chocolate – Page 6 – The Pajama Chef

SRC: Iced Coconut Mocha

June 14, 2015June 14, 2015 Sarah

Creamy coconut meets an iced mocha for a delightful summer treat… plus this drink is made with a SECRET INGREDIENT. Ooooh! What more can you ask for?!

Iced coffee is my drink of choice in the summer. I LOVE making a batch of cold brew coffee to have a special treat in the afternoons [my simple method: make a pot of french press coffee as usual, same ratio of coffee to water, but use cold water. Place in the fridge or on countertop overnight to brew for at least 12 hours, up to 24. Press as usual, then store in the fridge.]. Lately I’ve been enjoying my coffee with half and half and some mint simple syrup. But I love ANYTHING coconut so when I saw this iced coconut mocha on Happy Go Lucky, my blog assignment for this month’s edition of Secret Recipe Club, I was awestruck. Mmm! Kara has a great blog full of awesome DIY projects and yummy recipes–like this BLT chicken salad, s’mores brownies, or Hawaiian grilled cheese. Kara lives with her family in Virginia Beach, a city that holds special memories since Ben and I got engaged there when I spent the summer on the beach with Cru for a summer project in 2008. I loved checking out Kara’s blog–so much goodness there!

Since you’re dying to know, the secret ingredient in this iced coconut mocha is a coconut POPSICLE! How genius is that?!? I meant to buy some at the grocery store to make this coffee drink, but I forgot… so I made my own. 🙂 Ha! And guess what? They worked perfectly! You can make this drink in several ways–hot coffee with cold popsicle, cold brew coffee with leftover coconut popsicle “batter,” or blending it all together, frappe style. No matter how you mix it, this drink is a fabulous pick-me-up… It’s sweet and creamy, with lots of chocolate and coconut flavor. No need to go to the coffee shop when you have this in your repertoire.

I will be making this mocha ALL summer long. Thanks, Kara!

one year ago: Mango Coconut Muffins
two years ago: Double Chocolate Strawberry Shortcakes
three years ago: Banana Crumb Muffins
four years ago: Creamy Taco Mac

Iced Coconut Mocha

Servings: 1
Time: 5 minutes
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from Happy Go Lucky

Ingredients:

1 cup strong brewed coffee – hot or cold
1 coconut popsicle – storebought or homemade
chocolate syrup
sugar, to taste
whipped cream
toasted coconut
ice cubes- made with coffee, if you can!

Directions:

There are three ways to make this delicious drink!

Method 1, from Kara: brew coffee. Place about 2 tablespoons chocolate syrup in the bottom of a glass, then top with 8 ounces hot coffee. Sweeten to taste, then add 1 popsicle. It will melt and cool down the drink. Stir then add ice. Top with whipped cream, more chocolate syrup, and toasted coconut.

Method 2, I made homemade coconut popsicles from the link above [1 can coconut milk + 1/3 cup coconut flakes + 1/2 tablespoon agave, pulsed in a blender, then frozen in popsicle molds.] I had about 1/2 cup coconut milk mixture left so I added 1/2 cup coconut milk mixture to a jar with 1 cup cold brew coffee and 2 tablespoons chocolate syrup, then shook it all up and poured into a glass. Add ice, then top with whipped cream, more chocolate syrup, and toasted coconut.

Method 3, that I haven’t tried but seems like it would work. Place 1 cup coffee [cooled a bit if not using cold brew] in a blender with ice, the coconut popsicle, and 2 tablespoons chocolate syrup. Pulse until combined, then top with whipped cream, more chocolate syrup, and toasted coconut.

Enjoy!

Check out more recipes from other members of the Secret Recipe Club below!

Cakes, Desserts, Recipes

Yellow Birthday Cake with Whipped Chocolate Frosting

May 20, 2015May 19, 2015 Sarah

Perfectly fluffy and sweet yellow birthday cake, served up with an airy chocolate frosting. Perfection for your birthday celebration!

My favorite cake to make is snack cake, for several reasons. A) It’s easy. B) It’s called a snack cake so I can eat it for a snack… or breakfast. 🙂 C) It’s pretty foolproof. Though I’ve been making layer cakes for years, they are still a wee bit intimidating because of all the what if’s. What if the cake doesn’t come cleanly out of the pan? What if a layer breaks when frosting it? What if, what if, what if? But the thing is… for birthdays, when you want to make people feel special, it’s the fancy cakes you want to make. And to me, fancy cake=layer cake. So every year for Ben’s birthday I try to make him a fancy layer cake. He’s always a yellow cake kind of guy, so for a recent* birthday he asked for his favorite… with some whipped chocolate frosting. Apparently buttercream or cream cheese frostings aren’t exactly his fave. Who knew?

This was truly the cake [and frosting] of his dreams. The yellow cake was soft, moist, and fluffy… sweet, but not too sweet–the perfect pairing for a light and airy whipped chocolate frosting. Before this, I had only had whipped vanilla frosting. Whipped chocolate frosting is pretty darn good! It has the essence of chocolate, without the overwhelming richness that most chocolate frosting has. In a word, we thought it was incredible! And since it only contains two ingredients–heavy whipping cream and chocolate chips–it’s so easy to make, and even easier to spread. No complaints here. 🙂 Enjoy!

*when I say recent, I mean… ummm, well, 2014. Yikes. I am b-e-h-i-n-d. 🙂 Cake is still cake though, right?!

one year ago: Italian Tortilla Rollups & an epic bridal shower menu
two years ago: Granola Tips
three years ago: Tortellini Soup

Yellow Birthday Cake with Whipped Chocolate Frosting

Servings: 12
Time: 1 1/2 hours + time to cool
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cake from Cinnamon-Spice & Everything Nice; frosting from Mel’s Kitchen Cafe

Ingredients:

for cake

2 1/4 cups all-purpose flour
1 1/2 cups sugar
1/2 cup unsalted butter, soft
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
3 large eggs

for frosting

1 1/4 cups semisweet chocolate chips
2 1/4 cups heavy whipping cream

Directions:

Preheat oven to 350 degrees F. Grease and flour desired cake pans [I used 2 round 9″ cake pans but original recipe has other options- 3 round 8″ pans or a 9×13″ rectangular pan].

To make cake, combine all ingredients in a large bowl, then use an electric mixer to mix on low for 30 seconds. Scrape the sides of the bowl as you go, then increase speed to high and beat for 3 minutes, scraping the sides of the bowl occasionally. Divide batter between cake pans, then bake for about 25-30 minutes if using the 9″ pans [or 35-40 minutes for the 9×13 or 30-25 minutes for the 8″ pans]. Bake until the cake just pulls away from the sides of the pan and the top is golden brown. A toothpick inserted in the center should come out clean as well.

While cake is baking, prepare the frosting. Heat the heavy whipping cream in a small saucepan on low heat until it comes to a simmer. Place the chocolate chips in a medium bowl, then pour the hot whipping cream on top of then. Let rest for 5 minutes, then gently whisk until combined, smooth with a glossy texture. Cover the bowl tightly with plastic wrap, then refrigerate for 2-3 hours until completely chilled and cold. An ice water bath can speed up the process. When cold, use an electric mixer to whip the frosting into soft peaks.

When cake is done, cool in pan for 10 minutes before removing to a wire rack to cool completely before frosting. Frost cake immediately and consider storing in the fridge to keep the frosting set until ready to serve.

Cakes, Desserts, Recipes

Chocolate Coffee Bundt Cake

March 6, 2015March 5, 2015 Sarah

This chocolate bundt cake is fabulous. It’s light and fresh, flavorful and addictive.

So I’m sitting here on my couch, kitty by my side, five days after I made this cake, wishing desperately that I had another slice. It’s another unexpected Nashville snow day and I’m re-watching the last episode of Parenthood again [it was DVR’d even though I watched it live, and I couldn’t bear to just delete it.]. A slice of this uber chocolately cake would just complete the moment.

I don’t make bundt cakes very often but when I do, I find that I’m often disappointed because they can be so buttery and heavy, and take forEVA to cook. This one–despite being wayyyy chocolately–is just the opposite. It’s light and moist [sorry!]. Coffee lovers love this cake because the coffee in the batter brings out the flavor of the chocolate but non-coffee lovers won’t even know there’s coffee in the cake! Funny how that works out, right? Everyone who tried this cake loved it and it was so simple to make I know it’s going to be part of my cake repertoire forever and ever. [Hope that works for you, friends!]

This time, I topped the cake with a simple dusting of powdered sugar because I was in a rush, and truly that was all it needed. Just for show, ya know? But to make this more decadent and indulgent, a silky chocolate ganache, a peanut butter glaze, or even a fruit compote topping would totally fit in. Eating this cake with ice cream is also highly recommended. But beyond ice cream or toppings or powdered sugar, making this cake is necessary for your weekend. It’ll make it 100 times better, I promise. 🙂 Enjoy!

one year ago: Strawberry Yogurt
two years ago: Cumin-Scented Cabbage Salad
three years ago: Extraordinary Grilled Cheese
four years ago: The Best Egg Salad I’ve Ever Had

Chocolate Coffee Bundt Cake

Servings: 24
Time: 90 minutes
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from The Tart Tart

Ingredients:

1 1/4 cups brewed coffee
3/4 cup cocoa powder
2 cups sugar
pinch of Kosher salt
2 1/2 teaspoons baking soda
2 whole large eggs + 1 large egg yolk
1 1/4 cups + 1 tablespoon buttermilk [or 1 tablespoon lemon juice or vinegar + 1 1/4 cups milk]
1 cup + 2 tablespoons canola oil
1 1/2 teaspoons vanilla
2 1/2 cups + 2 tablespoons all-purpose flour
powdered sugar

Directions:

In a small saucepan, whisk together coffee and cocoa powder. Bring to a boil and let boil for about 30 seconds. Remove from heat and then set aside to cool completely. When cooled, preheat oven to 350 degrees F. Grease and flour a 10 inch bundt pan and set aside.

In the bowl of a stand mixer, combine sugar, salt, baking soda, and eggs. Beat on low to combine. Add buttermilk, oil, and vanilla, then mix again until blended. Slowly add flour and mix on low for 2 minutes. Add in coffee/cocoa mixture and beat until combined. Batter will be very thin.

Pour into prepared pan and bake for 50-65 minutes, or until cake tester inserted in the center comes out clean. Let cool completely before gently removing by interverting on a platter. Sprinkle with powdered sugar before serving.

Breakfast, Muffins, Recipes

SRC: Gingerbread Muffins

November 30, 2014December 5, 2014 Sarah

The warm, spicy flavor of gingerbread in a muffin, instead of fussy cookies. Perfect for breakfast, teatime, or anytime!

This month for the Secret Recipe Club, I was assigned to Jessie Weaver, written by Jessie. 🙂 Jessie lives with her family in Tennessee too–in fact, she used to live in Nashville! How fun. Jessie has three little ones and still has time to blog on many subjects, from recipes to faith to family fun. Going to her blog is always a joy and I love seeing what she posts for Secret Recipe Club each month. While Jessie has a lot of great recipes on her blog, two that caught my eye were Peanut Butter Pie with Pretzel Crust and Gingerbread Muffins with White Chocolate Chips. I let Ben pick and muffins it was! These muffins are SO seasonally appropriate, huh? 🙂

I always love a good muffin, and these were no exception. They come together in just a few minutes in one bowl for easy cleanup… and smell absolutely amazing as they bake! We put up our tree on Friday and let me tell you, I should have made them while we were decorating. These muffins can compete with a gingerbread candle for best smell ever. I actually have a gingerbread candle, so I should do a test run. Haha. But as for taste, I think muffins win over candles any day! They’re perfect to make on a cold afternoon during the holiday season. If you like, you can add white chocolate chips like Jessie did. I’m sure they’re great that way too. Enjoy!

one year ago: Dark Chocolate Ginger Squares
two years ago: Caramel Apple Dip
three years ago: Honey Yeast Dinner Rolls
four years ago: Pumpkin Pancakes

Gingerbread Muffins

Servings: 12
Time: 30 minutes
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from Jessie Weaver

2 cups white whole wheat flour
2 tablespoons cocoa powder
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 cup sugar
1/2 cup oil [coconut or canola, or melted butter]
1/2 cup molasses
1/3 cup milk
2 eggs
1/2 cup white chocolate chips, optional — I think cinnamon chips could also be yummy too

Directions:

Preheat oven to 350 degrees F. Line a muffin tin with paper liners or spray well with cooking spray.

In a large bowl, whisk together flour, cocoa powder, ginger, baking soda, and sugar. In a measuring cup, whisk together oil, molasses, milk, and eggs. Pour wet ingredients into dry and stir until just mixed. Fold in white chocolate chips, if using, then divide batter between muffin cups, about 2/3 way full.

Bake for 25 minutes, or until toothpick comes out clean when inserted in the middle.

For more SRC recipes, check out the link below:

Linked up with Weekend Potluck.

Cookies, Desserts, Recipes

Mystery Dish: Dark Chocolate Greek Yogurt Cookies

November 28, 2014December 4, 2014 Sarah

Fudgy chocolate cookies made with greek yogurt! They’re strangely amazing! 🙂

Happy Mystery Dish Day! I know it’s Black Friday, but I refuse to brave the crowds and face American consumerism head-on. No material item is worth that craziness. Ugh, I’m not a crowds person at all. Just give me a good book, some tea, and a yummy snack like popcorn or cookies and I’m happy. And these cookies are AWESOME. They’re the perfect book-reading, movie-watching, game-playing companion. Super rich and chocolately with lots of tart cranberries and mini chocolate chips mixed in.

These Dark Chocolate Greek Yogurt Cookies were a fun way to use up some ingredients that were selected by our hostess, Rebecca from Living Better Together. She asked us to make something amazing with at least three of the following ingredients: Hazelnuts, Pork Belly, Dark Chocolate, Cranberries, Bourbon, Red Potatoes, Pimento Cheese, Ginger, Yogurt, French Bread, Buckwheat, and Rice Krispies. I honestly don’t remember how I came up with the idea of making greek yogurt cookies, but a little googling later I realized they were actually a thing!

One fun element about them besides how awesome they taste is that they’re also made with no butter or oil… perfect for those times when you don’t have any on hand but want a cookie or when you’re trying to eat a lil healthier. Like after Thanksgiving, haha. I hope you had a great day celebrating with family and friends, btw!

I’m not going to lie–these cookies don’t have that soft and chewy texture of most addictive cookies. These cookies are soft and puffy, not quite muffin tops but close. What they lack in chewiness they make up for in flavor. I used both dark chocolate and semi-sweet chocolate in them [dark chocolate cocoa powder and mini semi-sweet chocolate chips], but you could certainly mix and match based on your tastes. I hope you enjoy them, and be sure to check out what my friends made for you too!

one year ago: Harvest Pear Crisp with Crystallized Ginger
two years ago: Teriyaki Meatball Bowls
three years ago: Thai Peanut Ginger Wings
four years ago: Pumpkin Cheesecake with Pecan Praline Sauce

Dark Chocolate Greek Yogurt Cookies

Servings: 36
Time: 30 minutes
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from Give Recipe

1 egg
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
8-12 ounces plain greek yogurt [I used nonfat but 2% or whole milk yogurt is also great]
1 1/2 cups flour
1 cup dark chocolate cocoa powder [like Hershey’s Special Dark]
1 teaspoon baking powder
pinch salt
1/3 cup mini chocolate chips
1/3 cup dried cranberries
2 teaspoons sea salt, optional

Directions:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a silpat.

In a large bowl, whisk egg, powdered sugar, vanilla, and 8 ounces plain greek yogurt together. In a separate bowl, stir together flour, cocoa powder, baking powder, and salt. Gradually add flour mixture to egg mixture, adding up to another 4 ounces of greek yogurt if necessary if it’s too thick to stir. I used another 2 ounces but 4 seemed like too much. Fold in almost all of the chocolate chips and cranberries, reserving a few tablespoons to press on the top before baking.

Scoop cookie dough out [it will be thick] with a cookie dough scoop or two spoons. Place about 1-2 inches apart on baking sheets. They don’t spread so you can put them fairly close together. Since dough is so thick, it’s easiest to use multiple pans and scoop it all out at once. Afterwards, press down on tops of dough balls gently with a spoon, then dot with a few cranberries or chocolate chips.

Bake for 10 minutes, then cool on baking sheets a few minutes before cooling on a wire rack. Sprinkle with sea salt while hot if desired.

See what other Mystery Dish gals made this month:

Gluten Free Chocolate Bourbon Hazelnut Cake from Living Better Together

Turtle Krispies Treats from I Dig Pinterest

Dark Chocolate Greek Yogurt Cookies from The Pajama Chef

Chewy Chocolate Hazelnut Granola Bars from I Want Crazy

Dark Chocolate Hazelnut English Toffee from Flavor the Moments

Dark Chocolate Hazelnut Cranberry Buttercrunch from Inspiration Kitchen

Skinny Dark Chocolate Pomegranate Hazelnut Fudge from Joyful Healthy Eats

Cranberry Hazelnut Crepe Cake from Blahnik Baker

Dark Chocolate Gingerbread Rice Krispie Treats from The Smart Cookie Cook

Mini Eggnog Cheesecakes with Hazelnut Cookie Crust from The Well Floured Kitchen