I haven't done this one in a while, and with all my baking stuff on the move, I don't think its in the near future, but I still wanted to share this recipe with you. So if you try this one, let me know what you think. Yes, I know, I make jewelry and most of my post are about food, well I like food, love more like it. Even more if it has chocolate in it. You see, chocolate makes things better, not just for sweets, on savory food too. And skin! skin care products made with chocolate! And duh, sex is better with chocolate too, righ? LOL
But yes, chocolate is just heavenly, oh and bacon too. Just not together, not my thing.
Any ways here it is!
1/4 cup natural unsweetened cocoa powder
1 ounce high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1/4 cup boiling water
1/4 cup milk
2/3 cup cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (packed) dark brown sugar
1/4 cup sugar
1/4 cup melted butter
1 large egg
1/2 teaspoon vanilla extract
Position rack in center of oven; preheat to 350°F. Butter one 5- inch cake pan with 5 inches-high side or 5-inch cake pans with 2-inch-high sides. Line bottom of pan with parchment paper; butter parchment. Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. Whisk in milk.
Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, melted butter, egg, and vanilla in large bowl until well blended. Add flour and cocoa mixtures; beat until blended (batter will be thin).
Bake cakes until tester inserted into center comes out with some crumbs attached, 28 to 30 minutes. Cool in pans on racks 15 minutes. Turn out onto racks; peel off parchment. Turn over; cool on racks.
1/2 cup heavy cream
1/4 cup dark chocolate chunks
1 tablespoon of butter
Warm the heavy cream and add the butter and chocolate. Mix well until blended, re heat if necessary.
Once the cake has cooled enough... if you can wait that long ... pour the melted chocolate over the cake, as little or as much as you like... Its your cake!! ;-)
I have this go to recipe for bread pudding that I LOVE, and one day I was making it, and a jar of nutella was looking at me (yes she was!) and so, one thing led to the other and then it was Nutella bread pudding for dessert. Now I love this recipe even more!!!
You can find the recipe here. Simply omit the nutmeg and cinnamon and ad nutella.
Preheat the oven to 350°F. Grease an 8-inch square baking pan.
To make the bread pudding, combine the sugar, nutella in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard.
Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
I Served with some homemade whipped cream. Next time Im adding some Nutella sauce!
As you know we recently moved to Florida from Puerto Rico. And one thing that I was mourning was the pan de agua (water bread). It's my addiction! So, I did some research and got this recipe here. Now, it's not perfect, not by a long shot, but it's still a good bread recipe to have around.
1 pack active dry yeast
1 tablespoon sugar
2 cups warm water
1 tablespoon salt
5 cups all purpose flour
Cornmeal or flour for dusting the baking board
2 egg whites
2 tablespoons of water
In a large mixing bowl, mix together the yeast, sugar, and warm water.Cover the mixture and let stand for about twenty minutes. The yeast should form a foam on the top.
In a separate large mixing bowl, mix together the salt and flour.Mix the flour and yeast mixtures together a little bit at a time by adding the flour to the yeast one cup at a time.
As you ad the flour, the dough will start to form. When all the flour is added, knead the dough for about 10 to 15 minutes until it is elastic and no longer sticky.Grease a big bowl. You can use the one you mixed the yeast or dough in.
Place the ball of kneaded dough into the bowl, cover, and let rise for 1 1/2 to 2 hours. The dough should double in size.
When the dough is ready, flour a work area. Place the dough on it and separate into two equal portions.
Using a large baking board or cookie sheet that will hold both loaves of bread, sprinkle some cornmeal or flour. Cornmeal works better, but flour will do.Place the loaves on the board and using a sharp knife place 3 to 4 slashes along the top of the loaves.
In a bowl, mix together the egg whites and water. Brush the mixture on top of the loaves of bread.Place the loaves on the center rack of a cold oven then place a shallow baking pan on the rack below the loaves. Fill the shallow pan with 1 cup boiling water.
Wait 10 minutes and then turn the oven on to 400 degrees and let bake for 35 minutes. The internal temperature of the loaves should be 200 degrees. The loaves should be golden and a little crusty.Serve warm.
Here is my favorite recipe for bread pudding. The actual recipe is for a Bread Pudding Souffle, (you can find it here) but instead of using the meringue for the souffle, I used it as topping.
To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work.
Top off the bread pudding with the meringue, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Add sauce at table.
Our first DIY project!!!
Its super easy to do, with endless possibilities. There are many combinations of beading cords (waxed cotton cord, nylon cord, silk thread, beading wire, etc.), and beads (glass, wood, crystals, semi precious, etc.). We used a white waxed cotton cord, but you can use any color. You should ask yourself two things when selecting the thread, first, Is it strong enough for daily wear? and second, Will it fit comfortably through the bead hole?
What you will need.
Cord (2 yards should be enough for a 2 wrap bracelet. You can adjust it to a single wrap or triple wrap. Just keep in mind one yard will equal one wrap. This is giving more than enough material for the ends to secure your closure.) If your cord is on a spool don't cut it!!! If it isn't on a spool find a pill bottle or something similar to wrap it around. It will be easier to handle that way.
Clear Glue or Clear Nail Polish
A big bead, button or charm for closure.
Crochet Needle I/5.50
First step is to thread all the beads. You may want to stiffen the tip of your cord by applying clear nail polish to the last half inch of the tip. Let air dry before adding your beads and cut off once you are done. This will make it easy for you to thread the beads.
Keep in mind that if you want a longer or shorter bracelet you should adjust the amount of beads. It is always better to have more beads than you need strung, you could always just leave them, you can control that. It will however, be complicated to add more beads once you start your project, specially if your cord is on a spool.
Once all your beads are threaded, we need to make a slip knot, making sure we leave a tail long enough to make our closure loop or to add the end bead ( about 4 to 5 inches)
From the slip knot we start making the bracelet. Its made just as if you where making a chain. If you have never done crochet, on this video you can see how to start, and you just repeat the process until desired length.
Now we are going to make the end loop. Before making the loop, we need to secure the crochet work, take the tail and thread it through the end loop, then pull to tighten. Now we start the loop. When making this loop you want to make sure it will be just big enough for the bead to go through without it being to loose that the bead could slip out easily. Once you have the loop at the correct size, secure with knots and clear glue or nail polish.
To finish, lets secure the bead you will use for your closure. Make some knots and apply your glue or nail polish to secure.
Trim the ends and let the glue dry.
You can see the video at the bottom for a visual of the process.
Congrats.....we are done!!!
Thanks for visiting!!
Wife to my best friend, mom to a wonderful boy and the sweetest fur baby, and owner and designer of Hecmi's Designs.