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Chocolate Banana Bonbons

4 Mar

Chocolate Banana Bonbons Close up

Chocolate Banana Bonbons Title

Health-conscious, vegan or even gluten-free? I’ve got the perfect dessert for you today. These elegant morsels are Chocolate Banana Bonbons, and you simply must try them.

Being a baker is dangerous. I no longer go out to eat dessert. I literally have everything on hand to make any dessert 24/7. And when I’m testing recipes, most of what I make is quickly consumed by me, my husband or close family. One way to avoid overeating is to have a healthy alternative on hand. And to send all the test goodies off to my husband’s poor coworkers. [...]

Martha Stewart’s Flourless Chocolate Cake

18 Feb

Flourless Chocolate Cake

Martha Stewart's Flourless Chocolate Cake

Looking for a simple crowd-pleasing cake? Have a gluten-free friend you’re entertaining? Try this rich Flourless Chocolate Cake from Martha Stewart!

Yesterday, I had the pleasure of hanging out with my new friend, Kristina. Being Sunday, we planned on maximizing relaxation. The game plan:

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Orange Hot Chocolate

9 Feb

Orange Hot Chocolate

Orange Hot Chocolate Vertical

Deceptively simple. This Orange Hot Chocolate tastes just like a Pepperidge Farm’s Orange Milano to me. It’s rich with the mild tanginess of fresh orange. 

My husband and I participate in a local farm cooperative. Each week we get locally grown produce from Full Circle Farm. Lately, it’s been a lot of citrus – oranges, tangelos, lemons, grapefruit, even pomelos.

It takes effort to find uses for all the citrus fruit. You can squeeze and freeze the juice but I wanted to use the fruit since it was so fresh. Thus, the orange hot chocolate was born!

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Salted Caramel Hot Chocolate

21 Jan

Salted Caramel Hot Chocolate Overflowing

Chocolate, Caramel and Sea Salt are one of those special combinations that really make your taste buds sing. I LOVE this foodie celebrity-couple. Try this 15 minute recipe for richly decadent Salted Caramel Hot Chocolate.

I’m not exactly sure when I jumped on the SALT + CARAMEL bandwagon. But I am “drinking the Kool-Aid,” as a former mentor might say.

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The BEST Vegan Chocolate Cupcakes

12 Jan

Best Vegan Chocolate Cupcake PassionfruitThese are moist, tender little cupcake morsels packed with chocolate flavor. Oh yes, and these happen to be vegan chocolate cupcakes! Pair them with your favorite vegan (or non-vegan) icing for a decidedly decadent treat.

I made these little cupcakes with a fair amount of trepidation. Cake without eggs? How unnatural! Would they be terribly dry? Would the cupcakes fail to rise and instead resemble brown hockey pucks? I took the plunge with my vegan neighbor coming to dinner. I was prepared to grab my car keys and run to Whole Foods for a vegan dessert if they were a flop.

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Martha Stewart’s Fish Cake

11 Jan

Martha Fish Cake

When I saw Martha Stewart’s Fish Cake on Pinterest, I just had to do it for myself. This is a fun, whimsical cake any beginner baker can pull off…swimmingly.

To start the new year off right, I decided to try my hand at this adorable little fish cake. I don’t typically make resolutions but if I did, my resolution would be to spend more time doing the things I enjoy most – like baking ridiculously shaped animal cakes.

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Chocolate Tiramisu

23 Dec

Tiramisu Slice

So what do you do with a few dozen fresh-baked ladyfinger cookies burning a hole in your pantry? You make creamy Chocolate Tiramisu, that’s what.

Tiramisu. Chocolate. Tiramisu + Chocolate.

YES.

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Raspberry Fudge Cookies

4 Dec

Raspberry Tower (2)

These may be the best cookies I’ve ever made. My Raspberry Fudge Cookies are packed with Guittard chocolate, rich espresso and tart raspberries.

Raspberry Fudge Cookie I love you

Innovation in my kitchen often comes from a mistake, or starting a recipe and realizing I don’t have a key ingredient.

In this case, I was originally going to share a different cookie recipe with you (another time, perhaps). But I burned the pecans I was going to use. Plans changed. No biggie: you’re going to LOVE these, I promise.

Raspberry Fudge Cookies have made it to the top of my list. My husband wants you all to know he enjoys eating the dough raw. But officially Decadent Dragon Bakery can’t condone that!  [To me, a freshly baked cookie tastes like a molten lava cake. So good!]

Both the Guittard chocolate and raspberries are locally sourced from businesses in the Bay Area.

Raspberry Fudge Cookies

Prep Time: 30 minutes | Bake Time: 12-14 minutes (until just set)
Oven Temp: 325 F

1 lb Bittersweet Chocolate (high-quality is best, chopped finely)
1/2 cup Butter
3/4 cup All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Salt (ideally, Kosher – use less if using table salt)
1 &  1/4 cups Sugar
4 Eggs (large, at room temperature)
2 tbsp Instant Espresso Powder
1 tbsp Vanilla Extract
1 pint Fresh Raspberries (frozen is probably OK in a pinch)

Pre-heat your oven to 325F. Line your baking sheets with silicone liners or parchment paper (you’ll need 4 pans if baking all cookie at once).

Guittard Chocolate

Begin by weighing and chopping your bittersweet chocolate into even, small pieces. This will help it melt evenly. Place the butter and chocolate into a medium-sized pot and turn the stove on medium-low. Slowly stir the chocolate until melted. Be careful to stir often to avoid burning the chocolate. Remove from heat and let cool for a few minutes.

Chocolate and Butter

Chocolate + Butter 2

Chocolate + Butter 3

See? The chocolate is nice and creamy when fully melted.

In a medium-sized bowl, combine your flour, baking soda and salt. Stir until fully mixed.

Eggs in Mixing Bowl 2

Next, crack your eggs into a large bowl (or bowl of your stand mixer fitted with the paddle attachment). Beat for 30 seconds. Add your sugar, instant espresso powder and vanilla extract. Beat for 1-2 minutes until fully combined and foamy. Your mixture should look like this:

Eggs Sugar Espresso

Grab your cooled chocolate (make sure it isn’t too hot, it should be barely warm to the touch). Beat the chocolate into the egg mixture.

Chocolate Added

Add in the flour mixture and mix until just combined. Stir in your raspberries by hand with a large spoon or spatula.

Chocolate and Flour

I loved the pattern created by mixing flour into the chocolate.

It’s time to scoop some cookies! Use about 3 tbsp of dough for each cookie. [If you have a medium sized ice cream scoop with a release handle, this works really well to form the dough.] These cookies spread out, so I recommend no more than six (6) per cookie sheet. Place into your hot oven and bake around 12-14 minutes (the center of the cookies should still be quite fudgy and moist).

Raspberry Fudge Cookies on Sheet

Don’t place them this close together (only if freezing for later).

Once the cookies are out of the oven, you can transfer them to a cooling rack with a spatula (don’t pick them up by hand when warm as they’ll fall apart).

Raspberry Fudge Cookies with Powdered Sugar

These cookies really are awesome the day they are baked, so make them fresh!

Tip: If you have space in your freezer, you can scoop these cookies onto a baking sheet and freeze them for 1-2 hours.  Since they don’t need room to spread out, you can fit ~24 on one sheet. Once they are fully frozen, place cookies into a zip-lock freezer bag. You’ll be able to bake them up fresh just a couple at a time! No need to defrost before baking, but they’ll probably take a few extra minutes to finish.

I hope you enjoy them! Do you have an awesome recipe that arose from a kitchen snafu? Let us know about it in the comments!

- Beth