Tag Archives: chocolate

Recipe: Chocolate Raspberry Bread Pudding

20 Sep

Ingredients:

1.25 C bread cubes

1/2 C milk

1/4 C sugar

1 egg

1/3 C raspberries

1/4 C chocolate chips

Topping:

1 TB butter

1 TB brown or raw sugar

dash of vanilla extract

I used one of Paula Dean’s recipes for the basis of this one, but didn’t actually follow it to the letter. I’ve never made bread pudding before so I wanted to get an idea of the ratio of bread to egg to milk to sugar to use.

I love buying baguettes, but a consequence of that is that they always get too hard for me to use after a few days. To be honest, I usually end up throwing them away (which is really tragic considering I could have boatloads of homemade croutons by now) but this time I was motivated to make something of it. I had stale bread, chocolate chips, and some fresh raspberries that all needed using. Not to mention my 2 month blog absence (sorry…) and I knew I had something. I had…chocolate raspberry bread pudding, Dinner Love edition! Nomnomnom.

Cut your stale bread into little cubes. Put them into an oven-safe dish (I used my super-awesome vintage glasbake loaf pan) and set the oven for 350˚.

In a separate bowl, whisk together the milk, egg and sugar.

Pour over the bread cubes and stir to coat all of the bread bits in eggy sugar milk mix. Allow to sit for 10 minutes.

Add the raspberries and the chocolate chips and stir again.

In a separate bowl, melt the butter and mix in the raw/brown sugar and the vanilla. Pour all over the bread bits.

Bake the bread pudding in the oven on a middle rack for 20 minutes. Allow to cool slightly and serve warm (or cold…but having had it both ways I’m going to say that warm is better).

This makes…a tiny amount of bread pudding. The entire recipe would serve one to two people (depending on how greedy you’re feeling). Of course, you can always play with the amounts and make as much or as little as you want. I love that it isn’t too sweet, and that is probably why I ate the whole damn thing. Yup. ALL OF IT. It was like french toast on crack. And who doesn’t love that?

❤ Stef

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Recipe: Nearly-Flourless Chocolate Cake

22 Jun

A few weeks ago, some of my friends had a massive birthday party to celebrate their combined birthdays. The party started at one of their houses, with a barbecue dinner and snacks and alcohol (of course!). Guests were asked to bring some alcohol or a snack to share, and I love an opportunity to show off. Yup, I admitted it. I cook tasty things to impress people. Also to trick them into befriending me. Muahahaha! (Wait…)

My original idea was just to make some chocolate cookies from the leftover dough I had in the freezer, but then I decided that I should put in more of an effort. I have this teeny little cookbook (in the shape of a slice of cake!) called “The Chocolate Lover’s Cookbook”. I don’t remember where it came from but it is fair to guess that my mom gave it to me.

I chose the recipe because I had all of the ingredients for it and it was rich enough that I wouldn’t need to make any frosting. I am personally not a fan of flourless-type cakes (I think they are too rich and sweet) but my mom and sister LOVE THEM so I figure I am just a weirdo and that the cake would be a hit. My initial idea was to stencil “Happy Birthday” on the cake with powdered sugar, but that went terribly. It was a crazy, messy, blurry mess of powdered sugar so I smeared it around and voila! Cake. I tried a bite at the party and I have to say, it was really good, like a crazy delicious rich brownie. It got many compliments from other people at the party, so I’m going to call this one a win. It’s so easy too, so you really have nothing to lose. This cake is NOT a lie.

6 oz semi sweet chocolate, chopped, or 1 C semi sweet chocolate chips

1 stick butter, softened

2/3 C sugar

3 eggs

1/2 C flour

Confectioner’s (powdered) sugar to dust on top

Preheat the oven to 350˚. Line a 9″ round pan with parchment paper (or grease thoroughly and shake with flour).

Melt the chocolate in top of a double boiler. I always use a glass or metal bowl and set it on top of a saucepan in place of a true double boiler.

Beat the butter until light and fluffy.

Beat in the sugar, then pour in the chocolate and mix. Add the eggs one at a time, beating well after each addition.

Gently mix in the flour until it just disappears. Don’t over mix! Pour the batter into your prepared pan, smooth the top, and bake for 25 minutes or until a tester comes out clean. I usually use a fork or a knife.

Allow the cake to cool in the pan, then invert it onto a plate and top with powdered sugar.

Yum yum yummmm. I feel that this cake would also taste very very good with a little bit of raspberry jam, or with fresh raspberries. It is summer, after all.

Cut into wedges to serve, maybe with some of those berries we were talking about?? I don’t have serving pics because I brought it to a party. If I showed you pictures it would be of drunk people shoving cake into their mouth and while those are super-entertaining it doesn’t really showcase the food in the way I’d like. 🙂

❤ Stef

Recipe: 5 Minute Microwave Cake

21 Jan

Weird. That’s what you are thinking, I know. Microwave cake?? Intriguing and yet dubious. So many questions – will it taste good? You can make cake in the microwave? Should this recipe be trusted?

Fear not! For I am here to answer your questions.

It all started when I got back from my break in San Francisco (which was lovely, thank you!) and found that the pilot light in my stove wasn’t on, and I couldn’t light it. I called the gas company and they said that they gas wasn’t off, but they couldn’t figure out what was wrong remotely so they would have to send someone out. Thanks, gas company. I’ve been living without a stove for the past two days, which resulted in my discovering alternate uses for my waffle iron and eating a lot of microwave food. Last night I googled “microwave oven meals” and I happened upon the microwave cake. WHOA.

Microwave Cake

4 TB flour

4 TB sugar

2 TB cocoa powder

1 egg

3 TB milk

3 TB oil

1/2 square of bittersweet chocolate, chopped OR 3 TB chocolate chips, both optional.

1/4 tsp vanilla extract

Microwave safe mug

Mix together all of your dry ingredients.

Add the egg, milk and oil.

Now is the time to MICRO!

The actual recipe says to microwave for 3 minutes at 1000 watts. I have a 950 watt microwave, and I microwaved for 2 minutes and that was plenty of time. In fact, if I’d left it in for the 3 minutes suggested I probably would have had sad, rubbery cake. So, I’d say to start with about 1.5 minutes and go from there.

The cake will puff up and make it look like your mug is wearing a square-shaped afro. This is ok, and is in fact very entertaining.

It gets taller.

Remove from the microwave.

Most recipe say to take it out of the mug, but I didn’t. Why bother?

But is it delicious? you ask.

This is not the most incredible cake ever, but it is good. I would recommend eating it with some nutella, cool whip, whipped cream or jam because it gets a teensy bit dry if you let it cool (dude, if you poured caramel or melted chocolate on this cake right when you take it out of the microwave and let it cool like that, it would be AMAZING!) but this is something that I would definitely make – and eat – again. Just don’t over cook it! Overcook BAD.

Now go and eat tasty five minute cake!

❤ Stef

UPDATE!

I finally got around to eating my entire mug of cake (that was really fun to say!) and I have to say that it was surprisingly delicious. It might help that I am slathering it with nutella (I totally recommend this) but still. Cake in five minutes! I can’t get over the awesomeness.

Recipe: Chocolate Muffins with Nutella Glaze

3 Nov

Or, my Halloween costume.

There is a story behind these muffins. It was 7pm last Friday, on the night before Halloween. I had a party to attend but no idea what to dress as. The night before I had gone to a bar/club thing with some friends dressed as a Moulin Rouge/Can Can dancer, but that costume had involved wrestling myself into a corset (made by Dark Garden; these corsetieres are serious about their work) which is very difficult to do when you live alone. Lacing the back of your own corset while you’re wearing it is just a bit more involved than zipping up your own evening gown.

I was unwilling to grapple with the corset on Friday and was looking for something a little easier, when I remembered that I have a collection of adorable aprons stashed away. It was then that the idea for a 1950s Housewife costume was born. I grabbed one of my circle skirt dresses, a strand of pearls and one of my aprons (from Anthropologie). Yet something was missing, something I couldn’t quite define…

Yes! It was a tray of baked goods. 1950s  housewives always have baked goods. I decided on muffins because I didn’t have ingredients for frosting, but I did have a recipe for chocolate muffins that claimed they were as good as cupcakes. Unfortunately, it was my first time baking with the oven in my apartment and the muffins ended up being burnt around the edges. I solved this problem by creating the Nutella glaze – I essentially mixed together Nutella and milk and poured it over the muffins. Yum!

Oh, and in case you’re wondering what happened to my Recipes I Made as a Child segment, I haven’t forgotten! I plan to start back up next week with a recipe from Samantha’s Cook Book for Apple Brown Betty. I can’t make too many baked goods in a single weekend. That’s just insane.

This isn't too far off from what I look like everyday, actually.

This isn't too far off from what I look like everyday, actually. Notice the single muffin. They were a hit!

Recipe, from Totally Chocolate Cookbook by Helene Siegel and Karen Gillingham

1 stick butter

6 oz semi-sweet chocolate, chopped

3 eggs

1/2 C sugar

2/3 C sour cream

3/4 C flour

2 tsp baking powder

1/2 tsp baking soda

Glaze:

2 TB nutella

1/4 C milk

Melt together the butter and the chocolate in a pan on low heat, whisking occasionally so that it doesn’t burn.

Allow to cool. In a separate bowl, whisk together the eggs and the sugar until they are foamy.

Once the chocolate and butter have cooled (a little warmer than room temperature is ok, you just don’t want it to be hot or there is a chance it will curdle the eggs) add it to the sugar and eggs, stirring to combine. Add the sour cream.

Then, mix in the flour, baking soda and baking powder.

Chocolatey delicious!

Spoon the mixture into muffin tins, filling them nearly to the top. You should have plenty of batter to make 12 muffins. Make sure you either grease the muffin tins or use liners!

Put in a 375˚ oven for 20-25 minutes, or until a toothpick comes out clean.

When they are done and while they cool, make the glaze.

Take 2 TB of Nutella and put it in a pan on low heat. Slowly mix in the milk a little at a time. You want the consistency to be even and smooth, like liquid Nutella.

Take a fork and pierce the surface of each cupcake about 2-3 times. Pour (approximately) 1.5 TB of Nutella glaze over each muffin. If you have more glaze, just distribute as evenly as possible over the muffins.

Allow the muffins to cool. Give to your friends.

<3, Stef

The BrokeAss Gourmet Good Vibes Giveaway Post: Recipe: Asparagus with Lemon, Parmesan and Prosciutto and Rolled Lasagna with Bechamel Sauce

23 Apr

I am so very, very excited to have won! You can read all about the contest and the prize at both BrokeAss Gourmet and at Good Vibes. OMG!

Anyway, I wanted to write a more detailed post about my submission. So, here you have it! The step by step instructions, pictures included, of how to make my winning 3 course sexy locavore meal! (Well, 2 courses, anyway. The Molten Chocolate Cake has already been published in my blog. You can find the recipe here.)

Oh, and just a quick note, I have the recipes listed here in order of course, but if you actually make all 3 courses you should make the lasagna first, pop it in the oven, then start on the asparagus. If you plan on making dessert, I’d cook the cakes halfway then put them in the oven after you eat the asparagus so that by the time you’re done with dinner, the cakes are ready to go!

Asparagus with Lemon, Prosciutto and Parmesan

Ingredients:
1 small bunch asparagus tips
1/2 lemon
2 thin slices prosciutto, chopped into big pieces
1-2 TB parmesan, to top
salt
pepper
1 tsp olive oil

Cut the very bottom off of the asparagus, but leave whole otherwise.
Cook in a shallow pan with 1″ of water for 3-5 min, just until bright green. This is about what 1″ of water looks like.
This is what they will look like when you need to turn off the heat. Bright green! See the color difference?
Strain the water. Add 1/2 lemon of juice and about 1/4 tsp salt and a few turns of a pepper mill. Cook for another 3-5 minutes, until asparagus is cooked as you like it. (I like mine crisp, so I would cook for about 3 min, but you may like yours more well done.) Remove to a plate. Crisp prosciutto in the pan for about 1 minute. Top the asparagus with the prosciutto, parmesan, cracked pepper, and the olive oil. Serve. Yes, it tastes as good as it looks!

Rolled Lasagna with Bechamel

Ingredients:

Lasagna Rolls:
1/3 C chopped onion
1 clove garlic
1/2 C ricotta
1/2 C jack cheese
1.5 C uncooked chard, leaves and stems
2 oz prosciutto (3 thin slices)
6 lasagna noodles
1 TB olive oil
1/2 tsp salt
pepper

Sauce:
1 TB butter
1 C milk
1 TB flour
Pinch of nutmeg
1/2 tsp salt
pepper

Rolls:
Set oven to 400. Cook noodles according to package directions, cutting the cook time by about 1/4. We don’t want the noodles to be cooked all the way, because we will be finishing the dish in the oven.
Mix together ricotta, jack cheese, salt and pepper.
Saute onion and garlic in olive oil. When translucent, add chard and 1/4 C water.
Cook until reduced by half. Add more water throughout cooking if needed. Cut the prosciutto pieces in half lengthwise. When the chard and noodles are done, you’re ready to roll. (Ha!) Lay the noodles on a flat surface.
Divide all ingredients by 6; there should be about 1 TB for each noodle. Smooth 1 TB of cheese, 1 TB chard, and a piece of prosciutto on the noodle.
Gently roll and place in an oiled casserole dish seam
side down.
Make sauce.

Sauce!:
Melt 1 TB butter in a pan. Add 1 TB flour; whisk to make a roux.
Slowly add 1 C milk, allowing ingredients to incorporate before adding more. This is what the sauce will look like when you add the milk.
Then you should whisk to fully incorporate the milk, and it will look like this.
Then add some more milk, and repeat until you’ve added all the milk. When you’ve added all the milk, add the salt, pepper and nutmeg. When adding the nutmeg, remember, a little really does go a long way! Don’t over do it or the sauce will taste like Christmas, which isn’t what we’re going for here. 🙂
Allow sauce to simmer for about 5 min. You want the sauce to be thick enough to coat the back of a metal spoon.
Turn off heat, pour sauce over noodle rolls. Top with parmesan.
Bake for 20 min. After 20 min, turn heat up to broil and bake for another 5 min to brown the top.
Yum! Serve, and enjoy!
I adore lasagna rolls. They feel so much more fancy than normal lasagna, and they are actually really easy (and cheap!) to make.

Thanks again to everyone heading over from BrokeAss Gourmet and Good Vibrations Magazine. If you had any questions about the recipes, please don’t hesitate to email me at sefarros at gmail dot com.

Happy Eating!

❤ Stef

Recipe: Faux Hostess Cup Cakes

14 Apr

It’s been a sweet couple of days. I usually emphasize savory dishes in this blog, because I don’t have any original baking recipes (sorry, but I have to use a recipe to make chocolate chip cookies!) and because I’m not usually a big fan of sweets.
But I had this idea. I want to create the perfect cupcake. I bought some vanilla pudding mix (I feel that adding vanilla pudding mix to cake batter will make it more moist) and I already had marshmallow fluff from last Friday’s post, so I decided to experiment.
I mean, even a failed cupcake is a cupcake, yeah?
Fortunately, these cupcakes did not fail. They were quite delicious, actually. And though they do not, in fact, contain vanilla cream in the middle, like Hostess Cupcakes do, they have marshmallow fluff.
Which might be better, actually.

Recipes borrowed and slightly altered from their original versions in “Perfecting the Cupcake” from the Food and Wine May 2008 issue.
Ingredients:
Chocolate Cake:
4 TB butter
1/2 C veggie oil
1/2 C water
1 C flour
1 C sugar
1/4 C + 2 TB unsweetened cocoa powder – I used sweetened cocoa powder that I had laying around the house, and cut the sugar in half.
3/4 tsp baking soda
1 egg
1/4 C buttermilk
1 tsp vanilla extract
2 TB instant vanilla pudding mix
1 TB marshmallow fluff per cupcake.

Frosting:
6 TB softened butter
2 C confectioner’s sugar (powdered)
1/2 tsp vanilla
pinch of salt
2 TB milk, half and half, or cream
4 oz bittersweet chocolate, melted

Preheat the oven to 350˚.
Melt the butter with the oil and the water over low heat.
Mix together the flour, sugar, cocoa powder, baking soda, salt, and pudding mix.
Add the melted butter to the dry ingredients and mix until smooth. I am your butter river, carving up your valleys.
Mix mix mix.
Add the egg, buttermilk and vanilla and mix until all ingredients are incorporated. Oh, shiny!
Pour the batter into lined muffin tins, about half of the way full. Add 1 TB of marshmallow fluff to each tin.
Cover with the remaining batter.
Bake for approximately 25 minutes.

While you wait for the cupcake to bake, make the frosting. I, regretfully, do not have any frosting pictures. Use your collective imagination. Thick, creamy, chocolatey. . .mmmm.

Melt the chocolate and allow it to cool down before you cream it together with the butter. Mix the two ingredients together until they are smooth.

Mix in the sugar, vanilla, and salt, and mix until smooth. Add the cream, milk or half and half and beat until fluffy.

When you take the cupcakes out of the oven, make sure they have time to cool down before you frost them or the frosting will just melt all over the place.
This is the most artistic cupcake picture I have ever taken.
Yum yum yum!

Do your best to share. It will be difficult. These cupcakes are very, very good.

❤ Stef

Recipe: Molten Chocolate Cake

10 Apr

This recipe hails from the September 2008 issue of Food and Wine magazine. These mini chocolate cakes are extremely easy to make and sinfully delicious. One of the coolest things about them is their versatility–you can use almost anything you like for the filling (I used marshmallow fluff and strawberry jam) or if you don’t have a filling at all, the cake naturally creates its own molten chocolate center. Yum.

Ingredients:
Note that I cut this recipe in half in order to only make two cakes. My boyfriend and I don’t need any more excuses to pig out than we already do!
1 stick of butter, plus melted butter for brushing
1 TB unsweetened cocoa powder
1/4 C plus 1 TB flour
6 oz dark chocolate, chopped
1/2 C sugar
3 large eggs
Pinch of salt
Your choice of filling, about 1 TB per cake. Some options:
Fruit jam
Marshmallow fluff
Caramel (with or without a bit of sea salt)
Peanut butter (mixed up with about 1 TB of powdered sugar)
Directions:

Preheat the oven to 425 degrees. Grease two ramekins. The recipe says to use melted butter for this, but I used veggie oil. Why? I’m a rebel. Also, the point of this is to ensure that the cake doesn’t stick to the ramekins. I figured that veggie oil would work just as well. (It did.) I’m also lazy. Very, very lazy.
Mix together the cocoa powder and the 1 TB flour, and dust the greased ramekins.
Chop the chocolate and melt over low heat with the butter.
While it melts, whisk together the egg, sugar and salt until thick and pale yellow.
Gently fold the melted chocolate into the egg and sugar until there are no visible chocolate streaks.
Do the same for the flour.
Fill the ramekins 2/3 of the way with the batter, then spoon 1TB of your filling of choice on top, and cover with the remaining batter.
Put the ramekins onto a cookie sheet, and bake in the center of the oven for 16 minutes, until the tops are cracked but the center is still slightly jiggly. Look at the crazy marshmallow fluff cake! You will have to take my word for it when I tell you that they had jiggly centers.
Allow to cool for 10 minutes. Run a knife around the edge of the cakes to loosen, invert onto a plate, and serve. Top with powdered sugar, if you like. Yummy yummy yum!
I lived every child’s dream tonight, as I gleefully ate dessert before dinner.

Hahaha!

❤ Stef