|
Dover Post
  • Three simple sweets with a touch of chocolate

  • I have met very few people who don’t like chocolate. There are about a million ways out there to prepare chocolate, but I’ve chosen to share three simple recipes that will satisfy the novice baker or the seasoned culinary veteran.
    • email print
      Comment
  • I have met very few people who don’t like chocolate. There are about a million ways out there to prepare chocolate, but I’ve chosen to share three simple recipes that will satisfy the novice baker or the seasoned culinary veteran.
    The sour cream chocolate chip muffin recipe I’m offering up is quick and easy. It may not be the healthiest breakfast you’ll ever eat, but they are tasty. I really like making muffins because they freeze easily. Once you make these muffins you can cool them completely, place them in a re-sealable plastic bag and pop them in the freezer. When you’re ready to eat them just pull out as many as you need and toast them for a few minutes.
    The chocolate cherry cookies are a good balance of rich chocolate flavor and tart dried cherries. These cookies are definitely not overly sweet as the cherries cut right though the sugar from the chocolate chips. Rather than having a chewy texture like a snickerdoodle, they have a fluffy cake-like texture. I like it because it’s almost reminiscent of a brownie. I make them nice and small so they’re perfect for snacking.
    The white chocolate almond pound cake is moist, slightly sweet and delicious. The cream cheese in the batter makes the cake nice and rich. I mostly love this cake because I love anything flavored with almond. As this column continues, I ensure almond flavor will crop up all over the place. Because both flavors are sweet and rich, the almond and white chocolate go well together.
     
    To reach Sarah, email sarah.barban@doverpost.com.
     
    WHITE CHOCOLATE ALMOND POUND CAKE
    2 cups all-purpose flour
    1 pinch salt
    1 1/2 teaspoon baking powder
    3/4 cups butter, softened
    8 oz. cream cheese, softened
    1 1/2 cup sugar
    1 1/2  teaspoon almond extract
    4 eggs
    1 cup white chocolate chips
    Preheat oven to 325 degrees. Grease a medium Bundt pan. In a bowl, combine the flour, salt and baking powder. In a stand mixer, beat together the butter and cream cheese. Add the sugar and beat until light and fluffy, then mix in the almond extract and the eggs, one at a time. Add the dry ingredients and continue to mix on low speed just until combined. Stir in the chocolate chips. Do not over-mix. Scrape the mixture into your prepared pan and bake for 50 to 60 minutes or until a cake tester or toothpick comes out clean.
     
    SOUR CREAM CHOCOLATE CHIP MUFFINS
    2 cups all-purpose flour
    Page 2 of 2 - 2 teaspoons baking powder
    1/2 teaspoons baking soda
    1/2 teaspoon cinnamon
    1/2 cup sugar
    1/2 cup sour cream
    2 eggs
    1 cup milk
    1 teaspoons vanilla
    1 cup chocolate chips
     
    Preheat oven to 350 degrees. Grease a 12-cup muffin tin. In a medium bowl mix the flour, baking powder, baking soda and cinnamon. In a separate bowl whisk together the sugar, sour cream, eggs, milk and vanilla. Pour the liquid into the dry ingredients and mix until just combined; do not try and stir out all the lumps. Stir in the chocolate chips. Scoop the batter into the muffin pan by the quarter cup. Bake for 25 to 30 minutes. Makes 12 muffins.
     
    CHOCOLATE CHERRY COOKIES
    1 1/2 cups all-purpose flour
    3/4 cup cocoa powder
    2 teaspoons baking powder
    1 cup butter, softened
    1 cup sugar
    1 egg
    1 teaspoons vanilla
    1 cup chocolate chips
    5 oz. dried cherries
     
    Preheat oven to 350 degrees. Combine the flour, cocoa powder and baking powder in a bowl. In a stand mixer combine the butter and sugar until light and fully. Add the egg and beat until incorporated. Add the vanilla and then flour mixture. Once combined, add in the chocolate chips and cherries. Chill for one hour. Using a tablespoon, scoop the dough out onto cookie sheets and bake for 10 to 12 minutes. Makes approximately 30 cookies.

        calendar