Tag Archives: baking

Whole Grain Rosemary Fudge Brownies

Simple, moist, and delicious!

 

Oooooooo, rosemary!!

Fragrant, delicious, and oh so versatile.

Now, I love just about ALL fresh herbs, so it’s super hard to pick a favorite. But, if I had to, it would probably have to be rosemary. After all, not only is it exquisitely yummy, but its aroma alone can get my mouth watering every, single time.

We’ve tried — and loved — rosemary in so many different ways:  with garlic, lemon, potatoes, Kalamatas…you name it. The possibilities are truly endless.

And then, of course, there’s rosemary and chocolate.

We first fell in love with this unique flavor combination with our Dark Chocolate and Rosemary Lava Cake, and we’ve been dying to try it again ever since. Thus, these brownies were born.  And, trust me, they did not disappoint.  In fact, we’re ready to try cookies next!

Fellow dark chocolate aficionados, prepare to fall head over heels for these delectably moist, luscious bites of rich chocolaty goodness.

What’s your favorite way to enjoy rosemary?  Be sure to let us know in the comments.

 

 

Whole Grain Rosemary Fudge Brownies

(Yields 20 brownies)

Ingredients:

Preheat the oven to 350 degrees F.

Combine the first four ingredients in a large bowl.  Stir in the flour and rosemary until well combined.

Lightly grease a 7 x 11 baking dish (we used virgin coconut oil).  Spread the batter evenly into the dish.

Bake for 35 minutes, or until the edges are firm, and the center is almost set.

Cool to room temperature, cut into squares, and serve!

 

chocolate fudge cake

Chocolate Fudge Cake

I think chocolate is one of the best foods ever invented! It has taste, color and texture that make it unique but it’s also incredibly versatile. You can mix chocolate with many flavors – orange, ginger, mint, coffee and chili to name a few. Over the holidays I baked my favorite chocolate fudge cake and boy, it went down well! Here it is, minus a big chunk which my husband and son surreptitiously removed whilst I was looking for my camera!

chocolate fudge cake

Some people might think this a simple and basic recipe … and they would be right. The truth is that simple is often best – something that can get overlooked in an age where culinary expertise seems to know no bounds. All I know is that whenever my family sees me baking this cake their faces light up. So here’s the recipe for all chocolate fans who want to see smiling faces.

Chocolate Fudge Cake – Recipe

You need 2 baking tins for this recipe 8 inches (20cm) diameter. Grease with a little butter.

Fudge Ingredients:
8 ounces butter
2 ounces dark muscovado sugar
8 ounces bittersweet (dark) chocolate
5 tablespoons evaporated milk
1 teaspoon vanilla extract

Cake Ingredients:
6 ounces caster sugar (superfine sugar)
6 ounces butter
3 beaten eggs
3 tablespoons golden syrup or corn syrup (golden syrup works best but not so easy to find)
1  1/2 ounces cocoa powder
1  1/2 ounces ground almonds
6 ounces self-rising flour

First, make the chocolate fudge, which will need to be chilled before you can use it.

Method: Break the chocolate into small chunks and put into a medium pan with the butter, sugar, milk and vanilla extract.

chocolate fudge ingredients in the pan

On a low heat, stir with a wooden spoon until it’s all mixed and melted. Place the pan to one side to cool for a few minutes then pour into a glass bowl to cool further.

ingredients for chocolate fudge almost melted

When cooled sufficiently, chill for about an hour in the refrigerator.

Preheat your oven to 350 degrees F while you make the cake mix.

Method: Sift the flour and cocoa powder into a bowl and place to one side. In a separate, glass bowl beat together the sugar and butter until soft and light. Gently stir into this the eggs followed by the ground almonds and syrup. Take the sifted flour and cocoa powder and slowly fold into the mixture until you have a smooth but slightly runny consistency. Note: if your mixture is a little thick just add a teaspoon of water at a time until the mixture drops from a spoon.

Take the 2 greased baking tins and spoon the cake mixture into them equally.  Put the tins in the oven and bake for 30 minutes. When you remove them, check with your fingertips to make sure the sponge is springy – that’s when you know it’s ready. Place the tins to one side for a few minutes before you turn them out.  Wait until the cake sponges have fully cooled then sandwich them together with half of the chilled chocolate fudge. (I find a spatula or palette knife makes this easy). Then spread the remaining half all over the outside of the cake. This is the part I love doing!

My family prefers a really thick layer of chocolate on the outside of the cake so I use more than half the chocolate fudge for that. Slice and serve on its own or with heavy cream or a dollop of whipped cream. Simple and sumptuous!

Looking for a more adventurous chocolate dessert recipe? Then check out the following – they certainly look and sound fabulous!
Choc Chip Cookie Fudge Sandwiches
Choc Chip Cannoli Pie
Spiced Mocha Fudge Cake

There are some amazing facts about chocolate – eg. cocoa beans were grown as far back as 1500 BC by the Olmec Indians of Mexico. Click here for more chocolate facts.

Chocolate Cake Ball Stuffed Oreo Pudding Cookies

Many of you may be scolding me for posting these decadent, irresistible cookies only two days into the new year when the most popular resolution is to lose weight or at least eat healthier. But I just cannot help myself! It is impossible for me to resist so why must I be alone in consuming all of these cookies? The more I share, the less I have to eat!

These cookies are made with chunks or Hershey’s cookies and cream candy bars, Oreo pudding mix (which makes them super soft), and chocolate chips. But inside there is a surprise – a moist chocolate cake ball! It seems like I always have some sort of truffle frozen in my freezer and they are perfect for jazzing up cookies and cupcakes.

CHOCOLATE CAKE BALL STUFFED OREO PUDDING COOKIES

Makes 3 dozen

Ingredients:

1 cup unsalted butter, room temperature

3/4 cup brown sugar

1/4 cup white sugar

1 (4.2 ounce) package instant Oreo Pudding mix

2-1/4 cups all-purpose flour

1 tsp baking soda

2 eggs

1 tsp vanilla extract

1/4 tsp salt

2-2.6 oz. (5.2 oz. total) Hershey’s Cookies N Cream Candy Bars broken into small pieces

2 cups semi-sweet chocolate chips

3 dozen uncoated chocolate cake balls

Directions:

  1. Preheat oven to 350 degrees. Line two cookie sheets with silicone baking mats, or parchment paper, set aside.
  2. Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugars. Beat in pudding mix until blended. Add the eggs and vanilla and mix well. Add the flour mixture and mix to combine. Stir in cookies n’ cream pieces and chocolate chips. Batter will be thick.
  3. Using a cookie dough scooper, form golf ball sized dough balls. Flatten one out in the palm of your hand, place one cake ball in the center, and wrap the dough around it. Place on prepared baking sheet about 2 inches apart. Repeat with remaining dough and cake balls.
  4. Bake for 8-10 minutes. You do not want to overbake these! They will barely be golden on the edges and bottom. Let cookies cool for 5 minutes on baking sheet before moving to a cooking rack. Store in air-tight container.

Source: Adapted slightly from The Girl Who Ate Everything.

Cranberry Orange Mini Loaves for the Holidays

I enjoy baking during the Holidays.  The house smells so good, and it is rewarding to share gifts from the heart with neighbors and friends.  Loaves of bread make wonderful gifts, but with all of the activities going on during the Holidays, it can be hard to find time to bake.

 

These Cranberry Orange Mini Loaves make great gifts.  They are quick breads which means they don’t require much hands-on time or effort. Quick breads are batter breads that are not kneaded and do not rise before being baked.  These mini loaves are quick and easy to make, and you can make several loaves at once — a definite time saver.

My adapted version is made with all-purpose flour and a little bit of sprouted whole wheat flour, but feel free to make them with all white flour if you prefer.  I reduced the amount of sugar and butter called for in the original recipe because sprouted wheat flour is sweeter than normal flour.  The loaves are slightly tart due to the fresh cranberries and they make great breakfast or snack bread.  Serve them warm with butter for a special treat.

Cranberry Orange Mini Loaves

Makes: 3 mini loaves or 1 9×5-inch loaf

Adapted from this Cranberry Orange Bread Recipe

Ingredients:

  • 1 1/2 cups all-purpose flour
  • ½ cup sprouted wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 T butter, softened
  • ¾ cup sugar (I used organic pure cane sugar)
  • 1 teaspoon pure Vanilla Extract
  • 2 teaspoons grated orange peel
  • 1/2 cup orange juice
  • 2 large eggs
  • 1 cup coarsely chopped fresh cranberries
  • 1/2 cup toasted slivered almonds

Directions:

Preheat oven to 350°F.

Mix the first 6 ingredients in a large bowl and set aside.

Beat the butter, sugar and vanilla in the bowl of an electric mixer on medium speed until light and fluffy. Add the orange peel, orange juice and eggs; mix well.  Gradually add the flour mixture and mix just until moistened.  Gently stir in cranberries and almonds.

Divide batter evenly among 3 greased 5 1/2×3-inch mini-loaf pans.

 

Bake 35 minutes or until toothpick inserted in center comes out clean.  Cool in pans 10 minutes.  Remove from pans; cool completely on wire rack.

 

You can bake these loaves in pretty loaf pans and give them away in the same pan.  Just be sure to remove the loaves from the pans and allow them to cool completely before you wrap them up.  Otherwise, the bottom of the loaves will be soggy.

 

Note: If you don’t have fresh cranberries on hand, you can substitute dried cranberries. Just “plump” them by pouring 2 cups of boiling water over them and let them soak for 15 minutes before draining and using.

Happy Holidays from the Bread Experience!

 

 

Perfect Pizza Dough

With the holidays coming, we have family visiting from out of town and out of state. We generally have a Christmas Eve buffet for the entire family and then a traditional Christmas ham dinner with folks who are able to attend. But with the hustle and bustle that comes with the season, add in the multiple family obligations, and things get a bit crazy. I’m sure you’re family is a lot like mine in this respect. Some nights, dinner can be a challenge.

People are tired of rich foods. People don’t have time to eat. People are in and out of the house for shopping and school programs. When I was a child, we often had homemade pizzas for a special treat meal. When I grew up, takeout pizza became a standard option when life got too busy for cooking. I’ll admit I prefer homemade pizza to takeout, since I can be more selective in the toppings I add. However, I’ve had real trouble finding a good crust recipe.

I’ve used all the pre-packaged dough mixes, and had varying degrees of success with those. I’ve used the pre-made refrigerated dough from the grocery, with better results. But I’ve finally found a made from scratch dough recipe that works for me! My husband even says that it’s “Better than takeout”!

Perfect Pizza Dough

1 teaspoon salt
3 ½ cups all-purpose flour
1 ¼ cup water
1 package yeast

Ingredients

Gather your ingredients

Using warm water, about 100 degrees Fahrenheit, fill a measuring cup to 1 and ¼ marking. Sprinkle yeast on top and stir to mix. Let yeast and water rest for about 5 minutes. Mix salt and 1 cup of flour in a large mixing bowl. Stir yeast and water into flour and salt mix. Use a large wooden spoon for stirring and add remaining flour, one cup at a time. Stir between additions so dough will form.

Mix Dough

Mix the ingredients, adding flour 1 cup at a time.

Lightly flour counter or kneading surface. Place dough on surface and knead for 10 minutes. Dough will become elastic with kneading. Place dough in oil coated bowl. Set in warm spot to rise for one hour. Punch dough down, and allow dough to rest for 5 minutes.

Kneaded Dough

Knead dough on floured surface for 10 minutes.

Spread on pizza stone or baking sheet. Bake in 415 degree Fahrenheit oven for 10 minutes. Remove from oven and add toppings, return to oven and bake another 10 to 15 minutes.

Approximate Nutritional Information: Servings Per Recipe: 16, Amount Per Serving: Calories: 100, Fat: 1g, Cholesterol: 0mg, Sodium: 145g, Total Carbs: 21g, Protein: 3g.

Topping suggestions:
Mozzarella cheese, pepperoni and mushrooms
Ham, pineapple and cheddar cheese
Barbecue sauce, chicken and onions with cheddar cheese
Mozzarella cheese, ham, bacon and sausage
Green peppers, red peppers, onions, mushrooms and mozzarella cheese
Alfredo sauce, broccoli and chicken with mozzarella cheese

Make it a Meal: serve with tossed salad for a fully balanced meal.

Variation: Add oregano or Italian spice mix to the flour while mixing the dough to bake in extra seasoning flavor. Bake the dough without traditional pizza topping, adding light coating of oil, spices and Parmesan cheese during the last 5 minutes of baking time. Serve this bread with pasta dishes.

This is a good recipe to use when the kids invite all their friends over and you want to give them some entertainment along with their meal. Divide the dough into individual portion sized balls and let each children top their own pizza.

 

 

 

 

 

 

 

 

The Whipped Cream adds the Final Touch!    Bon Appétit!

Biscoff Pumpkin Cheesecake

While visiting my children in Michigan this fall, I was lucky for them to introduce me to Biscoff Crunchy Spread.  I have enjoyed Biscoff cookies that were served on the airlines but this took me to an entirely new level of enjoyment.  Lotus Products of Belgium make this wonderful spread similar to peanut butter and it really good just spread on an apple or a toasted bagel.

When I tasted the spread, all I could think about was turning this into a dessert of some kind.  The first thing that popped into my head was incorporating the spread into a cheesecake.  After a little playing around, I decided to make a pumpkin cheesecake.    The flavors really work together and I know you will enjoy this as well!

Biscoff Pumpkin Cheesecake

Crust:

1 1/2 c ginger snap crumbs

5 tb butter; melted

1 tb sugar

Filling:

24 oz cream cheese; room temperature

1 c sugar

15 oz pumpkin; canned

4 lg eggs; room temperature

1 ts cinnamon

1/4 ts nutmeg

1/4 ts allspice

Topping:

1/2 c Biscoff Crunchy Spread

1/2 c sour cream

Garnish:

Whipped Cream; if desired

Directions:

Preheat oven to 350F.

Mix crust ingredients together, just till coated and crumbly.  Press into the bottom of an 8″ spring-form pan.  Bake for 5 minutes.  Set aside to cool.

Combine cheese, sugar and vanilla in a large bowl, mix until smooth with an electric mixer.  Add pumpkin, eggs and spices.  Beat until smooth and creamy.

Pour into the crust.  Bake for 60 to 70 minutes or until the top turns a bit darker.  Remove from oven.

Combine Biscoff Crunchy Spread and sour cream.  Mix completely and spread over top of cheesecake.  Return to oven for an additional 10 minutes.

Remove from oven, place on rack and allow to come to room temperature, and then refrigerate.

After it has thoroughly chilled, remove the pan sides.  Serve with Whipped Cream, if desired.

 

Notes:  ©WHStoneman

 

Getting my ingredients together

Baked Ginger Snap Crust ready for filling

Biscoff Crunchy Spread

Spreading Biscoff Sour Cream mixture over top of hot cheesecake

The Biscoff Sour Cream topping after 10 additional minutes of baking

 

The Whipped Cream adds the Final Touch! Bon Appétit!