Chocolate Crinkles 2

  It's another recipe of Chocolate Crinkles and it's simpler than the one I made before.  Try it! :)

1 2/3 cups all-purpose flour
1/4  tsp. salt
1/2  tsp. baking soda
1/3  cup cocoa powder
1  cup sugar
2  eggs
2  tbsp.  milk
1/4  cup vegetable oil
2  cups powdered sugar 

     In a bowl, whisk together flour, salt, baking soda, cocoa powder, and sugar.  Make a well in the center and add eggs, sour cream, and oil.  Stir slowly until evenly mixed.  Cover with  plastic wrap and refrigerate for one hour or until firm enough to scoop.
     Preheat oven to 325F.  Scoop some mixture and drop in a bowl of powdered sugar. Completely dredge in sugar and roll into balls.  Arrange on a cookie sheet lined with baking paper.  Bake for about 12 minutes. Let rest for 5 minutes then remove from cookie sheets and let it cool. 

 

Black Sambo

This is my first ever Black Sambo! Just found the recipe on the internet so thought of trying it since I love desserts.  It's still not that perfect so have to practice more! :)

First Layer:

 2  envelopes Knox gelatin

 1  cup cold water

 1  cup condensed milk

 1  can all-purpose cream

Second Layer:

 2  envelopes Knox gelatin

 1  cup cold water

 1/2  cup cocoa powder

 1/2  cup white sugar

 1 1/3 cup evaporated milk

Procedure:

For the first layer:

     Dissolve gelatin on cold water.  Cook over low heat and keep stirring until near-boil.  Gradually add condensed milk and stir for 5 minutes.  Remove from heat then add cream.  Stir until cool.  Transfer to mold and refrigerate for at least 2 hours or until set.

For the second layer:

     Dissolve cocoa powder and white sugar in evaporated milk. Set aside. Then dissolve gelatin on cold water.  Cook over low heat and keep stirring until near-boil.  Add chocolate mixture and stir for 5 minutes.  Let it cool.  Pour over the first layer and refrigerate for at least 2 hours or until set.

Chocolate Cupcakes

I was craving for cupcakes so decided to make one! :)

1/2  cup Dutch-Processed Cocoa Powder
1  cup boiling water
1 1/3  cups All-purpose flour
2  teaspoons baking powder
1/4  teaspoon salt
1/2  cup butter
1  cup white sugar
2  large eggs
2  teaspoon vanilla extract

Preheat oven to 375 degrees.  Lightly butter, or line 16 muffin cups with paper liners.

In a small bowl, stir until smooth the boiling water and the cocoa powder.  Let cool.

In another bowl, whisk together the flour, baking powder and salt.

Then in a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract and the flour mixture.  Then add the cooled cocoa mixture and stir until smooth.

Fill each muffin cup about two-thirds full and bake about 16-20 minutes.


Courtesy of JoyofBaking

Chocos and Candies :)

These are few of my favorite chocolates..... and love taking pictures of it! Yummy.......

Chocolate Mud Cake

I baked this cake on June 17, 2012.... it's a cake mix from Australia! :)

Chocolate Crinkles

It's one of my favorites cookies... it is soft, fudge like chocolate cookies coated in confectioner's sugar. Absolutely sweet and delicious! :)

3/4 butter or margarine
1 cup sugar
1 cup packed brown sugar
3 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 cup cocoa
1/4 cup milk with 1 teaspoon calamansi juice (to make into sour milk)
1 tablespoon baking powder
1 teaspoon baking soda
powdered sugar to sprinkle on top of crinkles

Preheat oven at 350F.

Cream butter with the sugar. Beat in eggs, vanilla and sour milk. Sift together the dry ingredients except the powdered sugar and blend in the creamed mixture. Drop by rounded teaspoonfuls onto a greased baking sheet and bake until done (about 13 to 15 minutes). Allow to cool in the sheets and remove when they are firm. Using a strainer, sprinkle top of crinkles with powdered sugar.

Chocolate Butter Cupcake

This is just a simple recipe that we can serve on special occasions or even just for snacks. We made it on October 31, 2011 for All Saint's Day and brought it in the cemetery to celebrate it with my other relatives. You can use any chocolate frosting that you like to make it more chocolicious! :)


3 cups flour
3/4 cup shortening
1 1/8 cups cocoa
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
3 cups sugar
3 eggs, whole
1 1/8 cups boiling water
1 1/2 teaspoon vanilla
1 1/8 cups buttermilk ( milk + 1 tbsp. vinegar )

Sift dry ingredients together. Cream the shortening, adding the sugar gradually until light and fluffy. Add eggs one at a time, beating well after each addition. Add melted chocolate. Add flour alternately with buttermilk and water. Add vanilla. Pour into prepared pan. Bake at 350F for 40 - 50 minutes.

Iceeee Creaaaaammmm!

I tried this recipe long time ago then my mom decided to try it again yesterday.  It's an homemade chocolate ice cream! You can combine it with fruits, flavours and other ingredients if you want to. 

HOMEMADE  CHOCOLATE  ICE  CREAM

1/2 cup Hersheys Cocoa

3/4 cup milk

3 eggyolks, slightly beaten

1 tablespoon vanilla

2 cups heavy cream

1/4 cup sugar

Combine cocoa and 3/4 cup sugar in small sauce pan.  Gradually blend in milk and eggyolks.  Cook, stirring constantly until mixture just approaches boiling.  Do not boil.  Remove from heat.  Stir in vanilla.

Refrigerator method:   Pour into refrigerator tray or 9 inch square pan.  Freeze until mushy for about 1 hour.  Whip cream in large mixer bowl, add 1/4 cup sugar and beat until stiff.  Spoon chocolate mixture into small chilled mixer bowl, beat until smooth.  Fold into whipped cream.  Place bowl in freezer or pour into square pan.  Freeze for several hours until firm.  Stir occasionally during first hour.

Halloween Cupcakes...

1 1/2 cups sugar
3/4 cup butter
2 eggs
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
2 cups semisweet chocolate chips
Whipped cream frosting


1.  Preheat oven to 375F.  Arrange paper cup liners into two large or 4 small muffin pans.  You should have enough for 24 individual cupcakes.


2.  In a mixing bowl, combine sugar and butter and beat until light and fluffy.  Beat in eggs.


3.  In another bowl, combine flour, cocoa powder, baking soda, and salt.  Add a little of the flour mixture to the sugar and butter mixture.  Mix well.  Pour in little of the milk.  Mix well again.  Continue adding alternately the flour mixture and the milk to the sugar and butter mixture.

4.  Fold in chocolate chips.  Pour into prepared muffin cups, about 3/4 full. Bake in preheated oven to 20 to 25 minutes.  Let cool completely then frost with the frosting.


For the frosting:

2 cups well chilled- all purpose cream
1 cup powdered sugar
3-4 drops orange food color (optional)
chocolate chips


1.  In large bowl of electric mixer, beat all-purpose cream at medium speed until fluffy.  Gradually add sugar.

2.  If desired, add 3 to 4 drops orange food color.  Continue beating until sugar is incorporated into the cream and cream is stiff enough to spread.  Do not overbeat or the cream will liquefy.

3.  Use to frost cupcakes.  Decorate cupcakes with more chocolate chips if desired.

Cupcake - a -licious!

A cupcake is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cupa.  As with larger cakes , frosting and other cake decorations, such as sprinkles or candies, are common on cupcakes.

Here's one of the recipe we used to make at home with my mom:

CHOCOLATE  MUFFIN

1 3/4 cup all-purpose flour

1 cup sugar

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

2 large eggs, slightly beaten

1 cup milk

1/2 cup ( 1 stick ) butter, melted

1/2 cup chocolate chips, optional

1.  Preheat oven to 375F.  Grease or line with wax paper cupcake liners at 12 muffin pan. 

2.  Combine the flour, sugar, cocoa, baking powder and soda and salt in a medium bowl .  Whisk to blend.

3.  Add eggs, milk and melted butter.  Stir until just blended.  Stir in the chocolate chips.  Spoon into the prepared pan.  Bake until puffed and a toothpick inserted in center comes out clean for 18 to 20 minutes.  Transfer to a wire rack and a cool for 5 minutes .  Invert, and cool completely.  Make 12 muffins.