What The Fruitcake?! - Devil's Food Cupcakes. The Infamous Jacques Torres Chocolate Chip Cookies. Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients.
Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Author: The Crepes of Wrath Prep time: Cook time: Irish Car Bomb Cupcakes Recipe. As I mentioned on Friday, I have been doing some experimentation with the beer and chocolate combination. The Guinness-chocolate ice cream that I made totally kicked butt, so I couldn’t wait to see how I liked beer and chocolate in my cake. The answer? I like it, a whole heck of a lot. This was my first time doing Guinness-chocolate cakes, and I was totally optimistic that I would love it, and I was definitely right. These cupcakes are fashioned after the popular drink that consists of a shot of Baileys Irish Cream and Irish whiskey dropped into a pint of Guinness.
I have never had one myself, but I’ve heard that if you can get it down before it curdles, it’s smooth, delicious and almost tastes like a milkshake. I’ll believe it because these cupcakes are all sorts of delicious. These cupcakes consist of a Guinness-chocolate cake base, which has a wonderful depth of flavor and is also supremely moist. Two year ago: Sour Cream Coffee CakeThree years ago: Pot Roast in the Crock Pot.
The Way the Cookie Crumbles » Blog Archive » bourbon ice cream. Dave and I have developed a little whiskey collection. The first bottle I bought for cooking, and one Dave wanted because it’s what Dirk Pitt drinks. Then I bought a bottle of Scotch for my dad for Father’s Day last year, but right before I was going to give it to him, he said he didn’t like Scotch so I ran out and bought some bourbon for him and kept the Scotch for myself. And then I bought another bottle of bourbon for my dad for Father’s Day this year (I’m very creative with my Father’s Day gifts, obviously), but then decided to get him something else.
So Dave and I decided we should do a whiskey tasting with our collection. Dave and I apparently agree with my dad in his whiskey preferences, in that we both liked the bourbons better than the Scotch. Like all desserts, it’s difficult to get the flavor of the alcohol to shine through the creamy custard base. One year ago: Rice and Peas Two years ago: Strawberry Cake Three years ago: Deep Dark Chocolate Cookies 1. 2. 3. All Natural Red Velvet Cake. This cake ended up being a science experiment. I wanted to make a red velvet cake without any red food coloring. Though I can handle a little food coloring here and there, the idea of putting in such large amounts into a homemade cake . . . well, I just couldn’t do it. I mean, why would I want to eat a cake that is red for no reason, other than the fact that someone calls it red? In my research, and the research of my sister (who actually inspired my making this cake after she had made an attempt at something similar), we discovered a number of people in the blogosphere that get quite uppity about what a red velvet cake is and isn’t.
I won’t get into that. But I will say that many of these red velvet soap boxers were suggesting the color should come from beets. So I started there. My first attempt was brownish purplish. I spent the next few days reading other blogs and websites. The goal was to keep the pH as acidic as possible, with no additions of anything alkaline. Her asparagus cake. A Dessert for St. Patrick: Irish Brownie Bombs. You’ve had your Guinness in a cold mug, your whiskey straight up and your Bailey’s in a mixed drink, and of course maybe all in one for an Irish Car Bomb. But this St. Patrick’s day let’s try it in a dessert with some Irish Brownie Bombs. It’s a classic brownie bottom with some Guinness mixed in the batter. On top of the brownie is a cheesecake layer blended with some Bailey’s. Order up! Irish Brownie Bombs Yields one 9×13 pan Preparation: Line pan with foil so there is at least a one inch overhang on all sides.
Brownie · 2 cups all-purpose flour · 3/4 cup unsweetened Dutch-process cocoa powder · 1 teaspoon baking soda · 1/2 teaspoon salt · 2 sticks unsalted butter, softened · 2 cups granulated sugar · 2 large eggs · 1 tablespoon vanilla extract · ½ cup plus 2 tablespooons of Guinness Extra Stout · 4 tablespoons Jameson Whiskey Instructions: 1. 2. 3. Cheesecake Layer 1. Assembly 1. Adapted from Martha Stewart’s black-and-white cheesecake squares Check out Sweet Fiend’s other St.
Bake It in a Cake • Bake a Heart in a Cake! Pink Heart–Filled Cupcakes with Strawberry Taffy Frosting These vanilla bean cupcakes really have heart. Cut or bite into one to see how much love went into them. The best part: they’re surprisingly simple. And if your sweetheart happens to be a chocolate fan, you could just as easily bake your heart into some chocolate cake batter.
If you go that route, I recommend finishing them off with generous spoonful of decadent ganache for a true death-by-chocolate experience. Makes 12 cupcakes Cupcakes ¾ cup (1½ sticks) unsalted butter, at room temperature1½ cups granulated sugar3 large eggsSeeds from 1 vanilla bean2 teaspoons baking powder½ teaspoon baking soda¼ teaspoon salt2½ cups unbleached all-purpose flour1⅓ cups whole milkRed food coloring Frosting 10 bite-sized pieces strawberry taffy2 tablespoons heavy cream1 cup (2 sticks) unsalted butter, at room temperature2 cups powdered sugar12 pieces Sweetheart candy 1. 2. 3. 4. 5. Tip: Don’t know how to use vanilla bean? My FAVORITE Chocolate Chip Cookie.
I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: texture: chewy w. medium thickness --- everyone has their preference, and this is mine! Chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie. type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter nuts or other add-ins: NONE!! With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. . - Don't substitute the pastry and bread flours w. . - Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. . - Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking.
Cakespy: Behemoth Crumb Cake. Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [Original artwork and photographs: Jessie Oleson] When it comes to crumb, I have a theory: if some is good, more is better. This theory was proven when I discovered something called the Colossal Crumb Cake at New Jersey's Ocean Grove Bake Shoppe. Their version had a ratio of roughly 9 parts crumb to 1 part cake, and it was just as amazing as it sounds (theirs is the one pictured above). Could it be possible to recreate this magic at home? Turns out, halving the cake recipe wasn't necessary—using the full recipe worked just fine, as the weight of the crumb crushed it into a sliver of buttery submission. Behemoth Crumb Cake About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website.
Sugar Donut Muffins – Quicker Than Going Out and Buying Donuts! — Buns In My Oven. I have a confession to make. Before I do, please promise me that you won’t shun me. Are you ready? My children eat cold cereal for breakfast every morning. No, I mean EVERY morning. Go ahead, say it with me: Bad mom! I can’t help it. I’m pretty much okay with it, but sometimes I want to eat breakfast myself and I really don’t do cereal. Let’s just move on from my bad examples and I’ll show you the sugar donut muffins I baked up for breakfast the other day.
Sugar Donut Muffins – Quicker Than Going Out and Buying Donuts! Ingredients 3/4 cup sugar 1 large egg 1 1/2 cups all purpose flour 2 tsp baking power 1/4 tsp salt 1/4 tsp ground nutmeg 1/4 cup vegetable oil 3/4 cup milk (low fat is fine) 1 tsp vanilla extract 2 tablespoons melted butter, for dipping 1/2 cup sugar, for rolling 1 tablespoon cinnamon, for rolling Instructions Recipe from Baking Bites Don’t miss a post! Wicked Good Chocolate Peanut Butter Pudding Cups. Chocolate Peanut Butter Torte » Annie's Eats. Vegan Mexican Chocolate Ice Cream | Gluten Free Recipes. This Chocolate Ice Cream is perfect for summer’s end, which usually corresponds with the upcoming Labor Day holiday (stay tuned for a Healthy Labor Day Recipe Roundup post later this week!) ; the added spices warm up this vegan gluten free dessert for chilly Fall nights approaching.
My recipe is based on one from Elise of Simply Recipes –she has a great traditional Mexican Chocolate Ice Cream recipe that uses cream and eggs, which you might like to take a look at. Mexican Chocolate Ice Cream printer friendly In a medium saucepan, heat coconut milk and agave to a boilReduce immediately to a simmer, then remove from heatMix in the chocolate, stirring constantly until chips are completely meltedCool mixture in pan on counter for 1 hourStir in the cinnamon, salt, cayenne, espresso and vanilla until thoroughly combinedAdd mixture to your ice cream maker, following directions per your machineServe A lot of people often ask me what kind of ice cream maker I use for my recipes.
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