Browsing Tag

chocolate

Auntie Lisa’s Whoopie Pies

 

Friday’s call for celebrations. So whoopie pie’s are perfect for the occasion. I LOVE these little pies of happiness. They are so delicious. For my bridal shower, we asked all of the guests to share one of their favorite recipes, and my mom and sister put together a little cook book for me. It was such a great idea and something I still look through, 9 years later. My husband’s aunt shared a recipe for her amazing whoopie pies. I don’t know if any ever lasted at any event she brought them to. They were these little treasures that were hidden until it was dessert time. Once they were unleashed, it was over and they were basically destroyed. I could have eaten the entire platter. Although she has a million amazing recipes, I was so happy to see this one included in the book. I was so excited to try them out. I can’t say that I make them as well as she does, but they were damn delicious. My grandmother also made a version that she would often bring to our house during the holidays,  so this dessert is particularly special because of so many fond memories. It’s a fairly easy treat to put together too. Delicious and easy, the perfect dessert to kick off the weekend!

Ingredients

For the Cookiee

For the filling

Instructions

  1. To make the cookies, combine the flour, cocoa powder, baking soda, baking powder and salt and set aside. In a measuring cup measure out the buttermilk and add in the vanilla, set aside. In the bowl of your electric mixer, combine the egg yolks, sugar, and shortening. Add in the dry ingredients, alternating with the buttermilk. Starting and ending with the dry ingredients.
  2. Pre-heat your oven to 375 degrees F. prepare a baking sheet with a Silpat, parchment paper, or cooking spray. I would encourage a Silpat or parchment paper here.
  3. Using a teaspoon for smaller cookies, or a dough scoop of larger cookies, place the dough on your prepared baking sheet, about an inch apart. They will spread. Using a spoon dipped in water. rub the top of each sough ball lightly to smooth it out a bit. Bake for 8-10 minutes.
  4. To make the frosting, whip the egg whites until they are white and thick. Add in the sugar, shortening, and vanilla until the mixture is smooth. You can either spoon the frosting between two cookies, or pipe the frosting, which is what I did.
  5. Store them in an airtight container. Because it calls for raw egg whites, I would keep refrigerated.

Notes

Adapted from Auntie Lisa!

Chewy, Fudgy, Triple Chocolate Brownies

It’s the Monday after my vacation, so I feel like these brownies are an absolute necessity. Also, Mondays. Homemade brownies are so good. I know, opening a box and tossing in a few ingredients seems so much easier, but it’s basically the same amount of effort and tastes way better to make them homemade. This version has been a go to for a while. I even found variations when I had to eliminate dairy from my diet for a bit. Still amazing! Everything about this brownie is perfect. I used milk chocolate since I love milk chocolate, but you can use dark or semi sweet if you prefer. Also, if you want to get super adventurous, you can add in some peanut butter cups or chocolate sandwich cookies. I almost did…….almost. But sometimes the standard brownie is a necessity. And sometimes that brownie needs to meet some ice cream and live happily ever after. These are the things I dream about as I eat my panzanella and a handful of almonds. The flavor is so rich and something I believe happiness is made from. Honestly, I think it could be. the texture is chewy and not at all dry. They are fudgy and just wonderful. I cannot compliment these enough. But really, I would encourage you to try to make a homemade version, even if it is just once. It’s so rewarding to make your own, and this is a simple way to start out. It may (or may not) seem complex or daunting, but I promise once you get into it, you will see it’s not bad. One note from the original recipe that I copied, that I will also share here, is that it may seem to take a while to incorporate the flour into the wet mixture. Trust me, it will mix in. I promise. They will still turn out fantastically and you will still want to eat the entire baking dish worth.

Instructions

  1. Preheat oven to 350 degrees F. Line an 8x8 inch baking dish with foil, and spray lightly with cooking spray. Set aside.
  2. Set a heatproof bowl (like pyrex) over a saucepan with barely simmering water. Add in the chocolate and butter, stirring occasionally until smooth. Add in the cocoa powder and blend until smooth. Set aside to cool slightly.
  3. In a medium bowl, combine the eggs, sugar, vanilla and salt. Whisk until combined. Whisk in the warm chocolate mixture until incorporated. Pour the mixture into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  4. Let cool for 2 hours , or until room temp. Remove the brownies from the pan and transfer to a cutting board. Cut into squares and store in an air-tight container.

Notes

Original recipe from Annie’s Eats.

Homemade Fudgesicles

It’s been hot hot hot here the last few days. We spent the weekend mostly outside and it was lovely. Anthony loves to run around and play in his little pool. It’s great. Life is good. When the weather is warmer, Anthony often asks for “boo boo pops”. A term we created when Anthony was teething and the only thing that would make him feel better was to eat popsicles. Because he would go through a million of them in a day, ok maybe not literally, but we did go through a lot, I decided to make homemade popsicles. My first attempt at homemade “boo boo pops” were these fudgesicles. And the result was both delicious……and adorable.

 

As you can see, these are a favorite in our house. What I like is that they are reminiscent of the childhood favorite, but better. Like much better. The flavor is so rich and creamy and chocolaty. It’s like a high jump above the store bought kind. The process to make them is super easy. And it makes your kitchen smell delicious. Every time I make them, without fail, my husband walks in to see what I’m making. I prefer milk chocolate, but you can use dark chocolate if that’s what you like. I use my reusable popsicle molds and with a little TLC they come out perfectly. The trick is to make sure they are actually frozen through. With chocolate pops this good, you’d want to rush the process too, trust me! But don’t you’ll end up pulling the stick out completely and it’s tragic. Once they are ready to eat, just defrost a bit in warm water. About 30 seconds. Then gently start to remove it from the mold. They should come out fairly easily after that.

Instructions

  1. In a medium saucepan, over low heat, gently melt the chocolate, stirring until the chocolate is smooth. Add in the sugar, cornstarch, cocoa powder, milk, and salt. Raise the heat to medium and cook the mixture until it thickens. About 5-10 minutes. You want to make sure you do not over cook the chocolate mixture, you do not want to eat burnt fudgesicles! Remove from the heat and stir in the vanilla and butter.
  2. Let the mixture cool slightly. Pour into your popsicle molds. For this recipe, I upped the quantity so that it made 6 popsicles, which fits the mold that I use. Place on the tops (the sticks) and place in your freezer and let them freeze completely. Enjoy!

Notes

This recipe is slightly adapted from Smitten Kitchen . I doubled the recipe and used milk chocolate since that is my preference!

Chocolate Swirl Buns

Today feels like a day that could use some cheering up, so I’m posting these sweet little chocolate swirl pastries. What I love most about these is that they are small enough to enjoy and not feel terrible about (just ignore the ingredients) and the flavor is unlike anything you have tasted. The cinnamon/chocolate filling so delicious. One bite = instant smiles. The dough is very babka like, it’s basically your own personal little chocolate babka. My son absolutely loved them. It’s hard to get him to try something for the first time, but when chocolate is involved he’s in. He took one bit, smiled, and shook his little hip…he was smitten. They are a bit dangerous to have around though, as it’s hard to limit to just one. To save myself, I decided to bring them into the office as a treat. Needless to say, my colleagues enjoyed them…they didn’t even last an hour.

At first, the process seemed a bit overwhelming to me. I’ve made these a few times since (I mean they are amazing!), and once you get started, I think you’ll see that it’s really not. This was one of the first recipes I tried when making homemade breads became a kitchen goal reality for me. It’s possible that could why I have a particular fondness for these, but honestly the flavor is just…. Mmmmm (Is there an appropriate adjective for that?) I hope that these little chocolate delights will make you smile too.

 

Ingredients

For the dough

For the filling

To top

Instructions

  1. To prepare the dough, warm the milk and a pinch of sugar to 110-115 degrees. If you do not have a thermometer to check, it's best to keep it on the cooler side. Sprinkle yeast over the mixture, add in sugar and egg and whisk together.
  2. In the bowl of your electric mixer, add in the flour and salt. With the mixture on low, add the egg mixture and mix until combined. Add in the butter and mix until incorporated. Switch to the dough hook and knead the dough for about 10 minutes. The dough will be very sticky. Butter a large bowl, place the dough in the bowl, cover with plastic wrap and let rise for about an hour or until doubled in size.
  3. Meanwhile, prepare the filling. Add the chocolate to your food processor. Pulse until the chocolate breaks up a bit. Add in the cinnamon, salt, and sugar and pulse until the chocolate mixture is a bit powdery. Add in the butter and pulse until the mixture comes together but is crumbly.
  4. Butter a 12-muffin tin and set aside.
  5. To form the buns, turn the dough out onto a floured surface. Roll is out into a large rectangle (about 11x20 inches). Sprinkle the chocolate mixture over the dough. Tightly roll the dough. With a sharp knife, slice the dough into 12 equal pieces. Place each slice into a prepared muffin well. Cover and let them rise for another 30 minutes.
  6. Preheat the oven to 350 degrees. Once the buns are ready, brush the tops with egg wash and bake for about 15-20 minutes. The buns should be golden brown. Set them out on a cooling rack and let cool, if you can, for 10 minutes before eating.

Notes

Recipe from Smitten Kitchen