Coconut Milk Chocolate Cake I've finally moved into my amazing little flat in London. Today my mum left after helping me out and going on holiday - we've been on the move for weeks. It feels so good that I can finally settle down into my new home. My boxes have been shifted, my furniture has been assembled. Sadly my kitchen is still in utter chaos. Unfortunately I don't have internet yet in my flat so I'm not properly online. I found this recipe months ago and have been meaning to make it since. Instead of the buttercream icing I made a coconut milk ganache - I thought of the idea a few months ago and thought I was being very original until I googled it. The overall result is a fudgy chocolate cake that is at once very rich but not too heavy. Coconut Milk Chocolate Cake (Cake recipe adapted from this recipe on the little red house. blog) For the ganache: 125ml coconut milk 125g dark chocolate (70%) Line an 8" square pan with greaseproof paper. Sift the flour, bicarbonate, baking power and salt into a bowl.
Chocolate Nutella Surprise Cookies {Recipe} Mmmmm. Apparently I'm a little late getting in on the action, but it seems that the rest of the world has already long been enjoying the rich, delicious, eat-it-straight-from-the-jar chocolatey goodness of Nutella. It's not that I hadn't heard of it before (and I'm pretty sure I had it in a crêpe in Paris many, many years ago), but why I hadn't picked up a bottle right there off the shelf at my local grocery store until recently? It'll remain a mystery, I guess. But as well as just eating it off of my spoon (even though I was having a good time doing that), I wanted to take things a step further and found a recipe for Nutella Lava Cookies that I had to try. I didn't find that they turned out much like lava, so I think a better name is Chocolate Nutella Surprise Cookies because it's like a yummy surprise burst when you bite into them. Chocolate Nutella Surprise Cookies Preheat the oven to 350°F. If you're a snazzy baker, line your baking sheets with parchment paper or silicone baking mats.
The Best Chocolate Cake | My Baking Addiction - StumbleUpon The Best Chocolate Cake is combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect! We’re a family that loves to double down on chocolate. But since there was a birthday, I felt like I really needed cake. For birthdays, we have to do it up right by making my version of cake bliss. My family enjoys watching me flit from one thing to another like I’m their own personal reality show for entertainment. They love to point out when my missing spatula can be found at the computer desk, or my phone in the pantry, and helpfully letting me know that the oven timer has dinged at least 15 times. I also like to do things in excess – you know a little mound of frosting will never do in this household. I need to swirl on a pile of it on top, and then top it off with ganache just for the fun of it. I started my chocolate cake adventure by baking this cake – twice. I think you can imagine how well that turned out: i.e., not at all. Yield: 8 servings
How To Make Croissants [Chocolate Croissants, Pumpkin Spice Croissants, and Cinnamon Sugar Croissants] I hope you’re ready to see a billion underexposed photos of the same exact dough over and over and over again. Please say yes, because you will be rewarded with this. This was a… project. To say the least. I have been dying to try homemade croissants for ages, but after mention of them when I made almond joy scones, I could hardly wait. I have a very nostalgic reason for loving croissants: since I was young, each summer my grandma would always pick up a croissant from the Bread Box Bakery in Boyne City. But I also have a superficial reason for loving croissants: It’s Complicated. Too bad they don’t mention that it takes like 14 hours to really make croissants. I’m not about to tell you “oh! Oh… and I made four flavors of croissants: traditional, chocolate, cinnamon sugar and pumpkin spice. Easy enough… it all starts with some yeast and flour. I know you have all of the ingredients in your kitchen, which means you should probably start right now. No. Then you fold it up like a letter. 1. 2.
Cheeky Kitchen » Slow Cooker Gooey Chocolate Cake I’m meeting a new friend for lunch today. And an old friend for line-dancing tonight. And I’m feeling rather spoiled about it all. I mean, moms shouldn’t have TWO social events on the calendar for the same day, should we? Which brings me to the point of what moms should be doing anyway. For a long time, I measured myself by what I remember of my own mom. The odd thing is, I’ve now reached the age in my life where I am exactly as old as she was. Such is the fate of all moms. And I realized then that everyday is really a bit like living in an imaginary world. Because, ancient people don’t do lunch with new friends. And they definitely don’t join in a on rousing night session of line-dancing with old friends. They don’t make oatmeal in the morning in bare feet and spandex shorts. And ancient people DEFINITELY do not fill their day’s with a slew of other snappy, bodacious activities. See? I’m crazy hip. Whatever are my kids thinking? Ingredients: 4 eggs 1 cup brown sugar 3/4 cup cocoa powder
Pumpkin Monkey Bread | Sugarcrafter - StumbleUpon September 23, 2011 | Print | E-mail | Filed under bread, pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. For the dough: 3 1/4 cups flour, plus extra for kneading1/2 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg1/8 tsp cloves2 Tbsp unsalted butter, melted1/2 cup warm milk1/4 cup warm water2/3 cup pumpkin puree1/4 cup sugar2 1/4 tsp active dry yeast For the coating: 1 cup sugar2 tsp cinnamon3/4 stick butter, melted For the glaze: 2/3 cup powdered sugar2 Tbsp pure maple syrup1-2 tsp milk In a large bowl, whisk together the flour, salt, and spices. In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast. Make a well in the center of the flour mixture and add in the wet ingredients. Cover and let rise until doubled in size, about an hour. Preheat the oven to 350 degrees. Leave a Reply
Sweet filled buns I did a quick search so as not to clutter this board with redundant posts but only found post about savory filled buns. Here are some pictures and instructions for Swedish-style filled buns. Wrapping the dough around the filling of these is a considerable hassle but the end result is worth the trouble! You'll need: about 2 1/2 cups of flour (you'll need to judge the exact amount by the dough's consistancy), 3/4 cup whole milk, an egg, 5 tablespoons butter, 25 grams cake yeast, 3 tablespoons sugar. If you've got a powerful mixer you can really just dump all of this in the bowl and mix for about 20 minutes (adding the salt after 10 minutes). After kneading, let the dough rest and rise until doubled in volume (about an hour). Next, assemble your fillings and dump out the dough onto a prepared work surface. I went ahead and did two fillings: applesauce and vanilla creme. Roll the dough out to roughly 1/4 inch thickness and stamp out 3.5 inch rounds. The vanilla creme: The applesauce:
Creamy Blackberry Frozen Yogurt Summer has been so good to us this year. I'm trying desperately to hold on to any remainders of this wonderful season. I've already frozen tons of slices of peaches for a cold winter afternoon when I need a juicy peach cobbler. I'm now making my way through all the blackberries we have close to our house. Jam will be made, don't you worry. For now, because we've been enduring the craziest heat wave, the blackberries are turned into smoothies and other cold treats. Creamy Blackberry Frozen Yogurt(printable version) 3 cups fresh blackberries3 cups yogurt cheese (or Greek yogurt)1 can sweetened condensed milk ( 14 ounce can, it's fine if it's a bit more or a bit less)In a blender, puree the blackberries with the sweetened condensed milk.In a medium bowl mix the puree with the yogurt cheese.Pour the mixture in to your ice-cream maker and follow the manufacturer's directions.
Roasted Tomato Soup with Bacon, Cheese & Orzo - Sass & Veracity — S... My meager pot of tomato plants has finished producing and been cut back to a few stalks jutting from the dark soil they’ve been planted in since May, waiting for me to pull them up. But I’m lucky to have friends whose plants are still producing and thankfully willing to share. The challenge for me at times is knowing what to do with them because my own plants have rarely produced more than what we can eat in a salad. Often my timing is bad in being able to enjoy the lot — just how many tomatoes can two people eat at one sitting, right? Especially when my husband forgets to bring them home right away and they’re, well, soft. Into the freezer they go — stems and all. I’ll have to blame my need to use some of my frozen homegrown tomato stash on this Irish Blue Cheese and Tomato Soup recipe from Soup Chick. I love a good food experiment, don’t you? Roasted Tomato Soup with Bacon, Cheese & Orzo Recipe Ingredients Directions Recipe Notes: More Tomato Soup Recipes: Joylicious — Roasted Tomato Soup
Focaccia This is the real deal focaccia. The kind infused with herb oil and left for a long cold rise overnight in the fridge to get the best flavor. It's soft, chewy, and savory all at the same time. There are a lot of recipes for quick and easy focaccia but if you have the extra time to let it rise overnight in herb oil it's worth it. What gives the bread its flavor is a herb infused oil. EDIT: You won't use the entire cup of oil in the bread. 1/4 cup goes on the tray, then 1/4 cup spooned on top, then after the rise in the fridge you add UP to a 1/4 cup. To incorporate air bubbles into the dough and to further knead it the focaccia gets stretched and folded three times. First you stretch the dough out on a floured surface to twice its size. Then you fold it like a letter and lightly brush it with oil... ...and sprinkle it with flour then cover with plastic wrap and let the dough rest for 30 minutes. After 30 minutes you stretch and fold again. Also don't worry if this looks like too much oil.
NerdyBaker | I'm a wife and mother of three. I love to bake, go to the movies, and am kind of a great big nerd. Just don't tell my husband. Mudslide and Brownie Trifle | Bakers Royale - StumbleUpon Stacking this multi-layered dessert are rich custard layers of chocolate pudding with Kahlua and vanilla pudding with Bailey’s Irish Cream. Cut between those rich layers is a welcoming interruption of tender crushed brownie bits and crunchy roasted almonds. Mudslide and Brownie Trifle Have I told you, I sorta have a thing for mudslides? Along with my mudslide distraction, can you sense a run here? A few notes: If booze in desserts is not your thing, skip it.Too short cut this recipe, you can use boxed pudding. Mudslide and Brownie Trifles Serves 7-8 (in 6.5oz glasses) Ingredients: Chocolate Pudding with Kahlua Layer: 1/3 cup cornstarch1/2 cup granulated sugarPinch of salt3 cups cold whole milk3/4 cups dark chocolate, chopped1/2 cup plus 4 tablespoon of Kahlua1 tablespoon vanilla extract Vanilla Pudding with Bailey’s Irish Cream Layer: Brownie and Almond Layer: 1 1/2 cup of crushed brownie crumb3/4 cup of finely chopped almonds Instructions: 1. Assembly:
Devil's Cake Balls If you haven’t heard of cake balls yet, I recommend that you check out Bakerella’s website to see what the fuss is all about. Cake balls are a great little invention; cooked cake batter crumbled and mixed with cream cheese frosting, rolled into balls, then dunked into melted chocolate. Don’t just make these for the health benefits though, they taste pretty darn good too. The recipe says to use any boxed cake mix for the type of flavor you want. Devil’s Cake Balls (makes 45-50) – adapted from Bakerella.com Ingredients: 1 Box Devil’s Cake Mix1 16 oz. can cream cheese frosting*1 16 oz. bag of chocolate chipswax paper * To make homemade frosting: combine 8 oz. cream cheese (softened), 1 stick butter (softened), and 2 cups powdered sugar. Directions: 1. After cake is cooked and cooled completely, crumble into large bowl. Powdered sugar, stick of butter, and package of cream cheese. 3 ingredients for a healthy dessert. Mix thoroughly with 1 can cream cheese frosting. Chill for several hours.
Apple Nachos! I have no clue where I originally saw this idea years ago–but in today’s blogging world, apple nachos have become just about as ubiquitous as raw ballz… But, there may still be a few folks remaining who aren’t tuned into all the apple nacho hoopla. If you’ve never tried them, give ’em a whirl! They are ridiculously easy and taste much more awesome than they sound. Obviously this isn’t a recipe–use your imagination and your fave toppings to make THE perfect apple nachos! I used (to feed 1 1/2 kids and 2 adults): 3 crispy and slightly tart apples (we ♥ honeycrisp! For these, I sliced up some apples thin enough so it would be easy to eat the slice in one or two bites. Then I melted some peanut butter–until it was super runny–and drizzled it all over the apples. Couldn’t get much easier! Share with friends!