Showing posts with label Cocoa powder. Show all posts
Showing posts with label Cocoa powder. Show all posts

Easy Baked Sugar-free Chocolate Cake Donuts

 


Mom loved Krispy Kreme donuts, 

so did my boss at work.  

I didn’t get it ~ seemed to me ~ might as well 
eat a cup of sugar.



Even mini chocolate chip calories can add up quickly.  Recently, I was happy to discover Lily’s chocolate chips, a mere 50 calories per tablespoon.


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Rich Creamy Chocolate for Your Valentine!


Caution:  Bill says this could be fatal!




Chocolate is a major food group to just about everyone ~ but not me ~ I definitely wouldn’t go out of my way for it.  I do have a sweet tooth though, it’s just not for chocolate like it is for my family members and friends.

So when the most chocolate-covered day of the year, Valentine’s Day, rolls around again ~ that day when everything seems to be slathered in chocolate ~ it’s the perfect time to make a delicious dessert.


Chocolate is everywhere, it’s universally loved.  Apparently, according to research done by Dr. David Lewis, letting chocolate dissolve slowly in your mouth produces as big an increase in heart rate and brain activity as a passionate kiss ~ except that the effects of the chocolate lasts four times longer. 

Therefore, truly, chocolate must be the food of love.

If you’re looking for a creamy, very rich chocolate treat for your Valentine, this Chocolate Pudding Cake by exclusive French pastry chef, François Payard, who launched several eponymous patisseries in New York City, is for you!  





The creation is not exactly quick to make, it takes a good bit of freezer time, 6 hours at least, but it’s worth the effort to make for your Valentine!

Believe me, this is a decadent dessert, so I’m told ~ smooth, creamy, rich, particularly luscious and velvety, a sinfully delicious chocolate treat!

Just a sliver will do it!


Françoise Payard’s Chocolate Pudding Cake
Printable recipe

 Ingredients:
1¼ cups finely chopped semisweet chocolate
1/2 teaspoon espresso powder, optional*
½ pound (2 sticks) unsalted butter, softened
2/3 cup whole milk
1/3 cup sugar, divided
1 large egg yolk
1 teaspoon. pure vanilla extract
Cocoa powder for dusting

 Method:
1. Place the chocolate, espresso powder and butter in a medium bowl and set aside.
2. Combine the milk and all but 1 tbsp. of the sugar in a small saucepan. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Stop stirring and cook until the milk begins to bubble around the edge of the pan. Remove from heat.
3. Whisk together the egg yolk and the remaining 1 tbsp. sugar in a small bowl. Pour half of the hot milk over the yolk mixture, whisking to combine. Return the mixture to the saucepan, and cook, whisking constantly, until the mixture thickens slightly and just begins to bubble around the edges (reaching 183° on an instant-read thermometer).
4. Immediately pour the mixture over the chocolate and butter. Whisk until the chocolate is melted. Whisk in the vanilla.
5. Scrape the batter into a 6-in. round springform pan, and smooth the top with a rubber spatula. Cover with plastic wrap, and place in the freezer for at least 6 hours or overnight.
6. Remove cake from freezer, and let sit for 10 minutes before unmolding. Invert the cake onto a serving platter, and lightly dust the top with cocoa powder. Allow the cake to stand at room temperature for 45 minutes before serving.
notes

 *This is the slightly adapted recipe of Chef Payard's. I added espresso powder for a darker richer flavor.
It doesn't taste like coffee, it just enhances the chocolate flavor.




 Enjoy! 


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A Birthday for Grandpa with Classic Yellow Cupcakes


Grandpa needed help blowing out the candles on his birthday cupcake yesterday, so Matthew, came to the rescue! 


Grandpa and Matthew

Bill loves cupcakes and so does our 6-year-old grandson, and this Martha Stewart recipe came to my rescue.


Woo hoo!

Bill's birthday is actually today ~ he’s having 2 days of celebrating.  It was going to be a day of golf with Bubba, but due to thunderstorms, that’s postponed for a sunny day; instead, it’s off to lunch later at a favorite Mexican restaurant. 

On with the cupcakes…

Who doesn’t like a cupcake!  These cupcakes are moist, delicious and full of flavor.  The recipe calls for a dozen cupcakes, I doubled it.  Yellow is Bill’s favorite with chocolate buttercream frosting.  Matthew opts for yellow cupcakes with buttercream frosting. 





 The options for decorating are endless, we like sprinkles here!




Believe me, these cupcakes disappear quickly!



Yield: 12

Classic Yellow Cupcakes

prep time: 25 MINScook time: 20 MINStotal time: 45 mins
Perfect classic treats for a birthday or any day!

INGREDIENTS:

FOR THE CUPCAKES
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk (I used 2%)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) butter, room temperature
  • 3/4 cup sugar
  • 2 large eggs
  • Sprinkles, for decorating
FOR BUTTERCREAM FROSTING
  • 1/2 cup (1 stick) butter, room temperature
  • 3 cups confectioners' sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
FOR CHOCOLATE BUTTERCREAM FROSTING
  • 1/2 cup butter, room temperature
  • 3 cups congerectioners' sugar
  • 3/4 cup of Cocoa Powder
  • 2 teaspoons vanilla
  • 1-2 tablespoons of milk

INSTRUCTIONS:


  1. Preheat oven to 350°, line cups of a standard muffin tin with paper lines. In a small bowl, whisk together flour, baking powder,and salt. Set aside. In a liquid measuring cup, mix milk and vanilla; set aside.
  2. In large bowl, with electric mixer, beat butter and sugar until light and fluffy,  3-4 minutes. Add eggs one at a time, beating well after each addition.
  3. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
  4. Divide batter evenly among prepared muffin cups.
  5. Bake until a toothpick inserted in center of a cupcake comes out clean, 20-25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
  6. Prepare frosting: In a medium bowl, with an electric mixer, beat butter, confectioners' sugar, milk and vanilla until smooth. Mix in up to 1/2 cup more sugar, (more for chocolate) or a few teaspoons of milk as necessary to achieve a spreadable consistency.
  7. Frost cupcakes, decorate with sprinkles before frosting dries to ensure that thy stick.
Created using The Recipes Generator




Enjoy!


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You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen


You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at: https://www.brainyquote.com/quotes/paula_deen_431843?src=t_cook

DINNER PARTY

DINNER PARTY
Jules-Alexandre Grun

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ᴡᴏᴏ ʜᴏᴏ!!!

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