Posts tagged ‘chocolate’

May 31, 2011

Chocolatey Raspberry Shortbread Bars

by cillefish

A friend of mine makes these; I had some this weekend and they are SO GOOD. Shortbread-y crust topped with soft fudgelike goodness, topped with MORE shortbread, topped with raspberry jam & chocolate chips. Adapted from the “Chocolatey Raspberry Crumb Bars” in a joint Land O Lakes / Nestlé-sponsored recipe; click the link for the photo source and original recipe.
Nestle Chocolatey Raspberry Crumb Bars

Chocolatey Raspberry Shortbread Crumb Bars

(Makes 3 dozen bars)

  • 1 cup (2 sticks) butter, softened
  • 1/2 cup packed light brown sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
     
  • 2 cups (12-oz pkg) semi-sweet
    chocolate chips, divided
  • 1 1/4 cups (14-oz can)
    sweetened condensed milk
  • 1/2 cup walnuts/pecans chopped fine (OR 3/4 c of ground almonds; ground before measuring) (optional)
  • About 9 oz (1/2 an 18-oz jar) seedless raspberry jam (the original recipe called for 1/3 cup)

Preheat oven to 350° F and grease a 13 x 9-inch baking pan. Cream butter, then cream together with sugar, flour, then salt. Lightly flour fingers and press 1 3/4 c (not all!) of the shortbread crumb mixture into pan, reserving the rest of the crumb mix. Bake 10–12 min (edges will be golden brown).

In a small, heavy-duty saucepan over low heat, combine 1 c (not all!) chocolate and sweetened condensed milk, stirring until smooth. Pour evenly onto hot baked crust.

Combine remaining shortbread-crumb mix and nuts (if using). Sprinkle evenly over chocolate-fudgy layer. Top with teaspoonsful of raspberry jam, then remaining chips. Bake for another 25–30 min. Cool before slicing.

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September 30, 2010

Chili-Chocolate Cupcakes with Cinnamon-Cocoa Buttercream

by horseradishsauce

You can't see how fluffy and wonderful the frosting is...


I found this recipe a while ago and I decided to make it last night because (1) I had a cup of buttermilk left over and I wanted to use it and (2) we had a Brigade Run today so I brought them for post-run morale noms. Nom nom.

Anyway, while I was writing the list of ingredients at work, I realized that she used a BOX CAKE! Oh noes. Inconceivable! But I didn’t have a list of other cakes using buttermilk, so I just looked through some chocolate cake recipes and they all called for freshly-brewed coffee and I don’t have coffee so I found a chocolate cake recipe on Annie’s Eats that I decided to use. Cos she uses espresso powder. So I used that recipe and added in the chili powder and cayenne pepper. Then I went to actually MAKE the cake and realized that, as usual, Annie was using sour cream instead of buttermilk. I don’t know how replacing buttermilk with sour cream changes it, so long story short and 24 cupcakes later, there’s still a cup of buttermilk in my fridge.

Now, I also mixed up the baking soda and salt measurements, so they had an extra 1/4 tsp of salt, which I countered with 1.5 tbls flour, which probably made no difference.

Anyway, everyone loved them but all the girls said there was too much cocoa powder, so maybe take it down 1/3 a cup.
This was the first frosting I made that didn’t come out more like glaze! It was stiff! Hoo-ray. Anyway, it wasn’t a LOT for each cupcake, but I think it’s a good amount just because it’s a lot of chocolate, all around. And by the way, I like to sift my powdered sugar first. I think it mixes better.

Chili-Chocolate Cupcakes with Cinnamon-Cocoa Buttercream
(Adapted from Annie’s Eats and Gimmesomeoven)

Yield: 24 cupcakes

For the cupcakes:

  • 1 cup unsweetened cocoa powder (or 2/3 cup)
  • 2 tsp. instant espresso powder
  • 1 cup boiling water
  • ½ cup sour cream
  • 2 tsp. vanilla extract
  • 1¼ cups all-purpose flour
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. chili powder
  • 1/4 tsp. cayenne
  • 16 tbsp. unsalted butter, at room temperature
  • 1¾ cups sugar
  • 2 large eggs

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line two cupcake pans with paper liners (24 total).  Combine the cocoa powder and espresso powder in a small bowl.  Add the boiling water and whisk until the mixture is smooth.  Set aside and let cool to room temperature.  Once cool, whisk in the sour cream and vanilla extract.

Combine the flour, baking soda, salt, cinnamon, cayenne pepper and chili powder in a small bowl.  Stir together with a fork to combine; set aside.

Combine the butter and sugar.  Beat until light and fluffy, 3-5 minutes.  Beat in the eggs 1 at a time, beating well after each addition and scraping down the bowl as needed.

Mix in the dry ingredients in three additions, alternately with the cocoa-sour cream mixture, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.  Divide the batter evenly between the prepared cupcake liners.  Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Cinnamon-Cocoa Buttercream Frosting

  • 1 stick (1/2 cup) butter, room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup milk
  • 1 tsp. cinnamon
  • 2 1/2 cups powdered sugar (more or less to achieve desired consistency)

Beat the butter, cocoa and cinnamon. Gradually add the milk and sugar, alternating to get the right consistency. Beat til it’s fluffy. Frost your cupcakes.

August 8, 2010

Camille’s Oatmeal-Brown-Sugar-Chocolate-Chip Cookies

by cillefish

These are based on the Land O’ Lakes brown-sugar / oatmeal cookies, but I made them better by using semisweet chocolate chips instead of M&M’s and adding in the cashews for better chewiness and a more interesting taste.

Time: 30-min prep, 10-min bake
Yield: 2-5 dozen

Ingredients:

  • 1 1/2c firmly packed brown sugar
  • 3/4c butter, softened (or substitute with 1c canola oil RIGHT from the fridge)
  • 1 egg
  • 2c uncooked quick-cooking or old-fashioned oats
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1c semisweet chocolate chips (Ghirardelli are the best)
  • 1/2c uncooked, unsalted cashews, minced very finely (Trader Joe’s and Costco have the least expensive ones I’ve found)

1. Heat oven to 375°F Combine brown sugar, butter, and egg in one large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining ingredients except final 2. Beat until well mixed. Stir in chocolate chips and minced cashews (batter WILL seem very dry and clumpy; this is fine!).

2. Drop dough by tablespoonsfull, 2″ apart, onto UNGREASED cookie sheets. Keep the cookies small since they’re the spreading, chewy kind and the edges and undersides will want to burn.

3. Bake for 10-14min or until they have a blush of light golden brown on edges. Let stand 1 min; remove from cookie sheets. Cool completely.

August 5, 2010

“Everything but the Kitchen Sink” Cookies

by cillefish

(from New Frontiers Natural Marketplace in SLO). These are really similar to my oatmeal, brown sugar, & chocolate chip cookies. The addition of the coconut gives them a tiny bit of macaroon-esque sponginess, but the walnut tanginess plus the salt made them barely a little bitter, so I’d recommend omitting the salt and probably cutting out a tablespoon or two of the butter.

Ingredients

  • 1 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 1/2 tsp vanilla extract
  • 2 eggs
  • 3 Tablespoons cream
  • 2 cups all-purpose flour, sifted
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups rolled oats
  • 2 cups semi-sweet chocolate chips
  • 1 cup fine coconut flakes (I chopped mine superfine because I don’t like strandy, dental-floss-like bits of coconut)
  • 1 cup dried cranberries (I chopped these up a bit, too)
  • 1 cup chopped walnuts (optional; I minced superfine. You can also replace with white chocolate chips)

Equipment

  • parchment paper
  • electric mixer
  • cooling rack

1. Preheat oven to 350 degrees F.

2. Sift flour and set aside.

3. Using medium speed on electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add vanilla, eggs, and cream; mix thoroughly. Add sifted flour, baking soda, baking powder, and salt; mix on low until completely incorporated.

4. Stir in oats and any or all of the remaining ingredients to personalize cookies.

5. Using hands or ice-cream scoop, form dough into 1.5oz. balls (about 1 1/2 tablespoon) and place on a parchment-lined baking sheet (or an ungreased one). Flatten balls down evenly with your fingers or with the back of a lightly floured wooden spoon.

6. In preheated oven, bake for 16 minutes or until an even, barely-golden brown; halfway through baking time, turn baking sheets. Remove from oven and cool cookies on a wire rack.