Tag Archives: Recipes

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.

Feb15

Chocolate Crepes With Orange & Chocolate Sauce

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I am really loving the combination of chocolate and orange flavors lately. #chocolatefriendsofTenaciousM enjoy!

CHOCOLATE CREPES WITH ORANGE-&-CHOCOLATE SAUCE

INGREDIENTS
6 Tbsp pinch of salt
2 Tbsp unsweetened cocoa powder
1 Tbsp sugar
¼ cup pinch of salt
1 skim milk
2 tsp large eggs
¼ cup canola oil, divided
½ cup water

DIRECTIONS
1. To make crepes: Combine flour, cocoa, sugar, salt, milk, egg, 1 teaspoon oil and water in a food processor or blender and blend until smooth. Transfer to a bowl and refrigerate for 1 hour or for up to 24 hours.

INGREDIENTS
½ cup sugar
2 water
1 cup zest from 2 oranges, cut into very thin strips

DIRECTIONS

2. To make orange syrup: Combine sugar and water in a small saucepan. Bring to a boil, add orange zest, reduce heat to low and simmer, uncovered, for 20 to 25 minutes, or until the syrup has thickened and the zest is tender. Several times during the cooking, brush the sides of the saucepan with a pastry brush dipped in cold water to keep sugar crystals from forming on the sides. Remove from heat and let cool.

INGREDIENTS

2 ½ Tbsp yogurt cheese (see Tip)
1 tsp confectioners’ sugar
vanilla extract
Chocolate Sauce (recipe follows)

DIRECTIONS

3. To make filling: Whisk together yogurt cheese, confectioners’ sugar and vanilla in a small bowl until well-blended. Cover and refrigerate.

4. To cook and assemble crepes: If necessary, add 1 to 2 tablespoons water to crepe batter so that it has the consistency of light cream. Heat a small nonstick skillet or crepe pan over medium heat until a drop of water sizzles when sprinkled on the surface. Reduce heat to medium-low. Brush pan with a little of the remaining 1 teaspoon oil as needed to prevent sticking. Pour about 2 tablespoons batter on the skillet and swirl to coat the bottom evenly. Cook 30 to 40 seconds until the top of the crepe has a dull surface and the edges begin to curl. Flip and cook for 20 to 30 seconds, or until the crepe is firm. Remove to a plate and cover with a dry cloth. Repeat with remaining crepes. (The crepes may be stacked until served.)

5. Place a crepe on a dessert plate. Spread 2 tablespoons of filling across the middle. Fold in half and spoon 1 tablespoon Chocolate Sauce over top or beside it. Spoon 2 teaspoons orange syrup and zest over the crepe. Repeat with remaining crepes.

Tip: To make 1 cup of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 3 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.

Feb14

Israeli Chocolate-Coated Orange Peels

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Often when you drop in at someone’s home in Israel, the hostess will set these out for guests.

Israeli Chocolate-Coated Orange Peels 2

3 oranges
2 cups sugar, plus extra for rolling
1 cup water
2 tablespoons lemon juice
5 ounces bittersweet (not unsweetened) chocolate, finely chopped, divided
2 teaspoons canola oil
Directions

1. Line a baking sheet with wax paper. Set aside.

2. Scrub oranges well, and cut in half. Scoop out the flesh and reserve for another use. Place the shells in a medium bowl and cover with cold water, keeping them under water with a small plate or lid. Let soak for about 4 hours or overnight, replacing the water once.

3. Cut each shell in half, and place in a large heavy saucepan. Add water to cover and bring to a boil over medium-high heat. Boil for 15 minutes. Drain and repeat the process. When oranges are cool enough to handle, cut into strips about 1/4 by 2 inches. Return the strips to the saucepan, add sugar and 1 cup water.

4. Bring to a simmer over low heat. Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2 to 2 hours. (Watch closely toward the end of cooking.) Add the lemon juice and stir to coat the strips. Drain the strips in a sieve. When they are cool enough to handle, spread on the prepared baking sheet.

5. Reserve 1/4 cup of the chocolate and place the remaining chocolate and the oil in the top of a double boiler set over barely simmering water. Stir just until melted, remove double boiler from heat, then add the remaining chocolate, stirring until melted.

6. Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet. Place in the freezer for a minute or two to let the chocolate set. Remove from the freezer and let them sit for several hours until they are firm.

Feb13

Chocolate-Filled Wontons

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These little treats look like traditional wontons. To achieve the look, fill wonton wrappers with chopped chocolate, fold in half and fry in oil. Dust with confectioners sugar if desired.

Chocolate-Filled Wontons 1

Yields: 24

Ingredients

24 wonton wrappers
1 large egg, lightly beaten
1/2 cup(s) (3 ounces) finely chopped milk chocolate
2 1/2 cup(s) vegetable oil

Directions

In a medium saucepan, heat oil over medium-high. Brush edges of each wonton wrapper with egg and place 1 teaspoon chocolate in center. Fold wrappers in half over chocolate and press edges firmly to seal. When oil is hot (an extra wonton wrapper should sizzle and float to top when added), fry wontons, four at a time, until golden brown and crisp, about 2 minutes, flipping occasionally.

Feb12

Chocolate Is My Kryptonite: Chocolate Baklava Recipe

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Too good to be true, right? I’ve been cooking for years, and baklava remains a favorite. I recently discovered a recipe that adds my chocolate and all is right with the world. Most folks find one piece of this rich dessert very satisfying, so this recipe feeds many people.

Chocolate Baklava

Prep Time: 20 min.
Bake Time: 50 min.
MAKES: 50 servings

Ingredients

1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1-1/4 cups butter, melted
1 pound finely chopped walnuts
1 package (12 ounces) miniature semisweet chocolate chips
3/4 cup sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon grated lemon peel

SYRUP:
3/4 cup orange juice
1/2 cup sugar
1/2 cup water
1/2 cup honey
2 tablespoons lemon juice

Directions

1. Butter a 15-in. x 10-in. x 1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.

2. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)

3. In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.

4. Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top.

5. Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks.

Feb11

Chocolate Florentine Slices

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Florentine-Slices-recipe_3Florentine-Slices-recipe_1

These Chocolate Florentine Slices are a delicious sticky gooey dessert topped with delicious (you guessed it!) chocolate. #chocolatefriendsofTenaciousM enjoy!

Serves: 36 persons
Timing Facts Preparation time: 30 minutes Cooking time: 10 minutes

Ingredients

3 cups corn flakes or 100 g
1 tablespoon lemon zest
¾ cup sultana or 120 g, golden
1 cup almonds or 125 g, slivered
¾ cup glacé cherries or 120 g, chopped
¼ cup glacé mixed peel or 40 g, chopped
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
400 g dark chocolate

Preparation

Combine the cornflakes, lemon rind, sultanas, almonds, glace cherries, mixed peel and NESTLÉ® Sweetened Condensed Milk in a bowl.

Press into a 23cm × 33cm greased tin, lined with baking paper. Bake in a preheated 170 °C oven for 25-30 minutes, or until golden brown. Allow to set in the tray and then transfer on to a wire rack, upside down, to cool completely.

Melt the chocolate in a bowl over a saucepan of simmering water. Set aside to cool slightly, and then spread over the underside of the Florentine. Cool, chocolate side up on the wire rack until set and cut into pieces.

Feb10

Chocolate S’mmoralist

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Like all the names of the desserts at Sugar, this one is a play on a literary work (André Gide’s The Immoralist). The campfire favorite is made at once more refined and more scrumptious: Meltingly soft, homemade marshmallows are caramelized atop tender, crumbly chocolate sablé cookies. You will need to use a stand mixer to prepare the fresh marshmallows, and a kitchen blowtorch to caramelize them. #chocolatefriendsofTenaciousM enjoy!

Chocolate S'mmoralist

Ingredients

Marshmallows
1 1/4 cups water, divided
1 1/4-ounce package unflavored gelatin
4 tablespoons powdered sugar, divided
2 cups sugar
12 tablespoons corn syrup, divided
1 teaspoon vanilla extract
Sablé cookies
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup powdered sugar
1 3/4 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Preparation

For marshmallows:
Place 1/2 cup water in small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
Line 8x8x2-inch glass baking dish with plastic wrap, leaving overhang. Sprinkle 2 tablespoons powdered sugar over plastic wrap. Combine remaining 3/4 cup water, 2 cups sugar, and 6 tablespoons corn syrup in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil without stirring until thermometer registers 230°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 14 minutes (time will vary depending on size of pan). Stir in remaining 6 tablespoons corn syrup and vanilla.
Transfer sugar mixture to heavy-duty stand mixer with paddle attachment. Add gelatin mixture. Beat on low speed until mixture turns opaque, about 5 minutes. Beat on medium-high until mixture is cool and forms soft white peaks, about 15 minutes. Spread evenly in prepared dish. Dust with 2 tablespoons powdered sugar. Let stand at room temperature at least 8 hours to set (marshmallow will be soft). Cover; refrigerate. (Can be made 2 days ahead.)

For sablé cookies:
Using electric mixer, beat butter in medium bowl until smooth. Add sugar; beat until blended. Add flour, cocoa powder, and salt; beat just until blended, adding water by teaspoonfuls if mixture is too dry. Form dough into ball; flatten into rectangle. Wrap in plastic and chill at least 1 hour.

Preheat oven to 325°F. Line large rimmed baking sheet with parchment paper. Roll dough out on lightly floured surface to 1/4-inch-thick rectangle. Cut dough into 2×4-inch rectangles. Transfer rectangles to prepared sheet. Bake until puffed and beginning to crack, about 9 minutes. Transfer cookies to rack to cool (cookies will become crisp as they cool).

Line another large rimmed baking sheet with parchment paper. Stir chocolate in double boiler over barely simmering water until melted and smooth. Spread over parchment on prepared sheet. Run fork up and down length of chocolate, forming ridges. Refrigerate until firm, about 30 minutes. Break chocolate into large irregular pieces.

Place 1 cookie on each of 6 plates. Cut marshmallow into six 2×4-inch rectangles. Transfer marshmallows to sheet of foil. Using blowtorch, brown tops of marshmallows. Invert 1 marshmallow, brown side down, atop each cookie. Brown top and sides of marshmallows on cookies. Arrange chocolate pieces decoratively atop marshmallows and serve.