DARK CHOCOLATE-CRANBERRY ROCK CAKES
Dense and flavorful, these chocolate and cherry sensations will keep for a couple days, so they're a great make-ahead dish for breakfast or brunch.
Provided by By Sarah Caron
Categories Breakfast
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line cookie sheet with parchment paper.
- In large bowl, stir together flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions). Stir in chocolate chips and cranberries; set aside.
- In another bowl, beat eggs and 1/2 cup whipping cream with whisk until well blended. Make well in center of flour mixture; pour egg mixture into well. With rubber spatula, fold together all ingredients until combined and smooth.
- Using large cookie scoop, scoop out 12 balls of dough onto cookie sheet. Brush tops with 1 tablespoon whipping cream; sprinkle with course sugar.
- Bake 17 to 20 minutes or until lightly browned. Remove from cookie sheet to cooling rack. Serve immediately. Store cooled rock cakes in airtight container; best eaten within 2 days.
Nutrition Facts : ServingSize 1 Serving
MINI DARK CHOCOLATE CRANBERRY ROCK CAKES
Provided by Sarah Walker Caron
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper.
- In a large bowl, sift together the flour, sugar, baking powder and salt. Add the butter and using pastry blender or pulling 2 table knives in opposite directions, cut in the butter to form coarse crumbs. Stir in chocolate chips and cranberries; set aside.
- In medium mixing bowl, beat together eggs and 1/2 cup whipping cream until well blended. Make a well in the center of the flour mixture and add the egg mixture. With rubber spatula, fold together all ingredients until combined and smooth.
- Using medium cookie scoop, scoop out 24 balls of dough onto cookie sheet. Brush tops with 1 tablespoon whipping cream; sprinkle with coarse sugar.
- Bake 18 to 20 minutes or until lightly browned. Remove from cookie sheet to cooling rack. Serve immediately. Store cooled rock cakes in airtight container; best eaten within 2 days.
GLAZED CRANBERRY MINI CAKES
Make and share this Glazed Cranberry Mini Cakes recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 36 mini cakes, 36 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F
- Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
- Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy.
- Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture.
- Add milk; stir until blended.
- Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze).
- Fill muffin cups about 7/8 full with batter.
- Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
- Cool 5 minutes; remove from pans to wire rack.
- Cool completely.
- To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle vegetable oil over chips.
- Microwave at MEDIUM (50%) 30 seconds; stir.
- If necessary, microwave at MEDIUM an additional 30 seconds or just until chips are melted when stirred.
- Drizzle white glaze over top of mini-cakes.
- Refrigerate 10 minutes to set glaze.
Nutrition Facts : Calories 111.1, Fat 6.3, SaturatedFat 2.9, Cholesterol 11.4, Sodium 57.7, Carbohydrate 12.8, Fiber 0.4, Sugar 8.7, Protein 1.4
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