Posts tagged raspberry

Mini chocolate raspberry cake cups

Feb 6th

Posted by MyKidsEatSquid in Decadent Desserts

Chocolate cake shots Lately, I’ve noticed little cake desserts popping up from tavern-themed restaurants to Italian restaurants. I like it. They’re akin to a deconstructed cake–all the flavor, much less work.

This weekend I made my own version using cake leftover from my daughter’s birthday party cupcakes.

Note: I found mini Irish coffee mugs at Bed, Bath & Beyond, $19.99 for a set of eight. (Use a $5 off coupon and they’re just $15.)

Recipe

Servings: 8

Ingredients:

Cake: 2 cups cooked chocolate cake (it doesn’t need to be pretty you’ll be making it into chunks anyway)

Warmed Raspberry sauce or raspberry jam

Chocolate custard

Whipped cream

Chocolate custard ingredients:

1/2 cup semisweet chocolate chips

2 tbsp. butter

3/4 cup sugar

1 3/4 cups milk

3 tbsp. cornstarch

2 tbsp. cocoa

1/4 tsp. salt

1 tsp. vanilla extract

1/2 tsp. almond extract (opt.)

1 tsp. Black onyx or Espresso powder (opt.)

Chocolate custard directions:

In a medium-sized sauce pan over low heat, melt the chocolate and butter then stir in the sugar.
In another bowl, whisk the cornstarch into the milk.
Stir the milk mixture into the melted chocolate and add in the cocoa, salt, and Espresso powder.
Bring the mixture to a boil over medium heat, stir frequently until it thickens.
Take the pan off the hat and stir in the extracts. Spread the butter over the top of the thickened chocolate to avoid developing a skin.
Cool the chocolate custard.

To assemble the mini chocolate raspberry cups:

Press about a tablespoon of chocolate cake into the bottom of the cup.
Pour about 1/2 tablespoon raspberry sauce over the cake.
Spoon a tablespoon of chocolate custard in next.
Repeat cake, sauce, custard and finish off with cake.
Add a dollop of whipped cream on top.
Dust with cocoa powder or an extra drizzle of raspberry sauce.

chocolate, fun desserts, raspberry

The BIG cookie swap: Nutella cookies

Dec 12th

Posted by MyKidsEatSquid in Recipes

16 comments

It’s cookie swap time! I wish I could swap cookies with some of my blogging friends in person, but since I can’t, I’m doing the next best thing–a virtual cookie swap. I’m including my recipe for Chocolatey Nutella cookies below along with links to the cookie recipes from my fellow swappers.

Want to play along? After looking through these mouth-watering recipes, add your cookie recipe link in your comment.

From GarlicGirl

Peanuty Peanut Butter Cookies

From Homestead Notes

Whipped shortbread cookies

From Laura’s Delicious Food

Raspberry thumbprint cookies

Old-fasioned molasses cookies courtesy: Boston Food Swap

From Boston Food Swap

Old-fashioned molasses cookies

From Frugal Kiwi

Chocolate Marshmallow Raspberry Cookie Delight

On to my entry…

Recipe:

Tweaked from CuisineAtHome

Prep time: 20 minutes + chilling/baking

Servings: 2 dozen

Ingredients:

2 cups flour

1/4 cup cocoa powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. black onyx or espresso powder (optional, but good)

1 stick butter (8 tbsp.), room temperature

1 1/4 cups sugar

2 eggs

1 cup Nutella

1/2 tsp. almond extract

2/3 cup mini chocolate chips (preferably Ghirardelli)

Directions

Whip the butter and sugar together in a large bowl until fluffy.
Add the eggs and beat until combined.
Mix in the Nutella and almond extract.
In a separate, small bowl, mix together the flour, cocoa, baking soda, salt, and espresso powder (if using).
On slow speed, add the dry ingredients to the soft ones.
Wrap the dough in parchment paper or plastic wrap and chill for 1 hour or overnight (preferred).
Heat the oven to 350 degrees.
Scoop out tablespoon cookie dough balls onto lightly greased cookie pans or parchment-lined pans.
Bake for 9 to 10 minutes, let the cookies cool slightly on the pan before removing.

There’s a few ways to finish off these cookies: