Chocolate Cinnamon Rolls
Once in a while, I crave cinnamon rolls. I missed the aroma of cinnamon, not only in the kitchen, but around the house. Our family often bought the 'original' flavoured rolls from Cinnabon and enjoyed them for breakfast. When I came across this recipe, I was excited to see that it put a chocolate-y twist on the classic recipe. This tasty treat also makes a sweet snack, paired best with milk.
In making bread, one of the important step is to activate the yeast. I remember my friend teaching me how to make one. It is important that the milk or water is warm (100F/38C degrees). If the liquid is too cold, it won't activate and if it's too hot, it will kill the yeast.
It will not be complete without chocolate added to it. It also best to eat with coffee or tea.
Chocolate Cinnamon Rolls
Ingredients
- 240 ml (1 cup) warm (100°F) milk
- 75 grams (⅓ cup) granulated white sugar
- 10 grams (1Tablespoon) active dry yeast
- 72 grams (5Tablespoons) unsalted butter, softened
- 540 grams (4 ¼ cups) all purpose flour
- 2 large eggs, room temperature
- 1 tsp salt
- 90 grams (6Tablespoons) unsalted butter, softened
- 1 tsp vanilla extract
- 100 grams (½ cup) brown sugar
- 10 grams (2Tablespoons) cocoa powder
- 1 tsp ground cinnamon
- 135 grams dark chocolate
- 75 grams Chocolate
- 75 grams Whipping Cream
Instructions
- Activate the yeast by combining the warm milk, yeast and 1 tsp of sugar. Set aside until it bubbles.
- In a standing mixer, combine butter, eggs, sugar, salt and slowly add the flour.
- Beat until well combined. Scrape the sides of the bowl. The dough will be sticky.
- Grease a large bowl with oil and place the dough. Cover and let it rise for an hour or until it doubles in size.
- Prepare the filling.
- In a bowl, combine the dry ingredients: brown sugar, cocoa powder and ground cinnamon.
- In another bowl, whip the softened unsalted butter and vanilla extract. Set aside.
- Once the dough has doubled in size,roll it out onto a floured surface into a 15x9” rectangle by using a rolling pin.
- Spread the butter over the dough.
- Sprinkle the dry ingredients.
- Cut the dough into 12-14 pieces.
- Cover and let it rest for 30 minutes. Bake for 30 minutes at 350°F for 25-30 minutes or until golden brown.
- Let it cool and prepare the chocolate ganache.
- Heat the whipping cream in a small saucepan over medium heat until it simmers.
- Pour the whipping cream in the chocolates and let it sit for a minute before stirring.
- Drizzle the chocolate ganache on top of the rolls.
Chocolate Cake with Olive Oil
For this years' Thanksgiving, I wanted to make a simple Chocolate Cake. For me, chocolate cakes are either a hit or a miss because they are often either too moist or too dry. By chance, I saw this book by Brian Hoffman "Bake from Scratch" and saw this recipe.
Thankfully, this recipe is very simple to make. I did cut the measurements for the frosting as I felt it was too much for a one layer cake.
My family really enjoyed it, as the smooth frosting added the perfect amount of sweetness to the cake and further enhanced its chocolate flavour. Though we stored it in the fridge for a few days, the cake maintained its flavour and did not get dry.
As an easy decorating tip, feel free to top it off with small candies. In this case, our coconut flavoured marshmallows paired nicely with the chocolate, while the pearls gave it a simple yet elegant look.
Chocolate Cake with Olive Oil
Ingredients
- ⅔ cup Dutch process cocoa powder, sifted (50 grams)
- ½ cup boiling water (20 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup firmly packed light brown sugar (220 grams)
- ¾ cup olive oil (168 grams)
- 3 large eggs (150 grams), room temperature
- 1 tsp vanilla extract (4 grams)
- 2 cups all-purpose flour (250 grams)
- 1¼ tsps baking powder (6.25 grams)
- 1 tsp salt (3 grams)
- 158 grams dark chocolate
- ¾ cups heavy whipping cream (150 grams)
- 1 tbsp unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (180°C). Put some parchment paper on an 8-inch springform pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a small bowl, combine cocoa and ½ cup (120 grams) boiling water. Let it cool.
- In a large bowl, whisk together sugars, oil, eggs, and vanilla until well combined.
- Alternately, combine flour mixture to sugar mixture alternately with cocoa mixture, beginning and ending with flour mixture. Whisking just until combined. (Batter will be thin.) Pour it to the prepared pan.
- Bake around 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and let cool completely on a wire rack.
- In a saucepan, bring the whipping cream into a boil (about 3 minutes).
- Pour the whipping cream in the chocolates and let it sit for a minute before stirring.
- Add the butter and vanilla.
- Stir until it is smooth. Transfer to a bottle with cap and tip so it is easier to drizzle. Pour on top of the cake.
Mango Cake
Mango Cake is one of my favourite cakes. It is so refreshing with whipping cream and cream cheese frosting.
HOW TO MAKE MANGO ROSE DESIGN
When I first tried to make the mango rose flower, I cut the mangoes very thick. This created a lot of spaces in between. I also started from the middle going outwards which made it harder to estimate how much space I need to leave for the final piping of the frosting.
I made a mango cake again for my friend's birthday. This time, I cut the mangoes very thinly and it resulted in a beautiful rose formation. This time, I started from the outside of the cake going in. For this method, you should start by piping the frosting around the cake. Then pick the tallest thin slices of mangoes to the smallest.
Mango Cake with Cream Cheese Frosting
Ingredients
- 6 eggs room temperature
- 1 cup sugar
- 1 cup all purpose flour
- 1 tsp baking powder
- 2 medium ripe mangoes (thinly sliced)
- 1 tsp mango extract (optional)
- 1 package cream cheese
- 1½ cup whipping cream
- 2 cups icing sugar
- 2 tsp vanilla
- 1½ cup cashews, chopped
Instructions
- In a medium bowl, sift the flour and baking powder. Set aside.
- In a standing mixer fitted with whisk attachment, beat the eggs until fluffy.
- Add the sugar until incorporated.
- Fold the flour mixture in 3 batches.
- Divide the batter in three 8 inch round pans.
- Bake for 25-30 minutes or until golden brown and the sides are not sticking to the pan.
- In a standing mixer fitted with paddle attachment, combine cream cheese and sugar. Add vanilla.
- In another bowl, use a hand mixer to whip the whipping cream. Whip in high speed until stiff.
- Fold the whipping cream to the cream cheese mixture.
- Place one layer of cake in a board. Top with the cream cheese frosting. Spread fresh mangoes and chopped cashews.
- Add the second layer and fill the sides and top with frosting. Spread fresh mangoes and chopped cashews.
- To decorate the top, pipe the frosting around the cake. Add the tall, thinly sliced mangoes first from the outside going inwards.
- Add chopped cashew on the sides. Use cake cutter to spread on the sides of the cake.
Notes
Chill
Cheesecake Tarts
Cheesecake Tarts are tarts with cream cheese filling. I often use sweetened frozen tarts as it saves me time to make the pastry. This allows me to simply prepare the filling.
I was excited when I took it out of the oven as it came out immaculately white. For the topping, I sprinkled some sugar. Since I don't have a torch, I use the oven to broil. Make sure to monitor closely as the sugar burns fast.
Cheesecake Tarts
Ingredients
- Prepare the tart shells in a baking tray.
- 250 grams cream cheese, softened (Philadelphia )
- 80 grams 6 tbsp granulated sugar
- 10 grams 1 tbsp cornstarch
- 2 eggs
- 1 tsp vanilla extract
- 60 grams ¼ cup milk
Instructions
- Preheat oven to 350°F.
- Bake the frozen tarts for 20 to 25 minutes until golden brown. Let it cool.
- Prepare the filling.
- In a stand mixer with paddle attachment, combine cream cheese and sugar. Beat at medium speed till smooth. Add the cornstarch.
- Add the eggs one at a time until fully incorporated. Scrape the sides and bottom of the bowl.
- Add milk and vanilla. Mix until combined.
- Fill each tart with filling.
- Bake for 15-20 minutes or until set. Let cool completely in a cooling rack.
- Optional: sprinkle sugar on top and broil for 1-2 minutes. It will burn quickly so monitor closely.
Ensaymada with Cream Cheese Filling
Ensaymada is a brioche-like bread that is very soft and topped with cheese and sugar. In this recipe, I added cream cheese filling and sprinkled mozzarella cheese as topping.
This is one of the most popular snack in the Philippines and is usually the most requested item when visiting relatives aboard.
Ensaymada with Cream Cheese Filling
Ingredients
- 25 grams active dry yeast (2 ¼ tsp)
- 50 grams granulated sugar (¼ cup)
- 200 grams milk (¾ cup)
- 600 grams all purpose flour (4¾ cups)
- 2 eggs
- 6 grams salt (1 tsp)
- 200 grams unsalted butter, softened (¾ cup)
- 5 ounces cream cheese softened (¾ of a package), divided
- ¼ cup icing sugar
- 2 tsp milk
- 1 cup shredded cheese
Instructions
- Activate the yeast by combining warm milk, yeast and a 1 teaspoon of sugar. Set aside until it bubbles
- In a standing mixer fitted with dough hook, add salt, sugar, flour, eggs, butter and yeast mixture. Mix for 10-12 minutes until well combined.
- Remove dough and transfer to an oiled container. Cover for an hour and let it rise until it doubles in size. Meanwhile, prepare the filling.
- In a bowl, combine cream cheese, icing sugar and milk. Set aside.
- When the dough doubles in size, divide it into 12.
- Using a rolling pin, take a dough and roll it into an 8 inch rectangular shape.
- Spread the cream cheese filling. Roll the dough inwards making a line. Roll again forming a spiral/circular shape.
- Place in a mold. Bake for 25-30 minutes or until golden brown. Let it cool for 10 minutes.
- Spread the cream cheese filling on top.
- Sprinkle with cheese.