Taste & Create: Fudge Makes Everything Better

February 25, 2009

It’s been a long time since I have participated in a Taste and Create event, but I have been pretty excited about getting back into it. Especially since my partner this time around was once again Cupcake Project. Who doesn’t love a good cupcake?

Unfortunately I am a day late posting this. Not off to a great start, but I have a good excuse! We got really excited about the idea of her Chocolate Cupcakes with Bourbon and Pecan – less the Pecan. We started in plenty of time, and were pretty excited about the prospect. I mean, what could be more exciting than boozy cupcakes? Like boozy brownies! Unfortunately, they didn’t quite turn out. I don’t know if it’s because we tried to make half of them with Rum and half with Jack and messed up our measurements or what, but they just weren’t posting quality.

So we dropped those and instead decided to make, and share her Fudge Brownie Cupcakes. Or Colapsacakes, as my man called them. Not very pretty, but definitely tasty.

Fudge Brownie Cupcakes
Source: Cupcake Project

1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 large eggs, room temperature
3/4 cup flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
1 cup
fudge, room temperature
1/2 cup milk
1 teaspoon chocolate liqueur

Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.

Add eggs, one at a time, beating until well combined. Mix in fudge.

Measure the flour, baking powder, baking soda, and salt, into a small sized bowl and whisk to combine.

In another bowl, mix the milk and chocolate liqueur and stir to combine.

Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the liquid ingredients and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

Scoop batter into cupcake cups about 1/2 full. Note that these cupcakes will not dome. Do not overfill them. Bake at 350 F for 30-40 minutes or until a cake tester comes out clean.

The batter for these things were awesome. It was light and fluffy, like a mousse. We added some chocolate chips to the batter, spread a thin layer of extra fudge on the cupcakes and topped with chocolate whipped cream (you can use the whipped cream from this recipe)

I don’t know why the tops collapsed so much, but these were so tasty, it didn’t really matter 🙂


Pie Day and My Naked Pie

March 14, 2008

Raise your hand if you know what today is. That’s right! 3.14(159265) and that makes it Pi Day (or pie day).

During my random blog surfing last month I stumbled upon Evil Chef Mom’s blog about Pie Day (you can read that blog here). At that point there were already 15 people signed up to bake a pie for this happy day. I personally can’t think of anyone that doesn’t love pie of some sort, and as much as I love puns and plays on words as well, I just had to join in.

I even knew right away what I wanted to contribute to the event. Most people who spend a lot of time in the kitchen have a cache of recipes that they want to try eventually. Not just a pile of cookbooks, but recipes that have actually caught their eye, their imagination, or immediately elicited drool. This one, a tart with a cookie crust, and gooey caramel under a brownie-like layer is understandably something I have been dying to try for quite a while but things kept happening to prevent it.

First, I was planning to do this as a thanksgiving treat for myself but at that time my money was too tight to buy the ingredients I needed. Then I realized I didn’t have the right pan and had to budget for that, and so on, and so forth. You get the picture. Well finally the pan had arrived so I was just waiting for a good opportunity to make it.

Then came Pie Day! And as it is right before I meet up with my friends for a big convention, I can now finally bake my topless pie. Such a yummy naked contribution. 🙂

bite or pie

I am really happy I finally did this. It came out beautiful and is just as tasty as it sounds. The brownie top layer was chewy and super fudgy and the caramel was so warm and sweet and creamy, I would have crawled into it if I could have.

caramel pie

Double Chocolate Caramel Brownie Tart
adapted from recipe found on Cookingclub.com

Dough
1 cup all-purpose flour
3 tablespoons plus 2 teaspoons sugar
3 tablespoons Dutch-processed cocoa
1/4 teaspoon baking powder
7 tablespoons butter, chilled, cut up
1 egg, beaten

Filling
20 caramels
1 (14-oz.) can sweetened condensed milk, divided
1 egg, beaten
2 tablespoons butter, melted
1 (6-oz.) pkg. semisweet chocolate chips, melted

1. Place flour, sugar, cocoa and baking powder in large bowl; whisk well to blend. Add butter and cut with a pastry blender or two knives until mixture resembles coarse crumbs with some pea-sized pieces. Add 1 egg; beat 30 seconds or until dough just begins to form. Form dough into flat round; cover and refrigerate at least 1 hour. (Dough can be made up to 2 days ahead.)

2. On floured surface, knead dough to soften slightly. Roll dough into 12-inch round 1/8 inch thick; place in 9-inch tart pan with removable bottom. Run rolling pin over top of pan to trim dough. Refrigerate 20 minutes.

3. Meanwhile, heat oven to 350°F. Line crust with foil; fill with pie weights or dried beans. Bake 10 to 12 minutes or until edges begin to set. Remove foil and weights; cool on wire rack while preparing filling.

4. Reduce oven temperature to 325°F. Place caramels and 2/3 cup sweetened condensed milk in small saucepan; heat over medium-low heat until melted and smooth, stirring occasionally. Pour over crust and spread evenly.

5. In medium bowl, stir together remaining sweetened condensed milk, 1 egg and melted butter. Add melted chocolate chips; stir to combine. Pour over caramel.

 chocolate pie

6. Bake 35 minutes or until top is dry and center is set. Cool on wire rack 30 minutes; refrigerate at least 1 hour. Serve warm or at room temperature.

I wasn’t quite happy with the crust the first time I tried it (yes, I have made this twice in the last week lol) so I added two teaspoons of sugar and two tablespoons of butter the second time around. The dough was much easier to deal with but I haven’t tasted it yet. Up to you if you want to try it the original way or my way. It has a crisp, cookie-like texture and plenty of chocolate either way, but it was a little hard to work with because it was a little crumbly even before it was baked and my major sweet tooth thought it needed a touch of sugar.

chocolate caramel tart

Other than my little change to the crust this thing is great. As soon as we cut into the second one I’ll let you know how the revised crust turned out. In the meantime, enjoy, and Happy Pie Day 🙂