David and Nicole's Recipes

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Jun 8, 2009 1

Bittersweet Chocolate Ice Cream Tart

  • 2 cups oreo cookie crumbs
  • 3 tbsp butter, melted
  • heavy cream
  • 1/2 cup milk
  • 2 cups light cream
  • egg yolks
  • sugar
  • 4 oz. bittersweet chocolate, crushed
  • 4 oz. chocolate toffee bar, crushed
  1. Line a springform pan with wax paper on the inside and aluminum foil on the outside.
  2. Combine the oreo crumbs with the butter and mix until the texture of wet sand.
  3. Press firmly into the bottom of the springform pan.  Chill.
  4. In a saucepan, combine 1 1/2 cups heavy cream with 1/2 cup milk and bring to a simmer.
  5. Meanwhile whisk together 4 egg yolks and 1/4 cup sugar.
  6. Slowly pour in the yolk mixture, while stirring.  Reduce heat to medium low and stir constantly for 10 minutes.
  7. Add the crushed bittersweet chocolate, stirring to melt completely.  Transfer the pot to an ice bath.  Chill mixture completely in fridge.
  8. Transfer to an ice cream machine and process.  Spread mixture over the chilled oreo crust.  Cover and transfer to freezer.  Freeze overnight.
  9. In a saucepan, combine 1 1/2 cups light cream with 1/2 cup heavy cream and bring to a simmer.  Meanwhile, beat 5 egg yolks with 1/2 cup sugar.
  10. Slowly whisk in the yolk mixture, then reduce the heat to medium low and cook 10 minutes,stirring constantly.
  11. Transfer to an ice bath and then chill completely in fridge.
  12. Pour into an ice cream machine and process.  While mixing in machine, add the crumbled chocolate toffee bar.
  13. Spread mixture over top the frozen chocolate layer.  Cover and freeze overnight.

Oct 9, 2007 2

Vegan Chocolate Cake

  • 1 1/2 cups flour
  • 1/4 cup cocoa
  • 1 tsp baking soda
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 1 tbsp white vinegar
  • 1 tsp vanilla
  • 1 cup cold water
  1. Preheat the oven to 350 F and grease a 9 by 9 inch pan.
  2. Combine the flour, cocoa, baking soda, sugar, and salt.
  3. Stir in the canola oil, vinegar, vanilla, and water.  Mix well.
  4. Pour into the pan and bake 30 to 35 minutes.
  5. Cool.  Ice with your favourite icing.

Sep 22, 2007 1

Classic Chocolate Chip Muffins

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 3/4 cup chocolate chips
  1. Preheat the oven to 400 F.  Line a muffin tray with cupcake papers and then spray their insides with cooking spray.
  2. Combine the flour, sugar, baking powder, and salt.
  3. Stir in the egg, milk, canola oil, and chocolate chips until just combined.
  4. Spoon into the muffin tray.
  5. bake about 20 to 22 minutes.

May 29, 2007 1

Cocoa Rubbed Pork Tenderloin

Feb 6, 2007 1

Coffee Chip Muffins

  • 2 cups flour
  • 1/4 cup instant coffee powder
  • 1 tbsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup milk
  • 3/4 cup packed brown sugar
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup chocolate chips
  1. Preheat the oven to 375 F.  Grease a jumbo muffin tray.
  2. Combine the flour, coffee, baking powder, cinnamon and salt.  Stir well.
  3. Blend in the milk, sugar, butter, eggs, and vanilla.  Do not overmix.
  4. Fold in the chocolate chips.
  5. Spoon into the muffin tray.  Bake about 20 or so minutes.

Feb 1, 2007 1

Turtle Brownies

  • 4 oz. unsweetened chocolate
  • 1/2 cup butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 3 tbsp milk
  • 300 g kraft caramels, unwrapped
  • 1 cup flour
  • 1 cup pecans, chopped
  1. Preheat the oven to 350 F.  Grease a 9 by 9 inch pan.
  2. Melt the chocolate and the butter together in a double boiler.  Remove from the heat.
  3. Stir in the sugar, eggs, and 1 tbsp of milk.  Mix in the flour until well blended.
  4. Pour half the batter into the prepared pan.
  5. Microwave the caramels with 2 tbsp of milk for 2 minutes until liquid.  Pour over top of the batter in the pan.
  6. Sprinkle with 3/4 of the pecans.
  7. Spread on the remaining batter and then sprinkle on the pecans.
  8. Bake for 35 minutes.

Jan 25, 2007 0

Warm Chocolate Cakes with Coffee Creme Anglaise

  • Sauce
    1/3 cup 2 percent milk
    4 tsp sugar
    1 1-inch piece vanilla bean
    4 tsp brewed coffee
    1 egg yolk

    Cakes
    1 egg, separated
    2 tbsp sugar
    1/4 cup chopped bittersweet chocolate
    7 tsp nonfat plain yogurt
    Canola-oil cooking spray

     

    Sauce: Bring first 4 ingredients to a simmer in a medium pan over medium heat, stirring continuously. Remove vanilla bean; scrape seeds into sauce. Place egg yolk in a bowl. Stir in 2 tbsp hot-milk mixture; add back to pan. Cook 1 minute; stir. Remove from heat; cool. Cover and refrigerate.

    Cakes: Beat egg white in a bowl with an electric mixer on high until foamy. Add 1/2 tsp sugar; continue beating on high, adding 5 more 1/2-tsp increments of sugar until stiff peaks form. In another bowl, beat egg yolk with remaining 1 tbsp sugar until thick. Melt chocolate in a double boiler or microwave. Remove from heat; stir in yogurt; add to egg yolk mixture. Fold in egg white mixture. Cover; refrigerate at least 1 hour. Heat oven to 325°F. Coat 4 molds in a muffin tin with cooking spray; pour in batter. Bake 12 minutes or until cake springs back when touched. Cool slightly. Pour 2 tbsp sauce on each of 4 plates (or serve in a creamer on the side); put 1 cake on top of each.

Jan 13, 2007 1

Brownie Cupcakes

  • 6 tablespoons butter, softened
  • 1 cup semisweet chocolate chips
  • 3 ounces unsweetened chocolate, chopped
  • 1/2 cup (packed) brown sugar
  • 1/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all purpose flour
  • 1 1/2 tsp baking powder
  • a pinch of salt
  • 1/2 cup cashews chopped
  1. Preheat oven to 350°F. Line 6 jumbo muffin cups with paper liners. Spray the inside of the liners so that they don't stick to the cupcakes
  2. Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in a microwave safe dish and heat until melted.
  3. Stir until mixture is melted and smooth. Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time.
  4. Whisk in vanilla, then flour,cashews, and remaining chocolate chips. Divide batter among prepared muffin cups.
  5. Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 25 to 30 minutes. Transfer cupcakes to rack and cool completely.

Jan 5, 2007 0

Snow Plow

  • 8 oz. hot chocolate
  • 1 oz. bailey's
  • 1 oz. malibu
  • 1/2 oz. creme de cacao
  • whipped cream
  1. Combine the hot chocolat, and the alcohol.  Pour in 2 mugs.  Top with whipped cream.

Dec 26, 2006 0

Fudge Pecan Brownies

  • Nonstick vegetable oil spray
  • 5 ounces plus 3 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 3/4 cup (11/2 sticks) unsalted butter
  • 2 ounces unsweetened chocolate, chopped
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 1 cup chopped pecans
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup heavy cream
Preheat oven to 350°F. Spray 9x9x2–inch metal baking pan with nonstick spray. Stir 5 ounces bittersweet chocolate, butter, and unsweetened chocolate in medium saucepan over low heat until smooth. Remove from heat. Whisk sugar, eggs, vanilla, and salt in large bowl until fluffy. Stir in melted chocolate mixture. Mix in flour, then nuts and chips; spread in pan. Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes.

Meanwhile, bring cream to boil in small pan. Remove from heat. Whisk in 3 ounces bittersweet chocolate. Pour glaze over brownies. Chill uncovered 1 hour. Serve cold or at room temperature.

 

February 2012
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