1. Sara's Choco Cake to Rival Costco!
2 1/4 cup flour
1 2/3 cup sugar
3/4 cup butter softened
2/3 cup baking cocoa
1 1/4 cup water
1 1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking powder
2 large eggs
Preheat oven to 350 degrees
Beat all ingredients together on low 30 seconds. Scraping bowl constantly. Beat on high speed 3 minutes, scraping occasionally. (batter lightens and will look a little fluffy) Bake rounds 25--35 minutes. Frost with Chocolate Butter cream
Chocolate Butter Cream Frosting
(A simple recipe for classic chocolate butter cream frosting. Perfect for frosting cakes, cookies, brownies or cup cakes)
1 cup unsalted butter (2 sticks or 1/2 pound) softened (but not melted!)
3 1/2 cups confectioners (powdered) sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoons almond extract
4 tablespoons milk or heavy cream
Instructions
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed, Turn off the mixer. Sift powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt and milk' cram and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
2. Creamy Chocolate Breakfast Shake
Prep time 10 minutes
A creamy, vegan chocolate shake with tons of fruit, protein and rich chocolate flavor. Makes the perfect breakfast, snack or late-night dessert.
Author Minimalist Baker
Recipe Breakfast
Cuisine Vegan
Serves 2
2 frozen ripe bananas, copped prior to freezing
1/3 cup frozen strawberries or blueberries
2--3 heaping tablespoons cocoa powder
2 tablespoon salted almond butter (or Nutella)
1 tablespoon flaxseed meal
1.5-2 cups unsweetened vanilla almond milk (sub soy or coconut)
Dash of stevia or agave nectar (depending on sweetness of bananas)
1/3 cup ice
Big handful of spinach (optional)
1. Place all ingredients in a blender and blend until smooth
2. If you prefer a more chocolaty shake, add more cocoa powder. If you prefer it sweeter, add more stevia or agave. If you prefer it thinner add less ice or more almond milk.
Roasted Salted Almond Butter with Flaxseed
3 cups almonds
1 tsp salt
3 Tablespoons flaxseed meal
Preheat oven to 300 degrees and spread almonds evenly on a baking sheet. Roast for about 20 minutes until golden brown, stirring occasionally. Remove and let cool for 5 minutes, then add to food processor and process, scraping down the sides as necessary. Process for 10-12 minutes and once it’s a smooth and creamy texture, add the salt and flaxseed and process for another minute or so until well combined. Transfer to a clean jar or container and store in the fridge to keep fresh.
3. Homemade Graham Crackers
1/2 cup unbleached all- purpose flour
2 cups graham flour (whole wheat is fine)
1/4 cup evaporated cane juice sugar (regular sugar is fine)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup cold butter, cut into pieces
2 tablespoons honey
1 tablespoon molasses
1/4 cup water (may need a little more--I used another tablespoon
In a bowl of food processor, combine flours, sugar, salt, baking powder and cinnamon. Pulse a few times. Add the cold butter and pulse until texture is dry and crumbly. In a separate bowl, mix together the honey, molasses and water: add to food processor and blend together until it forms a ball. Wrap in plastic wrap and chill for one hour. Preheat oven to 350 degrees. Roll the dough out on a well floured surface (I used all purpose). Roll the dough out pretty thin and cut with cookie or cut into rectangles. Make fork marks in the dough. Transfer to baking sheets lined with parchment paper (that's what I use; just a baking sheet would work fine). You could sprinkle these with sugar or cinnamon/sugar before baking. Bake for 11-14 minutes until golden and crisp. This recipe made 19 3 1/2 inch hearts. What is graham flour? It is made by grounding the whole grain but each part (bran, germ, and endosperm) of the kernel. The endosperm is ground fine, the bran and germ are ground coarsely. If you can not find it just use whole wheat flour.
4. Chocolate Graham Crackers, Adapted from Prepared Pantry
1 1/2 cups all purpose flour
1 cup graham flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cups cocoa
1/2 cup butter (I used Smart Balance 50/50) and 1/4 cup Nutella) instead of 3/4 cup butter
1/3 cup granulated sugar
1/3 cup brown sugar
3 tablespoons honey
1 teaspoon vanilla extract
1 large egg
2 tablespoon butter, melted
1/4 cup granulated sugar
1. Mix the dry ingredients together in a medium bowl.
2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. Then add the honey, extract and egg and beat until combined.
1 2/3 cup sugar
3/4 cup butter softened
2/3 cup baking cocoa
1 1/4 cup water
1 1/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking powder
2 large eggs
Preheat oven to 350 degrees
Beat all ingredients together on low 30 seconds. Scraping bowl constantly. Beat on high speed 3 minutes, scraping occasionally. (batter lightens and will look a little fluffy) Bake rounds 25--35 minutes. Frost with Chocolate Butter cream
Chocolate Butter Cream Frosting
(A simple recipe for classic chocolate butter cream frosting. Perfect for frosting cakes, cookies, brownies or cup cakes)
1 cup unsalted butter (2 sticks or 1/2 pound) softened (but not melted!)
3 1/2 cups confectioners (powdered) sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoons almond extract
4 tablespoons milk or heavy cream
Instructions
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed, Turn off the mixer. Sift powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt and milk' cram and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
2. Creamy Chocolate Breakfast Shake
Prep time 10 minutes
A creamy, vegan chocolate shake with tons of fruit, protein and rich chocolate flavor. Makes the perfect breakfast, snack or late-night dessert.
Author Minimalist Baker
Recipe Breakfast
Cuisine Vegan
Serves 2
2 frozen ripe bananas, copped prior to freezing
1/3 cup frozen strawberries or blueberries
2--3 heaping tablespoons cocoa powder
2 tablespoon salted almond butter (or Nutella)
1 tablespoon flaxseed meal
1.5-2 cups unsweetened vanilla almond milk (sub soy or coconut)
Dash of stevia or agave nectar (depending on sweetness of bananas)
1/3 cup ice
Big handful of spinach (optional)
1. Place all ingredients in a blender and blend until smooth
2. If you prefer a more chocolaty shake, add more cocoa powder. If you prefer it sweeter, add more stevia or agave. If you prefer it thinner add less ice or more almond milk.
Roasted Salted Almond Butter with Flaxseed
3 cups almonds
1 tsp salt
3 Tablespoons flaxseed meal
Preheat oven to 300 degrees and spread almonds evenly on a baking sheet. Roast for about 20 minutes until golden brown, stirring occasionally. Remove and let cool for 5 minutes, then add to food processor and process, scraping down the sides as necessary. Process for 10-12 minutes and once it’s a smooth and creamy texture, add the salt and flaxseed and process for another minute or so until well combined. Transfer to a clean jar or container and store in the fridge to keep fresh.
3. Homemade Graham Crackers
1/2 cup unbleached all- purpose flour
2 cups graham flour (whole wheat is fine)
1/4 cup evaporated cane juice sugar (regular sugar is fine)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup cold butter, cut into pieces
2 tablespoons honey
1 tablespoon molasses
1/4 cup water (may need a little more--I used another tablespoon
In a bowl of food processor, combine flours, sugar, salt, baking powder and cinnamon. Pulse a few times. Add the cold butter and pulse until texture is dry and crumbly. In a separate bowl, mix together the honey, molasses and water: add to food processor and blend together until it forms a ball. Wrap in plastic wrap and chill for one hour. Preheat oven to 350 degrees. Roll the dough out on a well floured surface (I used all purpose). Roll the dough out pretty thin and cut with cookie or cut into rectangles. Make fork marks in the dough. Transfer to baking sheets lined with parchment paper (that's what I use; just a baking sheet would work fine). You could sprinkle these with sugar or cinnamon/sugar before baking. Bake for 11-14 minutes until golden and crisp. This recipe made 19 3 1/2 inch hearts. What is graham flour? It is made by grounding the whole grain but each part (bran, germ, and endosperm) of the kernel. The endosperm is ground fine, the bran and germ are ground coarsely. If you can not find it just use whole wheat flour.
4. Chocolate Graham Crackers, Adapted from Prepared Pantry
1 1/2 cups all purpose flour
1 cup graham flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cups cocoa
1/2 cup butter (I used Smart Balance 50/50) and 1/4 cup Nutella) instead of 3/4 cup butter
1/3 cup granulated sugar
1/3 cup brown sugar
3 tablespoons honey
1 teaspoon vanilla extract
1 large egg
2 tablespoon butter, melted
1/4 cup granulated sugar
1. Mix the dry ingredients together in a medium bowl.
2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. Then add the honey, extract and egg and beat until combined.
3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap the dough in plastic and place it in the refrigerator to chill. (Only chilled the dough for about 30 minutes) 4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to a scant 1/4 inch thick. Preheat the oven to 350 degrees.
5. (Cookie cutters work great and are cute and fun for these.) Use a ruler to mark 3-inch squares. Cut into squares with a sharp knife using the ruler as a straight edge. Use a thin metal spatula to scrape the crackers from the counter. Place them on a well-grease baking sheet with a margin of space to allow for spreading. Use a fork to pierce the crackers. (Definitely use a thin spatula to scrape the dough from the counter to the baking sheet)
6. For the topping, brush the tops of the crackers with melted butter. Sprinkle the sugar over the buttered tops.
7. Bake the crackers for the ten minutes or until the edges just start to brown. Remove them to a wire rack to cool. (Made 22 3 1/2 inch hearts)
5. No Bake Nutella Cheese cakes
From mybakingaddiction.com/no-bake-nutella-cheesecake-recipe
(Cheesecakes: Oreo cookie crumbs create the foundation for a creamy, fluffy Nutella and cream cheese mixture that you'll want to eat with a spoon straight from the mixing bowl with reckless abandon. Try to hold yourself back, though because finished with chocolate curls and toasted, chopped hazelnuts, you'll have a quick delicious dessert perfect for any meal--even weeknight grilled cheese.
For the crust
12 Oreo- Cookies crushed into crumbs
3 tablespoons unsalted butter, melted
For the Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8ounce) tub frozen whipped topping thawed
For the Garnish
Whipped topping (optional)
Chocolate shavings (optional)
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted hazelnuts.
6. Chocolate Hazelnut Cherry Tart
Makes 1 12 inch tart
Source: Adapted from Smitten Kitchen's Great Unshrinkable Sweet Tart Shell (hotpolkadot.com)
1 cup flour
1/4 cup cocoa powder
1/4 hazelnuts, blanched, toasted and ground fine
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup + 1 tablespoon unsalted butter, cold and cut into pieces
1 egg
8 ounces semisweet chocolate, chopped
3/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons hazelnuts, blanched, toasted and chopped
1 cup sweet cherries pitted
NOTE: To make it easier to grind the hazelnuts blend them in a food processor with the powdered sugar. That way they stay dry and won't ball up.
In a food processer pulse together the flour, cocoa powder, ground hazelnuts, powdered sugar and salt. Barely cut in the butter until it resembles coarse crumbs. Add the egg a little bit at a time, pulsing briefly after each addition. The dough will appear granular at first and after a few 10 second pulses it will clump together.
Turn it out onto a floured surface and knead it ever so slightly so it holds together. Wrap the ball of dough in plastic wrap and refrigerate it for at least 2 hours or overnight. When you're ready to roll out the tart shell take the dough out of the refrigerator and let it sit for about 10 minutes to take a bit of the chill off. Butter a 12 inch round fluted tart pan with a removable bottom and set it aside. Sandwich the dough between 2 large sheets of wax paper and roll it out into a 15 inch circle. Rolling it out with wax paper helps you avoid sticky dough, messy flour, reduces cracks and makes it easy to turn it over into the tart pan. Once the sheet of dough is centered in the prepared tart pan press it into the corners of the pan and fold the excess dough back the sides to create a nice strong double edge crust, making sure to keep the dough level with the edge of the pan. Pierce the dough a few times with a fork and freeze it for half an hour.
Preheat the oven to 375 degrees and position a rack in the center. Butter the shiny side of a piece of aluminum foil and fit it buttered side down tightly against the inside of the tart shell. Place the tart on a baking sheet and bake it for 20--25 minutes. Remove the foil and bake it for another 10 minutes. Transfer the tart to a rack and let it cool completely before filling.
To make the ganache put the chopped chocolate in a heatproof bowl and set it aside. In a small sauce pan combine the cream and butter and heat it on medium heat. When it comes to just a boil pour it over the chocolate, cover it and let it sit for 3--5 minutes. Whisk in the chocolate until it all melts and you're left with a smooth pudding like consistency. Pour it into the cooled tart shell and smooth it out with a spatula. Top it with cherries and chopped hazelnuts. Enjoy!
How to toast hazelnuts
1. Lay the nuts on a baking sheet in a single layer.
2. Bake in a 350 degree oven for between 10 to 20 minutes.
3. The papery skins will start to split. Some may be more stubborn and require a little extra time. Shake the pan to turn the nuts over for even toasting.
4. After 10 or 11 minutes check the nuts and when they are a deep brown and look toasted they are done.
5. Place the toasted nuts on a clean dishtowel. Fold the dishtowel over (or use another one on the top) and rub the nuts vigorously. The skins will loosen and fall off. As the nuts cool, stubborn skins can be removed by placing nuts in your hands and rubbing your palms together vigorously.
Recipes (from this blog) using hazelnuts: cafejohnsonia.com
7. Grandma Mason's Banana Nut Bread
1/2 cup butter
1 cup sugar
2 eggs
4 mashed bananas
5. (Cookie cutters work great and are cute and fun for these.) Use a ruler to mark 3-inch squares. Cut into squares with a sharp knife using the ruler as a straight edge. Use a thin metal spatula to scrape the crackers from the counter. Place them on a well-grease baking sheet with a margin of space to allow for spreading. Use a fork to pierce the crackers. (Definitely use a thin spatula to scrape the dough from the counter to the baking sheet)
6. For the topping, brush the tops of the crackers with melted butter. Sprinkle the sugar over the buttered tops.
7. Bake the crackers for the ten minutes or until the edges just start to brown. Remove them to a wire rack to cool. (Made 22 3 1/2 inch hearts)
5. No Bake Nutella Cheese cakes
From mybakingaddiction.com/no-bake-nutella-cheesecake-recipe
(Cheesecakes: Oreo cookie crumbs create the foundation for a creamy, fluffy Nutella and cream cheese mixture that you'll want to eat with a spoon straight from the mixing bowl with reckless abandon. Try to hold yourself back, though because finished with chocolate curls and toasted, chopped hazelnuts, you'll have a quick delicious dessert perfect for any meal--even weeknight grilled cheese.
For the crust
12 Oreo- Cookies crushed into crumbs
3 tablespoons unsalted butter, melted
For the Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8ounce) tub frozen whipped topping thawed
For the Garnish
Whipped topping (optional)
Chocolate shavings (optional)
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted hazelnuts.
6. Chocolate Hazelnut Cherry Tart
Makes 1 12 inch tart
Source: Adapted from Smitten Kitchen's Great Unshrinkable Sweet Tart Shell (hotpolkadot.com)
1 cup flour
1/4 cup cocoa powder
1/4 hazelnuts, blanched, toasted and ground fine
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup + 1 tablespoon unsalted butter, cold and cut into pieces
1 egg
8 ounces semisweet chocolate, chopped
3/4 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons hazelnuts, blanched, toasted and chopped
1 cup sweet cherries pitted
NOTE: To make it easier to grind the hazelnuts blend them in a food processor with the powdered sugar. That way they stay dry and won't ball up.
In a food processer pulse together the flour, cocoa powder, ground hazelnuts, powdered sugar and salt. Barely cut in the butter until it resembles coarse crumbs. Add the egg a little bit at a time, pulsing briefly after each addition. The dough will appear granular at first and after a few 10 second pulses it will clump together.
Turn it out onto a floured surface and knead it ever so slightly so it holds together. Wrap the ball of dough in plastic wrap and refrigerate it for at least 2 hours or overnight. When you're ready to roll out the tart shell take the dough out of the refrigerator and let it sit for about 10 minutes to take a bit of the chill off. Butter a 12 inch round fluted tart pan with a removable bottom and set it aside. Sandwich the dough between 2 large sheets of wax paper and roll it out into a 15 inch circle. Rolling it out with wax paper helps you avoid sticky dough, messy flour, reduces cracks and makes it easy to turn it over into the tart pan. Once the sheet of dough is centered in the prepared tart pan press it into the corners of the pan and fold the excess dough back the sides to create a nice strong double edge crust, making sure to keep the dough level with the edge of the pan. Pierce the dough a few times with a fork and freeze it for half an hour.
Preheat the oven to 375 degrees and position a rack in the center. Butter the shiny side of a piece of aluminum foil and fit it buttered side down tightly against the inside of the tart shell. Place the tart on a baking sheet and bake it for 20--25 minutes. Remove the foil and bake it for another 10 minutes. Transfer the tart to a rack and let it cool completely before filling.
To make the ganache put the chopped chocolate in a heatproof bowl and set it aside. In a small sauce pan combine the cream and butter and heat it on medium heat. When it comes to just a boil pour it over the chocolate, cover it and let it sit for 3--5 minutes. Whisk in the chocolate until it all melts and you're left with a smooth pudding like consistency. Pour it into the cooled tart shell and smooth it out with a spatula. Top it with cherries and chopped hazelnuts. Enjoy!
How to toast hazelnuts
1. Lay the nuts on a baking sheet in a single layer.
2. Bake in a 350 degree oven for between 10 to 20 minutes.
3. The papery skins will start to split. Some may be more stubborn and require a little extra time. Shake the pan to turn the nuts over for even toasting.
4. After 10 or 11 minutes check the nuts and when they are a deep brown and look toasted they are done.
5. Place the toasted nuts on a clean dishtowel. Fold the dishtowel over (or use another one on the top) and rub the nuts vigorously. The skins will loosen and fall off. As the nuts cool, stubborn skins can be removed by placing nuts in your hands and rubbing your palms together vigorously.
Recipes (from this blog) using hazelnuts: cafejohnsonia.com
7. Grandma Mason's Banana Nut Bread
1/2 cup butter
1 cup sugar
2 eggs
4 mashed bananas
2 cups flour
1 teaspoon soda
1/2 teaspoons salt
1/2 cup chopped nuts
1/2 cup chocolate chips (or more)
Cream butter; add sugar. Blend. Add eggs and bananas; blend well. Add dry ingredients; mix just to moisten well. Bake 40 minutes at 350 degrees.
8. Very Best Chocolate Fudge Sauce Recipe
From the sophisticated gourmet: sophisticategourmet.com
1 teaspoon soda
1/2 teaspoons salt
1/2 cup chopped nuts
1/2 cup chocolate chips (or more)
Cream butter; add sugar. Blend. Add eggs and bananas; blend well. Add dry ingredients; mix just to moisten well. Bake 40 minutes at 350 degrees.
8. Very Best Chocolate Fudge Sauce Recipe
From the sophisticated gourmet: sophisticategourmet.com
Make about 1 cup or 236 ml
As stated in the post, Golden Syrup should be quite easy to find (it's usually near the pancake syrups, honeys, etc). At the grocery store. If you can't find it, light corn syrup or light agave nectar will work well too.
Although Dark Chocolate with 70% cocoa content may seem a little too dark for any milk chocolate lover's liking, that is not the case. I find it works perfectly especially since it is diluted a bit by the cream and the other ingredients 70% cocoa content is idea, but if you don't have that on hand, use whatever you have--I wouldn't go below 64% cocoa content, though.
3.5oz /100 grams. dark chocolate
2 tablespoons /15grams unsweetened cocoa powder (natural or Dutch-processed)
1/3 cup / 116 grams golden syrup (I use Lyle's / light corn syrup / light agave nectar)
1/3 cup / 75 grams heavy (double) cream
1/3 cup / 30 grams Confectioner's (Powdered) Sugar
1/2 teaspoon pure vanilla extract
Pinch fine grain sea salt
Place the chopped dark chocolate and cocoa powder in a heat proof bowl over simmering water (do not let the bowl touch the water) and heat until the chocolate has melted. With the pan off the heat, stir in the golden syrup, followed by the heavy cream, confectioner's sugar' vanilla, and pinch of salt. Transfer to a glass jar or heatproof container with a lid and serve over the ice cream of your choice. Can be stored in the refrigerator for a few days (that is if you're not sharing!). Re-warm before serving.
9. Frozen Hot Chocolate
Recipe from Mamafoodie www.mamafoodie.com
3 tablespoons granulated sugar
3 tablespoons (1 packet) hot cocoa mix
2 tablespoons unsalted butter
1/3 cup semi-sweet chocolate chips
1/3 cup white chocolate chips
1 can (12oz) evaporated milk, divided
4 1/2 cups ice cubes
whipping cream
mini marshmallows, optional
Combine sugar, cocoa mix, and butter in top of double boiler that is set over gently boiling water. Stir often until melted and smooth paste forms. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup evaporated milk. Stir until smooth and velvety. Cool to room temperature. Combine chocolate base mixture, remaining evaporated milk and ice in blender (in batches, if necessary): cover. Blend until smooth. Pour into individual glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips & mini marshmallows, if desired. Serve with a straw and spoon.
10. Chocolate Strawberry Ice cream Sandwiches
from Martha Stewart Recipes marthastewart.com/336612/chocolate-strawberry-inc-cream-sanwiche?czone…Martha Stewart Living February 2001
Yield - makes 24
2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons (11/2 sticks) unsalted butter at room temperature
1 1/2 teaspoons homemade Vanilla Extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints strawberry ice cream, softened
In a medium bowl sift together flour, cocoa powder, baking powder, and salt and set aside. In the bowl of an electric mixer with the paddle attachment cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture and mix on low speed until incorporated, scraping the sides of the bowl at leas once,. Divide the dough in half and shape each half into a flat disk wrap each disk in plastic wrap, and chill until firm. About 1 hour. Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place heats on a parchment--lined baking sheet chill until firm about 30 minutes. Remove from refrigerator use fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet, transfer too a wire rack.
With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days
Note: Bottled vanilla extract may be substituted for homemade. Use any cookie-cutter shape you like to form the sandwiches.
Some Interesting facts about Chocolate
When most of us here the word chocolate, we picture a bar, a box of bonbons, or a bunny. The verb that comes to mind is probably "eat," not "drink" and the most apt adjective would seem to be "sweet." But for about 90 percent of chocolate's long history, it was strictly a beverage, and sugar didn't have anything to do with it.
Although the cacao tree, from which chocolate. Comes, is native to South America; today the most cacao is grown in the Ivory Coast, in Africa. When the Spanish explorers were introduced to it, it was a bitter drink, reserved for royalty and special ritualistic occasions. They didn't much like it. But once it was introduced in Europe and sugar was added…well, you know… The country which imports the most is the Netherland, which you may have guessed since I'm sure you know that in 1828 a Dutch chemist found a way to make powdered chocolate which we now know as Dutch Cocoa; soon leading to the creation of solid chocolate. The first Chocolate bar was credited to Joseph Fry in 1847, who discovered he could make a moldable paste by adding melted cocoa butter back into Dutch Cocoa! By 1868 saw an Englishman by the name of Cadbury marketing boxes of chocolate candies. Milk chocolate came along a few years later, pioneered by a couple of Swiss men named Daniel Peter and Henri Nestle.
Milk chocolate is the most popular in the US, but dark chocolate is gaining in popularity. Belgian chocolate is the best in my opinion. Their process more finely grinds the cocoa making the resulting product smoother and more flavorful. Today the U.S. produces more chocolate than any other country but the Swiss consume the most per capita, followed closely by the English.
Chocolate, especially dark chocolate is high in antioxidants, so some researchers believe that it is actually good for you! Some research suggests that it has beneficial effects on cardiovascular health including lowering blood pressure, improving vascular function and energy metabolism and reducing platelet aggregation and adhesion. The more important study indicates that melting chocolate in one's mouth produced an increase in brain activity and heart rate and heart rate that was more intense than that associated with kissing, lasting four times as long after the activity had ended. I don't know if any of this is true, but maybe it doesn't matter, because we know that we like it!
"A Man Cannot Live On Chocolate Alone But A Woman Can!!!"
---Elizabeth Wright
As stated in the post, Golden Syrup should be quite easy to find (it's usually near the pancake syrups, honeys, etc). At the grocery store. If you can't find it, light corn syrup or light agave nectar will work well too.
Although Dark Chocolate with 70% cocoa content may seem a little too dark for any milk chocolate lover's liking, that is not the case. I find it works perfectly especially since it is diluted a bit by the cream and the other ingredients 70% cocoa content is idea, but if you don't have that on hand, use whatever you have--I wouldn't go below 64% cocoa content, though.
3.5oz /100 grams. dark chocolate
2 tablespoons /15grams unsweetened cocoa powder (natural or Dutch-processed)
1/3 cup / 116 grams golden syrup (I use Lyle's / light corn syrup / light agave nectar)
1/3 cup / 75 grams heavy (double) cream
1/3 cup / 30 grams Confectioner's (Powdered) Sugar
1/2 teaspoon pure vanilla extract
Pinch fine grain sea salt
Place the chopped dark chocolate and cocoa powder in a heat proof bowl over simmering water (do not let the bowl touch the water) and heat until the chocolate has melted. With the pan off the heat, stir in the golden syrup, followed by the heavy cream, confectioner's sugar' vanilla, and pinch of salt. Transfer to a glass jar or heatproof container with a lid and serve over the ice cream of your choice. Can be stored in the refrigerator for a few days (that is if you're not sharing!). Re-warm before serving.
9. Frozen Hot Chocolate
Recipe from Mamafoodie www.mamafoodie.com
3 tablespoons granulated sugar
3 tablespoons (1 packet) hot cocoa mix
2 tablespoons unsalted butter
1/3 cup semi-sweet chocolate chips
1/3 cup white chocolate chips
1 can (12oz) evaporated milk, divided
4 1/2 cups ice cubes
whipping cream
mini marshmallows, optional
Combine sugar, cocoa mix, and butter in top of double boiler that is set over gently boiling water. Stir often until melted and smooth paste forms. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup evaporated milk. Stir until smooth and velvety. Cool to room temperature. Combine chocolate base mixture, remaining evaporated milk and ice in blender (in batches, if necessary): cover. Blend until smooth. Pour into individual glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips & mini marshmallows, if desired. Serve with a straw and spoon.
10. Chocolate Strawberry Ice cream Sandwiches
from Martha Stewart Recipes marthastewart.com/336612/chocolate-strawberry-inc-cream-sanwiche?czone…Martha Stewart Living February 2001
Yield - makes 24
2 3/4 cups all-purpose flour, plus more for dusting
1/2 cup cocoa powder
2 1/2 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons (11/2 sticks) unsalted butter at room temperature
1 1/2 teaspoons homemade Vanilla Extract
1 1/2 cups sugar
2 large eggs
1 tablespoon milk
2 to 2 1/2 pints strawberry ice cream, softened
In a medium bowl sift together flour, cocoa powder, baking powder, and salt and set aside. In the bowl of an electric mixer with the paddle attachment cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture and mix on low speed until incorporated, scraping the sides of the bowl at leas once,. Divide the dough in half and shape each half into a flat disk wrap each disk in plastic wrap, and chill until firm. About 1 hour. Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place heats on a parchment--lined baking sheet chill until firm about 30 minutes. Remove from refrigerator use fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet, transfer too a wire rack.
With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days
Note: Bottled vanilla extract may be substituted for homemade. Use any cookie-cutter shape you like to form the sandwiches.
Some Interesting facts about Chocolate
When most of us here the word chocolate, we picture a bar, a box of bonbons, or a bunny. The verb that comes to mind is probably "eat," not "drink" and the most apt adjective would seem to be "sweet." But for about 90 percent of chocolate's long history, it was strictly a beverage, and sugar didn't have anything to do with it.
Although the cacao tree, from which chocolate. Comes, is native to South America; today the most cacao is grown in the Ivory Coast, in Africa. When the Spanish explorers were introduced to it, it was a bitter drink, reserved for royalty and special ritualistic occasions. They didn't much like it. But once it was introduced in Europe and sugar was added…well, you know… The country which imports the most is the Netherland, which you may have guessed since I'm sure you know that in 1828 a Dutch chemist found a way to make powdered chocolate which we now know as Dutch Cocoa; soon leading to the creation of solid chocolate. The first Chocolate bar was credited to Joseph Fry in 1847, who discovered he could make a moldable paste by adding melted cocoa butter back into Dutch Cocoa! By 1868 saw an Englishman by the name of Cadbury marketing boxes of chocolate candies. Milk chocolate came along a few years later, pioneered by a couple of Swiss men named Daniel Peter and Henri Nestle.
Milk chocolate is the most popular in the US, but dark chocolate is gaining in popularity. Belgian chocolate is the best in my opinion. Their process more finely grinds the cocoa making the resulting product smoother and more flavorful. Today the U.S. produces more chocolate than any other country but the Swiss consume the most per capita, followed closely by the English.
Chocolate, especially dark chocolate is high in antioxidants, so some researchers believe that it is actually good for you! Some research suggests that it has beneficial effects on cardiovascular health including lowering blood pressure, improving vascular function and energy metabolism and reducing platelet aggregation and adhesion. The more important study indicates that melting chocolate in one's mouth produced an increase in brain activity and heart rate and heart rate that was more intense than that associated with kissing, lasting four times as long after the activity had ended. I don't know if any of this is true, but maybe it doesn't matter, because we know that we like it!
"A Man Cannot Live On Chocolate Alone But A Woman Can!!!"
---Elizabeth Wright
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