Fill your cookies jars this week with a batch of Chocolate Blooms. They make great late nights snacks and lunch box treats. Or you could wrap them up and surprise a friend with a special package.
Hi, guys. It’s Jocelyn from Inside BruCrew Life back again with another fun and delicious chocolate recipe. One thing I like to do each week is to bake cookies for our cookie jar. They get eaten as a bed time snack, put into lunch boxes, and shared with friends. We go through quite a few cookies.
As I was looking for another chocolate recipe to give a BruCrew twist to, I saw these Chocolate Blooms. Chocolate cookies, filled with chocolate chips, and a soft chocolate center? Oh, boy! This cookie was calling my name. I couldn’t wait to bite into one of these chocolate treats.
Of course as I went along, I made a few slight changes to the original recipe. I love a good challenge to “tweak” a recipe and make it different.
- I used a dark chocolate cocoa powder in the dough to make the cookies extra dark and chocolaty.
- I substituted coffee extract for the vanilla extract to add to the mocha flavor I was going for.
- The original recipe calls for you to roll it into 56 balls. I only rolled it into 40 balls. Then I dipped them into 2 eggs whites and 2 cups of sweetened, shredded coconut instead of the nuts.
- I did bake the cookies the full 10 minutes because they were larger.
- I added 1 Tablespoon coffee liqueur to half the ganache for my husband and me, and 1 Tablespoon coffee syrup to the other half of the ganache for my children.
- I topped the cookies with chocolate covered coffee beans because more chocolate is always a good idea.
As you can see these turned out very rich and gooey. Well, played Better Homes &Garden! This is another chocolate recipe that I will be making over and over for our family and friends. I am already thinking of some fun new ways to change it up again.
Make sure you get the recipe for these Chocolate Blooms and fill your cookie jar with chocolate goodness. For even more cookie ideas check out some of the cookies and whoopie pies I have made over the past few years.
This dessert worked out so well for my family this week, because it happens to be my husband’s birthday! As a major dessert person, I’m sure you can imagine that I love to plan special sweet treats for my loved ones when their birthdays roll around. But- I have a dirty little secret.
My husband is diabetic.
I know, I know! I’m the worst wife ever! I mean, have you seen my blog??? It’s nothing but sugary treats and carbs! I should be ashamed of myself, right?
But you see, he was diagnosed pretty recently, when my dessert obsession was already so very deep-rooted. It was totally a lost cause! But now, I get really excited when I see a dessert recipe that can easily be transformed into something that he can enjoy, relatively guilt-free. And these coffee custards proved to be just that.
Since they are caffeine-buzzed and a bit tipsy, I decided to halve the recipe to make it a treat for just the two of us. My 7 and 5 year old could sit this one out ;) I also gave it a fun B-52 flavor by swapping out 1/4 cup of the milk for 2 tablespoons of coffee liqueur, and 1 tablespoon each of Irish cream liqueur and orange liqueur. Back in the day my parents used to love ordering a B-52 coffee after dinner when they were eating out, so this is a bit of a nod to them as well.
The swirling technique wasn’t quite working out for me so I just straight-up layered it and I’m kinda in love with the result. It reminds me of a cappuccino with darker, espresso layer on the bottom and the paler, milkier layer on top.
Also, if you really want them to be low-carb, you’re going to want to swap the sugar out for a low-carb substitute. There are lots of great options on your supermarket shelves, just be sure to choose one that can be substituted for sugar in equal measure.
Check out the original recipe here!
Thanks so much, Better Homes and Gardens, for inspiring me with your Coffee Shop Custard recipe! And for the wonderful opportunity to chat with your readers today! I hope you all enjoyed, and I’d love it if you’d pop over to Baking a Moment to check out what else I’m up to!
Delish Dish | Tags:
B-52, boozy, budino, cappuccino, Cocktail, coffee, custard, Dessert, diabetic, espresso, guilt-free, healthy, liqueur, low sugar, low-carb, low-fat, panna cotta, pudding, tipsy
Let the season of fall baking begin! My unofficial goal is to see how many recipes I can bake / create that use pumpkin. That’s an appropriate goal, right? I should also add that I’d like to not gain a pound throughout the process. (Ha! That may be a bit more challenging.)
Yesterday I kicked off pumpkin season on my blog with a recipe for Pumpkin Bars. I thought I’d spread the fall baking spirit to Delish Dish as well with another pumpkin recipe. Today I’m putting my twist on this recipe for Pumpkin-Sour Cream Coffee Cake.
I’m all about coffee cake. If I could start each day with a big cup of coffee and a piece of coffee cake, I’d be a happy man. Throw pumpkin in the mix, and I’m set for an epic day.
As much as I love this recipe as is, I decided to make a few tweaks to enhance the pumpkin flavor. For me, when it comes to pumpkin treats and sweets, it’s all about the spices. In addition to the nutmeg, I put in 1/2 teaspoon cinnamon, 1/4 teaspoon pumpkin pie spice, and 1/4 teaspoon ground cloves.
I also substituted mini chocolate chips for the cranberries. I just love the combination of chocolate and pumpkin.
Finally, I decided to make several smaller loaves instead of one big cake. This way I can freeze a few for my next coffee cake craving. If you decide to make small loaves, keep an eye on time. Mine took about 35 – 45 minutes to bake.
And that’s it, friends. My spicy, chocolatey take on this Pumpkin-Sour Cream Coffee Cake! You can find the original recipe here and my changes above.
I hope you enjoy this recipe. What’s your favorite way to bake with pumpkin?
Michael Wurm, Jr. – Inspired by Charm
Here’s one to bookmark. This Mocha Custard is perfect for almost every occasion—dressed-up dinner or causal dining, just change out the baking vessel and you’ll see (keep reading). The other reason to bookmark this recipe, you can pull this together in just 20 minutes.
Now the fun part, as I mentioned, this great for almost any occasion: to dress up this dessert, use stemless martini glasses (make sure they are heat pro0f), for casual dining you can use espresso cups like I did here or ramekins, as seen in the original recipe here.
For a fun tweak to this recipe: replace the coffee with 2 teaspoons of loose earl grey tea leaves, then follow the directions of step one, but bring the mixture to a slight simmer, remove from heat and let the mixture steep for 2- 3 minutes. Strain and then continue to step two of the recipe.
That’s it for this easy, fun and highly adaptable recipe. If you come up with some creative tweaks, make sure you come back and share it with the rest of us in the comment section. To get started on this Mocha Custard recipe click here.