When the temperatures drop below 0° F, there is only one thing to do; stay indoors bundled up and make hot cocoa or bake this cookie recipe! Happy baking!
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
1/14/2025
1/09/2025
Cannoli Cake
Holy Moly Cannoli! This is a BIG cake!! It is certainly big in size and most definitely big in flavor. Before you are three 9-inch round layers of delicious yellow cake filled with a mixture of mascarpone, mini chocolate chips, and a touch of cinnamon, then frosted with lightly sweetened whipped cream. To take it up a notch, the sides of the cake are garnished with rolled wafer cookies that, when served immediately, give you that flaky crunch reminiscent of the fried pastry dough of a bakery cannoli. It truly is the classic Italian pastry in cake form.
Now, let's talk about execution. After reading the recipe, I knew the baked cake layers would be slightly denser (almost pound cake-like), so I decided to make a simple syrup (just equal parts sugar and water) to keep the cakes moist. On Saturday, while the cakes were baking, I made the simple syrup. While the cakes were cooling, I made the filling. By the end of the day, the cakes were brushed with the syrup, filled, covered with plastic wrap and refrigerated overnight.
On Sunday (the day of serving), I brought the cake to room temperature. About 2 hours before serving, I started on the whipped cream, but not a basic whipped cream. Basic whipped cream for desserts will weep liquid if made in advance. There are many ways to stabilize whipped cream, but this recipe calls for a gelatin mixture (I use Knox's powdered gelatin). The gelatin binds with liquid to keep it from weeping in order to keep it light and airy. This allows the frosted cake to sit out for a couple of hours (But keep it in a cool place and out of the sun.). If you choose to garnish the cake with rolled wafer cookies, like Pepperidge Farm Priouettes, wait until just before serving. Otherwise, the cookies will become soft. So, if you know you will have leftovers, serve the cookies on the side for that sweet little crunch.
7/19/2022
Cappuccino Semifreddo
Before I get to the recipes that I wanted to share last week, I want to share something sweet today, July 19. This day holds a special day in my heart for two reasons, my mother's birthday and my 25th wedding anniversary! Oh, what a celebratory day that was!
If you are a lover of iced coffee, then you will LOVE this dessert- or you could even indulge and have a slice for breakfast for your morning caffeine fix😉. As the name implies, this is a half-cold or half-frozen cappuccino. The combination of whipping egg whites into a meringue and then folding in whipped heavy cream creates a cloud-like texture. The almond biscotti adds a little bulk to the semifreddo and crunch to the topping. Speaking of topping, I gilded the lily with a homemade "Magic Shell" (you know, that nostalgic chocolate sauce that firms up almost immediately on top of frozen treats). The "Magic Shell" adds an additional tasty texture to the overall dessert. It is certainly optional, but who doesn't love the chocolate-coffee combo?
I have to point out that he recipe instructions seem a bit methodical. For one, it says to start beating the egg whites when the sugar syrup reaches exactly 210° F, don't let that daunt you. If your whipped egg whites sit for a minute or two before adding the syrup, that's ok. Secondly, it says that when you add the hot syrup, one needs to avoid pouring the syrup against the sides of the bowl and on the whisk attachment. All you need is a steady hand or a pot with a pouring spout.
There are so many things to love about this semifreddo, but there is one that really stands out. It can be made up to one month in advance, which makes it ideal for planning ahead and entertaining!
Happy cooking!
3/20/2022
Sunday Dinner
Cream Cheese and Pepper Jelly Spread
Shortbread Brownies
I am going to keep this short and sweet because it is way to beautiful outside right now to be blogging. I mean sunshine with a "real feel" temperature of 65° F!! Oh the things I get excited about. And these brownies are something to get excited about as well.
Brownies with a shortbread crust are definitely in the "Brookie" (brownie + cookie) category of sweets. It is a two in one treat that is delicious on it's own, but is taken to a whole other level when paired with a scoop of good vanilla ice cream. Jaws are cracking.
Now, to point out a few tid-bits and minor adjustments to the original recipe. For the shortbread crust, I added a bit of salt to the shortbread because otherwise, there will be a heavy flour taste. That little bit of salt heightens the sugar and butter flavors. For the brownie batter, I added a bit of espresso powder because that really amps the cocoa flavor. The only other thing that I need to point out in the brownie batter is the butter; the recipe calls for 1/3 cup. That is such an odd measurement for butter using the U.S. system of measurements. When baking, I prefer to use the metric system, so I included equal measurements to 1/3 cup in grams and ounces (1/3 cup is also 5 tablespoons + 1 teaspoon). Baking is a science, but even if you are .5 grams off in butter, I think you'll still be really pleased with the end result. Happy Sunday!
3/14/2022
2/10/2022
Nutella Brownies
I am sure many of you will be either hosting or going to a Super Bowl party this Sunday. I do not usually partake in that American tradition, but I do enjoy the good eats that are usually involved. All of those appetizers, snacks, finger foods, messy foods, sandwiches, chilis, SWEETS, etc...! Now that's a party I can get after! Well here is another recipe you can add to that sweet table or simply to your recipe caché.
How many of you keep that lip smacking, super delicious, chocolate hazelnut spread in your pantry?? Oh is my hand ever raised! I actually keep both size jars, the larger 26.5-ouncer and the smaller, 13-ouncer. Why you ask? Well the big one we use for slathering on just about anything and the smaller one is just right for this recipe because you use the entire 13-ounces (1 1/4 cup, divided). But really, size does not matter here😉.
The cool thing about this recipe is that there is no cocoa powder. You don't even to melt chocolate. It is just Nutella, sugar, eggs, and flour. Well, of course, there is vanilla and a little salt. I do like to add a little espresso powder because it always bumps up the chocolate flavor in most desserts, but if you don't have it, don't worry about it. Remember that I said the Nutella is divided? Well that is because Nutella is in the batter and then it is dropped by teaspoons then swirled on top of that luscious batter. Swoon! They should be called double Nutella Swirl Brownies. Once baked, the "brownie batter" comes out with the perfect cake to fudge ratio with a nice shiny top. And the Nutella swirl? Well, that stay in its natural Nutella glorious state. My jaws just cracked!
I like to finish the brownies with a little sprinkle of sea salt as soon as they come out of the oven because I like a little salt with my sweets, but again, that is optional. What is not optional is making these wonderful squares of Nutella heaven. Don't put the recipe in a file, in your reader or in your bookmark. Put it on your counter on bake away!
11/11/2021
Pumpkin-Chocolate Chip Snack Cake (Low-fat)
*Two for one blog post special today! Why? Because you need to make these this weekend! Your family, friends and your taste buds will love you. Trust me.
Most of you probably have all of the ingredients in your kitchen this time of year, but in case you don't, no worries. You can make your own pumpkin pie spice and homemade pumpkin purée. And as for the mini chocolate chips...you can use standard size. I might even finely chop up some white chocolate next time because I know from experience that that is a winning combo😋. (See Spiced Pumpkin Rice Crispy Treats recipe.)
Back to the "snack" word. Snack in the morning? Yes. Snack in the afternoon? Absolutely! Snack after dinner with a scoop of vanilla frozen yogurt? You better believe it!! Happy Baking!
P.S. Need to serve a crowd some "snacks"? Just double the ingredients (use the whole (15-ounce) can of pumpkin purée if you use store bought) and bake in a 9 x 13-inch metal baking pan.
10/31/2021
Sunday Dinner
served with radishes, gherkins, and rye toasts
Milky Way Tart
What better way to spend a cloudy, chilly October 31st? With the doorbell ringing in just a few hours, I am not sure we will get the main event (that's ok, we had it last night for dinner). We will, however, be able to grab bites of the Obatzda (I included the link so that you can read all about it) during the neighborhood candy spree. And when the doorbell stops ringing, we will turn off the lights, turn off the pumpkin candle, close the door behind us and run inside for a slice of my idea of a gourmet candy treat.
There are three wonderful layers of sweetness in this tart; a chocolate pastry crust, a gooey caramel layer and a chocolate-malted chocolate whipped cream. All three make for an undeniably rich tart.
I was inspired by an old Bon Appetit magazine recipe, but of course, I have my adaptations. I used my own chocolate pastry dough and to really make this like a Milky Way, I added a secret ingredient; chocolate-malt milk powder. I used Ovaltine brand which has plenty of vitamins, so it's good for you right?? The addition of this secret ingredient really gives it that malt chocolate nougat taste. Finish off the tart with a drizzle of melted chocolate or you can just dust the top with a little cocoa powder. Whichever way will be good.
It's perfect for Halloween, but let's be honest. Chocolate and Caramel are well received anytime of year!
Have a safe and happy Sunday!
9/12/2021
Sunday Dinner
Grilled Tomahawk Ribeye
(I am using THIS method. It'll just take longer in the oven.)
Rosemary Frites
Green Salad with Blue Cheese Vinaigrette
(vinaigrette can be found HERE)
French Silk Chocolate Tart
There is no rhyme or reason to this Sunday's dinner other than-I just felt like it. With onions, bacon and a 3.82 pound cut of beef on the menu, my husband is certainly not complaining. I can't think of a better way to end a classic steakhouse dinner other than with a classic American dessert. One cannot go wrong with a pastry shell filled with a creamy, chocolate, mousse-like filling and topped with lightly sweetened whipped cream.
If you know me, you know that I LOVE tarts. Pies are good, but I just feel that with some recipes, the crust to filling ratio is better in tart form and this is certainly the case with this dessert. A little bit of crust, a little bit of chocolate, and a little bit of cream sits just right on the taste buds. The only other change I made is to swap out the bittersweet chocolate for semi-sweet chocolate because I just like it that way. I have even used half milk chocolate and half semi-sweet chocolate. It is good anyway you make it. Happy Sunday!
*Note-I included a link to my sweet tart dough in the recipe below*
8/06/2021
Frozen White Chocolate Cream Cheese Bars with Blackberry Swirl
Remember when I said that I was playing around with some new recipes this past Sunday? Well, let me introduce to you the newest recipe that I am adding to my (quite extensive) dessert caché, Frozen White Chocolate Cream Cheese Bars with Blackberry Swirl.
I call these "Frozen" because they really need to be served almost right from the freezer. Otherwise they will become too soft. The combination of chocolate wafers, white chocolate and cream cheese lend a flavor profile that will have your tastebuds thinking about that classic, four-letter sandwich cookie. You know, the one you either twist to eat the filling or dip in milk to eat.
The original recipe called for 1/4 cup of blackberry purée. I don't know about you, but that is not something that I keep on hand. Blackberries in the garden or store? Yes. Blackberry purée in the fridge? No. So, I adapted the recipe to make up for that. If you are wondering about using blackberry jam, I wouldn't recommend in doing so. It would make the bars overly sweet.
They are beautiful to serve on a plate garnished with fresh berries and mint leaves (I used chocolate mint from my garden) or you could do as my husband does and just open the freezer drawer, pick one up and eat it out of your hand. Either way, you will enjoy them. Happy cooking!
7/29/2021
S'mores Bars
*WARNING*
This recipe is dangerous!
Dangerously good, that is!
What makes the combination of graham crackers, chocolate and marshmallows so magical? I think it is safe to say that for most of us, it conjures up good memories sitting around a camp fire with family and friends, going on a camping trip with a Boy Scout or Girl Scout troop, having fun during summer camp or just sitting in your backyard enjoying the evening huddled around a fire pit. Yeah-that's magical. I think the only con of s'mores is waking up the next morning only to find sticky marshmallow goo in a little ones hair. But, hey, that's part of the fun, right?
There are so many recipes and products on the market that are s'mores flavored; ice cream, cookies, brownies, cakes. I even believe there are s'mores flavored Goldfish crackers- thanks, I 'll pass on that one. Well, now we can add to that list with this recipe for S'mores Bars. I have lost count on how many times I have made these.
Oh my are these heaven on earth!! First, there is a graham crust that is baked and cooled. Then a layer of milk chocolate is set on top of the crust followed by a good schmear of marshmallow Fluff and if that wasn't enough sticky marshmallowiness (that's not a word) for you, a good amount of mini marshmallows are sprinkled on top. Once baked, the chocolate sets into the crust and the marshmallows puff and turn perfectly golden brown just like they would over a camp fire. Once they are pulled from the oven, more chocolate is sprinkled on top. I mean c'mon! I'd say that this recipe is absolute perfection, but there is one downfall. You have to wait at least 4 hours before you can dig in😫. It's painful to wait, but is it ever worth it! Happy cooking!
4/22/2017
Goo Goo Cluster Cupcakes
If you've been following me through my posts or on Facebook the last few weeks, you'll remember that my husband I recently took a road trip to Nashville, TN. And...I have found my new home! It was my first time there and I immediately fell in love. Even my Midwestern-born and raised husband said, "I could get use to this."
After a 7 1/2 hour car ride down I-65 (ugh-I really don't like that stretch of road through Indiana), we were famished. So, we headed straight to the The Southern for a few good eats and beverages. The fried shrimp BLT and the oysters did not disappoint. Then, we walked across the Cumberland Pedestrian Bridge and back which was quite the accomplishment for someone who is deathly-- and I mean deathly, afraid of heights🙋🏼.
Next up was a walk down 2nd Ave. There was a painted brick wall to my left that said-- go get a Goo Goo. I looked to my husband and asked, "What's a Goo Goo?". He then preceded to tell me about the political "Goo-Goos" or government guys in Chicago. I politely listened (as I usually do) and then turned the corner to investigate The Nashville Goo Goo.
Goo Goos are historical Nashville confections. They consist of a marshmallow nougat candy, topped with caramel, salted peanuts and chocolate. Jaws are cracking. When you have all those flavors and textures in one treat, what is not more to love? Well, a recipe combining said flavors with a simple warm baked good and a generous scoop of vanilla ice cream.
Can't get to Nashville for a Goo Goo? They are sold at your local Bed Bath and Beyond, as well as Cracker Barrel (I looked it up). If you are ever in Nashville for a Goo Goo or a night out on the town, head to the Grand Ole Opry. We had a great time!
3/16/2017
B-52 Cake
I'm posting again! But be warned because I'm headed to Cincinnati tomorrow for a weekend soccer tournament. So Sunday Dinner this week...will be a no show. These days, if I'm not working, I'm visiting colleges or on the soccer fields somewhere in the Midwest. And I thought blogging was going to be easier when my children were older. Not!
I knew what a B-52 bomber was and I even knew of the band. But a cake?? Had to do a little homework on that one. Turns out there was a bartender that created a cocktail with these flavors after his favorite band (that iconic band whose name comes from the beehive hairdo that resembled the nose of said aircraft). I don't know his reasoning behind layering Kahlúa, Irish Cream, and Grand Marnier, but let's just say he hit it on the nose! And the cake?? It's the BOMB! Ok, I'll stop with the puns and let you enjoy the recipe.
*Note- the alcohol in the recipe is cooked out. If you don't keep these liqueurs around, just pick up a few mini bottles at the store.
Equipment needed:
8/01/2014
Raspberry Cream Cheese Brownies
Whassup?! Yep, I'm still here. I just got a case of the blogging blues and I have been thoroughly enjoying summer with my family. For the first time in almost four years, I have taken more pictures of my kids than food! I do thank you for the comments and concerns about my whereabouts. I promise I will get back into a regular posting schedule again soon. Maybe when the kids are out of the house by 7:35 am instead of waking up at 9:00 am (wait-- 10:45 am for the teenagers) and saying-- "Mom, what are we going to do today?"
A few Sundays back, I had every good intention of sharing this recipe. It was a beautiful day and I had raspberries ready to be picked in the garden (which influenced my choice of dessert for the evening). I cooked and photographed the brownies, edited the image, wrote up the Sunday dinner menu, and even got as far as typing half the recipe. Then my husband walks in and says-- "How 'bout we get out of here, go toss back a few and eats some hot wings while we watch the World Cup?" See, it's not all my fault that I have been incognito. There are just too many distractions around here;)
Anyways, here is a little something sweet for you to enjoy while I dust off the cobwebs. Don't think I need to say much about raspberries, cream cheese, and chocolate other than-- "To die for!"
3/12/2014
Chocolate-Peanut Butter Cheesecake
After a big Sunday dinner, my children and husband usually take the sweet and savory leftovers on Monday for their school/work lunches. And this Monday happened to be one of those times. So as I am strolling through the isles of a certain super store at lunch time on Monday, I get this text from my husband-- "Should do a reality show. Put pieces of that cheesecake in front of people in the middle of a diet regimen. Film their anguish for cheap laughs." I snickered out loud and responded, "That's too funny!" He then sent another text-- "Damn good cheesecake. Best I've ever had." I can't argue with that.
I don't think I need to sell you on the combination of peanut butter and chocolate. But as for the texture, cheesecake can be hit or miss. Dry and over cooked-- miss. It's almost tough to eat at that point. This here beauty-- bullseye! I don't know if it is the creamy peanut butter addition to the filling or the eggs to cream cheese ratio, but it is hands down the smoothest, creamiest cheesecake that I have ever put in my mouth!
Unlike the more traditional graham cracker crust, this recipe uses store bought peanut butter-filled sandwich cookies. I used the popular store-bought variety Nutter-Butters, but since it is Girl Scout cookie distributing time, I can't see why you couldn't use up some of those Do-Si-Dos. Better to put them to good use rather then have them laying around tempting you. Wait... then you'll have this cheesecake laying around tempting you! Dilemmas...
2/12/2014
Molten Chocolate Lava Cakes
Love is in the air and for me that means chocolate is on the brain. Ok who am I kidding, it's always on my brain. Seriously, this is the third chocolate post in a row. I have been waiting to share this for that special occasion and with Valentines Day at the end of the week, I thought it was the perfect time.
Chocolate cake with slightly crunchy edges and a gooey filling?? Mmmm-- Wipe the drool from the keyboard. All the evils in the world (including this gosh forsaken winter) stop with one bite. It is easy to prepare and it can even be made in advance before baking. I add vanilla and espresso powder to boost the chocolate flavor to dangerous levels. Want to make this dessert even better? Add a small scoop of vanilla ice cream☺.
♫"Oh I can't help falling in love with you." ♪♬
2/09/2014
Sunday Dinner
Stuffed Brie
Cranberry Hazelnut Crisps
Spinach Madeleine
Toasty-Nutty Chocolate Hazelnut Tart
This is what I call a "Triple C" Sunday dinner-- Cheese-Chicken-Chocolate. It's a combination of my three favorite food groups.
I have another Chocolate Hazelnut Tart that I have shared in the past, but this one gets a little nutty with the addition of chopped hazelnuts and some hazelnut liqueur. Once baked, the hazelnuts rise to the top and the egg whites form a meringue-like crust. It's wonderful warm and gooey or cold straight from the refrigerator. Whichever way you serve it, I highly recommend a nice dollop of whipped cream. This tart is creamy, crunchy, and crazy good. Maybe I should call it the Triple C Tart☺.
Sunday Dinner one year ago
2/07/2014
Chocolate-Espresso Cream Cheese Frosted Brownies
That's it. I have had it with winter!! With almost 60-inches of snow and relentless sub-zero temperatures, I am starting to feel like Jack Nicholson's character in The Shining. Redrum Old Man Winter, redrum! But rather than hit the bottle like Jack, I'll hit the butter and bake so I can share some sugah with my loved ones. Having said that, I might just put a wee bit of the good stuff in my baked goods☺.
The original recipe called for bittersweet chocolate, but I almost always opt for semisweet instead. I guess you could say that I have a sweet tooth. An entire tablespoon of espresso powder is used in the batter, so these are a really great afternoon pick me up. And the cream cheese frosting? That's where my inner Jack Torrance comes in to play with a kick of Kahlùa for an added coffee flavor. Chocolate, coffee, cream cheese, and a little bit of the good stuff--- "Heeeere's Johnny!"
10/27/2013
Sunday Dinner
"Dirty Pears" and Prosciutto on Hazelnut Crisps
Green Salad with Caesar Vinaigrette
Roasted Garlic Cheese Spread
Chocolate Tiramisù
Luscious is the word I think of when I hear Tiramisù. The moist cake layers and their marscapone partners combine in a delicious, heavenly dance. It is a wonderful way to round out today's Sunday dinner featuring spaghetti and meatballs. I can't think of a better meal with the leaves falling and a chill wind blowing in the heart of Autumn. This version of the classic dessert is tweaked with the addition of chocolate-- never an unwelcome flavor in this household.
9/29/2013
Sunday Dinner
Bibb Lettuce Salad with Bacon and Croutons
Chocolate Pudding
A football game + two soccer games + a weekend catching up with old high school class mates = me feeling a little lazy in the kitchen today. But, I won't let that stop me from serving up a comforting meal. I will let it give me the opportunity to make this dessert and share it with you.
I would like to see a show of hands who actually makes their own pudding from scratch. Between the refrigerated pudding cups and the ready to make pudding in a box, I am willing to bet there aren't that many hands. I get it. It's easy and convenient. But I guarantee that if you make this, you'll have a whole new appreciation and love for puddin'. Now are you a skin or no skin kinda person??
I would like to see a show of hands who actually makes their own pudding from scratch. Between the refrigerated pudding cups and the ready to make pudding in a box, I am willing to bet there aren't that many hands. I get it. It's easy and convenient. But I guarantee that if you make this, you'll have a whole new appreciation and love for puddin'. Now are you a skin or no skin kinda person??
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