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Apr 25, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Baked

Baked: Caramel Croissant Bread Pudding

Wednesday, April 23rd, 2014

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This bread pudding will not be taken lightly. Stale croissants are smothered in caramel sauce blended with bourbon and infused with lapsang souchong, a variety of black tea available at The London Tea Room. It’s topped (twice) with chopped pecans and milk chocolate chips, then drizzled with maple syrup. The tea adds a smoky complexity to the caramel that’s almost akin to bacon (something I’ve considered adding next time – and there will be a next time). This bread pudding is not overly sweet, so serve it with maple syrup if you prefer it sweeter.

The whole thing is easily put together and can even be made the night before a great brunch. I can’t wait to make this again, this time served warm with some vanilla ice cream. Enjoy and happy baking!

Caramel Croissant Bread Pudding
4 to 6 Servings
Adapted from a recipe by Nigella Lawson

2 large day-old croissants
¾ cup milk
½ cup plus 1 Tbsp. heavy cream
¼ cup lapsang souchong tea
¾ cup sugar
Squeeze of lemon juice
2 large eggs
2 Tbsp. bourbon (or vanilla extract)
Handful milk chocolate chips, divided
Handful toasted pecans, chopped, divided
Maple syrup or ice cream, to finish

• Preheat the oven to 350 degrees.
• Tear the croissants into large chunks and place in a 9-inch pie pan or 8-inch square pan. Set aside.
• Bring the milk and cream to a simmer in a saucepan over medium to medium-high heat until it almost reaches a boil. Stir in the tea, reduce heat to low and steep 5 minutes. Cover, remove from heat and steep another 10 minutes. Use a fine mesh sieve to strain the tea-infused milk into a bowl and set aside. Discard the tea leaves.
• Swirl the sugar, lemon juice and 3 tablespoons water in a saucepan to help dissolve the sugar. Caramelize the mixture over medium to high heat until it turns a deep amber color, about 3 to 5 minutes.
• Remove the pan from the heat and add the tea-infused milk, whisking quickly to ensure the caramel doesn’t harden. (If it gets too thick, warm over low heat and stir until melted.) Set aside to cool slightly.
• In a separate bowl, whisk together the eggs and bourbon. Then whisk the eggs into the warm caramel (Be sure the caramel is warm, not hot, or the eggs will cook.). Immediately pour the mixture over the croissants and let soak 10 minutes.
• Sprinkle with half the chocolate chips and pecans. Bake 20 minutes until bread pudding is set. Top with remaining chocolate chips and pecans. Serve warm with maple syrup or vanilla ice cream.

Baked: Goat Cheese Sugar Cookies

Wednesday, April 9th, 2014

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Cream cheese is often used in sugar cookie recipes to soften and add tang to these sometimes overly sweet cookies. Well as it turns out, goat cheese adds an even greater flavor complexity. A splash of bourbon elevates these from a childhood treat to a classy adult snack. Both flavors are subtle – you probably couldn’t pick them out without knowing the ingredients – but they contribute an acidic, almost savory note.

Although sugar cookies tend to be a holiday treat, these are suitable any time. Feel free to play; skip the sprinkles or toss in some lemon zest. Enjoy and happy baking!

Goat Cheese Sugar Cookies
Adapted from a recipe at Food.com
Makes 3 dozen cookies

2¼ cups unbleached all-purpose flour
½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1¼ cups sugar
1/3 cup (3 oz.) soft goat cheese, room temperature
6 Tbsp. unsalted butter, melted
¼ cup canola oil
1 large egg
2 Tbsp. bourbon (or milk if you prefer)
1 tsp. vanilla extract
Nonpareil sprinkles or sanding sugar to decorate (optional)

• Preheat the oven to 350 degrees. Line a baking sheet with a silicone mat or parchment paper.
• Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside.
• In another large bowl, whisk the sugar, goat cheese and melted butter until the mixture forms a smooth paste (A few remaining lumps are OK.). Then add the canola oil, the egg, bourbon and vanilla extract and stir until smooth. Fold in the flour mixture until it is well incorporated and no dry ingredients remain. The dough will be soft, but it should still be easy to handle. If not, refrigerate 15 to 20 minutes.
• Pour the sprinkles into a small bowl, if using. Scoop the dough out 1 tablespoon at a time and gently roll it into a small ball. Roll the ball in the sprinkles, if desired, then arrange them on a prepared baking sheet, leaving about 2 inches of space between each cookie.
• Bake 10 to 12 minutes, until the cookies are just set and slightly cracked.
• Cool on the baking sheet 3 minutes, then transfer to a wire rack to cool completely. Store the cookies in an airtight container at room temperature up to 1 week.

 

 

Baked: Coconut Chocolate Chip Scones

Wednesday, March 26th, 2014

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These scones are definitely for the coconut lover. While I am not one usually one of those people, my boyfriend is, and he’ll often skip breakfast if I don’t insist he eat something. It doesn’t take much convincing to get him to try these.

The scones have a pleasant, soft-yet-crumbly texture thanks to the mixture of grated coconut and coconut milk. (Grated coconut offers a more subtle texture than coconut flakes, but feel free to swap them.) The end result is delicate and light with rich chocolate undertones and crunchy sugar on top. They’re a snap to put together and the unbaked triangles are great to freeze, then pop in the oven for a quick breakfast.

Enjoy and happy baking!

Coconut Chocolate Chip Scones
Adapted from a recipe at Pastry Affair
8 Servings

1½ cup flour
¼ cup granulated sugar
2 Tbsp. baking powder
½ tsp. kosher salt
1/3 cup coconut oil (solid state, not liquid)
1 cup unsweetened grated coconut
¾ cup coconut milk
1 tsp. coconut extract
3 oz. chopped chocolate or chocolate chips
2 Tbsp. Turbinado coarse sugar

• Preheat the oven to 375 degrees.
• In a large mixing bowl, whisk together the flour, granulated sugar, baking powder and salt. Use a pastry blender or your fingers to cut in the solid coconut oil until the mixture resembles coarse sand.
• Stir in the grated coconut, coconut milk, coconut extract and chocolate until the mixture comes together.
• Turn out dough onto a lightly floured surface and form into a disk roughly 1-inch thick. Cut the dough into 8 wedges (like a pie) and place the triangles on a baking sheet. Sprinkle the tops with the coarse sugar.
• Bake 16 to 18 minutes, until the edges just begin to brown. Allow the scones to come to room temperature before serving.

Baked: Orange Black-Sesame Biscotti

Wednesday, March 12th, 2014

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Recently, an old high school friend paid me a visit and shared her love of baking biscotti in different flavors and varieties, something I’ve never attempted before. She inspired me to try my hand at them, so I decided to make something that would go well with my favorite tea, lavender Earl Grey.

These biscotti are citrusy and light. They’re crunchy until you dip them into your hot drink, then practically melt in your mouth. The black sesame seeds add an extra dimension of texture, and the cardamom is a welcome spice to balance out the citrus. They aren’t too sweet, and you will certainly want more than one. Enjoy and happy baking!

Orange Black-Sesame Biscotti
Adapted from a recipe from Bon Appetit

2¼ cups all-purpose flour
1 cup almond flour
1 tsp. baking powder
1/3 tsp. kosher salt
¾ cup sugar
10 Tbsp. (1¼ sticks) unsalted butter, melted
3 large eggs
Zest of 1 orange
2 tsp. cardamom
¼ cup black sesame seeds
1 large egg white

• Position the rack in center of oven and preheat to 350 degrees. Line a baking sheet with parchment paper.
• Sift together the flour, almond flour, baking powder and kosher salt into medium bowl. Set aside.
• In another large bowl, use a wooden spoon to stir together the sugar, melted butter, the eggs, orange zest and ground cardamom. Add the flour mixture to the wet ingredients until well blended. Stir in the black sesame seeds.
• Using floured hands, divide the dough in half and shape each half into a 13½-by-2½-inch loaf. Transfer both loaves to the prepared baking sheet with space between to allow them to spread.
• Whisk the egg white in small bowl until foamy. Brush it over the top and sides of each loaf. Bake 30 minutes until golden brown.
• Remove the loaves but keep the oven on. Cool the loaves on a rack about 5 minutes, then move them to a cutting board.
• Using serrated knife, slice the loaves on a diagonal into ½-inch wide slices.
• Arrange the slices cut-side down on the baking sheet. Bake 12 minutes, then flip and bake another 8 minutes. Transfer to the rack and cool. Biscotti will keep up to 1 week  in an airtight container at room temperature.

Baked: Rum Punch Cake

Wednesday, February 26th, 2014

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My family and I recently spent a week alongside the gorgeous turquoise waters coast of Turks and Caicos, sinking our toes into sand soft as powdered sugar and clear blue skies. Throughout the trip, our nautical activities were punctuated with rum-filled drinks and rum-soaked desserts. The islands are known for Bambarra Rum (as well as salt and conch meat), and we indulged in piña coladas, rum punches and rum cakes everywhere we went.

I had never tried rum punch before, and when it was served to us on a boating excursion, I asked the crew what made it so tasty. It turns out three different rums (Talk about a punch!), orange and pineapple juices, grenadine, and a pinch of nutmeg or ginger all make an appearance in this boozy tropical cocktail.

My family stocked up on Bambarra before we left; alas, carry-on rules meant I couldn’t take any back to St. Louis. So when I returned home, I set out to make a cake in honor of that punch with the rum I did have at my disposal. I found that black currant syrup made a suitable substitute for grenadine, so I used it in the glaze. (You could also use pomegranate syrup in lieu of grenadine, too.) The cake packed enough rummy punch for me, but if you’re in doubt, add more rum to the glaze or in the soaking liquid.

This cake turns out incredibly moist and flavorful with a crisp, crunchy edge. The glaze adds an extra oomph of rum flavor, and surprisingly, the black currant syrup lends the perfect flavor notes to bring me back to the islands. This recipe is definitely one I’ll be making again and again. Enjoy and happy baking!

Rum Punch Cake
Adapted from a Lottie + Doof recipe
Makes 1 9-inch round

2 cups plus 2 Tbsp. sifted cake flour (not self-rising; sift before measuring)
1 tsp. baking powder
¾ tsp. baking soda
½ tsp. kosher salt
1 stick unsalted butter, softened
1 cup granulated sugar
2 tsp. coconut extract
2 tsp. orange extract or the zest of 1 orange
2 large eggs, at room temperature
½ cup buttermilk
3 Tbsp. plus 2 tsp. dark rum, divided
3 Tbsp. white rum, divided
2 Tbsp. plus 2 tsp. coconut rum divided
¼ cup plus 2 Tbsp. pineapple juice, divided
1½ cup powdered sugar
2 tsp. black currant syrup, grenadine or pomegranate syrup

• Place a rack in the center of the oven; preheat to 350 degrees. Butter a 9-inch round cake pan. Line the bottom with piece of parchment paper, then butter the parchment.
• Sift the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
• In another large bowl, use an electric mixer to beat the butter and sugar at medium speed until pale and fluffy. Add the coconut and orange extracts, then add the eggs 1 at a time, beating well after each addition.
• When eggs are incorporated, beat in the buttermilk, 2 tablespoons dark rum, 2 tablespoons white rum, 2 tablespoons coconut rum and ¼ cup pineapple juice until just combined (The mixture may look curdled.).
• Gently add the flour mixture in 3 batches on low speed until each addition is just incorporated.
Pour the batter evenly into the cake pan and rap the pan on the counter several times to eliminate air bubbles.
• Bake 30 to 35 minutes until golden and a toothpick inserted in center comes out clean. Cool the cake in its pan on a rack for 10 minutes, then slide a knife around the edge of cake and carefully remove it from the pan. Place the cake on a plate and discard the parchment.
• Use a chopstick or skewer to poke holes all over the top of the cake.
• Fill a liquid measuring cup with the remaining pineapple juice, 1 tablespoon dark rum and remaining 1 tablespoon white rum for a total ¼ cup liquid*. Pour the liquid over the top of the cake into the holes and let it soak in. Let the cake cool completely, about 1 hour.
• Meanwhile, mix the powdered sugar, remaining 2 teaspoons dark rum, coconut rum and black currant syrup in a bowl until it reaches a thick, viscous consistency.
• Pour the glaze over the top of the cooled cake and use a spatula to gently spread evenly. Let the glaze dry before slicing and serving.
• Store the cake at room temperature in an airtight container up to 4 days.

*The amount of soaking liquid can be adjusted to taste. More or less of any type of rum or juice can be added up to 1/3 cup, if desired.

 

 

Baked: Seven-Layer Bars

Wednesday, February 12th, 2014

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I usually tell people I started baking around the age of 21, but that’s not entirely true. For some reason, I had completely forgotten about a short phase during my high school years when I baked these seven-layer bars nonstop. When an old friend from my freshman year asked if I still made them, it was like uncovering a delicious memory.

Some people call these Hello Dolly bars, but they’ll always be seven-layer bars to me. The ingredient list is flexible and subject to change depending on what’s in your kitchen. I used to follow a standard recipe (now rampant on the Internet), but I amped these up with some Reese’s Pieces and pretzels. The bars are rich, creamy and slightly sweet, so cut them into small pieces – a little goes a long way.

I made these three times over the holidays for several parties, and the recipe is simple enough that my young niece and nephew got to be helpers. It’s a great way to spend a cold, snowy day indoors. Enjoy and happy baking!

Seven-Layer Bars
1 9-by-13-inch glass baking dish

1 stick butter, melted
1½ cup graham cracker crumbs
2/3 cup Reese’s Pieces (or any chocolate candy)
2/3 cup coconut flakes
2/3 cup chopped pecans
2/3 cup toffee bits
1 14-oz. can condensed milk
2/3 cup crushed pretzels

• Preheat the oven to 350 degrees and grease a 9-by-13-inch glass baking dish well.
• In a medium bowl, mix the melted butter and graham cracker crumbs with your hands until combined and press the mixture evenly in the bottom of the pan.
• Layer the Reese’s Pieces, then the coconut flakes, then the chopped pecans, then the toffee bits on top of the crust one at a time. Drizzle the last layer evenly with the condensed milk, then top with the pretzels. Bake 25 to 30 minutes, until lightly brown. Let cool slightly.
• Gently loosen the bars from the sides of the pan and cut into small squares. Bars can be stored 3 to 4 days in an airtight container.

 

 

 

Baked: Peppermint Brownie Cookies

Wednesday, January 29th, 2014

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When I first spied these cookies in Bon Appétit, the thing that attracted me was their gorgeous crinkled appearance. They looked like they were going to be deliciously chocolaty with a chewy crust. I could think of nothing else until I tried putting these together myself. I first made these according to the recipe, but then improvised the second time to make them my own.

The cookie base is deeply chocolate, which means it can be adapted several ways. I tried adding a hint of peppermint extract, but I’m tempted to try again with lavender, chai spices, or even a spot of chili powder. However you make them, you can’t deny the rich chocolate flavor, so use your best cocoa and best chocolate for optimal results.

Peppermint Brownie Cookies
Adapted from a Bon Appétit recipe
Makes 2 dozen

3 cups powdered sugar*
¾ cup cocoa powder
Pinch kosher salt
2 large egg whites
1 large egg
1 tsp. peppermint extract
2 oz. chocolate, coarsely chopped

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
• Whisk together the powdered sugar, cocoa powder and salt in a bowl. Use an electric beater to gently add the egg whites, egg and the peppermint extract until combined. Fold in the chocolate.
• Scoop the batter onto the baking sheet 1 tablespoon at a time, leaving space between. Bake 12 to 14 minutes until puffed and cracked. Let cool before serving.
• Store in an airtight container at room temperature. Cookies will keep four days.

*You can also use gluten-free powdered sugar to make this a gluten-free indulgence.

 

 

Baked: Red Velvet Cake Balls

Wednesday, January 15th, 2014

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I made these two years ago for a New Year’s Eve party. A bunch of my childhood friends threw a big bash, and I put together a dessert table. I made cookies and brownies as well, but these cake balls were by far the most popular treat. When I met with these same friends over the holidays, they asked if I could “please please please” bring those red velvet cake balls.

When you have a food blog and write a column like this, you tend to keep moving forward with dessert ideas. I love the recipes I make, but I often end up having to try something new instead of returning to old favorites. It’s nice they remembered these because I had forgotten how delicious they were. I whipped them up for the dinner party, and they vanished as soon as they were put out.

These are stunningly simple and much easier to deal with than a regular cake. It requires getting your hands a bit dirty, but once you’re done, they freeze for months in an airtight container. Make these and you will always have something to impress your friends when they pop over. Just don’t serve them still frozen – that would be mean. Enjoy and happy baking!

Red Velvet Cake Balls
Adapted from a recipe on The Sweet Art
Makes 25 to 30 golf ball-sized cake balls

2/3 cup vegetable oil
¾ cup sugar
1 egg
½ tsp. vanilla extract
2 Tbsp. red food coloring
½ cup buttermilk
1 cup cake flour
1/3 cup cocoa powder
½ tsp. kosher salt
½ tsp. baking soda
¾ tsp. vinegar
1 cup Cream Cheese Frosting (Recipe follows.)
12 oz. white chocolate*, chopped
2 tsp. coconut oil
4 oz. semi-sweet chocolate, chopped

• Preheat oven to 350 degrees. Grease an 8-by-8-inch square pan with nonstick spray or butter.
• Whisk the vegetable oil and sugar in a large bowl until well combined. Beat in the egg, then add the vanilla, red food coloring and buttermilk.
• Gently fold in the cake flour, cocoa powder and salt with a spatula until there are no streaks of flour.
• In a small bowl, whisk together the baking soda and vinegar. Add the mixture to the cake batter. Use a spatula or whisk to gently combine everything but do not to over-mix, as it can result in a tough cake.
• Pour the batter into the pan and bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let cool completely.
• Line a baking sheet with parchment paper. Use your hands to crumble the cooled cake in its pan.
• Knead in the cream cheese frosting into the crumbled cake 1 heaping tablespoon at a time, until the cake is moist enough to roll. Roll the mixture into golf-ball sized balls. Place them on the baking sheets and freeze at least 1 hour.
• Microwave the white chocolate in 30-second bursts, stirring until melted. Stir in the coconut oil until combined.
• Remove the frozen cake balls and use a fork to dip them into the melted chocolate, coating them as evenly as you can. Return the dipped cake balls to the parchment paper and refrigerate until set.
• Microwave the semisweet chocolate in 30-second bursts, stirring until melted.  Pour it into a zip-top bag, snip off a tiny bit of the corner and drizzle the chocolate over the dipped cake balls. Refrigerate until the chocolate is set. Serve or store in the freezer in an airtight container. Thaw before serving.

Cream Cheese Frosting
Adapted from a recipe at The Sweet Art

Beat 1 8-ounce package cream cheese, 1 cup powdered sugar, 4 tablespoons softened butter, 1 tablespoon heavy cream (or milk) and ½ teaspoon vanilla extract on medium-high with an electric mixer until combined and fluffy. Drizzle in more cream or milk by the tablespoon to reduce sweetness.

 *You can also use semisweet chocolate for dipping and decorate with white chocolate.

 

Baked: Beet Muffins with Peanut Butter Frosting

Wednesday, January 1st, 2014

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I love these as both muffins and cupcakes. Whisk Bakeshop makes chocolate beet cupcakes that I’m head over heels for. I simply cannot resist them, so I decided to try my hand at a recipe. The best part is that you taste no beets in the final product. They humbly provide only the fluff and moistness that butter would normally deliver – except beets are better for you than butter.

I made these as muffins, but they were so cake-like that I ended up pairing them with a peanut butter frosting. That was one of the best decisions I ever made. The chocolate chips add an extra level of texture and chocolate flavor … and if you substitute almond milk and skip the frosting, you have vegan muffins. Happy baking!

Beet Muffins with Peanut Butter Frosting
Adapted from a recipe at the Minimalist Baker

2 baby beets, trimmed and scrubbed*
¼ cup coconut oil, plus more for drizzling
1 cup milk (or almond milk if making vegan), divided
1 tsp. vinegar
¾ cup sugar
2 tsp. vanilla extract
1 cup plus 1 heaping Tbsp. all-purpose flour
Scant ½ cup unsweetened cocoa powder
1 tsp. baking soda
½ tsp. baking powder
Pinch Kosher salt
1/3 cup semi-sweet chocolate chips
Peanut Butter Frosting (Optional. Recipe follows.)

• Preheat oven to 375 degrees. Place the beets on a piece of foil, drizzle with a bit of oil, wrap them tightly, and roast 45 minutes, until tender. Remove from foil and let cool to room temperature.
• Line a muffin tin with cupcake liners.
• Puree the cooled beets with ½ cup of milk until combined. In a separate large bowl, add the vinegar to the other half of the milk and set aside until it curdles a bit.
• Beat  the sugar, coconut oil, vanilla extract and pureed beets into the curdled milk until foamy. Fold in the chocolate chips and stir until the batter is smooth.
• Fill the cupcake liners ¾ full. Bake 22 to 25 minutes, until a toothpick inserted in the center comes out clean.
• Let cool completely before unwrapping and store in an airtight container. Frost with peanut butter frosting if desired.

*Pre-roasted beets are available at Trader Joe’s.

Peanut Butter Frosting

½ cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, plus more as needed
2 cups powdered sugar

Beat the butter and peanut butter together in a medium bowl. Gradually beat in the powdered sugar, and as the mixture thickens, add the milk 1 tablespoon at a time until all the sugar is incorporated and the frosting is thick. Beat at least 3 minutes until fluffy.

 

 

Baked: Yellow Cupcakes with Chocolate Frosting

Wednesday, December 18th, 2013

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My sister’s birthday recently past, and since I couldn’t be there to celebrate with her, I sent her some cupcakes. She loves the classic yellow cake with chocolate frosting, as do I. There are lots of snazzy cupcake flavors out there, but none so perfect in their simplicity as the basic vanilla and chocolate combo.

Everyone should have this recipe in their repertoire to pull out at special events. It has never failed me, and the frosting will have you fighting over who gets to lick the bowl clean. Because, trust me, you will want to.

The cake is fluffy and moist, and the frosting, rich and luscious. The order in which you add ingredients may seem odd, but adding the fat to the gluten first produces a more tender cake crumb. I’ve tried adding bergamot oil to the frosting, and the results were amazing, especially if you like a hint of orange with your chocolate. Other variations could include mint or lavender.

Whatever you do, these cupcakes are so delectable that you shouldn’t be surprised if you make many new friends when sharing them. Happy baking!

Yellow Cupcakes with Chocolate Frosting
Adapted from a Scientifically Sweet recipe
15 servings

1 cup all-purpose flour
½ cup cake flour
½ tsp. baking powder
½ tsp. baking soda
Pinch of salt
1 cup sugar
½ stick butter at room temperature
¼ cup full-fat sour cream at room temperature
1/3 cup milk at room temperature
1 large egg at room temperature
1 large egg yolk
2 Tbsp. canola oil
2 tsp. vanilla extract
Chocolate Frosting (Recipe follows.)

• Preheat the oven to 350 degrees. Line muffin pans with cupcake liners.
• In large bowl, sift together the flours, baking powder and salt. Add the sugar and whisk together the dry ingredients.
• Add in the butter to the dry ingredients and beat with an electric mixer on low until combined.
• In another smaller bowl, whisk together the egg, egg yolk, sour cream, oil, vanilla extract and milk until combined. Gently add the wet ingredients to the large bowl and stir to combine, making sure there are no streaks of flour on the bottom of the bowl.
• Fill each cupcake liner halfway and bake 15 to 17 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Immediately remove them from the muffin pan and let cool completely before frosting.

Chocolate Frosting
Makes enough for about 24 cupcakes

2/3 cup sugar
1/3 cup flour
3 Tbsp. unsweetened cocoa powder plus more to taste
1 cup milk
2 sticks butter at room temperature
1 cup semi-sweet chocolate chips, melted

• In a small saucepan, whisk together the sugar, flour, cocoa powder and milk and bring to a simmer over low heat. Whisking constantly, simmer 1 to 3 minutes, until the mixture reaches the same consistency as a thin pudding. Remove from heat and strain the mixture into a bowl. Refrigerate or freeze until completely cool.
• Once cooled, beat the butter with an electric mixer until creamy, then add the chocolate mixture. Beat the butter until creamy, and then add the cooled chocolate mixture. Beat in the melted chocolate chips until well combined. Add cocoa powder to taste.
• Frosting can be stored in the freezer or refrigerator; bring to room temperature before using (Beat with electric mixer again if needed.)

 

 

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