Posts Tagged ‘Chocolate’

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Oatmeal Bake

March 24, 2014

Hey everyone,

I’ve been cooking!  Unfortunately I haven’t taken great photos, so bear with me.  You’ll have to understand I have to try to cook quickly between feeding a baby, rocking to sleep, or trying to do laundry, etc.  In order to allow me to eat breakfast quickly and easily, but still healthy… I found this delicious recipe online.

What’s great about it, is that it’s great freshly baked or reheated.  It’s flexible in the ingredients so you can make it as sweet or healthy or not as you’d like! (Check out her website for all the possibilities.  I’ll outline which changes I made, but she has tons of options.)

Here’s how it goes…

Strawberry Baked Oatmeal with Chocolate

Ingredients:
-2 cups old fashioned rolled oats (I used extra thick)
-1 tsp baking powder
-1 tbsp grated orange zest
-1 tsp cinnamon
-1/2 tsp salt
-1/2 cup chopped walnuts
-1 cup sliced strawberries
-1/3 cup dark chocolate chips
-2 cups skim milk
-1 large egg
-3 tbsps butter, melted
-2 tsps vanilla extract
-1+ ripe banana, 1/2 inch slices
-optional, Honey/Agave/Brown Sugar

Directions
1. Heat oven to 375 degrees F.  Spray a 9 by 9 baking dish and set aside.

2. In a large bowl, mix together oats, baking powder, orange zest, cinnamon, salt, half the walnuts, half the strawberries, half the chocolate.  If you are using sugar, add it here.  I’ve added my agave here once, but it might work better in the milk mixture.  Pour this into the prepared dish.  Arrange the remaining strawberries, walnuts and chocolate on top as well as banana slices.

3. In a separate bowl, whisk eggs, milk, and vanilla extract.  Don’t mix your butter unless your milk has come closer to room temperature.  The cold milk will cause the butter to become solid again.  Pour the melted butter over the oat mixture, then add the egg-milk-vanilla mixture.  Make sure it’s evenly distributed over the oats.  Gently shake dish to ensure it’s reached the bottom of your dish.

4. Bake for about 35 minutes or until the milk has set and the top is golden brown.  (If I weren’t trying to eliminate processed sugar, a brown sugar crumbly top would be amazing.  Just an idea.)

5. Serve warm.

IMG_5605

Not the best photo, but seriously delicious.

It is so delicious.  Try it once following the recipe and then make it your own.  I’ve made it twice now, doubling it the second time.  Tip for doubling: don’t quite double the milk.  It’s not necessary and just requires a longer bake time to help it set.  I think I’d like to try different fruit, maybe blueberries.  What kind of fruit would you put in it?  If you know me, I doubled the chocolate for this recipe, but you can do whatever you see fit.  Also, the strawberries make the dish really sweet, so the second time I made it, I cut those down. I mixed banana into my dish because I really like the flavor with the strawberries.

I thought it was equally delicious reheated the next day.  When I made it the second time, I put individual servings in the fridge to just pop in for breakfast over the week ahead.  So easy and healthy!

Happy Breakfasting,
Amanda

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Chocolate Chip Cookie Cheesecake Bars

March 8, 2012

I know.  Intense title.  I get tongue tied every time I try to say it.  But words stop when you bite into one.  Oh Em Gee. These things are amazing.  You’ve got the richness of cheesecake with the comfort of chocolate chip cookies and then the crust of the cheesecake.  Uh! Words do not do it justice.  Take a look:

(I know, right?  Is your mouth watering?  I know mine is!)

Let’s jump right in here:

Ingredients:
Crust:
-1 1/2 cups graham cracker crumbs
-5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
-5 tablespoons unsalted butter, room temperature
-1/3 cup packed light brown sugar
-3 tablespoons granulated sugar
-1/4 teaspoon salt
-1 teaspoon pure vanilla extract
-3/4 cup flour
-2/3 cup chocolate chipsCheesecake Filling:
-10 oz cream cheese, room temperature
-1/4 cup sugar
-1 large egg, room temperature
-1 teaspoon pure vanilla extract
Procedure:
1. Preheat the oven to 325 F. Line an 8″ square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.

3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.



5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.


6. Lift the bars out by the overhang and cut into squares for serving.


I copied and pasted this recipe directly from the awesome blog I found it on: Brandy’s Baking Blog
The amendment I made to this recipe is the crust of the cheesecake.  My favorite cheesecake crust is actually made from Biscoff cookies crumbled with butter, instead of graham crackers.  Seriously delicious.  Since this recipe is in such a small container, it doesn’t make very much.  I think next time I’ll double the recipe so I can share and keep some for myself.  My other recommendation is that the cookie can be hard to cut through so you may want to strategically place the cookie dough or cut it while it’s warm so as it cools, the dough may be easier to cut.  Just a thought.
You need to try this.  It’s easy to make and so yummy.

Happy Baking!
-Amanda
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Mini Cakes

February 20, 2012

Many of you don’t probably didn’t know that I don’t actually have a full size oven.  I have more of a “toaster” size oven, so I get slightly more creative with my baking!  I don’t often get the urge to bake and it certainly doesn’t help that my little oven can cook only 6 cookies at a time, 6 muffins at a time, etc!  Tonight, I beat the little oven and made delicious, adorable, and fairly quick – mini cakes (cause everything is cuter when it’s mini)!

So tonight I decided I wanted to bake something more bite sized, but I wanted to be quicker than 6 cookies at a time!  I decided to bake a chocolate cake which I would then cut into smaller circles and decorate!  Since I am not the baker my sister is, I used a box cake mix.  I then used a biscuit cutter in the smallest size I had to cut the cake into smaller circles.  As you can see below, I have a bit of cake left over.  Mmmm


Anyway – I cut the circles while the cake was still a bit warm, and then let them cool.  Once cool, I melted a bit of chocolate icing to pour over the top. While the icing was still warm, I dropped some pieces of walnut on the top.

And finally – I drizzled just a bit more icing on top to keep them from falling off and because you just can’t have too much chocolate.  Mmm.

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Oreo Balls

February 13, 2012

I came across this delicious treat when a girl from work made Oreo Balls for our staff Halloween party. After I took a bite, I knew I needed the recipe!  It is seriously one of the easiest recipes I may ever post on this blog.  (It’s easiest if you have a food processor.)  Here you go

Ingredients:
One package Oreo cookies
One 8 oz. cream cheese
Chocolate to melt

Procedure:
Empty package of oreo cookies into food processor and blend until powder consistency.  You may have to adjust the cookies if they get all piled up.  I added a few at a time to help the process.  Empty container of cream cheese into food processor.  I recommend it being room temperature so it blends easier.  I had to work it into the oreos a bit more than I had hoped, but the moment came when it all mixed perfectly.  Next, scoop out equal balls of oreo mixture onto a parchment covered cookie sheet, shape into spheres and refrigerate for  20 minutes or until cold.

Melt chocolate (if you’re good at tempering, do that now, or use candy melts) and dip each ball into the chocolate.  Decorate as you wish.  I used some of my favorite Valentine’s sprinkles: X’s & O’s!

This recipe made exactly 25 balls in uniform size!  mmm.

And the final product looks like this:

Yummy!  And so easy, right?

Happy eating and Happy Valentine’s Day!
-Amanda

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Chocolate Chip Cookies

August 8, 2011

David was going on a road trip recently so I decided to make him and the guys in his car chocolate chip cookies from scratch.  I didn’t do a lot of research, I just opened the nearest book and started baking. This recipe says it makes 60 cookies, which is not true.  I think it made 40, but I doubled it.

Chocolate chip cookie recipe from “Art and Soul of Baking” by Sur la Table.

Ingredients:
1 1/2 sticks unsalted butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs, room temperature
2 tablespoons vanilla extract (I used vanilla bean paste, yummy)
2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
6 ounces good-quality semi-sweet or bittersweet chocolate, chopped into 1/4-inch chunks, or 1 cup dark chocolate chips
same as above of milk chocolate
1/2 cup nuts (optional)

Procedure:
1. Preheat ove to 350 and position oven rack in center.  Line baking sheets with parchment paper.
2. Place the butter, granulated sugar, and brown sugar in the bowl of the stand mixer and beat on medium-low speed until smooth and blended, about 2 minutes.  You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results.  Scrape down the bowl with a spatula.  Add the eggs one at a time and beat just until blended after each addition.  Add the vanilla and blend well.  Scrape down the bowl.
3. In a medium bowl, whisk together the flour, baking soda, and salt.  Turn the mixer to the lowest speed and add the flour mixture all at once.  Blend just until there are no more patches of flour.  Scrape down the bowl.
4. Add the chocolate and nuts (if using), and blend on low just until combined.  Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no more patches of unincorporated flour or butter lurking near the bottom of the bowl.
5. Using the small ice cream scoop or spoon, portion tablespoon-sized mounds onto the prepared baking sheets, spacing them about 2 inches apart.  Bake the cookies one sheet at a time, spinning the sheet halfway through, for about 10 to 14 minutes, until the cookie are golden brown at the edges and still a bit pale in the center.  If you want crisp cookies instead of chewy ones, bake them a couple extra minutes.

Store cookies in an airtight container for 3-4 days.

Obviously, they did not last that long, but they were yummy.

The process wasn’t too extensive and they were really yummy.  Some of the best dough I’ve ever eaten.  Seriously.

Try them for yourself!

Happy baking!
-Amanda

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Cheesecake Bars!

July 5, 2011

I have been such a slacker in the blog-o-sphere so here I am to redeem myself.  Yesterday was the fourth of July so I’m blogging on a Tuesday instead!

Cheesecake bars have been my go to dessert of the summer and they’re a hit!  They are easy to make and absolutely delicious.  I can’t get enough!


Crust:
1 package of Lotus Biscoff cookies (those airplane cookies, mmm)
3 tablespoons packed brown sugar (I made it the first time without this)
6 tablespoons melted butter (I did a whole stick the first time. Don’t judge.)

Crush the cookies either in a food processor or bag.  I find the food processor works best, but if you don’t have one, a ziploc bag and your fist works too!   Add butter and stir till combined well.  Press the mixture into a 13 x 9 pan.  I used a pyrex dish, very easy to get out.

Cheesecake
3 (8 oz) packages cream cheese, softened
1 cup sugar
2 tablespoons flour
3 eggs
8 ounces sour cream
1 tablespoon vanilla (I used vanilla bean paste the first time, its yummy and adds that pretty speckle!)

Preheat oven to 325 degrees. Cream sugar, cream cheese, and flour with an electric mixer on medium until light and fluffy.  I did it by hand the second time and it worked great still.  Got a good work out!  On medium low, add eggs one at a time, mixing well with each addition.  Add sour cream and vanilla and mix until combined.  Pour on prepared crust and bake for about 45 minutes.  Remove and let cool.  Prepare ganach while cooling.  (The first time I put it in the fridge. The second time I just left it on the counter.)

Chocolate Ganache
8 ounces heavy whipping cream
2 ounces butter
4 ounces semi-sweet chocolate
4 ounces dark chocolate (I used a crushed chocolate bar, which was the perfect amount)

Heat cream and butter on stove until almost boiling.  Remove from stove and pour over chocolate.  Stir until completely  combined.  You’ll know it when you see it.  Pour over cooled cheesecake.  Cover and refrigerate overnight.  Cut into bars and serve. (I used a sharp knife a fork.  Once you get the first one out, it’s easy from there!)

Makes around 30 bars.

I got the recipe from this site and then learned it’s from Bakerella also.

It is truly delicious!

Happy Eating,
Amanda

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Chocolate Cake – Microwaved in a Mug

June 9, 2011

So I recently read on a few different blogs about this amazing 5 minute microwave Chocolate Cake… And of course, I had to try it.

Ingredients

  • 1 largecoffee mug
  • 4 tablespoons plain flour(do not use self-rising)
  • 4 tablespoons sugar
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon baking powder
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • Small splash of vanilla

How to make it

  • Add dry ingredients to mug and mix well.
  • Add egg & mix thoroughly.
  • Pour in the milk and oil and mix well… again
  • Add vanilla, mix again.
  • Set mug in the microwave & cook for 2½ to 3 min at 1,000 watts.
  • Cake will rise over the top of the mug if you use a normal sized mug (Mine was huge, so it didn’t)
  • I tried just over 2.5 min the first round – NOT GOOD.  But it might be my old microwave.
  • Remove from microwave.
  • Allow cake to cool a little, then tip out onto a plate, if desired.
  • Decorate as you prefer…. I used Nutella and Powdered Sugar.

And EAT.  It wasn’t my favorite cake. I think I need to try again because if you cook too long by any means – it gets rubbery.  Eww.

Enjoy!

Sarah