I had a to trim a cake. I was left with these pieces I didn't want to throw out, they were from the tops of cakes and in the shape of half moons. Just looking at the shape inspired me to make homemade Jos louis. Tell me you have had Jos louis. Jos louis was a snack I would have as a kid, along with ah caramels. It is made up of red velvet cake, cream center and chocolate coating. I dug up a recipe online for the filling, which in this case was marshmallow fluff. Find the recipe for the marshmallow filling here. It's a good one. Jos louis aren't Jos louis without the chocolate coating. Ganache would have worked nicely but instead I melted chocolate, waited for it to cool and poured it on top.
Messy, but delicious.
I hope my husband isn't reading this blog today. What are the chances? If you know him keep it a secret pretty please. This is pretty much my little vday gesture for him.
I made homemade skor bar.Adapted from this recipe on health on the run, these are actually simple to make and will impress your honey if you want a last minute DIY valentines day gift. All you need is brown sugar, butter, crackers and semi sweet chocolate. For the full recipe click " read more" below. I used some of their suggested toppings, pecans, butterscotch chips and coconut.
After the chocolate has been cooled, break the pieces, arrange neatly and wrap in foil for a rustic packaging look. Fold the sides in neatly.
Download this label (don't worry it is not too heartsy or pink) and wrap it around your foil package. Stick it in your honey's lunch bag for an amazing mid-day treat. They'll come home in a good mood and maybe even save you a piece. If your not sick of eating all the pieces that "broke". Oh! And add a personal handwritten note. If you want.
I was hesitant at first. While I know that designing and making cakes takes work I somehow thought cake balls are even more intense. It's not true. I used coconut cake with cream cheese coconut icing to make my first... Cake Balls.I would call them cake truffles, because the texture reminds me more of truffles (on that note I can't wait to try a chocolate version of this). It's actually really simple, you bake a cake (use Betty Crocker's mix, I won't judge) and once cooled you crumble it. Combine it with your icing. Roll this mixture into balls and dip them into melted chocolate. How is that for a summary. For the snowballs I sprinkled coconut and white sugar sprinkles on top. Enjoy them this way. There you go, use for left over cake, AND a pretty impressive little treat.
PS. OR Don't bake a cake and use this brilliant and quick idea of making them with TIMBITS, via Aubrey + Lindsay's blog.
What if you took a Lindt Lindor Chocolate Truffle and you put it inside a soft chocolate chip cookie? That's exactly what I tested out for you today. As you can see above we have the Lindor three ways, full solid truffle in milk chocolate, white chocolate and a half truffle. You will also need a chewy cookie dough recipe (see read more below) .For the solid ones, roll the dough around the truffle making sure you 'seal' it, don't leave a crack because one thing I have learned from this is that the Lindor chocolate likes to melt out of the dough and onto the pan. For the half truffle on top, just sort of mold it into the cookie. *Now this one WILL spill onto the pan so it's not the best option*Patiently waiting for it to bake...
Done, cooled (well sort of cooled) and ready to eat. The result: The cookies with the solid truffles in the middle baked well, the chocolate remained intact in the cookies that were properly sealed. The taste was chewy, yummy, chocolately. It sort of is like a cookie sandwich. You will need a glass of milk. And the one with the half truffle on top looks kinda ugly.
The chocolate goodness was there, but for the wow factor go with the solid option.
Click READ MORE for the chewy chocolate chip recipe...
It's not a cherpumple, it's a cakie! Brownake? Brownieake? Cupibrown? Brownilla? Wish I was better at the naming game. Inspired by the dulce de leche brownies, and by your excited reaction to them, I wanted to create a cupcake that has some of that fudgy, more dense chocolate batter. In attempt to get you more excited. After trying to incorporate brownie batter two ways (as a bottom layer and as a marble) I found it's better as a cupcake bottom layer. Click read more (below) to get the recipe.In this cupcake you get two different textures which I think makes it so great. The texture of the brownie on the bottom (fudgy and dense) with the light cake texture on top. The marble one got tossed aside, still good and all but you couldn't tell it was specifically brownie swirled in the middle. Maybe if it was more chunky portions of batter. Now if I could only figure out how to bake a pie in the middle of this...
Cherbrownake...
This is just plain crazy.
I haven't thought about brownies for a long time, only cake on my mind lately... Until now. I went to a baby shower recently and these were served as the dessert. Heavenly. Mouthwatering. Fudgy, chocolatly, gooey, rich.
I'll stop.
I dissected it to determine what was in this little piece of heaven and I would bet money on dulce de leche, not just any regular caramel type spread. I hunted for the best recipe to make these. I found David Lebovitz's Dulce de Leche Brownie Recipe, you can click "read more" at the end of this post for the recipe or visit his website.This is my attempt at it below. I didn't have the proper chocolate, I will suggest going for something dark, bittersweet. For the dulce, be generous and add it in clumps, never mind spreading it around 'evenly spaced'! Pecans seem to be MIA for this piece.
Stay tuned for a cupcake inspired by today's treat. And happy thanksgiving to those celebrating :) Calories do not count tomorrow.
Since I had tweeted about this recipe, I couldn't get it out of my mind. I needed to try it. I tweaked the recipe and baked the cheesecake for a United Way charity bake sale at my day job... it ended up winning BEST RECIPE!! That makes it an Ultimate. For the recipe for pumpkin cheesecake, click read more.
It's halloween prep time this weekend and many of you will be busy carving your pumpkins, maybe baking some treats, figuring out a cleaver costume or hiding in the corner stuffing chocolates in your mouth while tossing the wrappers in a trash can and hiding the evidence with tissue paper. If you are the person who is baking, here are some great ideas...Caramel Apples via save the date for cupcakesIf you are trying to think of a clever costume to wear, here is inspiration from a pinata with a black eye:
If you are carving a pumpkin, here is a cool idea from Martha: And some clever wish-I-thought-of-that treat bags for your candy also from Martha: Whatever your up to, enjoy yourself, be safe, and remember to eat your candy when no one's looking.
what? exactly. Let me tell you more... my husband and I went to Lee restaurant and had one of the most memorable desserts as I mentioned here. It's a traditional Chinese dessert made with glutinous rice flour. It was spelled tong yuen at the restaurant but if you google it it is spelled tang yuan, and you will see it in many colours and stuffings: What is it? It is a ball of soft, chewy, gooey dough. At the restaurant the chef had a ganache in the middle but we decided to make our own version. Inside the ball we put a spoonful of nutella and chopped nuts. After creating these oozing balls of yumminess you boil them and eat them in one bite. What you experience is a gooey outside followed by a sudden explosion of warm melted chocolate.
I can't explain it any better, you have to try it yourself.
One bite of heaven. Click read more for the Tong Yuen Nutella ball recipe. A good one for your World Nutella day party, it will be at mine.
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