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Homemade Marshmallow Fluff

 

I remember as a kid, I loved, loved the marshmallow crème in a jar.  I thought it was the most amazing invention .  I loved the taste, the texture and almost everything about it.

I came across this recipe one day and thought I would give it a try.  It is amazing and I now have a whole new taste for the stuff.  I think I have upgraded some since my youth and developed a much more sophisticated palate!!!!

Need a fast snack, spread a little of this on a graham cracker and sprinkle some chocolate chips on top.  Or make some “no fire” s’mores.   Just spread some fluff on a graham cracker and sprinkle with chocolate chips.  Use a kitchen torch to melt the chocolate and give the marshmallows a wonderful just out of the fire look.  Place another graham cracker on top.

Or just grab a spoon and dig in!!

 

Homemade Marshmallow Fluff

 

1 egg white at room temperature

¾ cup light corn syrup

¼ tsp salt

¾ cup shifted powdered sugar

2 ¼ tsp vanilla

 

Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners’ sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

 

 
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Posted by on January 30, 2017 in Recipes, Uncategorized

 

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Strawberry Chocolate Mousse Cake

strawberry-cake

I have been wanting to try this cake for some time.  I found it on pinterest and it looked so good.  I am a sucker for chocolate mousse and strawberries.  I tried it yesterday for Sunday dinner and it was a huge hit.  Even for Dave who is a dessert sceptic.  Making it is a little time consuming and mine didn’t quite look like the picture–a little more rustic, but well worth the time.

Cake:

1 cup sugar

3/4 cup + 2 TB. flour

1/4 cup +2 TB cocoa

3/4 tsp. baking soda

3/4 tsp. baking powder

1/2 tsp. salt

1 egg

1/2 cup milk

1/4 cup boiling water

 

Mousse:

6 TB unsalted butter

12 oz. good quality semisweet chocolate

3.5 oz. white chocolate

1 3/4 cup whipping cream

2/3 cup powdered sugar

1 1/2 tsp. vanilla

2 tsp. unflavored gelatin

2.5 TB. cool water

2 quarts strawberries

Alternate Mousse.  I did not like the recipe above as well as my go to mousse, but some may not like the raw eggs in the recipe.  If you want to try that one, go to Rocky Road Cake and follow that recipe.

Ganache:

2/3 cup cream

5.5 oz. semisweet chocolate

I would double this as I did not think there was enough to pour over and make smooth

 Chocolate Curls:

3.5 oz. semisweet chocolate

1 TB shortening.

To make the cake:

Preheat oven to 350. , grease a 9 inch round baking and line the bottom with paper. In a large bowl, stir together the dry ingredients. Add egg, milk, oil and vanilla.

Mix on medium speed for 2 minutes. Add 1/2 cup boiling water and mix until combined. Bake for 25-35 minutes. Let cool in pan for 10 minutes and then remove from the pan and place on wire racks upside down.

To make the Mouse   

In a small dish, soften 2 tsp. gelatin in 2.5 TB water, set aside. In a heat proof bowl, combine chopped semi-sweet chocolate, white chocolate and butter. Melt over double boiler until smooth. Set aside and cool. Heat softened gelatin and stir to dissolve and free of lumps. Set aside. Mix 1 3/4 cup whipping cream and vanilla until medium peaks form, gradually adding powdered sugar. Mix in gelatin. Pour a little of the whipping cream into chocolate to lighten it and then add back to whipped cream, folding in until incorporated.

To make the ganache:

Heat the cream and pour over the chocolate, mixing until smooth.

How to assemble the cake:

Place the cake into a 9 inch spring form pan. Spoon some mousse over the cake (about ¼ inch). Cut stem off strawberries and slice in half vertically. Place around the edges of the cake with the pointed edge up. Spoon or pipe the remaining mousse over the cake. Place in refrigerator until set.   I added more strawberries over the top of the cake before adding the mousse. After set, pour over the ganache and place back in refrigerator until set.

In the meantime you will make the curls by melting the chocolate and the shortening and pouring it on to a cookie sheet. Spread thinly and place in the freezer for about 6-8 minutes. Take out and using a small spatula, start at the bottom and scrape the chocolate into curls about 1-1/2 inches in diameter. Place on top of the cake and add strawberries if desired.

When ready to serve, run a knife around the edges and lift out of spring form pan. Marvel at your masterpiece!!!!

 
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Posted by on January 24, 2017 in Recipes, Uncategorized

 

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The Best Chocolate Pudding

best-chocolate-pudding

I love pudding, but I must say, chocolate is my favorite.  Now I like jello pudding in a pinch, but nothing beats the homemade kind.  I originally saw this on the food channel and is a recipe of Tyler Florence.  It is rich, chocolaty and very easy.  Dave who is a little hard to win over when it comes to desserts, loved this.

Dark Chocolate Pudding

Directions

Put 1 1/2 cups of the milk, the sugar, and the cocoa in a nonreactive saucepan. Bring to a simmer, over medium-high heat. Remove from the heat.

Meanwhile, whisk the remaining 1/2 cup of the milk, cornstarch, salt, egg yolks, and vanilla in a bowl. Gradually whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium-high heat whisking constantly, until the pudding comes to a full boil. Reduce the heat to maintain a simmer, and continue whisking until thick, about 2 or 3 minutes more.

Pour the pudding into 6 small cups. Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight until set.

Just before serving pour the cream into a chilled bowl. Whip the cream with a whisk or a hand held mixer, and continue beating until soft peaks form. Take care not to over-beat the cream or it will be grainy. Serve each pudding with a dollop of whipped cream on top

 
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Posted by on April 9, 2015 in Recipes

 

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Christmas Morning Croissants

chocolate croissant

Last year my best friend Suzanne and I took a class at Sur Le Table on baking croissants.  It was so fun and the croissants that we made were wonderful. To give you an idea about the process, the recipe and instructions were 3 pages long.  It takes several days of making the butter layered dough and after adding all that butter, I had a little difficulty eating an entire croissant.  I am much happier to let someone else make them and then I can pretend that they do not have 2 pounds of butter in them.  When I took the class, I envisioned myself rolling these out often for my family and hearing oohs and ahhs as I took them out of the oven.  Well I can tell you how often I have made them since that class–zero, nada, zilch.  I just do not have days to make something that will  be devoured in a matter of minutes.

Well the other day as I was waiting at Trader Joes for the shipment of Cookie Butter to come in, I did a little browsing in the freezer isle.  I came across the Trader Joe Chocolate and Almond Croissants.  At $3.99 for a box of 4, I did not hold out a lot of hope that they would be any good.  I paid that much for just the butter in my recipe.  I decided to give them a try and I am so glad that I did.

You need to plan ahead as they need to rise overnight.  I put them out Christmas Eve before we went to bed.  The next morning I put on a pot of hot chocolate, pulled out the fruit tray that I had made the night before and put these in the oven.  By the time everyone was awake, they were just coming out of the oven.  They smelled and looked wonderful.  I have to say, these were amazing.  If you had put these on a tray with the ones that we had spent hours making at Sur La Table, I would not have been able to tell the difference.  These are so good and easy and make you look as if you had been working for hours.  I am going to make these a yearly Christmas morning tradition.

We tried both the chocolate and the almond croissants and loved them both.  I think I liked the almond the best, but they were both amazing.

 

tj almond croissants

 
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Posted by on December 30, 2014 in My Favorite Things

 

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The Most Amazing Chocolate Cake Ever!!!!!

beattys cake

I am going to be going a little hog wild the next little while as I have so many things to post.  I have been so busy the last month getting ready for Christmas and enjoying having Jace and Krystal here that I have not posted anything for quite awhile.  I have been taking pictures and saving them, knowing that when things slowed down, I would get around to updating things.  Jace and Krystal left this morning and I am still unable to talk to anyone without breaking down and sobbing  I have such a hard time when Christmas is over anyway, but throw their departure into the mix, and I am a candidate for rather heavy doses of medication or may a medically induced coma

. I had this cake recipe recommended to me by my hairdresser, Christie.  I made it the other night and OH MY HECK!!! This is the most moist cake I have ever made and the frosting is amazing.  I am a real critic when it comes to frosting. I can not take the real sweet ones or the ones that taste like they are mostly Crisco and leave that coating of fat on the roof of your mouth.  You know what I am talking about.  But believe me, I am never making any other cake  again and I will not be using the boxed chocolate cake mixes after tasting this one.

I am putting the recipe just as it was written, with the explanation that we do not drink coffee so I do not have it setting around.  I used Postum.  If you happen to be LDS, you will know what this is.  Also I had purchased a Kahlua flavored syrup from Standard Restaurant supple (if you haven’t been there, make this a destination).  It does not contain alcohol nor coffee, but is just a flavoring.  I used this in the frosting in place of the coffee granules.  Try it you will love it!!!

This recipe comes from The Barefoot Contessa as does the picture because I forgot to take a picture of mine prior to it being devoured.

Ingredients
  • Butter, for greasing the pans
  • 1 3/4 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 3/4 cups good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • Chocolate Buttercream, recipe follows
  • Chocolate Frosting:
  • 6 ounces good semisweet chocolate (recommended: Callebaut)
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups sifted confectioners’ sugar
  • 1 tablespoon instant coffee powder
Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.  (make sure it is completely cooled as this recipe has a lot of butter in it and if the cake is warm at all, it will melt and lose that wonderful whipped look and taste.

 
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Posted by on December 29, 2014 in Recipes

 

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Ultimate Chocolate Fudge Bundt Cake

chocolate bundt cake.JPG2

I am a sucker for any dessert that is dark chocolate.  I can be talked into one that is milk chocolate, but my heart belongs to the dark side.  I have heard it is more of a health food anyway and I am all over that!  Jordan has been experimenting on Sundays by picking a new dessert to try.  I found this one on Pinterest and put her to work.  It is fast, easy and tastes amazing.  It is really rich and moist and does not need any kind of frosting or glaze.  I guess if you really wanted to make it more rich, you could make a chocolate glaze for the top. I liked it just plain.  Great with a scoop of vanilla ice cream.

Ultimate Chocolate Fudge Bundt Cake 

Ingredients

1 chocolate cake mix

1 3.4 oz chocolate instant pudding mix

2 cups sour cream

3 eggs

1/3 cup oil

½ cup water

2 cups chocolate chips (semi-sweet)

 Instructions

Preheat oven to 350. Grease and flour a 10 inch bundt cake pan.  Beat all ingredients (except chips) until well blended.  Fold in chips.  Spoon batter into pan.  Bake for 50 -60 minutes.  Cool for 15 minutes before removing from pan.  This is a very moist cake and really does not need frosting.  You could use a chocolate glaze if desired.

 chocolate bundt cake

 
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Posted by on October 26, 2014 in Recipes

 

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Treats for the Tastebuds!!!!!

There is a wonderful deli in Salt Lake that I love to visit. I walk around the store acting like I know what all of the things are, but really I am not sure what to do with most of them. Just going there, makes me feel very cosmopolitan.  It has so many wonderful things to try.  I had a few minutes to kill the other day, so I made a quick stop.  I tried all of their samples that day and came away with most of them.  That night I had a tasting party and they were so good.  I thought I would share these with you so that everyone can have these delectable taste bud treats.  The deli is http://www.caputosdeli.com/.

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quadri crackers

The first treat was this amazing goat cheese.  I do not like goat cheese and have had some that tasted like dirty gym socks to me. I don’t think I would have even tried it if I had known it was goat cheese.  But this stuff was amazing.  Very creamy and mild.  The took these great little crackers and spread the acai honey on them and then put a chunk of the goat cheese on top.  Let me tell you this was so good.  This is so good to have on hand in case you need to pull out a snack in a hurry that will really impress people.  But given the fact that we rarely have company that I need to impress, I just want it on hand for me to have when I need a snack in a hurry.  The crackers are very light and a little sweet and go so good with the honey and goat cheese.

The next treat was these little chocolates.  They were at the checkout and the young man helping me, said that I just had to try them. Well that was a mistake because now I have dreams about them.  This chocolate is so rich and creamy.  You don’t chew them, they just kin.d of melt in your mouth. My favorite was the salted ones (yes I got more than one kind).  I am a sucker for anything sweet and salty.  These I will definitely be going back for again.

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