Showing posts tagged chocolate.
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Simpleton likes food.

Go on, spill it out   More lazy recipes!   People who are cheap and lazy can cook delicious food too, you know.

oohhhbaby:

chocolate alfajores

I am not overreacting when I say ALFAJORES ARE MY LIFE.

oohhhbaby:

chocolate alfajores

I am not overreacting when I say ALFAJORES ARE MY LIFE.

— 1 year ago with 35 notes
#chocolate  #dessert  #food 
thesmoo:

You haven’t lived until youve had a chocolate covered dulce con leche churro #argentina #foodinmylefthand (Taken with Instagram)

I agree.

thesmoo:

You haven’t lived until youve had a chocolate covered dulce con leche churro #argentina #foodinmylefthand (Taken with Instagram)

I agree.

(via ffffood)

— 1 year ago with 137 notes
#churros  #chocolate  #dulce de leche 
dreamerspit:

Dulce de leche cheesecake bars
For the crust
1 pkg graham crackers
2 tablespoons sugar
3 tablespoons butter, melted
For the filling
12 ounces (about 1 cup) dulce de leche*
2 (8 oz.) pkgs cream cheese, at room temperature
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
For the glaze
4 ounces bittersweet chocolate, coarsely chopped
1/4 cup (4 tablespoons) unsalted butter, cut into pieces
2 teaspoons light corn syrup
1 Tbsp chocolate liqueur or heavy cream
1. Make the Crust. Position an oven rack in the middle position and preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment paper with non-stick spray.
2. Finally grind the graham crackers with the sugar in a food processor. With the motor running, add the butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then place on a cooling rack to cool for 5 minutes.
3. Make the Filling. Spread the dulce de leche evenly over the graham crust, then place pan in refrigerator while you prepare the cream cheese layer.
4. Beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract.
5. Pour the cream cheese mixture over the dulce de leche layer and spread evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely-about 2 hours.
6. Glaze the cake. Heat the chocolate, butter, liqueur and light corn syrup in a double boiler or in a microwave at 30-second intervals, stirring until smooth.  Cool for about 10 minutes.  Pour the glaze over the cheesecake, tilting the pan to ensure the top is coated evenly. Chill for several hours-or at least 30 minutes before serving.
7. Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut. **
*You can generally find Dulce de Leche near the sweetened condensed milk or in the international isle at most grocery stores. 
**Let the pan sit at room temperature for about 10 minutes before you lift the bars out and cut them.  The chocolate glaze will crack if you cut them while they are still very cold.  Learn from me, my friends.  :) 

IMAGINE IF YOU PUT COCONUT IN THE FILLING
I AM A GENIUS

dreamerspit:

Dulce de leche cheesecake bars

For the crust

  • 1 pkg graham crackers
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted

For the filling

  • 12 ounces (about 1 cup) dulce de leche*
  • 2 (8 oz.) pkgs cream cheese, at room temperature
  • ½ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract

For the glaze

  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1/4 cup (4 tablespoons) unsalted butter, cut into pieces
  • 2 teaspoons light corn syrup
  • 1 Tbsp chocolate liqueur or heavy cream

1. Make the Crust. Position an oven rack in the middle position and preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment paper with non-stick spray.

2. Finally grind the graham crackers with the sugar in a food processor. With the motor running, add the butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then place on a cooling rack to cool for 5 minutes.

3. Make the Filling. Spread the dulce de leche evenly over the graham crust, then place pan in refrigerator while you prepare the cream cheese layer.

4. Beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract.

5. Pour the cream cheese mixture over the dulce de leche layer and spread evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely-about 2 hours.

6. Glaze the cake. Heat the chocolate, butter, liqueur and light corn syrup in a double boiler or in a microwave at 30-second intervals, stirring until smooth.  Cool for about 10 minutes.  Pour the glaze over the cheesecake, tilting the pan to ensure the top is coated evenly. Chill for several hours-or at least 30 minutes before serving.

7. Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut. **

*You can generally find Dulce de Leche near the sweetened condensed milk or in the international isle at most grocery stores. 

**Let the pan sit at room temperature for about 10 minutes before you lift the bars out and cut them.  The chocolate glaze will crack if you cut them while they are still very cold.  Learn from me, my friends.  :) 

IMAGINE IF YOU PUT COCONUT IN THE FILLING

I AM A GENIUS

(Source: brandysbaking.com)

— 1 year ago with 12 notes
#dulce de leche  #cheesecake  #chocolate  #coconut 
nowimacook:

                              Cookies noix de coco et pépites de chocolat
Pour 10 pièces environ:
Préparation: 15 minutes - Cuisson: 10 minutes
85g de beurre ramolli
75g de sucre
100g de chocolat noir
1 œuf
60g de noix de coco râpée
150g de farine
1 cuillère à café de levure chimique
1 cuillère à café de sel
Préchauffer le four à 200°c (th.7). Couper le chocolat noir en petits morceaux (ou utiliser des pépites de chocolat). Dans un saladier, mélanger l’œuf avec le sucre, le beurre et la noix de coco râpée. Ajouter ensuite les morceaux de chocolat et le sel. Ajouter enfin la farine en pluie et la levure. Bien mélanger.  
Sur une plaque allant au four recouverte de papier sulfurisé, déposer des petites boules de la préparation et les aplatir légèrement. Mettre au four pendant 10 minutes environ. 
Miaaaaaaam!!!
     

nowimacook:

                              Cookies noix de coco et pépites de chocolat

Pour 10 pièces environ:

Préparation: 15 minutes - Cuisson: 10 minutes

  • 85g de beurre ramolli
  • 75g de sucre
  • 100g de chocolat noir
  • 1 œuf
  • 60g de noix de coco râpée
  • 150g de farine
  • 1 cuillère à café de levure chimique
  • 1 cuillère à café de sel

Préchauffer le four à 200°c (th.7). Couper le chocolat noir en petits morceaux (ou utiliser des pépites de chocolat). Dans un saladier, mélanger l’œuf avec le sucre, le beurre et la noix de coco râpée. Ajouter ensuite les morceaux de chocolat et le sel. Ajouter enfin la farine en pluie et la levure. Bien mélanger.  

Sur une plaque allant au four recouverte de papier sulfurisé, déposer des petites boules de la préparation et les aplatir légèrement. Mettre au four pendant 10 minutes environ. 

Miaaaaaaam!!!

     

(via gastrogirl)

— 1 year ago with 165 notes
#chocolate chip cookies  #cookies  #chocolate