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

Wednesday, February 7, 2018

Browned Butter Dark Chocolate Marshmallow Muffins #FoodieExtravaganza

Browned butter is the star ingredient in this sweet muffin but the brown sugar, dark chocolate and marshmallows add just the right amount of bitter and sweet.

Food Lust People Love: Browned butter is the star ingredient in this sweet browned butter dark chocolate marshmallow muffin but the brown sugar, dark chocolate and marshmallows add just the right amount of bitter and sweet.
The first time I ever heard the words browned butter, I was in college.  My younger sister was dating a young man whose mother was born and raised in Germany. I don’t remember whether it was a special occasion or just a random meal, but afterwards my mother raved about the fresh green beans his mother had cooked with browned butter.  They were apparently to die for.

Now, my mother is given to food superlatives so I took that accolade with a little grain of sea salt and forgot all about it. Or would have if she hadn't mentioned it several more times over the decades.

Fast forward more than 30 years and browned butter is all over the place.  In savory dishes and sweet. One of my favorite bloggers, Kayle, The Cooking Actress, has recipe after recipe devoted to this wonderful ingredient. I have been dutifully bookmarking and drooling over them but had yet to take plunge. I discovered, with this muffin, that browned butter is indeed fabulous in baked goods, to die for even, and I am thinking green beans for dinner tonight, à la Mrs. Bosarge.  Why did I wait so long? Are you still waiting? Dive right in!

Fair warning:  Do NOT taste the batter.  It's possible that you will not bother to bake muffins and your family will find you sitting in the kitchen, possessively hugging the mixing bowl and clutching a spoon, preheated oven abandoned.  And then *queue dramatic music*:  You will have to share.

1/2 cup or 115g unsalted butter, browned then cooled – Instructions here.
1/4 cup or 60g granulated sugar
1/2 cup or 100g dark brown sugar
2 cups or 250g all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 eggs
3/4 cup or 180ml milk
1 teaspoon vanilla extract
6 1/3 oz or 180g dark chocolate  (or equivalent amount of good quality dark chocolate chips)
1 cup or 50g mini marshmallows

Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing lightly or lining with muffin papers.

Brown your butter, if you haven’t done so already.  Kayle has great instructions right here, so I refer you to her site.  Just follow this link:  How to brown butter.  

Chop the dark chocolate into little chunks and set aside a small handful for topping the muffins before baking.

In a large mixing bowl, whisk together your flour, salt, two sugars and baking powder.

Whisk the cooled browned butter, eggs, vanilla extract and milk in a smaller mixing bowl.  If your milk and eggs are quite cold, the butter will probably try to solidify again.  Just keep whisking and it will break into little bitty pieces and get rather fluffy.  This is not a big deal.

Browned butter is liquid gold.  Except brown.

Pour your wet ingredients into your dry ones and stir a couple of times.

Add in the dark chocolate and marshmallows and fold to combine.

Divide the batter between the muffin cups and top with the reserved chocolate bits.

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

Allow the muffins to cool for a few minutes in the pan then remove them to a wire rack to cool completely.

Food Lust People Love: Browned butter is the star ingredient in this sweet browned butter dark chocolate marshmallow muffin but the brown sugar, dark chocolate and marshmallows add just the right amount of bitter and sweet.


Food Lust People Love: Browned butter is the star ingredient in this sweet browned butter dark chocolate marshmallow muffin but the brown sugar, dark chocolate and marshmallows add just the right amount of bitter and sweet.
This recipe was muffin-fied from this fabulous cookie recipe from The Cooking Actress. 

Check out all the other lovely chocolate recipes my Foodie Extravaganza group is sharing today! Many thanks to our host, Ellen from Family Around the Table.

  • Brigadeiros by Caroline’s Cooking
  • Browned Butter Dark Chocolate Marshmallow Muffins by Food Lust People Love
  • Chocolate Dream Whoopie Pies by Jolene’s Recipe Journal
  • Chocolate Nonpareil Drops by Family Around the Table
  • Chocolate Tart with a Shortbread Crust by Karen’s Kitchen Stories
  • Double Chocolate Chip Banana Bread by Hardly A Goddess
  • Easy Homemade Chocolate Cupcakes by Our Good Life
  • German Chocolate Cake Macarons by A Kitchen Hoor’s Adventures
  • Healthy Chocolate Truffles by Simple and Savory
  • Homemade Chocolate Praline Easter Eggs by Sneha’s Recipe
  • Homemade White Chocolate with Strawberries and Rose Petals by Tara’s Multicultural Table
  • Sachertorte by A Day in the Life on the Farm
  • Salted Juniper-Dark Chocolate Panna Cotta by Culinary Adventures with Camilla
  • Slow-Cooker Sweet Potato Chocolate Mole Soup by Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice

  • Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every 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 group Foodie Extravaganza. We would love to have you!

    If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board!

    Pin it!

    Food Lust People Love: Browned butter is the star ingredient in this sweet browned butter dark chocolate marshmallow muffin but the brown sugar, dark chocolate and marshmallows add just the right amount of bitter and sweet.

    Tuesday, March 8, 2016

    Chocolate Filled Bundt Bread #BreadBakers

    This lovely Bundt loaf boasts loads of dark chocolate in a slightly sweet yeast bread, with a thick chocolate glaze. Perfect for a decadent breakfast or even dessert.

    This month my Bread Bakers are pushing out the cacao boat, using cocoa, chocolate or carob in a variety of breads. Many thanks to my fellow Dubai blogger, Shireen from Ruchik Randhap, who is hosting this great event.

    I bookmarked this recipe from Just a Pinch more than a year ago, renaming it Chocolate Filled Yeast Bundt Cake so maybe Bread. From a quick read through, it sure sounded more like bread than cake. I ended up adjusting a few ingredients so it's even more bread-like than the original but whatever you call it, it's good and chocolatey.

    For the dough:
    4 cups or 500g all purpose flour, plus extra for kneading
    1/4 cup or 50g sugar
    1 1/4 teaspoons active dry yeast
    1/2 teaspoon salt
    2 large eggs, at room temperature
    1 1/3 cup or 315ml warm milk (110°F or 43°C)

    Note: If you are using organic or unpasteurized milk, heat it to 180°F or 82°C and then cool down to the right temperature. Read more about how, why and when to scald milk here at Pastry Chef Online.

    For the filling:
    12 oz or 340g dark chocolate

    For the glaze:
    6 oz or 170g dark chocolate,
    2 tablespoons butter, plus extra for greasing Bundt pan
    1 tablespoon golden syrup

    Optional: Sprinkles for decorating

    Grease a 10-inch  or 25cm Bundt cake pan with butter and sprinkle with flour.

    Sift the flour into the bowl of your stand mixer and add salt, yeast, sugar, eggs and warm milk.

    Mix with the bread hook until all of the flour has been incorporated into the wet ingredients and you have a sticky dough.

    Cover the dough bowl with a kitchen towel and leave it in a warm place for about an hour or until the dough doubles in size.

    When the hour is almost up, melt the 12 oz of dark chocolate either in a double boiler or in the microwave with a few short zaps. Set it aside to cool a bit.

    Sprinkle your clean work surface with flour and knead the dough for a few minutes.

    Roll out the dough into a rectangular shape that is 12 x 16 in or 31x41cm. Spread the cooled chocolate on it.

    Roll the up the dough, jelly roll style, starting from the longer side. Pinch the ends together.

    Quickly move the roll to your greased Bundt cake pan, trying to make sure the seam side is down. Sprinkle with flour and then cover with a towel for 30 minutes.

    Start preheating your oven so it will be at 350°F or 180°C when the 30 minutes are up.

    After half an hour

    Bake in the preheated oven for 30 to 35 minutes. Leave plenty of headroom for the bread to rise. Because rise it certainly will!

    Leave to cool for about 15-20 minutes and then turn out onto a wire rack. I had to trim some off of one side of my bottom to get it to stand up straight.

    For the glaze, warm up all ingredients in a double boiler or with a few good zaps in a microwaveable bowl until chocolate is melted. Let it cool a little and pour over the bread.

    Decorate with sprinkles, if desired.


    Breads with Cocoa, Cacao or Carob in any form

    Friday, November 27, 2015

    Dark Chocolate Orange Crostata #FridayPieDay

    A traditional combination, especially around the Christmas holidays, orange marmalade and dark chocolate melt together to create a rich dessert tart that is perfect for a dinner party or a special family feast. I recommend serving it sliced thinly with a big scoop of vanilla ice cream or unsweetened whipped cream. 

    All these years as an expat, I’ve missed Thanksgiving at home with extended family, but especially in the early years, it was all good. We didn’t have aunts and uncles, grandparents and cousins around, but we had each other. Creating our own traditions together, celebrating as a small nuclear family, bonded us perhaps more tightly than we would have been in different circumstances. Indeed, moving to new countries without friends or even familiar faces, we had only each other to rely on for entertainment or comfort. At least until friends were made. Making a home out of each new house in each new place was how I made sure my girls felt safe but the truth is, that's also what kept me sane.

    We’ve only lived in one foreign country where Thanksgiving was a school holiday for our girls and that’s just because in Singapore they attended the Singapore American School. We hardly knew what to do with ourselves! We were used to celebrating our own Thanksgiving on the Saturday after the actual holiday and suddenly Thursday was open. Well, for the girls anyway. It was still a normal work day for their father. Ah, well.

    This year we’ve decided to do something completely different. Our girls are celebrating Thanksgiving with friends and family in the States, but as you read this, my husband and I are probably soaking up the sun and sea view in the Seychelles. It’s just a few hours’ flight from Dubai and since we can’t have a family Thanksgiving, we might as well make the best of it! Meanwhile, I leave you with this lovely crostata, which is just a fancy Italian way of saying tart.

    This recipe is adapted from one on Real Simple.

    For the dough:
    2 1/3 cups or 290g flour, plus extra for rolling out dough
    1/2 cup or 100g sugar
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    3/4 cup or 170g unsalted butter
    2 large egg yolks
    Ice water – 4 tablespoons to start then maybe 2 more

    For the filling:
    3 1/2 oz or 100g dark chocolate
    1 1/2 cups or 450g orange marmalade

    In a large bowl, combine the flour, sugar, baking powder, and 1/4 teaspoon salt.

    Cut the cold butter into cubes and add them to the flour. Use a pastry blender to cut the butter into the flour until you have crumbles.

    Add the egg yolks and 4 tablespoon of cold water. Mix it up lightly with a fork.

    Add one or two more tablespoons of cold water, mixing again until the dough just comes together. (I did take photos of these steps for you but they were blurry. Perhaps due to excess flour on the camera. Poor Canon. Unfortunately my furry helper is useless at taking photos for me.)

    Form the dough into a disk. Cover with cling film and refrigerate for at least 15 minutes.

    Meanwhile preheat your oven to 375°F or 190°C and line a cookie sheet with baking parchment or a silicone liner.

    Chop the chocolate into small pieces.

    Roll 2/3 of the dough out into a circle of about 14 in or 36cm on the parchment paper or silicone mat.

    Spoon the marmalade in the middle. Sprinkle chocolate over the top. There will be some chocolate crumbs and dust left on the cutting board. Set it aside to save these for sprinkling over the finished crostata.

    Roll the remaining dough out to the same thickness as the bottom crust and slice it into strips.

    Place them in a crisscross pattern over the marmalade/chocolate.

    Carefully fold the sides up and over the crisscross and up to the marmalade, patting the folds down gently to seal.

    Bake until lightly golden, about 40-45 minutes. Remove the crostata from the oven.

    Use the blade of a knife to scrape up the crumbs of chocolate from the cutting board and sprinkle these over the warm crostata.

    Allow the crostata to cool completely on a wire rack before attempting to move or cut it. You will see that it's still a bit jiggly until it's cold and the chocolate has set once more.

    Once cool, cut in slices and serve. This goes really well with vanilla ice cream or unsweetened whipped cream.


    This dark chocolate orange crostata is my contribution to this month's Friday Pie Day, the brilliant creation of Heather from All Roads Lead to the Kitchen. (Formerly girlichef.)

    I am pleased to join her on the last Friday of each month for pie and crust recipes, techniques, tools of the trade, and other inspiration.

    This month Heather has baked a cranberry apple crumb pie! Wouldn't that be perfect for Christmas too? Do go over and have a look.

    For more information and recipes, please check out her #FridayPieDay page!


    Thursday, September 17, 2015

    Graham Cracker Bundt with Chocolate Ganache and Toasted Marshmallow Frosting #BundtBakers

    A s’more in Bundt form: This tender crumb cake is made with crushed graham crackers and chopped pecans, then covered in dark chocolate ganache. And, of course, the final ingredient has got to be marshmallows, so I added marshmallow frosting and toasted it with my handy kitchen torch.

    Years ago, when I was a Girl Scout, I liked nothing better than to camp out with my fellow scouts – we were primarily a camping/hiking troop as we grew up and headed into high school – and the highlight of our trips was always the evening campfire, singing camp songs and roasting marshmallows for s’mores. Girl Scouts transformed me from the foreign girl to a friend, gave me my first real job out of college and helped me pass down skills and values to my daughters. But they also gave me a lifelong love and appreciation of campfires and making s’mores as a way of bonding in a group. Take this Bundt cake along to a potluck and see if folks don’t love you too!

    The graham cracker cake is slightly adapted from this recipe from The Country Cook.
    The marshmallow frosting is adapted from the boiled frosting recipe in Good Housekeeping Illustrated Cookbook.

    For the cake batter:
    2 3/4 cups or 270g graham cracker crumbs (32 squares or two sleeves of the  three that come in a box) Good substitute: McVitie’s Digestive Biscuits
    2 tablespoons flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1 cup or 200g sugar
    1/2 cup or 113g butter, softened
    5 egg yolks (Save two of the whites in a clean bowl for making the marshmallow frosting. Make meringues with the other three.)
    2 teaspoons vanilla extract
    1 cup or 240ml milk
    1 cup or 120g chopped pecans

    For the dark chocolate ganache:
    200g dark chocolate
    7 oz whipping cream

    For the marshmallow frosting:
    1 1/2 cups sugar
    1/8 teaspoon cream of tartar
    1/8 teaspoon salt
    6 tablespoons water
    2 egg whites, at room temperature
    1 teaspoon vanilla extract

    Preheat your oven to 350°F or 180°C and prepare your Bundt pan by greasing and flouring it or spraying it with non-stick spray for baking. I used my classic 12-cup Bundt because I knew any pan details would be lost under the ganache and frosting but this would fit in a 10-cup Bundt pan without any problems.

    If you are starting with actual graham crackers, pulverize them in a food processor or crush them into crumbs inside a plastic bag using a rolling pin.

    Measure your flour, baking powder, salt and cinnamon into the cracker crumbs and mix well.

    Cream the butter and sugar until pale yellow and fluffy.

    Add in 1/3 of the graham cracker mix and mix briefly.

    Add in 1/3 of the milk and mix again. Continue adding 1/3 of the crumbs and 1/3 of the milk until it’s all mixed in.

    Fold in the chopped pecans.

    Spoon your thick batter into your prepare Bundt pan and baked for about 40-45 minutes or until a toothpick comes out clean. If you are using a small pan, it may take longer since the resulting cake will be deeper.

    Remove from the oven and allow to cool for about 10 minutes before turning the Bundt out onto a wire rack to cool completely.

    To make the ganache: Break or cut your chocolate into small pieces. Heat your milk till just at the point of boiling and then remove it from the stove. Tip in the chocolate pieces and give it a stir.

    Let the chocolate melt for a few minutes and then stir vigorously to combine. Keep stirring occasionally as the ganache cools and starts to thicken. If you'd like it to cool more quickly, pour it out of the hot pot into a clean bowl.

    To make the marshmallow frosting:
    Heat your sugar, cream of tartar, salt and water and in a small pot until it begins to boil. Insert a candy thermometer and continue boiling the mixture, without stirring, until it reaches a temperature of 260°F or 127°C.

    Remove the pot from the heat. Whisk your egg whites on high in your stand mixer or with electric beaters until soft peaks form.

    Still whisking at high speed, pour the hot sugar mixture into the egg whites in a thin but steady stream until all of the mixture is incorporated into the egg whites. Continue whisking until the bowl is no longer warm to the touch.

    Finishing up
    Once your Bundt is cool and the ganache is a good consistency for pouring – that is to say, still thick enough to spread out a little but not thin enough to drip right off the cake – spoon it over the Bundt cake. You can test this by lifting up a spoonful and dropping back in the bowl. The ganache should not settle right back in but sit in a mound of the top briefly before, once again, becoming one with the greater bowl.

    Let the ganache harden up further until it’s fairly well set before piping on the frosting. Use a piping bag and a large hole tip to pipe the frosting onto the top of the Bundt.

    Use a kitchen torch to gently toast the marshmallow frosting. This was the best part! It smelled just like marshmallows on a fire!

    I honestly had no idea what this layering of toppings would do over time so I am delighted to report that the cake, ganache and frosting and all lasted several days – until it was eaten – just as pretty as day one. Only one word of warning: You cannot cover it with cling film so a cake cover is your best bet for keeping it fresh. I tested a small corner to see and even though the toasted marshmallow frosting feels a bit dry to the touch, cling film will stick to it.


    Many thanks to our host for this Creative S’more Bundt cake challenge from this month’s BundtBakers host, Lauren at From Gate to Plate.

    Check out all the creative s’more Bundts we have for you this month!


    #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 our of 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.