Chocolate Swirl Coffee Cake

Yield: 12 servings

Prep Time: 25 minutes

Cook Time: 50 minutes

INGREDIENTS:

For the Swirl Filling
(2/3 will be used in cake, 1/3 will be used in streusel topping)
1 tablespoon Truvia Baking Blend
1 tablespoon instant espresso powder
1 tablespoon unsweetened cocoa powder

For the Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 stick of butter, softened
1/2 cup of Truvia Baking Blend
2 large eggs
1 teaspoon pure vanilla extract
1 cup reduced fat sour cream

Streusel Topping
1/3 of Swirl Filling mixture
1 tablespoon Truvia Baking Blend
1/3 cup of all-purpose flour
1 teaspoon cinnamon
4 tablespoons unsalted butter

Glaze (optional)
1/3 cup of Truvia Baking Blend, processed in the food processor until very finely textured
1-3 tablespoons of milk (to reach desired consistency)

DIRECTIONS:

1. Preheat oven to 350 degrees. Butter and flour a standard sized tube pan and set aside.

2. Make Swirl Mixture: In a small bowl, whisk together 1 tablespoon of Truvia Baking Blend, 1 tablespoon of espresso powder and 1 tablespoon of cocoa powder and set aside.

3. Mix Cake Batter: In a separate bowl, whisk together flour, baking powder, baking soda and salt and set aside.

4. In the bowl of an electric mixer, beat together butter and Truvia Baking Blend until fluffy. Add eggs, one at a time, beating well between each one. Add vanilla extract and beat for an additional 30 seconds.

5. Beat in 1/3 of the flour mixture, then ½ of the sour cream, then 1/3 of the flour mixture and the rest of the sour cream. Finish with the remaining flour mixture (be sure to start and finish with the flour mixture). Beat briefly between each add in.

6. Spread 1/2 of the cake batter in the prepared tube pan. Sprinkle with 2/3 of the swirl filling. Top with remaining cake batter. Using a knife, cut through the cake batter to ‘swirl’ the cake. Do this in about 6 places.

7. Make Streusel Topping: In a small bowl, use a pastry blender to mix together remaining swirl filling, Truvia Baking Blend, flour, cinnamon and butter until it’s well blended and crumbly. Sprinkle streusel topping over cake batter.

8. Bake cake for 50 minutes or until cake tester inserted into the cake comes out clean. Allow cake to cool in pan on a wire rack for 30 minutes. Turn coffee cake out and flip right side up (streusel side up).

9. Make Glaze (optional): Mix processed Truvia Baking Blend with 1 to 3 tablespoons of milk. Add milk 1 Tablespoon at a time until desired consistency is reached. Drizzle over warm cake.

NOTES:

- Leftover cake can be stored in an airtight container for up to 2 days.

- By processing Truvia Baking Blend in the food processor, you can create a fine ‘powdered sugar’ like texture that creates a beautifully smooth glaze for this coffee cake.

- Want to use granulated sugar in place of the Truvia? Simply use double the measurement for the Truvía® Baking Blend and replace with sugar. For example: 1/2 cup Truvia equals 1 cup granulated sugar.

My Baking Addiction adapted from Martha Stewart

Café Mocha Cupcakes

Ingredients:

For the Cupcakes

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
1 ½ teaspoons instant espresso granules

For the frosting

3 sticks unsalted butter, softened
pinch of fine grain sea salt
2 teaspoons pure vanilla extract
2 pounds confectioners’ sugar, sifted (icing sugar)
2 tablespoons unsweetened cocoa powder, sifted
1 tablespoon instant espresso granules dissolved in 1 tablespoon warm water
3-6 tablespoons heavy cream or milk

Directions:

For the Cupcakes

1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners or spray with nonstick cooking spray.

2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.

3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. Add the 1 ½ teaspoons of espresso granules to the cup of hot coffee and stir to combine. With mixer still on low, add in the coffee/espresso mixture and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

4. Using a large scoop (about 3 tablespoons), distribute the batter into the prepared muffin tins.

5. Bake for 18-22 minutes, or until a cake tester comes out clean. Cool in the pans for 15 minutes, then remove them onto a cooling rack and cool completely.

For the frosting

1. In a large bowl, sift together the confectioners’ sugar and cocoa powder; set aside.

2. In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar/cocoa powder mixture, and continue creaming until well blended.

3. Add salt, vanilla, 2 tablespoons heavy cream or milk and espresso/water. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

For the garnish

Place 3/4 cup semisweet chocolate chips in a microwave safe bowl. Heat the chips on 50% power in 30 seconds increments until chocolate is melted. Drizzle over cupcakes and finish with a chocolate covered coffee bean.

Notes:

- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- Cake adapted from Ina Garten

Read more: http://www.mybakingaddiction.com/cafe-mocha-cupcakes/#ixzz3AKOPMD9f

✎ Rendang Ayam ✎

Bahannya:

Untuk 2 Org mkn

✎ 4 sudu besar minyak masak
✎ 500 g ayam
✎ 1 sudu teh lada hitam ditumbuk kasar
✎ 2 batang serai diketuk✎ 2 keping asam keping
✎ 3 helai daun limau purut
✎ 1 cwn santan
✎ 1 cwn air
✎ 3 Sudu bsr kerisik
✎ 1 sudu besar gula melaka
✎ sedikit garam
✎ 2~3 biji buah asam belimbing buluh
✎ 1 helai daun basil

Bahan kisar:

✎ 10 biji bwg putih
✎ 8 bji bwg kecil
✎ 15 biji cili padi ( nak pedas bole letak lebih)
✎ 6 biji cili kering
✎ 10 g halia
✎ 10 g lengkuas
✎ 10 g kunyit hidup


Cara Penyediaan:

1 . Satukan bahan kisar dan kisar sebati

2. Panaskan myk, goreng bahan kisar sehinggga pecah myk
3. Bila bahan tumisan dah pecah myk masukkan ayam.Kacau rata biar mesra dengan bahan tumisan.
4. Kemudian tambah lada hitam,serai,daun limau purut,asam keping,santan dan juga air.Kacau rata
dan biar semua banahn mendidih dan ayam masak.
5. Add kerisik,garam serta gula melaka.kacau rata dan biar mendidih lagi sehingga kuah memekat.
6. Add daun basil.Biar merenh 2~ 3 minit dan tutup api serta bolelah dihidangkan bersama nasi puith.

SMORES FUDGE

Ingredients

45-50 Dove Dark Chocolate Silky Smooth Promises (approximately 1 and 1/3 bags)
1 (14 oz) can sweetened condensed milk
1 cup chopped graham cracker pieces
1 1/2 cup miniature marshmallows

Instructions

In a large heavy sauce pan on low heat, combine Dove Promises and sweetened condensed milk. Heat over low heat, stirring until smooth. Make sure to continue stirring and do not leave unattended as chocolate melts fairly quickly. Remove from heat once chocolate is melted.

Stir in chopped graham cracker pieces and marshmallows.

Pour into a 8" pan that has been lined with foil.

Chill in fridge for at least 2-3 hours. Cut and serve. Store left over fudge in fridge.

PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD

Ingredients

1 1/2 Cups White Wheat Flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/3 cup brown sugar
5 large very ripe bananas
1 tsp vanilla
1 cup peanut butter
1/2 cup Greek yogurt, I prefer vanilla
1 egg
1 cup chocolate chips


Instructions

Preheat oven to 350 degrees F. Give your Curtis Stone Pop-Out Loaf Pan a very light spray with non-stick cooking oil spray.

In a large bowl, combine white whole wheat flour, baking powder, baking soda, salt and brown sugar. Set aside

In a large mixing bowl or food processor, combine bananas, vanilla, peanut butter, Greek yogurt and egg. Once well combined, mix wet ingredients with dry ingredient and stir until just combined. Fold in chocolate chips.

Pour mixture into your prepared loaf pan.

Bake for approximately one hour or until toothpick inserted into center comes out clean. If you do not want your bread to be overly brown you can cover with foil for the last 30 minutes of baking time.

Remove from oven and let cool on a wire rack. Pop out of Pop-Out Steel and Silicone Loaf Baking Pan and either allow to cool completely or enjoy warm. To store, wrap well in plastic wrap. Enjoy!

CHEWY CHOCOLATEY BREAKFAST COOKIES

http://www.lovefromtheoven.com/2013/05/25/chewy-chocolatey-breakfast-cookies/

Ingredients

1 1/4 cups white whole wheat flour
1 1/2 cup oats
2/3 cup cocoa powder, preferably dark cocoa
1/4 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 cup of butter, softened
1/2 cup Greek yogurt (I used vanilla flavor)
1 large ripe banana
1/2 cup sugar
2/3 cup brown sugar
2 tsp vanilla extract
2 eggs
1 cup White Chocolate Chips or other mix in of your choice

Instructions

Preheat oven to 350 degrees.

In a large bowl, combine your white whole wheat flour, oats, cocoa powder, salt, baking soda and baking powder. Set aside.

In a mixing bowl, combine your softened butter, Greek yogurt and banana. Mix with a mixer until smooth. Add in sugar and brown sugar and mix until well combined. Mixture may have a slightly curdled appearance due to the yogurt, don't worry, this is okay. Add in your eggs and vanilla and mix well.

Slowly add in dry ingredients to wet ingredients, stirring until combined, but not over mixing. Add in your chocolate chips or other mix ins.

Drop your cookies onto a cookie sheet lined with parchment paper or a Silpat (if you do not have these, make sure to lightly spray your pans with cooking spray and remove cookies immediately after taking out of the oven, to avoid sticking). Use approximately two tablespoons of cookie dough per cookie (a large cookie scoop). Leave 2" of space between cookies.

Bake for approximately 10-12 minutes. Remove from oven and allow to cool.

Enjoy!

ツ Chocolate Chocolate Chip Pancakes ツ

Ingredients

1 3/4 cups white whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup cocoa - I prefer dark cocoa
3/4 cup canned pumpkin (not pumpkin pie mix)
1 large egg
2 1/4 to 2 1/2 cups buttermilk
1 tsp vanilla
3 tablespoons oil (I use canola)
chocolate chips to taste (can be left out)

Instructions

In a medium bowl, combine your flour, sugar, baking powder, baking soda, salt and cocoa.

In a separate bowl, mix together your pumpkin, egg, 2 1/4 cups of buttermilk, vanilla and oil. You may need to add slightly more buttermilk if you want to thin your batter out a bit.

Combine your wet and dry ingredients until just mixed (do not over mix).

Heat a skilled or griddle to a medium low heat. Spray lightly with cooking spray.

Spoon batter into skillet (I use a large cookie scoop) and spread out batter into a circle.

If using chocolate chips, sprinkle a few on top of pancake prior to flipping.

Cook for 1-2 minutes until the edges start to dry and appear lightly brown. When you can slip the spatula under the pancake with ease, it's ready to flip.

Flip and cook second side of pancake for 1-2 minutes. Pancakes will be fairly solid and easily moved when done.

Pancakes can be served immediately, but also store well in the fridge or freezer. Let cool completely before adding to a freezer style bag to store.

❣❣ Homemade Pancakes ❣❣

Ingredients

1 1/2 cups all purpose flour
1 tbsp sugar
1/4 tsp salt
3 1/2 tsp baking powder (not soda!)
1 1/2 cups milk
1 egg (room temperature if possible)
2 tsp vanilla
3 tablespoons butter, melted and slightly cooled (I place mine in the fridge immediately after melting)
Nutella, butter or syrup for topping.

Instructions

In a large bowl combine flour, sugar, salt and baking powder. Set aside. In a separate bowl, combine milk, egg and vanilla, mix well to combine. Stir melted butter into liquid mixture. Mix until well combined. Add the liquid ingredients to the dry ingredients and stir until well combined, but do not over mix. Due to the baking powder, the mixture will fill with tiny air bubbles and can appear a bit foamy, this is okay, it's what helps puff up the pancakes.

Lightly oil a griddle or pan and heat to medium heat. Scoop batter onto pan (an ice cream scoop works great!), approximately 1/4 cup at a time. Heat until bubbles start to appear throughout pancake, then flip to other side, cooking until it reaches desired level of brownness. Repeat with remaining batter.

Top with Nutella Spread, butter or syrup. Enjoy!

✿ Easy Whole Wheat Pancake Recipe ✿

Ingredients

3/4 cup white whole wheat flour
3/4 cup ground oats (old fashioned oats run through a food processor) or oat flour
3 1/2 tsp baking POWDER (NOT baking SODA)
1 tablespoon white sugar
1 egg, room temperature
4 tbsp butter, melted but slightly cooled
1 1/4 cup milk
1 tsp vanilla extract

Instructions

In a large bowl, mix together white whole wheat flour, ground oats, baking powder and sugar.

In a separate bowl, combine the egg and milk, mix well. Stir in vanilla and melted butter, mix well.

Pour liquid mixture into dry mixture and stir until combined, but do not over mix.

Lightly oil a pan or griddle and heat to medium heat. Scoop approximately 1/4 cup of batter into heated pan and cook on both sides until lightly brown. Repeat with remaining batter.

✔✔✔ DOUBLE CHOCOLATE CHIP COOKIES ✔✔✔

Yield: 12 very large cookies

Ingredients:

✔ 1 cup (2 sticks/226.8g) cold, unsalted butter, cubed
✔ 1¼ cup sugar
✔ 2 large eggs
✔ ½ cup dark cocoa powder
✔ 2¼ cups all-purpose flour
✔ ¼ tsp kosher salt
✔ 1 tsp baking powder
✔ 2½ cups semi-sweet chocolate chips

Directions:

Preheat the oven to 176.7˚ C. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.

Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Fold in the chocolate chips with a spatula

Transfer the dough to a work surface and knead briefly by hand to be sure the ingredients are well combined.

Divide the dough into 4 ounce portions (or divide into 12 equal pieces). Roll each portion of dough into a ball and flatten just slightly into a disc. Place on the prepared baking sheets, a few inches apart.

Bake 16-20 minutes. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely.