Chocolate Makes Everything Better

I’m not normally a stress eater as much as a sweets nibbler during stressful times. Actually, when I am stressed, I have a tendency not to eat or I forget to eat. When my stomach reminds me that it hasn’t been fed, I have to resist not reaching for sugary sweets during those worrisome times … especially chocolate treats.

Sometimes I have great will power …. and sometimes I don’t!

chocolate hazelnut cupcakes

Chocolate makes it better …

During those times of feeling blue or overwhelmed, chocolate becomes my bestie and go to pick me up. Probably not the healthiest thing to do, but it’s so much more pleasurable on my palette than a bunch of broccoli. And chocolate seems to make all the problems of the world melt away … at least melting in my mouth.

Hmm, come to think about it, chocolate is my go to when I’m feeling happy and festive. Okay, let’s face it, chocolate is great anytime and makes everything better.

flourless hazelnut chocolate cupcakeIt doesn’t help my waistline that I enjoy baking and find the process of baking somewhat stress relieving. Thank goodness I have neighbors and friends that are willing to help rid me of the abundance of baked goods concocted in my tiny RV kitchen. After all, I only have so much storage room.

My latest fixation consists of the most decadent and yummy chocolate cake ever. Add a drizzle of Chocolate Hazelnut Liqueur, (a liqueur that I purchased in Sedona) then top it off with a dollop of whipped cream … and oh … my … gosh … let the pleasurable moaning commence as the taste buds are delightfully awakened.

Chocolate and Hazelnuts … a match made in heaven

I’ve always loved the taste of chocolate with hazelnuts, not a combination that was easily found in the United States forty years ago. Lucky for me, every Christmas my little family of five would receive a large package from relatives in Germany. The package contained gifts and food items … packaged foods my German immigrant parents dearly missed.

My dad and I would immediately zero in on the chocolate hazelnut bars. Yum! I’m sorry, but American chocolate doesn’t begin to compare to European chocolate. German, Belgium, and Swiss chocolates are heavenly …. smooth and creamy and melt in your mouth decadence.

My obsession with the hazelnut – chocolate combination hasn’t waned over the years. It still remains my favorite, and will power to resist, goes out the window.

chocolate hazelnut cupcakes

You, my dear readers, made me do it!

When I told Al I was going to write a post about our favorite cupcakes, he recommended I make a batch … just to make sure I write-up the recipe correctly. So, because of you guys, I just had to make a batch and verify everything.

And then, of course, we had to taste test. Sheer perfection (she says while moaning in epicurean delight)! Now I can confidently share this tasty, make your day, recipe with you ….

Recipe

Decadent Chocolate Frangelico Cupcakes

  • Servings: 24
  • Difficulty: easy-moderate
  • Print

8 ounces of semisweet chocolate, broken into pieces
chocolate hazelnut cupcakes2 sticks butter, unsalted and softened
1 cup granulated sugar
6 eggs, room temperature
1/2 cup unsweetened cocoa powder
3 Tablespoons of all-purpose flour (optional)
1/2 teaspoon salt
1 teaspoon vanilla extract
1/3 cup Frangelico liquor

Optional: add 1/3 cup finally chopped hazelnuts

Directions:
Preheat oven to 350 degrees Fahrenheit. Put paper-liners in a cupcake tin.

In a double boiler over low heat, add the semisweet chocolate and butter. Stir continuously until all the butter and chocolate are melted and fully incorporated. Remove from heat and set aside.

Have all your ingredients measured out and ready. In the measuring cup, add the flour and salt to the cocoa powder. Add the vanilla extract to the Frangelico. In a large mixing bowl, combine sugar and eggs and beat with a hand or stand mixer until light and fluffy (about 5 minutes). Continue to mix and slowly alternate adding the dry and wet mixtures. Once all ingredients are incorporated, add the melted chocolate and continue to blend until everything is fully combined. If adding nuts, fold in with a rubber spatula. Pour batter into muffin tins filling each cup at least 3/4 full.

Bake for about 30 – 35 minutes
Recipe by Ingrid at LiveLaughRV.com

double boiler

my version of a double-boiler as I melt the chocolate and butter together – A heat tolerant bowl over simmering water. Be sure the water doesn’t touch the bowl. The chocolate needs to melt slowly so it doesn’t get grainy.

Recipe Tips

  • You can make a 9 inch cake instead of cupcakes. Be sure to use a greased springform pan. Line the bottom of the pan with parchment paper and spray. Bake for at least 50 minutes.
  • Feel free to leave out the flour, turning this delicious recipe into a flourless chocolate cake / cupcakes. Expect the cake to sink even more in the center.
  • Change out the alcohol. Add whatever liquor your tastes desire.
  • Decorate with frosting, whip cream, powdered sugar, or fresh berries
  • Drizzle with your favorite liqueur

Chocolate hazelnut cake

Friends, neighbors, anyone?

Heather and Dave, Nancy and RL, anyone …. interested in helping us devour these delectable treats? I don’t think our waistlines can handle eating an entire batch … even if I ration them out!

(affiliate links)
Wholesale Warranties
The Sprinkles Baking Book: 100 Secret Recipes from Candace’s Kitchen
Lindt Classic Recipe Milk Chocolate Bar, Hazelnut
Ritter Sport Bars, Milk Chocolate with Whole Hazelnuts

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Carrot Cake & Food Photography

I enjoy all kinds of photography. It’s a hobby that I’m passionate about and continues to challenge me in more ways than I ever imagined. I think my passion for photography stems from my father. He was an avid photographer during his younger years and was even a professional photographer for a short time after WWII.

chipmunk eating

Time to eat!

Although my dad doesn’t understand the technical side of digital photography, he certainly understands the concepts and workings of a camera. Even at 91 years of age, he and I are able to talk about things like aperture, shutter speed and depth of field. Yes, I’m very fortunate that dad still has a brain as sharp as a tack. And sharp enough to criticize my photographs 😏

From time to time, I’ll print out some of my blog posts as well as individual photos, and send hard copies to my dad. He loves these snail mail packages. After he’s had a couple of days to review the photos, he and I will talk about them via a lengthy phone conversation. Although his vision isn’t as sharp as his brain, he’s made his opinions very clear …. he does not like my food photographs.

Best carrot cake ever

Best carrot cake ever!

Well dad, neither do I 😆 Never in a million years did I think food photography would be so difficult and frustrate the heck out of me. Challenging is an understatement! Some people have a knack for cooking, food staging and making their images look appetizing and some folks don’t. We’ve all seen those less than stellar food photographs posted on social media 🤢

And then there are those who can compose in minutes and share a lovely shot … like my daughter, who manages to take awesome images with her phone and share on social media – Tea Party anyone!

Tea Party at the English Rose Tea Room in Carefree Arizona

My daughter shares great pics of food on social media. Here she is at the English Rose Tea Room in Carefree, AZ. We had a fun ‘Tea Party‘.

Yeah, food photography is much more difficult for me than I ever imagined. And to think, I thought bird photography would be more challenging … not! With birding and landscape photography it’s all about being in the right place at the right time. Nature does the staging and lighting for you.

With food photography, I first have to make the food which in itself can be a challenging task in a RV. Then I have to find the location with the right lighting and stage the scene. Then it’s time to find the right angle. Geez, by this time, I’m ready to snarf down the food and screw the photographs. And when we go to a restaurant, I rarely think about taking a pic of my food. When I do? 🤮 Let’s just say, not worth sharing. Once again, I’m usually too eager to eat the food than I am on making a photograph of what was just served. I’ll leave restaurant photography to the millennial’s.

Eggs Benedict Bloody Mary

Eggs Benedict and a Bloody Mary

Oh well … I’ve never shied away from a challenge. So I’ll keep plugging away at the genre of still life – food photography … and Al will continue to suffer through the eating and drinking!

Wandering Wednesday Photo Theme – Food

For this weeks photo prompt … theme … inspiration, let’s share images of Food. Perhaps you have a favorite restaurant or recipe you’d like to share. I know I can always use a little food inspiration. So share and connect – leave a comment down below with a link to your blog or link back on your post. And if you have any secrets when it comes to taking great photographs of food … I am all ears!

Carrot Cake Recipe

If I’m going to call something “the best ever”, I think it only fair to share the recipe of this indulgent carrot cake that I make only once a year. Carrots may be healthy and low in calories, but cake isn’t 🤣 You’ve been warned … enjoy!

Indulgent Carrot Cake

  • Servings: 12
  • Difficulty: easy
  • Print

Easy carrot cakeFor the cake
2 cups granulated sugar
3/4 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
2 cups grated carrots
3 1/3 ounces unsweetened coconut (1 1/6 cup)
1 small can crushed pineapple (don’t drain)
1 cup chopped walnuts
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt

In a large bowl, whisk together sugar, oil, eggs, and vanilla. With a rubber spatula mix in carrots, coconut, pineapple with juice, and walnuts. Add remaining ingredients, mixing with spatula until all ingredients are thoroughly combined. Pour into a greased 9×13 baking pan. Bake in a preheated oven at 350 degrees for 55 minutes.

Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla
1 pound powdered sugar

With a hand mixer, beat together butter, cream cheese, and vanilla. Add half the sugar and continue creaming. Add a quarter of the remaining sugar and continue mixing. Once thoroughly combined, add remaining sugar a little at a time until desired consistency is achieved. Spread frosting on COOLED cake.

Recipe by Ingrid @LiveLaughRV.com

Wandering Wednesday – Ingrid’s Photo Inspirations

Each Wednesday I post a different photo prompt as a way for bloggers to share their love of photography and engage with other like minded bloggers. Perhaps this prompt will serve as a little inspiration for you to pick up the camera in search of a composition or a reason to go through your photo archives. Whether you shoot with your phone, a DSLR or something in-between, don’t be shy 🤗 share and connect! Post your photo anytime between now and next Wednesday when a new theme will be shared.

Upcoming prompts – Landscapes, Garden, Birds …. get out and shoot or peruse those archives!

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Items in my kitchen used to make the carrot cake (affiliate links)
 Rectangular Pan
6-Speed Hand Mixer
Silicone Spatulas