No Bake Cookies Recipe & Video Tutorial

By Lisa Maliga

Copyright 2021

No Bake Cookies

These No Bake Cookies contain Rodelle Gourmet Baking Cocoa powder, a very fine chocolate that I’d bought a few months ago and just got around to testing. Even though these are what I refer to as ‘stovetop cookies’ as no oven is used, the rich flavor of this brand of chocolate stands out.

According to the company: “Our gourmet baking cocoa is Dutch-processed for rich flavor and appearance. Our cocoa contains one of the highest levels of cocoa butter on the market, ensuring superior chocolate flavor. From rich hot cocoa to fudgey brownies, Rodelle Gourmet Baking Cocoa makes a difference you can taste.”

I also used a salted peanut butter so that no extra salt needs to be added.

This recipe is so easy to make, any time of the year. If you don’t want to turn your oven on this summer, and crave homemade cookies, I definitely recommend making these!

NO BAKE COOKIES RECIPE

Ingredients:

1 stick butter

½ cup granulated sugar

1 cup coconut sugar https://amzn.to/3lyrPB8

½ cup milk

4 tablespoons unsweetened cocoa powder, sifted https://amzn.to/3CrpCNV

½ cup peanut butter https://amzn.to/3lvYuaa

2 teaspoons pure vanilla extract  https://amzn.to/3yqnSC7

3 cups old-fashioned rolled oats https://amzn.to/3Aq5aLx

Stovetop Temperature: Medium

In a large saucepan, add butter, sugar, milk, and cocoa powder. Mix until well combined. Boil for about 2-3 minutes, stirring constantly to prevent burning. Remove from heat.

Add vanilla extract and mix. Add peanut butter and oats and mix until well combined.

Use either a spoon or a cookie scoop, drop cookies on parchment or wax paper.

Let cool for several hours. Store in an airtight container at room temperature for up to a week. They probably won’t last that long.

Yield: makes about 25 cookies.

I provide links to items on Amazon that I’ve bought and used or have used in the past. For butter, I recommend Kerrygold, Plugra, Vital Farms or President. Perhaps there’s a dairy in your area and that would be the best for you. As always, the better the ingredients, the better the cookies!

Want gluten-free cookies? Make sure your oats are labeled as gluten-free.

If you want these to be vegan-friendly, use coconut oil or vegan butter.

Allergic to peanut butter? Substitute almond butter or sunflower butter.

Happy Cooking!

VIDEO

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BIG Double Chocolate Chip Cookies Recipe & Video

By Lisa Maliga, copyright 2020

BIG Double Chocolate Chip Cookies Recipe

Looking for easy-to-bake super double chocolate chip cookies? Double your fun with these big, thick, and chewy chocolate chip cookies.

INGREDIENTS:

1 cup unsalted butter cold, cut in cubes
1 cup coconut palm sugar https://amzn.to/39MFE9b
1/2 cup granulated cane sugar https://amzn.to/2JLTRrX
2 large eggs, cold
2 teaspoons pure vanilla extract https://amzn.to/3qls56e
2 cups all-purpose flour https://amzn.to/3mJ8TNu
2/3 cup unsweetened cocoa powder https://amzn.to/3ol5gOi
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon pink Himalayan salt https://amzn.to/2Vymifl
2 cups semi-sweet chocolate chips https://amzn.to/39KAVEL
chopped walnuts, optional

EQUIPMENT:

Stand mixer or hand mixer
Large bowls
Measuring cups/spoons
Whisk
Sifter
Spatula
Large baking sheet
Cooling rack
Parchment paper/Silpat
Measuring scale

INSTRUCTIONS:

Oven temperature: 350 degrees Fahrenheit/175 degrees Celsius

* In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Whisk until combined.

* In the bowl of a stand mixer, beat butter, and sugar until light and fluffy. You can also use a hand mixer or mix with a whisk or wooden spoon.

* Add the eggs, one at a time, followed by the vanilla extract. Blend well.

* Stir in the dry ingredients until well blended. It will feel quite stiff.

* Mix in the chocolate chips.

* Form into balls approximately 3.5 ounces [100 grams]. Place on cookie sheet lined with parchment paper or a Silpat. Refrigerate for one hour.

* Preheat oven.

* Cookies should be at least 3 inches apart. Bake on center rack for about 15 minutes. Let cool on the cookie sheet for about 15 minutes before transferring to wire racks to cool completely.

NOTES:

This recipe made one dozen 3.5-ounce cookies.
I added a few walnuts to 2 cookies.
Store in an airtight container.
If serving the next day, heat in microwave for about 15 seconds if you want a melty interior.
I’ve added links to some of the ingredients. They are only suggestions, of course.
Chilling the dough in the refrigerator before baking helps to keep the cookies higher so they won’t spread a lot.

Happy baking!

Big double chocolate chip cookie

Video Tutorial

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Ruby Chocolate Pistachio Fudge Recipe & Video Tutorial

By Lisa Maliga, copyright 2020

rubypistachiofudge

This is the actual color of the fudge as it contains no added milk, cream, sugar, or butter. Some might call it ruby chocolate bark, except that it’s too thick for that. It turned out like this because I forgot to add the sweetened condensed milk. Roasted and salted pistachios provide a nice contrast to the sweetness of the chocolate.

Ruby Chocolate Pistachio Fudge Recipe

Equipment:

8 x 8-inch [20 x 20 cm] square pan
Parchment paper
Butter or virgin coconut oil and pastry brush
Large glass bowl for melting chocolate or double boiler
Teaspoons/tablespoons
Silicone or rubber spatulas
Potholders and trivet
Sharp knife
Airtight storage container

Ingredients:

14 ounces [400 grams] ruby chocolate
1/2 teaspoon citric acid
2 teaspoons vanilla extract
1 teaspoon Himalayan pink salt
4 ounces [113 grams] chopped pistachios + 1 Tablespoon [15 grams] for topping

Line an 8 x 8-inch pan with parchment paper. Brush butter or virgin coconut oil on the bottom and sides.

Fill the bottom of a pot with a small amount of water. Add ruby chocolate callets or chunks to a large glass bowl. Heat on a low setting. Temperature should not exceed 113 Fahrenheit [45 Celsius]. Add the citric acid and salt. When melted, remove from burner and place bowl on a trivet or potholder. Add vanilla and pistachios, mix well. Pour into a greased pan lined with parchment paper. Spread evenly with the spatula. Add the rest of the chopped pistachios. Place in refrigerator for 2-3 hours. When solid, remove the parchment paper. It’s best to have it return to room temperature before cutting into squares as it will be harder than fudge made with condensed milk.

Suggestion: This can be made as a bark by pouring it into a larger [9 x 13] pan or on a parchment-covered tray.

roserubychoc
eBook edition of Ruby Chocolate: A Beginner’s Guide

From the book Ruby Chocolate: A Beginner’s Guide.

Amazon: https://www.amazon.com/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF
Amazon UK: https://www.amazon.co.uk/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF

The full-color paperback edition links.

US Paperback https://www.amazon.com/dp/1677319690 

UK Paperback https://www.amazon.co.uk/dp/1677319690

CA Paperback: https://www.amazon.ca/dp/1677319690

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Ruby Chocolate: A Beginner’s Guide ~ Excerpt

By Lisa Maliga, copyright 2019

rubychocbarcalletsI became aware of ruby chocolate when I was watching The Great British Baking Show. A contestant was baking biscuits [cookies] using ruby chocolate. Paul Hollywood, one of the judges, proclaimed that the new chocolate “has a nice kick to it.”

Around this time, one of my baking buddies on Facebook posted a photo of her ruby chocolate truffles. Nancy Hoekman, the owner of Fancy Nancy Bites, is a talented baker and the photo she posted of her lovely pink truffles sparked my interest in trying the chocolate.

I could trawl the search engines for days upon days, or I could buy some and find out for myself how great it tasted and what I could concoct with it.

The best option was to buy it in bar form and order some wafers [callets] online. I called Trader Joe’s to find out if it was in stock and was informed that it had been discontinued, but I could buy it on Amazon.

Callebaut, the company that is in charge of distributing ruby chocolate had many lovely photos on their website and was proud to point out that: “More than 10 years ago, one of our cocoa experts discovered that components of certain cocoa beans could produce a cacao taste experience with an exceptional flavor and color. Since then, we’ve been unraveling the secret behind this, leading to the discovery of the ruby cocoa bean and creation of a totally new flavor experience. Like grapes for fine wines, cocoa beans are influenced by the terroir in which they grow. Ruby cocoa beans grow under unique climate conditions and can be found in Ecuador, Brazil or Ivory Coast. Ruby contains no added flavors or colors.”

What did I make with this big 5.5-pound bag of ruby red chocolate?  Scroll down and check out my book trailer!

rubychocatebag

THE FIRST BOOK ABOUT RUBY CHOCOLATE!

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas and lots of resources.

Havearubychocday

Amazon: https://www.amazon.com/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF
Amazon UK: https://www.amazon.co.uk/Ruby-Chocolate-Beginners-Lisa-Maliga-ebook/dp/B082XKXYGF

Full-color paperback edition links.

US Paperback https://www.amazon.com/dp/1677319690 

UK Paperback https://www.amazon.co.uk/dp/1677319690

CA Paperback: https://www.amazon.ca/dp/1677319690

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Banana Coconut Macarons Recipe & Video Tutorial

By Lisa Maliga, copyright 2018

Shopping for a fruity tropical taste of sweetness? This is a great combination for those who adore such a compatible flavor duo. It’s also a marvelous summer treat! 🙂

bananacoconutmacarons

Banana Coconut Macarons Recipe

Ingredients:

160 g powdered sugar, sift with almond flour
160 g almond flour, sift with powdered sugar
150 g egg whites
180 g confectioners’ sugar, sieved
½ teaspoon [3 grams] cream of tartar
1 Tablespoon [8 grams] arrowroot powder
Yellow food gel
Colorful sprinkles [optional]

OVEN TEMPERATURE: 300 degrees Fahrenheit/150 Celsius

Sift the almond flour and confectioners’ sugar together into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over pot with just enough water, as you don’t want the water touching the bowl. Heat on medium until meringue is hot. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F [54 C].
Remove from heat and place bowl onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture.
Turn mixer on low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a pastry bag [14″ or 16″] fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Add the sprinkles on top of the macaron shells.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 or so minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or the parchment paper and the shells don’t stick.
Remove from oven and gently slide the parchment or silicone mat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.
Place macaron shells on a wax paper covered baking sheet or tray for filling. Match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Banana Coconut Filling

Ingredients:

2 cups confectioner’s sugar
1 cup unsalted butter, room temp
½ cup cream cheese, room temp
2 teaspoons vanilla extract OR vanilla bean paste
2 teaspoons banana extract
1 teaspoon coconut extract
5 drops yellow food gel

Instructions:

Beat the butter and cream cheese until fluffy. Add the vanilla while continuing to beat. Sift in the powdered sugar through a sifter. Mix for about 5-7 minutes. Add extracts. Spoon into a piping bag.

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: Baking Macarons: The Swiss Meringue Method

Table top with background

VIDEO TUTORIAL

ABOUT THE AUTHOR

Lisa Maliga is an American author of contemporary fiction and cozy mysteries. Her nonfiction titles consist of how to make bath and body products with an emphasis on melt and pour soap crafting. When researching her cozy mystery, she discovered the art of baking French macarons. She has written three dessert cookbooks, including two on macarons. When not writing, Lisa reads an assortment of books, takes photos, and is working on a series of baking and soaping video tutorials. Visit her website at: https://www.LisaMaliga.com

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Almond Macarons Recipe & Video Tutorial

By Lisa Maliga, copyright 2018-2019

Almond is a classic flavor and the filling also contains almond flour. Using a high quality almond extract will make the flavor even richer. These lovely almond macarons will brighten any occasion!

This recipe is from my book Baking Macarons: The Swiss Meringue Method.

almondmacaronsgroupA

INGREDIENTS:

160 grams powdered sugar, sift with almond flour
160 grams almond flour, sift with powdered sugar
150 grams egg whites
180 grams confectioners’ sugar, sieved
1/2 teaspoon cream of tartar
1 Tablespoon arrowroot powder
Blue food color gel

INSTRUCTIONS:

Preheat oven to 300°F.
Sift the almond flour and confectioners’ sugar into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F.
Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture and food coloring.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or parchment paper and the shells don’t stick.
Remove from oven and slide the parchment or silicone mat onto a cooling rack.
Place macaron shells on a wax paper covered baking sheet or tray for filling.
Using an edible brown food color gel pen, carefully draw spirals on each shell.
When the shells are dry, match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Almond Macaron Filling

This is a European type of filling as it contains almond flour for a thickener and for the taste and texture. For more texture, you can use unblanched almond flour.

INGREDIENTS:

125 grams [4 ounces] butter, room temperature
86 grams [3 ounces] almond flour [sifting isn’t necessary]
86 grams [3 ounces] confectioners’ sugar, sifted
1 1/2 teaspoons vanilla bean paste
1 teaspoon almond extract

INSTRUCTIONS:

In a stand mixer with a whisk attachment, whip the butter on medium speed until smooth and creamy.
Add the powdered sugar, starting at low speed and gradually changing to medium speed. When thoroughly mixed add the almond flour and whisk until the filling is smooth and creamy.
Add the vanilla bean paste and almond extract.
Scoop into a piping bag, the use of a tip is optional.

Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: Baking Macarons: The Swiss Meringue Method

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VIDEO TUTORIAL

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Oatmeal Raisin Cookies with Einkorn Wheat Flour ~ Recipe & Video

By Lisa Maliga, copyright 2018

oatmealraisinstack1There’s one similarity between macarons [which contain almond flour], and oatmeal raisin cookies made with einkorn flour – einkorn flour should be sifted twice. Other than that, these tasty and nutritious cookies are easy to make and can be eaten only a few minutes after they’re out of the oven.

In this recipe, I used both walnuts and pecans. Of course, you can opt for nut-free, use different nuts, or change the raisins to sultanas or even dried cherries/other types of fruit. The cookies shown here are very soft and chewy — and will remain that way for a few days. If they last that long! Einkorn flour is different from the usual all-purpose wheat flour found in grocery stores, because it’s an ancient grain that has NOT been hybridized. It comes from Italy and is high in the antioxidant lutein.

“A Good Gluten?: The gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn can provide a delicious alternative. Please note that einkorn does contain gluten and is therefore not ok for those with Celiac Disease” from the jovial website.

oatmealraisincookie1

INGREDIENTS:

1/2 cup [1 stick] organic unsalted butter, room temperature
1/4 cup organic virgin coconut oil
1 cup firmly packed dark brown sugar
½ cup raw cane sugar
2 large eggs, room temperature
1 teaspoon vanilla extract OR vanilla bean paste
1½ cups organic einkorn all-purpose, sifted twice 
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice OR apple pie spice
½ teaspoon salt
3 cups rolled oats
1 cup raisins
1 cup chopped walnuts or pecans [optional]

Oven temperature: 350 Fahrenheit

INSTRUCTIONS:

Preheat oven to 350°Fahrenheit.

Line 2 – 3 baking sheets with parchment paper or silicone mats.

In a large bowl or a stand mixer, cream together butter, coconut oil, and sugars.

Add eggs and vanilla and beat well.

Add combined flour, baking soda, cinnamon, pumpkin pie spice, and salt. Mix well.

Using a spatula or a spoon, stir in oats, raisins and nuts.

Drop rounded tablespoonfuls onto parchment paper or silicone mat-covered baking sheets.

Bake for approximately 12 minutes or until golden brown around the edges. 

Cool on a wire rack, or enjoy some of them right away while they’re very soft, chewy and hot!

Learn more about einkorn flour here: https://jovialfoods.com/einkorn/learn-more-about-this-super-nutritious-grain/

VIDEO

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Orange Macarons Recipe & Video Tutorial

By Lisa Maliga copyright 2018

Orange curd, like lemon and lime curd, isn’t difficult to find in many grocery, health food or even discount stores. I was in TJ Maxx checking out the jams and jellies section, which is nicely stocked throughout the year, when I saw a jar of orange curd and thought it, might make a nice macaron filling. The taste wasn’t as tangy as I thought it would be so adding orange extract was necessary to get a brighter and tangier orange flavor. But it depends on your preference and the brand you buy—or if you make it yourself.

This was also the first time I used egg whites from a carton. I let them get to room temperature, but that’s not even necessary. I’d read that it takes longer to whip them up and it took me more than double the amount of time. Instead of separating the egg whites by hand, and not having to waste any eggs or remove any shells, the time saved was negligible.

While this recipe isn’t included in my book Baking Macarons: The Swiss Meringue Method, it follows the same formula as the other recipes and is detailed enough for most home bakers.

orangecurdmacarons2

INGREDIENTS:

160 grams confectioners’ sugar, sift with almond flour
160 grams almond flour, sift with confectioners’ sugar
150 grams egg whites
180 grams confectioners’ sugar, sieved
1/2 teaspoon cream of tartar
1 Tablespoon arrowroot powder
Orange food color gel

INSTRUCTIONS:

Preheat oven to 300°F.
Sift the almond flour and confectioners’ sugar into a bowl. Stir in the arrowroot powder and set aside.
Put a template on a baking sheet and place a silicone mat or parchment paper over it. Set aside.
In the bowl of a stand mixer, add egg whites and confectioners’ sugar. Whisk until well combined.
Place bowl over steaming pot with just enough water, as you don’t want the water touching the bowl. Heat on medium heat until it steams. Test to make sure it’s hot enough by sticking your clean finger in the meringue near the center of the bowl. If using a candy thermometer the temperature should be about 130 F.
Remove from heat and place bowl back onto stand mixer. Add the cream of tartar.
Whisk on medium to high speed until firm peaks form. Egg whites should be glossy and if you flip the bowl upside down, nothing will come out.
Add food coloring and whisk until the color is incorporated.
Remove the whisk and add the paddle attachment [if using one].
Add the presifted almond flour and confectioners’ sugar mixture and food coloring.
Turn mixer to low or medium speed and mix for up to 10 seconds. If that doesn’t mix the batter thoroughly, mix for another 10 seconds. Turn off mixer and with your spatula, run it around the sides and bottom of bowl to make sure all the dry ingredients are incorporated.
Test for the ribbon stage. When you lift your spatula above the bowl, the batter should fall back to the bowl as one continuous stream and create a ribbon pattern.
Pour batter into a large pastry bag fitted with a large round tip.
Pipe onto the silicone or parchment covered baking sheets.
When finished with each sheet, bang baking sheet on counter to remove air bubbles. If you see any air bubbles, pop them with a toothpick.
Let shells rest on a flat surface in a cool, dry area for about 30 minutes. The surface will change from glossy to matte. To make sure they’re done, gently touch the edge of one with your finger. There should be no trace of batter on your finger.
Bake for 15-20 minutes. This will vary depending on your oven. Carefully monitor the baking process and check your oven thermometer. After 8 minutes, rotate the tray to ensure even baking.
Macarons are done when you peel back the mat or parchment paper and the shells don’t stick.
Remove from oven and slide the parchment or silicone mat onto a cooling rack.
Place macaron shells on a wax paper covered baking sheet or tray for filling.
Using an edible brown food color gel pen, carefully draw spirals on each shell.
When the shells are dry, match similar sized shells together. Pipe the filling on the flat side of one shell and gently place the second shell on top.

Orange Curd Macaron Filling

INGREDIENTS:

125 grams [4 ounces] unsalted butter, room temperature
125 grams [4 ounces ]mascarpone cheese, room temperature
40 grams [1/3 heaping cup] confectioners’ sugar, sifted
1 teaspoon vanilla extract OR vanilla bean paste
2-3 Tablespoons orange curd
1/2 – 1 teaspoon orange extract [optional]
Orange food color gel

INSTRUCTIONS:

Beat the butter and mascarpone cheese until fluffy. Add the powdered sugar, followed by the orange curd. Then, add the vanilla while continuing to beat. Mix for about 5-7 minutes. Add extract. Spoon into a piping bag. You can use a French piping tip if you prefer fancy edges. I used an Ateco #863 for this recipe.

VIDEO TUTORIAL:

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Amazon link: Baking Macarons: The Swiss Meringue Method
All other bookstores: https://lisamaliga.com/bakingmacaronsswiss.htm

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orange spice cupcakes by lisa maliga

Chocolate Orange Spice Cupcakes Recipe & Video Tutorial

By Lisa Maliga
Copyright 2017-2018

This type of cupcake is appealing to those who love a strong citrusy spicy combination. If you’re looking for an autumn, Halloween, Thanksgiving or Christmas treat, here’s a winning flavor. 

chocolate orange spice cupcake baked by lisa maliga
Chocolate Orange Spice Cupcake

CUPCAKE INGREDIENTS:

1/3 cup dark chocolate, finely chopped [Green & Black’s Maya Gold] [3 oz.]
1/3 cup Dutch-processed cocoa powder
3/4 cup hot water
3/4 cup all-purpose flour, sifted
1/2 cup granulated sugar
1/4 cup dark brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons virgin coconut oil [3 oz]
2 eggs, room temperature
2 teaspoons [fresh] lemon juice
1 teaspoon vanilla

Makes 12 cupcakes

Oven temperature: 350 Fahrenheit/177 Celsius

DIRECTIONS:

Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot water over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Preheat oven to 350 degrees F. The rack should be in the center. Line a standard-size muffin pan with liners.

Sift the flour, sugar, salt and baking soda in a medium bowl; set aside.

In a small bowl, whisk the eggs thoroughly.

Whisk the virgin coconut oil, eggs, lemon juice and vanilla extract into the cooled chocolate. Add the flour mixture and mix until smooth. DON’T OVERMIX!

Fill cupcake liners 3/4 full. Bake until the cupcakes are set and just firm to the touch, 17 – 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, and then remove the cupcakes from the pan and place on the wire rack to cool completely.

ORANGE SPICE BUTTERCREAM FROSTING

FROSTING INGREDIENTS

3/4 cup [6 oz.] unsalted butter, softened to room temperature
3 1/2 cups powdered sugar [confectioners’ sugar or icing sugar]
3 Tablespoons heavy cream
1 1/2 teaspoons pumpkin spice blend*
1 1/2 teaspoons vanilla
1 ½ teaspoons orange extract
12 drops orange color

FROSTING DIRECTIONS: 

Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and spices with the mixer running. Increase to high speed and beat for 1 minute.

Pipe onto cooled cupcakes.

Green & Black’s Maya Gold chocolate has a spicy orange flavor that pairs beautifully with this frosting. I used it once before as I’d run out of regular dark chocolate and was impressed with the way the flavor came out in the cupcakes even a day after they’d been baked. If you can’t use this particular brand/type of chocolate, that’s okay, use whatever’s available to you. However, if you want it to have an orange spice flavor, add 1/4 teaspoon orange extract and about 1/4 teaspoon pumpkin or apple spice blend to your cupcake batter.

* make your own pumpkin spice blend

1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon ground allspice

Amazon Kindle link: Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide

3dBakingCupcakes3

VIDEO

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Chocolate Coconut Ganache Filling Recipe [Vegan/Non-dairy]

Chocolate Coconut Ganache Filling Recipe [Vegan/Non-dairy]

By Lisa Maliga, copyright 2018

My first chocolate ganache was made with a name brand of chocolate chips, ahem morsels, and was nice but not great. Ganache is all about the chocolate and the better quality the chocolate, the tastier your macarons will be. I’ve also learned that some people are either lactose intolerant, or they want to sell their macarons but can’t use any dairy products in the ganache. So, here’s a solution to that – a recipe that contains vegan and non-dairy ingredients. Chocolate and coconut are very compatible flavors and this is one of my favorite ganache recipes.

This original recipe is from the book Baking Macarons: The Swiss Meringue Method. 

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The ingredients: organic virgin coconut oil, unsweetened coconut milk, coconut flavor, and Theo Coconut 70% Dark Chocolate

INGREDIENTS:

10 ounces dark chocolate, chopped Theo Coconut 70% Dark Chocolate contains toasted coconut and is recommended
5.46 ounces unsweetened coconut milk [1 small can]
1 Tablespoon virgin coconut oil
1-2 teaspoons coconut flavor or extract

INSTRUCTIONS:

Before opening the can of coconut milk, shake well. Place in a microwave-safe container. Heat until just starting to simmer, approximately one minute. Pour over chocolate. Add virgin coconut oil and let sit for a few minutes as the chocolate melts. Stir to combine.

Add coconut extract or flavor and whisk until fully incorporated. Let cool until thick but not hard.

Scoop into a piping bag.

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Chopped chocolate in a glass bowl

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Pouring the heated coconut milk onto the chocolate pieces

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Gently stir and add the organic virgin coconut oil

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Adding the coconut flavor oil

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Stirring the chocolate coconut ganache — note the chunks of toasted coconut!

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Chocolate Macarons with Chocolate Coconut Filling

Want to learn more about baking macarons? 

Amazon: Baking Macarons: The Swiss Meringue Method
PAPERBACK: Baking Macarons: The Swiss Meringue Method
Amazon UK: Baking Macarons: The Swiss Meringue Method
PAPERBACK: Baking Macarons: The Swiss Meringue Method
B&N/Nook: Baking Macarons: The Swiss Meringue Method
iTunes: Baking Macarons: The Swiss Meringue Method
Kobo: Baking Macarons: The Swiss Meringue Method
Scribd: Baking-Macarons: The Swiss Meringue Method
Smashwords: Baking Macarons: The Swiss Meringue Method

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