Tag: chocolate glaze

COOKIE DOUGH CHEESECAKE BARS TOPPED WITH A CHOCOLATE GLAZE!

CRUST:

1 1/2 cups of graham cracker crumbs
1/2  cup sugar
1 STICK MELTED BUTTER (8 TABLESPOONS)


STIR ALL TOGETHER AND PRESS INTO AN 8X8 PAN LINED WITH NONSTICK FOIL.
BAKE AT 350 FOR 10 MINUTES AND COOL.


FILLING:
BEAT:  ONE 8-OUNCE PACKAGE OF CREAM CHEESE
1 EGG
1/2 C. SUGAR
2 TABLESPOONS FLOUR

ONCE SMOOTH, VERY CAREFULLY FOLD IN 8 OUNCES OF PILLSBURY COOKIE DOUGH ROLLED INTO SMALL SIZED BALLS.  

POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES.

LET COOL AND TOP WITH GLAZE.

GLAZE:
MELT IN THE MICROWAVE:
1 STICK BUTTER & 6 OUNCES BITTERSWEET CHOCOLATE CHIPS.
STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.
POUR SMOOTHLY ON BARS AND CHILL.  CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE ONCE CUT.

PEANUT BUTTER TRUFFLE & CHOCOLATE GLAZED BROWNIES

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! 

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This month I made Lizzy’s Brownies with a layer of peanut butter on top top and then a chocolate glaze! Yum!  I had to use a glaze instead of Lizzy’s ganache because I was out of shortening! Enjoy-this is one winning brownie! Be sure to add it to your holiday baking list!!!!

1 cup butter
2 cups sugar
3 eggs
1 tablespoon vanilla
2/3 cup cocoa powder
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
 
Peanut Butter Filling:
1/2 cup butter, at room temperature
1/2 cup creamy peanut butter
2 cups powdered sugar
2-3 teaspoons milk
 
Glaze Topping:
12 ounces chocolate chips
1 cup butter
1 Tablespoon light corn syrup

Instructions
Preheat oven to 350º. Put a long piece of non-stick foil in the bottom of a 9 x 13 inch pan, fitting so it covers the bottom of pan, the two shorter sides, plus has some overhang on each side for easy removal. 

In a large microwave safe bowl, melt the 1 cup butter in the microwave. Mix in sugar, then eggs and vanilla. Sift the cocoa powder into the egg mixture, along with the salt and baking powder. Mix well. Add flour and mix till just combined. Scrape into prepared pan and smooth top.
Bake for about 25-30 minutes. Cool completely.
 
While the brownies are cooling, mix together filling ingredients. Beat until smooth adding the extra teaspoon of milk if needed. Mixture should be spreadable. Spread filling evenly over cooled brownies. Chill for at least 30 minutes.

While the filling is cooling, make glaze by melting the chocolate chips and butter gently in the microwave. Stop and stir at 30 second increments, till melted and smooth. Cool to 90 degrees and then pour over the peanut butter layer spreading with an offset spatula.  Let set on the counter at room temp for an hour and then return to refrigerator to chill before cutting into bars.  Add a chocolate drizzle on top if desired, using melted chocolate chips.
 

Baked Mini Pumpkin Donuts

I survived my first day of General Medicine today! Thoughts:

  1. This rotation is as intense and demanding as I thought it was going to be
  2. I need some chocolate chip cookies (all of these mini pumpkin donuts are already gone!!)
  3. It is going to be a long 6 weeks, but I’m hoping to make a difference for my patients

Last weekend I baked some mini pumpkin donuts with chocolate glaze to use up the rest of the pumpkin purée I had in my refrigerator. These are diet-friendly because 1) they are baked instead of fried in oil and 2) they are mini! I love the hint of spiced pumpkin mixed with a rich chocolate glaze. If you don’t have a mini donut pan, you can use a larger one and just double the recipe.

I can’t believe October is already here!! What are some of your favorite fall recipes?

Baked Mini Pumpkin Donuts
 
Save Print
Prep time
20 mins
Cook time
7 mins
Total
27 mins
 
Type: Dessert
Serves: 18
Ingredients
  • 2½ tbsp canola oil
  • 1 egg
  • ½ cup + 1 tbsp sugar
  • ½ cup pumpkin purée (canned or fresh)
  • ⅛ tsp nutmeg
  • ⅛ tsp cloves (or allspice)
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • ½ tsp baking powder
  • ⅔ cup flour
  • Chocolate Glaze:
  • 1 tbsp butter
  • ½ tsp light corn syrup
  • 1 tbsp milk or heavy cream
  • ¼ tsp vanilla extract
  • 1 tbsp semi-sweet chocolate chips
  • ¼ cup confectioners’ sugar
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix oil, egg, sugar, pumpkin purée, spices and salt in a mixing bowl with a wooden spoon.
  3. Add the baking powder then half of the flour. Stir well.
  4. Add the remaining flour and stir until all ingredients are well blended.
  5. Add 1 tbsp to greased mini donut pan molds.
  6. Bake for 7 minutes, until donuts are firm with gently touched with your finger.
  7. Cool on a wire cooling rack.
  8. For the glaze, melt the butter, corn syurp and milk or heavy cream in a small saucepan over low heat.
  9. Add the chocolate chips and vanilla, stirring until all melted.
  10. Add the confectioners’ sugar and stir in. Add more cream if needed to get a nice consistency.
  11. Dip each donut in the glaze while keeping over low heat.
Makes 18 mini donuts
    3.2.2124

Recipe adapted from King Arthur Flour’s “Pumpkin Cake Doughnuts”

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