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Monthly Archives: April 2012

http://citonamarie.blogspot.com/2012/04/sjokoladeddendeath-by-chocolate.html

Fudgy chocolate frosting recipe here
150 g butter, room temperature
140 g confectioners sugar
30 g cocoa
100 g dark chocolate (I use 70%)
50 ml heavy cream, room temperature
0,5 tsp vanilla extract
1 pinch of salt
(1 tbsp coffee, optional)
Begin by melting the chocolate over a water bath or in a double boiler. When it’s melted let it cool to room temperature. This is important.
Mix the butter until it’s fluffy. Remember to scrape down the sides every once in a while.
Then add some of the confectioners sugar, then som cocoa.
Keep alternating until everything is well mixed.
Add the melted chocolate and mix.
Keep mixing until its silky smooth. For about 3 mins.
Done! You are now ready for decorating your cupcakes. I used my Wilton 1B tip.

INGREDIENTS

9.5 oz. bittersweet chocolate, finely chopped
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp. sour cream

 

To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.  Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.  Frost cupcakes immediately before the chocolate hardens and the frosting sets.

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http://www.projectfoodie.com/cookbook-recipes/recipe/cream-cheese-shortbread-with-toasted-walnuts.html

 

Makes about 36 cookies

 

  • 1 cup walnuts
  • 2 cups all-purpose flour
  • 1 teaspoon table salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Tip: If you can find dulce de leche at your market and you’re in a sassy mood, go ahead and sandwich two of these cookies together with some of the caramel spread.

 

1. Preheat the oven to 350°F.

2. Place the walnuts on a baking sheet and toast them in the oven for about 10 minutes. Let the nuts cool (leave the oven on). When the walnuts are cool enough to handle, put them in a food processor and pulse 2 or 3 times, until all of the large pieces have been chopped.

3. In a medium bowl, whisk together the flour and salt. Add the chopped walnuts, and stir to combine.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, cream cheese, and sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla and mix on medium speed for 1 minute. Reduce the mixer speed to low, add the flour mixture, and mix for 20 seconds. Take the mixing bowl off the mixer and finish mixing the dough with a rubber spatula.

5. Scoop out a small round of dough, about 1 ½ tablespoons in size. Roll the scoop into a ball, place it on a parchment paper-lined baking sheet, and gently press the ball. Repeat, leaving 1 inch between cookies.

6. Bake the cookies for 14 to 16 minutes, until they are light brown around the edges. Transfer the cookies to a wire rack and let them cool.

http://bunsinmyoven.com/2012/01/11/brown-butter-chocolate-chip-cookies/

Ingredients

  • 1 cup unsalted butter
  • 1/2 cup white sugar
  • 1 3/4 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 lb chocolate chips/chunks
  • 1 cup chopped pecans

Instructions

  1. Begin by melting the butter in a small sauce pan over low heat, stirring constantly. The butter will foam and then once the foam subsides you will notice small dark flecks in the butter. Continue stirring until the butter has reached a dark brown color without burning. (I take it just to the edge of burning, but you can stop sooner.) Pour the butter in a small bowl and refrigerate until hardened again.
  2. Once the butter has hardened back up, cream it together with the sugars in the bowl of a stand mixer.
  3. Add the eggs one a time, mixing until fully incorporated.
  4. Beat in the vanilla and mix until light and fully.
  5. Combine the flour, baking soda, and salt in a small bowl and stir to combine.
  6. With your mixer on low, slowly add the flour to the butter mixture.
  7. Continue mixing until just incorporated. Do not overmix.
  8. Dump in the chocolate and mix for another couple of seconds to combine.
  9. Drop spoonfuls of dough onto a parchment lined baking sheet.
  10. Bake for 12 minutes in a 350 degree oven.

Ingredients
Makes about 24 mini eclairs

1 finished batch, cooled to room temperature, Pâte à Choux
**Instead of piping them into small circles you will pipe them into oval shapes about the length and width of your thumb.  Egg wash and bake as directed.

Pastry Cream
2 cups whole milk
4 large egg yolks
1/2 cup sugar
3 1/2 T. cornstarch
1/4 t. salt
2 t. vanilla extract

Chocolate Sauce
1/2 cup chocolate chips
1/4 cup heavy cream

Directions
Pastry Cream
1) Heat the milk and 1/4 cup of the sugar in a sauce pan over medium high heat.

2) Whisk together the egg yolks and remaining 1/4 cup of sugar until the egg yolks become pale in color (see picture above).  Slowly add in cornstarch 1 T. at a time while whisking.

3) Temper the egg yolk mixture to keep your eggs from scrambling.  This is done by slowly pouring 1/4 cup of the hot milk mixture into the egg yolks while whisking.  This brings up the temperature of the yolks so they can be added to the milk mixture.  Continue whisking and add an additional 1/4 cup of the hot milk.

4) Pour the egg yolk mixture into the sauce pan with the remaining milk and whisk continuously over medium heat until the mixture thickens and starts to bubble.  It should become the texture of pudding.  Add in the vanilla and salt, stir, and remove from heat.

5) Pass through a fine mesh strainer or sieve into a glass or plastic bowl and cover with plastic wrap  (the plastic wrap should lay directly on the top of the pastry cream to avoid forming a skin – you can spray the plastic wrap with cooking spray to avoid sticking) and refrigerate at least 2 hours but up to 7 days.

Chocolate Sauce
6) To make the chocolate sauce heat the cream and chocolate chips over barely simmering water stirring as necessary.  Alternatively you can melt them together in the microwave at a medium setting stirring after each 30 second increment until fully melted

Assembly
7) To assemble the salambo carefully slice the each pastry length wise and remove the top.  Fill the center with pastry cream and dip the top into the chocolate sauce before placing back on top of the pastry.

Black Forest Cupcakes
from: annie’s eats

http://annies-eats.com/2011/06/10/black-forest-cupcakes/

Yield: about 22 cupcakes
Ingredients:

For the cupcakes:
½ cup unsweetened Dutch-process cocoa powder
½ cup hot water
2 cups all-purpose flour
¾ tsp. baking soda
¾ tsp. baking powder
¾ tsp. coarse salt
1 cup (2 sticks) unsalted butter
1½ cups sugar
3 large eggs, at room temperature
2½ tsp. vanilla extract
2/3 cup sour cream, at room temperature

For the cherry filling:
16 oz. frozen cherries, thawed*
1/3 cup sugar
3 tbsp. cornstarch
1 tsp. lemon juice
1 tbsp. kirsch (optional)

For the frosting:
1½ cups heavy cream, chilled
6 tbsp. confectioners’ sugar, sifted
1 tsp. vanilla extract

For garnish:
Fresh (or maraschino) cherries, with stems
Chocolate shavings

*Note: You can use either tart or sweet cherries for this filling depending on your personal tastes and what is available to you.  Feel free to adjust the sugar as needed to achieve your desired level of sweetness or tartness in the filling.  I used tart cherries and the amount of sugar indicated.

 

Directions:
To make the cupcakes, preheat the oven to 350˚ F.  Line standard cupcake pans with paper liners.  In a small bowl, whisk together the cocoa powder and hot water until smooth.  In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium saucepan, combine the butter and the sugar over medium heat.  Heat, stirring occasionally to combine, until the butter is melted.  Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment.  Beat on medium-low speed, 4-5 minutes, until the mixture is cooled.  Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.  Mix in the vanilla and then the cocoa mixture and beat until incorporated.  With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners, filling them about ¾ of the way full.  Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the filling, drain the thawed berries, reserving the juice in a liquid measuring cup.  Add enough water so that the total liquid equals 1¼ cups.  Add the liquid to a medium saucepan with the sugar and cornstarch.  Heat over medium-high heat, whisking occasionally, until the mixture begins to bubble and thicken.  Continue whisking so no lumps form.  Once thickened, remove from the heat and whisk in the lemon juice.  Fold in the drained cherries with a spatula.  Stir in the kirsch, if using.  Cover and chill until ready to use.  (The filling will continue to thicken as it chills.)

To fill the cupcakes, use the cone method to remove a portion from the center of each cupcake.  Fill each with a spoonful of the cherry filling.

To make the whipped cream frosting, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment.  Start beating on medium-low speed, slowly increasing as the cream begins to thicken up to medium-high speed.  While the cream is being whipped, gradually add in the confectioners’ sugar a spoonful at a time.  Whip the cream until stiff peaks form.  (Be careful not to overbeat!)  Fold in the vanilla extract.

Frost the filled cupcakes with the whipped cream.  (I used a pastry bag fitted with an Ateco #809 tip.) Garnish as desired with cherries and chocolate shavings.  Refrigerate until ready to serve.