[mini] Fallen Chocolate Souffle Cakes

This week's SMS challenge was chosen by Sarah of Blue Ridge Baker. The Fallen Chocolate Souffle Cake is a decadent and rich dessert. I decided to half the recipe and then make (4) minis. I am so glad that I did that because a full cake would have been overkill for me. My husband was out of town, so I had to pawn 3 of the minis off! My friends were happy to help out!!

Although I did have ice cream and chocolate sauce with one of them, I thought that they were better with a just little powdered sugar. I ended up cooking the minis for 25 minutes and they were slightly crisp on the outside with a soft souffle center.

Clowning Around with Dirty Worms

Hold on to your spatulas my foodie friends... None of the materials for these cupcakes were made from scratch. Boo, hiss... I know, I know. The made-from-scratch baking took a backseat to decorating this time.

My girlfriend asked me to make some sweet treats for her son's 3rd birthday party. She said he loves balloons, bugs and animals... so this is what I came up with. Clowns and worms! Both cupcakes were a hit, but the children really seemed to love the clowns. Especially the sprinkley hats!

These did take a bit of time, but I loved every moment of it. The decorating became even more fun with a couple glasses of wine ;)

Clown Cupcakes

Materials needed:

24 yellow cupcakes (I used Duncan Hines)

2 tubs vanilla frosting (I used Duncan Hines)

1 large container of sprinkle dots

48 miniature chocolate chips

24 red peanut M&Ms

2 Twizzlers shoe string ropes

1 tube red CakeMate decorating icing

1 tube yellow CakeMate decorating icing

1 tube blue CakeMate decorating icing

24 sugar ice cream cones

1 CakeMate tip kit

Assembly:

*I made the 'cone hats' one day before I decorated the cupcakes. This gave the sprinkles and icing plenty of time to set.

Cones

-Cut the cones 2 inches from the bottom with a serrated knife.

*Once the cones were cut, I worked with each one individually.

-With a knife, cover each cone with icing. (I dyed one of the tubs of icing with red food coloring. That is optional.)

-Pour sprinkle dots onto a plate and roll each cone until completely covered.

-Set cones on a parchment lined cookie sheet to dry.

Cupcakes

*Again, I worked with each cupcake individually so that the icing would not start to dry.

-Spread vanilla icing on each cupcake.

-Place a decorated cone toward the 'back' of the face.

-Center 2 miniature chocolate chips for the eyes.

-Place the M&M nose under the eyes.

-With kitchen scissors, cut the Twizzler rope into 1 inch pieces. Untwist the strands. I then cut the 1 inch pieces in half and placed 4 on each side of the cone for the hair.

-Attach the smallest CakeMate tip to the red icing tube and draw the mouth.

-Attach the star shaped CakeMate tip to the yellow or blue tube to pipe the ruffle around the edge of the cupcake. (One tube will last for 12 cupcakes.)

Dirty Worm Cupcakes

Materials needed:

24 chocolate cupcakes (I used Duncan Hines)

1 tub chocolate icing (I used Duncan HInes)

1 tube CakeMate green icing

1 package Oreo cookies, filling removed and crushed

2 packages gummie worms, cut 12 worms in half

Assembly:

*Work with each cupcake individually to get the best result.

-Frost each cupcake.

-Place one whole worm into frosting. Take one of the 'half worms' and place it in the icing so that it looks like it is coming out of the ground.

-Pipe the 'grass' around the cupcake. (I only did this for half of them. I couldn't decide which I liked better :)

-Spoon the crushed cookies on top for the dirt.

Chocolate Mint Cheesecake

This month's Daring Baker's challenge forced me to make cheesecake. I can appreciate that it tastes good, but it is definitely not my go-to dessert. I'm glad that I had the opportunity to make it though. My friends/taste testers were thrilled that I made this!


Our host this month gave us the freedom to choose the flavor. My choice was chocolate...and mint! I adapted the recipe from the host and from Paula Deen. Below I will include the original cheesecake recipe as well as the adapted one!


The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

Chocolate Mint Cheesecake

crust:
2 cups graham crackers
1/3 cup sugar
1/2 cup better, melted
1/2 Tsp peppermint extract

filling:
30 york peppermint patties
1 (12 oz) bag semi-sweet chips
1/2 cup butter
4 (8oz) packages cream cheese, softened
2 cups sugar
1 Tbsp unsweetened cocoa powder
4 large eggs
1 Tsp peppermint extract
1 (16 oz) container sour cream

prepare crust:
-Combine cracker crumbs and sugar in bowl. Add melted butter and peppermint extract. Press mixture in bottom and 1 inch up sides of 10 inch springform pan. Chill in refrigerator for 10 minutes.

prepare filling:
-Preheat oven to 300 degrees.
-Place peppermint patties evenly over crust. Set aside.
-In another bowl combine chocolate chips and butter. Microwave on high in 30 second intervals, stirring between each, until chocolate is melted and smooth. Cool slightly.
-In a large bowl, combine cream cheese, sugar and cocoa. Beat until creamy. Add eggs. Beat in extract. Add chocolate mixture, beating until smooth. Stir in sour cream. Pour mixture into prepared pan. Bake for 1 hour and 30 minutes. Turn oven off. Leave cheesecake in oven with door closed for 4 hours. Remove from oven. Let cool completely. Refrigerate for at least 8 hours before serving.

Abbey's Infamous Cheesecake: (Original)

crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract

cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)1 tbsp liqueur, optional, but choose what will work well with your cheesecake

DIRECTIONS:

1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

Raspberry filled cupcakes with Almondcello Icing

These cupcakes were a hit at my friend's party. They are a butter-chocolate cake filled with a raspberry mousse...topped with almondcello icing! Perfect for spring.

Chocolate Butter Cake: 4 ounces unsweetened chocolate, chopped 1/3 cup unsweetened cocoa powder 1 cup boiling water 2 1/4 cups all purpose flour 2 Tsp baking powder 1 Tsp baking soda 1/4 Tsp salt 1 cup unsalted butter, room temperature 2 cups granulated white sugar 3 large eggs 2 teaspoons vanilla extract 1 cup milk

Preheat oven to 350 degrees. Line 24 muffin cups with paper liners. In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter. In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside. In the bowl of your electric mixer, or with a hand mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine. Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated. Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, fill with mousse and frost with icing.

Mousse

1 (8oz) container frozen cool whip, thawed 3oz cream cheese, softened 1/4 cup seedless raspberry preserves 1/2 cup powdered sugar Beat cool whip and cream cheese until smooth. Add preserves and beat until smooth. Gradually add in powdered sugar. Spoon mixture into a piping bag or squeeze bottle. ONCE CUPCAKES ARE COOL, insert tip into the top of each cupcake and squeeze about 1 Tsp filling.

Almondcello Icing

1/2 cup butter, softened 1 (7oz) jar marshmallow creme 2 3/4 cups powdered sugar 2 Tbsp almondcello *you can use almond extract if you want, or any flavor liqueur.

Beat butter and marshmallow creme until smooth. Gradually beat in powdered sugar. Add almondcello, beating until smooth. Top cupcakes with icing. **Keep cupcakes stored in refrigerator until ready to eat. Let stand 30 minutes before serving.

The city's best cioccolateria

[This egg is 4 feet tall!...and edible!]

Today I went on a private tour of the Gay-Odin Fabbrica di Cioccolato in downtown Naples. Just in time for Easter, we were able to see their action in full swing! Their quota for the holiday season is 20,000 eggs!! They have 10 stores in Naples, 1 in Rome and 1 in Milan. If you ever have the opportunity, stop in to try some of the delicious sweets they have to offer!

There were so many wonderful chocolates to see. It was amazing to watch them make each treat. Everything is done by hand! No machines. They have people to fill wafers by hand, decorate by hand and mold by hand! Here are a just a few descriptions of their specialties:

The “foresta“, a Gay-Odin creation that is a flaky bar of rich chocolate that resembles rough and twisty tree bark. They have a large assortment of other chocolate shapes and variations that include: moo= 3-day-old fudgy chocolate that is then dipped in a hard shell, tarallini= donut-shaped and filled with liquer, noci= walnut shaped and enclosed in a wafer-like casing and ostriche= oyster-shaped and filled with a cream mousse.

During Easter, Neapolitan families stock up on boxes of Gay-Odin goodness to distribute to friends and relatives. They are famous for their large decorated eggs that people put gifts in (anything from toys to engagement rings!).

Ghirardelli Double Chocolate Brownies

There is something to be said about the boxed brownie. I like them just as well, dare I say more than homemade mixes. I have made many different 'from scratch' recipes and have never found one that I love. For a quick fix I know I can always rely on the box. It doesn't matter if it is the best quality brand or the generic... what is really in those boxes anyway? Why can't that taste be duplicated?

I recently bought the Ghirardelli Double Chocolate mix because it was on sale at the grocery. Can I just say h-e-l-l-o!!! The taste is so good it's reeediculous! If you want a quick fix for your craving, give them a try!

Valentino and Ice Cream

My first Daring Bakers challenge!

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

The Valentino cakes ended up being a perfect dessert for Valentine's Day. I chose to make mini cakes in mini heart-shaped pans (the shape of a heart is the traditional way to serve the cake). I also made a chocolate raspberry sauce to drizzle over the Valentinos. This is a very dense and decadent treat!

We were able to choose the flavor of ice cream we made, so I picked cookies and cream... yum! I do not have an ice cream maker, so I followed a recipe that allowed me to make it without the machine. Also, I added more oreos than the recipe called for--- love the chunks!

Valentino

16 ounces semisweet chocolate, roughly chopped *you can use any chocolate you want

½ cup (1 stick) plus 2 tablespoons unsalted butter

5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

3. Separate the egg yolks from the egg whites and put into two medium/large bowls.

4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).

5. With the same beater beat the egg yolks together.

6. Add the egg yolks to the cooled chocolate.

7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.

8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C

9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.

10. Cool cake on a rack for 10 minutes then unmold

*I used mini pans and baked for 15 minutes

Chocolate Raspberry Sauce

1 can sweetened condensed milk
4 oz. semi-sweet chocolate
2 Tbsp butter
1/4 cup seedless raspberry jam

In a saucepan over low heat, combine milk and chocolate; stir until smooth. Add in butter and jam; stir until smooth. Serve hot and leftovers can be stored in the refrigerator.

Cookies and Cream Ice Cream

1 cup milk
1 cup sugar
1/4 teaspoon salt
1 cup half and half
1/2 tablespoon vanilla extract
2 cups chilled whipping cream
2 cups oreos *I used more :)

1.Break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed.

2.Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175°F) or until it begins to bubble around the edges. Remove from the heat.

3.After removing from the heat, add the sugar and salt to the scalded milk.

4.Stir the scalded milk until sugar and salt are completely dissolved.

5.Add half and half, vanilla, and whipping cream. Stir until well blended.

6.Pour into a bowl and allow mixture to cool to room temperature.

**Speed cooling process by placing the bowl in an ice water bath.

7.Once the mixture has cooled, cover with plastic wrap and allow the mixture to age in the refrigerator for at least 4 hours or up to 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.

8.After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.

9.Transfer the ice cream mixture to a freezer safe bowl or container if not already in an appropriate one. Cover tightly with plastic wrap, foil or an airtight cover.

10.Place the container in the freezer and allow the mixture to freeze for 2 hours.

11.Remove from the freezer and beat with a hand mixer to break up ice crystals that are beginning to form. Cover and place back in the freezer.

12.Freeze for 2 more hours and then remove from the freezer and beat again with the hand mixer. The ice cream should be thick but to soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time. Beat again before adding cookie chunks.

13.If ice cream has thickened properly, stir in the cookie chunks until well distributed throughout the ice cream. Do not beat with the hand mixer after the cookie chunks have been added. Beating would break the cookies into crumbs and tiny pieces.

14.Pour into a plastic airtight freezer container. Pack the ice cream in the container. Be sure to leave at least 1/2 inch head space for expansion.

15.Cover and place the container in the freezer and allow the ice cream to freeze until firm.

Ode to Marlene: Buckeye Pie

Every Christmas I look forward my Grandma's Buckeye candy treats! Unfortunately, I missed out this past year because I am living in Italy. I had a craving for the candy and I also had dinner guests last night who are big fans of chocolate and peanut butter, so I revised the candy recipe and made a pie! This pie has every resemblance of the candy taste... and probably a lot less time consuming!

For you non-Cincinnati people, you may be asking "what is a Buckeye?". They are peanut butter balls dipped in chocolate who get their name from their resemblance to the nut of the buckeye tree. I know there are a million recipes out there for them, but of course I think my Grandma makes the best!

By the way, this is VERY rich... cut the slices small! *I made this a day ahead of time so it could sit in the refridge overnight (the Ganache seemed to get more firm the longer it was in).

Ingredients

1st Layer:

2 large eggs

1 1/4 cups granulated sugar

3/4 cup all-purpose flour

6 tablespoons unsalted butter, melted

3 oz melted and cooled unsweetened chocolate

1/2 teaspoon vanilla extract

1/8 teaspoon salt

2nd Layer:

3/4 cup creamy peanut butter

1/4 cup unsalted butter, softened

1/4 teaspoon vanilla extract

3/4 cup powdered sugar

3rd Layer (Ganache):

2 cups semi-sweet chocolate chips

1 cup heavy whipping cream

1/3 cup peanut butter & milk chocolate (just a few mixed in with the p.b.) chips

Directions

-Preheat oven to 350 degrees. Grease 9-inch-round spring form pan (if you don't have this, just use a cake pan). Line bottom of pan with parchment paper; grease.

-For the 1st layer: Combine eggs and sugar in large bowl. Stir in flour, melted butter, chocolate, vanilla extract and salt until smooth. Pour into prepared pan.

-Bake for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto a plate (I used a small cutting board). (You need a flat surface, especially when you add the 3rd layer... it can get messy!) Remove pan and parchment; cool completely.

-For the 2nd Layer: Beat peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

-For the 3rd layer (Ganache): Heat cream in small saucepan to boiling; remove from heat. Add semi-sweet chips; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake. Put back in refridge for 30 minutes.

-Melt peanut butter & milk chocolate chips in resealable plastic bag for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator.

-Use a sharp knife to go around the pie (trimming the ganache) if you need to. Place on your serving platter.

-Let stand for 30 minutes before serving.

Nutella Chocolate Fudge Brownies

Mmmmmmmmmmm chocolate! I couldn't resist this recipe after I saw it over at Spatulas, Corkscrews & Suitcases. These are so rich and are able to satisfy the craving!

~

Ingredients

4 (1 ounce) squares unsweetened chocolate
1 cup butter
2 1/2 cups sugar
4 eggs
1 Tbsp vanilla
1/8 Tsp salt
1 cup unbleached white flour

1 cup semi-sweet chocolate chunks

1 jar Nutella

mini semi-sweet chocolate chips

Directions:

-Preheat oven to 350 degrees F.
-Melt unsweetened chocolate and butter in a large saucepan over medium heat; Remove from heat.

-Using a wooden spoon or spatula, stir in sugar until well mixed.
-Add eggs, vanilla and salt and beat well with spoon.
-Fold in flour and mix just until smooth.
-Add chocolate chips or chunks to batter.

-Pour into greased 9x13 pan.

-Bake at 350 degrees for 30-35 minutes or until knife comes out clean.

-Cool the brownies for 5-10 minutes, and spread 1/3 of the jar of Nutella on top of the warm brownies. *I microwaved the Nutella for a minute or so to make it spreadable. Sprinkle with mini chocolate chips while the Nutella is still warm and gooey. Cool completely before cutting into 18-24 squares.

Lava Cakes

This is the final dessert for my husband's birthday week. It is one of my favorites and it is very easy! I have been making these cakes for years... they are sure to impress!

Ingredients

6 Tbsp butter

4 oz semi-sweet chocolate

1/4 cup milk

1/4 cups flour

1/2 Tsp vanilla extract

2 large eggs

2 large egg yolks

1/4 cup sugar

3 Tbsp sugar

Preheat oven to 400 degrees. Grease cups (4) and sprinkle with the 3 Tbsp sugar.

Over low heat, constantly stir and melt butter, chocolate and milk. Remove from stove.

In separate bowl whisk flour and vanilla. Add in eggs, yolks and sugar. Whisk. Fold in chocolate mix.

Pour in cups. Bake for 15 minutes. Serve immediately.

A Very Very Chocolate Birthday Cake

I usually make several desserts for my husband the week of his birthday. This year he requested an all-chocolate cake. I dusted off a recipe that has been sitting in my box for a few years now. This is a deliciously moist and very chocolate cake!

CAKE

INGREDIENTS

3 cups packed brown sugar
1 cup real butter, softened
4 eggs
2 Tsp vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 Tbsp baking soda
1/2 Tsp salt
1 1/3 cups plain yogurt
1 1/3 cups boiling water

DIRECTIONS

In a mixing bowl, cream brown sugar and butter. Add eggs. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with yogurt to creamed mixture. Mix on low until combined. Stir in water until blended.

Pour into three greased and floured round baking pans. Bake at 350 degrees for 30 minutes. Cool in pans for 10 minutes; remove to wire racks to cool completely. Frost cooled cake.


FROSTING

INGREDIENTS

2 cups real butter, softened
9 cups powdered sugar
2 cups baking cocoa
1 Tsp vanilla extract
1 cup milk
1 Tbsp chocolate sundae syrup
1 Tbsp chocolate liquor

DIRECTIONS

In a large mixing bowl, cream butter. Gradually beat in powered sugar, cocoa and vanilla. Add milk. Mix in syrup and liquor.

White Chip Brownie Cookies

This is a super easy recipe. They are a bit rich, so have a glass of milk standing by!

Ingredients:
1 bag (12 oz.) semi-sweet chocolate chips
1 bag (12 oz.) white chocolate chips
6 Tbsp. (3/4 stick) unsalted butter
3 eggs
1 cup sugar
1/3 cup all purpose flour
1/2 Tsp. baking powder

In a microwave-safe bowl, heat semi-sweet chips and butter for 2 minutes. Stir with spatula and heat for another 2 minutes. Stir until smooth. Set aside.

In a large bowl with electric mixer, beat eggs and sugar until thick. Mix in the chocolate mixture. Mix in baking powder and then flour. With a spatula, gently stir in the white chips.

Using a sheet of plastic wrap, form dough in to a log (you will make 2 of these). The dough will be very soft, so use the plastic wrap to hold in a log shape. Wrap it tightly. Put in the refrigerator for at least 1 hour, or until firm.

Preheat the oven to 375. Unwrap dough. With a sharp knife cut into slices (I kind of mold my slices into a circle). Place slices apart on parchment-lined cookie sheet (or a greased sheet). Bake 13 to 15 minutes. A shiny crust will form on top and the center will still be gooey looking. Cool cookies on a rack.