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Tag Archives: chocolate

PI(E) DAY

14 Tuesday Mar 2017

Posted by Ceri Wilkin in Pies, Recipes

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Tags

chocolate, custard, delicious, Dessert, easy, family, fruit, mini, pi(e) day, sweet

RASPBERRY, WHITE CHOCOLATE MINI PIES

1 egg

1 tablespoon water

2 tablespoons flour

1 package puff pastry sheets, thawed

4 ounces cream cheese, softened

2 tablespoons sugar plus more for decorating

1/2 cup white chocolate chips

1 package raspberries

Heat the oven to 400F. Beat the egg and water in a small bowl with a fork.

Sprinkle the flour on the work surface. Unfold one pastry sheet on the work surface. Roll the pastry sheet into a 12-inch square. Using a round cutter, cut 12 (3-inch) circles. Repeat with the remaining pastry sheet.

Stir the cream cheese and 2 tablespoons of the sugar in a medium bowl until the mixture is smooth. Stir in the white chocolate chips.

Brush the edges of 12 pastry circles with the egg mixture. Place about 1 tablespoon cream cheese mixture in the center of each. Top with 1 to 3 raspberries. Place the remaining pastry circles over the filling. Press the edges firmly to seal. Crimp the edges with a fork. Brush the pastries with the egg mixture and sprinkle with the remaining sugar. Using a sharp knife, cut a small slit in the top of the filled pastries. Place onto baking sheet and bake for 20 minutes or until the pastries are golden brown.

Enjoy!

EGG CUSTARD PIE

Heat oven to 350F. In a medium bowl, combine 2 lightly beaten eggs with 1 3/4 cups eggnog, 2 tablespoons bourbon, 1 tablespoon sugar, 1/2 teaspoon vanilla extract, 1/4 teaspoon ground nutmeg and 1/4 teaspoon salt. Whisk until well combined. Pour into crust, bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Refrigerate at least an hour before serving.

Enjoy!

Recipe adapted from relish, November 2015

relish.com/

BAKING FOR A FRIEND

07 Tuesday Mar 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

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Tags

best, birthday, blond dulcey, celebration, chocolate, delicious, friend, gift, indulgent

After reading about this amazingly luxurious, creamy, caramelly, buttery, toasty white chocolate, I couldn’t wait to order a few bars and bake the recipe that a pastry chef from New Orleans had created and commended.

 

I was meeting a friend to catch up and commemorate her birthday (that had occurred two months previously), and to accompany the pretty bottle of champagne and serving tray I had chosen, I chopped two bars of the chocolate that had been delivered to my front porch, and made the White Chocolate Blondies – thinking they would be a unique and special addition to her gift.

WHITE CHOCOLATE BLONDIES

1/4 cup plus 2 tablespoons sugar

1/4 cup light brown sugar

1/2 teaspoon vanilla bean paste

6 tablespoons unsalted butter, softened

1 egg

3/4 teaspoon vanilla extract

3/4 cup flour

3/4 cup chopped white chocolate (I of course, used the Blond Dulcey)

Heat oven to 350F. Line the bottom of an 8-by-8-inch baking pan with foil and grease with baking spray.

In the bowl of a stand mixer, beat the butter with the sugars at medium speed, scraping down the sides of the bowl, until well blended, about 2 minutes. Beat in the egg, vanilla extract and vanilla bean paste. Then beat in the flour, mixing just until incorporated. Fold in the chopped chocolate. Scrape the batter into the prepared pan and press into an even layer.

Bake for about 25 minutes, until golden and set. Let cool. Cut into bars and serve.

Enjoy!

Recipe adapted from Food and Wine

www.foodandwine.com/

COFFEE CRUNCH BARS

14 Tuesday Feb 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

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chocolate, delicious, easy, love, quote, valentines day

“Food is symbolic of love when words are inadequate” Alan D. Wolfelt

COFFEE CRUNCH BARS

coffee crunch bars

2 cups flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup, plus 2 tablespoons unsalted butter, room temperature

1 1/4 cups dark brown sugar

2 tablespoons instant coffee granules

1/2 teaspoon almond extract

1 cup chocolate chips

1 cup sliced almonds

Heat oven to 325F.

Whisk flour, baking powder and salt in a bowl to blend. Using an electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add coffee granules and almond extract, beat 1 minute. Stir in flour mixture in 2 additions, mixing until just absorbed. Stir in the chocolate chips and almonds.

Turn the dough onto an ungreased rimmed baking sheet. Using hands, press dough into a 12-inch square. Pierce all over with a fork at 1-inch intervals.

Bake until the edges are lightly browned and beginning to crisp, 25 to 30 minutes. Cool on sheet 1 minute. Cut into bars.

Enjoy!

Recipe adapted from Bon Appetit, February 2009

www.bonappetit.com/

CHOCOLATE AND BUBBLY

13 Monday Feb 2017

Posted by Ceri Wilkin in Dessert, Recipes

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Tags

champagne, chocolate, Fayetteville Ar, Hello Cocoa Chocolate, sparkling wine, valentines day

A few days before Valentines Day, our family visited the Fayetteville location of Hello Cocoa Chocolate for their CHOCOLATE + BUBBLY Valentine Celebration.

It was a beautiful way to spend the afternoon – savoring our first taste of chocolate tea, sampling a variety of chocolates and specialty truffles, and playing the fun games that had been set up inside and outside the store.

delicious samples

delicious samples

After slowly sipping a glass of sparkling wine, we enjoyed an informative and very interesting tour of the factory, and eagerly purchased truffles to give our guests at our annual Valentines dinner.

Preston Stewart, had chocolate maker at Hello Cocoa

Preston Stewart, head chocolate maker at Hello Cocoa giving a tour

 

BUBBLY BERRY JELLY

bubbly berry jelly

1 cup cranberry juice

1/4 cup sugar

2 tablespoons gelatine

750 ml sparkling wine, chilled

2 cups fruit

In a small saucepan, heat cranberry juice and sugar, stirring until sugar dissolves. Remove the mixture from the heat, sprinkle over gelatin while whisking constantly until combined. Allow to cool, about 30 minutes.

Slowly pour in the wine and stir gently to combine. Divide fruit equally among glasses. Gently pour over the wine mixture and place in refrigerator for 1 to 2 hours or until set.

Enjoy!

CHOCOLATE CHAMPAGNE TARTLETS

chocolate tarts

8 ounces semi-sweet chocolate

1/2 cup cream

1/4 cup champagne

prepared tart shells

In a medium saucepan, combine chocolate, cream and champagne. Place over low heat, cook, stirring frequently until a smooth sauce forms.

Spoon filling evenly among tart shells. Refrigerate until set. Garnish with whipped cream and mint leaves if desired.

Enjoy!

 

CELEBRATION CAKES

06 Monday Feb 2017

Posted by Ceri Wilkin in cakes and cupcakes, Recipes

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Tags

celebration, chocolate, easy, family, friends, strawberry, vanilla

STRAWBERRY CAKES

strawberry cakes

12 ounces frozen sliced strawberries in syrup, thawed

1 cup butter, softened

1 1/2 cups sugar

4 eggs

2 3/4 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons vanilla extract

paper baking cups

Heat oven to 350F.

Process strawberries and syrup in a blender until smooth and pureed.

Beat butter and sugar at medium speed with an electric mixer in a large bowl until creamy. Add 1 1/2 cups strawberry puree, beat 1 minute. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder, baking soda and salt, add to butter mixture, beating until blended. Stir in vanilla extract.

Place paper baking cups in muffin pans, spoon batter into cups, filling two-thirds full.

Bake for 12 to 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes, remove from pans to wire racks and cool completely.

CREAM CHEESE FROSTING

1/2 cup butter, softened

1 (8-ounce) package cream cheese, softened

2 (16-ounce) packages powdered sugar

1/4 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed 2 minutes, or until creamy.

Enjoy!

Recipe adapted from Big Book Of Cupcakes, 2011

www.southernliving.com/food

CHOCOLATE SHEET CAKE

chocolate sheet cake

CAKE

2 cups flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1 cup unsalted butter

5 tablespoons unsweetened cocoa powder

1/2 cup buttermilk

2 eggs, lightly beaten

1 teaspoon vanilla extract

ICING

5 tablespoons whole milk

5 tablespoons unsweetened cocoa powder

1/2 cup unsalted butter

3 1/2 cups powdered sugar

1 teaspoon vanilla extract

Heat oven to 350F. Coat a 15-inch-by-10-inch baking pan with cooking spray.

Whisk together flour, sugar, baking soda and salt in a large bowl.

In a saucepan, combine water, butter and cocoa powder. Bring to a boil over medium heat, whisking. Let cool slightly. Pour over flour mixture and stir well. Add buttermilk, eggs and vanilla, stirring well.

Pour batter into prepared pan. Bake for 20 to 25 minutes, until a wooden pick inserted near the center comes out clean.

To prepare icing, combine milk and cocoa powder in a saucepan. Cook over medium-high heat, whisking, until thick. Remove from heat. Add butter and stir until melted. Whisk in powdered sugar and vanilla.

Let cake cool 5 minutes, then spread warm icing over top.

Enjoy!

SIX EGG POUND CAKE

6 egg pound cake

1 1/2 cups butter

6 eggs

3 cups flour

2 1/2 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

3/4 cup milk

Grease and flour a Bundt pan. Do not preheat oven.

In a medium bowl, mix flour, baking powder and salt. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.

Add flour mixture alternately with milk. Beat until smooth. Pour batter into prepared pan. (note: there was enough batter for two cakes)

Place cake into cold oven. Set temperature to 350F and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Top with confectioners sugar or glaze.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

 

EASY LAYERED DESSERT BARS

04 Saturday Feb 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

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Tags

best, caramel, chocolate, crowd, delicious, Dessert, easy, family, friends, kids, party, quick

CREAM CHEESE BROWNIES

cream cheese brownies

1 box German chocolate cake mix

1 cup melted butter, divided

3 eggs, divided

1 pound powdered sugar

8 ounces cream cheese, softened

1 cup chopped pecans

Heat oven to 325F.

Combine cake mix, 1/2 cup melted butter and 1 egg. Press into a greased 9-by-13-inch baking pan.

Combine the remaining 2 eggs and the remaining 1/2 cup melted butter with powdered sugar and cream cheese, blending well. Sprinkle over cake mixture. Sprinkle with pecans.

Bake for 55 minutes.

Enjoy!

PEANUT BUTTER BUTTERSCOTCH BARS

peanut butter butterscotch bar

2/3 cup butter

1 cup brown sugar

1/4 cup light corn syrup

1/4 cup crunchy peanut butter

1 teaspoon vanilla extract

3 cups quick cooking oats

FOR THE TOPPING

2 cups chocolate chips

1 1/2 cups butterscotch chips

2/3 cup crunchy peanut butter

3/4 cup chopped, roasted peanuts

Heat oven to 375F. Grease a 9-inch baking pan.

In a saucepan over medium heat, melt the butter, brown sugar and corn syrup together. Stir in 1/4 cup of the peanut butter and the vanilla. Mix well and stir in the oats. Press the mixture into the bottom of the prepared pan. Bake for 15 minutes.

TO MAKE TOPPING

Melt the chocolate chips and butterscotch chips together. Stir in 2/3 cup of the peanut butter and the chopped nuts. Stir until well blended.

Spread the topping over the still warm bars. Let bars cool on a rack then refrigerate. Cut into bars once chilled.

Enjoy!

Recipe adapted from The Dining Guide, July 2016

www.nwaonline.com/dining/

CARAMEL SNICKERDOODLE BARS

caramel snickerdoodle bars

1 cup butter, softened

2 cups brown sugar

2 eggs

2 teaspoons vanilla extract

2 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar

3 teaspoons ground cinnamon

2 cans (13-ounces each) dulce de leche

12 ounces white baking chocolate, chopped

1/3 cup cream

1 tablespoon light corn syrup

Heat oven to 350F. Line a 13-by-9-inch baking pan with parchment paper.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt. Gradually beat into creamed mixture. Spread onto bottom of prepared pan.

In a small bowl, mix sugar and cinnamon, sprinkle 2 tablespoons of mixture over batter. Bake for 25 to 30 minutes or until edges are light brown. Cool completely.

Spread dulce de leche over crust. In a small saucepan, combine white baking chocolate, cream and corn syrup, cook and stir over low heat until smooth. Cool slightly. Spread over dulce de leche. Sprinkle with remaining cinnamon sugar. Refrigerate covered for at least an hour before cutting into bars.

Enjoy!

Recipe adapted from Taste of Home

www.tasteofhome.com/

COOKIE BUTTER CHOCOLATE CHIP COOKIES

15 Sunday Jan 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

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baking, Biscoff spread, chocolate, easy, family, friends, kids, returning dish

I only recently returned a plate to a friend, who had left it at our house over the holidays piled high with fresh fruit. She has three wonderful young children, and after spending the morning baking, I thought they would enjoy these buttery cookies adorned with chocolate chips.

COOKIE BUTTER CHOCOLATE CHIP COOKIES

cookie butter chocolate chip cookies

1/2 cup unsalted butter, room temperature

1/2 cup sugar

1/2 cup dark brown sugar

1 egg plus 1 egg yolk

2 teaspoons vanilla extract

1/2 cup cookie butter (such as Biscoff spread)

2 1/4 cups flour (I used a combination of cake flour and bread flour because we were out of all purpose flour)

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 teaspoon cornstarch

1/2 teaspoon salt

1 1/4 cups chocolate chips

In the bowl of a stand mixer, fitted with paddle attachment, beat butter for 1 minute on medium speed until completely smooth and creamy. Add sugar and brown sugar, and beat on medium-high speed until fluffy and light in color. Beat in egg, additional egg yolk and vanilla extract on high speed. Scrape down sides of bowl as needed. Add cookie butter, beat until blended.

In a separate bowl, whisk flour, baking soda, cinnamon, cornstarch and salt until combined. Mix into cookie butter mixture and add chocolate chips.

Cover dough and chill for at least 3 hours.

Remove cookie dough from refrigerator and allow to sit at room temperature for 20 minutes.

Heat oven to 350F. Line cookie sheets with parchment paper.

Scoop dough into balls, about 1 tablespoon and place on cookie sheets.

Bake cookies for 8 to 10 minutes, remove from oven and allow to cool for 5 minutes on cookie sheet. Transfer to a rack to cool completely.

Enjoy!

Recipe adapted from Sallys Baking Addiction

sallysbakingaddiction.com/2015/12/13/biscoff-chocolate-chip-cookies/

BANANA SOUR CREAM BREAD

03 Sunday Jul 2016

Posted by Ceri Wilkin in Breads, Recipes

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Tags

Afternoon Tea, breakfast, brunch, chocolate, easy, quick, snack

Banana Bread for a beautiful morning!

BANANA SOUR CREAM BREAD

banana sour cream bread

3 1/4 cups sugar

1 tablespoon ground cinnamon

4 1/2 cups flour

3 teaspoons baking soda

1/2 teaspoon salt

3/4 cup butter, softened

3 eggs

3 cups mashed banana

1 (16-ounce) container sour cream

2 teaspoons vanilla extract

1 cup chocolate chips

Heat oven to 300F. Grease two 9-inch-loaf pans.

In a small bowl, stir together 1/4 cup sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon-sugar mixture.

Combine flour, baking soda and salt in a bowl. Cream butter with remaining 3 cups sugar in a large bowl. Mix in eggs, banana, sour cream, vanilla and remaining 2 teaspoons cinnamon into butter mixture. Gradually stir in flour. Add chocolate chips and stir until combined.

Pour batter into prepared pans, bake for 1 to 1 1/2 hours or until a toothpick inserted into center of loaves comes out clean. Let cool in pans for 10 minutes, then turn out on a wire rack to cool completely.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

CORNMEAL CHOCOLATE CHUNK COOKIES WITH RAISINS AND FENNEL SEEDS

23 Thursday Jun 2016

Posted by Ceri Wilkin in bars and cookies, Recipes

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Carnival, chocolate, fun, rides, summer

I took my son and a friend of his to the carnival that we had seen set up in the mall parking lot. They were both incredibly enthusiastic about the rides and went on each of the more daring ones too many times to count. Following a funnel cake and one last spin, it was time to go home – where I was able to enjoy a cookie and a cup of tea.

the boys on their first ride at the carnival

the boys on their first ride at the carnival

CORNMEAL CHOCOLATE CHUNK COOKIES WITH RAISINS AND FENNEL SEEDS

cornmeal chocolate chunk cookies

1 1/2 sticks unsalted butter, room temperature

1 cup sugar

1 tablespoon fennel seeds, toasted and finely ground

1 egg

1 cup flour

2/3 cup yellow cornmeal

1 teaspoon baking powder

3/4 teaspoon salt

3/4 cup golden raisins

5 ounces coarsely chopped milk chocolate

Heat oven to 350F.

In a large bowl, beat butter with sugar and fennel seeds on medium-high speed until light and creamy, about 3 minutes. Beat in egg until combined. Add flour, cornmeal, baking powder and salt and beat just until combined. Stir in raisins and chocolate.

Scoop tablespoons of dough onto parchment-lined baking sheets, about 2 inches apart. Bake until edges are golden, about 15 minutes. Let cool on sheets on wire racks.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

DECADENT CHOCOLATE CAKE

06 Monday Jun 2016

Posted by Ceri Wilkin in cakes and cupcakes, Recipes

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Tags

best, chocolate, community, delicious, easy, family, giving, Hersheys Company, kids

The highlight of the day for my young son was accompanying me to the Hershey Company headquarters in Bentonville to pick up a gift basket they had put together to donate to a community event I was helping with. Just inside the door, was an enormous, beautiful bowl of candy, from which my son and his friend were able to each choose a piece or two. It put us all in the mood for a little something sweet and chocolatey, and gave me a great excuse to bake a decadent treat.

DECADENT CHOCOLATE CAKE

decadent chocolate cake

CAKE

2 sticks unsalted butter

6 tablespoons cocoa powder

1 cup water

2 cups sugar

1 teaspoon salt

1/2 teaspoon baking soda

2 1/2 cups flour

1/2 cup milk

2 eggs

1 teaspoon vanilla

FROSTING

1 stick unsalted butter

6 tablespoons cocoa powder

6 tablespoons milk

1 tablespoon hot water

1 teaspoon vanilla

1 pound confectioners’ sugar

FOR CAKE

Heat oven to 400F.

Melt butter in a large saucepan, add cocoa and water and bring to a boil. Remove from heat and stir in sugar. Add salt, baking soda and flour and stir well. Blend in eggs, milk and vanilla.

Bake in a 13-by-9-inch cake pan for 15 to 20 minutes.

FOR FROSTING

Melt butter in a medium saucepan, add cocoa and milk and bring to a boil. Remove from heat and add water, vanilla and confectioners’ sugar and mix well. Frost cake while it is hot and frosting is still warm. Let cool before cutting.

Enjoy!

Recipe adapted from The Dining Guide, February 2016

www.nwaonline.com/dining/

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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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