Lamington Balls

Lamington Balls

Lamingtons—cake squares coated in chocolate and coconut, sometimes layered with jam—are a down-under classic. This recipe is my spin on the treat I fell in love with during a year spent living in New Zealand and Australia. They’re a bite-sized nostalgic sweet that’s perfect for sharing. Keep a batch on hand for teatime, lunchboxes or everyday snacking.   Makes 35 to 40 cake balls 

Ingredients:

Cake Balls
1/2 cup (125 mL) unsalted butter, melted, cooled
1 1/2 cups (375 mL) 2% or whole milk, divided
3 eggs
1 package (375 g) vanilla cake mix such as Betty Crocker
2/3 cup (150 mL) good-quality raspberry jam

Chocolate Coconut Coating
2 cups (500 mL) unsweetened shredded desiccated coconut
1 tbsp (15 mL) unsalted butter
1 cup (250 mL) semi-sweet chocolate chips
1/2 cup (125 mL) 2% or whole milk, at room temperature
2 cups (500 mL) icing sugar, sifted
1/4 tsp (1 mL) coconut extract

Directions;

For the cake balls, preheat oven to 350°F (177°C). Grease a 9 x 13-inch (23 x 33-cm) baking pan.

In a large mixing bowl, whisk butter, 1 cup (250 mL) milk and eggs until combined. Add cake mix and whisk until thoroughly combined. Pour batter into prepared pan and bake, according to package directions, until cake is golden brown. Remove from oven, place on 

a wire rack and cool completely.

Remove cooled cake from pan and transfer to a large mixing bowl. Using a hand mixer, break down cake so it looks slightly thicker than coarse sand. Add remaining 1/2 cup (125 mL) milk and jam. Mix until milk is absorbed and some small streaks of jam remain—dough should come together when squished.

Using a 1-oz ice-cream scoop, scoop the dough into 35 to 40 2-tbsp (30-mL) balls. Roll balls neatly in your hands and transfer to a parchment-lined baking sheet. Freeze cake balls until solid, at least 

3 hours.

For the coating, place coconut in a medium-size bowl and set aside.

In a heatproof bowl set over a pan of gently simmering water, heat butter and chocolate, stirring occasionally, until melted. Whisk in milk, icing sugar and coconut extract until combined. It should be smooth and runny, but still a bit viscous. Remove bowl from water bath.

Working 5 to 6 at a time, pierce frozen cake balls with toothpicks 

and dip into chocolate sauce, letting excess drip off. Set them in coconut to set partially, 30 to 60 seconds. Remove toothpicks and 

roll balls in coconut. Transfer coated balls to a cooling rack to set fully.

Store in an airtight container at room temperature for up to 4 days, or
refrigerate up to 1 week.

Makes 35 to 40 cake balls

Chocoflan

            Chocoflan

This rich Mexican dessert features layers of a dense chocolate cake and a creamy vanilla flan. It’s known as the “impossible cake” because the cake and flan batters are poured into the pan in one order, and then switch positions while baking in the oven. It’s typically baked in a bundt pan, but I prefer the look when baked in a loaf pan. You can find Mexican vanilla at many online food shops including Well.ca and Gourmet Trading Co. (gourmettrading.com) Serves 8 to 10

Ingredients:

Caramel
2/3 cup (150 mL) granulated sugar
1/4 cup (60 mL) water

Cake
2/3 cup (150 mL) hot brewed coffee
2/3 cup (150 mL) cocoa powder
1/4 cup (60 mL) semi-sweet chocolate chips
1/3 cup (80 mL) avocado or canola oil
1/2 cup (125 mL) full-fat sour cream
2 eggs
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt

Flan
1/2 cup (125 mL) Philly-style cream cheese, at room temperature
1 can (300 mL) sweetened condensed milk
3/4 cup (175 mL) evaporated milk
2 eggs
1 egg yolk
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt.

Directions:

Preheat oven to 350°F (177°C). Grease sides of a 5 × 9-inch (12 × 23 cm, 1.9-L) loaf pan. Cut a piece of parchment paper to fit over top of pan. Grease one side of parchment and set aside.

For the caramel, heat sugar and water in a small saucepan over high. Stir until the sugar is dissolved. Continue to boil, watching closely, until mixture turns deep amber, about 5 minutes. Carefully pour into bottom of prepared pan. Set aside to cool and harden, at least 10 minutes.

For the cake, whisk hot coffee, cocoa powder and chocolate chips in a mixing bowl until smooth. Vigorously whisk in oil, sour cream, eggs, vanilla and sugar.

In a separate bowl, sift flour, baking powder and soda. Stir in salt. 

Stir dry mix into wet mix until batter is clump-free. Pour batter over caramel in an even layer.

For the flan, blend cream cheese and sweetened condensed milk in a blender until smooth. Add evaporated milk, eggs, yolk, vanilla and salt. Blend until evenly combined. Pass through a fine sieve into a bowl, then pour over chocolate batter, working from one side to other to form an even layer. (The flan batter will sink into cake batter.) Leave a 1-inch (2.5-cm) space below the top edge of the loaf pan to allow for rising. Depending on the capacity of your loaf pan, you may have a few tablespoons of flan batter left over. Discard.

Boil about 4 cups (1 L) water. Place loaf pan in baking pan large enough to hold it. Pour enough boiling water into baking pan to come about 1-inch (2.5-cm) up sides of loaf pan. Drape reserved piece of greased parchment over loaf pan, greased side down. Cover whole baking pan tightly with foil.

Bake on middle rack until a skewer inserted in center of chocolate cake comes out clean, about 85 minutes.

Remove from oven. Carefully remove foil and parchment then transfer loaf pan to a cooling rack. Cool then cover and refrigerate at least 3 hours, preferably overnight.

To serve, run a paring knife along the edges of the pan to loosen cake. Swiftly flip the loaf onto a rimmed plate. Slice and serve.

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.

Chocolate Chip Cupcake Cookies

Chocolate-Chip Cupcake Cookies

Ingredients:

1 1/2 cups all purpose flour
3/4 teaspoon baking powder 

1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs
1 teaspoon pure vanilla extract

1/3 cup whole milk 

8 ounces semisweet chocolate, cut into 1/2-inch chunks 

Directions:
Preheat oven to 375 degrees.

Line 2 standard 12-cup muffin tins with paper liners; set aside.

Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.

Spoon 1/4 cup batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes.

Transfer cupcakes to wire racks; let cool completely.

Hazelnut Chocolate-Chunk Cookies

Hazelnut Chocolate-Chunk Cookies

Ingredients:

3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
½ cup shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 12 ounce package miniature semisweet chocolate pieces
6 ounces premium white baking chocolate, cut into 1/2-inch chunks
1 cup hazelnuts, toasted, skins removed, and chopped or 1 cup chopped pecans

Directions: 

In a medium bowl, combine flour, baking powder, baking soda, salt, and set aside 

In a very large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs and vanilla. Beat until combined. Gradually add flour mixture, beating on low speed just until combined (dough will be stiff). Using a wooden spoon, stir in semisweet chocolate pieces, white baking chocolate chunks and hazelnuts.

Drop dough from a rounded measuring tablespoon 2-inches apart onto ungreased cookie sheets.
Bake in a 325 degree F. oven for 12 to 14 minutes or until edges are light brown (do not overbake). Cool on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 60 cookies.

Chocolate Chip Oatmeal Cookie

Chocolate Chip Oatmeal Cookies

Ingredients:

1 cup packed brown sugar
1/2 cup granulated sugar

1 cup unsalted butter, at room temperature
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon vanilla extract
2 cups unbleached all-purpose flour
1 cup quick-cooking or old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt or 

3/4 teaspoon regular table salt
3 cups semi-sweet chocolate chips

Directions:
Cream sugars and butter, add eggs and vanilla and mix well.

Measure flour, quick cooking oats, baking powder, baking soda, and salt. Stir to blend well. Mix with
the creamed ingredients and stir to mix. Add chocolate chip. and stir until well mixed. 

Drop by tablespoon on parchment paper lined cookie sheets.
Bake at 350 until edges are golden.

TIPS: be sure to use unsalted butter, at room temperature

Eggs need to be at room temperature too (1 large egg and 1 large egg yolk)
recipe makes 20-100 cookies depending on size – I used a medium size Pampered Chef Scoop which made approximately 42 cookies

Samoas Cookie Pie

Samoas Cookie Pie

YIELD: one 9-inch pie, serves 8 to 16
PREP TIME: 10 minutes
COOK TIME: about 35 to 37 minutes, divided
TOTAL TIME: about 4+ hours (or overnight), for cooling

Ingredients:

1/2 cup unsalted butter (1 stick), melted
1 large egg
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon salt, or to taste
3/4 cup semi-sweet chocolate chips, for sprinkling
1 1/2 cups sweetened shredded coconut, loosely laid in measuring cup (not packed)
two-thirds of one 14-ounce can sweetened condensed milk (about 10 ounces)
4 to 5 ounces salted caramel sauce (use homemade salted caramel or storebought, regular caramel sauce may be substituted)
3/4 cup semi-sweet chocolate chips, melted for drizzling

Directions:

Preheat oven to 350F. Spray a 9-inch pie dish very well with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, vanilla, and whisk until smooth.

Add the flour, salt, and stir until just combined; don't over mix.

Turn batter out into prepared pie dish, smoothing the top lightly with a spatula. Bake for about 10 to 12 minutes or until edges firm up slightly and center will have begun to set up a bit. It's by no means done, but pie will be returned to oven to bake another 25 minutes or so.

Remove pie dish from oven, and evenly sprinkle 3/4 cup chocolate chips over the crust.

Evenly sprinkle the coconut.

Evenly drizzle the sweetened condensed milk (just eyeball it).

Evenly drizzle the caramel sauce (just eyeball it).

Return pan to oven and bake for about 25 minutes, or until there's slightly bubbling near the edge of dish and the center has dried out some and looks more set. Cookie pie will firm up more as it cools. In the last 10 minutes of baking, watch it like a hawk because the coconut, caramel, and sweetened condensed milk will all be prone to burning; better to underbake than overbake if you're unsure.

Allow pie to cool in dish on a wire rack while you melt the chocolate for drizzling by adding 3/4 cup chocolate chips to a small microwave-safe bowl and heat to melt, about 1 minute on high power. Stop to check and stir and heat in 10-second increments until chocolate can be stirred smooth.

Using a spoon (or pastry bag or ziptop bag with corner cut off if you want to be fancier but I didn't bother), evenly drizzle the chocolate in long vertical lines, parallel to each other, spaced about 1/2-inch apart. Pie doesn't have to be cooled to add the chocolate drizzle.

Allow pie to continue to cool on wire rack for at least 4 hours (or overnight) before slicing and serving. Don't slice too early because chocolate drizzle needs to set and interior of pie needs to firm up or you'll have a literal hot mess. Pie is best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 6 months. I store it by slicing into small wedges, wrapping each wedge individually in plasticwrap, and putting those in a large ziptop bag.

Chocolate Dipped Macaroons

Chocolate Dipped Macaroons

Ingredients:
14 ounces, (weight) sweetened coconut
14 ounces, fluid sweetened, Condensed Milk
2 large egg whites
½ teaspoons vanilla
¼ teaspoons salt
½ cup melted semi-sweet chocolate chips for dipping   

Directions:
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. 

 

In a large bowl, mix the coconut, condensed milk, salt and vanilla. In another bowl whip the egg whites.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                        Carefully fold egg whites into the coconut mixture. Spoon onto a cookie sheet and bake until golden, about 25 minutes.