Posts Tagged ‘espresso powder’
It’s very exciting to have Carla from Chocolate Moosey guest posting for me today! She is an awesome person as a whole, and one part involves fabulous recipe creations. I have had her Funfetti Cheesecake on my to-do list for far too long, but with other recipes of hers such as Cheesecake-Stuffed Peaches and Strawberry S’mores Tart it’s hard to keep up. And now today she is sharing a combination of flavors that is close to both of our hearts. If you don’t know what I am talking about, you obviously don’t pay much attention .
One year ago: Feta Stuffed Pesto Turkey Burgers
Thank you, Erin, for asking me to guest post! For those of you not familiar with my blog, I’m a self-taught home baker with a from-scratch philosophy. I’ve been following The Spiffy Cookie for quite some time. In fact, the first time I came across this blog, Erin had a link to a Pinterest board dedicated to chocolate and peanut butter. I knew we would be great friends after that! Then last week, she did a chocolate and peanut butter round-up. How could I not bake Erin something with that perfect combination? And what better way to celebrate such a winning combination than with Chocolate Peanut Butter Cup Texas Sheet Cake!
Most of you probably recognize a sheet cake from most potlucks and get-togethers. It is a single-layer rectangular cake (usually 13×9) that is baked and served directly from the pan. Because it is served straight from the pan, you only need to frost the top, It also makes the perfect traveling companion and can be baked at a moment’s notice. Most companies now make pans with travel lids, so you don’t even have to fuss with foil or plastic wrap (I hate plastic wrap – so annoying).
So what makes it a Texas sheet cake? Nobody really knows if this cake truly came from Texas. Some sources say it’s really named after Texas’ friendly hospitality since this cake is meant to be shared. I know most Texas sheet cakes I ate growing up had a coconut-pecan frosting on top. Why not mimic it after one of my favorites – the peanut butter cup?
This cake stays very moist, even after a few days. I saved a piece for my dad a few days after it was baked, and it was still good. The secret to making this cake moist and chocolatey? Using espresso powder. Coffee adds depth to chocolate. It’s used more as an enhancer rather than as a flavor, so your cake will not taste like coffee. I used espresso powder so I didn’t have to make a pot; however, feel free to use instant coffee or regular liquid coffee. You can leave it out if you must, but you will be missing that extra layer of flavor.
The peanut butter frosting tasted like heaven. I’ve never had such a fluffy peanut butter frosting before! In fact, I didn’t need any cake, just a spoon. The key is to whip it in a stand mixer with the whisk attachment to incorporate all of that air. Of course don’t fret if all you have is a hand mixer. I’ve been using a hand mixer up until this summer. It may not be *as* fluffy, but I promise you won’t be disappointed either!
This Chocolate Peanut Butter Cup Texas Sheet Cake is so rich and sinful, you’ll need a glass of milk with it. I hate drinking milk straight-up, so I opt for coffee instead. That also means this cake is perfectly acceptable for breakfast
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water (use coffee if not using powdered coffee)
2 tsp espresso powder or instant coffee
Peanut Butter Frosting:
2 cups powdered sugar
1/2 cup unsalted butter, softened
Pinch of salt
1/2 cup peanut butter
2 Tbsp milk
1 1/2 cups chopped peanut butter cups
1. For the cake: Preheat oven to 350F. Grease a 13×9 pan and set aside.
2. In a large bowl, combine the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the eggs, milk, oil, and vanilla. Beat on medium speed 2 minutes or until smooth. Dissolve the espresso powder or instant coffee in the boiling water. Stir the coffee into the batter. The batter will be really thin. Pour into the prepared pan. Bake 35-40 minutes or until a toothpick inserted into the center comes out clean (the top of the cake will be sticky to the touch). Cool cake completely.
3. For the frosting: In the bowl of a stand mixer with the whisk attachment (you can use a hand mixer instead), beat together on medium-high speed the sugar, butter, and salt until smooth and creamy, about 2-3 minutes. Add peanut butter and milk. Beat on high speed until light and fluffy, another 2-3 minutes. Spread on top of the cooled cake. Sprinkle peanut butter cups on top.
Sources: Cake adapted from Hershey’s Make It Chocolate; Frosting adapted from 125 Best Cupcake Recipes
I enjoy Steph from Steph’s Bite by Bite. Her blog is really fun and full of creative recipes, but she balances out her food splurges with a healthy workout schedule. I have to say it is awfully thoughtful of her to have included Work It Out Wednesdays in between her recipes in order to recover from tempting goodies such as her S’mores Cinnamon Rolls, Chocolate Covered Peanut Butter Pies, and Oatmeal Raisin Cookie Dough Dip. Sometimes she throws in something crazy like a Strawberry Breakfast Margarita that is surprisingly healthy. But today she’s taking us down a rocky road… filled with doughnuts!
One year ago: Chicken Parmesan Quesadillas
Rocky Road Doughnuts
makes 12 incredible doughnuts
For the Doughnuts:
1 1/4 cups flour
1/2 cup dark cocoa powder
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon espresso powder
3/4 cup buttermilk
1/4 cup unsweetened applesauce
1 teaspoon vanilla
For the Marshmallow Frosting:
4 tablespoons butter
1/2 cup marshmallow crème
1 teaspoon vanilla
1 cup powdered sugar
1 tablespoon milk
For the Topping:
1 1/2 cups almond meal
Preheat oven to 350 degrees F. Spray doughnuts pans with cooking spray and set aside.
In a large bowl combine flour, dark cocoa, baking powder, sugar, and espresso powder. Add in the egg, buttermilk, applesauce, and vanilla whisking until batter is smooth. Spoon batter into doughnut pans filling 3/4 of the way full. Bake doughnuts for 10-12 minutes. Let cool in pan for a few minutes then turn out on to cooling rack to cool completely.
In the bowl of a stand mixer beat the butter, marshmallow crème, and vanilla for a few minutes until blended and fluffy. Add in the powdered sugar a little bit at a time. Then add in the tablespoon of milk beating for just a minute to thin out the icing (add more milk if icing is too thick).
Place ground almonds on a small plate or bowl. Dunk the tops of the doughnuts in the almonds.
Pour a cup of coffee and get your doughnut on.
Frosting adapted from Kraft
I’ve got another surprise for you - Jaclyn from food + words is guest posting today! When I first discovered her blog, I was immediately drawn to the title. Straight to the point and has a witty feel to it. What was the next thing I was drawn to? I’d be lying if I said there was only one recipe that caught my attention, and many more continue to be bookmarked over time. Lately she has shared a lot of unique and amazing fall recipes such as a perfect fall morning autumn cider mimosa, and these crazy awesome fizzy dark chocolate pumpkin truffles. Check out her blog for even more fun recipes!
For today, I am loving that she used dark chocolate in these brownies. I don’t use that type of chocolate enough and having it in this cheesecake swirled velvet brownie just makes sense. Enjoy
Hey there, Spiffy Cookie readers!
I was so thrilled when Erin asked me to guest post on her site! As a fellow lover of baked goods, it only makes sense for me to share a sweet treat with you guys today!
Think of your all-time, number one most perfect, favorite dessert. Ever.
Is it a brownie?
Is it red velvet cake?
Is it cheesecake?
If you’re anything like me, you’re incapable of playing favorites. Ergo, these red velvet cheesecake brownies are perfectly dreamy.
It’s only responsible of me to warn you that you will not be able to eat just one. Really. They’re that addictive, guys. It’s actually kind of ridiculous how delicious these are.
Incredibly deep, dark chocolate red velvet brownies are intensely flavored with espresso powder, and then a thick swath of cheesecake is ribboned throughout the batter. I bake them just until the center is set, ensuring that once they’re sliced, these brownies are wonderfully gooey and perfect.
I don’t know about you, but I’d call that a dream come true!
Red Velvet Cheesecake Brownies
yield: 12-24 brownies, depending on how big you cut ‘em!
prep time: 10 minutes
cook time: 35 minutes
total time: 45 minutes
for the cheesecake swirl
8 ounces cream cheese, at room temperature (i leave mine out overnight)
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla bean paste (or seeds from one vanilla bean, or 1 teaspoon vanilla extract)
for the red velvet brownies
2 large eggs
1 cup granulated sugar
1 teaspoon instant espresso powder
1 1/2 teaspoons red food coloring
1 stick unsalted butter
2 ounces dark chocolate (i used espresso-infused chocolate)
2/3 cup all-purpose flour
1/4 teaspoon kosher salt
preheat oven to 350 degrees F.
line an 8” x “8 baking pan with aluminum foil, and spray with nonstick baking spray. set aside.
for the cheesecake swirl
using a spatula or a stand mixer with the beater attachment, beat the cream cheese until smooth. if working by hand, this should take about 2-3 minutes. with the mixer, it should take about 1 minute.
add the sugar, and beat until combined.
add the egg and vanilla, and beat until combined and mixture is smooth. set aside.
for the espresso red velvet brownies
combine the eggs, granulated sugar and espresso powder in a medium-sized bowl.
with a whisk, whip the mixture until pale yellow and fluffy, about 3 minutes.
add the red food coloring, using more or less depending on how deep red you’d like the final brownies to be. set aside.
in a small saucepan or a microwave safe bowl, combine the butter and chocolate. heat until chocolate and butter are melted, stirring often. when melted, remove from heat.
whisk the chocolate mixture into the egg mixture, and stir until combined.
sift in the flour and salt, and mix until flour is just dissolved and incorporated.
assembling the brownies
pour the red velvet brownie batter into the prepared 8” x 8” pan. smooth into an even layer with a spatula.
pour the cheesecake swirl mixture on top of the brownie batter.
using a butter knife, swirl the cheesecake mixture and brownie batter together until desired amount of swirl is reached.
bake at 350 degrees F for 30-35 minutes, or until set. if a toothpick inserted into the brownies comes out clean, they’re done.
remove from oven and allow to cool completely.
these are easier to slice if you let them chill in the fridge for a few hours after they’ve finished cooling on the counter.
to serve, lift the brownies out of the pan using the aluminum foil liner, and slice into desired individual sizes.
the brownies will keep for up to 4 days stored in an airtight container in the fridge.
you can also wrap these brownies in tinfoil and store in a freezer-safe zip top bag to keep them in the freezer. they’ll keep for up to two months.
to thaw, simply remove from freezer and place in the fridge overnight.