Tag Archives: Recipes

Oct1

Dark Chocolate Truffle Cookies

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Try Ghiradelli chocolate chips (that’s where the melty, gooey chocolate comes from), and actually let the mixture chill for an acceptable amount of time to ensure that the cookies are not flat.

Salted Dark Chocolate Truffle Cookies

YIELD: Makes 24-30
Cookies Prep Time: 4 Hours (Includes Fridge Time)
Cook Time: 10 mins

Ingredients

6 tablespoons unsalted butter
4 ounces bittersweet (mine was 60%) chocolate, chopped
2 cups dark chocolate chips
3 large eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons all-purpose flour
2 tablespoons dark chocolate/dutch process cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
coarse sea salt for sprinkling
if desired: additional melted chocolate for dipping and chocolate sprinkles for coating

Directions

1. In a large bowl, melt butter, bittersweet chocolate and 1 cup of chocolate chips. I do this in the microwave, beginning with 30 second increments and stirring until totally melted. Set aside and let cool completely.

2. In a small bowl, combine flour, cocoa powder, salt and baking powder. Set aside.

3. In the bowl of your electric mixer, add sugar and eggs, beating on high until light and fluffy, about 2 minutes. Add in vanilla extract and melted chocolate/butter, beating for another 1-2 minutes until combined. Scrape down the sides of the bowl and the whisk or beater attachment, then remove it and stir in the dry ingredients with a large spatula until thoroughly dispersed by just combined. Fold in remaining chocolate chips. Cover with plastic wrap and place in the fridge for 4 hours (or even overnight!).

4. Preheat oven to 350 degrees F. Place parchment paper (or a silpat!) on an ungreased baking sheet. Wet your hands with water then begin to roll the dough into 1-inch balls, placing them about 2 inches apart. Do this quickly and if you are doing the cookies in batches, refrigerate the dough in between rounds. Sprinkle a bit of salt on top of each dough ball, then bake for 9-10 minutes.

4. Remove, sprinkle a tiny bit of salt again, and let cool for at least 10 minutes on the baking sheet. The should be completely cool before removing them! Once removed, place on wax or parchment paper to cool completely. Once totally cooled, if desired you can dip half of each cookie in melted chocolate then cover in sprinkles. These store pretty well but are fairly fragile.

Sep30

Hazelnut Brown-Butter Brownies

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Here’s an idea. Why not use nut flour to make gluten-free brownies?

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Yields: 20 large brownies
Total Time: 1 hr 30 min
Cook Time: 30 min

Ingredients

7 ounce(s) hazelnuts
1 cup(s) unsweetened cocoa powder
2 tablespoon(s) unsweetened cocoa powder
1 teaspoon(s) salt
3 cup(s) sugar
1 pound(s) (4 sticks) unsalted butter
12 ounce(s) bittersweet chocolate (70 percent), chopped
6 large eggs
1 tablespoon(s) tablespoon instant coffee, dissolved in 1 tablespoon of hot water

Directions

1. Preheat the oven to 325 degrees F. Line a 9- by 13-inch baking pan with foil, pressing it into the corners and leaving overhang on the 2 short sides.

2. Spread the hazelnuts in a pie plate and toast for 15 minutes, until fragrant and the skins blister; transfer to a kitchen towel to cool slightly, then rub off the skins. Let cool completely. Transfer the nuts to a food processor. Add the cocoa, salt, and 1/2 cup of the sugar and pulse until finely ground.

3. In a large saucepan, cook the butter over moderate heat, shaking the pan occasionally, until nutty-smelling and golden and the foam subsides, about 5 minutes. Remove from the heat and add the chopped chocolate; let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly.

4. In a large bowl, using an electric mixer, beat the eggs with the remaining 2 1/2 cups of sugar and the coffee until tripled in volume, about 5 minutes. Beat in the chocolate-butter mixture. Add the cocoa-hazelnut mixture and beat to combine, scraping down the bowl. Scrape the batter into the prepared pan and bake for about 50 minutes, until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the brownie cool completely on a rack, then refrigerate until chilled.

5. Lift the brownie out of the pan and peel off the foil. Cut into 20 pieces and serve.

Sep6

White Chocolate Cake with Orange Marmalade Filling

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The filling for this cake calls for orange marmalade, but you can also use seedless raspberry or apricot jam. These would work well with the candied orange peel garnish. Edible flowers would also make a lovely decoration.

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Active: 25 mins
Total Time: 3 hrs
Servings: 12

Ingredients

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups milk
8 ounces white chocolate, melted
2 tablespoons orange marmalade, very finely chopped if chunky
1/4 cup confectioners’ sugar
White Chocolate Buttercream
1/2 cup Candied Orange Peels, dipped in white chocolate, for garnish

Directions

1. Preheat the oven to 350°. Butter and flour two 9-inch round cake pans.

2. Sift the flour with the baking powder and salt. In a large bowl, using an electric mixer, beat the butter at low speed until smooth. Add the sugar and beat until fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the vanilla. At low speed, alternately beat in the dry ingredients and the milk in 2 additions. Add the melted white chocolate and beat just until incorporated. Scrape the batter into the prepared cake pans and smooth the surfaces.

3. Bake the cakes in the center of the oven for 35 minutes, or until golden brown and a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack and let cool completely.

4. In a small bowl, using a handheld electric mixer, beat the orange marmalade and the confectioners’ sugar into 1 cup of the White Chocolate Buttercream. Set 1 cake layer on a cake plate, right side up, and spread the filling on top. Cover with the second cake layer. Frost the sides and top of the cake with the remaining White Chocolate Buttercream. Garnish with the white chocolate–dipped Candied Orange Peels and serve.

Sep3

Bittersweet Chocolate Mousse

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This rich chocolate mousse is simple, but it’s also wonderful garnished with giant curls of bittersweet chocolate made with a vegetable peeler.

Bittersweet Chocolate Mousse

Ingredients

9 ounces bittersweet chocolate, finely chopped
4 1/2 tablespoons unsalted butter, cut into small cubes
2 tablespoons strong-brewed espresso
6 large eggs, separated
2 tablespoons sugar
2 cups heavy cream, chilled
Bittersweet chocolate shavings, for garnish

Directions

1. In the top of a double boiler, combine the chocolate, butter and espresso and cook over simmering water over moderately low heat, stirring, until the chocolate is melted. Remove the top of the double boiler and let cool to 75° on an instant-read thermometer. Beat in the egg yolks until incorporated.

2. In a large bowl, beat the egg whites at medium-high speed until very soft peaks form. Gradually add the sugar and beat until the whites are slightly firm and glossy.

3. In another bowl, beat the cream until firm. Gently fold half of the whipped cream into the chocolate mixture, then fold in half of the beaten whites until no streaks remain. Repeat with the remaining whites and whipped cream.

4. Spoon the chocolate mousse into glasses or bowls and refrigerate until chilled, at least 3 hours. Garnish with chocolate shavings and serve chilled.

Aug30

Happy International Bacon Day!!! – Virgin Chocolate Chunk Brownies With Maple & Benton Bacon

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Had to share!!

Aug27

Mini Chocolate-Hazelnut Cheesecakes

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Break up whole, cream-filled chocolate sandwich cookies in a food processor with hazelnuts and butter to create a super-crunchy crust for these delectable little cheesecakes. The cream filling in the cookies both sweetens the crust and prevents it from becoming too crumbly.

Mini Chocolate-Hazelnut Cheesecakes

Active Time: 10 Min
Total Time: 40 Min
Servings: Makes 12 Tartlets

Ingredients

15 cream-filled chocolate sandwich cookies
2 tablespoons raw or roasted hazelnuts, skinned
2 tablespoons unsalted butter, softened
8 ounces cream cheese
3/4 cup hazelnut-chocolate spread, preferably Nutella
1/2 cup sour cream
2 large eggs
2 tablespoons sugar
2 tablespoons mini chocolate chips

Directions

1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners. Spray the liners with vegetable oil spray.

2. In a food processor, combine the cookies, hazelnuts and butter and process to very fine crumbs. Divide the crumbs among the cups and, using a flat-bottomed glass, press on the crumbs to compact them. Bake for 5 minutes.

3. Meanwhile, wipe out the food processor bowl. Add the cream cheese, Nutella, sour cream, eggs and sugar and puree until smooth. Spoon the filling into the cups until it nearly reaches the top; there may be a few tablespoons of leftover batter. Sprinkle the chocolate chips on top and bake for about 20 minutes, until the cheesecakes have risen and the surfaces are lightly cracked. Let the cheesecakes cool slightly, then transfer the muffin tin to a rack and freeze for 10 minutes, until the cheesecakes are slightly cooled. Serve chilled or at room temperature.

MAKE AHEAD The mini cheesecakes can be refrigerated in an airtight container for up to 3 days.

Aug17

Chocolate Crunch Bark and Spiced Cashew Brittle

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Crunchy chocolate bark alongside cayenne-spiked cashew brittle is delicious. Awesome!

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Yields: about 2 pounds
Total Time: 1 hr 15 min

Ingredients

1 1/2 cup(s) whole raw cashews
1 cup(s) sugar
1/2 cup(s) light corn syrup
1 stick(s) unsalted butter, cut into tablespoons
1/4 cup(s) water
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) cayenne pepper
8 ounce(s) bittersweet chocolate, finely chopped
1/2 cup(s) Rice Krispies or feuilletine

Directions

1. Preheat the oven to 325 degrees F. Spread the cashews on a small baking sheet and toast for 10 minutes, stirring once. Keep the cashews warm.

2. Line a rimmed baking sheet with buttered parchment paper. In a saucepan, bring the sugar, corn syrup, butter, and water to a boil. Cook over moderately high heat, stirring, until a deep amber toffee forms, about 10 minutes. Remove from the heat. Whisk in the baking soda and cayenne; it will bubble up. Using a wooden spoon, stir in the warm cashews.

3. Pour the hot candy onto the baking sheet and spread it as thinly as possible. Let cool completely, then break into large shards.

4. Line a baking sheet with parchment paper. In a heatproof bowl set over (not in) a saucepan of simmering water, melt two-thirds of the chocolate. Stir until the chocolate reaches 130 degrees F. Remove the bowl from the heat and stir in the remaining chocolate until melted and the temperature drops to 85 degrees F. Return the bowl to the saucepan and warm the chocolate to 90 degrees F, stirring. Remove from the heat. Fold in the Rice Krispies. Spread the mixture on the parchment in a 1/4-inch-thick layer. Let harden completely, then break into large shards.

Aug15

Rocky Road Bars

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I figure if the ice cream works for me, I should try the cookies as well. Who wouldn’t like to find one of these rich treats in a lunchbox or party favor bag? Just wrap each bar in a piece of waxed paper for mess-free transport. Place walnuts in a resealable plastic bag, and use a rolling pin or meat mallet to crush them to desired size.

Rocky Road Bars 1

PREP: 10 MINS
TOTAL TIME: 2 HOURS 45 MINS
SERVINGS:12

Ingredients

8 tablespoons (1 stick) unsalted butter, plus more for pan
1/2 cup unsweetened cocoa powder
1 cup packed light-brown sugar
1 large egg, lightly beaten
1/2 cup all-purpose flour, (spooned and leveled)
1/2 cup milk
1 teaspoon vanilla extract
1 cup mini marshmallows
1 cup coarsely chopped walnuts
1 cup semisweet chocolate chips

Directions

STEP 1
Preheat oven to 350 degrees. Lightly butter an 8-inch square pan. Line with parchment paper, leaving an overhang on two sides; butter the paper. Set aside.

STEP 2
In a medium saucepan, place butter and cocoa; heat over low, stirring constantly, until butter has melted and mixture is smooth. Remove from heat; stir in sugar, egg, flour, milk, and vanilla until combined.

Rocky Road Bars

STEP 3
Spread mixture evenly in prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Remove pan from oven; sprinkle top evenly with marshmallows, walnuts, and chocolate chips. Return to oven, and bake until marshmallows puff, about 3 minutes. Cool to room temperature on a wire rack, about 1 hour. Then refrigerate until topping hardens, about 1 hour. Use paper overhang to lift from pan; cut into 12 bars.

Aug12

Chocolate-Mint Thumbprints

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Thumbprint cookies — made by pressing a small round of dough with the thumb to form an indentation — are great for filling with chocolate or jam. Feel free to mix the batter with any kind of mint-flavored candy, like Andes chocolate mints, but any kind of mint-flavored chocolate works well.

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Yields: 44 cookies
Total Time: 2 hr 30 min

Ingredients

2 ounce(s) bittersweet chocolate, chopped
2 ounce(s) mint chocolate, chopped
1 1/2 cup(s) all-purpose flour
1/2 cup(s) unsweetened Dutch-process cocoa
3/4 teaspoon(s) salt
2 stick(s) unsalted butter, softened
1/3 cup(s) granulated sugar
2 tablespoon(s) dark brown sugar
2 large egg yolks
1 teaspoon(s) pure vanilla extract
1 cup(s) coarse sugar such as Turbinado, for rolling
3 ounce(s) white chocolate, chopped
3 tablespoon(s) heavy cream
1/2 teaspoon(s) pure peppermint extract

Directions

1. In a microwave-safe bowl, melt the bittersweet and mint chocolates in 30-second intervals until nearly melted. Whisk until smooth, then let cool. In a medium bowl, whisk the flour with the cocoa and salt.

2. In the bowl of a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the granulated sugar and brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Beat in the egg yolks and vanilla. Scrape the chocolate into the mixer and beat just until incorporated. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. Transfer the dough to a sheet of plastic wrap and pat it into a 7-inch disk; wrap it up and refrigerate until chilled and firm, at least 1 hour.

3. Preheat the oven to 350°F and position racks in the upper and lower thirds. Line 2 cookie sheets with parchment paper. Spread the coarse sugar in a shallow bowl. Scoop up tablespoons of the dough and roll them into balls, then roll in the coarse sugar; transfer to the baking sheets. Using your thumb or a melon baller, make an indentation in the center of each cookie. Bake the cookies for 10 minutes, until slightly firm. Remove the cookie sheets from the oven. Using the melon baller, press into the cookies again. Return the cookies to the oven, shifting the cookie sheets, and bake for 5 minutes longer, just until dry but not hard. Transfer the cookie sheets to racks to cool completely.

4. Put the white chocolate in a heatproof cup. Put the cream into a microwave-safe bowl and microwave at high power until boiling, about 30 seconds. Pour the hot cream over the white chocolate and let stand until melted, then whisk until smooth. Stir in the peppermint extract. Fill the thumbprints with the white-chocolate ganache and refrigerate just until set, about 30 minutes.

Aug6

Chocolate-orange Cake

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Top dark chocolate cake layers with a layer of orange marmalade and an easy buttercream frosting that’s flavored with orange peel and orange liqueur. Enjoy!

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Ingredients

1 tablespoon grated orange peel
2 tablespoons Grand Marnier, other orange-flavored liqueur, or thawed frozen orange juice concentrate
Foolproof buttercream
Double-layer chocolate cake
About 1/3 cup orange marmalade

Preparation

1. Stir orange peel and Grand Marnier into foolproof buttercream.

2. Spread bottom layer of cake with orange marmalade, then about 3/4 cup of the orange buttercream.

3. Top with remaining cake layer and frost with remaining buttercream. Garnish the top of the cake with thin shreds of fresh orange peel.