Hot Fudge Rye Pudding.Cake

                               Hot Fudge Rye Pudding Cake                                                                                        For this magical cake, the sauce is poured over the batter before baking. In the oven, they switch places, creating moist chocolate cake floating in rich chocolate sauce. The maltiness of rye flour works well with chocolate, while the whisky brings its caramel sweetness.  Serves 8 to 10.

Ingredients:

Sauce
1 1/2 cups (375 mL) packed light brown sugar
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) fine sea salt
1 cup (250 mL) water
1/2 cup (125 mL) heavy cream
1/4 cup (60 mL) unsalted butter, diced
1/3 cup (80 mL) rye whisky

Cake
1 1/4 cups (310 mL) medium rye flour (see TIP) 
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) fine sea salt
1 cup (250 mL) 2% milk
1 tsp (5 mL) pure vanilla extract
1/4 cup (60 mL) rye whisky
1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan
3/4 cup (175 mL) sugar
2 large eggs, at room temperature                                         1 teaspoon (5ml) fine sea salt                                                         1 cup (250 mL) 2% milk                                                     1 tsp (5 mL) pure vanilla extract                                                   1/4 cup (60 mL) rye whisky                                                     1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan                                                                           3/4 cup (175 mL) sugar                                                         2 large eggs, at room temperature

Ice cream of choice to serve

Directions:

Preheat oven to 325°F (163°C). Butter a metal 8-inch (20-cm) square baking dish.

For the sauce, combine sugar, cocoa and salt together in a medium-size pot. Whisk in water then heavy cream until smooth. Add butter and bring to a gentle boil over medium heat. Reduce to medium-low and simmer for 5 minutes, whisking often. Remove from heat and whisk in whisky. Set aside.

For the cake, whisk flour, cocoa, baking powder, baking soda and salt in a medium-size bowl until combined. Set aside. In another bowl, mix milk, vanilla and whisky. Set aside.

 In a stand mixer fitted with paddle, beat butter and sugar on medium speed until light and fluffy, about 3 minutes; stop and scrape down sides of bowl at least once. Reduce speed to low and add eggs one at a time. Gradually add half the flour mixture then slowly add half the milk mixture until just combined. Stop and scrape down bowl. Repeat with remaining flour and milk mixtures.

Pour batter into prepared baking dish. Place baking dish on a parchment-lined baking sheet. Carefully pour sauce over a large spoon over cake batter to help distribute it evenly.

Bake on middle rack until cake looks dry on top and bounces back to touch with sauce bubbling around edges, 35 to 40 minutes. Carefully remove from oven.

Cool for 15 to 20 minutes before serving. Plate cake slice first then spoon sauce generously overtop. Serve with ice cream or Whisky Whipped Cream (recipe follows).  Serves 8 to 10

Nürnberger Lebkuchen

Nürnberger Lebkuchen

Nürnberger lebkuchen or gingerbread has been around since the 14th century when Nürnberg was a rich city with good trade associations. You can make Nürnberger lebkuchen in your home without any special German ingredients. You can use thin oblaten that look like Catholic communion wafers and can be purchased at a German deli or use parchment paper.  These soft, spicy cookies keep for several weeks.

"The Spruce Eats"

Ingredients
For the Cookie:
1/2 cup (113 grams) unsalted butter, softened
1 cup (200 grams) sugar
4 large eggs
3 cups (360 grams) all-purpose flour
1/2 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground allspice
1/16 teaspoon ground nutmeg
1/8 teaspoon ground coriander
1/8 teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon ground anise seed
2 tablespoons (12 grams) cocoa powder
1 1/2 teaspoons double-acting baking powder
1 cup (225 milliliters) milk
1 3/4 cups (150 grams) almonds, ground
1/2 cup candied lemon peel, chopped
1 tablespoon rum, or orange liqueur
1/2 cup raisins, soaked in rum and chopped
1/4 cup shredded coconut
32 oblaten (baking wafers, 3-inch size)

Glaze:
1/2 cup granulated sugar
1/4 cup water
1/2 teaspoon vanilla
1 to 2 tablespoons rum, or liqueur
1/2 cup confectioners' sugar

Directions:

Make the Cookies 
Gather the ingredients. Preheat oven to 375 F. 

Cream together the butter, sugar, and eggs until light and fluffy.

Mix in the flour, spices, cocoa powder, and baking powder, alternating with milk. Note that you can use prepared lebkuchen                           

Fold in the nuts and lemon peel.                                                          

Stir in the rum, followed by the raisins and coconut.                       

Place the oblaten on parchment-lined baking sheets. Drop about 3 tablespoons of cookie dough onto the wafer and smooth to the edges. If you are not using the oblaten, draw 3-inch diameter circles on parchment paper using a cup or biscuit cutter as a template. Drop about 3 tablespoons cookie dough into the center of each circle.
                                                                                                               In both cases, use the back of a spoon to fill out each circle, slightly mounding the dough toward the center.

Bake for 15 to 20 minutes. Turn down oven to 350 F if cookies are browning too much.
Let cool for a few minutes, then remove to a cookie or cake rack.               

Make the Glaze                                                                                 Gather the ingredients.

While the cookies are baking, make the glaze. The glaze is to be applied while the cookies are still warm. Place the sugar and water in a small saucepan on the stove. Bring to a boil and boil for a few minutes.
Add the vanilla and 1 to 2 tablespoons rum or liqueur. Sift confectioners' sugar over the hot sugar syrup and stir.

Using a pastry brush, brush the warm glaze over the warm cookies. Let dry completely.
Tip
Dry glazed cookies for a day (so the cookie stays a bit crunchy) then store in an airtight container or freeze.

Hazelnut Brownie Shortbread Bars

 Hazelnut Brownie Shortbread Bars

How do you improve a brownie? Bake it on a shortbread crust and top it with fistsful of crunchy hazelnuts—that’s how! These elements bring new textures and flavors to the party for a next-level dessert square. Easy-to-find Lindt chocolate works wonders here.  Makes 32 bars.

Ingredients:                                                                                                                                                                       
Shortbread:
3 cups (750 mL) all-purpose flour
3/4 cups (175 mL) icing sugar
1/2 tsp (2 mL) fine sea salt
1 1/2 cups (375 mL) unsalted butter, at room temperature, cubed

Brownie:
3 bars (each 100 g) 70 per cent cacao chocolate, roughly chopped, divided
3/4 cup (175 mL) unsalted butter, at room temperature
1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) Dutch-processed cocoa powder
3 large eggs
1 3/4 cups (425 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) skinless roasted hazelnuts, divided
1/3 cup (80 mL) chocolate hazelnut spread, such as Nutella 

Directions:                                                                                     Arrange rack in centre of oven. Preheat to 375°F (191°C). Generously butter a 9 x 13-inch (23 x 33-cm) cake pan. Line with parchment, overhanging edges on two opposite sides.

For the shortbread, combine flour, icing sugar and salt in a large mixing bowl. Add butter, working in with your fingertips until fully combined. Continue working mixture, lightly kneading just until a dough comes together. Crumble over bottom of prepared pan to distribute evenly, then press into an even layer. Lightly prick all over with  a fork. Bake in centre of oven until evenly golden, about 25 minutes. Set aside.
 
Reduce oven to 325°F (163°C).
 
For the brownie, bring a pot with 1 inch (2.5 cm) water in the bottom to a boil. Chop two chocolate bars and combine with butter in a heatproof bowl. Set on top of the pot, ensuring the bowl doesn’t touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is liquid. Remove bowl from the pot and let cool 10 minutes.
 
Sift flour with cocoa powder in a medium bowl. Set aside.
 
In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs with sugar and salt on medium-high speed until pale, thick and ribbony, 3 to 5 minutes. Whisk in vanilla. Remove bowl from stand mixer and using a spatula, carefully fold in melted chocolate mixture, then flour mixture, just until no streaks remain.
 
Finely chop 1/2 cup (125 mL) hazelnuts, then gently fold in, along with remaining chocolate bar, just until combined. Scrape mixture over prepared shortbread, smoothing top. Drop teaspoonfuls of hazelnut spread evenly over the top of the batter. Swirl with a wooden skewer, careful not to hit the shortbread base. Roughly chop remaining 1/2 cup (125 mL) hazelnuts and sprinkle evenly overtop.
 
Once oven has fully reduced in temperature, bake in centre of oven until brownie has set, about 50 minutes. (A toothpick inserted in the centre of the brownie base should come out with moist crumbs attached.) Transfer to a rack and cool completely.
 
Run a butter knife along the unlined edges of the pan to loosen. Using parchment edges, lift bars out of pan. With a sharp knife, cut lengthwise into four rows, then crosswise into eight rows to make 32 squares. (Bars will keep at room temperature in an airtight container up to 3 days.)   Makes 32 bars

 

Chocolate and Cherry Granola

Chocolate and Cherry Granola

Today the blog reaches the mark of 173,002 (all time) visitors!

A bowl full of this chocolate-y morning treat is sure to provide you with a healthy dose of antioxidants. Serve the granola with milk

Ingredients
3 1/2 cups (312g) old-fashioned rolled oats
1/4 cup (28g) stabilized wheat germ
2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural
1 cup (99g) almonds, sliced
1/2 cup (71g) sunflower seeds, raw or toasted
1/4 cup (50g) vegetable oil
1/4 teaspoon salt
1/2 cup (170g) honey
1/2 teaspoon almond extract, optional*
1 cup (170g) semisweet chocolate chips
1 1/4 cups (142g) dried cherries
*Optional Instant Coffee
*Substitute 1/4 to 1/8 teaspoon almond oil, to taste. 

Directions:
Preheat the oven to 250°F. Lightly grease a baking sheet, or line it with parchment.

In a large bowl, combine the oats, wheat germ, cocoa, almonds, and sunflower seeds. Mix well.

In a separate bowl, whisk together the oil, salt, and honey. Pour over the dry mixture in the bowl, stirring and tossing until everything is very well combined.

Spread the granola on the prepared baking sheet. Bake the granola for 90 minutes, stirring the mixture with a heatproof spatula or spoon every 15 minutes or so.

Remove the granola from the oven once it's darkened slightly. Allow it to rest until it's cooled a bit, but is still warm to the touch.

Transfer the granola to a large bowl, and mix in the chocolate chunks or chips. Allow the granola to sit for another 10 minutes, then toss again — the chocolate will have melted slightly and will produce an even coating on the granola.

When the granola has cooled completely, mix in the cherries.

Store the granola in a tightly closed container at room temperature for several weeks.

No Bake Kit Kat Cheesecake

No Bake Kit-Kat Cheesecake

A delightful cheesecake starring a classic candy treat that everyone will love. Not only that, it is simple to make, there is no baking and it can be frozen for up to a week before serving. 

Ingredients:
Butter for greasing
4 regular KitKat bars (73 g each), divided
7 graham cracker cookies or 1 cup (250 mL) crumbs
6 tbsp (90 mL) unsalted butter, melted

2 blocks (250 g each; 500 g total) cream cheese, softened
1 cup (250 mL) whipping cream, chilled
¼ cup (60 mL) sugar
2 tsp (10 mL) vanilla
1 tbsp (15 mL) orange zest
Chocolate Sauce (recipe follows)

Grease an 8-inch (20-cm) springform pan with butter and line the bottom with parchment paper.

Combine 2 KitKat bars, graham crackers and butter in a food processor and process until crumbly. Press into prepared pan.

Combine cream cheese, cream, sugar, vanilla and orange zest in a food processor and blend until thick and smooth, about 2 minutes.

Chop the remaining 2 bars and fold most of it into cream mixture leaving a few pieces for garnish. Spread over crust and freeze until firm, about 4 hours. This gives the cheesecake a better shape.

Run a thin knife around the edge and transfer cheesecake to a serving platter. Drizzle cheesecake with Chocolate Sauce. Garnish with reserved (plus additional, if desired) chopped KitKat. Allow to soften for 1 hour before serving. Refrigerate for up to 3 days.

Serves 8

CHOCOLATE SAUCE
A rich chocolate sauce that can be repurposed as a fondue dipping sauce if any is left.
Ingredients:
½ cup (125 mL) cocoa powder
½ cup (125 mL) sugar
1 cup (250 mL) water
½ cup (125 mL) whipping cream
1 tsp (5 mL) vanilla
¼ tsp (1 mL) salt

Sift cocoa and sugar into a medium pot. Slowly add water to cocoa mixture while whisking. Bring mixture to a boil. Add cream, bring mixture back to a boil then reduce to medium and simmer, whisking often, until reduced to 1 cup (250 mL), about 15 minutes. Remove from heat and whisk in vanilla and salt. Cool slightly before serving with cheesecake.

Makes 1 cup (250 mL) sauce

 

Cafe Latte's Famous Turtle Cake

Cafe Latte's Famous Turtle Cake

Cafe Latte is located in the Studebaker Building in St. Paul MN and well known for their picture perfect desserts.  The owners agreed to share the recipe with a publication and today you can create this work of art.

Ingredients:
Cake
1 egg
2/3 cup vegetable oil
1 cup buttermilk
2 cups flour
1 3/4 cup sugar
1/2 cup good quality cocoa
1 teaspoon salt
1 tablespoon baking soda
1 cup hot coffee
Frosting:

1/2 cup milk

1 cup sugar

6 tablespoons butter

2 cups good quality chocolate chips

3/4 cup caramel

1 1/2 cups toasted pecans

Directions:

Preheat oven to 350*F  Grease three 9" cake pans covering the base with a disk of parchment paper.

In a bowl combine milk, egg, and vegetable oil, mix well.  In another bowl combine flour, sugar, cocoa, salt, and baking soda.  Gradually add wet ingredients to dry ingredients until well mixed.    Gradually add hot coffee.  Scrape batter into prepared pans.

Bake 25 to 30 minutes, until a toothpick inserted in center comes out clean.  Let cakes rest in pans 10 minutes.  Turn out on wire racks to cool. 

Frosting:

Mix milk and sugar in saucepan.  Add butter and bring to a boil.  Add chocolate chips to pan and bring to a boil.  Using a wire whisk, mix until smooth.  If mixture is to grainy add 1 to 2 teaspoons hot coffee.

To assemble cake:

Place one layer, topside down.  Spread 1/3 of frosting over cake gently pushing out to the edges in a petal effect.  Sprinkle with 1/2 cup of toasted pecans.  Drizzle with 1/4 cup caramel.  Add next layer top side down and repeat adding frosting, caramel, and pecans.  Add third layer top side down and repeat frosting with petal effect adding caramel and pecans.

Hersheys Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream

Ingredients:
Chocolate Cake:

2 cups sugar 

1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs

1 cup milk or heavy Cream
1/2 cup vegetable oil

2 teaspoons vanilla
1 cup boiling water
Whipped Cream Cheese Buttercream:
1 cup cream cheese
3/4 cup butter
1/2 tablespoon vanilla extract
4 cups powdered sugar
Chocolate Cream Cheese Buttercream:
3/4 cup butter 

3/4 cup of cream cheese

1 3/4 cups Hersheys cocoa powder
5 cups powdered sugar
1/2 cup + 3 tablespoons whole Milk
2 teaspoons vanilla extract

Directions:

Hersheys Chocolate Cake:
First, preheat your oven to 350F.
Spray 3 round cake pans with cooking spray
Dust the pans lightly with flour, set aside.
In a Large mixing bowl or kitchenaid mixer combine the Flour, Hersheys cocoa, sugar, baking powder, baking soda, and the salt.

Add in the milk, oil, eggs and the vanilla extract and mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin.

Pour the batter evenly in each of the sprayed/floured cake pans

Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven and allow the 3 cakes to cool for at least 10-15 minutes before removing them.  Once removed, transfer to a wire rack to finish cooling completely.

I always use a cake leveler to make sure the layers are even, you can also use a serrated knife
While they finish cooling, prepare your frostings.

Whipped Cream Cheese Buttercream Frosting 

Directions:
Whip the cream cheese and the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract and whip one last time for about 30 more seconds on high and beat one minute more until nice and fluffy.

Chocolate Cream Cheese Buttercream Frosting: Directions:
In a large bowl beat the butter and cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time, again add in the cocoa and the milk and vanilla.  Whip all of the ingredients until they are thoroughly incorporated  Beat at High speed for about one minute or until fluffy.

Once you are ready to assemble the cake:
Level the cakes with a cake leveler to assure perfect stacking of the cake layers.

Place the bottom layer on a cake plate.
Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer
Top with the second leveled layer and repeat the process.

Lastly, top with the third layer.
Frost just the very top with the remaining Whipped cream cheese buttercream,  refrigerate for about 15 minutes.

Finally, remove from the refrigerator and frost the top layer gently with the chocolate cream cheese buttercream and  all over the sides of the cake.
Refrigerate until ready to serve.

Dipping Brownie Dessert

Dipping Brownie Dessert

Ingredients:
8 oz. cream cheese, softened,
1/4 cup butter, softened
2 cups confectioners' sugar
1/3 cup baking cocoa
1/4 cup 2% milk
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 cup M+Ms mini, optional

Directions:
In a large bowl, beat cream cheese and butter until smooth.  

Beat in confectioners sugar, cocoa, milk, brown sugar, and vanilla until smooth.  

Sprinkle with M+M's (minis).  Serve with dippers of your choice.  I serve it with animal crackers.

Hazelnut Hot Chocolate

Hazelnut Hot Chocolate

Ingredients 
1/2 cup hazelnuts, whole, skin on
10 ounces semi-sweet chocolate, coarsely chopped
3 cups whole milk, cold
1 cup heavy cream, cold
1/4 cup Dutch processed cocoa powder, European-style
2 Tablespoons powdered sugar, or as needed
1/4 cup chocolate hazelnut spread, store-bought or homemade
1/2 cup heavy cream, whipped into stiff peaks, for topping

*

Directions 

Preheat the oven to 300°F. Toast the hazelnuts in the oven until lightly brown, about 10 to 15 minutes, being careful not to let them burn. Once toasted, place them on a towel and rub well to remove the skins.

Place skinned hazelnuts into the Vitamix or blender container and secure lid.  Select Variable 6.  (6 of 10 speeds)

Use the On/Off switch to quickly pulse until just evenly ground, but not floury; reserve.

In a saucepan, stir together the cold milk, cream, cocoa powder, and sugar and bring to a simmer over low heat; make sure there aren’t any lumps. Remove from the heat and pour into the bowl with the ground hazelnuts. Let steep for at least 1 hour, until cool. You may do this the day before and let the mixture rest in the refrigerator.

Strain the milk-hazelnut-cocoa mixture through a fine mesh sieve into a saucepan, making sure you press the hazelnuts well to release the flavor. Heat the milk until it is warm, but not boiling, over low heat, remove from the heat, add the blended chocolate, chocolate hazelnut spread (see recipe), and mix well until the chocolate is melted. When ready to serve, reheat the hot chocolate and serve immediately with a dollop of whipped cream.

Double Chocolate Biscotti

DOUBLE CHOCOLATE BISCOTTI

(makes 3 dozen cookies)

Ingredients

1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
Optional: 1/4 cup chopped walnuts ( more for decorating)
2 teaspoons baking powder
2 eggs
1 3/4 cups all-purpose flour
æ cup white chocolate chips
3/4 cup semisweet chocolate chips

Directions

In a large mixing bowl, cream butter and sugar with a spoon until light and fluffy. Gradually stir in cocoa and baking powder and keep at it for 2 minutes.

Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate chips, chocolate chips and chopped walnuts.

Cover dough, and chill for about 10 minutes.

While dough is chilling, preheat oven to 375F.

Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly. Sprinkle rolls with more chopped walnuts if desired.

Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.

Cut each loaf into 1/2 inch wide diagonal slices.

Place slices on an ungreased cookie sheet, and bake at 325F for 9 minutes. Turn cookies over, and bake for another 7 to 9 minutes.

Cool completely, then store in an airtight container.

Microwave Coffee Mug Brownies

Microwave Coffee Mug Brownies

(makes 1 serving)
Ingredients
1/4 cup flour
1/4 cup sugar
2 tablespoons cocoa
1/2 tablespoon instant coffee
A pinch of salt
A pinch of cinnamon
1/4 cup water
2 tablespoons melted butter
1 or 2 drops vanilla extract

Directions
Add the flour, sugar, cocoa, salt, cinnamon, and instant coffee to a microwave-save ceramic mug. Use a fork to mix together and break apart any clumps.
Add butter, water, and vanilla to the mug, and stir until the mixture is smoothe.
Microwave on high about a 1 minute 40 seconds or until the brownie is cooked all the way through. Each microwave is different, so experiment.
Let cool for a minute, then either eat straight or add ice cream or whipped cream on top.

Tom's Friend's Brownies ..... Day Four Of Seven Days Of Brownies.

Tom's Friend's Brownies

A humorous note added to this recipe is: 2 to 12 servings, depending on how generous you are with your chocolate.  This Tom is unknown to me.

Ingredients:

3/4 cup butter or margarine

1 1/2 cups sugar

1 1/2 teaspoons vanilla

3 eggs

3/4 cup all purpose flour

1/2 cup cocoa

1/2 teaspoon baking powder

1/4 to 1/2 teaspoon salt (depending on the saltiness of the nuts)

1/2 cup chopped nuts or to taste

1/2 cup chocolate chips

***

Directions:

Preheat oven to 350 degrees. Using a mixer, cream butter and sugar together well. Add vanilla and eggs. In a separate bowl, mix together flour, cocoa, baking powder and salt, then add to creamed mixture. Stir in nuts and chocolate chips.

Pour into an 8" X 8" baking dish. Bake 35 to 45 minutes. The longer you bake the more they are cake like. Less time produces a fudgy-chewy brownie.