602
28 Jun 12 at 6 am
Reblog

prettygirlfood:

Saffron White Chocolate Truffles

200 g white chocolate
100 ml cream (full-fat)
0.5 g saffron
1 tbsp honey
powdered sugar

Finely chop the chocolate and place in a bowl. Mix cream, honey and saffron and bring to a boil. Add this to the chocolate and stir well until it’s melted. Place in the fridge to cool and to firm up. It needs to be pretty stiff before you can roll it. Shape small balls and roll them in powdered sugar. I then placed mine on a baking sheet and froze them for a few minutes, and then I just kept them in a bowl in the fridge. They kept very well!

prettygirlfood:

Saffron White Chocolate Truffles
200 g white chocolate100 ml cream (full-fat)0.5 g saffron1 tbsp honeypowdered sugar
Finely chop the chocolate and place in a bowl. Mix cream, honey and saffron and bring to a boil. Add this to the chocolate and stir well until it’s melted. Place in the fridge to cool and to firm up. It needs to be pretty stiff before you can roll it. Shape small balls and roll them in powdered sugar. I then placed mine on a baking sheet and froze them for a few minutes, and then I just kept them in a bowl in the fridge. They kept very well!
 31
24 Jun 12 at 12 pm
Reblog

Chocolate Coconut Mini Bundt Cake

Source - http://starryphotography.blog.com/2012/06/23/chocolate-coconut-mini-bundt-cake/

Ingredients

1/2 cup whole wheat flour

1/2 cup all purpose flour

3/4 cup of brown sugar (NOT packed)

1/2 cup cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

1 cup unsweetened apple sauce

1 egg, lightly beaten

3/4 cup of unsweetened almond milk (I used vanilla)

1 tsp vanilla

1 tsp coconut extract

1/4 cup dark chocolate chips

1/4 cup unsweetened coconut flakes

Frosting:

3/4 cup powdered sugar

1 tbsp unsweetened almond milk

1/2 tsp coconut extract

small amount of baking chocolate to melt

Directions

Preheat oven to 350° and grease mini bundt cake pan. (If you don’t have a mini bundt cake pan a normal bundt cake pan would work just fine or even just a regular cake pan.)

Mix all dry ingredients together in a separate bowl.  Mix all wet ingredients together.  Slowly add dry ingredients into wet until well incorporated.  Fold in chocolate chips and coconut.

Pour mixture into pans until about 3/4 full.  Bake for 25-30 minutes or until a toothpick pushed into the center of  a cake comes out clean.  Flip cakes out of pan onto a cooling rack and allow to cool for about 15 minutes

While cakes are cooling mix powdered sugar, almond milk, and coconut for one frosting.  Melt chocolate for additional drizzle.  Once cakes are cool use a spoon to drizzle both frostings across the tops of the cakes.

Chocolate Coconut Mini Bundt Cake
Source - http://starryphotography.blog.com/2012/06/23/chocolate-coconut-mini-bundt-cake/
Ingredients
1/2 cup whole wheat flour
1/2 cup all purpose flour
3/4 cup of brown sugar (NOT packed)
1/2 cup cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
1 cup unsweetened apple sauce
1 egg, lightly beaten
3/4 cup of unsweetened almond milk (I used vanilla)
1 tsp vanilla
1 tsp coconut extract
1/4 cup dark chocolate chips
1/4 cup unsweetened coconut flakes
Frosting:
3/4 cup powdered sugar
1 tbsp unsweetened almond milk
1/2 tsp coconut extract
small amount of baking chocolate to melt
Directions
Preheat oven to 350° and grease mini bundt cake pan. (If you don’t have a mini bundt cake pan a normal bundt cake pan would work just fine or even just a regular cake pan.)
Mix all dry ingredients together in a separate bowl.  Mix all wet ingredients together.  Slowly add dry ingredients into wet until well incorporated.  Fold in chocolate chips and coconut.
Pour mixture into pans until about 3/4 full.  Bake for 25-30 minutes or until a toothpick pushed into the center of  a cake comes out clean.  Flip cakes out of pan onto a cooling rack and allow to cool for about 15 minutes
While cakes are cooling mix powdered sugar, almond milk, and coconut for one frosting.  Melt chocolate for additional drizzle.  Once cakes are cool use a spoon to drizzle both frostings across the tops of the cakes.
 32
23 Jun 12 at 6 am
Reblog

Chocolate Dipped Strawberry Creamsicles

Source - http://thesweetlifeonline.blogspot.com.au/2012/06/chocolate-dipped-strawberry-creamsicles.html

makes about 10 creamsicles

2 cups fresh strawberries 

1 can full fat coconut milk 

1-2 tbsp agave nectar 

2 tsp vanilla extract

12 ounces semi-sweet chocolate

3 tbsp coconut oil

In a food processor, blend together strawberries, coconut milk, agave nectar, and vanilla until smooth. Pour into popsicle molds and place in freezer until frozen all the way through.  

Combine chocolate and coconut oil and melt in a microwave or double boiler.

Prepare a cookie sheet with a silicone mat or waxed paper. Dip frozen creamsicles into melted chocolate and set on cookie sheet. Return to freezer for a couple minutes.

Chocolate Dipped Strawberry Creamsicles
Source - http://thesweetlifeonline.blogspot.com.au/2012/06/chocolate-dipped-strawberry-creamsicles.html
makes about 10 creamsicles
2 cups fresh strawberries 
1 can full fat coconut milk 
1-2 tbsp agave nectar 
2 tsp vanilla extract
12 ounces semi-sweet chocolate
3 tbsp coconut oil

In a food processor, blend together strawberries, coconut milk, agave nectar, and vanilla until smooth. Pour into popsicle molds and place in freezer until frozen all the way through.  
Combine chocolate and coconut oil and melt in a microwave or double boiler.
Prepare a cookie sheet with a silicone mat or waxed paper. Dip frozen creamsicles into melted chocolate and set on cookie sheet. Return to freezer for a couple minutes.
 26
14 Jun 12 at 12 pm
Reblog

Chocolate and Berries Yoghurt Dessert Recipe

Source - http://www.tablespoon.com/recipes/chocolate-and-berries-yogurt-dessert-recipe/2/

Ingredients

1  roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1/4  cup cocoa

1 1/2  cups fresh raspberries

4  containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt

1  cup whipping cream, whipped

2  tablespoons hot fudge topping

1  cup fresh blueberries

Directions

Heat oven to 350°F. In large bowl, stir or knead cookie dough and cocoa until well blended.

On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack.

Meanwhile, press remaining dough in bottom of 9-inch springform pan. Bake 12 to 15 minutes or until set. Cool completely, about 30 minutes.

In medium bowl, fold 1/2 cup of the raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.

Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining 1 tablespoon fudge topping. Store in freezer.

Chocolate and Berries Yoghurt Dessert Recipe
Source - http://www.tablespoon.com/recipes/chocolate-and-berries-yogurt-dessert-recipe/2/
Ingredients
1  roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/4  cup cocoa
1 1/2  cups fresh raspberries
4  containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
1  cup whipping cream, whipped
2  tablespoons hot fudge topping
1  cup fresh blueberries
Directions
Heat oven to 350°F. In large bowl, stir or knead cookie dough and cocoa until well blended.
On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 12 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack.
Meanwhile, press remaining dough in bottom of 9-inch springform pan. Bake 12 to 15 minutes or until set. Cool completely, about 30 minutes.
In medium bowl, fold 1/2 cup of the raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.
Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining 1 tablespoon fudge topping. Store in freezer.
 126
11 Jun 12 at 5 pm
Reblog

Chocolate Chip Cookie Dough Truffles

Source - http://www.bakerella.com/chocolate-chip-cookie-dough-truffles/

from The Cookie Dough Lover’s Cookbook (Thanks Lindsay!)

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed light brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup mini chocolate chips
chocolate candy coating
popsicle sticks, cut in half (use kitchen scissors to make a clean, smooth cut)

  • In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
  • Mix in milk and vanilla.
  • Add flour and salt and mix on low until combined.
  • Stir in chocolate chips.
  • Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
  • Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes. (I had mine in for about an hour so longer is okay, too)
  • Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl.
  • Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
  • Refrigerate in an airtight container for up to a week.

If decorating like chocolate chip cookies, flatten the balls into patties and freeze for dipping. Insert the stick carefully into the thickness of the patty and dip in melted peanut butter candy coating. Then just sprinkle with more mini chocolate chips before the coating sets.

Chocolate Chip Cookie Dough Truffles
Source - http://www.bakerella.com/chocolate-chip-cookie-dough-truffles/
from The Cookie Dough Lover’s Cookbook (Thanks Lindsay!)
1/2 cup (1 stick) unsalted butter, room temperature1/4 cup granulated sugar1/2 cup packed light brown sugar2 tablespoons milk1/2 teaspoon vanilla1 1/4 cups all purpose flour1/2 teaspoon salt1/2 cup mini chocolate chipschocolate candy coatingpopsicle sticks, cut in half (use kitchen scissors to make a clean, smooth cut)
In a large bowl, beat butter and sugars with an electric mixer until light and fluffy (about 3 minutes).
Mix in milk and vanilla.
Add flour and salt and mix on low until combined.
Stir in chocolate chips.
Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into 1-inch balls.
Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes. (I had mine in for about an hour so longer is okay, too)
Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and insert the cut stick into the ball. Dip in candy coating and let any excess fall off back into the bowl.
Add small sprinkles on top and place on wax paper to set. If the chocolate pools at the bottom of the ball, dot the balls on the wax paper until most of it is pulled off the ball and then place it on a clean spot of the wax paper to set.
Refrigerate in an airtight container for up to a week.
If decorating like chocolate chip cookies, flatten the balls into patties and freeze for dipping. Insert the stick carefully into the thickness of the patty and dip in melted peanut butter candy coating. Then just sprinkle with more mini chocolate chips before the coating sets.
 16
11 Jun 12 at 1 pm
Reblog

Intensely Bittersweet Chocolate Soufflés

Source - http://www.couldntbeparve.com/2010/05/bittersweet-chocolate-souffles/

(adapted from Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich)
Serves 8

Ingredients
About 2 tablespoons sugar for coating ramekins
8 oz bittersweet chocolate, finely chopped
1 tablespoon unsalted margarine (plus more for greasing ramekins)
1/3 cup coconut milk*
3 large eggs, separated, at room temperature
1 large egg white, at room temperature
1/8 teaspoon cream of tartar
1/3 cup sugar

Equipment
8 6 oz ramekins
If baking the soufflés right away, position a rack in the lower third of the oven and preheat to 375.

Grease the ramekins and sprinkle with sugar. Place the chocolate, margarine and coconut milk in a large heatproof bowl in a large skillet of barely simmering water. Stir until the chocolate is melted and the mixture is smooth. Remove the bowl from the water bath and whisk in the egg yolks. (Don’t worry if the mixture isn’t perfectly smooth at this point)

In a medium dry bowl beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form when the beaters are lifted. Gradually sprinkle in the 1/3 cup sugar and beat at high speed until the whites are stiff but not dry. Fold one-quarter of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites. Divide the mixture evenly among the prepared ramekins, filling each three-quarters full. (The soufflés can be prepared to this point, covered, and refrigerated for up to 2 days. Bake directly from the refrigerator.)

Place the soufflés on a cookie sheet. Bake until they rise and crack on top and a wooden skewer plunged into the center emerges very moist and gooey (but the center should not be completely liquid) 14-16 minutes. They may need an extra minute or so if the soufflés have been refrigerated.

When they are done, remove the soufflés from the oven and server immediately. Top with a bit of powdered sugar and any of the additional toppings listed above

*If making souffles for Passover use this recipe to make the coconut milk.

Intensely Bittersweet Chocolate Soufflés
Source - http://www.couldntbeparve.com/2010/05/bittersweet-chocolate-souffles/
(adapted from Bittersweet: Recipes and Tales from a Life in Chocolate by Alice Medrich)Serves 8
IngredientsAbout 2 tablespoons sugar for coating ramekins8 oz bittersweet chocolate, finely chopped1 tablespoon unsalted margarine (plus more for greasing ramekins)1/3 cup coconut milk*3 large eggs, separated, at room temperature1 large egg white, at room temperature1/8 teaspoon cream of tartar1/3 cup sugar
Equipment8 6 oz ramekinsIf baking the soufflés right away, position a rack in the lower third of the oven and preheat to 375.
Grease the ramekins and sprinkle with sugar. Place the chocolate, margarine and coconut milk in a large heatproof bowl in a large skillet of barely simmering water. Stir until the chocolate is melted and the mixture is smooth. Remove the bowl from the water bath and whisk in the egg yolks. (Don’t worry if the mixture isn’t perfectly smooth at this point)
In a medium dry bowl beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form when the beaters are lifted. Gradually sprinkle in the 1/3 cup sugar and beat at high speed until the whites are stiff but not dry. Fold one-quarter of the egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites. Divide the mixture evenly among the prepared ramekins, filling each three-quarters full. (The soufflés can be prepared to this point, covered, and refrigerated for up to 2 days. Bake directly from the refrigerator.)
Place the soufflés on a cookie sheet. Bake until they rise and crack on top and a wooden skewer plunged into the center emerges very moist and gooey (but the center should not be completely liquid) 14-16 minutes. They may need an extra minute or so if the soufflés have been refrigerated.
When they are done, remove the soufflés from the oven and server immediately. Top with a bit of powdered sugar and any of the additional toppings listed above
*If making souffles for Passover use this recipe to make the coconut milk.
 16
11 Jun 12 at 1 pm
Reblog

Rhubarb-White Chocolate Soufflé

Source - http://www.zencancook.com/2010/04/rhubarb-white-chocolate-souffle/

3 1/2 ounces white chocolate (preferably Valhrona), chopped

1 tablespoon all-purpose flour

1 tablespoon sugar

2 teaspoons cornstarch

2 large egg yolks

1/4 cup whole milk

1 vanilla bean, split

soft butter for the molds

2 tablespoons sugar, plus more for the molds

2 large egg yolks

5 large egg whites

Poached Rhubarb:

8 ounces rhubarb, trimmed, peeled and cut into chunks

1 stalk lemongrass, cut into chunks

Grated zest of 1 lemon

Grated zest of 1 orange

1/2 cup sugar

For the Poached Rhubarb:

Preheat the oven to 400′ F.

Put the rhubarb in a baking dish. In a saucepan, add the lemongrass, zests, sugar and 2 cups of water and bring to a boil. Pour the hot syrup over the rhubarb and place in the oven for about 12 minutes, or until the rhubarb is tender. Let it cool in the syrup.

Rhubarb-White Chocolate Soufflé Recipe:

Put the chopped white chocolate in a medium bowl.

Mix the flour, sugar, cornstarch, and egg yolks in a medium bowl and whisk until combined.

Pour the milk into a saucepan and add the vanilla bean + seeds and bring to a boil.

Pour a half of the hot milk into the yolk mixture and mix it well. Transfer back the yolk mixture to the milk and cook over medium heat for 1 minutes, whisking constantly, until thick and smooth. Pour the hot custard over the white chocolate and stir until the chocolate is melted and the mixture is smooth (if necessary, finish melting in a bain-marie). Cover with plastic wrap and let it cool to room temperature. Do not refrigerate.

Generously brush the ramequins with soft butter. Add sugar and swirl it around the ramequins to coat the sides and bottom. Pour out the excess sugar.

Drain rhubarb pieces on paper towels and place 3 or 4 chunks at the bottom of every ramequin. Refrigerate the ramequins until ready to use.

Whisk the egg yolks into the white chocolate soufflé base. Whip the egg whites on medium speed in a Kitchenaid. Gradually add the 2 tablespoons of sugar after they reach soft peaks. Whip until they reach stiff peaks.

Fold one scoop of the meringue into the soufflé base to lighten. Gently fold the remaining of the meringue until combined.

Fill the ramequins with the mixture, wiping off the butter and sugar from the rim with your thumb.

Bake 12 to 15 minutes at 400′F, until they have risen and golden on top. Serve immediately.

Rhubarb-White Chocolate Soufflé
Source - http://www.zencancook.com/2010/04/rhubarb-white-chocolate-souffle/

3 1/2 ounces white chocolate (preferably Valhrona), chopped
1 tablespoon all-purpose flour
1 tablespoon sugar
2 teaspoons cornstarch
2 large egg yolks
1/4 cup whole milk
1 vanilla bean, split
soft butter for the molds
2 tablespoons sugar, plus more for the molds
2 large egg yolks
5 large egg whites
Poached Rhubarb:

8 ounces rhubarb, trimmed, peeled and cut into chunks
1 stalk lemongrass, cut into chunks
Grated zest of 1 lemon
Grated zest of 1 orange
1/2 cup sugar

For the Poached Rhubarb:

Preheat the oven to 400′ F.
Put the rhubarb in a baking dish. In a saucepan, add the lemongrass, zests, sugar and 2 cups of water and bring to a boil. Pour the hot syrup over the rhubarb and place in the oven for about 12 minutes, or until the rhubarb is tender. Let it cool in the syrup.
Rhubarb-White Chocolate Soufflé Recipe:

Put the chopped white chocolate in a medium bowl.
Mix the flour, sugar, cornstarch, and egg yolks in a medium bowl and whisk until combined.
Pour the milk into a saucepan and add the vanilla bean + seeds and bring to a boil.
Pour a half of the hot milk into the yolk mixture and mix it well. Transfer back the yolk mixture to the milk and cook over medium heat for 1 minutes, whisking constantly, until thick and smooth. Pour the hot custard over the white chocolate and stir until the chocolate is melted and the mixture is smooth (if necessary, finish melting in a bain-marie). Cover with plastic wrap and let it cool to room temperature. Do not refrigerate.
Generously brush the ramequins with soft butter. Add sugar and swirl it around the ramequins to coat the sides and bottom. Pour out the excess sugar.
Drain rhubarb pieces on paper towels and place 3 or 4 chunks at the bottom of every ramequin. Refrigerate the ramequins until ready to use.
Whisk the egg yolks into the white chocolate soufflé base. Whip the egg whites on medium speed in a Kitchenaid. Gradually add the 2 tablespoons of sugar after they reach soft peaks. Whip until they reach stiff peaks.
Fold one scoop of the meringue into the soufflé base to lighten. Gently fold the remaining of the meringue until combined.
Fill the ramequins with the mixture, wiping off the butter and sugar from the rim with your thumb.
Bake 12 to 15 minutes at 400′F, until they have risen and golden on top. Serve immediately.
 31
10 Jun 12 at 3 am
Reblog

Vegan Chocolate Cupcakes

Source - http://www.pastryaffair.com/blog/vegan-chocolate-cupcakes.html

Yields 12 cupcakes

Vegan Chocolate Cupcakes 
1 1/2 cups flour 
3/4 cup sugar 
3 tablespoons cocoa powder 
2 teaspoons espresso powder 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 teaspoon vanilla extract 
1 teaspoon vinegar 
1/4 cup vegetable oil 
1 cup water

Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.

In the mixing bowl, whisk together the flour, sugar, cocoa, espresso powder, baking soda, and salt. Add the vanilla extract, vinegar, oil, and water. Using a spatula, mix the batter until smooth.

Divide batter evenly between 12 baking cups (about 3/4 full). Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from baking pan and allow to cool to room temperature.

Whipped Chocolate Glaze 
6 ounces semi-sweet chocolate, finely chopped (use dairy-free to keep vegan) 
1/2 cup coconut milk (or heavy cream, for non-vegans)

Place chopped chocolate into a mixing bowl. Set aside.

On medium-high heat, bring coconut milk to a boil, stirring occasionally to prevent the milk from scorching. Pour milk over the chocolate, making sure that the milk covers the chocolate. Allow to sit for several minutes before stirring until smooth. Allow frosting to rest on the counter until it cools down and thickens to a pipe-able consistency (anywhere from 20 to 40 minutes).

Beat the frosting for several minutes until it incorporates air and feels lighter. Place frosting in a pastry bag (or plastic bag with the corner cut out) and pipe frosting onto the cooled cupcakes.

Vegan Chocolate Cupcakes
Source - http://www.pastryaffair.com/blog/vegan-chocolate-cupcakes.html
Yields 12 cupcakes
Vegan Chocolate Cupcakes 1 1/2 cups flour 3/4 cup sugar 3 tablespoons cocoa powder 2 teaspoons espresso powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon vinegar 1/4 cup vegetable oil 1 cup water
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.
In the mixing bowl, whisk together the flour, sugar, cocoa, espresso powder, baking soda, and salt. Add the vanilla extract, vinegar, oil, and water. Using a spatula, mix the batter until smooth.
Divide batter evenly between 12 baking cups (about 3/4 full). Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from baking pan and allow to cool to room temperature.
Whipped Chocolate Glaze 6 ounces semi-sweet chocolate, finely chopped (use dairy-free to keep vegan) 1/2 cup coconut milk (or heavy cream, for non-vegans)
Place chopped chocolate into a mixing bowl. Set aside.
On medium-high heat, bring coconut milk to a boil, stirring occasionally to prevent the milk from scorching. Pour milk over the chocolate, making sure that the milk covers the chocolate. Allow to sit for several minutes before stirring until smooth. Allow frosting to rest on the counter until it cools down and thickens to a pipe-able consistency (anywhere from 20 to 40 minutes).
Beat the frosting for several minutes until it incorporates air and feels lighter. Place frosting in a pastry bag (or plastic bag with the corner cut out) and pipe frosting onto the cooled cupcakes.
 69
09 Jun 12 at 12 am
Reblog

Chocolate Mint Oreo Cupcakes

Source - http://www.thecakeblog.com/2012/03/recipe-chocolate-mint-oreo-cupcakes.html
(makes 24 cupcakes)

For the cake:

1 box Devils Food Cake Mix
1 small box (3.9oz) Chocolate Instant Pudding
1 cup vegetable oil
3/4 cup milk
4 eggs
24 Cool Mint Oreos

  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  2. Place one Cool Mint Oreo in the bottom of each cupcake liner.
  3. In medium bowl combine cake mix, chocolate pudding, vegetable oil, milk and eggs.
  4. Beat with electric mixer until incorporated and then continue mixing 1-2 minutes.
  5. Scoop batter over top of Oreos in cupcake liner.
  6. Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
  7. Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
  8. Once cupcakes are completely cool frost with Crushed Oreo Mint Frosting.

For the icing:
2 sticks unsalted butter, room temperature
1 cup vegetable shortening
6 cups confectioner’s sugar
3 Tbsp milk
1 tsp mint extract
green food coloring
12 Cool Mint Oreos, crushed

  1. In bowl of stand mixer beat butter and vegetable shortening until creamy.
  2. Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
  3. Add milk 1 Tbsp at a time as needed until reach desired consistency.
  4. Add mint extract and a few drops of green food coloring to tint to desired color.
  5. Mix in crushed Oreos.
  6. Place icing in piping bag and snip off tip to create a large hole. Swirl icing on top of cupcakes.
  7. Garnish cupcakes with 1 Cool Mint Oreo cookie on top if desired.
Chocolate Mint Oreo Cupcakes
Source - http://www.thecakeblog.com/2012/03/recipe-chocolate-mint-oreo-cupcakes.html
(makes 24 cupcakes)
For the cake:
1 box Devils Food Cake Mix1 small box (3.9oz) Chocolate Instant Pudding1 cup vegetable oil3/4 cup milk4 eggs24 Cool Mint Oreos
Preheat oven to 350 degrees and line muffin pans with cupcake liners.
Place one Cool Mint Oreo in the bottom of each cupcake liner.
In medium bowl combine cake mix, chocolate pudding, vegetable oil, milk and eggs.
Beat with electric mixer until incorporated and then continue mixing 1-2 minutes.
Scoop batter over top of Oreos in cupcake liner.
Bake for 20-22 minutes or until toothpick inserted in center comes out clean.
Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
Once cupcakes are completely cool frost with Crushed Oreo Mint Frosting.
For the icing:2 sticks unsalted butter, room temperature1 cup vegetable shortening6 cups confectioner’s sugar3 Tbsp milk1 tsp mint extractgreen food coloring12 Cool Mint Oreos, crushed
In bowl of stand mixer beat butter and vegetable shortening until creamy.
Gradually add in confectioner’s sugar one cup at a time, scraping down sides of bowl as necessary.
Add milk 1 Tbsp at a time as needed until reach desired consistency.
Add mint extract and a few drops of green food coloring to tint to desired color.
Mix in crushed Oreos.
Place icing in piping bag and snip off tip to create a large hole. Swirl icing on top of cupcakes.
Garnish cupcakes with 1 Cool Mint Oreo cookie on top if desired.
 15
04 Jun 12 at 2 pm
Reblog

chocolate blueberry truffles

Source - http://gourmandeinthekitchen.com/2011/chocolate-blueberry-truffles-recipe/

INGREDIENTS

8 oz (225g) dark chocolate (at least 60% cocoa solids)

¼ tsp fleur de sel

1/2 cup plus 2 Tablespoons (150 ml) heavy cream (double cream) (35-40% butterfat)

½ cup (92g) finely chopped dried blueberries

1 Tablespoon (15ml) honey

2 tablespoons (28 grams) softened unsalted butter, cut into small pieces (it’s important that the butter be very soft)

Dutch-processed unsweetened cocoa powder, for rolling

INSTRUCTIONS

Chop the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate and fleur de sel in a medium bowl and set aside.

In a medium saucepan, combine the cream, finely chopped dried blueberries and honey and bring to a gentle boil over medium heat.

Pour the hot cream over the chocolate and let stand undisturbed for about 1 minute to begin melting the chocolate. Using a spatula, gently stir the mixture from the center outwards mix until all of the hot cream is incorporated and the ganache is homogenous.

Whisk in the soft butter one piece at a time until incorporated. The ganache should be slightly thick and shiny. Cover the bowl with plastic wrap and refrigerate the ganache until set, about 2 to 3 hours. As it cools, it will firm and thicken; it should be firm, but soft enough to scoop out and roll into balls.

Remove the truffle mixture from the refrigerator and using a melon baller or small scoop, scoop up a scant tablespoonful of ganache for each truffle. Roll each portion into a round in the palm of your hand and place onto a parchment lined sheet. Put the formed truffles in the fridge for about 15 minutes or until firm.

Sift enough cacao powder to coat the bottom of a shallow plate or pie pan.  Toss each truffle in the cocoa powder so that it is well coated, then carefully toss the truffles between your hands to shake off the excess or roll the truffles around in a sieve to shake off the extra cocoa.

The truffles can be served immediately or can be stored tightly covered in the refrigerator for up to 2 weeks. Serve the truffles at room temperature.

VARIATIONS

You can substitute any chopped dried fruit you like for the dried blueberries.

Number of servings (yield): about 30 depending on the size of the truffles

chocolate blueberry truffles
Source - http://gourmandeinthekitchen.com/2011/chocolate-blueberry-truffles-recipe/
INGREDIENTS
8 oz (225g) dark chocolate (at least 60% cocoa solids)
¼ tsp fleur de sel
1/2 cup plus 2 Tablespoons (150 ml) heavy cream (double cream) (35-40% butterfat)
½ cup (92g) finely chopped dried blueberries
1 Tablespoon (15ml) honey
2 tablespoons (28 grams) softened unsalted butter, cut into small pieces (it’s important that the butter be very soft)
Dutch-processed unsweetened cocoa powder, for rolling
INSTRUCTIONS
Chop the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate and fleur de sel in a medium bowl and set aside.
In a medium saucepan, combine the cream, finely chopped dried blueberries and honey and bring to a gentle boil over medium heat.
Pour the hot cream over the chocolate and let stand undisturbed for about 1 minute to begin melting the chocolate. Using a spatula, gently stir the mixture from the center outwards mix until all of the hot cream is incorporated and the ganache is homogenous.
Whisk in the soft butter one piece at a time until incorporated. The ganache should be slightly thick and shiny. Cover the bowl with plastic wrap and refrigerate the ganache until set, about 2 to 3 hours. As it cools, it will firm and thicken; it should be firm, but soft enough to scoop out and roll into balls.
Remove the truffle mixture from the refrigerator and using a melon baller or small scoop, scoop up a scant tablespoonful of ganache for each truffle. Roll each portion into a round in the palm of your hand and place onto a parchment lined sheet. Put the formed truffles in the fridge for about 15 minutes or until firm.
Sift enough cacao powder to coat the bottom of a shallow plate or pie pan.  Toss each truffle in the cocoa powder so that it is well coated, then carefully toss the truffles between your hands to shake off the excess or roll the truffles around in a sieve to shake off the extra cocoa.
The truffles can be served immediately or can be stored tightly covered in the refrigerator for up to 2 weeks. Serve the truffles at room temperature.
VARIATIONS
You can substitute any chopped dried fruit you like for the dried blueberries.
Number of servings (yield): about 30 depending on the size of the truffles