Caramel Almond Pie

After my summer break, I came back to the blog and found out that it still thought it was on vacation…and wasn’t accepting any photos at this time. I was proud of myself for finally tackling a recipe that I’ve had on my radar for a while and spent a day baking it, taking pictures, and writing up the post. The recipe was quite a…

After my summer break, I came back to the blog and found out that it still thought it was on vacation…and wasn’t accepting any photos at this time. I was proud of myself for finally tackling a recipe that I’ve had on my radar for a while and spent a day baking it, taking pictures, and writing up the post. The recipe was quite a doozy, but with a name like Smoky Caramel Almond Pie, how could I not make it? It was a bit of a project but I persevered (in the name of smoky caramel and almonds…) but when I came to upload the photos, my blog wasn’t having any of it and said non.

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Chocolate Stuffed Strawberry Sugar Cookies

Perfection is these soft and chewy sugar cookies stuffed with a dark chocolate ganache and topped with a burst of freeze-dried strawberries. Love is in the air… love for the timeless combination of chocolate and strawberry, that is! Also, my love of stuffed cookies is seemingly endless (am I the only one that finds a […]

The post Chocolate Stuffed Strawberry Sugar Cookies first appeared on Love and Olive Oil.

Perfection is these soft and chewy sugar cookies stuffed with a dark chocolate ganache and topped with a burst of freeze-dried strawberries.

Love is in the air… love for the timeless combination of chocolate and strawberry, that is! Also, my love of stuffed cookies is seemingly endless (am I the only one that finds a plain, not-stuffed cookie so incredibly boring now?)

Chocolate Stuffed Strawberry Sugar Cookies on a wire rack, raw chocolate and freeze dried strawberries scattered on the side

Yes I realize I made the perfect Valentine’s day cookies in the middle of summer but, you know what? My love of chocolate and strawberry lasts all year round.

My first test run of these cookies resulted in two versions, one with the ground up freeze-dried strawberries mixed into the dough, and the other with plain dough and a coating of crushed berry powder before baking.

While the strawberry flavor was lovely on both versions, the strawberry-in-the-dough batch turned a not-so-enticing mauve color when baked. Nothing like the pretty pastel pink I envisioned. But such is life when you’re using natural colorings.

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Chocolate Covered Strawberry Mousse Cakes

There are few things as perfect as a simple chocolate dipped strawberry, and these impressive little entremet cakes transform that classic pairing into a chocolate covered dome of delight, with a luscious strawberry mousse and rich chocolate brownie core. Featuring a cloud-like strawberry mousse and a square of fudgy chocolate brownie, all covered with a […]

The post Chocolate Covered Strawberry Mousse Cakes first appeared on Love and Olive Oil.

There are few things as perfect as a simple chocolate dipped strawberry, and these impressive little entremet cakes transform that classic pairing into a chocolate covered dome of delight, with a luscious strawberry mousse and rich chocolate brownie core.

Featuring a cloud-like strawberry mousse and a square of fudgy chocolate brownie, all covered with a glossy chocolate ganache glaze, these little mousse cakes are as stunning as they are delicious. While entremet-style desserts do require a bit of effort and planning, the work is easily manageable when split over a few days.

Three domes covered in ganache, on a white plate, pink background

My blueberry mousse cake recipe is surprisingly popular given its complexity; and I’m giddy with delight every time I’m tagged in a photo by someone who’s made them.

This recipe is a similar entremet-style dessert, but with different components: a rich chocolate brownie instead of the almond sponge, a light strawberry Bavarian mousse (distinctive in its use of egg yolks in the base), and then a chocolate ganache coating instead of the mirror glaze.

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Chocolate Chip Blondies

These Chocolate Chip Blondies are rich, chewy, and come together in just a few minutes. You will definitely want to make these over and over again! INTRO WHAT IS A BLONDIE? Before we get into this recipe, let’s talk about blondies. Blondies are bar desserts, just like brownies. But instead of being flavored with chocolate, …

The post Chocolate Chip Blondies appeared first on My Baking Addiction.

These Chocolate Chip Blondies are rich, chewy, and come together in just a few minutes. You will definitely want to make these over and over again!

Stacked chocolate chip blondies on a piece of parchment paper

INTRO

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The post Chocolate Chip Blondies appeared first on My Baking Addiction.

Boston Cream Pie

Boston Cream Pie is one of my favorite desserts of all time. It was one of the options in the cafeteria line at my elementary school and the one I always grabbed and put on my tray, next to my codfish sticks, boiled potatoes with parsley, and butter sandwiches on dense Pepperidge Farm-style white bread, which they served in half-portions, each rectangle slipped into a…

Boston Cream Pie is one of my favorite desserts of all time. It was one of the options in the cafeteria line at my elementary school and the one I always grabbed and put on my tray, next to my codfish sticks, boiled potatoes with parsley, and butter sandwiches on dense Pepperidge Farm-style white bread, which they served in half-portions, each rectangle slipped into a brown waxed bag. (The other option was peanut butter.)

I still remember finishing lunch and diving in with my fork to that wedge of golden sponge cake filled with rich, vanilla custard. In a world that seems hopelessly in favor of milk chocolate (which I’ve come to appreciate), there was a deep-dark chocolate glaze on top, which may have been my first taste of bittersweet chocolate. And one I never forgot.

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Milk Chocolate & Peanut Butter Ganache Brownies

Chocolate and peanut butter lovers: delight! This one’s for you, with a rich milk chocolate brownie topped with layers of creamy peanut butter frosting and a luxurious chocolate ganache. Given the choice between chocolate cake or brownies, I’ll choose the brownie every time, especially when it’s loaded and layered with more chocolate and sweet and […]

The post Milk Chocolate & Peanut Butter Ganache Brownies first appeared on Love and Olive Oil.

Chocolate and peanut butter lovers: delight! This one’s for you, with a rich milk chocolate brownie topped with layers of creamy peanut butter frosting and a luxurious chocolate ganache.

Given the choice between chocolate cake or brownies, I’ll choose the brownie every time, especially when it’s loaded and layered with more chocolate and sweet and salty peanut butter like this one.

Sliced peanut butter ganache brownies on parchment, bowl of peanut butter on the side

I recently had the urge to re-make, re-test, and re-shoot my old Cream Egg brownie recipe from way back in 2012. It’s a great recipe that always sees a little bit of a boost this time of year, but the photos don’t really do it justice. They’re not horrible (I had almost 5 years of experience at that point, if you can believe it… man I’ve been doing this blogging thing for way longer than I realized), but they are definitely not quite the same caliber of images I’m able to capture now. I also wanted to play with the ratios of brownie-filling-topping, and explore swapping the milk chocolate topping with a silky smooth milk chocolate ganache (basically, I can’t leave well enough alone).

A combination of factors, including crummy light and less-than-clean cuts (as a result of my impatience to get it done undoubtedly) failed to please my perfectionist self, and I didn’t end up reshooting the recipe after all. But that’s not to say we didn’t enjoy the spoils of the endeavor nonetheless. As Taylor was shoving the results of my test batch into his mouth, he remarked that his idea of a perfect brownie would be that same fudgy brownie base, a layer of sweet and salty peanut butter in place of the fondant, and a rich ganache topping.

So I made it happen.

Stack of 3 Milk Chocolate Peanut Butter Ganache Brownies, top one with a bite out of it

The peanut butter layer turned out a bit more buttercream-y than I envisioned (I was shooting for something Reese’s like), but we both decided that it was quite lovely, light and fluffy and perfectly peanut buttery. The hint of salt, in both the brownie layer and the peanut butter layer, cuts the richness of the chocolate beautifully and also amplifies the flavors.

The brownie itself is dense and fudgy (just how I like them), even more so if you let it chill overnight (as hard as that may be, trust me when I say you’ll get much cleaner looking cuts if you wait until the next day).

I used a mix of chocolates, both dark and milk chocolate in both the brownie and the ganache, since, while I love me an ultra-dark chocolate brownie, I couldn’t ignore the fact that milk chocolate pairs so well with peanut butter. I wanted the best of both worlds.

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Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jef…

Devil's Food Cake with Ultra Rich Buttercream

I am so excited to be sharing this Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache from Zoë François’ new book, Zoë Bakes Cake. I have known Zoë for many years now, after spending the last decade working with her and Jeff Hertzberg over on Bread in 5, and also working with her on this current book (I took the how-to book photos, see below). A few notes about the Devil’s Food Cake: I made this cake over 3 days; I made the cake layers and then froze them. The next day I made the buttercream and cut and frosted the cake, chilled it for 2 hours, then applied the ganache crumb coating and chilled it overnight. The third day I coated it with ganache, let it set, and served it. If you are new to buttercream, please note that French and Swiss Buttercream do taste butter-y, and are supposed to. If you would prefer an American Buttercream, I have a recipe here that can be used. This Ultra-Rich Buttercream, however, is incredible and tastes amazing with the chocolate. Buttercream Tips: Make sure to check for graininess when heating the yolks and sugar together! If you don’t heat them […]

The post Devil’s Food Cake with Ultra-Rich Buttercream and Chocolate Ganache appeared first on The Vanilla Bean Blog.

Mini Chocolate & Cookie Dough Naked Layer Cakes

Adorable mini-sized naked cakes with gorgeously defined layers of moist chocolate cake, whipped cookie dough, and rich chocolate ganache. Naked cakes are undoubtedly impressive, especially for how easy they are to assemble (no finicky frosting to deal with on the outside). This chocolate and cookie dough creation is no exception! Another year, come and gone. […]

The post Mini Chocolate & Cookie Dough Naked Layer Cakes first appeared on Love and Olive Oil.

Adorable mini-sized naked cakes with gorgeously defined layers of moist chocolate cake, whipped cookie dough, and rich chocolate ganache.

Naked cakes are undoubtedly impressive, especially for how easy they are to assemble (no finicky frosting to deal with on the outside). This chocolate and cookie dough creation is no exception!

Two Mini Chocolate & Cookie Dough Naked Layer Cakes on a gray background

Another year, come and gone.

Not much celebration happening this year for Taylor’s 38th birthday, but the fact that it was just the two of us doing the celebrating doesn’t mean I skipped the cake (I mean, what kind of wife would I be then?)

Because it’s Taylor, the cake is always chocolate, but I do my best to mix it up a bit in a way that doesn’t get too weird for him, but still gives me a unique recipe to share with y’all here (two birds, right?)

I’ve made Milk Bar-style naked cakes (ala Christina Tosi) twice before, once following a recipe straight out of her cookbook and the second piecing together a few different parts to create a chocolate-pistachio-masterpiece. Actually, I did make a third one at some point that included freeze-dried strawberries and pop-rocks and, while good in theory, left a bit to be desired in terms of presentation and execution (maybe I’ll revisit it someday).

This year I’ve taken the basic idea of the naked cake and miniaturized it, making two adorable 4-inch cakes that are perfect for two (well, if we’re being honest, the cake is so rich that each mini cake is more like 4 servings, but who’s counting?)

The layers include a moist chocolate cake, creamy dark chocolate ganache, and a creamy whipped cookie dough studded with chocolate chips (eggless and safe to eat raw!) Assembling the cake in a ring of acetate makes for perfectly defined layers, like a core sample of sedimentary rock (but so much tastier).

Closeup, backlit layer cake with a ring of blue and yellow sprinkles

The result? Well, let’s just say I almost wished I had made a full size cake because it was so darn good we devoured the little ones in no time.

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Ganache-Stuffed Chocolate Chip Cookies

Cue cookie craving: with crisp edges, chewy centers, and a hidden pocket of rich chocolate ganache baked right in the middle, you should probably go make some, like, now. If you thought classic chocolate chip cookies couldn’t get any more perfect, think again! I’ve gone and stuffed them with chocolate ganache and the results are […]

Cue cookie craving: with crisp edges, chewy centers, and a hidden pocket of rich chocolate ganache baked right in the middle, you should probably go make some, like, now.

If you thought classic chocolate chip cookies couldn’t get any more perfect, think again! I’ve gone and stuffed them with chocolate ganache and the results are mind-blowing (and tongue-pleasing).

Ganache-Stuffed Chocolate Chip Cookies on a wire rack with a glass milk bottle

I’m seriously obsessed with stuffed cookies… if you hadn’t already noticed.

These particular stuffed cookies may not be quite as an unusual flavor combination as some of my others (ahem, black sesame and matcha) but they are surely not your typical chocolate chip cookie.

Might I suggest serving these without mentioning what’s inside; your friends will think they’re biting into what looks like the most perfect chocolate chip cookie on earth (the flake sea salt on top is dazzling enough as is), but once they hit that pocket of rich ganache, well, the surprised and delighted look on their face is priceless.

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Double Chocolate Cheesecake Cupcakes

Double Chocolate Cheesecake Cupcakes
There are plenty of chocolate cupcake recipes out there to choose from, but this indulgent recipe might just be my favorite. These Double Chocolate Cheesecake Cupcakes have a deep, dark chocolate flavor and are topped with a decadent dark chocolate ganache, delivering a double hit of chocolate in every bite. They are also …

The post Double Chocolate Cheesecake Cupcakes appeared first on Baking Bites.

Double Chocolate Cheesecake Cupcakes
There are plenty of chocolate cupcake recipes out there to choose from, but this indulgent recipe might just be my favorite. These Double Chocolate Cheesecake Cupcakes have a deep, dark chocolate flavor and are topped with a decadent dark chocolate ganache, delivering a double hit of chocolate in every bite. They are also filled with a vanilla bean cream cheese filling, adding just the right amount of contrast to all that chocolate.

The cupcake recipe is a classic dark chocolate cupcake, made with plenty of unsweetened cocoa powder to give it a deep and bittersweet flavor. If you’re a regular baker of chocolate cupcakes, you’ll also notice that there are equal amounts of cocoa powder and flour in this recipe. This creates a light and tender cake, rather than a dense and brownie-like one. This lighter texture is important because it lets the cake stand up to the rich filling and topping without the whole dessert seeming to heavy.

The cheesecake filling is easy to make, with just butter, cream cheese, confectioners’ sugar and vanilla. Vanilla bean paste is going to give your cheesecake filling a beautiful finished look, however extract can be substituted and will still provide a nice vanilla flavor. The filling isn’t overly sweet, so you should be able to taste the tang of cream cheese in every bite.

Chocolate ganache is the topping for these cupcakes. It is easy to make and produces a topping that is velvety smooth and rich. You can use chopped chocolate if you have a large block at home, but dark or semisweet chocolate chips will work just as well. Once the ganache is made, you’ll need to allow it to cool before you can pipe it onto your cupcakes. Give it a stir occasionally to check the consistency, but it should take somewhere from 30 – 45 minutes to thicken up enough to pipe.

Double Chocolate Cheesecake Cupcakes

Double Chocolate Cheesecake Cupcakes
Cupcakes

3/4 cup all purpose flour
3/4 cup cocoa powder, unsweetened
1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream

Chocolate Ganache<e/m>
12-oz dark or semisweet chocolate chips
1/2 tsp vanilla extract
1 cup heavy cream

Cheesecake Filling
1/4 cup butter, room temperature
8-oz cream cheese, room temperature
2 tsp vanilla bean paste (or 1 tsp vanilla extract)
1 cup confectioners’ sugar
pinch salt

Make the cupcakesPreheat oven to 350F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by vanilla extract. Stir in half of the flour mixture, followed by the sour cream. Stir in the remaining flour until mixture is uniform. Divide evenly into prepared paper liners.
Bake for 19-22 minutes, or until cupcakes are set and a toothpick inserted into the center comes out with only a few moist crumbs attached.
Turn cupcakes out onto a wire rack to cool completely.

Make the ganacheIn a large bowl, combine chocolate chips and vanilla extract. In a small pot or microwave-safe measuring cup, bring heavy cream to a boil, then pour over chocolate. Allow mixture to sit for 1 minute, then slowly stir using a spatula until a smooth ganache forms. Set aside to cool for at least 30-45 minutes, until thickened enough to pipe.

Make the cheesecake filling. In a medium bowl, beat together butter, cream cheese and vanilla until smooth. Blend in confectioners’ sugar and salt until uniform. Set aside.

Assemble: Using the cone method, insert a paring knife into the top of each cupcake and remove a cone of cake to create a cavity to fill. Cut off the base of the cone and save the “lid”. Fill cupcakes with cheesecake filling and replace the “lid” of the cupcake.
Transfer cooled ganache to a piping bag and pipe a generous swirl of ganache on top of each cupcake. Decorate with sprinkles and serve.

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