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Robin's Random Recipes - Category: Chocolate

Category: Chocolate

05/05/10

Chocolate Frosting

Permalink 10:15:43 am, Categories: Desserts, Chocolate  

1/2 cup (1 stick) butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.


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03/14/07

Cappuccino Brownies

Permalink 06:09:11 pm, Categories: Desserts, Chocolate  

From the Gourmet cookbook. They take some time to make since they have to chill between layers, but they're not difficult and well worth the time.

For brownies
4 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 tablespoon instant espresso powder, dissolved in 1/2 tablespoon boiling
water
3/4 cup sugar (5.5 oz)
1 teaspoon vanilla
2 large eggs
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup walnuts, chopped

For cream cheese frosting
4 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
3/4 cup confectioners' sugar, sifted (2.75 oz)
1/2 teaspoon vanilla
1/2 teaspoon cinnamon

For glaze
3 ounces fine-quality bittersweet chocolate (not unsweetened)
1 tablespoon unsalted butter
1/4 cup heavy cream
2 1/4 teaspoons instant espresso powder, dissolved in 1/2 tablespoon boiling water

Preheat oven to 350°F. and butter and flour an 8-inch square baking pan, knocking out excess flour.

Make brownie layer:
In a large bowl, microwave butter and chocolate for two minutes. Stir to melt chocolate. Cool mixture to lukewarm and whisk in sugar, espresso, and vanilla. Add eggs, 1 at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined and stir in walnuts.

Spread batter evenly in pan and bake in middle of oven 22 to 25 minutes, or until a tester comes out with crumbs adhering to it. Cool brownie layer completely in pan on a rack.

Make cream cheese frosting:
In a bowl with an electric mixer beat cream cheese and butter until light and fluffy. Add confectioners' sugar, vanilla, and cinnamon and beat until combined well. Spread frosting evenly over brownie layer. Chill brownies 1 hour, or until frosting is firm.

Make glaze:
In a small bowl, microwave chocolate, butter, cream and espresso mixture, for two minutes. Stir until smooth. Cool glaze to room temperature.

Spread glaze carefully over frosting. Chill brownies, covered, until cold, at least 3 hours.

Cut chilled brownies into squares and remove them from pan while still cold. Serve brownies at room temperature. Brownies keep, covered and chilled, in one layer, 5 days.


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Turtle Brownies

Permalink 05:47:45 pm, Categories: Desserts, Chocolate, No Photo  

These are as good as they look, if not better.

Caramel
1/3 cup heavy cream
1/4 teaspoon table salt
1/4 cup water
2 tablespoons light corn syrup
1 1/4 cups sugar (8 3/4 ounces)
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Brownies
8 tablespoons unsalted butter (1 stick), cut into 8 pieces
6 ounces bittersweet chocolate , chopped (I like Ghirardelli, chips are fine.)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 teaspoon baking powder
2 large eggs , room temperature
1 cup sugar (7 ounces)
1/4 teaspoon table salt
2 teaspoons vanilla extract
2/3 cup chopped pecans (about 2 3/4 ounces)
1/3 cup bittersweet chocolate chips

Garnish
25 pecan halves (about 1 1/2 ounces), toasted

1. TO MAKE THE CARAMEL: Combine cream and salt in small bowl; stir well to dissolve salt. Combine water, corn syrup, and sugar in saucepan. Cover and bring to boil over medium-high heat; cook, covered and without stirring, until sugar is completely dissolved and liquid is clear, 3 to 5 -minutes. Uncover and continue to cook, without stirring, until bubbles show faint golden color, 3 to 5 minutes more. Reduce heat to medium-low. Continue to cook (swirling occasionally) until caramel is light amber and registers about 360 degrees on candy or instant-read thermometer, 1 to 3 minutes longer. Remove saucepan from heat and carefully add cream to center of pan; stir with whisk or spatula (mixture will bubble and steam vigorously) until cream is fully incorporated and bubbling subsides. Stir in butter and vanilla until combined; transfer caramel to microwaveable measuring cup or bowl and set aside.

2. TO MAKE THE BROWNIES: Adjust oven rack to lower-middle position; heat oven to 325 degrees. Line a 9-inch-square baking pan with nonstick foil, extending up two sides. Spray foil with cooking spray.

3. Melt butter and chocolates in microwave for two minutes or until the butter is melted. Stir until smooth and combined; set aside to cool slightly. Meanwhile, whisk together flour and baking powder in small bowl; set aside. When chocolate has cooled slightly, add sugar, eggs, salt, and vanilla and whisk until incorporated. Add flour mixture; stir with rubber spatula until almost combined. Add chopped pecans and chocolate chips (if using); mix until incorporated and no flour streaks remain.

4. Distribute half of brownie batter in prepared baking pan, spreading in even layer. Drizzle scant 1/4 cup caramel over batter. Drop remaining batter in large mounds over caramel layer; spread evenly and into corners of pan with rubber spatula. Drizzle additional scant 1/4 cup caramel over top. Using tip of butter knife, swirl caramel and batter. Bake brownies until toothpick inserted into center comes out with only a few moist crumbs attached (be aware that you may hit a pocket of caramel, making it appear that the brownies are underbaked), 35 to 40 minutes. Cool brownies in pan on wire rack to room temperature, about 1 1/2 hours.

5. Heat remaining caramel (you should have about 3/4 cup) in microwave until warm and pourable but still thick (do not boil), 45 to 60 seconds, stirring once or twice; pour caramel over brownies. Using spatula, spread caramel to cover surface. Refrigerate brownies, uncovered, at least 2 hours.

6. Using foil extensions, lift brownies from baking pan, loosening sides with paring knife, if needed. Peel away and discard foil. Using chef's knife, cut brownies into 25 evenly sized squares. Press a pecan half onto surface of each brownie. Serve at room temperature.


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Mexican Hot Chocolate

Permalink 02:53:09 pm, Categories: Chocolate, Beverages  

Best. Hot chocolate. Ever.

1/2 cup unsweetened cocoa powder
About 1/4 cup sugar (more as desired after you taste it at the end of cooking)
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/2 cup hot coffee
2½ cups milk
1 cup whipping cream
1/2 cup coffee liqueur such as Kahlua or Starbucks

Cinnamon-stick stirrers, optional
Puffs of whipped cream, optional

In a medium saucepan, combine the cocoa, sugar, cinnamon, nutmeg, allspice and salt. Blend in the hot coffee until smooth. Cook over medium heat, stirring constantly, about 2 minutes. Add milk and cream. Heat but do not boil. Remove from heat and stir in the liquor. Taste and adjust sweetness.

Serve in heatproof mugs with cinnamon sticks and whipped cream garnish.

I make up a double batch of the chocolate/spice mix and store it in the pantry. A half batch makes two generous servings. I use 1/3c mix to half the wet ingredients


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01/25/07

Giant chocolate-toffee cookies

Permalink 01:46:49 pm, Categories: Desserts, Cookies, Chocolate  

My mom sent me this recipe and it is SO good. And I don't even like Heath bars! I'm still monkeying with the refrigerator time to get the spread just right. I also cut the size of the cookies back so my baking & cooling times aren't 100%

2.5 oz (½ cup) flour
1 teas. Baking powder
¼ teas. Salt
1 lb. Bittersweet chocolate, I use Ghiradelli
2 oz (¼ cup) unsalted butter
13 oz. (1 ¾ cup) light brown sugar, packed
4 large eggs
1 tbl. Vanilla
5 (1.4 oz) heath bars (or similar)
4.25 oz (1 cup) walnuts or pecans, toasted

Combine flour, baking powder and salt and set aside

Microwave chocolate and butter until almost melted, 1-3 minutes. Stir to melt fully, cool to lukewarm

With electric mixer, beat the sugar and eggs in a large bowl until thick, about five minutes. Beat in the chocolate mixture, vanilla. Stir in the flour mixture (don't overmix) then the toffee and nuts.
Chill until firm, at least 45 minutes. If you let it chill too long it will be very difficult to scoop and you'll have to let it sit at room temperature for a while.

To speed things up you can scoop the dough onto cookie sheets then freeze for 20 minutes or so, then bake.

Heat oven to 350. Line baking sheets with parchment. Portion out golfball size lumps of dough, I use a #24 disher. Bake until dry and cracked on top but soft to the touch in the center, about 10-12 minutes. Cool on the baking sheets for 10 min, then remove to a wire rack.


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Robin's Random Recipes

My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.

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