Iced Mocha

Lately I have been on the lookout for a good iced coffee and I think that I have found it in this recipe! I will start off by admitting that I am a little bit of a wimp when it comes to coffee. I tend to go for the sweet coffee drinks that are probably more sugar than coffee. I'm working on it though!

This iced mocha is delicious and I think it has a good balance of coffee flavor and sweetness (I even toned down the sweetness from the original recipe! I'm so proud of myself!) It is extremely easy to adapt this recipe to your taste by varying how much coffee, sugar, or milk you add! Let loose, play mad scientist, and experiment! I love this recipe because I can make it ahead of time and drink on it for a week, but it would also be great to make for a party!

To take this drink up a notch, I made some coffee ice cubes! I did this by freezing brewed coffee in an ice tray. It's super easy and prevents your coffee from getting watered down as the ice melts!

To make just under 3 quarts of this delicious treat you will need:

• 1/3 cup INSTANT COFFEE GRANULES 
• 1/2 cup BOILING WATER
• 1 (14 oz.) can SWEETENED CONDENSED MILK (you could use fat-free to knock off a few calories)
• 1/2 cup CHOCOLATE SYRUP
• 3 cups COLD WATER
• 6 cups MILK (I used 1%, but you could use skim to knock off a few MORE calories)

Start off by putting the coffee into a  medium sized bowl. Next, whisk the 1/2 cup of boiling water into the coffee. (I made a half batch of this iced coffee in the pictures, so that's why it looks like so much less!)

Continue whisking the mixture until all of the coffee has dissolved.

Whisk the sweetened condensed milk and chocolate syrup into the coffee.

Pour the sweetened coffee mixture into your pitcher and stir in the cold water and milk. This is where tasting is important! If the coffee is too sweet add some more milk or water. If it doesn't have enough coffee flavor, dissolve a few tablespoons of the instant coffee in a few tablespoons of boiling water and mix it in.

Once the coffee is to your liking, chill it until it is cold (or just pour it over a glass full of ice) and then serve!

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Iced Mocha

Ingredients:
To make just under 3 quarts of this delicious treat you will need:

• 1/3 cup INSTANT COFFEE GRANULES 
• 1/2 cup BOILING WATER
• 1 (14 oz.) can SWEETENED CONDENSED MILK (you could use fat-free to knock off a few calories)
• 1/2 cup CHOCOLATE SYRUP
• 3 cups COLD WATER
• 6 cups MILK (I used 1%, but you could use skim to knock off a few MORE calories)

Directions:

1. Start off by putting the coffee into a  medium sized bowl. 
2. Next, whisk the 1/2 cup of boiling water into the coffee. Continue whisking the mixture until all of the coffee has dissolved.
3. Whisk the sweetened condensed milk and chocolate syrup into the coffee.
4. Pour the sweetened coffee mixture into your pitcher and stir in the cold water and milk. 
5. This is where tasting is important! If the coffee is too sweet, add some more milk or water. If it doesn't have enough coffee flavor, dissolve a few tablespoons of the instant coffee in a few tablespoons of boiling water and mix it in. 
6. Once the coffee is to your liking, chill it until it is cold (or just pour it over a glass full of ice) and then serve!

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I adapted my recipe from the following recipe: http://www.loriesmississippikitchen.com/2008/07/iced-mocha-latte.html

Tiramisu Cupcakes

If you like tiramisu and you like cupcakes then you will definitely LOVE these tiramisu cupcakes! The cakes are vanilla and are brushed with a coffee liquor syrup and topped with a delicious mascarpone frosting! This recipe will make about 18 cupcakes. 

Tip: Be sure to make these cupcakes on the day you plan to serve them. You could make the components ahead of time, but don't assemble them until the day of! Due to the coffee syrup being brushed onto the cupcakes, they they start to taste a little soggy after a day or two. 

Vanilla Cupcakes:

• 1 & 1/4 cups CAKE FLOUR
• 3/4 tsp BAKING POWDER
• 1/2 tsp SALT
• 1/4 cup MILK
• 2 tsp VANILLA 
• 2 Tbs BUTTER, unsalted
• 3 EGGS & 3 EGG YOLKS
• 1 cups SUGAR

Coffee Syrup:

• 1/4 cup STRONG COFFEE
• 1/4 cup KAHLUA
• 1/4 cup SUGAR

Mascarpone Frosting:

• 1 cups HEAVY CREAM
• 8 oz. MASCARPONE CHEESE
• 1/4 cup POWDERED SUGAR
• COCOA POWDER, for dusting 

Preheat your oven to 325 degrees F. In a medium bowl sift together the 1 & 1/4 cups cake flour, 3/4 tsp baking powder, and 1/2 tsp salt, then set aside. 

Put the 2 Tbs of butter in a small microwave safe bowl and microwave in 30 second intervals until the butter has melted. Then mix in the 1/4 cup milk and 2 tsp vanilla and set aside.

Add the 3 eggs, 3 egg yolk, and 1 cup sugar to the bowl of an electric mixer and whisk until the contents have almost tripled in volume. The egg mixture should be thick enough that when drizzled over itself, it will stay on the surface for a few seconds.

Before whisking:

After whisking:

Once the egg mixture has tripled, switch from the whisk attachment to the paddle attachment and mix in the dry mixture and milk mixture. 

After all of the ingredients are well mixed, line a cupcake tray with paper liners and fill each liner 3/4 full. Then bake for 18 minutes or until a toothpick comes out clean.

Coffee Syrup:

While the cupcakes are baking, make the coffee syrup by whisking together the 1/4 cup coffee, 1/4 cup Kahlua, and 1/4 cup sugar in a small bowl, then set aside. 

Mascarpone Frosting:

To make the frosting, start by whisking 1 cup of heavy cream in an electric mixer until it forms stiff peaks.

Then mix in 8 oz. of mascarpone and 1/4 cup powdered sugar. It should look something like the picture below!

Cupcake Assembly:

Once you have all of your components you can either assemble everything right away or else wait and store the components separately until you are ready to eat them! Remember, only prepare them the day that you plan to eat them!

Ok, once you are ready to assemble the cupcakes poke holes in the tops of the cupcakes either with a toothpick or a small knife. Then, use a pastry brush to brush the coffee syrup onto the top of the cupcakes (about 5-7 coats per cupcake). Make sure to use all of the syrup! It might seem like a lot, but won't be too much!

After brushing on all of the syrup, put the mascarpone frosting in a piping bag and pipe it onto the cupcake covering all of the holes in the top of the cupcake.

Then dust the top of the cupcakes with cocoa powder!

Vuala! Eat up!

Here you can see how the coffee syrup got down into the cupcake giving it the delicious Kahlua coffee flavor!

Yum!

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Tiramisu Cupcakes

Ingredients:

Vanilla Cupcakes:

• 1 & 1/4 cups CAKE FLOUR
• 3/4 tsp BAKING POWDER
• 1/2 tsp SALT
• 1/4 cup MILK
• 2 tsp VANILLA 
• 2 Tbs BUTTER, unsalted
• 3 EGGS & 3 EGG YOLKS
• 1 cups SUGAR

Coffee Syrup:

• 1/4 cup STRONG COFFEE
• 1/4 cup KAHLUA
• 1/4 cup SUGAR

Mascarpone Frosting:

• 1 cups HEAVY CREAM
• 8 oz. MASCARPONE CHEESE
• 1/4 cup POWDERED SUGAR
• COCOA POWDER, for dusting 

Directions:

Vanilla Cupcake:

1. Preheat your oven to 325 degrees F. 
2. In a medium bowl sift together the 1 & 1/4 cups cake flour, 3/4 tsp baking powder, and 1/2 tsp salt, then set aside. 
3. Put the 2 Tbs of butter in a small microwave safe bowl and microwave in 30 second intervals until the butter has melted. Then mix in the 1/4 cup milk and 2 tsp vanilla and set aside.
4. Add the 3 eggs, 3 egg yolk, and 1 cup sugar to the bowl of an electric mixer and whisk until the contents have almost tripled in volume. The egg mixture should be thick enough that when drizzled over itself, it will stay on the surface for a few seconds.
5. Once the egg mixture has tripled, switch from the whisk attachment to the paddle attachment and mix in the dry mixture and milk mixture. 
6. After all of the ingredients are well mixed, line a cupcake tray with paper liners and fill each liner 3/4 full. Then bake for 18 minutes or until a toothpick comes out clean.

Coffee Syrup:

1. While the cupcakes are baking, make the coffee syrup by whisking together the 1/4 cup coffee, 1/4 cup Kahlua, and 1/4 cup sugar in a small bowl, then set aside. 

Mascarpone Frosting:

1. To make the frosting, start by whisking 1 cup of heavy cream in an electric mixer until it forms stiff peaks.
2. Mix in 8 oz. of mascarpone and 1/4 cup powdered sugar. It should look something like the picture below!

Cupcake Assembly:

1. Once you have all of your components you can either assemble everything right away or else wait and store the components separately until you are ready to eat them! Remember, only prepare them the day that you plan to eat them!
2. Once you are ready to assemble the cupcakes poke holes in the tops of the cupcakes either with a toothpick or a small knife. Then, use a pastry brush to brush the coffee syrup onto the top of the cupcakes (about 5-7 coats per cupcake). Make sure to use all of the syrup! It might seem like a lot, but won't be too much!
3. Put the mascarpone frosting in a piping bag and pipe it onto the cupcake covering all of the holes in the top of the cupcake.
4. Dust the top of the cupcakes with cocoa powder.

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I found this recipe on this blog: http://alimentageuse.com/2012/11/16/tiramisu-cupcakes/

Chocolate Mousse Cheesecake

I found this recipe for chocolate mousse cheesecake on Pinterest and it is heavenly! It has a mouthwatering Oreo cookie crust, with a creamy cheesecake, and is topped with an espresso mousse and a smooth chocolate ganashe! I think I might leave out the mousse layer next time and just have the chocolate ganashe. It was delicious, I just don't think the cheesecake needed it.

Disclaimer: This cheesecake takes a long time to prepare and is easiest if prepared over two days. It is totally worth it though!

To make the OREO COOKIE CRUST you will need:

• 30 OREO COOKIES (one package)
• 4 Tbs UNSALTED BUTTER, melted
• 1-2 tsp ESPRESSO POWDER, optional

To make the CHEESECAKE you will need:

• 2 (8 oz.) boxes CREAM CHEESE, at room temperature
• 2/3 cup SUGAR
• 1/4 tsp SALT
• 1 tsp VANILLA EXTRACT
• 2 EGGS, at room temperature
• 2/3 cup HEAVY CREAM

To make the FRENCH CHOCOLATE MOUSSE you will need:

• 6 oz. SEMISWEET BAKING CHOCOLATE, (1 cup chocolate chips)
• 3 Tbs UNSALTED BUTTER
• 2 tsp ESPRESSO POWDER, optional
• 3 EGGS, separated
• 1/2 tsp CREAM OF TARTAR
• 1/4 cup + 2 Tbs SUGAR
• 1/2 cup HEAVY CREAM, cold
• 1/2 tsp VANILLA EXTRACT

To make the CHOCOLATE GANACHE you will need:

• 1/2 cup HEAVY CREAM
• 4.5 oz. BITTERSWEET CHOCOLATE
• 1 & 1/2 tsp VANILLA EXTRACT

The first thing you need to do is make the crust. To do this you either need a large baggie and a rolling pin, or a food processor. Using your equipment of choice, crush up about 30 Oreo cookies until they are Oreo crumbs. Then mix in the 4 tablespoons of butter and espresso powder. Once the butter and espresso powder are well incorporated, use a glass or measuring cup to press the mixture into a 9 inch spring-form pan. Wrap a double layer of aluminum foil around the bottom of the pan and then put it in the freezer while you make the cheesecake!

 Preheat the oven to 325 degrees F. Also start to boil several cups of water. In a stand mixer, beat the cream cheese on medium speed for about 4 minutes. Add in 2/3 cup of sugar, 1/4 tsp of salt, and 1 tsp vanilla. Mix for another 4 minutes. Beat in the 2 eggs one at a time, letting each mix in for a minute before adding the next. Lastly, turn the mixer speed down to low and add 2/3 cup heavy cream.

Put the cream cheese mixture into the pan with the crust. It should fill the pan about halfway. Then put the pan into a large roasting pan (or 10 x 10 inch baking dish if that is all you have) and add the boiling water into the roasting pan in order to create a water bath for cheesecake. Fill the roasting pan until the water goes about halfway up the outside of the spring-form pan.

Bake the cheesecake for 1 hour & 15 minutes to 1 hour & 30 minutes. The cheesecake may rise slightly over the top of the pan and will be slightly brown on top. After baking, turn the oven off and prop the oven door open, but leave the cheesecake in the oven for an extra hour to 'luxuriate' in the water bath.

After an hour the cheesecake will have fallen back down to about halfway up the side of the pan. Remove the spring-form pan from the water bath an remove the aluminum foil. Allow the cake to sit out until it reaches room temperature. Then cover and refrigerate overnight, or for a minimum of 4 hours.

To make the mousse start by melting 6 oz. semisweet baking chocolates and 3 tablespoons of butter in a heat proof bowl over a pot of simmering water. Whisk in the espresso powder in order to intensify the flavor of the chocolate a bit.

Remove the bowl from the heat and allow the chocolate to cool slightly. Then whisk in the 3 egg yolks one by one. (Keep the egg whites in a separate bowl or put them into your stand mixer!!) 

Whisk the egg whites until they are foamy. Then add 1/2 tsp cream of tartar and continue beating. Slowly mix in 1/4 cup sugar and continue mixing until stiff peaks form.

Gently fold the egg white mixture into the (room temperature) chocolate mixture to lighten it.

Then, use your electric mixer to whip 1/2 cup of heavy cream. When it starts to thicken up add 2 tablespoons of sugar and 1/2 tsp vanilla. Continue whipping until the cream forms soft peaks. 

Then, gently fold the whipped cream into the chocolate and egg white mixture. Be careful not to overwork the mousse, but still make sure that everything is well incorporated.

Spread a layer of mousse over the top of the chilled cheesecake. You will have extra mousse so don't worry about trying to put all of it on top. Cover the cheesecake and put it in the freezer for 30 minutes. (Don't leave the cheesecake in the freezer for more than 30 minutes. If you are going to chill it for longer, put it in the refrigerator.)

While the cheesecake and mousse are chilling you can start preparing the ganache! Heat 1/2 cup heavy cream in a small saucepan until it is just about to boil and then turn off the heat. Mix in 4.5 ounces of bittersweet chocolate until smooth. Then mix in 1 & 1/2 teaspoon of vanilla. Let the ganache cool for at least 15 minutes before smoothing it over the top of the mousse on the cheesecake.

Once the ganashe has cooled (and the cheesecake chilled for at least 30 minutes) spread the ganashe over the top of the mousse. You may have a little extra ganashe as well. Chill the cheesecake for at least another 15 minutes to allow the ganashe to set up (I'm sorry! I know you're so close now!!) Then you can release the cheesecake from the spring-form pan!! Finally! You're done!

Here are some pictures of my cheesecake!

It looks (& tastes!) so good!!

Is your mouth watering yet??

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Chocolate Mousse Cheesecake

Ingredients:

To make the OREO COOKIE CRUST you will need:

• 30 OREO COOKIES
• 4 Tbs UNSALTED BUTTER, melted
• 1-2 tsp ESPRESSO POWDER, optional

To make the CHEESECAKE you will need:

• 2 (8 oz.) boxes CREAM CHEESE, at room temperature
• 2/3 cup SUGAR
• 1/4 tsp SALT
• 1 tsp VANILLA EXTRACT
• 2 EGGS, at room temperature
• 2/3 cup HEAVY CREAM

To make the FRENCH CHOCOLATE MOUSSE you will need:

• 6 oz. SEMISWEET BAKING CHOCOLATE, (1 cup chocolate chips)
• 3 Tbs UNSALTED BUTTER
• 2 tsp ESPRESSO POWDER, optional
• 3 EGGS, separated
• 1/2 tsp CREAM OF TARTAR
• 1/4 cup + 2 Tbs SUGAR
• 1/2 cup HEAVY CREAM, cold
• 1/2 tsp VANILLA EXTRACT

To make the CHOCOLATE GANACHE you will need:

• 1/2 cup HEAVY CREAM
• 4.5 oz. BITTERSWEET CHOCOLATE
• 1 & 1/2 tsp VANILLA EXTRACT

Directions:

OREO COOKIE CRUST:

1. The first thing you need to do is make the crust. To do this you either need a large baggie and a rolling pin, or a food processor. Using your equipment of choice, crush up about 30 Oreo cookies until they are Oreo crumbs. 
2. Mix in the butter and espresso powder. 
3. Use a glass or measuring cup to press the mixture into a 9 inch spring-form pan. 
4. Wrap a double layer of aluminum foil around the bottom of the pan and then put it in the freezer while you make the cheesecake!

CHEESECAKE:

1.  Preheat the oven to 325 degrees F. Also start to boil several cups of water. 
2. In a stand mixer, beat the cream cheese on medium speed for about 4 minutes. Add in 2/3 cup of sugar, 1/4 tsp of salt, and 1 tsp vanilla. Mix for another 4 minutes. Beat in the 2 eggs one at a time, letting each mix in for a minute before adding the next. Lastly, turn the mixer speed down to low and add 2/3 cup heavy cream.
3. Put the cream cheese mixture into the pan with the crust. It should fill the pan about halfway. 
4. Put the pan into a large roasting pan (or 10 x 10 inch baking dish if that is all you have) and add the boiling water into the roasting pan in order to create a water bath for cheesecake. Fill the roasting pan until the water goes about halfway up the outside of the spring-form pan.
5. Bake the cheesecake for 1 hour & 15 minutes to 1 hour & 30 minutes. The cheesecake may rise slightly over the top of the pan and will be slightly brown on top. After baking, turn the oven off and prop the oven door open, but leave the cheesecake in the oven for an extra hour to 'luxuriate' in the water bath.
6. After an hour the cheesecake will have fallen back down to about halfway up the side of the pan.
7. Remove the spring-form pan from the water bath an remove the aluminum foil. Allow the cake to sit out until it reaches room temperature. Then cover and refrigerate overnight, or for a minimum of 4 hours.

FRENCH CHOCOLATE MOUSSE:

1. Start by melting 6 oz. semisweet baking chocolates and 3 tablespoons of butter in a heat proof bowl over a pot of simmering water. 
2. Whisk in the espresso powder in order to intensify the flavor of the chocolate a bit.
3. Remove the bowl from the heat and allow the chocolate to cool slightly. Then whisk in the 3 egg yolks one by one. (Keep the egg whites in a separate bowl or put them into your stand mixer!!) 
4. Whisk the egg whites until they are foamy. Then add 1/2 tsp cream of tartar and continue beating. Slowly mix in 1/4 cup sugar and continue mixing until stiff peaks form.
5. Gently fold the egg white mixture into the (room temperature) chocolate mixture to lighten it.
6. Then, use your electric mixer to whip 1/2 cup of heavy cream. When it starts to thicken up add 2 tablespoons of sugar and 1/2 tsp vanilla. Continue whipping until the cream forms soft peaks. 
7. Gently fold the whipped cream into the chocolate and egg white mixture. Be careful not to overwork the mousse, but still make sure that everything is well incorporated.
8. Spread a layer of mousse over the top of the chilled cheesecake. You will have extra mousse so don't worry about trying to put all of it on top. 
9. Cover the cheesecake and put it in the freezer for 30 minutes. (Don't leave the cheesecake in the freezer for more than 30 minutes. If you are going to chill it for longer, put it in the refrigerator.)

CHOCOLATE GANACHE:

1. While the cheesecake and mousse are chilling you can start preparing the ganache! Heat 1/2 cup heavy cream in a small saucepan until it is just about to boil and then turn off the heat. 
2. Mix in 4.5 ounces of bittersweet chocolate until smooth. Then mix in 1 & 1/2 teaspoon of vanilla. 
3. Let the ganache cool for at least 15 minutes before smoothing it over the top of the mousse on the cheesecake.
4. Once the ganashe has cooled (and the cheesecake chilled for at least 30 minutes) spread the ganashe over the top of the mousse. You may have a little extra ganashe as well. 
5. Chill the cheesecake for at least another 15 minutes to allow the ganashe to set up. 
6. Release the cheesecake from the spring-form pan!! Finally! You're done!

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I found this wonderful recipe on this website: http://www.mangiodasola.com/2010/02/chocolate-mousse-cheesecake.html

Red Velvet Cake Taste Test!

So last week I decided to have a little red velvet taste testing session. I compared three cake recipes and two icing recipes. This is what it did to my kitchen... and I cleaned as I went! :/

One thing you definitely need with red velvet cake is plenty of red food coloring!

The batters all turned out so pretty and bright!

Ok, now to the point. The comparison! I cut three different recipe by four so I didn't have bazillions of cupcakes. 

                                          Batter #1:                                 Batter 2:

Batter 3:

And here is how they cooked up!

Ok, now onto the icings!

The first one I tried was a flour icing and can be seen below....and I uhhh...didn't make it right and it was uhhh...pretty bad. I'll have to try that one again sometime and see if it turns out better...

Next I made a vanilla icing with a vegetable shortening base and it was delicious! Definitely a keeper! Scroll down to the bottom of this post for the recipe!

Cupcake #1:

Cupcake #2:

Cupcake #3:

After they were all iced, it was time for the taste test! The best part!

After tasting all of them this is what I decided:

Cupcake 1: Very moist! Maybe too moist for a cupcake because it was hard to get out of the paper, but would be perfect for a cake. Also had great flavor! It didn't fluff up very much though.

Cupcake 2: A little dry. Easy to get out of the paper. Didn't rise very much. Overall, not great...

Cupcake 3: Beautiful, rose nicely. Came out of the paper easily.  Great texture. (And just so happen to be my mom's recipe! I guess mother really does know best!) Could use a little bit of a flavor boost compared to cupcake 1 though...sorry mom!

What I decided was that I basically want to cross the 1st and 3rd cupcake to get the flavor and moistness of the 1st, but the texture and looks from the 3rd. I also decided that chocolate cake is better than red velvet cake. Sorry, I know this is supposed to be about red velvet cake, but I like my chocolate cake better!