Tag Archives: chocolate

Too Much Chocolate Cake

I mean is there really such a thing as too much chocolate?  The title does say it all though… this cake pushes the boundaries of chocolateyness and it is decadent.  This is literally the easiest cake you can throw together.  And it is
DELICIOUS.  This is one of my most repeated recipes especially when I need to make something insanely fast and with all the staple ingredients already at home.  I don’t usually like cooking with cake mix, but this is such a good doctored cake mix recipe that it throws all my elitism out the window.  One of my favorite recipes from Allrecipes, I present to you the deliciously, incredibley moist and chocolatey too much chocolate cake.  The addition of the bag of chocolate chips and chocolate pudding mix is genius!

Too Much Chocolate Cake (adapted from allrecipes.com)

1 package devils food cake mix (if you can’t find it, just use dark chocolate)

1 package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups (1 bag) semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.  Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate  If desired, dust the cake with powdered sugar.

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Filed under Cakes, Celebration Cakes

Brown Butter Chocolate Chip Cookie Bars

Quite a mouthful.  Both the title and these yummy little squares themselves.  I wanted to make a dessert for a game night and I needed something quick and with ingredients available at home. My thoughts immediately gravitated towards chocolate chip cookies, because there is no limit to which my love for chocolate chip cookies can reach.  However, I didn’t want to take all the time scooping out dough for individual cookies and alternating batches, so I decided to make a bar form.  This is an everylittlecrumb original, and browning the butter in the dough was something I was really glad I did.  The browned butter, if you’ve never done this before, gives a toffee like taste to the batter which just enhances the brown sugar that is already there.  Browned butter is a little gourmet touch that a lot of desserts and some mains benefit from, and once you learn how to do it it’s easy!  First timers, follow the instructions in this link.  In a nutshell, you’re going to want to keep melting the butter until it starts to bubble and change color, while either whisking or shaking the pan constantly until it starts to reach a nut brown color.  Make these and hide them until you need them because they will finish fast!

Chocolate Chip Cookie Bars:

1 cup dark brown sugar
3/4 cup light brown sugar (Can use dark or light only if that’s what you have available)
1/2 cup butter (113g) melted and browned
2 eggs
1 teaspoon vanilla
2 cups all purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 to 1 1/2 cup semisweet chocolate chips (Depending on how chocolatey you want these)

Heat oven to 350 degrees (175 C). Grease a 9 by 13 inch pan and set aside. Melt the butter over medium heat and continue whisking as the butter starts to change color. You’ll start to see little brown flecks in the pan. Keep whisking until it reaches a nut brown color and immediately remove from the stove, still whisking until it reaches desired color (It will still darken off the stove since the pan is hot.

I take it off the stove when it’s this color.

Pour butter into bowl, add all the sugar, and blend well. Add eggs one at a time beating well after each addition. Stir in vanilla. Add flour gradually a little at a time while still beating on low speed, add baking powder and salt. Mix well, and stir in chocolate chips. Spread the mixture into the prepared pan and bake for 25-35 minutes until set and light golden brown on top. Don’t overbake! You want these super chewy in the middle. Cool and cut into squares.

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Filed under Bars, Cookies, Desserts, everylittlecrumb original

Chocolate Pudding Pie

Here is that pie recipe I promised you…it consists of a baked pie shell filled with the creamiest most indulgent homemade chocolate pudding contrasted nicely with slightly sweetened whipped cream and chocolate shavings.  The pudding is delicious because it is not overly sweet, and it gives this amazing dark chocolate taste that lends it some class.  This is not your kids average jello pudding!  I’ve been toying with the idea of making a chocolate pie for some time now, and was torn between chocolate silk pies, a chocolate pie with an oreo crust (which I will definitely have to make sometime soon) and this recipe which I got from Smitten Kitchen.  Smitten Kitchen won out, as it usually does.  I’m glad I went with this for the end of a foodie meal (recipes coming soon) because it was a real crowdpleaser, and an easy recipe to pull together to conclude a day of cooking.

Chocolate Pudding Pie adapted from Smitten Kitchen (who adapted it from Gourmet)

Chocolate Pudding Pie
One single pie crust after it’s been wrapped and chilled for at least 30 minutes

Pudding filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream

Bittersweet chocolate shavings for garnish (optional)

Prepare pie dough: Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes. While shell chills, preheat oven to 375°F (190 C) with a baking sheet on middle rack. Line shell with foil and fill with pie weights*.

Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell.

*NOTE, I used Deb’s technique of baking the pie crust without using pie weights (the reason pie weights are usually used is to prevent crust shrinkage) and it worked like a charm! I’d suggest using it, find it below)

Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.  Mine didn’t solidify much, it was classic pudding texture which made for some messy cutting but yummy eating.  This pudding makes a great stand alone pudding recipe if you don’t want to make the whole pie!

Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings to make it look all prettty.  Pie can be made and chilled up to two days. Pie, without whipped cream, can be chilled up to one day before serving. Whipped cream is best added at the last minute before serving.

* Instead of using pie weights, Deb blind bakes pie and pastry shells by freezing the crust that has been rolled into the pie pan for 20-30 minutes until solid, then pressing a piece of buttered foil, buttered side down very tightly against the frozen shell.  You then blind bake according to regular directions (or directions in the first step above). When it is time to remove the weights,  pull back the foil, and press any part of the crust that has bubbled up gently back with the back of a spoon and continue baking the shell until light golden brown.

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Filed under Desserts, Pies

Vanilla Cupcakes for Two

I posted a recipe a few days ago, Chocolate Chip Cookies for Two, which proved to be very popular.  Continuing with the idea, I made these cupcakes for my fiancee and I.  Again, the idea was to make a single portion each of a dessert, with minimal time, work, and effort. For those of you who aren’t cookie people (are there really any of you out there?) you can still get your baking for two fix with these cupcakes.  And, as most vanilla cupcakes are, these are super adaptable.  Throw in some chocolate chips, lemon zest and lemon extract, cinnamon and spices, and/or anything else you can think of.  The cake batter itself came out dense, kind of like pound cake consistency.  I might try these again with cake flour to give them a fluffier and lighter feel.  The frosting I used was simply delectable, and is basically my version of a scaled down recipe for Joy the Baker’s best chocolate buttercream frosting.  With all that hard math done for you, you have no excuses to make these immediately-here’s betting you already have all of the ingredients!  And if you are really lazy, just frost these with some nutella. Yum!

Vanilla Cupcakes for Two (Adapted from How Sweet Eats)

1 egg white

2 tablespoons sugar

2 tablespoons butter, melted

1 teaspoon vanilla

1/4 heaping teaspoon of baking powder

pinch of salt

1 1/2 tablespoons milk

Preheat oven to 350 degrees (175 C). Line a muffin pan with 2 liners.

In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk (Don’t overstir!). Divide batter equally between the 2 cupcake liners.

Bake  for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.

Chocolate Buttercream Frosting: (adapted from Brett Bara and Joy the Baker-cookbook link above)

1 tablespoon butter

1 tablespoon  cocoa powder

2 teaspoons ovaltine powder( gives a great malted taste, if you don’t have this sub an extra 2 tsp cocoa powder)

2 1/2 tablespoons confectioners sugar

1 teaspoon milk

dash of salt

Melt the butter in a small bowl. Add all the remaining ingredients to the butter and whisk to combine. Refrigerate for 10-15 minutes or until frosting is partially set. Whisk again then allow to rest at room temperature until cupcakes are cool enough to frost. (Start making the frosting as soon as the cupcakes go in the oven, so that it will be set and ready to go once the cupcakes are cool.)

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Filed under Cooking for Two, Cupcakes, Desserts

Chocolate Chip Cookies for two (or one!)

I am a self confessed cookie monster.  The dessert I’d most consistently choose over other desserts is a warm chocolate chip cookie with a chewy gooey center and crispy toffee edges.  In fact, whenever I make cookie dough, I always form the dough and bake only what I’m going to eat at that specific time, so that I always have my cookies warm.  I’ll put the extra dough in the fridge, then bake some more cookies whenever the urge strikes me.  Once a day, twice a day…the worst test of willpower you could ever give me.  Which is why the concept of this recipe is genius to me- the best way to portion control?  Only make a tiny amount of dessert.  This is usually hard to do, and even those who are baking for only one or two need to make an entire batch of cookie dough, a dozen cupcakes, etc.  This recipe combines just enough ingredients to make exactly four cookies.  Genius!  All in one bowl, greatly saving on messy items and time.  It seriously took two minutes for the dough to come together.  My next post will be on cupcakes for two, another life changing.  Enjoy these cookies knowing that you don’t really have the option to binge, and customize them however you want (with m&ms, white chocolate chips,butterscotch chips, nuts, etc.)

Chocolate Chip Cookies for Two (or One) adapted from Bakergirl

1/4 cup + 1 tablespoon flour

1/8 teaspoon baking soda (just eyeball half of a 1/4 teaspoon measure)

A pinch of salt

A pinch of cinnamon

2 tablespoons shortening (feel free to substitute butter)

2 tablespoons brown sugar (I used light brown, but will use dark brown next time for a more pronounced flavor)

1 tablespoon granulated sugar (1/2-3/4 tablespoon would have been sufficient)

1 tablespoon beaten egg

1/4 teaspoon vanilla extract

1/4 cup chocolate chips

Preheat oven to 350°F. (170 C)
Mix together the shortening, brown sugar, and granulated sugar. Add the tablespoon of beaten egg and vanilla and mix until combined. Add the flour, baking soda, salt, and cinnamon and mix until just combined. Stir in the chocolate chips.
Roll dough into four cookie balls and place them on a lightly greased cookie sheet. Flatten them slightly with your hand.  Bake for 12-15 minutes until golden brown.

How cute is this tiny ball of cookie dough?

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Filed under Cookies, Cooking for Two

Super Easy- No Bake Nutella Cheesecakes

Today is Friday, and do you know what that means? Friday is nutella cookie day at sugar daddies bakery. I know sounds good right? Well I wouldn’t know, you see hubby refused to take me since I’ve had cupcakes practically every day this week and he’s taken it upon himself to make sure I don’t develop diabetes. So in order to satisfy my nutella craving, I invited my friends over and told him I had to whip something up to serve them. These individual no-bake nutella cheescakes are so yummy and come together in less than 10 mins. You probably have all the ingredients on hand, so make these now and thank me later !

 

 

 

 

 

 

 

 

Ingredients

  • 12 Oreo cookies
  • 2 Tablespoons butter softened
  • 1 teaspoon milk
  • 200 grams cream cheese, softened
  • 3/4 cup nutella
  • 3  tablespoons plus 1 cup heavy cream

Place the cookies in blender and pulse until they form crumbs. add the butter and the milk. Divide cookie crumbs between 4 serving cups

Whip together cream cheese, nutella, and 3 tablespoons heavy cream. Spoon over cookie crumbs.

Whip the remaining1 cup of heavy cream into soft peaks, spoon over the nutella mixture.

Enjoy!

-M

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Filed under Cheesecake, Desserts

Peanut Butter Cup Cookies

I needed to make something for a friends house, it needed to be awesome, and I needed to have the ingredients beause I was too lazy to go to the supermarket.  Voila! I was led to this recipe which is definitely going to be repeated many times.  What’s great about them is that they are really easy, don’t take much time at all, but look like they are hard to make and take forever! Now, you need to make these because:

1. They are chocolate cookies stuffed with a creamy peanut butter mixture.

2. You probably already have the ingredients, and they are super easy.

3. THEY ARE CHOCOLATE COOKIES STUFFED WITH PEANUT BUTTER!

Now, let’s get started!

Recipe adapted from Brown Eyed Baker

For the Cookies:

1½ cups all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, at room temperature

½ cup granulated sugar (plus more for rolling)

½ cup light brown sugar (I didn’t have so I used dark brown)

¼ cup creamy peanut butter

1 egg

1 teaspoon vanilla extract

For the Filling:

¾ cup creamy peanut butter

1/2 cup powdered sugar (Recipe called for 3/4 cup, but I didn’t want it to be too sweet)

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt; set aside.

3. With an electric mixer on medium speed, cream together the butter, sugars and peanut butter until light and fluffy, about 3 minutes. Add the egg and vanilla extract and beat to combine. Reduce the speed to low, add the flour mixture and mix until combined.

4. In a separate medium bowl, mix together the peanut butter and powdered sugar for the filling until smooth.  Taste sweetness, and add more if you want.  I like adding less because then the peanut butter flavor really shines through, with a touch of saltiness that adds a lot to the cookie.

5. In a small bowl, put some extra granulated sugar for rolling the cookies.

6. Use a medium cookie scoop (or heaping tablespoon) of cookie dough and flatten it with your hands. Take about 1 teaspoon of the peanut butter filling (or a small cookie scoop) and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal.  I don’t have cookie scoops so used a tablespoon and a teaspoon.  Add a heaping teaspoon of peanut butter, I didn’t add enough and had a little filling left over. Roll the cookie into a ball and roll in the sugar. Place the cookies on the prepared baking sheet about 2 inches apart. Flatten each cookie slightly with the palm of your hand.

7. Bake for 7 to 9 minutes. Let cool on the baking sheet for 2 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container at room temperature.

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Filed under Cookies, Desserts