Posts tagged ‘chocolate’
Recipe of the Week – Brownies
From the Cooking for the Kids Collection at emealsforyou.com
Teresa's Brownie
I am not a big fan of brownies. To me they are like a long car ride to see the leaves change; okay once in a while but not on a steady diet. But when that once in a while hits, these brownies, named after my original partner on the website, emealsforyou.com more than hit the spot. As you can see we put them on the Cooking for the Kids recipe collection on the site mainly because brownies are for kids. So why not be a kid for a day and bake some brownies.
Teresa’s Brownies
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Cooking for the Kids |
| Meal: | other (General) |
| 4 | oz | chocolate, semi-sweet bits |
| 0.75 | cup | butter, unsalted |
| 2 | cup | sugar, granulated |
| 4 | large | egg |
| 1 | tsp | vanilla |
| 1 | cup | flour, all-purpose |
| 1 | cup | walnuts, chopped |
| 0.125 | tsp | salt, kosher |
Melt butter and chocolate. Stir in sugar, eggs, and vanilla. Mix, add flour and walnuts, stir until blended. Pour into a 13 X 9 greased baking pan. Bake at 350 degrees until done; 30 to 35 minutes.
More great recipes for the kids and beyond at emealsforyou.com.
Recipe of the Week – The Best Chocolate Cake
From the Dessert Collection at emealsforyou.com
The Best Chocolate Cake
We are off on our quarterly trip to New Jersey with a quick stopover on the Delaware Eastern shore. The menu is set for the usual family meals once we get to NJ. We are planning a mixed group of meals for the family dinners. Starting off with lobster raviolis and ending up with Chicken Piccata; with some slow roasted ribs added in.
The meal ideas are easy when compared to trying to come up with desserts that hit on everyone’s favorites. My mother-in- law is easy as she likes anything chocolate. Hot fudge sundaes, profiteroles with chocolate sauce as long as it has chocolate in it she is happy. As we make a couple of desserts each night there will be plenty of leftovers; so some consideration must be given to how well the leftovers will freeze for her to have when we are back home. The chocolate cake below is probably the best chocolate cake I have had. Moist and extra chocolaty, it fits the bill nicely and due to the size there should be plenty for her to enjoy later with her many luncheon groups.
Mary’s Special Birthday Cake
| Complexity: | Easy |
| Serves: | 12 |
| Category: | Dessert |
| Meal: | Other (General) |
| 3 | oz | chocolate, semi-sweet bits |
| 1.5 | cup | coffee, fresh brewed |
| 3 | cup | sugar, granulated |
| 2.5 | cup | flour, all-purpose |
| 1.5 | cup | cocoa powder, unsweetened |
| 0.75 | tsp | baking powder |
| 2 | tsp | baking soda |
| 1.25 | tsp | salt, table |
| 3 | large | egg |
| 0.75 | cup | oil, vegetable |
| 1.5 | cup | buttermilk |
| 0.75 | tsp | vanilla |
| 1 | lb | chocolate, semi-sweet bits |
| 1 | cup | cream, heavy |
| 2 | Tb | sugar, granulated |
| 2 | Tb | corn syrup, light |
| 0.25 | cup | butter, unsalted |
Preheat oven to 300°F. Grease pans (two 10 inch cake pans or three 9 inch cake pans), line bottoms with rounds of parchment paper and grease paper.
Place chocolate in a bowl and combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes ) Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Remove parchment paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature. Ckae may also be frozen at this point.
Make frosting:
In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable it may be necessary to chill frosting to spreadable consistency.
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature to serve.
More really good desserts at emealsforyou.com.
Recipe of the Week – Chocolate Tart
(From the Dessert Collection at emealsforyou.com)
Chocolate Tart
Our friend from Philly is coming to town this week for a short visit. This is the same friend who was here last year for the Julia Child Weekend. (see The Julia Child Weekend -Lessons Learned) This time I hopefully will not be handicapped by a kidney stone and plan to prepare everything myself. The menu is set and posted on our official site, the frig, rumor has it if it is not on the frig it isn’t happening.
We have planned a Small Plates Party for Friday and a family dinner for Saturday night. I have my homemade breads for breakfast made and frozen and will start the grav lox today. I was searching for one more dessert for Saturday that I could also use on my dessert tray for Friday. This Chocolate Tart ( shown in miniature above) is ideal for a large tart but works very well when created in smaller tart shells.
So if you are looking for an easy, quick and satisfying dessert, whether in miniature, or in the full stick-your-face-in -the- pie variety this is a keeper.
Chocolate Tart
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Dessert |
| Meal: | Congrats (Celebration Meal Plans) |
| 1 | recipe | Tart Dough |
| 1 | recipe | chocolate ganache |
| 1 | cup | raspberries, fresh |
| 1 | Tb | sugar, powdered |
Preheat oven to 375 degrees; bake tarts shells in 41/2 tart pans for 8-10 minutes. Cool tart shells. Fill with chocolate ganache; arrange raspberries on top and sprinkle with powder sugar.
Chocolate Ganache
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Gluten Free |
| Meal: | other (General) |
| 10 | oz | chocolate, semi-sweet bits |
| 1 | cup | cream, heavy |
Heat cream until just below boil, remove from heat, and stir in chocolate until melted.
May be reheated slowly to melt.
To maintain the shine of the tarts don’t refrigerate before serving. The tart dough recipe can be found on this blog and also at emealsforyou.com.
Recipe of the Week – Gluten Free – Flourless Chocolate Cake
(From the Gluten Free Collection at emealsforyou.com)
Flourless Chocolate Cake
As you may know we are adding new areas to our website. Besides expanding our Vegan category we have added a Gluten Free category. It seems everywhere I go someone says they are gluten intolerant. Being the huge “bread” person I am that really bothers me. Along with registered Dietitian Lisa M. Ronco, MS RD CDN, we will endeavor to develop recipes and meal plans for our readers and members of our website: emealsforyou.com, who have problems planning meals around their eating preferences.
Most of us consider gluten free foods to be bland and tasteless; not so around here. This cake is wonderful, smooth and chocolaty without a speck of flour. As with all of our recipes in the Gluten Free category this is a keeper that you will find the whole family will enjoy, even without flour.
Dessert – Flourless Chocolate Cake
| Complexity: | Easy |
| Serves: | 10 |
| Category: | Gluten Free |
| Meal: | other (General) |
| 8 | Tb | butter, salted |
| 16 | oz | chocolate, semi-sweet bar |
| 9 | large | egg, separated |
| 1 | cup | sugar, white |
| 3 | Tb | cocoa |
| 10 | oz | chocolate, semi-sweet bar |
| 1 | cup | cream, heavy |
Preheat oven to 350. butter a 9” springform pan; line the bottom with buttered wax paper, dust with cocoa powder. Melt chocolate and butter together, allow to cool slightly. Separate eggs; beat yolks on medium for 1 minute, add sugar and beat until light yellow. In a separate bowl beat egg whites until just peaking. Blend cooled chocolate with egg yolks, add cocoa; fold in egg whites. Pour into pan, bake for 40-45 minutes. This is a very moist cake and an inserted knife should come out barely wet. Allow to cool for ½ hour prior too removing from pan.
Heat cream until just below boil, remove from heat, and stir in chocolate until melted.
May be reheated slowly to melt.
Pour chocolate ganache over top, leave on counter until ready to serve.
If you refrigerate this cake the ganache will lose its shine.
·Note: This is almost a souffle; it will rise and drop, if the center caves in don’t panic. Fill with berries and pretend it was on purpose. It happens to all of us.
Find more recipes like this at emealsforyou.com.
Recipe of the Week – Hot Fudge Sundae
(From the Dessert Collection at emealsforyou.com)
We are having a going away party for a couple in our neighborhood group this weekend and I am responsible for the desserts. I have over 100 dessert recipes on my website (emealsforyou.com) so finding something to make wasn’t the problem, deciding what to make was. After kicking around several ideas we hit on having an old-fashioned Ice Cream Social. We will set up a dessert station with ice cream, hot fudge sauce, caramel sauce, whipped cream and of course cherries to top it all off. The perfect finish for the neighborhood party.
This hot fudge sauce is extremely easy it make and has always elicited rave reviews. Make a double batch, it lasts forever in the frig, well almost forever depending on your families addiction to chocolate.
Hot Fudge Sauce
| Complexity: | Easy |
| Serves: | 8 |
| Category: | Dessert |
| Meal: | Santa Fe Feast (Share-a-Meal Plans) |
| 0.5 | cup | sugar, white |
| 0.5 | cup | corn syrup, light |
| 1 | Tb | vanilla |
| 1.5 | Tb | butter, unsalted |
| 0.25 | cup | cream, heavy |
| 0.5 | cup | cocoa |
Heat sugar, syrup, vanilla, cream and butter in a heavy sauce pan until blended. Mix in cocoa and stir.
Hint: may be kept in the refrigerator for weeks. Re-heat in microwave.
Recipe of the Week – Flourless Chocolate Cake
I have been remiss in my posting lately, combination of having the flu and then a family trip to NJ, but I am back now and writing. For those of you who frequent this blog you may remember my previous posts about travel to NJ. This typically means large family dinners, good conversations and even better food. This time was no exception to either.
We started with Ravioli with Vodka Sauce and after a Stuffed Pork Roast we finished with grilled 2″ thick t-bones, but that is not the story. The story is the desserts. I decided to take about 6 desserts with me on the trip. This way everyone could chose their favorite or as it turned out, favorites. With so many to choose from the four nights provided an opportunity to give a few a try. The list of “suspects” included: Carrot Cake, Profiteroles with Hot Fudge Sauce, Flourless Chocolate Cake, Croissant Bread Pudding with Bourbon Sauce and Cheesecake. Needless to say: many diets will begin today.
Here is the recipe for the Flourless Chocolate Cake from the Dessert Collection at emealsforyou.com)
Dana's Flourless Chocolate Cake
Dana’s Flourless Chocolate Cake
| Complexity: | Medium |
| Serves: | 10 |
| Category: | Dessert |
| Meal: | Happy Birthday (Celebration Meal Plans) |
| 8 | Tb | butter, salted |
| 16 | oz | chocolate, semi-sweet bits |
| 9 | large | egg, separated |
| 1 | cup | sugar, white |
| 3 | Tb | cocoa |
| 1 | recipe | chocolate ganache |
Preheat oven to 350. butter a 9” springform pan; line the bottom with buttered wax paper, dust with cocoa powder. Melt chocolate and butter together, allow to cool slightly. Separate eggs; beat yolks on medium for 1 minute, add sugar and beat until light yellow. In a separate bowl beat egg whites until just peaking. Blend cooled chocolate with egg yolks, add cocoa; fold in egg whites. Pour into pan, bake for 40-45 minutes. This is a very moist cake and an inserted knife should come out barely wet. Allow to cool for ½ hour prior too removing from pan. Pour chocolate ganache over top, leave on counter until ready to serve.
If you refrigerate this cake the ganache will lose its shine.
·Note: This is almost a soufflé; it will rise and drop, if the center caves in don’t panic. Fill with berries and pretend it was on purpose. It happens to all of us.
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