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Red Velvet Cake Balls «

Red Velvet Cake Balls «

chocolate Every time I go to post about a cake I've made, I always think "I really should make cakes more often!" Yet I seem to make them fairly infrequently. Maybe I should set up some sort of challenge for myself like one new cake a month or something, hmm. I made this chocolate peanut butter mousse cake when we had some people over for dinner and we really liked it. The only caution I have with this cake is that the bittersweet chocolate glaze has you add vanilla extract to the chocolate/cream mixture, and once I added the vanilla it made the chocolate kind of lumpy. If this sounds good, you might also like:Rich Chocolate CheesecakeChocolate VolcanoesChocolate Mousse Layer CakeChocolate Pots de Creme Chocolate Peanut Butter Mousse CakeAdapted from The Cake Book Makes on 9 inch cake, serving 10 Chocolate Wafer Crust1 1/2 cups (180 g) Nabisco Famous chocolate wafer cookie crumbs4 tbsp unsalted butter, melted Make the crust1. Make the peanut butter mousse2. 3. 4. Make the chocolate mousse:5. 6. 7.

Chocolate chip cookie dough brownies (My advice? Make it anyway!) Chocolate Chip Cookie Dough Brownies Decisions, decisions. First, you’ve got a layer of chewy brownie, then a layer of cookie dough, and then a layer of melted chocolate. I found the brownie recipe at Hershey’s and the rest came from Taste of Home. Recipe: Chocolate Chip Cookie Dough Brownies Brownies: (adapted from Hershey’s Kitchens) 1 c. butter 3/4 c. 2 1/4 c. granulated sugar 1/2 tsp. salt 3 eggs 1 tsp. vanilla extract 1 1/4 c. all-purpose flour 1/2 tsp. baking powder 1/2 c. mini semi-sweet chocolate chips Prepare 13×9″ baking pan by laying a piece of foil in the bottom and up the sides. Melt 2 sticks of butter in a medium saucepan; add cocoa, stirring until smooth. Chocolate Chip Cookie Dough Filling: (adapted from Taste of Home) 1 c. butter, softened 1 c. packed light brown sugar (I combined light brown sugar and dark brown sugar because I didn’t have enough light in the pantry. 1/2 c. granulated sugar 4 Tbsp. milk 2 tsp. vanilla extract 2 c. all-purpose flour 1 Tbsp.

Banana Bread Brownies with Vanilla Caramel Glaze Banana Bread Brownies with Vanilla Caramel Glaze Sometimes I make a recipe according to the lavish ideas I have rolling around inside my head and get so excited when I’m about to pull my newest creation from the oven, only to discover it didn’t go quite like I planned. Or worse, I have a cake-tastrophe. In the case of these brownies, I didn’t get what I planned. I intended to make chocolate banana bread, baked in a 9-by-9-inch pan, so that it would take on a banana bread meets banana bars meets chocolate cake quality. What emerged from the oven was much more like brownies with a hint of banana than chocolate banana bread. Chocolate steals the show because it’s used in three ways, and one of those ways does not include using chocolate chips or melted chocolate. First, I used cocoa powder. Secondly, I used chocolate Greek yogurt which tenderized the crumb and boosted the chocolate intensity level. I want to dig my fork into the luscious caramel-vanilla ribbons over and over. Print Save

Aria Chocolate Tart Do you like your chocolate? If so, did your heart palpitate at the mere sight of the above photo? Would you believe me if I said that this devil of a chocolate tart is unashamedly the most decadent and richest you’ll ever taste? Let me take you back briefly to July 19th 2009, the night where 4.11 million Aussies watched the Masterchef finale – the reality TV phenomenon that brought food and cooking back in vogue. A chocolate tart on chocolate pastry and topped beautifully with a smooth velvety chocolate glacage and served with a chocolate macaron shell, chocolate sorbet, cream and an ultra-glossy tempered chocolate half-pipe all exquisitely created by Aria’s pastry chef Andrew Honeyset who spent three weeks creating it. (Chocoholics…breathe in, breathe out) Photo courtesy of Masterchef I knew at once I had to make it. If you have leftover filling and glacage, pop them in a bowl in the fridge for on-the-go cravings. Aria Chocolate Tart To make the pastry, preheat oven to 180°C.

Chocolate Mint Brownies - Scrumptious Photography On my rugby team, we used to have a captain who was like the team mom. She would make delicious baked goods all the time and bring them for us to eat after our games (needless to say, we were very sad when she retired to have a baby... lucky kid!). One of the most awesome things she made were brownies with a layer of mint frosting, so when I stumbled across this recipe, I knew I had to give it a try. The end result was SO GOOD -- rich brownie complemented by cool mint. --recipe--Chocolate Mint Brownies, with my notesoriginal from Joy of Baking website Brownie Layer: 1/2 cup (113 grams) unsalted butter, cut into pieces4 ounces (114 grams) dark chocolate, coarsely chopped (I used Scharffen Berger 80%)1 1/4 cups (250 grams) granulated white sugar1 teaspoon pure vanilla extract2 large eggs1/2 cup (70 grams) all purpose flour1/4 teaspoon salt Mint Layer: Chocolate Glaze: 3 ounces (90 grams) semisweet chocolate, chopped (Here, I used Scharffen Berger 70%)1 tablespoon (14 grams) unsalted butter

Daring Bakers: Cheesecake Truffles And squares. I love cheesecake. It’s my favorite dessert, and I will eat it in just about any form. More about the challenge, and the recipe, after the break… This was a fairly easy challenge, albeit a little messy. After thoroughly chilling the cheesecake I set forth to scoop them into balls. I had my lollipop sticks ready to go and then encountered a problem – I didn’t have enough clearance in my freezer to stick the lollipop sticks in. I chose to roll all of the cheesecake balls in bittersweet (60%) chocolate and then drizzled with a combination of white and milk chocolates. Although these took a little bit of work and were a bit messy, they are fabulous little treats. Thank you to Elle of Feeding My Enthusiasms and Deborah of Taste and Tell for hosting this month and selecting such a scrumptious challenge! Craving more chocolate and cheesecake? For some additional chocolate candy recipes, try these:BuckeyesPeppermint BarkChocolate Fudge

Handle the Heat » Chocolate-Stuffed Red Velvet Cupcakes Chocolate Cheesecake Brownies I’m something of a brownie junkie. That said, I am very specific about what I want in a good brownie, and I’m sad to admit I am not satisfied with most coffee shop or bakery brownies. Give me deep, dark, intense, and fudgy brownies and I am a happy woman. As cheesecake brownies go, these are my ideal. Chocolate Cheesecake Brownies Yield 12 For the brownie layer: 1 1/2 ounces unsalted butter 1 ounce dark (65% or higher) chocolate, chopped 7 ounces sugar 2 ounces golden syrup or honey 1 1/2 ounces butter, melted and cooled 2 eggs 1 teaspoon vanilla 3 3/4 ounces cake flour 1/2 ounces Dutch-processed cocoa powder 1/2 teaspoon salt 1 1/2 ounces semi-sweet chocolate chips For the cheesecake layer: 8 ounces cream cheese, at room temperature 2 1/2 ounces sugar 1 egg 1 teaspoon vanilla 1 ounce dark (65% or higher) chocolate, melted and cooled 2 tablespoons Dutch-processed cocoa powder 2 tablespoons sour cream Heat the oven to 350 F. Begin by preparing the cheesecake layer. Enjoy!

Gooey Chocolate Coconut Bars I think I may have a little-itty-bitty problem. It is not a serious problem, but it is a little consuming. I can’t seem to stop craving chocolate and coconut. For a change of pace, and to give these bars a less intense flavor, I used natural cocoa powder rather than Dutch-processed. Gooey Chocolate Coconut Bars Serves 8 For the base: 3/4 cup all-purpose flour 1/3 cup cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup sugar 4 tablespoons butter, melted 2 eggs, at room temperature 1 teaspoon vanilla 1/8 teaspoon almond extract For the topping: 4 ounces (1/2 block) cream cheese, at room temperature 4 tablespoons butter, at room temperature 1 egg 1/4 cup cocoa powder 1/2 teaspoon vanilla 2 cups powdered sugar 1 cup sweetened shredded coconut Heat the oven to 350 F and spray an 8″x8″ square pan with non-stick cooking spray. In a medium bowl combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined. Enjoy!

Mint + Chocolate = Divine Dessert Yesterday, on TeamSugar's food and entertaining channel, reader krys786 sent out a cry for help by asking for a tried and true choco-mint dessert. Apparently that combination is her boyfriend's fave and like a good girlfriend, she wants to make him a sweet treat. Always one to please, I thought I'd help a girl out by providing my favorite chocolate mint layer bars recipe. It's simple and easy to make consisting of a chocolate cake layer topped with a green mint glazed layer and a chocolate glaze layer. Think jazzed up minty brownies, think mouth watering, think absolutely to die for. Chocolate Mint BarsFrom Hersheys 1 cup all-purpose flour 1 cup sugar 1/2 cup (1 stick) butter or margarine, softened 4 eggs 1-1/2 cups (16-oz. can) chocolate syrup, such as Hersheys Mint cream center, recipe follows Chocolate glaze, recipe follows Heat oven to 350° F. Serves 12.

Ridiculously Addictive Lemon Squares Are these scrumptious looking or what? These lemon squares are the perfect balance of sweet and sour. They are so addicting that I am unable to rest until they have all been devoured. I’ve been making these lemon delights since I was a young girl. The best part about these little pleasure bombs is that they are so easy to make, requiring zero kitchen skills. Here are your ingredients; all normal kitchen staples, I bet you don’t even have to go to the store. Start by greasing a 9 x 13 pan with butter or cooking spray. First we are going to make the beautiful golden crust for the bottom of the lemon squares. Add 2 cups of flour to a mixing bowl. Now fetch the powderedsugar or the confectioner’s sugar, if you want to talk fancy. Add 1/2 cup of powdered sugar to the flour. Now for the most important ingredient; the Grand Poobah of the culinary world, BUTTER. Now take your glorious 2 sticks of butter (1 cup) and melt them in a saucepan or in the microwave if you’re lazy like me. And those…

Chocolate Raspberry Moelleux Home >> Recipes One of the most elegant desserts in French cooking, the moelleux is a chocolate muffin rich like a brownie with a liquid raspberry heart. Incredible! The chocolate moelleux [maw-ah-luh] is one of the most chic desserts served in French restaurants. Chocolate-Raspberry MoelleuxA recipe by Pierre Hermé For the ganache:125gr raspberries, fresh or frozen 100gr black chocolate (about 67% cocoa content) 30gr cream For the biscuit dough:70gr flour 200gr chocolate (about 67% cocoa content) 250gr butter 4 eggs 220gr sugar Yields about 12 muffin-sized moelleux The moelleux can be prepared with various stuffings, and you could substitute the raspberries with passion fruits for instance. Place the chocolate in a bowl floating in a pot of hot water. Filter the raspberries through a sieve to extract 100gr juice. Mix the chocolate with the raspberry juice and cream and whip slowly, without adding any air, to combine the ingredients intimately. Add the eggs and mix.