Double Chocolate Zucchini Bread

Super moist and rich double chocolate zucchini bread that tastes just like chocolate fudge cake only better!

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey #moist #chocolate #zucchinibread #delicious

Did you grow up eating zucchini bread?

I for one did not and I’m pretty sure none of my fellow Pakistanis did either. I didn’t even know we had zucchini in Pakistan until just recently!

Incase you are as clueless as I am, zucchini is indeed available in Pakistan.

It’s grown all year round, called ‘maaru’ in Urdu, is pale green in color, high in water content and bland in taste which makes it the perfect addition to baked goods.

It was a no-brainer I’d pick ‘Double Chocolate Zucchini Bread’ as my first zucchini recipe because, well:

a. its chocolate

b. its DOUBLE CHOCOLATE

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey  #moist #chocolate #zucchinibread #delicious

Just look at it.

.

.

It screams deliciousness!

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey  #moist #chocolate #zucchinibread #delicious

If you’ve been following my blog for a while, you’ve probably noticed that I’m a huge fan of fruit and vegetable based baked goods.

^case in point

I don’t know who the crazy genius was behind the idea of incorporating vegetables in baking, but whoever it was, know that I LOVE YOU enormously.

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey  #moist #chocolate #zucchinibread #delicious

I have to admit, I was a bit skeptical about putting in a mound of shredded green vegetable in a chocolate bread but the result blew.me.away!

It was deliciously moist, intense and chocolatey.

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey  #moist #chocolate #zucchinibread #delicious

And the zucchini completely disappeared!

You can’t tell the zucchini is in there unless you’re looking for it. Which is why even my super picky, non-vegetable sisters went for seconds and thirds. We ended up devouring the entire loaf in a matter of minutes. ^.^

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey #moist #chocolate #zucchinibread #delicious

This double chocolate zucchini bread is perfect for anytime of the day, in any season and pairs wonderfully with a cup of hot coffee or tea.

I like it best when its fresh out of the oven. Leftovers can be stored in an airtight container at room temperature and warmed in the microwave for a few seconds or until all the chocolate bits are melty and gooey…Mmm.

Go buy some zucchinis and make this bread right now!

Double Chocolate Zucchini Bread

Prep Time: 15 minutes                                                                        Yields: 1 loaf
Cook Time: 50-60 minutes
Ingredients:
1 cup (125g)  all-purpose flour
1/2 cup (42g) cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1/4 cup butter, melted and slightly cooled1
1/4 cup canola or vegetable oil
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups (225g) packed shredded zucchini
¾ cup semisweet or dark chocolate chips, divided
Directions:
1.       Preheat oven to 180 degrees C.
2.      Grease a 9×5 or 8×4 loaf pan. Set aside.
3.      In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4.      In a large bowl, whisk together the eggs, melted butter, oil, vanilla extract, and brown sugar until smooth.
5.      Stir the dry ingredients into the wet ingredients. Do not over-mix. Stir in the shredded zucchini until just combined. Stir in 1/2 cup of the chocolate chips.
6.      Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. All ovens vary so keep an eye out after about 50 minutes. Mine takes 60 minutes to cook perfectly.
7.      Remove the pan from the oven. Let the bread cool in the pan for 10 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool until slightly warm before cutting into slices and serving.
Notes:
1.        I use salted butter. If using unsalted butter, increase the amount of salt by just a smidgen.
2.       Shred the zucchini with the peel on.
3.       Leftover bread can be stored in an airtight container at room temperature for up to 5 days.
Recipe source: Two Peas & Their Pod

Double Chocolate Zucchini Bread: deliciously moist, intense and chocolatey  #moist #chocolate #zucchinibread #delicious

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{small batch} CHOCOLATE CHIP COOKIES

Craving chocolate chip cookies?
Don’t want to make a lot of effort?
Don’t want to end up with dozens of cookies?

Well this recipe, my friend, is just for you!

 

Six perfect chocolate chip cookies. Crispy on the outside, chewy on the inside. Loaded with chocolate and walnuts. #smallbatch #chocolatechipcookies #cookies

Six perfect chocolate chip cookies. Crispy on the outside, chewy on the inside. Loaded with chocolate and walnuts.
A recipe so simple, you’ll find yourself making it again and again. 10 minutes of mixing, 10 minutes of baking. That’s it! There’ll be a cookie in your hand in no time.
And trust me when I tell you, you won’t be able to stop at just one. You might end up eating all six, jussayin.

Six perfect chocolate chip cookies. Crispy on the outside, chewy on the inside. Loaded with chocolate and walnuts. #smallbatch #chocolatechipcookies #cookies

A FEW RECIPE NOTES:

  • The chiller the dough; the less it spreads. That’s the rule: if you want thick cookies, chill the dough in the refrigerator. It’s cold right now so I don’t chill it but if you live somewhere hot, chill the dough prior to baking!
  • The walnuts are optional. I just love the way they give more texture to anything they’re added to especially cookies, making them richer and fuller.
  • If you can’t afford to go buy a bag of chocolate chips, don’t! Add in chopped up Dairy Milk, Bournville…any chocolate!
  • This recipe requires a baking tray lined with parchment paper or wax paper. You never grease the tray for cookies! Parchment paper is the way to go.
  • When the timer goes up, you may think that there is no way these cookies are cooked. They’ll look extremely soft and under-baked. But trust me, you do not want to over bake these. They will set with time.
  • Also >> the cookies will slightly deflate as you let them cool.

Six perfect chocolate chip cookies. Crispy on the outside, chewy on the inside. Loaded with chocolate and walnuts. #smallbatch #chocolatechipcookies #cookiesSix perfect chocolate chip cookies. Crispy on the outside, chewy on the inside. Loaded with chocolate and walnuts. #smallbatch #chocolatechipcookies #cookies

(notes my sister wants you to know)
  • Never offer just one cookie to your sister. 3 or maybe even 4 will do
  • Eat all of the cookies the day you bake them, otherwise they will become brittle and crumble away
  • If you can’t eat them all yourself don’t hesitate to give them to your sisters
  • Make sure the dough has been chilling in the fridge overnight before you tell your sisters that you’re about to make cookies

Six perfect chocolate chip cookies. Crispy on the outside, chewy on the inside. Loaded with chocolate and walnuts. #smallbatch #chocolatechipcookies #cookies

With that out of the way, let’s bake some cookies!

Small Batch Chocolate Chip Cookies

Prep Time: 10 minutes                                                                        Yields: 6 cookies
Cook Time: 8-10 minutes
Ingredients:
·         3 tablespoons (42g) butter, softened
·         1/4 cup brown sugar
·         2 tablespoons granulated sugar
·         1/2 teaspoon vanilla extract
·         1 large egg yolk, at room temperature
·         7 tablespoons all-purpose flour (1/2 cup minus 1 Tablespoon)
·         1/8 teaspoon baking soda
·         1/4 teaspoon salt
·         1/4 cup chopped walnuts *optional
·         1/4 cup dark chocolate chips
Directions:
Preheat oven to 180 degrees C, and line a baking tray with parchment or wax paper.
In a bowl, sift together the flour, baking soda and salt. Mix well and set aside .
In a medium bowl, add the softened butter, brown sugar, granulated sugar, and vanilla extract. Beat until light and fluffy, about 1 minute.
Next, add the egg yolk and beat until combined.
Finally, add in the dry ingredients and beat till just combined.
Fold in the walnuts and chocolate chips using a spatula or a wooden spoon.
Divide the dough equally into 6 balls, and space evenly on a baking sheet.
Bake for 8-10 minutes, until the cookies are light golden brown on the edges and the surface begins to crack.
Let cool completely. Dig in!
Notes:
I use and recommend Hershey’s Dark Chocolate Chips.
If you live somewhere hot, chill the dough prior to baking!
If using salted butter, omit the salt.

Super Moist Chocolate Cupcakes with Chocolate Frosting

I’ve made a lot of cupcakes in my time. Some using one egg, two eggs, some with no eggs. Some with butter, some with oil. Some with coffee, some without.

I’ve tried all kinds of variations in the hope of finding the perfectly moist, melt-in-your mouth chocolate cupcake.

And trust me when I tell you, I have finally found my favorite version to share with you.

This is it!

Moist chocolate cupcakes topped with a fudgy chocolate frosting

This ridiculously easy, no mixer-needed recipe takes literally minutes to put together. And the result you ask? Sheer perfection.

Rich, moist, indulgent, and deliciously chocolatey; the perfect base for a big swirl of frosting.

Moist chocolate cupcakes topped with a fudgy chocolate frosting

 

Moist chocolate cupcakes topped with a fudgy chocolate frosting

These cupcakes pair well with all kinds of different flavors;

  • Peanut butter

  • Oreos

  • Peppermint

  • Salted caramel!!

But chocolate on chocolate is my favorite way to go.

 

Moist chocolate cupcakes topped with a fudgy chocolate frosting

This frosting is a Chocolate Fudge Buttercream: rich, fudgy whipped buttery goodness. It’s making my mouth salivate just writing about it…

Its dark, creamy and o’so dreamy.

This frosting will BLOW. YOUR. MIND.

The chocolate cupcakes are made with cocoa. The flavor is very dark, but not bitter in the least.

Then the combination of oil, coffee & buttermilk makes these cupcakes super moist. The cupcakes in no way taste of coffee. The hot coffee just helps the cocoa “bloom” and develop the intense chocolate flavor making them darker and richer.

Moist chocolate cupcakes topped with a fudgy chocolate frosting

Important tip!!
Make sure you fill the cupcake liners only 2/3 of the way full. Not ½ or all the way to the top.

Cupcake conundrums

Overfilling will lead to overflowing of the batter and result in flat mushroom tops.

Underfilling will result in tiny cupcakes with an unappealing overhang of the cupcake liner

If you want the perfectly risen cupcake…2/3 is the way to go!

 

Moist chocolate cupcakes topped with a fudgy chocolate frosting

Everyone should have a classic chocolate cupcake recipe in their life.

This is mine.

.

.

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Hope you love it as much as I do.

If you do try it, post a photo on Instagram with the hashtag #spatulainmypocket

I love to see all your creations 🙂

Chocolate Cupcakes with Chocolate Frosting

Prep Time: 5 minutes                                                                        Yields: 12 cupcakes
Cook Time: 15 to 18 minutes
Ingredients:
Chocolate Cupcakes
3/4 cup flour
3/4 cup granulated sugar
1/4 cup cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon cornflour, leveled
1/2 teaspoon salt
1/3 cup buttermilk, at room temperature1
1/4 cup hot coffee2
3 Tablespoon oil
1 egg, at room temperature
1 teaspoon vanilla extract

 

Chocolate Frosting
6 tablespoons (90g)  butter, softened to room temperature
2 and 1/2 cup icing’ sugar
2/3 cup cocoa powder
1 teaspoons vanilla extract
4-6 Tablespoons milk

 

Directions:
For the cupcakes: Preheat oven to 180 degrees C.
Line a cupcake pan with liners.
In a large bowl; whisk together flour, sugar, cocoa powder, baking soda, baking powder, cornflour, and salt.
In another bowl, whisk together the milk, coffee, oil, egg, and vanilla extract.
Pour the wet ingredients into the dry while whisking vigorously; batter will be thin. (Pouring batter into a measuring jug makes it much easier to distribute into the cupcake pan.)
Portion out batter into cupcake tins.
Bake for 15-18 minutes, until springy to the touch.
Allow to cool completely.
For the frosting: Using an electric mixer, beat the butter on high speed until smooth and creamy. Turn speed to low and slowly add the sugar, and the cocoa powder. Add tablespoons of milk in between. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla extract. Turn the mixer to high speed and beat till frosting is smooth and shiny. Add more milk if frosting is stiff. Add more sugar if frosting is too loose.
Pipe or spread the frosting onto the cooled cupcakes. Top with sprinkles if desired.
These cupcakes are best at room temperature and can be stored in the refrigerator for up to 5 days.
Notes
1.      Homemade buttermilk: ¼ tsp vinegar + 1/3 cup whole milk.
2.    I use a ¼ cup boiling water mixed with a ¼ tsp of instant coffee granules.

 

Fudgy Nutella Brownies

I have found a new favorite brownies recipe and it involves lots and lots of Nutella.

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

My love for Nutella is nothing new on this blog. (Remember these Nutella cinnamon rolls? Nutella swirl muffins?!)

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

I’ve said it before and I’ll say it again…Nutella is one of man’s best gift to mankind.

Also, maybe the worst.

The eating straight-out-of-the jar habit has me looking like a beached whale. o.o

 

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

I’m obsessed, and this obsession resulted in me adding lots and lots of Nutella to my brownies.

Because why not?

 

There’s no such thing as too much chocolate. Am I right or am I right?

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

And these brownies… oh man.

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

Chewy around the edges, fudgy on the inside. These brownies are the BEST brownies I’ve ever made.

Thick? ✓

Fudgy? ✓

Crispy, crackly top? ✓

Swirls of Nutella? ✓

Brownies to end all brownies? ✓ ✓

 

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

If you’re looking for a rich indulgent treat, these are it. Make these today, tonight, right this moment! Trust me you won’t regret it.

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I’ve ever made.

Don’t forget to follow me on Instagram and hashtag any of your creations to #spatulainmypocket. I would love to see your creations! Also like my Facebook and other social media so we can keep in touch.

Fudgy Nutella Brownies

Prep Time: 15 minutes                                                                        Yields: 20 squares
Cook Time: 40 minutes
Ingredients:
1 cup (200g) melted butter
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla essence
4 eggs
1 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 cup Nutella
Directions:
Preheat oven to 180 degrees C.
Grease a 13×9 baking dish.
In the bowl, using an electric mixer, beat together the melted butter, sugar, brown sugar, and vanilla. Mix in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, cocoa, and baking powder.
Add flour mixture gradually to the wet mixture. Mix intil fully incorporated.
Microwave the 1 cup of Nutella for about 30-60 seconds to soften. Mix the melted Nutella into the batter, saving a couple of tablespoons for the top.
Pour it into the prepared baking dish.
Spoon the remaining Nutella on top of the brownie batter. Drag a knife back and forth across the batter to create swirls.
Bake for 40-45 minutes.
Cool completely before cutting.
Notes:
1.       The key to the fudginess: DO NOT OVER-BAKE. Bake until just firm. The toothpick test doesn’t work on this as the center will be gooey when they first come out of the oven but will set as they cool down which brings me to my second point…
2.      Let them cool completely before slicing them up!! I cannot emphasize enough how fudgy these are. You have to let them cool to room temperature to get proper squares. If you’re impatient like I first was, you’ll end up with a gooey, albeit delicious, mess on your hands :p Trust me, they are worth every single minute of the tortuous wait.

 

Recipe source: Genius Kitchen 

 

Fudgy on the inside, chewy around the edges. These brownies are the BEST brownies I_ve ever made.

Death by Chocolate Cake + World Chocolate Day!

4 years of college. Over and done with.
More on that later…

LET’S HAVE CAKE TO CELEBRATE.

3 layers of rich moist chocolate cake, sandwiched with a dreamy creamy chocolate fudge frosting, and topped with drizzles of smooth lush chocolate ganache.

3 layers of rich moist chocolate cake, sandwiched with a dreamy creamy chocolate fudge frosting, and topped with drizzles of smooth lush chocolate ganache.

It is World Chocolate Day after all. And it’d be rude not to indulge in chocolate (not that I do it everyday? Those last 4 jars of Nutella. Nop. Not me.)

3 layers of rich moist chocolate cake, sandwiched with a dreamy creamy chocolate fudge frosting, and topped with drizzles of smooth lush chocolate ganache.

This is hands down the best chocolate cake you will ever taste.

It is super easy to make; no fancy equipment, no complicated ingredients needed. Just two bowls and a whisk (a mixer, if you’re me).

3 layers of rich moist chocolate cake, sandwiched with a dreamy creamy chocolate fudge frosting, and topped with drizzles of smooth lush chocolate ganache.

I went for the naked cake look because my family isn’t too big on frosting. Also, I think naked cakes look prettier.

I used my rusty 6-inch cake pan for a taller cake. And topped it all off with some of these beautiful flowers from the garden.

Some tips to make sure your cake turns out perfect every single time:

  • Make sure the eggs and milk are at room temperature. Makes a world of difference! Trust me

  • DIY Buttermilk: 1 cup whole milk (at room temperature) + 1 Tbsp white vinegar or lemon juice

  • Butter at room temperature for a smooth, cream frosting is a MUST. It should be soft but not too soft that’s its melting and has an oily sheen to it

  • No, sugar crushed in a grinder will not work for the frosting

3 layers of rich moist chocolate cake, sandwiched with a dreamy creamy chocolate fudge frosting, and topped with drizzles of smooth lush chocolate ganache.

Try this cake for the next birthday party, anniversary, World Chocolate Day — it’s a show-stopper!

Death by Chocolate Cake

Ingredients:
Chocolate Cake
·         1 and 3/4 cup all-purpose flour
·         1 and 3/4 cup granulated sugar
·         3/4 cup cocoa powder
·         1 tsp baking powder
·         2 tsp baking soda
·         1/2 tsp salt
·         1 cup buttermilk, at room temperature1
·         1/2 cup vegetable oil
·         2 large eggs, at room temperature
·         1 tsp vanilla extract
·         1 cup freshly made strong hot coffee2
 
Chocolate Fudge Frosting
  • 250g butter
  • 3-4 cups icing sugar
  • 3/4 cup cocoa powder
  • 3 Tbsp. heavy cream
  • 3-5 Tbsp. whole milk
  • 1 tsp vanilla extract
Ganache for the drip
·         1/2 cup  cream
·         1/2 cup semi-sweet chocolate chips
Fresh flowers for the top

 

Directions:
1.       Preheat oven to 180C degrees. Grease & flour three 6 inch round cake pans3, and line them with parchment paper.
2.      For the cake: In a bowl, whisk together hot coffee and cocoa till a thick mix forms. Set aside to cool.
3.      Sift together the flour, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
4.      In a large bowl, using a handheld mixer, whisk the eggs and sugar till a bit pale in color. Mix in the buttermilk, oil, and vanilla until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee cocoa mixture. Mix until combined.
5.      Divide the batter into prepared baking pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
6.      For the frosting: In a large bowl, sift together the icing sugar and cocoa powder.
7.      In another bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and pale in color. With the speed on low, add in half of the sugar and the cocoa powder. Beat till combined. Then add in the rest of the sugar/cocoa mix. Turn mixer to medium speed and add the vanilla, cream and milk tablespoon by tablespoon. Turn the mixer to high speed and beat for 1 minute. Add more icing sugar if too lose or add more milk if too thick.
8.     For the ganache: In a small saucepan over medium heat, bring the heavy cream to a simmer (or microwave till hot). Remove from heat and add chocolate. Let sit for about 5 minutes, then whisk until smooth. Allow ganache to cool and thicken for about 30 minutes.
9.      Assemble the cake: Place 1 layer, flat side up, on a plate. With a palette knife or offset spatula, spread the top with frosting. Place the second layer on top, spread with frosting. Place the third layer on top, plain side up, and spread the frosting evenly on the top and sides of the cake. Scrape off the excess frosting for the ‘naked cake’ look I went for. Place cake in the fridge till cool to the touch. Then, pour over the top the chocolate ganache, let it drip round the edges. Top with fresh flowers, and enjoy!
Notes
1.       DIY Buttermilk: 1 cup whole milk (at room temperature) + 1 Tbsp. white vinegar or lemon juice
2.      I use 1 cup boiling water + 1 tsp instant coffee
3.      You can use two 8-inch or two 9-inch cake pans instead too

 

 

3 layers of rich moist chocolate cake, sandwiched with a dreamy creamy chocolate fudge frosting, and topped with drizzles of smooth lush chocolate ganache.

The Fluffiest Pancakes You Will Ever Eat

Thick, fluffy, downright delicious. This is the only pancake recipe you need!

The Fluffiest Pancakes You Will Ever Eat

What’s better on a weekend than to sit home in your pajamas and eat a stack of fluffy pancakes doused in chocolate syrup?

 

The Fluffiest Pancakes You Will Ever Eat

And could there be anything better than pancakes to start your Eid holidays with?

Not really.

 

The Fluffiest Pancakes You Will Ever Eat

These pancakes are so light, so fluffy I could die!

A whole batch takes just minutes to whip up. Serve them smothered in Nutella, maple syrup, or jam; they’re awesome either way. Make these today, tomorrow, every day!

xoxo, Noor

Fluffy Buttermilk Pancakes

Yields: 13-15 pancakes
Ingredients:
1 ¼ cup all-purpose flour
2 teaspoons baking powder
1 Tablespoon granulated sugar
¼ teaspoon salt
1 cup buttermilk1
1 egg
1 Tablespoon melted & cooled butter or vegetable oil
Directions:
In a medium bowl, whisk together the flour, baking powder, sugar and salt. Whisk in the buttermilk, egg and melted butter, just until all mixed together (small lumps are fine, DON’T OVERMIX).
Heat a large, nonstick pan over medium-heat and lightly brush with oil or butter. Using an ice cream scoop (or any large spoon) add the batter to the pan. Cook the pancake for 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 1 to 2 minutes, until the other side is golden as well. Repeat with the remaining pancake batter.
Serve pancakes immediately topped with a drizzle of maple or chocolate syrup. Enjoy
Notes:
1.        DIY Buttermilk: 1 cup milk + 1 Tbsp vinegar. Mix and let it sit for 10 minutes. Mix well and use.
*To achieve smooth brown pancakes, don’t grease the pan after every single pancake. Grease it after every third pancake. Hope that makes sense.

 

nnnn

Creamiest Chocolate Pudding

“Others have seen what is and asked why. I have seen what could be and asked why not.”

–Pablo Picasso

Have you ever wanted something so bad you think you’d die if you don’t have it? And when you think you’ve finally gotten it, its snatched away from you?

If yes, then this chocolate pudding is especially for you.

Eat it warm, eat it cold; it provides comfort like no other.

 

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Chocolate pudding is just one of those things that never fails to bring a smile on your face or warmth to your toes.

Its rich, its creamy, and it is so so SO easy to make even my fogged up brain can whip it up. Just needs a little bit of patience and whole lot of whisking!

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

To start, combine sugar, cocoa, salt and cornflour.

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Whisk in 2/3 cup milk and an egg.

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Heat the rest of the milk to a scalding temperature.

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Then whisk in the egg cocoa mixture and cook over high heat until the pudding thickens into a luscious, silky consistency.

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Then remove the pudding from the heat and stir in vanilla extract.

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Pour the chocolate pudding into a big bowl to chill. Press plastic wrap directly onto the surface of the pudding, so a skin doesn’t form.

Eat it warm, eat it cold; chocolate pudding provides comfort like no other.

Then, chill the pudding for an hour or two in the refrigerator or eat it warm. Enjoy!

Chocolate Pudding

Prep Time: 15 minutes                                                                        Yields: 4 servings
Cook Time: 12 to 15 minutes
Ingredients:
·         1/2 cup sugar
·         1/3 cup cocoa powder
·         1/4 cup cornflour (cornstartch)
·         1/4 tsp salt
·         2 2/3 cups  milk
·         1 large egg
·         1 tsp vanilla extract
Directions:
In a medium bowl, whisk together the sugar, cocoa, cornflour, and salt. In another bowl, mix together the egg and 2/3 cup of milk. Gradually add milk mixture over the cocoa mixture and whisk to dissolve well. Set aside.
In a sauce pan bring the rest of the milk (2 cups) to a boil.
Remove from heat and gradually add the egg mixture over the hot milk whisking the whole time. Place it back over the heat and cook whisking constantly until the mixture thickens, about 3 minutes on medium heat.
Remove the pudding from the heat and stir in vanilla extract.
Pour the pudding into 4 individual or one big bowl and press plastic wrap directly on the surface of the pudding so a skin doesn’t form. Refrigerate for an hour or two until chilled or serve warm drizzled with chocolate syrup.
Notes:
Good quality cocoa powder is paramount to this recipe otherwise you’ll end with a Milo like tasting bland pudding. For intense chocolate flavor, add in a couple tablespoons of melted dark chocolate.
Recipe source: Home Cooking Adventure

Eat it warm, eat it cold; this Chocolate Pudding provides comfort like no other.

Black Forest Cupcakes

Father’s Day is just two days away!

I get really ecstatic when such days come near… getting rolled up in their preparations and planning, coaxing my sisters into making beautiful cards and water paintings, getting my brother to go get flowers. Planning the perfect celebratory cake is my part, and obviously, the most fun part.

I had planned out what I’d make for Father’s Day 2016 ages ago!

Something seasonal. Something mango. First attempt. We’ll see how it turns out. You can keep me company and see it being created in all its(hopeful) glory on Snapchat. Follow me @noora559

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

When it comes to baking for my father, fruits are a must. No fancy schmancy, monstrous, chocolate dripping cakes for him. He’s more of a keep it light and simple type of person. His favorite creation of mine so far is this Strawberry and Cream Cake I made in March. Along with the cupcakes I am sharing today!

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

 

Black Forest Cupcakes is what we surprised our father with last year. He had bought in a box of black cherries and I had leaped at the chance to make something Black Forest.

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

Sharing with you this year because every father deserves to be surprised with a batch of these stunning cupcakes. Just talking about them is making me want to grab some cherries and make them right away!

 

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

The intense chocolate flavor was perfectly balanced by the tart cherry compote and paired with the light and airy whipped cream frosting…they were divine.

You can obviously skip the cherry compote filling, but then they’ll just be plain dark chocolate cupcakes (delicious but not with the magic that is Black Forest).

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

 

I studded the tops with whole cherries, plucked in a Baba ❤ topper, and voila! Ready to surprise the best man I know and love.

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE

They are quick and simple, and a perfect way to use fresh cherries.

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Make these and show your dad how much you love him.

Black Forest Cupcakes

Yields: 15 cupcakes
Ingredients:
CHOCOLATE CUPCAKES
1 and ½ cup all-purpose flour
½ cup cocoa powder
1 tsp baking soda
1 tsp baking powder
½ tsp salt
8 Tbsp. (113g) unsalted butter, melted1
1 and ¼ cup sugar
1 Tbsp. vegetable oil
1 large egg, at room temperature
½ tsp vanilla extract
½ cup buttermilk, at room temperature2
½ cup hot coffee3
WHIPPED CREAM FROSTING (for the recipe click here)
CHERRY COMPOTE FILLING
3/4 cup fresh cherries, chopped
2 tablespoons honey
1 teaspoon lemon juice
Directions:
Preheat oven to 180 degrees C.
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt, Set aside.
In a large bowl, beat together the melted butter and sugar till the sugar dissolves. Add oil and mix well. Now add the egg and vanilla extract and beat for a minute, scraping off the sides. Whisk in the in the buttermilk.
Fold in the flour mixture into the wet ingredients gently till just incorporated. Do not over mix. Add hot coffee to the batter and whisk well again.
Divide it into cupcake pan filled with cupcake liners till ¾ full.
Bake for 16-18 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
Cool completely before filling.
While the cupcakes are cooling, make your cherry compote by combining the cherries, honey, and the lemon juice in a saucepan over medium-high heat. Simmer for 15 minutes until the cherries are soft and much of the liquid has evaporated. It will thicken as it cools.
Using a knife, remove a quarter size piece from the top of the cupcake. Don’t cut in too deep or the filling will ooze out the bottom..
Fill each cupcake with a tablespoon of the cherry filling, then pipe or spread the whipped cream over top.
Top with some whole cherries.
Notes
1.       If using salted butter, then omit the salt in the recipe
2.      DIY Buttermilk: ½ Tbsp. vinegar and enough milk to make ½ cup.
3.      Coffee just help intensify the chocolate flavor. You can sub with plain hot water. I used ¼ tsp instant coffee mixed in ½ cup boiling water.

 

 

 

Moist Chocolate Cupcakes + Cherry Compote + Whipped Cream = YESPLEASE