RSS

Tag Archives: Chocolate

Cinnamon Chocolate Cupcakes

I have always had a fascination with cupcakes, especially now with the new “cupcake wars” show that is on food network. 🙂 We did not have cupcakes in my household when I was growing up. The closest thing we ever had was when my mom made little itty bitty cheesecakes that you made in muffin tins… but no cupcakes. So I have always had this desire to MAKE a cake or a cupcake. So here are to my first cupcakes! I couldn’t seem to find a recipe that I liked, so this is a creation all of my own, but, I think they turned out gorgeously! A soft almost savory cocoa cupcake mixed with the sweet smooth seductiveness of the cinnamon buttercream frosting is sure to be a major hit! 

  • 1 1/2 sticks butter, room temperature
  • 1 1/4 c sugar
  • 2 eggs
  • 1 c cocoa powder
  • 2 tsp cinnamon
  • 2 tbs vanilla extract
  • 1 c buttermilk
  • 1/2 c sour cream
  • 1 3/4 c all purpose flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp salt

Preheat oven to 350 degrees F. Line cupcake pan with liners. Cream butter and sugar until light and flurry. Lower, add eggs, vanilla, and cinnamon. In a separate bowl, whisk together buttermilk and sour cream. Set aside. In another bowl, sift four, cocoa, baking soda, and salt. Add buttermilk mixture and sifted mixture to creamed butter mixture. Beat until combined, being careful not to over beat. Using an ice cream scoop, divide into cupcake tins, being careful to be consistent in size. Bake 20 to 25 minutes or until a toothpick comes out clean. Let cool for 10 minutes, and then release from the pan and set on rack to cool.

Cinnamon Buttercream Frosting

  • 1 stick softened butter
  • 4 oz. cream cheese
  • 2 tsp cinnamon
  • 1 c powdered sugar
  • 1 tbs vanilla

Whip butter, cream cheese, and cinnamon together. On a slow speed, slowly incorporate powdered sugar. Add vanilla. You can spread with a spatula onto cooled cupcakes, or pipe with a piping bag.

Advertisements
 
23 Comments

Posted by on January 16, 2012 in Chocolate, Cupcake

 

Tags: , , , , , , , ,

Decadent Dark Chocolate Cheesecake

My grandmother and I have always shared a love of dark chocolate. When I was in college, Gramma made this dark chocolate cake, and was it divine! Since then, we have commonly referred to it as the “decadent” chocolate cake! 😉

Well, I was merrily making this lovely cheesecake, and it called to add cocoa powder… and somewhere in the back of my head, I remembered that I had a can of DARK CHOCOLATE cocoa powder! I could only imagine that if that decadent chocolate cake tasted so wonderful, that a decadent DARK chocolate cheesecake should taste just as divine!(And wow was I right!)

This cheesecake, by far, is the best cheesecake I have ever made. Many times with cheesecake, you can only have a small bite, a small sampling, or a small sliver of sorts because of the richness and almost cloyingly sweet taste your mouth gets after an entire piece. Not so with this lovely piece! The savory flavors of the dark chocolate, contrasted with the rich flavor of the chocolate crust and the berries on top, create a world of beautiful balance! The only next feeling is that you must have another bite of that!

I would not recommend making this cake, unless you have a special occasion to go to. Why? Merely because, on my own, I would have eaten the ENTIRE cheesecake singlehandedly!

Crust:

  • 2 cups Oreos, ground
  • 4 tbs sugar
  • 6 tbs butter, melted

Preheat oven to 325 degrees F. Combine Oreos, sugar, and butter. Mix with a fork. Press into a 9-inch spring form pan. Bake for 10 minutes. Set aside to cool.

Cheesecake:

  • 3 cream cheese (total of 24 oz.)
  • 3/4 cup sugar
  • 1/4 cup dark chocolate cocoa
  • 1 tbs vanilla
  • 3 eggs
  • Berries of choice for topping

Raise oven temperature to 350 degrees F. Beat cream cheese until it has a light a fluffy appearance. Add sugar and continue to beat on high, making sure to clean off the sides of the bowl to ensure a thorough mixing. Add cocoa powder and vanilla, mixing slowly at first. Add eggs and mix well. Pour cheesecake mixture into cooled crust. Tap the cheesecake on a solid counter to take out any extra bubbles and to help prevent the cheesecake from cracking. Place in the oven, and bake for 35-40 minutes. When cheesecake appears almost completely done, turn off the oven, and crack the door, allowing the cheesecake to adjust to the outside temperature. This also helps prevent the cheesecake from cracking. Set aside to cool. Before releasing the cheesecake from the springform pan, insert a butterknife around the sides and circle around the cheesecake. Set aside to cool completely. Top with berries and frosting if you so desire*!

*Note: Do not decorate with berries and frosting until a few hours before you intend on presenting or serving this dish. Be careful also to let the cheesecake completely cool, otherwise your frosting will start to melt.

 
33 Comments

Posted by on December 26, 2011 in Cheesecake, Chocolate, Dark Chocolate, Dessert

 

Tags: , , , , , , , ,

Chocolate Pecan Bark

Yesterday was one of those days when you feel like making something…. but not really putting in the effort of baking. I always have these BIG dreams of making things, and then sometimes when I actually get to opening the flour bag, I lose the energy to do it. So yesterday included recipes that made me “feel” like I was doing big hard things… when they weren’t at all. These is an easy recipe and is very attractive.

  • 1 package of semi-sweet chocolate chips
  • 1 cup of toasted pecans, chopped
  • melted white chocolate for drizzling about 1 cup

Melt the semi-sweet chocolate chips in the microwave or on the stove in a double boiler. Spread the chocolate on wax paper in a 9×13 rectangle, leaving it at least 1/4 inch thick. Toast the pecans sprinkle over the chocolate. Press into the the chocolate. Melt the white chocolate and drizzle over the chocolate pecan mixture. Set aside until hard. Break into irregular shapes.

 
5 Comments

Posted by on December 23, 2011 in Chocolate, Dessert, Nut

 

Tags: , , , ,

Crunchy Chocolate Chocolate Chocolate Cookies

This recipe is an adaptation of one I found in Better Homes and Gardens magazine. I changed around quite a few things, so maybe I should just say that I got the “general” idea there? Tom helped me in the naming of these cookies, since they are *very* chocolately. With three forms of chocolate in them, this will satisfy your craving for something sweet…. until you finish the cookie… and you’ll be wanting another. Believe me, I can attest to this!

I am not generally known for making crunchy cookies. Tom has always said that he loved my cookies because they were soft and moist. These however, he loved as well, even though they have a definite crunch to them. I’m tempted to try them again sometime and change around the ratio of wet to dry, eggs to flour, ratio and maybe the length of baking to see if I could also make these into “Chewy” cookies… but that’s for another day and another time.

  • 2/3 cup butter, softened
  • 2/3 cup shorting
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 2 tbs. vanilla
  • 1/2 cup dark chocolate unsweetened cocoa
  • 1 1/2 cups semisweet chocolate pieces
  • 1 cup coarsely chopped walnuts
  • 1/2 cup milk chocolate pieces

Preheat oven to 375 degrees F. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Beat in the eggs and vanilla. Beat in the cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in the semisweet chocolate pieces, walnuts, and milk chocolate pieces.

Using a teaspoon, drop dough onto ungreesed cookie sheets. Bake for 12-14 minutes. Col on cookie sheet on a wire rack for 2 minutes. Transfer cookies to wire rack and let cool.

 
Leave a comment

Posted by on October 29, 2011 in Chocolate, Cookie, Dessert

 

Tags: , , ,