Posts Tagged ‘Chocolate’

  1. 10 More

    November 6, 2012 by The Squishy Monster

     

    I just had a fat slice of chocolate cake.  Jealous?

    I meant to snap a pic but my tummy won that tug of war and now I have a cleaned plate gleaming at me.  Oh if my plates could talk.  They’d tell you that chocolate cake is to gobble up when you’re blue or yellow.  It doesn’t discriminate.  {That and they’re scared of me} -haha!

    I had a pretty decent day (lets color it orange).  What about you?

    Here are 10 things that didn’t slip by.

    Breakfast.  I wake up with a rather carnivorous appetite.  However, I did circle back around the kitchen island and retrieve a sack of spinach, just to bump up the nutritional factor.  I seasoned some tomatoes, scattered some toasted walnuts and dripped the whole thing over with my favorite garlic yogurt dressing.

    Tteok {rice cake} the pink ones are my favorite, though they all taste the same.  Check out my mochi recipe.

    Dinner of grilled salmon, saffron rice, and wilted spinach.

    I will be releasing a new line of plastic wares called “Squish” soon.  Just kidding–if I had a need for another colander, this definitely would’ve come home with me though.

    This was my pre-dessert dessert (that is, before the grand finale of chocolate cake).  Having a chocolate craving too?  Check out my s’mores cupcakes.  I have a sneaking suspicion that I’ll be making these again very soon because I just can’t see myself sitting out in the cold just to roast some damn marshmallows.  I’m from Texas and all this 40 degree business is driving me nuts.

    Except for this guy….I would go out in the cold for this guy:

    I do believe my chocolate cakes got some competition!

    Don’t forget to find me on Facebook y’all!  Additionally, I have a new Youtube channel and this is how I feel about it:

    Click bombing is not nice but I guess getting new things is?  Yes.  Lets go with that!  Anyways, it relates to one of my favorite pins this week…

    True ‘dat!

    I heart this.  A lot.

    and this?  I just died!!!  I love this more than cheesecake (and I don’t say that lightly because I LOVE cheesecake) but this makes me so happy.  Someone please send me an English Bulldog puppy.  I would love you forever.  Forever ever!

    Smiles & cheer…

    Love,

    Your Squishy Monster ^.~

    Categories: Life | 34 Comments

  2. 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

  3. True Love

    June 6, 2012 by The Squishy Monster

    I’m still waiting for it, but Chocolate Ganache and Caramel fell in love at first sight, got together and decided to live in a pie crust.  They were so in love, they didn’t even bother to wait.  They eloped to somewhere delicious and have lived in their scrumptious little abode ever since.  *sigh*  Until then, I’ll just snuggle up with a slice and hope that their yummy love/luck rubs off on me too, lol.

    You know how some things just go together, like Milk and Cookies or Rice and Kimchi?…or me and an economy size box of oreos forever and ever because I’ll never find him hahahaha.

    Jokes aside, I highly recommend sharing this Pie.  I’ve been known to consume an entire Pumpkin Pie by myself but I don’t even think I could finish this alone.

    Chocolate Ganache Caramel Pie

    Chocolate Ganache Caramel Pie
     
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    Ingredients
    For the crust:
    • 1½ c crushed Chocolate Cookies
    • 6 tb melted Butter
    For the Chocolate Ganache:
    • ¾ c Heavy Cream
    • 1½ c semi-sweet Chocolate Chips
    • 3 ts Honey
    • 1 ts Espresso Powder
    Homemade Caramel
    • ½ c Brown Sugar
    • ¼ c granulated Sugar
    • ¼ c unsalted Butter
    • ¼ c Heavy Cream
    • 1 ts Vanilla
    Topping
    • Fleur de Sel is very nice

    Instructions
    1. Drizzle your melted Butter over your crushed Cookies and press onto the bottom of a pie/tart pan. Bake at 350 for 10 minutes. Cool completely.
    2. In a sauce pan, heat your Heavy Cream. Turn off your heat and melt in your Chocolate Chips, Honey, and Espresso.
    3. In a separate pot, slowly melt all of your Caramel ingredients on low until it reaches 234 with a candy thermometer.
    4. Layer your Ganache and Caramel into your prepared (and cooled) crust. Sprinkle Fleur de Sel on top and refrigerate for at least 4 hours before serving.

    Love at first bite,

    XOXO

    Your Squishy Monster

    p.s.

    I’m leaving for Toronto tomorrow!

    Categories: Chocolate Chocolate Comfort Foods Comfort Foods Pies/Tarts Pies/Tarts Sweets Sweets Videos | 25 Comments

  4. Butter is Better

    May 20, 2012 by The Squishy Monster

    Daintily petite and perfectly golden brown, these make you feel gigantic (or no, is that just me)?

    I don’t know about you, but I love tiny things.  When I’m not so bashful, I may just very well share my collection of teeny-tiny things with y’all, but for the moment, the very thought makes me feel silly and not very “grown up like.”

    My friend and I were going for a walk the other day and upon approaching this soft looking hill fuzzed over with lush green grass, I thought to myself how nice and fun it would be to roll down the hill, like we were Children again.  Needless to say, before I even finished the sentence, my friend laughed about it and we walked on.  *sigh*  It’s like the older you get, the more and more magic seems to dissipate so rapidly until you can’t even remember what “magic” means.  There’s magic in pretending to be a Pirate or a Fairy Princess…there’s even magic in rolling down the hill just to experience the closeness of the earth to you and the clean fun of doing something as ordinary as just rolling.

    Madeleine’s remind me of all the Tea Party’s that I never had.  They’re plump and gorgeous, so ridiculously easy to make but sure to make your little ones happy–happier, still if you dip them in Chocolate ;)

    Madeleine’s a Petite French Butter Cake
     
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    Ingredients
    Wet Ingredients:
    • 3 room temperature Eggs
    • ½ c cooled, melted unsalted Butter
    • ⅓ c Vanilla Sugar (or plain, granulated)
    • ⅓ c Honey + Zest of Orange
    • 1 ts quality Almond or Vanilla Extract
    Dry Ingredients:
    • 1 c Flour
    • ½ ts Baking Powder
    • ⅛ ts fine Salt

    Instructions
    1. Blend all of your wet ingredients together.
    2. In a separate bowl, sift together your dry ingredients.
    3. Slowly fuse your two bowls together in 3, separate additions.
    4. Allow your batter to rest for 2-3 minutes. In a well greased/buttered/floured scalloped Madeleine pan, drop in your batter, taking care not to overfill (as these will swell).
    5. For my miniature pan, I baked them at 375 for 6-8 minutes. Increase this by 3-4 minutes when using a larger/standard Madeleine pan.

    I thought about it and decided that to encourage the happiest of Children, these should be served however which way, but at a grand ole’ Tea Party…

    and invite me!

    XOXO

    your waiting patiently for an invitation,

    Squishy Monster ^.^

    Categories: Cakes/Cupcakes Cakes/Cupcakes Cookies Cookies Sweets Sweets Videos | 19 Comments

  5. Birthday Cakes!

    April 28, 2012 by The Squishy Monster

    Happy Birthday Alisha!

    The one we’ll be focusing on today: 4-layer Fresh Strawberry Cake–perfectly Pink and Moist, Squished with layers of Fresh Strawberry Jam and Cream, smeared with lots of Vanilla Bean Buttercream.

    Fresh Strawberry Layer Cake

    Here is the 2-layer Strawberry Sponge Cake with Fresh Cream that I made for Christmas (but I personally wouldn’t object to having this as my Birthday Cake)!

    My first Fondant Cake (not a huge fan of Fondant, but I get the appeal)

    and here is the Ice Cream Birthday Cake I made for my Brothers this year.

    Watch the Video for IC Cake Here:

    How to Make an Ice Cream Cake

    Confession #857: I’ve never had an actual Birthday Party or Birthday Cake.

    I’ve made a ton, though and this Fresh Strawberries & Cream is a lovely way to celebrate.  There’s no nonsense of Gelatin or Pudding here.  If you’re pressed for time, go for it, but if you’re not, Fresh Strawberries are best. Note: I got my Cake Turn Table at Michaels, they’re inexpensive and make life much easier.

    Strawberries & Cream Cake
     
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    Ingredients
    Wet Ingredients:
    • ½ c Fresh Strawberry Puree (I love it chunky)
    • ½ c Room Temperature, Full Fat Buttermilk
    • 2 sticks Soft, Unsalted Butter
    • 2 ts Pure Vanilla Extract
    • 2 c Sugar
    • 3 Room Temperature Eggs
    Dry Ingredients
    • 3 c All Purpose, Unbleached/Unbromated Flour
    • ¼ ts Fine (Table) Salt
    • 2 ts Baking Powder (not Soda)
    Fresh Whipped Cream
    • 2 c Heavy Whipping Cream
    • 1 c Powder Sugar
    • 1 ts Vanilla Extract
    Vanilla Buttercream
    • 2 Sticks Soft, Unsalted Butter
    • 3-4 c Powder Sugar (measured after you sift, not before)
    • 1 ts Vanilla Extract
    • 1 ts Fine, Table Salt
    • 2-4 tb Room Temperature Cream

    Instructions
    1. In your first bowl, sift your Dry Ingredients together (a fine mesh sieve, cake sifter, etc)
    2. In your second bowl, cream together your Butter and Sugar. You want it to be fluffy/pale Blonde color.
    3. Dribble in your Vanilla (allow it the chance to bloom)
    4. Add in your Eggs one at a time (cracking them in separate bowls first, helps)
    5. Stream in your Buttermilk-mix
    6. Drizzle in your Berry puree-mix
    7. Lastly, sprinkle in your pre-sifted Dry Ingredients slowly (in thirds) to your wet batter.
    8. Make sure you don’t overmix!
    9. Fill your pans and bake at 350 for 17-22 minutes. Remember to cool completely.
    Fresh Whipped Cream
    1. Using a whisk attachment, beat your Cream until it forms soft peaks. Add your Sugar, a bit at a time with your Vanilla. Whisk it all together until it reaches firmer peaks. (You can turn the bowl upside down, and nothing slides out)
    Vanilla Buttercream
    1. It is very important to sift your Powdered Sugar (especially in Frosting, lumps will be a dead giveaway)
    2. Break up your Butter
    3. Sprinkle in your Powdered Sugar a bit at a time, making sure you swipe down the sides of your bowl, periodically
    4. *It’s important not to over mix here, as well or your Frosting will begin to streak
    5. Add your Salt and Vanilla
    6. Check the consistency of your Buttercream. If you’d like it to be looser, add in a tablespoon of Cream (or half/half/milk) at a time until it’s the consistency you desire.
    7. Store on your counter and spread onto your Cakes =D

     

    Even if it’s not anyone’s Birthday, this Cake makes for a great midnight snack, a cheerier Tuesday, or an incentive to get your Kids to do their Chores (or even for yourself as a reward for just being awesome).

    Love & Awesome Sauce,

    Your Squishy Monster

    XOXO!!

    Categories: Cakes/Cupcakes Cakes/Cupcakes Sweets Sweets Videos | No Comments

  6. I scream, You scream

    April 10, 2012 by The Squishy Monster

     

    This is one I made for my baby brother’s birthday in February.

     

    How to Make an Ice Cream Cake

    Ice Cream Cake
     
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    Ingredients
    • •1 tub of softened, Ice Cream/Gelato of your choice
    • •2 package/box of Cookies
    • •1½ c crushed Cookies + 6 tb melted Butter
    • •Melted Chocolate or any other Garnish you’d like

    Instructions
    1. Mix your crushed Cookies and melted Butter and press them onto the bottom of a parchment lined baking pan
    2. In a large bowl, mix together your softened Ice Cream and Cookie Crumbles (I used about 10-12 but how many you want depends on you). This is also your opportunity to add in any other extracts or flavorings you’d like.
    3. Slide in half your Ice Cream mixture onto your prepared Crust (no need to bake, the freezer will take care of it).
    4. Drizzle on melted Chocolate between your first and second layer of Ice Cream.
    5. Smooth on your second/top layer of Ice Cream and liberally load up with any remaining Cookie crumbles or Chocolate.
    6. Freeze for at least 3 hours and enjoy with whipped Cream and sprinkles ;)

    Notes
    I find myself mindlessly staring into an open Fridge (often)! On those days that I spy a lonely container of plain Ice Cream, I feel like a boss when I can turn it into something so much more. It looks pretty impressive for not really being so and the combinations are endless. I love experimenting with different Cereals, Cookies, Ice Creams, flavorings, etc. Frozen Banana + Chocolate? Nutella with crushed Hazelnuts? Key Lime with Fresh Strawberries? Pineapple Sorbet with Coconut Curls? Once you open yourself up to the possibilities that a Grocery store or even your own Kitchen can bring, it’s crazy fun to see what your mind and hands can come up with.

    Makin’ old things new.

    Love,
    Your Squishy Monster =D

    Categories: Cakes/Cupcakes Cakes/Cupcakes Chocolate Chocolate Comfort Foods Comfort Foods Cookies Cookies Sweets Sweets Videos | 3 Comments

  7. Let them Eat Cake!

    March 28, 2012 by The Squishy Monster

    Or so Marie Antoinette famously did (or did not) say =D

    I always feel like Cheesecake.  You know how your friends will ask, “whatdya feel like eating?”  That’s an easy one: Cheesecake.  I love its pillowy bite, the way it softly crumbles when your fork slides through, the way it lays like velvet on your tongue and only ever so slowly melts away.  I’m convinced there’s nothing like it.  These cutie pie Strawberry Cheesecake Bites come in a close second.  It’s great for those days you don’t feel like all the hoo-haa of a real Cheesecake.  You can pop these portable baby bites right in your mouth and a). they’re “healthier” (though that becomes a blurred concept when you’ve eaten like 35) b). it takes mere minutes! c). theses are perfect for Kids, Parties, and take-alongs to virtually anywhere.

    How to Make Cheesecake Stuffed Strawberries

     

    Cheesecake Stuffed Strawberries
     
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    Ingredients
    • Strawberries
    • ½ block (4 oz) Cream Cheese
    • Powdered Sugar
    • Zest of ½ Lemon
    • 1 ts Vanilla Extract
    • Melted Chocolate or Crushed Graham Crackers (optional).

    Instructions
    1. Wash & Prep. your Berries. Take a sharp paring knife to the tops and rotate the Berry to “core or gut” it. Often, you’ll find the centers pretty hollow anyways. Cut a teeny bit of the pointed end so that your Berries will sit on their own.
    2. In a separate bowl, cream together your softened, room temperature Cream Cheese (it’s very important that it’s been naturally softened, the finished product will be much smoother, not clumpy), Powdered Sugar, and Vanilla. You can either achieve this by mashing it with the tines of a Fork or taking a Mixer to it. (Again, your finished product will be silkier if you take the take to sift your Powdered Sugar but it’s not absolutely necessary–also, try to always use fine, quality Vanilla Extract).
    3. Drizzle with melted Chocolate or roll in crushed Crackers.

    Notes
    I’m a big believer that how much Sugar you add should depend on how sweet you want it.

    Cheesecake stuffed Strawberries = *drool*

    Loving/Hating Pinterest, lol
    XOXO
    Your Squishy Monster

    Categories: Sweets Sweets Videos | 10 Comments

  8. St. Patty’s Brownies

    March 15, 2012 by The Squishy Monster

    I’m so excited because for the very FIRST time in Squishy history, I shall be partaking in actual St Patty’s day tradition and be dining on Corned Beef, Cabbage, and Taters.  To this dinner, I shall be accompanied by none other than one who is sweet, rich, and indulges my naughty side–Sexy Mr. Brownie =D

    I’ve had a tumultuous relationship with Mr. Brownie.  He was pretty mean to me my sophomore year in High School.  Having never been to New York, we were actually given the opportunity to visit for an entire week for Christmas.  Long story short, the newest unwanted accessory I had thrust upon me, following the tradition of unwanted gifts was not some gaudy-awful trinket, it was the dreaded Porcelain Throne.  Forced to be sequestered within the confines of a bathroom is how and where I spent Christmas Eve and the better part of Christmas Day.  For years, I wouldn’t even dare touch a Brownie.  Today, I’d cry, “Ludicrous!!”  Brownies are so deeply, darkly, intensely Chocolatey with a fudgey center that makes your mouth stick in a creamy chocolately goop.  I feel like I must make up for so many missed opportune years!

    So, here’s my stab at catch up–my version of Baileys Brownies!

    St. Patty’s Day Baileys Irish Cream Brownies

    Brownies with Irish Cream
     
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    Ingredients
    • •2 sticks softened, room temp., unsalted Butter
    • •1 c Brown Sugar + 2 c regular, granulated Sugar
    • •1/2 tb instant Espresso Powder
    • •4-6 tb Irish Cream
    • •4 room temp., Eggs
    • •1½ c Flour
    • •1 c unsweetened Cocoa Powder
    • •1 ts fine, table Salt
    • •1½ c Chocolate Chips tossed with 1-2 tb of the “Dry Mix”

    Instructions
    1. Cream together your Butter and Sugars
    2. Sprinkle in your Espresso Power
    3. Dunk in your Irish Cream
    4. Blend in your Eggs, one at a time
    5. Set aside and work on your “dry ingredients”
    6. Sift together your Flour, Cocoa and Salt
    7. Add this slowly into your wet (in 3 additions, being mindful to not overmix)
    8. At the end, fold in your Chips by hand and pour into a well greased dish
    9. Bake at 350 for 25-30 minutes

    In my oven, these babies baked for 30 minutes but more than half way into that mark, I would def. check since everyone’s oven can be a bit different.  Great rule of thumb here is to try and never open your oven when baking less than half way into it’s finished baking mark.  So if your recipe calls for 30 min. bake time, I would only think to check 15-20 in, never 5-10.  Remember, underbaking is WAY better than overbaking!
    Make your own Brown Sugar by combining unsulphured Molasses and Sugar

    I know at this point, I must sound like a broken record but ’tis better to do it right the first time, right?  I know that for me, I feel like crying when say, Flour disappates in a gigantic puff explosion, lol.  Baking materials–scratch that–FOOD can be soooo expensive!
    So here are a few tips:
    •Properly measure out your ingredients.  A food scale set to grams works best for this but if you’re just baking for fun, you can get away with standard measuring cups–also remember to sift your dry ingredients together…esp when Cocoa Powder is involved, he’s somewhat of a tattle tale.
    •When it comes to Cookies and Brownies, I personally think underbaking > overbaking.
    •They say that Patience is a Virtue and your Baked Goods will thank you if you allow them to get to Room Temp.  i.e.= your Butter has softened to the point where you can leave behind a soft indentation.
    •Use QUALITY ingredients folks!  Use the highest quality that you can afford.  Many things like Brown Sugar and Vanilla Extract can be made yourself to ensure even greater quality control.  I feel like great Vanilla, Eggs, Chocolate are a few things that are super important.  I once was given a sack of “Chocolate [artificially] flavored Chips where its first ingredient was Hydrogenated Soybean Oil.  I wanted to throw it in their face–LOL, I totally kid!…maybe?  ^.^
    ?I use Organic and Local as much as possible…YAY for Local Produce!!!!

    So Happy Baking & Happy St. Patty’s Day!!

    Love,
    Your-not-Irish-but-kiss-me-anyways
    Squishy Monster ^.^

    Categories: Chocolate Chocolate Comfort Foods Comfort Foods Holidays Holidays Sweets Sweets Videos | 5 Comments

  9. Just one of those days…

    February 15, 2012 by The Squishy Monster

    Ever have one of those days?  I try not to let it get to me but such a sneaky bastard he is (the one named Melancholy).  I know I am greatly blessed to be alive and healthy and I try not to allow the guilt of feeling blue once in awhile suffocate me but I’m sure most people can relate (or at least I hope so).

    I know that tomorrow morning, I’ve got a new chance.  It’s funny because driving this morning, a billboard told me (lol–yes “told me” bc apparently, when I’m sad, inanimate objects converse with me) “Life is a Mirror, Smile and it Smiles back at you.”

    Now, no worries because it wasn’t caused by one specific thing.  It’s just one of those days.  You guys actually make me so incredibly happy.  I read every single comment and appreciate every single one of y’all!

    Additionally, I’ve got this to help:

    I love you guys <3

    Your Squishy Monster

    Categories: Life | 1 Comment

  10. Art in Ice Cream

    February 11, 2012 by The Squishy Monster

    I spent my Friday night at a friends Housewarming Party.  His sister just moved in with him and lining the walls of their hallway are these incredible handcrafted pieces:

    Now this is a talent I’m envious of.  I’ve never been able to do more than scribble anorexic stick figures at best, lol.

    Later that night, I treated myself to a midnight bowl of Ice Cream!!

    For me, this is the proper way to end a Friday night =D

    Wishing y’all could eat Ice Cream at midnight with me too…

    Love Always,
    Your Squishy Monster

     

    Categories: Life | 2 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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