Tag Archive: chocolate


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Cake:

1 1/2 cups (3 sticks) unsalted butter, plus more for pans

3/4 cup Dutch-process cocoa powder, plus more for pans

1/2 cup boiling water

2 1/4 cups sugar

1 tablespoon pure vanilla extract

4 large eggs, lightly beaten

3 cups sifted cake flour (not self-rising)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

 

 

Heat oven to 350 degrees. Arrange two racks in center of oven. Butter three 8-by-2-inch round cake pans; line bottoms with parchment. Dust bottoms and sides of pans with cocoa powder; tap out any excess. Sift cocoa into a medium bowl, and whisk in boiling water. Set aside to cool.

 

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on low speed until light and fluffy. Gradually beat in sugar until light and fluffy, 3 to 4 minutes, scraping down sides twice. Beat in vanilla. Drizzle in eggs, a little at a time, beating between each addition until the batter is no longer slick, scraping down the sides twice.

 

In a large bowl, sift together flour, baking soda, and salt. Whisk milk into reserved cocoa mixture. With mixer on low speed, alternately add flour and cocoa mixtures to the batter, a little of each at a time, starting and ending with flour mixture.

 

 Divide batter evenly among the three prepared pans. Bake until a cake tester inserted into center of each layer comes out clean, 35 to 45 minutes, rotating the pans for even baking. Transfer layers to wire racks; let cool, 15 minutes. Turn out cakes, and return to racks, tops up, until completely cool.

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Remove parchment from bottoms of cakes. Reserve the prettiest layer for the top.

Place one cake layer on a serving platter; spread 1 1/2 cups peanut butter buttercream frosting over the top.  Add chopped mini peanut butter cups. Add the second cake layer, and spread with another 1 1/2 cups frosting.  Add chopped mini peanut butter cups. Top with third cake layer. Cover outside of cake with the remaining 3 cups frosting. Pour chocolate ganache over top and let drizzel down the sides.  Garnish with mini chocolate peanut butter cups.  Serve.

Frosting:

3 cups powdered sugar
1 1/2 teaspoons vanilla
1/4 cup milk
1/3 cup peanut butter

Stir together powdered sugar, vanilla and milk. Stir in peanut butter. Beat until smooth and spreadable.

Ganache:

8 oz good quality semisweet chocolate chips

1/2 cup heavy cream

Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

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1 tube peanut butter cookie dough

1 package Reese’s minis

That’s it!

Spray mini muffin pan.  Cut dough into 12 equal slices.  Cut slices in half.  Roll each half into a ball and place in the muffin pan.

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Press down in the center to make a dent to put in the candy.

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Press candy down in.

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Bake 350 F for 10 minutes.

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Cool in pan.  If you try to remove it too soon, the top can break off.

To make them look fancier, you can melt and drizzle with chocolate.

Molly's Amazing Chocolate Cupcakes with Peanut Butter Buttercream Frosting

CAKE:

3 oz. Unsweetened Chocolate
½ cup water
1 cup Sour Cream
1-3/4 cups cake flour
1-1/2 tsp. Baking Powder
1 tsp. baking soda
½ tsp. salt
2/3 cup butter, softened
1 cup granulated sugar
2/3 cup firmly packed brown sugar
3 eggs
2 tsp. vanilla

Preheat oven to 350°F. Grease and flour paper liners in 2 12-count muffin pans. Set aside. Microwave chocolate and water in medium microwaveable bowl on HIGH 1 to 2 min. or until chocolate is almost melted, stirring after each min. Stir until chocolate is completely melted; cool completely. Stir in sour cream.
Mix flour, baking powder, baking soda and salt; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with the chocolate mixture, beating after each addition until well blended. Add vanilla; mix well. Pour evenly into prepared tins.
Bake 15 to 18 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove from pans. Cool completely on wire racks.
FROSTING:
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 1/2 tsp. vanilla
1/4 cup milk
1/4 cup peanut butter

Stir together powdered sugar and butter in medium bowl. Stir in vanilla, milk and peanut butter. Beat until smooth. Pipe onto cupcakes using pastry bag.

Molly's Tin Roof Fudge Tart (adapted from Pillsbury)

1 pie crust


2 oz semi sweet mini chips
1 Tbsp. butter

1 package caramel bits (or 20 caramels, unwrapped)
1/3 C. whipping cream
1 1/2 C. dry roasted unsalted peanuts
——
8 oz. semi sweet mini chips
2 Tbsp. butter
1 C. whipping cream
2 tsp. vanilla

Preheat oven 450.
Prick pie crust and bake 10 to 12 minutes.

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Melt 2 oz. chocolate and ! Tbsp. butter.

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Pour into prepared pie crust.

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Melt caramel bits in whipping cream in medium saucepan.

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Stir in peanuts.

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Pour peanut mixture over hardened chocolate layer in pie shell.

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Melt 8 oz. chocolate and allow to cool.

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Meanwhile, whip 1 cup whipping cream and vanilla.

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Beat until soft peaks form.

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Fold 1/3 of the whipped cream into cooled melted chocolate.

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Fold remaining whipped cream into chocolate whipped cream mixture.

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Layer over caramel in pie crust.

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Molly forgot to retain some caramels to garnish the top of the pie.

Nobody will care. It will be amazing and will disappear!

Variations:

You could use milk, white, dark chocolate, or other chips such as butterscotch.

You could use cool whip instead of whipping your own cream for the mousse or use chocolate mousse mix.

You could use other nuts!

My daughter Molly is the baker in the family.

 

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