Slow-Cooked Caribbean Pot Roast

Yield: 10 servings

Ingredients

• 2 medium sweet potatoes, cubed
• 2 large carrots, sliced
• 1/4 cup chopped celery
• 1 boneless beef chuck roast (2-1/2 pounds)
• 1 tablespoon canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 3/4 teaspoon ground coriander
• 3/4 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/8 teaspoon ground cinnamon
• 3/4 teaspoon grated orange zest
• 3/4 teaspoon baking cocoa
• 1 can (15 ounces) tomato sauce

Directions

1. Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker.
2. In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef.
3. Cover and cook on low until beef and vegetables are tender, 6-8 hours.

From: https://www.tasteofhome.com/recipes/slow-cooked-caribbean-pot-roast/

The Most Amazing Chocolate Cake

INGREDIENTS

• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 1/2 cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/2 cups buttermilk
• 1 1/2 cups warm water
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

Chocolate Cream Cheese Buttercream Frosting

• 1 1/2 cups butter softened
• 8 oz cream cheese softened
• 1 1/2 cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about 1/4 cup milk as needed

INSTRUCTIONS

1. Preheat oven to 350 degrees Fahrenheit. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5. Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7. Frost with your favorite frosting and enjoy!
8. Chocolate Cream Cheese Buttercream Frosting
9. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
10. Add in cocoa powder and vanilla extract. Beat until combined.
11. Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

NOTES
*Coffee can be used in place of the warm water. 
**For Cupcakes: https://thestayathomechef.com/chocolate-cupcake-recipe/

From: https://thestayathomechef.com/the-most-amazing-chocolate-cake/

Copycat Ding Dong Cupcakes

Servings: 12

INGREDIENTS
CUPCAKE BATTER

• 3/4 Cup All Purpose Flour
• 1/2 Cup Unsweetened Cocoa Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Baking Powder
• 1/2 Cup White Sugar
• 1/4 Cup Light Brown Sugar
• 1/2 Cup Unsalted Butter
• 2 Egg(s)
• 1 Tsp Vanilla Extract
• 1/2 Cup Buttermilk

MARSHMALLOW FILLING

• 2 Egg Whites
• 1/2 Cup White Sugar
• 1/8 Tsp Cream of Tartar
• 1/2 Tsp Vanilla Extract

CHOCOLATE GANACHE

• 2/3 Cup Chopped Dark Chocolate
• 1/2 Cup Heavy Cream

VANILLA BUTTERCREAM TOPPING

• 1 Tbsp Unsalted Butter
• 1 Cup Powdered Sugar
• 2 Tsp Milk
• 1/4 Tsp Vanilla Extract

DIRECTIONS
CUPCAKES

1. Preheat oven to 350°F.
2. In a large bowl, sift flour, cocoa powder, baking soda, baking powder then add sugars and mix.
3. In a separate bowl, melt butter and add eggs, vanilla and buttermilk and whisk until smooth.
4. Add wet mixture to dry mixture and fold until combined.
5. Spoon mixture into muffin pan lined with paper.
6. Bake for 18 to 20 minutes.
7. Let cool on wire rack.

MARSHMALLOW FILLING

1. Using a double-boiler, melt egg whites, white sugar and cream of tartar, whisking constantly. Using a candy thermometer, heat mixture to 120F which should be around 5 to 6 minutes.
2. Remove from heat and mix using electric mixer for approximately 7 minutes until the mixture is white and fluffy.
3. Add vanilla and beat for another 30 seconds.

ADD FILLING TO CUPCAKES

1. Cut a small hole on the top of each cupcake (keep cake cores). Using a pastry bag, pipe marshmallow filling into each cupcake - be careful not to overfill. Cut top off of cake cores and press on top of marshmallow filling.

CHOCOLATE GANACHE TOPPING

1. Place 2/3 cup of chopped dark chocolate in a bowl. Heat 1/2 cup heavy cream on low heat (do not boil).
2. Pour warm cream over chocolate and leave for 1 to 2 minutes.
3. Gently whisk the mixture until smooth. Put mixture into the fridge for 20 minutes or so until it thickens. Give ganache a stir and drizzle over the top of each cupcake.

VANILLA BUTTERCREAM TOPPING

1. In a small bowl, add 1 Tbsp of softened butter and stir with a spoon. Add 1/3 cup powdered sugar, 2 tsp milk and 1/4 tsp vanilla extract and stir together. Once smooth, add 1/2 cup powdered sugar and stir. Transfer mixture to piping bag and pipe swirls on top of each cupcake.

From: https://www.hotrodsrecipes.com/ding-dong-cupcakes/

Naturally-Dyed Red Velvet Cake with Cream Cheese Frosting

Makes: an 8-inch cake with two layers or 24 standard cupcakes

For the cake:

• 1 cup beet purée, from fresh red beets (not cooked; chop & puree in food processor)
• 3/4 cup buttermilk
• 1 tablespoon white wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 2 1/2 cups cake flour (make cake flour by 1C - 2T regular flour + 2T corn starch)
• 3 tablespoons cocoa powder, not Dutch-process
• 2 teaspoons baking powder
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2 cup neutral-flavored oil
• 1/2 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs

Directions:

1. Preheat oven to 350° F and position a rack in the center of the oven. Butter two 8-inch cake pans and line them with parchment paper. Butter the paper too, then dust the pans with flour.
2. Add the beet purée, buttermilk, vinegar, lemon juice, and vanilla extract to a food processor fitted with the steel blade and process until very smooth. 
3. Sift the cake flour, cocoa powder, baking powder, cream of tartar, and salt together in a bowl. In a large bowl, beat the sugar, oil, and butter together until creamy. 
4. Add the eggs one at a time, mixing for 30 seconds after each addition. Alternating, add the flour mixture and beet mixture, beginning and ending with the flour mixture. 
5. Divide between the prepared pans and bake until a bake tester inserted into the center of the cake comes out clean, 20 to 30 minutes. Cool the cakes on a rack for 20 minutes, then invert onto the rack to cool completely.
6. For cupcake: Bake for 20 to 25min for regular size cupcakes

Note: The acid and uncooked beets is  necessary for the red color to stay in cake

For the cream cheese frosting:

• 8 ounces cream cheese, at room temperature
• 8 ounces unsalted butter
• 2 tablespoons crème fraîche
• 1 pound confectioners' sugar
• 1/2 teaspoon lemon zest (or 1/4 teaspoon lemon extract)
• 1 teaspoon vanilla extract
• 1 pinch salt

Directions:

1. Beat the butter and cream cheese together on high speed until fluffy and smooth
2. Add the crème fraîche. 
3. Turn the mixer to low and gradually add the confectioners' sugar until just combined, then turn the mixer up to medium-high and beat until fluffy and smooth, making sure to stop the mixer and scrape down to the bottom of the bowl so everything is evenly mixed. 
4. Add the lemon zest, vanilla extract, and salt. 

To assemble the cake: Trim the tops of the cake layers so they are flat, if necessary. Place one layer on a serving plate or pedestal and spread about 1 cup of frosting on top. Top with the second cake layer, then smooth a thin coat of frosting on the outside of the cake. Chill for at least 30 minutes, then cover the cake with a second, heavier coat of frosting to finish.

From: https://food52.com/recipes/40622-naturally-dyed-red-velvet-cake-with-cream-cheese-frosting

Homemade Chocolate Wafer Cookies

Yield: 4 dozen 1 1/2-inch cookies

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 1/2 cup dark brown sugar, well packed
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 3/4 cup cocoa powder (Dutch processed)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup milk

Directions

1. Cream together the butter, sugar, brown sugar and vanilla until light, about 2 minutes. 
2. In a medium bowl, whisk together the flour, cocoa powder, soda and salt. If there are any lumps of cocoa powder, sift the dry ingredients before adding to the butter.
3. Add the dry ingredients to the butter mixture and mix just to combine. Add the milk and mix just to combine. 
4. Form the dough into two 1 1/2-inch-thick logs. Wrap well in plastic wrap and refrigerate for at least an hour. 
5. To bake: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment. 
6. Slice the log of cookie dough into 1/8-inch-thick coins. 
7. Arrange on the baking sheets with about 1 1/2 inches between the cookies. Bake for 8 minutes and then rotate the trays back to front and switch from top and bottom racks. Bake for another 2 minutes or until they are dry looking and firm. Because the cookies are so dark, you can't go by color on these.

From: http://www.cookingchanneltv.com/recipes/homemade-chocolate-wafer-cookies-2107685

Chocolate Cup Cake with Ganache icing

INGREDIENTS
FOR THE CAKES:

• 2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsweetened cocoa powder (preferably Dutch process)
• ⅔ cup/5 1/3 ounces unsalted butter (1 1/3 sticks)
• 1 teaspoon vanilla extract
• 1 ½ cups granulated sugar
• 3 eggs
• 1 cup milk

FOR THE GANACHE (CUPCAKE ICING):

• 6 ounces of semisweet chocolate chips
• ⅓ cup heavy cream
• 1 tablespoon granulated sugar
• 1 ½ tablespoons unsalted butter

PREPARATION

1. Heat the over to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
2. On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
3. Scoop the batter into the prepared pans filling each about two-thirds full (don’t bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
4. To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
5. When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

From: New York Times

Mexican Chocolate Cutouts

Ingredients

• 1/4 cup butter, softened
  
• 1/4 cup 60% to 70% tub-style vegetable oil spread (just veg oil?)
  
• 1/2 cup sugar or sugar substitute blend* equivalent to 1/2 cup sugar
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground cinnamon
  
• 1/8-1/4 teaspoon cayenne pepper or ground chipotle chile pepper
  
• 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
  
• 1 teaspoon vanilla
  
• 1/4 cup unsweetened cocoa powder
  
• 2 cups all-purpose flour (or 1-3/4 cups if using sugar substitute blend)**
  
• 1 recipe Vanilla Icing and/or Chocolate Icing
  

Directions

1. In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium speed until combined. Add sugar, baking powder, salt, cinnamon, and cayenne pepper; beat until combined, scraping side of bowl occasionally. Add egg and vanilla; beat until combined. Beat in cocoa powder. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
2. Preheat oven to 375 degrees F. On a lightly floured surface, roll dough, half at a time, to just under 1/4-inch thickness. Using 1- to 2-1/2-inch star-shape or desired shape cookie cutters, cut into shapes. Reroll scraps as necessary. Place cutouts 1 inch apart on ungreased cookie sheets.
3. Bake for 5 to 6 minutes or until edges are firm and centers are set. Transfer to wire racks; cool completely. Decorate tops with Vanilla and/or Chocolate Icing as desired.
4. *Sugar Substitutes: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1/2 cup sugar and decrease all-purpose flour to 1-3/4 cups.

Tip

• ** If desired, substitute 1/4 cup white whole wheat flour or whole wheat flour for 1/4 cup of the all-purpose flour.

Chocolate Icing

Ingredients

• 1 cup powdered sugar
  
• 2 tablespoons unsweetened cocoa powder
  
• 1/4 teaspoon vanilla
  
• 5 - 6 teaspoons milk
  

Directions

1. In a small bowl, whisk together powdered sugar, unsweetened cocoa powder, vanilla, and enough fat-free milk (5 to 6 teaspoons) to make drizzling consistency.

Vanilla Icing

Ingredients

• 1 cup powdered sugar
  
• 1/4 teaspoon vanilla
  
• 3 - 4 teaspoons milk
  

Directions

In a small bowl, whisk together powdered sugar, vanilla, and enough fat-free milk (3 to 4 teaspoons) to make drizzling consistency.

From: http://www.diabeticlivingonline.com/recipe/cookies/mexican-chocolate-cutouts

Chocolate Mud Cake

Prep Time 10 minutes Cook Time 2 hours

What you'll need

• 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
• 1 1/2 cups hot water
• Whipped cream or ice cream

How to make it

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 (white and brown), 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.
   
   
   Courtesy: Spoonful Disney

Black Bean Brownies

Servings: 16

INGREDIENTS:

1 (15.5 ounce) can black beans, rinsed and drained 3 eggs 3 tablespoons vegetable oil 1/4 cup cocoa powder

1 pinch salt 1 teaspoon vanilla extract 3/4 cup white sugar 1 teaspoon instant coffee (optional) 1/2 cup milk chocolate chips (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.
2.	Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3.	Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes. Note: Add 1 t baking powder to give it more cake like texture Add nuts