Tag Archive for 'chocolate'

Happy Birthday RobRoy!

Published on September 21, 2009 in birthdays, family, food and recipes. 1 Comment Tags: , , .

Happy Birthday!

(photo taken by Michelle Taylor)

It’s been a while, but we finally got around to celebrating Rob’s birthday.  I missed his 39th, I was in NYC for work.  I missed his 40th (YES  I KNOW…I AM TERRIBLE!!)  I had just moved to Seattle a few days before.  I returned from China the morning of his 41st (and he worked that night anyway…)  But with our BFFs and family in town, we decided to do it right.

So, well, you know me, I searched and searched for a cake recipe.  Now, if you have been to The Old Creamery Grocery in Cummington, MA, then you are familiar with Perry’s AMAZING CHOCOLATE CUPCAKES.  Sheesh, I sure do miss them.  This recipe comes close, but not quite the same.  It will do, now that I’m over 3000 miles away.

Chocolate Cake Recipe

(from Epicurious.com)

  • Shortening, as needed
  • 2 cups all-purpose flour, plus extra for the pans
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (6 ounces) unsalted butter, at room temperature
  • 2 cups sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups whole milk

1. Preheat the oven to 350°F.

2. Lightly grease the bottom of each cake pan, then line it with waxed paper or parchment paper and grease and lightly flour the bottom and sides. If you are making cupcakes, line the cups with paper liners.  (I highly recommend lining the pans with parchment paper.  I was amazed how easily the cakes came out of the pan).

3. In a medium bowl, whisk together the 2 cups flour, the cocoa powder, baking soda, baking powder, and salt.

4. Using an electric mixer on medium to high speed, beat the butter in a large bowl for 30 seconds. With the mixer on medium speed, gradually add the sugar, about 1/4 cup at a time, beating each addition 3 to 4 minutes or until well combined. Using a rubber spatula, scrape down the sides of the bowl; continue beating on medium speed for 2 minutes more, until the mixture is smooth and creamy. Add the eggs 1 at a time, beating for 30 seconds after each addition. Beat in the vanilla extract.

5. With the mixer on low speed and beating until just combined after each addition, beat the flour mixture into the butter mixture in 3 additions, alternating with 2 additions of the milk. With the mixer on medium to high speed, beat the batter for 20 seconds more.

6. Using a rubber spatula, spread the batter in the prepared pans. Unless your project directions indicate otherwise, fill round, square, rectangular, or shaped pans two-thirds full; fill cupcake cups two-thirds full. Bake the cake(s), 350 for 25 -35 minutes; each cake is done when a toothpick inserted in the center comes out clean.

7. Transfer the cake in the pan to a wire rack. Cool in the pan for 10 minutes, then invert onto the rack, lift off the pan, and peel off the waxed paper. Let the cake cool completely on the rack. Remove cupcakes from the pans after cooling for 15 minutes.

Vanilla Cream Cheese Icing

(from Epicurious.com)

  • 12 ounces cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 4 cups powdered sugar

Using electric mixer, beat 12 ounces cream cheese, 1/2 cup butter and vanilla extract in large bowl until smooth. Add powdered sugar 1 cup at a time, beating until smooth after each addition.

Happy Birthday!

(photo taken by Michelle Taylor)

Flourless Chocolate Cupcakes

Published on February 2, 2009 in food and recipes. 4 Comments Tags: , , , .

I remember going to vegan restaurants and having flourless chocolate cake, the first time, not sure what I was going to get, I mean how good could cake be without flour.  REAL GOOD!  Yep, amazing.  If you’ve never had it before, make sure you try a taste somewhere, it’s a bite of amazing deliciousness.

I thought these would be a good idea for Iz’s birthday party, with some attendees not able to tolerate wheat.  And of course as usual, I like to experiment on unsuspecting guests, so I was a little nervous.  So, the day before Iz and I made a batch.  Izzy poured in all the ingredients, stirred together the melting chocolate and butter and kept asking when she could eat them.

The Most Amazing Cupcakes...EVER

I decided on a mini muffin pan.  The cakes would be rich, and while we could all certainly CHOW DOWN on these scrumptious bites, we didn’t need to, a taste is all we really needed. (But I’ll be making another batch any day now…).

Iz and The Magic Cupcakes

These are a happy treat.  No fat or calories because I made them in the mini muffin tin, super easy to make, and puts a smile on everyones face.  Along with a bit of chocolate.  Enjoy!

This is a great recipe.  Most of the recipes for Flourless Chocolate Cake calls for coffee.  No good for little kids, unless you are crazy.

Flourless Chocolate Cupcakes from Bakers Bites.

  • 14 tbsp butter (2 sticks minus 2 tbsp)
  • 7 oz bittersweet/dark chocolate (65 or 70%), chopped
  • 1 cup sugar
  • 4 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp cocoa powder

Preheat oven to 350F.

Lightly grease a cupcake pan or set 12 foil molds on a baking sheet.

In the microwave, working in 30-second increments, melt together the butter and chocolate in a large bowl, stirring after each time increment.

When melted, stir in the sugar and let the mixture cool for a few minutes before whisking in the eggs one at a time.

Once all the eggs have been incorporated, whisk in the cocoa powder and vanilla extract.

Pour batter evenly into prepared pan(s) and bake for 10 minutes.

Turn off oven and let cakes sit inside for an additional 10 minutes. Remove pan to a wire cooling rack and cool completely.

Use a spatula to gently turn out the cakes before serving.

Store any leftovers in an airtight container.

Makes 12.

** My notes:

  • I melted the chocolate and butter on the stove.
  • I filled each cupcake only 1/2 way.  If they overflow too much, the tops break off.  Which is ok, because someone has to eat the messed up ones, right?
  • I doubled the recipe, and made 12 regular sized muffins and 48 mini muffins.  We liked the outside cooked a bit longer, the sugar carmelizes and makes the outside a bit crunchy/chewy.  I’m still getting used to our oven, so I burned a few that were way back in the oven, and they were still delicous!
  • I started the day before, with a test batch.  These totally leak through paper cupcake holders, if you want to use something, use foil.  I cooked the mini ones without a holder (too much waste).
  • The batter held up great in the fridge overnight.  I took it out 2 hours before making them for the party.  I made them during the party so they’d be hot, it was easy, and I still got to talk to everyone.
  • Laminate this recipe and share it with all your friends, it’s AWESOME!!!!