Showing posts with label cocoa. Show all posts
Showing posts with label cocoa. Show all posts

Greek Almond Macaroons with Chocolate Mousse Filling

I've been wanting to make my Greek Almond macaroons, or amygdalota as they are called in Greece, with some type of a filling.  In Greece I had them with mastic filling (resin from the mastic trees on Chios island).  It's a sweet spoon dessert that's served on a spoon over ice cold water, mostly during the summer hot months.  It's chewy and very sweet. That's why you need a glass of cold water to accompany it and wash it down.  Unfortunately, I didn't think of bringing a jar of the sweet mastic dessert back with me.  And so far, I haven't figured out how to make that mastic spoon dessert ... well not yet any way.  

Since everyone in my family loves chocolate including my granddaughter -- she is over a year old and has become my newest taste tester in my kitchen -- I thought of making my chocolate mousse filling and use that.  Also, this time I thought of using almond meal instead of grinding almonds for the  cookies.  I used Bob's Red Mill almond meal.  It's a little easier and it doesn't make any difference in the cookies, either you use almond meal or finely ground almonds (if you'd rather use fine ground almonds, here is the link for that recipe: http://greekfusioncuisine.blogspot.com/2013/12/greek-almond-macaroons-ergolavi-or.html).  Also, both recipes are gluten free. 
And voila -- the cookies came out tasting chewy, as that is their trademark, and the chocolate mousse filling came out creamy.  So here is my take on Greek almond macaroons filled with chocolate mousse.  Enjoy! 

Ingredients (Makes 23 sandwiched servings – approx. 1.5 oz each )

3 cups almond meal
1 2/3 cups sugar
3 egg whites
1/2 tsp. vanilla
1 1/4 cup sliced almonds

Chocolate mousse filling
1 envelope  dream whip
6 tbsp. icing sugar
3 tbsp. cocoa powder

Directions:
Melted butter for the cookie sheets and the palms of your hands to roll the cookies -- about 3 tbsp.

Beat the egg whites with the sugar. Add the almond meal, and vanilla. Mix well together. Grease 3 cookie sheets generously with butter. Also, grease your palms with butter while shaping the cookies. Shape them into 1 1/4" balls. Roll in slivered almonds. Place on cookie sheet far apart. Cookies will spread.

Bake at 325 degree oven for 20-25 minutes till the edges are brown and they are firm to the touch. Remove from the oven. Let them cool and place them in an airtight container or they will dry out. 

This recipe will make about 46 cookies.  Sandwiched together with the chocolate mousse you get about 23 cookies.

Chocolate mousse:
Beat 1 envelope of dream whip topping according to package directions. When soft peaks form, add the cocoa powder and icing sugar. Beat well till it's all incorporated. Refrigerate.

When the cookies are cooled take one tablespoon (approx.) of the chocolate mousse and spread on bottom of cookie. Take another cookie and sandwich together. When done, refrigerate them in air tight containers.

Nutrition Facts (the nutritional value is per sandwiched cookie--each cookie alone is about 80 cal)
Serving Size 1 serving (40.2 g)
Amount Per Serving
Calories 174
Calories from Fat 84
Total Fat 9.3g
Saturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 6mg
Potassium 155mg4%
Total Carbohydrates 21.3g
Dietary Fiber 2.4g
Sugars 17.9g
Protein 4.4g





Gluten Free Chocolate Cupcakes with Dream Whip Chocolate Mousse

Sometimes, even myself as someone who cooks from scratch likes a break. So this time instead of trying to figure out how to make gluten free chocolate cupcakes I decided to buy the box mix. I didn’t even know that there was a gluten free chocolate cake mix. But sure enough (why that doesn’t surprise me) I found the Betty Crocker Gluten Free Devil’s food cake mix. I was also short on time, so these little morsels of decadent chocolate came in handy.

I picked up the box of the cake mix at my local grocery store (I’m sure you will be able to find it at a grocery store near you). I made them the day before Father’s Day. My daughter is gluten free so I had to have a dessert that she could also enjoy with the rest of us. They only took about 45 minutes to make from start till the time they were completely baked. What could be any easier. I left them overnight on a tray and made the chocolate mousse the next day. These came out delicious and they were gone at no time. Enjoy! (PS. they are also soy free. That really surprised me).

Gluten Free Chocolate Cupcakes with Dream Whip Chocolate Mousse

Ingredients (Makes 24 servings – appr. 1oz per serving)
1 box Betty Crocker Gluten Free Devil’s Food Cake Mix
2.3oz Whipped Topping Mix (2 envelopes)
2 heaping tsp. icing sugar
1 1/2 tsp.cocoa

Directions
Mix cake mix according to package directions. Pour into cupcake pan and bake at 350 for about 30 minutes depending on your oven or when a toothpick inserted comes out clean. Let them cool.

Chocolate mousse toping
Mix together the dream whip topping according to package directions. Add the cocoa and the icing sugar. Beat at medium speed till soft peaks form. Refrigerate till ready to use. Frost the cupcakes with the mousse and serve. Enjoy!

Nutrition Facts
Serving Size 0.73 oz (20.8g)
Amount Per Serving
Calories 79
Calories from Fat 4
Total Fat 0.4g
Saturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 100mg
Potassium 3mg
Total Carbohydrates 17.5g
Dietary Fiber 0.5g
Sugars 9.6g
Protein 0.5g





Chocolate Orange Swirl Cake

This is an easy and tasty coffee cake that you can make in an afternoon. It's also a nice after school snack for kids coming home from school. My mother used to make this cake not only on special occasions but to have as an everyday snack, with an afternoon coffee or even later in the evening. What can go wrong with a bit of chocolate anyway. Enjoy!

Ingredients (Makes 30 servings appr. 1.5 oz each)
2 ¾ cups flour
3 ½ tsp. baking powder
½ tsp. salt
2/3 cup canola oil
2 cups sugar
1 ½ tsp. vanilla
1 tbsp. orange rind
3 eggs
1 cup skim milk
2 tbsp. cocoa powder

Directions
Sift together the flour the baking powder and the salt. Set aside.
In a bowl beat together the canola oil, sugar and vanilla till blended. Add the eggs one at a time and beat well after each addition.
Add the dry ingredients alternately with the skim milk. Mix well.
Preheat oven at 350° F.
Butter and flour a Bundt cake pan.
Separate 1 cup of the cake batter in another bowl. Add the cocoa powder and mix well together. That's for the swirl of the cake.
Pour half of the yellow batter in the greased and floured Bundt pan. Pour the chocolate batter over it. Don't swirl it just let it take its own shape. Pour the rest of the yellow batter over the chocolate batter. Bake at 350° F oven for one hour and 15 minutes, or until a toothpick inserted comes out clean.

Nutrition Facts
Serving Size 1.534 oz (43.5g)
Amount Per Serving
Calories 146
Calories from Fat 49
Total Fat 5.4g
Saturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 16mg
Sodium 50mg
Potassium 99mg
Total Carbohydrates 23.1g
Dietary Fiber 0.5g
Sugars 13.8g
Protein 2.1g