Source: ttimechic.com via Megan on Pinterest
Incredible Idea! Fill an ice tray with melted chocolate, put berries in & freeze them
Craft tutorials, techniques & ideas on art journal, mixed media, jewelry making, decoupage, scrapbooking, reusing & recycling materials.
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Wednesday, 25 January 2012
Tuesday, 24 January 2012
THE Best Chocolate Cupcake EVER!!
Thanks to Bird's Party!
Chocolate Cupcake recipe:
(makes 12 large cupcakes or 14-16 medium size)
50gr (1/2 cup) cocoa (unsweetened cocoa, organic fair trade if possible)
1 cup boiling water
175gr (1 1/3 cups) plain flour
2 teaspoons baking powder
113 grams (1 stick, 1/2 cup) butter (don't worry about unsalted butter!)
1/2 cup firmly packed raw brown sugar (this is what makes the cupcakes so 'fudgy')
1/2 cup castor sugar
2 large free range eggs (yes, you can taste the difference) - lightly beaten.
2 teaspoon vanilla extract (ie NOT just the essence - it costs a bit more so look around for it)
1/4 cup sour cream
(makes 12 large cupcakes or 14-16 medium size)
50gr (1/2 cup) cocoa (unsweetened cocoa, organic fair trade if possible)
1 cup boiling water
175gr (1 1/3 cups) plain flour
2 teaspoons baking powder
113 grams (1 stick, 1/2 cup) butter (don't worry about unsalted butter!)
1/2 cup firmly packed raw brown sugar (this is what makes the cupcakes so 'fudgy')
1/2 cup castor sugar
2 large free range eggs (yes, you can taste the difference) - lightly beaten.
2 teaspoon vanilla extract (ie NOT just the essence - it costs a bit more so look around for it)
1/4 cup sour cream
How to make them:
1. Line cupcake pans with paper baking cups and pre-heat the oven to 180 degrees C (375 F).
2. In a bowl, mix together the cocoa and boiling water until smooth and allow to cool to room temp.
3. In a separate bowl whisk the flour and baking powder together.
4. In your electric stand mixer (ie. your kitchen aid if you're lucky enough to have one) (but you know what - before I got my kitchen aid this worked out just fine with an electric beater!) cream the butter with the two sugars until smooth, light and fluffy. Gradually add the eggs, beating until light and fluffy. Beat in vanilla. Lightly beat in sour cream. Add flour mixture and mix until incorporated. Then add the cooled cocoa mixture and mix until smooth. (Sometimes it can look a bit curdled - this freaks Lou out - but it does come together, don't worry!)
5. Fill the paper cases just over two thirds full of cake mix and bake for about 16-20 minutes, until cooked (ie. bounces back when pressed/inserted skewer comes out clean).
6. Allow to cool slightly in pan, then turn onto wire rack to completely cool.
7. Frost your cupcakes :)
2. In a bowl, mix together the cocoa and boiling water until smooth and allow to cool to room temp.
3. In a separate bowl whisk the flour and baking powder together.
4. In your electric stand mixer (ie. your kitchen aid if you're lucky enough to have one) (but you know what - before I got my kitchen aid this worked out just fine with an electric beater!) cream the butter with the two sugars until smooth, light and fluffy. Gradually add the eggs, beating until light and fluffy. Beat in vanilla. Lightly beat in sour cream. Add flour mixture and mix until incorporated. Then add the cooled cocoa mixture and mix until smooth. (Sometimes it can look a bit curdled - this freaks Lou out - but it does come together, don't worry!)
5. Fill the paper cases just over two thirds full of cake mix and bake for about 16-20 minutes, until cooked (ie. bounces back when pressed/inserted skewer comes out clean).
6. Allow to cool slightly in pan, then turn onto wire rack to completely cool.
7. Frost your cupcakes :)
Giant Double Chocolate Cookies
Yield: 12 very large cookies
Ingredients:
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips
Ingredients:
1 cup (2 sticks) cold, unsalted butter, cubed
1¼ cup sugar
2 large eggs
½ cup dark cocoa powder
2¼ cups all-purpose flour
¼ tsp. coarse salt
1 tsp. baking powder
2½ cups semi-sweet chocolate chips
Directions:
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula. Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.
Divide the dough into 4 ounce portions
(or divide into 12 equal pieces). Roll each portion of dough into a
ball and flatten just slightly into a disc. Place on the prepared
baking sheets, a few inches apart. Bake 16-20 minutes. Let cool on the
baking sheets 5-10 minutes, then transfer to a wire rack to cool
completely.
Source: My Baking Addiction, who adapted it from Parsley, Sage, Desserts and Line Drives, inspired by Levain Bakery
Valentine's Day S'mores
Valentine's Day is around the corner and a really yummy treat you can make for your friends, dear ones,
children or for yourself is the following one.
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