Tag Archives: Food

Mar3

Zabaglione With Dark Chocolate Sauce

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This terrific pudding is easy to make, delicious warm or cold and can be used in many ways, as a filling for choux pastry buns, for example. Zabaglione can also be served with the polenta biscuits.

Chocolate zabaglione 4

Serves: 6

Ingredients

6 egg yolks
120g caster sugar
170ml Moscato Passito di Pantelleria, Marsala or Madeira

FOR SAUCE
200g bitter chocolate, broken into pieces
100ml double cream

Method

Put the egg yolks and sugar in a heatproof bowl (preferably a copper pan with a rounded base) and whisk for a few minutes to obtain a smooth and pure foam. Add the chosen dessert wine and mix well.

Have ready a pan of boiling water, in which the bowl will fit, without the base touching the water. Put the bowl in place in the pan, and beat continuously over the simmering water until the mixture starts to thicken.

Divide the mixture between 6 glasses and chill. In the same way – in a bowl over a pan of hot water, base not touching the water – melt the chocolate carefully. Add the cream and stir well until smooth. Put this on the top of the zabaglione. You can eat this straightaway or chill it again before serving.

Mar1

Dream Treat!

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Chocolate Decadence Cake

This rich and indulgent chocolate dessert is sure to satisfy the craziest of chocoholics. #chocolatefriendsofTenaciousM will love this!

chocolate decadence.jpg 3

Yield: 4 servings

Ingredients

Cooking spray
1/2 cup plus 3 tablespoons sugar
1/4 cup 2% reduced-fat milk
2 tablespoons plus 2 teaspoons unsweetened cocoa
1 1/2 tablespoons butter
1/2 ounce unsweetened chocolate, chopped
5 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 large egg white
8 teaspoons semisweet chocolate chips

Preparation

Preheat oven to 350°. Lightly coat 4 (2-ounce) ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat. Set prepared ramekins aside.

Combine 1/2 cup plus 2 tablespoons sugar, milk, and cocoa in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves, stirring constantly. Remove from heat; add the butter and 1/2 ounce unsweetened chocolate. Stir until the chocolate melts and mixture is smooth. Cool chocolate mixture 10 minutes.

Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended. Spoon 2 tablespoons chocolate mixture into each prepared ramekin, and top each with 2 teaspoons chocolate chips. Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips. Bake at 350° for 20 minutes or until barely set. Cool for 10 minutes. Invert onto dessert plates. Garnish as with fruit or white chocolate shavings. Serve warm.

Feb27

Grilled Chocolate Sandwiches

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There’s always room for dessert, especially for this sweet treat; it’s delicious and takes almost no time to prepare.

Grilled Cocolate Sandwiches

PREP: 15 MINS
TOTAL TIME: 15 MINS
SERVINGS:4

INGREDIENTS

2 large eggs
2 tablespoons milk
4 large slices challah or Italian Bread, (cut 3/4 inch thick)
4 ounces thin semisweet chocolate bar
2 tablespoons unsalted butter
Confectioners’ sugar, for dusting

DIRECTIONS

STEP 1
In a large, shallow dish, whisk together eggs and milk; set aside.
STEP 2
Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.
STEP 3
Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Cut in half, and dust with confectioners’; sugar before serving.

Feb23

No Bake Oreo Ice Cream Cake

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My weekend/Sunday has been extra crazy! So how does TenaciousM give stress an uppercut? You guessed it! Chocolate! Here’s an all-time favorite. #chocolatefriendsofTenaciousM enjoy!

No-Bake-Oreo-Ice-Cream-Cake-recipe

Ingredients
1/2cup hot fudge ice cream topping, warmed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
16 OREO Cookies, chopped (about 2 cups), divided
12 vanilla ice cream sandwiches

Directions
WHISK fudge topping and 1 cup COOL WHIP in medium bowl until blended. Add dry pudding mix; stir 2 min. Stir in 1 cup cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; cover with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost with remaining COOL WHIP; press remaining cookies into top and sides of dessert. Wrap loosely with foil.

FREEZE 4 hours.

Feb22

Chocolate Peanut Butter Pie

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This is a very rich pie, but oh-so wonderful. If you like chocolate and peanut butter, you’ll like this!

Chocolate-Peanut-Butter-Pie-recipe

For the crust:

1 1/3 cups graham cracker crumbs
1/3 cup sugar
8 tablespoons (1 stick), unsalted butter, melted

Preheat oven to 350 degrees. Combine the graham cracker crumbs, sugar and melted butter until well blended. Press the mixture into the sides and bottom of a nine-inch deep dish pie plate. Bake at 350 degrees for 8 minutes. Cool completely.

For the filling:

14 ounces cream cheese, softened
2 cups sugar
1 1/2 cups creamy peanut butter
1 tablespoon vanilla
2 tablespoons unsalted butter, melted
1 cup heavy whipping cream

Beat cream cheese and sugar in a mixing bowl. Add the peanut butter and vanilla and mix well.
Beat in the melted butter gradually. In a separate bowl, whip the cream until soft peaks form.
Gently fold the cream into the peanut butter mixture using a spatula. Do not over beat.
Pour into the prepared, cool crust and refrigerate for several hours until set.

For the Ganache:

3/4 cup heavy whipping cream
6 ounces semisweet chocolate finely chopped (high-quality such as Ghiradelli – not chocolate chips).

Bring the cream to a boil in a saucepan. Pour over the chocolate in a bowl. Stir gently to melt the chocolate and mix well. Cool slightly and spread evenly over the pie. Chill until served. Cut with a knife that has been heated under hot water and wiped dry between each slice.

Feb21

Chocolate-Whiskey Soufflé Tarts

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Chocolate-Whiskey Soufflé Tarts

There’s just a wee bit of the favorite Irish spirit in these treats. Enjoy!

Serves 8

Ingredients
For crust
1 1/2 cups all purpose flour
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into small pieces
3/4 cup powdered sugar
1/2 teaspoon (scant) salt

For filling
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Irish whiskey
1 1/2 teaspoons vanilla extract
1 1/4 teaspoons instant coffee crystals
Pinch of salt
4 large eggs, separated
1/2 cup sugar
Sweetened whipped cream
Chocolate shavings (optional)

Preparation

Make crust:
Preheat oven to 350°F. Blend all ingredients in processor just until dough gathers together. Shape dough into log. Cut into 8 equal rounds. Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom. Pierce crusts with fork. Bake crusts until pale golden, about 18 minutes. Cool in pans on rack.

Make filling:
Set aside generous 1/3 cup chopped chocolate. Place remaining chopped chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until melted and smooth. Remove bowl from over water. Whisk in whiskey, vanilla, coffee and salt, then yolks. Beat egg whites in another medium bowl until soft peaks form. Gradually add sugar, beating until stiff but not dry. Fold half of whites into chocolate mixture. Fold in reserved 1/3 cup chopped chocolate, then remaining whites. Divide mixture among crusts. Freeze at least 3 hours. (Can be made 1 week ahead. Cover and keep frozen.)

Preheat oven to 375°F. Push bottom of frozen tartlets up to release from pan sides. Arrange tartlets on pan bottoms on baking sheet. Bake until filling puffs and begins to crack, about 20 minutes. Place tartlets on plates. Spoon whipped cream alongside. Top with chocolate shavings, if desired.

Feb19

Baileys Chocolate Pudding Parfaits with Oatmeal-Walnut Crunch

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The oatmeal and nut mixture in this dessert is usually baked on fruit. Here, it is cooked on its own, then layered with currants and a pudding made with Baileys Original Irish Cream topped off with chocolate shavings. Delicious!

Baileys Pudding Parfaits with Oatmeal-Walnut Crunch

Serves 6

Ingredients

For crunch
1 cup old-fashioned oats
3/4 cup all purpose flour
1/2 cup (packed) golden brown sugar
2 teaspoons instant coffee crystals
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup coarsely chopped walnuts
3/4 cup dark chocolate shavings

For pudding
1 1/4 cups chilled whipping cream
12 tablespoons Baileys Original Irish Cream
3/4 cup (packed) golden brown sugar
6 large egg yolks
1/4 teaspoon ground nutmeg
12 tablespoons dried currants

Preparation

Make crunch:
Preheat oven to 350°F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight.)

Make pudding:
Combine 3/4 cup cream, 6 tablespoons Baileys liqueur, sugar, yolks and nutmeg in large metal bowl. Place over saucepan of simmering water (do not allow bottom of bowl to touch water). Using electric mixer, beat until custard thickens and thermometer registers 160°F, about 8 minutes. Remove from over water and beat until cool, about 8 minutes. Mix in remaining 6 tablespoons liqueur. Beat remaining 1/2 cup cream in medium bowl to medium peaks. Fold into custard. Cover and chill at least 4 hours or overnight.

Layer 1/4 cup pudding, 1 tablespoon currants and 3 tablespoons crunch in each of six 12-ounce goblets; repeat layering 1 more time. Top with chocolate shavings. Serve immediately or refrigerate up to 1 hour.

Feb18

Grilled Dark Chocolate, Pomegranate & Almond Butter Sandwiches

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If you could just give me a moment…alone with this sandwich, I’d appreciate it. I am a loyal fan of grilled sandwiches, especially of the cheese variety. But, this sandwich is great especially for my readers who have to watch their dairy intake. You can’t keep a girl from her bread though. #chocolatefriendsofTenaciousM I give you the grilled dark chocolate, pomegranate and almond butter sandwich. Your taste buds will thank me!

Grilled-Pomegranate-Almond-Butter-and-Dark-Chocolate-Sandwich-minimalistbaker.com_

Yield: 2 Sandwiches

INGREDIENTS
4 slices whole grain crusty bread
2 Tbsp dairy-free butter (Earth Balance) or olive oil
4 Tbsp roasted salted almond butter
4 squares dark chocolate (dairy-free for vegan; don’t exceed 70% cacao)
2-3 Tbsp pomegranate perils

INSTRUCTIONS
Heat a large skillet over medium heat.
Butter the outsides of four slices of bread, then slather the inside of two slices with almond butter. Next add two large squares of chocolate on top of the almond butter and top with pomegranate arils. Top with the other slice of bread, buttered side up and place the sandwich in the skillet.

Push down with a heavy spatula to compress. Gently flip when the bottom is browned and crusty – about 2-3 minutes. (be careful not to burn) Cook for another 2-3 minutes on the other side. Serve immediately.

Feb17

Chocolate Shoofly Pie

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Chocolate Shoofly Pie

Chocolate Shoofly Pie is a moist, delicious pie with a gooey bittersweet chocolate bottom to it. This is the most authentic in flavor that I’ve ever tasted. Serve this pie with homemade vanilla bean ice cream and a hot cup of coffee or tea, snuggled up by the fireplace with someone you love.

Ingredients

1 (9 inch) pie shell
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 tablespoons butter flavored shortening
1 egg, beaten
1 cup unsulfured molasses
3/4 cup cold water
1 teaspoon baking soda
3/4 cup boiling water
1/2 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, mix together flour and brown sugar. Cut in shortening until mixture resembles coarse crumbs. Set aside 1 cup of this mixture for topping the pie.
3. In a large bowl, combine egg, molasses, cold water, and remaining crumb mixture. Mix thoroughly. Dissolve baking soda in boiling water and add to molasses mixture. Mix well.
4. Spread chocolate chips across bottom of pastry-lined pie pan. Pour filling over chocolate chips. Sprinkle reserved crumb mixture over top.
5. Bake in preheated oven for 45 to 55 minutes, until filling is set.

Feb16

Chocolate Napoleons Recipe

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Chocolate Napoleons Recipe

Ready for flaky layers of pastry overstuffed with a decadent chocolate filling? Good, because these Chocolate Napoleons are so delicious that you just might need to make more than one per person!

TOTAL TIME: Prep: 30 min.
Bake: 10 min.
MAKES: 12 servings

Ingredients
1 sheet frozen puff pastry, thawed
2 cups cold milk
2 cups (16 ounces) sour cream
2 packages (3.9 ounces each) instant chocolate pudding mix
TOPPING:
1 cup confectioners’ sugar
2 tablespoons milk
2 ounces semisweet chocolate, melted and cooled

Directions
On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4-in. x 3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool. In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes. To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners’ sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.