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

Monday, February 27, 2023

Chocolate Zucchini Muffins #MuffinMonday

Chocolate Zucchini Muffins are baked with cocoa and chocolate chips. Grated zucchini adds moisture and nutrition, not that you’ll notice it’s there flavorwise! 

Food Lust People Love: Chocolate Zucchini Muffins are baked with cocoa and chocolate chips. Grated zucchini adds moisture and nutrition, not that you’ll notice it’s there flavorwise!

It’s the last Monday of the month so that means we are celebrating Muffin Monday all day long. I had a zucchini in the fridge that was getting a little past its best and needed to be used, hence these chocolate zucchini muffins. 

Chocolate Zucchini Muffins

This recipe is for a small batch of just six muffins but it’s easily doubled if you need 12. Or even trebled. Muffins batter is very forgiving like that. 

Ingredients
1/2 medium zucchini or courgette (approx. weight 2 2/3 oz or 75g)
1/4 teaspoon salt
3/4 cup or 95g flour
1/4 cup or 20g cocoa
1/4 cup or 50g white sugar
1/4 cup, packed, or 50g brown sugar
1 teaspoon baking powder
1 egg
3 tablespoons milk
3 tablespoons canola oil
1/4 cup or 50g semi-sweet chocolate chips plus a little extra for topping, if desired.

Method
Preheat your oven to 350°F or 180°C and prepare your 6-cup muffin tin by greasing it or lining it with muffin papers.

Grate the zucchini with the small holes of your grater and spread it around in a colander to drain.  Sprinkle with the 1/4 teaspoon of salt.


In a large mixing bowl, whisk together your flour, sugars and baking powder. Mix in the chocolate chips and use your clean hands to separate any that are stuck together. 


In another smaller bowl, whisk together your eggs, milk and oil. Use the back of a spoon or rubber spatula to squeeze moisture out of the grated zucchini. Add it to the wet ingredient bowl and whisk.


Pour your wet mixture into the dry ingredients and stir until they are just combined. There should be some dry flour still showing.


Divide the batter evenly between the muffin cups. Add a few more chocolate chips to the top, if desired.  


Bake in your preheated oven for about 20-25 minutes or until the muffins are puffed up and a toothpick comes out clean when inserted in the middle.

Remove from the oven and allow to cool for a few minutes.

Food Lust People Love: Chocolate Zucchini Muffins are baked with cocoa and chocolate chips. Grated zucchini adds moisture and nutrition, not that you’ll notice it’s there flavorwise!

Remove the muffins from the pan and cool further on a wire rack.

Food Lust People Love: Chocolate Zucchini Muffins are baked with cocoa and chocolate chips. Grated zucchini adds moisture and nutrition, not that you’ll notice it’s there flavorwise!

Enjoy!

Food Lust People Love: Chocolate Zucchini Muffins are baked with cocoa and chocolate chips. Grated zucchini adds moisture and nutrition, not that you’ll notice it’s there flavorwise!

As I mentioned above, it’s Muffin Monday! Make sure to check out all the links below to see the muffins my blogger friends are sharing. Many thanks to Wendy from A Day in the Life on the Farm for her behind the scenes help this month!


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Chocolate Zucchini Muffins!

Food Lust People Love: Chocolate Zucchini Muffins are baked with cocoa and chocolate chips. Grated zucchini adds moisture and nutrition, not that you’ll notice it’s there flavorwise!

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Sunday, December 4, 2022

2-Minute Quick Fudge

This rich, nutty 2-Minute Quick Fudge is so easy that children can make it all by themselves. Even better, its main ingredients are store cupboard and refrigerator staples: powdered sugar, cocoa powder, butter and milk. 

Food Lust People Love: This rich, nutty 2-Minute Quick Fudge is so easy that children can make it all by themselves. Even better, its main ingredients are store cupboard and refrigerator staples.

It’s perfect for slumber parties, unexpected midnight munchies and, especially important this time of year, it makes a great gift for neighbors and friends. Who doesn't like fudge?!

I miss the days when my daughters still lived at home and we’d have a fairly steady stream of overnight guests and sleepovers on the weekends. I was in my absolute element cooking and baking for a crowd. 

One of our favorite sleepover meals was homemade pizza. I’d make the dough and pizza sauce and set out all of the toppings. Each girl would get a ball of dough to spread out on a pan and top her own custom made pizza. It took awhile to make and bake them all so the pizza was both entertainment for part of the evening, and dinner. 

As they got older, I’d head off to my room to read after we ate, knowing that they were quite capable of baking up a pan of brownies and more on their own, if the munchies hit. The muted giggles and games and music from downstairs were joy to me. 

I originally created this recipe post for a sleepover theme blog event so I was determined to find a quick fudge recipe that children could make on their own with simple ingredients. No condensed milk or marshmallow fluff since a lot of folks don’t keep those in the cupboard. I didn’t want the stove involved either. Flames and unsupervised children should never mix. Unfortunately, most quick fudge recipes call for one or both those things. 

Until I found this one in my archives. I’d love to give credit where it’s due, but the source wasn’t in my notes. It did say that nuts were optional. I had scratched through Nuts to write Pecans. Because pecans are my favorite nut. And I added the mini M&Ms. 

The bottom line is, you can eat the base quick fudge all on its own. It’s perfectly chocolate-y and rich. Or you can add in whatever you like. Chopped candy bars, mint chips, peanut butter chips, mini marshmallows, other nuts? They’d all be excellent. 

2-Minute Quick Fudge

Technically, this does take just a bit longer than two minutes because you have to chop the pecans and measure all of your other ingredients out. It’s still super quick and worth it!  

Ingredients
1 lb or 450g powdered sugar
1/2 cup or 40g unsweetened cocoa powder
1/2 teaspoon fine sea salt
1/4 cup or 60ml milk
1/2 cup or 113g butter 
1 tablespoon vanilla
1/2 cup or 57g chopped pecans, plus more for decoration, if desired
1/2 cup or 100g mini M&Ms, plus more for decoration, if desired

Method
Grease an 8 x 8 in or 20 x 20cm pan or line it with baking parchment across the bottom and up at least two opposing sides, so that the fudge can be lifted out of the pan by those ends. 

In a large microwavable mixing bowl, whisk together the sugar, cocoa and salt in mixing bowl. 


Add milk and butter. Do not mix. 


Cook uncovered in a microwave oven on high for 2 minutes. Remove bowl from microwave and stir well to mix the ingredients into a lovely thick chocolate.


Add the vanilla, pecans and mini M&Ms.  Stir until blended. 


Pour or spoon the fudge into your prepared pan. 


Press it out evenly in the pan. 


Sprinkle on the extra mini M&Ms and pecans, if using. Press them down with a spoon so they stick into the fudge. 


If your kitchen is warm, you can put the pan in the freezer for 20 minutes to cool and set. My quartz countertop is cold this time of year so mine set up quickly without chilling. 

Cut into small squares with a sharp knife and serve. Store in an airtight container. 

Food Lust People Love: This rich, nutty 2-Minute Quick Fudge is so easy that children can make it all by themselves. Even better, its main ingredients are store cupboard and refrigerator staples.

Tip: If you are giving this fudge away as a gift, cut a piece of thick cardboard into a square. Cover it in foil and stack the pieces of fudge on top. Cover with cling film, ribbon optional. Voilà – a pretty gift package! 

Food Lust People Love: This rich, nutty 2-Minute Quick Fudge is so easy that children can make it all by themselves. Even better, its main ingredients are store cupboard and refrigerator staples.

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes for holiday sweets and treats. Check out all the links below. Many thanks to our host, Wendy of A Day in the Life on a Farm and her able stand-in, Sue of Palatable Pastime


We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.



Pin this 2-Minute Quick Fudge!

Food Lust People Love: This rich, nutty 2-Minute Quick Fudge is so easy that children can make it all by themselves. Even better, its main ingredients are store cupboard and refrigerator staples.

 .

Sunday, September 25, 2022

Chocolate Pumpkin Cupcakes

These dark chocolate pumpkin cupcakes are made with special dark cocoa and canned pumpkin, then topped with buttercream frosting and pumpkin candy for a delightful seasonal treat.

Food Lust People Love: These dark chocolate pumpkin cupcakes are made with special dark cocoa and canned pumpkin, then topped with buttercream frosting and pumpkin candy for a delightful seasonal treat.

Who remembers Pick-A-Mix? Back in the good old days, Brach’s candies were displayed in an open case in many stores with a big Pick-A-Mix sign. You helped yourself to a bag and filled it with your choice of candies, paying by the weight. Often these candy cases were near the front of the store, just by the lines for the cashiers. 

My grandmother was a real character and, while she had a generous heart where her grandchildren were concerned, she did not tolerate laziness or ineptitude well, even in us. If the store had long lines at the cashier and only one or two lanes open, Gram would instruct us each to choose a candy from the Pick-A-Mix. 

She considered that well-deserved compensation for a lengthy wait in line. As a child I was mortified to comply, but one did not argue with my grandmother! My favorites were the cinnamon or the butterscotch hard candies. 

Nowadays it’s a rare store that still has a Pick-A-Mix case, but one can buy those Brach’s candies in bags, some with seasonal variations like the autumn mix, the party mix and the old-fashioned holiday mix with red, white and green hard candies.

Can I confess that I’m not a huge fan of the autumn candy mix for eating? I do love them for decorating though! Nothing cheers up a cake, cookie or cupcake like a few candy corns or tiny pumpkins scattered about. Those instantly say autumn to me. Halloween is not far off AND Thanksgiving is coming just behind it! 

With that in mind, I’ve baked you some chocolate pumpkin cupcakes, topped with the little Autumn mix pumpkins I have on hand. Wouldn’t they be perfect as one of the desserts for your Halloween party or Thanksgiving table? 

Chocolate Pumpkin Cupcakes 

This recipe makes 18 cupcakes and plenty of buttercream frosting.  Using special dark cocoa ensures maximum chocolate flavor but if you don't have it, normal cocoa can be substituted. The addition of pumpkin adds a very subtle background taste even pumpkin haters might not discern, but it gives 
these cupcakes super moisture and creates a tender crumb. 

Ingredients
For the cupcake batter – makes 18:
2 1/2 cups or 315g all-purpose flour
1/4 cup or 30g extra dark special cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 1/2 cups or 355g canned pumpkin – not pie filling
1 1/2 cups or 300g granulated sugar
1/2 cup or 120ml whole milk
1/4 cup or 57g butter, melted and cooled
2 eggs

For the vanilla buttercream frosting - makes about 3-3/4 cups:
1 1/2 lbs or 675g confectioners’ sugar
1 cup or 226g butter, softened
1 tablespoon vanilla extract
1/2 teaspoon salt
6-8 tablespoons milk

To decorate – optional 
Ground cinnamon
Sparkly sugar
Candy pumpkins or candy corn
Shavings of chocolate candy

Method
Preheat oven to 350°F or 180°C and prepare your cupcakes pans by greasing them with butter or lining them with paper cupcake liners. 

Sift together flour, cocoa powder, baking powder, salt, cinnamon and baking soda in a large bowl. Set aside. 


Using your stand mixer or electric beaters, beat together the pumpkin, sugar, milk and butter. 


Add eggs in one by one, mixing well with each addition. 


Slowly add dry ingredients to wet as you mix. Mix until well combined. 


Spoon batter into your prepared cupcake cups.


Bake 20 to 25 minutes. Cupcakes are done when a toothpick inserted in the center comes out clean. 


Let cool completely before you top them with frosting. 

To make the frosting:
In large bowl, with mixer at medium-low speed, beat confectioners’ sugar, butter, vanilla, and 6 tablespoons milk until smooth and blended. 

Increase speed to medium-high; beat until frosting is light and fluffy, occasionally scraping bowl with rubber spatula. Beat in additional milk as needed for easy spreading consistency.

Use a piping bag and a large tip to decorate the cooled cupcakes with frosting. 

From high above the cupcakes, sprinkle a small pinch of cinnamon on each cupcake, along with some sparkly sugar, if desired. Top each with a tiny pumpkin or other seasonal candy.

Food Lust People Love: These dark chocolate pumpkin cupcakes are made with special dark cocoa and canned pumpkin, then topped with buttercream frosting and pumpkin candy for a delightful seasonal treat.

Enjoy!  

Food Lust People Love: These dark chocolate pumpkin cupcakes are made with special dark cocoa and canned pumpkin, then topped with buttercream frosting and pumpkin candy for a delightful seasonal treat.

It’s Sunday FunDay and today we are sharing recipes with pumpkin! Many thanks to our host, Renu of Renu Cooks. Check out all the pumpkin recipes below. 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join. 



Pin these Chocolate Pumpkin Cupcakes!

Food Lust People Love: These dark chocolate pumpkin cupcakes are made with special dark cocoa and canned pumpkin, then topped with buttercream frosting and pumpkin candy for a delightful seasonal treat.

 .

Sunday, February 13, 2022

Baked Nutty Truffles

These baked nutty truffles are soft and chewy, so chocolatey, perfect for your Valentine or special people you love. If you don’t have a heart-shaped pan, use a mini muffin pan. It’s all good. 

Food Lust People Love: These baked nutty truffles are soft and chewy, so chocolatey, perfect for your Valentine or special people you love. If you don’t have a heart-shaped pan, use a mini muffin pan. It’s all good.

A few weeks ago we needed an outing and since restaurants unmasked still aren’t feeling safe, we headed out to Target. Our nearby store was recently renovated so we wanted to check it out. 

While I was aimlessly roaming the aisles, I came across a heart-shaped  mini cupcake pan on a random shelf nowhere near kitchenware. Fortunately, there was working price check scanner one aisle over. When I scanned the barcode, it told me the price ($12.99) but also that the item was out of stock. Au contraire, I said to myself and anyone else who happened to hear me, I hold one in my hand! I took that as a sign that I should buy it. 

It’s made out of silicone but has a metal frame inside which makes it sturdier than plain silicone bakeware which bends in half so easily. That said, I still put it on another baking pan before putting it in the oven.

My Trudeau heart-shaped muffin pan

Baked Nutty Truffles

I used sweetened condensed coconut milk for this recipe. It adds a subtle coconut flavor to the baked truffles. If you can’t find it though, replace it with dairy condensed milk. The truffles will still be delicious! This recipe is adapted from one on the Betty Crocker website

Ingredients
For the baked truffles:
2 oz or 56g semi-sweet chocolate chips
2 tablespoons butter, plus more for the baking pan
7 oz or 198g sweetened condensed coconut milk
1 tablespoon amaretto liqueur
1 1/4 cups or 156g flour
1/4 cup or 30g chopped almonds
about 1/4 cup or 40g dark chocolate morsels 

For the icing:
1/2 cup or 63g powdered sugar
1-2 teaspoons milk

Candy sprinkles for decorating, if desired

Method
Lightly toast the chopped almonds in hot pan over a medium flame for just a few minutes, until they are golden. Shake the pan frequently to stop the almond pieces from scorching on one side. 

Toasting the nuts

In large microwavable bowl, microwave chocolate chips and butter uncovered on medium (50%) 2 minutes, stirring once, until melted. 

The melted chocolate and butter

Stir in the condensed milk, liqueur, flour and nuts. 

Stirring in the condensed milk, liqueur, flour and nuts

Cover and refrigerate until firm, about 30 minutes.

The truffle mixture ready for chilling

Preheat your oven to 350°F or 180°C and prepare your mini muffin pan or mini heart pan by greasing it with a little butter.

Shape dough by tablespoons around two chocolate morsels. 

Pressing two chocolate morsels into the middle of a truffle ball

Press the mixture into the spaces in the buttered baking pan. Continue until all 16 holes are well filled. 

Filling the mini heart-shaped cupcake pan

Bake 13-15 minutes or until the dough is shiny on top and set but still soft. 

Just out of the oven

Cool for 20 minutes then remove from the baking pan to a cooling rack. Cool completely before adding the icing.

Truffles on a wire rack to cool completely

To make the icing, mix together both ingredients, adding just enough milk to make it piping consistency. 

Pipe some lines on the little hearts and immediately add sprinkles, if using, so they stick to the icing. While I was searching through my box of sprinkles, I came across a small jar of red hearts so I pressed one of those on each as well. 

Piping the icing and adding sprinkles

These would make a pretty little gift for someone special. If you don’t have a decorative box or plate, cover a square of stiff cardboard with foil and tape the bottom to secure. Add a paper doily, if you have one. If not, just wrap with cling film. No bow necessary because the pretty truffles show through!

Food Lust People Love: These baked nutty truffles are soft and chewy, so chocolatey, perfect for your Valentine or special people you love. If you don’t have a heart-shaped pan, use a mini muffin pan. It’s all good.

Enjoy!


Food Lust People Love: These baked nutty truffles are soft and chewy, so chocolatey, perfect for your Valentine or special people you love. If you don’t have a heart-shaped pan, use a mini muffin pan. It’s all good.

It's Sunday FunDay and today we are sharing recipes with heart! Our host is Rebekah from Making Miracles and she introduced the theme thusly: "You gotta have heeearrrttttttttt!! Happy almost Valentine's Day! Interpret this literally or figuratively. Is your recipe full of the love you poured into it, does it actually contain some type of heart, or is it heart-shaped? Be creative!" Check out all the recipes with heart below.
 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Baked Nutty Truffles!

Food Lust People Love: These baked nutty truffles are soft and chewy, so chocolatey, perfect for your Valentine or special people you love. If you don’t have a heart-shaped pan, use a mini muffin pan. It’s all good.

 .

Wednesday, February 2, 2022

Super Fudgy Brownies

These super fudgy brownies are a chocoholic’s delight! Serve them with a glass of cold milk for the perfect afternoon snack or with a small espresso for dessert. 

Food Lust People Love: These super fudgy brownies are a chocoholic’s delight! Serve them with a glass of cold milk for the perfect afternoon snack or with a small espresso for dessert.

As I’ve mentioned in this space many times, at least twice a year we make banana cream pie since it’s my husband’s favorite sweet treat. Unlike a custard pie that is topped with meringue, banana cream is served with a heaping helping of whipped cream. This means that after cooking the egg-yolk rich vanilla custard, you are left with four lonely, unused egg whites. 

I’m always on the lookout for recipes to use up those four whites. When I came across one for brownies on The Luna Café calling for exactly FOUR EGG WHITES, I couldn’t resist trying them. 

Super Fudgy Brownies

This recipe is adapted from one on The Luna Café. The original author says she tried the recipe with just egg whites and with whole eggs and the only egg white version is lighter and better. I haven't tried both ways but we certainly loved them. 

Ingredients
3/4 cup or 170g unsalted butter, plus extra for the pan
6 oz or 170g unsweetened baking chocolate, roughly chopped 
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
1/4 cup or 30g unsweetened, Dutch process cocoa
4 large egg whites, cool room temperature
1 cup or 125g unbleached, all-purpose flour, plus extra for the pan
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1 1/2 cups or 337g sugar

Method
Set a rack in the upper middle of the oven and preheat it to 375°F or 190°C. Prepare a 9x9-inch or  23x23cm baking pan by buttering it and adding flour to coat or by lining it with baking parchment.  

In a saucepan set over low heat, melt the butter. Remove butter from the heat, stir in chopped chocolate until melted.

Adding the chopped chocolate to the butter

Once the chocolate is melted, stir in the vanilla, espresso powder and salt. Set aside to cool. 

Stirring in the vanilla, espresso powder and salt.

While waiting for the butter-chocolate mixture to cool, combine the sugar, cocoa powder and baking powder in the bowl of your stand mixer or another large mixing bowl. 

Using your stand mixer or electric beaters, whisk while adding in the 4 egg whites. This is definitely easier in a stand mixer but if you don't have one, enlist the help of a friend or family member who can pour as you beat. 

Adding in the egg whites while beating

Mix on medium speed for a full 5 minutes, until the mixture is somewhat thickened, scraping the sides of the bowl a few times in the process.

Add the lukewarm butter-chocolate mixture and mix well to incorporate.

Adding in the lukewarm chocolate/butter

Sift in the flour.  

Sifting in the flour

Mix on slow speed until the flour is completely incorporated, scraping the bowl down with a spatula occasionally. Beat for a full additional minute to help activate the gluten. 

A very thick batter!

Spoon the thick batter into the prepared baking pan then spread it out evenly. 

Spreading the batter in the pan evenly

Turn the oven down to 350°F or 180°C and bake the brownies for around 35-40 minutes, turning the pan halfway through to make sure it is baking evenly.

Cooling in the pan first

Cool to room temperature on a wire rack. To serve, cut into squares with a serrated knife.

Cutting the brownies with a serrated knife

Enjoy! 

Food Lust People Love: These super fudgy brownies are a chocoholic’s delight! Serve them with a glass of cold milk for the perfect afternoon snack or with a small espresso for dessert.

It’s the first Wednesday of the month so that means I’m joining my Foodie Extravaganza friends to celebrate a random food holiday. This time it’s National Snack Food Month! Check out the links below. Many thanks to our host, Karen of Karen’s Kitchen Stories


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin these Super Fudgy Brownies!

Food Lust People Love: These super fudgy brownies are a chocoholic’s delight! Serve them with a glass of cold milk for the perfect afternoon snack or with a small espresso for dessert.

 .

Sunday, January 30, 2022

Chocolat Chaud - French Hot Chocolate

This Chocolat Chaud aka French Hot Chocolate is made the old-fashioned way with hot milk and rich dark 85% cocoa chocolate. Add sugar or don't, to taste. In France, many don't add sugar but I need a little!

Food Lust People Love: This chocolat chaud aka French Hot Chocolate is made the old fashioned way with hot milk and rich dark 85% cocoa chocolate. Add sugar or don't, to taste.

Years ago when we lived in Paris, it was a special treat to go out to a café for a café crème or chocolat chaud. In fact, we had a running joke about finding the most expensive cup of coffee. I think the winner was a café on the Champs-Élysées, natch, that charged me 35 francs for a small cup of coffee, which would have been about $10. In 1992, it seemed a small fortune. 

The upshot, as I’m sure you can imagine, was that we made coffee and hot chocolate at home at a lot. 

Chocolat Chaud - French Hot Chocolate

You can find chocolate powder in France but if you want to make traditional chocolat chaud, you need a good quality chocolate bar that is at least 70 percent cocoa. It’s also best made with whole milk. 

Ingredients
2 cups or 480ml whole milk
4.4 oz or 125g bittersweet chocolate, best-quality
2 tablespoons demerara or turbinado sugar or to taste

Method
Chop the chocolate roughly. (This chocolate was an Aldi buy. Great chocolate at a reasonable price.)

Chopping the chocolate

In a small pot, over a low flame, heat the milk until it just starts to steam. 

Remove the pot from the stove and add in the chopped chocolate. 

Adding the chocolate to the pot

Whisk until the chocolate is completely melted. 

Whisk till the chocolate is melted

Add sugar to taste or let everyone add sugar to their own cups. Serve immediately or return the hot chocolate to the stove and cook for a few more minutes for thicker hot chocolate. This hot chocolate can also be cooled then warmed again to serve. 

So chocolatey!

Serve warm in demitasse cups, or small coffee or tea cups. It's so lovely, rich and thick that the sugar doesn't really sink until you stir!

So thick the sugar doesn't sink until you stir!

Enjoy! 

Food Lust People Love: This chocolat chaud aka French Hot Chocolate is made the old fashioned way with hot milk and rich dark 85% cocoa chocolate. Add sugar or don't, to taste.

It’s Sunday FunDay and we are celebrating National Hot Chocolate Day (which is tomorrow, 31 January) by sharing our favorite recipes. Check out the links below. Many thanks to our host, Camilla from Culinary Adventures with Camilla and her friendly helper, Wendy from A Day in the Life on the Farm.

 
We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin this Chocolat Chaud – French Hot Chocolate!

Food Lust People Love: This chocolat chaud aka French Hot Chocolate is made the old fashioned way with hot milk and rich dark 85% cocoa chocolate. Add sugar or don't, to taste.

 .


Thursday, October 21, 2021

Chocolate Spider Web Bundt Cake #BundtBakers

This Chocolate Spider Web Bundt Cake is super chocolate-y with a tender, light crumb and just the right amount of sweetness. Made with almond flour, sour cream and brown Swerve, it’s keto and diabetic friendly. 

Food Lust People Love: This Chocolate Spider Web Bundt Cake is super chocolate-y with a tender, light crumb and just the right amount of sweetness. Made with almond flour, sour cream and brown Swerve, it’s keto and diabetic friendly.

I know a lot of people took up new hobbies or learned a new craft last year during lockdown. I’m a little slow on the uptake. A few weeks ago an amazing knitter friend offered to teach a small group of us to knit. More for the camaraderie than anything, I agreed. 

My first project, a rather chunky small blanket made with thick yarn and immense needles, isn’t going as well as I could hope but I am determined to persevere and finish it. If only to say that I didn’t give up. I am enjoying the company of friends much more!

Yesterday, my small group – we like to call ourselves Well-Knit because aside from the actually knitting together now, we’ve been friends for almost 50 years! – came over for dinner. I made a pot of Four-Alarm Texas chili and a big spinach salad. This delicious cake was the perfect dessert for all of our varied diets and dietary needs, not to mention being holiday appropriate for October. 

Chocolate Spider Web Bundt Cake 

Aside from the eggs, the only leavening in this cake is the baking soda so it’s essential that you use unsweetened natural cocoa powder and not Dutch processed. The reaction between the acid in the natural cocoa (and the sour cream) and the baking soda is what gives this cake lift. 

Ingredients
For the cake:
melted unsalted butter for pan
4 large eggs
2/3 cup, packed, or 133g brown Swerve or brown sugar
2 teaspoons vanilla extract
1/2 cup or 120ml sour cream
2 cup or 226g almond flour
2/3 cup or 66g unsweetened cocoa powder (not Dutch processed), plus extra for pan
1/2 teaspoon fine sea salt
1 teaspoon baking soda

For the icing spider web:
2 tablespoons pasteurized egg whites (1 large egg white)
1 teaspoon lemon juice
1 1/3 cups 166g powdered Swerve or powdered sugar

For decoration: one plastic spider

Method
Preheat oven to 350°F or 163°C. Liberally butter a six-cup Bundt pan and sprinkle it thoroughly with cocoa powder.

In a large mixing bowl, whisk together the eggs, brown Swerve and vanilla extract. (This was my first time using Swerve and I was amazed by how much it looked exactly like brown sugar. But zero-calorie and low-glycemic. What sorcery is this?)


In another bowl. Sift together the cocoa powder, baking soda and salt. I live in a humid climate and despite keeping the cocoa powder and baking soda in airtight containers, they still get lumpy. If your cocoa and baking soda are free-flowing and lump free, you can skip the sifting step and put them right in the bowl. 


Whisk the sour cream, almond flour and cocoa powder mix into the egg/Swerve mixture.


Spoon the thick batter into your prepared pan. 


Bake until center is set, and a toothpick inserted in it comes out clean, 40-45 minutes.


Cool the cake for about 10 minutes, then turn it out on to a wire rack until it cools completely. 

To make the icing for the spider web, mix all the ingredients together in a small bowl. Stir well until it’s completely smooth. If it seems too runny to apply with a piping bag, add another tablespoon or two of powdered Swerve or sugar. 


Using a piping bag with a #3 tip, make lines down the Bundt cake from the bottom up and down the inside.


Starting at the top, pipe curves between the lines to complete the spider web. 


Use a spoon or spatula to fill the bottom of the spider with icing and press it gently to the cake to adhere. Royal icing hardens when it dries and will hold the spider in place nicely.

Food Lust People Love: This Chocolate Spider Web Bundt Cake is super chocolate-y with a tender, light crumb and just the right amount of sweetness. Made with almond flour, sour cream and brown Swerve, it’s keto and diabetic friendly.

Slice to serve!

Food Lust People Love: This Chocolate Spider Web Bundt Cake is super chocolate-y with a tender, light crumb and just the right amount of sweetness. Made with almond flour, sour cream and brown Swerve, it’s keto and diabetic friendly.

It’s Bundt Baker time and since it’s October and All Hallow’s Eve is nigh, we are sharing Halloween cakes! Check out the links below. Many thanks to our host, Wendy of A Day in the Life on the Farm!

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Chocolate Spider Web Bundt Cake!

Food Lust People Love: This Chocolate Spider Web Bundt Cake is super chocolate-y with a tender, light crumb and just the right amount of sweetness. Made with almond flour, sour cream and brown Swerve, it’s keto and diabetic friendly.
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