Milk Chocolate Loaf Cake

Yield:  9″  X 5″

INGREDIENTS:

• 200g self-raising flour
• 30g cocoa powder, sieved
• ½ teaspoon salt
• 115g unsalted butter, softened
• 250g granulated sugar
• 2 large eggs
• 5 tablespoons evaporated milk
• 5 tablespoons water
• 1 teaspoon vanilla extract
• 100g chocolate chips

For the Chocolate Glaze

• 60g unsalted butter, softened
• 1 tablespoon cocoa powder
• 250g icing sugar
• 3 tablespoons hot milk
• 1 teaspoon vanilla extract
• Chocolate chips (optional)

Instructions

1. Preheat the oven to 350F/176C. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
2. In a large bowl, whisk the flour, cocoa powder, and salt together until combined.
3. Using a handheld or stand mixer, beat the butter, and sugar together until combined. Beat in the eggs, milk, water, and vanilla. Fold in the chocolate chips.
4. Pour the wet ingredients into the dry ingredients and gently mix together until combined.
5. Pour the batter into the prepared loaf pan. Bake for 55 – 60 minutes, or until a toothpick inserted into the centre comes out clean with only a few small moist crumbs. Make sure to loosely cover the cake with aluminum foil halfway through baking to prevent the top from getting too brown. Allow the cake to cool completely in the pan on a wire rack before removing and frosting.

For the Chocolate Glaze

1. Using a handheld or stand mixer, beat the butter cocoa powder, icing sugar, milk, and vanilla until smooth and is your desired thickness.
2. Pour or spoon over the cake loaf, and sprinkle with chocolate chips if desired.

source :  marshasbakingaddiction

Lemon White Chocolate Biscotti

INGREDIENTS:

Cookie 

1/4 cup softened butter

6 tablespoons sugar

1 egg

2 tablespoons lemon juice

1 tablespoon lemon zest (You will need one lemon for the juice and zest in the cookie. You will need another whole lemon for the glaze. That’s two lemons.)

1 1/2 cups flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup white chocolate chips

1/2 cup slivered almonds (optional)

Lemon White Chocolate Glaze Ingredients:

1 1/2 cups white chocolate chips (or chopped baking chocolate would actually be better)

4 tablespoons lemon juice

1 tablespoon lemon zest (this juice and zest should be the entirety of your second lemon)

 

DIRECTIONS:

Preheat oven to 325ºF.

Combine the sugar and butter and mix well. Add the egg, lemon juice, and zest.

Combine the flour, baking powder, and salt and stir into the rest of the ingredients. Stir in the white chocolate chips and almonds.

Form into a 10×2 inch log. Place on a lightly greased baking sheet.

Bake for 40 minutes. Cool for ten minutes. Using a sharp knife (I actually used an Electric Knife) cut the log into about 1 inch slices on a slight diagonal. Arrange the slices on the baking sheet and continue baking for 25 more minutes.

Combine all the ingredients for the glaze (I don’t know if glaze is the best word for this, but you know what I mean). Microwave on 40% power for 30 seconds at a time, stirring each time until melted. Dip the bottom of each cooled biscotti in and set on a piece of parchment paper. Drizzle the remaining on top.

source:  yammiesnoshery

Boston Cream Cupcakes

Yields:  18pcs
Baking temp: 350 degrees Fahrenheit
Baking time: 18-20 mins

INGREDIENTS:

Cupcakes

2 1/2 cups all-purpose flour

3/4 tsp. baking soda

1/2 tsp. each baking powder and salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/4 cups sugar

3 large eggs

2 tsp. vanilla extract

1 cup buttermilk

Filling

1 package (3 oz) cook & serve vanilla pudding

1 1/4 cups milk

1/2 tsp. vanilla extract

Chocolate Glaze

8 oz. semisweet chocolate, chopped

1/3 cup each sugar and water

3 Tbsp. unsalted butter, softened

DIRECTIONS:

1. Heat oven to 350ºF. Line 18 muffin cups with paper liners.
2. In a bowl, whisk flour, baking soda, baking powder and salt until blended.
3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.
4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.
5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.
6. Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold.
7. Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.
8. Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp. filling. Top with cupcake top. Spoon about 1 Tbsp. glaze onto top center of each, easing it over top.

source:  womansday

Salted Caramel Chocolate Mousse

Yield : 6-8 servings

INGREDIENTS:

For the Mousse:
3 large eggs at room temperature
3/4 cup + 2 tbsp heavy cream
1/2 cup + 2 tbsp granulated sugar, divided use
2 tbsp water
Dash cream of tartar
2.5 tbsp unsalted butter, at room temperature
7 ounces bittersweet chocolate, finely chopped
1/2 teaspoon kosher salt or large-grained sea salt

For the Chocolate Gelee:
1/2 tbsp powdered unflavored gelatin
1 tbsp cold water
1/4 cup heavy cream
5 tbsp granulated sugar
1/4 cup water
1/3 cup good-quality unsweetened cocoa powder

DIRECTIONS:

To Make the Mousse:

Separate the eggs. Place the whites in the clean bowl of a stand mixer, and place the yolks in a large bowl. Gently whisk the yolks to break them up.

Heat the cream in the microwave or in a small saucepan just until it comes to a simmer, then remove it from the heat and set it aside.

Combine 1/2 cup of the granulated sugar, the water, and the cream of tartar in a small saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides with a wet pastry brush to prevent sugar crystals from forming. Once it starts boiling, stop stirring and just let it cook until it reaches a medium-brown color. Don’t chicken out and stop it early—it needs to be well-caramelized in order to get that caramel flavor in the final mousse. (If you want to use a candy thermometer, you’re looking for 330-340*F).

Once it’s a deep amber and fragrant, take it off the heat and whisk in the butter. Add the cream—careful, it will bubble up!—and whisk until it’s combined. Add the chopped chocolate and the salt, and whisk until the chocolate is completely melted and the mixture is smooth. Allow the mixture to cool for a few minutes.

Slowly whisk the warm caramel into the egg yolks, stirring the whole time so you don’t shock the eggs and start cooking them.

Beat the egg whites until they hold soft peaks, then start adding the remaining 2 tablespoons of sugar slowly. Continue to beat them until they hold firm peaks but are not dry and crumbly.

Fold 1/3 of the egg whites into the chocolate-yolks mixture. Once it’s mostly incorporated, add another third and gently fold it in. Finish with the last third of the egg whites and fold until no white streaks remain.

Pour the mousse into small ramekins, cups, or the cavities of a flexible silicone mold. I think it’s easiest to work with molded mousse if it has a cake base, so if you have cake lying around, add a thin (1/4-inch) layer of cake to the top of the cavities. If not, it will still work well but is a little messier to plate.

Refrigerate the cups overnight, or freeze the mold overnight. (The mousse must be frozen in order to be unmolded cleanly.) Serve with whipped cream and/or salted caramel sauce.

To Make the Chocolate Gelee:

Mix the gelatin and tablespoon of water in a small bowl, and let the gelatin sit and soften for 5 minutes. Microwave the gelatin for 20-30 seconds until it is fluid.

In a small saucepan, whisk together the cream, granulated sugar, remaining 1/4 cup of water, and the cocoa powder. Place the pan over medium heat and bring it to a boil. Boil, whisking constantly, for 3 minutes.

After 3 minutes, remove the pan from the heat and whisk in the gelatin. Let cool until it starts to thicken and smoothly coats the back of the spoon—this will only take a few minutes. Once it’s ready, use immediately, as it will get thicker and thicker as it cools. If it becomes too thick to pour, microwave it briefly and whisk it until it is pourable consistency.

source : sugarhero