Tag Archives: Recipes

Mar28

Dark Chocolate Quinoa Cookies

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I get on these kicks and I don’t let them go. And once I’ve set my mind to doing it, it’s getting done. No questions asked. Somehow, someway, it’s happening.

Like these dark chocolate quinoa cookies.

A few days ago, I was taken over by this intense need for chocolate cookies. I mean I wanted a chocolate cookie, like really, really, really bad. And of course I didn’t have any on hand. I poured over recipe after recipe looking for the best chocolate cookie recipe that I could recreate gluten-free, couldn’t find what I was looking for, proceeded to ask my wonderful Facebook friends if they had any recipes and since they’re just a bunch of smarties, they told me to substitute 1/2 cup cocoa powder into any of my favorite cookie recipe. Novel concept to me!

As I usually do, I listened. And the cookies turned out perfectly. Like absolutely perfect.

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Ingredients

  • 1 1/2 cup gluten-free all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup cooked quinoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2/3 cup light brown sugar (or coconut sugar)
  • 1/2 cup coconut sugar
  • 6 tablespoons vegan butter
  • 2 tablespoon melted coconut oil
  • 2 teaspoon tahini (or other nut butter)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup dark chocolate chunks (or dairy-free chocolate chips)

Instructions

  1. Preheat the oven to 375 degrees F and line two baking sheets with parchment paper.
  2. Whisk together all the dry ingredients, minus the sugar and chocolate chunks, in a medium mixing bowl and set aside.
  3. In a small sauce pan, heat the butter over medium heat and cook until it begins to brown, about 5 minutes. Stir constantly so as not to burn the butter, you’re just trying to brown it. Transfer to a large mixing bowl, add the coconut oil and let cool for 5 minutes. Add the sugar and beat with an electric mixer until incorporate – the texture will be sandy, not creamy like traditional butter cookies. Add the tahini, vanilla and eggs and beat until combined.
  4. Pour in the flour mixture, beat on low until just incorporated. The mixture will be that of a thick brownie batter, not as doughy as normal chocolate chip cookies. Fold in the chocolate chunks with a wooden spoon.
  5. Scoop 1 heaping tablespoon of dough onto the cookie sheets, spacing the cookies about 1″ apart. Bake in the center of the oven for 14 minutes, switching/rotating the sheets half way through.
  6. Transfer to a wire rack, allow to cool for 5 minutes (if you can resist that long!), and enjoy!
Mar4

Chocolate-Irish Cream Cheesecake in Las Cruces, New Mexico

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After a short hiatus, I am happy to be back on my blog with more chocolate, love and travels!

This week I had a nice lunch with a co-worker at Salud de Mesilla in Las Cruces, New Mexico. Their “Bailey’s Irish Creme Chocolate Cheesecake” was so delicious that I had to find a comparable recipe. Here is the recipe and some sites from the day.

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Ingredients

1 1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8 ounce packages cream cheese, softened
1 8 ounce carton dairy sour cream
1 cup sugar
1 8 ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla

Directions

1. Preheat oven to 325 degrees F.

2. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

3. For filling, in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

4. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

5. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.

Jan27

Secret Kiss Cookies

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These secret kiss cookies blow my mind, especially if you love chocolate as much as I do. What makes them a secret you ask? A little something in the middle of each cookie…a Hershey’s kiss! The best part about these cookies, aside from how tasty and addictive they are, is how ridiculously adorable they are once you cut into them. Let them cool completely, then take the first bite and see that classic chocolate silhouette… or eat them when they’re still warm and gooey – there’s no wrong way to enjoy these bad boys!

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Ingredients

36 hershey’s chocolate kisses, wrappers removed
1 3/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, room temperature
1 cup walnuts, finely chopped
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar, as needed

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Directions

1. Preheat oven to 375º F and line 2 baking sheets with parchment paper.

2. In a large bowl or mixer, cream together butter, sugar and vanilla extract until fluffy and lightened in color 3-4 minutes.

3. Gradually beat in flour, walnuts and salt, until everything is fully incorporated.

4. Cover dough and place in refrigerator to chill, 1-2 hours.

5. Once dough is firm and holds its shape, use a tablespoon or small ice cream scoop to measure out roughly 1 tablespoon of dough. Wrap dough carefully around 1 chocolate kiss, making sure to cover it completely.

6. Transfer cookie to lined baking sheet, then repeat with remaining dough and chocolates.

7. Once ready, place cookies in oven and bake for 12-14 minutes, or until cookies have just set.

8. Remove from oven and let cool 5 minutes, then roll cookies in powdered sugar.

9. Let cool and enjoy!

Oct27

Mexican Spiced Dark Chocolate Tarts

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These easy little Mexican Spiced Dark Chocolate Tarts are one of my favorite new desserts to make! They literally come together in under 10 minutes and are sure to please a crowd. You can use dark chocolate, semisweet chocolate, milk chocolate or whatever you would like! Just whip up a simple ganache, spice it with some cinnamon, chili and cayenne, and then use it to fill these simple phyllo shells and top with whipped cream. Super simple, but so charming and decadent that your friends will think they are très gourmet. Enjoy!

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Ingredients

4 ounces dark chocolate, roughly chopped
1/3 cup heavy cream
1/4 tsp. ground cinnamon
1/8 tsp. chili powder
pinch of cayenne
15 mini phyllo (fillo) shells
whipped cream

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Directions

1. Heat the dark chocolate and heavy cream together in a microwave or double boiler until melted, stirring occasionally. Stir in the cinnamon, chili powder and cayenne until combined.

2. Spoon about 1 teaspoon of the chocolate mixture into each mini phyllo cup. Refrigerate or serve immediately. Just before serving, use a piping bag or a spoon to top each phyllo cup with a dallop of whipped cream.

Oct26

Chocolate Truffle Pie with Amaretto Cream

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When you daydream of silky, rich, chocolate pie you’re definitely thinking of Dad’s famous, Truffle Pie with Amaretto Cream. Store leftover pie, covered, in refrigerator. Wait…. what leftover pie? Start with refrigerated pie crusts to make prep for this pie a breeze. Slivered almonds mixed into the batter give each sweet bite a crunch.

Easter Potluck

Ingredients

1/2 (14.1-oz.) pkg. refrigerated piecrusts
1 cup (6 oz.) semisweet chocolate chips
1 cup (6 oz.) bittersweet chocolate chips
1/2 cup (4 oz.) salted butter, softened
3/4 cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 ounces (1/2 cup) all-purpose flour
1 cup toasted slivered almonds
Amaretto Cream

Directions

1. Preheat oven to 350°F. Fit piecrust into a 9-inch pie pan; fold edges under, and crimp. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 10 minutes. Remove weights and foil, and bake until bottom is lightly browned, 10 to 12 more minutes. Cool on baking sheet on a wire rack while preparing filling.

2. Microwave semisweet and bittersweet chocolate chips in a small microwave-safe bowl at MEDIUM (50% power) until melted and smooth, 3 to 4 minutes, stirring at 30-second intervals. Cool 15 minutes.

3. Beat butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate, vanilla extract, and almond extract; stir in flour and toasted almonds. Spread mixture evenly in pastry shell.

4. Bake in preheated oven until set, 30 to 35 minutes, covering edges last 10 minutes to prevent over browning, if needed. Cool completely on a wire rack, about 1 hour. Chill 1 hour. Serve with Amaretto Cream. Store leftover pie, covered, in refrigerator.

Oct25

Crockpot Candy

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This Crockpot Candy recipe is great for the holidays. I honestly had no idea it was so easy.

It’s 4 ingredients, the slow cooker does everything for you, and it’s delicious. And I’m not gonna lie, I can’t stop eating it! It is seriously addictive. I crave it all year long.

The recipe only calls for peanuts but you can use a mixture of peanuts and pecans. I stuck with only peanuts, my favorite. Also, I halved the batch and got a ton (as you can see from the picture below) so if you make a full batch, be ready to eat a lot of peanuts!

(PS. Almond bark is found in the baking aisle of your grocery store, close to all the baking chocolates. Or you can order it online.)

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Ingredients

2 pound white almond bark
4 ounces German chocolate bar
12 ounce bag semisweet chocolate chips
24 ounces dry roasted peanuts

Instructions

Add all ingredients to slow cooker. Let cook on low for 1 hour without messing with it. After an hour, stir to combine everything. Allow to cook for another hour, stirring every 15 minutes.
Drop spoonfuls of the candy onto wax paper and allow to cool completely.

Oct24

M & M Popcorn Balls

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OK, so what better way to combine two of my favorite movie time foods? This recipe is so easy and great for movie night at home or a snack.

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Ingredients

1 (8 ounce) package miniature marshmallows
4 tablespoons butter
1 (3 1/3 ounce) package microwave kettle popcorn
1 1⁄2 cups M & M’s

Directions

Pop the kettle corn in the microwave as directed on package. Remove unpopped kernels.

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Microwave Method:.
In a large bowl, combine marshmallows and butter. Microwave on high in 30 second intervals, stirring between each until marshmallows are melted and smooth (about 2 minutes)
Add popcorn, stirring to coat.
Cool 5 minutes.
Stir in M & M’s. Let set for 5 minutes.
Dip hands in cold water and form mixture into 10 balls.
Store popcorn balls in individual plastic bags at room temperature.

Stove Top Method:.
Melt butter in a large pot and add marshmallows.
Stir until smooth and all melted.
Add popcorn to a large bowl and pour the melted butter marshmallow mixture over top of popcorn. Stir well to coat popcorn.
Let cool 5 minutes.
Add M & M’s and stir well. Let stand for 5 minutes.
Dip hands in cold water and form mixture into 10 balls.
Store popcorn in individual plastic bags at room temperature.

Aug8

Hazelnut-Brown-Butter Brownies

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Why not use nut flour to make gluten-free brownies? These are delicious!

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Ingredients

7 oz. hazelnuts
1 cups Unsweetened cocoa powder
2 tbsp. Unsweetened cocoa powder
1 tsp. salt
3 cups sugar
1 lb. unsalted butter
12 oz. bittersweet chocolate (70 percent)
6 large eggs
1 tbsp. tablespoon instant coffee

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.

Jun20

Il Diplomatico Chocolate Cake

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This coffee-soaked dessert is often made with shop-bought Madeira cake, so feel free to take the short cut if time’s tight. To intensify the coffee hit you may add espresso to the chocolate mousse filling and the cream topping too – it’s not strictly traditional, but it’s delicious. You’ll need to begin this recipe 2 days ahead.

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Ingredients

250 ml espresso-strength coffee
50 ml golden rum
100 gm caster sugar
450 gm dark chocolate (60-65% cocoa solids), finely chopped
700 ml thickened cream
3 cups thickened cream
4 eggs
To serve:chocolate-coated coffee beans, coarsely crushed (optional)

Madeira Cake

175 gm softened butter
155 gm caster sugar
Finely grated rind and juice of 1 lemon
3 eggs
250 gm (1 2/3 cups)plain flour, sieved
1 tsp ground cinnamon
½ tsp baking powder
2 tbsp milk

Directions

1. For Madeira cake, preheat oven to 160 C. Beat butter, sugar and lemon rind in an electric mixer until light and fluffy (3-4 minutes). Scrape down sides of bowl and add eggs one at a time, beating well after each addition. Stir in flour, cinnamon and baking powder to combine, then add milk and lemon juice and stir until smooth. Spoon into a greased 8 cm x 22 cm loaf tin lined with baking paper, smooth top and bake until cake is light golden and a skewer inserted withdraws clean (45-50 minutes). Cool completely, then turn out and stand, uncovered, for 24 hours to dry out.

2. Stir 150 ml espresso, rum, 1½ tbsp sugar and 50 ml water in a bowl until sugar dissolves and set aside.

3. Slice Madeira cake width-ways into 5 mm- thick slices and line base and sides of an 8 cm x 22 cm loaf tin lined with plastic wrap (let plastic wrap hang over sides of tin), trimming cake to fit and filling all gaps (set aside remaining cake). Brush generously with espresso mixture and set aside.

4. Melt chocolate in a heatproof bowl over a saucepan of simmering water (3-4 minutes), then set aside. Whisk 400 ml cream in an electric mixer until soft peaks form (4-5 minutes), then refrigerate until required. Whisk eggs, remaining sugar and 50 ml espresso in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes), remove from heat and fold in melted chocolate, then whipped cream. Spoon into cake-lined tin, smooth top, then cover mousse with remaining cake slices, trimming to fit. Brush with espresso mixture, cover and refrigerate for 24 hours or up to a week. Whisk remaining cream and remaining espresso to soft peaks. Invert cake onto a platter, top with whipped cream, scatter crushed coffee beans over and serve.

May20

Lemon Chocolate Pie

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Where most lemon pies are single crusted affairs, this pie is double crusted with a thick, sweet lemon filling that’s similar to the pudding-like innards of a Lemon Meringue. Once the pie is baked and cooled, its top is covered with what amounts to chocolate frosting.

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Ingredients

For the Filling
5 large egg yolks
1 1/4 cups sugar
1/3 cups cornstarch
1/3 cups cold water
1 1/2 cups very hot water
2 tablespoons melted unsalted butter
1 tablespoon lemon zest
1/2 cup fresh juice from 6 to 8 lemons
2 teaspoons vanilla extract
For the Crust
2 unbaked pie crusts (I used the Food Lab’s Easy Pie Crust)
1 egg white
For the Chocolate Topping
5 ounces 72% cacao chocolate
3 tablespoons unsalted butter
1 tablespoon dark corn syrup

Directions

1.
Adjust oven rack to center position and preheat oven to 400°F. Whisk together egg yolks in a medium bowl and set aside. In a medium saucepan, mix together the sugar and cornstarch. Add cold water and stir to moisten. Then add hot water, while stirring, and cook over medium-high heat, stirring occasionally. Mixture will begin to turn translucent and thicken. When mixture begins to bubble lightly, remove from heat. Stir in melted butter. Add egg yolks while whisking constantly. Add the lemon zest, lemon juice, and vanilla extract whisking until thoroughly combined. Place in refrigerator to cool, about 15 minutes.

2.
Roll out crusts. For a 9-inch pan your bottom crust should be around 11 inches in diameter. Place bottom crust in pie pan or dish. Pour in cooled pie filling. Place rolled out top crust over filled pie. Seal and flute edges. Cut several slits in the top of the pie to vent then brush entire top crust with egg white and bake for 20 minutes. Turn oven down to 375°F and bake for an additional 15 to 25 minutes or until crust is golden brown. Remove pie from oven and cool completely.

3.
Combine chocolate and butter in a medium microwave-safe bowl. Microwave on high for 30 seconds and then stir, repeat, heating in 15 second increments until butter is just melted and smooth. Stir in corn syrup. Set mixture aside until it is only slightly warm to touch.

4.
Pour chocolate mixture over cooled pie and spread to completely cover the top of the pie. Refrigerate until ready to serve. Store covered.