Tasty Thursday :: Chocolate Lovers Edition

This right here ladies and gentlemen, is why I bought a crock pot.  Look at all that chocolate deliciousness, you can almost taste the molten lava cake as it melts in your mouth.  And another great part is the easy clean up, and we all know I love easy clean up.



INGREDIENTS:

1 box chocolate cake mix
1 1/4 C milk
1/2 C vegetable or canola oil
3 eggs
1 (3.9 ounce) instant chocolate pudding
2 C milk (I used 1 %)
1 (12 ounce) bag milk chocolate chips
parchment paper

DIRECTIONS:

1. Grab a 3-4 quart crock pot and line it with parchment paper. Spray the inside of the paper with cooking spray. The parchment paper helps the cake cook without burning along the edges. You can make it without the paper, just be sure to watch it closely.
2. Find yourself a nice chocolate cake mix and pour it into your stand mixer or medium-sized mixing bowl.
3. Add 1 1/4 cup milk, 1/2 cup oil and 3 eggs. Beat on low-speed for 1 minutes. Scrape the bottom of the bowl and beat on medium speed for 2-3 minutes or until the batter in nice and glossy.
4. Pour the batter into the lined crock pot.
5. Pour one small box of chocolate pudding into your stand mixer or medium-sized mixing bowl. Add 2 cups cold milk and beat it until the pudding thickens. Should take about 3-4 minutes.
6. Pour the pudding over the top of the cake batter. Don't stir it. Really, cross my heart and hope to die. It will cook up best if you leave the layers be.
7. Grab a bag of milk chocolate chips and pour the pretty little things all over the top of the pudding. Again, please do not stir it.
8. Cover the crock and cook on low for 2 1/2 hours, or until the top of the cake is set. The bottom layer of the cake will be all gooey and soft. Yum.
9. Place some on a plate and add a  cool scoop of ice cream or whipped cream right on top.

Recipe via: Jamie Cooks It Up

Tasty Thursday: Chocolate Edition

One of my friends made this insanely delicious looking chocolate cake for her nephew's birthday.  In her words it was the best chocolate cake she's ever tasted, and the flavor compliments between the espresso and chocolate really sealed the deal.  I can't wait to give it a go.  I wonder though, does "it's Saturday", count as an ocassion to make chocolate cake?



INGREDIENTS:

Chocolate Cake

2 cups all-purpose flour

2 cups sugar

¾ cup cocoa

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

Chocolate Frosting

1½ cups butter (3 sticks)

1 cup cocoa

5 cups confectioner’s sugar

½ cup milk

2 teaspoons vanilla extract

½ teaspoon espresso powder

DIRECTIONS:

For the cake:

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
4. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
5. Remove from the oven and allow to cool for 10 minutes.
6. Frost cake with Chocolate Frosting.

For the Chocolate Frosting:

1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
2. Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined.
3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
4. Add vanilla extract and espresso powder and combine well.
5. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Wedding Inspiration: Thin Mints

This weekend,I made this version of my favorite girl scout cookie: the thin mint.  Which served as the inspiration behind today's wedding inspiration board.  With bright mint grounded by warm chocolate hues, it's perfect for any springtime wedding.  Happy Monday!

{Photo Credits: Top Row: Smores Oak Tree Favors, Southern Belle, Place Setting; Second Row: Table, Cake, Mint Juleps: Third Row: Bridesmaids, Invitation}

Tasty Thursday

These thin mints look amazing!!  And coming in at under 15 minutes, they'd make the perfect snack to hold me over until my order of Girl Scout Thin Mints are here.

INGREDIENTS:
16 to 20 oreo cookies

7 to 10 oz semisweet or bittersweet chocolate

1 tsp mint extract

DIRECTIONS:

Twist the oreos to separate them (see notes), and scrape off the cream filling (either discard the filling...or eat it, if you're into that.)

Melt (and temper, if you can be bothered - see notes) the chocolate, then stir in the mint extract well.

Dip an oreo half in the melted chocolate, turn to coat using a fork.

Use the fork to remove the oreo from the chocolate, tap it on the edge of the bowl a few times (to let excess chocolate drip off) and transfer to a lined cookie sheet.

Leave at room temperature until set.

Tasty Thursday: Chocolate Edition

Pregnancy is giving me some major chocolate cravings, I'm currently munching on some chocolate Teddy Grams as we speak.  So it should come as no surprise that I have a date with my Kitchen Aid mixer this weekend, to whip up this delectable recipe for Texas Sheet Cake.

Tasty Thursday

Today I'm sharing the homemade hot cocoa mix we used for our holiday party's "Cup of Cheer" hot cocoa bar.  I made some minor adjustments to this recipe but it was a total hit.

INGREDIENTS:

3 cups nonfat dry milk powder

2 cups powdered sugar (I added 2.5 cups of powdered sugar)

1½ cups cocoa powder, dutch-process or regular

1½ cups white chocolate chips or finely chopped white chocolate (I added 2 cups of white chocolate chips)

¼ teaspoon salt

DIRECTIONS:

Whisk together all ingredients in a large bowl. Working in two (or more) batches, depending on the size of your food processor, pulse the ingredients in a food processor until the chocolate is finely ground. Store the dry mix in an airtight container for up to 3 months.

To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream or miniature marshmallows, if desired.

A sneak peek at our "Cup of Cheer" hot cocoa bar...

Tasty Thursday: Chocolate Chip Cookie Edition

Tomorrow night I'll be whipping up 8 batches of these delicious nutella-stuffed, brown butter, chocolate chip cookies as favors for our nautical themed baby shower.  I was inspired by Chips Ahoy cookie favors for an "Ahoy it's a boy" themed shower.  Seeing as I wanted to give our guests more than just store bought cookies, I went on a search for the perfect chocolate chip cookie.  And voila I found this tantalizing recipe, the kicker it has sea salt in it, very nautical-esk.  Happy Thursday!

INGREDIENTS:

2 1/4 cup all-purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon of salt

2 sticks (1 cup) unsalted butter

1 1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1 large egg plus 1 egg yolk

1 1/2 teaspoons vanilla extract

1 tablespoon plain greek yogurt

3/4 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

1 jar of Nutella, chilled in refrigerator

Coarse sea salt for sprinkling

DIRECTIONS:

1.    Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

2.    With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.

3.    Chill your dough for 2 hours in the refrigerator, or place in freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this.

4.    Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of chilled nutellanutella is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently. (Really only the tops need to be flattened a bit!)

5.    Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.

 

Tasty Thursday

This combination of lavender, honey, cardamom, dark chocolate, and lemon in this  delicious tart has me taste buds piqued.  Not to mention it's pretty to look at.

for pastry:
INGREDIENTS:
260 gr AP flour
1 (heaping) tspn ground cardamom
1 Tbspn freshly ground meyer lemon zest
1/4 cup sugar
7 Tbspn butter, cold and cut into pieces
1 egg yolk
1 Tbspn freshly squeezed lemon juice
2 Tbspn water, cold

DIRECTIONS:
1. Using a food processor or pastry cutter, mix the flour, cardamom, lemon zest, and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas.
2. Add the egg yolk and gradually add the lemon juice and water just until a dough begins to form when you press it between two fingers. Do not overmix.
3. Form the pastry into a ball and refrigerate for at least one hour. (or stick it in the freezer for a shorter amount of time.)
4. Preheat the oven to 425 degrees F.
5. Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer for a few minutes if the dough has softened.
6. Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.

for chocolate ganache filling:
INGREDIENTS:
10 oz. heavy cream
1/4 cup dried lavender buds
12 oz. dark chocolate, chopped
3 Tbspn honey
2 Tbspn butter
coarse salt
dried lavender buds
DIRECTIONS:
1. In a saucepan with a tight-fitting lid, heat the cream and lavender buds until just barely a simmer. Cover and remove from heat. Let steep for at least ten minutes.
2. Place the chocolate and honey in a heat-proof bowl, place a fine mesh strainer on top, and set aside.
3. Add the butter to the cream and lavender bud mixture and return to a simmer. Once the cream simmers, remove from heat and pour the hot cream through the sieve onto the prepared chocolate, making sure to press all of the liquid from the lavender buds. Discard the lavender buds. Let the chocolate sit for 2-3 minutes.
4. Whisk until the chocolate is completely melted and evenly distributed.
5. Immediately pour into the prepared tart crust.
6. Using your fingers (or a mortar and pestle), rub together an equal but small amount of coarse salt and dried lavender buds. Sprinkle liberally over the top of the chocolate. Let the tart set at room temperature until completely cool, about 1-2 hours. Serve at room temperature.

Tasty Thursdays: Healthy Muffins

I love au bon pain's double chocolate chip muffins.  I don't love the calorie count, fat content, or the fact that they have over 70 grams of carbs, ouch.  So I'm hoping this triple chocolate chunk muffin rec pie will be just as tasty and waist-line friendly.

INGREDIENTS:
1 3/4 c oats
 3 egg whites
 3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup hot water
1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

DIRECTIONS:
Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
Place muffins tins in the oven for 10 minutes.  After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
Place  the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!Cool muffins before removing from pan. 

Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin or 58 Calories Per Muffin



Epicurious Entertains Chicago Recap

This past Saturday, we had the pleasure of attending Epicurious Entertains Chicago.  It was a blast, we sipped on wine, cocktails, tasted chocolates and learned a thing or two about flower arranging and herbs.  The presenters included Katrina Markoff of Vosges Hout-Chocolat; Alpana Singh, Master Sommelier; Mike Ryan of Sable Kitchen & Bar; Mike Hines of Epoch Floral, and Chris Cerveny, Gardening Expert.

Some Epi-insights:
Alpana Singh
1. If you smell baking scents (nutmeg, cinnamon, cloves), it means the wine has been aged in oak.
2. Riesling is the perfect summer white, amen!
3. The thinner the grape skin the lighter the wine.  A thinner wine is more appropriate for summer.
4. Citrus whites (with green things: apples, limes, pears) are great to pair with Asian foods.
5. Reds should be chilled in the summer, to prevent it from heating up to room temp, and becoming too acidic.

Katrina Markoff
How  to taste chocolate:
1. Warm it up between your fingers
2. Smell it
3. Bite into the chocolate
4. Press it down on your palate
5. Eat it
6. With your mouth closed, inhale through your nose and 'chew  the air' and register the impression that makes on your palate.
 
Mike Ryan
Best Beer-Cocktail: Left Hand of Darkness
Ingredients: 1/2 oz clear creek pear brandy, 1/8 oz st. Elizabeth allspice dram, 3/4 fresh lemon juice, 1/2 oz simple syrup
Instructions: Shake, strain into goblet 

Best Herb-Cocktail: Last Dance in the Ica Valley
Ingredients: 2 oz Encanto Pisco, 3/4 oz fresh lime juice, 3/4 oz simple syrup, 2 sprigs fresh tarragon, 2 dashes grapefruit bitters
Instructions: Shake, fine strain, serve up.  Garnish with 1 tarragon leaf

Mike Hines
1. When you take flowers home put them in warm water, to break up the sap, after sharply cutting the stems (either angled or straight).
2. You don't need to add anything to the water, no plant food packets, but to keep the water from turning murky: avoid direct sunlight, and add a drop of bleach
3. Tulips are the exception to the warm water rule, they go in ice cold water.
4. The tighter the bouquet, the more friction it creates, preventing growth and keeping your flowers alive longer.
5. Tuesday and Fridays are the best days to shop for flowers.
6. Roses: remove the thorns and leaves (they will absorb the water and prevents water from absorbing into the actual rose).
7. Re-hydrate hydrangeas by sticking them upside down, blooms first, into a bucket of warm water for 30-40 mins.


Display created by Mike H. 





Vosges Chocolate Tasting - My favorite: Olio d' Oliva





Us at Epicurious Entertains Chicago

 Photos via Instagram {@PraveenMPatel}

Tasty Thursday: Chocolate Lovers Edition

Having Bon Appetite on my Pinterest feed, is a dangerous thing.  But that's also how I managed to stumble upon this beauty:  Irish Cream Chocolate Mouse Cake.

{via}

INGREDIENTS

Mousse

1. 4 large eggs
2. 1/3 cup sugar
3.  12 ounces semisweet chocolate, chopped
4.   1 1/2 cups chilled whipping cream
5. 1/4 cup Irish cream liqueur

Cake

1. 6 large eggs
2. 3/4 cup plus 2 tablespoons sugar
3. 2 tablespoons instant espresso powder or coffee powder
4. Pinch of salt
5. 1 cup all purpose flour

Syrup

1. 2/3 cup sugar
2. 5 tablespoons water
3. 5 tablespoons Irish whiskey

Chocolate Bands

1. 2 141/2x3-inch waxed paper strips
2. 4 ounces semisweet chocolate, chopped
3. 1 tablespoon plus 1 teaspoon solid vegetable shortening

Chocolate Curls

1. 12 1-ounce squares semisweet baking chocolate
2.   Powdered sugar

DIRECTIONS

Mousse

1. Whisk eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water) and whisk constantly until candy thermometer registers 160°F, about 5 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and very thick, about 10 minutes.
2. Place chocolate in top of double boiler over simmering water; stir until melted and smooth. Remove chocolate from over water. Cool to lukewarm.
3. Combine cream and Irish cream liqueur in medium bowl; beat to stiff peaks. Pour luke warm melted chocolate over egg mixture and fold together. Fold in cream mixture. Cover and chill until set, at least 4 hours or overnight.

Cake

1. Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Line bottom with parchment paper. Using electric mixer, beat eggs, sugar, espresso powder and salt in large bowl until mixture thickens and slowly dissolving ribbon forms when beaters are lifted, about 8 minutes. Sift 1/3 of flour over and gently fold into egg mixture. Repeat 2 more times (do not overmix or batter may deflate.)
2. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool cake completely in pan on rack.
3. Run small sharp knife around pan sides to loosen cake. Release pan sides. Turn out cake. Remove pan bottom. Peel off parchment. DO AHEAD: Can be prepared 1 day ahead. Wrap cake in plastic and chill.

Syrup

1. Combine sugar and water in small saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Remove from heat. Mix in whiskey. Cool. DO AHEAD:  Can be prepared 1 day ahead. Cover and let stand at room temperature.

Assembly

1. Using serrated knife, cut cake horizontally into 3 layers. Place bottom cake layer on platter. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with second cake layer. Brush with 3 tablespoons syrup. Spread 2 cups mousse over. Top with third cake layer, cut side down. Brush with 3 tablespoons syrup. Spread remaining mousse over top and sides of cake. Refrigerate cake while preparing chocolate bands.

Chocolate Bands

1. Line large baking sheet with foil and set aside. Place another large sheet of foil on work surface; top with waxed paper strips, spacing apart. Stir chopped semisweet chocolate and vegetable shortening in heavy small saucepan over low heat until melted and smooth. Pour half of melted chocolate down center of each waxed paper strip. Using metal icing spatula, spread chocolate to cover strips evenly and completely, allowing some chocolate to extend beyond edges of paper strips. Using fingertips, lift strips and place on clean foil-lined baking sheet. Refrigerate just until chocolate begins to set but is still very flexible, about 2 minutes.
2. Remove chocolate bands from refrigerator. Using fingertips, lift 1 band from foil. With chocolate side next to cake, place band around side of cake; press gently to adhere (band will be higher than cake). Repeat with second chocolate band, pressing onto uncovered side of cake so that ends of chocolate bands just meet (if ends overlap, use scissors to trim any excess paper and chocolate). Refrigerate until chocolate sets, about 5 minutes. Gently peel off paper. Refrigerate cake.

Chocolate Curls

1. Line baking sheet with foil. Unwrap 1 square of chocolate. Place chocolate on its paper wrapper in microwave. Cook on High just until chocolate begins to soften slightly, about 1 minute (time will vary depending on power of microwave). Turn chocolate square onto 1 side and hold in hand. Working over foil-lined sheet, pull vegetable peeler along sides of chocolate, allowing chocolate curls to fall gently onto foil. Form as many curls as possible. Repeat process with remaining chocolate squares. Place curls decoratively atop cake, mounding slightly. DO AHEAD:  Can be prepared 1 day ahead. Refrigerate cake.
2. Sift powdered sugar over chocolate curls before serving cake.



Tasty Thursday: Sweet Treats

Just in case you didn't statisfy your sweet tooth this Valentine's Day here a recipie I can't wait to try.  These OREO cupcakes are chocolate-y, easy to make, and pretty to look at. 


{via}



INGREDIENTS:

24  OREO Cookies

1 pkg. (2-layer size) chocolate cake mix

2 cups thawed COOL WHIP Whipped Topping

DIRECTIONS:

PLACE 1 cookie in each of 24 paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies. Bake cupcakes as directed on package. Cool in pans 5 min.; remove to wire racks. Cool completely.

REMOVE paper liners; cut cupcakes horizontally in half.
FILL with COOL WHIP. Serve cookie-sides up.