Java Chocolate Crunch Buns

This buns were made because my husband requested chocolate bread.  I didn't realize at the time that this wasn't a sweet bun recipe, instead it was a coffee and chocolate flavored buns.  Those two flavors were faint in taste, but it did color the bread brownish.  The pistachio nuts wasn't enough to satisfy the crunch factor in my opinion.  Maybe a bit more in quantity would be better next time.

There's this book that I just bought, which is called 300 Best Bread Machine Recipes and I've been making a variety of bread from it.  It's a bread machine book, but a lot of time, I converted it an oven-baked bread.  It's fairly simple to prepare it and our family likes it better.  I own another book of bread machine recipe but I get bored easily so I had to buy another one to play with :D

My husband did used it for making his sandwich for lunch and he was happy about it.  The texture was great, it was quite soft and fluffy.  Oh, the original recipe was a loaf but since I had a bit of time on my hand, I made them into rolls :)  The recipe will make about 12 buns.  Also, I added beaten egg glaze and a sprinkling of cocoa powder on the buns.  Honestly, I don't mind making it again actually with lots more pistachio, of course.

Well, it's a short post today; and here's the recipe!

Java Chocolate Crunch Loaf

Makes 1 loaf or about 12 small-sized buns


3/4 cup water
1/3 cup freshly brewed coffee (room temperature)
1/4 cup nonfat dry milk
1 1/4 teaspoon salt
2 tablespoons liquid honey
2 tablespoons vegetable oil
3 1/4 cups bread flour
1 tablespoons unsweetened cocoa powder, sifted
1/3 cup pistachio nuts--can increase to 1/2 cup if you want
1 1/2 teaspoon bread machine or instant yeast

Measure all ingredients into baking pan in the order recommended by the manufacturer.  Insert pan into the oven chamber.

Select Dough Cycle.

At the end of its cycle, remove the dough to a lightly floured surface.  Cover and let rest for 5 minutes.  Prepare a 9-x 5-inch loaf pan, spray it with nonstick cooking spray.  Or if making buns, lay a parchment paper on a large baking sheet.

Roll the dough into an 8-x 10-inch rectangle.  Working form the short side, roll jellyroll-style.  Seal the seam by pinching the dough between the thumb and forefinger.  Place the dough seam down in the pan.  Cover with a towel and let rise in a warm place until doubles in size.  Usually I preheat my oven to 150F for 15 minutes before I have to put my bread in.  I turn it off, wait for 5 minutes then put the bread in.  This will take about 1 hour for the loaf to double.

If you're interested in making small-sized buns, divide the dough into 12 balls.  Roll each ball on a floured surface until smooth.  Place them on baking sheet, cover with a towel and let rise until doubles.  Before baking, brush the tops with egg glaze (1 egg beaten with a tiny amount of water) and sprinkle with cocoa powder.

Bake the bread in a 350F oven for 35-40 minutes for loaf; about 20-25 minutes for buns, depending on the oven.  Remove the baked loaf or buns from the baking sheet immediately and set on a rack to cool.


Source:  300 Best Bread Machine Recipes by Donna Washburn and Heather Butt

Peanut Butter-Brownie Cheesecake

Since we had the no-bake cheesecake, my family wanted me to make another one right away.  When it's that good, there's no stopping the craving!

This one is obviously a baked cheesecake, which I haven't made for a long time I didn't think I would be successful.  I managed to bake it just right with only a sliver of crack.  That 2 minutes extra time I added at the end was unnecessary obviously.

The combo flavor is the one that everyone loves.  But don't be alarmed that I used up a small jar of peanut butter to make the filling!  I'm sure my PCP won't be too happy with the cholesterol-laden food I'm eating at home.

The brownie bottom has bits of bittersweet chocolate which I thought was nice.  The recipe calls for finely chopped, but I went with perhaps bigger pieces.  Brownie was chewy and chocolaty, a perfect vessel for the creamy and smooth peanut butter filling.

We didn't polish this off in one day, we couldn't anyway.  We ate sliver by sliver until it's no more.  I found out that I like eating cheesecake when it's really cold while my son likes it at room temperature.

Well, here is the recipe; give it a try!

Peanut-Butter Brownie Cheesecake

Serves 12 servings


Crust:
3 ounces unsweetened chocolate chopped
1/4 cup (1/2 stick) unsalted butter, diced
1/2 cup sifted unbleached all-purpose flour (sifted, then measured)
1/8 teaspoon salt
1/8 teaspoon baking powder
2 large eggs
1 cup (packed) golden brown sugar
1 1/2 teaspoons vanilla extract
1/2 ounce bittersweet chocolate, finely chopped

Filling:
12 ounces Philadelphia-brand cream cheese, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1/2 cup sour cream
1 1/3 cups creamy peanut butter

Topping:
3/4 cup sour cream
2 teaspoons sugar
1/2 cup creamy peanut butter

To make the crust:  Position rack in center of oven and preheat to 350F.  Butter 9-inch diameter springform pan with 2 3/4-inch-high sides.  Dust pan lightly with flour; tap out excess.

Stir unsweetened chocolate and butter in heavy small saucepan over low heat until melted and smooth.  Cool.  Whisk flour, salt, and baking powder in small bowl to blend.  Using electric mixer, beat eggs and brown sugar in medium bowl until very thick, abut 4 minutes.  Scrape down sides of bowl.  Beat in melted chocolate mixture, vanilla, and chopped bittersweet chocolate.  Add flour mixture and beat until just blended.

Spread 1 cup brownie batter over bottom of prepared pan.  Bake until firm, about 17 minutes.  Cool bottom crust in pan in freezer 15 minutes.  Maintain oven temperature.

To make the filling:  Blend cream cheese and brown sugar in processor until smooth.  Add eggs and sour cream; using on/off turns, process until mixture is smooth, occasionally scraping down sides of bowl.  Using on/off turns, blend in peanut butter.  Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to bottom crust.  Pour in filling (filling will not be as high as brownie batter).

Bake until center of cheesecake is gently set and brownie sides have fallen to form 1-inch-wide ring around filling, about 30 minutes.

To make the topping:  Whisk sour cream and sugar in small bowl to blend.  Spread evenly atop hot cheesecake to within 3/4 inch of edge.  Bake cheesecake 1 minute longer.

Set cake on rack.  Cut around top edge of pan sides to loosen cake.  Cool cake completely.  Place peanut butter in pastry bag fitted with small (No.1) star tip.  Pipe tiny rosettes of peanut butter around edge of sour cream.  Chill cake until rosettes are firm, about 30 minutes.  Cover pan tightly with foil and chill cake overnight.

Cut around pan sides to loosen cake.  Remove pan sides.  Transfer cheesecake to platter.  Cut into wedges and serve.


Source:  adapted from Bon Appetit Desserts

Peanut Butter Cup Bars

Our family will never say no to chocolate and peanut butter and I think that's a good enough reason to make these bars.  They are fairly easy to make and taste very similar to Reese's peanut butter cups.  I think this is an obligatory item to make for gift giving to those who have the same love to peanut butter and chocolate like we do.

Peanut Butter Cup Bars

Makes 48 bars


Nonstick cooking spry
3/4 butter
1 1/2 cups creamy peanut butter
2 1/2 cups powdered sugar
1 1/2 cups finely crushed honey graham cereal
1 11.5-oz. package milk chocolate pieces
3 tablespoons shortening
8 to 10 chocolate-covered peanut butter cups, chopped

Line a 13x9-inch baking pan with foil, extending the foil over edges of the pan.  Lightly coat the foil with cooking spray.  In a large saucepan melt butter over low heat.  Add peanut butter; heat and stir until melted and smooth.  Stir in powdered sugar and crushed cereal; mix well.  Pat the peanut butter mixture evenly into the bottom of the prepared pan.

In a medium bowl microwave chocolate pieces and shortening for 1 to 1 1/2 minutes or just until melted and smooth, stirring every 30 seconds.  Spread melted chocolate over the peanut butter layer.  Sprinkle with chopped peanut butter cups.  Cover and chill 30 minutes or until firm.  Use edges of foil to lift uncut bars out of pan.  Transfer to a cutting board.  Cut into bars.


Source:  Christmas Cookie by Better Homes and Gardens, 2016

S'Mores Cupcakes

To break the monotonous bread posts, I thought I would share a cupcake recipe.  This was the cupcakes that I made for my son's birthday last month.  I had to return the book to the library before I had a chance to write down the recipe hence the gap of almost a month.  So here in November I'm writing the recipe since I got to borrow the book again.  The book is called Cake Magic!  Mix and Match Your Way to 100 Amazing Combinations by Caroline Wright.  I've always loved trying out recipes from a new book and this book has lots of colorful photos and ideas to make cakes from a few basic recipes.  There are about eight cake recipes where each recipe has four or five variants of flavors.  It's pretty interesting and I'd love to try some more recipes.

So there's a dry cake mix that you need to prepare before you choose which kind of cake you'd want to make.  In this case, I chose to do a brown sugar cake.  I'd add brown sugar, butter, eggs, yogurt, etc to the dry cake mix to make the cake.  Within brown sugar cake category, there's a few options/add-ins to the cake.  For example, cinnamon-raisin, nuts, chocolate chip, root beer , and so on.  In addition to that, this book uses different kinds of syrups to soak the cake, sort of making it has a more complex flavor and helping the cake stays moist.  It's kinda fun to pick and choose which flavor combinations to go with, and the book gives plenty of pairings examples.

The only thing that I don't like is the method of making the cake.  It involves only dump and stir the ingredients resulting in a cake that has quick-bread-like texture rather than a fine and luxurious crumbs.  I'm going to try the creaming method next time I try another recipe, hoping to improve the texture of the cake.  But we love the flavor combination for this time and this S'mores Cupcakes was a hit!

S'Mores Cupcakes

Yields 24 cupcakes

Cake Magic! Cake Mix:

2 1/2 cups all-purpose flour
1 1/2 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon table salt

Place all of the ingredients in a large bowl and whisk together well to combine.  Whisk the mix again before measuring.

Brown Sugar Cake:

1 quantity of Cake Magic! Cake Mix, whisked well before measuring
1/4 teaspoon baking soda
1/2 cup packed light brown sugar
1 cup (2 sticks) unsalted butter, melted and cooled
3/4 cup full-fat plain yogurt
2/3 cup water
1 tablespoon unsulfured molasses
1 teaspoon vanilla extract
4 large eggs, at room temperature


Vanilla Syrup
Bittersweet Chocolate Frosting
Graham Cracker Crumble
Mini marshmallows or large marshmallows, cut into two


Preheat the oven to 350 degree F.  Line 2 x 12-cup muffin pans with cupcake liners.

Whisk together the cake mix, baking soda, and brown sugar in a large bowl.  Stir in the butter, yogurt, water, molasses, vanilla, and eggs until moistened and no lumps remain.  Divide the batter between the prepared pans.

Bake until the layers are domed and a few moist crumbs cling to a skewer inserted in the center of the cake, 20 to 25 minutes.  Make the Vanilla Syrup.

Remove the pans from the oven, pierce the cupcakes while they're still in the pans with a skewer.  Generously brush the Vanilla Syrup over the surface to the hot cakes.  Place the pans on cooling rack to cool completely.  This may take up to an hour.  Take the cupcakes out of the pans.

While waiting for the cupcakes to cool, make the frosting.  Frost the cupcakes with Bittersweet Chocolate Frosting.  Sprinkle the Graham Cracker Crumble on top, pat down to make them stick.  Top each cupcake with marshmallows.  Torch the marshmallows until slightly blackened.


Vanilla Syrup:

Makes 1 cup

1/2 cup sugar
1/2 cup water
Pinch of salt
1 tablespoon vanilla extract

Combine the sugar, water, and salt in a small saucepan, bring to a boil over medium-high heat, and boil for about 5 minutes.  Stir to dissolve the sugar, then stir in the vanilla and remove from the heat.  Set aside to cool.  Use the syrup warm or let it stand, covered, until it reaches room temperature.


Bittersweet Chocolate Frosting:

Makes 2 cups

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 tablespoon unsweetened cocoa powder
Pinch of salt
2 cups confectioners' sugar
2 ounces unsweetened chocolate, melted and cooled

Combine the butter, unsweetened cocoa powder, salt, and 1 cup of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute.  Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes.


Graham Cracker Crumble:

Makes about 3 cups

2 sleeves graham crackers (about 10 cracker sheets), finely crushed (about 2 cups)
1/4 cup malted milk powder
2 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (1/2 stick) unsalted butter, melted

Preheat the oven to 300 degree F.  Line a large rimmed baking sheet with parchment paper.

Combine the graham cracker crumbs, malted milk powder, sugar, and salt in a large bowl and toss to combine.  Drizzle with melted butter over the crumb mixture and stir until clumps form.

Scatter the clumps onto the prepared baking sheet in a single layer.  Bake until the crumbles are golden brown and fragrant, 10 to 15 minutes.  Let cool completely before using.

This can be made ahead as it can be kept in an airtight container at room temperature, for up to 3 days.


Source:  adapted from Cake Magic!  Mix and Match Your Way to 100 Amazing Combination by Caroline Wright

Chocolate-Glazed Ginger-Pumpkin Muffins

People gets excited at the beginning of fall season, because they can now order pumpkin spice latte.  I usually don't do that on purpose; if I was in the vicinity of Starbucks and it's a convenient time for me to buy it then I'll buy it.  Most likely I'll forget to buy it when it's in season.  But don't get me wrong, I love pumpkin in baked goods.  My husband and son aren't crazy for pumpkins though, especially in form of pumpkin pie; but if I made it into muffins, pancakes, or cakes, they'll be happy to eat it.

This week I made these muffins and also pumpkin pancakes.  The muffins were all gone but I had the pancakes in the freezer for the weekend.  I didn't use canned pumpkin since I had pulp from homegrown kabocha and blue kuri that my parents grew.  I had them baked until soft so the flesh can be scraped easily.  I think steaming it works too, I've just never tried it.

These muffins are great for after school snacks or even for after dinner desserts.  I'm very fond of crystallized ginger and to add tiny morsels of those on top of the muffins is a brilliant idea.

Chocolate-Glazed Ginger-Pumpkin Muffins

Makes 16 muffins

2 cups all-purpose flour
2/3 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup canned pumpkin
1/2 cup unsalted butter, melted
1/2 cup buttermilk
2 eggs
Chocolate Glaze--recipe below
1 to 2 tablespoons finely chopped crystallized ginger

Preheat oven to 400 degrees F.  Line sixteen muffin cups with paper bake cups; set aside.  In a medium bowl combine flour, brown sugar, granulated sugar, baking powder, cinnamon, ground ginger, and salt.  Make a well in the center of the flour mixture; set aside.

In a small bowl stir together the pumpkin, melted butter, buttermilk, and eggs.  Add egg mixture all at once to flour mixture.  Stir until just moistened (batter should be lumpy).  Spoon batter evenly into prepared muffin cups.

Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean.  Remove muffins from muffin cups; cool completely on a wire rack.

Dip the tops of the muffins into the Chocolate Glaze, allowing excess glaze to drip off.  Place dipped muffins upright on the wire rack.  Sprinkle tops of muffins with chopped crystallized ginger.  Let stand about 30 minutes or until glaze sets.


Chocolate Glaze
In a medium saucepan heat 1/2 cup whipping cream, 1/2 teaspoon vanilla, and, if desired, 1 tablespoon orange-flavor liqueur over medium-high heat just until boiling.  Remove from heat.  Add 6 ounces chopped bittersweet or semisweet chocolate.  Do not stir.  Let stand for 5 minutes; stir until smooth.

To store:  Place muffins in a single layer in an airtight container.  Cover and store in the refrigerator for up to 3 days.


Source:  adapted from Better Homes and Gardens Baking

Cream Cheese Marbled Pecan Brownies

I have not done anything with chocolate lately because I was obsessed with fruits of the season.  So when I mentioned to my family that I was going to bake brownies, the resounding yes was heard :D

Yes, cream cheese brownies have been done all over the place and may not gone out of trend but since I have not made it for ages, I think it is safe to say that it is time to test a new recipe.  Besides, who doesn't want to eat brownies anyway?  The recipe looks promising in the beginning and it didn't disappoint at the end.  When my son asked what kind of chocolate I used, it made me think that, as the saying goes, the better the chocolate the better the end result is.  I answered him, yes, I used the good kind because I believe that if my family were to eat high-calorie food, might as well made it with good quality ingredients :)

The brownie part came out moist, fudgy, and has a deep chocolate flavor, the cream cheese has a custardy texture which is soft and creamy, and the pecans add crunchiness to each bit.  It was so good sinking my teeth into it, especially around the edges where there's crispy bits of brownies can be found.

I have a feeling that I will be making this again soon...

Cream Cheese Marbled Pecan Brownies

Makes 40 brownies (small cut) or 24 ( big cut)

1 3-ounce package cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar
1 egg
1 tablespoon all-purpose flour
6 ounces unsweetened chocolate, coarsely chopped
3/4 cu unsalted butter
2 1/4 cups sugar
4 eggs
1/2 cup milk
1 tablespoon vanilla
1 teaspoon almond extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans

Preheat oven to 325 degreeF.  Line a 13x9x2-inch baking pan with foil, extending foil about 1 inch over edges of pan.  Grease foil; set pan aside.

In a small mixing bowl beat cream cheese and the 2 tablespoons butter with an electric mixer on medium to high speed until creamy.  Gradually add 1/4 cup sugar, beating until light and fluffy.  Beat in 1 egg and 1 tablespoon flour until combined.  Set aside.

In a medium saucepan heat and stir chocolate and the 3/4 cup butter over low heat until melted and smooth.  Transfer to a large mixing bowl.  Gradually add the 2 1/4 cups sugar, beating on low sped until combined.  Add 4 eggs, one at a time, beating on low speed after each addition just until combined.  Beat in milk, vanilla, and almond extract.  In a small bowl stir together the 1 1/4 cups flour, baking powder, and salt.  Gradually beat in flour mixture just until combined.

Pour chocolate batter into the prepared baking pan, spreading evenly.  Spoon cream cheese mixture in mounds on top of chocolate batter.  Using a table knife or narrow metal spatula, gently swirl cream cheese mixture into chocolate batter to marble.  Sprinkle with pecans.

Bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out with moist crumbs attached.  Cool in pan on a wire rack.  Using the edges of the foil, lift uncut brownies out of pan.  Cut into bars.

To store:  Place brownies in a single layer in an airtight container; cover.  Store in the refrigerator for up to 3 days.


Source:  adapted from Better Homes and Gardens: Baking

Chocolate Banana Cake with Glazed Walnuts

When my son decided to join track team in his school, I secretly rejoiced.  He's not one to like a team sports and asking him to go to the gym with me and my husband is like pulling teeth.  The only sport that he tolerates is swimming and he's pretty good at it, but because of church commitment, he seldom could participate in swim meet.  This track and field activity is through his school which means it won't interfere with church but his time after school is filled with practice.  That means I have to pick him up from school late and that makes my days long as well.  Sigh.  And the track meet is incredibly long...

Then why did I rejoice?  Because for one thing, this gets him into exercising.  He's now into running, albeit in beginner's level, and he wants to track all his running into his Runkeeper app.  With that newfound interest, I'm able to join him in the running process and I like it.  Now I have a partner to run on the weekends!

But, then there's a problem with those time on the weekends.  The time I usually am home, baking or cooking, is now divided.  I have less time to be in the kitchen and even lesser time to play around with food for my blog.  Consequently this blog will see fewer posts until track and field is done.  Oh well, such is life...  But, I have this cake recipe that I've been keeping on my computer for a while and I think it's time to write it down here before it gets way too old.  My family enjoyed this cake because there's banana and there's chocolate.  This cake didn't use eggs and has a potential to become a vegan cake if the milk used is substituted with vegan milk.  I didn't try it so I won't know how the flavor would turn out but this cake was plenty moist and scrumptious.  Do give it a try!

Chocolate Banana Cake with Glazed Walnuts

Yields one 8-inch cake


Banana Cake:
1/4 cup milk
6 Tablespoons melted coconut oil
6 Tablespoons pure maple syrup
1 teaspoon vanilla extract
2 1/4 cups mashed ripe bananas--approximately 5 medium bananas
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup walnuts, chopped, toasted--optional

Chocolate Cake:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pure maple syrup
1 1/4 cup milk
6 Tablespoons melted coconut oil
2 teaspoons pure vanilla extract
1 teaspoon apple cider vinegar

Maple Glazed Walnuts:
1 cup walnuts
1/4 cup pure maple syrup

Dark Chocolate Glaze:
1 cup milk
1/2 pound high-quality extra dark chocolate--I used Lindt 70% bittersweet chocolate
1 vanilla bean, scraped
1 pinch salt


Preheat oven to 350F.

To make banana cake:  Lightly oil and dust a 8" round springform cake pan with flour, shaking out excess.

Put the milk, oil, maple syrup, vanilla and bananas in a blender and blend until smooth.  In a large bowl combine dry ingredients.  Add banana mixture and combine using as few strokes as possible.  Fold in walnuts.

Pour batter into cake pan and smooth the top.  Make the chocolate cake.

To make chocolate cake:  Lightly oil and dust a 8" round spring form cake pan with flour, shaking out excess.  In a large bowl, sift together flour, cocoa, baking powder, baking soda and salt.  Whisk to combine.

In a separate bowl combine the maple syrup, milk, melted coconut oil, vanilla and vinegar.  Whisk to combine.  Pour the wet ingredients into dry ingredients and whisk to remove any lumps.

Pour batter into cake pan and smooth the top.  Place in the oven with the banana cake, on the same rack if possible so they bake evenly,  and bake until a toothpick inserted in the center comes out clean, about 45-50 minutes.  Let cakes cool on the cooling rack for 10 minutes, then release the springform ring from the cakes.  Let cakes cool completely.

To make maple glazed walnuts:  In a dry skillet over medium heat, lightly toast walnuts until fragrant.  Add maple syrup to the pan and toss quickly to coat.  Remove from pan to let cool.

To make dark chocolate glaze:  Slice vanilla bean lengthwise, scrape out the seeds and place them in a small saucepan.  Add cold milk to the saucepan and warm slowly over medium heat.  When hot, remove from heat and add chocolate.  Stir until fully melted, whisk in a pinch of salt.  Keep warm.

To assemble cake:  Slice each cake in half horizontally.  Slice the very tops off the cakes to make them straight.

Start with one half of the chocolate cake on the bottom, spoon on about 1/4 of the glaze, with the majority being around the edge so that it oozes out when you place the next layer.  Place a banana cake layer on top of the chocolate layer and spoon on glaze, repeat until the top layer.  Pour the remaining glaze on top of the cake and top with maple glazed walnuts.  Serve.


Source:  adapted from My New Roots Apps by Sarah B.

Pretty in Pink Cake

My first attempt of making a naked cake and it turned out very, very pink!  I've always wanted to recreate this cake and this week seemed to be an appropriate week for a pink cake (*hint: Valentine's Day is this Sunday).

I've made this cake with the original fruit, which was strawberry, back when I just starting to blog.  Everything was so new and I was still in the process of learning how to bake and how to style my food so it would look good presentation wise.  In fact, I found the photo, which inspired me to make it again.  Here it is:

That photo was an embarrassment to my existence!  I don't know why I missed so many no-no's with food back then but I guess somewhere, sometime, I had to learn, right.  It was taken by a small Sony digital camera that ceased to function a few years ago, and it was my first digital camera.  Anyway, I honestly couldn't remember how the cake tasted at the time so by making it again I hope I can reacquaint my love for the cake.

It is basically a chocolate cake with cream cheese frosting with the addition of strawberry preserves and decorated simply with fresh strawberries.  This time around, it is raspberry preserves with fresh raspberries and I swapped semisweet baking chocolate with a bittersweet one.  I did take out some of the sugar measurement out from the icing because I thought 2 cups was going to be too sweet for my taste.  And I was glad I did.  The raspberry preserves is a homemade one because my preserves is the best 😝.  I decorated the cake with simple decoration of frosting and fruit because I like this look the best with a naked cake.  In the end, I fell in love with the cake again!

Pretty in Pink Cake

Serves 4

Schnappy Chocolate Cake

2 teaspoons unsalted butter, melted

2 ounces (1/2 stick) unsalted butter, cut into 1/2-ounce pieces

3/4 cup all-purpose flour plus 3 teaspoons

4 ounces bittersweet chocolate, coarsely chopped

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup granulated sugar

3 large eggs

1 tablespoon Wilderberry schnapps

Pretty in Pink Icing

1 1/2 cups confectioners' sugar

1/2 pound (2 sticks) unsalted butter, cut into 1/2-ounce pieces

6 ounces cream cheese, cut into 1-ounce pieces

1/2 cup raspberry preserves

4 to 5 drops red food color

Make the cake:  Preheat the oven to 350F.  Lightly coat the insides of three 6 x 2-inch aluminum cake pans, using the melted butter.  Flour the insides of each pan with 1 teaspoon flour.  Shake out and discard the excess flour.  Set aside until needed.

Melt the chopped chocolate and the 2 ounces butter in the top half of a double boiler, or in a small glass bowl in a microwave oven and stir until smooth.

In a sifter combine the 3/4 cup flour, the cocoa powder, baking powder, and salt.  Sift onto a large piece of parchment or wax paper and set aside.

Place the granulated sugar and the eggs in the bowl of an electric mixer fitted with a paddle.  Beat on medium-high speed for 3 minutes until the mixture is frothy and slightly thickened.  Add the chocolate and butter mixture and mix on medium to combine, about 15 seconds.  Use a rubber spatula to scrape down the sides of the bowl.  Operate the mixer on low while gradually adding the dry ingredients; mix until incorporated, about 45 seconds.  Add the schnapps and mix on low for 10 seconds.  Remove the bowl from the mixer and use a rubber spatula to finish mixing the ingredients until thoroughly combined.  Immediately divide the cake batter among the prepared pans (about 2/3 cup of batter in each pan) and spread evenly (the batter is very thick, so this will take a bit of spreading).

Bake on the center rack of the oven until a toothpick inserted into the center of each cake layers comes out clean, 15 to 16 minutes (do not overbake).  Remove the cake layers from the oven and cool in the pans for 15 minutes at room temperature.  Invert the cake layers onto cake circles or cake plates, then immediately turn the cake layers side up again.  

Make the icing:  Sift the confectioners' sugar onto a large piece of parchment or wax paper.  Set aside.

Place the butter in the bowl of an electric mixer fitted with a paddle.  Mix on low speed for 1 minutes, increase the speed to medium and beat for 2 minutes until soft.  Scrape down the sides of the bowl and the paddle.  Beat on medium for another 2 minutes.  Add the confectioners' sugar and mix on lowest speed to combine, about 1 minutes.  Scrape down the sides of the bowl and the paddle.  Now beat on medium for 10 seconds.  Transfer the butter and sugar mixture to a small bowl.

Place the cream cheese in the same bowl.  Mix on low speed for 1 minute, then increase the speed to medium and beat for 2 minutes until soft.  Scrape down the sides of the bowl and the paddle.  Beat on medium for another 2 minutes until very soft.  Scrape down the sides of the bowl and the paddle.  Add the raspberry preserves and beat on medium for 1 minute.  Scrape down the sides of the bowl.  Add the butter and sugar mixture and beat on medium for 10 seconds.  Add the food color and beat for 15 seconds.

Assemble the cake:  Use a cake spatula to spread 3/4 cup of icing evenly and smoothly over the top and to the edges of the 2 cake layers.  Stack the iced layers, then top with the remaining cake layer.  Gently press the layers into place.  Spread the remaining icing over the top and sides of the cake using a combination of spatula and bench scraper.  Wipe excess frosting back into the bowl.  The cake is essentially getting a crumb coating so it will look naked.  If you want to make dollops of frosting on top of the cake, use a 1/2" plain tip and a French tip like I did.

Refrigerate the cake before cutting and serving. 

Source:  adapted from Celebrate with Chocolate by Marcel Desaulniers

Cocoa Snickerdoodles

I've started baking again about a week ago, a few days after Thanksgiving break ended.  In the beginning, I had a baking frenzy that lasted two days, which these cookies were the first to be made, then it tapered off until I picked it up again on the weekend.  I guess when the house went back to normal--meaning there's no more guest--I was liberated.  I could do whatever I want!  I found that there's time to think about what I want to bake, things to plan with my free time.  As a start, cookies are in high priority item in my to-do list.

This cocoa snickerdoodles are too pretty to be eaten, aren't they?  Its flavor is the same as that of Mexican chocolate with its main ingredient being cinnamon as well as cocoa powder.  We love eating it because they are crunchy on the edges and chewy in the middle.  I was out of the white sanding sugar, as the recipe called for it, but I had plenty of the red.  I don't think the color matters, how the cookies taste is more important.

If I could keep my baking energy high, I could have a dozen cookie variety by Christmas!

Cocoa Snickerdoodles

Yields about 18 cookies


1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1/3 cup red sanding sugar
1 3/4 teaspoons ground cinnamon

Position racks in the upper and lower thirds of the oven and preheat to 375F.

Whisk the flour, cocoa powder, cream of tartar, baking soda, and salt in a medium bowl.  Beat the butter, granulated sugar, and brown sugar in a large bowl with a mixer on medium speed until creamy, about 2 minutes.  Increase the speed to medium high and beat until fluffy, about 2 more minutes.  Beat in the egg and vanilla; reduce the mixer speed to low and beat in the flour mixture until just combined.

Combine the sanding sugar and cinnamon in a small shallow bowl.  Form heaping tablespoonfuls of dough into balls with damp hands; toss in the cinnamon sugar to coat.  Arrange about 3 inches apart on 2 baking sheets.

Bake, switching the pans halfway through, until the cookies are set around the edge, 9 to 11 minutes.  Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely.


Source:  Food Network Magazine, 2015

Chocolate Raspberry Truffle Tart

I'm back!!!  Yes, it's been a few weeks since I wrote my last post.  Holiday and mother-in-law visit got in the way of me time, but I had a good time during my week off break.  It was also the time of indulging myself with delectable dishes that my mom made.  But there was one occasion that I had to make a special treat, that was my dad's birthday in the middle of November.  When I asked him what he would like for his birthday cake, he wanted to have something chocolate, preferably made with bittersweet chocolate.

I thought long and hard and I found the answer in this chocolate truffle tart.  It was rich in chocolate flavor, smooth, and a little fruity; a dessert that's manly and elegant.  The trick that I learned was that the chocolate didn't need to be super bitter to achieve the velvety texture.  Chocolate can get grittier as it gets bitter, so choosing chocolate liquor content between 60-70% should be enough.  I use Lindt chocolate bars and was very pleased with the result.  We enjoyed having tiny slices accompanied with a big dollop of frozen espresso-flavored custard.

Speaking of frozen custard, I tried a new brand called Snoqualmie.  Costco had the pumpkin custard sample in their store and it was excellent, and that made me decide to try the coffee custard--yay for egg yolk in ice cream!  This makes me want to try their Peppermint Stick Gelato once I see it in stores.  It'll be my holiday spoil that I may (not) share! :)

And yes, the photo above was what's left of the frozen espresso custard after too long of a photo shoot.  It was still amazing to eat!

Chocolate Raspberry Truffle Tart

Serves 10


For crust:
1 1/2 cups finely ground chocolate wafers, such as Nabisco Famous (28 wafers)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled

For filling:
1/2 pound bittersweet chocolate (60-70% cocoa), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/3 cup heavy cream
1/4 cup sugar
1/4 teaspoon salt
6 ounces fresh raspberries, plus extra to serve

Make the crust:  Put a rack in middle of oven and preheat oven to 350F.  Lightly butter side of pan.  Stir together ground wafers and butter in a bowl until combined.  Pat mixture evenly over bottom of pan and 1 1/2 inches up side.  Bake until crust is slightly puffed, about 10 minutes.  Cool completely on a rack, about 15 minutes.  (Leave oven on.)

Make the filling:  Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth.  Remove from heat and cool for 5 minutes.  Whisk together eggs, cream, sugar, salt, and vanilla in a bowl.  Whisk in chocolate mixture and until well combined.

Scatter raspberries on crust.  Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles.  Bake until filling 1 inch from edges is set and slightly puffed but center still trembles slightly when pan is gently shaken, 20 to 25 minutes.

Cool tart completely in pan on a rack, about 2 hours.  (Center will continue to set as it cools.)  Refrigerate tart, uncovered, until center is firm, about 4 hours.  Remove side of pan and sprinkle with cocoa before serving.  Serve with extra raspberries, cream, and/or ice cream.


Source:  adapted heavily from Gourmet Today 2009

Chocolate Raspberry Trifle

A few days ago my husband and I celebrated our 20th wedding anniversary and the day after that he celebrated his birthday.  There's no big celebration--we're not party people-- other than going to a dinner with my parents last weekend; in fact, they've also had their wedding anniversary this month.  May is such a celebration month for our families, and the fact that it's when flowers are blooming makes it even better.  I'm such a flower person nowadays, an affection that I don't know where it comes from since I was quite a tomboy growing up.  It might have grown from the time I picked a camera and started shooting.

In the midst of work, chores and school stuff, I managed to make a trifle for us to enjoy this week.  Trifle is a great way to use cake, fruits and mousse together in a relaxed arrangement.  This chocolate and raspberry trifle called my name even if making it took more steps than I wanted too.  First it was the cake, then it's the mousse, then it's the whipped cream.  Between making those components, I also sneaked in strawberry jam making.  I was exhausted! :)  But once it's done, it's worth the time and effort of making it.  The chocolate cake is tender and in need of creamy daub which the mousse comes in place; that mousse is so good and custardy that eating it alone would not considered a sin.  Tart raspberries and soft whipped cream finish off the dessert to a perfection.

A slight modification is as follow:  the chocolate cake recipe is from King Arthur Flour website while the mousse and whipped cream recipe is from original Family Circle magazine.  I added freeze-dried raspberry crumbles for extra oomph and cocoa powder dusting at the end.  And I made several mini version of it for my husband's lunch box, those little jars make it easy to transport.

Chocolate Raspberry Trifle

Makes 24 servings


1 box (16.25 oz.) chocolate cake mix, or try this Self-Rising Chocolate Cake from King Arthur Flour, baked in the same size of pan
2 large eggs
½ cup vegetable oil
4 large egg yolks
½ cup plus 3 tablespoons sugar
¼ cup (½ stick) unsalted butter, cut up
4 oz bittersweet chocolate, chopped
2 ½ cups heavy cream
1 teaspoon vanilla extract
2 packages (6 oz each) fresh raspberries
Chocolate curls or cocoa powder, for garnish


Heat oven to 350F.  Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray.  Line bottom with wax paper; coat paper with spray.  Prepare cake mix as per package directions with eggs, oil and 1 ¼ cups water.  Bake at 350F for 35 minutes or until cake springs back when pressed.  Cool 10 minutes in pan on a wire rack; invert directly onto rack, remove paper and cool completely.

While cake cools, in a large metal bowl, combine egg yolks, ½ cup sugar, ¼ cup water and butter.  Place bowl over a pot of simmering water.  Cook, whisking constantly, until mixture is pale and thickened and registers 160F on an instant-read thermometer, about 7 minutes.  Remove bowl from saucepan and whisk in chocolate until smooth.  In a separate bowl, beat 1 cup of the cream with 2 tablespoons of the sugar and the vanilla until medium-firm peaks form.  Fold whipped cream into chocolate mixture until no white remains.  Cover surface directly with plastic and refrigerate at least 1 hour.

Once cake has cooled, cut into 1 ½-inch cubes.  Whip remaining 1 ½ cups cream with remaining 1 tablespoon sugar to medium-firm peaks.  Begin layering trifle:  Spoon half the cake cubes into a 4-quart glass bowl or dish.  Compress slightly.  Spread half the chocolate mousse (about 1 ½ cups) over cake cubes.  Top mousse with 1 pkg of the raspberries and half the whipped cream (about 1 ½ cups).  Repeat layering and garnish with chocolate curls or cocoa powder.  Serve immediately or refrigerate up to overnight until serving.


Source:  adapted from Family Circle magazine, February 2015

Oreo Chocolate Cheesecake in a Jar

It's another chocolate post! After I've been absent for a while, I'm coming back with a special treat.  See how nice I am? :)

This chocolate cheesecake is super yummy with extra creamy and smooth texture.  The chocolate is accented with orange because it has a small amount of orange zest.  I'm a person who like chocolate and orange flavor together--that goes with chocolate and mint, another favorite combo.  The moment I hit a spoonful of this creamy treat, I know I hit a jackpot :)  I gave the jar to my husband and his eyes instantly lit up, and we hadn't had dinner yet!

And who doesn't love the idea of baking cheesecake in a jar?  It's really cute and not to mention, personalized.  Each of us can get a serving of this treat and we don't have to share.  I must say baking this is way easier than baking a whole cheesecake.  I'd like to try a regular cheesecake next time and perhaps top it with fresh fruits.  The recipe was printed in the Oregonians' Food Day section two years ago and I've been meaning to make it.  Yet it sat in my baking folder forgotten until recently when I browsed some recipes in the folder.  The original jar size is 4-ounce but I use 8-ounce jars which are perfectly fine.  Other than that, I made it exactly like the recipe said.

The Oreo cookie crumbs is optional, if you can resist it, ha!  Originally I wanted to also include whipped cream but sadly, I didn't have any in the fridge.  That would be very nice with whipped cream, wouldn't it?  With or without whipped cream, please make this, your loved ones will appreciate you so much!

Oreo Chocolate Cheesecake in a Jar

Makes about 5 (8-ounce) servings

1 8-ounce package cream cheese, room temperature

½ cup plus 1 tablespoon granulated sugar

1 ½ teaspoons vanilla extract

¾ cup sour cream

1 small pinch grated orange zest

3 eggs

1 cup semisweet chocolate chips

Oreo cookies for decoration

Whipped cream, optional

Preheat oven to 325F degrees.

In a stand mixer fitted with the wire whip attachment, beat cream cheese, sugar, and vanilla on medium-high until light and fluffy, about 6 minutes.  Beat in the sour cream, followed by the orange zest.  Add eggs, one at a time, mixing on low after each just until blended and smooth.

In a double boiler over barely simmering water, melt chocolate chips and allow to cool for 5 to 10 minutes.  Stir melted chocolate into batter.  Finish mixing with a hand whisk to ensure there are no lumps and the mixture has a uniform color and appearance.

Pour batter into 8-ounce canning jars, stopping ¼ inch below the rim.  Place jars in a 9-by-13-inch pan and add enough warm water to the pans to come halfway up the sides of the jars.  Bake 25 minutes or until centers are almost set.  Cool completely and refrigerate at least 4 hours before serving.

Place Oreo cookies in a plastic bag and pound them with rolling pin until crumbles.  Scoop crumbles onto cheesecake and add whipped cream is desired.

Source:  Chef Greg Priest, Albertina's Restaurant, Portland

Double Chocolate Sour Cream Bundt Cake

When I found a recipe that I love, I'll keep it forever.  This recipe is da bomb!  The fact that I've tried it four times and each one is exactly the same as the one before, says much of the recipe.  I first saw it in Two Peas and Their Pod and I said to myself that it looked sinfully delicious which meant I had to try it.  It's very chocolaty, moist--stays moist for days--and very, very simple to make.  I found out that the recipe came from the book Bi-Rite Market's Eat Good Food.  Last time when I visited San Francisco, I went to their ice cream place and tried their ice cream.  It was very good so I wasn't surprised that this chocolate cake is as good as their ice cream.

I modified the cake slightly this time by adding some mini chocolate chips to the batter to make it a double chocolate cake :)  Changing the chocolate in the glaze will change the sweet factor of the cake slightly; I've made it with bittersweet chocolate but I also tried semisweet chocolate which wasn't disappointing.  The trick is not to add anymore sugar if using semisweet chocolate.

So hurry to buy the ingredients, you wouldn't want not to make it!

Double Chocolate Sour Cream Bundt Cake

Serves 10


For cake:
1 cup (8 ounces) unsalted butter
½ cup (1 ounce) cocoa powder
1 teaspoon kosher salt
1 cup water
2 cups (9 ounces) all-purpose flour
1 ¾ cups sugar
1 ½ teaspoons baking soda
2 large eggs
½ cup sour cream
1 teaspoon pure vanilla extract
½ cup mini chocolate chips

For glaze:
4 ounces bittersweet chocolate, finely chopped
1 ½ Tablespoons agave nectar or corn syrup
½ cup heavy cream
1 ½ Tablespoon sugar


To make the cake:
Position a rack in the center of the oven and heat to 350F.  Butter and flour a 10- or 12-cup Bundt pan and set aside.

In a small saucepan, combine the butter, cocoa powder, salt, and water and put over medium heat.  Cook, stirring, just until melted and combined.  Remove from the heat and set aside.

Put the flour, sugar, and baking soda in a large bowl and whisk to blend.  Add half of the melted butter mixture and whisk until completely blended (it will be very thick).  Add the remaining butter mixture and whisk.  Add the eggs one at a time, whisking each to blend completely before adding the next.  Whisk in the sour cream and vanilla until smooth.  Fold in the chocolate chips.

Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.

Let the cake cool in the pan for 15 minutes and then invert onto a rack.  Let cool completely before making the glaze.


To make the glaze:
Put the chopped chocolate and agave nectar/corn syrup in a medium bowl and set aside.

Combine the heavy cream and sugar in a small saucepan and put over the medium heat.  Stir constantly until the cream is hot and the sugar is dissolved.  Pour the hot cream over the chocolate and whisk until melted and smooth.  If it's very runny, let sit for a minute or so to thicken.  Drizzle over the cake.


Source:  adapted from Bi-Rite Market's Eat Good Food

Chocolate Peppermint Shortbread Bars

This is my last post on Christmas cookies that I made these past weeks.  Since it's the last, it's also my favorite!  I love anything peppermint this time of year; I've eaten peppermint bark candies and thin mint cookies, drunk peppermint tea and peppermint mocha coffee.  These bars have buttery base, then it's the sweet and peppermint layer, and lastly it's the smooth dark chocolate top.  Ah, so heavenly!  

With this post, I'm sending a Merry Christmas to you all!  I'll be busy tomorrow and Christmas day, enjoying time with my family.

Chocolate Peppermint Shortbread Bars

Makes 30, 2 ½-x-¾"-bars

For shortbread crust:

12 tablespoons (1 ½ sticks) unsalted butter, softened

½ cup sugar

¼ teaspoon salt

2 egg yolks

½ teaspoon vanilla extract

1 ½ cups all-purpose flour

For peppermint and chocolate layers:

3 ½ cups powdered sugar, sifted

4 Tablespoons boiling water

½ teaspoon peppermint extract

⅓ cups peppermint candy, such as starlight mints, crushed

7 oz. bittersweet chocolate

1 Tablespoon vegetable oil

Preheat oven to 350F.  Lightly spray 8 x 8" pan with oil.  Line pan with parchment paper to the top edges of the pan.  With a stand or handheld mixer, cream butter, sugar, and salt until fluffy, approximately 3-4 minutes, scraping down the sides and bottom.  Add yolks, one at a time, then vanilla and mix until incorporated.  Add flour all at once and mix at low speed until combined; do not overwork.  Press dough into prepared pan and level the surface.  Prick with a fork in several places and bake 15-18 minutes, until edges are golden brown.  Allow to cool completely before proceeding with next steps.

Make peppermint layer:  Place powdered sugar in a bowl, add boiling water and extract then mix with a rubber spatula until smooth.  Add crushed candy and mix well.  Working quickly, spread over cooled crust and level.  Refrigerate for 1 hour.

Chop chocolate and place into microwaveable bowl.  Heat 1 minute on 60% power.  Mix with a rubber spatula then heat again 30 seconds, mix, then heat another 30 seconds.  Add oil and blend well.  If there are lumps, heat again 30 seconds, being careful not to scorch.  When smooth, pour over peppermint and quickly spread into an even layer to cover.  Allow chocolate to harden.

Lift parchment paper to remove the pan.  Using a large, sharp knife, slice into bars of desired size and serve.

Note:  be sure to use genuine peppermint extract or oil and good quality bittersweet chocolate.  They make the difference in these bars.

Source:  adapted from Market of Choice website

Nutella-Banana Pudding Parfait

I don't think any lengthy story about pudding, it's relatively simple to make and it goes with any season.  It's a comfort food in our house and we love creamy pudding of any flavor but I think Nutella-flavored pudding ranks high in taste and popularity.  I paired it with banana pudding, which has all-natural flavor and none of the yellow coloring.  These two puddings go well with crumbled graham crackers for added crunch.  Alternately layer the puddings in a serving dish, voila, you have a parfait.

Banana Pudding

Makes 4 cups

2 small ripe bananas, about 12 ounces

⅓ cup sugar

2 ½ cups whole milk

3 tablespoons cornstarch

½ teaspoon salt

¾ cup cream

2 large egg yolks

1 teaspoon vanilla extract

In a 3-quart saucepan, thoroughly mash together the bananas and sugar.  Pour in the milk.  Warm over medium heat almost to boiling (the surface of the milk should quiver and vibrate).  Turn off the heat.

Puree the banana-milk mixture in a food processor or blender.  Pour it back into the pan and warm it for 3 to 5 minutes over medium heat, until bubbles for around the edges and the center of the milk is vibrating.  Turn off the heat.

Put the cornstarch and salt in a medium bowl.  Slowly whisk in the cream, making sure there are no lumps. Whisk in the egg yolks.  It is important that this mixture be as smooth as you can make it.  (To be really sure, reach into the bowl and gently rub out any lumps.)

Pour a ladleful of the hot milk into the bowl with the slurry.  Whisk vigorously to combine.  The mixture should come together smoothly, with no lumps.  If you see any, add a little more liquid and whisk them out.  Pour this mixture back into the pan slowly, counting to 10 as you do and whisking constantly and vigorously.

Turn the heat back on to medium.  Work all the angles of the pan, and scrape the bottom.  It will take 2 to 5 minutes to bring the custard to a boil, with large bubbles that slowly pop up to the surface.  Boil, whisking constantly, for 2 minutes.  Turn off the heat and stir in the vanilla.

Immediately pour the custard into a shallow container.  Place plastic wrap or buttered wax paper directly on the surface to cover it, and refrigerate for 2 hours, or until fully chilled.  

Nutella Pudding

Makes 4 cups

3 tablespoons cornstarch

½ teaspoon salt

1 cup cream

2 egg yolks 

2 cups whole milk

¼ cup sugar

¾ cup Nutella

½ teaspoon vanilla extract

Put the cornstarch and salt in a medium bowl.  Slowly whisk in the cream, making sure there are no lumps. Whisk in the egg yolks.  It is important that this mixture be as smooth as you can make it.  (To be really sure, reach into the bowl and gently rub out any lumps.)

Whisk the milk and sugar over medium heat in a 3-quart saucepan until bubbles form around the edge of the milk and the entire surface begins to quiver.  Turn off the heat.

Pour 1 cup of the hot milk into the bowl with the slurry and whisk vigorously to combine.  They should come together smoothly, with no lumps.  If you see any, add a little more liquid and whisk them out.  Pour the tempered slurry back into the pan slowly, counting to 10 as you do and whisking vigorously.

Turn the heat back on to medium.  Work all the angles of the pan, and scrape the bottom.  It will take 2 to 5 minutes to bring the custard to a boil, with large bubbles that slowly pop up to the surface.  Boil, whisking constantly, for 2 minutes.  Turn off the heat and stir in the vanilla.

Put the Nutella in a bowl and ladle in about 1 cup of the hot pudding.  Whisk until smooth, then add the Nutella mixture back to the pan.  Whisk until thoroughly combined, add the vanilla, and stir.

Immediately pour the custard into a shallow container.  Place plastic wrap or buttered wax paper directly on the surface to cover it, and refrigerate.  This pudding is firm enough to be eaten warm after 30 minutes or so in the refrigerator.  

Source:  Bakeless Sweets byt Faith Durand