Holiday Recipe Exchange | Chocolate Caramel Tarts

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1. Chocolate Cherry Bombs (Vegan)

   1/2 cup + 1 Tablespoon cherry preserves
   1/2 cup white sugar
   1/2 cup + 2 tablespoons light brown sugar
   1/3 cup canola oil
   1 tsp vanilla extract
   1/2 cup + 5 tablespoons cocoa
   1 1/2 cups all purpose flour
   3/4 tsp baking soda
   1/4 tsp salt
   1/2 cup semisweet chocolate chips

   1. Preheat oven to 350, lightly grease cookie sheet
   2. In a large bowl, mix:
   cherry perserves, sugar, oil and vanilla
   3. In a separate bowl mix the other ingredients, except chocolate chips
   4. Add dry to the wet in 3 batches, mixing well after each addition
   5. Add chocolate chips
   6. Use a spoon or hands to scoop cookies on to sheet, top with extra chips if desired
   7. Bake 8-10 minutes, let cool, indulge.

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2. This chocolate cake is my absolute favorite. Moist and super-chocolately. This makes a huge cake that’s perfect for a celebration.

   Chocolate Stout Cake (with 2 frosting choices)
   Yield: Makes 12 servings

   2 cups stout (such as Guinness)
   2 cups unsalted butter
   1 1/2 cups Dutch-processed unsweetened cocoa powder, sifted
   4 cups all purpose flour
   4 cups sugar
   1 tablespoon baking soda
   1 1/2 teaspoons salt
   4 large eggs
   1 1/3 cups sour cream

   Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides or two 9-inch round cake pans with 2-inch-high sides. Line the pans with parchment paper and then butter paper or spray with nonstick cooking spray.

   Heat the stout and butter in a heavy saucepan over medium heat. Bring to a simmer. Add cocoa powder and whisk until mixture is smooth. Remove from heat and cool slightly.

   In a separate bowl, whisk the flour, sugar, baking soda, and salt to blend. In the bowl of an electric mixer, beat the eggs and sour cream to blend. Add the chocolate mixture to the egg mixture and beat just to combine. Then add the flour mixture and beat briefly on low speed. Fold batter using a rubber spatula until completely combined. Divide batter equally among prepared pans. Bake cakes for about 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Transfer the cakes to wire rack. After 10 minutes, turn cakes out onto the rack to cool completely.

   Source: Barrington Brewery, Great Barrington, MA; Retrieved from Bon Appétit website

   Frosting Recipe 1 – Ganache
   2 cups whipping cream
   1 pound bittersweet or semisweet chocolate, chopped

   Pour cream into a heavy saucepan and bring to a simmer. Remove from heat and add chocolate. Whisk until smooth and until all of the chocolate has melted. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

   Source: Barrington Brewery, Great Barrington, MA; Retrieved from Bon Appétit website

   Frosting Recipe 2 – Irish Cream Cheese Frosting
   2 (8 oz.) bars of cream cheese, softened
   2 sticks of unsalted butter, softened
   4 cups confectioner’s sugar
   6-8 tablespoons of Irish Cream (preferably Bailey’s)

   Combine the cream cheese and butter in the bowl of a stand mixer. Using the paddle attachment beat the cream cheese & butter until smooth. Slowly add the confectioner’s sugar and beat until light and fluffy. Slowly pour in the Irish cream (more or less to taste), and beat until completely incorporated.

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3. Fabulous idea with the recipe exchange. I can’t wait to see all the delicious recipes!

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4. Here’s one of my all-time favorite recipes!

   Guinness and Bailey’s Irish Cream Cupcakes
   Yield: 24 Cupcakes
   Ingredients:

   For the Guinness chocolate cupcakes:
   1 cup stout (Guinness)
   16 tbsp. unsalted butter
   ¾ cup unsweetened cocoa powder
   2 cups all-purpose flour
   2 cups sugar
   1½ tsp. baking soda
   ¾ tsp. salt
   2 large eggs
   2/3 cup sour cream

   For the Bailey’s ganache filling:
   8 oz. bittersweet chocolate, finely chopped
   2/3 cup heavy cream
   2 tbsp. butter, at room temperature
   2 tsp. Bailey’s Irish cream

   For the Bailey’s buttercream frosting:
   8 tbsp. unsalted butter, at room temperature
   3-4 cups confectioners’ sugar, sifted (We used closer to 5 c.)
   4-8 tbsp. Bailey’s Irish cream, to taste (We probably almost doubled this amount to really taste the Bailey’s in the buttercream, but had to add more powdered sugar to get it the right consistency.)

   To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

   In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

   To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.

   Set aside to let the ganache cool until it is thick enough to be piped. (Our ganache took about 20 minutes to get to the perfect temperature for piping. You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)

   Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

   To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

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5. Chocolate Crinkles are by far my favorite cookie! We’ve been making these in my family my whole life and they are always a big hit at any gathering.

   Recipe via Betty Crocker.
   1/2 cup vegetable oil

   4 oz unsweetened baking chocolate, melted, cooled

   2 cups granulated sugar

   2 teaspoons vanilla

   4 eggs

   2 cups Gold Medal® all-purpose flour

   2 teaspoons baking powder

   1/2 teaspoon salt

   1/2 cup powdered sugar

   1 In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
   2 Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
   3 Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
   4 Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

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6. Rich Chocolate Caramel Cupcakes

   Ingredients
   2 3/4 cups all-purpose flour
   11/2 teaspoons baking soda
   1/2 teaspoon salt
   3/4 cup unsweetened cocoa powder
   3/4 cup hot water
   2 1/4 cups sugar
   9 ounces unsalted butter, softened
   4 large eggs
   3/4 cup buttermilk
   2 tablespoons vegetable oil
   1 tablespoon vanilla extract
   Caramel Cream Center, recipe follows
   Ganache, recipe follows

   Directions:
   Preheat the oven to 325 degrees F. Line 30 regular-size cupcake or muffin cups with paper cupcake liners or line 6 dozen (72) mini cupcake or mini muffin cups with mini cupcake liners.

   In a mixing bowl, combine the flour, baking soda, and salt. Sift the cocoa powder in a separate bowl. Whisk the hot water into the cocoa until smooth. In bowl of electric mixer, cream the sugar and butter well. Add the eggs, buttermilk, oil, and vanilla and mix until smooth. Add the dry ingredients to the wet ingredients and add the cocoa mixture. Beat just until smooth. Fill the cupcake liners 3/4-full and bake the regular-size cupcakes for 20 minutes, or until cooked through or bake the mini cupcakes for 19 minutes, or until cooked through. Remove the cupcakes from the pan and let cool completely. Fill with Caramel Cream Center and top with Ganache Frosting and the prepared blue rock sugar.

   Caramel Cream Center:
   6 ounces egg whites, from about 5 whole eggs
   1/3 cup sugar
   12 ounces to 1 pound unsalted butter, softened and cut into small pieces
   1/2 teaspoon vanilla extract
   1 batch Agave Caramel Sauce, recipe follows
   Warm the egg whites and sugar over a double boiler, stirring the egg mixture until the sugar dissolves and the mixture feels warm to the touch. Remove from the heat and whip until medium-stiff peaks form. With the mixer running, gradually add the softened butter and vanilla until thick and smooth. Fold in the Agave Caramel Sauce until fully incorporated. Place the Caramel Cream Center in a pastry bag fitted with pastry tip and fill the cooled cupcakes.

   Cook’s Note: The yield for the Caramel Cream Center is more than needed. The extra can be used as frosting or frozen for up to 3 months. Thaw at room temperature and stir, before using.

   Agave Caramel Sauce:
   1/2 cup water
   1 ounce sugar (2 tablespoons)
   1 1/2 teaspoons light agave nectar
   5 ounces cream
   2 tablespoons unsalted butter, softened
   1/4 teaspoon vanilla extract
   In a small saucepan, heat the water over high heat until hot but not boiling. Add the sugar and the agave and stir gently to dissolve. Bring the mixture to a boil, and heat to 330 degrees F, or to a warm brown color. Add the cream slowly, whisking constantly, the caramel will bubble and rise. Add the butter and continue whisking over the heat until the caramel is smooth. Remove from the heat and stir in the vanilla extract. Chill the mixture to thicken.

   Ganache:
   3 cups heavy cream
   24 ounces bittersweet chocolate chips (recommended: Ghirardelli 60% cocoa bittersweet chocolate chips)
   Ice bath, in shallow bowl
   In a saucepan, heat the cream to scald. Add the chocolate chips. Stir the mixture until smooth. Chill on the ice bath until a spreadable consistency, stirring frequently. Frost the filled cupcakes with the ganache.

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7. This could probably be my last meal dessert. I’m going to enter, so I better get busy shopping today. Someone around here is getting a nice treat. I know just the recipe I want to use.

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8. OMG! Seriously….this tart looks too incredible for words. WANT! :)

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9. Sometimes called moon pies, whoopie pies or cosmic cakes as they are now called by Zingermans here in Ann Arbor. I love them but at $4 at the joint I adapted a recipe that taste like there and you have to use quality chocolate. Adapted from Zingerman’s Bakehouse, Ann Arbor, Mich.

   Time: 1 hour
   FOR THE CAKES:
   1/4 pound (1 stick) butter, at room temperature (Use Kerrygold)
   1 cup light brown sugar
   1 large egg
   1 teaspoon vanilla extract
   1 1/4 teaspoons baking soda
   1 teaspoon sea salt
   2 cups all-purpose flour
   1/2 cup cocoa (Scharffen Berger and sometimes add 1/4 melted chocolate to kick it up)
   1 cup buttermilk

   FOR THE BUTTERCREAM FILLING:
   3 large egg whites
   3/4 cup sugar
   1/2 pound butter (2 sticks), at room temperature
   3/4 teaspoon vanilla
   1/4 teaspoon sea salt.

   For Coating
   12 oz package chocolate broken up or chips
   1/2 c whole milk or heavy cream

   1. For the cakes: Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla extract and beat until light and creamy. In a separate bowl, whisk together the baking soda, salt, flour and cocoa. Add dry ingredients to butter mixture in three parts, alternating with buttermilk, and combining well after each addition.
   2. Using an ice cream scoop or a spoon, scoop out 12 1/4-cup mounds of batter and place about 6 inches apart on a parchment-lined baking sheet. Bake until tops are puffed and cakes spring back when touched, 12 to 14 minutes. Remove from oven and cool completely before filling.
   3. For the buttercream filling: For best results, follow directions carefully, paying attention to required temperatures. Fill bottom half of a double boiler (or a medium saucepan) with an inch or two of water, and bring to a boil over high heat. In top half of double boiler (or a metal bowl), combine egg whites and sugar. Place over simmering water and whisk just until sugar is dissolved and temperature reaches 180 degrees on an instant-read thermometer.
   4. Using a whisk attachment on a heavy-duty mixer, whisk egg whites and sugar on high until they double in volume and become thick and shiny. Continue to whisk until cool. Reduce speed to medium and begin to add butter about 1/2 tablespoon at a time, until all the butter is incorporated. Add vanilla and salt. If mixture looks curdled, continue to whisk until it is smooth. Increase speed to high and whisk for 1 more minute. Use immediately or place in an airtight container and chill for up to 3 days, whisking buttercream again before using.
   5. For assembly: Using an ice cream scoop or spoon, place 1/4 cup buttercream on flat side of each of 6 cakes, spreading it to edges. Top filled half with another cake to sandwich the buttercream. Place in freezer as you make coating
   6. For coating: Place a package of chocolate in bowl. Heat 1/2 c whole milk or heavy cream then pour over chocolate. Mix till smooth. Pour over or dip each pie.

   Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
   Yield: 6 pies.

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10. These are absolutely gorgeous! Just the kind of thing to get me in trouble!

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