July 8, 2013

Chocolate Almond Liqueur Cake

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Chocolate Almond Liqueur Cake

 Chocolate Almond Liqueur Cake

July 8:  National Chocolate with Almonds Day

Highlander’s Mum once gave us a bottle of almond liqueur (amaretto) as a gift for our booze-baking pantry. So when it was her birthday, we returned the favor and added it to flavor a chocolate cake recipe. She and the other family members loved it and now it is a tradition to bake a chocolate almond liqueur cake for her birthday whenever we get to celebrate with her and Highlander’s family.

For National Chocolate with Almonds Day, here is a recipe for chocolate almond liqueur cake.

Recipe

(Adapted from Chocolate from the Cake Mix Doctor by Anne Byrn)

 For the cake

  • 1 box (18.25 ounces) plain devil’s food cake mix (we used Duncan Hines brand)
  • 1 box (3.9 ounces) instant chocolate pudding mix
  • ¾ cup milk
  • ½ cup vegetable oil
  • ½ cup water
  • ¼ cup mayonnaise
  • 4 eggs
  • ¼ cup almond liqueur (amaretto)
  • 1 teaspoon almond extract
  • 1 cup semi-sweet chocolate chips

Directions

In a large mixing bowl, combine the cake and pudding mixes. Pour the milk, oil and water.

 Chocolate Almond Liqueur Cake

Add the mayonnaise, eggs, amaretto and almond extract. Blend well until the batter is smooth.

Chocolate Almond Liqueur Cake 

Fold in the chocolate chips and mix until well combined. Pour batter into a greased cake pan (we used a 10-inch round). Bake in a preheated oven at 350 degrees F for 50-60 minutes or until done. Remove from the oven and cool completely.

Chocolate Almond Liqueur Cake

For the frosting

  • 6 tablespoons water, boiling hot
  • 2/3 cup unsweetened cocoa powder (we used Nestle brand)
  • ½ cup (1 stick) butter, softened
  • 4-6 cups powdered sugar
  • 1 teaspoon almond extract
  • 1 tablespoon almond liqueur (amaretto)
  • chocolate-covered almonds (optional garnish)

Directions

Microwave the water in a measuring glass until boiling hot. In a large mixing bowl, pour the boiled water onto the cocoa powder. Mix until it sticks together. Blend in the butter until smooth.

 Chocolate Almond Liqueur Tart

Gradually add the powdered sugar and beat well. Thin with almond extract and amaretto to a spreadable consistency.

 Chocolate Almond Liqueur Cake

Smear a little frosting on the cake board or platter to act as an adhesive for the cake. Spread the frosting on the top and sides of the cake. Swirl with a spatula to make simple designs. Top with chocolate-covered almonds as an optional decoration.

 Chocolate Almond Liqueur Cake

Notes

  • While today may be National (milk or semi-sweet) Chocolate with Almond Day, November 7 is specifically National Bittersweet Chocolate with Almonds Day. Check out the recipe for a bittersweet chocolate almond liqueur tart then.
  • Adore almond liqueur (amaretto)? Try the amaretto cupcake recipe for April 19, National Amaretto Day.
 

July 7, 2013

Carob Cupcakes

Posted by HI Cookery under 07 July | Tags: , , , , |
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Carob Cupcakes

Carob Cupcakes

July 7: Chocolate Day 

Carob is considered an alternative to chocolate. So out of curiosity, the skeptical chocoholics in us substituted cocoa for carob powder in a chocolate cupcake recipe. Everything looks like chocolate but the taste is…unique! Carob cupcakes bake up moist but are not as sweet or as heavy as regular chocolate cupcakes. Whenever we serve them for dessert, our guests sometimes cannot taste the difference. So carob cupcakes do turn out to be a sweet surprise! Try baking something deliciously different and use carob instead of cocoa flavor on Chocolate Day.

Recipe

(Adapted from Chatfield’s)

For the carob cupcakes

  • 1 ½ cups cake flour (see Notes)
  • ¼ cup carob powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla
  • 1/3 cup vegetable or canola oil
  • 1 cup water

Directions

In a large bowl, combine the cake flour, carob powder, baking soda, salt and sugar.

 Carob Cupcakes

In a measuring cup or small bowl, mix together the lemon juice, vanilla, oil and water. Pour the wet ingredients into the dry mixture and blend well until smooth.

 Carob Cupcakes

Scoop batter into cupcake papers lining a muffin tin. Bake in a preheated oven at 350 degrees F for 20-25 minutes, testing for doneness. Remove from the oven and cool completely before frosting with the carob glaze.

Carob Cupcakes 

For the carob glaze frosting

  • 1 tablespoon carob powder
  • ¼ cup sugar
  • 1 tablespoon margarine
  • 2 tablespoons soy milk
  • ½ tablespoon corn syrup
  • 1/3 – ½ cup powdered sugar
  • ¼ teaspoon vanilla

Directions

In a saucepan, combine the carob powder, sugar, margarine, soy milk and corn syrup.

Carob Cupcakes 

Simmer over low heat. Then stir in the vanilla and powdered sugar. Mix well until smooth. Remove from heat and cool slightly until spreadable but not too liquidy. Frost the carob cupcakes and cool completely.     

Carob Cupcakes 

Notes

 

 

July 1, 2013

Raspberry Brownies

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Raspberry Brownies

Raspberry Brownies

July: National Berry Month

Add some razzle dazzle to boring basic brownies with raspberry jam and chocolate ganache! These brownies are rich and fudgy and have become one of our favorite indulgences! We typically have them with a side of fresh raspberries to balance the sweetness with a tart taste. Raspberry brownies are a delicious decadent dessert to bake/eat/serve during National Berry Month.

Recipe

(Adapted from Kraft Foods)

For the brownies

  • 4 ounces/squares of unsweetened baking chocolated\ (we used Baker’s brand)
  • ¾ cup (1½ sticks) butter
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup flour

Directions

In a microwave-safe bowl, melt the chocolate with the butter. Stir until smooth. Let stand for five minutes to cool slightly. Mix in the sugar. Beat in the eggs. Add the vanilla.

Raspberry Brownies

Stir in the flour to make a smooth brownie batter. Line a 9×13-inch baking pan with foil, leaving some overhang on the sides. Mist with cooking spray. Spread the brownie batter in the pan. Bake in a preheated oven at 350 degrees F for 30-35 minutes. Remove from the oven and cool completely before topping it with raspberry jam and chocolate ganache.

Raspberry Brownies

For the topping

  • ¼ cup seedless raspberry jam
  • 6 ounces/squares semi-sweet baking chocolate (we used Baker’s brand)
  • ¾ cup heavy whipping cream

Directions

Stir the raspberry jam until smooth. Spread over the top of the cooled brownies. In a separate microwave-safe bowl, combine the chocolate with whipping cream. Melt in the microwave for two minutes. Stir until smooth and well blended.

Raspberry Brownies

Carefully spread over the raspberry jam mixture. Chill the brownies in the refrigerator for at least an hour to allow the ganache to set. Remove from the refrigerator and lift the brownies from the pan with the foil handles.  Slice into small squares (approximately 32 pieces).

Raspberry Brownies

Notes

  • Wipe the blade of the knife after slicing each time to make clean cuts through the frosted brownies.
  • Because this is a very rich dessert, smaller servings with fresh fruits/raspberries are recommended.
  • Search our blog for other recipes containing raspberries, blueberries, strawberries and blackberries.
 

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