 3-inch ovenproof ring mold or a 6-cup-capacity bundt pan
Accompaniment: stout crème anglaise
Garnish: confectioners sugar
Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter.
Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed.
Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl.
Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes.
Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.
Makes 8 to 10 servings.
1 stick (1/2 cup) unsalted butter plus 2 melted tablespoons
1/2 cup stout such as Mackeson or Guinness (pour beer slowly into measuring cup; do not measure foam)
1/2 cup packed soft pitted prunes (6 oz), chopped
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup packed dark brown sugar
1 teaspoon vanilla
Special equipment: an 8- by 3-inch ovenproof ring mold or a 6-cup-capacity bundt pan
Accompaniment: stout crème anglaise
Garnish: confectioners sugar
Put oven rack in middle position and preheat oven to 350°F. Lightly brush ring pan with melted butter and chill 2 minutes, then butter again and chill while making batter.
Bring beer to a boil in a small saucepan and add prunes. Remove from heat and let stand until most of liquid is absorbed.
Meanwhile, melt chocolate and remaining stick butter together in a small heavy saucepan over low heat, stirring constantly. Sift together flour, baking soda, and salt into a bowl.
Beat together eggs, brown sugar, and vanilla in a large bowl with an electric mixer at high speed until thick, about 2 minutes. Add chocolate mixture and beat until just combined. Reduce speed to low and add flour mixture, mixing until just combined. Stir in prune mixture until combined well. Spoon batter into ring mold and bake until a wooden skewer inserted into middle of cake comes out clean, 40 to 45 minutes.
Cool cake in mold on a rack 10 minutes, then invert onto rack to cool completely, at least 30 minutes.
Makes 8 to 10 servings.
Chocolate Brazil Nut Torte
Prep: 25 min.
Bake: 20 min.
Cool: 2 hours
Stand: 2 hours
INGREDIENTS
1 tablespoon margarine, softened
1/3 cup Brazil nuts, finely ground
4 egg yolks
1/2 cup granulated sugar
3 ounces bittersweet or semisweet chocolate, melted and cooled
1 teaspoon instant espresso powder or 2 teaspoons instant coffee crystals
2 tablespoons hot water
4 egg whites
Powdered sugar
Chocolate curls (optional)
DIRECTIONS
1. Preheat oven to 350 degrees F. Generously spread margarine over the bottom and 1-1/2 inches up the sides of a 9-inch spring form pan. Reserve 1 or 2 tablespoons of the ground nuts. Set aside. Sprinkle remaining nuts evenly in pan.
2. In a medium mixing bowl beat the egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon-colored.
3. Gradually beat in 1/4 cup of the granulated sugar until eggs are slightly thickened. At low speed, beat in the melted chocolate. Dissolve instant espresso or coffee crystals in the 2 tablespoons of hot water. Stir into chocolate mixture.
4. In a large mixing bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar; beat until stiff peaks form. Gently fold egg whites into yolk mixture. Spread evenly in spring form pan.
5. Bake 20 to 25 minutes or until set. Cool on wire rack 15 minutes. (Center will dip on cooling and crust edges will be crumbly.)
6. Using a thin metal spatula, loosen torte from the sides of the pan. Remove sides of the pan; cool torte completely. Serve immediately or cover and chill for up to 24 hours. If chilled, allow torte to stand at room temperature for 15 minutes before serving.
7. To serve, cut torte into wedges and place on dessert plates. Sift powdered sugar and sprinkle reserved ground nuts over each serving. Garnish with chocolate curls. Makes 10 servings.
Chocolate Chip Bread Pudding
Makes 12 servings
Prep: 20 minutes
Bake: 50 minutes
Cool: 1 hour
Stand: 1 hour
INGREDIENTS
6 cups dry firm white bread cubes or dry French bread cubes*
1-1/4 cups semisweet chocolate pieces
1 cup coarsely chopped pecans, walnuts, or almonds
4 eggs
3 cups milk
1 cup sugar
1 tablespoon vanilla
Brown-Sugar Sauce (see recipe below)
DIRECTIONS
1. Place dry bread cubes in the bottom of a well-buttered 13x9x2-inch baking dish (3-quart rectangular). Sprinkle the chocolate and pecans, walnuts, or almonds over dry bread cubes and set aside.
2. In a large mixing bowl, beat together eggs, milk, sugar, and vanilla. Pour egg mixture over the bread, the chocolate pieces, and the nuts. Gently push down on the bread cubes with the back of a large spoon, making sure the bread absorbs the egg mixture, and the chocolate pieces and nuts are covered with the egg mixture.
3. Bake, uncovered, in a 350 degree F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If the top starts to over-brown, cover loosely with foil until custard is set. Cool the bread pudding slightly. Serve warm with Brown-Sugar Sauce. Makes 12 servings.
Brown-Sugar Sauce: In a small heavy saucepan, stir together 1 cup packed brown sugar and 2 tablespoons cornstarch. Stir in 1/2 cup water. Add 2/3 cup half-and-half or light cream, 1/4 cup light-colored corn syrup and 2 tablespoons butter. Cook and stir over medium heat until bubbly (mixture may look curdled). Cook and stir for 2 minutes more. Remove from heat and stir in 1 teaspoon vanilla. Serve warm over bread pudding. (Cover and chill any leftover sauce for up to 3 days.) Makes 1-1/2 cups sauce, twelve 2-tablespoon servings of sauce.
*To dry bread cubes: Spread the bread cubes in a shallow baking pan. Bake in 300 degree F oven for 10 to 15 minutes or until dry, stirring twice; cool.
-from MSN Lifestyle
So-Easy Chocolate Soufflé
Makes 4 servings
Prep: 15 minutes
Bake: 12 minutes
Ingredients
Nonstick cooking spray
Sugar
4 ounces semisweet chocolate, chopped
1/2 cup whipping cream
4 egg whites
2 tablespoons sugar
Directions
1. Preheat oven to 400 degree F. Coat insides and rims of four 6-ounce ramekins with nonstick cooking spray. Sprinkle with sugar and set on a baking sheet; set aside.
2. In a small microwave-safe bowl, combine chocolate and cream. Micro-cook on 100 percent power (high) for 1-1/2 to 2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature.
3. In a medium mixing bowl, beat egg whites with an electric mixer on medium speed until foamy. Gradually add sugar, beating until soft peaks form (tips curl).
4. Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 minutes or until a knife inserted near the center of soufflés comes out clean. Serve immediately. To serve, open the centers of the soufflés with two spoons and pour in remaining chocolate mixture. Makes 4 servings.
-from MSN Lifestyle
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