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Baking Is Science For Hungry People: Belgian Chocolate Truffles

Hello Friends,

I mentioned yesterday in the Charlotte Beer Babes September Beer Class post that I would be giving everyone the lowdown on the Belgian Truffles that I made for the beer event.

As promised, here we go into chocolate land!

So I had been researching and trying to find some good, easy to transport Belgian recipe ideas for the Belgian Beer Class that we were doing for September, and all I could really find were mussels (I love y’all but not that much!), endive (doubt that would’ve been eaten), Waffles (hard to transport), and truffles (winner winner truffle dinner!). I think I chose well. šŸ™‚

So to make the truffles, I needed a recipe to go off of, and I found a great one from the Belgian Travel site. I did change a little, but these were SUPER easy to make up. Warning: you will become addicted to these, and they do take some handling work to assemble… totally worth it though!

Take 1/4 cup of butter andĀ 8 oz of bittersweet chocolate chips (I use Ghiradelli) and melt in aĀ metalĀ baking bowlĀ placed inside a saucepan filled with water (double boiler cheat!) over low heat, stirring occasionally to keep smooth. Use a wooden spoon or silicone spatula for best results.

Once completely smooth, remove from heat, stir for 15 seconds, and then add in 1 tbspn vanilla extract and 3/4 cup sugar. Stir until completely dissolved. Place the mixture in the freezer for 25 minutes, stirring every 5 minutes, until starts to harden just a bit. Mixture should still be a little liquidy.

Remove the bowl from freezer and add 1/3 cup powdered sugar to the mixture, stirring until fully incorporated. Take a cookie sheet that will fit in your fridge, and line with wax paper. Take 3 small bowls and place 1/2 cup coconut flakes, 1/4 cup cocoa powder, and 1/4 cup chopped pecans (or similar nut) in each “topping bowl”.

Take pinches of your chocolate mixture and roll into 1-inchĀ balls in your hands, then roll the ball in one of the 3 “topping bowls”. Place on cookie sheet in rows, and note that you don’t need to have space between these like you do anything you’re baking. Once sheet is filled completely, place in fridge for 1 hour to allow to set.

Serve and enjoy! (Tip: These go especially well with darker beers like the Pater 6 we tasted in Beer School!)

cocoa belgian truffles chocolate no bake desserts

Cocoa Belgian Truffles!

coconut belgian truffles chocolate no bake desserts

Coconut Belgian Truffles!

pecan belgian truffles chocolate no bake desserts

Pecan Belgian Truffles!

Craft You Later,
Beth

Baking Is Science For Hungry People: Chocolate Cupcakes

Hello Friends and Baking Fans,

I have made a slight modification (**gasp**) to my chocolate cupcake recipe fromĀ  Valentine’s Day. I think I’ve improved upon it slightly, but I may be slightly biased on that. I found it a little smoother tasting and better as a stand-alone, but… You tell me!

Chocolate Cupcakes

To make the cupcakes, I started with 1 cup (sticks) of unsalted butter. I added 1 cup of sugar to this in my stand mixer, and creamed the butter out of it! (hehe, you laughed a little admit it!) Anyways, from there, once creamed really well, gradually add in 2 1/4 cups flour, 1 tspn baking powder, 1/4 tspn salt, 2 tspn vanilla, 1/3 cup cocoa powder, 1/2 cup heavy cream and 1/2 cup whipping cream. Mix really well.

Chocolate Cupcake Batter

Now this ooey gooey sticky deliciousness is ready to bake! I used these fun baking cups from Hobby Lobby, which (YAY!) don’t need muffin pans to bake them in – just stick the filled cups on the cookie sheet and bake away! Woooo!

Cupcake Batter To Bake!

So pour your batter into your liners and bake at 350 for around 20 minutes. It may be a little more or less, but mine came out to like 19:48 or something like that. Hence 20 minutes… I’d hate for you to have to time it that exactly! Yeesh.

Chocolate Cupcakes Done!

Once they have turned out and cooled, you can serve them with or without frosting or toppings. I stuck mine in the freezer for about 15 minutes to cool them quickly, since I was getting ready to leave… BUT I served with and without frosting, and they went over really well both ways! So let me know how you like these cupcakes, and I hope you enjoy this yummy chocolateness amongst all this heat out there! Maybe dipped in cool whip if you don’t want to make frosting… šŸ˜‰ Mmmm! Anyways…

Craft You Later,
Beth

Baking Is Science For Hungry People: Healthy Fudgy Brownies

Hello Baking Friends!

I know it’s been a minute since I’ve posted about baking, however I have now twice baked these brownies that I really think you’ll enjoy.

Healthy Fudgy Brownie!

I found this recipe from Baker On The Rise for Fudgy Black Bean Brownies. I know, I know… “Black Bean” + “Brownie” = ?!?!?!?!? I thought so too. But I thought they looked good, sounded intriguing, so I decided to attempt them after finding a few people (including my brother) who said they would try them. Victims volunteering, I justĀ love it!

So here is what I did. And I mostly followed the recipe, you’ll be proud to know!

Drain and rinse out a can of black beans. Twice, maybe three times even. I like making sure my black beans are completely free of anything other than the beans!

Next, I took about 1/3 of the beans at a time and put them through my Magic Bullet Blender with 1 egg, for aboutĀ 40 seconds. They’ll come out a bit foamy. Dump into a mixing bowl, and start over with the next 1/3 of the beans and egg. Since you need 3 eggs, this makes it very simple to not blow out your blender and also mushify all of the beans to a smooth and even finish. Yes, I did just say mushify, and no, I’m not taking it back. So there.

Mushified Beans + Brownie Mix-ins

Once all the beans are in the mixing bowl, I added 3 capfuls of blended oil, 3/4 cup sugar, 1/2 cup cocoa powder, 1 1/2 tablespoon vanilla extract, 1/2 teaspoon baking powder, andĀ 1 quick dash of salt. I mixed this with a plastic spoon for aboutĀ 2 minutes until smooth.

Brownies + Chocolate Chips

Now take about 1/3 cup of chocolate chips and put those in the blender, pulsing,Ā forĀ about 20 seconds until chopped up pretty good. Add those to the batter and stir until it’sĀ not lumpy. Pour into a prepared (sprayed with Pam if you’re like me!) 13×9 pan. Sprinkle with some more (non-chopped) chocolate chips. Bake at 350 Farenheit for 27 minutes, then turn oven off. Let cool in ovenĀ 2 minutes, then remove and cool on stovetop for 10 minutes. Store in a cool, dry place, with the pan(s) covered.

Brownie Batter

Additional notes:
– You can do 2 thin-layer 13×9 pans instead of 1 thick one and end up with 2 pans of smaller brownies – with 2 pans cooking about 27 minutes.Ā The thinner layers taste more like brownies, the thicker layer tastes more cakey. Depends on what you want for how you should bake them!
– Or you can add coconut, nuts or dried fruit to the brownies’ batter and topping in addition to the chocolate chips.

NutritionĀ Facts:Ā 
Prepared in 1 pan (15 thick brownies):
128 calories, 5.2g Fat (1.2g saturated), 38mg Cholesterol, 136mg Sodium, 18.2g Carbohydrates (2.6g Dietary Fiber, 12g Sugars), 3.6g Protein, 2% DV Calcium, 8% DV Iron

Prepared in 2 pans (30 thin brownies):
64 calories, 2.6g Fat (0.6g saturated), 19mg Cholesterol, 68mg Sodium, 9.1g Carbohydrates (1.3g Dietary Fiber, 6g Sugars), 1.8g Protein, 1% DV Calcium, 4% DV Iron

So I know this seems like a super big leap in the brownie world, however everyone seemed to really like these that has tried them so far. I’ve made them twice. I didn’t tell my coworkers they had black beans in them,Ā of course, when I made them for them, though! Figured that way they’d actually try them un-biasedly! šŸ˜‰ Hey I never said I wasn’t sneaky! Anyways, they said they tasted more cakey than normal brownies. However when I did the initial (2 pans of thin brownies) recipe, they actually tasted more like normal brownies and less cakey. Depends what you want, clearly! šŸ™‚

Craft You Later,
Beth

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