Tag Archives: chocolate

3 ingredient homemade chocolate pudding

I had planned to share this recipe for a long, long time. 
I made it for the first time about a year ago and I am hooked since. 

Never was a big fan of chocolate puddings but I never had it made from scratch either. 

To make it takes about 15 minutes, no eggs, butter, and no sugar. 

This recipe is for one serving only but to make more just double/tripe the ingredients.

home-made-chocolate-pudding-mom-photographer-collage

INGREDIENTS:

1/2 (60 g or 2.15 oz) bar dark (or milk) chocolate 

1 cup whole milk

1 1/2 Tbsp corn starch

DIRECTION:

Over low heat melt the chocolate in 3/4 cup milk. 

Do not allow it to boil. 

Stir the corn starch in 1/4 cup milk until dissolved. 

When the chocolate is melted and the mixture is starting to simmer add the dissolved corn starch and stir constantly until thickens. 

The next step is to enjoy it. 

It tastes the best HOT! 

home-made-chocolate-pudding-mom-photographer

Enjoy your week, my friends!

Marbled Chocolate Cream Cheese Cake (slow cooker recipe)

About 6 months ago my husband got me a slow cooker. This is a new thing to me. For a while it was just sitting on our counter as I had no idea what to do with it. I know that there is many recipes out there for slow cooker but whenever I check them with my husband he does not approve it or says: “YEAH, we could try it” what essentially means: “It doesn’t sound like something I’m gonna really like, but if you insist lets make it”. It is not what I am looking for.

With two small children and a puppy, after a day of cooking, the last thing I want to hear from my husband is his lack of approval of the food that’s on the table.

Lately, I cook ONLY dishes I have asked my husband about and got his 100% approval, or when I know that if he won’t eat it I WILL FOR SURE.

It was a little  bit different in this case. He had read the recipe and said his verse: “YEAH, we could try it”, but I knew that no matter what I WANT TO TRY THIS CAKE. I knew that if he doesn’t like it I probably will.

I wasn’t wrong. He ate one piece and said: “Hm… it is different”. After a few days he asked for a piece of this cake but it was too late. I ate it all with a small help from my daughter.

It is not a brownie, that’s for sure. It is more like a lava cake.

Cream cheese swirl:

8 oz cream cheese, softened
1 egg, beaten
1/4 cup sugar
pinch salt
1/2 cup milk chocolate (semi-sweet or milk chocolate chocolate chips are fine, too)

For the chocolate cake:

1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 Tbsp. vinegar
1 1/2 tsp. pure vanilla extract

Directions:
In a bowl, beat cream cheese, egg, 1/4 cup sugar and salt together until smooth. Stir in chocolate chips.

In a separate bowl combine flour, soda, salt,  1 cup sugar and cocoa powder. Beat in water, oil, vinegar and vanilla until just blended.

For easy removal, line slow cooker with aluminum foil and pour chocolate mixture into foil liner. Place tablespoonfuls of cream cheese mixture on the chocolate mixture and with a knife, gently swirl mixtures together to create a marbled design.

Set cooker on high heat and cook for about 2.5 hours.

————-

To prevent the water from the lid of slow cooker to drip onto the cake, before you cover  it with a lid put a towel over the slow cooker and than put the lid on top of the towel.

Print the recipe:

This cake came out very moist.

It has the right balance between sweetness and bitterness. I loved it.

Will be making it again.

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Chewy Chocolate Peanut Butter Cookies

I found this recipe on the package of Reese’s Peanut Butter Chips. I didn’t buy those chips for the recipe. It just happened that trying to come up with some ideas how to use the chips I looked at the package and read the recipe. I normally would use them for “Thick, Chewy Oatmeal Raisin Cookies from Smitten Kitchen – our family’s all time favorite. Sometimes I like to add an extra sweetness to this original recipe using different kinds of chocolate chips. This time I thought about peanut butter and that’s why I bought them but when I read the recipe on the box I’ve decided to make them.

And by an accident I’ve discovered the new family favorite cookies!!! 

Ingredients:

2 cups all-purpose flour

3/4 cup cocoa

1 tsp. baking soda

1/2 tsp. salt

1 1/4 cups (2 1/2 sticks) butter, softened

1 cup white sugar (original recipe calls for 2 cups of white sugar)

1 cup brown sugar

2 eggs

2 tsp. vanilla extract

1 cup peanut butter chips (or more)

Directions:

1. Heat oven to 350 F.

2. stir together flour, cocoa, baking soda and salt. Beat buttter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.

3. Using a rounded teaspoon drop the dough onto ungreased cookie sheet (I used aluminum foil). Bake for 8 to 10 minutes. Do not overbake; cookies will be very soft. They will puff while baking and flatten while cooling. (the original recipe says to bake them 8 to 9 minutes but in my case 8 minutes was too short and the cookies weren’t baked inside)

4. Cool slightly leaving on the baking sheet; remove from cookie sheet to wire rack. Cool completely.

those cookies are almost like a tiny, thin brownies; crunchy on the outside and so moist and chewy inside. they are delicate to handle because they are really thin. I tried to make an ice cream cookie sandwiches but those cookies seemed to be too thin and delicate. They were falling apart too easily but I really, really enjoyed the flavor:

From this recipe I got about 45 cookies!!! And today, two days after I made them, they are all gone already… .

btw, Happy Birthday America!

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Strawberry Dark Chocolate Chunks Scone

A few days back I woke up way too early.

My baby having a full belly went back to sleep very shortly but I didn’t.

Sitting in front of the computer and browsing through the Internet I stumbled upon post with a recipe for Berry White Chocolate Chunks Scones.

I actually had never baked scones before and after going through the recipe, which is crazy easy, I decided to make it for breakfast.

I took me about 20 minutes to make to dough. I didn’t bake it right away because I didn’t want them to be cold when my husband and two-year old get up.

I used only half of the ingredients from the original recipe and I ended up with 6 huge scones packed with strawberries and chocolate. 

I didn’t have white chocolate so I used dark instead and it worked perfect.

Ingredients:

1 1/2 cups all-purpose flour
1/8 (2 oz) cup sugar
2 tsp. baking powder
1/8 tsp. salt
3/4 cup strawberries, coarsely chopped
1/2 cup dark chocolate, cut into chunks

3/4 – 1 cup heavy (whipping) cream*

extra cream or milk, for brushing (optional)
coarse sugar, for sprinkling (optional)**

* I used only 3/4 cup and it worked just fine

**I used turbinado sugar and it tasted delicious!!!

Directions:

Preheat the oven to 425F. In a medium bowl, stir together the flour, sugar, baking powder and salt. Add the chopped strawberries and chocolate and toss to coat. Add the cream and stir just until the dough comes together. On a lightly floured surface, knead the dough a few times, then pat out about an inch thick.

Cut into wedges, squares or rounds using a knife, biscuit cutter or glass rim. Transfer onto a parchment-lined baking sheet; if you like, brush the tops with milk or extra cream and sprinkle with coarse (or turbinado) sugar. Bake for 15-20 minutes, or until golden. Serve warm.

The funny part in this story is that all of those scones ended up in my belly and nobody’s else. My daughter after a few bites decided that she doesn’t want them because they make her “dirty”. When hot the chocolate inside those scones is nicely melted in parts and… ohhh so gooey 🙂

My daughter, though, doesn’t like this kind of texture. She wanted me to feed her those parts where there wasn’t any chocolate or strawberry (which was hard to find in these scones) and she didn’t want to touch them. Husband ate half of one scone and decided it’s too sweet with what I don’t agree. I think they are perfect when it comes to sweetness.

Have a great day, my friends.

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Polish “Babka” with almonds and white chocolate

I suppose to be on bed rest but it’s not that easy when you’re pregnant and when you crave so many different homemade goods. Last week, for example I had homemade chocolate milk pudding for dinner. Four times. What means that for four days I didn’t eat anything else for dinner just my pudding. Oh wait… I did have something else. A few slices of fresh strawberry and a banana on top of my pudding 😉 That counts, right?!

I want to share that recipe here on my blog, but every time I make it there is almost no time between when it’s made and when it’s in our bellies.

Last Saturday when it was raining and dark outside I finally decide to make Babka. Finally, because that cake was stuck in my head for a long time. “Babka” is Polish name for a sweet yeast cake but actually it can be made without the yeast and then it resembles pound cake. That’s how my mom and my sister used to make it – without the yeast. It’s not very babka-like but many people do that and call that cake babka and when they use the original recipe with yeast then they call it “yeast babka”.

My mom wasn’t a baker and she even didn’t tried to become one. Whenever she baked something (and it happened really rare), she would always make something VERY easy and fast to fix. Babka and a simple chocolate cake were our most often eaten desserts (and pudding or kisiel, of course). She almost never made a glaze. It was too much work with something that she actually didn’t enjoy – baking. Instead of glaze she would spread a homemade jam (raspberry or black currants) on top of each slice of those cakes and that was it. Just like you would do with open-faced sandwich. It actually was pretty delicious.

These days those simple dishes are my comfort food and whenever I feel under the weather I always come back to it.

Following my family steps I made my babka without the yeast. Although, I do want to try to make it the original way someday. But not when I am on bed rest 😉

This cake is really moist and not sweet at all, at least not too sweet like you would think after reading the recipe.

I do not have the right pan for baking babka but I used 9inch loaf pan and it worked great.

Ingredients for cake: 

1/2 cup white chocolate cut into really small pieces (or white chocolate baking chips),

5 1/2 Tbsp. butter, softened and cut into small pieces,

8 tsp. sugar,

1 tsp. baking powder,

1 tsp. baking soda, (if you don’t have it, don’t worry, this cake will be fine without it)

3 eggs, yolks separated from whites,

1/3 cup all-purpose flour,

1 cup ground almonds, blanched

2 tsp. orange zest,

Ingredients for glaze:

3/4 cup milk chocolate, cut into pieces (milk chocolate chips will do), or if you want to make white chocolate glaze use white chocolate (or chocolate chips),

1/3 cup whipped cream,

1 tsp. fresh squeezed orange juice (or orange liquor),

1 tsp. orange zest.

Directions:

Preheat the oven to 350 F.

Into a glass bowl put chocolate and butter. Put that bowl over a pot with small amount of boiling water. Stirr until ingredients melt together. Now you can take it off the heat and add egg yolk, but still over the double bath. Add one yolk at a time stirring really fast. Add sugar and mix well.

Remove the bowl from the pot and add sieved flour with baking soda, baking powder and ground almonds. Stirr with a spoon.

Beat the egg whites until stiff and add to the almond-chocolate batter. Mix well with a spoon. Add orange zest.

Transfer the batter to a greased pan and bake for about 40-45 minutes. After about 40 minutes you can check with a toothpick if it’s done.

Cool on cooling wrack.

While the cake is baking prepare the glaze:

Again, over double bath melt together chocolate and whipped cream. At the end add orange juice and orange zest.

Wait until cake and the glaze are cool then spread the glaze over the cake.

Enjoy!

Chocolate Chip-Peanut Butter Cookies

Yesterday,
All my troubles seemed so far away…,

… and I baked

Chocolate Chip-peanut butter cookies

Recipe

1 cup peanut butter
1 cup firmly packed brown sugar
3/4 cup butter or margarine, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (I mixed it with white Nestle chocolate chips)

1. Preheat oven to 375°F (190°C).
2. In a large bowl with an electric mixer on medium speed, beat together peanut butter, brown sugar, butter, sugar and eggs. Mix until creamy. Stir in vanilla.
3. In another bowl, sift together flour, baking soda and salt. Stir into butter mixture until blended. Add chocolate chips and stir until evenly mixed in.
4. Drop by rounded teaspoons onto cookie sheets. Flatten each cookie with a fork.
5. Bake 9 to 11 minutes. Cool on a wire rack.

Makes about 36 cookies.