RSS Feed

Tag Archives: chocolate

{Sponsored Post} #NoBake Chocolate Peanut Butter Pudding

Posted on

Chocolate Peanut Butter Pudding | Licious Food

Full Dislosure: I have been compensated for this post.

At the time of this posting you have 17 more days to enter! Davidson’s Safe Eggs is having a No Bake Contest.

The Grand Prize Winner will receive a prize package including a trip for two to Florida, accommodations for two days and three nights at a luxury resort, a $1,000.00 USD travel stipend, a Calphalon Non-stick 9-Piece Cookware Set, set of 4 Ici Silicone Tools, Chef Giuliano’s cookbook, Hazan Family Favorites, free Safest Choice Eggs for one year and of course, a cooking lesson and delicious meal prepared by Giuliano – all valued at more than $5,000.00 USD. It sounds like a whole lot of awesome!

Your No Bake submission should include a no-bake recipe that uses eggs, (preferably Davidson’s Safest Choice Eggs) as an ingredient and not require any oven cook time. What are Safe Eggs? “Davidson’s Safest Choice® Eggs are pasteurized in their all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination.”

So if you are like me and raw eggs make you leery. Especially when you make items that require eggs that are not cooked. Say for instance; French buttercream, mayonnaise, aoli, meringue, royal icing, marshmallows … you get the idea. Yes, I know in theory that it is perfectly a-ok to eat but the knowing in advance that the eggs are safe since they are pasteurized prior to using makes me a lot less anxious about consumption.

Sidetrack for a moment … marshmallows would make a great no bake entry, just not the ordinary variety.

So get those thinking caps on and be sure to enter – times a wasting! All the rules can be found on Davidson’s Safe Eggs Facebook page.

Today’s posting was to be about awesome Chocolate Peanut Butter Frozen Custard Pops … well I forgot to add the awesome aka as an ingredient so now it’s pudding. Still good and great in my belly – just not custard. I from time to time go on a chocolate peanut butter binge. I am talking eating a bag of Reese’s or Peanut Butter Pie with chocolate topping. What is it about PB & chocolate? Why is it soooo good? Why can’t I stop at one? I know the answer to that question …

The richness of the peanut butter pairs well with the chocolate. It makes for great tasting pudding. It can be eaten alone or try making parfait cups. To make the parfait cups; layer the chocolate peanut butter pudding in between graham cracker crumbles and whip cream. De-lic-ious! You can also use the pudding as a filling for a pie or make your own frozen pudding pops.

Chocolate Peanut Butter Pudding Pop| Licious Food

I am working on some exciting changes for my blog and I hope to reveal all in my next posting!
Until Next Time,

Chocolate Peanut Butter Pudding
Adapted from Taste of Home Homemade Frozen Custard
Makes 4 cups

Ingredients
2 cups 2% milk
1/2 cup plus 2 Tablespoons granulated sugar
2 tablespoons plus 2 teaspoons cornstarch
pinch of salt
2 eggs (Safe Eggs but of course)
3 oz of 60% bittersweet chocolate, chopped
1/3 cup peanut butter, smooth
1 tablespoon vanilla extract

Directions
In a large saucepan, add milk and heat until is scalding (between 175 to 180 F). Stir in the the next three ingredients; sugar, cornstarch and salt. Continue to stir until dissolved.

Temper the eggs with a small amount of the hot liquid before slowly whisking into the milk mixture in the saucepan. Whisk constantly. Continue to cook and stir over low heat until it reaches 160 F and can coat the back of metal spoon or heat proof rubber spatula.

Remove from the heat. Add in chopped chocolate, peanut butter, and vanilla. Whisk until chocolate has melted and both chocolate, peanut butter, and vanilla has been evenly distributed throughout.

Prepare an ice-bath to Cool pudding quickly or if ice-bath. An ice-bath is achieved by placing pan in a bowl of ice water; stirring pudding for at least 2 minutes. Transfer to a large bowl. Cover and refrigerate – be sure to Press plastic wrap onto surface of the pudding. Refrigerate for several hours or overnight before serving.

*** To make pudding pops, after ice-bath pour warm pudding into pop molds and freeze until firm.

Advertisements

Chocolate Wasted Cupcakes

Chocolate Wasted Cupcakes| Licious FoodIt’s that time again … yep, I am talking about my birthday. Another year older and all that jazz. Happy to be alive and such but the getting older not so much. Father Time and I have a love/hate relationship.

I know it shouldn’t be about gifts but I do love them so! Hi, my name is Jennifer and I love gifts, lots and lots of gifts. Big surprise. My birthday was a couple Fridays ago and I spent it going to a second job interview while also doing nothing.  On the positive, I did not cry hysterically and mope in the bed. I’m known to do that. This year hasn’t been what I expected but when does life ever go according to plan? Seriously.

Let me tell you what did go according to plan, these cupcakes. In my Dave Chappelle voice, “It’s rich, bitch!” Can you tell I watch alot of tv? I do, I totally do. I own it.

The cake portion is dark chocolate and moist, great flavor. When coffee is added to chocolate you know it’s going to be a great thing. The next step in this “wasted” glory is dark chocolate cheesecake filling – thanks Kraft Philadelphia Dark Chocolate Indulgence! Finally topped with a Caramel Chocolate Ganache. Oh. Em. GEEEEEEE. This Ganache is the Holy Grail of Goodness and possibly “diabeetus”.

Cooking Fail alert!  The caramel the first time was cooked too long so when I added the cream it turned into a “hard crack”. I lost a good whisk to the Hard Crack Tragedy of 2012. RIP.  Cooking on electric sucks at times. Feels like Goldilocks trying out the three bears’ porridge; “It’s too hot”, “It’s too cold”, and sometimes I get “it’s just right.”

Chocolate Wasted Cupcake is worth all the trouble and then some since the taste had me talking in tongues and exclaiming to myself, “damn, I’m good!” Modest Mouse that’s me. 🙂

So to all my fellow Virgos, “Happy Birthday!”

siggy

Chocolate Wasted Cupcakes
Makes 12

Chocolate Cupcakes
Adapted from Sweetapolita Classic One Bowl Chocolate Cupcakes

Ingredients
3/4 cup all purpose flour
3/4 cup granulated sugar
1/4 cup dark cocoa powder ( I used Hershey’s Special Dark)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon Birds Custard Powder (if no custard powder, cornstarch)
1/2 teaspoon salt
1 ounce Unsweetened Chocolate, melted
1/3 cup sour cream, room temperature
1/4 cup plus 1 Tablespoon brewed coffee, hot
3 tablespoons vegetable Oil
1 egg, room temperature
1/2 tablespoon Vanilla Extract

Directions:  Preheat oven to 350. Melt your unsweetened chocolate in microwave. Line your cupcake/muffin pan with cupcake liners, set aside. I typically set my microwave to power level 5 aka 50% and start with 1 minute and 30 seconds and increase by 10 seconds until melted. Sift all the dry ingredients together into a large mixing bowl or your stand mixer bowl(Flour to Salt). Add all wet ingredients to dry mix and mix/blend with your mixer until incorporated, approximately 3 to 5 minutes. Place batter into the cupcake liners; fill the batter half way. Bake cupcakes approximately 14 to 17 minutes. Once you start smelling Chocolate goodness check them to see if they are ready. I use the toothpick trick to test my cupcakes. Let the cupcakes cool; approximately one hour to one-half hour.

Whipped Chocolate Ganache Frosting
Recipe from The Boy Who Bakes

Ingredients
8 ounces of dark chocolate (60-70% Cocoa Content), chopped
3/4 cup heavy whipping cream
1/2 cup granulated sugar
1/8 cup water
1 tablespoon light corn syrup
1 cup unsalted butter, chopped/cubed

Directions:  In a large glass or metal bowl (heatproof) place chopped chocolate and set aside. In a small saucepan add sugar, corn syrup, and water. Cook until it starts to bubble or registers 350F on candy thermometer (5 to 8 minutes). Remove from heat and let cool for one minute. While stirring the sugar syrup mixture add the whipping cream and stir for additional two minutes. Pour caramel cream mixture over the chocolate. Let the chocolate melt; approximately 5 to 7 minutes. Stir caramel and chocolate together until mixed well. Using either your hand mixer or stand mixer whip butter into the chocolate caramel. It should resemble mousse; a light and airy texture. If you can’t get that airy texture place the ganache creation to the refrigerator for at least 30 minutes and then try whipping it to get that mousse like texture.

Assembly of Cupcakes
1. Core the center of cupcakes out. Keep the cored pieces to either use as garnish (cake crumbles) or just add it back to the cupcake once you pipe the cheesecake filling into the cupcake.

2. Take the Philadelphia Dark Chocolate Indulgence and place into a sandwich bag. Snip off a corner and pipe the cheesecake filling into the cupcake.

3. In a large pastry bag with your favorite tip add the whipped ganache and pipe onto the cupcakes. Voila! Serve promptly or refrigerate until ready to eat. These cupcakes will need to be refrigerated!

Notes: Room temperature sour cream. I simply take out the measured sour cream and set on counter 30 minutes prior to baking. Room temperature egg – I place egg in hot tap water for five minutes prior to baking.

Chocolate Mint Cupcakes

Posted on

DSC_0573

So, I made these beauties to take and participate in the DC Cupcake Camp 2011. What’s that saying about best laid plans? Needless to say I did not make it to DC that day nor did I really go anywhere that day due to stupidity on part of the car (not my normal car) and myself. I feel so horrible that I was not able to attend … I am sure that I am on the DO NOT LET PARTICIPATE list for 2012 and I wouldn’t blame them.

“What had happened was” that somehow I manage to trigger the alarm on the car and could not figure how to un-trigger it until my Dad deemed to show up LATE in the afternoon (nope, I don’t have anger issues) and by then it was too late to do anything except let go and let flow and have a cupcake. Can I say I was so mad originally I was actually doing that jumping up and down with my hands going up and down in anger move. If my neighbors were peeking out their windows they would have seen me in all my ridiculous glory but I was soooo MAD! Lastly, who knew that unlocking a trunk could un-arm a car alarm.

What to do when you have 3 dozen cupcakes? Why take them to work where you can help them eat their daily caloric allowance with one cupcake or perhaps two.

The origination of this cupcake is from a childhood memory. It was my birthday wish when I was a kid. It was the reason to have a birthday and grow older … it is simply the bomb dot com. My Mom would make a double layer chocolate mint cake for my birthday (even then I LOVED chocolate). Instead of making it from scratch however she would simply use Devil’s Food cake mix and doctor it accordingly … still delicious no matter how you do it and when you were a single mother working 40+ hour weeks then cake mix it is! Especially when your Mom would make meals from scratch; you have to utilize some time savers from time to time. Big Ups to working Moms (and let’s face it all Mom’s are working Moms)! 🙂

If I were to describe the flavor it would be like a “Thin Mint”. The taste of peppermint is there but it is not over powering and with the chocolate it’s a match made in heaven, delicious heaven … it’s like a the cool sensation of a … just kidding.

Until Next Time,

Jennifer

I realize when proofing my post that I sound like I have regressed back to my teenager years.

Chocolate Mint Cupcakes

Ingredients

3/4 cup butter plus 3 Tablespoons of butter

3/4 cup of Bittersweet Chocolate Chips

3 Cups of Granulated Sugar

3 eggs, room temperature

2 cups of Sour Cream

1 Tablespoon of Mint Extract

3 Cups of All Purpose Flour

3/4 cup of Unsweetened Cocoa Powder

2 Teaspoons of Baking Soda

1/4 Hard Peppermint Candies, crushed

Directions: Preheat oven to 350F degrees. In a microwave safe bowl add 3 Tablespoons of butter and chocolate chips and melt together at 50% power in the microwave, approximately 2 minutes. Set melted mixture aside.

In a food processor or large ziploc baggie add peppermints and crush. They should be nice miniature pieces but not dust. Set aside.

In a large bowl sift the dry ingredients; flour, cocoa powder, and baking soda. Set aside.

In a mixing bowl, cream butter and sugar. Add an egg one at a time to mixture and beat on high for approximately two minutes each. Add mint extract and sour cream. Mix. Gradually add the dry sifted ingredients to the wet until fully mixed together. Fold in crushed peppermint candies.

In your cupcake pan add your cupcake liners. Add cake mixture to each individual cake liner; filling batter 2/3 full.

Bake cupcakes for approximately 16-20 minutes. When testing with a toothpick a little bit of cake should come with it but should not be soupy more like a crumb. When that happens remove from oven. Cake will continue to cook while cooling. Take out the oven and let cool.

 Chocolate Buttercream
Ingredients

3 cups of salted butter, softened

8 cups of powdered sugar, sifted

1 teaspoon of espresso powder

1/2 teaspoon of warm water

2 teaspoons of vanilla extract

12 ounces of melted bittersweet chocolate, cooled

1 to 2 Tablespoons of Milk

Directions: In a large bowl sift powdered sugar and set aside. In a microwave safe bowl melt chocolate; set aside. In a small bowl combine espresso powder and warm water; set aside.

In a large mixing bowl add butter and whip until fluffy. Add espresso water and vanilla extract and whip. Add melted chocolate and whip until incorporated. In two cup measurements whip sifted confectioner sugar to butter mixture, keep adding until the confectioner sugar has been added completely. Add milk and whip mixture until you get the proper consistency to ice cupcakes.

Nutella Chocolate Toffee Cookies


Nutella Chocolate Toffee Cookies

… and I return.

I had this elaborate plan back in January to do at least two posts a week and well I did fantastic the first week and then …

I am great at time management when I am managing others’ time yet when it comes down to myself I suck. Would you believe I have been sucked up in a soap opera? It’s the sad actual truth. Long story short my favorite character on Y&R (The Young and the Restless) was shot and killed on the soap and I (think I) am grieving and campaigning.

I have a total nerdy part of my life that I try to keep secret but sometimes it escapes and seeps into my real life. *head falls to chest*

However, this post is not about my secret soapy life it is about cookies … rich, chocolatey, nutty, toffee laden cookies. Perfect for your Valentine or in my case a Anti- Valentine’s Day celebration.

These cookies were going to be my submittal to Dessert Wars January Challenge – Nutella. Then with my time issues, soap opera tragedies, and lack of sun it did not happen.

I am still a novice when it comes to this photo taking so I don’t have ego lights, tripod, or anything else the more professional photographer might have; I am a woman with a camera and the sun is my light. When my light decides to go in hiding for long periods of time then that can be problematic (another reason to move to California).

These cookies would be great with a large glass of milk, your favorite hot or cold coffee drink, or better yet a nice glass of cold water. Yes, these cookies can help you get in your daily requirement of water. I am only thinking about you. 😉

If you want to show your love through baking then this is your recipe! You know what they say, chocolate is an aphrodisiac. *eyebrow wiggle*

Until Next Time!

Jennifer

Nutella Chocolate Toffee Cookies

Adapted from Bon Appetit‘s Giant Chocolate Toffee Cookies

Ingredients:
½ cup all purpose flour

1 teaspoon baking powder

1/4  teaspoon salt

1/2  cup of Nutella

1 bag of Ghirardelli 60% Cacao Bittersweet Chocolate (11.5 oz)

¼ cup of butter (½ stick)

1 3/4  cups brown sugar (packed)

4 large eggs, room temperature

1 tablespoon vanilla bean paste

5 regular sized Toffee Bars (I used Heath), roughly chopped

1 cup of toasted chopped hazelnuts

Directions:

In a microwave safe bowl combine butter and chocolate and melt at 50% power for approx 2:30 in the microwave (every microwave is different so my suggestion is to start at 1:00 and continue until ingredients have melted.) Once melted stir in Nutella and set aside to let cool.
In a small bowl add flour, baking powder, and salt. Whisk until blended.

Using your mixer (stand or hand) cream the sugar and eggs together; add the eggs one at a time. After sugar and eggs have been combined then mix in vanilla along with the melted Nutella chocolate mixture; mix well.

Stir in flour, toffee, and nuts. Refrigerate batter from 45 minutes to an hour.

Preheat oven to 350F. Line your large baking sheet with parchment paper and using a medium size scooper or large spoon drop dough onto the baking sheets. Be sure to allow sufficient space between the cookies.

Bake for approximately 15 minutes and allow to cool on the baking sheet. Cookies should be crackly and dry while the inside will be nice and soft.

Chocolate Cheesecake

Chocolate Cheesecake v3

I have been waiting until Autumn to try my hand at Cheesecake. Cheesecake is a fantastic, rich, and yummy dessert – a dessert meant for cooler months.  Maybe it is just me – in the Spring/Summer I want light things like salad and sorbet and in the Fall/Winter I want soup and cheesecake.  There are (of course) exceptions to my rules – Jen’s prerogative.

I haven’t made a Cheesecake from scratch in some time, and when I did it cracked or was somewhat gelatinous in the middle (uck!) – typical rookie Cheesecake mistakes (from what I have read online).  This time I was ready – I studied all the tips in regards to Cheesecake baking – I will not be outsmarted by a Cheesecake (at least that is what I told myself)!

Perusing the cheesecake recipes that I had in my binders – I have binders of recipes that I have collected over a long period time – deciding to keep it simple I chose Chocolate Cheesecake. I love all things Chocolate – have not met a piece of Chocolate that I haven’t liked. Even with my Mom telling me Chocolate was the source of my acne problems during the teen years and few adult years, I refuse to give up the chocolate.  Quite simply, chocolate makes me happy and that is always a good thing!

Truly this is a simple recipe and I attempted to make it lower in calories by substituting Neufchâtel cheese for Cream Cheese and Reduced Fat Sour Cream for regular sour cream and that’s where the substitutions ended.  These changes do not compromise the taste in my honest opinion; just makes me feel a little less guilty for indulging.   The end result should be a creamy dense chocolate concoction that you may or may not want to share! There is always Cheesecake Pops with what you can’t finish!

Until Next Time,

Jennifer

Chocolate Cheesecake

Adapted from Nabisco World’s Oreo Chocolate Cheesecake

Ingredients
38 Chocolate Sandwich Cookies, divided

5 Tablespoons butter or margarine, melted

5 ounces of Bittersweet Chocolate (I used Ghirardelli 60% Bittersweet Chocolate)

1 package – 8 ounces Neufchâtel cheese

½ cup of sugar

½ cup Reduced Fat Sour Cream

2 eggs

1 teaspoon Vanilla Bean Paste

1 teaspoon Cocoa Powder

½ teaspoon of espresso *

Directions

Preheat your oven to 325F (300F if using a dark nonstick Springform pan).  Wrap aluminum foil around the bottom of the Springform pan.

Crush 24 cookies, finely with a food processor. Mix the crushed cookies and butter together and press into a 9 inch springform pan.  Stand the remainder cookies around the inside edge of the springform pan, press them firmly into the cookie crust; set aside.

Melt chocolate in a microwave safe bowl for approximately 1 minute and 30 seconds on 50% Power; since every microwave is different adjust accordingly. Set melted chocolate aside.

Beat Neufchâtel cheese and sugar until blended well.  Add sour cream, eggs, vanilla, cocoa powder, and espresso to the mixture and mix well.  Add melted chocolate to mixture and mix well.

Pour mixture over the crust, you will then set the Springform pan with unbaked cheesecake in a larger baking pan/dish.  Place cheesecake in the oven and before closing pour hot water in the baking pan/dish so it surrounds the cheesecake.  Bake cheesecake for 40 to 45 minutes.

Cool Cheesecake until its cool; approximately 1 hour and a half.  Refrigerate cheesecake for at least 4 hours.  Garnish with your favorite accoutrements – whip cream, chocolate curls, chocolate drizzle, fresh berries, mint … and serve!

* Espresso ~ ½  teaspoon of instant Espresso powder and ½ teaspoon of hot water; mixed.  Coffee is also suitable. *