Fudgy Fudge with Stella

Last Christmas is a bit of a blur to me. I was so focused on my daughter (who was one-year old at the time) and I wanted to avoid my extended family because I didn't want to explain to them why my husband wasn't with us again for Christmas (he was not with us the previous year either when Stella was only 3 months old) and, truthfully, I just wanted to hang out with my daughter and avoid the world and not have to explain anything to anybody about my failed marriage. Yadda yadda yadda...you know the rest.

This Christmas has been quite wonderful, to tell you the truth. Stella is two-years old now and I can now see the world through her eyes...and it's a wonderful world filled with great people and beautiful places. I gasp when she gasps. If she sees a Christmas tree or an inflatable Santa Claus atop someones house her excitment becomes infectious. I love that she understand the concept of Christmas and she knows that it's "Baby Jesus's" birthday. And I love, love the fact that she LOVES to help me in the kitchen. She's a really good beater of anything: eggs, pancake batter, soup, but her forte is in helping me wash the dishes! So she inspired me to make this fudge with her. We made it on Christmas Eve to bring to my sister-in law's house today, Christmas Day. It's a packaged "Fudge Making Kit" from the makers of Carnation evaporated milk that I bought because, as most of you know, I suck at baking or at anything having to do with desserts. It's really a simple kit and it's good to have your toddler help you in smoothing out the fudge (the entire recipe take place on the stove top, so probably not a good place for a toddler to be!).

The recipe below is just in case you want to make the frudge from scratch and not from the kit, like I did. This recipe comes straight from the Carnation Evaporated Milk website, so I'm sure it's going to be delish!

Carnation Famous Fudge

• 1 1/2 cups granulated sugar
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 2 tablespoons butter or margarine
• 1/4 teaspoon salt
• 2 cups miniature marshmallows
• 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1/2 cup chopped pecans or walnuts (optional)
• 1 teaspoon vanilla extract

DIRECTIONS

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Nutella Caramel Hazelnut Brownies

Source: bell alimento

I was looking for recipes that had Nutella as an ingredient and look at what I found? Nutella Caramel Hazelnut Brownies! Don't these look divine? The recipe is from bellalimento.com. My mouth is watering already. 

INGREDIENTS

• 2 large fresh eggs
• 1/2 stick unsalted butter - room temp.
• 1 cup sugar
• 1 tsp pure vanilla extract
• 1/2 cup all purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp baking powder
• pinch salt
• 1/4 cup Nutella - melted
• 1/4 cup Caramel Sauce- melted
• Hazelnuts

DIRECTIONS 

Preheat your oven to 350 degrees. Into a mixing bowl add your flour, baking powder, salt & cocoa powder. Using a whisk, mix together & set aside. Into your stand mixer add the sugar & butter & mix together until creamy. Add in eggs one at a time and mix well. Add in your vanilla. GRADUALLY add in your flour mixture until it’s well combined. Batter should be thick and sticky.

Spray an ovenproof 8 x 8 dish with cooking spray. Place a piece of parchment paper (slightly larger than your dish to allow for handles) inside. It will adhere to bottom of dish. Take HALF of your brownie batter & smooth it on top of the parchment paper. Take your caramel sauce and spoon it on top of brownie mixture covering entire layer of brownie. Place the remaining brownie batter on top smoothing it out. Place in oven and bake for 30-40 minutes until sides are firm and center is no longer giggly.

Allow brownies to cool completely before removing. Cut your brownies to your desired size using a serrated knife. Make a small indentation with your finger into each brownie. Take your melted Nutella and drizzle over the tops of the brownies. Garnish with the hazelnuts.

Read more: http://www.bellalimento.com/2010/03/14/nutella-caramel-hazelnut-brownies/#ixzz0noULpCDk

Last Minute Brownies

What do you do when you're invited to a dinner party a couple of hours before it starts and you don't have a dessert to bring? Brownies, of course. It probably would have been just as easy to go buy already baked brownies or desserts, but I had all these ingredients and why waste my gas and money when I could make perfectly awesome brownies at home. I found this recipe from the Hershey.com website. These brownies are more cakey than fudgey and although I didn't frost them (I didn't have powdered sugar) I'm sure they would have been even better.

INGREDIENTS (makes 16 brownies)

• 1/2 cup (1 stick) butter or margarine, melted
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped pecans (optional)
• CREAMY BROWNIE FROSTING (recipe follows; I didn't put any frosting on my brownies because I didn't have any powdered sugar, but they are just as good!)

DIRECTIONS

Heat oven to 350°F. Grease 9-inch square baking pan.

Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. In another bowl stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if using. Spread batter evenly in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare CREAMY BROWNIE FROSTING; spread over brownies. Cut into squares. About 16 brownies.

CREAMY BROWNIE FROSTING

INGREDIENTS

• 3 tablespoons butter or margarine, softened
• 3 tablespoons HERSHEY'S Cocoa
• 1 tablespoon light corn syrup or honey
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 to 2 tablespoons milk

DIRECTIONS

Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies

During the holidays, I watched a lot of cooking shows on TV because I wanted to learn something new about holiday desserts. I'm not a good baker whatsoever, so I figured I should start learning about how to bake cookies first. And after several shows, some of the cookies they were making were a little elaborate for me. So my husband told me, "why don't you just make chocolate chip cookies?" So this is the original TOLL HOUSE® recipe, which is tried and true and if you follow the directions exactly, you will always have perfect chocolate chip cookies.

INGREDIENTS (makes a butt load of cookies...like 60)

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts, I used pecans that I lightly toasted

DIRECTIONS

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Get a glass of milk and enjoy!

The Best Flourless Chocolate Cake Ever!

Hi friends and family. I apologize I have not updated my food blog, but I have been without a kitchen for a couple of weeks. As you may know, my hubby and I bought a house and we're currently remodeling. So, here's and oldie but goodie recipe that I really like. This is a wonderful treat for any chocoholic out there, and if you're watching your carbs, this is lower carb cake than a regular chocolate cake. Anyway, we're getting the granite countertops installed tomorrow and I hope to have a brand new recipe posted here soon!

xoxo, Armida

I made this cake for Easter Sunday and it was incredible; I'm not just saying that...it was really good! The mixture of bittersweet chocolate and unsweetened chocolate gives this cake a superb cocoa taste and the sugar adds just the right balance. I placed my cake in the refrigerator before I served it although it tastes great a room temperature, too. Fresh raspberries or strawberries compliment this cake so well. We had a late harvest Zinfandel with the cake and it was just pure heaven. If you make this cake for your family they will worship you!!!

INGREDIENTS (about 8 servings)

• 6 ounces bittersweet chocolate, finely chopped
• 6 1/2 ounces unsweetened chocolate, finely chopped
• 3/4 cup plus 3 1/2 tablespoons sugar (6 ounces)
• 2/3 cup water (5 ounces)
• 6 ounces softened butter
• 6 eggs, room temperature
• 1/2 cup plus 1 1/2 teaspoons sugar (3 ounces)
• 1 pint fresh raspberries

Preheat the oven to 350 degrees F.

Coat a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Coat the top of the parchment paper circle with vegetable cooking spray.

Place both chopped chocolates in a bowl and melt over a double boiler. Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved. Pour the hot syrup into the bowl of melted chocolate. Whisk until the mixture is homogenous. Add the butter and whisk until well mixed. Set aside for a moment.

Using an electric mixer, beat the eggs and sugar until well blended. Using a rubber spatula, fold this mixture into the chocolate mixture. Be careful to mix gently.

Pour the batter into the prepared cake pan. Place a baking sheet with 1-inch sides in the oven. Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan. Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes.

Remove the cake pan from the oven and allow it to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them.

The cake will be moist and dense but not overly sweet. Serve with a side of whipped cream and fresh raspberries.

Recipe courtesy Jacques Torres

Chocolate Tiramisu

Matthew and I were in NYC on Saturday and we had a slice of pizza at Ray's, which is supposed to be the best pizza in New York City. I don't know if that's true, but it did make me realize that we can't get enough Italian food, especially really good authentic Italian non-Olive Garden dishes. What I love more than a good thin crust, crispy slice of pizza is chocolate tiramisu. It's really difficult to find a good tiramisu here in San Diego. Some restaurants add too much whipped cream; others too much sugar; and some not enough Marsala wine! So the next best tiramisu is this this recipe from Giada. Our friend Leo Vargas made this delectable treat for our cooking club and it was gone before you knew it.

INGREDIENTS

• 6 ounces container mascarpone cheese
• 2/3 cup whipping cream
• 1/2 cup sugar
• Chocolate Zabaglione, recipe follows below
• 2 1/2 cups espresso coffee, warmed
• 24 crisp ladyfinger cookies (recommended: Savoiardi)
• Unsweetened cocoa powder, for garnish
• Dark chocolate shavings, for garnish

DIRECTIONS

Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate. Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.

Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.

Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.

CHOCOLATE ZABAGLIONE

• 2 tablespoons whipping cream, or heavy cream
• 1/4 cup semisweet chocolate chips
• 4 large egg yolks
• 1/3 cup sugar
• 1/4 cup dry Marsala wine
• Pinch salt

DIRECTIONS

Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm. Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

Recipe courtesy Giada De Laurentiis, Everyday Italian

Chocolate Chip Pancakes

I have been on the road lately and I'm sorry I haven't posted any new recipes recently, but I'm back. I tried these chocolate chip pancakes from one of Paula Deen's recipes. I've haven't particularly liked any of her recipes only because they are full of fat and are not entirely healthy. But I had a craving for chocolate and y'all know I'm in search of the perfect pancake. Well, this was an OK pancake. It did cause my husband to go to sleep because of all the sugar--so I wouldn't recommend this if you're diabetic. Next time, I would definitely cut the mini chocolate chips in half and maybe I'll add a little ricotta just to make the pancake silkier.

INGREDIENTS (10 servings)

• 1 1/4 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 2 large eggs, separated
• 3 tablespoons butter, melted plus 4 tablespoons, divided
• 1/2 cup miniature semi-sweet chocolate morsels

Cinnamon Cream

• Maple syrup, for serving
• 1 cup heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon ground cinnamon

DIRECTIONS

Preheat griddle to 350 degrees F.

In a large bowl, combine flour, sugar, baking powder, and salt.

In a small bowl, combine milk, egg yolks, and 3 tablespoons melted butter; add to flour mixture, whisking until smooth.

In a small bowl, beat egg whites at medium-high speed with an electric mixer until stiff. Gently fold into batter. Gently fold in chocolate morsels.

Melt 2 tablespoons butter on hot griddle. Ladle about 1/4-cup batter for each pancake onto hot griddle. Cook pancakes for 2 to 3 minutes, or until tops are covered with bubbles and edges look cooked. Turn and cook the other side. Repeat procedure with remaining 2 tablespoons butter and remaining batter.

For the Cinnamon Cream: In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners' sugar and cinnamon, beating until stuff peaks form. Cover and chill.

Serve pancakes with Cinnamon Cream and maple syrup.

Chocolate Covered Strawberries

Since it's Valentine's Day today, I figured I'll re-post this oldie-but goodie recipe for Chocolate Covered Strawberries. If you want to impress your cutie pie, these strawberries are so easy to make.

Whenever I go to a fancy Sunday brunch, there are two things that I first look out for: the champagne and the chocolate covered strawberries. The recipe below is fool proof and delicious. Just make sure your strawberries are super dry before you dip them in the chocolate. Oh my gawd, I'm having cravings just writing this!

INGREDIENTS

• 2 cups (12-oz. pkg.) semi-sweet chocolate chips
• 2 tablespoons shortening, such a vegetable Crisco (do not use butter, margarine, spread or oil)*
• 12 large fresh strawberries, with stems, rinsed and patted dry

DIRECTIONS

1. Prepare cookie sheet by placing wax paper on bottom of it.
2. Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred; cool slightly.
3. Holding strawberry by top, dip 2/3 of each berry into chocolate mixture; shake gently to remove excess. Place on prepared tray.
4. Refrigerate until coating is firm, about 30 minutes. Store, covered, in refrigerator.

*Butter, margarine and spreads contain water which may prevent chocolate from melting properly; oil may prevent chocolate from forming a coating.

Dark Chocolate Cupcakes

Sometimes America's Test Kitchen has some good recipes on their shows on PBS (here in San Diego). I did try their Cincinnati Chili recipe once and it was quite good. Now, these cupcakes are something else: They are yummy and so chocolaty, but you definitely need time to make them. Truthfully, halfway through the process I wished I just would have bought a boxed cupcake mix to make my life easier; but they are worth it. The buttercream frosting recipe below is also from ATK, but your favorite frosting will work, too.

INGREDIENTS (Makes 12 cupcakes)

• 8 tablespoons unsalted butter, cut into 4 pieces
• 2 ounces bittersweet chocolate, chopped
• 1/2 cup Dutch-processed cocoa (I used Hershey's Dutch Processed Cocoa)
• 3/4 cup unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 1/2 cup sour cream (4 ounces)

DIRECTIONS

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.
5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center.)

Easy Vanilla Bean Buttercream

The frosting can be made ahead and refrigerated, but it must stand at room temperature to soften before use. Mixing times are increased by 50% if you use a handheld mixer.

INGREDIENTS (Makes about 1 ½ cups, enough to frost 12 cupcakes)

• 10 tablespoons unsalted butter, softened
• ½ vanilla bean, halved lengthwise
• 1 ¼ cup confectioners’ sugar
• Pinch table salt
• ½ teaspoon vanilla extract
• 1 tablespoon heavy cream

DIRECTIONS

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Using paring knife, scrape seeds from vanilla bean onto butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl and add vanilla extract and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Recipe courtesy of Americas Test Kitchen.

Brownie Muffins

As you all know, I am not a baker, but I decided to give these muffins a try. I found the recipe in an old Cusine at Home magazine. I only changed the recipe slightly. Instead of using both semisweet and milk chocolate chips, I just used semisweet, so the muffins were extra chocolatey. If you're a chocoholic like I am, you'll really love these brownie muffins.

INGREDIENTS (Makes one dozen)

• 2 cups semisweet chocolate chips
• 10 tablespoons unsalted butter
• 4 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 teaspoon instant coffee
• 1 cup all-purpose flour
• 1 cup semisweet chocolate chips + 1/2 cup for topping
• 1 cup walnuts or pecans, chopped

DIRECTIONS

Preheat oven to 350 F; line 12 muffin cups with foil liners and coat each with nonstick spray.

In the microwave, heat 2 cups semisweet chocolate chips, butter, and 1/4 teaspoon instant coffee in a 1 quart microproof bowl at medium power for 1 minute; stir. Microwave another minute and stir again. Repeat until mixture is smooth; let cool slightly.

While chocolate cools, whisk eggs, sugar, vanilla, and salt until sugar dissolves and mixture is pale yellow, about 2 minutes on high speed.

Add the egg mixture into the cooled chocolate and whisk together. Fold in the flour just until incorporated. Add 1 cup semisweet chocolate chips and chopped nut and mix in.

Fill prepared foil cups with 1/3 cup of the brownie mixture and top each with additional chocolate chips. Bake 35-40 minutes; do not over bake. A toothpick inserted in center will still have moist crumbs clinging to it. Remove from muffin tin and cool on rack.

Champurrado - Thick Mexican Hot Chocolate

Champurrado is a thick, Mexican hot chocolate based on masa harinaand water or milk. In my family, this drink is usually served during winter or Christmas, and it is especially good when you serve it along with sweet tamales. Champurrado is similar to atole, which is a corn starch based hot drink. Nowadays, one can buy instant mix for champurrado at your favorite Latin grocery store, but if you have time to make it, give it a try. You may need an acquired taste for this hot chocolate because it's quite thick and not overly chocolaty, but gawd it is good on a cold winter's night!

INGREDIENTS (serves 4 - 6)

• ½ cup masa flour (Maseca, for example)
• 2 ½ cups cold water
• 1 cinnamon stick
• 1 teaspoon vanilla
• 2 ½ cups milk
• 1 disk Mexican chocolate (Ibarra, for example)
• 1/3 cup brown sugar plus 2 teaspoons molasses

DIRECTIONS

Place 1/4 cup cold water and the masa harina into the jar of a blender and blend until smooth. Transfer to a large sized saucepan. Add the remaining 2 1/4 cups cold water, cinnamon stick and vanilla. Cook over low heat, stirring constantly with a whisk, until mixture has thickened.

Add the milk, chocolate, sugar and molasses. Bring the mixture to a simmer, whisking until the chocolate and sugar is melted and well-blended. Remove the cinnamon stick and strain the mixture through a medium sieve (optional) and serve hot in mugs. We usually don't strain the champurrado because we like it thick and rich!