Sunday, May 26, 2013

Chocolate Banana Whipped Cream Trifle


I know I haven't posted in a while, but I'm still here.  I wanted to make sure to post today because a friend of mine is getting married tonight and he is a big fan of the blog and has offered encouragement over the years.  Hopefully he'll enjoy this post-wedding blog post and maybe he'll even make it one day!  If only he had a trifle bowl on his registry...


Believe it, this trifle is real.  And you should also believe it's really not that difficult to make.  If you have the cookies already made, it takes even less time to assemble.  Since the Banana Oatmeal Chocolate Chip Cookies are already soft, they are perfect for this trifle.  The longerthe trifle sits in the fridge, the softer and better it tastes.  

Chocolate Banana Whipped Cream Trifle
adapted from the essential chocolate chip cookbook

Ingredients

16-20 Banana Oatmeal Chocolate Chip Cookies
2/3 cup bittersweet chocolate chips
2 cups cold heavy whipping cream
1/2 cup powdered sugar
1 Tbsp rum
1 tsp vanilla
4-6 medium ripe bananas, sliced

Directions

Have ready a trifle bowl (2 1/2-3 quart capacity, preferably glass). Melt the chocolate chips in a double boiler (or microwave if you are short on time).  Set aside to cool slightly.

In a large bowl, using an electric mixer on medium-high speed, beat the cream, powdered sugar, rum and vanilla until firm peaks form.

To assemble the trifle, spread about 1 cup of the whipped cream over the bottom of the bowl.  Spread one-third of the banana slices over the cream.  Use a small spoon to drizzle about 2 teaspoons of the melted chocolate chips over the bananas.  Add a layer of 4-5 cookies, breaking them up to fit if necessary.  Repeat the layering of whipped cream, bananas, chocolate, and cookies to make 2 more layers.  Add a fourth layer of whipped cream.  Break the remaining cookies into 1 inch pieces and scatter them over the whipped cream.  Drizzle the remaining chocolate over the cookies.

Refrigerate the trifle for about 15 minutes to firm up the chocolate topping then cover carefully with plastic wrap and refrigerate for at least 3 hours, or overnight.  Serve cold.

Use a large spoon to serve the trifle, making sure to dig down through the layers to the bottom of the bowl for each serving!

Monday, February 18, 2013

Chocolate Truffles (2 Ways)


Truffles are one of my favorite treats to make not only because they taste so decadent, but also because people seem to be really impressed  that I made them.  What they don't realize is that truffles are really so simple to make.  You do not have to be an experienced baker by any means to make these.  The best part is that really authentic truffles are not perfectly round, so you never have to worry about rolling them into perfectly round balls.


I wanted to experiment with different spices for these two truffle recipes.  The first one is more of a sweeter recipe and the second is more savory.  Neither recipe produced an overwhelming taste of the various spices, but each recipe tasted unique and delicious nonetheless.  I hope you enjoy.

Chocolate Cardamom Truffles
adapted from Buttercream & Roses
makes 24 pieces

Ingredients

12 oz. semisweet chocolate
3/4 cup heavy cream
1/2 tsp cardamom
1 cup shelled unsalted pistachios, chopped

Directions 

Combine the cardamom and heavy cream in a medium saucepan and heat over medium-low until it reaches a simmer. 

Place the chocolate in a bowl and pour the cream and cardamom mixture over the chocolateLet sit for 3 minutes.

Whisk the chocolate and cream until completely smooth.  Place in the refrigerator for about 3 hours to firm up.  

Place chopped pistachios in a small bowl.  With a small ice cream scoop or spoon, scoop out chocolate and gently roll into a ball.  Place in the pistachios and roll around until completely coated and place on plate.

Let set in the refrigerator for 30 minutes before serving. 

Chocolate Spiced Truffles
adapted from Sandra Lee
makes 24 pieces

Ingredients

2/3 cup heavy cream
1/2 tsp cinnamon
1/4 tsp chili powder
1/8 tsp cayenne pepper
12 oz. dark chocolate
1/2 cup toasted hazelnuts, chopped
1/4 cup cocoa powder

Directions

In a medium saucepot, combine the cream, cinnamon, chili powder and cayenne pepper and heat over medium-low heat until it comes to a simmer.  Add the chocolate and stir until the chocolate is completely melted and smooth.  Transfer to a bowl and chill in the refrigerator until it firms up, about 2 hours.

Shortly before removing the chocolate from the refrigerator, place the chopped hazelnuts and cocoa powder in two separate bowls. 

Using a small ice cream scoop or spoon, scoop out the chocolate and gently roll into a small ball.  Then roll each ball in one of the toppings until completely coated.  Place on a plate and let sit in the refrigerator for about 30 minutes before serving. 


Sunday, January 6, 2013

Biscoff Muffins


If you need a new recipe to make for brunch you can stop your search right this second.  Go out and find Biscoff spread (I found it at World Market and Giant) and make these muffins. 


I brought these to a friend's house for Christmas day brunch and they topped off our omelets and pancakes perfectly.  They barely took any time to make and came out so light and airy.  Do you remember that 3 Musketeers candy bar commercial where the 3 Musketeers was literally floating up into the air...well that's what I thought of when I took my first bite.  These were delicious and I hope you enjoy them just as much as I did!  You may also like my other Biscoff recipe, which can be found here

Biscoff Muffins
adapted from bakerstreet
Makes 12 muffins

Ingredients

3/4 cup sugar
1 egg
1½ cups + 2 tsp flour
2 tsp baking powerd
¼ tsp salt
¼ tsp cinnamon
¼ cup vegetable oil
¾ cup milk (I used skim)
1 tsp vanilla extract
⅓ cup Biscoff spread (microwave it for 15 to 20 seconds so it is of spreadable consistency)

Directions

Preheat oven to 350F. Grease a muffin tin with cooking spray.

In a large bowl, whisk together the sugar and egg until combined.  Add in the flour, baking powder, salt and cinnamon. Mix until combined.

Add in the vegetable oil, milk and vanilla extract.

Spoon in about 2/3 of the Biscoff spread into the batter and mix well. 

Fill each muffin cup about ⅔ full with batter and then add about a teaspoon of the Biscoff spread to each and swirl it around a few times with a toothpick or a knife.

Bake for 15-17 minutes.  Cool muffins on a wire rack before serving.