Posts Tagged ‘dessert’

I made these for work last week. They came out moist and tasted just like the drink. I doubled the recipe but didn’t double the frosting. Next time I’ll double that too. I found this recipe just surfing around.

White Russian Cupcakes

Ingredients:

 
1 1/4 cups all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
6 tablespoons butter, softened
1 large egg and 1 egg white
1 teaspoon vanilla extract
1/2 cup milk
1/8 cup Vodka
1/4 cup Kahlua, divided

 
Directions:

 
Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners.

 
In a large bowl, mix together the flour, baking powder, and salt. Set aside. In a separate bowl or
in a stand mixer, beat together the sugar and butter until combined. Add egg and egg white,
one at a time. Then add the vanilla, Vodka, and 1/8 cup of Kahlua. Gradually add the flour
mixture in three additions, alternating with the milk in two additions, ending with the flour
mixture.

 
Bake 17 -20 minutes, or until a toothpick inserted in the middle of a cupcakes comes out clean.
While the cupcakes are still warm, brush the tops with the remaining 1/8 cup Kahlua. Remove
from pan and cool completely on a wire rack before frosting.

 
Kahlua Buttercream

 
Ingredients:

 
1 stick of butter, softened
3 cups powdered sugar
pinch of salt
3 – 4 tablespoons Kahlua

 
Directions:

 
Beat butter until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until
combined. Add Kahlua 1 tablespoon at a time until you reach desired consistency.

I found this recipe in the Taste of Home magazine. It’s easy and you should have everything ready to go in your pantry and fridge. It came out very moist and springy.

Homemade Chocolate Cake with Chocolate Cream Cheese Frosting

Ingredients
3 cups flour
2 cups sugar
1/3 cup baking cocoa
2 tsp baking soda
1 tsp salt
2 cups water
3/4 cups canola oil
2 tsp vanilla
2 tsp white vinegar
Frosting:
1 package cream cheese, softened
1/4 cup butter, softened
2 cups confectioners’ sugar
1/3 cup baking cocoa
1/2 tsp salt
3 Tbsp milk
1/2 tsp vanilla
Directions
In a large bowl, combine the dry ingredients. Add the water, oil, vanilla and vinegar, and mix
well.
Pour into a greased 9×13 baking pan. Bake at350 degrees for 30-35 minutes or until a toothpick
comes out clean. Cool completely.
To make the frosting, beat cream cheese and butter in a large bowl until fluffy. Add in the
confectioners’ sugar, cocoa, salt, milk and vanilla. Mix well. Spread over cake.

I only had dark chocolate squares available so I used those instead of the semisweet. If you have dark chocolate use that instead! This is much thicker than a normal mousse due to the cream cheese. Rich and delicious, simple too to make it.

Chocolate Cheesecake Mousse

Ingredients

 
1 cup heavy whipping cream (cold)
8 ounces cream cheese, softened
3 ounces semi-sweet chocolate squares
1/2 teaspoon vanilla
1 cup powdered sugar
Instructions

 
Melt chocolate using a double-boiler (a stainless steel bowl over a saucepan of simmering
water) until smooth. Remove from heat while you do the next steps.

 
Add the cold whipping cream to the bowl of a stand mixer fitted with the whisk attachment.
Whisk on high speed until the cream holds a stiff peak. Add the softened cream cheese and
beat on medium speed until combined and smooth. Gradually pour in the melted chocolate
followed by the vanilla. Finally, add the powdered sugar until it all comes together.

 
Pipe using a piping bag fitted with a large tip or pour the mixture into 6-ounce ramekins or
other small dessert vessels. I just used a spoon to scoop it into the ramekins.

 
Refrigerate until set, about 2 hours

This recipe called for a stout but I was inspired by a porter. It’s a chocolate peanut butter porter that I had to try in a cake. It turned out delicious and everyone from family to coworkers ate it up! Just use any stout or porter you have on hand. Something flavorful and dark will be best for the cake.

Dark Chocolate Peanut Butter Porter Cake

Ingredients:

 
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder(preferably Dutch-process)
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
6 ounces good semisweet chocolate chips
6 tablespoons heavy cream
3/4 teaspoon espresso powder

 
Directions:

 
Cake:

 
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks
and crannies. (Some people even go so far as to brush the inside of their bundt pans with
melted butter–you cannot be too careful!). Bring 1 cup stout and 1 cup butter to simmer in
heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

 
Whisk flour, sugar, baking soda, and 3/4 teaspoonsalt in large bowl to blend. Using electric
mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to
egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using
rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake
cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack;
cool completely in the pan, then turn cake out onto rack for drizzling ganache.

 
Ganache:

 
For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over
simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled
cake.

This is Mark Bittman’s recipe from “How to Cook Everything”. I used dark chocolate chips because I love them.

Classic Chocolate Chip Cookies

Ingredients:

2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
2 cups AP flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
2 cups dark chocolate chips

Directions:

Preheat oven to 375.

Use an electric mixer to cream together the butter and sugars. Then add the eggs one at a time and beat until well blended.

Mix the flour, baking soda, and salt together in a bowl. Add the dry ingredients to the dough, beat for a moment, then add the vanilla and stir in the chocolate chips.

Drop tablespoon size mounds of dough about 3 inches apart in rows on ungreased baking sheets. Bake until lightly browned, about 10 minutes. Cool for about 2 minutes on the sheets before using a spatula to transfer the cookies to a rack to finish cooling.

This is second only to chocolate chip cookies as my favorite. I love these!

Snickerdoodles

Ingredients:

1/2 cup butter, softened
1 cup sugar
1/4 tsp baking soda
1/4 tsp cream of tartar
1 egg
1/2 tsp vanilla
1 1/2 cups AP flour
2 tbsp sugar
1 tsp ground cinnamon

Directions:

In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping the sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as  much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 375.

Combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1 inch balls. Roll balls in sugar/cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet. Bake in 375 oven for 10-11 minutes or until edges are golden.

Transfer to wire rack and cool.

I used Hershey’s Dark Chocolate Kisses for this, but you can use milk chocolate if you like. This is a classic recipe.

Peanut Butter Dark Chocolate Kiss Cookies

Ingredients:

1/2 cup shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking powder
1/8 tsp baking soda
1 egg
2 tbsp milk
1 tsp vanilla
1 3/4 cups AP flour
1/4 cup granulated sugar
dark chocolate Kisses

Directions:

Preheat oven to 350.

Beat the shortening and peanut butter with an electric mixer for 30 seconds. Add the 1/2 cup sugar, brown sugar, baking powder, and baking soda. Beat until combined, scraping bowl. Beat in egg, milk, and vanilla. Beat in as much flour as you can. Stir in any remaining flour.

Shape dough into 1 inch balls. Roll balls in the 1/4 cup sugar. Place 2 inches apart on an ungreased cookie sheet. Bake in a 350 oven for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a chocolate kiss into each cookie’s center.

Transfer to a wire rack and let cool.

Out of the 9 different types of cookies I made yesterday, this is the only one I ate. These are decadent and so rich. If you are a chocolholic it’s well worth taking the time to make. This is originally Bobby Flay’s recipe that I changed a little bit.

Triple Chocolate Cookies

Ingredients:

 
1 cup bittersweet chocolate, coarsely chopped
2 teaspoons instant espresso powder
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 stick (6 tablespoons) unsalted butter, slightly softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup best-quality white chocolate chips

 
Directions:

 
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

 
Place the bittersweet and espresso powder ina medium bowl and place over a pot of
simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking
powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.

 
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated
sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a
time, then the vanilla extract, and beat on highspeed for 1 minute. On low speed beat in the
melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula
until just combined. Stir in the chips. The batter will be loose. Cover and refrigerate until just
firm, about 30 minutes.

 
Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the
batter onto the prepared baking sheets, putting8 cookies on each sheet. Bake for 10 to 11
minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take
no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then
remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are
best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight
container.

Found this just searching for a recipe using white chocolate chips.

White Chip Chocolate Cookies

Ingredients

 
2 1/4 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups white chocolate chips

 
Directions

 
Preheat oven to 350° F.

 
Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown
sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one a ta time, beating well
after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by well-rounded
teaspoon onto ungreased baking sheets.

 
Bake for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove
to wire racks to cool completely.

Another recipe from King Arthur Flour. I was trying to find something to make with white chocolate chunks.

Chocolate Espresso Cookies

Ingredients:

 
1 cup (2 sticks) butter, very soft
1 1/4 cups brown sugar, lightly packed
1 teaspoon salt
3 tablespoons espresso powder
2 teaspoons vanilla
1 large egg
1/2 teaspoon baking soda
2 3/4 cups AP flour
2 cups cappuccino chips or chocolate chips
1 cup cinnamon mini-chips
1 cup white chocolate chunks

 
Directions:

 
Place the soft, partially melted butter into a medium to large mixing bowl. Add the sugar, salt,
espresso powder, and vanilla, and stir well. Add the egg and stir until well blended. Add the
baking soda and flour, mixing until blended. Stir in the chips and chunks. Scoop rounded
tablespoons of dough onto lightly greased, light-colored (or parchment-lined) baking sheets.

 
Bake the cookies in a preheated 375°F oven for 10 to 14 minutes, until their bottoms and edges
are lightly browned; the tops shouldn’t darken. Remove them from the oven, let them rest on
the pan for 5 minutes, then slide them onto a rack to cool completely.