Tag Archives: Chocolate Desserts

Snow Day? Strawberry Coconut Amaretti CheeseCakes

Strawberry Coconut Amaretti CheeseCakes

For Strawberry Cakes*

1 cup flour
1/3 cup sugar
1 teaspoon baking powder
1/2 tsp salt
1/3 cup cream
1 large egg
1 tablespoon melted butter
10 strawberries, pureed w/2 tsp seedless strawberry preserves
1 tablespoon maple syrup or honey
1/4 teaspoon strawberry extract

Directions: Preheat oven to 425 degrees.  Lightly grease a 12 cup macaroon pan. Combine all dry ingredients in bowl. Combine all wet ingredients in separate bowl until smooth. Make a well in dry, add wet, mix well. Pipe or fill each macaroon cup 2/3 full. Bake cakes for 7-10 minutes or until they spring back when touched.  Remove from oven and cool 5 minutes. Remove to racks until completely cool.

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Prepare: Almond Coconut Cream Cheese Filling

1/4 teaspoon Almond Extract
1/2 cup Coconut+
1 8oz Pkg. Cream Cheese Softened
1/2 cup Sugar
12-14 small Bellino Amaretti Cookies crushed
Optional: Pink food coloring
+Set aside additional Coconut for topping final cake. Mix all ingredients together.  Set aside.

Prepare Amaretto Glaze:

2 cups powdered sugar
1/4 teaspoon salt
1/2 teaspoon Almond Extract
1/2 cup cream
1/4 teaspoon Amaretto Liqueur

Mix all ingredients together adding cream in increments until smooth and desired consistency is reached.

Assemble:

Line cookie sheet with wax/parchment paper.  Place wire rack on top.

1. Fill 6 cakes with large helping of filling, top each one with unfilled cake.  You now have 6 complete cakes on wire rack on cookie sheet.
2. Pour or spread Amaretto glaze over filled cakes.
3. Top with additional coconut and sprinkles (optional).
4. Set in fridge to set until served.

Refrigerate any leftovers. 8o))

Beyond the Yum?  Absolutely and more…yum yum yum!

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* This original recipe from BeyondTheYum Cookbook with substitution of cake recipe ONLY adapted from Mary

Luscious Chocolate Velvet Cake With Coconut-Pecan Frosting

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Can I tell you that this luscious, delicious, “give-me-more” of this yummy cake is on our best Christmas dessert list?  Absolutely a must for your holidays. 

Chocolate Velvet Cake With Coconut-Pecan Frosting

Yield: Makes 12 servings

Ingredients
1 1/2 cups semisweet chocolate morsels
1/2 cup butter, softened
1 (16-ounce) package light brown sugar
3 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) container sour cream
1 cup hot water
2 teaspoons vanilla extract

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Preparation

– Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth. – Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. – Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.

Note: The addition of hot water at the end of this recipe makes for an exceptionally moist cake.

Coconut-Pecan Frosting Ingredients

1 (12 oz) can evaporated milk
4 egg yolks
1 1/2 tsp pure vanilla extract
1 1/2 sticks butter
3 cups flaked coconut
1 1/2 cups sugar
1 1/2 cups pecans Instructions

Using a whisk, mix egg yolks, milk and vanilla in a large saucepan over medium heat until well blended. Add in butter and sugar and cook over medium heat for about 15 minutes or until it turns golden brown and thickens. Stir constantly Remove from heat; add in coconut and pecans, mix thoroughly.  Set aside to cool.  Fill Cake.  Embellish plate with favorite Christmas candies or fruits.

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Recipe courtesy of Southern Living from their Holiday Cakes and Southern Living Magazine DECEMBER 2003

Chocolate Ganache & Maple Cream Bacon Cupcakes

Chocolate Ganache & Maple Cream Bacon Cupcakes

This is a wonderful cupcake filled with such good things it makes your heart smile!  The cakes themselves can be made from scratch as indicated or you can get that yummy “Ghiradelli Triple Chocolate Brownie Mix” which makes a delish version too.*  I make them both so as your time permits, go for them, you and your guests will be in chocolate sweet and salty cupcake heaven!

Ingredients

Cupcakes:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
3 sticks unsalted butter, cut into pieces
12 ounces unsweetened chocolate, coarsely chopped
3 cups sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract

Maple Cream Cheese Filling:
1 package Philadelphia Cream Cheese
2 Tablespoons Pure Maple Syrup
1/4 cup powdered sugar

Bacon Topping:
 6-10 pieces of bacon fried crisp, chopped

Chocolate Ganache
12 ounces of dark chocolate (chopped or chips)
4 ounces of semisweet Chocolate (chopped or chips)
2 cups heavy cream  2 tablespoons granulated sugar

Directions

1.  Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

2.  Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.

3.  Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.

4.  Divide batter among muffin cups, filling each 2/3 full.  Bake about 18 minutes. Let cool in tins and pan on wire racks.

5.  Assemble Pastry Bag with medium round tip and fill with Maple Cream Cheese filling. Punch hole in center of cupcake and pipe filling in until filled. Smooth off excess.

6.  Frost cupcakes with chocolate ganache. Garnish tops with chopped bacon.

Directions:  Maple Cream Cheese Filling
– Melt cream cheese in microwave until soft.
– Add 2 tablespoons of maple syrup. Stir until smooth.
– Add 1/4 cup sifted powdered sugar. Stir until smooth.
– Set in fridge until assembly

Directions:  Chocolate Ganache
– Place chocolate in a large bowl.
– Heat 2 cups heavy cream and 2 tablespoons of sugar in small saucepan over medium high heat.  When not, stir to dissolve the sugar.  Bring to a boil.  Pour the boiling cream over the chocolate.
– Set aside for 5 minutes before stirring with a wire whisk until smooth.

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* Tips:
If you use the Ghiradelli version, add two eggs to the package mix.
If you like strong Maple taste, add a few drops of Maple Extract.
Add a dash of cinnamon for extra spice.
Versions:  Add mini chocolate chips or pecan chips to cupcake mixture.
Plating:  Drizzle Maple Syrup or Chocolate Syrup on plate;  a dollop of whipped cream, chocolate covered strawberries or glazed pecans make it irresistible!

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