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Showing posts with label chocolate. Show all posts

Friday, May 2, 2014

Chocolate cookie recipes chocolate sticks

I dont think that you can have s always enough chocolate cookie recipe. Many chocolate cookie recipes go way back to our Grandmas jaws in large batches for the visiting grandson. This recipe is no exception, but it is an old fashioned recipe that very easy dough can be made with an electric mixer with hooks. I usually start with the normal beater for the cream butter and sugar, and only when the always very stiff, I move to the dough hook. This chocolate cookie recipe is best from the day before you bake it want and chilled in the refrigerator thoroughly.

Ingredients for the chocolate sticks:
6 Tbsp butter 3/4 cup sugar 1 egg 1 tablespoon milk 1 teaspoon vanilla or pinch cinnamon 5 teaspoons cocoa 1 / 8 teaspoon baking soda 1 1 / 4 to 1 1/2 cups pastry flour sifted
Method:
Cream the butter until soft. Gradually add the sugar and beat you also add the beaten egg, milk and vanilla and mix. Sift cocoa, baking powder and a pinch of salt with over a half cup of flour. You first stir this into the mix, then use the rest of flour and more, if necessary, so that a company will hold that of dough, not on the fingers. In the fridge, put the curing. Preheat the oven to 350oF. Sprinkle the Board with cocoa and a very small amount of sugar. Use small pieces of the dough at a time and roll-out thin, cut into strips over a half an inch wide and three inches long. Closely in pan and three or four minutes in the oven to bake. Great care should be in the baking to burn to prevent. See like a hawk! The scraps of paper pick up rolling, if soft and away after each harden set, if you use too much cocoa paste it prevent, is it bitter. That is the dough colder and harder, the better it can be treated Therefore, it is made preferably on the day prior to use.

Enjoy!

Margin has more recipes for you to chocolate cookie recipes and if for bread recipes, margin has you them for you on chocolate bread recipes

Monday, April 28, 2014

Pumpkin Chocolate Chip Cookies Gluten Free Recipe

Gluten-free pumpkin chocolate chip cookies with a secret ingredient.

Reprising this autumn-inspired cookie recipe from the 2010 archives, because so many of you are new to gluten-free baking - and may have missed it!

Fall usually stirs my culinary imagination to conjure seasonal soup recipes and Crock Pot comfort food. The key word here is usually. Historically. As in, what I've done before, come the Autumn Equinox. This time around the season's wheel, however, my restless spirit has been wandering far and wide and away from dreams of butternut chili and baked rice casseroles toward the tempting, sweeter things in life.

As in cookies.

Read more + get the recipe >>

Saturday, April 12, 2014

Chocolate and Cherries We Should Cocoa 24 Round Up

Many thanks to everyone who joined in the We Should Cocoa challenge this month. Its quite a responsibility to host this well-established challenge and I wanted to do justice to it. Any anxiety I had at the beginning of the month has long gone, as the trickle of entries turned into a regular flow with a few last minute minnies coming in at the last gasp!

First up is Lapin DOr and More with this Paul Hollywood inspired Chocolate and Cherry Loaf made with dried sour cherries.

Susie at Fold in the Flour is a bit of a brownie addict and has been experimenting with The Ultimate Brownie Recipe to create these Dark and Delicious Cherry Brownies.

More brownies, this time from reluctant baker Fiona at London Unattached. Fiona was persuaded to take part in the challenge and turned out these glorious Chocolate Cherry Brandy Brownies

Johanna at Green Gourmet Giraffe went to great lengths to make her Chocolate Cherry Cookies , sourcing the dried cherries at a local middle eastern store and then finding they had stones in them and having to remove them late at night as she made her cookies. Thats dedication for you!

Quite possibly the prettiest entry for the We Should Cocoa challenge this month, is White Chocolate and Cherry Mousse which comes from Kit at i-Lost in Austen. Kit accompanies her gorgeous creamy dessert with a quote from Jane Austens Persuasion. Personally, I think that dessert is worthy of a picnic at Box Hill!

Do you like Biscotti? If so you are going to love these Triple Chocolate Cherry Biscotti from The Spice Garden, apparently they are truly orgasmic! You cant ask for more than that, can you?

When Tiffin met Rocky Road at Lancashire Food, Cherry Choccy Rocky Road was born! Linzi has created a melange of all things chocolately and sugary and come up with a real winner.

Anyone who is a regular reader of my blog knows that I am a big fan of instant trifles and Sian at Fishfingers for Tea is obviously of the same mind! She has created a Black Forest Trifle, using the classic combination of chocolate cake, cherries and cream and it looks like a winner.

Im sure Caroline at Cake, Crumbs and Cooking is trying to confuse me with her recipe Nigellas Chocolate Pistachio Fudge which contains no Pistachios but cherries instead! Its a quick and easy sweet treat.

Ros, the More than Occasional Baker has had these cookies on her bake list for ages. She brought back some Hersheys Kisses from a holiday in America just to make them! Cherry Chocolate Thumbprint Cookies are sure to be a hit combining almonds, cherries and chocolate in a bite sized morsel.

More cookies, this time from Kate at Turquoise Lemons. Kate chose to make Cherry and Dark Chocolate Cookies using chopped dark chocolate and glace cherries. A simple but effective recipe which could easily be adapted to carry other ingredients.

This is a really pretty dessert created by Elizabeth at Tango Like Raindrop: Black Forest Waffles. It was a special treat for Wednesday Pudding Night and went down a storm with Elizabeths family.

A childhood favourite now with Australian Crunchies from Karen at Lavender and Lovage, perfect for a lunch box treat.

I feel a little bit responsible for Dom, of Belleau Kitchen, not achieiving 1st prize in the Aby Village Show with his Deep Filled Cherry Pie with chocolate shortcrust lattice top, could it be that he was placed third because of the chocolate pastry? Whatever, its done and dusted now and I think that pie looks fabulous and he was robbed!

This little Chocolate and Cherry Pudding was cooked in a Slow Cooker! Baking in Franglais discovered it while looking for a slow cooker recipe and was so taken with the idea that different pudding combinations are already planned.

Janet, from The Taste Space, is spot on when she says that everything looks better in a Mason Jar! This Chocolate Cherry Granola Parfait with Banana certainly looks good presented like this.

Using a Richard Bertinet recipe, these Chocolate Cherry Tarts from Under the Blue Gum Tree combine juicy cherries, gooey chocolate and nutty almonds into tarts of crumbly, crisp perfection.

Hannah took us on a beautiful trip down memory lane with her Kentish Cherry Fondant Cake at the Corner Cottage Bakery.

Chocolate Rum and Cherry Cheesecake is the entry from Cake of the Week. This indulgent dessert is actually made with a sugar substitute so a bit more healthy than you would think!

Choclette of the Chocolate Log Blog, Queen of all things chocolately, and co-owner of the We Should Cocoa challenge brings us a traditional cherry dessert from the Limousin region of Francewith a chocolately twist: Chocolate Swirled Clafoutis. It also gave Choclette a chance to show off her lovely red clafoutis dish.

My own entry was a Chocolate Cherry Cake and very tasty it was too!

Hungry Hinny had planned a Black Forest Gateau but in the end made these cute little Cherry Chocolate Brownie Cupcakes with a cherry surpries hidden inside. These cakes were destined for a friend who is gluten intolerant so with a little extra thought from the Hungry Hinny, no one had to miss out on a treat.

Now for some Chocolate and Cherry cookies from Sharky Oven Gloves. I love the big chunks of chocolate, hazelnut and dried cherries in these cookies.

Homemade by Fleur really excelled herself with this stunning Chocolate, Cherry and Blackberry Profiterole Mountain inspired by her holiday in France.

These little Cherry Ripe Bars submitted by Mainly Baking come from a Dan Lepard recipe and are inspired by an Australian confection of the same name. Chewy, sticky and very rich, but totally delicious in small quantities.

A slice of rich Cherry Chocolate Cake from Cookbooks Galore who describes it as "a Black Forest Gateau without the topping". It doesnt look like there is much left anyway!

Congratulations to Anne at Annes Kitchen on passing her English and Maths GCSEs. Anne celebrated with Cherry, Cranberry and Chocolate Oaty Cookies another big success.

Thank you so much to everyone who took part, I hope I havent missed anyone, these were all the recipes on the Linky. Remember to check The Chocolate Log Blog on 1st September for the new challenge ingredient.

PS: I was pretty sure I would miss some entries, a couple went to the WSC email address rather than the linky so here are a few more chocolate and cherry treats for you.

Chocolate and Cherry Cake from Lucy at the Kitchen Maid.

BFG Ice Lollies from Gill at Tales of Pigling Bland

Very Chocolatey Chocolate Cherry Cookies from Jaims Kitchen

Thursday, April 10, 2014

Chocolate Raisons Oat Cookies

Chocolate raisons oat cookies

Ingredients

Butter 5 ounces 125 gm
Granulated sugar 100 gm ½ cup
Brown sugar 100 gm ½ cup
Egg 1
Raisons 3 tbsp
Chocolate chips 4 tbsp
Vanilla essence 1 tsp
Oats 1 ½ cup
Flour 1 cup
Baking powder ½ tsp
Baking soda ¼ tsp
Pinch of salt
Walnuts ½ cup

Method

Pre heat oven to 180 degree C beat together butter, both the sugar, egg and vanilla on low speed, add oats, flour, baking powder, soda, salt, mix fold in raisons, chocolate chips and walnuts, drop dough a tablespoon onto cookie sheet, bake for 15 minutes.

Sunday, March 23, 2014

Gluten Free Banana Bread with Chocolate Chips

Gluten-free banana chocolate chip bread. Yum.

Score one for banana bread lovers. After more than a few banana-induced mishaps (who knew baking egg-free gluten-free casein-free banana breads would prove so harrowing and unappealingly gummy and well, just plain spirit crushing?) Steve and I produced a sweet and tender banana loaf worthy of a mention.

A shout of big thanks goes out to my buddy Clare from Massachusetts (you remember Clare- she generously shared her brownie recipe with me back in the day). Clare posted her banana bread recipe on the Celiac Listserv last week. I veganized Clare's ingredients to make this recipe egg-free and dairy-free. And then, well, I simply had to add chocolate chips. After all, chocolate is goddess food.

And what's a banana without a little chocolate?

Just another naked banana.

And when you have a partner/husband like Steve (who, by the way, as you would expect, has been a champ through my hip healing process- hefting laundry, dusting (yes, that's right, dusting), bringing me mugs of hot apple cider (with a cinnamon stick!) and just plain cooking up a storm on my famished behalf)- who sweetly asks, Would you like me to grill your slice of Banana Chocolate Chip Bread?--- you blush, Dear Reader, and realize (once again) you've married the right man.

The man who knows you like your chocolate dark and melty and warm on your tongue. For breakfast.

Read more + get the recipe >>

Thursday, February 27, 2014

Chocolate Peanut Butter Cupcakes

In my quest to deliver deliciousness via cupcakes to the masses, I imagine Ill experience a few pitfalls as well as a few successes along the way.

Im not sure how Id classify this cupcake:

By all accounts, this looks like a pretty tasty cupcake. And yes, it was a tasty cupcake. Unfortunately, it came out a bit more dense than Id planned it to be. It was almost more of a brownie texture than a cakey texture. Delicious, yes, yes of course, but this isnt BrowniesOMG! okay?

The peanut butter cream cheese frosting was yummy, absolutely, but it was a bit salty. Some liked it, some (i.e., me) thought it could have been sweeter.

My main disappointment though was that when I pulled these suckers out of the oven, they went from this, domed and high and puffy with so much promise...

...to this...

...in mere seconds. They didnt all fall flat, but yeah, thats basically what happened. Was it the 8 eggs in the batter? Yeah, probably. Was it the three sticks of butter the recipe called for?

Oh, without a doubt.

But hey, at least they were edible. Im farily certain my cupcake tasters enjoyed them.
In the event you feel inclined to subject your insulin and cholesteral levels to this treat, heres what you need:

Lotta butter, lotta eggs, lotta chocolate.
Start by chopping the chocolate:

Then melt the butter with the chocolate:

Then you do some more stuff, but I dont have any pictures of that part...

And about 25 minutes later, you take em out of the oven:

Heyyyy, allllllriiiiiiiiight!

Ah, crap. FML.

Okay, well, no one will notice once you cover them in peanut butter cream cheese frosting.

Chocolate Cupcakes (adapted from cupcakeblog.com)
24 regular cupcakes (I got 16 cus Im doing something wrong)
350 degree oven (I set mine at 400 degrees to pre-heat and turned it down to 350 once I popped them in the oven with the goal of getting that domed effect. Im still workin out the kinks.)

200 gram bar of Dark Chocolate
3 sticks butter
2-1/4 cups sugar
8 eggs (you read that right)
1-1/4 cup flour
1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
pinch of salt

1. chop chocolate and transfer into a bowl.
2. add butter to the chocolate and place the bowl over a pan of simmering water to create a double boiler. stir until chocolate melts and butter is combined.
3. remove from heat and stir in sugar. let mixture cool for 10 minutes.
4. beat in an electric mixer for 3 minutes.
5. add one egg at a time, mixing for 30 seconds between each
6. sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
7. scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.

Peanut Butter frosting (this didnt make quite enough for me, so you may want to up the proportions by half)

1 8-oz package of cream cheese
1 stick of butter
3/4 cups of creamy peanut butter
4 cups of powdered sugar

In a bowl, whip together the cream cheese and butter until fluffy. Add in powdered sugar about a cup at a time until light in color. Add peanut butter. Frost cooled cupcakes.

CHOCOLATE PEANUT BUTTER FILLED COOKIES

There should be a warning attached to this recipe...do not eat these while they are still warm, because you wont be able to stop!! These chocolate spritz dough cookies with a mini-Reeses center, are heavenly right out of the oven. I "accidentally" knocked a few of them over, while they were still hot, and the melted chocolate sort of got drippy like in this photo (so I was FORCED to eat those imperfect ones...snicker).

The chocolate shell is a spritz cookie recipe

1¼ cup butter (room temperature)
1 cup white sugar
2/3 cup brown sugar packed
2 large eggs
1 teaspoon vanilla extract
2½ cups all purpose flour
2/3 cup bakers cocoa
½ teaspoon baking soda
¼ teaspoon salt
Frozen miniature Reeses cups

In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add the eggs, one at a time, beating well after each egg. Add vanilla extract. Sift together the flour, cocoa, baking soda and salt. Add this gradually and beat well. Let dough sit for about 15 minutes.

Roll dough into 1½ inch balls and place in an ungreased mini-muffin pan. Bake at 375 for about 12 minutes, leave the cookies in the pan.

Immediately press a frozen miniature Reeces cup candy into the center of each baked cookie, pressing down as far as you can. Let cookies sit in pan for about 10 minutes, then carefully lift them out and place them on a cooling rack. The chocolate will be very liquid, so be careful not to spill it.

Cookies will cool and set in an hour so. After the chocolate "sets" the cookies are no longer messy. Makes about 4 dozen.

NOTE: Christmas sprinkles or candy would make these a wonderful addition to your Christmas cookie trays.

Monday, February 17, 2014

Brownies recipe chocolate

How to make chocolate brownies

Chocolate brownies can come in a variety of textures and flavours.

Chefs chocolate brownies are soft and spongy with extra moisture towards the middle of the brownie and covered in a silky smooth chocolate sauce that will then set into a tasty frosting.

These brownies are simple to bake and extra delicious due to the chocolate sauce.

When these brownies are freshly baked and covered in the silky chocolate sauce it will be very hard not to keep going back with your fork for just one extra bite of this delectable chocolate brownie recipe.

Chef uses Belgium milk chocolate in this brownie recipe which gives the cake a nice light golden chocolate brown colour.

Simply follow the step-by-step instructions and get baking.

Ingredients for brownies recipe

Brownie ingredients

100g Margarine (3 + 1/2 oz)
150g Soft light brown sugar ( 5 + 1/2 oz)
3 Medium eggs
1 + 1/2 tsp Vanilla essence
150g Milk chocolate (5 oz)
50g White bread crumbs (2 oz)
75ml Light evaporated milk
200g Plain flour (7 oz)
1 + 1/2 tsp Bicarbonate of soda
Pinch salt

Chocolate sauce frosting ingredients
75g White sugar (3 oz)
150ml Evaporated milk
6oz Milk chocolate
10g Margarine

Picture of chocolate sauce frosting ready to be spread onto of the brownies.

Pictures of Belgium milk chocolate.

How to make the chocolate sauce frosting

Place evaporated milk and sugar into pan.

Gently heat until the sugar has melted. Bring to the boil and simmer for 6 minutes, no need to stir.

Take the pan off the heat.

Immediately add the margarine and chocolate pieces into the pan, keep stirring until well combined and smooth.

Pour into a dish, cover and refrigerate for 2 hours (until you have baked your chocolate brownies and left the brownies to cool).

How to make the brownies

Half fill a small pan with hot water, place a bowl on top of the pan and simmer the water.

Put the chocolate into the bowl and melt.

Cream together the margarine and sugar.

Add each egg to the sugar/margarine mixture one at a time being sure to mix well between each egg.

Try to use and electric mixer for best results.

When adding the last egg also add the evaporated milk and vanilla essence.

The consistency will quite watery at this point.

Pour the melted chocolate into the egg mixture whisking thoroughly as the chocolate is poured in.

Add the salt, bicarbonate of soda and half of the flour, mix thoroughly.

Add half of the white bread crumbs, mix well.

Add the rest of the flour, mix thoroughly.

Add the other half of the bread crumbs and mix well.

The chocolate brownie batter will now be a lot thicker.

Pour into a greased and floured brownie tin.

Cook in a hot oven on gas mark 4 / 180C for 30-35 minutes.

Leave to cool for a few minutes then remove the brownie cake from the tin and cool on a wire rack.

An easy way to do this is to slice the cake in half and take the cake out in two sections.