The Zelda Gourmet: chocolate

Showing posts with label chocolate. Show all posts

Breathe of the Wild seems to have a number of muddy regions. They start our training into mud on the Great Plateau with a small muddy lake that contains a treasure chest. We get more from the wasteland region that will suck you in if you make one false step in the tower's direction. So today, we are stepping in our own mud puddle in a more delicious rendition. As usual it's all gluten free. Enjoy!

Gear!

Mini muffin tin

Melon baller

Double boiler

Cookie

1/2 cup butter

1/2 cup crunchy peanut butter

1/2 cup sugar

1/3 cup dark brown sugar

1 egg

1/2 t. GF vanilla

1 1/4 c. GF All Purpose with xianthium gum

3/4 t. baking soda

1/2 t. salt

Fudge Filling

1 cup (6 oz,) milk chocolate chips

1 cup (6 oz,) semi-sweet chocolate chips

1 can (14 oz) sweetened condensed milk

1 t. GF vanilla

Chopped candied peanuts (optional)

Quest!

Preheat the oven to 320 degree F.

First start off making the batter for the cookie part.

Using the creaming method, combine butter, sugar, brown sugar, peanut butter, and egg. Then add vanilla, flour, baking soda and salt. Don't forget to let your dough sit for about 5 minutes.

Make into 1 inch balls and place in a mini muffin tin. Do not press down at all.

Note: I have been mixing flour brands for my recipes lately and have gotten better results. If you can afford it, I recommend buying two different brands of AP GF flour and using 50/50 in your baking.

Bake for 14-16 minutes. They will be baked on the outside but squishy in the middle. (Yes, that is a technical term). Remove from oven. With your melon baller, make a well inside the underdone cookie.

Leave the cookies in the hot pan. Like magic, the cookies will finish cooking right on your counter. Set aside until cooled.

Note: I had additional batter and didn't want to wait, so I divided the rest of the batter between two mini spring form pans to make two larger ones. These baked for about 5 minutes more than the little ones did. Then I made a well in the bottom just like the others and let them finish on the counter.

Now for the mud!

In a double boiler, our in all the chips and sweetened condensed milk. Bring up to temperature until smooth.

Once rich and smooth, you can simply spoon into each of your cups - right to the top!

Note: Work fast with this mixture, it cools quickly and becomes a fudgy mess. You can reheat on the stove if necessary.

If you want to make them extra special, you can chop candied peanuts and sprinkle on top.

Follow the ZeldaGourmet to bring

LOZ into your home for all your Gluten Free
Cooking & Baking!
Enjoy!

Labyrinths are nothing new the LOZ franchise. We started with the lost woods that has turned up in nearly all generation from the orginial NES to the latest BOTW installment with not only the lost woods, but also two other labyrinths for us to tackle. But how do you capture that in an edible way? Today, we will give it a try with peanut butter and chocolate goodness. The dough of this recipe is fairly sticky and delicate, but if you treat it right and are careful, they are just as good to look as they are the eat. Enjoy!

Gear!
1 cup Sugar
1 Egg
1/2 cup Butter
1/2 cup Chunky Peanut Butter
1 tsp Vanilla Extract
2 T. Milk
1/2 t. Baking Soda
1 1/2 cup GF Flour - We used Bob Red Mill's Baking Flour
12 oz. Chocolate Chips

Quest!

Start by creaming together the butter, sugar, peanut butter, eggs and vanilla extract. Add in the milk and then the flour and mix together until a soft, sticky dough comes together.

Roll the dough out on a piece of parchment or large silicone mat - parchment works easier. This one is more round, but the more rectagular you can get the dough, the better.

Melt your chocolate chips either with a double boiler or carefully in the microwave. Let the chocolate cool for a minute, then spead all the chocolate over the dough and spread to the very edge.

Using the parchment paper, carefully roll the dough like a jelly roll. Make it fairly tight, so there are no air gaps between the layers. You should end up with a lovely swirl. Divide the roll in half if too large for your fridge and wrap in plastic wrap before refrigerating for at least 30 minutes.

Preheat the oven to 350 degrees F. Slice your cookies into 1/2 inch slices and place on cookie sheet with parchment or silicone mat under cookies. Bake for 8 -10 minutes until golden around the edge.

Cool cookies on the sheet pan for about 3 minutes before transfering to a cooling rack. Bake remaining cookies and Enjoy!

Follow the ZeldaGourmet to bring

LOZ into your home every week! Enjoy!

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Happy 100 Quests! We have been questing for awhile now and I wanted this post to be extra special. So today I sharing with you THE recipe for the cupcakes that are so popular with my family. I often make these for when we people over for board game days and other get-togethers. These are super chocolately and I will bet you that you can't just have one. For being gluten free, these cupcakes will definitely fill your heart container. Enjoy!

Gear!
1 GF chocolate cake mix - Betty Crocker
1 GF brownie mix - Betty Crocker
6 eggs
1 cup water, hot
2 tsp instant espesso
1 stick butter (1/2 cup) softened
1 tsp vanilla
1 tsp baking powder

Quest!

For this particular recipe, you do need to use these particular mixes. They normally make a small pan of brownies and a single layer cake.

In a mixer, beat eggs until light yellow.

In a measuring cup, measure out your hot water from the tap. Then add instant espresso powder. Mix and let it sit for a little bit.

Add softened butter, vanilla and baking powder to eggs. Mix until combined.

Add mixes to the bowl and stir on low. Add in espresso mix and continue to mix for 2 minutes on medium. Should be like a cake mix when done. Let this sit for at least 5 minutes for the flour to fully absorb the liquid.

Preheat the oven to 350 degree F. Get your cupcake liners ready in the pan and make sure to spray the liners with non stick spray. Spoon the cake mixture in so they come up about 3/4 of the way full. Should make 24 cupcakes.

Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the cupcakes. Transfer to a wire rack and cool completely.

Once completely cooled decorate with your favorite frosting. Today with have a light pink vanilla frosting.

Add red and pink hearts to indicate how much life the hero still has. Add some extra sprinkles for fun and Enjoy!

Follow the ZeldaGourmet to bring

LOZ into your home every week! Enjoy!

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We have been really busy lately! We have been out in the forest gathering Deku Nuts and boy did we make a haul! (BTW hazelnuts are really harvested in the late summer!) With all these lovely Deku Nuts, we are going to attempt the best. thing. ever! CHEESECAKE! This is a gluten free rendition of the cheesecake I used to make before being diagnosed with Celiac - now with a Deku Nut twist. Sweet and rich - you might want to wear sweatpants when you eat this one - Enjoy!

Gear!
Crust

1 cup assorted GF Cookies, crushed (I used chocolate sandwich cookies and hazelnut wafer cookies!)
3 tablespoons white sugar
1/4 cup butter, melted
3- 8oz. packages cream cheese, softened

Filling
3/4 cup sugar
2 tablespoons GF AP flour with xianthium gum
3 eggs
2 tablespoons milk or cream
2 teaspoons vanilla
3 ounces semi-sweet chocolate
1/4 cup Nutella

Frosting
8 ounces semi-sweet chocolate
2/3 cup sour cream
1 1/2 cups hazelnuts, chopped

Quest!

Preheat oven to 325 degrees F. Prep a 10-inch spring-form pan with nonstick spray.
Prep your crumbs by placing your cookies into a zip topped bag, seal and smack with something heavy - I like a rolling pin myself, but use whatever you like.

Mix cookie crumbs, 3 tablespoons sugar, and butter in a bowl until thoroughly combined

Press crumb mixture into the bottom of the pan. Bake in oven for about 10 minutes. Set completed crust aside to cool.

Now for the filling. Get your trusty mighty mixer out and add the cream cheese - beat for a few seconds break it up and make it smooth. Beat in the sugar and flour until the mixture is smooth. Adding one at a time - beat in the eggs. Once fully incorporated, add the milk and vanilla. Continue beating the mixture until morale improves - or until the cream cheese filling is very smooth and well combined, about 3 minutes.

Add about 2/3 of the filling to the crust. Spread out evenly.

In a bowl, melt 3 oz. chocolate -preferably in a double boiler. Mix chocolate in with remaining filling.

Add Nutella and continue to stir until combined.

Plop the remaining batter in dollops over the first layer of filling.

Using a knife or flat wooden skewer, create a marble effect in the cheesecake until it is pretty,

Place the cheesecake in the oven. In a roasting pan beneath the cheesecake, add boiling water to create a steaming effect in the oven. Bake at 350 degrees F. for 45-50 minutes or until cheesecake is set. Cool for 15 minutes or so before removing the outside ring of the pan. Let cheesecake cool completely.

Baked and cooled!

Frosting time! Melt your chocolate in a double boiler. Add Sour Cream and stir, stir, stir until smooth.

Spread frosting over the cake.

Add chopped hazelnuts (deku nuts) to the sides of the cheesecake and whole hazelnuts on the top. Refrigerate for an hour before serving. Enjoy!

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Pi Day is here again and what better way to celebrate than by sharing a favorite and easy pie recipe with all of you. Conveniently, there is a bakery called the Bakery of Wheaton and Pita in Minish Cap where you can purchase a slice of pie for 40 rupees. Well, this pie won't set you back that much and it's also a no-bake pie! Happy Pi Day, Everyone. Enjoy!

Gear!
Prepared Gluten Free Crumb Crust (We used chocolate snap)
6 oz. Cream Cheese, Softened
1/2 cup Whipping Cream
1 - 3.4 oz.Instant Pudding (We used Chocolate Fudge)
2 cups 2% Milk
8 oz. Cool Whip
1 T. Hot Fudge Sauce
Chocolate Shavings (White and Dark)

Quest!

Prepare you crumb crust or simply unwrap if it is already done for you.

Using a hand mixer, cream together cream cheese and whipping cream until smooth.

Add milk and box of pudding and continue to mix until thickened and smooth - about 2-3 minutes.

Spoon mixture into prepared crust and refrigerate for 30 minutes.

Spoon Cool Whip on top of pie and smooth out.

Heat hot fudge sauce in the microwave using directions and drizzle over the top of pie in a decorative pattern.

Add chocolate shaving on top. Refrigerate pie for 30 minutes. Serve and Enjoy!

Please comment, follow or just spread the word about The Zelda Gourmet! Enjoy!

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We found another bunch of bananas - but we have to hurry! The monkeys will be here any second, so we have to come up with a fast recipe so that they don't get our lovely bananas! I know - Smoothies! Quick, delicious, and great way to start the day. We hope you Enjoy!

Gear!
Banana Walnut Oat Smoothie
1 Frozen Banana
2 T. Walnuts
1/2 cup Milk
3 T. GF Quick Oats
2 T. Maple Syrup
1/4 cup Greek Yogurt

Chocolate Peanut Butter Banana Smoothie
2 Frozen Bananas
1 packet Hot Chocolate Mix
1 T, Peanut Butter Powder
1/2 cup Milk
1/4 cup Greek Yogurt

Strawberry Banana Smoothie
1 Frozen Banana
1 cup Whole Frozen Strawberries
1/4 cup Orange Juice
1/4 cup Milk
1/4 cup Greek Yogurt

Frozen Monkey Smoothie
2 Frozen Bananas
1 packet Hot Chocolate Mix
1 T. Instant Espresso Powder
3/4 cup Milk
1/4 cup Greek Yogurt

Quest!

Let's start with a quick tip about frozen bananas. Before your bananas turn super dark, cut them into small pieces and put them in a freezer bag. Squeeze fresh lemon or lime juice over them and place them in the freezer. This will keep your bananas from turning an icky brown color when you take them out.

Each of these smoothies start out with a frozen banana or two in the bottom of the blender. They serve not only a fabulous flavor and texture, but will also help to thicken the smoothie.

Add all the other goodies listed for the recipe into the blender and pulse. You may have to adjust the liquid amount depending upon how thick you want your smoothie. If you still want your smoothie thicker, you can add ice cubes to the mixture and pulse until combined.