German Chocolate Brownie Bites

25

German Chocolate Brownie Bites

Yield:  4 dozens

INGREDIENTS:

For the brownie bites:

4 large eggs

1 1/4 cups baking cocoa

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons vanilla extract

2 1/4 cups sugar

1 cup unsalted butter, melted

1 1/2 cups all-purpose flour

1 cup mini chocolate chips

For the frosting:

4 large egg yolks

1 cup sugar

1/4 teaspoon salt

8 Tablespoons (1 stick) unsalted butter, softened

1 cup heavy cream

1 teaspoon vanilla extract

1 3/4 cups chopped pecans, toasted

2 1/2 cups lightly packed sweetened flaked coconut

25a

Directions:

  1. Make the brownie bites:
  2. Preheat the oven to 350ºF.
  3. In a large bowl, whisk together the eggs, baking cocoa, salt, baking powder and vanilla extract until well combined.
  4. Stir in the sugar and melted butter until well combined. Stir in the flour, and then stir in the mini chocolate chips. (A firm rubber spatula works best.)
  5. Grease a non-stick mini muffin pan with cooking spray or butter and then spoon 2 to 3 tablespoons of brownie batter into the greased cups. Bake the brownie bites for about 12 minutes, or until a toothpick inserted comes out clean.
  6. Cool the brownie bites in the pan for 10 minutes and then transfer them to a rack to cool completely while you make the coconut topping.
  7. Make the frosting:
  8. In the bowl of a stand mixer fitted with the paddle attachment, combine the egg yolks, sugar and salt. Beat until combined.
  9. Beat in the butter, then gradually beat in the heavy cream and vanilla extract, scraping down sides as necessary.
  10. Pour the mixture into a medium non-stick saucepan. Cook the mixture over low heat, stirring constantly, for 15 to 20 minutes or just until the mixture thickens and begins to fluff. (There will be a noticeable change in the thickness of the mixture. Do not undercook it or the topping will be too runny.)
  11. Pour the mixture into a medium bowl and let cool until it is room temperature then stir in the chopped toasted pecans and flaked coconut.
  12. Scoop about 1 tablespoon of the topping onto each of the brownie bites. Serve immediately or store in an air-tight container at room temperature.
  13. Kelly’s Note:
  14. Any leftover frosting can be served atop ice cream for German chocolate sundaes.

source: justataste

German Chocolate Brownie Cookies

55

German Chocolate Brownie Cookies

Yield:  24 pcs

INGREDIENTS:

For Brownie Cookies:
  • 8 oz semisweet chocolate- chopped
  • 2 tablespoons unsalted butter (room temperature)
  • 2 eggs
  • ½ cup + 2 Tbsp cups granulated sugar
  • ½ teaspoon vanilla extract
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
For German Chocolate Topping:
  • 1 cup evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • ½ cup butter-softened
  • 1 tsp. vanilla
  • 1⅓ cup sweetened shredded coconut-toasted
  • 11/4 cup chopped pecans-toasted
  • 5 oz. melted chocolate- for drizzle
DIRECTIONS:
To make the cookies:
  1. Preheat the oven to 350°F and line two large baking sheets with parchment paper, set aside.
  2. Melt the butter and 8 oz. semisweet chocolate in a heatproof bowl over a saucepan of barely simmering water, stirring occasionally until smooth.
  3. Stir together the eggs, vanilla and granulated sugar in a medium bowl, set aside.
  4. Whisk together the flour and baking powder.
  5. Add cooled melted chocolate mixture to the egg mixture and stir to combine.
  6. Slowly add dry ingredients and stir until it is well incorporated. If the batter is to thin to scoop out, leave it in the fridge until it’s firm enough to handle!
  7. Scoop about 1½ tablespoons of batter onto prepared baking sheets, leave 2 inch apart because the cookies will flatten while bakes.
  8. Bake for 10 minutes or until they are firm on the outside, but do not overbake!
To make the topping:
  1. Combine evaporated milk, sugar, egg yolks and butter in a large saucepan and cook on stovetop over medium heat, stirring until thickened (about 12 minutes). Once thickened remove from heat and stir in vanilla, toasted coconut and pecans, stir well!!!. Set aside to cool enough to spread on tops of the cookies.
  2. Spread topping over the cooled cookies, let it set,then drizzle with melted chocolate.
  3. Store in the fridge in an airtight container.

source : omgchocolatedesserts

German Chocolate Caramel Brownies

47

German Chocolate Caramel Brownies

Yield : 9″ x 13″

INGREDIENTS:

20 KRAFT caramel squares

⅓ cup evaporated milk

1 15.5 oz box German Chocolate cake mix

¾ cup melted butter

⅓ cup evaporated milk

¾ cup mini chocolate chips

1 cup chopped nuts (I used walnut)

1 cup chocolate chips (semi-sweet, milk, dark – whatever you have on hand)

DIRECTIONS:
  1. Preheat oven to 350F.
  2. Spray a 9×13 in baking dish with cooking spray and line with parchment paper. Set aside.
  3. Combine caramels and ⅓ cup evaporated milk in a microwave safe container. Heat on high heat in 30 second intervals, stirring in between, until fully melted. Set aside.
  4. Combine cake mix, melted butter, ⅓ cup evaporated milk, mini chocolate chips, and chopped nuts in a bowl. Stir just until combined.
  5. Spread half of the cake mixture onto the bottom of the baking dish and bake for 7 minutes.
  6. Remove from the oven and sprinkle on one cup of chocolate chips. Drizzle the caramel sauce on top. (If caramel has cooled to the point that it cannot be drizzled, return to the microwave for 10 seconds and stir.)
  7. Spread the remaining half of the cake mixture over the top of the caramel and chocolate chips. It’s okay if you don’t get 100% coverage. Bake for 15-18 minutes.
  8. Serve immediately with ice cream or let cool before cutting into bars.
  9. Store in an airtight container for up to 4 days.

source : momontimeout

German Apple Cake

45

German Apple Cake

Yield : 1 serving

INGREDIENTS:

½ cup butter, softened

1 cup sugar (granulated)

2 eggs

1 cup plain (all purpose) flour

1 teaspoon baking powder

1 teaspoon vanilla essence

⅓ cup sugar

1 teaspoon cinnamon

4 large apples, peeled and cored

45a

DIRECTIONS
  1. Beat butter, sugar, and eggs. Add flour, baking powder, and vanilla. Mix in well. Pour into a greased and lined springform tin (23 cm diameter/9 inch).
  2. Slice apples thinly and combine with extra sugar and cinnamon. Arrange slices on top of cake and press in lightly.
  3. Bake for 50 – 60 mins in 180 deg C (350 deg F) oven. Cool. Serve dusted with icing (confectioners) sugar.

source : aspoonfulofsugardesigns

German Apple Cake

44

German Apple Cake

Yield : 1 serving

A simple, old fashioned, delicious apple cake recipe

INGREDIENTS:

4 cups peeled, diced apples (about 3 large)
2 cups sugar
1 cup canola oil
2 eggs
1 tsp vanilla
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 cup chopped walnuts

44a

Directions:

Preheat oven to 350. Grease and flour a 9×13 pan and set aside. In a mixing bowl, combine the sugar, oil, eggs and vanilla. Add the flour, baking soda, salt and cinnamon and mix well. Stir in the apples and nuts. The batter will be very thick. Spoon the batter into the pan and smooth the top with a spoon. Bake for 50-55 minutes. Let cool before cutting.

 

source : whatmegansmaking

German Chocolate Brownie Ice Cream

14

German Chocolate Brownie Ice Cream

Yield : 1 1/2 quarts

INGREDIENTS:

For the Chocolate Ice Cream:
  • 7 egg yolks
  • 2 cups heavy cream
  • 1½ oz (1/2 cup) unsweetened cocoa powder
  • 2 oz unsweetened chocolate, finely chopped
  • 1½ cups milk
  • 1⅓ cup granulated sugar
  • ¼ tsp salt
  • 1 tsp vanilla extract
For the Coconut-Pecan Frosting:
  • 4 oz (1/2 cup) heavy cream (can substitute evaporated milk)
  • 3¾ oz (1/2 cup) packed brown sugar
  • 3 oz unsalted butter
  • 2 egg yolks
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¾ cup (2 oz) sweetened shredded coconut
  • ¾ cup ( 2⅓ oz) toasted pecans, coarsely chopped
To Assemble:
  • 3 cups brownie chunks, cut into ½-inch squares  (see recipes for brownies)
  • 8 waffle cones
  • 8 oz semi-sweet chocolate
  • ½ cup toasted pecans, coarsely chopped
  • ½ cup toasted shredded coconut

DIRECTIONS:

 

To Make the Chocolate Ice Cream:
  1. Place the egg yolks in a medium bowl, whisk briefly to break up the yolks, then set them aside.
  2. Combine the cream, cocoa powder, and chopped chocolate in a medium saucepan over medium heat, and whisk together while the cream heats up. Continue to cook the mixture, whisking frequently, until the cocoa and chocolate are blended in and the cream starts to boil. Let the cream simmer and boil for about a minute, whisking constantly, and scraping the bottom of the pan so that it doesn’t scorch. The mixture will get thicker. After a minute, pour the cream through a strainer into a large bowl or container.
  3. Combine the milk, sugar, and salt in the same medium saucepan (no need to wash it first.) Bring the milk to a simmer, then when it just starts to come to a boil, remove the pan from the heat. Whisk the egg yolks while you slowly pour in about a third of the hot milk mixture, whisking constantly so the eggs heat up but don’t cook during the process.
  4. Now return the saucepan to the heat and start whisking the milk while you pour in the hot egg mixture. Continue to whisk as the custard cooks, and cook it until it thickens slightly and coats the back of a spoon. If you want to use a candy/deep fry thermometer, you’re shooting for 175 F (80C).
  5. Take the pan from the heat and strain the ice cream custard through a fine mesh strainer into the bowl of chocolate cream. Whisk in the vanilla extract, then continue to whisk occasionally as it cools. Once at room temperature, press a layer of cling wrap on top of the custard and refrigerate it until it’s completely chilled. (To speed up the process, you can place the bowl over an ice bath and whisk it as it cools down.) The custard can be made several days in advance and kept in the refrigerator until you’re ready to churn it.
  6. When the custard is chilled, place a 9×5 loaf pan in the freezer. Churn the ice cream according to your ice cream maker’s instructions until it is a soft-serve consistency.
To Make the Coconut-Pecan Frosting:
  1. Combine the cream, sugar, and butter in a medium saucepan over medium heat. Heat the mixture almost to boiling, stirring often so it doesn’t scorch. While it heats, whisk the yolks together in a medium bowl.
  2. Once the cream mixture is at a simmer, begin whisking the yolks while you slowly stream about half of the cream into the yolks. Then, return the saucepan to the heat and whisk the cream while you pour the yolks into the pan. Continue to cook, whisking often, until the custard thickens and coats the back of a spoon, about 170 F (77 C) on a candy thermometer (about 4-5 minutes of cooking).
  3. Remove the custard from the heat and stir in the salt, vanilla, coconut, and pecans. Cool to room temperature, then press a layer of cling wrap on top and refrigerate until you’re ready to use it. The frosting can be made several days in advance. Bring it to room temperature before assembly, since it will be softer and easier to work with if it’s not cold.
To Assemble:
  1. Add the brownie chunks to the churned chocolate ice cream and stir them in until well-mixed. Scrape about a third of the ice cream into the chilled 9×5-inch pan, then spread it into an even layer. Scrape about half of the coconut-pecan frosting on top, and swirl it in. Continue to layer ice cream and frosting, swirling the frosting into the ice cream, until all of the components are layered in the pan. Press a layer of cling wrap on top and freeze the pan for 2-3 hours, until the chocolate ice cream is firm.
  2. While you wait, prepare the cones: melt the semi-sweet chocolate in a microwave-safe bowl. Dip the cones into the chocolate so that the top is covered with about an inch of chocolate. While the chocolate is still wet, sprinkle it liberally with toasted coconut and chopped pecans. Set the cones on a baking sheet covered with parchment or waxed paper, and refrigerate until the chocolate is set. Serve the cones with scoops of ice cream. If the ice cream is too hard to scoop straight from the freezer, let it sit on the counter for 10-15 minutes, or microwave it in short 10-second bursts until it softens slightly.

source : sugarhero

German Chocolate Cake

42

German Chocolate Cake

Yield : 1 cake

INGREDIENTS:

For the cake:

Butter, for greasing pans

1 package (18.25 ounces) Devil’s Food cake mix

1 package (3.9 ounces) chocolate instant pudding mix

4 large eggs

1 cup sour cream

½ cup warm water

½ cup vegetable oil

2 Tablespoons espresso powder, mixed with 1 Tablespoon water

1½ cups chocolate chips

For the frosting:

4 large egg yolks

1 cup sugar

¼ teaspoon salt

8 Tablespoons (1 stick) unsalted butter, softened

1 cup heavy cream

1 teaspoon vanilla extract

1½ cups chopped pecans, toasted

2 cups lightly packed sweetened flaked coconut

Directions:

  1. For the cake:
  2. Preheat the oven to 350ºF.
  3. Grease two 9″ cake pans with butter. Set aside.
  4. In a stand mixer fitted with the paddle attachment, combine the cake mix, instant pudding mix, eggs, sour cream, water, vegetable oil and espresso powder mixed with water. Beat on low speed, scraping down the sides, until the ingredients are throughly combined.
  5. Stir in the chocolate chips then divide the batter evenly between the two prepared pans.
  6. Bake the cakes on the center rack for 20-25 minutes, or until a toothpick inserted comes out clean.
  7. Allow the cakes to cool in the pans for 20 minutes, then invert them onto a cooling rack and allow them to continue to cool while you make the frosting.

 

  1. For the frosting:
  2. Combine the egg yolks, sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat until combined.
  3. Beat in butter, then gradually beat in heavy cream and vanilla, scraping down sides as necessary.
  4. Pour the mixture into a medium non-stick saucepan. Cook it over low heat, stirring constantly, for 15-20 minutes or just until the mixture thickens and begins to fluff.
  5. Pour the mixture into a medium bowl and let cool until it is room temperature.
  6. Stir in the chopped toasted pecans and flaked coconut.
  7. Assemble the cake:
  8. Halve each of the cakes (using either a serrated knife or a piece of floss), to make 4 equal layers of cake.
  9. Place the first layer on the serving plate, top it with one-fourth of the prepared frosting. Add a second layer of cake, top it with one-fourth of the frosting and repeat the layering, ending with the last one-fourth of frosting on top.

source : justataste