Tag Archives: sweets

Cooking Tuesday: Mocha Silk Pie

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Oh, man, I have a recipe for you…you are going to love it. it’s good to eat at any time. A little difficult to make, but the results…oh, the results!

What you need:
Crust
1 cup Pecans, Finely Chopped
Β½ cups Packed Brown Sugar
2 ounces, weight Semi Sweet Chocolate Grated
2 Tablespoons Kahlua
Dash Of Salt
Filling
2 sticks Butter (salted)
1-Β½ cup Sugar
2 teaspoons Instant Coffee Granules
1 teaspoon Kahlua
3 ounces, weight Semi-sweet (or Bittersweet) Chocolate
1 teaspoon Vanilla Extract
4 whole Large Eggs

What to do:
To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I’ll trust you to do the right thing.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Serve with whipped cream and more grated chocolate.

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Cooking Tuesday: Chocolate Peanut Butter Cupcakes

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Cupcakes are dessert of the season, we can all agree on that. And as cute and pretty as they look, they are just as delicious.

What we need:
1 package (18-1/4 ounces) chocolate cake mix
1-1/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups
FROSTING:
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped

What to do:

Chocolate Peanut Butter Cupcakes

Ingredients
1 package (18-1/4 ounces) chocolate cake mix
1-1/4 cups water
1/2 cup peanut butter
1/3 cup canola oil
3 eggs
24 miniature peanut butter cups
FROSTING:
6 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream
1/3 cup peanut butter
Additional miniature peanut butter cups, chopped
Method
In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.
Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
Bake at 350Β° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set. Yield: 2 dozen.

Enjoooy!! I’m sure you are going to love them πŸ™‚

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Cooking Tuesday: Snickers Cheesecake

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I think I may have found the most delicious dessert on this earth: Snickers Cheesecake. And yes, it is as good as it sounds, trust me. Only writing about it and it makes my mouth water.
What you need:
Crust:
24 chocolate sandwich cookies (such as Oreos) $
4 tablespoons unsalted butter, melted
Filling:
3 8-oz. packages cream cheese, at room temperature $
3/4 cup sugar
3 large eggs, at room temperature $
2 teaspoons vanilla extract
1 teaspoon lemon juice
1 tablespoon cornstarch
3 regular-size Snickers bars, cut into 1/4-inch slices $
1/4 cup caramel sauce, optional
1/4 cup chopped roasted and salted peanuts, optional

What to do:
1. Make crust: Preheat oven to 350ΒΊF. Mist a 9-inch springform pan with cooking spray. Wrap bottom and sides with 2 large foil pieces. Pulse cookies in a food processor until crushed. Pulse in butter. Press into an even layer in pan. Bake until firm, 8 to 10 minutes. Let cool.
2. Make filling: Place a roasting pan filled with 1 inch hot water on oven’s center rack. Beat cream cheese until smooth. Add sugar; beat for 1 minute. Beat in eggs. Scrape down sides and bottom of bowl. Beat in vanilla, lemon juice and cornstarch.
3. Sprinkle Snickers over crust. Pour batter into pan; place in water bath. Bake until cake is set around edges but still jiggles in center, about 55 minutes.
4. Remove cake from roasting pan; remove foil. Place cake on a rack to cool. Cover and chill until firm, 4 hours or up to 1 day. When ready to serve, drizzle top with caramel sauce and top with chopped peanuts, if desired.
recipe taken from here

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Cooking Tuesday: Christmas special gingerbread

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Because this is a special Tuesday, I bring you a special recipe. In order to mantain the Christmas spirit a little longer I give you: The Christmas gingerbreaaaad.

What you need:
340g plain flour
4oz softened butter/margarine
100g soft brown sugar
190g golden syrup
2 teaspoons ground ginger
1 teaspoon bicarbonate of soda

What to do:

1.
Preheat the oven to 190 degrees C (375 Fahrenheit).
2.
In a bowl, beat together the sugar and butter/marg using electric beaters until light and creamy.
3.
Add the golden syrup and sift in the flour, ginger and bicarbonate of soda.
4.
Mix until a rough crumb begins to form then work the mixture into a smooth dough using your hands.
5.
Refrigerate the dough for 10 minutes or so, until firm.
6.
Then, roll out the dough between two sheets of cling film/baking parchment – not a floured surface! – until 4mm (quarter-inch) thick.
7.
Cut out shapes using a cookie cutter of choice, or roll out small balls and flatten slightly onto a non-stick baking sheet or baking tray lined with parchment paper. They won’t spread a great deal, but be careful not to pack them too tightly onto the sheets.
8.
Bake for 8-10 minutes until golden brown. Let cool on trays for a minute or two before removing to cool completely on wire racks.
9.
If you wish to ice your cookies, mix up a small quantity of icing using 1 egg white and 2oz icing sugar.

Enjooy πŸ™‚

recipe taken from here

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Cooking Tuesday: Oreo truffles

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It is a general truth that every person on this planet, and others love Oreo biscuits.
So I have found for you my lovelies, the most awesome recipe. Everyone will beg for another Oreo truffle, believe me. And it’s so, so incredibly easy to do. Are you ready? πŸ™‚

What you need:

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted

What to do:
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Recipe taken from here

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Cooking Tuesday: Mug Brownie

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I am late, I know, but here’s the recipe for this Tuesday!!
Mug Brownie.
It’s a easy one, guys, so don’t be afraid. Everyone, no matter the bad skills of cooking, CAN do this. I promise you!! πŸ™‚

What you need:

2 tablespoons butter, melted
2 tablespoons water
1/4 teaspoon vanilla extract
1 dash salt
4 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
4 tablespoons all-purpose flour

What to do:

In a 12 oz coffee mug, add water, butter, vanilla and dash of salt. Whisk well.
2
Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
3
Microwave for 60 to 90 seconds. Center should be slightly molten. Careful not to overcook.
4
Enjoy with a spoon. Careful brownie will be hot.

I hope you have fun doing this one, I’m sure I will!! If it’s snowing down there, wherever you are I am sure that this delicious brownie will warm you up! πŸ™‚

recipe taken from here

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Chocolate and gifts

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This evening , according to the legend, St. Nicholaus is filling the shoes of all good children with sweets and fruits. As a child, thanks to my family, I strongly believed in magic, St. Nick and Santa Claus. Today, it’s a joy for me to buy sweets for my parents, wrap them up and put them in red stockings.

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Even the city seems ready to celebrate this eve and all Christmas lights have been turned on. I am proud to say that my city has never looked better and the Christmas maket is absolutely gorgeous. I see parents everywhere caring presents and bags and strangely it just makes me happy. I feel like in sort of a movie. Not even the freezing cold outside can bother me anymore.

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Our beautiful, beautiful Christmas market.

To sweeten my day, as a pre-gift for tonight I got a delicious cookie:

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So this is our tradition. Every night on the 5th of December good kids receive sweets or fruits. Sometimes, to those really good children, St. Nick may even carry a toy or two.

How are traditions in other countries? It is the same or totally different? What do you do on this day?

I’m waiting for your answers. Love, Maria.

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(Yap, these are our presents.)