Ice Box Cupcakes: Chocolate Nutella Strawberry Shortcakes

Ice Box Chocolate Nutella Strawberry Shortcakes | Frock Files

Whew, that’s a mouthful! (Literally!)

As most of you know, I love cake, and since today is my birthday I’m digging in with some of my favorite flavors: chocolate, strawberry, and Nutella. It’s been cool here, but I still don’t really want to turn on my oven, so these no-bake ice box cupcakes fit the bill. These bad boys are about as easy as they come.

Ingredients:

Oreos or similar sandwich cookie (These are the 365 brand from Whole Foods)
Whipped cream
Nutella
Strawberries, sliced

Ice Box Chocolate Nutella Strawberry Shortcakes | Frock Files

Instructions:

1. Line a cupcake tin with cupcake liners. Separate an Oreo, laying one half in the bottom of the cupcake liner and putting a generous dallop of Nutella on the other. Set aside.

2. Put a tablespoon of whipped cream on the bottom cookie, then layer with sliced strawberries. Place Nutella’d cookie on top.

3. Plop another 1-2 tablespoons of whipped cream over the top cookie. Refrigerate for four hours or overnight.

While the cupcakes are in the refrigerator, the cream will soften the cookies to give them a cake-y consistency. Top with strawberries when you’re ready to serve!

Ice Box Chocolate Nutella Strawberry Shortcakes | Frock Files

P.S. Love ice box cakes? Try these cute Boston Creme Ice Box Cupcakes!

Cool Summer Desserts

The official start of summer is this Saturday! With potlucks and picnic season right around the corner, I thought it might be the perfect time to round up some of my favorite cool summer desserts. These were all big crowd pleasers last year, and they’re all really easy to make.

Cool Summer Desserts | Frock Files

Pineapple Orange Cloud Cake | This recipe uses box cake mix as an ingredient to create a wonderfully moist base for the “cloud” of fluffy frosting and coconut. Mandarin oranges are baked into the cake, and pineapple is mixed into the frosting, both of which contribute a bright pop of freshness.

Cool Summer Desserts | Frock Files

10 Minute Ice Cream Cake | We all scream for…easy ice cream cakes! This is a fun one to whip up with kids. Layer ice cream sandwiches with a simple frosting and freeze for a couple of hours. Easily customizable in size for big or small parties. You could even make individual sized cakes!

Cool Summer Desserts | Frock Files

Vanilla on Vanilla Ice Cream Sandwiches | My husband, who is a vanilla ice cream fanatic, loves these. Soft, salted vanilla cookies are dipped in white chocolate and then used as a delivery system for ice cream. Heaven!

Cool Summer Desserts | Frock Files

Cookies & Cream Affogato | About as simple as dessert can get, but always very impressive for guests–and interactive, too! Let guests pull their own shots of espresso while you line a bowl with Oreo cookies and top it with a generous scoop of gelato. Pour and serve!

What are your favorite summertime desserts?

Frock Files | More Simple Recipes

Flourless Strawberry + Chocolate Petit Fours

Flourless Chocolate Strawberry Petit Fours // Frock Files

Sometimes I take a really long time to catch on to things. My parents raved about Harry Potter for two years before I caved in and read (okay, devoured) the entire series. And then it was like, “Why did I wait so long?!” and they were like, “We told you!” because they’re a thousand times hipper than I am.

That’s how I felt when I finally made brownies with black beans. People had been pushing me to try them for awhile, but it took me until now to hop on the legume bandwagon. And then – bam – conversion was complete. I began dreaming of these brownies. I had a regular brownie and realized it wasn’t as good as these bad boys. And then I started to imagine all the different ways they could be doctored up. And then it hit me: flourless strawberry-chocolate petit fours.

Flourless Chocolate Strawberry Petit Fours // Frock Files

Brownie recipe from Babble. Glaze recipe adapted from Sugarhero.

Ingredients

Cake:

1 19 oz (540 mL) can black beans, drained and rinsed
1/2 cup sugar
2 large eggs
1/3 cup butter, melted
1/4 cup cocoa
2 tsp. vanilla
1/4 tsp. salt

Interior: strawberry jam
Topping: Whole strawberries (or other berry of choice)

Glaze:

1 envelope powdered unflavored gelatin
3/4 cups water, divided use
1/2 cup heavy cream
1 cups granulated sugar
1/2 cup unsweetened cocoa powder

Instructions

1. Preheat the oven to 350. Throw all of the brownie/cake ingredients into your food processor. Blend until smooth (blend for a minute or so, scrape the edges, and blend again). Pour into greased 8″ x 8″ pan and bake for 25 to 30 minutes. Allow to cool completely.

2. Meanwhile, prepare the glaze. Mix the gelatin with 1/2 cup water until combined. Allow to sit at room temperature while you continue with the other ingredients.

3. Combine the remaining water with the cream and sugar in a medium saucepan. Heat on medium-high until sugar is dissolved and mixture begins to boil. Add the cocoa powder and continue whisking for 4 to 5 minutes.

4. Remove from heat and allow to cool to room temperature.

5. Cut the brownies with a plastic knife. Layer two squares together, and trim the edges so they’re even. Spread a layer of strawberry jam between the layers.

6. When the chocolate mixture is pourable but not runny, place the brownie-jam sandwiches on a wire rack over a baking sheet and spoon the glaze over them. If the glaze is too thin, put it in the refrigerator for a few minutes and try again. Once glazed, top the petit fours with strawberries.

Frock Files | More Simple Recipes

Chocolate Cranberry Bread Pudding

Chocolate Cranberry Bread Pudding // Frock Files

Over the weekend, we watched a documentary called “Fat, Sick, and Nearly Dead” about this guy who goes on a juice-based fast for sixty days, and James and I were all, “Yeah, let’s do it! We’re gonna get so healthy!” So we ordered a juicer, went to bed, woke up and immediately had amnesia about the documentary. Instead of eating something healthy, we headed out for brunch at a restaurant called 15 Walnut, where we dove into a decadent chocolate and cranberry bread pudding that left us in need of a nap.

And, of course, then I had to try to make my own version of the chocolate bread pudding. I modified my mom’s original bread pudding recipe, substituting sweet bread with challah, adding some cocoa powder, and swapping out the raisins and bananas with cranberries. The result is possibly the only thing that makes me feel okay about the fact that we have another storm coming. Because it’s basically chunks of bread soaked in a semi-sweet cocoa-custard, which is totally justified when your state is about to hit sixty inches of snow for the season.

Chocolate Cranberry Bread Pudding // Frock Files

Ingredients:

2 sticks butter
2 cups half-and-half
4 large eggs
2 large egg yolks
1 1/2 cups sugar
1/4 cup unsweetened cocoa powder
6 oz. grated semi-sweet chocolate
1 teaspoon vanilla
1 loaf challah (16 oz.)
1 cup dried cranberries or cherries
2 tablespoons cinnamon-sugar

Instructions:

1. Preheat the oven to 350-degrees. Cut the challah into 1″ chunks. Layer half on the bottom of a 9 x 13″ pan. Sprinkle with cranberries. Top with remaining bread.

2. In a medium pot, melt the butter. Add the half-and-half and sugar, stirring until sugar is dissolved. Slowly incorporate the cocoa powder. Follow with the shaved chocolate, whisking until smooth.

3. Remove the mixture from heat. Lightly beat the eggs and egg yolks together and incorporate with the milk/sugar/butter/cocoa mixture. Stir in the vanilla. Whisk until completely incorporated.

4. Pour the mixture over the challah. Sprinkle with the cinnamon/sugar mixture.

4. Bake for 40 to 45 minutes. Allow to cool. Serve with whipped cream or ice cream. Or eat it straight out of the pan with a cup of coffee in one hand because you just can’t wait. (Yes, that was me.)

How to Make Chocolate Mochi

Chocolate Chi Chi Dango Mochi | Frock Files

Long before I ever posted my first mochi recipe here, my friend Eling and I were talking about our shared love of it. She once bought fresh strawberry mochi in Hawaii and packed it in her suitcase, only to arrive home in Massachusetts to the news that the airline had lost her luggage. For mochi lovers like us, that’s a big bummer.

After I got started on my mochi kick last year, Eling had the ingenious idea of mixing cocoa powder into my grandma’s chi chi dango mochi recipe. It was immediately a hit with everyone she shared it with, and I asked if I could share the recipe here with you. Not only did she say yes, she also offered to publish her chocolate version of the butter mochi recipe on her blog! Oh, you lovers of chocolate and mochi, you’re in for a treat. You’ll find chocolate chi chi dango mochi here, and chocolate chip butter mochi over at Eling’s blog.

Chocolate Chi Chi Dango Mochi | Frock Files

Ingredients

1 lb. mochiko (Sweet Rice Flour from Bob’s Red Mill)
2 ¼ cup sugar
3/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla
2 cups water
1 (12 ounce) can coconut milk

Plus 1/4 cup each confectioner’s sugar and cocoa powder to for rolling. Eling uses plain cocoa, and has also used shredded coconut. Let your imagination run wild!

Instructions:
  1. Preheat oven to 275 degrees. Grease a 9″ x 13″ pan.
  2. Mix the mochiko, sugar, cocoa and baking powder together. In a separate bowl, mix the vanilla, water, and coconut together. Then, blend the wet and dry ingredients well, using your hands to make sure the ingredients are well blended.
  3. Pour the mixture into a greased pan. Cover tightly and bake for 90 minutes. Remove the pan from the oven. Remove the foil and allow to cool completely. Once cooled, replace the foil and allow to stand for up to 10 hours.
  4. Using a plastic knife, cut into small pieces. Mix the confectioner’s sugar and cocoa powder together, and roll the mochi in the mixture before wrapping with wax or parchment paper.

Chocolate Chi Chi Dango Mochi | Frock Files

P.S. Don’t forget to visit Eling’s blog for her chocolate chip butter mochi, which is basically a decadent gluten-free brownie. Impossible to resist, I tell ya.

P.P.S. More mochi recipes.

 

Related Posts Plugin for WordPress, Blogger...