Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 8 ounces semisweet chocolate chips
  
• 1 stick butter
  
• 1/2 teaspoon vanilla extract
  
• 1/2 cup sugar
  
• 3 tablespoons flour
  
• 1/4 teaspoon salt
  
• 4 eggs
  
• Butter, to coat muffin tin
  
• 1 tablespoon cocoa powder

Directions:

Preheat the oven to 375 degrees F. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

Makes 8 muffins.

Nutrition:

Substitutions:

I replaced 1 tablespoon of the flour with cocoa powder and also added 1/4 teaspoon espresso powder to the dry ingredients. I melted the butter and chocolate in the microwave. These were great because they could be prepared a few hours before baking them.

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 8 ounces cream cheese, softened
• 1 large egg, at room temperature
• 1/3 cup plus 1 cup granulated sugar
• 1 cup miniature chocolate chips
• 1 & 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup warm water
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners.

Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.

In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.

Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 20 to 25 minutes, until the tops spring back lightly when touched.

Cool in pans for 10 minutes. Remove to wire racks to cool completely.

Makes about 24 cupcakes.

Nutrition:

Substitutions:

The original recipe calls for double of the chocolate batter, but I think the recipe as written here provides a better chocolate/cream cheese balance.

Recipe courtesy of Kristy Frey.

Read my review of this recipe.

Ingredients:

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  
• 2/3 cup granulated sugar
  
• 2/3 cup light brown sugar, packed
  
• 2 extra-large eggs, at room temperature
  
• 2 teaspoons pure vanilla extract
  
• 1 cup buttermilk, shaken, at room temperature
  
• 1/2 cup sour cream, at room temperature
  
• 2 tablespoons brewed coffee
  
• 1 3/4 cups all-purpose flour
  
• 1 cup good cocoa powder
  
• 1 1/2 teaspoons baking soda
  
• 1/2 teaspoon kosher salt
• Peanut Butter Frosting
• Chopped salted peanuts, to decorate, optional

Directions:

Preheat the oven to 350 degrees. Line cupcake pans with paper liners.In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 standard ice cream scoop per cup is the right amount, about 1/4 cup). Bake in the middle of the oven for 12 to 18 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Frosting and sprinkle with chopped peanuts, if desired.

Makes 24 cupcakes.

Nutrition:

Substitutions:

One batch of the Peanut Butter Frosting barely covered all 24 cupcakes, so next time I will make one and a half batches.

Recipe courtesy of Ina Garten.

Read my review of this recipe.

Ingredients:

• 3 ounces Dutch-processed cocoa, approximately 1 cup
  
• 2 ounces cornstarch, approximately 1/2 cup
  
• 6 ounces confectioners’ sugar, approximately 1 1/2 cups
  
• 1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
  
• 1 teaspoon salt
• 8 cups milk
• 2 teaspoon vanilla extract

Directions:

In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. This can be stored in an airtight container in the refrigerator for up to 1 month. Place dry pudding mix into a medium saucepan. Add milk and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 3-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.

Makes 8 approximately 1 cup servings.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

Cake:

• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon unsweetened cocoa power
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract

Pudding:

• 1/3 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon instant coffee granules
• 3/4 cup boiling water

Directions:

Preheat oven to 350°.

Combine flour, sugar, cocoa, and baking powder. Add milk, oil, and vanilla, and mix until smooth. Stir in pecans. Pour batter into an ungreased 1-quart casserole dish.

For the pudding, mix sugar, cocoa, and coffee. Gradually stir in boiling water. Pour over cake mixture.

Bake about 30 minutes. Serve warm.

Serves 4.

Nutrition:

Substitutions:

Not a lot of flavor. Strange texture.

Recipe courtesy of Bake or Break.

Read my review of this recipe.

Ingredients:

Brownie:

• 1 ounce unsweetened chocolate, chopped
• 5 ounces bittersweet chocolate, chopped
• 1/4 cup plus 2 tablespoons (96 g) peanut butter
• 4 tablespoons butter, softened
• 1/2 cup (110 g) brown sugar
• 2 eggs
• 1/4 cup (35 g) wheat flour
• 1/2 teaspoons salt
• 6 ounces bittersweet or semi sweet chocolate, chopped

Peanut Butter Topping:

• 1 cup (266 g) peanut butter
• 4 tablespoons butter, softened
• 1/2 cup (60 g) powdered sugar
• 1/4 teaspoon salt

Ganache:

• 1 cup cream
• 4 ounces semi sweet chocolate, chopped

Directions:

Preheat oven to 300 degrees. Line an 8×8 inch pan with parchment paper large enough that is hangs over the side of the pan (so it’s easy to lift out later)

Place both chocolates in a microwaveable bowl. Microwave for 1 minutes, stir, and microwave again for another minute, being careful not to burn the chocolate. Stir until melted and set aside.
In another bowl, beat the peanut butter and butter until soft. Add the sugar and peanut until blended. Add both of the melted chocolates, mixing for about a minute, scraping the sides of the bowl as needed. Add the eggs and mix to blend. Whisk together the flour and salt. Add the mixture to the bowl and mix on low speed for about a minute. Fold in the chopped chocolate. The batter with be thick. Spread the batter into the prepared pan and bake for 25 to 30 minutes. The brownie will feel soft to the touch, but it will firm up as it cools. Cool completely.

To make the peanut butter topping, place all the ingredients in a bowl and beat until smooth. Spread over the cooled brownies and refrigerate until set.

To make the ganache, bring the cream to a boil and pour it over the chocolate. Allow to set for a minute and then stir until melted. Allow it to cool before spreading it over the brownies.

Store the brownies in the refrigerator, for allow them to come to room temperature before serving. They will keep for 3 weeks in refrigerator.

Makes 16 bars.

Nutrition:

Substitutions:

Excellent brownies, but I think the ganache is unneeded and will skip it next time.

Recipe courtesy of Brownie Points: Over 100 Outrageously Delicious and Easy Variations on North America’s Favorite Dessert

Read my review of this recipe.

Ingredients:

Cakes:

• 1 stick unsalted butter at room temperature
• 1 cup sugar
• 2 extra-large eggs at room temperature
• 1/8 cup grated orange zest (2 large oranges)
• 1 1/2 cups all-purpose flour, plus 1 tablespoon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 cup freshly squeezed orange juice
• 3 ounces buttermilk at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup good semisweet chocolate chunks

Syrup:

• 1/4 cup sugar
• 1/4 cup freshly squeezed orange juice

Ganache:

• 4 ounces good semisweet chocolate chips
• 1/4 cup heavy cream

Directions:

Preheat the oven to 350 degrees F. Grease 6 individual serving baking molds or 12 mini cake molds.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest.

Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.

Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.

For the ganache, bring the cream to a boil over medium heat and then pour over the chocolate. Stir until smooth and allow to cool slightly. Drizzle over the top of the cakes.

Nutrition:

Substitutions:

I used whole milk instead of buttermilk.

Recipe courtesy of Ina Garten.

Read my review of this recipe.

Ingredients:

Angel Food Cake:

• 2/3 cup cake flour
• 1 cup confectioner’s sugar
• 1 cup egg whites
• 1 pinch salt
• 1 tsp. cream of tartar
• 2/3 cup sugar
• 1 tsp. vanilla
• 1/2 tsp. almond extract

Devil’s Food Cake:

• 1/2 cup powdered cocoa
• 1 cup strong coffee
• 1/2 cup shortening
• 1-1/2 cups sugar
• 1 tsp. vanilla
• 2 eggs
• 1-1/2 cups cake flour
• 3/4 tsp. salt
• 1/4 tsp. baking powder
• 1 tsp. baking soda

Peanut Butter Mousse:

• 12 oz. cream cheese
• 1-3/4 cups confectioner’s sugar
• 2 cups peanut butter, room temperature
• 3/4 cup heavy cream

Ganache:

• 2 lb. chocolate, chopped
• 2 cups cream

Directions:

Angel Food Cake:
Preheat oven to 375°F. Cut parchment paper or wax paper to fit the bottom of a 10-inch round cake pan. Do not grease the pan or paper. Sift together flour and confectioners’ sugar. Set aside. Place egg whites in the bowl of a heavy-duty mixer. Beat slowly while adding the salt and cream of tartar, then continue beating for 1 minute, or until soft peaks form. Increase speed to medium; add sugar, by tablespoons until it is all incorporated, then beat 1-1/2 minutes longer. When egg whites are still, add vanilla and almond extract. Remove bowl from mixer and sprinkle half the flour-sugar mixture over the egg whites. Fold in with rubber spatula; sprinkle with remaining flour-sugar mixture and fold again, using a minimum number of strokes so that the egg whites don’t deflate. Gently spoon mixture into the prepared pan and bake for 40 to 50 minutes or until golden brown. Do not over bake or the cake will sink in the middle.

Devil’s Food Cake:
Preheat oven to 350°F. Oil a round 10-inch cake pan and line it with parchment paper. Sift cocoa into mixing bowl, then drizzle in the coffee while whisking to make a smooth paste. Set aside. Combine shortening, sugar, vanilla and eggs and beat for 2 minutes at medium speed. In a separate bowl, sift together flour, salt, baking powder and baking soda. Alternately add the coffee-cocoa mixture and the flour mixture to the egg-sugar mixture and continue beating until incorporated. Pour batter into prepared pan and bake for 30 minutes.

Peanut Butter Mousse:
Into the bowl of an electric mixer, whip the cream cheese until light and creamy. Gradually beat into he confectioners’ sugar, then the peanut butter. Continue beating until thoroughly incorporated and fluffy. If mixture looks lumpy, add 2 tablespoons of heavy cream. It may not smooth out, but it will be easier to blend. Transfer mixture to another bowl and set aside. Place the heavy cream in the electric mixer bowl and whip until stiff. Carefully, but thoroughly, combine both mixtures. Set aside.

Ganache:
In a saucepan, over medium heat, bring the cream to a boil and stir in chocolate. Remove from heat, cover pan and let chocolate melt. Whisk to combine thoroughly, then let cool to room temperature.

To Assemble:
When both cakes have cooled, carefully slice them in half horizontally with a sharp serrated knife (the longer the better), so that you now have four cake layers. To slice angel food cake, spray the knife with oil. Holding the top of the cake with your flat open hand, use a sawing action to slice through. Do not put pressure on the knife, or the cake might tear; just let the sawing action do its work. (If the cake sinks in the center, fill it in with some extra mousse. Make this the top part 1 layer and it will be easier to level off.) Place 1 layer of devil’s food cake on a plate and spoon a third of the peanut butter mousse on top. Add a layer of angel food cake, then spread with another third of the mousse. Add second devil’s food layer, then remaining mousse. Top with remaining angel food layer. Whisk the ganache, then spread over the cake with a spatula, frosting both top and sides generously. Refrigerate for at least two hours before serving. Serve chilled; slice with warm, wet knife.

Nutrition:

Substitutions:

I used 9-inch cake pans. The devil’s food cake took about 35 minutes, but the angel food cake was done in 30 minutes.

Recipe courtesy of Stephan Pyles.

Read my review of this recipe.

Ingredients:

• 30 Oreo cookies, crushed
• 5 tablespoons butter, melted
• 32 ounces cream cheese, at room temperature
• 1 cup sugar
• 3 eggs
• 1 cup sour cream, at room temperature
• 1 tablespoon instant coffee dissolved in 2 tablespoons hot water, cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 12 ounces semi-sweet chocolate, melted and cooled

Directions:

Preheat oven to 350 degrees.

Combine the Oreo cookie crumbs and the butter. Mix well and press mixture into a 9-inch springform pan. Set aside.

In a medium sized bowl, beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until smooth. Stir in sour cream, coffee, vanilla, and salt. Add the melted chocolate and beat briefly on low speed to combine. Pour mixture into prepared crust.

Bake in the center of oven at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and continue to bake for 2 hours (or until cheesecake is almost set). Turn the oven off, but leave the cheesecake in the oven with the oven door closed for 2 more hours. Remove from the oven and refrigerate overnight.

Nutrition:

Substitutions:

Recipe courtesy of All Recipes.

Read my review of this recipe.

Ingredients:

Cake:

• 1 cup strong coffee
• 1 cup (2 sticks) unsalted butter
• 3/4 cup unsweetened cocoa powder
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

Filling:

• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips or 1 cup chopped, toasted pecans

Directions:

Preheat oven to 350°F. Grease and flour a bundt pan.

Bring coffee and butter to a simmer in heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan.

Beat together cream cheese and sugar until fluffy. Add egg and vanilla and mix well. Stir in chocolate chips or pecans. Spoon this mixture into the center of the cake batter. Keep this mixture away from the sides of the pan. Swirl with a knife.

Bake for 40 to 45 minutes. Cool in pan for 10 to 15 minutes. Then, remove the cake from the pan to cool completely.

Nutrition:

Substitutions:

A boxed devil’s food cake can be used in place of the homemade chocolate cake. Just prepare it according to the package directions.

Recipe adapted from Bake or Break.