This peeps chocolate cake is very cute for Easter brunch or dinner.
The chocolate cake is from the Hershey Co. recipe which is a very moist and a rich dark chocolate. Hershey’s Chocolate cake recipe
I used mini chocolate chips for the sunflower seeds. The frosting is also from the Hershey frosting recipe link.
Peeps can also be used as centerpieces. 
Ingredients
3 cups of semi-sweet mini dark chocolate chips
1 (14 oz)can of Eagle Brand sweetened condensed milk
1 tablespoon vanilla extract
Toppings: Be creative and add whatever flavors you desire.
Chopped toasted almonds, mini chocolate chips
pinch of chili powder, cocoa powder, ground instant coffee and whole coffee beans,
nutty peanut butter, coconut flakes, mini marshmallows, pink sea salt or colorful sprinkles or sugars.
peanut butter, almond and Himalayan pink salt
Directions:
Over low heat, melt mini chocolate chips in a heavy sauce pan adding the condensed milk , continue stirring.
After the chocolate mixture is melted, remove from stove and add the vanilla extract. Stir while hot.
Transfer the chocolate mixture to a bowl, cover and chill for about 2 hours or unlit the chocolate is firm.
Roll chocolate into small balls and coat with cocoa powder, coffee powder and top it with a coffee bean(so that you know it is a coffee truffle).
Add coconut flakes and crush toasted almonds, or roll a plain chocolate and add a pinch of sea salt or chili powder. Have fun creating your own designer truffles.
mix homemade chocolate truffles
Filed under Chocolate
This recipe is for a one layer cake. Double recipe for a two layer cake.Ingredients
1 1/4 cups flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 1/2 tsp vanilla extract
1 tsp distilled apple cider vinegar (optional) white vinegar is OK
Directions for Cake
Mix all ingredients in order. Whisk until no lumps. Mixture will be watery. Pour into a prepared baking pan, oil and dust with cocoa powder.
Bake for about 30 minutes or check with a toothpick, if it comes out clean, the cake is done.
Direction for Chocolate Glaze
In a sauce pan at medium heat add and bring to a boil sugar, margarine, milk, and cocoa.
Continually stirring mixture until it comes to a boil, than reduce heat.
When it starts to boil reduce heat and continue stirring for another 2 minutes.
Remove from heat and pour over cake. I punch holes in the cake with a bamboo stick so that chocolate glaze can seep into cake.Topping will cool fast so select a topping of walnuts or almonds if desire and decorate your cake.
Velvety Chocolate Pudding with a deep chocolate flavor and a hint of vanilla.
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| Enjoy! |
Filed under Chocolate
Homemade assortment of Chocolate Truffles
Homemade Truffles for Spring! One easy recipe and an assortment of flavors. With this basic recipe you can add flavors and nuts to your liking.
ingredients:
1 can 14 oz sweet condensed milk
1 cup of heavy cream
Candied Cherry in center of truffle
S’ Mores Chocolate covered with mini marshmallow and graham crackers topping
Enjoy!
Filed under Chocolate
This Valentine chocolate brownies recipe is very deep chocolate, made for a chocolate lover. Made with coco puffs cereal for a crunch in every bite, more surprises were added, chopped almonds, chocolate chips and vanilla marshmallows. Chocolate brownie recipe here Sinful brownie recipe
Follow the Sinful Brownie recipe
Add the following ingredients:
1/2 cup coco puffs
1/2 cup chocolate chips
1/3 mini marshmallows
1/4 cup chopped nuts almonds, pecans or walnuts
Follow directions Sinful Brownie recipe directions
Brownie lover this recipe is sinfully delicious!
Filed under Chocolate
Hostess cupcakes are childhood memories of a goody chocolate cupcake with cream filling. Never know how long that cupcake been in the store shelve?
Now you can make these cupcake oven fresh.
ingredients:
Best recipe for a chocolate cake or cupcake recipe is in back of Hershey’s Cocoa container.
Using this Hershey’s recipe your cupcakes will be moist and with a dark chocolate flavor.
Cream Filling:
For Chocolate for cupcake topping
6 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
2 teaspoons pure vanilla extract
Melt in a double boiler pot or heat in a low heat and do not over cook. You can also use a pan our another pot with boiling water. When chocolate is melted start to dip the cupcake top into the chocolate. set aside to cool. Start making the icing.
White icing:
2 cups powder sugar
1/4 teaspoon vanilla
1/2 teaspoon corn syrup
1 teaspoon milk
Mix all together if it is too thin add more powder sugar, if too dry add milk and a little corn syrup. Use a sandwich plastic bag and add the icing. Cut a tiny hold in the corner of the bag and pipe out the squiggle design on the top of the cupcake. Do this when the topping is cool and stiff.
Center of the Chocolate cake has a gauche topping (Photo)
Quinoa is high in fiber and gluten-free. A very moist cake with a wonderful chocolate flavor.
Ingredients:
1 cup Black Quinoa pre-washed
1 1/3 cup water
1/3 cup milk
4 eggs
1 1/2 teaspoons vanilla
7 tablespoons butter
1 oz unsweetened semi sweet chocolate cube (melted plus 1/2 teaspoon canola oil)
2/3 cup sugar
1/3 cup brown sugar
1 1/2 cups cocoa powder
1 tablespoon baking powder
1/8 teaspoon salt
Directions. Prepare oven at 350 degrees
Using a saucepan add the water and quinoa in the pan and bring to a boil, cover with a lid, reduce heat to a low temperature and simmer for 20 minutes. Turn the heat off and leave the pan on the stove. Set a side. Fluff with a fork and allow to completely cool before adding to the cake mixture.
In a large mixing bowl add the sugar and eggs mix with an electric mixer. Add the milk, vanilla and butter. Mix well. Set a side. In another bowl mix the flour, baking powder, cocoa powder salt.
Combine the dry ingredients to the wet ingredients add the cool quinoa.
Blend in a blender until smooth.
Melt the 1 oz chocolate in a pan with 1 teaspoon canola oil until smooth. Do not over cook it. Cool and add to the cake mixture.
Line the bottom of your greased or oil spray cake pan with parchment paper or just grease and dust with cocoa powder (do not dust with flour).
Bake for 50-55 minutes or until the ” test” toothpick comes out clean.
Sprinkle with Powder sugar when cake is completely cool. Use a paper doily for a special effect over the cake and sprinkle powder sugar using a small tea strainer.
Very rich chocolate flavor. Has a gauche topping, edge is dusted with powder sugar(Photo).
Chilled pudding (photo)
Ingredients:
1 cup sugar
1/3 cup cocoa powder
a pinch of salt
2 1/2 cups milk
1/2 heavy whipping cream
4 large egg yolks
4 ounces semi-sweet chocolate or chocolate chips, use milk chocolate chips if you like a sweeter pudding
1 1/2 teaspoons of pure vanilla extract
1 tablespoon unsalted butter
For garnish whipped cream, marshmallows, shaved white chocolate or a large strawberries
Directions:
Whisk together in a bowl the sugar, coco powder, salt and cornstarch. Separate the yolks from the eggs adding one at a time to the dry mixture. This mixture will look like a thick paste. Set a side.
Pour the remaining milk (2 cups) and the cream into a pot and bring to a boil, remove from heat. Pour the egg mixture into the pot of milk, a little at a time while constantly whisking. Once it is mixed transfer the pudding mixture to a clean pot over low to medium heat, continue stirring until the mixture thickens, This takes 3-5 minutes. Remove from heat add the vanilla and butter.
While the pudding is warm pour into wine glasses or small bowls. Serving 6-8 depends on the amount served. Enjoy the pudding warm or cold. If you do not like the skin that forms on top of the pudding, while the pudding is warm place plastic wrap on top of the pudding. If you like the skin that form while chilling just leave uncovered. Enjoy hot or cold chocolate pudding.
If by chance your pudding comes out lumpy, just use a strainer and strain while warm.
Chinese steam buns ” Mantou”
The starter Ingredients:
1 1/2 cup cake flour
1/2 cup flour
2 teaspoons sugar
1 packet active dry yeast
2 cups warm water (not hot)
Roll dough than cut
1 and 1/2 cups cake flour plus 3/4 cup all purpose flour
1 tsp baking powder 1 packet of active dry yeast 3 tbsp water (at room temperature) 1/4 cup of the dough starter 1/2 cup whole milk (at room temperature) 1 tsp vegetable oil wax paper
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