Posts Tagged ‘chocolate’

Brownie Blackout Mousse Cake

Brownie Blackout Mousse CakeBrownie Blackout Mousse Cake

9 Extremely Chocolatey Ways to Treat Yoself on Valentine’s Day

Check out 14 Valentines for Your Chocolate Lover

by Julie Ruble at Foodie.com

Thanks, Foodie, for sponsoring this post. Mike's absolute favorite kind of dessert is CHOCOLATE. I'm not a huge chocoholic, though, so we just have it every now and then. I mean, I have to get my 85 bajillion coconut recipes per year in, right? But on Valentine's Day, I have to cave and create a chocolate masterpiece to show my love. Is your partner the same way? Or are you the chocolate-lover in your family? Either way, I've got you covered. Here are 9 Extremely Chocolatey Ways to Treat Yoself on Valentine's Day! Below each photo, I've included the recipe difficulty level. This way you can choose what best fits your time and skill level. I also included 14 chocolatey recipes from some of my favorite bloggers in the slideshow above as an added bonus. Enjoy!

1. SUPER FANCY CHOCOLATE CHEESECAKE CAKE.

9 Extremely Chocolatey Ways to Treat Yoself on Valentine's Day: SUPER FANCY CHOCOLATE CHEESECAKE CAKE
cooking difficulty: intermediate

(more…)

Super Fancy Chocolate Cheesecake Cake (and Other Perfect Christmas Desserts)

Check out 14 Stunning Holiday Desserts

by Julie Ruble at Foodie.com

Thanks, Foodie, for sponsoring this post. If you're sad because you keep scrolling through photos of homes decorated for Christmas and beautiful cookies and homemade gifts and holiday parties and hot chocolate breaks and meticulous Christmas lights and PERFECT FAMILIES, come here and let me give you a dysfunctional hug. You are so not alone.

Super Fancy Chocolate Cheesecake Cake
Super Fancy Chocolate Cheesecake Cake

Shortbreads with Dark Chocolate Frosting

Shortbreads with Dark Chocolate Frosting

Shortbreads with Dark Chocolate Frosting
Recipe by: Adapted from the shortbreads recipe by Baking Bites Yield: 25 bars
What's better than buttery, thick shortbread bars? Buttery, thick shortbread bars with rich dark chocolate frosting, of course!
Shortbread Ingredients: 3 cups flour 3/4 cup sugar 3/4 teaspoon salt 1 cup butter (I use Plugrá), chilled
Frosting Ingredients: 7 tablespoons cocoa powder 7 tablespoons warm water 1 stick unsalted butter, room temperature 1/4 cup powdered sugar 1/8 teaspoon salt 8 ounces dark chocolate chips (I use Ghirardelli 60% cacao chips), melted and cooled
Directions: Make the shortbreads: Preheat the oven to 350 degrees F and line an 8-inch square baking pan with a a foil sling (just fold 4 long sheets of aluminum foil in half and arrange them so two line the pan one way and two line the pan the other way. They'll overlap and hang over the sides of the pan, which helps you pull the bars out at the end.)
In the bowl of a food processor, pulse together flour, sugar, and salt. Add the chilled butter and process on low speed for a full minute. You want the butter to be very tiny and the dough to start to clump together. Pour this into your prepared pan and use the bottom of a glass or ramekin to press it firmly into the pan, creating a smooth top to your bars. Use a sharp knife to score the dough (5 rows in one direction, 5 in the other, making 25 bars) and a fork to dock the dough. Bake it for 30-35 minutes until it's lightly browned. When you pull it out of the oven, use your sharp knife to cut the shortbread all the way through. Allow it to cool completely before gently lifting it out of the pan and breaking the pieces apart.
Make the frosting: In a small bowl, whisk together the cocoa and warm water. In a separate bowl, beat together butter, powdered sugar, and a pinch of salt until pale and fluffy. Gradually beat in the melted, cooled chocolate and the cocoa mixture. Let this sit for exactly 30 minutes (no really, exactly 30!) before you use it to obtain the perfect texture. You can just slather a big dollop of frosting on top of each bar if you'd like, but I thought it was cute to stuff the frosting in a piping bag and pipe a squiggle onto each bar with a 1M star tip. Store in an airtight container.

1 2 3 19