Chocolate Almond Butter Protein Balls

I am soooo in love with these.  My kids beg for them.  My husband even eats them!  I've made these with peanut butter with pure maple syrup and almond butter with honey and I think the almond butter and honey are perfect and absolutely amazing!  They are so healthy but yet feel like a dessert cheat.  This time of year with Christmas fast approaching I always find I need cookies and desserts and these really hit the spot.  Of course, much like a cookie, you can't eat juts one so at almost 100 calories a ball the calories can add up quick but at least it is good for you, not stick to your hips and butt type of calories!

Now the version in the picture is minus the chocolate and I used vanilla protein powder just because the chocolate ones looked soooo unpleasant when it came picture time so you can totally make these vanilla or chocolate whatever you like best!   The original recipe as written below uses 1/4 c. of honey, I however prefer mine with 1/8 c. of honey so it all has to do with how sweet you like them you can add or subtract it to your preference.

Chocolate Almond Butter Protein Balls   

1/2 c. almond butter
1/4 c. honey
1 scoop chocolate (soy) protein powder (*or vanilla)
1/4 c. ground flax seed
2 tbsp. cocoa (*optional)
1 c. old fashioned rolled oats (dry)
1 tbsp. coconut oil

Makes 18 large balls or 36 bite size balls.  I'm working on the exact calorie count and nutritional information for these but it is roughly 90 calories a tbsp. size ball.




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Not Your Ordinary Recipes

Chocolate Coconut Whip Cream (Dairy-Free)

As a person that has eaten dairy my entire life I know how awesome things like ice cream, pizza, and whip cream are.  Of course, realizing that I'm allergic to dairy and can't eat it without getting ill I have to miss out on certain things.  I can make a dairy-free molten lava cake but I don't get that dollop of whip cream on top anymore.  Or do I?  I saw this recipe somewhere on Pinterest at one point and thought no way, can it be, can it really be whip cream that is dairy-free?  The answer is YES!  Not only is it a whip cream like consistency I personally think it's even better than regular whip cream!  It is super easy to make.  My entire family really enjoyed it and complained that I didn't make enough. This recipe made about 4 shot glass sizes worth of whip cream.  This to me tastes like a chocolate mousse.  Totally worth trying and I'm exciting to make a non-chocolate version to top my favorite pies and desserts with in the future!

Chocolate Coconut Whip Cream

1 can of coconut milk (refrigerated)
3 tbsp. powdered sugar
2 tbsp. cocoa powder
1/4 tsp. vanilla extract

First you must place a can of coconut milk (not lite or coconut cream, but a regular can you find in the ethnic aisle at the store like Thai Organics Coconut Milk) in the refrigerator overnight.  The next day open the can and remove all of the thick coconut cream off the top of the can and leave the liquid at the bottom of the can (save that, I'm going to post a recipe using that for coconut banana french toast next).  Sift your powdered sugar and cocoa powder to make sure there are no lumps.  Add it to the bowl with the coconut cream and whisk to combine.  Add in the vanilla.  Whisk until fluffy.  Taste to determine if you want more sugar added in or not, I like mine a bit more bitter.  Then place back into the fridge for another hour or two and it'll get thicker.  You can spoon it into whatever you plan to serve it in before placing it back in the fridge so you can just serve it as a dessert or top your favorite dessert with it.  You will not be disappointed!!  

Boston Cream Pie Cupcake

This cupcake was awesome. I found this recipe on That Skinny Chick Can Bake and that recipe was adapted from a Martha Stewart recipe.  I used the cupcake and ganache recipe from that site but I used my own pastry cream recipe because I've had such great success with it and didn't want to try anything else when I already love my pastry cream.  My husband felt there wasn't enough pastry cream in the middle so I had to drizzle it on top too.  

Cupcakes:

6 tablespoons butter, plus more to grease the cupcake tins

1 1/2 cups flour, plus more to dust the cupcake tins

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

3 eggs, at room temperature

1 cup sugar

1 teaspoon vanilla

Preheat oven to 350º.  Grease cupcake tins (makes about 20 cupcakes), then dust with flour.  Set aside.

Cut butter into tablespoon sized pieces.  Heat butter and milk in microwave till butter is melted. Set aside.

In electric mixer, whip sugar and eggs on high till fluffy and pale yellow, and thick enough to form a ribbon when mixture drips off whisk attachment...about 5 minutes.  Reduce speed to medium and add baking powder, salt, then slowly add flour.  Mix only till just incorporated.

With mixer on low speed, slowly add milk and butter mixture.  Mix just till smooth.  Add vanilla and mix just till incorporated.

Divide batter into the 20 cupcake slots...about halfway full.  Bake, rotating halfway through if needed (check to see if baking evenly), for about 15 minutes.  Check by gently pressing center of cupcakes with finger...if done, the cake will spring back immediately.

To serve, either cut out a part of the center to fill with pastry cream and replace top on hole or cut cupcakes carefully in half with serrated knife, top bottom half with about one tablespoon of pastry cream, add top half and drizzle with ganache.

Pastry Cream:

2 c. half-and-half
1/2 c. sugar
pinch of salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. (1/2 stick) unsalted butter
1 1/2 tsp. vanilla extract

Heat half-and-half, 6 tbsp. sugar and salt in saucepan over medium heat until simmering and sugar is dissolved.  Meanwhile whisk the egg yolks in a medium bowl until combined.  Whisk in the remaining 2 tbsp. sugar until thick and creamy about 30 seconds.  Whisk in the cornstarch until pale yellow, about 30 seconds. Gradually whisk the half-and-half mixture into the yolk mixture to temper.  Be VERY slow so you don't scramble your eggs.  Return the entire mixture to the saucepan scraping bowl with spatula and return to a simmer over medium heat whisking constantly until a few bubbles burst on the surface and the mixture is thickened and glossy, like a pudding.  Off the heat whisk in the butter and vanilla.  Strain through a fine mesh sieve over a bowl.  Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until set and cold which is at least 4 hours and up to 2 days.    

Chocolate Ganache:

6 ounces semi-sweet chocolate, chopped

2/3 cup heavy cream

1 tablespoon light corn syrup (or honey)

Heat cream and corn syrup in microwave till hot.  Add chopped chocolate, and let stand till chocolate starts to melt.  Stir until smooth.

Chocolate Peep Nests

 We made these peep nests on Easter.  I'm not sure where I saw this or who I heard about it from but I didn't have a recipe and I'm pretty sure I used too much chocolate since my kids were covered in it by the time we were done.  Both the kids loved getting elbow deep into the chocolate and helping me make these nests.  Once we finished and put the eggs in the nests and took out the mama peeps my husband sat down to eat his dessert.  My daughter told him that she loved the peeps and their babies so very much that she couldn't bare the thought of any of us eating them.  I think he was a bit disappointed that he wasn't allowed to eat his dessert!  Later the chocolate got the best of her and she did allow everyone to eat them.

Chocolate Peep Nests

1 bag semi-sweet chocolate chips
1/2 c. butterscotch chips
1 - 5 oz. can chow mien noodles
12 peeps
Bag of M&M's (we used the speckled M&M eggs)

Melt the chocolate and butterscotch chips together over a double boiler.  Dump the entire thing of the chow mien noodles out into a bowl.  Pour chocolate mixture over the top and stir to combine.  Using a muffin pan, spray generously with cooking spray and place chocolatey chow mien noodles into each muffin tin.  I used the back of a spoon to create an indent in the center of each to form the nest and give the candy eggs a place to rest.  Allow to harden in refrigerator for about an hour.  I used a butter knife and just popped it into the side of each muffin tin and the chocolate nest popped out.  Top with candy eggs and peeps.   

S'more Brownie Bites

My daughter saw these on Food Network in the last day or two and got so excited wanting to make these.  This is a Giada De Laurentis recipe that can be found here on Food Network.  Since she's still stuck indoors with a miserable cough how can I deny her!  She loved being able to crush up the graham crackers and place all the marshmallows into the brownie batter. 


S'more Brownie Bites

1 stick unsalted butter, at room temperature
1 1/4 cups mini chocolate chips
3/4 cup sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/2 cup quinoa flour
3/4 cup mini marshmallows
1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners or regular 12 muffin pan with liners.

Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Transfer the mixture to a medium bowl. Stir in the sugar, eggs and vanilla. Gradually beat in the flour until the mixture is thick and smooth. Stir in the remaining 1/2 cup mini chocolate chips.

Using a small cookie scoop, fill each paper liner with batter. Push mini marshmallows halfway down into the center of the batter, enough to nicely cover the top. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes for mini muffin tin and about 15-17 minutes for regular muffin pan. Cool for 20 minutes and serve.

Midnight Sin Chocolate Cupcakes with FakeOut Buttercream Frosting

I didn't really have a good reason to make cupcakes yesterday other than I wanted them.  Every time I go to the grocery store I see all the baked goods that I can't have because of dairy.  I've yet to try making a 100% dairy free cupcake with frosting and decided yesterday was the day to give it a try.  These actually turned out so good you wouldn't even realize they were dairy-free.  Of course if you can have dairy I suggest using it but for us non-dairy goers this recipe was awesome.  I found the cake recipe at Not So Humble Pie and the frosting recipe was just an altered version of a Wilton recipe.  The original recipe was called Midnight Sin Chocolate Cake.  It was good but I'm thinking the original recipe would have been magnificent.  If you can have dairy I'd definitely check out the original recipe that includes a chocolate mousse filling and chocolate ganache topping.  It does definitely look sinful.   And of course anything dessert in my house gets a healthy dose of sprinkles because my kids think that is the perfect finishing touch to our masterpiece!       

Midnight Sin Chocolate Cake

2 3/4 cups granulated sugar

3/4 teaspoon salt

3/4 cup dutch processed cocoa powder

1 teaspoon baking soda

1 cup boiling water

1 cup canola oil

2 teaspoons vanilla extract

2 teaspoons instant expresso powder

1 3/4 cups, spooned and leveled unbleached all-purpose flour

4 large egg yolks

2 large eggs

1/4 cup almond milk (You can also use buttermilk)

1/2 tsp. lemon juice

Preheat your oven to 350°F. Place a rack in the lower third of the oven and set a baking stone on it. (The stone helps the cake bake evenly and prevents humped tops. If you don't have a stone, the cake will survive don't worry. Just be prepared to trim any uneven tops and make sure the cake gets an adequate amount of time in the oven to fully cook.)

You'll need two 9" or two 8"cake pans for this cake or muffin tin. Spray the pans with non-stick spray oil and then line them with parchment (sides and bottom--this is a sticky cake) then spray the parchment with even more non-stick spray. 

In a medium sauce pan, combine the sugar, dutch processed cocoa, salt and baking soda. Stir with a whisk until combined and then slowly add the boiling water while whisking. This will bubble up a bit while the baking soda reacts with any remaining acidity in the dutch processed cocoa. Once thoroughly mixed, place the sauce pan over medium-high heat and bring back to a boil. Then remove from heat and allow to stand for a minimum of 10 minutes. This step makes the dutch processed cocoa even more alkaline, so our cake will be nearly black. 

While waiting on the chocolate mixture, get your mise en place goin' on! Measure out the flour, almond milk and add lemon juice to that, and separate the eggs.   Add the oil and vanilla to the bowl of your stand mixer with the paddle attachment (this can also be done by hand with a wooden spoon). 

When the chocolate mixture is ready, stir in the instant espresso powder. (This won't make the cake taste like coffee, rather it enhances the chocolate flavor of the cake. Dutch processed cocoa has great color but it isn't quite as flavorful as it's light-colored acidic cousin, natural cocoa.) Add the chocolate mixture to your stand mixer and mix on low speed for about 20 seconds. Add the flour and continue to mix on low until combined. With a minimum amount of beating, add the egg yolks, eggs, vanilla and milk. The batter will be very thin. 

Divide the batter between your two pans and place in the oven on your baking stone.  Bake for 25-30 minutes (for 9" rounds. Add 5-7 more minutes for 8" rounds) until the center of the cake springs back when you touch it.  For cupcakes it takes about 18-20 minutes.  Allow the cake to cool for 10 minutes on a wire rack. Run a thin knife around the edge of the cake to loosen and invert onto a flat dish lined with parchment.   Allow to cool completely then wrap the rounds individually in plastic and place in the refrigerator to chill before assembling.

FakeOut Buttercream Frosting:

1/2 cup solid vegetable shortening

1/2 cup non-dairy butter substitute, softened

3/4 cup cocoa 

1 tsp. vanilla extract

4 cups sifted confectioners' sugar

3 tbsp. almond milk

This makes about 3 cups of frosting.  In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Triple Chocolate Black Bean Brownies

Very recently we have started my 4 year old daughter on a no-dairy diet because she seems to complain that her stomach hurts quite frequently. Since I'm dairy intolerant it makes sense the first thing that needs to go is dairy to see if we can fix her poor little belly. Everything she eats now she asks me if it is ok and if it has dairy in it. She's very concerned for a 4 year old. I wanted to show her a few recipes that we could make together this week that were tasty, chocolatey and dairy-free. I actually haven't made this recipe in a few years and after tasting it don't know why. These were absolutely delicious. You'd never ever guess that they had black beans in them. My husband doesn't really like very dark chocolate and felt the chocolate was too bittersweet for him. Unfortunately I have 2 options for chocolate here. I can buy either Ghirardelli Intense Dark Chocolate that is 72% cocoa or Lindt Smooth Dark Chocolate which is 70% cocoa, both which contain absolutely no dairy. So if you make this recipe you may want to use a semi-sweet chocolate instead if you don't like the bitter-sweetness of dark chocolate. My daughter and son both absolutely loved these brownies. She was so happy that she could still have the occasional dessert and it not make her belly hurt. I certainly wouldn't say these are healthy brownies since they do have a whopping 1/2 cup of oil in them but that I love the addition of the extra protein and fiber the beans contribute instead of using regular white flour. I actually swapped out all-purpose flour for my whole wheat flour but feel free to use what you like. I also opted to leave out the instant coffee because we usually have our dessert after dinner and I worry about that little bit of caffeine that my kids will get from eating them.

Triple Chocolate Black Bean Brownies

3/4 c. canned black beans (well rinsed)
1/2 c. canola oil
2 large eggs
1/4 c. unsweetened cocoa powder
2/3 c. sugar
1 tsp. instant coffee (*optional)
1 tsp. vanilla extract
4 oz. dark chocolate, melted
4 oz. dark chocolate chunks
1/3 c. whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. salt

Preheat the oven to 350 degrees F. Line a 9x9 square baking pan with parchment paper and spray with non-stick spray.  In your food processor puree the beans with the oil.  Add in the eggs one at a time and pulse a few times each time.  Then add in your sugar, cocoa, coffee (if using) and vanilla.  Allow to blend well.  Make sure to pop the lid off and scrape down the sides periodically so you don't end up with any unwanted black bean chunks.  Melt 4 oz. of the dark chocolate and pour into the food processor while pulsing.  In a separate bowl whisk together the flour, salt and baking powder.  Add the flour mixture into the food processor and pulse a few more times until fully incorporated.  Then add in the chocolate chunks and pulse no more than 2-3 times to incorporate without breaking them up too much.  So defintely don't turn the food processor on completely just give a pulse or two.  Or simply stir in by hand.  Pour the batter into your sprayed pan.  Bake until edges are cooked and ever so slightly pulling away from the side of the pan and the center looks shiny, not gooey.  This should be roughly 20 minutes.  Allow to cool completely before eating.  

Chewy Gluten Free Chocolate Chip Cookies

So I don't think I've yet to be disappointment with an Alton Brown recipe.  I saw this gluten-free cookie recipe a while ago on Food Network but couldn't find tapioca flour in my one grocery store here on base and they certainly don't have it in one of the Japanese stores so I had to order it from Amazon and wait patiently until it arrived.  Seems slightly silly since you only use about 2 tbsp. of it, but I'm not use to not using flour in recipes so wasn't sure how important that one ingredient really was.  I did make some adjustments to the original recipe to make it not just gluten-free but dairy-free as well.  I substitute non-hydrogenated shortening for the butter, used soy milk for the whole milk, and used a 72% good quality dark chocolate that contained no dairy.  Most good quality dark chocolates don't contain dairy you just have to read the labels.  I wasn't sure what to expect with these cookies.  I certainly didn't expect to eat the entire pan of them myself, but I did, oops.   

Chewy Chocolate Chip Cookies (Gluten-Free & Dairy-Free)

8 ounces non-hydrogenated shortening
11 ounces brown rice flour (or white rice flour), approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons soy milk
1 1/2 teaspoons vanilla extract
12 ounces 72% dark chocolate chips

Preheat the oven to 375 degrees F.  In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.  Cream the shortening and sugar together in your standing mixer.  Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.  Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 8-10 minutes, rotating the pans after 5 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

Peanut Butter Blossoms

Something that I like to do around the holidays every year is make Peanut Butter Blossoms.  Everyone has had these delicious cookies at one time or another.  The recipe is even on the back of the Hershey Kisses bags this time of year.  For my daughter's school Christmas party I wanted to make 4-6 different types of Christmas cookies to bring to the potluck.  A fun way to make these cookies a little more Christmas like is to roll them in green and red sugar before baking like my picture below.  The cookie platter is one of my dishes at the potluck I was just to rushed and things a bit too hectic for me to take pictures beforehand and afterwards it was definitely too late because they were all gone.  

Peanut Butter Blossoms 

48 Hershey Kisses Chocolates
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar (can use red or green sugar)

 

Heat oven to 375°F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/2 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.  Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.  Bake 7 to 9 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.  About 4 dozen cookies.

Slept the entire way home from her party.

My little reindeer.

Mini Eclairs

I promised my husband pastry cream and boy did I deliver.  I'm not sure why I don't make this more often.  There are few things in life more pleasurable than pastry cream.  It is just the most creamy, delicious, amazing tasting thing out there.  I decided I didn't want big long eclairs like they are traditionally so instead I made mini eclairs, filled them with pastry cream and dipped them in a chocolate ganache.  These were heaven in every single little delicious bite.   I'd suggest making the pastry cream first as it has to sit for 4 or so hours in the refrigerator before using.  

Mini Eclairs

Dough:

2 large eggs + 1 egg white

5 tbsp. unsalted butter

2 tbsp. whole milk

6 tbsp. water

2 tbsp. sugar

1/4 tsp. salt

1/2 c. all-purpose flour

Pastry Cream, recipe below

Chocolate Sauce, recipe below

Preheat oven to 400 degrees.  Add butter, milk, water, sugar and salt in a saucepan over medium heat until butter is melted and sugar is dissolved.  Then using a wooden spoon add in the flour.  Keep stirring allowing the dough to start to come together and then stir an additional 2-3 minutes to allow it to dry out slightly while cooking.  Turn the burner off and continue to stir another 1-2 minutes.  Pour hot dough into a bowl and all to cool slightly before adding your eggs.  When the dough is still warm but cool enough to handle and not scramble your eggs, add the eggs one at a time stirring and combining completely before adding the next egg.  It will take a bit of elbow grease to get it fully incorporated.  After the 2nd egg and egg white is added to the dough it should be a nice thick consistency but no so thick you can't shake it off your wooden spoon.  Scoop dough into a pastry bag and use either a straight tip or cut the corner of a ziplock bag.  Make sure to use parchment paper (or spray with non-stick spray) and pipe out 1-inch balls onto the parchment paper leaving plenty of space between each as they will puff up while cooking.  Dip your finger in water (to prevent sticking) and pat down the tip on the top of each ball, if necessary.  Bake 12 minutes then reduce temperature to 375 degrees and allow to cook another 10-15 minutes or until golden brown.  They should be light airy and dry inside.  If you take out too soon they will collapse and won't stay puffed up.  Allow to cool completely.  Use a straight tip again in a pastry bag and fill with the pastry cream.  Poke hole with the tip and fill the eclair up with as much or as little filling as you'd like.  Then dip the tops in the ganache and then allow the chocolate to set.  Enjoy!     

Chocolate Ganache:

8 ounces good semisweet chocolate chips
1/2 cup heavy cream

Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. 

Pastry Cream:

2 c. half-and-half
1/2 c. sugar
pinch of salt
5 large egg yolks
3 tbsp. cornstarch
4 tbsp. (1/2 stick) unsallted butter
1 1/2 tsp. vanilla extract


Heat half-and-half, 6 tbsp. sugar and salt in saucepan over medium heat until simmering and sugar is dissolved.  Meanwhile whisk the egg yolks in a medium bowl until combined.  Whisk in the remaining 2 tbsp. sugar until thick and creamy about 30 seconds.  Whisk in the cornstarch until pale yellow, about 30 seconds. Gradually whisk the half-and-half mixture into the yolk mixture to temper.  Be VERY slow so you don't scramble your eggs.  Return the entire mixture ot the saucepan scraping bowl with spatula and return to a simmer over medium heat whisking constantly until a few bubbles burst on the surface and the mixture is thickened and glossy, like a pudding.  Off the heat whisk in the butter and vanilla.  Strain through a fine mesh sieve over a bowl.  Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until set and cold which is at least 4 hours and up to 2 days.    

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Chocolate Chunk Blondies

 Another recipe from Ina Garten.  These basically are the same thing as regular chocolate chip cookies just made into bars and called blondies, but hey they are delicious anyways!  I make cookies way to often in my house.  It is just so quick and easy to throw together chocolate chip cookie dough.  So by doing something simple like changing it into bars everyone in my house feels they are eating something a bit different than our usual cookie.  


 Chocolate Chunk Blondies

1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups chopped walnuts (optional)
1 1/4 pounds semisweet chocolate chunks (or chips)

Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.

Spread the batter into the prepared pan and smooth the top. Bake for 20-25 minutes. Don't overbake! A toothpick may not come out completely clean. Cool completely in the pan and then cut into bars.

Profiteroles

This is the first time I've ever made this.  I saw it recently on Food Network and thought I'd give it a shot.  It was really really good.  My husband wanted pastry cream instead of ice cream in them so that is gonna be my next project sometime this week.  I was surprised at how easy this was to make.  It all came together pretty quick and I always enjoy doing new things, especially with a piping bag.  Makes me feel all pastry chef like.  The hot fudge sauce recipe is from Anne Burrell and the Profiteroles recipe is from one of my favorite cookbooks Baking Illustrated.

Profiteroles

2 large eggs + 1 egg white

5 tbsp. unsalted butter

2 tbsp. whole milk

6 tbsp. water

2 tbsp. sugar

1/4 tsp. salt

1/2 c. all-purpose flour

Ice Cream of your choice.

Chocolate Sauce, recipe below

Preheat oven to 400 degrees.  Add butter, milk, water, sugar and salt in a saucepan over medium heat until butter is melted and sugar is dissolved.  Then using a wooden spoon add in the flour.  Keep stirring allowing the dough to start to come together and then stir an additional 2-3 minutes to allow it to dry out slightly while cooking.  Turn the burner off and continue to stir another 1-2 minutes.  Pour hot dough into a bowl and all to cool slightly before adding your eggs.  When the dough is still warm but cool enough to handle and not scramble your eggs, add the eggs one at a time stirring and combining completely before adding the next egg.  It will take a bit of elbow grease to get it fully incorporated.  After the 2nd egg and egg white is added to the dough it should be a nice thick consistency but no so thick you can't shake it off your wooden spoon.  Scoop dough into a pastry bag and use either a straight tip or cut the corner of a ziplock bag.  Make sure to use parchment paper (or spray with non-stick spray) and pipe out 1-inch balls onto the parchment paper leaving plenty of space between each as they will puff up while cooking.  Dip your finger in water (to prevent sticking) and pat down the tip on the top of each ball, if necessary.  Bake 12 minutes then reduce temperature to 375 degrees and allow to cook another 10-15 minutes or until golden brown.  They should be light airy and dry inside.  If you take out too soon they will collapse and won't stay puffed up.  Allow to cool completely.  Slice lengthwise and add a small scoop of ice cream in the center and top with chocolate sauce.   

Chocolate Sauce:

4 ounces dark chocolate
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon corn syrup

Bring a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Add the rest of the ingredients and stir until the chocolate has melted and everything is combined. This is a pretty quick process, once the chocolate has melted remove it from the double boiler set up. Spoon over the filled profiteroles. This is best when served warm!

Halloween Macaroon Cookies w/ Chocolate Filling

This is the first time I've made macaroons and these were really really good.  I loved the taste and texture that the ground almonds gave to the cookie.  We turned them orange for Halloween.  My daughter had a lot of fun spooning the mixture onto the baking sheets, making the filling and spreading it over the cookies by herself.  I will definitely be making these again and probably really soon.   This is a Giada DeLaurentiis recipe that I saw on Food Network recently. 

Macaroon Cookies with Chocolate Filing:

Plex the Robot & Captain America

1 cup blanched slivered almonds
2 large egg whites, at room temperature
2 tablespoons granulated sugar
1/4 teaspoon pure almond extract
Zest of 1 medium orange
Orange food coloring, as needed, optional
1 cup powdered sugar

Filling:

3/4 cup semisweet chocolate chips, such as Ghirardelli
1/4 cup heavy cream, at room temperature

I'm a Gypsy!

For the macarons: Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.  In a food processor, blend the almonds until finely ground.  In a large bowl, using a hand mixer on high speed, beat the egg whites until they form soft peaks, about 1 minute. Gradually add the granulated sugar, beating constantly, until the mixture holds stiff peaks, about 2 minutes. Beat in the almond extract, orange zest and food coloring, 1 drop at a time, if using. Using a spatula, fold in the ground almonds and powdered sugar until combined. Using a small cookie scoop, scoop eight to twelve 2-inch-diameter circles of batter onto each baking sheet. Bake for 15 minutes until slightly puffed. Cool completely on the baking sheets, about 30 minutes.

The spoils.

For the filling: Place the chocolate and cream in a medium bowl. Place the bowl over a pan of barely simmering water. Stir until the chocolate is melted and the mixture is smooth, about 2 minutes. Refrigerate until thick enough to spread, about 25 minutes.


To assemble: Spoon the filling onto the flat side of half of the cookies and gently press the remaining cookie on top. Allow the filling to set at room temperature, about 1 hour. 

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Sweet as Sugar Cookies

Happy Birthday Chocolate Cake w/ Chocolate Buttercream Frosting

My baby girl just turned 4!  I can't believe it!  She is growing up so fast and as wonderful as it is to see her growing and exploring the world and making friends, it is bittersweet as she isn't my itty bitty tiny baby anymore.  She is a bit spoiled I must say.  We brought cupcakes and party stuff to her school for a party, the next day we went to Disneyland Tokyo, and the following day we invited her best friend over and did cake and presents.  

She wanted a pony cake and requested chocolate cake with chocolate frosting.  That's my girl, chocolate, chocolate and more chocolate.  I made the cake up and thought it was too plain so decided to make some pink and purple splatters to give it more color.  Not the best idea, especially last minute.  My splatters melted because it was too hot and humid here and they were a bit runny but in my head it seemed like such a cute idea.  But the cake tasted amazing and she loved it.  That's all that matters.  This frosting is probably the best chocolate frosting I've ever made and I think this cake recipe will be my new "go to".  It was unbelievably rich and that's what I like.  I did double the recipe when I made it because I needed 4 cakes for the cake I was making but this recipe below makes two standard 9-inch cakes.   

Chocolate Cake

1 3/4 c. all-purpose flour

2 c. sugar

3/4 c. cocoa powder

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water

Birthday Girl!

Preheat oven to 350 degrees. Prepare two 9-inch cake pans by rubbing with butter, sprinkling with flour and tapping out extra. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a wooden spoon then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water and mix. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into pans, dividing evenly. Bake for 30-35 minutes. Remove cake from pans and cool on racks.

Chocolate Buttercream Frosting

Peyton in front of Goofy's house.

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine, softened
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted

1 tsp. vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons milk

Makes about 3 c. frosting 

In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

This is a Wilton frosting recipe and I believe an Ina Garten chocolate cake recipe but I had it written down from a while ago so can't be positive. 

My Cinderella

Candy Corn Cookies

Well Halloween is right around the corner so I've been seeing candy corn in, on and around everything lately.  So I threw some into a batch of cookies just for fun.  My daughter loves candy corn but I'm pretty sure all kids do.  She loved the idea of the candy corn in her cookie.  The candy corn kinda melts into the cookie and forms a crunchy sugary thing on the outer edges that was really tasty. 






Candy Corn Cookies

1 stick room temp. butter
1/2 c. shortening
1 c. brown sugar
1/2 c. white sugar
2 eggs, room temp.
1 tsp. vanilla
1/2 tsp. baking soda
1 tsp. baking powder
2 1/4 c. all-purpose flour
pinch of salt
2 c. chocolate chips
1 c. chopped candy corns

Preheat oven to 375 degrees.  Combine butter, shortening and sugars in a mixer and beat until creamy and well combined.  In a separate bowl combine flour, salt, baking powder and baking soda.  In butter mixture add in eggs, one at a time making sure each is combined before adding the next.  Add in vanilla.  Add in flour mixture and mix until combined.  Then add in your chocolate and candy corns.  On a baking sheet lined with parchment paper place tablespoon size balls of cookie dough.  Bake 10-12 minutes or until golden around the edges.

Chocolate Chunk Cookies

I usually use shortening in my cookie recipes but felt the need to give butter another shot since it has been so long since I actually used just butter in a recipe.   I still stand by my original thoughts and I just like shortening better in my cookies.  I mean butter is good but it just doesn't give me the big, fluffy, chewy, awesome that shortening gives to cookies.  Though I will say using half butter and have shortening seems to give it the best of both worlds.  I love these cookies.  These are my standard "go to" when I want to whip up a batch of cookies any day of the week.


Chocolate Chunk Cookies

2 1/2 c. all-purpose flour
1 c. brown sugar
1/2 c. white sugar
2 eggs, room temperature
2 sticks room temperature butter (or 1 c. shortening)
1 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 bag dark chocolate chunks
1/2 bag semi-sweet or bittersweet chocolate chips

Preheat oven to 375 degrees.  Combine sugar and butter and beat until well combined.  Add in eggs one at a time.  Add in vanilla.  In a separate bowl combine flour, salt, baking powder, and baking soda and whisk to combine.  Add flour mixture into creamed butter mixture.  Pour in chocolate.  Drop by heaping tablespoons onto parchment paper and bake 9-12 minutes or until edges are just brown.  Allow to cool a bit before serving. 

Bacon Chocolate Chip Cookies

Ok so you here bacon and chocolate and it is like WHAT?  But it seems the world is ready for this kind of thing.  You hear about chocolate dipped bacon and bacon cookies and all sorts of desserts that now have the most amazing piece of meat that exists thrown into it.  Of course, I was skeptical.  I mean bacon in a dessert? This month's Crazy Cooking Challenge was the find the ultimate chocolate chip cookie.  I wanted something really unique.  Not just your ordinary cookie.  I found this cookie at Craving Chronicles and knew it was something I had to try.  Now the rest of my family wasn't so sure about this idea.  My husband couldn't believe what I was doing and felt it was just wrong.  My 4 year old daughter thought it was by far the greatest thing she had ever heard of.  I actually just laughed as I ate these.  I wouldn't say they were the best cookie I've ever eaten but I really had fun making it and trying something new.  My daughter on the other hand has found her favorite cookie for life. 

Also this is a great blog that I really enjoyed reading.  Theresa loves baking and photography.  I really enjoyed not only looking through her recipes but loved seeing the pictures she has taken as well.  Her photographs truly are amazing, her food pictures are just so vibrant and really make you want to run into the kitchen to recreate the things you are seeing. 

Bacon Chocolate Chip Cookies
Adapted from Craving Chronicles


2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) All-Purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
2 1/4 cups bittersweet chocolate chips
6 slices crisp cooked thick cut bacon, chopped
1/8 c. maple syrup

In a medium bowl, whisk together flours, baking soda, baking powder and salt. Set aside.
Using a mixer with paddle attachment, cream together butter and sugars until light and fluffy, about 5 minutes. Add eggs one at a time, incorporating completely after each addition. Add vanilla. Reduce mixer to lowest speed and carefully add flour mixture. Mix until just combined. Fold in chocolate chips by hand.  Cover dough with plastic wrap and refrigerate 24 – 36 hours, up to 72 hours.

Pull dough out and allow to come to room temperature.  Meanwhile dice bacon and come until golden brown and crispy.  Add in maple syrup and stir allowing the syrup to reduce.  Allow candied bacon to cool.  Preheat oven to 350°F. Line baking sheets with parchment paper.  When dough has warmed enough to be pliable but not too soft, fold in chopped bacon. Using a 2 tablespoon cookie scoop, measure 8 cookies out on a baking sheet. Bake one sheet at a time, 10-14 minutes or until edges are starting to brown. Cool 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.

Nutella Cookies

Ahhh, more cookies!  These cookies were soooo good.  Granted when you add in chocolate and Nutella you really can't go wrong.  Now this recipe doesn't require eggs.  No seriously, cookies with no eggs.  I actually had to reread the recipe because I thought I missed a step when I was making it.  But I decided to stick with it and see how it turned out.  I was really surprised that it was chewy and chocolatey and worked just fine with no eggs.  Of course they were a bit on the flatter side but I enjoyed them and would make them again.  I wish I could have tasted just a bit more of the nutella though.  Maybe using hazelnut extract next time instead of vanilla extract might give it more umph.  I got this recipe from Our Best Bites. 

Chocolate Nutella Cookies

1 1/4 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

2/3 c. Dutch-process unsweetened cocoa powder

1/2 c. (1 stick) butter, room temp.

1/2 c. sugar

1/2 c. dark brown sugar

1 1/2 tsp. vanilla extract)

1/3 c. Nutella

1/3 c. milk

Preheat oven to 325°  In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder. Set the mixture aside. In a large bowl, beat together the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes or until smooth. Add the extracts and beat for another 30 seconds or so. Add the Nutella and beat until smooth.  With the mixer running, add half of the flour mixture and mix until combined. Add the milk, mixing until combined completely, then add the remaining flour mixture and mix completely. Cover and refrigerate the dough for at least 15 minutes (and as long as 2-3 days).  When you’re ready to bake the cookies, line a baking sheet with parchment paper. Roll tablespoons of dough into balls and place them on the lined cookie sheet, allowing about 2″ between the dough balls.

For fluffier cookies leave in balls.  For flatter cookies lightly press the dough balls with the bottom of a drinking glass (or palm of your hand) and then bake for 10-12 minutes or until the cookies are crackly on top and soft, but starting to set. Remove from the oven and allow them to stand for about 5 minutes and then transfer the cookies to a cooling rack and allow them to cool completely. 

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Debbie Debbie Doos 

Chocolate Truffle Cookies

I've never made cookies before quite like this.  You whip together the eggs and sugar until tripled in volume.  These cookies were very light but still tasty.  They were a little too thin for my liking but I'm always willing to try something new, especially when it comes to chocolate and cookies.

 

Double Chocolate Cherry Truffle Cookies

From The Sweet Life: Desserts from Chanterelle

1/2 cup plus 1 tbsp all purpose flour
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cream of tartar
5 oz bittersweet chocolate
4 oz unsweetened chocolate
8 tbsp (1 stick) butter
4 eggs, room temperature
1 1/2 cups sugar
4 oz semisweet chocolate chips

Whisk together the flour, baking soda, salt, and cream of tartar and set aside.

Melt the bittersweet chocolate, unsweetened chocolate, and butter in a metal bowl set over a pot of simmering water. Stir frequently and remove from heat. Allow chocolate to cool for about 10 minutes.  Meanwhile, beat the eggs in a mixer fitted with the whisk attachment on medium speed. Add the sugar and beat until the eggs triple in volume and hold the lines of the whisk, about ten minutes.  Add the melted and cooled chocolate to the eggs on low speed. Beat until incorporated, then add the dry ingredients, chocolate chips, and dried cherries. Beat until just combined – do not overmix. Finish mixing by hand with a rubber spatula. The batter will be very runny. Cover the bowl with plastic wrap and refrigerate at least two hours.  Preheat the oven to 350 F and line cookie sheets with parchment paper. For large cookies, use two tablespoons to scoop the batter into large mounds. Place 2″ apart on sheet and bake 12-15 minutes. For small cookies, scoop the batter with two teaspoons and bake 8-10 minutes. The cookies puff in the oven and fall a bit once removed.