Cupcakes are my favorite quick sweet but how can you make them flavorful and sophisticated? That's one question I don't have the answer to...Any thoughts?
Ok, I have no idea wither or not you can post your own recipes on here, but if so can someone tell me HOW!?
I've been gathering and researching Latin American recipes in preparation for each week's installment of "Dulces" and decided to start with those that are most familiar; the ones I grew up eating. My husband couldn't wait for me to make this one: it's one of his favorites because it's all cocoa and sugar, but especially because it's one that he learned to prepare alongside his grandmother.
This is a more grown-up version of the modern cupcake. It's not too sweet, with super-moist chocolate cake that contains semisweet chocolate and cocoa powder, and a luscious, ganache frosting on top. The recipe is from Dorie Greenspan's Baking: From My Home to Yours, a book that inspired me to learn to bake and eventually "go pro". I love topping them with spun sugar for birthday celebrations.
I have long resented the use of the word "vanilla" to mean bland, blah, and boring. Real vanilla is deep and complex. Anyone who thinks vanilla is boring hasn't tasted this ice cream.
An incredibly easy chocolate ice cream gets its spice from cinnamon and its creamy texture from banana.
Rich dark chocolate custard baked in ramekins.
This is a traditional French chocolate mousse inspired by Pierre Herme's recipe that's been punched up a bit with the addition of espresso powder. Many cooks, fearing raw eggs, have taken to using gelatin and cream instead of eggs in mousse, but I find those recipes to be leaden and missing the point. This is the real deal.
This is a bread for chocolate lovers: it has chocolate infused dough and chunks of dark chocolate.