Thursday, July 28, 2011

Tommy's Coffee Recipe

Here is the long awaited recipe for Tommy's Coffee!




Ingredients
A mug of your favorite coffee
Sugar
Liquid Coffee Cream
A cool looking glass 
Spoon (very important)

Directions:

  • Prepare the coffee with sugar but without the cream. 
  • Pour about 5/6 of the coffee into the glass.
  • Put your spoon partially in the glass and pour the cream slowly so it bounces the spoon on the top of the coffee.
  • Repeat the previous step with the remaining coffee.

Crunchy Nut Clusters

Today's chocolate-y recipe is for Crunchy Nut Clusters!


Crunchy Nut Clusters
Ingredients:
Candy Cups (Mini Cupcake Wrappers)
2 2/3 Cups Sweetened Flaked Coconut
2 Cups of Pecans or 1 Jar (6 Ounce) Macadamia Nuts, chopped 

2 2/3 Cups white or semisweet chocolate chips
Glaze: 1/3 cup white chocolate (melted with 1/2 tablespoon vegetable shortening) 
or 1/3 cup semisweet chocolate 


Directions:

  • Line 4 miniature muffin pans with candy cups; set them aside. Heat the oven to 350 degrees. Spread the coconut and nuts on separate cookie sheets. Bake each until golden brown, about 9 minutes for the nuts and 10 for the coconut, stirring every few minutes to keep them from burning. Let them cool.
  • Combine the toasted coconut and nuts in a medium-size bowl. Melt the chocolate chips -- white or semisweet -- in the microwave according to the package directions. Add the melted chocolate to the coconut mixture; stir well. Drop the mixture by heaping teaspoonfuls into the candy cups. Chill until set, about 45 minutes.
  • Melt the remaining chocolate according to the package directions. Pour the contents into a ziplock bag. Snip off a small corner of the bag, then drizzle the chocolate over the clusters. Chill until the glaze is set, about 15 minutes. Store in an airtight container in the refrigerator.
Fun Fact of the Day!
Chocolate contains two stimulants also found in coffee - caffeine and theobromine - but in relatively small amounts. Fifty M&Ms, for example, have about as much caffeine as a cup of decaffeinated coffee.

Wednesday, July 27, 2011

Chocolate Mud Cake

Today's chocolatey recipe is Chocolate Mud Cake. 



Ingredients:
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 6 tablespoons butter
  • 2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
  • 1 cup sugar (2/3 cup & 1/3 cup, added separately)
  • 3 tablespoons plus 1/3 cup Dutch-processed cocoa
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1 egg yolk
  • 1/3 cup brown sugar
  • 11/2 cups hot water
  • Whipped cream or ice cream
    1. Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
    2. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
    3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.
    4. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.
    5. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.
    6. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)
    7. When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.
    Fun Fact of the Day!
    An average Swiss will eat about 21 lbs of chocolate a year. The Swiss, however, have one of the lowest heart failure rates and obesity cases in the world.