Cinnamon Rolls With Chocolate Icing

Cinnamon Rolls just got better by adding Cocoa Mill’s white chocolate to the icing. There are several ways to make cinnamon rolls varying from making your own biscuit dough to using prepared biscuit dough that you can find in your local supermarket’s refrigerated section. It depends on how much time you would like to spend prepping before the baking begins.

cinnbun5

 

Here are some links to a basic biscuit dough recipe (note: you only need the dough, do not cook them, turning them into biscuits).

http://allrecipes.com/recipe/basic-biscuits/

http://www.finecooking.com/recipes/buttermilk-biscuitdough.aspx

 

You can also purchase prepared dough made by various brands.

 

What you will need for the Filling:

1 Stick Softened Butter (room temperature)

Dark Brown Sugar

Cinnamon

Allspice

Pre-heat your oven to 350F.

Once you have your dough ready you will need to clean a surface that can be used for rolling. Dust the area with flour and roll your dough into a 1/4 inch thick rectangle. Spread the softened butter onto the dough covering it completely. Sprinkle the brown sugar until you have a nice layer (as little or as much as you want), sprinkle brown sugar with cinnamon and allspice.

Cinnamon_Rolls03_large

After you have the dough covered in the sweetness of sugar and spice begin to form the rectangle into a rolled cylinder shape. Starting at one long end, roll the edge over, again and again until the whole thing is a cylinder.

cinnamon-rolls-5-l

After you have rolled it up gently pull from the center of the cylinder out to the ends extending the length of the dough. Cut into 1/2 inch circles and place in a 13 x 9 baking dish.

cinroll cut

 

After you have filled your baking dish place the rolls in the oven and cook for about 20 – 30 minutes until tops are just beginning to turn brown, but are still primarily white. You will begin tho smell the sweetness of the rolls and this is how you know they are done. Take them out of the oven and let them rest for 5 minutes. Ice while the rolls are still hot.

 

What you will need for the icing:

1 Package Cream Cheese Softened

1/2 Stick Butter Softened

6 oz. Cocoa Mill’s White Chocolate  melted and slightly cooled

1 Tsp. Vanilla

Beat 2 Cups Powdered Sugar,  cream cheese and butter in large bowl with electric mixer on medium speed until well blended.

Add melted chocolate and vanilla; mix well.

       CinnamonRoll-03

Enjoy!

 

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Easy Danish – No Yeast

I don’t know why but avoid yeast recipes like the plague. I never have yeast on hand when I am baking, nor do I like to use it. I’m just odd I guess. Anyway my girls love danish and my mother makes an awesome danish for Christmas or Birthdays, however the day I decided to make a danish was neither of these occasions, it was a normal Sunday morning and I was up for the challenge of baking a new breakfast treat, and another recipe was added to my arsenal.

Cherry Jam Braided Danish

This danish fit the bill, it was quick, easy and yeast free. It was also sumptuous!

 

Danish

What you will need:

STRAWBEERY PRESERVES

3 to 3 1/2 cups all-purpose flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

3 tbsp sugar

1/2 cup butter, cold

1/2 cup sour cream

1/2 cup vanilla yogurt

3/4 cup milk

Strawberry Jam or preferred jelly

3 oz cream cheese room temperature

3 oz melted white chocolate

flour for dusting

Sugar for topping

braid how to

Pre-heat oven to 400F.

In a large bowl, whisk together flour, salt, baking soda, baking powder and sugar.

Cut butter into several large pieces and add to flour mixture. Rub butter into the dough until it is nice and flaky looking. Do not over-incorporate butter. Mixture should resemble peas.

Stir in milk, yogurt and sour cream.

Place the dough onto a lightly floured surface and knead several times until dough is smooth.

Dough should be soft and easy to handle. Split the dough into 2 separate pieces.

Roll each piece of dough into two separate rectangles.

Spread the cream cheese and then jam lengthwise down center of the dough.

Using a knife cut  1-inch slits along both sides of the dough.

Fold strips over filling in the middle so the slits meet, place the danish very carefully onto a foil lined baking sheet.

Sprinkle the danish with sugar.

Bake for about 25-30 minutes.

Take out of the oven and place on a wire rack to cool for about 20 minutes.

After the danish has cooled melt white chocolate and drizzle over the danish for a decadent morning treat.

strawberry danish

Enjoy!

Bird’s Nest Cookies

easter basket

Every holiday Cocoa Mill Chocolate Shop is bustling as we hurry to make the appropriate seasonal chocolates that so many people have come to incorporate into their holiday traditions. This Spring we are busy making custom Easter baskets filled with Peanut Butter or Coconut Eggs, Chocolate Bunnies and many more fabulous confections. The smell of melting chocolate never gets old; it is howeegg2 (3)ver our job, so finding time and energy for fun Holiday activities and special time making memories with our children takes planning and preparation. Of course we will dye our Easter eggs and prepare for the Easter bunny to visit our house, as well as learn about what Easter truly means to our family, but this year I thought that I would do a little extra, a little more.

 

I know that this is an easy and simple recipe but I thought that it would work perfectly for and added Easter activity. We will be making The tried and true Bird’s Nest cookies, the only difference is we will be sprucing it up with Cocoa Mill’s gourmet white chocolate. So step aside chocolate or butterscotch chips, this isn’t your grandmother’s bird’s nest cookie (although I know grandma would enjoy them too :)ha ha ).

 

 

 

Bird’s Nest Cookies

 

What you will need:

 

white chocolate chunks

peanutbutter

 

How to make the cookies:

    1. Line a baking sheet with waxed paper.
    2. Place White Chocolate and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and repeat, until chocolate is melted.
    3. Stir in chow -mein noodles until fully coated.
    4. Drop by tablespoonful onto prepared baking sheet.
    5. Use your thumb and press down in the center to form a nest shape.
    6. Place a few candy robin’s eggs in the center of each nest for eggs.
    7. Refrigerate until firm.

 

birdnest22

Enjoy!

 

St. Patrick’s Day Chocolate Stout Cake

CHOCOLATE STOUT CAKE WITH BAILEYS IRISH CREAM CHEESE FROSTING

 

Happy St. Patrick’s Day! This the perfect recipe for today! It came from The Brown Eyed Baker, you can find her full story, this recipe and many others by clicking this link:The Brown Eyed Baker

INGREDIENTS:

For the Cake:
1½ cups stout or dark beer, such as Guinness
1½ cups unsalted butter
1 cup Dutch-process cocoa powder
3 cups all-purpose flour
3 cups granulated sugar
2¼ teaspoons baking powder
1 teaspoon salt
3 eggs
2/3 cup sour cream

For the Frosting:
16 ounces cream cheese, at room temperature
½ cup butter, at room temperature
7 tablespoons Baileys Irish Cream
6 cups powdered sugar

DIRECTIONS:

1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans, and line them with parchment paper circles.

2. Place the stout and butter in a large, heavy saucepan, and heat until the butter melts. Remove the pan from the heat, and add the cocoa powder. Whisk until the mixture is smooth. Set aside to cool to room temperature.

3. Whisk together the flour, sugar, baking powder, and salt in a large bowl; set aside.

4. In a large mixing bowl, beat together the eggs and sour cream. Add the stout-cocoa mixture, mixing to combine. Add the flour mixture and mix together at slow speed. Scrape the sides and bottom of the bowl, and mix again for 1 minute.

5. Divide the batter equally among the prepared pans. Bake the layers for 35 minutes, until a cake tester inserted into the center comes out clean. Remove the cakes from the oven and cool on a rack for 10 minutes before turning the cakes out of their pans and returning to the rack to finish cooling completely before frosting.

6. Make the Frosting: In a mixing bowl, blend together the cream cheese, butter, and Baileys Irish Cream on medium speed until completely smooth and combined. Gradually add the powdered sugar on medium-low speed until it has all been added. Increase the speed to medium-high and beat until the frosting is smooth and thoroughly mixed. Use immediately. You can refrigerate the frosting, but it will need to be brought to room temperature before using. This yields enough frosting to fill the cake and frost the outside, and do some basic decorations.

*Note: If the finished frosting is a little soft for your liking, you can add more powdered sugar, a tablespoon at a time, until you reach the desired consistency.

(Cake recipe adapted from King Arthur Flour, Frosting recipe adapted from Epicurious)

Chocolate & Weight loss

Chocolate and weight loss don’t seem like they would go hand and hand, but more and more studies are finding that regularly consuming high quality (not quantity) chocolate can help you reach your desired weight loss goal without depriving yourself. Keep in mind not all chocolate is created equal. Cranberries, Almonds and Chocolate, Oh My

“Real chocolate is like no other substance on earth. For years scientists have tried to duplicate its characteristics without success. They have come very close,  but the very best is still a pale comparison. The main difference between real chocolate and a ‘chocolate flavored’ substance is its most basic ingredient, cocoa butter. When you pick up a candy bar in the grocery store, look at the ingredients label on the package. If it does not contain cocoa butter, it is not real chocolate. Chocolate is more expensive than its artificial counterpart and is well worth the extra coins to treat your mouth and body to a taste of heaven.

Chocolate has been found to lower blood pressure and it is a potent antioxidant according to the Aug. 27 issue of The Journal of the American Medical Association. Not only does it taste good but it is good for you ~ Cocoa butter melts completely at 95 degrees Fahrenheit. Body temperature is 98.7. Coincidence? I don’t think so.” – RCI

Research shows that chocolate’s health benefits  not only include reduction in blood pressure and cholesterol, but it also contains antioxidants like epicatechin, which other research has shown appears to boost the energy-producing elements of the body’s cells.

Chocolate also release endorphins in your brain. A secretion of endorphins leads to feelings of euphoria, modulation of appetite, release of sex hormones, and enhancement of the immune response. With high endorphin levels, we feel less pain and fewer negative effects of stress. Endorphins have been suggested as modulators of the so-called “runner’s high” that athletes achieve with prolonged exercise.

“For the study, published in the March 26 issue of Archives of Internal Medicine, researchers examined more than 1,000 healthy men and women who were free of heart disease, diabetes and cholesterol problems. They were all enrolled in another study that measured the effects of cholesterol-lowering statin drugs, but for this study researchers assigned them questionnaires that gauged how often participants chowed down on chocolate.

The researchers found that the participants (who were an average age of 57) ate chocolate for an average of twice of week and exercised roughly 3.5 times per week… But those who more frequently ate chocolate retained a lower BMI (a ratio of height and weight that’s used to measure obesity).”  –CBS News

“The findings suggest that the health benefits of chocolate may be linked to how many times in a given week chocolate is eaten rather than the total amount consumed in that week,” says the study’s lead researcher, Beatrice Golomb, an associate professor in the Department of Medicine at the University of California, San Diego. “Eating a small amount of chocolate each of five days during a week was linked to a lower BMI, even if the person ate more calories overall and didn’t exercise more than other participants.”

These studies bring good news that chocolate and weight loss can happily coincide.

Cocoa Mill’s Hot Chocolate

Every time it snows my children have come to expect that they will be served hot chocolate after they return indoors from their winter excursions. Not just any hot chocolate mind you, but homemade concoction using their Father’s chocolate; Cocoa Mill’s milk and dark chocolate.  I can guarantee when I place the warm cups of cocoa in front of them they will ask: “Did you make this with Daddy’s chocolate?” the answer is always “Yes.” and there are smiles all around.

Being that it is 3 degrees outside today (but no snow) I thought it would be fitting to share this homemade hot chocolate recipe.

 

What you will need:

4 cups of whole milk

3 oz Cocoa Mill Dark Chocolate

3 oz Cocoa Mill Milk Chocolate

3 Tbsp granulated sugar*

3 tsp. vanilla

6 Tbsp powdered sugar*

1 pint heavy whipping cream

Chocolate shavings

You will also need a mixer capable of whipping cream.

Process:

1. Warm milk in a sauce pan over low heat, (be careful not to boil the milk). When steam begins rising from the milk add your 2 types of chocolate, 1 1/2 tsp of vanilla and 3 Tbsp of granulated sugar. Continue cooking over low heat until chocolate is melted and well blended with the milk.

 

2. Place whip cream in a bowl and add 1 1/2 tsp vanilla and 3 Tbsp of powdered sugar whip with a beater until the cream forms stiff peaks when the beater is removed. Cover and place in refrigerator.

whipcream

There are so many ways you could adjust this recipe, add Bailey’s Irish Creme for an adult beverage, add 3 Tbsp of coffee (or more) for a mocha-chino, add some caramel syrup on top of the whip cream just for an added yum. Let us know what variations you come up with!

*You can also substitute  truvia for sugars or another sweetener to decrease caloric/carbohydrate in take.

You can save the additional hot chocolate mixture for up to a week in the refrigerator and reheat as needed.

Easy Chocolate Chess Pie

My Family loves homemade desserts and I am up for the task as long as it is not too labor intensive. I had never made a chocolate chess pie before but remembered enjoying it a few years ago. Lucky me I had all the ingredients on hand and the pie making began, (and was all gone within 3 days!)

This pie is quick and easy and if you are chocolate lovers like my family then this is the dessert for you!

Filling Ingredients:

3/4 cup sugar

5 oz dark chocolate

2 tablespoons flour

1/4 teaspoon salt

1/4 cup heavy cream

1/4 cup milk

3 large eggs

1/3 cup butter

1 teaspoon vanilla

1 9″ pie crust

 

 Crust Ingredients:

2 cups ground oatmeal

1/4 cup sugar

5 tablespoons of softened butter

 

Instructions:

Place the oatmeal in a blender and chop until finely ground (you can also use nuts or cookies that have been crushed). Pour the oatmeal 1/4 cup of sugar in a 9″ pie pan and mix. Add the 5 tablespoons of butter and mix thoroughly, press mixture until flat and it covers the base and walls of the pie plate.

In a sauce pan over medium heat melt the butter and chocolate stirring constantly. When completely melted remove from heat and add the sugar, salt, and flour stir until well blended. Let this mixture rest about 5 minutes then add the vanilla, milk and heavy cream, stir vigorously for 2 minutes. beat the eggs and slowly add one at a time until completely incorporated into chocolate mixture. 

 

Pour the mixture into the pie crust and bake at 325 for 45-50 minutes. Let cool before serving. Top with homemade whipped cream and Enjoy!