Chocolate Guinness Cupcakes with a Vanilla Bean Chocolate Ganache

Guinness is one of my FAVORITE beers. So I couldn’t wait to pair it with chocolate in this exotic cupcake! The Guinness hits your palate subtly but lingers in your mouth like a taste of wine. Its deep coffee-cocoa flavor is a perfect match with the chocolate and vanilla bean ganache. So if you enjoy a good brew you will LOVE these little cakes!!

Ingredients (makes 12 cupcakes)

1/4 Cup + 2 Tablespoons Organic Unsweetened Cocoa Powder

1 Cup Organic Sugar

1 Cup Organic AP Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Himalayan Sea Salt

6oz (half a bottle) Guinness Stout

1/2 stick Organic Butter, unsalted and melted

1/2 teaspoon Vanilla Beans

1 Large Organic Egg

1/4 Cup + 2 Tablespoons Organic Sour Cream

Ganache

4oz Dark Chocolate, Valhorna 70%

4oz Organic Heavy Cream

1/2 teaspoon Vanilla Beans

Directions

Preheat the oven to 350 degrees F.

In a large mixing bowl, whisk together the cocoa, sugar, vanilla beans, flour, baking soda and salt.

In another medium bowl, combine the Guinness and melted butter. Beat in the egg. Mix in sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients into the wet mixture.

Dived the batter equally between 12 lined muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pan. Bake another 12 minutes until risen and toothpick inserted comes out clean. Cool cupcakes on a rack or in the muffin tin.

To make the Ganache

In a double boiler, melt the chocolate and cream together. Once melted, stir in the vanilla beans. Set aside to cool. Once cooled at room temperature, dip the cupcakes into the ganache and sprinkle with cocoa powder to finish!

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Dark Chocolate Pots De Creme with Homemade Whipped Cream

This wonderfully silky, cream custard dessert are bursting with rich dark chocolate flavor. The French,Pots De Creme translates to, “Pot of Cream.” This is an elegant and fairly easy dessert for dinner parties. Each guest has their own served in little cups or dishes. This dessert is perfect for the end of any dinner. Its like eating a dark chocolate truffle only in a dish!

Ingredients

1 3/4 cups whole milk

1/2 cup heavy cream

1/2 cup sugar

1/2 vanilla bean, spilt and scraped

4 ounces 72% dark chocolate, finely chopped

2 large eggs

2 large egg yolks

pinch of  Murray River Salt or sea salt

Whipped Cream

1/2 cup heavy cream

2 teaspoons sugar

Directions

1. Preheat the oven to 325 degrees F. Place 4-ounce ramekins or pots with lids in a baking pan.

2. Combine the milk, cream, sugar, and vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and add the chocolate. Cover with plastic and let steep for 15 minutes. Stir the mixture until the chocolate has melted and is evenly mixed into the cream.

3. Beat together the eggs, egg yolks, and salt in a medium bowl. Return the milk mixture to the heat and bring back to a simmer. Remove from heat, and making sure the mixture is not boiling, whisk 1/2 cup of the mixture into the eggs. Whisk the egg mixture back into the pot, adding every last bit with your rubber spatula. Whisk well, the strain through a fine strainer into a bowl.

4. Fill each ramekin or pot just below the rim with the mixture. Fill the baking pan with enough hot water to measure two-thirds of the way up the sides of the ramekins. Cover the little cups with their lids, (If they do not have lids, then cover with aluminum foil.)

5. Bake for 45 minutes, until the custards are just set. They should jiggle slightly. Remove from the oven and allow to cool. Refrigerate for at least 2 hours before serving. They will keep for 2-3 days in the refrigerator.

6. To make the whipped cream, combine the cream and the sugar in a bowl and whisk to soft peaks. Refrigerate until ready to use.

::(Thank you to “New Classic Family Dinners” By: Mark Peel)::

Organic Fruit and Berry Tart

This beautiful fruit tart is a perfect summer time dessert.  The rich Lemon Curd and beautiful berries makes this tart absolutely perfect.

Ingredients

Fresh Lemon Curd

Tart

4 Tablespoons Butter

1/4 Cup Raw Sugar

1 Organic Egg

1 Cup Whole Wheat Flour

pinch of Sea Salt

1/4 Cup Berries of choice

Dark Chocolate

Directions

In a medium bowl combine together the flour, sea salt, sugar then whisk. Add in the butter 1 Tablespoon at a time and work it with your hands, then add in the egg and mix well. If the mixture is too dry and is not coming together add in 1 Tablespoon of water. Form the dough ball then wrap in plastic wrap and chill in the refrigerator for at least 30 min.

When ready to bake the pastry crust, preheat the oven to 350 degrees F. Whether using 4 mini tart pans or one large one, press the dough to the bottom of the pan to form your tart. Place the tart pans on a baking sheet and bake for 15-20 minutes or until golden brown. If you choose to add the Dark Chocolate, pull the tarts out of the oven the last 2 minutes and place some chocolate on each tart and allow it melt in the oven for the remaining time needed to bake.

When the tarts are cooled you are ready to assemble the lemon curd then your beautiful berries. Chill in the refrigerator.

I LOVE these tarts!!

Fresh Lemon Curd

This Fresh Lemon Curd is a smooth, melt in your mouth blend of a few simple ingredients. Not only a delectable taste but also a perfect gift!

Ingredients

Zest of one Lemon

1/2 cup Raw Sugar

5 Tablespoons Butter

3 Eggs, beaten

1/2 cup Lemon Juice (Juice from 3-4 lemons)

pinch of Sea Salt

Directions

In a medium bowl cream together the butter, sugar, sea salt and lemon zest. Then, place the bowl over a pot with simmering water to cook the mixture. While whisking continuously begin to add in the egg yolks a little at a time. Then, begin to slowly incorporate the lemon juice. Increase the heat of the simmering water and continue to whisk for about 10-15 minutes until the curd has thickened. Set aside to cool then refrigerate until ready to use.

Olive Oil and Pink Salt Chilled Cream


If you love the fruity flavor of Olive Oil and you crave the ‘Sweet and Salty’ tastes, you will adore this recipe. I choose to serve this Chilled Cream as a last course with a beautiful Port dessert wine.

Olive Oil and Pink Salt Cream

2 Cups Organic Half and Half

1/2 Cup Organic Sugar

1/4 Cup Organic fruity Olive Oil

2 Organic Egg Yolks

1/2-1 teaspoon Pink Himalayan Salt

Directions

Combine the sugar, salt and egg yolks. Then whisk them together for about 4 minutes until the mixture is well incorporated. Slowly add in the olive oil and half and half and stir until the mixture its glossy and creamy looking.

You may simply put it in the freezer in a sealed container or put it in an ice cream maker. When it is at the consistency you like, Bon Appetit!