Chocolate Whipped Cream

This stuff is so good I started sneaking finger-dips and spoonfuls. I've never loved whipped cream so much! We ate our with strawberries. I later put a dollop on my hot cocoa, and that was one of the best cocoa-ideas I've ever had. I've been daydreaming of making all these incredible chocolate desserts now that I would top with chocolate whipped cream. Mmmm.

Whipped cream itself is quite easy. You can get all technical and chill the bowl and beaters first, but I've found that it's okay to wing it. (Not the case with meringue, I must add).

Combine 1 cup whipping cream (just use an entire half-pint carton),
2 TBS sugar, 
1/2 tsp vanilla. 
Beat with electric mixer on medium speed until soft peaks form.
Don't beat it to death or you'll have a sort of...butter-cream concoction. Still rather tasty, but not at all what we're aiming for.

Now! For the chocolate!!!
Add 2 TBS unsweetened cocoa powder
and 1 TBS additional sugar.
Beat into delightful fluffiness.

It is so good.

Chocolate Cake

This is...probably the soul of chocolate goodness.

I made it one day as a romantic Just Because surprise for Michael. 

It's dense and moist and perfect. I wouldn't make a chocolate cake if it were even slightly "dry." 

This cake is committed to absolute chocolateyness.

You know how people say the way to a man's heart is through the stomach?

I think there's a definite pathway to my heart labeled Chocolate.

Chocolate Cake

printable version

3/4 cup butter

3 eggs

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

2 cups sugar

2 tsp vanilla

1 1/2 cups milk

Now follow the directions carefully. This is homemade cake, and it's slightly particular in its science.

1. Allow butter and eggs to stand at room temperature for 30 minutes (or bring egg to room temp by letting sit in cup of warm water--it has to be room temp for it to emulsify properly with other ingredients! And don't overheat the butter, make sure it's room temp, too!). 
2. Grease bottoms of two 8x8x2-inch square or 9x1.5-inch round cake pans. Line bottoms of pans with waxed paper (you can trace the pan for the right size). OR grease on 13x9x2-inch baking pan. Set pan(s) aside.
3. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
4. Preheat oven to 350*F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds (yes, count). GRADUALLY add sugar, 1/4 CUP AT A TIME, beating on medium speed until well combined. Scrape sides of bowl; beat 2 minutes. 
5. Add eggs ONE AT A TIME, beating after each addition. Beat in vanilla. ALTERNATELY add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more (yes, count again). Spread into prepared pans. 
6. Bake for 35 to 40 minutes for 8-inch pans and 13x9 pan, 30 to 35 minutes for 9-inch pans (until a wooden toothpick inserted near center comes out clean). 
7. Cool cake layers in pans on wire racks for 10 minutes. Be patient. 
8. Remove layers from pans. Peel off waxed paper. Cool thoroughly on racks-- really. (With 9x13, just let it cool and leave it in the pan, of course). 

For the amazing finish, which is essential to making this cake adventure sinfully chocolate, frost with ganache. 

Yes, mmm, ganache. 

Ganache

As long as I can make ganache, 

I'll maintain pride in my cooking panache.

:) I think chocolate makes me silly. 

Ganache

printable version

1 cup whipping cream (half pint)

12 oz. (2 cups) semisweet chocolate chips 

(you can use milk chocolate or bittersweet, but this is the best)

In a medium saucepan, bring whipping cream just to boiling over medium-high heat. 

Remove from heat. Add chocolate but DO NOT STIR. 

Let stand 5 minutes, then stir until smooth. Cool 15 minutes. 

This frosts an 8- or 9-inch layer cake (double for thicker amounts of frosting).

Variation: Truffle Frosting

 Prepare Ganache as above, except double ingredients and use milk chocolate pieces only (NOT semisweet or bittersweet). 

Instead of cooling for 15 minutes, transfer to a large mixing bowl, cover and chill overnight. 

Beat with an electric mixer on medium speed about 30 seconds or until fluffy and of spreading consistency. 

This frosts tops and sides of two 8- or 9-inch cake layers.

Sour Cream Sugar Cookies

(I love these stackable racks! Sorry the frosting is sort of an unappetizing peachy color...we wanted something different from the typical, and with all those colors in the rainbow to choose from, we thought this was a good idea. Well at least it doesn't taste different from pink frosting.)

I have a teensy (pretty unexciting) confession...I have always really liked store-bought sugar cookies. Mmm, they're the perfect texture, the perfect flavor. I have a hard time not eating too many at once, to say the least.

And the other half of my confession: I have always really hated homemade sugar cookies. Seriously. They're gross. They're pretty much ALWAYS too hard, crunchy in a bland way, and just plain stupid. Cookies should be yummy.

*ahem*

So now I have some repenting to do, because apparently all those poor people making sugar cookies either liked them that way or didn't have the right recipe. As part of my repenting process, I'm sharing The Right Recipe. It's as good as storebought. :D (Who says that when sharing recipes?)

(And sure, it's probably better...if you care...)

Sour Cream Sugar Cookies

(from Michael's family)

printable version

2 cups sugar

1/2 cup margarine (or shortening)

1/2 cup butter

Cream first three ingredients together. Now add:

3 eggs

1 tsp vanilla

1 cup sour cream (~8 oz.)

5 cups flour (with high altitude, you may need more)

1 tsp baking soda

1 tsp baking powder

1 tsp salt

Roll dough onto a floured surface--remember to flour the rolling pin and your hands, too. :)

Spread dough to about...1/2" thick. Cut shapes with cookie cutters or a small cup...place on ungreased cookie sheet.

This is a dough that works fine with re-rolling the scraps. I used every last bit!

Bake 10 - 12 minutes at 350*.

Michael and I don't think they're quite perfect until they've got some FROSTING on them.

And then they're so perfect that I hog the whole tupperware of 60+ cookies to myself (like right now--I'm NOT lying--the tupperware of cookies is in my lap. There are 10 left. Ender started to eat one and decided he didn't like having frosting on his hands. Michael has eaten, oh, something like 6 or 8 cookies. And I haven't given any to the neighbors yet...I keep telling myself I should...really, no wonder I'm not losing inches at my waistline...)

Wow. That's embarrassing. 60+ cookies? Where have they gone?!

Oreo Truffles

This first post is something of a tribute to the only recipe I have ever posted on my personal blog! These Oreo Truffles are sooo good...and I feel incredibly proud of myself whenever I make them because they look professional (and they're remarkably easy).

Oreo Truffles

printable version

1 (1 lb. 2 oz.) package Oreo cookies (not double stuffed)

1 (8 oz.) package cream cheese, room temperature*

2 (8 oz.) packages semi-sweet chocolate chips** OR same amount of almond bark

Optional Toppings (additional chopped Oreo cookies, chopped nuts, cocoa powder, powdered sugar, chocolate bar chopped bits, colored sugar or sprinkles, etc.)

1 TBS shortening

* You can use original or low-fat cream cheese

** Use a good-quality chocolate chips. The taste and quality of these truffles are dependent on the quality of chocolate you start with.

* * * * * *

• Line two large baking or cookie sheets with either wax paper, parchment paper or tinfoil; set aside.
  
• In a food processor or blender, process and crush whole Oreo cookies into fine crumbs. NOTE: Do not over crush! You want a crumb, not a powder. If you do not have a food processor or blender, cookies can also be finely crushed in a resealable plastic bag using a rolling pin.
  
• Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).
  
• Using your hands, roll into walnut-size balls, approximately 3/4-inch diameter. Use latex gloves if you're adverse to getting your hands dirty! I just take off my wedding ring (and tie it tightly on my apron sash). If the mixture becomes too soft to work, place the remaining mixture into the refrigerator to slightly harden. Place Oreo Truffles on the lined baking sheet and refrigerate 45 to 60 minutes.

The Oreo Truffles may be stored in the freezer for up to 1 week before dipping in chocolate.

If you put the Oreo Truffles in the freezer for a short time before dipping in chocolate, this helps keep them cold longer. I also put the cookie sheets in the freezer first so they are really cold when I place the chocolate-covered Oreo Truffles onto the cookie sheet.

How to Melt the Chocolate - Use one of the below methods to melt the chocolate chips:
Double Boiler: In the top of a double boiler over hot--not boiling!--water (don't let the bottom of the bowl touch the water), melt chocolate with shortening; stirring until smooth. Be careful; boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Remove from heat. Let the chocolate cool slightly, but it should not set.
Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips and shortening using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10 to 20 seconds intervals and check and stir each time. Remove bowl from microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.

The shortening helps "treat" the chocolate so that it's much smoother for dipping. Oil would work, too, I guess (just like for chocolate fountains).
Remove the chilled Oreo Truffles from the refrigerator. Replace parchment paper on baking sheets if they are not clean. A small fork, toothpicks, wooden skewer, or chopsticks are great to use as dipping tool (it's handy to have two of whichever tool so that you can scoot the Oreo Truffle off of the first tool without touching it). Dip each Oreo Truffle into the melted chocolate, allowing the excess to drip back into the pot. Place the Oreo Truffles onto the wax paper. Reheat chocolate as necessary.

Variation Ideas:

If you'd like to top the Oreo Truffles with melted white chocolate (or another kind of chocolate), dip a spatula into the melted chocolate, let excess drip back in bowl, and SHAKE the spatula back and forth over the Oreo Truffles. That's how you get that stripey, fancy look. :)


For fun or special occasions, you can use food coloring in the white chocolate to go with a color scheme.

You can also make Mint Oreo Truffles by using Mint Oreo Cookies.

Let Oreo Truffles harden and then store in an airtight container in the refrigerator. Keep them refrigerated or frozen prior to serving.

Makes 40 to 50 Oreo Truffles, depending on the size of ball you roll.