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Snickers Cupcakes

Easily one of the best cupcake recipes I've come across, these chocolate cupcakes have middles that are filled with bits of snickers covered in homemade caramel sauce. What, did your teeth just tell you to stay away from these? You may want to make a dentist appointment after eating them, but they're amazing and will charm the pants off of your everyone at your party when you bring them out!

Chocolate Dump Cake

It may not have the prettiest title, but this chocolate cake is so easy that you'll actually volunteer to bring it to family functions. No kidding! With a shockingly low amount of ingredients, this chocolate cake spans seasons. Need a quick dessert for dinner? Dump cake. Need to bring a cake into work when you don't care enough to bake something for people you don't even like? Dump cake.

Red Velvet Cupcakes + Cream Cheese Icing

You only turn 26 once, and when you do you should celebrate with Red Velvet! These cupcakes come with a long line of recommendations and will not disappoint. Scouts honor.

Thursday, April 12, 2012

Chocolate Creme Brulee

There are many occasions in life where we just have to sit back and say, "you know what, it's okay to put chocolate in that". Someone has to do it. The friends of the person who invented chocolate milk probably said that it was ridiculous, but that person (who I'm going to affectionately name, Mr. Chocolateberg) did it anyway and now more people want the brown stuff than the white.

That figure is from my own data sampling.

From a sample of me.

This is something I was thinking about when I was hunting around for a chocolate creme brulee recipe. It had to exist, it was just taking me a few days to find the right one. I really liked Paula Deen's recipe at first, but then I saw you needed 50708 eggs and a glass of chocolate liquor. I liked the one from the reliable recipes.com until I noticed you needed to practically grow your own cocoa beans (thanks Hershey tour) to make the creme brulee - not to mention the baking time was an average of 16+ hours and a promise to never leave the kitchen. I had pretty much given up on the whole search, the creme brulee, my baking future, my education, my future children...everything. I was pretty frustrated. 

But then I found Celiac Family.com, and I can officially say that not only did I find an amazing chocolate creme brulee recipe but it's gluten free. Did you hear that Kelly Clayton?! Gluten free! I did it!

[[I can not take credit for something that I didn't create, although I like to. My exclamation is because I've been asked for a decent gluten free recipe and I haven't found one I liked. I'm pretty clear that the intentions of this blog don't cover the most healthy, everyday choices, but this recipe is amazing gluten or no gluten.]]

The following recipe is gluten free, but not dairy free. There is quite a bit of heavy cream involved. It really did taste amazing, chocolately - but not overbearing. The consistency was perfect, and the mixture of white and brown sugar for the topping added a nice, crunchy balance. I would highly suggest this recipe, especially if you enjoy using torches in the kitchen.

So in the spirit of Mr. Chocolateberg, let's enjoy this week's chocolate creme brulee recipe: 

Chocolate Creme Brulee
Source: CeliacFamily.com

2 cups heavy cream
3.5 oz. semisweet or bitter chocolate, finely chopped (I used semisweet)
6 large egg yolks
1/4 cup sugar
2 tsp vanilla extract
For topping: 2 tbsp sugar and 2 tbsp dark brown sugar

1. Preheat oven to 300 degrees. Put oven rack in the middle.

2. In a medium saucepan, bring the cream to a simmer being careful not to let it boil over. Remove the pan from the heat and stir in the chocolate. Continue to stir until chocolate is completely melted.

3. In a medium bowl, whisk the egg yolks together. Beat in 1/4 cup of sugar. Pour a small amount of the hot chocolate mixture into the yolks and whisk together. Then slowly whisk in the rest of the chocolate mixture until smooth. (They mention to do it slowly so you don't cook the eggs). Whisk in the vanilla and cool to room temp.

4. Place 4-6 (I easily had 5, but 6 would be a better serving) ramekins in a baking pan. Fill the ramekins with the chocolate mixture. Fill the baking pan with water so it comes halfway up the ramekins. Bake for 40 minutes or until you see the custard has set. Carefully remove the ramekins from the water and cool on wire racks. Refrigerate for 6 hours or overnight.

5. If you have a torch, spread the sugar mixture on top of the custard and slowly torch them in a clockwise motion. Immediately serve.

6. If you don't have a torch and use a boiler: preheat the boiler. In a small bowl, combine the sugar mixture and sprinkle it over the custard. Broil the custards 2 inches from the heat source for 1-2 minutes to melt the sugar. 

This recipe got rave reviews over Easter. If you're looking through this blog for gluten free options, go no further my friend. This is what you're looking for. 

Source: CeliacFamily.com


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