Godiva Coffee-Chip Ice Cream

Posted in Desserts/Pastries, Reviews by The Culinary Chronicles

It’s no secret that I began drinking coffee at an early age…..like at 11 or 12.

But before you judge my upbringing, you’ve got to remember that I’m Vietnamese and cà phê (Vietnamese Coffee) practically runs in our veins. Well, that and nước mắm (fish sauce) of course

So you can imagine my delight when a box arrived at my door with a few bags of Godiva’s new line of coffee to play around with. There were so may different routes I could have gone with but since July was National Ice Cream month, I decided to make a coffee flavored ice cream using Godiva Chocolate Truffle Coffee. And of course, adding in chocolate was a must!

The end results were AH-MAY-ZING! The coffee flavor was the star but the chocolate shards were such great little bits of surprises throughout the whole thing.

And you want to know a secret?

I didn’t even use an ice cream machine to make this! Yup….totally old school! Thanks to David Lebovitz, all you need to make your own homemade ice cream is a few ingredients, a cold freezer, and a little patience.

Delicious!

And if you’re looking to make an adult version of this ice cream, throw in some Baileys Irish Cream Liqueur! Because after all, why the heck not?

____________________________________________

Godiva Coffee-Chip Ice Cream
Makes approximately 1 Quart

Ingredients:

1½ Cups Whole Milk
1½ Cups Heavy Cream
3 Large Egg Yolks
2 Large Eggs
½ Cup Sugar
½ Cup Strongly Brewed Coffee (I used Godiva Chocolate Truffle Coffee)
1 Teaspoon Instant Espresso
5 Ounces Dark Chocolate, roughly chopped
1/4 Cup Baileys Irish Cream Liqueur (optional)

Dissolve the espresso into the brewed coffee. Allow the coffee to cool to room temperature.

In a mixing stand, whisk the eggs, yolks and sugar in a bowl for 2 minutes until its pale yellow in color. Heat milk and cream in a medium saucepan until it is near-boiling and turn off heat. Turn the mixer on medium-high and gradually drizzle in ½ of the hot milk/cream into the egg mixture. Once the mixture has been tempered and combined, pour it back into the saucepan with the remaining milk/cream. Heat medium low, stirring constantly, for a few more minutes or until the consistency is thick enough to coat the back of a spoon when dipped in. Turn off heat. Whisk in the coffee/espresso and Baileys (if using). Pour the custard base into a bowl and chill over an ice bath.

Once the custard has chilled, pour it into a glass baking dish and place directly into the freezer for 45 minutes. Pull out of the freezer and use a rubber spatula to vigorously stir the mixture, breaking up any frozen bits. Place back in the freezer and continue to check the mixture every 30 minutes, stirring vigorously as it’s freezing.

When the custard is nearly frozen, take the chocolate and heat over a water bath. Take out the dish and drizzle the chocolate over the top of the custard. The chocolate should harden fairly quick and use the rubber spatula to break it up into small pieces. Transfer the ice cream to a covered storage container until ready to serve.

*If using machine, add the chilled custard base into the machine and follow manufacturer’s directions.

As part of the Foodbuzz Tastemaker Program, I received Godiva Coffee. However, all views and opinions expressed here are my own.

8Jun2011

New York Times Chocolate Chip Cookies

Posted in Desserts/Pastries by The Culinary Chronicles

Finding the ultimate chocolate chip cookie recipe is near impossible. A few years ago, the NY Times published a pretty extensive article about these iconic cookies and interviewed some of the top experts in all things chocolate and cookie related. They talked about the importance of the quality of chocolate, temperature, types of flour and even aging the dough.

And the good news is, the Chocolate Chip Cookies they published are freaking delicious.

My sister made these for us a few years ago and I’ve loved them every since. Fantastic texture—somehow both chewy and crispy. And with the light sprinkle of sea salt on the top—just LOVELY!

The dough comes together fairly easy—though it does require two types of flour. Unfortunately the hardest part is having to wait 36 hours to age the dough before you can bake it. Just killer!

But don’t let the time deter you from making them because these cookies are amazing. They were a hit with my co-workers and it’s always been one of my rules of thumb to keep the people you work with happy and fed.

____________________________________________

New York Times Chocolate Chip Cookies
Adapted from Jacques Torres
Yields 16 5-inch cookies

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
Sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

22Apr2011

“Tagalong” Cupcakes….Peanut Butter and Chocolate Perfection!

Posted in Desserts/Pastries by The Culinary Chronicles

Not one year goes by when I don’t jump at the chance to pick up my favorite Girl Scouts Cookies…..Tagalongs®! And how can you blame me? Peanut Butter…. Chocolate….a Buttery Cookie. It just doesn’t get any better!

I’ve seen so many cupcakes inspired by Chocolate Chip Cookies, Snickerdoodles, Oreos and even Thin Mints—that is was high time I paid homage to Tagalongs®. I used one of my basic chocolate cake batters and paired it with a lightly salted, peanut butter frosting. But the surprise ingredient was a whole Tagalong® cookie at the bottom!

I was SOOOOO happy with the end results! The peanut butter frosting and chocolate cake mimicked the flavors of the cookie so well. And the Tagalong® held up beautifully in the baking process and acted like a “crust” for the cupcake. So Yummy!

Needless to say, these little cuppies had me doing my “happy dance” from the very first bite. And if you love the peanut butter and chocolate combo like I do, you absolutely MUST snag a box of Tagalongs® and make these!

On that note—-Have a wonderful Easter Weekend, Friends!

_______________________________________

“Tagalong” Cupcakes
Makes 12 Cupcakes

Ingredients:

Cupcakes:
¼ Cup Unsweetened Cocoa Powder
1 Cups All Purpose Flour
¾ Teaspoons Baking Soda
¼ Teaspoon Baking Powder
½ Teaspoon Salt
1 Cups Granulated Sugar
2½ Ounces Dark Chocolate, finely chopped
½ Cup Buttermilk
½ Cup Strong Brewed Hot Coffee
½ Cup Vegetable Oil
1 Large Egg
1 Teaspoon Vanilla Extract
12 Tagalong® Cookies (or other peanut butter & chocolate cookies), additional for garnish

Frosting:
1 Cup Smooth Peanut Butter
½ Cup Unsalted Butter, at room temperature
2 Tablespoons Lowfat Milk
2 Cups Confections Sugar
1-2 Pinches Sea Salt

Preheat oven to 350 degrees. Place paper liners in muffin pans and put one cookie on the bottom.

Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth. Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In a mixing stand, beat egg for a few minutes until it becomes pale yellow. Beat in oil, buttermilk, and vanilla extract. Scrape down the sides of the bowl and slowly add the chocolate. Slowly add dry ingredients and mix until just incorporated. Pour batter into the lined cups–about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.

Prepare the frosting. In a standing mixer, whip the butter and peanut butter for several minutes until light and fluffy. Slowly add half of the powdered sugar a few spoonfuls at a time until incorporated. Drizzle in milk and add the rest of the sugar (spoonfuls at a time). Add sea salt and mix until combined.

Fill a pastry bag and pipe frosting on top of cooled cupcakes. Garnish with ½ a cookie or other adornments.

9Mar2011

Chocolate Stout Cupcakes with Irish Cream Buttercream…..Slainte!!

Posted in Desserts/Pastries by The Culinary Chronicles

It’s that time of the year again. When you see tons of postings in honor of St. Paddy’s Day.

Green colored beer and desserts, shamrocks galore, corn beef recipes, Guinness braised meats, and more! As for me, I went all out last year with our Guinness Chocolate Cupcakes with a Baileys Ganache.

I kind of went overboard with them. They literally SCREAMED St. Paddy’s Day with a decadent Guinness Beer cupcake, filled with a chocolate truffle, with spirals of green Baileys buttercream, topped with shamrock sprinkles and wrapped up in a bright green striped cupcake liner. PHEW! Now that is St. Paddy’s!

Those cuppies were decadently delicious and I wanted to bring them back for this year’s St. Paddy’s Day — but a little more “understated”.

I went for the same moist, stout beer cupcakes and Irish cream flavored buttercream—-however, this time around I opted out of the truffle centers and put away my green food coloring. No need….their yumminess speaks for itself.

I chose a simple large round tip to pipe the frosting this time– a Wilton 1A. But as “understated” as I was trying to keep things, I could not resist breaking out the shamrock sprinkles. After all, I don’t get to use them very often — and who couldn’t use a little more luck?

As for the end results……they were delicious! The dark stout beer adds such a subtle nuttiness to the chocolate cupcakes while the Irish Cream buttercream perfectly rounds out the flavors. And if done correctly, the buttercream is so smooth and rich— a dream to pipe out

So whether you want to go BIG with the GREEN theme or be a little more subtle, Chocolate Stout Cupcakes are definitely the way to celebrate St. Patrick’s Day!

And with that dear Friends, SLAINTE!!!

______________________________________________________

Chocolate Stout Cupcakes with Irish Cream Buttercream
Adapted from Smitten Kitchen
Makes 24 cupcakes

Ingredients:

Cupcakes:
1 Cup Stout Beer
1 Cup Unsalted Butter
¾ Cup Quality Unsweetened Cocoa Powder
2 Cups All Purpose Flour
2 Cups Granulated Sugar
1½ Teaspoons Baking Soda
¾ Teaspoon Salt
2 Large Eggs
⅔ Cup Sour Cream

Irish Cream Buttercream:
4 to 5 Cups Confections Sugar
2 Cups Unsalted butter, at room temperature
4 to 5 Tablespoons Irish Cream Liqueur

Preheat oven to 350°F. Line cupcake cups with paper liners.

Prepare the cupcakes: Put the butter with the stout beer in a sauce pan over medium heat and bring to a simmer. Whisk in cocoa powder until smooth. Cool slightly.

In a large bowl, whisk the flour, sugar, baking soda and salt. In a mixer bowl, beat the eggs and the sour cream together. Add the beer/butter/cocoa mixture and beat to combine. Add the flour mixture and beat briefly just to combine. Using a rubber spatula, fold the batter until completely combined, making sure to incorporate little pockets of flour on the bottom so that the batter is of equal consistency everywhere.

Fill the cupcake liners about 2/3 of the way if you want flatter cupcakes and 3/4 if you want domed. Bake for about 17 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely to room temperature.

Prepare the frosting: In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add about half of the powdered sugar a few spoonfuls at a time until incorporated. Slowly drizzle the Irish Cream and whip until combined. Add the rest of the powdered sugar until your desired consistency has been achieved.

Assemble: Fill a pastry bag and pipe buttercream on top of cooled cupcakes. Garnish with sprinkles or other adornments. Enjoy!

Note: This makes a lot of buttercream so that you can pipe large mounds on the cupcakes. If you prefer less on your cuppies, halve the amounts.

2Mar2011

Chocolate Espresso Cupcakes with Mocha Buttercream

Posted in Desserts/Pastries by The Culinary Chronicles

It’s rare for to bake/cook something these days without sharing with you all my Foodventures.

Therefore, you can imagine my surprise when an old neighbor contacted me looking for my Chocolate Espresso Cupcakes. She blames me for getting her hooked on fresh baked goods and then leaving her without her weekly sugar fixes After apologizing profusely, I began referring her to the site when I realized I never posted a recipe for them. DOH!

So without any other further delay—Chocolate Espresso Cupcakes with Mocha Buttercream. Extremely moist cuppies with light accents of espresso flavor. I paired these with a Mocha Buttercream and since its on the sweeter side, I suggest piping minimal amounts of frosting on these cupcakes.

Top these bad boys with chocolate covered espresso beans and a dust of cocoa powder and you won’t be in need for any extra caffeine for the day!

___________________________________________________

Chocolate Espresso Cupcakes with Mocha Buttercream
Makes approximately 24-26 Cupcakes

Ingredients:

Cupcakes:
2¼ Cups All Purpose Flour
1½ Cups Unsweetened Cocoa Powder
2½ Cups Granulated Sugar
1¼ Teaspoon Baking Powder
2½ Teaspoon Baking Soda
1 Teaspoon Salt
2 Whole Eggs
1¼ Cups Buttermilk
2/3 Cup Vegetable Oil
1 Teaspoon Vanilla Extract
1 Cup Freshly Brewed Strong Coffee
1 Tablespoon Instant Espresso Powder

Mocha Buttercream:
10 Tablespoons of Unsalted Butter, at room temperature
3 Tablespoons Espresso, at room temperature
½ Tablespoon Cocoa Powder
3-4 Cups Confectioner Sugar (varies due to preferred frosting consistency)

Garnish:
Chocolate Covered Espresso Beans
2 Tablespoons Cocoa Powder

Preheat oven to 350 degrees. Line cupcake tins with paper cups.

In a large bowl, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Set aside. Dissolve the espresso powder in the coffee. In a mixing stand, add the eggs, buttermilk, oil, and vanilla. Beat on low speed until well combined. Add the coffee/espresso liquid and beat for an additional minute. Scrape down the sides of the bowl. Slowly add in the dry ingredients. Mix until all items are incorporated.

Fill paper cups 2/3 full. Bake for about 18-20 minutes or until a toothpick inserted comes out clean. Remove from the oven and leave cupcakes in pan for 5 minutes before transferring them to a cooling rack.

While cupcakes are cooling, prepare the frosting. In an electric mixer fitted with the paddle attachment, whip butter until fluffy. Add the cocoa powder and continue whipping until combined. Slowly add the espresso. It may look a bit curdled but don’t worry as it will come together once the sugar is added. Gradually add in the confectioners’ sugar, ½ cup at a time. Continue adding sugar to desire consistency. (I typically lean towards the full 4 cups for a firmer consistency to pipe the frosting). Refrigerate for at least 10 minutes before use.

Once cupcakes are completely cooled and frosting is ready, pipe/frost cupcakes. Top with each with a chocolate covered espresso bean and dust with cocoa powder.

21Feb2011

Chocolate Raspberry Cupcakes

Posted in Desserts/Pastries by The Culinary Chronicles

It’s been a minute since I’ve baked Cupcakes. In fact, I gave up baking for the entire month of January. The holidays just wiped me out and I needed some reprieve.

But lately when I open up my cabinets, I see my little muffin/cupcake pans looking at me sadly. You know what I’m talking about. It’s the “why have you abandoned us” kind of look.

These little pans have been good and loyal….. and they were in need of some TLC.

So when I made plans to reconnect with some old friends the other day, I thought it was high time to whip them out, blow off the dust, and get Cupcakin‘!

I managed to pull together a rich chocolate cupcake, filled them with a raspberry sauce, and topped them off with a whipped chocolate ganache and fresh raspberries.

Easy, simple, and pretty.

Perfect to get my Cupcake Baking Love going again.

Note: I used a Wilton 4B Tip to pipe the ganache.

________________________________________

Chocolate Raspberry Cupcakes
Makes approximately 24 Cupcakes (depending on size)

Ingredients:

Chocolate Cake:

½ Cup Unsweetened Cocoa Powder
2 Cups All Purpose Flour
1½ Teaspoons Baking Soda
¾ Teaspoon Baking Powder
1 Teaspoon Salt
2 Cups Granulated Sugar
5 Ounces Dark Chocolate, finely chopped
1 Cup Buttermilk
1 Cup Strong Brewed Hot Coffee
½ Cup Vegetable Oil
2 Large Eggs
2 Teaspoons Raspberry Extract

Chocolate Ganache:
12 Ounces Quality Dark Chocolate, finely chopped
1 Cup Heavy Cream
1 Tablespoon Framboise Liqueur

Raspberry Filling:
2 Cups Frozen Raspberries
1 Cup Granulated Sugar
1 Tablespoon Framboise Liqueur
1 Teaspoon Fresh Lemon Zest

Prepare Cakes: Preheat oven to 350 degrees. Place paper cup liners in cupcake pans. Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth. Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In a mixing stand, beat eggs for a few minutes until they become a pale yellow. Beat in oil, buttermilk, and raspberry extract . Scrape down the sides of the bowl and slowly add the chocolate. Slowly add dry ingredients and mix until just incorporated. Pour batter into the lined cups–about 3/4 way. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 10 minutes before removing to cooling racks.

Prepare Raspberry Filling: Place all raspberry sauce ingredients in a medium sized, heavy saucepan. Simmer on medium-low until berries have broken down and the sauce has thickened. Approximately 10-15 minutes. Let cool to room temperature. *If you don’t want seeds in your filling, puree the raspberries in a blender and strain before cooking.

Prepare Chocolate Ganache: Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and add framboise—stir until smooth and glossy. Allow ganache to cool completely before frosting. *If you wish a fluffier “whipped” frosting, allow ganache to cool completely before transferring to a stand mixer. On medium-high speed, whip until you reach the desired consistency.

Assemble Cupcakes: Once all items have been prepared, fill a piping bag with a small round tip with the raspberry filling. Fill another piping bag with the ganache. Taking one cupcake, place the tip of the raspberry filled bag into the cake and squeeze in a few teaspoons of the filling. Be careful not to “inject” too much or your cupcakes will implode Finally with the piping bag filled with ganache, pipe/decorate swirls on top of the cupcake. Garnish with fresh raspberries.

16Feb2011

Hello Kitty Cake Pops

Posted in Desserts/Pastries by The Culinary Chronicles

And within a blink of an eye, Maya was turning 6. How is it possible that my sweet baby niece is now a quick-witted and mature little girl? Time flies too quickly.

But one thing is for certain. She, like many little ones her age, LOVES Sanrio–particular Hello Kitty. So it was a no brainer for her auntie when I wanted to make her something special for her birthday dinner. Cake Pops—in the form of Hello Kitty. To which I turned to the Queen of Cake Pops—Bakerella.

But these little kitties sure did cause me some agony.

My fault, completely.

Usually when I attempt something new, I plunge into deep research—reading everything I can find for tips, common problems, etc. Yet for some reason or another, I just plunged straight forward without a care in the world. That was first of MANY mistakes.

My first challenge came from the cake itself. The birthday girl, being a woman after her own auntie’s heart, requested chocolate cake. Which wouldn’t normally be an issue—-except when you’re trying to cover the cake pops with white chocolate. As a result, I had to dip the pops twice in the white chocolate and even then, I didn’t think it covered the dark cake color enough. Note to self—use lighter colored cakes when dipping in white chocolate.

Then there was the frosting. Although I did make my own chocolate cake (versus using a boxed cake mix), I did employ the use of packaged frosting. Not necessarily out of laziness. But I didn’t want to use too much frosting and it’s near impossible to make a “little bit” of buttercream. Problem is, there’s a reason why Bakerella uses a whole can of frosting. I was worried the pops would be too sweet and only used about 8 ounces of frosting. But since I didn’t use enough binding, I could not properly shape Kitty’s head as the cake wouldn’t hold together well. She was quite bumpy and I had crumbs everywhere. Next time I won’t worry too much about the pops being “overly sweet” and will gladly use MORE frosting.

Which then brings me to the Candy Melts. I have never had great experiences using Candy Melts and this time was no exception as it would not melt properly. I quickly dumped them and went to using regular white chocolate that I tempered. MUCH better results.

Finally there were the edible markers which I had never used before. UGH! How is it that out of all of the markers from a fresh new pack, only the black one wouldn’t write well?? As such, over half of our Hello Kitties had blue eyes. Eh….at least they were diverse. I think I’ll pass on the edible markers next time and paint things on using powdered food colors and a brush.

So from my experience…..

If you don’t have a styrofoam block then hold off on making cake pops until you can pick one up. Trust me. Your life will be so much easier for it.
After you place the cake balls on the sticks, refrigerate them for another few hours. The firmer they are, the better it will be when you dip/cover them in chocolate.
After you dip the pops in chocolate, GENTLY rap the lollipop stick with a spoon or with your finger to remove excess chocolate. If you’re too rough with them, they will definitely plop off. It happened to me….but then I just ate the runaway cake balls
Plan to make several more than you need. Chances are, there may be a few “flops”. But don’t let it get you down–even Jelly Bellies have “flops“.

A “litter” of Hello Kitty Pops

In the end, despite my follies, the Birthday Girl really enjoyed them. And if Maya likes them–then her auntie’s job is done.

________________________________________

Hello Kitty Cake Pops
Adapted From Bakerella

Supplies Needed:

1 9 x 13 Cake (Chocolate Cake Recipe Below)
Approximately 12-16 Ounces Cake Frosting
White Candy Melts or White Chocolate
Jumbo Heart Sprinkles
Rainbow Chip Sprinkles
Edible Pens or Black Food Coloring
Lollipop Sticks
Styrofoam Block
Toothpicks

Cover a large baking sheet with wax paper. In a large bowl, thoroughly crumble the cake. Add frosting and mix together with your hands. Be sure to use enough frosting so that the cake binds well together and can hold shape. If it’s too crumbly, add more frosting. Using a cookie scoop or small ice cream scoop, scoop/roll/mold an oval shape for kitty’s head. Dip the tip of a lollipop stick into some of the melted chocolate and insert into the bottom of kitty’s head. Place the heads on the covered baking sheet and refrigerate for about 2 hours.

Once chilled, take two white chocolate chips and dip the bottoms in the melted chocolate. Place/glue them on the top of the head as kitty’s ears. Stand them up in a styrofoam block to dry. When the ears are firmly attached to the head, dip the cake pop in a bowl of melted white chocolate. Then remove and gently tap off any extra coating. Stand them up in a styrofoam block to dry. When the heads are completely dry, apply the hearts and sprinkles to make a bow and the yellow rainbow chips to make a nose. Use toothpicks to assist in this process. Once everything is completely dry, draw eyes and whiskers with edible pen or paint on with food coloring.

Chocolate Cake

Ingredients:

½ Cup Unsweetened Cocoa Powder
2 Cups All Purpose Flour
1½ Teaspoons Baking Soda
¾ Teaspoon Baking Powder
1 Teaspoon Salt
2 Cups Granulated Sugar
6 Ounces Semi Sweet or Dark Chocolate, finely chopped
1 Cup Buttermilk
1 Cups Strong Brewed Hot Coffee
½ Cup Vegetable Oil
2 Large Eggs
1½ Teaspoons Vanilla Extract

Preheat oven to 350 degrees. Line the bottom of pan with parchment paper and cover with cooking spray. Place finely chopped chocolate in a bowl and pour hot coffee over it. Cover bowl with plastic wrap and allow to sit for a few minutes. Remove plastic and stir until smooth.

Sift together cocoa powder, flour, baking soda, baking powder, sugar, and salt into a large bowl. In a mixing stand, beat eggs for a few minutes until they become a pale yellow. Beat in oil, buttermilk, and vanilla. Scrape down the sides of the bowl and slowly add the chocolate. Slowly add the dry ingredients and mix until just incorporated. Pour batter into the lined pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

30Dec2010

Peppermint Kissed Brownies

Posted in Desserts/Pastries by The Culinary Chronicles

My last peppermint related post of the year—I promise!

But with half a bag of Hershey’s Candy Cane Kisses left from our Candy Cane “Kissed” Nutella Cookies, I needed an excuse to use them all up. And of course, Brownies seemed like the perfect answer.

Quick, easy, fudgy, and minty.

Not a bad way to use up holiday candy.

————————————————————————–

Peppermint Kissed Brownies

Ingredients:

½ Cup Unsalted Butter
1½ Cups Chocolate, chopped
¾ Cup Packed Light Brown Sugar
½ Tablespoon Vanilla Extract
2 Large Eggs
¾ Cup All-Purpose Flour
1 Tablespoon Unsweetened Cocoa Powder
¼ Teaspoon Salt
¼ Teaspoon Baking Powder
½ Cup Hershey’s Candy Cane Kisses, roughly chopped

Preheat oven to 350 degrees. Line a 9 inch square baking pan with parchment paper for easy removal. Cover parchment paper with cooking spray.

In a heatproof bowl, melt butter and chocolate in the microwave until smooth. Do this in 20 second intervals, stirring in between to ensure that you do not scorch the chocolate. Cool the chocolate mixture until room temperature. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.

Whisk together remaining ingredients and combine with chocolate mixture. Spread batter evenly in pan.

Bake for 25 minutes. Remove from the oven and quickly sprinkle the Candy Cane Kisses all over the top. Lightly press the Kisses into the brownies and return to the oven. Bake for an additional 3 minutes. Cool brownies in pan for about 20 minutes, then lift brownies in the paper out of the pan and place on a wire rack to cool completely before slicing.

24Dec2010

Chocolate Lollipops–A Trifecta of Holiday Goodness!

Posted in Desserts/Pastries by The Culinary Chronicles

Hello Dear Friends!

First and foremost, I would like to wish you all a very Happy Holiday Season! Thus far, mine has been chopped full of quality family time, good eats—and plenty of vino! And let’s be honest…what more could a gal ask for?

Well, perhaps the gift of “saving time”. And wouldn’t you know it? These “Chocolate Lollipops” are just the trick!

Inspired by the most recent special of the Barefoot Contessa in London, I whipped up (with the wonderful help of my fab nieces) these quick and easy Chocolate Lollipops. The whole process took us less than 15 minutes. True Story.

And the end result?

A Trifecta of Holiday Goodness!

Planning a little soiree? These Chocolate Lollipops will serve as:

A lovely decor/centerpiece when packaged with ribbons and bundled in a vase,
A deluxe party favor for your guests when they leave,
and Of course, a DELISH Treat!

Another NGUYEN-WIN SITUATION!

Happy Holidays Friends!

_________________________________________

Chocolate Lollipops
Makes Approximately 2 Dozen Pops

Ingredients:

6 Ounces Quality Chocolate (either white, milk, dark, or mixed–your preference)
1/2 Cup Dried Fruits or Chopped Nuts (completely your preference)
2 Dozen Lollipop Sticks

Line 2 cookie sheets with parchment paper.

Using a double boiler method, melt the chocolate stirring slowly until smooth. Remove from heat. Spoon one tablespoon of the melted chocolate onto the parchment paper. Try to do this evenly to form a round circle. Lay the lollipop stick 1/3-1/2 inch into the chocolate circle. Sprinkle with your choice of chopped nuts and/or dried fruit. Repeat process until all your chocolate is used. Set aside the cookie sheets in a cool area and allow 2-3 hours to harden. Once firm, carefully peel the lollipops from the parchment paper. The pops can be packaged with cellophane and tied with a decorative bow.

**The photo shown above features both white chocolate and 60% chocolate with dried cranberries and crushed pistachio nuts.

Enjoy!

13Dec2010

Peppermint Crisps = Confidence Boost

Posted in Desserts/Pastries by The Culinary Chronicles

Today was one of those days in the kitchen. You know what I’m talking about….those days where everything you attempt seems to go to heck in a handbag. It started at about 7:30am and after 4 failed desserts/pastries, I finally had to throw in the towel at about 1:00pm. I won’t get into the details of every misadventure but it was bad. Really bad.

Yes, I was the epitome of a Hot Mess.

But then I took a look at my nieces who I had promised a full day of baking to and decided to put on my big girl panties and get back into the kitchen. Their Cô Nam (auntie) is no quitter!

Since I was nursing a little bruised spirit, I opted for a sweet treat that required no “baking” and few ingredients. Hey—I was trying to increase my odds for success to end the day off in a good note.

Luckily, The Galley Gourmet recently posted a recipe for “Peppermint Crisps” and they looked delectable. A few hours later and HALLELUJAH–we did it! A bright treat after a tumultuous morning.

These little guys are perfect for a “late afternoon pick-me-up” or as a small goodie to end off a meal. Wonderfully minty with the delicious finish of chocolate. Pair it with a hot cup of tea or glass of dry red wine and you’ll be a happy camper.

PHEW!!! Victory at last!

Life lesson of the day….Humility is best served alongside a piece of chocolate

Note: A tin full of these minty bites would make a wonderful gift for the holidays!

________________________________

Peppermint Crisps
From The Galley Gourmet
Makes about 2 dozen 1 1/2-inch crisps

Ingredients:

½ Cup Granulated Sugar
½ Cup Water
1½ Teaspoons Peppermint Extract, divided
4 Ounces Dark Chocolate, chopped
4 Ounces Milk Chocolate, chopped
¼ Cup Shredded Unsweetened Coconut

Line a baking sheet with a sheet of parchment paper.

Place sugar and water in a medium saucepan and stir to combine. Over medium heat dissolve the sugar. Increase the heat to medium-high and cook without stirring until the mixture turns a light caramel color, about 7-9 minutes. Halfway through wipe the sides of the pan down with a damp pastry brush to remove and crystallization. Remove from the heat and add 1 teaspoon of the peppermint extract. Swirl the pan to distribute the extract.

Pour the mixture onto the prepared baking sheet and set aside for 15 minutes or until completely hardened and cooled. Break the hardened peppermint sugar into shards and place in the bowl of a food processor fitted with a metal blade. Pulse to break up the large pieces, then process until it resembles fine sand.

Line a baking sheet with parchment paper.

Place the chocolates in a microwave safe bowl and microwave for 1 minute. Remove from the microwave and stir. If not melted, return to the microwave and cook for an additional 30 seconds. Stir and repeat if necessary until the chocolate is completely melted. Once melted, stir in the coconut, remaining peppermint extract and the processed peppermint sugar. Pour the mixture onto the prepared baking sheet. Using an offset spatula, spread the chocolate into a 10×8-inch rectangle, about 1/4-inch thick. Holding the parchment to the baking sheet, gently rap the baking sheet on the counter to even the surface. Place the baking sheet in the refrigerator to harden the chocolate, about 1 hour.

Remove from the refrigerator and let rest for 5 minutes. Gently transfer the parchment to a cutting surface. Using a 1 1/2-inch circle cutter, cut out as many rounds as you can. Reserve the scraps for nibbling or fold into your favorite ice cream. Store in an airtight container in a cool location or in the refrigerator for a cool peppermint taste. Enjoy!

The Culinary Chronicles

Tag Archives: Chocolate

Godiva Coffee-Chip Ice Cream

New York Times Chocolate Chip Cookies

“Tagalong” Cupcakes….Peanut Butter and Chocolate Perfection!

Chocolate Stout Cupcakes with Irish Cream Buttercream…..Slainte!!

Chocolate Espresso Cupcakes with Mocha Buttercream

Chocolate Raspberry Cupcakes

Hello Kitty Cake Pops

Peppermint Kissed Brownies

Chocolate Lollipops–A Trifecta of Holiday Goodness!

Peppermint Crisps = Confidence Boost

Follow “The Culinary Chronicles”