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Tag: chocolate

A Decadent Dessert for the Holidays

A Decadent Dessert for the Holidays

A decadent chocolate cake topped with a crunchy chocolate swirl meringue.

Rocky Road Rice Krispy Treats

Rocky Road Rice Krispy Treats

Who doesn’t love a good rice Krispy treat? It was one of the first things I made without adult supervision! They are the epitome of a “treat”. They are sweet and gooey and taste so good. Recently, I tried a new spin on the recipe…

Granny’s Fudge

Granny’s Fudge

I think fudge was a standard recipe in the time of my great grandmother, because it was fast and the ingredients were readily available.

It also helped that Mamie Eisenhower was publishing the recipes she made for her family and housewives across the country were copying her.

Here is one from my great grandmothers book of recipes. It’s very rich and sweet but doesn’t last long in my house.

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Granny's Fudge

I love any recipe I can make out of the family cookbook. This one is great to eat too!
Course: Endings
Cuisine: American
Keyword: Candy, chocolate, Fudge, heirloom, marshmallows

Ingredients

  • cups Granulated White Sugar
  • 2/3 cup Evaporated Milk
  • 2 Tbs. Salted Butter
  • 2 cups Mini-Marshmallows
  • 1 12 ounce bag chocolate chips, I like Milk chocolate
  • 1 tsp. Vanilla Extract

Instructions

  • Line an 8x8 baking dish with foil and leave some overhang for handles.
  • In a heavy saucepan combine sugar, milk and buttter.
    Bring to a healthy boil, stirring constantly. Boil for 5 full minutes, while stirring.
    Stir in marshmallows, chocolate and vanilla and stir vigorously until marshmallows and chocolate are melted.
  • Pour into prepared pan and smooth.
    Refrigerate for 2 hours, until firmly set.
    Lift our of pan with handles.
    Cut into small squares and serve. Store in refrigerator.
Pudding Elevated – Chocolate Budino

Pudding Elevated – Chocolate Budino

Many years ago I was win Chicago and had dinner at RPM Italian. The food was excellent but when they brought the dessert, I fell in love. Yes, it was a pudding, but it was also like a cold creme brûlée. It was rich and…

You Can’t Beet a Little Change

You Can’t Beet a Little Change

See what I did there? This is a post about using beets to ease some of the sugar in a cake recipe. I am always trying to figure out ways to be able to indulge in all my favorite things in a more healthy manner.…

Flourless Chocolate Caramel Cake

Flourless Chocolate Caramel Cake

I remember a time when we talked ourselves into believing that Passover desserts tasted good. Now with the realization that not everyone can, or should, eat gluten, we have some really great options.

This flourless chocolate cake is smothered in ganache and then homemade caramel is decadence defined and you will not miss one bit of the gluten!

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Flourless Chocolate Caramel Cake

Call it Gluten-free or kosher for Passover. It is ooey gooey goodness whenever you eat it.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Endings
Cuisine: American
Keyword: cake, Caramel, chocolate, gluten-free
Servings: 8 slices

Ingredients

Cake

  • 1 Cup Semi-Sweet Chocolate Chips, use the good stiff
  • 1/2 Cup Unsalted Butter
  • 3/4 Cup Granulated White Sugar
  • 1/4 tsp. Fine Sea Salt
  • 1-2 tsps. Instant Espresso Powder 1 will enhance the chocolate flavor; 2 will give you a mocha flavor.
  • 1 tsp. Vanilla Extract
  • 3 Large Eggs, slighly beaten
  • 1/2 Cup Unsweetened Cocoa Powder

Ganache

  • 1 Cup Chopped Bittersweet, or semi-sweet, Chocolate
  • 1/2 Cup Heavy Cream

Caramel

  • 1/3 Cup Packed, Brown Sugar
  • 3 Tbs. Unsalted Butter
  • 1 Tbs. Whole Milk

Instructions

  • Preheat oven to 375°.
    Lightly grease an 8" cake pan and line with parchment paper. I like to grease the paper too.
  • In a microwave safe bowl, melt the chocolate and butter together, stirring every 15 seconds, until butter is completely melted.
    At this point stir until chocolate melts and mixture is smooth.
    Stir in sugar, salt, espresso powder and vanilla.
    Add in eggs and beat briefly until smooth.
    Add in cocoa powder and mix until just combined.
  • Spoon in to prepared pan and bake for 25 minutes.
    The cake should have a thin crust and the internal emperature should be 210°.
    Cool in pan for 5 minutes then runknife arond the side and turn out onto plate and let cool completely.

Ganache

  • Put chocolate in a heat proof bowl.
    Heat cream until it just starts to simmer. Do not boil.
    Pour hot cream over chocolate and let sit for 3 minutes.
    Stir until chocolate is completel melted and cream is incorporated.
    Pour over cooled cake and allow to set.

Caramel

  • Heat brown sugar, butter and milk in a small saucepan, over a medium flame. Stir often and as soon as it begins to boil remove from heat. Stir until smooth.
    Allow it to cool down to just luke warm.
    Gently spoon over ganache and spread evenly.
    Serve at room temperature with a side of whipped cream.
Some Mistakes are Made to Last

Some Mistakes are Made to Last

Back in the 1970’s, when my mom was a member of the Time-Life Recipe Club, she would get a packet of cards each month with a different theme. She would diligently take the recipes out of their package and place them in the avocado green…

Chocolate Madelines!

Chocolate Madelines!

I am so grateful to Brigid of @Bostonbabbler for sharing her recipe for Chocolate Madelines. I hope you enjoy them and that you will follower her on instagram. As always, please share your comments and pictures with me. Be sure to follow me too on…

Sparkle and Fun to Last throughout the Year!

Sparkle and Fun to Last throughout the Year!

I’m sure you all have seen these adorable hot chocolate bombs all over the Internet. Well I’m here to tell you that they are not something you can make quickly and have them be as charming as they are on Pinterest. I tried and it took several attempts to get it right. It takes practice. Once you get the process down it is easier to turn them out.

There are two pieces of good news here. The first is you can make mistakes and cover them up with sprinkles and more chocolate. The other piece of good news is that I’m here to walk you through how to make them and fix your mistakes.

I love the idea of using these throughout the year. You can customize the inside and the outside to fit whatever holiday or occasion is coming your way. I think a red velvet bomb decorated for Valentines Day sounds amazing. How about your birthday person’s favorite flavors for their birthday or fun green for St. Patrick’s Day? The possibilities are endless.

As for the rest, you know my drill. Please send me pictures. Please send me comments and suggestions. I want to hear how this goes for you. Of course please head over to Instagram and follow me on @whiskinthesouthern.

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Hot Chocolate Bombs

My version of the cute bombs youre seeing all over Instagram.
Course: Endings
Cuisine: American
Servings: 6 individual servings

Equipment

  • 2- 6 section sphere bomb molds.

Ingredients

  • 1 12-oz bag Chocolate chips, any variety
  • 6 Tbs. Instant Hot Cocoa Mix
  • 6 Tbs. Mini Marshmallows
  • Add-ins of your choice I used peppermints and m&ms
  • additional melted chocolate for drizzle
  • decorative sprinkles and glitters

Instructions

  • In 15 second intervals, melt 1/2 chocolate in a heatproof bowl, in the microwave on high. Stir between intervals.
    Dollop a bit of chocolate into each opening of bomb molds. Use a teaspoon or a silicone brush to evenly paint the chocolate around the whole mold.
    Place in the refrigerator for about an hour until solid through. Hold up to light to check for thin spots and re-coat.
    When completely solid carefully unmold spheres.
    Working with first six spheres, heat a plate and gently place sphere open side down on the plate to cause slight melting and even the edges. If you need to put these back in the refrigerator for a moment go for it.
  • You're going to want to work fast and in as cool an area as you have.
    Place 1/2 tablespoon of hot cocoa mix into the six spheres you already evened the edges.
    Place four or five each of mini marshmallows into those same six spheres. Add in other extras, like candies. They will look full.
    Return these spheres back to the refrigerator while you get ready to work on the top halfs.
  • Take the other six spheres that did not get evened out of the refrigerator and repeat the process with the heated plate.
    Quickly, place on top of the filled spheres. Hold gently and hope they melt closed together.
    If there are gaps, you can heat your finger under warm water and gently rub the seam to closed. Don't worry if it's not pretty, you can decorate over it.
  • For decorating, i like to start with the drizzle. I put the remaining chocolate directly into a pastry bag and melt in microwave, as above. Instead of stirring, I just carefully squeeze to mix. Use pot holders or a towel. if too hot.
    If you don't have pastry bags, use plastice baggies. Just push chocolate into a corner. That will be your tip.
    Once melted and blended, cut a small piece off the tip, carefully twist the top closed and down, to remove any air pockets.
    Pour your chosen sprinkles in a shallow dish.
    Carefully drizzle over seam, in a zig zag pattern, then immediately roll in sprinkles. you add more drizzle after, if you like.
  • In the original photo I only used one color of chocolate and one color of sprinkles. I would highly recommend experimenting with the chocolate melts that are available in different colors. This way you can shoot your hot chocolate bombs to fit any holiday or occasion. Just think of a white chocolate bomb with funfetti sprinkles for a birthday.
    You can also dip the rim of a mug in the melted chocolate and then the sprinkles for added sparkle.
Everything with Browned Butter!

Everything with Browned Butter!

I already knew I was having a love affair with browned butter. It adds such a richness to any dish it’s in. That nutty aroma that fills your house when you are browning it, is amazing. Butter is already great but browning it adds such…

Grandmother’s Fudgy Brownies, part deux.

Grandmother’s Fudgy Brownies, part deux.

A few years back I was able to, finally, recreate my grandmother’s fudge frosting that she put on brownies. It brought back floods of memories. they were good as I remembered. Recently, I’ve been thinking about those iconic brownies and wondering why my grandmother used…

S’Mores Babka!

S’Mores Babka!

I originally developed this recipe for a contest sponsored, in part, by Ghirardelli. They were looking for the best new s’more.

Babka and s’mores are having a moment and it seemed like a no brainer to combine the two. I love this idea and it taste amazing!

With this recipe you now have the basics for making a babka. Get creative and try some other fillings. You know I always ask for your creations and comments. Let me hear them! Let me see them!

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S'Mores Babka

I love a challenge. This recipe came out of challenge to come up with a different way of eating s'mores/ It is a moist bread with everything you love about a s'more.
Course: Endings
Cuisine: Jewish

Ingredients

Babka Dough

  • 1/2 cup Warm whole milk, 105-1110°
  • 1 pkg. Active Dry Yeast
  • 1 generous pinch Sugar
  • 4-1/2 cups All-purpose flour 4 cups then 2, 1/4 cups
  • 1/3 cup Granulated white sugar
  • 1-1/2 tsp. Fine sea salt
  • 1 tso. Pure vanilla extract
  • 4 large Eggs
  • 10 Tbs. Unsalted butter, cut into individual Tbs.

Filling

  • 8 squares Ghirardelli Milk Chocolate Fudge Caramel Squares
  • 1 Tbs. Coconut Oil
  • 1/4 Cup Graham Cracker Crumbs
  • 1/2 cup Miniature Marshmallows

Streusel

  • 1/4 cup Brown sugar
  • 1/4 cup Graham Cracker Crumbs
  • 2 Tbs. Diced and chilled unsalted butter

Instructions

Babka Dough:

  • Warm your milk and sprinkle yeast and a generous pinch of sugar into the milk.
    Let sit 8-10 minutes. It should be foamy and thick.
    If you don't see that foam and thickness your yeast may be out of date. You will have to start over. Always be sure to check your temperature with a food thermometer.
  • In the bowl of a stand-up mixer, fitted with a dough hook, whisk together Sugar, 4 cups flour and sea salt.
    On low, add in the yeast mixture, vanilla and then eggs, one at a time.
    Let this mix until a soft dough ball starts to form.
    Weather is a big factor, if dough is too wet, add 1 tbs. of flour at a time to get a soft not sticky dough. Do not add too much flour here.
  • While still mixing, on low, add 5 Tbs. of butter, one at a time. Continue beating, about 5 minutes until smooth.
    Add in 1/4 cup of flour. You are building your gluten and want it to look stretchy.
    Add remainng 5 tbs. butter, one at a time. Then add last 1/4 cup of flour.
  • Rub a clean bowl, lightly, with oil and put the dough in. Lightly coat the ball with a smidge of oil. Cover with plastic wrap and let rise in a warm place.
    I like to heat my oven to 100° then turn it off and rise in there.
    Let rise for 1-2 hours until doubled. It may not double but should be spongy.
  • You can make your filling while the dough is rising.Let everything sit at room temperature unti ready to use. Melt your chocolate and coconut oil a few minutes before use. you want it to be warm but not hot.

Filling:

  • Melt chocolate squares over a double boiler. A microwave is not great with these chocolates, becasue of the caramel. It can seize and become hard.
    If not aleady done, crush your graham crackers.

Streusel:

  • In a small bowl, blend togethe, I like fingers for this, the brown sugar, graham crakers and cold butter.
    Put back in fridge until ready to use.

Assembly:

  • Butter or oil 2 loaf pans and line them with parchment paper. Be sure to leave an ample overhang. You will need the "handles".
  • Divide dough in half and set one aside.
    Turn half the dough out on to a lightly floured board or floured parchment paper.
    Roll dough into a 9x17 rectangle, or close to it.
  • Spread the chocolate, edge to edge.
    Dust the chocolate with the graham crackers then the mini marshmallows.
    Starting on the long side of the rectangle, tightly roll into a jellyroll (log). The tighter the better, for more layers.
    Wrap roll in parchemnt paper and put in refrigerator while repeating the process on the second roll.
    Let both rolls chill in fridge fro 30-45 minutes.
  • Remove one piece of dough from fridge and place on a lightly floured board, seam side down and cut in half lengthwise, exposing inside layers.
    Twist halves together keeping the layers facing up. Tuck ends under and place in prepared loaf pan. Repeat with other loaf.
    Cover with plastic and let rise again for another hour.
    Preheat oven to 350°
  • Once loaves are done rising and oven is preheated, sprinkle streusel over the top of both loaves.
    Bake loaves fro 30-40 minutes. Tester should come out with just a few crumbs. If streusel gets too dark, cover with foil.
    Let cool in pan for 10 minutes then cool on rack until completely cooled.
  • For service sprinkle additional minimarshmallows over top. If you have a kitchen torch you can lightly toast the marshmallows.

Notes

Once you get the hang of the process, you can experiment with different fillings and vary the streusel.