Compiled Recipe – Red Velvet Chocolate Rolls

Red Velvet Chocolate Rolls

* 1 cup evaporated milk
* 1 cup water
* ½ cup oil
* ½ cup sugar
* 1 tbsp red food coloring
* 1 ½ tbsp instant dry yeast
* 4 ½ cups all purpose flour, divided
* 3 tbsp cocoa powder, divided
* ½ tsp baking powder
* ½ tsp baking soda
* ½ tbsp salt
* 1 ½ cups brown sugar
* ½ cup butter, melted
* ½ cup cream cheese, softened
* 1 cup powdered sugar
* ¼ cup butter, softened
* ½ tsp vanilla extract

1) Heat milk, water, oil and sugar in a medium saucepan just until sugar is dissolved. Set aside to cool to 110-120◦F.

2) Sift flour and cocoa powder in a large powder and stir in yeast. Make a well; pour in milk mixture. Stir with a spoon until combined. Cover with a  clean kitchen towel and set aside for 1 hour in a warm place to proof (or let it rise).

3) Pre-heat the oven to 375◦F. Butter a 9×13-inch baking pan and an 8×8-inch pan. Set aside.

4) Remove towel from dough. Add baking powder, baking soda, salt and remaining flour. Stir just enough to loosen from bowl. Turn out onto a floured surface. Roll the dough out with a floured rolling pin into a large rectangle about ¼-inch thick. Brush melted butter over the surface of the dough. Mix remaining cocoa powder into brown sugar and spread over buttered dough.

5) Roll the dough tightly into a log, pinching the ends and seam together. With a sharp knife or bench scraper, slice the log into ½-inch slices. Place into prepared pans, cut sides up. Let it sit for 20 minutes until dough rises to close off spaces between each bun, then bake for 20 minutes or until tops are lightly brown.

6) Meanwhile, make cream cheese topping: In a medium bowl, whisk cream cheese, icing sugar, butter and vanilla until smooth. Dollop a heaping tablespoonful over each hot roll once baked. Serve warm.


Compiled Recipe – Red Velvet Cheesecake

Red Velvet Cheesecake

* 1 cup cream cheese, softened
* ½ cup sugar
* 3 tbsp Dutch processed cocoa powder
* 2 tbsp red food coloring, liquid
* 2 large egg yolks
* 1 large egg
* ½ cup whipping cream
* 1 tsp vanilla extract
* 1 tbsp unflavored gelatin powder
* ¾ cup cream cheese
* ¾ cup plain yogurt
* 1/3 cup sugar
* 2 tbsp lemon juice
* white chocolate, covered (to top)

1) Pre-heat the oven to 300°F. Grease the bottom of a 7-inch round springform pan with shortening and line with parchment paper.

2) Make the first layer: In the bowl of an electric mixer fitted with the paddle attachment, combine cream cheese, sugar, cocoa powder and red food coloring. Beat until sugar has dissolved. Add yolks one at a time, mixing well after each addition. Add whole egg and mix well. Add cream and vanilla. Mix on medium speed until light and fluffy, 3 to 5 minutes.

3) Pour batter into prepared pan. Place pan in a large, deep baking pan and pour in boiling water until halfway up the sides of the round pan. Place pans in the oven and bake for 1 hour. Remove pans from oven and let round pan cool on a wire rack. Cover with foil and refrigerate overnight.

4) Make the second layer: Dissolve gelatin in ¼ cup cold water; bloom for 2 minutes.

5) In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese until softened.

6) Heat gelatin in the microwave or in a small saucepan until melted. Cool for 2 minutes.

7) Add gelatin, yogurt , sugar and lemon juice to cream cheese; mix until well incorporated.

8) Pour cream cheese mixture over the first layer in the round pan. Cover pan with foil and refrigerate for 3 to 4 hours before unmolding.

9) Top with grated white chocolate. Serve chilled.



Compiled Recipe – Milo Chocolate Brittle

Milo Chocolate Brittle

* ½ cup all purpose flour
* 1 tbsp cocoa powder
* 1 cup chocolate powder or Milo chocolate milk powder
* ¾ tsp baking soda
* ¼ tsp salt
* ½ cup butter
* 1 tsp vanilla extract
* 1 large egg white
* ½ cup semi-sweet chocolate chips

1) Pre-heat oven to 350◦F. Place parchment paper on a baking tray. Place parchment paper on a baking tray. Set aside. Whisk together flour, cocoa powder, Milo, baking soda and salt in a bowl. Set aside.

2) Melt butter in a large microwaveable bowl on High for 30 seconds. Let cool. Stir in vanilla extract and egg white.

3) Dump flour mixture into the egg white mixture and stir just until combined. Reserve about 2 tablespoons chocolate chips and the rest of the chips into the batter. Mixture will look like brownie batter.

4) Pour batter onto the parchment paper. Using an offset spatula, spread the batter until just as thick as the chocolate chips. Sprinkle reserved chocolate chips on top. Bake in the oven for about 25 minutes or until firm all over and crisp on all the edges. Set aside to cool completely on a cooling rack. Break into pieces once cool.


Compiled Recipe – Chocolate Marshmallows Cookie

Chocolate Marshmallows Cookie

* 1 cup butter, softened
* 1 ¼ cup sugar
* 2 large eggs
* ½ cup cocoa powder
* 2 ¼ cup all purpose flour
* ½ tsp salt
* 1 tsp baking powder
* 8 medium marshmallows, halved
* oil (for greasing)

1) Beat butter and sugar together in a large bowl. Add eggs; beat until mixed well. Sift cocoa powder, flour, salt and baking powder into the bowl. Stir to mix. (Note: Dough will be sticky.) Chill overnight.

2) Pre-heat oven to 350◦F. Grease hands then baking sheet with oil.

3) Roll tablespoonfuls of the cookie doughs into balls. Place on prepared sheet with 2 inches between each ball. Keep any leftover dough chilled.

4) Bake for 6 minutes, or until edges are set. Press a marshmallow half, cut side down, into the center of each cookie. Transfer into a cooling rack. Store in an air-tight container.


Compiled Recipe – Steamed Chocolate Cake

Steamed Chocolate Cake

* ½ cup plus 2 tbsp cake flour
* 1 tbsp dutch-processed cocoa powder
* ½ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup sugar
* 1 large egg
* ½ tsp salt
* ½ cup unsalted butter, softened
* ¾ cup sugar
* 1 large egg
* ½ tsp vanilla extract
* 1 tbsp fresh milk
* 2 tbsp semi-sweet chocolate, chopped
* ice cream (to top)
* ½ cup dark chocolate, chopped
* ½ cup all purpose cream

1) Grease 2 (4-inch) heatproof bowls or mugs. Set aside.

2) Sift cake flour, cocoa powder and salt into a bowl.

3) Cream butter and sugar in another bowl using a wooden spoon until smooth. Add egg and vanilla extract; mix until well combined. Add flour mixture and mix; mix until well combined.

4) Divide batter between prepared bowls. Top each with 1 tablespoon chopped chocolate. Cover with parchment paper and foil.

5) Place bowls inside a large lidden pan over high heat. Fill pan with water until halfway up the bowls. Cover and steam for 18 to 20 minutes or until firm. Remove bowls from the pan and place on a wire rack to cool slightly.

6) Make the chocolate ganache: Mix chocolate and cream in a microwaveable bowl. Microwave on low at 30-second intervals until chocolate is melted. Let cool.

7) Pour ganache over bowls. Serve warm, topped with whipped cream or ice cream. Garnish with nuts and chocolate shavings, if using.



Compiled Recipe – Chocolate and Orange Panna Cotta

Chocolate and Orange Panna Cotta

* 4 tea bags (use Earl Grey)
* 2 tbsp unsweetened powdered gelatin
* ¼ cup sugar
* 2 tbsp unsweetened powdered gelatin
* 2 cups all-purpose cream
* 1 ½ cups milk
* ¼ cup orange flavored liqueur (use Cointreau)
* ¼ cup unsweetened cocoa powder
* ½ cup sugar
* zest from 1 orange

1) Make the tea jelly: Heat 4 cups water in a medium saucepan until just about to boil. Add Earl Grey tea bags and steep for 3 to 4 minutes. Remove tea bags, then add gelatin and sugar. Stir to dissolve.

2) Pour mixture into an 8-inch square baking pan lined with plastic wrap. Cover and chill for 6 hours, preferably overnight.

3) Make the panna cotta: Heat 1 cup water in a medium saucepan until just about to boil. Stir in gelatin until dissolved. Lower heat to simmer, then add all purpose cream, milk, liqueur, cocoa powder, sugar and orange zest . Pour into a large heatproof bowl and allow to cool until cool to the touch, about 30 minutes to 1 hour.

4) Cut tea jelly into ½-inch cubes then remove from baking pan. Set aside.

5) Pour cooled panna cotta mixture into a 10 ½-inch Bundt pan greased with non-stick cooking spray. Add tea jelly cubes, making sure to distribute them evenly. Cover and chill for 6 hours or up to overnight.

6) Carefully turn Bundt pan over a serving dish, shaking gently to help release the panna cotta. Serve chilled.





Compiled Recipe – Strawberry Cream Cheese Fudge Brownies

Strawberry Cream Cheese Fudge Brownies

* 8 tbsp cocoa powder
* 1 cup margarine
* 2 cups granulated sugar
* 4 eggs
* 1 tsp vanilla extract
* 2 ½ cups all purpose flour
* salt
* 2 packs of Arla Lactose free Fresh Cream Cheese
* 1 tsp vanilla extract
* 2 cups powdered sugar
* ½ cup strawberry jam

1) Melt margarine in a pan over medium heat, stir in cocoa until well incorporated.

2) In a separate bowl, mix sugar and eggs, then add the margarine and cocoa mixture.

3) Stir in vanilla, flour, nuts and salt.

4) Pour in a 9″ by 13″ greased baking pan and bake for 25 to 30 minutes in a preheated oven at 325 degrees.

5) To make the frosting, mix cream cheese and margarine until very creamy.

6) Add vanilla and gradually stir in powdered sugar.

7) Fold in strawberry jam.

8) Spread over cooled brownies.



Compiled Recipe – Toaster Oven Chocolate Cookies

Toaster Oven Chocolate Cookies

* 2 ½ cups all-purpose flour
* ½ cup cocoa powder
* ½ tsp baking powder
* ½ tsp sea salt
* 1 cup unsalted butter, softened
* ¾ cup brown sugar
* ½ cup sugar
* 3 large eggs
* 2 teaspoons vanilla extract
* 1 cup semi-sweet chocolate chips
* 12 large peanut butter cups

1) Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.

2) In another bowl, cream together butter and sugars on medium speed until light and fluffy.

3) Add eggs, one at a time, and vanilla extract, mixing on low speed until combined. Add dry ingredients, mixing until well-combined. Fold in chocolate chips. Refrigerate dough for at least 45 minutes.

4) Scoop out balls of dough using an ice cream scooper. Flatten balls into cookies on a prepared baking sheet.

5) Place a peanut butter cup on the center and cover with another scoop of dough. Press sides together to seal. Repeat with remaining cookies and peanut butter cups.

6) Place stuffed cookies on the prepared baking sheet. Refrigerate for at least 30 minutes.

7) Preheat oven to 350ºF.

8) Bake cookies in the toaster oven for 18 minutes straight from the refrigerator. Transfer cookies to a wire rack to cool. Serve with milk, if desired.

Tip: Store the batter in an airtight container for 3 to 4 days at room temperature or for 1 week in the refrigerator.


Compiled Recipe – Moist Chocolate Cake

Moist Chocolate Cake

* 1 ¾ cups vegetable oil
* 2 extra large eggs
* 2/3 cup whole milk, mixed with 1 tbsp of white vinegar
* 1 ½ cups and 2 tbsp (275 grams) all purpose flour
* 1 ½ cups regular cocoa powder
* 1 ¾ cups white sugar
* 2 ½ tsp baking powder
* 1 tsp baking soda
* 1 tsp salt
* 1 tbsp instant coffee granules
* 1 cup boiling water

1) Pre-heat oven to 350˚F. Grease and line 2 (8-inch) round cake pans with parchment paper.

2) Mix vegetable oil, eggs and milk mixture in a large bowl until well blended. Set aside.

3) Whisk together flour, cocoa powder, baking powder, baking soda, salt and instant coffee in another bowl.

4) Slowly add flour mixture to wet mixture and stir gently until just combined. Add boiling water and mix until smooth.

5) Divide cake batter evenly between prepared pans. Tap pans lightly on a flat surface to remove air bubbles.

6) Bake in the pre-heated oven for 50 minutes to 1 hour or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack before removing cakes from pans.



Compiled Recipe – Irish Cream Milkshake

Irish Cream Milkshake

* 1 cup whole milk
* 1 cup vanilla ice cream
* ½ cup Irish cream liqueur
* 2 tbsp chocolate syrup
* whipped cream, freshly whipped (to top)
* cocoa powder (to dust)

1) Place whole milk, vanilla ice cream, Irish cream liqueur and chocolate syrup in a blender. Blend on medium speed until smooth. Pour into 2 tall glasses.

2) Top with freshly whipped cream and dust with cocoa powder, if desired.