How To make Triple Caress Chocolate Mocha Chocolate Chip
1/4 c Butter
1/4 c Vegetable shortening;
-such as Crisco 4 oz Semisweet chocolate; cutup
2 Eggs
3/4 c Brown sugar
3/4 c White sugar
1 1/2 tb Decaf coffee crystals
1 1/2 tb Boiling water
1 1/2 ts Pure vanilla extract
2 c Unbleached white flour
1/2 ts Baking powder
1/4 ts Salt
1/3 c Unsweetened cocoa (not
-"dutched") 8 oz Best quality semisweet
-chocolate chips; such -as Ghiradelli 6 to 8 oz pecans or walnuts;
-chop, toast, opt Pam or other nonstick spray Preheat oven to 350~. Combine butter, vegetable shortening and semisweet chocolate in a small saucepan. Heat over low medium until all ingredients are uniformly melted, stirring occasionally. Remove from heat, stir again to smooth, and let cool to room temperature. Meanwhile, whip together at medium high speed for 5 minutes the eggs, brown sugar, and white sugar. As eggs and sugar beat, make coffee concentrate by placing decaf in a small bowl and pouring boiling water over it, stirring to dissolve crystals. Stir in vanilla. After eggs and sugar have been beaten, add the decaf vanilla mixture, and the reserved melted chocolate mixture. Beat another 2 minutes. Combine the dry ingredients: flour, baking powder, salt, and unsweetened cocoa. These ingredients need not be sifted, but they should be stirred or whisked together well. Remove chocolate mixture from mixer stand and stir flour cocoa mixture into it by hand. Lastly, stir in chips and optional nuts. Spray two double insulated style cookie sheets with Pam. To make ordinary sized cookies (about 3" in diameter), drop batter by rounded teaspoons, about 2" apart, onto prepared cookie sheets. To make the very large cookies about 6 to 8" in diameter such as we serve at Dairy Hollow House, scoop batter with a 2 1/2" ice cream scoop, 3/8 of a cup capacity. You can get 2 to 3 of the large cookies on a sheet. (There is no need to "splat" the cookies out with your hand; they will spread while baking.) Bake small cookies in preheated oven for about 10 minutes; large will take about 20. Let the cookies cool on sheeets 1 minute before transferring to Jour, Crescent Dragonwagon, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com. -----
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Coffee Hazelnut Truffles (Complete with Recipe and Multi Angle Views)
Not just another Truffle Recipe
Coffee & Hazelnut Brings us to Part 4 of our box of 5 Spikey Jumbo Truffles. This product combines the use of crystalized Nuts and the classic Beurre Noisette (Nut Brown Butter) This is the attention to detail required to produce truly unique tasting products, and once you put these in your bag of tricks they will your products a definitive edge.
Cook with Me! | Cookies - Part 1 | Browned Butter & Sea Salt Chocolate Chip + 2 More Recipes!
Thanks for joining Guys! Today we are making 3 recipes from my new 100 Cookies Cookbook by Sarah Kieffer:
1. Standard Chocolate Chip
2. Browned Butter & Sea Salt Chocolate Chip
3. White Chocolate, Apricot, & Rosemary
#EmilySkoglund
#CookingIsMyLoveLanguage
This is Part 1 of this series, and all these cookies are being individually wrapped and sent with my sister to her college sorority for them all to enjoy while they are preparing for their Finals week.
Haul showcasing Baking Ingredients:
RECIPES!!!
*****1. Standard Chocolate Chip*****
INGREDIENTS
*1 & 1/2 Sticks Room Temp Unsalted Butter
*3/4 cup brown sugar
*3/4 cup granulated sugar
*2 Large eggs
*1 & 1/2 tsp Vanilla
*2 & 1/2 cups All Purpose Flour
* 1 tsp Baking Soda
*3/4 tsp salt
*1 to 1&1/2 cups bittersweet chocolate chips
DIRECTIONS
Cream butter in stand mixer for 1 min on medium speed. Add in brown and granulated sugar--mix for another minute. Add in both eggs and the vanilla and mix. Add in Flour mixture (Flour, Baking soda, and salt) and mix on low. Finally add in chocolate chips and stir.
Place 2 TBSP portions on baking sheet lined with parchment paper.
Bake at 350 degrees for 10-11 minutes
*****2. Browned Butter & Sea Salt Chocolate Chip*****
INGREDIENTS
*1&1/2 sticks room temp, unsalted butter
*3/4 cup brown sugar
*3/4 cup granulated sugar
*1 TBSP Vanilla
*3/4 tsp salt
*1 Large egg + 1 Yolk
*2 cups Flour
*1 tsp Baking Powder
*1/2 tsp Baking Soda
*1-1&1/2 cups bittersweet chocolate chips
DIRECTIONS
Brown 1 stick of butter on the stove. While browning, cut up the remaining 1/2 stick into 4 pieces and place in a mixing bowl. Once butter is browned, pour over 4 pieces in the bowl and stir to combine. Add in the brown and granulated sugar, vanilla, salt, and egg + yolk--whisk together for a minute. Let sit 2-3 minutes and then whisk again for 1 minute. Add in the flour mixture (Flour, baking powder, baking soda) and fold in with spatula. Then add in the chocolate chips and stir to combine.
Place 2 TBSP portions on parchment paper covered sheet pan.
Bake at 350 degrees for 10-11 minutes - then top with sprinkle of sea salt once they are out and cooled for a few minutes.
******3. White Chocolate, Apricot, and Rosemary******
INGREDIENTS
*1 tsp fresh rosemary, finely chopped
*1/2 cup dried apricots, finely chopped
*1&1/2 stick unsalted butter, room temp
*3/4 cup brown sugar
*1/3 cup granulated sugar
*1 large egg
*2 tsp vanilla
*1/2 tsp salt
*3/4 tsp Baking soda
*1 cup Flour
*2 & 1/2 cups rolled oats
*1/2 - 3/4 cups White Chocolate Chips
DIRECTIONS
Mix butter in stand mixer for 1 minute at medium speed. Add in brown and granulated sugar along with Rosemary--mix to incorporate. Then add in egg, vanilla, salt, baking soda, and flour--mix to incorporate. Then add in rolled oats, dried apricots, and white chocolate--stir until combined.
Place 2 TBSP portions on parchment paper lined baking sheet.
Bake at 350 degrees for 12-13 minutes.
ENJOY!!
NOTE: My videos are for entertainment purposes only. Any information related to food, food safety, cooking, recipes, etc. are my own opinions. My opinions and the views expressed in my videos do not represent the views of my employer.
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45 Minutes Chocolate Mocha Cake
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COFFEE CHIFFON CAKE
145 grams All Purpose Flour
1/2 tablespoons Baking Powder
1/2 teaspoon Salt
50 grams Granulated Sugar
4 pieces Eggyolks
57 ml Coconut Oil
132 ml Water
1/2 tsp Vanilla
1 tablespoon Instant Coffee Granules dissolved in a small amount of water
4 pieces (140 grams) Eggwhites
1/2 teaspoon Cream of Tartar
50 grams Granulated Sugar
Instructions:
1. Preheat oven to 350F(at least 10 minutes). Prepare 3 pieces 6 round pans lined with parchment paper. Set aside.
2. Combine All-Purpose Flour, baking powder, salt and 50 grams granulated sugar. Dry mix everything.
3. In another bowl add the eggyolks, water, oil, vanilla and coffee dissolved in a small amount of water.
4. Combine dry mixture and eggyolk mixture. whisk until well combined. Set aside.
5. In a clean bowl add the eggwhites f6. ed with wire whisk attachment and cream of tartar until soft peak. Add the rest of the sugar (grams) a tablespoon at a time. Beat until stiff peak form.
6. Gently fold the egg whites (in three additions) into the eggyolk batter just until blended (being careful not to deflate the batter).
7. Divide cake batter in the three prepared pans.
8. Bake for 20 minutes or until a wooden skewer inserted into the center of the cake comes out clean. Let the cake cool completely before removing from the pan.
CHOCOLATE GANACHE
1/2 cup (125 ml) All Purpose Cream
1 cup (250 grams) Dark Chocolate Button
Instructions
1. Heat the all purpose cream for 1 minute in the microwave.
2. Pour chocolate in the heated cream and mix and cover for a few minutes to help the chocolate melt with the heat of the cream
3. Stir until well blended. If you need to heat the mixture, heat for 10 seconds inside the microwave and stir until smooth.
4. Place inside the refrigerator for a few minutes until spreadable.
5. Whip the ganache until light in color. Set aside.
FROSTING, ASSEMBLY AND DECORATIONS
1/2 cup (120 ml) Heavy Cream, cold
1/2 cup Chocolate Chips for decorations
Instructions:
1. In a clean bowl pour heavy cream fitted with wire whisk attachment and whip until stiff peak.
2. Get at least 1/3 of the whipped cream and a small amount of chocolate and whisk until well combined. This is your Milk Chocolate Frosting.
3. Slide a knife of the side of the cake pans to loosen all the cake and remove
4. Place one layer of the cake on your cake board and get atleast 1/4 of the whipped chocolate ganache and cover the of the first layer.
5. Place the second layer of cake on top of the chocolate and place another layer of whipped chocolate ganache
6. Lastly place the third layer of chocolate cake on top of the frosting
7. Frost the top and side of the cake and smooth the side.
8. With the milk chocolate frosting frost the side the middle of the cake.
9. Frost the top sode and the top of the cake with plain whipped cram. Making three colored ombre, Dark Chocolate at the bottom, Milk Chocolate at the middle of the cake, and whipped cream on top side of the cake and the top of the cake.
10. Decorate with whipped cream rosettes on top of the cake and sprinkle with chocolate chips on top of the rosettes.
Enjoy Baking!!!!
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