Chocolate Gingerbread Cupcakes #NationalCupcakeDay

Chocolate Gingerbread Cupcakes combine warm spices and chocolate in one tasty cupcake. Top it off with gingerbread frosting. A great way to celebrate #CupcakeDay2017!
Chocolate Gingerbread Cupcake
I’d much rather eat a cupcake than a slice of cake. There’s something about having that individual piece of heaven in your hands. I peel back the paper and take a big bite. Now comes the tough decision. Eat it all now or kind of fold up the paper and save some for later.
I’m only kidding, who saves some for later? I don’t have that kind of willpower. Especially when chocolate cake is in the picture.
Chocolate Gingerbread Cupcake
Warm spices like cinnamon, ginger and nutmeg are a perfect addition to anything baked with chocolate. Add a little vanilla and those flavors really pop!
Sometimes you can enhance the taste by adding spices to the frosting too. Each bite packs so much flavor.

Chocolate Gingerbread Cupcakes

Chocolate Gingerbread Cupcakes

Chocolate Gingerbread Cupcakes

Yield: 12 cupcakes

Serving Size: 1 each

Ingredients

    cake
  • 1 cup flour
  • 1 cup sugar
  • 1/3 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup milk
  • 1/2 cup water
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla
  • frosting
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon water
  • 1/4 cup shortening
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg

Instructions

  • Whisk together sugar, flour, cocoa, baking powder, baking soda, cinnamon, ginger and nutmeg.
  • In a separate bowl, whisk together milk, water, egg and vanilla. Add to dry ingredients.
  • Beat on medium speed for 3 minutes.
  • Divide batter into 12 cupcake liners.
  • Bake at 350 for about 12 minutes until inserted toothpick comes out clean.
  • While cakes bake, prepare frosting. Whip all ingredients until smooth.
  • Cool completely before frosting.
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national cupcake day

Thank you Coleen from The Red Headed Baker for hosting this event!
Enjoy all these delicious cupcake ideas and recipes throughout the year!

Posted in cake, chocolate, Christmas, cupcakes, dessert, gingerbread, What's For Dinner? | 2 Comments

Kamut Cloverleaf Rolls #BreadBakers

Kamut Cloverleaf Rolls bring whole grain goodness to hearty dinner rolls.
Kamut Rolls Cascade
Kamut Rolls

Welcome to another addition of Bread Bakers!

December theme:

Share your favorite holiday breads from around the world, made healthier with whole grain flours. 

Thanks Kalyani from  Sizzling Tastebuds for hosting this event.

I try to add a bit of whole grain flour to most of my breads and rolls. The trick is to use the freshest flour and limit the amount. Using my home flour mill from WonderMill makes the fresh part easy.
Kamut Rolls
Whole grains like kamut, spelt and tend to heavy. I add about 1/4 of the total flour these to bread flour or all-purpose flour mixes. Bob’s Red Mill Artisan Bread Flour is my first choice for yeast breads.

Other grains with less gluten like oats, rye, teff, millet or rice will need a starch added to get a better texture. The Food Network has recipes for gluten-free flour mixes here.

Kamut Cloverleaf Rolls freeze well too. This recipe makes a dozen rolls. I like to have dinner rolls on hand for when a little bread goes great with the meal. Just a bit of bread to mop up dishes with sauces and gravies ;).

Kamut Rolls Cascade

Kamut Rolls

Kamut Cloverleaf Rolls

Yield: 12

Serving Size: 1 each

Ingredients

  • 1 packet dry activated yeast (1 1/4 teaspoons) (I use Red Star Premium)
  • 1 cup warm water (110 to 120 degrees)
  • 1 teaspoon sugar
  • 2 cups flour flour plus 1/4 cup for dusting (I use Bob's Red Mill Artisan Bread Flour)
  • 1/4 cup kamut flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  • Mix together 1/2 the flours, yeast, sugar, and salt.
  • Add warm water.
  • Add the rest of the flour to make a soft dough Knead until smooth.
  • Cover and let rest about 10 minutes.
  • Divide dough into 36 equal pieces. Roll into balls.
  • Place 3 balls each per cup into a lightly greased muffin tin compartments.
  • Cover and let rise until doubled in size.
  • Bake at 375 for about 20 minutes until brown and sound hollow when tapped.
  • Brush with oil about 5 minutes before bread is completely baked or immediately from the oven.
  • Cool on a rack.
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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers

Enjoy all these tasty breads from us at #BreadBakers!

Posted in #breadbakers, baking, bread, What's For Dinner?, whole grain | Tagged , | 6 Comments

Espresso Chocolate Cream Cake Roll #BakingBloggers

Espresso Chocolate Cream Cake Roll rich, dark chocolate cream rolled inside a light coffee sponge cake. Mocha flavor in every bite.

Espresso Chocolate Cream Filled Cake

Espresso Chocolate Cream Filled Cake Roll

This Month our Baking Bloggers group stepped up to the challenge:
Bake your best Filled Cakes: Buche de Noel, Tortes, Chocolate rolls, a cake with filling of some type.
I love filled cakes. Most any kind of filling works for me. Grape jelly or strawberry jam inside a tightly rolled sponge cake. Fluffy vanilla cream in a dark chocolate roll or traditional cream cheese in a pumpkin roll are on my list.
Then there is Espresso Chocolate Cream Cake Roll. Smooth and creamy chocolate made with a cooked custard.
It’s like having your coffee and cake in one bite. Okay you can still have your cup or two of coffee. I’ll even join you!


Here’s a few tips for getting that perfect roll:

  • Grease your jelly roll pan bottom. Fit a sheet of parchment on top. Grease and flour the paper and sides of the pan
  • Don’t over bake. Dry sponge cake cracks and a hard texture does not roll. Trust me, no amount of filling will make it moist again.
  • Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar, cocoa or a mixture of the two before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
  • Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
  • Leave about a 1/2-inch of exposed cake on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.

Espresso Chocolate Cream Filled Cake Rolls

Espresso Chocolate Cream Cake Roll

Espresso Chocolate Cream Cake Roll

Espresso Chocolate Cream Cake Roll

Yield: 10 to 12 slices

Serving Size: 1 slice

Ingredients

  • cake
  • 3 eggs
  • 1 cup sugar
  • 5 Tablespoons black coffee
  • 2 teaspoons vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • chocolate cream filling
  • 1/2 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1 cup cream
  • 2 squares 100% cacao chocolate
  • 4 egg yolks
  • 1 teaspoon vanilla
  • Instructions
  • filling
  • Place sugar, chocolate, cornstarch, salt and cream in a double boiler. Bring to a boil stirring constantly.
  • In a separate bowl, whisk together yolks and vanilla.
  • add a bit of choc mix into eggs and temper. Add warm egg mix the batter bowl. Whisk constantly and cook until thickened. Chill.
  • Cake
  • Grease and flour a jelly roll pan.
  • Beat eggs on medium speed until thick and lemony colored.
  • Gradually add the sugar.
  • Mix in coffee and vanilla.
  • Add flour, baking powder and salt.
  • Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
  • Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar, cocoa or a mixture of the two before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
  • Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
  • Flip.Spread filling.
  • Leave about a 1/2-inch of exposed cake on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.

Instructions

    filling
  • Place sugar, chocolate, cornstarch, salt and cream in a double boiler. Bring to a boil stirring constantly.
  • In a separate bowl, whisk together yolks and vanilla.
  • add a bit of choc mix into eggs and temper. Add warm egg mix the batter bowl. Whisk constantly and cook until thickened. Chill.
  • Cake
  • Grease and flour a jelly roll pan.
  • Beat eggs on medium speed until thick and lemony colored.
  • Gradually add the sugar.
  • Mix in coffee and vanilla.
  • Add flour, baking powder and salt.
  • Pour into prepared jelly-roll pan and bake at 375 for about 12 minutes. Cake should be done but not overly baked.
  • Loosen the cake around the edges. Let the cake cool slightly, remove the paper then dust with powdered sugar, cocoa or a mixture of the two before placing a clean linen towel on top. Leave 1 1/2 to 2 inches of towel hang off the pan. This will make that curl which makes a tight rolled cake.
  • .Roll the towel up with the cake and let it set at room temperature 20 to 30 minutes.
  • Unroll. Spread filling.
  • Leave about a 1/2-inch of cake exposed on all sides. That space is your buffer in case the filling oozes a bit. When cake is cold and set cut the ends off.
  • Roll without the towel cool then refrigerate.
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Enjoy all these filled cakes from the Baking Bloggers!

Posted in #bakingbloggers, cake, chocolate, coffee, What's For Dinner? | 12 Comments

Cherry Chocolate Pistachio Cookies #SundaySupper

Cherry Chocolate Pistachio Cookies packed with tart cherries, crisp pistachios and deep, warm cocoa. Perfect for sharing.

Cherry Chocolate Pistachio Cookies
This week Sunday Supper is sharing our Best Cookie Exchange Recipes!
The perfect party for December is a cookie exchange! Everyone invited makes a batch of cookies to trade at the party. It’s a creative and fun way to spend some time with family and friends and take home some new recipes, too!
For this Sunday Supper event we want you to bring us your best cookie exchange recipes! These are the cookies you would want to share with everyone else. Your favorite to make, and your favorite to eat!

I love cookies. I mean I LOVE cookies!
New cookies are always just around the corner. Cookie parties and exchanges are a fun way to get and share ideas.
Coming up with new ideas for cookies can be a challenge.
Start with a basic cookie dough recipe like chocolate chip. Try switching out the vanilla for other flavors like lemon or orange.
You can change the chips to something more festive like cinnamon or peppermint. Cut the flour by 2 or 3 tablespoons and add your favorite cocoa.
For these Cherry Chocolate Pistachio Cookies I used a basic chocolate chip recipe for the dough, added cocoa and dried cherries and pistachios.
Tart, sweet, chocolaty with a nutty crunch.

Cherry Chocolate Pistachio cookies

Cherry Chocolate Pistachio cookie collage

Cherry Chocolate Pistachio Cookies

Yield: 24 cookies

Serving Size: 1 each

Ingredients

  • 1/4 cup butter
  • 1/4 cup shortening
  • 1/2 cup brown sugar
  • 1/4 sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups flour
  • 2 tablespoons cocoa
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped pistachios
  • 1/3 cup dried cherries

Instructions

  • Cream together sugars, butter and shortening.
  • Add egg and vanilla.
  • In a separate bowl, whisk together flour, cocoa, baking soda. Add to creamed mixture.Stir in cherries and pistachios.
  • Drop by teaspoonfuls onto a cookie sheet and bake at 375 for 10 to 12 minutes or until firm and lightly browned.
  • Cool on rack.
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Sunday Supper’s Best Cookie Exchange Recipes

Traditional and Tasty Cookies to Share

Fun and Festive Cookie Alternatives

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Posted in #SundaySupper, cherry, chocolate, Christmas, cookies, nuts, pistachios, What's For Dinner? | 22 Comments