Wednesday, March 13, 2013

Chocolate coconut delight

Ingredients :

1 package of cream cheese, softened
1 package of oreo's
1 package of flaked coconut
2 cups of sliced almonds
2 tea spoons of vanilla extract
3 and a half cups of semi sweet chocolate chips
2 table spoons plus 1-1/2 tea spoons of shortening

Directions :

In a large bowl, beat cream cheese until smooth.

Beat in cookie crumbs.

Add the coconut, almonds and vanilla; mix well.

Shape into 1-in. balls.

Place on baking sheets; cover and refrigerate for at least 1 hour.

In a microwave bowl, combine chocolate chips and shortening.

Microwave on high until melted, stirring every 15 seconds; stir until smooth.

Dip balls into melted chocolate; shake off excess.

Place on waxed paper until set.

Store  in the refrigerator for a few hours.

Chocolate Frosting Cake

Frosting preparation :

1 cup of heavy cream
1 stick of unsalted butter
1/3 cup of granulated sugar
1/4 teaspoon of salt
1 pound of semi sweet chocolate, chopped
1/4 cup of double strength brewed coffee
1 teaspoon of pure vanilla extract

Cake ingredients :

2 cups of granulated white sugar
1 1/2 cups of flour
3/4 teaspoon of  baking soda
1/2 teaspoon of table salt
4 ounces of extra dark chocolate, chopped
1 cup of hot double strength brewed coffee
2 large eggs, at room temperature
1/2 cup of vegetable oil
1/2 cup of sour cream
1 1/2 tea spoons of vanilla extract

Directions for the frosting :

Heat the cream, the butter, the sugar and salt over low heat until butter is melted. 

Remove from heat and stir in chocolate until melted and smooth. 

Add coffee and vanilla; stir until blended. 

Allow mixture to cool to room temperature, stirring minimally, until it reaches a spreadable consistency (about 2 hours). While the frosting is cooling, make the cake.

For the cake, preheat oven to 325°F. 

Generously coat the bottom of two 9 inch round cake pans with shortening. 

Line the pans with parchment paper rounds and coat the bottom and sides with additional shortening; toss with flour, discarding the excess. 

In a medium bowl, sift together sugar, flour, baking soda, and salt and set aside. In a separate bowl, whisk the chocolate into the hot coffee until completely melted. 

In another large mixing bowl combine the eggs, oil, sour cream, and vanilla and whisk until combined. 

Stir the melted chocolate into the egg mixture. 

Lastly, fold in the flour mixture in 1/3 increments, stirring well after each addition, making sure the flour is completely incorporated and there are no lumps.

Divide batter between prepared cake pans. 

Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean. 

Allow cakes to cool in pans, approximately 30 minutes. 

Run a flat spatula around the edge of the pans and remove cakes to wire racks to cool completely, please don´t remove parchment paper layer until it is cool.

Spread a thick layer of frosting on top of one layer. 

Top with the second layer and spread remaining frosting over top and sides. 

Allow the cake to sit at room temperature, covered by a cake dome or large glass bowl, for at least two hours before serving, or overnight. 

The flavors only get better with time.

Cherry cookies covered with chocolate

Ingredients you need for this delicious cookies : 

 1/2 cup of butter
 1 cup of white sugar
 1 big egg
 1 1/2 teaspoons of vanilla extract
 1 1/2 cups of  flour
 1/2 cup of unsweetened cocoa powder
 1/4 teaspoon of salt
 1/4 teaspoon of baking soda
 1/4 teaspoon of baking powder
 1 maraschino cherries jar
 1/2 cup of sweetened condensed milk
 1 cup of semisweet chocolate chips

How to do it: 

Easy directions : 

Preheat the oven to 350 degrees F (180 degrees C).

Beat the sugar and the butter together in a bowl. 

Add the big egg and the vanilla and beat everything really well. 

Add the cocoa powder, the salt, the baking soda, the flour and the baking powder and stir until the mass is smooth. 

Roll the mixture into 1 inch little balls or make them larger if desired. 

Put the mass on an ungreased cookie sheet. 

Press the center of each ball with the thumb.

Drain cherries from the jar and reserve the juice for later. 

Place a cherry in indentation of each cookie ball.

In a saucepan, proceed to heat the condensed milk and the chocolate chips until the chips are melted. 

Stir in four tea spoons of the cherry juice. 

Spoon about 1 tea spoon of mixture over each cherry and spread to cover the cherry. 

More cherry juice may be added to keep frosting of spreading the consistency.

Bake in the oven for about ten minutes.

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