Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1 cup toasted almonds, coarsely chopped
• 1/2 cup dried cherries, coarsely chopped
• 6 ounces dark chocolate, finely chopped

Directions:

In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.

Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. When chocolate in melted, remove from the heat and stir the fruit-nut mixture. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.

Makes about 12 clusters.

Nutrition:

Substitutions:

I make this recipe to use up the end of the dried fruit and nut mixture that Seth loves. The end up the bag usually ends up raisins, almonds, and peanuts so that’s what I mix into the chocolate. I don’t even bother chopping the mix-ins.

Recipe courtesy of Ellie Krieger.

Read my review of this recipe.

Ingredients:

• 3 large, not too ripe pears
• 1/4 cup superfine sugar
• 4 tablespoons sweetened cocoa powder or grated bittersweet chocolate
• 1 tablespoon lemon juice
• 4 ounces sliced pumpernickel
• 4 ounces stale brown or wheat bread
• 4 tablespoons sweetened cocoa powder or grated bittersweet chocolate
• 1/4 cup cold unsalted butter
• 1/3 cup light brown sugar

Directions:

Preheat oven to 350°. Set a baking sheet on the middle rack to heat.

Peel, core, and chop pears. Place in a baking dish, filling about 2/3 full. Sprinkle with sugar, cocoa, and lemon juice. Mix well to coat the pears. Cover and set aside.
Tear up the breads and put in the bowl of a food processor. Pulse for about a minute until very roughly crumbled. Add cocoa, butter, and sugar. Pulse for about a minute until finer crumbs form. Do not overblend. Topping may be chilled in refrigerator until ready to use.

Sprinkle pears evenly with topping mixture. Place baking dish on the baking sheet in the oven. Bake for 25-30 minutes. Pears should be tender and the topping crisp.

Serve warm, preferably with ice cream.

Makes about four servings.

Nutrition:

Substitutions:

I used unsweeted cocoa powder and added an extra tablespoon of sugar to the pears and the topping. I had a lot of topping compared to the amount of pears – I think you could half the topping or double the pears.

Recipe courtesy of Bake or Break.

Read my review of this recipe.

Ingredients:

• 1 brownie mix (family size, 13×9), baked according to directions
• 2 cups sugar
• 1 1/3 cups light corn syrup
• 2/3 cup butter melted
• 4 large eggs
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 3 cups chopped pecans
• 8 ounces Cool Whip, thawed
• 1 small package butterscotch pudding, prepared with 1 3/4 cups milk
• 2 cups toasted whole pecans

Directions:

Crumble brownies; set aside

In a heavy saucepan, combine sugar, corn syrup, butter and eggs. Stir in salt, vanilla, and chopped pecans. Bring to a boil over medium heat; reduce heat and simmer for 10 minutes, stirring frequently. Cool completely.

Mix together the cool whip and pudding.

In a trifle dish, layer brownies, pecan mixture, pudding mixture, and toasted pecans as desired. Chill for 2 hours before serving.

Nutrition:

Substitutions:

Avoid brownie mixes with caramel in them – the caramel hardens when refrigerated!

Recipe courtesy of Paula Deen.

Read my review of this recipe.

Ingredients:

• 3 1/2 ounces milk chocolate, coarsely chopped
• 3 1/2 ounces white chocolate, coarsely chopped
• 11 ounces bittersweet chocolate, coarsely chopped
• 7 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 3/4 cups brown sugar
• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup macadamia nuts, coarsely chopped

Directions:

Place 4 ounces of the bittersweet chocolate into a heatproof bowl and set over a pan of simmering water. Add the butter and stir until melted. Remove from the heat and add the vanilla and brown sugar. Stir to combine. Add the flour and mix gently. Fold in the remaining bittersweet chocolate, along with the white chocolate, milk chocolate, and nuts. Spoon heaping teaspoonfuls onto baking sheet anb bake for 8 to 10 minutes in a 350 degree oven.

Makes about 4 dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of The Cookie Book

Read my review of this recipe.

Ingredients:

• 1 cup butter
• 7 ounces unsweetened chocolate
• 3 ounces bittersweet chocolate
• 2 cups brown sugar
• 4 eggs
• 1 tablespoon strong coffee
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1 cup flour
• 3/4 teaspoon baking powder
• 6 ounces milk chocolate chips
• 1 1/2 cups pecans, coarsely chopped

Directions:

Preheat oven to 350 degrees. Line a 9×13 pan with overhanging parchment paper.

Melt the butter in a medium saucepan over medium heat. Add the unsweetened chocolate and bittersweet chocolate and stir until completely melted and blended. Remove from the heat and blend in the brown sugar. Add the eggs one at a time, mixing thoroughly until the batter is thick and glossy. Mix in the coffee, vanilla, and salt. Mix the flour with the baking powder and stir into the batter, mixing only enough to incorporate the flour. Stir in the milk chocolate and chopped pecans. Pour into the prepared pan and bake for 30 minutes. Cool before serving.

Nutrition:

Substitutions:

Recipe courtesy of Brownie Points

Read my review of this recipe.

Ingredients:

• 1 pound homemade pizza dough, recipe follows, or purchased pizza dough
• 2 teaspoons butter, melted
• 1/4 cup Nutella or peanut butter
• 1 cup semisweet chocolate chips
• 2 tablespoons chopped nuts, toasted

Directions:

Position the oven rack on the bottom of the oven and preheat to 450 degrees.

Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the nutella or peanut butter over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the nuts over the pizza. Cut into wedges and serve.

Serves 6.

Nutrition:

Substitutions:

I skipped the nuts, but I added some mini marshmallows to the chocolate chips before baking it.

Recipe courtesy of Giada De Laurentiis.

Read my review of this recipe.

Ingredients:

Filling:

• 6 tablespoons butter, softened
• 6 tablespoons brown sugar
• 3 tablespoons sugar
• 1/2 cup flour
• 3/8 cup powdered sugar
• 1/2 cup mini chocolate chips

Batter:

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 tablespoon vanilla extract

Frosting:

• 1 cup chocolate chips
• 2/3 cup (11 tablespoons) butter
• 4 cups powdered sugar
• 1 tablespoon vanilla extract
• 1-3 tablespoons milk or cream

Directions:

Preheat oven to 350 degrees F. Line 24 muffin cups with cupcake papers.

To make the filling, cream the butter and both sugars. Beat in the flour and powdered sugar until blended. Fold in the chocolate chips. Divide into 24 balls and set aside.

To make the batter, combine the flour, baking powder, and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Drop a filling ball into the center of each cupcake.

Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Remove from the tins and cool completely on a wire rack before icing.

To make the frosting, melt the chocolate in a microwave-safe bowl. Combine the melted chocolate with the butter, and beat until well blended. Gradually beat in the powdered sugar and vanilla. Add enough milk or cream to make a spreadable frosting.

When cupcakes are cook, spread a thin layer of frosting over each cupcake.

Makes 24 cupcakes.

Nutrition:

Substitutions:

I spread some of the cupcake batter over the filling balls and they ended up sinking to the bottom – not sure if that’s why or not, but something to think about for next time. The frosting was a little too sweet for me as well. I liked the chocolate though, so maybe a ganache would be better. The cupcakes themselves were good, just need a little tweaking to get a thumbs up.

Recipe adapted from Taste of Home and Magnolia Bakery.

Read my review of this recipe.

Ingredients:

Brioche dough:

• 3/4  cups lukewarm water
• 3/4 tablespoon yeast
• 3/4 tablespoon salt
• 4 eggs, lightly beaten
• 1/4 cup honey
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 3 3/4 cups unbleached all-purpose flour

Filling:

• 8 ounces bittersweet chocolate
• 4 tablespoons unsalted butter, plus more for greasing pan
• 8 teaspoons unsweetened cocoa powder
• 2 tablespoons rum
• 2/3 cup corn syrup
• 1 egg white, lightly beaten with 1 tablespoon water
• Granulated sugar for sprinkling on top

Directions:

Start by making the dough: mix the yeast, salt, eggs, honey and melted butter with the water in a 5-quart bowl or lidded (not airtight) food container. Mix in the flour without kneading, using a spoon. You can also use a 14-cup capacity food processor or a heavy-duty stand mixer with dough hook. If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour. The dough will be loose but will firm up when chilled. Don’t try to work with it before chilling. You may notice lumps in the dough but they will disappear in the finished product.

Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used as soon as it’s chilled after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze the dough in 1-pound (450g) portions in an airtight container for up to 4 weeks. When using frozen dough, thaw in the refrigerator for 24 hours before using, then allow the usual rise and rest times.

Now, make the ganache: melt the chocolate over a double boiler or in the microwave on low, until smooth. Remove from heat, add the butter and stir until incorporated.
Stir the cocoa into the rum, add the corn syrup and mix until smooth. Add to the chocolate and butter mixture.

Lightly butter two 9x4x3-inch nonstick loaf pans. Dust the surface of the refrigerated dough with flour and divide into two 1-pound (grapefruit-sized) pieces. Dust the pieces with more flour and quickly shape in into two balls by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. Using a rolling pin, roll out the balls into a 1/4 inch thick rectangles, dusting with flour as needed.

Spread 1/2 cup of the ganache evenly over the each rectangle, leaving a 1-inch border all around. Starting at the short end, roll up the dough, being careful to seal the bare edges. Gently tuck the loose ends underneath, elongate into an oval and drop into the prepared pans. Allow to rest 1 hour and 40 minutes.

Preheat the oven to 350ºF. Using a pastry brush, paint the top crust with the egg white. Sprinkle lightly with granulated sugar.

Bake the brioche for about 45 minutes or until the top is golden brown and the sugar caramelizes. Remove from the pan and cool slightly, then drizzle the remaining ganache over the top crust. Cool completely and slice.

Makes 2 loaves.

Nutrition:

Substitutions:

I made mini loaves, which baked about 30 minutes. The bread was a little dry when eaten plain, but it made outstanding french toast.

Recipe courtesy of Artisan Bread in Five Minutes a Day

Read my review of this recipe.

Ingredients:

Cake:

• 1 cup flour
• 1/4 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons butter, at room temperature
• 3/4 cup sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 ounces bittersweet chocolate, melted and cooled

Glaze:

• 3 ounces bittersweet chocolate, coarsely chopped
• 1 tablespoon powdered sugar, sifted
• 2 tablespoons cold butter, cut into 6 pieces

Directions:

Center a rack in the oven and preheat to 350 degrees. Grease 12 muffin tins or use paper liners.

Whisk together the flour,cocoa, baking powder, baking soda and salt.

Beat the butter at medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is blended into the butter. Add the egg, then yolk, beating for 1 minute, after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed. Beat in the vanilla, then reduce mixer speed to low, and add half of the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.

Bake for 22 to 25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer pan to a wire rack and cool for 5 minutes, before unmolding them. Cool to room temperature.

To make the glaze, melt the chocolate in a heatproof bowl over a saucepan of shimmering water. Transfer the bowl to the counter and let stand for 5 minutes. Using a small whisk or rubber spatula, stir the confectioners’ sugar into the chocolate, followed by the pieces of cold butter. The glaze may be very thin at this point or may be perfectly spreadable. If it is too thin to spread or use as a dip (dip the tops of the cakes into the ganache, then give the cakes a little twirl as you pull them out, so they have a squiggle of glaze in the center), stir it over ice water for a few seconds – really less than a minute. With a small metal icing spatula, give each cupcake a crown of shiny ganache, and let the glaze set at room temperature (or in the fridge if you are in a hurry). If the ganache loses its gloss and you miss it, give the tops of the cakes a puff of hot air from a hairdryer right before serving.

Makes 12 cupcakes.

Nutrition:

Substitutions:

Although the chocolate glaze is delicious, my love of peanut butter prevailed, so I filled and frosted the cupcakes with peanut butter frosting.

Recipe courtesy of Baking: From My Home to Yours

Read my review of this recipe.

Ingredients:

Cake:

• 1 3/4 cups flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/3 teaspoon salt
• 13 tablespoons butter
• 2/3 cup packed brown sugar
• 2/3 cup sugar
• 4 large eggs, at room temperature
• 1 1/2 teaspoon vanilla extract
• 3 ounces bittersweet chocolate, melted and cooled
• 2/3 cup buttermilk or whole milk, at room temperature
• 2/3 cup boiling water
• 5 ounces semi sweet chocolate, finely chopped or 1 cup mini chocolate chips

Filling and Frosting:

• 5 large egg whites
• 1 1/3 cup water
• 1 1/3 cup sugar
• 1 teaspoon cream of tarter
• 1 1/2 teaspoon vanilla extract

Directions:

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper.

TO MAKE THE CAKE: Sift together the flour, cocoa, baking soda, baking powder and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. At this point, the batter will be thick, like frosting. Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.

Bake for 28 to 32 minutes, rotating the pans at the midway point. When fully baked, the cakes will be springy to the touch and a thin knife inserted into the centers will come out clean. Don’t worry if the tops have a few small cracks. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up. (The cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to 2 months.)

When you are ready to fill and frost the cake, inspect the layers. If the cakes have crowned, use a long serrated knife and a gentle sawing motion to even them. With the same knife, slice each layer horizontally in half. Set 3 layers aside and crumble the fourth layer; set the crumbs aside.

TO MAKE THE FILLING AND FROSTING: Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand.

Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.

When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable — don’t try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, marshmallowy frosting. Although you could keep it in the fridge in a pinch, it’s really better to use it right now.

TO ASSEMBLE THE CAKE: Put a bottom layer cut side up on a cardboard cake round or on a cake plate protected by strips of wax or parchment paper. Using a long metal icing spatula, cover the layer generously with frosting. Top with a second layer, cut side up, and frost it. Finish with the third layer, cut side down, and frost the sides and top of the cake. Don’t worry about smoothing the frosting — it should be swirly. Now, cover the entire cake with the chocolate cake crumbs, gently pressing the crumbs into the filling with your fingers.

Refrigerate the cake for about 1 hour before serving. (If it’s more convenient, you can chill the cake for 8 hours or more; cover it loosely and keep it away from foods with strong odors.)

SERVING: The cake can be served at room temperature or just cool. It will be moist and a little fluffy. The cake can also be served cold and the texture becomes fudgier after it has been refrigerated. No matter the temperature, the cake is so pretty it should be cut at the table, so bring it out on a platter and cut it into generous wedges using a serrated knife and a sawing motion.

STORING: The frosted cake can be stored in the refrigerator for up to 2 days; let it stand at room temperature for 30 minutes before serving, or longer if you have the time.

Nutrition:

Substitutions:

This recipe is adapted from the original, which is made in 8-inch cake pans.

Recipe courtesy of Baking: From My Home to Yours