Banana Chocolate Steamed Pudding with Chocolate Ganache

The first time I had steamed pudding was on the farm in Ireland and boy, was it unforgettable! Steamed pudding is like a cross between cake and a muffin- super dense and moist. It's extremely easy and manageable to make. At first, it's weird because your steaming it but when you get over that, your addicted to the results!

Banana Chocolate Steamed Pudding

Serves 6

1 3/4 cups self rising flour OR 1 3/4 cups all purpose flour and 2 tsp baking powder

6 Tbl unsalted butter, softened

2 ripe bananas

6 Tbl sugar

1/4 cup milk

1/2-3/4 cup chopped chocolate or chocolate chips

Pinch of salt

Prepare a steamer by filling a stock pot half way full of water. Cover and heat to boil. Butter and dust with flour a 6-cup deep bowl. Sift flour and baking powder in another bowl and cut in the butter until it resembles coarse bread crumbs.

Mash bananas in another bowl (sorry, lots of bowl needed for this one) then stir into the flour mixture. Whisk in the milk, egg and sugar. Fold in chocolate.

Put the batter in the buttered bowl and cover with foil. Foil should almost be to the bottom of the bowl and should be secure so no water gets in.

Once the stock pot is at a steady boil, carefully put the bowl into the water and cover. Steam for two hours. Add water as needed to keep constant steam. When done, run a knife around the top of the pudding to loosen it, then turn it over onto a serving dish. Serve hot with ganache over it.

For the chocolate sauce/ganache:

1 cup cream

1 cup chocolate chips

Heat cream in a small pot until a simmer, then pour over chocolate chips. Let sit for a minute then stir until smooth. Let sit/cool until desired thickness. Pour over steamed pudding and enjoy!

Fudgin Around

I'm an ingredient freak. I hate using gelatin, high fructose corn syrup (HFCS), hydrogenated oils or any other lab experiments. Finding a fudge recipe that didn't contain a bunch of my "do not use" ingredients was a hard task that lead to a compromise. I found a recipe that called for one tiny bit of corn syrup (which contains HFCS, bummer): one teaspoon. That's pretty darn good to me! 

Fudge is fun because it gives you some room to be creative. Any kinda nuts, spices, candy, chips or sprinkles will make it a more enjoyable edible. I ended up making two batches. The first, candy cane fudge and the second, cinnamon walnut fudge. This recipe requires a candy thermometer but don't be scared! It's actually quite relaxing to make. You get a lot of free time so you can wrap a few presents while you wait!

Make about 1 1/4 pound, a 7x7 baking pan makes great portioned pieces

2 cups sugar

3/4 cup half-and-half

2 ounces unsweetened chocolate, cut up

1 tsp light corn syrup

1/8 tsp salt (optional)

2 Tbl unsalted butter

1 tsp vanille

1/2 cup add in's

1 tsp spices

Line baking dish with foil and butter it. In a 2-quart heavy saucepan combine sugar, half-and-half, chocolate, corn syrup, and salt. Cook and stir over medium heat until mixture boils. Clip a candy thermometer to the side. Reduce heat to medium-low, continue boiling at moderate, steady rate, stirring occasionaly, until thermometer reaches 236' F, softball stage (15-20 minutes). 

Remove saucepan from heat. Add butter and vanilla but do not stir! Cool without stirring until it reaches 110'F (20-35 minutes). Remove thermometer then beat mixture together until its thickens (2 minutes). If desired add add in's and stir for 3 minutes or until it slightly starts to loose it's gloss. 

Immediately spread it in the baking dish. Cut while hot and let cool for about 1-2 hours. Store tightly covered.

Chocolate Pudding

Yes, I consider myself a food snob. I only dislike a few things and if they're present, I'm over it. When I found out what gave pudding its pudding-ness, I couldn't handle it anymore- thanks a lot gelatin! So here's a lovely and safe chocolate pudding recipe that is to die for.  It's easy and satisfies your inner child, while pleasing your gourmet palate!

3 tsp vanilla
1/2 cup sugar
3 Tbl cocoa
2 Tbl cornstarch
1/4 tsp salt
3 large egg yolks
1/2 cup heavy cream
2 1/2 cups whole milk
5 Tbl unsalted butter, cut into a few pieces
4 oz bittersweet/semisweet chocolate, chopped fine

-Whisk sugar, cocoa, cornstarch and salt together in a large saucepan. Whisk in yolks, cream and milk until fully incorporated, making sure to scrape corners of saucepan.

-Place saucepan over medium heat, whisk constantly until mixture is thickened and bubbling for 5-8 minutes. Remove from heat and add chocolate, butter and vanilla. Stir until fully incorporated.

-If there are visible lumps, pour through a fine mesh strainer into a bowl. Lightly grease a piece of parchment and place on the top of the pudding to prevent it from forming a tough skin. Refrigerate until desired temperature.

*Top with homemade whip cream and sprinkles! Add any extract of your choice or spices to experience something a little different. Also, try it hot! It's yummy!

Zucchinni Cocoa Muffins

I have a problem... like it's out of control...I have too many zucchini growing in my garden. So, I've decided to take charge in this situation and change it for the better. My plan: bake lots of these muffins. They're moist, chocolaty, easy, and somewhat healthy... right? Yeah totally.

1/3 cup boiling water 

2 cups shredded zucchinni and/or crooked neck squash

1 1/2 cups flour 

1/2 cup cocoa 

3/4 cups sugar

1 1/4 tsp baking soda 

1 tsp salt1 tsp cinnamon 

1/2 cup vegetable oil 

3 eggs

1 Tbl vanilla

*If you need an extra dose of chocolate add 1 cup chocolate chips

Preheat oven to 350 degrees. In large bowl, pour boiling water over zucchini. Add all other ingredients and stir just until well combined. Line muffin pans with paper muffin cups, and use a 1/4 cup measure to pour batter into cups. Bake for 30 minutes. You should get 16-18 muffins.

The Sweet Life in Paris and Chocolate Yogurt Snack Cakes

I just finished reading an extremely entertaining book, The Sweet Life In Paris by David Lebovitz. It was a perfect read for a imaginary summer getaway. Lebovitz does a delicious job at demystifying everything French. He reveals French recipes and his own creations after every segment in the book. I highly recommend it for any foodie!

The author and I have a few things in common. The main thing is chocolate! He includes a lot of different chocolaty recipes, including a certain one that caught my eye: Chocolate Yogurt Snack Cakes. I approve... they're extremely dense, moist and not to mention, adorable!

7 ounces bittersweet or semisweet chocolate, chopped

1/2 cup vegetable oil

1/2 cup plain whole-milk yogurt

1 cup sugar

3 large eggs, room temperature

1 tsp vanilla extract

1/2 tsp almond extract (I didn't have any, so I didn't use it. Doubled vanilla instead)

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp course salt

Makes one dozen cakes

-Preheat the oven to 350 degrees. Grease the cups of a muffin tin or use muffin cups.

-In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Once melted and smooth, remove from heat.

-In another bowl, mix the remaining 1/4 cup oil with the yogurt. eggs, and the extracts.

-In a large bowl sift the flour, baking powder and salt together. 

-Make a well in the center of the flour mixture and add the yogurt mixture. Stir lightly a few times, then add the melted chocolate, stir until smooth.

-Divide the batter among the muffin cups and bake for 20-25 minutes or until they feel barely set in the middle.

-Remove from the oven and cool on a wire rack before serving. 

* Preferably, serve with a hot drink and homemade whip cream!

-éclair

Chocolate Blueberry Ice Cream

I must have a thing for chocolate and blueberries...! This recipe turned out extremely luscious. I recommend making the cream mixture ahead of time to cool properly, that will help it churn quicker.

8 egg yolks
1 cup heavy cream
1 cup milk
8-16 oz blueberries
2 tbl vanilla extract
8 oz sugar


Mash the blueberries with half the sugar in a bowl. Place the bowl in the refrigerator to chill while making the rest of the recipe. .

In a bowl, beat and mix together the egg yolks and sugar until thick.  Pour the milk into the mixture of egg yolks and sugar while stirring. Pour the mixture into a pan and heat gently, when the mixture is warm add the cocoa powder stir/whisk till it all dissolves, keep stirring until it thickens. Don't let it boil or else it will curdle. When you can see a film form over the back of your spoon it's time to remove the pan from the heat.

Leave to cool. When cool, stir in the cream followed by the mixture of mashed blueberries and sugar. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

If you have leftovers and the ice cream has melted, put it back into the ice cream maker until it reaches a scoop-able consistency. At that point place it into a air tight container and freeze. Doing this will keep the ice cream at an ideal consistency.

Chocolate Truffles

My beauties!
Homemade Peanut Butter Chocolate, Hazelnut Cream and Cinnamon Orange Truffles... to die for.

Cake Decorating Final

I baked a layered Chocolate Cake frosted with American Butter cream and filled with Mixed Berry Jam. The mushrooms on top are made out of fondant and the mushrooms around the cake are made of royal icing.

Molten Chocolate Cakes

Before...

After!

What can I say?... I'm a chocolate addict
If you've never eaten one of these beauties I recommend you stop what you're doing and start baking! They're absolutely delicious, elegant. satisfying and easy!

• 1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
• 4 teaspoons all-purpose flour, plus 2 tablespoons
• 6 ounces bittersweet or semisweet chocolate, chopped
• 2 tablespoons cold heavy cream
• 2 tablespoons confectioners' sugar
• 2 large eggs
• 2 large egg yolks
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Pinch salt

Preheat the oven to 450 degrees. Grease and flour the ramekins with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet. In a double boiler set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat. In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes. Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

* 12 minutes was is a perfect time to take the cakes out. I let them cook for 16 minutes and it was a bit too much...

Chocolate Blueberry Muffins

 
It seems as if I've been in a chocolate kind of mood the past few days... Probably because the stress of college and the instant gratification chocolate gives! But today, things seemed to finally come together the way I needed them. If you've felt like me lately, you need to indulge in these little guys! I used Ghirardelli's unsweetened baking chocolate with 100% cacao which made them extremely rich. Plus, I added a bit more blueberries just for fun!

Chocolate Blueberry Muffins

1/2 cup butter
3 ounces unsweetened chocolate
1 cup sugar

1 egg, slightly beaten                                                                      
1 cup buttermilk
2 teaspoons vanilla
1 cup whole wheat flour
1 cup unbleached flour
1 teaspoon baking soda
1 1/2 cups fresh or frozen blueberries

Preheat the oven to 325 degrees F and grease 12 muffin cups. In a medium-size saucepan, melt the butter and unsweetened chocolate over medium-low heat until smooth. Remove from the heat and cool slightly. Stir in the sugar, egg, buttermilk, and vanilla. In a large bowl, whisk together the flours and baking soda. Gently mix with the liquid ingredients. Fold in the blueberries. Spoon the batter into well-greased muffin cups, filling to the top. Bake for about 25 minutes. Cool on rack. Drizzle the cooled muffins with the semisweet chocolate. Allow to set at least 15 minutes before serving.

Chocolate Creme Brulee

 

Aha! Cream Brulee is a must when you have lots of eggs to spare. Plus, Creme Brulee is my specialty. I got my torch, ramekins and cookbook on my 11th Christmas. So I've had a lot of time to practice!
 This recipe is great! Very rich and creamy, perfect for a chocolate lover.

Chocolate Creme Brulee
(makes six 4oz. ramekins) 

2 cups heavy whipping cream
4 eggs yolks
4 squares unsweetened baking chocolate, chopped
1 cup sugar, plus 3 tbl for torching
1 tsp vanilla
1/2 tsp cinnamon
pinch of salt

Preheat the oven to 300 degrees. Add cream and chopped chocolate in a double boiler. Stir to combine until all the chocolate is melted in with the cream. Remove bowl from heat to cool a bit. While cooling, get another bowl and whisk together egg yolks, sugar, vanilla, salt and cinnamon until creamy. Add the chocolate mixture to the eggs slowly while whisking. Go slow and whisk well so the eggs don't curdle. Place the ramekins in a water bath. Fill the ramekins with the mixture and bake for 35-40 minutes or until firm.
Let the brulee cool and take out of the water bath. Place in the fridge for 4 hours up to 2 days. When cold sprinkle a layer of sugar and torch it until caramelized.

*If you have any heavy cream left over, make whipped cream for topping!

Chocolate Fix

When it comes to chocolate, I definitely stand in the middle of the spectrum. Some days I want milk chocolate, some days I want dark chocolate. At the end of my trip to the grocery store, you'll be able to find me picking up different bars and wondering which one will satisfy me the most. But on the days where I cant decide between the two, I pick this guy.

The best of both worlds is in this bar. It's rich and pure like dark chocolate yet creamy like milk chocolate. Milk chocolate tends to immediately melt in your mouth, but this one doesn't. It takes several seconds to blend on your tongue like dark chocolate and when it does it delivers that silky smoothness of milk chocolate. I highly recommend this bar!

Carmel-by-the-Sea

Every year my parents and I spend the weekend in Carmel for my Dad's birthday. It's hands down, one of my favorite places in the world!

 

 

Baked his birthday cake: chocolate almond flour cake with a layer of blackberry whipped cream covered with chocolate ganache.... He's a chocolate lover for sure!

Amazingly beautiful Point Lobos State Reserve in the Carmel Highlands

  

  

My favorite spot in Carmel! Romantic courtyard with an art studio inside.

Chocolove

 

Just reminiscing about the Chocolate course I took this last summer. We learned everything from bean to bar. And I created these beauties, Orange Cream Dark Chocolate Truffles.