If anything can improve the steamy combo of strong espresso and intense chocolate, it's the dash of cinnamon in the signature mocha. Note: You can replace the espresso with double-strength coffee, using twice the recommended amount of ground coffee when brewing it.


Adapted from Baked: New Frontiers in Baking, by Matt Lewis and Renato Poliafito, copyright © 2008. With permission of the publisher, Stewart, Tabori & Chang.

This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.

Read more: http://www.oprah.com/food/Cinnamon-Mocha-Drink?SiteID=ys_20120124_cinnamon_mocha_drink#ixzz1lvUb0Kbg 
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Servings: Serves 2Ingredients
  • 1/4 cup plus 2 Tbsp. dark unsweetened cocoa powder
  • 1/4 cup sugar
  • 1 tsp. cinnamon , plus more for garnish
  • 2 long shots (1/2 cup) freshly brewed espresso
  • 2 cups whole milk
  • Whipped cream (optional)
DirectionsIn a small heatproof bowl, whisk together cocoa powder, sugar, and cinnamon. Slowly add the hot espresso and whisk until mixture is smooth.

In a medium saucepan, heat milk over medium heat, about 5 minutes or until it begins to simmer. Add espresso mixture and whisk until combined. Stirring constantly, bring mixture to a boil (about 5 minutes), then remove from heat.

Divide mocha evenly between 2 mugs. If desired, add whipped cream so that it forms a heart shape on top and sprinkle with cinnamon. Serve immediately.


 
This plump confection is a Valentine's Day take on a New York classic, the black-and-white cookie.

This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.

Read more: http://www.oprah.com/food/Red-and-White-Cookies?SiteID=ys_20120124_red_and_white_cookies#ixzz1lvTdUUKv 
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Servings: Makes 18 cookiesIngredients
  • 3 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 3/4 sticks butter
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 large egg yolk
  • 3/4 cup buttermilk
  • 1 Tbsp. pure vanilla extract
  • 1 Tbps. freshly grated lemon zest
  • 4 cups confectioners' sugar
  • 1/4 cup milk
  • 3 Tbsp. heavy cream
  • 2 tsp. pure vanilla extract
  • Red no-taste gel food coloring
Directions
To make cookies: Preheat oven to 350°. Sift flour, baking soda, baking powder, and salt into a large bowl.

In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar until fluffy (about 2 minutes). Scrape down the bowl and add eggs and egg yolk one at a time, beating briefly after each addition. Scrape down the bowl again, and turn mixer to low. Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts. Scrape down the bowl; add vanilla and lemon zest, and mix on low speed for a few more seconds.

Using an ice cream scoop (about 1/4 cup), drop dough onto parchment-lined baking sheets spaced about 3 inches apart (6 cookies per sheet).

Bake for 17 minutes, rotating sheets between oven racks halfway through, until edges are golden brown and tops spring back when gently touched. Remove from oven and let sit for 5 minutes, then remove cookies and cool on racks.

To make frosting: In a large bowl, whisk together confectioners' sugar, milk, and cream. If mixture is too thick, add a little more milk (by the teaspoon until desired consistency is reached). Pour half of the frosting (about 3/4 cup) into another bowl and add vanilla and red food coloring until desired red color is reached.

Use an offset spatula to spread red frosting on half of the top of each cookie. Let stand until almost set, 20 minutes. Using a clean spatula, spread white frosting over unfrosted half of each cookie. (If the frosting thickens up during the process, whisk until loose.) Let set completely, about 1 hour.


 
Cinnamon-flavored frosting gives red velvet cupcakes an added kick—the perfect treats for your sweet.

Adapted from Baked: New Frontiers in Baking, by Matt Lewis and Renato Poliafito, copyright © 2008. With permission of the publisher, Stewart, Tabori & Chang.

This recipe is one of the most decadent (retro) desserts we found in a tiny Brooklyn bakery.

Read more: http://www.oprah.com/food/Red-Hot-Velvet-Cupcakes-with-Cinnamon-Buttercream?SiteID=ys_20120124_red_hot_velvet_cupcakes_with_buttercream#ixzz1lvSLzz5U 
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Servings: Makes 36 cupcakesIngredients
  • 1/4 cup dark unsweetened cocoa powder
  • 2 Tbsp. red no-taste gel food coloring
  • 1/4 cup boiling water
  • 6 Tbsp. unsalted butter , cut into small pieces and softened
  • 2 Tbsp. room temperature vegetable shortening
  • 1 2/3 cups sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 1 tsp. pure vanilla extract
  • 2 1/2 cups cake flour
  • 1 tsp. salt
  • 1 Tbsp. cider vinegar
  • 1 tsp. baking soda
  • 1 1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/4 cup heavy cream
  • 3 sticks unsalted butter , soft but cool, cut into small pieces
  • 1 tsp. pure vanilla extract
  • 2 tsp. cinnamon
  • Cinnamon imperials candies (optional)
  • Red white-chocolate hearts (optional)
Directions
To make cupcakes: Preheat oven to 325°. Line 36 (2 1/2-inch) muffin pan cups with paper liners. In a medium bowl, whisk together cocoa powder, food coloring, and boiling water. Set aside to cool. In the bowl of an electric mixer fitted with a paddle attachment, cream butter and shortening until smooth. Scrape down bowl and add sugar. Beat until mixture is light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition.

Stir buttermilk and vanilla into the cooled cocoa mixture. Sift cake flour and salt together into another bowl. With the mixer on low, alternate adding the flour mixture (in 3 parts) and the cocoa mixture (in 2 parts) to the egg mixture. Beat until incorporated. In a small bowl, combine vinegar and baking soda and stir until baking soda dissolves; the mixture will fizz. Add to batter and stir until just combined.

Fill each cupcake liner about 2/3 full with batter. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool for 10 minutes. Remove cupcakes from pan, and let cool completely.

To make buttercream frosting: In a heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture boils and has thickened, about 12 minutes. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until cool, 5 minutes. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase speed to medium-high and beat until frosting is light and fluffy, 3 minutes. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Frost each cupcake with buttercream. Garnish with cinnamon imperials and white-chocolate hearts, if desired


 
The red velvet filling is spiked with cocoa, topped with cream cheese frosting, and baked in a chocolate cookie crumb crust 
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Ingredients

17 chocolate cream-filled chocolate sandwich cookies, crushed
1/4 cup butter, melted
1 tablespoon sugar

FILLING:
3 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup (8 ounces) sour cream
1/2 cup buttermilk
3 tablespoons baking cocoa
2 teaspoons Spice Islands® pure vanilla extract
4 eggs, lightly beaten
1 bottle (1 ounce) red food coloring

FROSTING:
1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 teaspoon Spice Islands® pure vanilla extract

Directions

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.

In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving. Yield: 16 servings.

Serves: 16 Prep: 30 min. Bake: 1 hour + chilling

Nutrition Facts: 1 slice equals 463 calories, 29 g fat (17 g saturated fat), 131 mg cholesterol, 276 mg sodium, 46 g carbohydrate, 1 g fiber, 7 g protein.

Source: rdasia.com


Irish Mint Brownies

11/21/2011

 
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Ingredients
1 cup butter, cubed
4 squares (1 ounce each) bittersweet chocolate, chopped
4 eggs
2 cups sugar
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 cup (6 ounces) double dark chocolate chips or semisweet chocolate chips
1/2 cup chopped walnuts

Filling
4 squares (1 ounce each) white baking chocolate, chopped
1/4 cup refrigerated Irish creme nondairy creamer
1 cup heavy whipping cream
15 mint Andes candies, chopped

Icing
12 squares (1 ounce each) bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons butter
Additional mint Andes candies, halved, optional

How to make it (75 minutes)

1. In a saucepan over low heat, melt butter and bittersweet chocolate; cool slightly. In a bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. Spread into a greased 13 x 9 x 2-inch baking pan. Bake at 350°F for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

2. In a small saucepan, combine white chocolate and creamer. Cook and stir over low heat until smooth; remove from the heat. Refrigerate for 30-40 minutes or until chilled. In a mixing bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate.

3. In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator.


 
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This delectable version of the popular Italian dessert includes the traditional sponge cakes soaked in coffee and liqueur for the base 

Instead of layering the ladyfingers with whipped high-fat mascarpone cheese, a light and creamy mixture of sweetened ricotta cheese and yogurt is used. A sprinkling of grated dark chocolate is the finishing touch.

Ingredients

8 ladyfingers, halved
1 teaspoon instant espresso powder
1/2 cup boiling water
2 tablespoons coffee liqueur or brandy
1 teaspoon sugar
1 cup low-fat ricotta cheese
1 cup plain low-fat yogurt
1/4 cup sifted confectioners’ sugar
1 teaspoon vanilla extract
1 square (1 ounce) semi-sweet dark chocolate, grated

How to make it  (20 minutes, plus chilling)

1. Break each of the ladyfingers into 3 pieces, then divide evenly among four 8-ounce glass tumblers or dessert glasses.

2. Place the coffee in a glass measuring cup and add the boiling water. Add the liqueur or brandy and 1 teaspoon sugar, and stir to dissolve. Pour evenly over the ladyfingers. Leave to soak while you prepare the topping.

3. Beat the ricotta with the yogurt, confectioners’ sugar, and vanilla extract until smooth and creamy. Pile on top of the soaked ladyfingers.

4. Sprinkle the top of each dessert with grated chocolate. Cover and chill for at least 30 minutes (but no more than 3 to 4 hours) before serving.

Some More Ideas

* Low-fat vanilla yogurt can be substituted for the plain yogurt to add a bit more flavor.

* Instead of grated chocolate, decorate the tops of the desserts by dusting each with 1/2 teaspoon cocoa powder.

Plus Points

* Ricotta cheese is much lower in fat and calories than the creamy mascarpone that is traditionally used for tiramisu. Adding yogurt to the ricotta provides creaminess and helps to decrease the fat content even further.

* Dark chocolate is a good source of copper, a mineral that helps the body to absorb iron. As dark chocolate is also a source of iron, there is a double nutritional benefit to including it in this dessert.