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Category Archives: chocolate

DELICIOUSNESS REVEALED

25 Thursday May 2017

Posted by Ceri Wilkin in chocolate, Fish, Recipes

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breakfast, Dessert, easy, family, quick

I found these two recipes buried deep in newspaper columns – a wonderful surprise and beautiful treasure after reading about warm family memories, adventurous anecdotes and fun fishing reveries. These delightful dishes will definitely be featured again at our table and even perhaps in future family stories.

OVEN BAKED FISH

4 to 6 fish filets

1/3 cup mayonnaise

3 tablespoons butter, melted

1/3 cup finely chopped onion

1/4 cup parmesan cheese

1 tablespoon lemon juice

1/2 teaspoon old bay seasoning

1/4 teaspoon black pepper

1/2 cup bread crumbs

Heat oven to 400F. Place filets in a lightly greased 9-by-13 baking pan. In a bowl, combine mayonnaise, butter, onion, parmesan cheese, lemon juice and seasonings. Spread sauce evenly over fish filets. Sprinkle bread crumbs on top of the fish.

Bake for 15 minutes. To finish cooking, turn on broiler for two or three minutes until fish is golden brown.

Enjoy!

Recipe adapted from The Flip Side, Flip Putthoff

www.nwaonline.com/staff/flip-putthoff/

CHOCOLATE ROLLS

(I halved this recipe)

You take 2 pie crusts, unroll them. Mix about 3 tablespoons cocoa powder with roughly 10 heaping tablespoons of sugar in a bowl. Spread mixture equally onto each pie crust, leaving about a 1/2-inch perimeter. Drizzle a half-stick of melted butter over the mixtures, and carefully roll crusts back up into a log shape – not making too tight a roll. Lightly press ends and edges to seal. Place on a baking sheet, and bake at 400F for about 20 minutes. Remove from oven, let cool before slicing.

Enjoy!

Recipe adapted from My Roots Are Showing, Lisa Kelley

Lisa@ArkansasAtty.com

S’MORES CUPCAKES and BUTTERMILK CHOCOLATE CUPCAKES

06 Saturday Aug 2016

Posted by Ceri Wilkin in chocolate, Recipes

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Dessert, easy, family, friends, quick, summer

Friends invited us for a late summer backyard barbecue, and while the kids swam, the adults caught up over icy cold beers and fresh made salsa. I offered to bring a dessert and spent a leisurely afternoon baking cupcakes.

S’MORES CUPCAKES

smores cupcakes

3/4 cup graham cracker crumbs

1/2 cup sugar plus 2 tablespoons sugar, divided

4 tablespoons butter, melted

3/4 cup flour

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter, softened

1 egg

1 1/4 teaspoons vanilla extract

1/4 cup buttermilk

1/4 cup warm water

1 recipe Marshmallow Buttercream (recipe follows)

milk chocolate to garnish

Heat oven to 350F. Line 18 wells of a muffin pan with paper liners. Set aside.

In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter, stirring until blended. Press 1 tablespoon of mixture into each prepared well of muffin pan. Bake until light golden brown, about 5 minutes. Let cool.

Increase oven temperature to 375F. In a medium bowl, combine flour, cocoa powder, baking soda and salt, whisking well. Set aside.

In a large mixing bowl, combine softened butter and remaining 1/2 cup sugar. Beat with a mixer at medium speed until light and fluffy, about 3 minutes. Add egg and vanilla extract, beating to combine.

Combine buttermilk and water, stirring to blend. Add flour mixture to butter mixture in thirds, alternately with buttermilk mixture, beginning and ending with flour mixture. Divide batter among prepared muffin pans.

Bake until a wooden pick inserted in the centers comes out clean, 15 to 16 minutes. Let cupcakes cool completely.

Pipe Marshmallow Buttercream onto cupcakes in a swirl, garnish with milk chocolate.

Enjoy!

MARSHMALLOW BUTTERCREAM

1 cup butter, softened

2 cups confectioners’ sugar

1 teaspoon whole milk

2 cups marshmallow creme

In a large mixing bowl, combine butter, confectioners’ sugar, and milk. Beat with a mixer at medium-high speed until creamy. Add marshmallow creme, beating at low speed and gradually increasing to high speed until thoroughly incorporated.

Recipe adapted from TeaTime July/August 2015

www.teatimemagazine.com/

BUTTERMILK CHOCOLATE CUPCAKES

buttermilk chocolate cupcake

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups flour

1/2 cup cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

1/2 cup water

FROSTING

1/2 cup butter, softened

3 3/4 cups confectioners’ sugar

2 ounces chocolate, melted

2 tablespoons cream

1 teaspoon vanilla extract

1/4 teaspoon salt

chocolate sprinkles

Heat oven to 375F.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition.

Fill paper-lined muffin cups two-thirds full. Bake for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes, garnish with chocolate sprinkles.

Enjoy!

Recipe adapted from Taste of Home

www.tasteofhome.com/

CHOCOLATE CAKE

21 Sunday Jun 2015

Posted by Ceri Wilkin in cakes and cupcakes, chocolate, Recipes

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best, cake, celebration, chocolate, cream, delicious, Fathers Day, frosting, Summer Solstice

Happy Fathers Day and Happy Summer Solstice!

CHOCOLATE CAKE

chocolate cake

CAKE

2 cups flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

2 cups sugar

4 ounces chocolate, chopped

6 tablespoons unsalted butter

1 teaspoon vanilla extract

2 eggs, lightly beaten

FROSTING

1 1/3 cups cream

1 1/2 cups sugar

6 ounces chocolate, chopped

1 stick plus 2 tablespoons unsalted butter

1 1/2 teaspoons vanilla extract

pinch of salt

MAKE THE CAKE

Heat the oven to 350F. Butter and flour two 8-inch round cake pans. Line the bottoms with wax paper. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

In a saucepan, bring the sugar and 2 cups of water to a boil, stirring until the sugar dissolves, pour into a heatproof bowl. Add the chocolate and butter and stir until the chocolate melts and the mixture cools slightly. Beat in the vanilla and eggs. Add the dry ingredients and beat until smooth.

Pour the batter into the pans and bake for 30 minutes, until a cake tester inserted in the center of the cakes comes out clean. Cool cakes on a rack for 25 minutes, then invert them onto the rack to cool completely. Peel off the wax paper.

MAKE THE FROSTING

In a medium saucepan, bring the cream and sugar to a boil. Reduce the heat to low and simmer, stirring, until the cream reduces slightly, 6 minutes. Pour the cream into a heatproof bowl and add the remaining ingredients. Stir until the chocolate and butter are melted.

Set the bowl in ice water. Using a handheld electric mixer, beat the frosting at medium speed until thick and glossy, 5 minutes.

Set one cake on a platter, right side up. Using a metal spatula, spread one-third of the frosting evenly over it. Top with the second cake and spread with the remaining frosting.

Enjoy!

Recipe adapted from Food and Wine, December 2010

www.foodandwine.com/

KYYA CHOCOLATE, ELM SPRINGS, ARKANSAS

16 Tuesday Jun 2015

Posted by Ceri Wilkin in chocolate, Travel Tuesday

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Chocolate Factory, Kyya chocolate

I was recently invited to attend an evening at the Kyya Chocolate Factory, and having seen their beautifully labelled bars in various locations around town, I was very excited  to tour their facility and learn more about their product. As the evening unfolded, I became even more fascinated by the chocolate making process, the family who started the business and their enthusiasm and passion for what they are doing. http://www.kyyachocolate.com

kyya team

– the great team behind Kyya chocolate

Although nestled in a small space left behind by a defunct Mexican restaurant, the Kyya chocolate factory is producing tremendous amounts of chocolate, about 250 bars each night.

kyya chocolate

– a tray of Kyya chocolate, ready to be packaged

The entire process of making a Kyya chocolate bar, which incorporates a few simple ingredients – cacao beans, sugar, vanilla and sea salt, takes about 72 hours, and is all done at this one location, from roasting and grinding the cacao beans, to the final packaging, which is completed by hand.

cacao beans

 

– cacao beans from Madagascarkyya chocolate mold

– making a chocolate mold

Kyya, which is a play on a Greek word meaning pure, was established just 3 years ago, following an inspirational trip to Uganda. Their goal and vision is to make really great chocolate, and have a really great time doing it, but also to work directly with cacao farmers around the world, making a difference in their lives, and the communities in which they live – determining what is needed, and taking steps to make it happen, whether building a bridge or orphanage or ensuring there is accessible running water.

kyya truffles– truffle experiment

The Kyya chocolate factory is open to the public every day from 2:30pm to 6:30pm – stop in to see these wonderful people and try some amazing chocolate!

KAMP KYYA, ELM SPRINGS, ARKANSAS

09 Tuesday Jun 2015

Posted by Ceri Wilkin in chocolate, Recipes

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Chocolate Factory, class, delicious, educational, fun, Kamp Kyya, Kyya chocolate, summer camp, unique

I recently heard about an incredible summer camp being offered – a “unique, hands-on craft chocolate class” – where kids get to experience the entire chocolate making process, from bean to bar to belly.

kamp kyya chocolate

– a special edition Kamp Kyya Chocolate bar

The Kyya Chocolate Factory is located on the corner of Hwy 112 and Elm Springs Road, in Elm Springs. It is filled with the aroma of warm, rich chocolate, and all the equipment needed to turn a cacao bean into a beautifully packaged bar of chocolate, including the wonderful family and staff behind this exceptional enterprise.

I was fortunate and excited to experience part of the program that the kids will participate in during the 4 days of Kamp Kyya (http://www.kyyachocolate.com), and it was a lot of delicious, fascinating, educational fun and yumminess!

kamp kyya mold– a freshly minted mold waiting to be filled with delicious Kyya Chocolate

The Kamp runs through July – to register or to find out more information, call 1-844-281-4470 or e-mail classes@kyyachocolate.com
kamp kyya packaging
– a chocolate bar awaiting packaging

GERMAN CHOCOLATE MACAROONS and CHOCOLATE CAKE – FAYETTEVILLE PILATES AND BARRE

22 Thursday Jan 2015

Posted by Ceri Wilkin in bars and cookies, cakes and cupcakes, chocolate, Recipes

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birthday, chocolate chips, coconut, condensed milk, german chocolate, macaroons, pecans

We were out of town for my husbands birthday this year, and although we had an absolutely wonderful celebration with dear friends, I wasn’t able to bake him a cake. Once home, however, we had a special dinner and homemade dessert. I found this fun variation on the German Chocolate Cake he had requested, and also baked a simple Chocolate Cake, which we impaled with candles and presented to the tune of Happy Birthday.

GERMAN CHOCOLATE MACAROONS

german chocolate macaroons

1 bag (7 ounces) coconut flakes

2/3 cup condensed milk

1/2 teaspoon vanilla extract

1/4 cup chopped pecans

1/4 cup mini chocolate chips

pinch of salt

Heat oven to 325F. In a large bowl, gently mix all ingredients until blended. Drop tablespoons onto parchment lined baking sheets. Bake until golden, about 15 minutes.

Enjoy!

CHOCOLATE CAKE

chocolate cake

3/4 cup cake flour

sea salt

7 ounces semi-sweet chocolate

8 tablespoons unsalted butter, softened

1 cup sugar

4 eggs, separated

confectioners’ sugar

Butter and flour a 9 inch round cake pan. Heat oven to 375F.

Whisk together the flour and a generous pinch of salt.

Melt the chocolate, remove from heat and whisk in the butter, until the mixture is smooth. Vigorously whisk in all but 1 tablespoon of the sugar, then add the egg yolks and whisk until the mixture is smooth. Using a wooden spoon, stir in the flour mixture 1 tablespoon at a time until combined.

In a large bowl whisk the egg whites with a pinch of salt until they are foamy and begin to thicken. Add the remaining tablespoon of sugar and continue whisking until they form soft peaks. Fold the egg whites into the chocolate mixture, then turn it into the prepared baking pan and bake in the center of the oven until the cake springs back, 20 to 25 minutes.

Remove the cake from the oven and let it cool to lukewarm in the pan, then turn it out onto a rack to cool thoroughly. To serve, sprinkle with confectioners’ sugar.

Enjoy!

Recipe adapted from On Rue Tatin, Susan Herrmann Loomis, 2001

onruetatin.com/

CHOCOLATE CUPCAKES

14 Wednesday Jan 2015

Posted by Ceri Wilkin in cakes and cupcakes, chocolate, Recipes

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buttercream, buttermilk, chocolate, frosting

Even around election time, when we are inundated with all kinds of messages, in particular, negative ones, I always maintain a sense of appreciation that people have the right to voice their opinions, particularly about people who are in powerful positions.

After reading todays paper, I am even more thankful for the free speech allowed in the United States of America. A blogger in Saudi Arabia, was sentenced to receive 50 lashes once a week for 20 weeks, 10 years in prison, ordered to pay a fine of around 270,000, and had his blog shut down after he criticized Saudi Arabia’s clerics on his blog (The Northwest Arkansas Democrat Gazette, Wednesday, January 14, 2015).

These Chocolate Cupcakes are as sweet and proud as the freedom we enjoy in this country, and should be savored, enjoyed and valued every bit as much! As I explained to my daughter, while she was in the kitchen making an after-school snack, and questioned (out of curiosity, not blame) why I hadn’t yet done the breakfast dishes, it was my honor and privilege to exercise my freedom of speech and recipedoodle instead of washing up.

CHOCOLATE CUPCAKES

chocolate cupcakes

CUPCAKES

4 ounces of dark chocolate, broken into small pieces

1 cup flour

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

1/4 cup water

1 cup light brown sugar

1/2 cup vegetable oil

3 eggs

1/2 teaspoon vanilla extract

CHOCOLATE BUTTERCREAM FROSTING

4 ounces dark chocolate, broken into small pieces

1/2 cup butter, softened

1/4 teaspoon vanilla extract

1 1/3 cups powdered sugar

FOR CUPCAKES

Heat oven to 350F. Line muffin cups with paper liners.

Microwave chocolate pieces in small, uncovered microwave-safe bowl on HIGH for 45 seconds, stir. If pieces retain some of their original shape, microwave at additional 10 to 15 second intervals, stirring just until melted. Cool to room temperature.

Combine flour, cocoa, baking soda and salt in a small bowl. Combine buttermilk and water in a measuring cup. Beat brown sugar, oil, eggs and vanilla extract in a large mixer bowl on high for 2 minutes. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with buttermilk mixture. Spoon into prepared muffin cups, filling 3/4 full.

Bake for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes, remove to wire rack to cool completely. Frost with Chocolate Buttercream Frosting.

CHOCOLATE BUTTERCREAM FROSTING

Microwave chocolate in a small, uncovered microwave-safe bowl on HIGH for 45 seconds, stir. If pieces retain some of their original shape, microwave at additional 10 to 15 second intervals, stirring just until melted. Cool to room temperature.

Beat butter and vanilla extract in medium mixer bowl until light and fluffy. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. If icing is too thick, add milk, 1 teaspoon at a time, to desired consistency.

Enjoy!

Recipe adapted from Cupcakes, March 2013

www.verybestbaking.com/

SALTED CHOCOLATE TART and FUDGE PIE

26 Wednesday Nov 2014

Posted by Ceri Wilkin in chocolate, Dessert, Pies, Recipes

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evaporated milk, graham cracker crust, hazelnut, no-bake, piecrust, salted

Two quick and simple chocolate pie recipes, to add a little sweetness to your celebration.

SALTED CHOCOLATE TART

salted chocolate tart

1 cup cream

8 ounces chocolate, chopped

2 tablespoons hazelnut liqueur

9-inch graham cracker piecrust

1/4 cup toasted hazelnuts, chopped

1 teaspoon flaky sea salt

In a medium saucepan, bring cream to a simmer. Off heat, whisk in chocolate until melted, then stir in liqueur. Pour into crust. Sprinkle with nuts and salt. Chill until set, about 2 hours.

Enjoy!

Recipe adapted from Rachael Ray Magazine, July/August 2014

www.rachaelraymag.com/recipes/

FUDGE PIE

chocolate pie

2/3 cup evaporated milk

6 ounces semisweet chocolate morsels

2 tablespoons butter

1 cup sugar

2 tablespoons flour

2 eggs

2 teaspoons vanilla extract

3/4 teaspoon salt

1 (9-inch) frozen unbaked piecrust shell

Heat oven to 375F. Microwave the milk, chocolate morsels and butter in a large microwave-safe bowl, for 1 to 1 1/2 minutes, or until melted and smooth, whisking at 30 second intervals.

Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Pour mixture into pie shell.

Bake for 35 to 40 minutes or until set.

Cool 10 minutes before serving.

Enjoy!

HOT FUDGE SAUCE

17 Wednesday Sep 2014

Posted by Ceri Wilkin in chocolate, Dessert, Recipes, Sauce

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chocolate, cocoa, Crisco, evaporated milk, fudge, ice cream, sauce

Ice-cream would not ever be my first dessert choice, in fact, it might be the one sweet  I don’t have to struggle to decline. However, the cool creaminess paired with this warm, sweet chocolate was a irresistible.

HOT FUDGE SAUCE

hot fudge sauce

1 cup sugar

2 tablespoons cocoa

2 tablespoons flour

1 tablespoon Crisco

1/2 stick butter

1 cup evaporated milk

pinch of salt

1 teaspoon vanilla

Mix the sugar, cocoa and flour together in a small bowl. In a saucepan, melt the Crisco and butter, and then add the sugar mixture, evaporated milk and salt to the saucepan. Boil until mixture thickens, then add vanilla. Serve hot over ice cream.

Enjoy!

Recipe adapted from Arkansas Living

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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