You are here: Home / Archives for February 2010

Bittersweet Chocolate and Cappuccino Cream Tart

February 20, 2010 By The Recipe Mom Leave a Comment
choctartcapcrm

choctartcapcrmWhat You Need:

1 fully baked prepared shortbread crust
1/2 C of heavy whipping cream
3 T of whole milk
3 oz. bittersweet chocolate, chopped
1 large egg
1 T of sugar
1/8 t of salt
2 T of confectioners’ sugar
1 t of unsweetened cocoa powder
1/4 t of instant espresso powder
1/2 C cold whipping cream

How to Make It:

Place the oven rack in the middle rung of the oven and preheat the oven to 350 degrees.
Pour the heavy cream and milk into a saucepan and place the pan over medium heat.
Bring the liquid to a rapid boil then remove from the heat.
Add the chopped chocolate, swirling the pan slightly so all the chocolate is covered.
Let the chocolate stand in the hot liquid for 1 minute then stir to melt completely.
In a small bowl whisk the egg, sugar and salt until well blended.
Slow pour 1/4 C of the chocolate mixture into the egg mixture.
Stir as you add so the egg doesn’t cook with the hot liquid.
When the chocolate mixture is blended, add the remaining chocolate and whisk well.
Spread the filling into the pie crust.
Bake the tart for 16 minutes or until the center is set.
Remove from the oven and transfer to a wire rack to cool for 15 minutes.
In a bowl whisk together the confectioners’ sugar, cocoa and espresso powder.
Slowly whisk in the cold whipping cream.
Beat with an electric mixer on high speed 1 minute or until stiff peaks from.
Remove the tart from the pan and place on a platter, pouring the cream over the top.

Makes 8 servings

If you have a tart pan it will make the removal of this cake easier. If a tart pan is not available a non metal spatula and kitchen knife will also work. Run the knife carefully along the sides and under the tart. Lift the tart with the spatula and carefully place on the platter.

Filed Under: Chocolate, Desserts, Recipe Cards, Recipes, Tarts Tagged With: , , , , , , , ,

What Type of Chocolate Will Work

February 20, 2010 By The Recipe Mom 2 Comments
chocolate2

chocolate2If you are a baker then you know that the baking isle at the supermarket is filled with many different types of chocolate. For the experienced and not so experienced a trip down this isle can have you asking the question “which chocolate should I choose?” Here are a few tips that can help you decide on the perfect chocolate for your baking needs.

The baking aisle in the supermarket is filled with all types of chocolate from milk chocolate morsels to flavored morsels to block chocolate to gourmet varieties. What you choose depends on why you need it.

Cocoa Powder

This is where the chocolate begins as a press cake once the cocoa butter is removed. The press cake can then be packaged as cocoa powder for hot chocolate and also for baking. Unsweetened baking cocoa is best for recipes. Hot chocolate has other dried ingredients added like sugar and dehydrated marshmallows. It is just for drinking.

Chocolate Bars

Sweetened chocolate bars, with or without the nuts or fruit pieces, are great for eating. If you are trying to get your daily dose of chocolate, eating a dark variety without the nuts or fruit will be the best overall as far as calories. Dark chocolate has many health benefits. Milk chocolate is creamy but the added milk also adds calories and fat. Eating a specialty or gourmet chocolate bar will yield a smoother taste. Depending on the chocolate manufacturer, you may get a different taste with each brand you try. Depending on the chocolate manufacturer, you may get a different taste with each brand you try.

Unsweetened chocolate is used for recipes that call for other sweet ingredients like sugar or honey to offset the bitter taste. Many unsweetened dark chocolate bars don’t contain anything but cocoa solids so they are safe for those with food allergies. Don’t attempt to eat these bars like a candy bar. They are bitter and will leave a bitter taste in your mouth that is impossible to get rid of.

Bricks

Bricks are primarily used for baking chocolate. They are chopped and melted to make chocolate candy, chocolate cakes and icings. They also make great chocolate cheese cakes, brownies, puddings and mousse.

Morsels

Everybody loves chocolate chip cookies. They are a favorite after-dinner or party-time treat. So, what chocolate do you reach for? Most people reach for the semi-sweet chocolate morsels or chips. They hold their shape and are not bitter. Once you bite into them, they melt into sweet goodness. Use them also for muffins, pancakes or any of your special treats.

Morsels can be found in many chocolate flavors. From semisweet to white these chips give our dessert and snacks just the right amount of delectable chocolate flavor.

If you are an avid baker, try different types of chocolate to make your creations. Gourmet chocolates are usually made from different types of cocoa beans which can intensify the flavor. Keep a variety of chocolate products on hand so that you are always prepared to whip up something good when the mood hits you.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , , , , , , , , , ,

Hot Chocolate Sauce Bread Pudding

February 19, 2010 By The Recipe Mom Leave a Comment
chocbreadpud

chocbreadpudWhat You Need:

2 C half and half, divided
4 oz bittersweet chocolate, chopped
2 eggs
1/4 t salt
2 t vanilla extract, divided
4 C stale bread cubes
1/2 C half and half
1 large egg yolk
2 T sugar
4 oz good quality milk chocolate

How to Make It:

Lightly spray four one cup oven proof custard cups with a non stick cooking spray.
Place the prepared cups on a baking sheet.
Place the rack into the center of the oven and preheat the oven to 325 degrees.
Pour 1 1/2 C of half and half into a saucepan placed over medium high heat.
Bring the half and half to a boil.
Remove the pan from heat and add the bittersweet chocolate.
Swirl the pan so that all the chocolate is covered well with the hot liquid.
Let the mixture stand for 1 minute then stir until the chocolate melts and is smooth.
Break the eggs into a mixing bowl.
Add the sugar, salt and 1 t of vanilla.
Whisk the mixture 20 seconds or until frothy.
Gradually pour the chocolate cream into the mixture, stirring to blend in.
Add the bread cubes then press them down with a spatula to submerge.
Let the mixture stand for 10 minutes, pressing down the bread occasionally.
Divide the mixture between the 4 custard cups and bake 30 minutes or until set.
Transfer the custard cups to a wire rack and let cool at least 10 minutes.
Pour the remaining half and half into a small saucepan and place over medium high heat.
Bring the mixture to a simmer and simmer for 3 minutes.
Place the egg yolk into a bowl.
Add the sugar and whisk for 30 seconds or until it thickens and pales.
Quick whisk 1/2 of the warm half and half into the egg mixture.
Pour the egg mixture into the saucepan with the remaining half and half.
Place the pan over medium heat.
Stirring constantly with a wooden spoon heat 2 minutes until the mixture coats the spoon. Remove the pan from the heat and stir in the chocolate and vanilla until smooth.
Pour the sauce evenly over the top of the four custards.

Makes 4 servings

Filed Under: Chocolate, Custard and Puddings, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , ,

Blissful Chocolate Meringue Pie

February 18, 2010 By The Recipe Mom Leave a Comment
chocolatedrop

chocolatedropWhat You Need:

1 partially baked pie crust
1/2 C + 1 1/2 T of sugar, divided
1 T + 2 t of flour
1 T of unsweetened cocoa powder
1/4 t of salt, divided
1/2 C of whole milk
1 large egg yolk
1 oz. semisweet chocolate, chopped fine
1 T of unsalted butter, cut into pieces
1/4 t + 1/8 t vanilla extract, divided
1 large egg white, at room temperature
1/8 t of cream of tartar

How to Make It:

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
Whisk together 1/2 of sugar, the flour, cocoa powder and 1/8 t of salt in saucepan.
Add the milk and egg yolk and whisk until blended in.
Place the pan over medium heat.
Whisk constantly and cook for 5 minutes or until the mixture becomes thick and bubbly.
Remove the pan from the heat and whisk in the chocolate and butter.
Place the pan back on the heat and whisk constantly until the melted and smooth.
Remove the pan from the heat again and whisk in 1/4 t of the vanilla.
Quickly mix together the meringue while the pie filling is still hot.
Put the egg white into a mixing bowl and beat on medium speed until foamy.
Add the cream of tartar, remaining vanilla and remaining 1/8 t of salt.
Beat on high speed until soft peaks form.
Gradually beat in the sugar until stiff peaks from
Spread the pie filling into the crust.
Mound the meringue onto the filling spreading to seal around the edges.
Form peaks in the meringue.
Bake 16 minutes or until the meringue is a golden brown.
Cool the pie on a wire rack that is placed away from any air drafts.

Makes 8 servings

Meringue will “weep” or will form runny syrup if not placed on hot pie filling. Work quickly to create the meringue. Then spread it quickly over the hot filling and affix it securely to the pan sealing it over the filling. Always cool meringue in a draft free area to keep it from weeping.

Filed Under: Chocolate, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

The Making of Our Beloved Chocolate

February 18, 2010 By The Recipe Mom Leave a Comment
pods

podsThe beloved chocolate we eat doesn’t start out looking very appetizing. It actually grows in a large pod on a cacao tree. These trees are located south of the equator and are the prized possession of those countries inhabitants. Let’s take a trip and see just where our beloved chocolate comes from and how it’s made.

Mesoamerican civilizations gave the cacao tree an important place in society. The Mayans and the Aztecs used to use cocoa beans as currency. They also crushed cocoa beans and used them to make a bitter liquid called xocoatl. Only royalty and the best military warriors could gain access to the drink.

It wasn’t until European settlers came to South America and Africa that the cocoa bean made its way to the modern world. Even though that has a few hundred years ago and was a very guarded secret, the process of prepping the cocoa bean for chocolate manufacturing hasn’t changed over the years.

The Beginning

Cacao trees produce large fruit pods on the trunk of the tree. The pods are harvested with machetes. When you crack them open, you’ll find about fifty or more seeds within a sweet pulp. The pulp and the cocoa beans are removed and placed in buckets for fermentation.

Depending on the type of cacao tree and the manufacturer, the process can take a week or longer. Fermentation gives the beans some semblance of the chocolate taste we like. Once the fermentation process is complete, the cocoa beans are spread out so that they can dry naturally in the sun.

The Work

It is the dried beans that are shipped to chocolate manufacturers all over the world. Once there, the beans are roasted, much like coffee beans. Roasting intensifies the final taste of the chocolate.

When the beans are ready, the shells are then removed. What you are left with is the essence of the bean – cocoa butter and other chocolate solids. A machine grounds the shelled beans into a paste that is referred to as chocolate liquor even though it is not a liquid or contains alcohol. From here, it is a magical process, if you will, that varies from manufacturer to manufacturer.

Even though some of the ingredients are trade secrets, the process is quite similar. The chocolate paste goes through a machine that removes the cocoa butter. This leaves you with a powdery cocoa. Substances like cocoa butter (re-added), sugar, milk, oil and the like are added to reconstitute the powder into chocolate.

In The End

The last step in chocolate making is conching. The chocolate is mixed in a large machine until it is the consistency the manufacturer likes. After, the chocolate is poured into molds, allowed to cool, wrapped up and then packaged for shipment.

For many of us this blows our dreams of growing chocolate trees in our own backyards. That’s ok we can leave it up to the professionals to provide us with delightful treats to fulfill our sweet tooth obsessions.

Filed Under: Today's Kitchen Tagged With: , , , , , , , , , , , , , , , , , ,

Moist Chocolate Cherry Bread

February 17, 2010 By The Recipe Mom Leave a Comment
choccherry

choccherryWhat You Need:

1/4 C of orange juice
1/3 C of dried cherries
1 1/4 C of warm water
1 T of active dry yeast
3/4 C of bread flour
1/2 C + 2 T of cocoa powder
2 t of salt
1/4 C of semi sweet chocolate chips

How to Make It:

Pour the orange juice into a saucepan and place the pan over medium high heat.
Bring the orange juice to a brisk boil then remove the pan from the heat.
Stir in the dried cherries and cover the pan.
Allow the cherries to steep in the orange juice for 30 minutes.
Pour the water into a mixing bowl.
Sprinkle the yeast over the water and allow it to stand 10 minutes or until it foams. Sprinkle in the flour and cocoa powder.
Mix on low speed for 3 minutes or until the dough begins to come together.
Add the salt, adjust the mixer speed to medium and beat for 2 minutes.
Add the cherries along with the steeping juice,
Reduce the mixer speed to low and mix until the ingredients are just blended in.
Dampen a clean kitchen towel with water and place over the bowl.
Let the dough rise in a warm dry place for about 1 hour or until it doubles in size.
Spray a baking sheet with a non stick cooking spray.
Punch the dough down with your fists then divide the dough into 2 equal sizes pieces.
Using your hands work both pieces of dough to form two tight balls.
Place on the baking sheet, recover with a damp towel and let rest for 30 minutes.
Spray two loaf pans well with cooking spray.
Work both of the dough balls into a loaf form and place into the prepared pans.
Sprinkle the tops of both breads evenly with the chocolate chips.
Cover the pans again with a damp towel.
Let the dough rise for 1 hour or until it fills three quarters of the pan.
Set the oven temperature to 400 degrees and allow the oven to preheat.
Bake 40 minutes or until a toothpick inserted in the center comes out clean.

Makes 2 loaves

Add your favorite type of dried fruit in place of the cherries. Change the type of juice you use to compliment the fruit.

Filed Under: Breads and Muffins, Chocolate, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

Caramel Candy Bar Chocolate Cupcakes

February 16, 2010 By The Recipe Mom Leave a Comment
candybar

candybarWhat You Need:

1 (19-21 oz.) box of fudge brownie mix
24 miniature chocolate covered caramel candy bars with nuts

How to Make It:

Place the oven temperature at 350 degrees and allow the oven to preheat.
Line 12 muffin cups with paper liners.
Prepare the brownie mix as directed on the package but do not bake.
Place one tablespoon of batter into the bottom of each prepared muffin cup.
Place a candy bar into the batter in each cup.
Fill the cups with remaining batter.
Coarsely chop the remaining candy bars and sprinkle over the top of each cupcake.
Bake 22 minutes.
The cupcakes may dip slightly in the middle due to the candy bars.
Cool the cupcakes on a wire rack.

Makes 12 cupcakes

To make mint brownie cupcakes use chocolate covered mint candy bars. Place two candy bars into the batter. Do not crush any candy bars and place them on top. Instead use vanilla frosting with a little mint flavoring. Place 1 drop of peppermint extract into the frosting and stir to blend in. You can also finely crush peppermint candies and stir into the frosting. Ice the cupcakes with the frosting once they have cooled If you only have a 6 cup muffin tin and have to bake these cupcakes in 2 batches refrigerate the batter until ready to prepare the second batch.

Filed Under: Chocolate, Cupcakes, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

The Chocolate Progression

February 16, 2010 By The Recipe Mom Leave a Comment
cocoa

cocoaWouldn’t it be great of chocolate just fell from skies? Unfortunately for many of us this is not the case. Chocolate didn’t begin as nectar from the gods. In fact it to took years to prefect it to the great sweet heaven we know today.

Chocolate, namely cocoa beans have been used for thousands of years. As early as 250 A.D., ancient civilizations of Mexico and South America used the cocoa bean as currency.

The trees grew under shade cover on the rainforest floor. Over centuries, natives cultivated the plant and moved it to their villages where each could grow their own. Maybe that’s where the phrase “money growing on trees” came from. Literally, they could grow their own currency. That was one importance of the bean.

Secondly, the cocoa bean was used as a drink. The beans were fermented, roasted and then ground into a paste. Mixed with water, spices and sometimes cornmeal, the drink was quite popular. The commoner got to drink it during celebrations, but the chocolate drink, called xocoatl was reserved mostly for the upper echelons of society – the Emperor (of course), soldiers and priests.

Because the drink contained almost 100% cocoa solids, the effects that we have discovered today were quite prominent back then. The drink increases stamina, endurance, mood and was used as an aphrodisiac by Montezuma.

The civilizations of this region enjoyed hundreds of years of good fortune with the cocoa bean, hidden from the outside world. It wasn’t until the 16th century when European explorers discovered the region that cocoa and chocolate was introduced to the rest of the world.

The European explorers found the chocolate drink quite bitter. They did, however, notice the magnificent effects that the food had on the natives and their culture. They were allowed to carry beans back to Europe. They used their sweeteners like honey to add a more flavorful taste to the drink. When sugar was imported to Spain and other European countries, they used that to flavor their chocolate drinks, in search of the perfect taste.

The drink took off in Europe. It was the newest thing and caught the eye of royalty and the priesthood alike. The Europeans had to tinker with their new found creation so they began to manufacture it themselves. They developed the first press to remove the cocoa butter from the paste and leave them with powder. The powder was mixed with other liquids to create a better drink. They also found that by adding in some of the cocoa butter they could create a molded bar from the cocoa beans – bar chocolate.

It has taken time to bring chocolate to the delectable treat we know today. For 200 years chocolate has been added to, taken away from and perfected into a rich and tasty confection many of us enjoy.

Filed Under: Today's Kitchen Tagged With: , , , ,

Review: Schwan’s Home Delivery Rewards Program

February 11, 2010 By The Recipe Mom Leave a Comment

Times are tough in today’s economy.  People are struggling to pay the bills, buy the groceries and still eat nutritious meals.  I know in our house, dinner has always been a challenge even before the economy went into the tank.  I am a work at home mom, and with two kids under foot I need to be able to make nutritious meals that don’t require the day be spent in the kitchen.

Have you heard about the new program from Schwan’s Home Service called “EAT FOR FREE”™? I love SCHWAN’S® products, quality and convenience and want to share this incredible new program with you.

You may know Schwan’s Home Service from the delicious foods they deliver right to your front door in their famous INCA GOLD® trucks. You may have only heard of them, and thought about ordering…  I recommend giving them a try, you won’t be disappointed!

Now they are making life easier by creating a program that allows you to eat for free.

The “EAT FOR FREE”™ Program is a rewards and loyalty program where you refer friends and family and earn back rewards on their online purchases. I am excited about the opportunity to start receiving free food each month by referring friends and family… it’s so easy there’s no reason not to.

Enrollment is fast, simple and free, click the link to learn more. Click Here

Rewards are simple to earn and delicious to redeem. So start referring, redeeming and eating for free today!

Enjoy.  Just a friendly tip from a fellow busy mom trying to provide quality nutrition to her family at a price that stays in our budget.

siggy

Filed Under: Frugal Cooking, Today's Kitchen Tagged With: , , , , , , , , , ,

Teriyaki Chicken and Hash Browns

February 8, 2010 By The Recipe Mom Leave a Comment

What You Need:

1 (16 oz.) pkg. frozen hash browns
1/2 t salt
1/4 t of pepper
1 1/2 lbs. frozen chicken breasts
1/2 C teriyaki sauce
1 (16 oz.) bag of frozen mixed vegetables

How to Make It:

Spray an oven proof Dutch oven well with a non stick cooking spray.
Set the oven to 450 degrees and preheat.
Break up the frozen hash browns in the pan.
Sprinkle with the salt and pepper.
Place the frozen chicken over the hash browns.
Add the teriyaki sauce.
Spread the frozen vegetables over the chicken.
Cover tightly and bake 45 minutes or until the chicken is cooked through.

Makes 4 servings

Forgot to put something out to cook tonight? Try this quick and easy recipe. Everything comes right out of the freezer and goes directly into the pan. Use any type of frozen vegetables you have on hand. To make the potatoes a little creamier add 1/4 cup of water, milk or chicken broth before adding the chicken.

Preparation Time: approximately 5 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 280; Fat 3g; Carbohydrates 32g; Cholesterol 75 mg; Sodium 194 mg; Protein 32g; Fiber 6g

Filed Under: Brunch Ideas, Chicken, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , ,
« Older Posts
Newer Posts »