Krampus Cookies

 

Bloody Brain Cake

 

Braiinnnsssssss -- nothing gets you in the spooky spirit like chowing down on some cerebral hemispheres amiright? 

This bloody monstrosity consists of dark chocolate stout cake with layers of boozy cherries, vanilla buttercream, and marshmallow fondant. 

Guinness Chocolate Cupcakes w/ Irish Cream Filling

Whew buddy, if there was ever a time you needed a chocolate cupcake, it's NOW. This past week has been crazy, both Lewis and I are working from home indefinitely which means that you'll definitely be seeing a lot more baked goods around here (hi, I'm Annie and I'm a stress baker). This is (hopefully) good news for you as I can deliver you all sorts of tasty content (if only I could literally deliver you food, I have SO many cupcakes at my house right now).

Dark chocolate pistachio shortbread cookies

Not gonna lie, 2020 has not been my year so far. I haven't been sick once in over 2 years and I've somehow managed to get sick twice in two weeks...uuuhhhggg. It makes me want to sit and reminisce of happier times when I could actually taste my food and breathe through my nose - enter these pistachio shortbread cookies! These were one of the new cookie recipes that I tried over the winter holiday and they've quickly become a favorite of mine. Not too sweet, with a touch of dark chocolate, these cookies are just as delicious as they look!

Chocolate Marzipan Marshmallows

There are certain food items that are so mysterious, you never think to yourself, yeah, I could make that. I think marshmallows are those such things. Even their name is a mystery. I found out that the OG marshmallow is derived from the mallow plant (Athaea officinalis) that grows wild in, you guessed it, marshes. So they really should have been called mallowmarshes but I digress...

Chocolate Raspberry Cupcakes w/ Toasted Meringue Frosting

Happy Halloween goblins and ghouls! I originally planned on posting this recipe much earlier in the month but it's been a crazy couple of weeks. Lewis and I just got back from visiting our families in Florida and I was happy to return right before Halloween to enjoy a spooky night with the pups. I made these for a Halloween party and HAD to share this amazing frosting with the world. Not only do you get to play with fire while making it, but I would also choose it over buttercream any time of year. Scroll below for this special treat (no tricks).

Chocolate Swirl Banana Bread w/ Crumble Topping

What's breader than banana bread? Chocolate banana bread! This is a go-to whenever I have some overripe nanners hanging around. I used a standard banana bread recipe and mixed some of the batter with melted dark chocolate to make this gooey chocolately center. If you're not a chocolate person, you can always just omit the melted chocolate from the recipe and maybe add some walnuts for a more traditional banana-nut loaf.

Legit Black Forest Cupcakes

These aren't your typical Black Forest Cupcakes. Forget the bright red maraschino cherries and bland whipped topping - this rich chocolate cake is enhanced by espresso, dark sweet cherries, and cherry kirsch (aka booze). I've made these with a couple variations over the years but I think I have decided that this is my go-to favorite version. Feel free to adjust the amount of coffee and alcohol in the filling and frosting to your desired tastes.

Spumoni Layer Cake

There are some recipes you can whip up at a moments notice and enjoy in a little over 30 minutes...this is no such recipe.

When Lewis graduated with his BA, I decided to turn one of his favorite ice cream flavors into a cake - the result was a three-flavored tier masterpiece of epic proportions aka the Spumoni Cake.

National Chocolate Cake Day Recipe Roundup

I just discovered a list of National Days where it seems like everyday is dedicated to a different food or animal. I am not exactly sure how one goes about getting an official National Day approved but I certainly have a few suggestions. Tomorrow happens to be National Chocolate Cake Day so of course I had to round up a few of my favorite recipes that will make your weekend just a little sweeter.

Chocolate Chip Cookie Dough Stuffed Cupcakes

Moist chocolate cake with a 'raw' chocolate chip cookie dough center and cookie whipped frosting

Chocolate Cake Baked Doughnuts

Classic chocolate cake doughnuts with vanilla sugar glaze

Chocolate Chip Muffin Tops (With a secret ingredient)

I am pretty stoked right now, why you might ask?! I've been working on this recipe for yearsss and I finally found a winner! You might be wondering what the "secret ingredient" is and I'm kinda scared to tell you because it doesn't necessarily sound appetizing BUT just give it a chance and I promise you won't be disappointed...

It's BEANS! Now, I know what you're thinking - beans in cookies?! WHY?? I've had some bad bean cookies in my day, I also took part in that unfortunate black bean brownie trend (uhg) but these are different! I PROMISE I'm not crazy! Originally I was trying to make a chocolate chip cookie but these turned out to soft and cakey that I decided just to call them muffin tops instead.

Putting beans in baked goods adds fiber, iron, protein, and other nutrients without taking away from the flavor and texture. AND since they have those good things in them you can eat twice as many...at least that's what I tell myself anyway. To ensure that these were winners I had my husband take some to work and get some feedback from his coworkers and they received rave reviews from everyone (even after he told them the bean secret).

These are moist, flavorful, and delicious. Here are some things to keep in mind:
-You wanna stick with using white navy beans because 1) it won't affect the color and 2) their mild flavor will blend well into the batter.
-You can use regular chocolate chips if that's all you have on hand but I personally thought that the mini chips incorporated better and melted a little while baking so you got that taste of chocolate in every bite.


Chocolate Chip Muffin Tops

Makes 2 dozen muffin tops

1 cup light brown sugar
3/4 cups (12 TBS) butter, room temperature
1 whole egg, 1 egg white
2 tsp vanilla extract
1 (15.5oz) can of white navy beans, blended in can (my immersion blender fits in there perfectly)
2 cups AP flour
1/2 cup quick cook oats
2 cups of mini chocolate chips
1 tsp baking soda
1/4 tsp salt

Directions

1.Preheat oven to 350 degrees F. In a mixing bowl fitted with paddle, cream butter and sugar until light and fluffy. Add egg and egg white, blend after each.
2.Add vanilla extract and can of beans and mix well. In a separate bowl mix together flour, salt, baking soda, and oats. Slowly add the dry ingredients to the bean mixture and mix just until combined. Mix in chocolate chips.
3.On a lightly greased cookie sheet spoon 1 TBS worth of dough spaced two inches apart and bake for 10-15 min. or until golden brown around the edges. Store in the fridge in between baking.

Chocolate Chip Cookie Dough Stuffed Dark Chocolate Cupcakes

As you might of noticed, I rarely make a cupcake that isn't filled.

In my humble opinion, those are the only cupcakes worth eating. I have always thought that the cake to frosting ratio has always been unbalanced, think about it - you take a bite of a cupcake and your mouth is always kinda dry wanting that relief from a tall glass of milk..or, I dunno, COOKIE DOUGH.

Think about it - the best of both worlds, moist rich dark chocolate cake with cold, indulgent cookie dough - BOOM!
Plus, you finally have the excuse to eat all the cookie dough you want without having to hear from those haters talking about "salmonella" and how it can "kill you" WELL GUESS WHAT? My cookie dough doesn't have eggs in it - SO THERE! (sorry, that's a bit of a sensitive subject for me).

I decided to try out a new chocolate cake recipe from Cooking Channel that uses the well method of mixing instead of a stand mixer which makes it easier in some ways BUT you have to be especially careful to not leave any flour clumps behind!

I made these for a work meeting and they were a hit! I thought they were pretty good straight from the fridge but my husband preferred them closer to room temp. so it's up to you. I also included some links at the bottom for some of my other favorite stuffed cakes!

For the cupcakes...

makes 12

1 cup all-purpose flour
1/3 cup dark or Dutch-processed cocoa powder, sifted
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup whole milk (I've used half and half too)
1/2 cup vegetable oil
1 tsp vanilla extract
2 eggs, lightly beaten

For the cookie dough...
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
1/4 cup milk or cream
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp salt
2/3 cup mini semisweet chocolate chips

For the whipped topping...
1 cup leftover cookie dough
2 cups heavy whipping cream, cold
1/4 cup (or more depending on how sweet you like it) confectioners sugar
2 TBS cocoa powder

Directions:

1.Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
2.In a mixing bowl, whisk together flour, cocoa powder, sugars, baking soda, baking powder, and salt. Make a well in the center of the dry ingredients and add milk, oil, vanilla, and eggs. Stir until just combined, scraping bottom of bowl with a rubber spatula to incorporate all of the flour.
3.Fill cupcake liners with scant 1/4 cup of the batter (cups should be just less than two-thirds full). Bake 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack to cool completely.
4.While cupcakes cool, prepare the cookie dough. In a large mixing bowl, beat together butter and sugars with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in milk and vanilla. Add flour and salt and mix on low speed (or by hand) until incorporated. Set aside 1 cup of the dough for the frosting; stir 1/3 cup of the chocolate chips into the remaining dough.
5.To prepare the frosting, whisk whipping cream on high until it thickens, slowly add confectioners sugar and cocoa powder. Once whipped into a spreadable consistency - fold in remaining cookie dough.
6.Using a paring knife, cut a cone-shaped piece (approximately 1 inch in diameter) from the top of each cooled cupcake; pinch off and dispose of (i.e., eat!) the tip of each cone. Fill cupcakes with remaining cookie dough and replace tops. Generously spread or pipe on frosting, being sure to cover the seams. Sprinkle with the remaining cup chocolate chips. If you make a lot of filled cupcakes like me, you might want to invest all of $3 into THIS tool. Garnish with chocolate chips OR mini cookie cereal.

Check out some additional filled cupcakes below!

-Key lime pie cupcakes
-Garden cupcakes
-Authentic black forest cupcakes

Vanilla Bean Chocolate Thumbprint Cookies

I hope everyone had a wonderful Christmas! I had to work (as you know) but was able to enjoy Sunday out and about town. Houston finalllyyyy decided that it was winter time and brought in some cool temps so I'm pretty stoked about that (no more having to run the a/c!)

This post is the conclusion of the Christmas party goodies I made, I will be working on some festive beverages for your New Years celebration this coming week, which includes some cranberry Moscow Mules (which have become my new obsession). I will never get tired of using the Christmas tree for a backdrop (as you have probably noticed these past couple of posts) I am always bad about taking it down - I may or may not have left mine up till February last year (just kidding it was March).

This was my first time making thumbprint cookies, I actually first had them at work when a friend of mine let me try hers - it was soft, delicate shortbread with a dollop of creamy dark chocolate. I decided I wanted to make mine with vanilla beans instead of vanilla extract, I love the flavor and aroma that the beans provide. These cookies weren't as soft as I would have liked, they have a slightly firmer texture, which is good because it provides a better vessel to hold the chocolate or fruit filling.

Vanilla Bean Thumbprint Cookies

makes around 24 cookies

1 cup butter
1½ cups sugar
The seeds of 1 vanilla bean
2 eggs
3½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt

Chocolate Ganache
½ cup heavy cream
3½ ounces chocolate (I prefer Ghirardelli semi-sweet)
1 tablespoon butter

1.Preheat oven to 350 degrees. Scrape vanilla beans into sugar and mix thoroughly - set aside.

2.Combine butter and vanilla sugar until creamy. Add eggs until well-incorporated and then slowly add flour, baking powder, and salt. Shape dough into a ball, cover and store in the refrigerator.
Scoop 1 teaspoon of dough and then roll in between the palms of your hands until a ball, about the size of a walnut, has formed. Drop onto a cookie sheet. Press your thumb into the center of the dough ball to form a slight well. Repeat until all dough has been used.

3.Place sheet pans in the freezer for about 12 minutes to firm to prevent spreading during baking.
Bake for about 12-15 minutes until brown. Remove from the oven and allow to cool slightly.

Chocolate Ganache
Pour heavy cream into a heavy bottomed sauce pan and bring to a low simmer over medium heat.
Break chocolate into pieces into a medium glass bowl. Pour cream over chocolate. Add butter and whisk until smooth.
Chill ganache for about 15-20 minutes to firm.
For easily adding the ganache to the cooled thumbprint cookie, pour ganache into a ziptop bag and snip the corner for easy dispensing OR you can use a pastry bag or a pastry bottle to dispense.

Red Velvet Crinkle Cookies

I cannot believe Christmas is just TWO DAYS AWAY and I have never felt so un-Christmasy, is it just me or was Halloween like yesterday?! I am also coming to the crushing realization that I will be working on Christmas day and it's kinda bumming me out - make no mistake though, I intend to make up for it by wearing the most obnoxious ugly Christmas sweater fathomable.

In an attempt to drown out my sorrows and try to create a festive mood I made a crap ton of cookies and desserts for our work Christmas Party (including the Affogato cake I just posted). In addition to this, I have also been binge watching my favorite Christmas movies (Elf, Muppet Christmas Carol, It's a Wonderful Life, etc) and turning my a/c down to arctic temperatures

As you can see, Bean was especially excited to try these out...

This was my first time using a cake mix to create cookies, it made it super convenient especially since I didn't have to mess with food coloring (which, let's face it, always ends up being messy) and I was able to create a slightly chewy moist texture. I also love the colorful, festive appearance that really make them stand out on a cookie platter. You're welcome to use any type of cake batter but I have found that Duncan Hines has the best flavor and doesn't taste so cakeboxy.

Red Velvet Crinkle Cookies

makes around 24 cookies

Recipe from Duncan Hines

1 package Duncan Hines® Signature Red Velvet Cake Mix
2 large eggs
6 Tbsp. butter, melted
1 tsp. lemon zest (OR 1/2 tsp almond extract depending on what flavor you prefer)
½ cup confectioner's sugar
½ tsp. cornstarch

Baking tip: In order to get that "crinkle" effect - you need to roll the cookies in sugar and let it rest for two minutes and then roll them a second time. I found this out because my first batch didn't look so hot, most of the sugar had melted in the oven but by adding a second coat you get the desired crinkle effect.

1.Preheat oven to 375°F. Grease baking sheets.

2.Combine cake mix, eggs, butter and lemon zest in large bowl with wooden spoon until blended. Blend sugar and cornstarch; set aside.

3.Shape dough into 1-inch balls. Roll balls in sugar mixture. Place 2-inches apart on prepared pans.
Bake 8 to 9 minutes or until edges are set. Cool cookies 1 minute on pan. Cool completely on wire rack.

Chocolate Pudding Filled Dirt Cakes

I remember my first ever dirt cake, in fact, I'd like to think that every child would remember this classic - dirt you can eat?! It's like a bonafide mud pie.

The year was 1998, the place was a local restaurant in Gainesville, FL. I had never even heard of the concept before and my family rarely ever ordered desserts but I was so enthralled with the concept of "dirt cake" that I HAD to have it.

When I beheld the glorious crystal goblet of layered rich chocolate pudding, light and fluffy whipped cream frosting, and moist chocolate cake I was amazed. And of course, there's something about eating something that it supposed to be disgusting that is oddly satisfying.

These are my little tributes to a childhood favorite - it has the chocolate cake, the pudding filling, whipped chocolate frosting and of course, that classic topping of crushed Oreos (plus it's a bonus since you get to eat all the cream out of them). These would also make for the perfect Halloween treat, you could even dye vanilla pudding red for the filling for a "blood" center and add gummy body parts to the top if you wanna gross it up a little!

For the cake...

makes 12 large cupcakes

1 1/3 cups all-purpose flour
1/2 cup natural unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup whole milk
1/2 cup hot, bold coffee

1.Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
2.In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
3.In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Beat in the milk until combined. Add the other half of the dry ingredients and beat slowly until combined. Add hot coffee and beat just until combined. Do not over mix – the less you mix, the lighter the cake will be. The batter should be liquid-y.
4.Divide batter evenly between cups, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes), until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

For the pudding...

recipe from Taste of Home

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 tsp salt
4 cups milk
2 TBS butter
2 tsp vanilla extract

1.In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Chill, then spoon into center of cupcakes.

For the frosting...

1 cup confectionery sugar
1/2 cup cocoa powder
1 pint (2 cups) whipping cream - chilled
1/4 tsp salt

1.Place whipping cream in mixing bowl. Shift remaining ingredients together and add to cream.
2.Mix in gently, then beat on high until a thick, frosting-like consistency forms.

To Assemble

-Once cupcakes have cooled, carefully hollow out the center, making sure to reserve the cake. Place a dollop of pudding inside the center of each cake, then place the cut out bits on top, making the surface smooth for the frosting.

-Pipe frosting out in desired pattern, then top with crushed Oreo cookies (cream removed) and top with gummy worm.

Soft & Chewy Monster Cookies

The other day Lewis mentioned a coworker who had never even heard of Monster cookies, I personally cannot live in a world where someone is deprived of these crazy cookie culinary creations (why yes, I do love alliteration).

Not sure what it is about these, maybe it's the bright colors of the M&Ms, maybe it's the abundance of textures, maybe it's that I am on a diet and all I can think about is making/eating cookies, either way these are sure to please any chocolate and peanut butter lover. If you want to be festive this upcoming 4th of July you could even add red, white, and blue M&Ms!

I found this recipe that I really love from Sally's Baking Addiction, usually I have the problem with peanut butter based cookies being a little too dry but these were soft and chewy and lasted for a week! I subbed out the chocolate chips for chopped peanuts and increased the amount of M&Ms. Also, if you don't have any brown sugar on hand (like me) just add 2 teaspoons of molasses and 1 cup of sugar.

Monster Cookies

recipe adapted from Sally's Baking Addiction

1/2 cup (1 stick) salted butter, softened to room temperature
1/2 cup packed light brown sugar
1/4 cup sugar
3/4 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups all purpose flour
1/2 cup quick oats cooking oats
1 cup M&Ms (any size or variety)
1/2 cup semi-sweet chocolate chips (optional)
1/2 cup chopped dry roasted peanuts

Directions:

Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.

In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the quick oats, M&Ms, and peanuts. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before scooping.

Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Take a fork and lightly press down each ball vertically, then horizontally (otherwise the cookies won't spread) Bake for 9-10 minutes -I would not recommend cooking past 10 minutes. The cookies will appear undone but just let them finish cooking on the cookie sheet. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week. Cookies freeze well.

An Anniversary Cake - Dark Chocolate Cake with Strawberry Mousse Filling & Chocolate Ganache

I cannot believe that our one year anniversary is upon us, it seems like yesterday we were celebrating with friends and family (while simultaneously freaking out about moving to a new town). One year later and things aren't that different, yet again we're packing up all our things and moving to a bigger, better, completely foreign city.

For a couple of hours we decided to take a little break from work/packing/travel craziness and take part in a little chocolate indulgence. While it might not be the prettiest cake (I packed most of my baking tools, hence the sloppy ganache..we'll just call it "rustic") I gotta say this is my new favorite chocolate cake recipe.

I've said it before how much I love using coffee in my chocolate cake recipes - it makes such a difference in flavor to me, bringing out that rich chocolate flavor while adding some moisture. This was also my first time making strawberry mousse which has become my go-to filling - not only is it refreshing and delicious but you also get that pretty natural pink color without having to use artificial additives.

I gotta say it's been a semi crazy year, there were definitely a lot of firsts and it was not without it's challenges but I am super excited about moving to a big city and all of the culinary adventures that are to come!

For the cake...

recipe adapted from Ina Garden

Butter, for greasing the pans (or non stick spray)
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good dark cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
1 tsp pure vanilla extract
1/4 tsp almond extract
1 cup freshly brewed hot coffee

Method:
1.Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans.

2.Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and extracts. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

For Strawberry Mousse...

1 cup finely chopped strawberries
Splash of orange juice
1/4 to 1/2 cup confectioners sugar (depending on how sweet you like it)
1/4 teaspoon vanilla extract
2 cups heavy whipping cream (chilled)

Method:

1.Add strawberries, oj, and sugar in a blender and pulse until almost a liquid but still a little chunky. You can strain to get rid of the seeds but you honestly don't notice them anyway.
2.In a mixing bowl fitted with whisk attachment, whip cream and vanilla until stiff peaks form. Carefully fold in strawberry mixture and serve. (note: some might suggest adding gelatin to the strawberry mix but I found it wasn't necessary).

For ganache...

8 ounces semisweet or bittersweet chocolate
3-4 cup heavy cream
1/8 tsp salt

Combine ingredients in a sauce pan over medium low heat. Constantly stir until chocolate is silky and smooth in texture.

To assemble:
1.Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with mousse. Place the second layer on top, rounded side up, and spread the remaining mousse evenly on the top and sides of the cake. Place in the fridge for at least 30 min.
2.Once cake is cool, using a ladle, carefully spoon ganache over the top of the cake, letting it drip down the sides.

Chocolate Creme Brulee with Raspberry Sugar (For 2)

So, has anyone else noticed how fast 2015 is going or is it just me?

I have a file full of unpublished drafts that seem to agree with me. I think I was a tad overzealous with my Valentines Day recipes - the plan was, of course, to get these posted BEFORE the big day but you should celebrate your sweetie all year round am I right? Ya...we'll go with that.

Seriously though, who said we had to confine indulging in delicious chocolate delicacies to just the 14th of February? Not me! If wanting your chocolate fix all year long is wrong I don't wanna be right!

This was my first time making chocolate creme brulee, usually I always use Alton Brown's recipe and it never fails me, however, with my recent trip to Savannah, GA and the purchase of this magnificent sweet + tangy raspberry sugar from The Spice & Tea Exchange, I was encouraged to widen my creme brulee horizon. I made this recipe to make exactly two brulees so I wouldn't have to have five by myself annnd it takes way less time. I just loved the rich indulgence of this creamy custard paired with the slight tang of the raspberry sugar - it was dangerously delicious.

Chocolate Creme Brulee with Burnt Raspberry Sugar

serves 2

9 fluid oz heavy cream
1/2 cup sugar
2 TBS unsweetend cocoa powder (sifted)
1/4 leveled semi sweet chocolate chips
1/4 tsp almond extract
3 egg yolks

1.In a mixing bowl whisk the egg yolks and set aside.
2.In a sauce pan add cream, sugar, and almond extract and heat on medium low heat, stirring until sugar has dissolved. Add chips and cocoa powder and stir until smooth.
3.Pour a little bit of chocolate mix into egg mix and whisk (you want to temper the eggs so they don't end up scrambled) pour the rest of the chocolate mix into bowl, then strain into 2 ramekins and place in fridge for at least two hours.
4.Preheat oven to 325 degrees F. In a water bath, place ramekins and carefully place in oven (you can also pour in water once the pan is in the oven instead, some consider this to be easier) and bake for 30-40 min. or until custard is set and jiggles slightly in the middle.
5.Cool, then top with sugar and torch until burnt and crisp, wait 5 min. then enjoy.

*Please note you cannot torch a brulee using a candle lighter (believe me I've tried). If you're a serious foodie I would suggest investing in a Brulee Torch you can use it for other cool stuff like toasting meringue, marshmallow, searing tomato skins and bell peppers and other cool stuff.

Death By Black Friday Cupcakes (chocolate cupcakes with chocolate espresso cream filling and chocolate whip frosting)

It is time. That time every retail/food service worker has feared, ladies and gents Black Friday is upon us. Only in the great country of America can we justify waking up at the crack of dawn and trampling the young and weak to buy stuff the day after being thankful for what they already have.

Nah, I'm not bitter...

...but you know what IS bitter? And sweet, and rich, and sinfully delicious? These cupcakes (see what I did there?)

In order to boost moral and ease our suffering I decided to make cupcakes, but not just any cupcakes!
when designing such a cake, I knew it had to have three components:
Coffee - for energy and sustainability
Chocolate - for the soul
and a bit of booze - for obvious reasons

These cupcakes were super delicious. The cake itself is moist and rich which is offset by the hint of the cherry kirsch (aka my favorite alcohol to use in desserts, you might remember THESE). Also, I added coffee to the batter (to enhance that chocolate flavor) as well as the frosting, because you can never have too much coffee!!

If you're running low on time, you don't necessarily have to make the filling because the cupcakes are moist on their own, it's just a personal preference.

For the cupcakes...

makes 12 regular sized cupcakes, recipe adapted from Pretty.Simple.Sweet

1 1/3 cups all-purpose flour
1/2 cup natural unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk
1/2 cup hot, bold coffee

Directions:

1.Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
2.In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
3.In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Beat in the milk until combined. Add the other half of the dry ingredients and beat slowly until combined. Add hot coffee and beat just until combined. Do not over mix – the less you mix, the lighter the cake will be. The batter should be liquid-y.
4.Divide batter evenly between cups, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes), until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

For the filling...

1 TBS cherry kirsch (optional)
1 cup heavy cream
About 3 cups icing sugar (depending on how sweet you like it)
1 pinch salt

Directions:

In a bowl start beating the heavy cream, either by hand (you're crazy) or with a whisk attachment. While beating slowly add the sugar, salt and kirsch until light and fluffy.

For the frosting...

1 cup confectionery sugar
1/2 cup cocoa powder
1 pint (2 cups) whipping cream
1-2 TBS coffee, cooled
Pinch of salt
chocolate covered espresso beans for garnish

Directions:

1.Place whipping cream in mixing bowl. Shift remaining ingredients together and add to cream.
2.Mix in gently, then beat on high until a thick, frosting-like consistency forms.

To assemble: take cool muffin and cut a small hole out of the center (I would recommend getting one of these), add filling then plug it back up with the cake. Add frosting and devour.

Chocolate Bread Pudding for Two

Bread pudding has always been one of my favs, probably because it manages to transform my undying love of bread into a dessert so I now have the ability to have bread for every meal of the day. Whenever I make this recipe, I usually always take the traditional route, every once in a while I go a little crazy and add some whisky sauce or a scoop of ice cream... UNTIL NOW!

I came across this killer recipe idea from Alton Brown who, being the genius he is, decided to throw some chocolate chips into an already tasty dessert, BUT he didn't stop there, no sir you also add hot chocolate mix and espresso!!! Bread + chocolate + coffee + cream = possible all of my favorite things combined into one edible creation! I had to cut adjust this recipe and limit myself to 2 servings for my own safety, there's no telling what I would've been capable of doing with a whole pan of this stuff.


Chocolate Bread Pudding for Two

serves 2 (obviously)

1 egg
2 egg yolks
1/2 cup sugar
1/3 cup hot chocolate mix
2 cups half-and-half
2 ounces espresso, slightly cooled
2 tsp vanilla extract
1 TBS unsalted butter
5-6 medium slices of stale challah bread, cut into 1-inch cubes*
1/2 cup dark chocolate chips (or more if you fancy)

Directions:

1.Butter two ramekins and set aside. Place the eggs and yolks in a blender and pulse for 30 seconds. Slowly add the sugar while blending, then hot chocolate mix followed by half-and-half, espresso, and vanilla until well combined.

2.Pour a little bit of the milk mixture at the bottom of each ramekins followed by cubes of bread and repeat, pressing down with a spatula ever so often to thoroughly saturate the bread. Cover and set aside at room temperature for 2 hours, or refrigerate for up to 8 hours to allow the bread to soak up all that creamy goodness.

3.Preheat the oven to 325 degrees F. Place ramekins on a rimmed baking sheet (to catch any drips) and bake until the internal temperature reaches at least 170 degrees F, about 35-40 minutes. If you noticed the tops getting crispy, you could brush the tops with melted butter about halfway through the baking process. Remove to a cooling rack for 15 minutes before serving.

**My bread is so dark because I used whole grain bread (you might remember THIS post I did last week) but I really wouldn't recommend it - definitely stick to the challah or a lighter white bread.

Recipe adapted from Alton Brown