Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Sunday, October 21, 2018

Teriyaki Sauce Recipe

magical butter
We enjoyed making a variety of desserts with the MagicalButter compound dark and milk chocolate. This creamy Belgian Chocolate has ethically traded ingredients, and it is made in the USA.

Tuesday, August 1, 2017

Easy Snacks: Chocolate Drink and Triscuit

american heritage chocolate drink
It is always fun when snacks are delicious and easy to prepare. We enjoy making simple chocolate drinks using AMERICAN HERITAGE® finely grated chocolate drink. To make a delicious drink I simply mixed the chocolate drink powder with sugar and boiling hot water. Then added milk to our liking and served it cold.

Sunday, April 16, 2017

Cookie Cake Pops

enjoy life food cookie cake pops
There are about 300,000 people in Canada under the age of 18 that suffer from food-related allergies. To keep everyone feeling included, Enjoy Life Foods has chocolate treats that we can all enjoy. We can make these cake pops using Enjoy Life Foods Double Chocolate Brownie Soft Baked Cookies. These cake pops are very sweet :) If you want to lessen the sweetness reduce the amount of frosting added to the treats.

Monday, April 7, 2014

Baked Chocolate Doughnuts

1 cup flour
1/2 cup vanilla infused sugar
1/4 cup cocoa powder
1/2 teaspoon baking soda
1 egg
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil

Thursday, December 12, 2013

Chocolate Treasure Island Cake

I made a Treasure Island cake using the following chocolate cake recipe for my son's birthday to accompany the pirate ship cake.

1 1/3 cups all-purpose flour
1 2/3 cups sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2/3 cup vegetable oil

Sunday, February 10, 2013

Chocolate Bonbons

This recipe for Chocolate Bonbons (alcohol free) was learned during a media event that I attended at Bonnie Gordon college in Toronto.   
345g Cacao Barry Mexique dark chocolate*
250g 35% cream
60g butter
55g honey
80g hazelnut paste

Heat cream, hazelnut paste, butter and honey until it reaches 65C.
Place the chocolate in a bowl then pour the cream mixture over the chocolates.  Allow it to sit for a few seconds then stir until it is smooth. Cover the ganache with a saran wrap in contact until it sets.  
Scoop the mixture into balls and allow it to firm up for at least 2 hours.  The instructor placed the ganache inside a bag and piped it.
This step of placing a hazelnut in the middle before making a ball is optional.
After it sets, we can make it into balls.

Using gloves roll the balls and leave it aside to dip each truffle into tempered chocolates then it can be optionally rolled in cocoa powder, chopped nuts, shredded coconut or icing sugar.
* I learned about different types of chocolates and how to temper chocolates in the microwave without burning it, check out this post for more details.  This is a video I took when the instructor at Bonnie Gordon College was tempering chocolates.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Sunday, October 7, 2012

Chocolate Mug cake with Alfa One Rice Bran Oil


Alfa One Rice Bran oil is a versatile nutritionally balanced oil that can be used for all types of cooking.  It is created from bran and germ found in the husks of Thai rice.  This oil has been around for decades in Asian countries.  It has a natural light, clean taste with a mild nutty flavour.  This Rice Bran oil can be used for frying, barbecuing, grilling, stir-fries and non-stick baking.  It has a higher smoking point and lower viscosity so the food cooks fasters and evenly without absorbing a lot of oil, so we can use less oil.  The oil lets other ingredients shine and does not overpower because of its ultra-mild flavour.
The oil contains anti-oxidants, high levels of Vitamin E that helps protect against free-radical damage.
The other qualities of the oil, no trans fats, no cholesterol, lower fat absorption, balanced fat and fewer calorie goodness makes it a heart healthy oil.  The oil has a long shelf life without chemical preservatives.  
This Alfa One Rice Bran oil is #1 in New Zealand, and now available in Canadian stores.  It is sold in 500ml or 1L containers.

There are some delicious recipes in Alfa One Recipe page, I chose this famous Chocolate Mug cake to make by adapting the recipe from the site.
4 tbsp flour
1/8 tsp baking powder
1/8 tsp salt
4 tbsp vanilla flavoured sugar
2 tbsp cocoa
1 egg*
3 tbsp milk
3 tbsp Alfa One Rice Bran Oil

Mix the wet ingredients with a fork in a microwave safe mug then add the dry ingredients slowly and mix well.  Place the mug in a microwave safe plate and cook for 1 1/2 to 2 minutes**.  Even if you see the cake rising to the top don't open the microwave.

*The egg can be omitted the cake might be a little more on the brownie fudgy side.
**I put the cake for 2 minutes, after it came out let it cool.  If you microwave too much it will burn.  In most microwaves 1 1/2 to 2 minutes is enough.


All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Thursday, May 17, 2012

Chocolate Mousse



2 egg yolks
6 tbsp sugar finely granulated
hot water and cold water

Beat the egg yolks and sugar in a stainless steel bowl until the mixture is thick and pale yellow.  It should form a slowly dissolving ribbon.  Set the mixing bowl over the not-quite simmering water and beat for 3 to 4 minutes until the mixture is foamy and too hot for the the  fingers.  
Then beat over cold water for 3 to 4 minutes until the mixture is cool again and forms a ribbon.  
The consistency is the same as mayonnaise.

3 oz semi sweet  baking chocolate
2 tbsp coffee *
3 oz softened unsalted butter

Melt chocolate with coffee over hot water, remove from heat and beat in the butter a little at a time to make a smooth cream.  Beat the chocolate mixture into the egg mixture.  
* I only used 1/2 tbsp of nescafe because we don't like strong coffee taste :)

2 egg whites
1/8 tsp salt
1/2 tbsp sugar

Beat the egg whites and salt until it forms soft peaks.  Sprinkle the sugar and beat until it is stiff.  Stir 1/4th of the egg whites in to the chocolate mixture then fold in the rest.

Put the mixture into serving dishes and refrigerate for 2 hours or overnight.  Serve with whipped cream.
This recipe is adapted from Mastering the Art of French Cooking Volume 1 by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Wednesday, April 11, 2012

Chocolate chip shortbread cookies



1/2 cup butter softened
1/2 cup vanilla infused sugar
1 cup flour
1/4 tsp salt
1/4 cup chocolate chips

Beat butter and sugar till it is fluffy. Add flour, salt and mix well then add the chips.
It could be made into individual sizes by making about 12 balls and lightly flatten it about 1/2" high. Bake in a preheated 375F oven for 8 to 10 minutes, it will harden a little once it is removed from the oven so don't over bake as it might burn on the bottom.

Let the cookies stay on the baking sheet over a wire rack for about 5 to 10 minutes before removing. Can be stored in an air-tight container.

Also posted here.


All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Thursday, March 8, 2012

Zucchini chocolate muffins and Navitas naturals


1 cup grated zucchini
2 eggs
1/2 cup vegetable oil
2 tbsp heavy cream, whipping cream or milk
3/4 cup vanilla flavoured sugar
1 1/2 tbsp cacao powder *
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/8 tsp each ground spice cinnamon, nutmeg, cloves, cardamom

Beat eggs, sugar, oil then add the cocoa and zucchini.
Stir in the combined flour, baking soda, baking powder, salt and spices. Pour into lightly greased muffin tins filling 2/3rd.
Bake at 350F for 20 to 25 minutes. Remove from pan and cool on wire rack.
This makes 12 muffins.



* I used Cacao from Navitas naturals. Cacao gives a delicious taste. It is unscented, no sugar added healthy product because it has iron, dietary fiber and magnesium.
It can be used in place of chocolate, by placing the same amount.


I also tasted the mulberries sold at Navitas naturals. The flavour is similar to dried figs with a chewy crunch. I haven't had dried mulberries before so this tasted a little different for me; I guess it is a taste to get use to.
It is a healthy snack on its own, and can be used in place of raisins in recipes i.e. granola, pancakes, smoothie and other baked goods.
Mulberries have lots of iron, calcium, vitamin C, protein, and fiber. The Navitas mulberries are organically grown in fertile plains of Turkey. The fruit is shaken off trees and sun dried leaving 15% of moisture content on the mulberries. It is an excellent source of calcium, vitamin C, iron and fiber.


Lucuma is another product sold at Navitas naturals. It is cultivated from places like Peru, Chile and Ecuador. It is a sweetener that has a maple like flavour. Lucuma is used in smoothies and desserts. It has low sugar content and has lots of vitamins and minerals.
Lucuma is made from ripped fruit that is peeled, dehydrated and milled to fine powder.


I also got to try the bite sized blueberry hemp superfood power snack, it had an unusual taste which is not for me :) There are ingredients such as blueberries, maca, chia, camu-camu, sunflower seeds, cashews and lucuma in it.

All Nativas naturals products are raw, kosher, gluten free, vegan and organic. The products are made from wholesome sustainably cultivated ingredients. They have a lot of products available in health food stores, and online so do check their site.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Thursday, February 23, 2012

Chocolate cake with whipped cream icing


I made this delicious quick chocolate cake for my hubby's birthday.

I used this chocolate cake recipe made with cocoa powder and oil.

for the icing
1 1/2 cups whipped cream
2 tbsp icing sugar

Beat well till it holds peaks and then apply. Decorated the cake with smarties and fondant flowers.

Please check out Createwithmom for fun activities, toys and recipes. Thank you friends :)


All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First