Rachael Ray Appetizers - Recipes For Party Appetizers From Rachael Ray
By Jenny Myers
Rachel Ray is a known television anchor and a renowned chef. She is most famous for her 30 minutes recipes. She believes in healthy yet intriguing cooking. That is the reason why her talk show does not only talk about food but also health & weight loss. Her guests on the show are medical & health experts like Dr. Nicholas V. Perricone and Dr. Mehmet Oz.
Here is a recipe by Rachel Ray for a party appetizer:
Ingredients
Chocolate Cakes
- Unsalted butter - 1 1/2 cup or 3 sticks (cut it in to pieces)
- Coffee - 1 cup (freshly brewed)
- Water or milk - 1/2 cup
- Dutch-process cocoa - 3/4 cup (unsweetened)
- All-purpose flour - 3 cups
- Granulated sugar - 3 1/4 cups
- Baking powder - 3/4 teaspoon
- Fine salt - 3/4 tea spoon
- Baking soda - 1/2 tea spoon
- Sour cream - 3/4 cup
- Eggs - 3 (large sized at room temperature)
- Pure vanilla extract - 1 1/2 tea spoons
- Confectioners' sugar (dusting)
- Semi sweet chocolate - 6 ounces (finely chopped)
- Canned unsweetened coconut milk - 1/2 cup
- Corn syrup - 1 - 2 table spoons
- Unsweetened coconut chips / shredded coconut - 1 1/2 cups (lightly toasted)
- Take 12 pieces of cup jumbo muffin tins.
- Pre heat the oven at 350 degrees F. Now line the muffin tins with the large cup cake liners.
- Add butter, water, coffee and cocoa in the microwave safe bowl. Cover it with a plastic wrap. Now Microwave it on 'HIGH'. Wait until the butter melts. It would happen in like 2 minutes. Now whisk to mixture.
- Next, whisk the flour along with granulated sugar, salt, baking powder & baking soda using a large bowl. Next, beat sour cream along with the eggs & vanilla in the small bowl.
- Now, whisk hot cocoa mixture in to dry ingredients. Stir these in the sour cream mixture you have just made to combine them. Remember do not over mix.
- Now divide this batter in all the 12 muffin tins that you had prepared before. Remember, just fill in the tin up to 3/4 way full, that is 2/3 cup per cup cake).
- Finally bake the cup cakes until the toothpick inserted at the center comes out clean. This would take around 30 minutes.
- Now cool these in the tin on the rack. Now remove from liners & return the cakes to the rack.
- For glazing put the chocolate in the medium bowl. Boil the coconut milk & corn syrup. Stir them constantly. Now pour these over the chocolate. Let it stand for around 10 minutes. Again stir it until it gets smooth. Spread 1 table spoon of warm glaze equally over all the cakes. Scatter the coconut on the top. Dutch-process cocoa is a better option that natural cocoa in terms of taste.
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