Archives for February 2014

Moist Chocolate Cake

Rich Moist Chocolate Cake2

Check out this recipe for a Moist Chocolate Cake which is very similar to a chocolate mudcake.  It is an incredibly moist cake with a rich chocolate flavor that brings to mind the word “perfection” upon taking just a single bite of it.  Jennifer over at Foodess says, “It is a great emergency cake to have in your repertoire for forgotten birthdays, last-minute visitors, or urgent Friday night chocolate cravings.  I love to smother it in gooey marshmallow frosting (the seven-minute kind made with just whipped egg whites, sugar, and vanilla)” and she’s definitely not wrong!

Preparation time is only 15 minutes and Cooking Time is 35 minutes

Handy Hint from Jennifer:  To use this recipe for cupcakes, preheat oven to 375F or 190C instead, and line two 12-cup muffin tin with paper liners.  Divide batter evenly among cups and bake 20-25 minutes, until tops spring back when gently pressed and a toothpick inserted in the center comes out with just a few moist crumbs.  Makes 24 cupcakes.
Author: Jennifer Hill
Check out this fabulous recipe here.
 

Rich Moist Chocolate Cake

Chocolate Chunky Peanut Butter Fudge Cookies

Chocolate Peanut Butter Chunky Fudge Cookies

This fabulously delicious recipe for Chocolate Chunky Peanut Butter Fudge Cookies is filled with swirls of peanut butter and melted chunky chocolate pieces which will melt in your mouth with each bite.  They are also easy enough to prepare so kids would have an absolute ball making them.  Perfect with cold or hot beverages, as a lunchbox snack or just to reward yourself with something divinely decadent.

This is a slight adaptation of the original recipe.  Although, you can find the original recipe and photography by the lovely Jenny here at Picky Palate.  Be sure to check in and see what else Jenny has on the menu and her new Cookbook!

Tip:  If you would prefer a Gluten Free version, try substituting the plain flour with your Gluten Free flour.  There are many on the market nowdays to choose from.

Ingredients

  • 1 cup smooth (or crunchy) peanut butter
  • 1 cup (or 2 sticks) butter softened (I prefer unsalted butter for this recipe)
  • 1 cup raw granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups all-purpose flour (I used Plain Flour)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chunks (I used 2 x Green’s Organic Dark Chocolate)
  • 1 cup cocoa powder (I used Dutch Processed Cocoa)

1.  Preheat oven to 350F/180C and line a large greased baking tray with baking paper.

2.  Place peanut butter into the freezer until firm, approx 30 minutes.

3.  Using an electric mixer, beat the butter and sugars until well combined.   Add eggs (one at a time) and vanilla, beating until well combined.

4.  Place the flour, baking soda, and salt into a large bowl.

5.  Add to wet ingredients along with cocoa powder, and chocolate chunks, slowly mixing until just combined.

6.  Drop dollops of frozen peanut butter into dough and turn mixer on for just a few turns of the mixer to get swirls of peanut butter through the dough.

7.  Put approximately 1 tablespoon of the dough onto the prepared baking tray, approx an inch apart from each other.

8.  Bake for 14 to 16 minutes until cooked through.

9.  Allow to cool on baking tray for 5 minutes before transferring to the cooling rack.

 

Hope you enjoy!