Unsweetened cocoa powder – Nestle European Chocolate http://nestleeuropeanchocolate.com/ Wed, 23 Nov 2022 22:00:00 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://nestleeuropeanchocolate.com/wp-content/uploads/2021/08/icon-2021-08-02T191753.945.png Unsweetened cocoa powder – Nestle European Chocolate http://nestleeuropeanchocolate.com/ 32 32 10 Festive TV and Movie Foods to Serve This Thanksgiving https://nestleeuropeanchocolate.com/10-festive-tv-and-movie-foods-to-serve-this-thanksgiving/ Wed, 23 Nov 2022 22:00:00 +0000 https://nestleeuropeanchocolate.com/10-festive-tv-and-movie-foods-to-serve-this-thanksgiving/ Certain dishes will always be on the menu for Thanksgiving: turkey, vegetables, butter cookies and a homemade pie. But if you want to get creative in the kitchen this holiday season, plenty of festive movies and TV shows have you covered. RELATED: Everything New Coming to ‘Macy’s Thanksgiving Day Parade’ in 2022 Whether it’s a […]]]>

Certain dishes will always be on the menu for Thanksgiving: turkey, vegetables, butter cookies and a homemade pie. But if you want to get creative in the kitchen this holiday season, plenty of festive movies and TV shows have you covered.


RELATED: Everything New Coming to ‘Macy’s Thanksgiving Day Parade’ in 2022

Whether it’s a disastrous homemade dessert, ordered pizzas, or the weirdest breakfast you’ve ever had, if moviegoers and TV viewers are joining you for Thanksgiving, add some of these iconic dishes to the table. .

COLLIDER VIDEO OF THE DAY

Popcorn, Toast & Candy (‘A Charlie Brown Thanksgiving’)

The Peanuts gang sit down for Thanksgiving dinner

If you have unexpected guests showing up at your Thanksgiving party and you’re not sure what to serve, Snoopy, Woodstock, and Charlie Brown might give you some ideas.

After Charlie Brown’s friends invite over for a Thanksgiving meal he wasn’t planning on having, he enlists Snoopy and Woodstock to come up with a meal of childish foods like popcorn. , gumdrops and Charlie Brown’s signature dish: toast. It might not be the ideal Thanksgiving meal, but it could serve as a fun little appetizer and a nod to A Charlie Brown Thanksgiving.

Trifle Dessert by Rachel Green (‘Friends’)

Friends Rachel Green

When Monica (Courtney Cox) Rachel tasks (Jennifer Aniston) with the preparation of a dessert in a Thanksgiving episode of Friends, things don’t go as planned. Rachel creates a dessert trifle, but not filled with typical dessert foods.

Each layer consists of something different, starting with ladyfingers, then jam, custard, raspberries, more ladyfingers, sautéed beef with peas and onions, more custard, bananas and finally, whipped cream on top. Or, if you want to keep all your friends this Thanksgiving, consider a simple trifle of bananas and whipped cream like the cast ate while filming the episode, according to Matt LeBlanc on The Graham Norton Show.

Kevin McCallister’s Ice Cream Sundae (“Home Alone”)

No pie or cake you serve for Thanksgiving dessert could ever compare to Kevin’s (Macaulay Culkin) gigantic sundaes in Alone at home and Home Alone 2: Lost in New York.

Topped with whipped cream, hot fudge and candy, Kevin’s signature sundae starts with several scoops of ice cream, maybe even 16, according to The Plaza Hotel themselves. When you stay at the New York hotel that was used for filming the sequel, they offer a “Home Alone Sundae” with 16 scoops of many flavors and all the fixings to recreate Kevin’s favorite dessert.

Pizza to go (‘General Hospital’)

general hospital

This one might not sound very festive, but for The Quartermaine’s on General Hospital, it’s their best Thanksgiving tradition.

RELATED: Musicians Who Performed In ‘General Hospital’

It’s the same every year GH Thanksgiving episode when their beautiful homemade dinner is destroyed and they have no choice but to order a bunch of pizzas for the whole clan. So whether you’ve decided not to cook this year or want to give a festive nod to your favorite soap opera, ordering pizza could be the answer this Thanksgiving.

Eggnog (‘National Lampoon’s Christmas Vacation’)

Christmas holidays

Eggnog is a pretty common holiday drink, but Clark Griswold (Chevy-Chase) has a way of making it particularly noteworthy in National Lampoon’s Christmas vacation.

Whether it’s boozy or dry, when too many cooks enter the kitchen this holiday season and you’ve had enough, consider having a glass of eggnog to unwind like Clark did upon discovering that his bounty of Christmas was a failure.

Beverly Goldberg’s Ooey-Gooey Fudgy Chewies (“The Goldbergs”)

Beverly Goldberg on The Goldbergs

This one may not appear in an episode centered around the holidays of The Goldbergs, but you can find the recipe for these chocolate cookies from the season 6 episode “Hersheypark” in the series Goldberg’s cookbook.

Beverly (Wendi McLendon Covey) always cooks quirky dishes for his family. What better dessert to gift this holiday season than her signature cookies, made mostly with semi-sweet chocolate chips, cocoa powder, and powdered sugar?

Hot chocolate (“The Polar Express”, “The Santa Clause”)

Polar Express Hot Chocolate

Hot chocolate is a global phenomenon during cold seasons, warming you up with the pleasant taste of chocolate. And not only is it a great drink to sip over dessert, several movies include it in a unique way.

RELATED: ‘The Santa Clauses’ Cast & Character Guide: Who’s Joining Tim Allen in This Jolly Revival?

When all the disbelieving kids board the Polar Express, it’s become a memorable movie tradition when they’re served hot chocolate in The Polar Express. In Santa, it’s Judy the elf who serves Tim AllenIt’s Santa Claus the hot drink after having finally succeeded in his recipe: not too hot, no more chocolate, and shaken, not stirred.

Who Hash (“How the Grinch Stole Christmas”)

the-grinch-special

When The Grinch steals The Who’s holiday dinner, not only does he take their feast, pudding, and other roasted beasts, but he even has the nerve to take the Who Hash in it. How the Grinch Stole Christmas.

Probably the most traditional dish in a celebratory movie, while no one knows exactly what’s in Who Hash, it’s speculated to be some sort of meaty corned beef hash chopped, diced potatoes and vegetables, perfect for serving at the Thanksgiving table.

Chinese Turkey (“A Christmas Story”)

A Christmas story

Of course, Randy (Ian Petrella) a little pig moment devouring meatloaf and mashed potatoes is a scene no one can forget A Christmas Story, but this dinner is not the most memorable.

After Ralphie (Peter Billingsley) “gouges his eyes out” and the Bumpuss dogs destroy their turkey dinner, the old man decides to take his family to a Chinese restaurant for Christmas. So if you’re looking to change up your main course this year, consider replacing the turkey with a “Chinese turkey”, which appears to be cooked duck, head and all.

Maple Syrup Spaghetti from Buddy The Elf (‘Elf’)

The most iconic and disgusting dish of all has to be Buddy the Elf’s (Will Ferrell) spaghetti with maple syrup Elf.

Made with spaghetti, maple syrup, chocolate syrup, M&Ms, marshmallows and a chocolate fudge Pop Tart, whether you choose to have it for breakfast like Buddy or serve it like a strange appetizer, it will bring a smile to everyone, young and old, at your Thanksgiving.

KEEP READING: A Thanksgiving Staple: Oldest Balloon Floats in ‘Macy’s Thanksgiving Day Parade’

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Van Leeuwen’s new holiday flavors are worth celebrating https://nestleeuropeanchocolate.com/van-leeuwens-new-holiday-flavors-are-worth-celebrating/ Wed, 16 Nov 2022 22:14:00 +0000 https://nestleeuropeanchocolate.com/van-leeuwens-new-holiday-flavors-are-worth-celebrating/ Unsurprisingly, this ice cream has a very sweet flavor, almost like honey. We also found that the sticky bread bits are pretty obvious. We enjoyed these bits and found they added a nice texture to the dessert. It was smooth but also had a bit of chewiness and bite to it. Among holiday flavors, the […]]]>

Unsurprisingly, this ice cream has a very sweet flavor, almost like honey. We also found that the sticky bread bits are pretty obvious. We enjoyed these bits and found they added a nice texture to the dessert. It was smooth but also had a bit of chewiness and bite to it.

Among holiday flavors, the Caramel Sticky Bun variety has one of the simplest ingredient lists needed for ice cream and sticky bread bits, such as brown rice flour and unbleached wheat flour. It looks a lot like a set of ingredients required in a bakery. Plus, based on that, you’ll see that Van Leeuwen makes sure their flavors are authentically delicious. The ingredients also make this ice cream the most fragrant in the brand’s holiday line. A pint of Caramel Sticky Bun rings in at 310 calories per serving, 11 grams of saturated fat, 85 milligrams of cholesterol, 37 grams of carbs, and 29 grams of sugar in total.

While there aren’t many flavors similar to this one, Van Leeuwen does offer a vegan pumpkin and cinnamon option. Like the sticky pieces of bread in this holiday edition, it contains natural ingredients, such as pumpkin puree and other seasonal spices. However, while Caramel Sticky Bun delivers delicious chunks of dough in every bite, our latest entry, the Brown Sugar Chunk, does it even better.

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Veganism emerges as one of the most appealing interests on dating apps for young adults in India https://nestleeuropeanchocolate.com/veganism-emerges-as-one-of-the-most-appealing-interests-on-dating-apps-for-young-adults-in-india/ Wed, 09 Nov 2022 05:26:09 +0000 https://nestleeuropeanchocolate.com/veganism-emerges-as-one-of-the-most-appealing-interests-on-dating-apps-for-young-adults-in-india/ In 2022, it’s time we agreed that when it comes to dating, lifestyle choices and values ​​have a huge impact. Tinder, the world’s most popular dating app, has revealed new information about its members in India who are increasingly trying to find like-minded environmental lovers and focusing on relationship-based dating. values. More than a third […]]]>

In 2022, it’s time we agreed that when it comes to dating, lifestyle choices and values ​​have a huge impact. Tinder, the world’s most popular dating app, has revealed new information about its members in India who are increasingly trying to find like-minded environmental lovers and focusing on relationship-based dating. values.

More than a third of dating young adults in a recent survey* said it was very important to them to meet someone who cares about the environment. In fact, internal data** shows that female members of the Tinder app rate being vegan as one of the most attractive interests in a potential match. Not only that, “environmentalism” and “gardening” are among the top attractive interests that women look for when looking for a match on Tinder. Additionally, climate references in bios are also increasing with ‘Eco-conscious’ and ‘Sustainability’ increasing by 2X*** in Tinder bios. It’s clear that making sustainable lifestyle choices could not only be good for the planet, but also for your love life!

This Global Vegan Month, Tinder is collaborating with celebrity chef and Masterchef India finalist Megha Jhunjhunwala to help young adults impress their #Vegantine with easy-to-cook recipes for their next date.

“It was such a treat to curate these easy vegan meal recipes that are sure to impress on your dates and can even be made together,” Megha Jhunjhunwala said. “These recipes celebrate ingredients so close to nature and at the same time intrinsic to a way of life increasingly adopted by the younger generation who want to leave behind a better world, especially with regard to climate change. No wonder, choosing a partner with similar lifestyles is also supreme!

“Young adults who are dating are abandoning traditional dating norms and increasingly bonding for common social causes. We’ve seen this experiment play out on Tinder as singles express more of who they are, which they are passionate about. and what they’re doing to make more meaningful connections. With more members visibly expressing their love for the environment and the vegan lifestyle on their Tinder profiles, it’s clear that being eco-conscious is a way of life. , including young adult dating choices,” said Aahana Dhar, communications director, Tinder India.

If you’re looking for your perfect green match to share your love of vegan cooking and spread the message of a sustainable lifestyle, head over to “Nature Lovers” or “Social Causes” in Explore – Tinder’s new built-in hub where you can navigate potential connections through common interests and a match with someone who loves the planet as much as you do!

Three vegan recipes to impress your match:

Show different sides of your personality with this combination of smoky, spicy and sweet starters😉

Cauliflower steak with pepper sauce – Good food is often considered the most important ingredient for the perfect date, so let this cauliflower steak serve as the perfect ally to make the best first impression.

INGREDIENTS:

1 medium cauliflower

1 tablespoon olive oil

2 red bell peppers cut into pieces

400g cherry tomatoes or tomatoes

7 cloves of garlic, peeled and minced

80g almonds

50 g walnuts

1 teaspoon chilli powder

1 tablespoon of maple syrup

1 tablespoon lemon juice

PREPARATION:

1. Preheat the oven to 200°C. Place the cauliflower on a baking sheet, brush with olive oil and season with salt and pepper.

2. Cover the cauliflower with foil and bake for 40 minutes, then lower the temperature to 180°C, remove the foil and bake for another 40 minutes.

3. Start preparing the sauce by placing the tomatoes, red peppers and garlic in a saucepan. Garnish with olive oil, salt and pepper. Cook for 10 minutes. Let cool.

4. Toast the walnuts in a dry pan and let cool for a few minutes. Then mix the nuts and the vegetables, the paprika, the honey and the lemon juice until you obtain a fairly thick cream (if too thick, add a dash of water or olive oil). Season with salt and pepper and stir for a few more seconds.

5. As soon as the cauliflower is cooked, spread the cream of peppers on a serving platter, garnish with black pepper and fresh herbs of your choice. Arrange the cauliflower on top, cut into pieces and serve immediately.

Top off your simplicity with an extra with this creamy, earthy and flavorful main course ✨

Risotto with mushrooms and cracked wheat – Sometimes, on Tinder, all it takes is a spark to ignite love: this recipe is therefore dedicated to those who want to plan a romantic evening. Something fresh, light and creamy, this dish will help you show off your culinary skills with just the right amount of effort.

INGREDIENTS:

1 cup raw cracked wheat or Bulgarian wheat or Dalia

1/2 kg fresh mushrooms cut in half (mixed like king oyster & shiitake or just button)

1 chopped onion

1 teaspoon minced garlic

2 tbsp coarsely chopped parsley/basil

3 tablespoons of olive oil

3 cups vegetable broth

1/2 cup vegetable milk

1/2 cup vegan cheese (optional)

PREPARATION:

1. Heat a large nonstick skillet over medium-high heat and add 1 tablespoon of olive oil. Once simmering, add the mushrooms. Cook for 4 to 5 minutes, until the mushrooms are golden brown, stirring only occasionally. Reduce heat to medium.

2. Add herbs and garlic to mushrooms. Season with salt. Cook 2 minutes, stirring frequently to avoid burning. Add the milk to the saucepan and stir into the mushrooms. Season with a pinch of salt and pepper and cook for another 2 minutes. Turn off the heat and reserve the mushrooms.

3. Cook the risotto in a large nonstick saucepan or deep sauté pan over medium heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the onions and cook, 2 to 3 minutes, until translucent.

4. Add cracked wheat and stir quickly until all grains are well coated and smell is lightly toasted, 60-90 seconds.

5. Pour in 1 cup (240 ml) of hot vegetable broth and stir frequently but not constantly. Once it has absorbed the liquid, add the next round of broth, 1 cup at a time. Continue this process, stirring about every 30 seconds and adding more broth when most of the liquid has been absorbed for about 20 minutes, until the risotto is slightly firm and creamy, but not too soft or mushy.

6. Transfer the cooked mushrooms to the risotto and stir to warm through for a few minutes. Remove from the heat, then stir in the vegan cheese, if using.

7. Taste the seasonings, add a little salt if needed and black pepper to season. Garnish with chopped fresh parsley and serve immediately.

Earn full brownie points with this tender, moist dessert to delight your date.

Vegan chocolate cake – You can never go wrong with dessert, and this is the sweet ending on the way to your #Vegatine’s heart. ‘Because flowers are sweet but chocolate is sweeter 🍫

INGREDIENTS:

1 cup unsweetened almond milk

1 tablespoon apple cider vinegar

2 cups all-purpose flour

1 3/4 cup sugar

3/4 cup cocoa powder

2 teaspoons of yeast

1 1/2 teaspoons baking soda

1 teaspoon of salt

1/2 cup rapeseed oil

2/3 cup unsweetened applesauce

1 tablespoon pure vanilla extract

1 cup boiling water

PREPARATION:

1. Preheat oven to 175 degrees C and grease two 9-inch cake pans.

2. Measure 1 cup of unsweetened almond milk and add the tablespoon of vinegar to it. Stir lightly and let curdle.

3. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine. Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or a stand mixer with the paddle attachment) until well blended.

4. Reduce speed and carefully pour in boiling water, continuing to mix into cake batter until combined. The batter will seem very runny at this point; that’s how it should be, trust me!

5. Divide the batter evenly between your cake pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

6. After 10 minutes of cooling in pan, carefully remove cakes from pans and let cool completely before frosting.

*Research conducted by One Poll – survey of 1,000 young Indian adults (18-25) across India in March-April 2022.

** Tinder data in India between January and October 2022

***Based on comparable Tinder bios from 2020 to 2021

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Best Chewy Brownie Recipe (Recipe Reviews) https://nestleeuropeanchocolate.com/best-chewy-brownie-recipe-recipe-reviews/ Sat, 05 Nov 2022 11:30:00 +0000 https://nestleeuropeanchocolate.com/best-chewy-brownie-recipe-recipe-reviews/ We select these products independently. If you buy from one of our links, we may earn a commission. All prices were correct at the time of publication. So why bother with homemade? If you’re like me, you crave the sense of pride that comes with creating something out of nothing. While boxed brownies are enough […]]]>

We select these products independently. If you buy from one of our links, we may earn a commission. All prices were correct at the time of publication.

So why bother with homemade? If you’re like me, you crave the sense of pride that comes with creating something out of nothing. While boxed brownies are enough for movie nights at home, I prefer to bring something homemade to a potluck or dinner party. Plus, knowing that I have a foolproof, go-to recipe for something as universal as brownies gives me comfort. (Yes, that’s the kind of thing that keeps me awake at night).

In order to find this perfect brownie recipe, I started by considering the beloved qualities of a boxed brownie. The best ones are packed with chocolate flavor, have a crisp, shiny top, and have crisp edges and tender, moist centers. But above all, they are soft. Not gooey and gooey, not chewy and chewy, but deeply, deliciously chewy. This is, I believe, the texture that most brownie lovers crave – and what recipe developers promise when they say “better than canned”.

With that in mind, my mission was clear: to identify the best chewy brownie recipes and compare them side by side. Could it be the ingredients or the method that creates the thick and chewy crust, or maybe a combination of both? Are the chocolate chips a distraction or do they complement the treat? And do I ultimately learn how to properly test a brownie for baking? Keep reading to find out.

Meet our 4 chewy brownie contenders

To qualify for this matchup, recipes had to be described only as “chewy” in their title, which immediately eliminated all “chewy moist” recipes. Mixes and icings — except for chocolate chips or pieces — were banned. I was also looking forward to trying recipes that relied on different forms of chocolate. In the end, I landed on four popular recipes that each took a very different approach to getting that sought after chew.

Handle chewy brownies from the heat were obvious. It’s the first to appear in a Google search for “chewable brownies”, has a rating of 4.84 from over 700 votes, and has included a significant amount of detail surrounding its methodology. He attributes his chewing to an extra egg yolk, a mixture of oil and butter, and the use of cocoa powder rather than melted chocolate. Cornstarch is also used to give brownies a thick texture and a shiny, cracked crust.

Cook’s Illustrated Chewy Brownies are a scientifically developed recipe directly inspired by box mix brownies, so I knew we shared the same goal. They claim that the oil-to-butter ratio is what gives brownies their chewiness, and that a mix of cocoa powder and unsweetened melted chocolate is key to their intense chocolate flavor. Pieces of bittersweet chocolate are also folded into the dough before baking.

Delish’s Best Chewy Brownies take inspiration from chewy ginger cookies and yeast breads to create their chewy texture. The dough is made with molasses and light brown sugar, and the eggs are separated and the whites are mixed into the flour (mimicking the development of gluten). Their chocolate flavor comes only from cocoa powder processed in the Netherlands, meaning it was the only recipe that didn’t include shavings or chunks. Could this unconventional approach be the secret of success?

The soft brownies of your dreams from Bigger Bolder Baking have a high rise and melting chocolate puddles, and therefore immediately caught my eye. A meringue-like chew is promised from a unique mixing technique, in which the wet ingredients are beaten at high speed for five minutes before being combined with the dry. This recipe doesn’t skimp on the chocolate: it calls for a huge cup of unsweetened cocoa powder, and chopped sweet and sour chocolate is folded into the batter and sprinkled on top.

How I Tested Chewy Brownies

I used the same brands for all the basic ingredients: Domino sugar, Crisco vegetable oil, chips and Ghirardelli bars. I used Divine cocoa powder for recipes requiring Dutch processing and Hershey’s for recipes requiring unsweetened.

I baked all the brownies in the same oven on the same day and followed each recipe’s instructions for cooling and slicing. When it came time to dig, I asked several friends to take part in a blind taste test. In the end, we landed on a clear winner, which will be the only recipe I’ll use from now on.

1. The Also Chewy Brownie: Delish’s Best Chewy Brownies

although I thought I was looking for the fluffiest brownie, this recipe proved there is such a thing as too soft. The thin, flat brownies baked with no outer crust or shiny top, meaning there was no wrinkled or crispy edge to break up the chewy texture. I attribute this to the sole use of brown sugar. Since brown sugar is wetter than granulated sugar, the surface of the brownies is probably too moist for a crust to form.

I liked how the molasses and espresso powder brought out the dark chocolate flavor of the cocoa powder, and cutting the oil with butter gave the brownies a nice richness. Next time I’ll try baking them with the recommended jam swirl, or sandwiching them with ice cream for chewy brownie ice cream sandwiches.

2. The fluffiest chewy brownie: The chewy brownie of your dreams

This brownie making experience was certainly unique. Beating the butter, oil, sugars, eggs and vanilla for a good five minutes created a bubbly, pale yellow mixture – similar to thick pancake batter – that only thickened with the addition of cocoa powder and flour. The final batter looked like a solid buttercream frosting (or “chocolate lava”, as the video describes), which was very different from the loose, pourable batter of the winning recipe. I could barely lift the mixing bowl to scrape the batter into the pan.

Unfortunately, beating all the air into the batter (and adding so much starch-filled cocoa powder) made the brownies mushy instead of chewy. The recipe warns that this can be caused by overcooking, but I’m pretty sure I undercooked mine. (All the melted chocolate on top made it nearly impossible to tell when they were done.) Thanks to the dark brown sugar, a healthy dose of vanilla, and the mountain of chopped chocolate, these brownies were incredibly rich, too. It was difficult to eat more than a few bites.

If you’re looking for a thick, decadent, mushy brownie, this will definitely satisfy. But unfortunately it didn’t have the chew factor I was looking for.

3. The fluffiest chewy brownie: Handle the best chewy brownies from the heat

This recipe gets major brownie points (hahaha) for its ease. It came together quickly in one bowl, didn’t require any fancy technique, and the instructions were incredibly thorough. And the brownies looked great too! They rose beautifully in the oven and formed a shiny, crackled top. It’s the platonic ideal of brownies.

On the cakey-chewy-fudgy spectrum, these brownies sit firmly between chewy and fudgy. Their thickness, cracked tops and soft edges kept them from falling off totally in fuzzy territory, but they were definitely slimier than what I was looking for. Cutting the brownies into small squares helped, but even still, they were very, very rich. That said, I think they would be a hit with most crowds and are a great option when you need brownies ASAP.

4. The Perfect Chewy Brownie: Cook’s Illustrated Chewy Brownies

These brownies were just what I was looking for. Using unsweetened melted chocolate in addition to the cocoa powder gave them a great chocolate flavor that wasn’t overpowering and ensured the brownies didn’t bake too dry. The bittersweet chocolate chunks provided a welcome contrast to the decadent centers, and I preferred their slightly more bitter flavor to Handle the Heat’s semi-sweet crisps.

The best part, of course, was their texture! The scientifically calculated 1:3 ratio of butter (a saturated fat) to oil (an unsaturated fat) resulted in thick, chewy, satisfying brownies. Instead of leaving me feeling sick to my stomach, these brownies made me want more. Unlike super fudgy brownies, which are too sweet for any decoration, these would be perfect with a scoop of vanilla ice cream.

I also appreciated the detailed instructions on how to check the doneness of the brownies. Not only does the recipe tell you what to look for on the toothpick (a few wet crumbs), but it also tells you precisely where to test (halfway between the edge and the center). With these helpful tips, I was able to skip the guessing game that usually comes with baking brownies. The specific cooling instructions were also helpful, as I think cooling the brownies completely helped them chew.

My only complaint is that the brownies are stuck to the foil frond, so next time I’ll add more release spray, use release paper, or try parchment paper instead. But that’s a small price to pay for the world’s best chewy brownies, and that certainly won’t stop me from giving them a 10/10.

Do you have a favorite chewy brownie recipe? Let us know in the comments!

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Light and dark chocolate cake like a feather https://nestleeuropeanchocolate.com/light-and-dark-chocolate-cake-like-a-feather/ Thu, 03 Nov 2022 17:44:00 +0000 https://nestleeuropeanchocolate.com/light-and-dark-chocolate-cake-like-a-feather/ CHARLOTTE, NC – Time to hit the kitchen with our good friend Jill Dahan. You have chosen a great day to join us which we are baking – Deep Dark Feather Light Chocolate Cake! “This decadent chocolate cake tastes like the best chocolate cake you’ve ever eaten, but it’s got a wholesome twist by using […]]]>

CHARLOTTE, NC – Time to hit the kitchen with our good friend Jill Dahan. You have chosen a great day to join us which we are baking – Deep Dark Feather Light Chocolate Cake! “This decadent chocolate cake tastes like the best chocolate cake you’ve ever eaten, but it’s got a wholesome twist by using body-loving avocado oil and natural unsweetened cocoa,” says Dahan. . Using oil instead of butter gives this cake a fluffy texture and fluffiness! Get a head start on this cake and measure all the dry ingredients into a ziplock bag and store them in the cupboard, so all you have to do is add the wet ingredients and bake! It really is a bowl. Here is what you need:

Light and dark chocolate cake like a feather

Makes 2-5 inch cakes or 6 muffins or a dozen mini muffins

3/4 cup plus 2 tablespoons (110 g) organic all-purpose flour (spoon and leveled)

1/4 cup plus 2 tablespoons (31 g) natural unsweetened cocoa powder

1/4 cup plus 3 tablespoons (160 g) organic cane sugar

1/2 teaspoon baking powder

1/4 cup (60 mL) avocado oil (or canola oil or melted coconut oil)

1 large responsibly laid egg, at room temperature

1 teaspoon pure vanilla extract

3 1/2 oz (100 ml) milk and 1/2 oz (15 ml) labne and 1/2 tbsp lemon squeezer or 4 oz (1/2 cup) (125 ml) buttermilk, to ambient temperature

1 cup (240 ml) freshly brewed strong hot coffee

1/2 cup plus 2 tablespoons (145 g) unsalted butter, softened at room temperature

1 1/2 cups (150 g) organic icing sugar

1/4 cup plus 2 tablespoons (33 g) unsweetened cocoa powder (natural)

1/2 teaspoon pure vanilla extract

Preheat the oven to 350F convection. Prepare 2 5-inch pans with butter and sprinkle with flour. Mix eggs, oil, vanilla and milk mixture or buttermilk until combined. In another bowl, mix the flour, sugar, cocoa, soda, powder and salt. Add flour mixture to egg mixture and stir in coffee until just combined. Pour evenly between the 2 pans and bake on the center rack for 23-25 ​​minutes until a toothpick comes out just clean. Leave to cool in the molds for 5 minutes then invert onto parchment paper to cool. With electric mixers, beat the butter for a few minutes then add the rest of the buttercream ingredients and beat until smooth. Place one cake on a serving plate and spread a little less than half of the frosting on top, then cover with the other cake and spread the remaining frosting on top and sides if desired. Serve at room temperature for best flavor and texture.

For more information visit SunningHillJillKids.com

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Make this awesome Lemon Espresso Pie Recipe from Justice of the Pies for the holidays https://nestleeuropeanchocolate.com/make-this-awesome-lemon-espresso-pie-recipe-from-justice-of-the-pies-for-the-holidays/ Mon, 31 Oct 2022 15:55:40 +0000 https://nestleeuropeanchocolate.com/make-this-awesome-lemon-espresso-pie-recipe-from-justice-of-the-pies-for-the-holidays/ The credibility of Maya-Camille Broussard when it comes to pie is beyond doubt. Netflix’s “Bake Squad” star and owner of Chicago’s Justice of the Pies has released a new cookbook — “Justice of the Pies” (Clarkson Potter, $30) — that weaves stories about social activists among its 75 recipes for sweet and savory pies, quiches […]]]>

The credibility of Maya-Camille Broussard when it comes to pie is beyond doubt. Netflix’s “Bake Squad” star and owner of Chicago’s Justice of the Pies has released a new cookbook — “Justice of the Pies” (Clarkson Potter, $30) — that weaves stories about social activists among its 75 recipes for sweet and savory pies, quiches and pies.

These treats range from Sweet Potato Praline Pie to this awesome Lemon Espresso Pie, which is paired with an inspirational story about a man who helps Chicago’s black and brown communities deal with mental health issues. through focus groups that de-stigmatize the therapy. These groups, which used coffee, donuts and hip hop to woo attendees, quickly grew from 20 people at the first meeting to 300 at the third.

This tart is topped with a lemon pastry cream with tangy lemon zest, fudge sauce and whipped cream, for a spectacular dessert that will be as at home at holiday parties as it is at parties. dinners. Bonus: it’s a make-ahead dessert that can be made ahead and frozen.

Lemon Espresso Tart

Makes a 9 inch pie

INGREDIENTS

2 cans (14 ounces) sweetened condensed milk

4 large egg yolks

¾ cup fresh lemon juice (about 4 lemons)

Grated zest of 1 lemon

Espresso Chocolate Cookie Crust (see below)

¼ cup Lemon Curd (see below)

Hot fudge sauce, homemade (page 217) or store-bought, warmed

Vanilla bean whipped cream (see recipe here)

DIRECTIONS

Set an oven rack in the middle position and heat the oven to 350 degrees.

Justice of the Magpies (Clarkson Potter)

In a large bowl, whisk together the sweetened condensed milk and egg yolks until well blended. While whisking, slowly pour in the lemon juice and continue whisking until well blended. Stir in the lemon zest. The mixture will begin to thicken as the acids in the lemon juice react with the proteins in the sweetened condensed milk. Let stand 5 minutes to thicken.

Press espresso bean-infused cookie crust into bottom and sides of 9-inch tart pan or pie pan with removable bottom. Place the pan on a baking sheet and pour the filling into the crust.

Bake until tiny bubbles emerge on the surface of the pie filling, about 15 minutes. Remove pie from oven and refrigerate for at least 6 hours to cool and set.

Using a silicone or angled spatula, spread the lemon curd over the entire surface of the pie and refrigerate for another hour.

To serve, spoon ¼ cup Hot Fudge Sauce over each plate. Place a piece of tart on the fondant and coat with Chantilly cream.

Refrigerate pie in a cake box for up to 7 days or freeze for up to 2 months. Take the pie out of the freezer and let it thaw for 15 to 20 minutes before slicing. Wait to add the sauce and coat with Chantilly cream just before serving.

lemon curd

Makes ½ cup

INGREDIENTS

4 large egg yolks

2/3 cup (134g) sugar

1/3 cup (76g) fresh lemon juice (2 or 3 lemons)

¼ teaspoon kosher salt

6 tablespoons (¾ stick) unsalted butter

Finely grated zest of 2 medium lemons

DIRECTIONS

Fill a saucepan halfway with water and heat over medium-high heat.

In a medium glass bowl, whisk together egg yolks, sugar, lemon juice and salt. Once the water boils, place the glass bowl on top of the pan and lower the heat to low. Whisk the curd constantly until the passage of a spoon over the top of the curd leaves a trace (even a loose one), 10 to 12 minutes.

Carefully remove the glass bowl from the pan and set it aside. If the curd contains bits of cooked egg (or looks lumpy), strain the filling through a fine-mesh sieve and into a medium bowl.

Immediately stir in the butter and lemon zest until the butter melts. Cover with plastic wrap so that it touches the top of the curd (this will prevent a film forming when the curd cools). Don’t worry if the curd seems thin, it will continue to thicken as it cools. Once the custard has cooled, transfer it to an airtight jar or glass container. Store in the refrigerator for up to 12 days.

Hot Fudge Sauce

Makes 4 cups

INGREDIENTS

1 cup (235g) evaporated milk

1 cup (235g) heavy cream

1 cup (200g) granulated sugar

¼ cup (55 g) packed light brown sugar

½ teaspoon kosher salt

4 tablespoons (½ stick) unsalted butter

2 ounces (57g) unsweetened baking chocolate, broken into small pieces

1 cup (80 g) Dutch cocoa powder

1 teaspoon pure vanilla extract

DIRECTIONS

In a small saucepan, combine evaporated milk, heavy cream, granulated sugar, light brown sugar, salt and butter. Bring to a boil over medium heat, about 10 minutes. Add the chocolate and whisk until it dissolves, about 3 minutes. Remove from the heat and, while whisking, sift the cocoa powder. Return to low heat and whisk constantly until a luster forms, about 1 minute. Remove the pan from the heat and whisk in the vanilla.

Allow fudge sauce to cool slightly before using.

Store in a jar at room temperature for up to 3 days or refrigerate for up to 1 month.

Espresso Chocolate Cookie Crust

Makes a 9 inch crust

INGREDIENTS

2 cups (315 g) filled chocolate sandwich cookies, store bought or homemade

1 tablespoon ground espresso

3 tablespoons unsalted butter, melted

DIRECTIONS

Place the cookies and ground espresso powder in a blender or food processor and blend until crumbs form. Transfer the crumbs to a medium bowl, pour in the melted butter and using a silicone spatula, stir until the crumbs are well moistened and the crumbs hold a shape when pressed.

Transfer the crumbs to a 9-inch pie pan or a 9-inch pie pan with a removable bottom and press the crumb mixture into the bottom and up the sides of the pan.

— Reproduced from “Justice of the Pies”, copyright © 2022 by Maya-Camille Broussard. Photographs copyright © 2022 by Dan Goldberg. Published by Clarkson Potter, an imprint of Random House.

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The easiest dessert to make on National Chocolate Day https://nestleeuropeanchocolate.com/the-easiest-dessert-to-make-on-national-chocolate-day/ Fri, 28 Oct 2022 10:10:02 +0000 https://nestleeuropeanchocolate.com/the-easiest-dessert-to-make-on-national-chocolate-day/ This story is part Try thatCNET’s collection of simple tips to improve your life, fast. Today is National Chocolate Day, which means, if you’re anything like me, those sweet cravings are hitting harder than ever. And no, this box of cookies that you keep at the bottom of your pantry is not going to hit […]]]>

This story is part Try thatCNET’s collection of simple tips to improve your life, fast.

Today is National Chocolate Day, which means, if you’re anything like me, those sweet cravings are hitting harder than ever. And no, this box of cookies that you keep at the bottom of your pantry is not going to hit the mark. You just want a hot, sweet, gooey treat that doesn’t require a lot of time or effort to prepare. To that, I say: point out the five-minute mug cake.

There are three main reasons to love the humble mug cake. First, it takes five minutes. Second, you make it, bake it, and eat it in a coffee cup, so you can make a quick single-serve cake when you don’t want to wash a ton of dirty dishes. Third, mug cakes are an ingenious shortcut for people without an oven to cook delicious pastries at home, because all you need is a microwave.

CNET Try this

I recently graduated in an apartment with a conventional oven. Before that, I lived in a small college dorm and then an apartment in New York City, both without an oven. before giving in and bought a toaster ovenI was able to make great chocolate peanut butter mug cakes in my microwave.

Whether you’re looking for a hassle-free dessert or a no-oven cake recipe, here’s how to make chocolate coffee mug cake that will satisfy your cravings. I’ve also included a few ways to modify this recipe, if you have dairy or egg related dietary restrictions. You can also easily make gluten-free mug cakes using gluten-free flour mixes that you buy or make from scratch. For more tips, here’s how cut a cake without a knife and how pit an avocado without stabbing you.

@cnetdotcom Cake in a cup doesn’t get better than this. #baking#chocolatecake#cakeinamug#bakingtok#trythis#lifehack#bakinghack♬ Celebrate the good times – Mason

Chocolate mugcake recipe

During my mug cake-making tenure, I experimented with recipes from the Food Network, The New York Times, Allrecipes, and Tasty to discover the easiest way to make a delicious chocolate mug cake – a cake that requires minimal time and skill to prepare, and with ingredients. you probably have on hand.

Many recipes are quite similar to the one below, with the main ingredients being flour, sugar, cocoa powder, baking powder, milk, oil and an egg. Some recipes, however, called for less common ingredients that you might not have in your pantry, such as chocolate hazelnut spread. Others even asked for butter (instead of vegetable oil), which required a separate cup to melt and some skill to avoid scrambling your egg when hot. I tried to keep this one simple by sticking to pantry basics and oil, which is easier to incorporate and helps keep this quick-baking cake moist.

For a basic chocolate mug cake recipe, you will only need these essentials:

  • 2 tablespoons all-purpose flour
  • 3-4 tablespoons sugar (depending on how sweet you want your cake)
  • 3 tablespoons cocoa powder
  • ¼ teaspoon baking powder
  • A pinch of salt
  • 3 tablespoons of milk
  • 1 egg
  • 2 tablespoons vegetable oil
  • A few drops of vanilla extract
  • Chocolate chips to taste (optional, but if you have some, I recommend)

1. Add the flour, sugar, cocoa powder, baking powder, and salt to a standard-size (12 ounce) microwave-safe mug. Note that if you use a smaller cup, your cake may rise and overflow the rim. Mix well with a fork until the ingredients are well combined.

2. In the same cup, add the milk, vegetable oil, vanilla and an egg. Whisk all the ingredients with a fork until the mixture is homogeneous and without lumps. Stir in chocolate chips, if desired.

3. Microwave your mug cake uncovered for 90 seconds. Let the cake cool for a few minutes before eating – trust me, it gets hot!

4. Top the mug cake with more chocolate chips of your choice, powdered sugar or ice cream, and enjoy.

Chocolate Chip Coffee Mug Cake

After taking it out of the microwave (and waiting for it to cool), your mug cake is ready to enjoy.

Alexandra Garrett/CNET

How to make your mug cake without dairy or eggs

Whether you choose to omit dairy and eggs from your diet or suffer from allergies, you can easily hack a mug cake recipe to exclude milk or eggs.

For the recipe above, simply replace the egg with an additional tablespoon of oil. It is important to note, however, that this affects the texture of the cake and it will not puff up as much during baking. To make the recipe dairy-free, simply use a milk alternative like almond milk, oat milk, or soy milk. The results are just as good.

An open microwave door

This cake can be cooked in the microwave.

Alexandra Garrett/CNET

How does a microwave cook a cake?

The history of the microwave dates back to 1955, when the device was first introduced to home kitchens, but the lineage of the mug cake is less clear. One of the earliest references to a microwaved dessert being baked in a coffee mug appeared in a 2009 YouTube video titled “The World’s Most Dangerous Cake”. The woman in the video skeptically tries a recipe from her neighbor, and she concludes it’s “dangerous” because you can have a moist cake ready in less than five minutes any time of the day.

Microwaves use ultra-fast electromagnetic waves to cook food by vibrating the water in the food. This means baking a cake (and other dishes) can be done much faster compared to ovens, which use gas or electricity to heat up the entire interior of an oven to cook food. . An advantage to ovens, however, is that they can also caramelize and crisp foods, creating a nice crust on baked goods. For baking cakes, this means that the color and texture of your dessert will be different when cooked in the microwave than in the oven.

To learn more, take a look at the six essential kitchen utensils to elevate your kitchenCNET’s recommendations for the best microwaves and countertop ovens. Moreover, what the difference between baking sheets, cookie sheets and baking pans?

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The 8 Types Of Cocoa Powder And How To Use Them https://nestleeuropeanchocolate.com/the-8-types-of-cocoa-powder-and-how-to-use-them/ Mon, 24 Oct 2022 17:02:00 +0000 https://nestleeuropeanchocolate.com/the-8-types-of-cocoa-powder-and-how-to-use-them/ You probably won’t find dark cocoa powder on the shelf of your regular grocery store. This specialty item is a form of Dutch cocoa powder that has been exposed to more of the alkalization process, leading to dark cocoa powder with a much higher pH than other varieties. Dark cocoa powder is a natural food […]]]>

You probably won’t find dark cocoa powder on the shelf of your regular grocery store. This specialty item is a form of Dutch cocoa powder that has been exposed to more of the alkalization process, leading to dark cocoa powder with a much higher pH than other varieties.

Dark cocoa powder is a natural food coloring used to create dark baked goods — it can be used as a substitute for Dutch but not natural cocoa powders, according to Modern Mountain Flour Company. If you’re using it as a substitute, it’s best to only swap out some of the cocoa powder in a recipe, according to Mashed. It is best used in conjunction with other cocoa powders, as dark cocoa powder alone can result in crumbly, dry baked goods. This could partly be due to its low fat content, with the Weirdo Good brand running at 10% and Modern Mountain Flour at around 14%.

If the color of dark cocoa powder reminds you of Oreos, you’re on the right track. Dark cocoa powder can be really dark, but that depends on whether it’s organic or not. According to organic dark cocoa producer Weirdo Good, organic regulations only allow certain amounts and types of alkalizing agents to make dark cocoa powder, preventing them from turning as dark as non-organic brands. They point out that there are downsides to truly dark cocoa powder: If the alkalization process is taken far enough, ultra-Dutch cocoa powder can lead to bitter, burnt flavors.

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Do not cook breakfast at camp. Try this instead. https://nestleeuropeanchocolate.com/do-not-cook-breakfast-at-camp-try-this-instead/ Fri, 21 Oct 2022 21:11:25 +0000 https://nestleeuropeanchocolate.com/do-not-cook-breakfast-at-camp-try-this-instead/ This article originally appeared on Backpacker I’ve long wondered why oatmeal is the default hiker’s breakfast, even though many of my friends seem to hate it. Of course, it’s nutritious, light and easy to prepare with a one-burner stove and a stream water Nalgene. But that doesn’t make up for the experience of smothering sporkful […]]]>

This article originally appeared on Backpacker

I’ve long wondered why oatmeal is the default hiker’s breakfast, even though many of my friends seem to hate it. Of course, it’s nutritious, light and easy to prepare with a one-burner stove and a stream water Nalgene. But that doesn’t make up for the experience of smothering sporkful after sporkful of gooey, bland glop just to fill your belly. Breakfast should be enjoyable on and off the trail – it sets the tone and your energy level for the day, after all.

There are plenty of dehydrated eggs and scrambled sausages on the market, but I often find them just as unpalatable: inevitably, I end up with crispy egg chunks or cookie-and-gravy soup. Plus, the price tags on these commercial meals are so enticing they almost make me go back to oatmeal.

More often than not, I find myself wanting to skip the morning cooking routine altogether. By packing up the stove and doing the dishes the night before, I can break camp faster, which means more time in my cozy sleeping bag or a boost in my daily mileage. No-cook breakfasts also offer flexibility. Are you not hungry for your start in the mountains or are you too cold to have a cold breakfast? Instead, choose to start the hike and eat at your first sunny vantage point.

Sounds good, you might say, but I still turn on the stove for coffee. You can always save time by boiling water the night before and keeping it overnight in a thermal mug. It will be piping hot for your instant java in the morning, and you can enjoy the first sip from the comfort of your tent.

Pop-tarts and bars are the go-to cold breakfast options for many backpackers, but these lack well-rounded nutrition and don’t offer much more flavor than oatmeal. Here are 10 energizing no-cook camp breakfast ideas that you can put together in minutes.

avocado toast

(Photo: Miguel Serrano Ruiz/iStock/Getty Images Plus)

Who said this must-have filler was just for candle cafes? Avocados are great food for hikers. They’re easy to pack, don’t crush, and are ready to eat when you’re hungry. Spread some on a tortilla with salt, red pepper flakes or your favorite seasoning. Add a packet of olive oil for more calories.

Cereals and powdered milk

I don’t understand why this most common breakfast combo is less popular on the trail. The perfect alternative for those who hate oatmeal, a healthy cereal can offer similar nutritional value (plus added protein and calcium from milk), and is as easy as adding cold water. Pack your favorite cereal in the same bag or container as powdered milk, then simply add water and stir. Add dried fruit for a heartier meal.

Smoothies and meal replacement shakes

We’ve been a longtime fan of Backcountry Foodie’s Peanut butter and chocolate shake as a meal alternative at high altitude when appetite is scarce, and it’s also a great way to start the day. You can eat a liquid breakfast on the go, and powdered ingredients like peanut butter, protein powder, and shake mix take up little room in your bag. You can also dehydrate your favorite breakfast smoothie at home – simply blend, spread on dehydrator trays and dry the mixture at 125 degrees F until brittle. The blend will immediately rehydrate for an instant, fresh-tasting breakfast.

Waffles and peanut butter

Prepackaged Belgian waffles are shelf stable, ready to eat, and more filling than their grilled counterparts, especially when paired with a protein-rich spread like nut butter (or Nutella, why not). Need more energy? Stroopwafels are a favorite among endurance athletes for a reason.

Yogurt parfaits

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Outdoor takeaway breakfast in a insulated mug. Fresh bananas, yogurt and granola. (Photo: Nick Ocean Photography/Moment Open via Getty Images)

Dehydrated yogurt is widely available, or easy to do at home. (Adventurer? You can also ferment yourself on the wayl.) Add cold water and top with dried fruit, granola, chocolate chips or any toppings of your choice for a luxurious perfect. Don’t want to tinker? This bowl of yogurt from Stowaway Gourmet is the best freeze dried breakfast I have tasted.

Chia Pudding and Dried Fruits

Chia seeds are a good source of fibre, protein and healthy fats, making it a great way to start a day of hiking. Soak them in water, powdered milk, or nut milk as you walk the first mile of the day, and add mix-ins like dried mango, honey, nuts, maple, coconut or cocoa powder. Tip: Too much chia can cause stomach upset, so mix it with your favorite grain to aid digestion.

loaded bagel

If you don’t mind getting stuck in your bag, a bagel makes a convenient and tasty cold breakfast on the trail. Top it with cream cheese (buy shelf stable packets), bagged salmon, or any spread of your choice.

Oats “overnight”

I know I’ve denounced rolled oats before, but bear with me: overnight rolled oats are creamier and easier than their cooked counterparts, with a chewier texture that might convert even the most averse oats. Add a sweetener of your choice when you wake up, plus fruit, chocolate, nuts, or whatever you want, and you’ll have breakfast ready after camp break two hours later (or when you first hiking break). On colder nights, you can soak them overnight to prepare breakfast when you wake up. Still not a fan? Cold soak oatmeal, ramen noodles or dehydrated potatoes and dress them with bacon bits for a tasty breakfast.

Breakfast charcuterie

A granola bar on its own can make for a sad camp breakfast, but pair it with your favorite trail snacks and you have a hearty meal. We like homemade energy ballstrail mix, fruit and jerky to start the day.

Eggless breakfast burrito or tacos

You don’t have to fire up the stove to whip up a perfectly delicious breakfast burrito. A combination of cheese, salsa, avocado, pre-packaged beans and vegetables is equally good cold. Wrapped and seasoned jackfruit is a great no-cook vegetarian alternative to meat or eggs. Just lay it on a tortilla, add your favorite toppings, fold and hit the road.

For exclusive access to all of our fitness, gear, adventure and travel stories, plus discounts on travel, events and gear, sign up for Outside+ today.

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Idaho Today: Tasty Food – Angie’s Vampire Pie https://nestleeuropeanchocolate.com/idaho-today-tasty-food-angies-vampire-pie/ Tue, 18 Oct 2022 21:28:00 +0000 https://nestleeuropeanchocolate.com/idaho-today-tasty-food-angies-vampire-pie/ 24 whole chocolate sandwich cookies (eg Oreos, etc.) 1-2 tbsp. special dark cocoa powder (Dutch), optional ¼ tsp. melted butter 1 ea. semi-sweet chocolate chips 2 bed. heavy whipping cream (divided: ½ cup and 1 ½ cups) 8 oz. cream cheese, softened ¾ c. Granulated sugar 1 TABLESPOON. vanilla ½ tsp. sour cream 1 21 […]]]>
  • 24 whole chocolate sandwich cookies (eg Oreos, etc.)
  • 1-2 tbsp. special dark cocoa powder (Dutch), optional
  • ¼ tsp. melted butter
  • 1 ea. semi-sweet chocolate chips
  • 2 bed. heavy whipping cream (divided: ½ cup and 1 ½ cups)
  • 8 oz. cream cheese, softened
  • ¾ c. Granulated sugar
  • 1 TABLESPOON. vanilla
  • ½ tsp. sour cream
  • 1 21 oz. can “more fruit” cherry pie filling

1. Preheat the oven to 375°.

2. Crust: In a food processor, process whole chocolate cookies (do not remove topping) until they reach a fine, even crumb. Note: If you are using cocoa powder, now is the time to add it. Mix it several times in the breadcrumbs before adding the butter. (If you choose to use it, be sure to use dark cocoa powder – its purpose is to darken the crust to an almost black color. Regular cocoa powder will not have this effect.) Drizzle with melted butter and beat a few more times until crumbs are thoroughly moistened.

3. Pour the crumbs into a pie dish and, using the back of a flat cup, measuring cup, etc., press the crumbs into an even layer on the bottom of the dish, then use your fingers , shape and press them up. sides of the shell.

4. At this point, you can put the formed shell in the fridge for at least 30 minutes to harden, or, as I like to do (this will help keep its shape MUCH longer), bake in a preheated oven for ten minutes , then leave to cool.

5. Ganache: In a medium saucepan over medium heat, stir ½ tsp. heavy cream and chocolate chips, until chocolate is completely melted and mixture is smooth. Pour the ganache into the cooled pie shell and return to the fridge for about 30 minutes, or until the chocolate is firm.

6. Cream Cheese Filling: In a large mixing bowl, whisk 1 ½ tsp. thick cream until stiff peaks form. Transfer whipped cream to another bowl; stay cold.

7. In the same mixing bowl (no need to clean up), add the softened cream cheese, vanilla, and powdered sugar, and whisk on high speed until the cream cheese is completely smooth/it no more lumps left. Scrape bowl, whisk once more to make sure texture is smooth.

8. Add sour cream and a dollop of whipped cream to the cream cheese mixture and mix well with a spatula until the mixture has softened. Then add the remaining whipped cream and slowly stir in until well blended. (You’re going for a chewy, happy texture here.)

9. Spread the cream cheese filling over the cooled ganache layer, then smooth the top. Let set in the refrigerator for at least four hours, or until firm/set.

10. To finish: Now you can either fill the whole pie with the cherry pie filling and serve, or cut into individual pieces and pour the cherry filling over each piece…which is the vampires favorite method…. nothing says blood like a gooey cherry pie filling. Garnish with fake vampire fangs and/or chocolate bats and serve, preferably with bad vampire jokes.

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