a trEATs affair treats, travel & eats 2016-12-03T01:26:19Z http://atreatsaffair.com/feed Roxana http://atreatsaffair.com/ <![CDATA[Chocolate peppermint bark roll cake recipe]]> http://atreatsaffair.com/?p=33014 2016-12-01T13:04:20Z 2016-12-01T02:37:13Z A delicious chocolate cake filled with an irresistible peppermint white chocolate filling, this chocolate peppermint bark roll cake is perfect for the Christmas holiday! Don’t be intimidated by its festive swirl, follow my tips for a successful roll cake every time! Christmas was never a Christmas without a roll cake. I have so many memories of...

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A delicious chocolate cake filled with an irresistible peppermint white chocolate filling, this chocolate peppermint bark roll cake is perfect for the Christmas holiday!

Don’t be intimidated by its festive swirl, follow my tips for a successful roll cake every time!
A delicious chocolate cake filled with an irresistible peppermint white chocolate filling, this chocolate peppermint bark roll cake is perfect for the Christmas holiday! Don't be intimidated by its festive swirl, follow my tips for a successful roll cake every time!

Christmas was never a Christmas without a roll cake.

I have so many memories of my mom making roll cakes on Christmas Eve. She would make at least one roll cake for our Christmas dinner. I was always mesmerized by the wirly swirly filling wondering how she managed to put it inside the rolled cake.

She was definitely the greatest magician ever!

Now it’s my turn to carry on the tradition. Seeing my family oooohing and aaaaahing over the beautiful roll cake it’s the most amazing Christmas gift.

After sharing a recipe for Christmas vanilla roll cake and gingerbread roll cake I thought it’s high time to share a recipe for chocolate peppermint bark roll cake! A delicious chocolate cake filled with an irresistible peppermint white chocolate filling, this chocolate peppermint bark roll cake is perfect for the Christmas holiday! Don't be intimidated by its festive swirl, follow my tips for a successful roll cake every time!

Roll cakes have a bad reputation. They are hard to make. They crack. They leave an eggy aftertaste to name a few.

Today I will prove you these are all just excuses.

Making a roll cake is easy. I’m admitting it requires a little distraction free time, but what dessert doesn’t, right? We’re talking 2 minutes of sharp focus as soon as you take the cake out of the oven to roll it while still hot, a little patience while incorporating air into the cake batter, but the rest of the time is just waiting for the cake to cool or for the filling to set.

Does that sound hard?

Of course, there are a few tips you have to follow to make sure your cake is delicious and gorgeous at the same time.A delicious chocolate cake filled with an irresistible peppermint white chocolate filling, this chocolate peppermint bark roll cake is perfect for the Christmas holiday! Don't be intimidated by its festive swirl, follow my tips for a successful roll cake every time!

Let’s start with the cake!

Eggs are one of the most important ingredients when making a roll cake. They are the working bees 🙂 They help the cake rise. You have to beat the eggs and sugar until they are frothy, thick, fluffy, and tripled in volume. This usually takes about 5 minutes.

While the eggs and sugar are whipping, sift the flour, cocoa powder, baking powder and salt 3 times.  Yes, 3 times, and this is very important.  This way a lot of air is incorporated into the ingredients resulting in an airy cake.

To make sure the cake will be moist and tender in addition to being airy, (cocoa powder has the tendency to dry out desserts) a little milk is added with the flavorings – vanilla extract and peppermint extract. I added 1/4 teaspoon peppermint extract and found out to be the right amount for me, but if you’re looking for a mintier cake, you can add few drops more.

When folding the dry ingredients into the egg mixture, I usually use a spatula. I notice my mixer can easily overmix the delicate batter resulting in a flat, very un-airy cake. No matter if you mix the ingredients by hand or with the mixer, make sure aren’t too many air bubbles, which means you’re over-folding.

A delicious chocolate cake filled with an irresistible peppermint white chocolate filling, this chocolate peppermint bark roll cake is perfect for the Christmas holiday! Don't be intimidated by its festive swirl, follow my tips for a successful roll cake every time!

Once the cake batter is done, pour it quickly in big dollops across almost the entire pan so you don’t have to spread it out so much.

Bake the cake until it springs back when pressed gently and the cake is starting to pull away from the sides. It’s a quick baking cake, it only takes 12-13 minutes.

While the cake is baking prepare your towel. I use about 1/2 – 2/3 cup powdered sugar sifted over a clean tea towel. The towel should be white white, not just almost white. I joke that, when making a roll cake, if your kitchen is not fully covered in powdered sugar, you did not use enough!

To prevent cracking, as soon as the cake is out of the oven, flip it over on the prepared tea towel. It’s very important for the cake to be rolled while hot. You’ll feel the heat from the cake through the towel as you roll it, it should be slightly uncomfortable, but bearable.

To roll, just take one of the short ends and tuck under as tightly as possible.  The tighter you’re able to roll the cake, the better the roll will look!

Once the cake is rolled into the towel, leave it to cool completely! Two hours or longer if needed! Be patient and do not unroll the cake while still warm.

A delicious chocolate cake filled with an irresistible peppermint white chocolate filling, this chocolate peppermint bark roll cake is perfect for the Christmas holiday! Don't be intimidated by its festive swirl, follow my tips for a successful roll cake every time!

Let’s talk filling now!

Many cake rolls are filled with sweetened whip cream, which is what I grew up with. But my light and airy white chocolate peppermint filling will be what your guests will remember.

If eggs are important for the cake, butter is the main ingredient in the filling, that’s why I use Finlandia Butter! Finlandia butter is a European-style butter preferred by most French pastry chefs for baking. Delicious and creamy with a very rich taste, Finlandia butter is made from pure fresh milk from Finnish family-owned farms.

The secret to the best ever filling is whipping the butter instead of creaming it. Game changer!!

Start by adding the room temperature Finlandia butter to your mixing bowl. Keep in mind that butter must be softened, but not melty. You should be able to press your finger into the block of butter and make an indent easily.

Start whipping the butter on the lowest speed for 2-3 minutes. Add the cream cheese, melted white chocolate and heavy cream and continue to whip for another 3 minutes. Use baking white chocolate, not chocolate chips.

Gently fold in the sugar, about 1/2 cup at a time and the chopped candy cane chocolate. You could use chopped peppermint bark as well.

Increase the mixer’s speed to medium and whip the mixture for an additional 2-3 minutes.

The result? The lightest, most delicious white chocolate peppermint filling! A delicious chocolate cake filled with an irresistible peppermint white chocolate filling, this chocolate peppermint bark roll cake is perfect for the Christmas holiday! Don't be intimidated by its festive swirl, follow my tips for a successful roll cake every time!

Now the magic!

Slowly unroll the cake and spread the filling all over it. An offset spatula is the only tool you need.

Roll the cake back up (without the towel, of course) and refrigerate for a couple of hours, or better overnight. This gives the filling time to firm up so it doesn’t squish out when you cut it. At this point, you can wrap the cake in plastic wrap and freeze until a later time. You can keep this chocolate peppermint bark roll cake in the freezer for up to a month. Thaw overnight in the fridge.

To finish this chocolate peppermint bark roll cake, you need a luscious ganache and some crushed candy cane.

My favorite way to make ganache is using chopped baking chocolate and heavy cream. A 2:1 ratio. 1 cup chocolate to 1/2 cup of cream. Heat in the microwave in 15 seconds intervals stirring after each addition.

Pour 2/3 of the ganache over the cake and let it slowly cover the entire cake. To speed up this process you may spread the ganache with a small spatula or the back of a spoon.

Chill the cake for 10-15 minutes before pouring the remaining ganache. Decorate with crushed candy canes!

Store the cake in the fridge for up to 4-5 days, although not one roll cake has lasted that long in my fridge.

Other recipe using Finlandia Butter – My favorite all butter sugar cookies!

Two secret ingredients make these all butter sugar cookies a family favorite and the first cookie to go at a party! No matter the season or the occasion, this is my go-to recipe for sugar cookies!

Two secret ingredients make these all butter sugar cookies a family favorite and the first cookie to go at a party! No matter the season or the occasion, this is my go-to recipe for sugar cookies!

If you enjoyed this recipe, vote for it on Finlandia Cheese Facebook page for your chance to win $1,000 towards your dream trip!! Here’s the mobile version and the desktop version of the contest!!

finlandia-contest

Chocolate peppermint bark roll cake recipe

Yields 15 servings

A delicious chocolate cake filled with an irresistible peppermint white chocolate filling, this chocolate peppermint bark roll cake is perfect for the Christmas holiday!

30 minPrep Time

12 minCook Time

42 minTotal Time

Save Recipe

Ingredients

    Chocolate cake
  • 3 eggs, room temperature
  • 3/4 cup white granulated sugar
  • 2 tablespoons whole milk
  • 1/2 tablespoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 3/4 cup all purpose flour
  • 1/3 cup special dark cocoa powder
  • 1 teaspoon baking powder
  • pinch of salt
  • Powdered sugar for the tea towel
    White chocolate peppermint filling
  • 1 package (7 oz) Finlandia unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1/4 cup heavy cream
  • 1/4 teaspoon peppermint extract
  • 4 oz baking white chocolate , chopped
  • 4 oz candy cane chocolate , finely chopped
  • 4 cups powdered sugar
  • Ganache
  • 6 oz semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • Crushed candy canes

Instructions

  1. Heat the oven to 350F. Line a jelly roll pan with aluminum foil. Set aside.
  2. In a mixing bowl add the eggs and sugar. With the paddle attachment on, beat on medium low speed until they are frothy, thick, fluffy, and tripled in volume. This usually takes about 5 minutes.
  3. Meanwhile sift the flour, cocoa powder, baking powder and salt 3 times. Yes, 3 times!!! Do not skip this step!
  4. Once the eggs are beaten, fold in the milk, vanilla and peppermint extracts.
  5. With a spatula (or with the mixer on the lowest speed) fold in the dry ingredients until just incorporated. Do not over-mix! Make sure there are no air bubbles into the batter!!!
  6. Pour the cake batter quickly in big dollops across almost the entire pan so you don’t have to spread it out so much.
  7. Bake the cake in the preheated oven until it springs back when pressed gently and the cake is starting to pull away from the sides, about 12-13 minutes.
  8. While the cake is baking, sift 1/2 to 2/3 cup powered sugar over a clean tea towel.
  9. As soon as you remove the cake from the oven, turn it over the prepared towel. Remove the baking pan and peel the aluminum foil.
  10. Starting from the short end, roll and tuck the cake under as tightly as possible. The tighter you’re able to roll the cake, the better the roll will look!
  11. It’s very important for the cake to be rolled while still hot. You’ll feel the heat from the cake through the towel as you roll it, it should be slightly uncomfortable, but bearable.
  12. Leave the rolled cake to cool for at least two hours before adding the filling.
  13. White chocolate peppermint filling
  14. Place a heatproof bowl over a pan with simmering water. Add the chopped white chocolate to the bowl and stir until the chocolate is melted.
  15. Set aside to cool completely.
  16. In a mixing bowl add the butter. With the whisk attachment on, whip the butter on the lowest speed for 2-3 minutes.
  17. Add the cream cheese, cooled and melted white chocolate, heavy cream and peppermint extract. Whip for an additional 3 minutes.
  18. Add the powdered sugar, 1/2 cup at a time, beating well after each addition.
  19. Fold in the chopped candy cane chocolate.
  20. Increase the mixer’s speed to medium and whip the mixture for an additional 2-3 minutes.
  21. Slowly unroll the cooled chocolate cake and with an offset spatula , spread the filling all over it.
  22. Roll the cake back up. Refrigerate for a couple of hours or overnight.
  23. Ganache
  24. In a heatproof bowl, add the chocolate and heavy cream.
  25. Microwave in 15 seconds intervals, stirring every time, until the chocolate is melted and the ganache is smooth.
  26. Pour 2/3 of the ganache over the chilled cake. Let it slowly cover the entire cake. You may use the back of a spoon to speed up the process.
  27. Refrigerate for 10-15 minutes.
  28. Pour the remaining ganache and decorate with the crushed candy cane.
  29. Refrigerate for a couple of hours up to 4-5 days.
http://atreatsaffair.com/chocolate-peppermint-bark-roll-cake-recipe/

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This is a sponsored conversation written by me on behalf of Finlandia™. The opinions and text are all mine.

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Roxana http://atreatsaffair.com/ <![CDATA[Double chocolate bundt cake recipe]]> http://atreatsaffair.com/?p=32849 2016-11-29T00:35:09Z 2016-11-28T16:00:33Z This post was sponsored by Riondo Prosecco through their partnership with POPSUGAR Select. While I was compensated to write a post about Riondo Prosecco, all opinions are my own. This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache. Holiday season is...

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This post was sponsored by Riondo Prosecco through their partnership with POPSUGAR Select. While I was compensated to write a post about Riondo Prosecco, all opinions are my own.
This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.
This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache. #ItalianforHoliday

Holiday season is by far my favorite time of the year but I have to admit, it does take a lot of energy. Unlike other families, my holiday celebrations start in September with my birthday followed by our wedding anniversary and Halloween in October, our daughter’s birthday and Thanksgiving in November and finally Christmas and New Year’s Eve in December.

I usually start planning in early August with a big smile on my face. Lists on top of more lists, notes on top of other to make sure this year’s holiday season will be better than the previous one!

Slowly the excitement is replaced by panic, wondering if I will ever by able to finish everything on time.

That is the time a girlfriends get-together is needed. A piece of cake, a glass of wine and lots of laughter to recharge ourselves.

This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.  #RiondoProsecco

 

Alongside the delicious double chocolate bundt cake, this year we’ve been sipping on some Riondo Prosecco Spago Nero. As soon as I poured the wine into glasses and everyone took a sip, we were all raving about its quality! And knowing it only has only 10.5% abv, we did a lot of sipping without feeling we had too much.

Rated #1 prosecco in Italy, Riondo Prosecco Spago Nerois the perfect wine to enjoy at a girls’s night in. Floral and fruity, with just a touch of sweetness and unlike other prosecco wines, Riondo is only lightly sparkling. Just a little fizz, you know!

This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.#prosecco

Although the Riondo Prosecco Spago Nero can pair well with salty treats, for my girls’ night in I decided to pair it with a delicious double chocolate bundt cake.

And yes, I’m aware baking a cake required a little more planning and shopping, but this double chocolate bundt cake is so easy to make plus I already had all the ingredients on hand since it calls for the basic cake ingredients – butter, sugar, eggs, vanilla extract, flour, cocoa powder, both baking soda and baking powder and milk. And of course chocolate and heavy cream for the ganache.

The sprinkles are mandatory – they brighten everyone’s day!
This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.

Add the eggs, one at a time, making sure you beat after each addition. Next, the vanilla extract is mixed in.

The milk and the dry ingredients are added alternately in batches, making sure you only beat until the dry ingredients are mixed in. If you overmix the batter, your cake will turn out dry and no one wants a dry crumbly cake!

The cake needs to be baked in a 15 cup bundt cake pan and yields enough to make 12 generous servings. You can easily make only half of the cake, if you want to!

This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.#RiondoProsecco

Once the cake is baked, let the cake cool slightly into the pan before inverting to cool completely on a wire rack.

To make the ganache, you’ll need 6 oz semi-sweet chocolate and 3/4 cup heavy cream. Microwave for a couple of seconds, stirring every 15 seconds until the chocolate is melted and the mixture is smooth.

Let cool for 5-10 minutes before pouring over the cake. Finish with lots and lots of sprinkles!

This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.

Double chocolate bundt cake recipe

Yields 12 slices

This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

Save Recipe

Ingredients

  • 1 cup butter, room temperature
  • 2 1/2 cups white granulated sugar
  • 4 eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 cup unsweetened baking cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 2 cups milk, room temperature
  • 6 oz baking semi-sweet chocolate, chopped
  • 3/4 cup heavy cream

Instructions

  1. Heat the oven to 350F. Grease a 15 cup bundt baking pan. Set aside.
  2. In a large bowl, add butter and sugar. With the paddle attachment on, cream until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Beat in the vanilla extract.
  5. In a separate bowl, whisk together the dry ingredients- all-purpose flour, baking cocoa, baking soda, baking powder and salt.
  6. Gradually add to creamed mixture alternately with milk, beating well after each addition.
  7. Pour the cake batter into the prepared pan and bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool for 10 minutes before removing from pan to wire rack to cool completely.
  9. To make the ganache, add the chocolate and heavy cream to a heatproof bowl. Microwave in 15 seconds intervals, stirring every time it stops until the chocolate is melted and the ganache is smooth and silky.
  10. Cool the ganache for 5-10 minutes at room temperature before pouring over the cake.
  11. Finish with sprinkles.
  12. Slice the cake, once the ganache is set.
http://atreatsaffair.com/double-chocolate-bundt-cake-recipe/

This sinfully delicious made from scratch double chocolate bundt cake is incredibly light and moist, sweet and chocolatey under a silky chocolate ganache.#ItalianforHoliday

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Roxana http://atreatsaffair.com/ <![CDATA[Slice and bake chocolate cookies recipe]]> http://atreatsaffair.com/?p=32981 2016-12-03T00:44:11Z 2016-11-27T12:54:49Z Quick and easy to make, these slice and bake chocolate cookies are packed with vanilla, butter and chocolate flavor. Top with a silky ganache for an irresistible holiday cookie!  At any given time I have some sort of sweet treats in my freezer. May it be a slice of cake, some cheesecake bars and most...

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Quick and easy to make, these slice and bake chocolate cookies are packed with vanilla, butter and chocolate flavor. Top with a silky ganache for an irresistible holiday cookie! Quick and easy to make, these slice and bake chocolate cookies are packed with vanilla, butter and chocolate flavor. Top with a silky ganache for an irresistible holiday cookie!

At any given time I have some sort of sweet treats in my freezer. May it be a slice of cake, some cheesecake bars and most of the time, a few types of cookies. Some already baked, others still waiting to be baked. It comes with the job, so to speak.

What I don’t have in the freezer is a lot of space and, obviously, I always struggle to find room to fit in all the leftovers. Especially cookie dough since I love baking fresh cookies as I crave them. After all, there are only a few things better than a fresh baked cookie!

The light came on after making these slice and bake all butter sugar cookies. The log takes very little space in the freezer and on top of that, it’s like 10X easier to slice vs scooping cookie dough!

A chocolate version of slice and bake cookies had to happen soon and I’m so happy to share it with you today!
Quick and easy to make, these slice and bake chocolate cookies are packed with vanilla, butter and chocolate flavor. Top with a silky ganache for an irresistible holiday cookie!

To make the dough for this slice and bake chocolate cookies is your basic method for most cookies.

Start by creaming the butter with the sugars. I use both granulated and brown sugar. The addition of brown sugar helps the cookies stay moist and gives a slightly chewy texture, just a touch while still keeping the edges somehow crunchy.

Next, the flavors are mixed in. I added some vanilla bean paste and International Delight Frosted Sugar Cookie Coffee Creamer! I love this coffee creamer! It’s packed with so much flavor and takes these slice and bake chocolate cookies to a whole new level!

Last but not least the dry ingredients are mixed in. All purpose flour, cocoa powder, cornstarch and a pinch of salt.Quick and easy to make, these slice and bake chocolate cookies are packed with vanilla, butter and chocolate flavor. Top with a silky ganache for an irresistible holiday cookie!

I know cornstarch is not your typical cookie ingredient but it has magical powers. Cornstarch helps thicken the dough while chilling it and keeps the cookies soft while baking.

In this batch I used unsweetened natural cocoa powder but I have tried this recipe with dark cocoa powder. The latter yields a deeper chocolate taste. You can use either one without any other changes to the recipe.

You probably noticed there are no eggs, baking soda or baking powder added to the cookie dough. I wanted a dense but tender cookie without any puffiness.

Quick and easy to make, these slice and bake chocolate cookies are packed with vanilla, butter and chocolate flavor. Top with a silky ganache for an irresistible holiday cookie!

Once the cookie dough is prepped, divide it in two and roll it into log shapes. It’s an easy to work with dough, these’s no need to flour the working surface. Since these cookies do not spread much, I prefer a 2 inch log thick. It’s the perfect cookie size if you ask me.

Wrap the cookie logs tightly into plastic wrap and freeze for at least 2 hours. Seal up the plastic and roll the log back and forth a few times to get it as round as possible before you freeze it.

My advice: chill the cookie logs overnight. This guarantees a firm, cold cookie dough.  It’s easier than you think to slice through the frozen log of cookie dough, plus the cookies hold their shape without being squished when cut.

Also, you can make the cookie dough weeks in advance (comes in very handy now with the busy season). Once the cookie dough is wrapped in plastic, place the logs in freezer safe bags so the dough doesn’t dry out. Bake the cookies within 6-8 weeks. The perfect make-ahead dessert, right?
It’s nice knowing you have a dough log in the freezer and you can slice off just what you need.

Quick and easy to make, these slice and bake chocolate cookies are packed with vanilla, butter and chocolate flavor. Top with a silky ganache for an irresistible holiday cookie!

To give these slice and bake chocolate cookies a festive look, I poured a little bit of ganache over the cooled cookies and finished with seasonal sprinkles.

The ganache is made using 60% baking chocolate and International Delight Frosted Sugar Cookie Coffee Creamer. Microwave until the chocolate is melted and smooth.

You can also dip the cookies into the ganache, but I find it a little bit messier and I’d rather spend my time eating cookies not cleaning the mess, don’t you agree?

Quick and easy to make, these slice and bake chocolate cookies are packed with vanilla, butter and chocolate flavor. Top with a silky ganache for an irresistible holiday cookie!

I predict there will be lots of other slice and bake cookies coming your way in the future!

Slice and bake chocolate cookies recipe

Yields 30-36 cookies

Quick and easy to make, these slice and bake chocolate cookies are packed with vanilla, butter and chocolate flavor. Top with a silky ganache for an irresistible holiday cookie!

15 minPrep Time

12 minCook Time

27 minTotal Time

Save Recipe

Ingredients

  • 3/4 cup butter, room temperature
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1/3 cup International Delight Frosted Sugar Cookie Coffee Creamer
  • 1 teaspoon vanilla paste (2 teaspoons vanilla extract could be used instead)
  • 2 cups all-purpose flour
  • 1/3 cup unsweetened baking cocoa powder (dark cocoa powder could be also used)
  • 1/4 cup cornstarch
  • pinch of salt
  • Ganache
  • 6 oz 60% chocolate, chopped
  • 1/2 cup International Delight Frosted Sugar Cookie Coffee Creamer
  • Sprinkles

Instructions

  1. In a mixing bowl add the butter and sugars. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
  2. Beat in the coffee creamer and vanilla paste. Scrape the sides of the bowl with a spatula.
  3. Slowly, fold in the flour, cocoa powder, cornstarch and salt. Beat until just combined.
  4. Remove the cookie dough from the mixing bowl, divide into two and roll into 2inches thick logs. Wrap tightly into plastic wrap. Seal up the plastic and roll the log back and forth a few times to get it as round as possible.
  5. Freeze for at least two hours. (to keep the cookie dough fresh for days, place the wrapped log into a freezer safe plastic bag).
  6. When ready to bake, heat the oven to 350F.
  7. Line 1-2 baking sheets with parchment paper or a silicone mat.
  8. Remove the log(s) from the freezer and, with a sharp knife, cut into 1/3-1/2inch thick slices.
  9. Place the cookie slices onto the baking sheets.
  10. Bake for 10-12 minutes or until set.
  11. Transfer to wire racks to cool completely.
  12. Ganache
  13. In a heatproof bowl add the chocolate and the coffee creamer. Microwave for 30 seconds at a time until the chocolate is melted stirring every time it stops. Let cool for 3-5 minutes.
  14. Spoon a little chocolate on top of each cookie.
  15. Decorate with desired sprinkles.
http://atreatsaffair.com/slice-and-bake-chocolate-cookies-recipe/

Quick and easy to make, these slice and bake chocolate cookies are packed with vanilla, butter and chocolate flavor. Top with a silky ganache for an irresistible holiday cookie!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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Roxana http://atreatsaffair.com/ <![CDATA[One bowl black tea chocolate cake with warm chocolate frosting recipe]]> http://atreatsaffair.com/?p=32825 2016-11-22T15:05:56Z 2016-11-22T15:06:11Z Craving something chocolatey, decadent and easy to make? You will love this absolutely perfect black tea chocolate cake with an easy warm chocolate frosting poured over! My mother in law has been subscribed to various food magazines for years, actually for as long as I can remember. Every few months, she packs them in  boxes...

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Craving something chocolatey, decadent and easy to make? You will love this absolutely perfect black tea chocolate cake with an easy warm chocolate frosting poured over!

Craving something chocolatey, decadent and easy to make? You will love this absolutely perfect black tea chocolate cake with an easy warm chocolate frosting poured over!

My mother in law has been subscribed to various food magazines for years, actually for as long as I can remember. Every few months, she packs them in  boxes and she mails them to me, so I can read them too. Thumbing through the magazines, I can easily find dog-eared pages, signs of accidental splashes or spills and handwritten sidebar notes.

On rare occasions, I find forgotten handwritten recipes. Mostly in pencil, rarely in pen. Old, faded and discolored papers. I wish I knew the stories that come with old recipes. All the family gatherings, birthday parties or holidays spent together.

If I close my eyes I can imagine everyone gathered around, telling funny family stories, kids running around without a care in the world.

Craving something chocolatey, decadent and easy to make? You will love this absolutely perfect black tea chocolate cake with an easy warm chocolate frosting poured over!

When Lipton challenged me to put a twist on a classic recipe, the collection of handwritten recipes from my mother in law came to mind. I knew I would find a recipe in there that could easily be re-imagined and while sipping on some Lipton Iced Tea I found a card for one bowl chocolate cake recipe.

In addition to her love for food magazines, my mother in law loves tea parties and since I’m going to visit her in just a couple of weeks I’m going to re-make this black tea chocolate cake for her.

It’s perfect for any tea party! After all, a party without cake is just a meeting, right?
Craving something chocolatey, decadent and easy to make? You will love this absolutely perfect black tea chocolate cake with an easy warm chocolate frosting poured over!

To make this one bowl black tea chocolate cake, you need the basics- all purpose flour,  white sugar, unsweetened cocoa powder, both baking powder and baking soda as the dry ingredients and eggs, vegetable oil, milk and black tea as your wet ingredients.

In a mixing bowl you whisk together the dry ingredients and slowly add in the wet ingredients, mixing until just combined. That’s all!

Once your cake is baked and cooled it’s time to make the frosting.

In a saucepan cook over medium flame milk and butter, stir in cocoa and powder sugar and pour over the cake. If that’s not easy, I don’t know what easy is then!

Of course sprinkles are mandatory!
Craving something chocolatey, decadent and easy to make? You will love this absolutely perfect black tea chocolate cake with an easy warm chocolate frosting poured over!

There’s one thing left to teach you before I leave you with the recipe for this black tea chocolate cake with warm chocolate frosting – how to brew the perfect tea!

  • Pour 4 cups BOILING water over 2 family-size tea bags in a heat-proof pitcher.
  • Brew 3 to5 minutes before removing the tea bags.
  • Sweeten to tase!
  • Stir in 6 cups ice cubes until melted. If not using ice cubes, then stir in 4 cups cold water.
  • Keep refrigerated.
    Craving something chocolatey, decadent and easy to make? You will love this absolutely perfect black tea chocolate cake with an easy warm chocolate frosting poured over!

One bowl black tea chocolate cake with warm chocolate frosting recipe

Yields 16-20 servings

Craving something chocolatey, decadent and easy to make? You will love this absolutely perfect black tea chocolate cake with an easy warm chocolate frosting poured over!

20 minPrep Time

40 minCook Time

1 hrTotal Time

Save Recipe

Ingredients

    Black tea chocolate cake
  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs, room temperature
  • 1 cup milk, room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup black tea, room temperature
  • Warm chocolate frosting
  • 1/3 cup butter
  • 1/3 cup milk
  • 1/3 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • sprinkles

Instructions

  1. Heat oven to 350 F. Line a 13X9" baking pan with parchment paper leaving about 1 inch paper hanging on the sides. Set aside
  2. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt.
  3. Stir in the eggs, milk, vegetable oil and vanilla extract. Beat until just combined.
  4. Stir in the black tea. Batter will be thin.
  5. Pour into the prepared pan.
  6. Bake for about 37 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Remove the pan from the oven and cool completely on a wire rack.
  8. Frosting
  9. In a medium size saucepan, add the milk and butter. Cook over medium flame until the butter has melted.
  10. Stir in the cocoa powder. Cook for an additional 1 minute.
  11. Remove from the heat and quickly stir in the powdered sugar.
  12. Pour the frosting over the cake.
  13. Refrigerate for 30 minutes before cutting into pieces.
http://atreatsaffair.com/one-bowl-black-tea-chocolate-cake-warm-chocolate-frosting-recipe/

This is a sponsored conversation written by me on behalf of Lipton. The opinions and text are all mine.

The post One bowl black tea chocolate cake with warm chocolate frosting recipe appeared first on a trEATs affair.

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Roxana http://atreatsaffair.com/ <![CDATA[Triple chocolate sugar cookies recipe]]> http://atreatsaffair.com/?p=32940 2016-12-03T00:58:09Z 2016-11-19T03:26:38Z Quick and easy to make, these triple chocolate sugar cookies have a rich chocolate taste, are soft and chewy and packed with mini chocolate chips! No need to chill the cookie dough! Ready in minutes!!! There are lots of things I’m looking forward to during the holiday season and homemade cookies have always been on...

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The post Triple chocolate sugar cookies recipe appeared first on a trEATs affair.

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Quick and easy to make, these triple chocolate sugar cookies have a rich chocolate taste, are soft and chewy and packed with mini chocolate chips! No need to chill the cookie dough! Ready in minutes!!!

Quick and easy to make, these triple chocolate sugar cookies have a rich chocolate taste, are soft and chewy and packed with mini chocolate chips! No need to chill the cookie dough! Ready in minutes!!!

There are lots of things I’m looking forward to during the holiday season and homemade cookies have always been on my top 10 list. Sugar cookies, cut out cookies, buttery cookies, ginger cookies, chocolate cookies. I don’t discriminate. I love them all!

Can you blame me? How many people do you know can refuse a warm, out-of-the-oven cookie? Or cookies topped with seasonal sprinkles?

Yeah, neither do I!

And these triple chocolate sugar cookies are really hard to resist. They have a rich chocolate taste, soft and just a touch chewy, packed with mini chocolate chips in every bite and to make them even more irresistible, they are dipped in chocolate!

I dare you to say no! Quick and easy to make, these triple chocolate sugar cookies have a rich chocolate taste, are soft and chewy and packed with mini chocolate chips! No need to chill the cookie dough! Ready in minutes!!!

Now, as much as I love the idea of triple chocolate cookies, I have to make sure they are fairly easy to put together. I don’t want a recipe that takes a long time, has a mile-long list of ingredients or has a gazillion steps. Nobody got time for that during the holiday season!

Rest assured, these triple chocolate sugar cookies are quick and easy. So quick, you’ll be enjoying a couple of these beauties in less than 1 hour.

And the ingredients – pantry/fridge staples – butter, sugar (both white and brown), egg, vanilla extract, all-purpose flour, cocoa powder and International Delight Frosted Sugar Cookie coffee creamer! (You probably have some leftover from these chocolate sugar cookies cupcakes! <- you should try them! So good!!)

Quick and easy to make, these triple chocolate sugar cookies have a rich chocolate taste, are soft and chewy and packed with mini chocolate chips! No need to chill the cookie dough! Ready in minutes!!!

To make the cookies you start by creaming the butter with the sugar until light and fluffy. With the mixer on low speed, it usually takes about 3 minutes. Make sure your butter is at room temperature. It must be softened, but not melty. You should be able to press your finger into the stick of butter and make an indent easily.

Equal parts of white and brown sugar are used. The white sugar helps the cookie dough spread a little while in the oven (no one wants a blob of baked cookie dough, right?) while the brown sugar keeps the cookie soft and chewy longer.

2 eggs and vanilla extract are added in next followed by the flour, cocoa powder, baking powder and baking soda alternately with the coffee creamer.

Last but not least the mini chocolate chips are folded in. Quick and easy to make, these triple chocolate sugar cookies have a rich chocolate taste, are soft and chewy and packed with mini chocolate chips! No need to chill the cookie dough! Ready in minutes!!!

The best part? You only need to chill the cookie dough while the oven is preheating, about 10 minutes!!

10 more minutes in the oven and you can enjoy fresh baked cookies!

If you got sidetracked and completely forgot about baking cookies for Santa, these triple chocolate sugar cookies will get the big guy leave extra gifts under your tree!

KEEP UP WITH INTERNATIONAL DELIGHT UPDATES BY SIGNING UP FOR THEIR NEWSLETTER, FOLLOW ALONG OFFACEBOOK,INSTAGRAM, TWITTER, AND PINTEREST.

Triple chocolate sugar cookies recipe

Yields 2 dozen cookies

Quick and easy to make, these triple chocolate sugar cookies have a rich chocolate taste, are soft and chewy and packed with mini chocolate chips! No need to chill the cookie dough! Ready in minutes!!!

15 minPrep Time

10 minCook Time

25 minTotal Time

Save Recipe

Ingredients

    Chocolate sugar cookies
  • 1/2 cup butter, room temperature
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1/4 cup International Delight frosted sugar cookie creamer
  • 1/2 cup mini chocolate chips
  • Ganache
  • 4 oz semi-sweet baking chocolate, roughly chopped
  • 1/4 cup International Delight frosted sugar cookie creamer

Instructions

  1. Line 2 baking sheets with parchment paper. Set aside.
  2. In a mixing bowl add the butter and sugars. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes.
  3. Beat in the eggs and vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt.
  5. Add the flour mixture alternately with the coffee creamer to the cookie dough.
  6. With a spatula, fold in the chocolate chips.
  7. Using a medium size scoop, drop cookie dough onto the prepared baking sheets.
  8. Chill for 10 minutes while preheating the oven.
  9. Heat the oven to 350F.
  10. Bake the cookies for 10-12 minutes.
  11. Remove from the oven and let cool completely on the baking sheets before transferring to a wire rack.
  12. Ganache
  13. Add the chocolate and the coffee creamer to a heatproof bowl set over a saucepan with simmering water.
  14. Stir until the chocolate is melted and smooth.
  15. Dip one cookie dough at a time into the melted chocolate and set back onto the wire racks.
  16. Decorate with seasonal sprinkles.
http://atreatsaffair.com/triple-chocolate-sugar-cookies-recipe/

Quick and easy to make, these triple chocolate sugar cookies have a rich chocolate taste, are soft and chewy and packed with mini chocolate chips! No need to chill the cookie dough! Ready in minutes!

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

The post Triple chocolate sugar cookies recipe appeared first on a trEATs affair.

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