Chocolate Archives - Cookie Monster Cooking

Chocolate Chip Buttermilk Cake

May 13, 2013 · 41 Comments

Chocolate Chip Buttermilk Cake | Cookie Monster Cooking

Let’s talk cake. Chocolate chip buttermilk cake to be exact. And let me first just say that this is absolutely one of those desserts that you can have for breakfast. So go ahead and just do it. It’s a great way to start the day. Little bit of a sugar high compared to my normal english muffin, but that’s okay.

Chocolate Chip Buttermilk Cake

So, I have wanted to make a cake with buttermilk for a while now and after playing around in the kitchen decided that this is my favorite. The buttermilk is definitely the star of the show with this dessert – you can tell that it’s not an ordinary plain vanilla cake. There’s a little something special going on. To spice it up a bit more, I added in some mini chocolate chips (because chocolate is always a good thing) and then a crumb topping (because a crumb topping is definitely always a good thing too).

Chocolate Chip Buttermilk Cake

Look at that gorgeous cake. How could you not want to eat a giant piece right now? And for that reason it’s probably for the best that we no longer have any left in our house. Otherwise I’d be all over it.

Chocolate Chip Buttermilk Cake

Yield: 1 9 by 13 inch cake

Ingredients

For the cake:

3 cups all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt
½ cup unsalted butter (1 stick), room temperature
2 cups packed light brown sugar
2 large eggs
2 cups buttermilk
2 teaspoons vanilla extract
½ cup mini chocolate chips

For the crumb topping:

¾ cup all-purpose flour
¾ cup packed light brown sugar
pinch of salt
6 tablespoons unsalted butter, cold and cut into small pieces

For serving:

confectioners’ sugar, optional

Instructions

Preheat the oven to 350 degrees. Grease a 9 by 13 inch baking pan and set aside.
To make the cake - in a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Beat on medium speed for about 1 to 2 minutes until smooth. Add in the eggs and beat until combined. Pour in the buttermilk and vanilla extract and use a wooden spoon to stir until incorporated (don’t try mixing with your mixer for this step or the liquid will go everywhere, even on low speed - trust me). Add the flour mixture to the bowl. With the mixer on low speed, beat until just incorporated. Remove the bowl from the mixer and gently fold in the mini chocolate chips. Pour the batter into the prepared baking dish and use a spatula to smooth evenly in the pan.
To make the crumb topping - add the flour, brown sugar and salt to a medium bowl. Whisk to combine. Add the cold butter chunks to the bowl. Using your fingers or a pastry blender, cut the butter into the mixture. Continue until the mixture resembles even-sized crumbs. Evenly sprinkle the streusel over the top of the cake batter (don’t press into the cake).
Bake for 35 to 40 minutes, until a toothpick inserted into the middle of the cake comes out clean. Transfer the pan to a wire rack to cool completely. Before serving, dust with confectioners’ sugar, if desired.

http://cookiemonstercooking.com/2013/05/13/chocolate-chip-buttermilk-cake/

Source:
Adapted from King Arthur Flour.

Filed Under: Breakfast, Cakes & Cupcakes, Chocolate, Dessert, Recipes · Tagged With: Breakfast, Cakes, Chocolate, Dessert

Chocolate Chip “Bird’s Nest” Cookie Cups

March 25, 2013 · 18 Comments

Chocolate chip "bird's nest" cookie cups

So cute, right? Not gonna lie that I was pretty excited with how these turned out. I had the idea for these Spring-themed treats floating around in my head since last Easter and was determined to finally buckle down and make it happen.

Chocolate chip "bird's nest" cookie cups

I had originally planned to give all of them away to coworkers and friends, but after tasting one for “quality control” we ended up keeping a few for ourselves. I mean, it’s really hard to resist a crispy on the outside but still totally gooey on the inside chocolate chip cookie cup that is then filled with a chocolate buttercream (that is chocolaty but nothing too overpowering). To make it even better? Throw in some chocolate shavings and little candy eggs. Yeah – I bet you’d have a hard time resisting them too.

Chocolate chip "bird's nest" cookie cups

As a side note – is anyone else addicted to those mini candy chocolate eggs that are around this time of year? I ended up having to throw out the rest of the bag because I just could. not. stop. myself. I blame my parents for this problem since they had them last Easter at their house. As weird as it may seem, I never had them before that, so I clearly had no idea what I was missing. I don’t even like candy all that much, but those little things are my new nemesis : )

Chocolate Chip “Bird’s Nest” Cookie Cups

Yield: about 20 cookie cups

Ingredients

For the cookie cups:

2 cups plus 2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons (1 ½ sticks) unsalted butter, melted and cooled slightly
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
½ cup mini chocolate chips

For the frosting:*

12 tablespoons (1 ½ sticks) unsalted butter, room temperature
2 ¼ cups confectioners’ sugar, sifted
⅓ cup unsweetened cocoa powder, sifted
¼ teaspoon salt
2 teaspoons vanilla extract
4 tablespoons milk

For garnish:

chocolate shavings** (from about 1 ounce of chocolate)
mini chocolate eggs

Instructions

To make the cookie cups - preheat the oven to 350 degrees. Generously spray a muffin tin with nonstick cooking spray and set aside.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both kinds of sugar. Beat on medium speed until well combined. Add in the egg, egg yolk and vanilla. Beat until combined. Add in the flour mixture and mix on low speed until just combined. Remove the bowl from the mixer and fold in the chocolate chips.
Scoop about 2 tablespoons of the dough into each muffin tin. Gently press the dough into the tin, so it covers the bottom and goes up the sides a little. Bake for about 12 to 14 minutes, until golden brown. Once you remove the pans from the oven, take a small spoon and gently press down a little in the center of each cup (if needed), so the frosting will have a place to sit. The centers will still likely be a little gooey. Take a butter knife and gently run it around the edge of each cup (so they pop out easily later). Transfer the pans to a wire rack and allow to cool completely before removing the cookie cups.
To make the frosting - add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes, until light and fluffy. With the mixer on low, slowly add in the confectioners’ sugar and cocoa powder. Once incorporated, increase the speed to medium and beat until well combined. Add in the salt, vanilla and milk. Beat on low speed until incorporated and then increase the speed to high and beat for about 3 minutes, until fluffy.
To assemble - transfer the frosting to a plastic bag. Seal the bag and then snip off a little bit on one corner. Pipe the frosting in a little circle in the well in each cookie cup (you could also use a pastry bag with a tip here - I just didn’t want to dirty mine). Use a small spoon to smooth out the top as needed so the frosting is level. Sprinkle some of the chocolate shavings around the outer edge of each circle of frosting. Use your fingers to press them down just a little. Place three of the mini eggs in the center and press down gently on those as well.

Notes

*I had just enough frosting to fill the cookie cups (and I skimped a little on the last two). You may want to increase the quantities if you like a lot of frosting.

**To make the chocolate shavings, I used a vegetable peeler. I ran the peeler along the long edge of a bar of chocolate. There are several ways to make the shavings (this is just what worked for me).

http://cookiemonstercooking.com/2013/03/25/chocolate-chip-birds-nest-cookie-cups/

Source:
Chocolate chip cookie base from Baking Illustrated. Frosting adapted from my favorite buttercream.

Filed Under: Chocolate, Cookies, Dessert, Easter, Holidays, Recipes · Tagged With: Chocolate, Cookies, Dessert, Easter, Holidays

Baked Chocolate Cake Donut Holes

March 22, 2013 · 15 Comments

Baked chocolate cake donut holes

The day I made these donut holes my kitchen was a disaster. I somehow managed to get sprinkles everywhere. And I do mean everywhere. What is it about those little brightly colored gems that leads to an even bigger mess than usual? Of course Emma was under my feet the entire time and wound up with a bunch on her back. I found this slightly amusing since you would think she would smell them right on top of her… but no. Not at all – she was completely oblivious.

But the mess was definitely worth it. These donut holes were a pretty tasty treat that we hoarded all for ourselves.

Baked chocolate cake donut holes

I am not a fan of frying, so when I decided to make donut holes I knew I wanted to opt for a baked version. As an added bonus, I used a mini muffin pan to make these – so no special equipment required. In fact, you don’t even need to bust out the mixer and you likely already have most (if not all) of the ingredients on hand.

Baked chocolate cake donut holes

The donuts themselves are very light and almost fluffy – not too dense. And you can go ahead and roll them in some glaze and then sprinkles for a final touch. Messy? Yes. Delicious? Absolutely.

I think these would be quite a fun contribution to an Easter brunch, huh? Bonus points if you can find some pastel colored sprinkles.

Baked Chocolate Cake Donut Holes

Yield: about 24 donut holes

Ingredients

For the donuts:

1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder (preferably dutch process)
½ teaspoon baking soda
¼ teaspoon salt
½ cup milk
½ cup packed light brown sugar
1 large egg, lightly beaten
4 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons brewed coffee, cooled slightly
1 teaspoon vanilla extract

For the glaze:

2 cups confectioners’ sugar
2 teaspoons vanilla extract
pinch of salt
4 to 5 tablespoons milk
sprinkles, for garnish

Instructions

To make the donuts - preheat the oven to 325 degrees. Generously spray a mini muffin pan with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda and salt until there are no lumps. In a small bowl or liquid measuring cup, whisk together the milk, sugar, egg, butter, coffee and vanilla. Add the wet ingredients to the bowl with the dry and mix until combined. Fill each mini muffin tin about ¾ of the way full (about a heaping tablespoon in each). Bake for 10 to 12 minutes, or until a toothpick inserted into the middle comes out clean. Allow the donut holes to cool for 3 to 5 minutes in the pan then remove to a wire rack. Let the donuts cool for another 10 minutes, then proceed with the glaze.
To make the glaze - Add the confectioners’ sugar, vanilla and salt to a small bowl. Slowly whisk in the milk, one tablespoon at a time, until it reaches your desired consistency.
Lay a piece of wax or parchment paper underneath your wire rack (so the glaze doesn’t drip on your counter). Add the sprinkles to a shallow bowl. Working one at a time, roll each donut hole in the glaze. Shake off the excess then roll in the sprinkles. Shake off the excess once again and then place on the wire rack to set.

Notes

These donut holes are best eaten the day you make them.

http://cookiemonstercooking.com/2013/03/22/baked-chocolate-cake-donut-holes/

Source:
Adapted from Mom Advice via Dine and Dish.

Filed Under: Breakfast, Chocolate, Dessert, Easter, Holidays, Recipes · Tagged With: Breakfast, Chocolate, Dessert, Easter, Holidays

Irish Cream Cupcakes

March 15, 2013 · 19 Comments

Irish cream cupcakes

Want to know one of the things I love about having a food blog? Getting to make cupcakes for absolutely no reason at all. Well, technically I made these because St. Patrick’s Day is right around the corner, but really I just wanted them for myself. And then I can use this blog as an excuse for doing so. It’s pretty awesome.

Irish cream cupcakes

So let’s talk about these cupcakes, shall we? The cupcake base uses both irish cream and coffee – making it oh so very moist. The coffee taste is not really prominent, it more just brings out the deep chocolate flavor. And the frosting? As always, probably my favorite part. It has that wonderful silky buttercream texture and is full of irish cream. Which pairs perfectly with the chocolate base.

Irish cream cupcakes

I intended to decorate these with chocolate covered espresso beans… but that plan didn’t go so well when I realized that I somehow bought chocolate covered raisins instead. Seriously, I have no idea how I did that. So let’s just keep it between us that those “espresso beans” in the pictures may not actually be espresso beans…

Irish Cream Cupcakes

Yield: 12 cupcakes

Ingredients

For the cupcakes:

1 ½ cups cake flour
½ cup dutch process cocoa powder
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder
½ cup (8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
¾ cup strongly brewed coffee, cooled slightly
¼ cup irish cream liqueur

For the frosting:

1 cup (16 tablespoons) unsalted butter, room temperature
3 cups confectioners’ sugar, sifted
¼ teaspoon salt
1 teaspoon vanilla extract
3 tablespoons irish cream liqueur
1 tablespoon strongly brewed coffee, cooled

For garnish:

chocolate covered espresso beans, optional
mini chocolate chips, optional

Instructions

To make the cupcakes - preheat the oven to 350 degrees. Line a 12 cup muffin pan with baking cups and set aside.
In a small bowl, whisk together the flour, cocoa powder, salt, baking soda and baking powder. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Cream on medium speed for 1 minute. Add in the eggs and vanilla and beat until combined. Add in the flour mixture and mix on low until just incorporated. In a small bowl or liquid measuring cup, combine the coffee and liqueur. Add half of this mixture to the batter. Beat on medium speed for 1 minute (start on low then increase to medium so it doesn’t splatter everywhere). Scrape down the sides of the bowl if needed. Add in the remaining half of the coffee mixture and then beat again on medium speed for 1 minute.
Scoop the batter into the prepared cupcake tins, filling them about ⅔ of the way full (I probably had enough for 1 more cupcake - so a total of 13 - but didn’t bother). Bake for 17 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely.
To make the frosting - add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes, until light and fluffy. With the mixer on low, slowly add in the confectioners’ sugar. Once incorporated, increase the speed to medium and beat until well combined. Add in the salt, vanilla, liqueur and coffee. Beat on low speed until incorporated and then increase the speed to high and beat for about 3 minutes, until fluffy.
Transfer the frosting to a pastry bag fitted with a decorative tip. Pipe frosting on the cupcakes as desired. Garnish with chocolate covered espresso beans or mini chocolate chips.

http://cookiemonstercooking.com/2013/03/15/irish-cream-cupcakes/

Source:
Cupcakes adapted from King Arthur Flour. Frosting adapted from my favorite maple buttercream.

Filed Under: Cakes & Cupcakes, Chocolate, Dessert, Holidays, Recipes · Tagged With: Chocolate, Cupcakes, Dessert, Holidays

Chocolate Stout Cake with Cream Cheese Glaze

March 6, 2013 · 19 Comments

Chocolate stout cake with cream cheese glaze

You guys… this cake. It’s my new favorite chocolate cake recipe. I honestly can’t believe I’m even saying this, but I am. I first decided to make this stout cake since I thought it would be festive for St. Patrick’s Day. But I never thought I’d end up loving it so much.

This cake is incredibly moist – and don’t worry if you don’t love stout, you can’t really taste it. It just gives the cake this intense chocolate flavor, without being overly sweet. I am usually a vanilla cake kind of girl, but oh my. I would take a piece of this cake any day.

Chocolate stout cake with cream cheese glaze

And to make it even better? A cream cheese glaze. Yes, you read that right. I wasn’t looking to add too much frosting since I didn’t want anything to overpower the actual cake. The cream cheese glaze gives this just the right amount of sweetness and compliments the chocolate perfectly.

Bake this cake for St. Patrick’s Day, or really any occasion, and I have a feeling you’ll be a happy camper.

Chocolate stout cake with cream cheese glaze

One slice = chocolate heaven. Just sayin.

Chocolate Stout Cake with Cream Cheese Glaze

Yield: 1 bundt cake

Ingredients

For the cake:

1 cup stout (such as Guinness)
1 cup (16 tablespoons) unsalted butter
¾ cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
⅔ cup sour cream

For the glaze:

4 ounces cream cheese, softened
½ cup confectioners’ sugar
1 teaspoon vanilla
3 tablespoons milk
2 tablespoons stout (such as Guinness)

Instructions

To make the cake - Preheat the oven to 350 degrees. Generously spray a bundt pan with nonstick cooking spray or grease with butter, making sure to get in all the ridges of the pan. Set aside.
In a large saucepan, add the stout and butter. Over medium heat, bring the mixture to a simmer, whisking occasionally. Once simmering, add in the cocoa powder and whisk until smooth. Remove from the heat and set aside to cool slightly, about 5 to 10 minutes.
In a medium bowl, whisk together the flour, sugar, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the eggs and sour cream. Beat on medium speed until combined. Add in the stout/butter mixture and beat until just combined. Slowly add in the flour mixture and beat on low speed until just combined. Pour the batter into the prepared bundt pan. Bake for 35 to 40 minutes, until a cake tester inserted into the middle of the cake comes out clean. Transfer the pan to a wire rack to cool completely. Once cool, carefully run a butter knife around the edges of the pan, then turn the cake out onto the wire rack or a serving platter.
To make the glaze - In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, confectioners’ sugar and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Scrap down the sides of the bowl as needed. Alternating back and forth between the milk and stout, add each 1 tablespoon at a time, beating for 30 seconds to 1 minute after each addition on medium speed until the glaze is smooth. If needed, add additional milk or stout, 1 tablespoon at a time, until the glaze has reached your desired consistency. Drizzle the glaze over the cake and allow the glaze to set before serving.

http://cookiemonstercooking.com/2013/03/06/chocolate-stout-cake-with-cream-cheese-glaze/

Source:
Cake from Smitten Kitchen. Originally from the Barrington Brewery via Bon Appetit. Glaze adapted from Taste and Tell.

Filed Under: Cakes & Cupcakes, Chocolate, Dessert, Holidays, Recipes · Tagged With: Cakes, Chocolate, Dessert, Holidays

Raspberry and Chocolate Crumble Bars

February 25, 2013 · 16 Comments

Raspberry and chocolate crumble bars

Happy Monday everyone! To start your workweek off right, I thought I’d share with you a fun dessert recipe. Because raspberries, chocolate and a crumbly oat topping will obviously make your day better. Well, at least it always makes my day better : ) And we can all use that on a Monday.

Raspberry and chocolate crumble bars

My first two attempts at making this dessert did not go so hot – I should have known better when the recipe just didn’t seem quite right. But I powered through thinking maybe I was missing something. Nope, I should have trusted my instincts. Lesson learned. One of my tries at least tasted great, but crumbled the second you tried to cut it. Uncool. Don’t worry though – I definitely snacked on the broken pieces for a few days.

But this version came out perfect. I should have used a trusted source to begin with. You have a buttery crust that is a solid base for the other layers. You then have a raspberry filling made with both preserves and fresh raspberries, topped off with chocolate chips and an oatmeal crumb topping. Pretty great, if I do say so myself. I had no doubt though as these are fairly similar to the apple pie bars I made in the fall, which were one of my favorite desserts from last year.

Raspberry and chocolate crumble bars

So go make and then eat some raspberry chocolate crumble bars. And be happy with a belly full of sugary goodness.

Raspberry and Chocolate Crumble Bars

Yield: about 24 (2-inch) square bars

Ingredients

2 ½ cups all-purpose flour
⅔ cup granulated sugar
½ teaspoon salt
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, divided, cut into ½ inch pieces and at cool room temperature
¼ cup packed light brown sugar
½ cup rolled oats
½ cup pecans, finely chopped
¾ cup raspberry preserves
¾ cup fresh raspberries
1 tablespoon fresh lemon juice
⅓ cup mini chocolate chips

Instructions

Preheat the oven to 375 degrees. Line a 9 by 13 inch baking pan with aluminum foil, making sure it is long enough to hang slightly over the edges. Spray with nonstick cooking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, granulated sugar and salt. Mix on low speed for about 5 seconds, until combined. With the mixer on low, add 16 tablespoons of the butter one piece at a time. Once the pieces are added, continue mixing on low speed until the mixture resembles damp sand, about 1 to 1 ½ minutes.
Measure out 1 ¼ cups of the flour mixture and add to a medium bowl. Set aside. Transfer the remaining flour mixture to the prepared baking pan. Using your fingers or a spatula, press the mixture firmly into the bottom of the pan in an even layer. Bake for 14 to 18 minutes, until the edges of the crust begin to brown.
Meanwhile, add the brown sugar, oats and pecans to the reserved flour mixture. Mix until combined. Add in the remaining 2 tablespoons butter and use your fingers to work the butter into the flour mixture until it is fully incorporated. Pinch the mixture into hazelnut-size clumps and set aside.
In a small bowl, add the preserves, fresh raspberries and lemon juice (if your fresh raspberries are very tart, only add 1 to 2 teaspoons of lemon juice). Use a fork to mash together the ingredients until combined, leaving some small chunks of fresh raspberries.
When the crust is done baking, carefully spread the raspberry filling over the hot crust. Evenly sprinkle the chocolate chips over the filling. Next, evenly sprinkle the streusel topping over the raspberry/chocolate filling (do not press the streusel into the filling). Return the pan to the oven and bake for another 22 to 25 minutes, until the topping is deep golden brown and the filling is bubbling. Transfer the pan to a wire rack to cool completely. Once cooled, use the foil overhang to lift the bars from the pan. Cut into squares to serve.

http://cookiemonstercooking.com/2013/02/25/raspberry-and-chocolate-crumble-bars/

Source:
Slightly adapted from The Way the Cookie Crumbles. Originally from Cook’s Illustrated.

Filed Under: Bars, Chocolate, Dessert, Recipes · Tagged With: Bars, Chocolate, Dessert

Soft Chocolate Sugar Cookies with Strawberry Frosting

February 11, 2013 · 16 Comments

Soft chocolate sugar cookies with strawberry frosting

Alright, so here is the last dessert recipe that I have to share with you before Valentine’s Day. As I’ve mentioned before, I love the combination of chocolate and strawberry and happen to think that it is perfect for this holiday.

Soft chocolate sugar cookies with strawberry frosting

Let’s forget about the chocolate cookies for a second and instead focus on this frosting. It’s good. Really good. Like please go make this as soon as possible good. It has a wonderful strawberry flavor that comes from nothing artificial – 100% fresh strawberries. And that pretty pink color? Yep, that’s also just from real fresh strawberries. No food coloring required.

Soft chocolate sugar cookies with strawberry frosting

So then combine this strawberry frosting with a chocolate sugar cookie that is sweet yet not too sweet. As an added bonus, it is soft yet still slightly chewy, a great compliment to the berry frosting. You can leave these plain or go wild and decorate with lots of fun pink sprinkles. I definitely support decorating them with lots of sprinkles. And if you happen to spill the entire container all over your counter and floor? Totally okay, that’s all part of the process : )

Soft Chocolate Sugar Cookies with Strawberry Frosting

Yield: about 24 cookies

Ingredients

For the cookies:

2 cups all-purpose flour
½ cup dutch-process cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup lightly packed light brown sugar
9 tablespoons unsalted butter, room temperature
2 tablespoons sour cream
1 large egg
1 large egg yolk
½ tablespoon vanilla extract

For the frosting:

8 ounces strawberries, hulled and cut in half
16 tablespoons (2 sticks) unsalted butter, room temperature
3 cups confectioners’ sugar, sifted
¼ teaspoon salt
1 teaspoon vanilla extract

Instructions

To make the cookies - Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add both kinds of sugar, the butter and sour cream. Beat on medium speed until light and fluffy, about 3 minutes. Add in the egg, egg yolk and vanilla. Beat until combined. With the mixer on low speed, slowly add in the flour mixture. Mix until just incorporated (the dough will be fairly thick).
Scoop about 2 tablespoons of dough (I used my large dough scoop) and roll into a ball. Place the balls on the preparing baking sheet and flatten each to about ½ inch thick (I found that using the bottom of a glass worked great here). The cookies will not spread very much during baking.
Bake for 9 to 10 minutes. Let the cookies cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely before frosting.
To make the frosting - Add the strawberries to the bowl of a food processor. Process until smooth. Strain the puree through a fine mesh sieve to remove the seeds (using a wooden spoon to help it through). Measure out ⅓ cup of the strawberry puree and set aside.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes, until light and fluffy. With the mixer on low, slowly add in the confectioners’ sugar. Once incorporated, increase the speed to medium and beat until well combined. Add in the salt, vanilla, and the ⅓ cup of the strawberry puree. Beat on low speed until incorporated and then increase the speed to high and beat for about 2 to 3 minutes, until fluffy. If you need to thin out your frosting, you can add milk 1 tablespoon at a time. Add more sifted confectioners’ sugar to thicken your frosting.
Spread the frosting on the cooled cookies. Use sprinkles to decorate as desired.

Notes

I had a little bit of frosting leftover. However, I don’t think that I frost as heavily as others. So depending on how much frosting you like, you can adjust the quantities if desired.

http://cookiemonstercooking.com/2013/02/11/soft-chocolate-sugar-cookies-with-strawberry-frosting/

Source:
Cookies from The Baker Chick. Originally from Cooking Classy. Frosting adapted from this maple frosting.

Filed Under: Chocolate, Cookies, Dessert, Holidays, Recipes, Valentine's Day · Tagged With: Chocolate, Cookies, Dessert, Holidays, Valentine's Day

Chocolate Avocado Coconut Mousse

February 4, 2013 · 12 Comments

Chocolate avocado coconut mousse

Stop right there – don’t go running away quite yet. At least hear me out – I promise you that I would not share a recipe that I didn’t enjoy. I know that this sounds a little weird, but this mousse is smooth, creamy and full of chocolate. You really won’t even notice the avocado. Cross my heart (okay, yes, if you’re really looking for it, you can taste it just a smidge, but if you don’t know it’s in there, you won’t have a clue).

Chocolate avocado coconut mousse

I’ve seen various versions of chocolate avocado desserts floating around the web and they have always intrigued me. We love avocado in our house and when they were on sale at the food store recently, I knew it was time to give one of these recipes a try. I wanted to switch it up a little bit though, so I decided to experiment. I absolutely love chocolate and coconut, and that was one of the first combinations that came to mind when I started brainstorming ideas for Valentine’s Day desserts.

Chocolate avocado coconut mousse

Between the coconut milk and the toasted coconut topping you get just a hint of that wonderful flavor that balances so well with the chocolate. The fresh raspberries give a little burst of freshness (and tartness) and let’s be honest, just make it pretty. So push your fears to the side, be bold and give this mousse a try. It’s a simple, healthier dessert that is a wonderful option for Valentine’s Day or really any day of the week.

Chocolate Avocado Coconut Mousse

Yield: 4 to 6 servings

Ingredients

For the mousse:

½ cup semisweet chocolate chips
4 very ripe avocados
½ cup unsweetened cocoa powder
¼ cup honey
¼ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon salt
⅓ cup light coconut milk

For garnish:

⅓ cup shredded unsweetened coconut
fresh raspberries

Instructions

Place the chocolate chips in a small microwave safe bowl. Microwave at 50 percent power for 30 second intervals, stirring after each, until the chocolate is completely melted. Set aside to cool slightly.
Split the avocados in half, remove the pit and then scoop out the flesh. Add the flesh, melted chocolate, cocoa powder, honey, maple syrup, vanilla, salt and coconut milk to the bowl of a food processor. Process until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as needed.
Spoon the mousse into glasses or serving bowls and refrigerate for at least 3 hours before serving. Alternatively, you can spoon the mixture into a pastry bag fitted with a large tip and pipe into your serving bowls.
Before serving, set a small skillet over medium heat. Place the coconut flakes in the skillet in an even layer. Cook, stirring frequently, until light brown and toasted. Top each bowl with some of the toasted coconut and fresh raspberries for garnish.

http://cookiemonstercooking.com/2013/02/04/chocolate-avocado-coconut-mousse/

Source:
Adapted from Giada.

Filed Under: Chocolate, Dessert, Holidays, Recipes, Valentine's Day · Tagged With: Chocolate, Dessert, Holidays, Valentine's Day

Dark Chocolate Pistachio Toffee

December 19, 2012 · 6 Comments

Dark chocolate pistachio toffee

Looking for a last minute homemade gift idea? Look no further than this dark chocolate pistachio toffee. I promise that the recipient will love this – it is highly addictive. Don’t say I didn’t warn you. This buttery, crunchy toffee is topped with plenty of dark chocolate and chopped pistachios. Sweet with a little saltiness from the nuts. A perfect combination and oh so very good. I made a batch to package up with some Christmas gifts and wound up with quite a bit leftover. Since I couldn’t stop eating it, I brought the rest in to work to share with my co-workers. I could not be trusted around this stuff.

Dark chocolate pistachio toffee

This recipe was inspired by a recent visit to Trader Joes. I was walking down the aisle in our local store that has all those fun candy and cookie items. I was lingering a little too long when I spotted their version of this toffee. I almost put it in my cart, but decided instead to try making it at home.

Dark chocolate pistachio toffee

You will need a candy thermometer for this recipe, but you can pick them up for pretty cheap. And it’s well worth it – I’ve put mine to good use over the last few weeks with all these holiday sweets! I thought making toffee at home would be difficult but it really is pretty simple. The hardest part is waiting for the toffee to harden up in the refrigerator to give it a taste. I made mine right before I went to bed for the night, so of course I had to sneak a bite the next morning before running out the door to work. Don’t judge : )

Dark Chocolate Pistachio Toffee

Yield: about 50 pieces

Ingredients

14 tablespoons unsalted butter
1 cup granulated sugar
2 tablespoons cold water
1 teaspoon vanilla extract
¼ teaspoon salt
2 ¼ cups dark chocolate chips, divided
1 cup chopped pistachios, divided

Instructions

Line a rimmed baking sheet with parchment paper. Generously butter the parchment paper and then set aside.
In a medium saucepan set over medium-high heat, add the butter, sugar and water. Stir the mixture continuously until the sugar has dissolved and it just starts to boil. Attach a candy thermometer to the pan and let the mixture cook until it reaches 300 to 310 degrees. Remove from the heat and stir in the vanilla extract and salt. Very carefully pour the mixture onto the prepared baking sheet and use an offset spatula to spread to ¼ inch thickness. Let the toffee cool for about 1 ½ to 2 minutes and then evenly sprinkle 1 cup of the chocolate chips over the toffee. Let sit for a few seconds and then use an offset spatula to evenly spread the chocolate over the toffee. Next, sprinkle ½ cup of the chopped pistachios over the chocolate.
Let the toffee cool for another 5 minutes and then transfer the pan to the refrigerator. Allow the toffee to harden, about 1 hour.
Remove from the refrigerator and use the parchment to gently lift the toffee out of the pan. Set on the counter. Line the baking sheet with a new piece of parchment paper and then gently flip the toffee onto the new piece (with the chocolate side down).
Add the remaining chocolate chips to a microwave safe bowl. Microwave at 50 percent power for 30 second intervals until the chocolate is completely melted. Pour the melted chocolate over the toffee and use an offset spatula to spread out evenly. Quickly sprinkle the remaining ½ cup pistachios over the chocolate (before it starts to set). Return the pan to the refrigerator and allow to harden completely. Break into pieces and store in an airtight container.

http://cookiemonstercooking.com/2012/12/19/dark-chocolate-pistachio-toffee/

Source:
Toffee base from the Food Network. Inspired by Trader Joes.

Filed Under: Candy, Chocolate, Christmas, Dessert, Gifts, Holidays, Recipes · Tagged With: Candy, Chocolate, Christmas, Dessert, Gifts, Holidays

Chocolate Chip Buttermilk Cake

Chocolate Chip “Bird’s Nest” Cookie Cups

Baked Chocolate Cake Donut Holes

Irish Cream Cupcakes

Chocolate Stout Cake with Cream Cheese Glaze

Raspberry and Chocolate Crumble Bars

Soft Chocolate Sugar Cookies with Strawberry Frosting

Chocolate Avocado Coconut Mousse

Dark Chocolate Pistachio Toffee

Welcome

Newsletter

Popular Posts

Buttery Honey Beer Bread with Honey Butter

Chocolate Chip Buttermilk Cake

Sweet Potato, Black Bean and Kale Quesadillas

Categories

Archives

Blogs I Love