Chocolate

  1. May 18, 2013 by The Squishy Monster

    Wanna know a secret?  A crazy one at that?  I used to not be such a big fan of chocolate.  I liked it ok but didn’t get what all the who-ha was all about but as I’ve gotten older, the craving has evolved into something fierce with a life all of its own.  Case in point, I have absentmindedly been licking off homemade fudge by the spoonful all day today.  I meant to reserve it for a bucket of pistachio-pistachio ice cream but it sat there on the counter, ever so not innocently and that was my mistake.  Now I’m making jokes about being air-lifted out of my house on Facebook (but seriously, I kid.  If you want something, I’m a firm believer that you should go after it.  However, it should be good to point out that moderation is key, a word that I know nothing about obviously).

    That being said, won’t you indulge in a bit of chocolate fun with me?  It has less calories that way (I hear) ;)

    How to Make Chocolate Crème Brûlée

    5.0 from 5 reviews

    Chocolate Crème Brûlée
     
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    Ingredients
    • 2 room temperature egg yolks
    • 1 tb sugar
    • ¾ c room temperature heavy cream
    • 1 tb sugar
    • ¼ c chopped bittersweet chocolate (or chips)
    • 2 ts kahlua (or vanilla)
    • ¼ ts fine salt
    • Sugar for sprinkling (I like using raw sugar but regular granulated works)

    Instructions
    1. In a bowl, whisk together your yolks and 1 tb of sugar.
    2. In a pot over medium-low, heat your cream, 1 tb sugar, and chocolate. Whisk until the chocolate melts and sugar dissolves.
    3. Splash in your kahlua or vanilla and sprinkle in your salt.
    4. Slowly scrape in your yolk mixture and continue to whisk until slightly thickened.
    5. Strain through a mesh sieve and pour evenly into ramekins set in a larger dish and slowly pour hot water half way up the sides.
    6. Bake at 350 for 25-35 minutes. Cool for about 30 minutes and refrigerate for at least 2-3 hours.
    7. Before serving, liberally sprinkle with sugar and caramelize the tops with a hand/blow torch (or use the broiler in your oven)

     

    Categories: Chocolate Chocolate Sweets Sweets Videos | 40 Comments

  2. March 12, 2013 by The Squishy Monster

    When I was little, Easter would often times find me with chocolate stains on my pastel dress, ribbons untied and loose on my crazy hair, and madly stomping around in pretty pink shoes, scuffed from the sugar high that an Easter basket always induced.  Down on the bottom, underneath the curly grass and plastic egg shells, I’d always discover these chocolate eggs, always patiently awaiting the moment to be greedily snatched and devoured.  Now as a “grown up,” I realize  how futile it would be to expect an Easter basket to recreate memories past so I decided to take matters into my own hands.  So today, I bring to you, Cadbury creme eggs, the homemade version.

    How to Make Cadbury Creme Eggs

    5.0 from 7 reviews

    Cadbury Creme Eggs
     
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    Ingredients
    • 1 c golden/corn syrup
    • 12 tb room temperature unsalted butter
    • 1 ts fine salt
    • 1 ts vanilla
    • 6 c sifted powdered sugar
    • Yellow food color
    • 24 oz chopped bittersweet chocolate

    Instructions
    1. Cream together your syrup, butter, and salt.
    2. Tip in your vanilla.
    3. Slowly add in a cup of powdered sugar at a time.
    4. In a separate bowl, spoon in about ⅓ of your mixture and tint this to the shade of yellow you need for the “yolk.”
    5. Freeze both bowls for 20 minutes.
    6. Roll out about ½ ts scoops of your yellow mixture and pop back into the freezer while you work with the white mixture.
    7. Take 1 tb scoops of your whites and flatten out into a rough disk. Make an indentation with your thumb and wrap your “yolk” around it. Work in batches and freeze your “eggs” as you go.
    8. While your “eggs” are freezing, temper your chocolate.
    9. In a double boiler, slowly melt your chopped chocolate. Take each “egg” out individually and carefully immerse each one into the pool of chocolate. Tap off any excess and allow to firm up on wax/parchment.

    Love, candy, and Easter bunnies y’all!

    Your Squishy Monster ^.~

    Categories: Chocolate Chocolate Holidays Holidays Sweets Sweets Videos | 52 Comments

  3. 2 Ingredient/5 Minute Fix!

    February 4, 2013 by The Squishy Monster

    As I write this, I’m in bed nibbling on my third piece of white chocolate fudge.  Lately, I’ve taken to hoarding all my yummies into bed with me which is absolutely no bueno.  My rationale right now is that the fudge probably won’t leave a crumb trail but alas, I digress.  I’ll tend to the ant problem later…

    This may very well be the most easiest recipe that will live in my recipe index so definitely check it out.

    Ridiculously Easy Valentine Fudge

    5.0 from 4 reviews

    Fudge
     
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    Ingredients
    • 20 oz chocolate chips
    • 10 oz sweetened condensed milk

    Instructions
    1. Melt both in 30 second intervals in the microwave.
    2. Stir and pour into desired molds.
    3. Set and eat.

    Disappointing lovers may come and go but chocolate will always be there, haha.  (Especially in this case because it’s just so quick and simple)!

    Love you more than chocolate,

    Your Squishy Monster ^.~

    Categories: Chocolate Chocolate Sweets Sweets Videos | 40 Comments

  4. December 19, 2012 by The Squishy Monster

    Maya Angelou says she knows why the caged bird sings.  Does she know why The Squishy Monster stores away food like she’s a bear about to go into hibernation?  If Valentines is a sadomasochistic holiday fabricated by companies to sell more hallmark and heart shaped boxes, then the stretch between Thanksgiving and Christmas must have been the evil mastermind of sugar cane farmers.  I can’t I won’t get into just how much I’ve consumed even up until this point.  Dare I say it’s worse than a fat kid on Halloween?

    *Shrugs* I figure, if you’re going to indulge, it might as well be amongst the sparkling strands of multi-colored lights with the heavy scent of pine and cardamom hanging thick in the air to encourage you onward with this gorge-fest.

    Enjoy, my friends (because apparently, the world is ending in 2 days).

    Peppermint Mocha Cupcakes
     
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    Ingredients
    • 1¾ cups of Flour
    • 1½ ts Baking Powder
    • 1½ ts Baking Soda
    • 1 ts Salt
    • 1 cup of hot Coffee + 2 cups of Sugar + ¾ cups of unsweetened baking Cocoa
    • 1 cup of whole room temperature Buttermilk
    • ½ cup of Canola Oil (or Veggie)
    • 2 ts of good Vanilla
    • 2 Eggs
    Buttercream
    • 2 c soft unsalted Butter
    • 6-8 c *sifted* Powdered Sugar
    • 1 ts pure Vanilla Extract
    • 3-4 ts pure Peppermint Extract
    • ½ ts Fine Salt
    • 2-4 tb Cream
    Optional
    • Crushed Candy Canes

    Instructions
    1. In your first bowl, sift together your flour, powder, soda, and salt.
    2. In your second bowl, blend together your coffee and sugar.
    3. In your third bowl, whisk together your buttermilk, oil, and vanilla. Drop in one egg at a time.
    4. Combine your second and third bowl.
    5. In three separate additions, sprinkle in your first (dry) bowl into your wet bowl. Do not over mix.
    6. Scoop into cupcake liners and bake at 350 for 17-20 minutes.
    7. Take out of the pan and cool completely.
    8. For the buttercream, blend together your butter and powdered sugar (adding in your sugar a bit at a time). Tip in your extracts. salt, and cream. Cream until well blended and fluffy.
    9. Frost and decorate.

    Love & Candy Canes galore,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Chocolate Chocolate Holidays Holidays Sweets Sweets | 52 Comments

  5. Random Acts of Christmas, Take II

    November 28, 2012 by The Squishy Monster

    This will be the only sweet surprise that I will publicly be sharing in step with my “anonymous giving” but I figured, I would whittle down the steps of a cake commonly mistaken as “difficult.”  In truth, it’s pretty simple to create.  I for one abhor fondant while I adore cream cheese and whipped cream frosting’s.  This cake is slathered with the latter and couldn’t be quicker.  I am thrilled that so many of you are on board with spreading Christmas cheer through food.  It makes my heart so happy.  I hope that in an effort to make my friend smile, that this cake helped make her happy too.

    How to Make a Tuxedo Cake

    5.0 from 7 reviews

    Tuxedo Cake
     
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    Recipe type: Dessert

    Ingredients
    Chocolate Cake Layers
    • 1¾ c unbleached Flour
    • 1½ ts Baking Powder
    • 1½ ts Baking Soda
    • 1 ts fine Salt
    • ½ c Hot Water
    • ½ c Hot Coffee
    • 2 c Sugar
    • ¾ c good quality unsweetened Cocoa
    • 2 room temperature Eggs
    • 1 c Sour Cream
    • ½ c Vegetable/Canola Oil
    • 2 ts Vanilla
    Whipped Cream Frosting
    • 4 c cold Heavy Cream
    • 1 c Powdered Sugar (or more)
    • 1 ts Vanilla
    Chocolate Ganache
    • 4 oz chopped Semisweet Chocolate
    • ½ c Heavy Cream
    • 1 ts Vanilla
    • ⅛ ts Fine Salt
    Chocolate Covered Strawberries
    • 4-6 Strawberries
    • 4 oz chopped Semisweet Chocolate

    Instructions
    1. For your cake, sift together all your dry ingredients: flour, baking powder/soda, salt.
    2. In your second bowl, whisk together your water, coffee, sugar and cocoa.
    3. In a third bowl, blend together your eggs, sour cream, oil and vanilla.
    4. Combine your second and third bowls together until well blended.
    5. In 3 separate additions, begin incorporating your first (dry) bowl into your wet mixture. Take care not to over beat. This will produce a tough cake.
    6. Bake in greased pans at 350 for 35-40 minutes.
    7. For your frosting, using a whisk (or attachment), beat your heavy cream with the powdered sugar and vanilla until you achieve soft peaks. Refrigerate until the cake is ready to assemble.
    8. For your ganache, begin to heat your chocolate, cream, vanilla and salt. You don’t want it to be too hot. Allow the residual heat to melt your chocolate and mix until thick and smooth. Leave it to cool (and thicken) slightly.
    9. For your chocolate covered berries, use a double boiler method (or microwave) to heat your chocolate. Dip each one, swirl, and tap off excess. Make sure your strawberries are completely dry or your chocolate may seize up.

    The cocoa on the left is what you desire.  Quality ingredients make all the world of a difference when you cook/bake.

    I crave a deeply intense bar (of at least 75%) on the regular.  I hear it’s good for you but really, I eat it because it’s delicious but if you’re trying to rationalize why you should include more {dark} chocolate in your diet (yes, I generally advocate for more yummy vs less) here’s why.

    • Rich in flavonoids and is high in antioxidants
    • Contains serotonin and stimulates endorphin production
    • Shown to reduce LDL cholesterol
    • Has a low glycemic index
    • Features minerals like Iron, Potassium, Magnesium, Copper

     

    Love & Chocolate,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Chocolate Chocolate Sweets Sweets Videos | 36 Comments

  6. Chocolate on Chocolate Action

    November 14, 2012 by The Squishy Monster

    White chocolate isn’t technically chocolate at all but it gets away with it because it’s pretty.  She doesn’t contain any cacao and is simply just cocoa butter + milk + sugar but buyer beware, lower end bars/chips substitute shortening for cocoa butter.  Though, I’m a big fan of darker chocolate that yields at least a 75% cocoa range, I like to mix it up sometimes, indulging in some buttery white chocolate.  There’s something that can be so sublime about biting into a pure, milky white bar.

    How to Bake White Chocolate Truffle Cupcakes

    5.0 from 1 reviews

    White Chocolate Truffle Cupcake
     
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    Serves: 12

    Ingredients
    • 1¾ c unbleached Flour
    • 1 ts Baking Powder
    • ½ ts fine Salt
    • 1 stick softened, unsalted Butter
    • ¾ c Sugar
    • 2 ts pure Vanilla Extract
    • 2 room temperature Eggs
    • 4 oz melted White Chocolate
    • 1 c room temperature Buttermilk

    Instructions
    1. In your first bowl, sift together all your dry ingredients. Set aside.
    2. In your second bowl, begin by creaming together your butter and sugar.
    3. Tip in your vanilla and then, your eggs.
    4. Slowly stream in your melted chocolate.
    5. Sprinkle in ⅓ of your dry mixture (bowl 1) and alternate with your buttermilk. Be mindful not to over mix and begin and end with your dry.
    6. Bake at 350 for 19-22 minutes. Half way through the baking time, pop a truffle into each cupcake.

    I piped with Vanilla Buttercream and made these Truffles subbing in White Chocolate for Bitter/Semisweet.

    I hope everyone has a sweet day!

    Love,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Chocolate Chocolate Sweets Sweets Videos | 74 Comments

  7. Weekend Bites

    October 28, 2012 by The Squishy Monster

    Regrettably (or not), I didn’t spend the better part of a weekend dressed up as a sexy cat, drunk meowing, lol.  I did however cook, share food, eat, and even caught up with Breaking Bad.  I made about a half dozen “mug brownies” for friends and delivered meals for Pack Away Hunger.

    Breakfast of Rice, Stewed Tofu, and Cutlass Fish (I’m proud to say I’ve never cut myself in the kitchen but today marked the first time ever.  This type of fish has very sharp teeth and as it is very long, it slipped and I cut my finger, lol).

    Lunch of Bibimbap

    Dinner of Grilled Salmon, Roasted Asparagus and Tomatoes in Balsamic

    I strolled through the park today and what do I stumble upon but these amazing flamed colored leaves and a lonely mister Horsey with no one to play with.

    One of my favorites!  Mama got me a surprise gift, an adorable piggy I named Sophie.  She had 4 legs when I received her on Friday and today, she’s mysteriously lost a foreleg :(

    Now to preface, I think diets are a version of cruel and unusual punishment.  My philosophy on food is go good or go home {bacon and butter make everything better}!  However, I do realize that not everyone feels this way so in direct response to an email I received last week about possibly creating a figure friendly dessert, I present to you this fabulous fat free 5 minute mug cake/brownie.

    Fat Free Mug Brownie
     
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    Serves: 2

    Ingredients
    • ¾ c unbleached/unbromated Flour*
    • ½ c quality unsweetened Cocoa
    • 1 c Sugar**
    • ½ ts Baking Soda
    • ¼ ts Baking Powder
    • ¼ ts fine Salt
    • ½ ts Instant Coffee
    • ⅔ c fat free Yogurt
    • 2 ts pure Vanilla Extract

    Instructions
    1. Sift together all of your dry ingredients: Flour, Cocoa, Sugar, Baking Soda, Salt, and Coffee.
    2. Slowly stir in your Yogurt and Vanilla but don’t over mix. The batter will be thick.
    3. Pour equally into microwavable coffee mugs and zap for 2-3 minutes depending on how big your mug is or how strong your microwave is but, please make sure that your mugs are plenty big as these do swell a bit.

    Notes
    *For added fiber and health, you can halve in whole wheat or spelt flour. **To reduce the sugar, you can sub in a bit of Agave. Both instances will alter the taste/texture.

    This pairs beautifully with frozen yogurt or whipped cream.  If you have neither, you could freeze blobs of raspberry yogurt and make a brownie “sundae.”  Whatever floats your boat.

    Healthy Baking Tips:

    Apple Sauce for Oil/Butter

    Reduced Fat Yogurt/Sour Cream for Buttermilk

    1/4-1/2 c of Prune/Date Puree can be slipped in for just a bit of Chocolate

    Replacing each whole Egg for 2 Egg Whites

    Agave/Stevia/Honey/Coconut Nectar for Sugar

    Avocado Puree for Butter

    Marshmallow Fluff or Meringue for Buttercream Frosting

    Puffed Brown Rice for “Rice Crispies”

    Coconut/Nut Flours for White Flour

    Graham Cracker vs Shortbread/Butter Crusts

    Cacao Nibs + Sweetened Cocoa for Chocolate Chips

    Earth Balance or Smart Balance vs Shortening

    Use at your own discretion.  I don’t typically utilize these unless it’s a special request and keep in mind that substitutions tend to alter taste and texture.

    If this isn’t your thing, check out my sinful Brownie version.

    Love & Chocolate,

    Your Squishy Monster ^.~

    Categories: Cakes/Cupcakes Cakes/Cupcakes Chocolate Chocolate Health/Healthy Health/Healthy Sweets Sweets | 61 Comments

  8. Cuter, on a stick…

    October 10, 2012 by The Squishy Monster

    That’s what she said…

    No really, that is what my girlfriend said ;)

    As we sat enjoying our silly, frivolous 12-specification holiday lattes, we got to talking about how everything from dessert shooters to things-on-a-stick seemed to be all the rage.  Then, when I got an email asking if I could whip up a tutorial on something so easy that kids can do it, I decided that Oreo Mummy Pops were just the thing.  “So easy, a kid can do it!”

    Halloween Oreo (Mummy) Pops

    Oreo Mummy Pops
     
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    Ingredients
    • Oreos (I like Newman-O’s)
    • Lollipop Sticks
    • White Chocolate Bark, melted
    • Dark Chocolate, melted
    • Sandwich Bags
    • Styrofoam

    Instructions
    1. Split each cookie and gently nudge a lollipop stick dipped in white chocolate into the centers (melt your chocolate either in a double boiler or in the microwave in 30 second waves). Press the two cookie halves together, using the melted chocolate as “glue.” Pop into the fridge to set for 20 minutes.
    2. When they’re ready, bathe each pop into your white chocolate, ensure you cover the sides and tops. Stick each dipped pop onto styrofoam to set.
    3. Spoon your leftover white chocolate and dark chocolate into 2 separate sandwich bags and make a tiny snip at the ends.
    4. Dot a pair of eyes onto each pop and use the white chocolate bag to streak on “bandages.”
    5. Allow this to set as well.

    I hear that during the entire month of October, sweets are half as bad for you–haha!

    Love,

    Your maybe-not-a-good-liar Squishy Monster ^.~

     

    Categories: Chocolate Holidays Holidays Sweets Sweets Videos | 51 Comments

  9. Nutella Pot de Crème with Me & Gab’s!

    August 16, 2012 by The Squishy Monster

    Soooo, me and Gabbi have been baking– A LOT!  A few dozen cupcakes and cookies have grown through this house at an alarming rate, but when I think about all the fun we have, I can’t feel all that badly about it.  Just taking a quick peek at a powder sugar dusted, chocolate faced Gabbi, and I can’t help but smile.  I dare you to watch this cuteness and not!

    How to Make Nutella Pot de Crème

    Nutella Pot de Crème
     
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    Ingredients
    • 1 c Warm Half & Half
    • 2 tb Warm Coffee
    • ⅓ c Nutella
    • 1 tb Sugar
    • 4 Room Temperature Yolks
    • 1 ts Pure Vanilla Extract
    • ¼ ts Fine Salt

    Instructions
    1. In a blender, pour in your WARM (not hot) dairy and coffee.
    2. Add in your Nutella and Sugar.
    3. Tip in your Vanilla, sprinkle in your Salt.
    4. Blend.
    5. Add in your Yolks and pour into ungreased ramekins.
    6. Arrange the filled ramkins in a casserole or baking dish and fill with hot water, half way up its sides. Skim off any excess foam that floats on top with a spoon.
    7. Bake at 300 for 30-45 minutes.
    8. Remove from its water bath and allow to cool to room temperature and refrigerate for 4-6 hours.

    Big ole’ hugs & kisses from me and my favorite girl!

    XOXO

    Your Squishy Monster ^.~

     

    Categories: Chocolate Chocolate Gluten Free Gluten Free Sweets Sweets Videos | 24 Comments

  10. Berries + Mascarpone + Chocolate

    July 31, 2012 by The Squishy Monster

    Oh yes, you done heard right.  Mix it all together, and whatdya have?  A fat slice of chilled Mascarpone Cream with a Cookies and Cream crust, studded with lots of fat and gorgeous berries (and pssst, go crazy with the Ganache drizzle)! ;)

    Chocolate Berry Mascarpone Tart

    Chocolate Berry Mascarpone Tart
     
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    Ingredients
    • 25 crushed Oreo Cookies
    • ½ stick melted Butter
    • 8 oz room temperature Mascarpone Cheese
    • 1 ts Vanilla Extract
    • ¼ c Agave
    • 8 oz Organic Heavy Whipping Cream
    • 3 tb Powdered Sugar
    • 2 ts Almond Extract (or Vanilla)
    • Lemon Zest
    • Berries
    • Optional: Melted Chocolate or Ganache

    Instructions
    1. Combine your cookie crumbs with your butter and press down into your pie/tart pan.
    2. Spoon your softened, room temperature cheese into a bowl and beat it with your vanilla and agave. Set aside.
    3. In a separate bowl, whip up your cream, sugar, extract, and lemon until it reaches stiff peaks. Using a whisk attachment and building up your speed helps. Additionally, whipping it up when it’s cold is easier.
    4. Fold in your whipped cream to your cheese mixture. Dollop this mixture into your prepared crust.
    5. Dot with lots of fresh berries on top and drizzle with chocolate. Chill for at least 4-6 hours before serving.

    I envision that this might be a fabulous addition to a mid-week meal…something bright and summery to look forward to perk you right up on, let’s say, a Wednesday.  Wednesdays are funny because you’re so close to the weekend, you can almost taste it but yet, you can’t celebrate it just yet *face palm*  You quickly realize you’ve got two more freaking days left, lol.

    Make this tonight, pop it into the fridge and your belly may want to write me a thank you card tomorrow.

    So, grab a glass of red and dig in, my friend!  To hell with Wednesdays!

    Love,

    Your weekend enthusiast friend,

    The Squishy Monster ;)

    Categories: Chocolate Chocolate Pies/Tarts Pies/Tarts Sweets Sweets Videos | 30 Comments

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    Welcome to The Squishy Monster!

    Here, I'll share the stories of my on going love affair with food as well as step-by-step tutorials/cooking videos featuring original recipes. I'm a firm believer that despite our differences, our one commonality as humans? Food.
    I'm 100% Southern & 100% Korean. My name is Angela and my friends call me The Squishy Monster.

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