Sunday, April 10, 2011

Chocolate Mocha Minis

I am certain that each and every one of my faithful followers reads each and every entry that I post (Oh c'mon, just let me live in my little fantasy world, no harm no foul!)...which means you all must remember my faschnaut post, in which I mentioned 3 golden rules as learned from my mother. Well, today we'll touch on #2...chocolate and coffee.

Antioxidants anyone?

Antioxidants....what are they exactly? Let's just say, in a nutshell, they slow the aging process. Chocolate and coffee (red wine too, of course) may not be the best examples of an antioxidant, but they're definitely my fave! Which explains why I'm the picture of health (fantasy world again, leave it alone!).
  
It's no secret that I'm a huge fan of Hershey's "Perfectly Chocolate" Chocolate Cake.
A simple recipe, moist and delicious every time! And though it needs no modification, and is "Perfect" as is, I do make one adjustment. I use hot brewed coffee in place of the boiling water for an added kick. Doesn't get any better than that!


Actually, it does...coupled with a mocha buttercream, it's true perfection! 

Mocha Buttercream
1/2 cup unsalted butter (1 stick)
4-5 tbsp cocoa
1-2 tbsp milk
4-5 tbsp brewed coffee
1 tsp vanilla
4 cups confectioners sugar

Mix all ingredients until smooth and creamy, adding more or less confectioners sugar to reach desired consistency.

*I typically don't follow exact recipes when it comes to buttercream. I judge by taste and consistency. Amounts above are close estimates, adjust as needed to reach your own desired taste and consistency.

Here's to a healthy lifestyle! Stay young and...


Enjoy!



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