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Chocolate Cupcake with Peanut Butter Icing

1 Mar

Peanut butter and chocolate are a classic combination. The nuttiness of peanut butter and the richness of chocolate just never go wrong together. I can now hear “We go together like  rama lama lama ka dinga da dinga dong”, Grease fans, anyone? No? okay.

I made these moist dark chocolate cupcakes and peanut butter icing with a pleasant surprise- mini Reese’s cups on the bottom.

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Ingredients:

1 3/4 cup flour

2 cup sugar

3/4 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 eggs

1 cup almond milk (can replace with butter milk)

1/2 cup vegetable oil

2 tsp vanilla

1 cup warm coffee

Directions:

1. Preheat oven to 350 degrees. Line tin with cupcake cups. Place one mini Reese’s in each cup.

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2. Combine and mix in all dry ingredients- flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In a separate large bowl, with electronic mixer, mix together eggs, almond milk, vegetable oil, vanilla, and coffee.

4. Continue using the electronic mixer, mix in dry ingredients to the wet batch until incorporated.

5. Pour and divide batter in cupcake tin. Fill up about 3/4 full.

6. Bake for between 15-18 minutes.

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Peanut Butter Icing

Ingredients:

1 cup confectioner sugar

1 cup creamy peanut butter

5 tbs unsalted butter, room temperature

3/4 tsp vanilla

1/4 tsp salt

1/3 cup milk or heavy cream

With an electronic mixer, mix together all ingredients until fluffy and smooth.

Once the cupcakes are cooled, ice the frosting on top and decorate with sprinkles as you like.

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Enjoy!

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Chocolate Chip Cookies

17 Feb

So I made chocolate chip cookies, again.

I can’t help it, it’s a classic, you know?

This time, I followed and modified Chef Michael Mina’s recipe that I discovered on Refinery 29. The finishing product was delicious- crunchy, sweet, and fulfilling.

Ingredients:
2 sticks unsalted butter, at room temperature and diced
3/4 cup sugar
3/4 cup dark brown sugar, lightly packed
2 large eggs
1 1/2 tsp natural vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
12 oz semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.

2. Using hand-held electronic mixer or stand-mixer with paddle attachment, beat together butter, sugar, and brown sugar.

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3. Once the mixture is fluffy (after beating for about 5 minutes), add in eggs one at a time. Add the vanilla and continue to mix until combined.

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4. In a separate bowl, mix together flour, baking soda, and salt.

5. Turn the mixer on and slowly incorporate the dry ingredients to the mix.

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6. Once combined, fold in chocolate chips until they are incorporated.

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7. Roll the dough to about a size of a golf ball (2 inches). Put the dough on nonstick baking sheets, about 2 inches apart.

8. Bake cookies in the lower rack of the oven for about 15 minutes.

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9. Cool in the pan for 5 minutes and serve warm.

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ENJOY!

(Fancy) S’mores

30 Dec

I love making treats for people around me. I am not an affectionate person, so making and giving treats is really my way of showing my appreciation for the people around me. For the holidays, I decided to make these cute S’mores that I discovered from Pinterest.

They were incredibly easy and fast to make, if you were to make a small batch. However, I literally made over four dozens of these treats. Needless to say they took me a couple of hours. Other than making them as holiday gifts, they are also great for host gifts, party favors, etc.

To make 12 S’mores sandwiches:

24 squares of graham crackers

1.55 oz Hershey bar, break up into squares

12 large marshmallows

2 cups semi-sweet chocolate chips

sprinkles of your choice

Directions:

1. Preheat oven to 375 degrees. Lay graham crackers onto baking sheet, top half with 2 squares of chocolate, and half with large marshmallows.

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2. Bake in the oven for about 4 minutes, until marshmallows start turning brown. Take out the sheet and sandwich together two crackers, one with chocolate and one with marshmallow.

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3. Pop these sandwiches into the freezer for at least 5 minutes to harden and cool down. In the mean time, melt chocolate chip with double boiler or in microwave.

4. Take out the sandwiches from the freezer and dip one side with melted chocolate. Add sprinkles, and lay to let cool.

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5. Once the sandwiches are cooled, place them in small plastic bags, attach a card, and they are ready to  be delivered!

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How cute! Try them next time on your own!

Snicker-doodle & Chocolate Chips Cookies

14 Dec

I had a sudden urge to bake cookies the other day. The kind of cookies that makes your whole house smell warm and fuzzy, the kind that makes you miss your friends and family, the kind that makes you look forward to the holiday season.

Well, I didn’t have many ingredients on hand, but I did to whip up some cinnamon sugar cookies with what I had, and they did the job. You cannot beat the smell of warm cinnamon sugar cookies, or their official term, snicker-doodle cookies. My house smelled good, I started to miss my friends, and I am beyond excited for the holiday season.

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For these batch of cookies, I adapted this recipe from howsweeteats.comThey were crispy on the outside, cakey on the inside. The sweetness from granulated sugar and the warmth from cinnamon and the surprise factor of chocolate chips just make the cookies irresistible. They are best eaten warm. With a cup of tea or milk. Your choice.

Makes about 20 cookies

Ingredients:

1/2 cup butter, room temperature

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

1 3/4 cup flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

2 tablespoon milk

1/2 cup chocolate chips

4 tablespoon granulated sugar and 2 teaspoon cinnamon for coating

Directions:

1. Preheat oven to 375 degrees.

2. Beat butter and sugar until fluffy, about 4-5 minutes. Then beat in egg and vanilla extract.

3. In a separate bowl, mix together flour, salt, baking powder, and cinnamon.

4. Mix in the dry ingredients with wet, until dough comes together.

5. Refrigerate the dough for at least 30 minutes. With the top covered.

6. Roll the dough into one tablespoon size, roll in the sugar/cinnamon mix and press down to about 1/4 inch and place on baking sheet.

7. Bake for about 8-10 minutes.

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Nutella Banana Brioche Bread Pudding

5 Dec

photo

This, is the only picture I have.

I am sorry.

I was in such a hurry when I made it that I only took a picture with my phone. On Instagram.

That doesn’t mean that you shouldn’t make it though. Because you are going to love this scrumptious dish. For breakfast, for brunch, for dessert. Hell, you can even eat this for lunch and dinner. Make sure you refrain yourself because you might indulge in a lot of pieces. Then you wouldn’t feel too good about it afterwards. I am sorry.

This Nutella banana brioche bread pudding will make you very happy about life. It will make you forget all the sorrow from your past and make you think everything will be a-okay in the future. Cloudy, sweet, creamy, custardy, warm. It’s the best day-after holiday brunch.

I must say, though, that the budget can be a bit high when you add things up. Between the egg challah($6), bottle of hazelnut liqueur($20), cream, whole milk, 8 eggs. You might have to be mentally prepared yourself to spend a bit with this dish. But it will be worth it. You will make your family very happy on Christmas day, indulging this goodness while opening presents in the morning.

So, what more can I say? Just make it. The recipe is here.

Peanut Butter Cookies with Chocolate Chip

12 Oct

Cookies, cookies, cookies, peanut butter, peanut butter, peanut butter, chocolate chip, chocolate chip, chocolate chip. yum, yum, yum.

That’s my song. Can you hear it? Didn’t think so. Well, it was good in my head.

Try these peanut butter chocolate chip cookies by the amazing Joy the Baker. Crispy, airy, and peanut-licious.

Ingredients:

2 1/2 cup flour

1 ts baking soda

1/2 ts baking powder

1/4 ts salt

pinch of cinnamon

2 sticks unsalted butter, room temperature

1 cup peanut butter (crunchy or smooth, just not natural)

1 cup brown sugar

3/4 cup granulated sugar

2 eggs

1 1/2 cup chocolate chips

1/2 cup granulated sugar, for rolling the cookies

Directions:

1. Preheat oven to 350 degrees.

2. Whisk together flour, baking soda, baking powder, cinnamon, and salt.

3. Beat butter with a stand mixer or hand mixer, until smooth and creamy, about 2 minutes.

4. Add in peanut butter and beat for another minute, until incorporated.

5. Add brown and granulated sugar. Beat for another 3 minutes.

6. Add eggs in one at a time.

7. Add the dry mixture into the wet mixture. Fold in the mixture until everything is incorporated.

8. Fold in the chocolate chips.

9. The dough should be soft and airy.  Now, scoop the dough into 1 tablespoon full, roll into a ball with your hands, and dip in granulated sugar.

10. Use a fork to press down each dough ball one direction, then again in perpendicular direction.

11. Bake the dough for about 12 minutes, and ta-dah!

Crowd pleaser. Easy, cheap and fun recipe for you to try!

S’Mores Brownies

9 Oct

Let’s just be serious here. Moist and melty, how amazing does this look?

Again, I saw Joy’s post and immediately told myself to make this amazing treat! It did not disappoint, not even a little bit.

Ingredients:

1 1/2 cup flour

2 ts baking powder

1 ts salt

2 sticks unsalted butter

6 ounces unsweetened chocolate

5 large eggs

1 1/4 cup dark brown sugar

1 cup granulated sugar

2 ts vanilla

1 cup graham cracker, crumbled

6 large marshmallows, diced

12 large marshmallows

Directions:

1. Preheat the oven to 350 degrees and butter a 9 x 13 inch baking pan.

2. Combine flour, baking powder, and salt in a mixing bowl.

3. Melt butter and chocolate together. I didn’t use the double boiler method. I used a pan and made sure the heat is on LOW, so the mixture don’t burn! Stir until melted and smooth.

4.  Using an electric mixer, mix eggs, brown sugar, granulated sugar, and vanilla in a mixing bowl.

5. Once the sugar/egg mixture is done, pour in the chocolate/butter mixture, and mix.

6. Stir in the dry ingredients (flour, baking powder, and salt)

7. At this point, the batter should be thick. Mix in the graham crackers and diced marshmallows.

8. Once the mixture is finished, pour the batter in the baking pan. Then top the batter with large marshmallows.

9. Bake the dish for 35-40 minutes, and-

10. Let the brownies chill for 20 minutes. Then cut and serve warm!

There you go. Now you try 🙂

Liv Hambrett

An Australian in Germany

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