I made the frosting too, but this is a very sweet recipe and so the frosting was probably not needed. Frosting can be used for other cakes, cupcakes, etc. This is much better after it's been in the fridge overnight.
I couldn't find the instant cappuccino mix this time around, so used 1 serving of instant cappuccino-flavored coffee for 1 envelope, and both brownies and frosting came out fine.
Makes 2 dozen brownies.
3/4 cup (1 1/2 sticks) butter or margarine
4 squares (4 ounces) unsweetened chocolate
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 envelope instant cappuccino mix, any flavor
1 cup chopped nuts (optional) [I just used 1/2 cup]
Cappuccino Buttercream Frosting (see below)
Heat oven to 350 degrees. Line a 13X9 inch baking pan with foil; lightly butter the foil. If I make this recipe again, I'm not lining the pan with the foil, this is to remove the entire brownie easier for cutting.
Microwave the butter and chocolate in a large microwavable bowl on High for 2 minutes or until the butter has melted. Stir until the chocolate is completely melted.
Stir the sugar into the chocolate mixture until well blended. Mix in the eggs and vanilla. Stir in the flour, cappuccino mix, and nuts until well blended. Spread the batter in the prepared pan.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs (do not overbake). Cool completely in the pan on a wire rack. Frost the brownies with Cappuccino Buttercream Frosting.
Cappuccino Buttercream Frosting
1 envelope instant cappuccino mix, any flavor
1/4 cup hot milk
1/2 cup (1 stick) butter or margarine, softened
1 package (16 ounces) powdered sugar (I used a little less)
Stir the cappuccino mix and hot milk in a small bowl until well blended.
Beat the butter, powdered sugar, and cappuccino mixture in a large bowl with an electric mixer set on low speed until well blended and smooth. Let stand, if necessary, until the frosting is of spreading consistency.
Makes about 2 1/2 cups frosting or enough to frost one 13 X 9 inch pan of brownies or cake, or 24 cupcakes.
Coffee Drinkings & Desserts Cookbook, Maxwell House, 1999
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Monday, January 17, 2011
Sunday, November 28, 2010
Chocolate Tapioca Pudding
This is amazing!
1 quart chocolate soy milk (I just used regular chocolate milk)
1/8 tsp salt
1/4 cup quick-cooking granulated tapioca
2/3 cup gluten-free vegan chocolate chips (I just used regular chocolate chips)
Bring soy milk and salt to a simmer in medium saucepan over medium heat. Stir in tapioca, and reduce heat to low. Cook at a low summer 20-25 minutes, or until tapioca is transparent and pudding begins to thicken. Remove from heat, and stir in chocolate chips until melted. Cool completely before serving.
Vegetarian Times, July/August 2010
1 quart chocolate soy milk (I just used regular chocolate milk)
1/8 tsp salt
1/4 cup quick-cooking granulated tapioca
2/3 cup gluten-free vegan chocolate chips (I just used regular chocolate chips)
Bring soy milk and salt to a simmer in medium saucepan over medium heat. Stir in tapioca, and reduce heat to low. Cook at a low summer 20-25 minutes, or until tapioca is transparent and pudding begins to thicken. Remove from heat, and stir in chocolate chips until melted. Cool completely before serving.
Vegetarian Times, July/August 2010
Sunday, June 13, 2010
Chocolate Chunk Sour Cream Muffins
Organized by "around the clock", starting with Breakfast & Brunch, then going into Coffee Break, Lunch, Afternoon Coffee Time, Dinner, After the Show, and ending with recipes for Midnight Snacks. Excellent pictures, with the history of coffee, the story of Maxwell House, brewing and serving tips, the lingo of coffee terms, and what to have in the kitchen.
This is the only recipe I've made from this book, so far, but I'm looking forward to trying more!
1/2 cup milk
2 Tbs instant coffee
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup sour cream or plain yogurt
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
1 package (4 ounces) German's sweet chocolate, chopped
Heat the oven to 375 F. Lightly butter 12 muffin pan cups (or line them with paper cups).
Stir the milk and instant coffee in a small bowl until well blended; set aside. Stir the flour, sugar, baking powder, cinnamon, and salt in a large bowl. Beat the eggs in a medium bowl. Stir in the milk mixture, sour cream, butter, and vanilla until well blended. Add the egg mixture to the flour mixture and stir just until moistened. Stir in the chocolate. Spoon the batter into the prepared muffin cups, filling each cup two-thirds full.
Bake for 30 minutes or until a toothpick inserted in the center of one muffin comes out clean. Remove the plan from the oven, put on a wire rack and cool for 5 minutes.
Coffee Drinkings & Desserts Cookbook, Maxwell House, 1999
This is the only recipe I've made from this book, so far, but I'm looking forward to trying more!
1/2 cup milk
2 Tbs instant coffee
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup sour cream or plain yogurt
1/4 cup (1/2 stick) butter or margarine, melted
1 teaspoon vanilla extract
1 package (4 ounces) German's sweet chocolate, chopped
Heat the oven to 375 F. Lightly butter 12 muffin pan cups (or line them with paper cups).
Stir the milk and instant coffee in a small bowl until well blended; set aside. Stir the flour, sugar, baking powder, cinnamon, and salt in a large bowl. Beat the eggs in a medium bowl. Stir in the milk mixture, sour cream, butter, and vanilla until well blended. Add the egg mixture to the flour mixture and stir just until moistened. Stir in the chocolate. Spoon the batter into the prepared muffin cups, filling each cup two-thirds full.
Bake for 30 minutes or until a toothpick inserted in the center of one muffin comes out clean. Remove the plan from the oven, put on a wire rack and cool for 5 minutes.
Coffee Drinkings & Desserts Cookbook, Maxwell House, 1999
Saturday, December 12, 2009
Hanukkah Feast!
Hanukkah oh Hanukkah come light the menorah
let's have a party we'll all. . . .
. . . eat fried food and chocolate till we don't feel so good anymore. But it's such a good not feeling so good anymore feeling!
let's see. . we had Schnitzel with caper lemon salsa, my Mom's latkes (see below), and home made Hanukkah gelt (also see below). Was fantabulous, and now I just want to eat MORE.
my Mom's awesome potatoe latkes
3 big potatoes, peeled & grated into a colander
1 onion, grated into colander w/potatoes
1/2 tbsp salt
heaping 1/4 cup matzah meal
1 egg
Canola or corn oil
grate the potatoes & onion into a colander in the sink, and as you go squeeze out as much moisture as possible. you can also press a papertowel into the potatoes & onions to absorb more moisture. Mix the other ingredients in, right in the colander, and blend well. I used my hands to mix it all up.
heat 1/4" of oil in a heavy frying pan, over medium high heat on the stove. 2 or 3 tablespoons at a time, carefully drop the potato batter into the oil. My little trick was to mound the batter right on a greased spatula, then let it slide into the oil right from the spatula. the latke is ready to flip when the outer edge is browned, and most of the "pink" tinge has cooked out of the potatoes. This takes about 5 minutes. carefully flip the latke, and cook the other side. let drain on paper towels, and keep cooked latkes warm in the oven. If you latkes aren't getting dark enough, your oil isn't hot enough, or you're not letting them fry long enough.
We always had latkes with applesauce and sour cream when I was a kid. I'm not a fan of applesauce these days, and sour cream isn't so good for you. But you know what? Latkes and low fat greek yogurt is just awesome!
ready for more decadence? how 'bout some home made Hanukkah gelt? I'm trying to remember where I found this recipe, because it's just genius.
Hanukkah Gelt
12 dried apricots
1/2 cup chocolate chips (you choice - dark, semi sweet, white, etc.)
melt the chocolate in a bowl in the microwave. zap it for 30 seconds at a time, stirring in between, until it's well melted. This took about 2 minutes in my microwave.
for each apricot, find the seam where the pit was removed. gently pull at the seam, and the apricot will tear right into two halves.
dip each half into the melted chocolate, and lay on wax paper. refridgerate for an hour before serving.
these are like inside out gelt - chocolate on the outside, and the "gold" on the inside.
let's have a party we'll all. . . .
. . . eat fried food and chocolate till we don't feel so good anymore. But it's such a good not feeling so good anymore feeling!
let's see. . we had Schnitzel with caper lemon salsa, my Mom's latkes (see below), and home made Hanukkah gelt (also see below). Was fantabulous, and now I just want to eat MORE.
my Mom's awesome potatoe latkes
3 big potatoes, peeled & grated into a colander
1 onion, grated into colander w/potatoes
1/2 tbsp salt
heaping 1/4 cup matzah meal
1 egg
Canola or corn oil
grate the potatoes & onion into a colander in the sink, and as you go squeeze out as much moisture as possible. you can also press a papertowel into the potatoes & onions to absorb more moisture. Mix the other ingredients in, right in the colander, and blend well. I used my hands to mix it all up.
heat 1/4" of oil in a heavy frying pan, over medium high heat on the stove. 2 or 3 tablespoons at a time, carefully drop the potato batter into the oil. My little trick was to mound the batter right on a greased spatula, then let it slide into the oil right from the spatula. the latke is ready to flip when the outer edge is browned, and most of the "pink" tinge has cooked out of the potatoes. This takes about 5 minutes. carefully flip the latke, and cook the other side. let drain on paper towels, and keep cooked latkes warm in the oven. If you latkes aren't getting dark enough, your oil isn't hot enough, or you're not letting them fry long enough.
We always had latkes with applesauce and sour cream when I was a kid. I'm not a fan of applesauce these days, and sour cream isn't so good for you. But you know what? Latkes and low fat greek yogurt is just awesome!
ready for more decadence? how 'bout some home made Hanukkah gelt? I'm trying to remember where I found this recipe, because it's just genius.
Hanukkah Gelt
12 dried apricots
1/2 cup chocolate chips (you choice - dark, semi sweet, white, etc.)
melt the chocolate in a bowl in the microwave. zap it for 30 seconds at a time, stirring in between, until it's well melted. This took about 2 minutes in my microwave.
for each apricot, find the seam where the pit was removed. gently pull at the seam, and the apricot will tear right into two halves.
dip each half into the melted chocolate, and lay on wax paper. refridgerate for an hour before serving.
these are like inside out gelt - chocolate on the outside, and the "gold" on the inside.
Saturday, April 11, 2009
April 11th, part 2: food is better than the book
April 11th, part two. The food is better than the book.
Review of Gordon Dahlquist’s Glass books of the dream eaters. Not a bad book, but not particularly good either. If you were stuck on a desert island with nothing to do, it would be a good, long, book to have.
The Passover cooking is going strong, read on for recipes for a spicy north African Beef Stew, deliciously light Chocolate Walnut cookies, and Zuchini & Tomato gratin.
Moroccan Beef Stew (adapted from Faye Levy’s 1000 Jewish Recipes)
2 lbs cubed stewing beef
2-3 tbsp oil
1 large onion, chopped
Up to 3 cups water
4 tbsp minced garlic
Good pinch hot pepper flakes (or more, to taste)
1 tbsp ground cumin
1 tsp paprika
Salt & pepper
2 lbs red potatoes
1 large (or two small) sweet pepper peppers, chopped
3 tbsp chopped fresh cilantro
Heat oil in large dutch oven over medium high heat, and brown beef on all sides. Remove beef, and add the onions to the pan. Cook onion till softened, 5-7 minutes. Add beef back to pan, stir in garlic, hot pepper, cumin, paprika and salt & pepper. Add enough water to barely cover the beef, stir, and bring to a boil. Simmer over low-medium heat for 90 minutes, adding more water if needed. Cube potatoes, and add to stew, pushing them down into the liquid. Simmer another 30 minuets, then stir in sweet peppers, cooking into they soften, 5-10 minutes. Garnish with cilantro.
Chocolate Walnut Cookies off the interwebs, somewhere.
2 1/2 cups walnuts
3 cups powdered sugar
2/3 cup unsweeted baking cocoa powder
1/4 tsp salt
4 egg whites
1 tbsp vanilla extract
preheat oven to 350, and line baking sheets with parchment paper. finely chop the walnuts. if you are using a food processor, be careful because you don't want them pulverized, just chopped. toast the walnuts in the oven for about 7-8 minutes, and let cool. in a large bowl mix sugar, cocoa and salt. stir in walnuts. fold in vanilla and egg whites, stiring until the mixture has moistened, and darkened. do not beat or overmix, you just want it blended. Drop batter by teaspoonful onto baking sheets, and bake for 12-15 minutes, until tops are glossy and begins to crackle. let cool on baking sheets, then remove to racks. makes about 3 dozen cookies.
i was afraid these cookies would be overly rich and heavy. Nope. light, airy, and a nice balance of bitter chocolate to sweetness.
Zucchini & Tomato Gratin
I think I made this last year. it's from my French Provincial cookbook.
2lbs zuchini
salt
3-4 tbsp butter or oil
1 can diced tomatoes, with juice
2 garlic cloves, minced
2-3 tbsp basil
1 cup matzah meal or breadcrums
4-5 tbsp grated Greyere, Danish Fontina, Swiss, or other swiss-like firm white oily cheese
Slice zucchini thinly, and layer in a colander with generous sprinkles of salt between each layer. don't be chinsy with the salt, it's important because it leeches the moisture out of the zucchini, and you'll be washing the salt off later anyways. Let zucchini sit for 1 hour, then rinse with cool water, and dry the slices on paper towels. Taste a peice. see? not as salty as you'd expect, and crispier and crunchier than unsalted zucchini.
Preheat oven to 400, heat the butter/oil in a skillet over medium heat. in batches, sautee the zuchini until browned. remove the zucchini from the skillet. add the tomatoes, garlic, basil and salt and pepper, and bring mixture to a boil. simmer for 5-10 minutes, until it has thickened a bit. Stir the zuchhini back into the skillet, and mix everything together. Pour into a baking dish. in a small bowl blend the matzah meal and the cheese, and sprinkle it over the zuchhini. dot with butter, and bake for 25 minutes.
Review of Gordon Dahlquist’s Glass books of the dream eaters. Not a bad book, but not particularly good either. If you were stuck on a desert island with nothing to do, it would be a good, long, book to have.
The Passover cooking is going strong, read on for recipes for a spicy north African Beef Stew, deliciously light Chocolate Walnut cookies, and Zuchini & Tomato gratin.
Moroccan Beef Stew (adapted from Faye Levy’s 1000 Jewish Recipes)
2 lbs cubed stewing beef
2-3 tbsp oil
1 large onion, chopped
Up to 3 cups water
4 tbsp minced garlic
Good pinch hot pepper flakes (or more, to taste)
1 tbsp ground cumin
1 tsp paprika
Salt & pepper
2 lbs red potatoes
1 large (or two small) sweet pepper peppers, chopped
3 tbsp chopped fresh cilantro
Heat oil in large dutch oven over medium high heat, and brown beef on all sides. Remove beef, and add the onions to the pan. Cook onion till softened, 5-7 minutes. Add beef back to pan, stir in garlic, hot pepper, cumin, paprika and salt & pepper. Add enough water to barely cover the beef, stir, and bring to a boil. Simmer over low-medium heat for 90 minutes, adding more water if needed. Cube potatoes, and add to stew, pushing them down into the liquid. Simmer another 30 minuets, then stir in sweet peppers, cooking into they soften, 5-10 minutes. Garnish with cilantro.
Chocolate Walnut Cookies off the interwebs, somewhere.
2 1/2 cups walnuts
3 cups powdered sugar
2/3 cup unsweeted baking cocoa powder
1/4 tsp salt
4 egg whites
1 tbsp vanilla extract
preheat oven to 350, and line baking sheets with parchment paper. finely chop the walnuts. if you are using a food processor, be careful because you don't want them pulverized, just chopped. toast the walnuts in the oven for about 7-8 minutes, and let cool. in a large bowl mix sugar, cocoa and salt. stir in walnuts. fold in vanilla and egg whites, stiring until the mixture has moistened, and darkened. do not beat or overmix, you just want it blended. Drop batter by teaspoonful onto baking sheets, and bake for 12-15 minutes, until tops are glossy and begins to crackle. let cool on baking sheets, then remove to racks. makes about 3 dozen cookies.
i was afraid these cookies would be overly rich and heavy. Nope. light, airy, and a nice balance of bitter chocolate to sweetness.
Zucchini & Tomato Gratin
I think I made this last year. it's from my French Provincial cookbook.
2lbs zuchini
salt
3-4 tbsp butter or oil
1 can diced tomatoes, with juice
2 garlic cloves, minced
2-3 tbsp basil
1 cup matzah meal or breadcrums
4-5 tbsp grated Greyere, Danish Fontina, Swiss, or other swiss-like firm white oily cheese
Slice zucchini thinly, and layer in a colander with generous sprinkles of salt between each layer. don't be chinsy with the salt, it's important because it leeches the moisture out of the zucchini, and you'll be washing the salt off later anyways. Let zucchini sit for 1 hour, then rinse with cool water, and dry the slices on paper towels. Taste a peice. see? not as salty as you'd expect, and crispier and crunchier than unsalted zucchini.
Preheat oven to 400, heat the butter/oil in a skillet over medium heat. in batches, sautee the zuchini until browned. remove the zucchini from the skillet. add the tomatoes, garlic, basil and salt and pepper, and bring mixture to a boil. simmer for 5-10 minutes, until it has thickened a bit. Stir the zuchhini back into the skillet, and mix everything together. Pour into a baking dish. in a small bowl blend the matzah meal and the cheese, and sprinkle it over the zuchhini. dot with butter, and bake for 25 minutes.
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