Tag Archives: chocolate

Chocolate Chip Cookies

Posted on by
Reply

Ingredients:

MAKES 16

1½cups (200 g) all-purpose flour (spooning into measuring cups, then leveling)

1¼tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt

¾tsp. (4 g) baking soda

¾cup (1½ sticks; 169 g) unsalted butter, divided

1cup (200 g) (packed) dark brown sugar

¼cup (50 g) granulated sugar

1 large egg

2 large egg yolks

2tsp. vanilla extract

6oz. (170 g) bittersweet chocolate or semisweet chocolate chips

Preparation:

Step 1

Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set aside.

Step 2

Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Transfer butter to a large heatproof bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).

Step 3

Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).

Step 4

Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.

Step 5

Do Ahead: Cookies can be made 3 days ahead. Store airtight at room temperature.

RECIPE from bon appetit

Chocolate Rum Balls

Posted on by
Reply

I’m staying with the chocolate rum theme.  These rum balls are inspired by some cake balls I had at a birthday party they were so addicting I wanted to keep eating them.  I went home and started looking up recipes and found this version of cake balls, but with brownies and rum. Sign me up. I found that a cake like brownie mix soaks up the rum better and use about 1/2 cup of rum, a nice dark spiced rum. The added sprinkle of salt on top adds a nice contrast to the chocolate and hides where my toothpick was used during dipping.  Use a microwave or a chocolate melter to melt the chocolate chips for dipping the brownie balls. I use almost a whole bag of chocolate chips for one batch of dough balls and I add like a teaspoon of coconut oil to the chocolate to thin it out just a touch.

 

IMG_9386RumBalls

RumBallsrecipe

 

Great for the holidays.

Chocolate Rum Cake

Posted on by
Reply

November is always a big birthday month.  Let’s bake a birthday cake, I usually go for my favorite chocolate. I wanted to make a chocolate rum cake this year. My friend dug up an old recipe she saved from the newspaper, it was titled Janice’s whiskey cake from the food section of the Milwaukee Journal Sentinel, March 27th 1996.

IMG_9334

It looked like a classic, the recipe called for white cake mix and whiskey, I substituted chocolate cake mix and dark rum. It worked great, the instant pudding made it nice and moist.  But still not enough chocolate for me, any excuse to top it with some chocolate ganache.  I also made the ganache with a tablespoon of the dark rum. After melting the cream and chocolate I placed it in the refrigerator over night and then whipped it up the next day and spread it on top of the cake as frosting. The birthday guests really enjoyed this cake, it will make a repeat appearance.

 

IMG_9337

Rumchocolatecake-crop.jpg

 

 

chocolate rum cakerecipe

ChocRunGanache

Chocolate Chip Muffins

Posted on by
Reply

ChocchipCupcakesChocCupcakes_single

Chocolate Chip Muffin recipe

Ingredients

 

Directions

  1. Preheat oven to 400 degrees F. Grease 12 muffin cups or line with paper muffin liners.
  2. Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Find yourself some nice chunky chocolate chips and try out this super moist muffin recipe.

recipe by: LONESTAR1

Brownie Cupcake with Chocolate Balsamic Ganache

Posted on by
Reply

chocolateBrowniechocolateSpoon I found this recipe for Chocolate Balsamic Ganache and had to make some.  This recipe is pretty simple and looks pretty fancy.  I am not above making a brownie from a box, still baking in my book.  Get your favorite brownie recipe and make them in a cupcake pan, you can make each desert. I then used some Creme Fraiche to frost each brownie cupcake. I put like four fresh raspberries on top and drizzled the chocolate balsamic ganache on top. Delicious and fabulous holiday presentation.

ChocBalGanRecipe

This ganche recipe is pretty versatile, if you cool it longer you can use it as a frosting or some people make truffles. Or use a flavored balsamic to add a flavor twist. Any way you want to use it’s yummy.

Stout Chocolate Cake

Posted on by
Reply

I’ve been waiting to make this cake, and finally it was near valentines day and my sisters birthday-done.  A lover of chocolate and good beer a perfect combination.  The finaI creation with pecans and Carmel whiskey frosting and butter cream frosting on top. I stopped at the liquor store and found a four pack of Young’s Double Chocolate Stout, sounds perfect.

This recipe makes three 8 inch cakes, that’s alot of cake. I chopped some pecans and sprinkled them in between the layers with the Carmel Whiskey Frosting. Why stop there, the top layer is chocolate Buttercream frosting. WOW it was like a turtle pecan candy. this cake is so good, must find another reason to make very soon.

Cake Recipe

Stout cake recipe from Epicurious

Carmel Whiskey Frosting

The birthday cake was great, enjoyed with a glass of the Young’s Double Chocolate Stout.

Chocolate Rum Balls

Posted on by
1

I’ve been thinking about Rum Balls all year, after trying my first Rum Ball at a holiday party last winter. They were bakery bought Rum Balls and I wanted to keep popping those rum balls into my mouth. I made my first batch this season. There are lots of recipes to choose from but I was looking for the most chocolate and rum I could get. I tried this recipe, it’s like baking brownies. As opposed to most recipes that call for wafer cookies. Those did not seem like it would give the richness I am after. Next time I would like to try some of the 90 proof rum I saw at the store. And instead of rolling them in crystal sugar, which was just to sweet and crunchy, try some chocolate shavings.  I have to say the search is still on for a better recipe. Perhaps more of a truffle approach cuz there is still one more batch to make for the holiday party. The quest for rum balls continues.

second attempt at making this recipe, I baked the brownie mixture a little longer to dry it out more in an attempt to add more rum.  This seemed to help, and them added a few more tablespoons rum, which did make it a bit more gooey.  So I took what i had on hand and mixed in another 1/2 cup of Ghirardelli hot chocolate mix. I also used the ghirardelli hot chocolate mix to roll the rum balls in-this was a big improvement on the last batch of rum balls.

Ingredients

  • Vegetable oil, cooking spray
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
  • 6 ounces semisweet chocolate, finely chopped
  • 3 large eggs
  • 1/2 cup packed light-brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon coarse salt
  • 3/4 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons dark rum
  • Coarse sanding sugar, for rolling

Directions

  1. Preheat oven to 350. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
  2. Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
  3. Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
  4. Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, about 2 hours. Serve chilled or at room temperature.

RECIPE: Martha Stewart living