Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Wednesday, March 25, 2015

Chocolate Filled Peanut Butter Cookie Cups #ChocPBDay

My favorite classic peanut cookie dough recipe, baked in a muffin pan, then filled with dark chocolate. This is how you should celebrate Chocolate Peanut Butter Day!

Peanut butter and chocolate fans, have I got a treat for you! This is the second annual celebration of the completely made up but fabulous holiday, Chocolate Peanut Butter Day, created and hosted by Carla from Chocolate Moosey and Miriam from Overtime Cook, where we share wonderful recipes featuring peanut butter and chocolate. It's a classic combination!

You might remember my contribution from last year, Dark Chocolate Peanut Butter Squares, topped with chopped peanut butter Girl Scout cookies. They were so delicious, but I don't think they were as wonderful as this year’s chocolate filled peanut butter cookie cups! Just look at these guys! That is one chewy center.


Well, what are we waiting for? Let's bake some peanut butter cookies with chocolate inside!

Ingredients
2 cups or 250g flour
2/3 cup or 180g peanut butter
1/2 cup or 170g honey
1/3 cup or 65g sugar
1/3 cup or 75g butter, softened
1 egg
1/2 teaspoon baking powder
1/4 teaspoon salt

For the filling:
2 1/2 oz or 85g good quality chocolate (I used part of a Lindt dark chocolate bar.)

Method
Preheat your oven to 350°F or 180°C.

Mix all the cookie dough ingredients together in your mixer until fully combined. Scrape sides down occasionally.



Roll into 24 balls and place in mini muffin pans. No need to grease the pan.



Bake for 15-18 minutes in your preheated oven or until balls are golden. They will probably still be a bit under cooked but it's all good. We are looking for chewy here.



When you take them out of the oven, use something clean and cylindrical (As you can see, I used a fingernail polish bottle.) to press the middle of each cookie down to make room for the chocolate. It won't go down far, perhaps half an inch or one centimeter.



Leave the cookies to cool in the pan for about 10 minutes then remove them. Leave them cool completely on a wire rack.

Melt your chocolate a few zaps at a time in the microwave in a microwaveable bowl. Stir frequently. When it’s pourable, spoon or pour it into the cookies.



Give the chocolate time to firm up again before you move them. Store in a cool place in an airtight container. Fair warning: If you take them out to a picnic, keep them in the cooler. The chocolate will melt again in hot weather.

Enjoy!


Isn’t chocolate and peanut butter one of the best combinations every?! No wonder we celebrate! Many thanks to our two hosts, Carla from Chocolate Moosey and Miriam from Overtime Cook. You two are brilliant!

I want to make each and every one of these. Where to start?!


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Thursday, February 19, 2015

Quadruple Chocolate Bundt #BundtBakers


Cocoa, chocolate chips, chocolate syrup, chocolate curls on top all combine to make this most chocolatey of Bundts, with added flavor from pecans and coffee.

It was 2008 and I had been crushing hard on Nigella for several years. I tell you, as far as I was concerned, that woman could do no wrong in the kitchen, plus she did it all with insouciance and nary an apron in sight. Yet, she was always immaculate and perfectly coiffed. I get that she had staff for a clean kitchen but how did she manage not to get herself dirty? I certainly can’t do it.

Anyhoo, we had just moved down the road from Kuala Lumpur to Singapore and our girls were able to take the fancy bus - airplane-type seats and Subway packed lunches served en route - back to stay with friends. Houseguests should always bring gifts, so I’d send them with jars of tomato chutney or Nigella’s Quadruple Chocolate Cake because it’s baked in a loaf pan and travels well when wrapped in cling film and foil. I have since brought Nigella’s cake to potlucks and parties on at least three continents.

When our host for this month’s Bundt Bakers, Tanya of Dessert Stalking, chose chocolate as our theme, I knew immediately that I wanted to adapt that cake to bake in my newest small Bundt pan, the 6-cup Nordic Ware Anniversary pan, a birthday gift last month from me to me. (Oh, no, really, you shouldn’t have. It’s too much! – But I insist! Happy Birthday! – Well, if you insist. Thank you!) And because the original recipe called for water for the batter and the syrup, I used coffee. And added pecans. Because pecans and coffee make everything better.

Ingredients
For the batter to fit a 6-cup Bundt pan. Or double to bake in a normal Bundt pan and increase the baking time accordingly.
Ghirardelli is the best! 
1 cup or 125g flour
3/4 cup or 150g sugar
1/3 cup or 80g soft unsalted butter
1/4 cup or 25g unsweetened cocoa
1 egg
4 tablespoons sour cream
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup or 60ml very hot coffee
4 oz or 110g chocolate chips (I used both semi-sweet and white.)
2 oz or 55g pecans, chopped

For the syrup
1 1/2 teaspoons unsweetened cocoa
3/4 cup or 180ml coffee
Rounded 1/3 cup or 75g sugar

Topping  - shavings of dark chocolate – use the bar of your choice.

Method
Remove all your ingredients from the refrigerator and allow to come to room temperature.

Prepare your Bundt pan by greasing and flouring it or use the non-stick spray that has flour already in it.

Preheat your oven to 350°F or 180°C.

Measure the flour, sugar, butter, cocoa, egg, sour cream, vanilla, baking soda and salt into your food processor.

Pulse till everything is well combined and smooth.



While it’s whirring, pour in the very hot coffee. Try not to be alarmed at the sudden increase in speed of your processor as the hot coffee mixes in and the batter thins.


Scrape down the sides and fold in the chocolate chips and chopped pecans.



Pour the rich batter into your prepared Bundt pan and bake for about 35-40 minutes in your preheated oven.


About 10 minutes before the cake is due out of the oven, put your syrup ingredients into a small pot, mix well and boil for about five minutes or until the liquid reduces by almost half and thickens slightly. It will thicken more as it cools.



Take the Bundt out of the oven and let it cool on a wire rack for about 10 minutes.

Then turn it out of the pan, just to make sure it will. I have yet to be disappointed by a Nordic Ware pan not releasing but one can never be too cautious when it comes to Bundts.




Now put it carefully back in the pan and poke it all over with a skewer. Pour all but a few tablespoons of the syrup over the cake and around the sides, and leave it to soak in.



When it’s all soaked in, turn the Bundt out again and put it on your serving plate.

Use a vegetable peeler to make chocolate curls out of part of your chocolate bar.



Spoon the balance of the syrup over the top of the Bundt and top with the chocolate curls, alternating sprinkling with spooning so the chocolate curls will stick.




Enjoy!










Are you a fan of chocolate Bundts? Check out the great recipes Bundt Bakers has for you this month!




BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send me an email with your blog URL to foodlustpeoplelove@gmail.com.




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Thursday, December 18, 2014

Dark Chocolate Mint Truffle Mini Bundts #BundtBakers

Homemade dark chocolate mint truffles make these darling little Bundts special. Start at least one day ahead to make sure the truffles have time to set and freeze before baking your little cakes. 

Technically this is not part of the official Christmas Week posts but, seriously, what is more Christmassy than mint? I'm thinking candy canes, After Eights, York Peppermint Patties and all manner of candy bark with crushed mints. I submit to you, nothing is! That is why I was delighted when this month’s Bundt Baker host, Laura from The Spiced Life chose mint as our theme. And since my younger daughter is now home for the holidays, I went with one of her favorites, mint and chocolate. From the time she was tiny, her favorite candy has been those York peppermint patties. It’s a classic combination.

Make sure you scroll on down to the bottom of my recipe to see the mint delights that all the other Bundt Bakers have created for you today.

Ingredients
For the truffles:
1/3 cup + 5 teaspoons or 100ml whipping cream
7 oz or 200g dark chocolate, broken into pieces (I used one bar of plain dark and one bar of dark with mint to add more minty goodness.)
1 1/2 teaspoons mint extract
Cocoa and/or powdered sugar, for rolling

For the cake:
1 1/2 cups or 190g plain flour
1 cup or 200g sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup or 40g best-quality cocoa powder
3/4 cup or 170g unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
2/3 cup or 150ml sour cream

For the mint glaze:
1 cup or 125g confectioner’s or icing sugar
1/2 teaspoon mint extract
1-2 tablespoons milk

Method
First we need to make the truffles. They are super easy but the chocolate/cream mixture needs time to set before rolling into balls. And then you want to freeze them before adding them to the batter to bake. So, as mentioned in the headnote, start a day early.

The Truffles
Bring the cream just to the boil in a pan or in a microwaveable bowl in the microwave oven. Remove from the stove or microwave and stir in the mint extract and chocolate.

You could eat this with a spoon. Try not to. 

Stir until melted. Cool, then chill in the refrigerator until the mixture is solid, about 2-3 hrs.

Scoop out teaspoons of the mixture and roll into tiny balls with your hands, then roll the balls in cocoa or powdered sugar.

You want at least 24 balls (two per mini Bundt) but will probably get many more since they have to be small to fit in and on the little Bundts. Not to worry. They are delicious and any extras will get eaten. Freeze the truffles till you are ready to bake.

I did half cocoa and half powdered sugar. And yes, there are three big ones. I got tired of rolling when I had enough little ones. 


Okay, so it’s the next day now, right? And your tiny truffles are frozen. On to the cake!

This recipe is from Nigella’s Feast and could not be easier. She chucks everything straight in the food processor but I like to sift my dry ingredients (except the sugar) since sometimes they have lumps. Feel free to follow her method. Original recipe can be found online here.

The Cake Batter
Preheat oven to 350°F or 180°C. Grease and flour your mini Bundt pan or use that baking spray that has flour in it.

Measure your flour, cocoa, baking powder, baking soda and salt into a bowl and mix well.

Put the rest of the cake ingredients - sugar, butter, eggs, vanilla and sour cream - into a food processor. Sift the dry ingredients into the processor.



Process until you have a smooth, thick batter.

You could also eat this with a spoon. Try not to.


Put one scoop of batter into each cup. Press one mint truffle into the batter then top with the remaining batter. I put the powdered sugar ones in the cakes and saved the cocoa ones for on top.



Bake in your preheated oven for about 18-20 minutes or until the tops are springy to the touch. Clearly the toothpick-in-the-middle test won’t work here.

Remove from the oven and allow to cool for about 10 minutes then turn the Bundts out to cool on a wire rack. I trimmed the overhanging edges off of my mini Bundts to neaten them up but you can leave yours on if you want.



While the Bundts cool, mix up your glaze.

The Glaze
Put the powdered sugar into a small mixing bowl with the mint extract and one tablespoon of milk. Stir well.



Keep adding milk a 1/2 teaspoon at a time until you get the pouring consistency you desire. I like a thick glaze but some people prefer thinner so you have to be the judge.

When the little Bundts are cooled completely, pour or drizzle on the glaze. I like to use a piping bag because it’s less messy than actual drizzling and I have more control.



Top each mini Bundt with a little chocolate mint truffle.



Enjoy!

The truffle inside makes a nice minty,chocolate rich bite near the top of the mini Bundt.






Bundt Bakers Logo


Your Bundts with mint! We've got 'em!

What is Bundt Bakers? It's a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Bundt Bakers Pinterest board for incredible Bundt cake recipes and inspiration.  You can find information and links to the recipes for each month in our  #BundtBakers page.

How is the monthly theme determined? We take turns hosting each month and the host gets to choose the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to foodlustpeoplelove@gmail.com.

.



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Monday, December 8, 2014

Almond Joy Cupcakes #CupcakeDay

All the joy of coconut and almonds, baked into a dark chocolate cupcake, made easy to assemble by using the muffin method: one bowl of wet ingredients poured into one bowl of dry ingredients. What could be more festive or easier?

Every week on this blog, I celebrate Muffin Monday with a new muffin for you, sometimes sweet and sometimes savory. Muffin Monday is a made up holiday but that doesn’t make it less festive or important because if you can start your week out with something tasty from the oven, it’s going to be a better week automatically, than if you didn’t. This week, I am joining a lovely group of bloggers for another made up holiday: Cupcake Day. After all, what is a cupcake but just a dressed up muffin? That really is the dividing line for me. Muffins can be glazed but never frosted. A big pile of icing is reserved for cupcakes. For my Almond Joy Cupcakes today, I took the middle ground and topped the muffins with one toasted almond, as they do in Almond Joy candy bars, and poured a lovely heaping helping of semi-sweet chocolate ganache over the top, after stuffing the batter and the center with sweetened coconut flakes.

Many thanks to Coleen from The Redhead Baker who spearheaded this fun celebration and handled all the hosting responsibilities!

Ingredients
1 1/2 cups or 190g flour
1/2 cup or 50g ground almonds
3/4 cup or 150g white sugar
1/3 cup or just over 35g unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup + 1 1/2 tablespoons or 200ml coconut milk
1/2 cup or 120ml canola or other light oil
1 teaspoon vanilla extract
3 1/2 oz or 100g semi-sweet chocolate chips
4 3/4 oz or 135g sweetened coconut flakes - divided

For the topping:
1 cup or 240ml whipping cream
8 1/2 oz or 240g semi-sweet chocolate chips
Pinch salt
12 toasted almonds

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by spraying with non-stick spray or lining it with paper cups.

Combine your flour, ground almonds, sugar, cocoa powder, baking powder and salt in a large mixing bowl.



In another smaller bowl, whisk together your eggs, coconut milk, oil and vanilla extract.


Fold the wet ingredients into the dry ones and stop when it’s still quite dry looking.

Add the chocolate chips for the batter and about half of the coconut. No need to measure, just eyeball. Stir until just mixed.



Spoon half your batter into the 12 cups.



Use your fingers to make balls out of the remaining coconut.



Tuck one in the batter of each cup.

Top the coconut balls with the remaining chocolate batter.



Bake for 20-25 minutes or until an inserted toothpick comes out clean.

Meanwhile you can be making the ganache. Put the cream in a little pot or a microwaveable bowl and heat till just before boiling. Remove from the stove or microwave and pour in the chocolate chips and the pinch of salt and stir until the chocolate is completely melted.

Set aside to cool. It should thicken as it cools but should still stay a pouring consistency. If it thickens too much, rewarm it gently.



When the cupcakes are done, remove them from the oven and allow to cool for a few minutes in the pan and then remove to continue cooling on a wire rack.

When they are completely cooled, dab on a bit of the chocolate ganache and stick one toasted almond on top of each.

Allow to set a little then spoon on more ganache to cover the almond and the cupcake.



Enjoy!



Looking for ways to make this week even better? How about baking one - or many -  of these 26 wonderful cupcakes?



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