Chocolate Cupcakes for Two

chocolate cupcakes for 2

Suffering from a severe sweet-tooth attack, I was aching for some chocolate. Yet I had no chocolate on hand! Only cocoa powder. Luckily I had come across a recipe for TWO single cupcakes. I thought it would be the perfect treat for Cort and I.

So I browsed the internet for chocolate 2 serving cupcakes until I found one on The Comfort of Cooking.

This was pretty much perfect. I did accidentally add two tablespoons of cocoa powder, so had to add extra liquid. But it was a very happy accident! They were perfectly and sufficiently chocolatey for my craving.

And then I used some of the leftover icing from my donuts and added a spoonful of nutella to top them.

They were perfect, moist and just crumbly enough to be fun. I served them with a scoop of ice cream. It was consumed before the ice cream had a chance to melt.

 

Salt Lake Roasting Co.

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What’s this? ANOTHER coffee shop post? Why yes, yes it is! Because I am poor and lazy my baking adventures and eating out fun times has been desperately lacking… I apologize!

But take a look at that sumptuous shiny chocolate and chili truffle – eh? It looks so good. And it was creamy and silky and rich… but not so chili. After several bites (it was a very large truffle, guys) I could JUST start to feel a little heat build up in the very backest part of my throat…

But the café au lait was quite nice. They are never as rich or sweet as the ones from Spain… maybe they have magic beans and milk, but I can’t help but compare every coffee to those of my beloved España.

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But Cort and I, of course, came back. Because this place is great. And this time I got a slice of cake…tart…pie…thing. It has a base of a sponge or angel food cake, with a slightly crispy crust. then they topped it with the above pictured fruits. It was light and sweet and lovely. Perfect for PI day! (yes it was that long ago… DONT JUDGE ME). And I tried their spicy chai this time.

This was as good as I was hoping the truffle would be. It had all the lovely and varied nuances of a traditional chai…. BUT it lit a tiny fire in your mouth. It burn so good with the spices. Spicy chais are my favorite and so far, this is the best drink I’ve had in all of Salt Lake City. I haven’t got anything different since. It’s so perfect.

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I forgot to tell you about the restaurant didn’t I…

Well. It’s two floors and very hip. The bottom is full of roasting and grinding machines, a little gift shop and the front where you can get drinks (tea, coffee, frappés…) and food! Not just pastries but quiche and sandwiches and soups!

And then there are a bunch of tables, two sofas, a wall-sized window that looks out onto their cute patio (where we have not sat yet because cold and wet.) Then there is the second floor. Which actually isn’t that cute. It has some maps on the walls, but it’s a great study area and there are always a bunch of students there. So we fit in quite well as we chat about life or read.

And then that last picture was me just messing with a photo editor. BUT IT LOOKS COOL, RIGHT?!

I will continue to post. Even if I have to resort to subpar scrambled eggs or toast with nutella and hot sauce. And eventually, when I have a source of income again, I will have more fun places to post about and more fun and interesting recipes to share!

Chocolate Caramel Cookies

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I was inspired to make these sumptuous and overly decadent delights by the amazing stop motion video by Sorted and co. Click on this link and watch for yourself. That is the VERY definition of Food Porn. Tell me you didn’t start moaning over the richness of it all.

I dare you.

Needless to say I was so hot and bothered over these cookies I rushed out to the store to pick up the candies and nutella (the only ingredients I didn’t have on hand.)

I got home, washed my hands and commenced assembly immediately.

Only to discover that the ingredient amounts are listed in grams. Oops. Forgot about that whole conversion bit.

I did some quick google searching for the ingredient conversions (it’s important to keep in mind that grams are a WEIGHT measurement and cups are a VOLUME measurement. So it’s no easy formula.)

This is my interpretation:

INGREDIENTS

  • butter (110g) ~ 1 stick
  • light brown sugar (350g) ~ 1 3/4 cups
  • cocoa powder (55g) ~ heaping 1/3 cup
  • 2 eggs
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • plain flour (260g) ~ according to calculations 2 1/2 cups, see the explication below for further details.
  • milk or dark chocolate chips (100g) ~ I didn’t look this one up, just add as much as you want! (~1-2 cups)
  • sea salt, for sprinkling
  • 8 tbsp nutella
  • 16 caramel-filled chocolates

RECIPE

line a baking tray with parchment paper.
preheat your oven to 180 degrees C (that’s 350 F for us Americans).
melt the butter in a medium heated pan.
take off the heat and stir in the brown sugar and eggs.
add the cocoa, salt and baking powder and stir until well combined.
add the flour and stir until no floury patches are left.
stir in the chocolate chips.
take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of nutella (like 1/2 tsp ish), and top it up with the caramel-filled chocolate.
top with a flattened tablespoon of dough, and seal the edges.
sprinkle with sea salt and bake for 8-10 minutes

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So. All was going well despite the frantic search to convert the measurements until I got to the flour. I put in about 1.5 cups fluffed flour (as in I spooned, stirred and fluffed the flour before scooping into the measuring cup) and stirred thoroughly. Only to find the dough was more of a batter. So I added some more. And some more. At this point I was just pouring it out of my almost empty bag so I have no idea how much extra I added. But I kept at it until the batter was DOUGH consistency and would hold a cookie shape.

Unfortunately by this time the chocolate chips had melted.

And I think I added a LITTLE too much flour.

But I was happy just to be able to scoop a blob out and push my finger into the middle! So I wasn’t going to complain.

I filled with Nutella and plopped a Ghiradelli salt caramel chocolate square on top (my cookies were quite a bit bigger than those in the stop motion version.)

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I then covered them up using almost all of the dough and popped them in the oven for 10 minutes. I let them cool a bit and broke one open. Before I get into the explicit and mature description I will warn you that they will appear to be undercooked. But do NOT cook for longer than TEN MINUTES. Otherwise they get a bit too crunchy and hard. Unless you are into that kind of thing. No judgement.

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I’m not actually sure I can do justice to that picture. It was warm. Gooey Molten Ambrosia. . Rich. Decadent. Satisfying. Overwhelming. Lightly crispy. Creamy. Dense. You know the words ( I really need to get some new vocabulary for cookies. But, I mean, what other trigger words do you need besides dense, chewy and rich?) Sproing! My mouth is salivating.

These are dangerously rich and thoroughly crave-quenching. Bake at your own risk (and glorious tastebud overload!)

 

Conversions found through these lovely links!

http://www.traditionaloven.com/conversions_of_measures/sugar_amounts.html

http://www.pastryscoop.com/category/look-it-up/flour/

Ultimate Chocolate Brownies

So my first chocolate post! (I swear I eat chocolate all the time, guys!)

These brownies are chewy, dense, moist, slightly crumbly and crunchy on the top and sides. And just the perfect amount of chocolate intensity.

Just stick to Hershey’s recipe and you will have a perfect batch of sugar craving satisfaction.

The ingredients:

 

  • 3/4 cup HERSHEY’S Cocoa
  • 1/2 teaspoon baking soda
  • 2/3 cup butter or margarine, melted and divided
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon vanilla extract /4 teaspoon salt

The directions:

  1. Heat oven to 350°F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.
  1. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.
  1. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

These suckers didn’t last long. Just look at that heavenly dessert!