Recipes For Cooking

Showing posts with label chocolate. Show all posts

Thursday, March 20, 2014

Chocolate and Gooseberry Sponge

Im feeling a bit embarrassed by my entry for We should Cocoa this month. Ive just been to visit A little bit of heaven on a plate and seen the glorious entry that Sue has made and mine looks a bit pedestrian by comparison!

You see the challenge this month is to make something that includes chocolate and green, I found that even more difficult than the savoury and chocolate challenge of last month. However, I came up with a solution of sorts.

I had about 6 tablespoons of cooked gooseberries left over from the Irish Gooseberry Scones so I simply put them in an ovenproof bowl and added the following chocolate sponge:

50g soft butter

50g caster sugar

1 egg

25g self-raising flour

25g cocoa powder

1 level tsp baking powder

50g dark chocolate, chopped roughly

Put all the ingredients into a bowl and beat until combined, put on top of your cooked gooseberries and drop the pieces of chocolate into the batter. Bake in the oven at 180C for about 30-40 minute until the sponge is well risen and the fruit is bubbling.

This is quite a high proportion of baking powder to dry ingredients (it was a mistake) but it made for a very light and airy sponge which wasnt too sweet. It would easily serve 3-4 people, if you have more fruit then double up the ingredients and use about 500g fruit.

and just to show that it is green(ish), here is a side shot of the gooseberries with the uncooked chocolate sponge mix on top. Not my most elegant of recipes, but I didnt see anyone refuse to eat it!

Sunday, March 2, 2014

How to Make Russian Chocolate Cheesecake Bites Глазированные сырки

These are little bars of flavored sweet cheese with a dark chocolate coating. These are healthy and delicious. A rich and creamy dessert made with ricotta, vanilla bean and a few other ingredients. You can make these sirki into cake pops or like traditional, rectangular way. Simple and easy to make for summer dessert.

Ingredients:

1 lb ricotta cheese or homemade Tvorog (It needs to be dry)
1/2 cup powdered sugar
2 tbs butter (softened)
2-5 tbsp whipping cream (It depents on how dry tvorg is)
2 tsp vanilla bean paste or vanilla extract
Optional juice of 1/4 lemon
300- 350 grams dark chocolate to cover with.

I make tvorog a few times a week. So its always in my fridge. Tvorog need to be dry for this recipe. Use a cheese cloth to take out all liquid out. Mix tvorog with butter and vanilla. Use a hand mixer.

Add whipping cream and powdered sugar. Mix it really well. Refrigerate it for 1 hour.

Make a rectangular or a circle shape. Put in the freezer for 30 min.

I used a strong blender to chop chocolate for melting. This is the proper way to melt chocolate: Melt 2/3 of your chocolate. Place it in the top of a double boiler, set over simmering water. Securely clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolate’s temperature. Stir gently but steadily as the chocolate melts and heats up. Use a rubber spatula, not a wooden or metal spoon. Bring the chocolate to 115 degrees Fahrenheit (46 C) for dark chocolate or 110 degrees Fahrenheit (43 C) for milk or white chocolate. Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat. Add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.

Roll sirki into chocolate with the fork. Transfer em to parchment paper. Put in the fridge to get em dry.

You can add any fruit jam to the mix. I used strawberry jam for a few sirki.

Enjoy!!!

Sunday, February 23, 2014

CHOCOLATE PECAN ICE CREAM CUPS

I tried this recipe for the first time, this week, and it has a LOT of potential. I think it will take another time (or two) to get the upper edge thick enough to hold its shape perfectly, but other than that, the chocolate cups are really delicious. You have to keep them in the freezer, but even frozen solid, they are the consistency of a GOOD fudge. They are super simple to make and fun to have on hand in the freezer.

2 cups semisweet chocolate chips
14 ounce can of sweetened condensed milk (not evaporated)
1 cup finely ground pecans (I used the food processor)
In a heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk. Stir until very smooth then stir in finely chopped pecans. Insert paper liners into cupcake tins; spread about 2 tablespoons of this mixture on the bottom and up the sides of the paper liners. Freeze for at least 2 hours. Remove paper liners and fill with a scoop of your favorite ice cream. Makes about 18 cups.

NOTE: I melted my chocolate with the sweetened condensed milk in the microwave (on high); it took about 30 seconds, stirring half way through.

NOTE: Recipe calls for finely ground pecans. I used the food processor to chop the nuts super fine.

NOTE: Make sure you leave the chocolate at the top edge of the cupcake paper nice and thick, so it doesnt break/tear when you remove the paper. Chocolate cups are not super hard/brittle like other chocolate cups.

NOTE: Letting the chocolate cups sit at room temperature for about 3 or 4 minutes before removing the paper liner, makes it easier.

Thursday, February 20, 2014

Chocolate Chunk Melting Moments

Melting Moments are a classic biscuit/cookie that are really simple to make and you generally find that you have everything you need to make them. They are supposed to be topped with a piece of cherry like the ones in the Tea Time Treats badge below, however I didnt have any glace cherries in my baking supplies, at first I thought Id leave them plain, then decided that everything is better with a little chocolate added so added a chocolate chunk to each biscuit. If Id thought about it before I might even have replace some of the flour with cocoa powder, next time!

The theme for this months Tea Time Treats is Flapjacks, Oats and Traybakes
Tea Time Treats is a monthly blog event run by Karen at Lavender and Lovage and Kate at What Kate Baked
Melting Moments (makes 18-20)
75g (3oz) soft margarine
75g (3oz) caster sugar
half a beaten egg
a few drops vanilla extract
25g (1oz) rolled oats
100g (4oz) self-raising flour
a handful of rolled oats to coat
50g (2oz) dark chocolate, cut into chunks
1. Heat the oven to 160C, 325F, Gas 3.
2. Grease to baking sheets or cut baking parchment to fit
3. Beat together the margarine and sugar until creamy, then work in the egg and vanilla extract.
4. Add the oats and flour and work until you have a soft dough.
5. Divide the mixture into about 20 pieces and roll into balls, you might find this easier if you slightly wet your hands.
6. Roll the cookie dough balls in rolled oats and place 5 cm (2in) apart on the baking sheets. Flatten each piece of dough and place a chunk of dark chocolate in the centre of each.
7. Bake in the oven for 20 minutes or until the biscuits are pale golden brown.
8. Cool on a wire rack

Posted with Blogsy

Thursday, February 13, 2014

Chocolate Crinkle Cookies

There is just about always fresh cookies in the house. Hubby likes them for his work lunches, and I like making them for him. He is a simple guy, and usually likes just plain old chocolate chip cookies. However, with all of my cookbooks, and blog following, I want to change it up from time to time. Hubby is fine with that, and we do usually end up going back to the old standby of chocolate chip.
This week at my internship worksite, someone brought in the staff pizza and cookies. I chose a huge chocolate crinkle cookie, and at that moment knew I had to make some of my own at home.
I searched and searched my cookbooks for a recipe to no avail. My mom makes something similar around Christmas time, but the recipe must be over at her house. Off to the internet I went. I searched "krinkle" and "crinkle" and came up with loads of recipes. Some included melted chocolate, some required refrigeration time, some had good reviews and some had mixed reviews. After looking at a few I knew that I wanted one that used cocoa powder instead of melted chocolate and preferred to find one that didnt require any refrigeration time because I prefer to start and finish a recipe in one standing.
Enter here the Williams-Sonoma website. I have a few of their cookbooks, of which I am very very pleased with. This recipe had great reviews (I love the recipe websites that let people review them. SOOOOO helpful!). And the weird thing is - I followed the recipe EXACTLY this time. Crazy, huh? They are delicious. Hubby even enjoys them in his lunch. Win-win! They are definitely going on my Christmas cookie list.

Chocolate Crinkle Cookies makes 24-30 cookies
(recipe from Williams-Sonoma)
1/2 c. powdered sugar (you may need just a bit more)
1 2/3 c. all purpose flour
1/2 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
1 stick unsalted butter, room temperature
1 1/4 c. granulated sugar
2 eggs
1/2 tsp. vanilla extract
Preheat the oven to 350 degrees and grease two cookie sheets.
Put the powdered sugar into a bowl and set aside- a cereal bowl works great for this.
In another bowl, mix together the flour, cocoa powder, baking powder and salt.
Now, in a large bowl, or the bowl of a stand mixer, beat together the butter and granulated sugar until its nice and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
Gently mix in the flour mixture until its all combined.
Using a tablespoon, or a melon baller, scoop out the cookie dough and roll it into balls. Put the balls in the bowl of powdered sugar, a few at a time, and roll them around until completely coated. The powdered sugar does seem to stick better when the dough is cool. Place the powdered sugar covered cookie dough balls (they look like donut holes) on the cookie sheet, a couple inches apart and bake for 10 to 12 minutes until they have puffed and cracked.
Let them sit on the cookie sheet for just a moment, then move to a cooling rack to finish cooling. Enjoy!

Posted by Stacia Come see more of me at my site

Monday, February 3, 2014

SANDRAS 3 MINUTE HOMEMADE HOT CHOCOLATE FOR 2

A quick and easy homemade
cup of hot chocolate that is
extraordinary...

Servings: (2)

Prep: 3 Mins.

Posted: by Sandra at

INGREDIENTS:

¼ cup water

2 tablespoons unsweetened Hershey’s Cocoa Powder

2 tablespoons granulated sugar

Tiny pinch of kosher salt

1-1/2 cups milk

¼ teaspoon vanilla

Dash of ground cinnamon

Garnish:
--Miniature marshmallows

METHOD

Add ¼ cup water to a 4-cup glass measuring vessel, and sprinkle in the cocoa powder, sugar, and tiny pinch of kosher salt. Place in microwave on high for 30 seconds. Remove, and whisk to combine syrup ingredients.

Add the milk, and continue to microwave on high for 2 TO 2-1/2 minutes, or until sufficiently hot. Remove and add the vanilla, and cinnamon, whisking to combine. Immediately pour hot chocolate into two 8-oz. mugs, and garnish each with miniature marshmallows. – Enjoy!

Monday, January 20, 2014

Maui Wowee Cookie Bars with Coconut Chocolate Chips

Gluten free coconut chocolate chip cookie bars

Gluten-free cookie bars with coconut and chocolate.

Ah. Savor this Maui Wowee goodness- a delicious coconut chocolate chip cookie bar recipe. But first, a little back story. I remember the first gluten-free cookie I ever ate. I was a week into this new gluten-free lifestyle, knowing- by my body's dramatic response to giving up gluten- I was on the right track. I was feeling hopeful, deprived, relieved, angry and curious all at once.

So, Dear Reader, I took my first bite.

The store-bought cookie tasted like dog biscuit dust. Like a thawed frozen pizza box whizzed in a Cuisinart. Like a stale corner crumble from last year's abandoned Christmas cookie tin from your aunt that can't cook and pontificates about politics over instant coffee, Sara Lee pound cake and her gently crushed pack of Virginia Slims.

My husband and sons felt sorry for me (though they masked it with humor, tossing cookies out the back door into the night like so many flying hockey pucks). The worst of it? They felt powerless to help.

That's when I knew.

If I was going to commit to this thing- this whole wacky, prickly, gluten-free thing- and if I was going to regain my health and thrive again and more importantly, enjoy eating and great food again (and not live on rice cakes and peanut butter), I was going to have to buckle down and get my skinny tuchus into the newly cleaned out de-glutenized kitchen.

I was going to have to take control of this thing.

And experiment. After all, dessert is too important to settle for something flavorless, without WOW, without joy. So why not re-learn to bake?

And thus began the ordering of every alternative flour and baking mix I could find. Followed by dumping dozens of sunken breads, crumbly cakes and gummy pie crusts into the garbage pail. I'm the first to admit it. I cried. More than once. And my taste buds? My taste buds grew seriously depressed.

The good news is, I'm stubborn. And tenacious. And willing to make a fool of myself (maybe it's the whole Jungian-Zen letting go of ego thing). So I kept on trying. And tossing.

And in time, during the steep learning curve of that first gluten-free year I discovered some decent gluten-free mixes (that benefited from a little doctoring) and I developed a handful of dessert recipes based on the alternative flours I preferred.

I began a love affair with dark chocolate, flaked coconut and organic golden brown sugar because I discovered that these magical ingredients enhanced most gluten-free baking recipes.

One of the few pleasant surprises I discovered that first year was a versatile mix- called Pamela's Ultimate Baking Mix- and I began using it as my general all-purpose gluten-free flour mix. Using Pamela's mix I made Peanut Butter Chocolate Chip Bars, Summer Blueberry Crisp, and Chocolate Chip Cookie Bars that tasted like Toll House. And I loved the simplicity and ease of having a single all purpose flour mix (instead of thirteen bags of flours shoved into my refrigerated vegetable bin).

So, Darling. Here's the latest gluten-free baking experiment. It has quickly become my number one favorite sweet. And guess what?

No cardboard texture or hockey pucks in sight.

Read more + get the recipe >>