Gorgeous Whiskey Chocolate Brownies

Whiskey Chocolate Brownies Photo by FotoosVanRobin @ flickr

From Denny: While preparing a post for my photography blog I stumbled across this awesome chocolate photo. Well, guess what, a double bonus: it had a recipe! How great is that! :) If you require a measurements exchange link, there is one at the top of this blog. I went ahead and recorded the conversions for your convenience. But if you ever need the links, remember they are here on this blog.

Since Saint Patrick's Day is tomorrow, how about using some of that whiskey in the house for some delightful brownies? Enjoy!


Whiskey Chocolate Brownies

Ingredients:

For the cake:

250 g/9 oz butter, chopped
200 g/ chopped dark chocolate
375 g/13 oz caster (superfine) sugar
125 ml/1/2 cup whiskey
1 tablespoon instant coffee granules
185 g/6.5 oz plain flour
60 g/2.1 self-raising flour
40 g/1.4 oz unsweetened cocoa powder
2 eggs, lightly beaten
3 tablespoons whiskey, extra

For the chocolate glaze:

80 ml/1/3 cup cream
90 g/3.3 oz dark chocolate

Directions:

Preheat the oven to 160ºC./320 degree F. Grease a 20 cm/8-inch square tin and line the base and sides with baking paper.

Dissolve the instant coffee powder in 125 ml/1/2 cup hot water and put with the butter, chocolate, sugar and whiskey in a saucepan that you can hang in another pan with boiling water to heat au bain marie. Just be patient for everything to melt. It will melt by itself and it will become a beautifully consistent, thick sauce.

Sieve the plain flour, self-raising flour and cocoa into a large bowl. Pour the butter mixture onto the flour mixture and whisk until just combined. Whisk in the eggs. Pour into the prepared tin.

Bake for about 1 hour 15 minutes, or until a skewer comes out clean when inserted in the center of the cake. Pour the extra whiskey over the hot cooked cake. Leave in the tin for 20 minutes, then turn out onto a wire rack placed over a baking tray to cool completely.

For the chocolate glaze, put the cream and the chocolate in the small saucepan and heat over another pan with boiling water au-bain-marie. Again, just be patient it will melt by itself. Stir until a nice, consistent chocolate sauce. Then set aside to cool and thicken a little. Spread the glaze over the cake, allowing it to drizzle over the sides. Leave to set.

Or do what I did, I sliced the cake it cubes and dipped those into the glaze.

From: "Tempted" by Murdoch books / "Zalig Zoet" by Terra Lannoo.

Photographer's notes: it really was a lot, half the recipe would have been enough. I added a little bit of lavender to the glazing which was almost undetectable but nice. Next time I'll sprinkle it with salted thyme or what is it that you sometimes find in pralines these days?


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5 Super Easy Chocolate Desserts: Only 5 Ingredients

From Denny: OMG! All 5 of these recipes were calling my name today! :) As soon as I finish this post, I'm pulling that leftover puff pastry out of the freezer to make the chocolate breadsticks.

And while the pastry is thawing out that chocolate bark is going to get to know me shortly since there is some Ghiradelli - double chocolate - chocolate chips hanging out in the pantry - not for long! That bag of natural almonds in the pantry is about to get roasted to provide neighborly company in the chocolate bark - might make a little cashew bark too as my husband loves cashews.

This chef really gets it on the taste and speed factor for busy cooks. Try out some of these easy recipes this weekend and let me know what you think! You might have to knock twice on my email head. I plan to be in a chocolate food coma this weekend after sampling these recipes! :)

Of course, if you really want to be decadent, make one of these recipes for each night of the work week. I hear chocolate alleviates stress...

Chef Catherine DeOrio is the executive chef of the famed sweets company Sara Lee. What she suggests is to keep on hand in your pantry these five ingredients for quick desserts on a moment's notice. I do like the way this chef rolls - in chocolate style!

What's also cool about these recipes is their stylish presentation is fine enough for guests. No one said they had to find out they are simple easy recipes! That will be our secret... Shhhh... they didn't hear it from me... all's quiet at this chocolate blog. :)

Pantry item staples:

raw sugar
frozen puff pastry sheets
heavy cream
chocolate
nuts like almonds, cashews, walnuts, hazelnuts

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Sweet Breadsticks

From: Chef Catherine DeOrio

Makes: 12 breadsticks

INGREDIENTS

• 1 sheet frozen puff pastry, thawed
• 1/2 cup salted cashews, toasted and finely chopped
• 1/3 cup raw sugar
• 4 ounces milk or dark chocolate, melted
• Butter, melted

DIRECTIONS

Preheat oven to 400 degrees. In a small bowl mix the sugar and nuts together.

Unfold pastry puff dough on a lightly floured surface. Using a rolling pin, thin dough to ¼-inch thick. Cut in half. Lightly brush one side with melted butter.

Sprinkle entire surface with sugar-nut mixture, pressing it into dough.

Lightly brush other half of dough with melted butter and place over other side, butter side down. Using rolling pin, seal pieces together.

Brush the top of pastry with melted butter and lightly sprinkle with sugar if desired. Cut into 12 strips

Take a strip and twist. Transfer to a silpat mat or parchment paper-lined baking sheet. Press ends into baking sheet to prevent breadsticks from untwisting during baking. Chill for 15 minutes before baking.

Bake for 15-20 minutes until puffed and golden brown. Let cool.

Drizzle melted chocolate across breadsticks.





Flaky Chocolate Nut Turnovers

From: Chef Catherine DeOrio

Makes: 12-14 mini turnovers

INGREDIENTS

• 1 sheet frozen puff pastry, thawed
• 1/2 cup almonds, toasted, and a little extra for garnish
• 1/2 (2 ounces) cup dark chocolate, finely chopped

DIRECTIONS

Preheat oven to 400 degrees.

Place almonds in food processor and run until it turns into a smooth paste, approximately 3-5 minutes.

Transfer almond paste to a small bowl. Add chocolate and work ingredients together with your fingers until well combined.

On a lightly floured surface, unfold puff pastry dough.

Using biscuit cutter, cut out 12-14 circles. Using a rolling pin, roll into an oval shape.

Place 1 teaspoon of mixture on one side of each dough oval. Fold the dough over it and seal the edges using the tines of a fork. An egg wash can be used here to seal if desired.

Pierce top with fork. Brush with egg wash if a glossy finish is desired.

Bake for 12-15 minutes until golden brown, transfer to wire rack to cool.

Melt chocolate and drizzle over top of each turnover. Sprinkle with chopped, toasted almonds.





Creamy Chocolate-Praline Filled Vol-Au-Vents

From: Chef Catherine DeOrio

Makes: 2 dozen

INGREDIENTS

Vol-au-vents

• 1 sheet frozen puff pastry dough, thawed
• 6 ounces dark chocolate (53-65% cacao), finely chopped
• 2 cups whipped cream

Hazelnut praline

• 1/2 cup hazelnuts, skinned and toasted
• 1/2 cup sugar
• 2 tablespoons water

DIRECTIONS

For hazelnut praline:

Place all ingredients in a heavy-bottomed saucepan and bring to a boil over medium heat, stirring occasionally.

Boil until amber in color. Do not stir once it comes to a boil.

Pour out onto a silpat mat-lined baking sheet.

Let cool completely before handling.

To assemble:

Preheat oven to 400 degrees.

Unfold puff pastry onto a lightly floured surface and lightly smooth puff pastry dough with a rolling pin.

Cut out 24 circles with biscuit cutter and place on a baking sheet lined with a silpat baking mat or parchment paper.

Using a paring knife, score a smaller circle within it to create a border (be careful not to cut through the dough). Prick center of circle with fork.

Refrigerate for 20 minutes.

Make praline. While the praline cools, bake shells until golden brown, approximately 12-15 minutes. Let cool.

Press down centers if they puffed during baking.

Melt chocolate, reserve 2 tablespoons for drizzling.

Add chopped praline to melted chocolate and stir to combine.

Spoon a small amount of chocolate praline in pastry shell, top with whipped cream, drizzle with chocolate and sprinkle with crushed praline.





Chocolate Almond Bark

From: Chef Catherine DeOrio

Makes: 3/4 pounds

INGREDIENTS

• 8 ounces milk chocolate, finely chopped
• 1 cup slivered almonds, toasted

DIRECTIONS

In a double boiler set-up, melt one-third of the chocolate. Add in 1/3 increments until chocolate is smooth and evenly melted.

Stir in almonds, being sure that all are thoroughly covered in chocolate.

Pour onto a Silpat (brand of a rubber mat to which nothing sticks) or wax paper-lined baking sheet.

Spread and smooth until about 1/4-inch thick.

Chill until set, approximately 20-30 minutes.

Break into pieces.





Nutty Napoleons

From: Chef Catherine DeOrio

Makes: 12 servings

INGREDIENTS

Nutty napoleons

• 1 package frozen puff pastry, thawed
• 1/4 cup hazelnuts, skinned, toasted and chopped
• 2 ounces bittersweet chocolate, finely chopped
• 2 ounces milk chocolate, finely chopped

Sweetened cream filling

• 2 cups heavy whipping cream
• 4 Tablespoons sugar

Hazelnut chocolate spread

• 3/4 cup hazelnuts, toasted and skinned
• 4 ounces bittersweet chocolate, finely chopped.
• 2 ounces milk chocolate, finely chopped

DIRECTIONS

For sweetened cream filling:

Chill metal bowl, whisk attachment in freezer.

Mix sugar into cream and let sit in refrigerator to allow it to dissolve. Stir again before transferring to mixing bowl.

Whisk cream until soft peaks form. Transfer to pastry bag.

For hazelnut chocolate spread:

Place hazelnuts in the bowl of food processor and run until a creamy paste forms.

In a double boiler, melt the chocolates and mix until smooth.

Remove from heat and stir in hazelnut paste until combined.

Cover bowl with plastic wrap and place in refrigerator until thickened but spreadable, approximately 25 minutes.

To assemble pastry:

Preheat oven to 400 degrees.

Make chocolate hazelnut spread.

While chocolate hazelnut spread cools, unfold puff pastry on a lightly floured surface. Cut into 12 equal rectangles and transfer to a parchment paper or silpat-lined baking sheet. Bake for 12-15 minutes until puffed and golden brown. Let cool. Cut each in half crosswise, creating a top and bottom.

Take bottom of pastry and spread with chocolate hazelnut mixture.

Create the next layer by piping on a generous amount of cream filling.

Top with pastry. Melt chocolate and drizzle both milk and dark chocolate over the top.

Sprinkle chopped hazelnuts over top.


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Does it Get Any Better? Funny Curtis Stones Healthy Pasta, Chocolate Recipes

From Denny: Yesterday actually got warm that it felt like Spring finally arrived. It was up to almost 70 degrees F.! Woo! Hoo! Today? The sun went to sleep and it's cloudy and chilly again, down to the low 40's. Yesterday I was thinking about summer food. Today? It's definitely pasta! :) There is something about how pasta and chocolate belong on the same blog...

I found this little gem of a recipe from Australian hunk Chef Curtis Stone. This time of year we still have access to butternut squash in the grocery aisles. Yellow, orange and red vegetables are extremely important during cold weather for immune system support. What better way to feed our immune systems than to have a wonderful plate of comforting pasta? The pasta recipe can be made with veggie stock to make it vegetarian if you prefer.

Here are some of the benefits of including butternut squash into your diet:

* low in fat and high in fiber it is heart healthy

* good amounts of potassium which is important to bone health

* good amounts of vitamin B6 which is important for nervous and immune system health

* very high levels of beta-carotene (your body automatically converts to vitamin A) good for protecting against heart disease, breast cancer, eye disease like macular degeneration which is age related

* 1 cup serving of this vegetable and you get half the daily amount of vitamin C

* high in anti-oxidants that have anti-inflammatory properties which is good to combat a wide range of diseases and illnesses.

Nutrition Breakdown of Butternut Squash

Per 1 cup cooked, approximately 205 grams

Calories: 82 k cal
Fat: 0.2 g
Vitamin A: 1,144 mcg = 163 percent* of DRI**
Vitamin B6: 0.3 mg = 20 percent of DRI
Vitamin C: 31 mg = 41 percent of DRI
Folate: 39 mcg = 10 percent of DRI
Potassium: 582 mg = 12 percent of DRI

* Percentages are for women 31 to 50 years old who are not pregnant
** DRI, Dietary Reference Intake, is based on National Academy of Sciences' Dietary Reference Intakes, 1997 to 2004

Oh, and did I happen to mention he also supplied a wonderful chocolate dessert recipe? Oh, yeah!

Recipes Featured:

Vegetable fettuccine with butternut squash and white wine sauce
Orange and dark chocolate mousse

This video is funnier than most demonstration food videos. Chef Stone is a bit hung over from hanging out at a New York nightclub with a best friend celebrating a happy life event. The two female hosts keep ribbing him, getting him off balance and off topic from the demo, so that the demo starts to look like a completely sloppy disasterous comedy improv. Of course, he throws in Chinese Snow Peas because they have him so rattled he thinks it was a bowl of green onions. It's cute; take a look:

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Vegetable Fettuccine with Butternut Squash and White Wine Sauce

From: Chef Curtis Stone

Serves: 4

INGREDIENTS

For the sauce:

• 1 tablespoon olive oil
• 1/2 onion, roughly diced
• 1 clove garlic, chopped rough
• 2 cups diced butternut squash, skin removed
• 1/2 cup white wine
• 1 1/2 cups chicken stock

For the pasta:

• 1 pound fettuccine noodles
• 1 tablespoon olive oil
• 1/2 onion, julienned
• 1 leek, white part only, cut in half lengthwise and cut across into thin ribbons
• 1 clove garlic, chopped fine
• 1 small fennel bulb, julienned
• 1 cup snow peas, ends trimmed and cut in half diagonally
• 1/2 cup white wine
• 4 tablespoons whole butter, small diced
• 1 small block of Parmesan Reggiano, for grating
• 1/4 cup chopped chives

DIRECTIONS

Heat a large saute pan over medium-high heat.

Add the oil and sweat the onion for 2 minutes, stirring often, then add the garlic and the squash and saute for 1 minute.

Add the white wine to the pan and allow to reduce by half, then add the chicken stock.

Bring to a simmer, then reduce heat to low and cover with a lid.

Simmer gently for 20 minutes or until the squash has become soft.

Remove the pan from the heat and puree the squash with the cooking liquid in a blender until smooth. If the puree is too thick, thin out with a little water.

Strain the puree through a fine-mesh strainer, season to taste with salt and pepper and reserve.

While the squash is cooking, bring a large pot of salted water to the boil.

Once the puree is made, add the pasta to the water and cook for 8 to 10 minutes or until al dente.

While the pasta is cooking, heat a large saute pan over medium heat.

Add the oil to the pan and sweat the onions and leek for 2 minutes, stirring often.

Add the garlic and fennel to the pan and continue cooking for an additional 3 minutes.

Add the snow peas and the wine and allow the wine to reduce by half, then add the sauce to the pan and mix well.

Strain the pasta into a colander set in the sink, then add the drained pasta to the pan of vegetables and sauce.

Add the butter and, using a pair of tongs, toss well to mix and season to taste with salt and pepper.

Using a two-pronged meat carving fork, swirl a quarter of the pasta onto the fork and mound the pasta onto the center of a warm pasta bowl in a spiral shape, then repeat with remaining pasta and bowls.

Spoon the remaining vegetables from the pan evenly over the pasta in the 4 serving bowls.

Using a vegetable peeler, shave some Parmesan onto each bowl of pasta and garnish with the fresh chives.



Orange and dark chocolate mousse

From: Chef Curtis Stone

Serves: 4

INGREDIENTS

• 2 egg yolks
• 1/2 cup orange juice
• 1/4 cup granulated sugar
• 1 1/2 cups heavy cream
• Zest of 2 oranges (grated with a fine rasp grater such as a Microplane)
• 4 ounces dark chocolate, chopped
• 1/4 cup water
• 1/4 cup sugar

DIRECTIONS

Place the yolks, orange juice and the sugar into a medium mixing bowl set over a small pot of simmering water.

Whisk continuously for 10 minutes, scraping the sides of the bowl often until the liquid has become thick and tripled in size. It will look light and airy and have a foamy texture.

Remove the liquid from the heat and allow to cool to almost room temperature, whisking it every couple of minutes to keep the airiness in the liquid.

Whisk the cream in a large mixing bowl until stiff peaks form, reserve.

Place the chocolate in a medium mixing bowl set over the small pot of simmering water until the chocolate melts, stirring occasionally with a rubber spatula to ensure the chocolate has melted evenly.

Once the chocolate has melted, add the remaining ½ cup of cream and mix well over the heat. Once incorporated, add the orange zest and mix well.

Remove the bowl of chocolate from the heat and allow to cool slightly, it should just be warm to the touch.

Slowly fold the chocolate into the whipped cream with a rubber spatula until it is completely incorporated. Slowly fold the orange and egg yolk mixture into the chocolate and cream until a uniform mixture is achieved. This will take a few minutes and at first the mixture will be a little loose, but once all of the ingredients are fully incorporated the mixture will be light and airy like a liquid mousse.

Gently spoon the mixture into 4 individual glasses or ramekins and place in the refrigerator to set for at least 4 hours.

Combine the water and sugar in a small saucepot and cook over medium heat, allow the syrup to simmer for 1 minute then add the orange zest to the mixture and reduce heat to low. Cook for 10 to 15 minutes or until the orange zest is tender and the syrup has thickened slightly, then transfer the orange zest and syrup to a bowl set over ice to cool completely.

Once cool, remove the zest from the syrup and reserve. Syrup can be saved for another use such as sweetening iced tea, or discarded.

To serve, remove the parfait from the freezer. Place a small pinch of the candied orange zest over the top of each parfait and serve.



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Happy Afterglow: 11 More Valentine Recipes

From Denny: Browsing through the Wilton recipe database was a blast this Valentine season! This blog is my way of bookmarking all the goodies I want to make any time of the year. Cupcakes are such an easy way to make cake you can freeze and pull out for single servings. There are a couple of cookie recipes, especially since I just had to include one of my all time French favorites: Chocolate Madeleines!

They are especially wonderful when dipped in yet more chocolate but you all were already doing that right along with me... Of course, if you really want to be decadent, feel free to dip it in your hot coffee. That is so popular here in south Louisiana and my husband loves it. You should see the look of sheer nirvana spread across his face when he dunks. Me? Well, I'm not much for crumbs in my coffee and I don't like my chocolate full blast flavor diluted with another flavor, even if it is wonderful Gevalia or Community New Orleans blend coffee. Guess I'm a prudish chocolate purist. :)

Anyway, since I found a regular treasure trove of Valentine recipes that are irresistible it was time to share with you all the goodies my chocolate research found so my fellow chocolate foodies can enjoy too!

Recipes Featured:

German Chocolate Cupcakes
Dark Chocolate Cupcakes
Red Velvet Cupcakes
Chocolate Madeleines
Mini Chocolate Cherry Cheesecake
Chocolate Cookies
Valentine Candy
Valentine Cookie Pops
Sweet Valentine Cupcakes
Won’t You Be Mine Cookies
Double Chocolate Pound Cake






German Chocolate Cupcakes

From Wilton: The mellow, nutty flavor of German Chocolate Cupcakes will have everyone asking you for the recipe!

Makes: About 24 standard cupcakes or 5 Mini Tasty-Fill cakes. Each cupcake serves 1.

Tools:

Mini Tasty-Fill™ Cake Pan Set or
12 cup muffin pan

Ingredients:

2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter softened
1 1/2 cups granulated sugar
3 eggs
6 ounces German sweet chocolate melted
1 1/2 teaspoons clear vanilla extract
1 1/2 cups buttermilk
Easy Cream Filling
Ganache Glaze

Directions:

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl combine flour, baking soda, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs; mix well. Add chocolate and vanilla; beat until well blended. Add dry ingredients in thirds alternating with buttermilk, beating after each addition until smooth.

Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

From Wilton: Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.

Makes: About 2 cups filling

Easy Cream Filling

Ingredients:

3/4 cup flaked coconut
1/4 to 1/2 cup grated or shaved semi-sweet chocolate
8 oz. frozen whipped topping, thawed

Directions:

In medium bowl, gently fold coconut and chocolate into thawed whipped topping. Refrigerate until ready to use.


Ganache Glaze

Ingredients:

1 pkg (14 ounces) Candy Melts®
1/2 cup whipping cream

Makes: About 2 1/4 cups

Directions:

Chop Candy Melts (you can use a food processor). Heat whipping cream in saucepan just to boiling point. DO NOT BOIL. Remove from heat, add chopped Candy Melts, stir until smooth and glossy. If mixture is too thick, add 1 to 2 tablespoons warm whipping cream. Place cake on cake board cut to fit; position on wire rack over drip pan. Pour glaze into center and work out toward edges. Note: Cake may be iced first in buttercream icing. Let icing set, then pour on ganache. If cake is one layer or perfectly smooth, buttercream icing is not needed.

Whipped Ganache: follow recipe above, using 1 cup whipping cream and making these changes: Allow mixture to set and cool to room temperature (it will have the consistency of pudding, this may take 1 to 2 hours.) Whip on high speed until light and soft peaks form.





Double Chocolate Pound Cake

From Wilton: What could be better? A cupcake that’s full-sized cake. How about it being chocolate with the addition of mini semisweet chocolate chips. You can make it your own with our Dimensions® Giant Cupcake Pan. A delicious creation in irresistible 3-D. Makes a party in an instant!

Makes: Cake serves 12

Tools:

Dimensions® Giant Cupcake Pan
Cooling Grid

Ingredients:

2 teaspoons instant coffee
1/2 cup water boiling
1/2 cup cocoa powder unsweetened
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 sticks butter softened
2 cups granulated sugar
1/2 cup brown sugar firmly packed
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup mini semisweet chocolate chips

Directions:

Preheat oven to 325°F. Grease and flour or use pan spray with flour to prepare pan.

In small bowl, dissolve instant coffee in water; stir in cocoa powder and mix well. Set aside to cool.

Stir together flour, baking soda, baking powder and salt; set aside.

In large bowl, beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy.

Beat in eggs, one at a time. Add vanilla; mix well.

Combine cocoa mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth.

Fold in chocolate chips. Spoon 4 1/2 cups batter into top of cupcake pan; spoon remaining batter into bottom of pan.

Bake 60-70 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes.

Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake's bottom half. Place top half of cake atop iced bottom half. Decorate as desired.






Dark Chocolate Cupcakes

From Wilton: This is serious chocolate! Our boldly-flavored Dark Chocolate Cupcakes are for those who desire the richest chocolate experience. Pair them up with a deep fudge icing!

Makes: About 12 standard cupcakes. Each cupcake serves 1.

Ingredients:

1 cup sugar
1/2 cup butter or margarine softened
2 eggs slightly beaten
1/4 cup milk
3 ounces unsweetened chocolate melted
3/4 teaspoon clear vanilla extract
1/8 teaspoon orange oil
2/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Directions:

Preheat oven 350°F, fill muffin pan with baking cups. In mixer bowl, cream butter and sugar. Add eggs, milk, chocolate, vanilla, and orange oil, mixing after each addition. Add flour, baking powder and salt; mix just until blended. Fill each baking liner full. Bake 20-25 minutes or until toothpick inserted in middle comes out clean. Cool in pan on cooling rack 8 minutes. Remove cupcakes from pan. Cool completely before icing.





Red Velvet Cupcakes

From Wilton: As luxurious as they sound! Our Red Velvet Cupcakes combine cocoa, buttermilk and a dash of red color to create a bold beautiful dessert.

Makes: About 20 standard cupcakes. Each cupcake serves 1.

Tools:

Standard muffin pan
Standard Baking Cups
Cooling Rack

Ingredients:

2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 cup (1 stick) butter or margarine softened
1 1/2 cups granulated sugar
2 eggs
1 1/2 teaspoons Red (no-taste) Icing Color
1 teaspoon clear vanilla extract
1 cup buttermilk
2 tablespoons water
1 1/2 teaspoons white vinegar
1 teaspoon baking soda

Directions:

Preheat oven to 350°F. Line standard muffin pan with baking cups. In medium bowl, combine flour, cocoa, baking powder and salt; set aside. In large bowl, cream butter and sugar with electric mixer until light and fluffy. Add eggs, icing color and vanilla extract; mix well until icing color is well incorporated (scraping down sides of bowl when necessary). Alternately add flour mixture and buttermilk to butter mixture; add water and mix well. In small bowl, combine white vinegar and baking soda; gently stir into cupcake mixture. Spoon into baking cups. Bake 20-22 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on cooling rack for 5-8 minutes. Remove cupcakes from pan; cool completely.

From Wilton: Any of our cupcake recipes may be prepared in our Mini Tasty-Fill pans. Spray pans with vegetable pan spray, then fill each with about 1/2 cup batter. Place pans on cookie sheet and bake 14-16 minutes. Cool in pan on cooling grid for about 8 minutes; remove from pan and cool completely before filling and icing.



Chocolate Cookies

Roll and cut these Chocolate Cookies into seasonal shapes. From Valentine’s Day to Christmas, they’re sure to attract a lot of attention.

Source: 1996 Yearbook

Makes: Each cookie serves 1

Ingredients:

3/4 cup butter
3/4 cup sugar
2 large eggs
1 teaspoon Madagascar Pure Vanilla Extract
2 3/4 cups flour
2 teaspoon baking powder
1/3 cup unsweetened cocoa powder

Directions:

Preheat oven to 375°F. Cream butter and sugar. Beat in eggs and vanilla. Add flour, baking powder and cocoa, one cup at a time, mixing well after each addition. If dough is too soft, add enough flour to make a stiff dough. Do not chill. Cut patterns, transfer dough pieces to ungreased cookie sheet with spatula. Bake 8-10 minutes, cool.





Another version of this cookie - the traditional vanilla cake but with a chocolate dip, photo by Yomi955 @ flickr

This is a favorite cake cookie at our house and so easy to make!

Chocolate Madeleines

Chocolate Madeleines recipe is perfect for those delicate, shell -shaped cookies. Line them up around the edge of a clear glass bowl, then fill the center with a light mousse or pudding for a French-influenced dessert.

Makes: About 2 dozen

Tools:

If you don't own a traditional French long flute shaped pan, then try a Mini Tulip Pan.

Ingredients:

1/2 cup butter (1 stick)
2 tablespoons boiling water
1 cup cake flour
1/2 teaspoon baking soda
pinch salt
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
3 eggs
2 tablespoons cocoa powder

Directions:

Melt butter in microwaveable bowl. Skim off foam from surface; keep warm. In small bowl, combine cocoa powder with water; stir until dissolved. Add to butter; stir to blend. Sift together the flour, baking soda and salt; set aside. Preheat oven to 325°F. Spray pan with vegetable pan spray with flour. In medium bowl, combine eggs and sugar. Whip on high speed with electric mixer until thick and lemon-colored, about 3 minutes. Add vanilla; stir to blend. Gradually stir in butter mixture. Fold in flour mixture. Spoon about 1 tablespoon batter into each cavity. Bake 13-14 minutes or until madeleines are firm to the touch. Remove pan from oven and immediately turn pan over onto cooling grid; gently tap to release madeleines.




Sweet Valentine Cupcakes

From: Wilton Enterprises

Makes: 24 cupcakes

Ingredients:

Red and white ready-to-decorate icing

Red cake sparkles

Hearts mix sprinkles

Valentine cookie and cupcake stencil

Colorful hearts petite icing decorations

Directions:

1. Preheat oven to 350 degrees. Line muffin pan with baking cups and prepare cupcakes as directed on package.

2. Pour into prepared pan and bake 18 to 21 minutes or until toothpick inserted in center comes out clean.

3. Remove cups from pan. Repeat with remaining batter. Cool cupcakes completely.

To decorate: Use the star tip to cover cupcakes with icing stars. For a smooth look, smooth out the stars with a spatula. Place sparkles and sprinkles onto the cupcakes, using the stencil desired. Decorate the edges of the cupcakes with icing. Add sprinkles or petite icing decorations as desired.





Valentine Cookie Pops

Makes: 8 cookie pops

From: Wilton Enterprises

Ingredients:

1/2 cup butter or margarine, softened

1 cup granulated sugar

1 egg

1 tsp. baking powder

1-3/4 cups all-purpose flour

1 tbl. milk

1/2 tsp. vanilla extract

1/4 tsp. salt

Nonstick cooking spray

Red and white ready-to-decorate icing

Red, pink and lavender sugars

Pink Color Mist food color spray

Directions:

1. I large bowl, cream butter and sugar with electric mixer. Add egg; beat well. Add remaining dough ingredients; mix well. Refrigerate dough 2 hours.

2. Preheat oven to 350 degrees. Spray inside of pan cavities with nonstick spray. Fill cavities with cookie dough to 1/8 -inch below top edge; insert sticks into dough, covering 2 inches of end.

3. Bake 10 to 15 minutes or until browned. Cool 5 minutes; gently loosen cookies with spatula, tip pan upside down to remove.

4. Repeat with remaining dough. Cool cookies completely before decorating.

To decorate: Using the star tip, cover cookies with icing stars. For a smooth look, smooth out icing stars with spatula. Sprinkle sugars onto icing or spray with Color Mist food spray. Decorate cookie edges with additional icing.




Valentine Candy

From: Wilton Enterprises

Ingredients:

Red Candy Melts

White Candy Melts

Pink Candy Melts

Light cocoa Candy Melts

Directions:

1. Melt Candy Melts according to package directions. Fill heart candy molds with melted candy; tap mold to remove any air bubbles.

2. If using the heart lollipop mold, position sticks in molds; rotate sticks to thoroughly cover with candy so they remain securely in place. Refrigerate until firm.

3. Carefully pop out candies. If desired, place candies in baking cups, then wrap in party bags.

To create a marbleized look, stir together two different colors of melted Candy Melts.




Mini Chocolate Cherry Cheesecake

From: Wilton Enterprises

Serves: 2

Crust:

Nonstick cooking spray

1/3 cup chocolate wafer cookie crumbs

1 tbl. granulated sugar

1 tbl. butter or margarine, melted

Filling:

1 (12-oz.) jar cherry preserves

1 (3-oz.) pkg. cream cheese, room temperature

3 tbls. granulated sugar, divided

1 egg, beaten

1/2 tsp. vanilla extract

1 tsp. cornstarch

1/3 cup semisweet chocolate chips, melted

1/4 cup plus 3 tbls. sour cream, divided

Directions:

To make crust:

Preheat oven to 350 degrees. Lightly spray 4-inch springform pan with nonstick cooking spray. Mix all crust ingredients and press firmly into bottom of pan and 3/4 up sides of pan. Bake 6 to 8 minutes. Set aside.

To make the cake:

1. Remove 1/4 cup cherries from cherry preserves. If desired, coarsely chop. Set aside.

2. In large mixer bowl, beat together the cream cheese and 2 tablespoons sugar until light and fluffy.

3. Beat in the egg, vanilla and cornstarch until thoroughly mixed. Mix in melted chocolate and 1/4 cup sour cream.

4. Pour mixture into prepared crust. Reduce temperature to 325 degrees. Place small pan of water on bottom oven rack and springform pan on a cookie sheet and bake 25 to 30 minutes or until cheesecake does not jiggle in center.

5. Allow cheesecake to cool with oven turned off and door slightly ajar for 45 minutes. Cool on cooling rack or refrigerate at least 2 hours.

6. Combine remaining sour cream and granulated sugar. Spoon over top of cheesecake; add spoonful of cherry preserves.





Won’t You Be Mine Cookies

From: Wilton Enterprises

Makes: about 3 dozen cookies

Ingredients:

1-1/2 cups unsalted butter, softened

1 cup granulated sugar

1 egg

1 tsp. vanilla extract

1/2 tsp. almond extract

2 tsps. baking powder

3 cups all-purpose flour

Red and white ready-to-decorate icing

Red cake sprinkles

Hearts mix sprinkles

Directions:

1. Preheat oven to 400 degrees. In large bowl, cream butter and sugar with electric mixer. Beat in egg, vanilla and almond extracts.

2. Combine flour and baking powder and add to butter mixture, 1 cup at a time, mixing well after each addition. The dough will be very stiff. If necessary, blend last flour in by hand (if dough becomes too stiff, add water, a teaspoon at a time). Do not chill dough.

3. Divide dough into two balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 -inch thick.

4. Dipping cutters into flour before each use, cut out cookies.

5. Bake cookies on an ungreased cookie sheet for 6 to 7 minutes or until cookies are lightly browned. Cool completely on wire rack before decorating.

To decorate: Use the star tip to cover cookies with icing stars. For a smooth look, smooth out the icing stars with a spatula. Place sparkles and sprinkles onto the cookies, using the stencil, if desired. Decorate the edges of the cookies with additional icing. Add petite icing decorations, if desired.


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chocolate recipes, easy recipes
cupcakes, Red Velvet Cake
cookies, baking
Wilton recipes, confections
german chocolate, cheesecake recipes
pound cake recipes

Sweet Tooth Alert: Sandra Lees Chocolate Truffles

From Denny: OK, all you sugarholics out there in web land, THIS is your recipe! Guaranteed to knock your sweet tooth off its feet and into nirvana land.

As usual, Sandra Lee is quite clever for devising recipes you can do on the fly - or when you forgot you owed something for your kid's school function. :) This recipe is nothing but dressed up and finessed chocolate frosting combined with more powdered sugar, vanilla extract and cocoa powder. Definitely ranks in the "seriously sweet" column. If you see someone feeling faint, just pop one of these truffle candies into their mouths and they will revive instantly.

Since Food Network has yet to allow embedding of their videos... to watch Sandra Lee walk you through this simple recipe, go here.


Sensuous Chocolate Truffles

From: Chef Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003.

Prep Time: 15 min

Cook Time: 0

Level: Easy

Serves: about 36 truffles

Ingredients:

1 (16-ounce) container chocolate frosting (Denny: or make your own favorite)
3/4 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder

Directions:

Line 2 cookie sheets with parchment paper. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth. Using a tablespoon measuring spoon or a 1-ounce cookie scoop, form into balls and place on cookie sheet. Dust truffles with cocoa powder. Cover and refrigerate truffles until ready to serve.


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Chocolate Cake Recipes at Romancing The Chocolate

From Denny: Thought I'd start cataloging these chocolate recipes so you can find them faster than a blog search! This is going to take a while so be sure to check back often for added links. Why waste time looking for a chocolate recipe when you can be digging into it with your fork and enjoying it? :)

CAKES

Most Popular Web Recipe: Double Chocolate Cake

Chef Sandra Lees Easy Frozen Chocolate Cookie Cake

Valentines Day: Impressive Four Chocolates Cake

Flourless chocolate espresso cake with berries

3 Quick Awesome Chocolate Recipes for the Holidays:
Almond Fudge Topped Shortbread
Easy MINI KISSES Cookie Torte
Really Chocolate Chocolate Cake
CHOCOLATE FUDGE FROSTING

Warm Chocolate Pudding Cake

Calorie Monster Chocolate Truffle Cake with Raspberry Sauce

Recipe: Easy Black Russian Cake





Recipe: Easy Cocoa Chocolate Sheet Cake

Recipe: Swiss Chocolate Cake

Recipes: Chocolate Alcoholic Drinks That Taste Like Favorite Foods!

Recipe: Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

Recipe: University Club's Skillet Chocolate Gooey Cake

Recipe: How to Make German Chocolate Cake Without a Mix

Recipe: German Chocolate Cake and Coconut Pecan Frosting

Recipe: Triple Chocolate Mess in a Crock Pot


*** THANKS for visiting, come back often, feel free to leave a comment, a big thank you and shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!

Most Popular Web Recipe: Double Chocolate Cake

From Denny: This is one popular chocolate cake recipe! Over 1,000 reviews on Epicurious.com. It's rare to get up to 100 reviews for any recipe let alone this many. Tanya Steele of Epicurious shows us how easy it is to make this old-fashioned confection. This gorgeous decadent cake would be perfect for Valentine's Day too. Your friends and guests would be so impressed, begging you for the recipe! :)

Another odd thing about this recipe is that the cake layers take far longer to bake in the oven than the usual 25 to 35 minutes. These layers bake at a much lower temperature and for far longer, up to an hour or so. Putting the cake together for the oven and to spread the ganache icing takes only a few minutes.

This recipe was first published in Gourmet magazine and is now the most popular recipe over at Epicurious.com.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Double Chocolate Layer Cake

From: Epicurious.com

Serves: 12 to 14

Chef Ed Kasky used Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.

INGREDIENTS

For cake layers

• 3 ounces fine-quality semisweet chocolate such as Callebaut
• 1 1/2 cups hot brewed coffee
• 3 cups sugar
• 2 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder (not Dutch process)
• 2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1 1/4 teaspoons salt
• 3 large eggs
• 3/4 cup vegetable oil
• 1 1/2 cups well-shaken buttermilk
• 3/4 teaspoon vanilla

For ganache frosting
• 1 pound fine-quality semisweet chocolate such as Callebaut
• 1 cup heavy cream
• 2 tablespoons sugar
• 2 tablespoons light corn syrup
• 1/2 stick (1/4 cup) unsalted butter

Special equipment

• Two 10- by 2-inch round cake pans

DIRECTIONS

Make cake layers:

Preheat oven to 300° F and grease pans. Line bottoms with rounds of wax paper and grease paper.

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.

Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

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Kid Pleasing Easy Brownie Peanut Butter Cupcakes

Photo by THE REYNOLDS KITCHENS

From Denny: OK, what's not to love about this cupcake? It's "genetic code" is chocolate, peanut butter, cream cheese, a fudge brownie mix and peanut butter candies for decorating.

This cupcake guards a secret: you can freeze them! Yay! Another score on the board for an easy recipe. Remember, if they do last long enough to get frozen, be sure to bring them out in enough time to come to room temperature before serving.

If you really feel industrious, make a double batch. Thrill the teacher and the friends in your kid's classroom by supplying them with a batch of these delightful cupcakes! Gifts of food has a way of making new friends. :)


Brownie Peanut Butter Cupcakes

From: The Reynolds Kitchens

Makes: 18 small cupcakes

18 Reynolds Foil Bake Cups or paper cupcake liners for a muffin pan
1/3 cup creamy peanut butter
1/4 cup light cream cheese
2 tbls. sugar
1 egg
1 (19-oz. or close) pkg. fudge brownie mix
1/2 cup candy-coated peanut butter candies

Directions:

1. Preheat oven to 350 degrees. Place foil bake cups in muffin pans or on a cookie sheet; set aside.

2. Beat peanut butter, cream cheese, sugar and egg in bowl with electric mixer. Set aside.

3. Prepare brownie mix following package directions. Set aside.

4. Place 1 heaping teaspoon of peanut butter mixture in center of each bake cup. With spoon or small ice cream scoop, fill bake cupshalf full with brownie batter. Sprinkle each brownie cupcake with peanut butter candies.

5. Bake 25 minutes or until baked through. Do not overbake. Cool.

*** THANKS for visiting and come back often for more fun recipes! And a big shout out to the folks in India who read this blog!

Popular Posts 2009 at Romancing The Chocolate and Thank You!

From Denny: These are your favorites from the first year of this blog! OK, I didn't learn how to start tracking them until March but close enough. :) I'll keep loading this blog with the best of easy to make chocolate recipes as I find them. Thank you for all your support this year!




Funny New Years Quotes

Fun Kid Recipes, Activities Keep Them Busy For Holidays

Fast and Easy Holiday Appetizers, Chocolate Martini

Daisys Never Fail Divinity Fudge

Video: Nigella Lawsons Chocolate Holiday Hits Savory and Sweet

Winter Brunch: Norweigan Potato Pancake with Bacon, Swiss Cheese Sauce

Edible Christmas Decorations and Chocolate Cookies From Nigella

Warm Chocolate Pudding Cake

6 Easy Turkey Thanksgiving Recipes and Gravy, Roasting Tips and Advice

Thanksgiving Leftovers Ideas: 3 Entrees, 1 Dessert, Recipes



Pumpkin Risotto, Crispy Bread Soffritto, and Pumpkin Chile Recipes

Video: Funny Oreo Cookie Obsessed Fan!

Video: Cool Food Gifts for the Holidays, Southern Sweet Chocolate Coconut Pie Recipe

This Weeks Roundup Posts on Romancing The Chocolate


Dennys Double Chocolate Biscotti


Dennys Valentines Day Chocolate Crepes with Sweet Ricotta Cheese

Dennys Dark Chocolate Bread Pudding and Sauces

Dennys Louisiana Lyon Oven Pancake

Dennys MINI Louisiana Lyon Oven Pancake

Louisiana Culture: Heavenly Hash Cake - more of a candy with pecans, chocolate, marshmallows

Louisiana Culture: Love of Eggplant Recipes

Dennys Hot Curry Red Lentil Soup

Scurrying Hot Curry Crab Soup in the article of Slap That Cold Silly with Food as Medicine

Dennys Low Gluten Southern Cornbread

Dennys Oatmeal Pancakes with Cherries

5 Funny Chocolate Quotes, Sandra Boyntons B. B. King Video

Calorie Monster Chocolate Truffle Cake with Raspberry Sauce

3 Quick Awesome Chocolate Recipes for the Holidays



Recipe: Fun Halloween Oreo Spider Cookies

Savory Chocolate Recipe: Mini Hamburger Sliders with Sauce

Recipe: Triple Chocolate-Cookie Trifle Pie

2 Easy Basic Brownie Recipes

Video and Recipe: Halloween Pumpkin Chocolate-Chip Pound Cake, Decorating Ideas, Pumpkin Carving Tips, Amusing Costume Ideas for You and Your Pets

Recipe: Peanut Butter Buckeyes Cookies Dipped in Chocolate

Funny Halloween Quotes, Halloween Cartoon

Recipe: Epicurious Best Cocoa Brownies

4 Campy Halloween Drinks for Your Party, Find Out Halloween Trivia

Sour Cream-Chocolate with Peanut Butter Frosting and Chocolate Peanut Butter Glaze

Recipe: Velvet Chocolate Cheesecake

13 Lollapalooza Halloween Posts to Make You Grin!




Recipe: Atlantas Pricci Restaurants White Chocolate Panna Cotta




Recipe: Fast Easy Creamy Chocolate Tarts



Photo by bonimo @ flickr

Recipe: Gertie's Loving Peanut Butter Chocolate Kiss Cookies

Molecular Gastronomy – Where Science Meets Cuisine

Recipe: Grilled Shrimp with Chocolate Mole Poblano Sauce






Recipe: Fast Easy Chocolate Truffle Pie

Recipe: Chocolate whiskey cake with raspberries

Recipe: Peppermint Patties Cookies

Recipe: Fast Easy Oreo Cheescake Bites

Recipe: Chocolate Roulade

Funny Chocolate Cartoons!

Recipe: Easy Black Russian Cake

Chocolate Glossary Terms




Recipe: Chocolate-Covered OREO Cookie Cake

Recipe: Chocolate Banana Coconut Cream Pie

Recipe: Alberta Fudge Cake - a really beautiful sugar and calorie monster



Photo by dawvon @ flickr

Recipe: Romantic Chocolate Fondue for Two

Recipe: Chocolate Tipped Butter Cookies

Memorial Day Poems

Recipe: You Can Have Your Chocolate Mousse AND a Flat Belly Too!

Funny Video: I Just Want a Pizza!

Bloggers Unite: Global Human Rights Abuses

Recipe: Easy Key Lime Pie with a Twist - White Chocolate!




Recipe: Chocolate Blackout Cake

Recipe: Make You Own Devils Food Cake Mix!

Video: All the Truth About Chocolate and Antioxidants

Video: Nutritious Chocolate - The New Super Food?

Recipe: Kentucky Derby Tartlets


*** THANKS for your support this year!