Chocolate Chocolate and More! http://chocolatechocolateandmore.com Welcome to my baking adventures. Wed, 28 Jun 2017 14:44:25 +0000 en-US hourly 1 Very Berry Pie http://chocolatechocolateandmore.com/very-berry-pie/ http://chocolatechocolateandmore.com/very-berry-pie/#respond Wed, 28 Jun 2017 14:44:25 +0000 http://chocolatechocolateandmore.com/?p=14878 Very Berry Pie

Everyone has a pie recipe they remember their mom making when they were a child that still makes your mouth water when you are grown. In my case, my mom made a strawberry pie which combined dozens of fresh strawberries and a delicious sweet glaze in a flaky crust. Growing up, I didn’t get this...

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Very Berry Pie

Everyone has a pie recipe they remember their mom making when they were a child that still makes your mouth water when you are grown. In my case, my mom made a strawberry pie which combined dozens of fresh strawberries and a delicious sweet glaze in a flaky crust. Growing up, I didn’t get this pie at any of my friends’ houses when I visited, so I assumed my mom was the only one who knew how to make it. As such, I figured it had to be a complicated pie to make because we only got it once in a while (I mean, if it was easy, wouldn’t mom make it all the time???) Good news is, I now know I was very wrong about that.

This very berry pie is actually a very easy pie to make, and it is also very adjustable to meet all of your favorite berry needs. There is no need to purchase the pre-made “strawberry pie topping” or filling that you can find at your grocery store. If you have 20 minutes, you can whip this up, throw it in the fridge to cool, and have it ready to treat your family after a nice Al Fresco dinner, or wow your friends at your next group picnic.

The recipe is the same one that my mom used 40+ years ago to impress us kids — all I have done is add some blueberries to make it a little more festive as we approach the 4th of July holiday. It also allows me to take advantage of my favorite berries.

Because you can use any flavor Jell-O you might find in the store for the glaze, you can use pretty much any kind of berry that suits your tastes. Just don’t let your kids know how easy this is to make, or they will be asking for it every weekend!

Very Berry Pie

Prep

Cook

Inactive

Total

Yield 6-8 slices

A quick and easy berry filled treat for your next family gathering or summer picnic!

Ingredients

  • 1 deep dish pie crust, prepared as directed on container
  • 3-4 cups fresh strawberries – sliced in half
  • 1 cup fresh blueberries, rinsed and stems removed
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 1/2 cups water
  • 1 box  strawberry-flavored gelatin
  • Whipped cream or ice cream to top (if desired)

Instructions

  1. Rinse and dry berries. Slice strawberries in half (or quarters if larger berries), and remove stems from blueberries. Set aside.
  2. Prepare one deep dish pie crust per directions on box or package. (MUST be deep dish because you need the additional depth to contain the berries and glaze). After removing crust from oven, set aside and allow to cool.
  3. As crust bakes, prepare glaze.
  4. Combine sugar and cornstarch in a bowl ensuring no clumps of cornstarch remain in the mixture.
  5. In 2-quart saucepan over medium-high heat, combine sugar-cornstarch blend and water; heat to rolling boil.
  6. Cook a full 2 minutes, stirring regularly to ensure no clumping.
  7. Remove from heat and whisk in gelatin. Set aside and allow to cool 15 to 20 minutes.
  8. While glaze cools, layer berries in pie crust, starting with strawberries and alternating with blueberries until crust is full.
  9. Pour glaze over berries in crust, making sure each piece is covered. Don’t allow the glaze to overflow out of the crust.
  10. Chill at least 4 hours or overnight.
  11. Slice and serve with ice cream, whipped cream, or as is!

 

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Blueberry Scones http://chocolatechocolateandmore.com/blueberry-scones/ http://chocolatechocolateandmore.com/blueberry-scones/#respond Mon, 26 Jun 2017 14:26:32 +0000 http://chocolatechocolateandmore.com/?p=14857 Blueberry Scones

Scones are a tricky treat to make — they should be soft and slightly moist, not dry and crumbly. A few years ago, I got tired of trying to down dry scones from the local coffee shops and took a try and making them myself. I can’t remember where I got the original recipe to...

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Blueberry Scones

Scones are a tricky treat to make — they should be soft and slightly moist, not dry and crumbly. A few years ago, I got tired of trying to down dry scones from the local coffee shops and took a try and making them myself. I can’t remember where I got the original recipe to work off of, but I was apparently impressed enough with it to share a chocolate chip version with Joan, and she posted it here six years ago when she first started Chocolate, Chocolate and More. (Chocolate Chip Scones).

Since I shared that original recipe, I have worked on various ways to change that basic recipe up to include fresh berries without either drying it out or making it too “wet”. The British tend to only make scones with raisins, currants or dates in the “non-savory” category — it is we American’s who like our scones “sweet” with berries and chocolate and spices.  As such, most traditional scone recipes aren’t meant to include additional liquid provided by produce like blueberries or cherries or raspberries.

This new version includes eggs, goes with milk instead of heavy cream, and has a little more flour to make up for the additional fluid of the berries and eggs. I also added some vanilla, but that is optional, as are the blueberries on top of the scones.

For a final touch, you can whip up some of the blueberry syrup I used for the stuffed blueberry pancakes a few weeks ago (Stuffed blueberry french toast) or serve with butter or clotted cream.

 

Blueberry Scones

Prep

Cook

Inactive

Total

Yield 12 scones

A berry sweet twist to a British favorite tea or coffee treat.

Ingredients

  • 2 3/4 cups all purpose flour
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup cold butter, sliced into squares/pats
  • 1 cup fresh blueberries, rinsed and stems removed
  • 2 large eggs
  • 2 teaspoons vanilla paste or extract
  • 1/2 cup to 2/3 cup half and half or milk

Instructions

  • In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  • Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
  • Stir in the blueberries.
  • In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
  • Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  • Line a baking sheet with parchment, or use the baking sheet without grease if you don’t have parchment paper; add a light dusting of flour to the top.
  • Place the dough (it will be sticky) onto the floured parchment or pan, and divide it in half.
  • Press each half into circle; the circles should be about 3/4″ thick.
  • Brush each circle with milk, and sprinkle with granulated white sugar.
  • Cut each circle into 6 wedges.
  • Carefully pull the wedges away from the center to separate them so they don’t merge back together during baking.
  • Top each scone with one or two blueberries .
  • For best texture, place the pan of scones in the refrigerator for 30 minutes, uncovered. (Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and it also re-chills the butter and milk, which will make the scones a bit flakier.)
  • While the scones are chilling, preheat the oven to 425°F.
  • Remove the scones from the fridge and place in the center of the oven to for 20 minutes, or until they’re golden brown. 
  • Remove the scones from the oven, and cool briefly on the pan. Serve warm with butter or blueberry jam.

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Mosaiko http://chocolatechocolateandmore.com/mosaiko/ http://chocolatechocolateandmore.com/mosaiko/#comments Sat, 24 Jun 2017 07:49:55 +0000 http://chocolatechocolateandmore.com/?p=14863 Mosaiko Slice

Mosaiko is a wonderful chocolate dessert from Greece. Think soft chocolate surrounding crunchy butter cookies. These no-bake treats are simple enough for children to make. I’m back overseas again and this time my house had almost no cooking equipment when I arrived. Cambodian houses usually just have gas burners (think a nice Coleman stove) set...

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Mosaiko Slice

Mosaiko is a wonderful chocolate dessert from Greece. Think soft chocolate surrounding crunchy butter cookies. These no-bake treats are simple enough for children to make.

I’m back overseas again and this time my house had almost no cooking equipment when I arrived. Cambodian houses usually just have gas burners (think a nice Coleman stove) set on top of a counter and no oven. My landlord cooks with a rice cooker and a microwave so the gas burners weren’t functional when I moved in.

I bought a nice cooker which is Australian for “range” or “stove” and we installed it yesterday. In the meantime I needed some chocolate, but what to make when you have no stove or oven?

When we were in Greece a few weeks ago, we had this wonderful dessert called Mosaiko. Unlike other Greek desserts that drip honey, this one tasted like chocolate cookie dough with crunchy vanilla cookies throughout. And it was so nice and cool.

I looked up the recipe and it requires no cooking whatsoever. This may put some of you off because it contains 2 raw eggs. You can buy pasteurized eggs at Walmart. If you don’t have access to store bought pasteurized eggs, you can follow these directions to pasteurize them. Eggs are quite fresh here and I’ve not had problems so I didn’t bother but pasteurized eggs are always safer.

You only need 7 ingredients for this recipe. I bought some butter cookies at the store but these butter wafer cookies would work really well. You want a crunchy, plain vanilla cookie that’s not too thick. Basically, you make a thick batter, fold in the cookies and pour into a loaf pan lined with plastic wrap. Then freeze.

One important tip here is that eggs come in different sizes. The eggs here are pretty small by US standards (US medium) so you will probably need more cocoa and powdered sugar to make the “dough.” If you’re using extra large eggs, I’d use just one.  You may also need some additional butter cookies.

When I sliced my Mosaiko straight out of the freezer, it quickly softened up and was a lot more moist than what I had in Greece (you can see this in the photos). I put some slices on a tray in the refrigerator over night and they dried out a little. They were still moist but had more of the cookie dough texture we experienced in Greece.

I took this Mosaiko to a church potluck and the college students ate it right up. This recipe makes about 10 slices but you can easily double it for larger groups. I’m off to Myanmar tomorrow so it will be a week before I can use my new “cooker” but I promise you a fun dessert to break it in.

Mosaiko

Prep Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 10 slices

Serving Size: 1 slice

Ingredients

  • 1 cup unsalted butter, melted (250 g)
  • 1 ⅔ cup powdered sugar (icing sugar) (200 g)
  • 3 tablespoons unsweetened cocoa powder
  • 2 medium pasteurized eggs, separated
  • 2 tablespoons Grand Marnier or orange juice (15 ml)
  • 1 teaspoon vanilla (5 ml)
  • 4 ½ - 5 cups thin butter cookies broken into small pieces (about 300 g)

Instructions

  1. Line a 9 inch loaf pan with plastic wrap (you need enough extra to fold over the top)
  2. Beat egg yolks until thickened and light yellow.
  3. Add cocoa powder, powdered sugar, Grand Marnier (or orange juice) and vanilla. Mix well.
  4. In a separate bowl, beat egg whites until stiff but not dry.
  5. Fold egg whites into egg yolk mixture.
  6. Fold in butter cookies. The chocolate mixture should coat the butter cookies with not a lot of extra chocolate mixture. If necessary add more broken butter cookies.
  7. Pour into lined loaf pan and spread evenly.
  8. Fold the plastic wrap over the top of the dough to seal and place in the freezer for several hours until firm.
  9. Slice and serve or put slices on serving platter and let dry out in the refrigerator overnight.
  10. Keep refrigerated.

Notes

If you use large eggs, you will probably only need 1 egg. To get the more rounded shape, I pulled the plastic wrap tight before freezing and then adjusted the shape after freezing for one hour.

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Blueberry Stuffed French Toast http://chocolatechocolateandmore.com/blueberry-stuffed-french-toast/ http://chocolatechocolateandmore.com/blueberry-stuffed-french-toast/#comments Wed, 14 Jun 2017 14:22:51 +0000 http://chocolatechocolateandmore.com/?p=14817 Blueberry Stuffed French Toast

Fresh blueberries go great with french toast — and this “make ahead” recipe combines both in a delicious breakfast treat. I say this is a “make ahead” recipe because you actually need to start it the night before you intend to serve it. You also need some “day old bread”, so that means you actually...

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Blueberry Stuffed French Toast

Fresh blueberries go great with french toast — and this “make ahead” recipe combines both in a delicious breakfast treat. I say this is a “make ahead” recipe because you actually need to start it the night before you intend to serve it. You also need some “day old bread”, so that means you actually will need to get at least a 24 hour jump start on this recipe — but the wait is so worth it!

The recipe calls for 12 slices of “day old” bread — this means stale bread. It didn’t specify what kind of bread, so I actually used egg bread, but you can use pretty much anything so long as it is thick when you cut it up. I got an unsliced loaf from my local grocery store, so I guessed and sliced up half the loaf as my 12 slices. I cut the section into cubes and left it out overnight to get that nice “stale” feeling.

The recipe also didn’t specify the size or kind of pan you were to use to “marinate” and bake, so I chose a pyrex 13″x 9″x 21″ dish, which ended up being just about perfect.

My suggestion is to serve this warm out of the oven. That means you need to begin working on the topping about 15 – 20 minutes before you are set to pull the baking dish out of the oven.

Pop the French Toast out of the oven, slice it up, plate it, and drizzle the blueberry sauce on top. Add bacon or fresh fruit, and you will have a great Sunday Brunch item that will make everyone smile!

Blueberry Stuffed French Toast

This recipe takes a little longer than your usual french toast, but it is sooooo worth it!

Ingredients

  • 12 slices day-old bread, cut into 1-inch cubes (I used egg bread, but I would suggest challah for best results)
  • 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
  • 1 cup fresh blueberries
  • 12 eggs, beaten
  • 2 cups milk (I used 2%)
  • 1 teaspoon vanilla paste (or extract)
  • 1/3 cup maple syrup
  • 1 cup white sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 cup fresh blueberries
  • 1 tablespoon butter (if desired)

Instructions

  • For “day old” bread, slice bread into cubes, place in large bowl, and allow to “stale” overnight

Night before:

  • Rinse blueberries and set aside to dry
  • Lightly grease a 9×13 inch baking dish. (I used glass Pyrex)
  • Arrange half the stale bread cubes in the dish, and top with cream cheese cubes.
  • Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
  • In a large bowl, whisk the eggs, milk, vanilla extract, and syrup until combined.
  • Pour over the bread cubes and blueberries in the baking dish.
  • Cover, and refrigerate overnight.

The morning you want to serve:

  • Approximately 30 minutes before you are ready to bake, remove the bread cube mixture from the refrigerator and allow to “un-cool”.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cover the baking dish with foil and bake 30 minutes.
  • After 30 minutes, uncover the dish and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
  • Remove from oven and allow to cool 5 minutes before cutting to serve.

Blueberry topping:

  • Approximately 20 minutes before removing the French Toast from the oven, begin making the blueberry topping.
  • In a medium saucepan over medium-high heat, mix the sugar, cornstarch, and water.
  • Bring to a boil and cook 3 to 4 minutes, stirring constantly.
  • Mix in the remaining 1 cup blueberries and reduce heat
  • Simmer 10 minutes, until the blueberries burst.
  • You can stir in butter just before pouring over the finished French Toast, however I didn’t add it to mine. 
  • Pour over finished French Toast, or provide on the side and allow each person to pour as much as they want over their serving.

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Key Lime and Lemon Cupcakes http://chocolatechocolateandmore.com/key-lime-and-lemon-cupcakes/ Tue, 13 Jun 2017 14:02:31 +0000 http://chocolatechocolateandmore.com/?p=14824 Key Lime and Lemon Cupcakes

Having been born and raised in south Florida, I am a huge fan of everything citrus. Growing up, we had grapefruit, orange, and key lime trees in the back yard, and could just wander out and pick what we needed for breakfast or cooking. Key limes are not like your regular limes — they are...

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Key Lime and Lemon Cupcakes

Having been born and raised in south Florida, I am a huge fan of everything citrus. Growing up, we had grapefruit, orange, and key lime trees in the back yard, and could just wander out and pick what we needed for breakfast or cooking. Key limes are not like your regular limes — they are small, seedy, and have a taste that is a little more sweet and tart than your standard lime. Most people only experience these little bits of citrus heaven in a pie form (and by the way, that pie should be a creamy yellow — never green!) — but you can actually use them in pretty much anything that requires a regular lime.

This recipe is adapted from a recipe that used regular limes.  Key limes can sometimes be a challenge to find — I was able to get a small bag at my local Giant grocery store for $1.99– so if you can’t get them at your local grocery store get a bottle of Nellie & Joes Famous Key West Lime Juice — it is sold in a yellow bottle, and you can find it almost anywhere. And you can also just default to regular limes if all else fails. Key limes are about the size of a walnut, so it takes 3-4 Key limes to equal one regular sized lime. In this recipe, if you have to use a regular lime, just use one lime in exchange for the number of Key limes listed.

The zest in the cake batter adds just a hint of citrus to the finished cupcake. It is the juice from the Key limes and lemon in the buttercream frosting that really adds the flavor to the final product.

Enjoy with some zest sprinkled on top or without. Either way, it is delicious!

Key Lime and Lemon Cupcakes

Ingredients

For the cupcakes:

  • 2 1/4 cups Cake Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt (preferably Kosher)
  • 1 1/4 cups Whole Milk, room temperature
  • 4 large Egg Whites, room temperature
  • Lemon Zest (finely grated), from one medium lemon
  • Key Lime Zest (finely grated), of 2-3 key limes
  • 1 1/2 cups Granulated Sugar
  • 1 stick Unsalted Butter, (8 tablespoons), at room temperature
  • 2 teaspoons Pure Vanilla Paste (or extract)

For the Icing:

  • 3 sticks Unsalted Butter, softened (1 1/2 cups)
  • 1 1/2 pounds Powdered Sugar, sifted (24 ounces)
  • 2 teaspoons Pure Vanilla Paste (or extract)
  • Lemon Zest (finely grated), from 1 medium lemon
  • Key Lime Zest (finely grated), from 2-3 key limes
  • 1 tablespoon Fresh Lemon Juice
  • 1 tablespoon Fresh Key Lime Juice
  • 1-2 tablespoons Milk, if necessary to thin out icing

Instructions

For the cupcakes:

  1. Preheat oven to 350°F.
  2. Line cupcake pan with paper liners.
  3. In a medium bowl, sift together the flour, baking powder and salt.
  4. In a small bowl, whisk together the milk and egg whites.
  5. In a medium bowl, combine the lemon zest and key lime zest with the sugar and mix until fully incorporated. 
  6. In a large bowl (either using a stand mixer or hand mixer) beat the butter and sugar at medium speed for about 3 minutes, or until the butter and sugar are light and fluffy.
  7. Add in the vanilla paste/extract and one third of the flour mixture, still beating on medium speed.
  8. Beat in half of the milk-egg mixture, and then beat in half of the remaining dry ingredients until well incorporated.
  9. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, and then add the last of the dry ingredients.
  10. Once ingredients are thoroughly incorporated, continue to mix for approximately 2-3 more minutes to ensure no lumps remain.
  11. Distribute the batter between the prepared cupcake cups, filling each 2/3 full.
  12. Bake for 18-24 minutes, or until a toothpick inserted into the centers of the cupcakes comes out clean. Cool on wire rack.

For the Frosting:

  1. In a large bowl (either using a stand mixer with paddle attachment or hand mixer), beat the butter on medium-high speed for five minutes.  
  2. With the mixer on low speed, slowly add in the powdered sugar, and continue beating until well blended.
  3. Add in vanilla paste/extract, zest, and lemon and key lime juices.  Blend on low speed until moistened.
  4. Turn the mixer back up to medium-high speed and beat the buttercream for an additional 5 minutes.
  5. If the buttercream is too thick, add in a bit of milk, one teaspoon at a time until you reach a “spreadable” consistency. 
  6.  If you don’t have a pastry bag for piping icing, place icing into a ziplock bag, cut approx 1/4 in. off one corner of the bag, and pipe buttercream onto the tops of cooled cupcakes. 
  7. If desired, top with additional zest or colored sugar

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Tongass Forest Cookies http://chocolatechocolateandmore.com/tongass-forest-cookies/ http://chocolatechocolateandmore.com/tongass-forest-cookies/#comments Mon, 12 Jun 2017 13:44:46 +0000 http://chocolatechocolateandmore.com/?p=14819 Tongass Forest Cookies

Tongass Forest Cookies sound exotic but really aren’t — think Rice Krispie cookies with a twist. I recently spent two weeks on vacation in Alaska, which is where you will find the Tongass National Forest. The Tongass covers most of Southeast Alaska surrounding the famous Inside Passage, which is where my family and I took a cruise at...

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Tongass Forest Cookies

Tongass Forest Cookies sound exotic but really aren’t — think Rice Krispie cookies with a twist.

I recently spent two weeks on vacation in Alaska, which is where you will find the Tongass National Forest. The Tongass covers most of Southeast Alaska surrounding the famous Inside Passage, which is where my family and I took a cruise at the end of May. I was trying to come up with recipes from Alaska that I could share with you, but amazingly, most involve fish (including some of the dessert options!) My understanding is this recipe, which is about 40 years old, was given to a woman by a friend of hers who had (also) just vacationed in Alaska. I’m not sure what the official connection to the Tongass is, but I was willing to give it a try, and now I’m sharing with you!

This recipe is really an oatmeal cookie recipe with rice krispies and coconut. It takes about 30 minutes total from start to serve: 10 minutes to mix together, and another 12 to bake — about 10 to cool and voila! You are going to get your hands messy, so have a towel nearby (unless you want to lick your fingers clean once you are finished — also a yummy option!)

The finished cookies are a nice combination of crunchy (thanks to the rice crispies) and chewy (thanks to the oats and coconut).

While you munch on these delicious cookies, you can read more about the Tongass National Forest by visiting their website: Tongass National Forest.

Tongass Forest Cookies

Prep

Cook

Total

Yield 24-36 cookies

A delicious combination of rice krispies, oats, and coconut make this cookie from Alaska as memorable as the place it is from!

 

Ingredients

  • 1 cup shortening
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs – well beaten
  • 1 1/2 tsp. vanilla
  • 2 cups flour
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 cup moist coconut flakes
  • 2 cups of oats
  • 2 cups Rice Krispies

Instructions

Preheat oven to 350 degrees.

In a medium bowl, sift together flour, salt, soda, and baking powder. Set aside.

In a mixing bowl, combine  shortening, brown sugar, and granulated sugar until creamy.

Add the eggs and vanilla until thoroughly combined.

Slowly add in the sifted dry goods until combined.

Using your hands, add in the coconut, oats and rice krispies. (It is easier using your hands because the dough will be very thick and chunky once everything is combined.)

Roll dough into small balls (approximately ping-pong/golf ball sized for larger cookies) and place on greased cookie sheet.

Bake for 12 minutes, remove from oven, and cool.

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Blueberry bundt cake http://chocolatechocolateandmore.com/blueberry-bundt-cake/ Sat, 10 Jun 2017 04:21:08 +0000 http://chocolatechocolateandmore.com/?p=12878 Blueberry bundt cake

It’s blueberry season, and this easy to make bundt cake is a great way to dress them up for your friends. You can make the bundt cake with icing….. Or without! This treat makes a great dessert, or you can slice it up for a lunch box, or to take on a picnic! No matter...

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Blueberry bundt cake

It’s blueberry season, and this easy to make bundt cake is a great way to dress them up for your friends.

You can make the bundt cake with icing…..

Or without!

This treat makes a great dessert, or you can slice it up for a lunch box, or to take on a picnic! No matter how you eat it, you’ll be sure to enjoy!

 

Blueberry bundt cake

Ingredients

  • 1/2 cup butter, room temperature
  • 2 cups sugar
  • 3 eggs, room temperature
  • 1 cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup buttermilk, room temperature
  • 1 generous cup fresh blueberries + 1 tablespoon flour
  • Glaze (optional)
  • 2 cups powdered sugar
  • few drops lemon juice
  • few drops water

Instructions

  1. Heat the oven to 350F. Grease a 10 inch bundt pan with nonstick baking spray. Set aside.
  2. Add the butter and sugar to your mixing bowl. With the paddle attachment on, beat on low speed until light and fluffy, about 5-7 minutes.
  3. Add the eggs, one at a time, mixing well after each addition, scraping down the sides of the bowl as needed.
  4. Stir in the vanilla extrcat and sour cream and beat until blended.
  5. Add the buttermilk alternately with the flour, baking powder, baking soda and salt. Stir until just combined.
  6. Turn off the mixer and remove the bowl.
  7. With a spatula, very gently fold in the blueberries tossed with 1 tablespoon flour.
  8. Spoon the cake into the preheated oven and bake for almost 1 hour or until a toothpick inserted in the center comes out clean.
  9. Remove the cake from the oven, cool in the pan for 10 minutes before inverting in onto a wire rack to cool completely.
  10. If you want to make a glaze for the cake, in a bowl combine 2 cups powdered sugar with few drops of lemon juice and water to make a pourable glaze.
  11. Pour over the cake.
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Mint Chocolate Truffle Pie http://chocolatechocolateandmore.com/mint-chocolate-truffle-pie/ Sat, 10 Jun 2017 03:20:36 +0000 http://chocolatechocolateandmore.com/?p=9439 Mint Chocolate Truffle Pie-Chocolate, Chocolate and more

Mint Chocolate Truffle Pie-with an Oreo Crust and topped with fresh whipped cream, this easy no bake pie will satisfy all your mint chocolate cravings.           Connect with Chocolate Chocolate and More! Facebook | Twitter | Google+ Pinterest | instagram PrintMint Chocolate Truffle Pie Ingredients1 package (14.3 ounces) regular Oreos, about 35 cookies 1/2 cup butter, melted...

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Mint Chocolate Truffle Pie-Chocolate, Chocolate and more

Mint Chocolate Truffle Pie-with an Oreo Crust and topped with fresh whipped cream, this easy no bake pie will satisfy all your mint chocolate cravings.

 

 

 

 

 

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Mint Chocolate Truffle Pie

Ingredients

  • 1 package (14.3 ounces) regular Oreos, about 35 cookies
  • 1/2 cup butter, melted
  • 1 envelope unflavored gelatin
  • 1/2 cup water
  • 3/4 cup mint chocolate chips
  • 1 (14 ounce can) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3 cups heavy whipping cream, divided
  • 1/4 cup powdered sugar

Instructions

  1. Crush Oreos (with filling) in a food processor or place in a heavy plastic bag and use a rolling pin to crush. Combine crushed Oreos with melted butter until all crumbs are moistened. Press buttered Oreo crumbs into a 9 inch pie plate. Set aside.
  2. Place water in a small microwave safe bowl. Sprinkle gelatin over water. Microwave on high for about 40 seconds, until water is hot but not boiling. Remove from microwave and stir until gelatin is completely dissolved. Set aside.
  3. In a medium bowl, place mint chocolate chips. Heat in microwave for 60 seconds on medium power. Stir, if needed, heat again at 30 second intervals on 50% power until chips are completely melted and smooth. Let cool.
  4. Stir sweetened condensed milk and vanilla into cooled melted chocolate chips until smooth and completely combined.
  5. In a large mixing bowl, beat 2 cups heavy whipping cream until stiff peaks form. Fold chocolate mixture into whipped cream until completely combined. Fold in cooled gelatin water. Mixture will be soupy.
  6. Pour chocolate mixture into prepared crust and chill for 3 hours or until set.
  7. Before serving, beat remaining 1 cup heavy whipping cream with powdered sugar until stiff peaks form. Spread whipped cream over pie or serve on the side.
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Banana Blueberry Bread http://chocolatechocolateandmore.com/banana-blueberry-bread/ http://chocolatechocolateandmore.com/banana-blueberry-bread/#comments Fri, 19 May 2017 15:04:05 +0000 http://chocolatechocolateandmore.com/?p=14790 Banana Blueberry Bread

Banana bread has always been one of my favorite “comfort foods”. I love it plain or with something added, cold or heated up with some salted butter melted on top. It is great for breakfast or a snack. Really, it is pretty much perfect for anything. I was listening to Sirius NASCAR radio on the...

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Banana Blueberry Bread

Banana bread has always been one of my favorite “comfort foods”. I love it plain or with something added, cold or heated up with some salted butter melted on top. It is great for breakfast or a snack. Really, it is pretty much perfect for anything.

I was listening to Sirius NASCAR radio on the way into work the other day, and one of the hosts mentioned that he was having some of his moms home made Banana Blueberry Bread for breakfast during the show. That was something new to me — I have heard of blueberries with lemon loaf, but not with banana bread. But it makes sense — I mean, you have them both on cereal — why not in a loaf?

I had been planning on using a few well browned bananas to make banana bread anyway, so all I needed to do was swing by the store and grab a pint of nice, ripe berries. And oh man, the end result is absolutely delicious! The nice thing about this recipe is you can use any size or shape pan, or make muffins. It is up to you. In this case, I used two 8.5″ x 4.5″ loaf pans, and they were perfect for two nice sized loafs — one to keep and one to share! If you don’t want to share the second loaf, you can freeze them in an airtight container for a few months, and take it out on an as-wanted or needed basis.

Regardless of what you do with the final result, I hope you enjoy this recipe as much as I did!

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened to room temperature
  • 1 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste (or extract)
  • 2 – 3 ripe (brown) bananas, mashed
  • 1 cup fresh blueberries

Instructions

Preheat oven to 350 degrees.

Rinse blueberries and pat dry – set aside.

In a medium bowl combine flour, baking soda and salt with a fork or spoon — set aside.

In a large bowl, mix softened butter and sugar with a stand or hand mixer, slowly going from low to medium-high speed mixer until light and well combined (no large chunks).

Change mixer to medium speed and add eggs one at a time, allowing to be completely blended with sugar and butter mixture.

Blend vanilla paste into mixture.

Add mashed bananas into mixture and thoroughly combine.

Decrease mixer speed to low and slowly add flour mixture into the wet mixture in small portions, mixing until combined.

Using spoon or spatula, gently fold blueberries into the batter.

Pour batter into greased loaf pans and place into oven, baking 30-35 minutes or until a toothpick comes out clean from the center of the loaf.

Remove from oven and allow to cool in pans 15 minutes before turning out onto cooling racks.

Slice and serve warm or completely cooled.

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Nutella Strawberry Tortilla http://chocolatechocolateandmore.com/nutella-strawberry-tortilla/ http://chocolatechocolateandmore.com/nutella-strawberry-tortilla/#comments Thu, 18 May 2017 15:08:04 +0000 http://chocolatechocolateandmore.com/?p=14785 Nutella Strawberry Tortilla

This sweet nutella and strawberry tortilla recipe came to me thanks to a visit to my local grocery store a last weekend. With only four ingredients and no baking needed, you can whip this up as a sweet afternoon snack, a picnic treat, or a last minute dessert offering in five minutes or less. If...

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Nutella Strawberry Tortilla

This sweet nutella and strawberry tortilla recipe came to me thanks to a visit to my local grocery store a last weekend. With only four ingredients and no baking needed, you can whip this up as a sweet afternoon snack, a picnic treat, or a last minute dessert offering in five minutes or less.

If you’ve ever gone to a grocery store on a holiday weekend, you have probably come across more than a few men and women offering samples of some item that they are wanting to sell you. Usually it is some kind of cheese or cooked item from the freezer section they want you to take home and feed to your family. But this past weekend was Mother’s Day weekend, and the offerings included chocolate and strawberries. The presentation was being made in the bakery section in the middle of a display including fresh made tortillas, so I was expecting something like quesadillas as I walked up: imagine my surprise when I saw containers of hazelnut spread, a quart of strawberries, and some tortillas laid out.

This recipe requires all of four items: soft tortillas, a chocolate or hazelnut spread, fresh strawberries, and a little creme fraiche. The tools you will need are a cutting board, a pizza cutter, and a knife. Take the soft tortilla and spread a layer of the chocolate or hazelnut spread across the top. Layer some sliced strawberries on top of the spread, and fold in half. Use the pizza cutter to slice into four pieces, lay them on a plate, and top with a dollop of the creme fraiche (or whipped cream, or another strawberry, or even ice cream!).  You can mix this up by adding bananas, apples, or other fruit to or in place of the strawberries.

 

Nutella Strawberry Tortilla

This recipe is as easy as making a sandwich!

Ingredients

Soft flour tortillas

Nutella or hazelnut spread

Fresh Strawberries, sliced

Creme fraiche or whipped cream

Instructions

Take one soft tortilla and cover in nutella or hazelnut spread. Layer sliced strawberries on half of the tortilla and fold over. Slice into four pieces and top with creme fraiche or whipped cream. It’s just that easy!

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