Tag Archives: chocolate

Could Cry

Hi everyone!  I wrote this post back in April for Jane of The Heritage Cook.  Things have been a bit rough over here so sharing this now while we attempt to get back on our feet :-) Huge thanks to our family and friends who have helped us out during this not so pleasant adventure.  Will most likely write something up about that soon as well but not quite there yet.  
Hi!  I’m Amanda E and I can normally be found blogging about vegetarian dishes over at DancingVeggies.  I’m in the Secret Recipe Club with Jane, and with that have been following her for a few years now – which is why I jumped at the opportunity to write a guest post.  While I normally stick to the healthier recipes, the crazy weather here in the mid-Atlantic has driven me to the sweeter side of life.
S'More Pie
This past weekend we watched as the weather went from 60 and rainy to below freezing and snowing in a matter of hours – typical for February but not the tale end of March.  Since we weren’t exactly expecting snow at the end of March, all of our firewood was outside which resulted in a minor panic.  See, I’m not a fan of snow and the only positive I can find about winter weather is the excuse to build a fire indoors and make S’mores!  I needed my chocolate marshmallow fix but had no way to safely prepare the marshmallows since we are currently living microwave-free.  In my panic I started rummaging thru the pantry before finding a box of pudding tucked away behind my backup flour.  I then realized what needed to be done – I needed to prepare a S’more pie.  So I got out all my ingredients and set to assembling all my goodies, with the added excitement of being able to show this pie off to the company joining us for dinner.
 
Guest Post

Serves: Yields 1 10inch Pie

6-8

Ingredients

  • 10 full size graham crackers
  • 2 tbsp unsalted butter or earth balance, melted
  • 1 box instant chocolate pudding
  • 2 cups cold milk (dairy or coconut - almond milk will not set!)
  • 1/2 bag marshmallows (I used Dandies), cut in half

Instructions

  1. Preheat oven to 375
  2. Break the graham crackers in quarters and place in blender along with melted butter. Blend until the crackers form small (pencil eraser) sized crumbs. Press the crumbs in to the bottom of an 10inch pie or tart pan.
  3. Blind bake for 15 minutes, crust will solidify and turn a rich caramel shade. Set aside to cool
  4. Once crust has reached room temperature begin preparing the pudding per instructions. After whisking for 2 minutes quickly pour the mixture in to the pre-baked crust before it fully set. Place in fridge for one hour.
  5. Gently press the marshmallows in to the partially set pie crust then place in fridge for a final hour.
  6. Remove pie from the fridge. Carefully use a brulee torch to brown (or blacken) the marshmallows to your desired "doneness".
  7. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/08/could_cry.html
In the future I would hunt down a creme brulee torch (or blow-torch) in order to fully char the marshmallows but we had to work with what we had and it worked out.  I made sure to char a few for my hubby while leaving the rest just slightly cooked per guests’ requests.  In the end, we had the awesome combination of s’mores without the hassle of drying out wood.  Even better is this pie insures that the goodness of s’mores can continue in to the summer months – which is as it should be.
Thanks Jane for letting me do a guest post on your amazing blog!

The Past Unspoken

Chocolate Stuffed Muffins

Chocolate Stuffed Muffin

Oh, chocolate – you are amazing.  Which is why I was rather thrilled to see that Random Recipes - hosted by the fantastic Dom of Belleau Kitchen along with the Chocolate Log Blog (cuz chocolate!!!) -  was going chocolate this month, in addition to the normal rules.  I only have two dedicated dessert books, but found that a number of my books had at least one chocolate recipe tucked away.  In the end a non-dessert book won out, and with that these delicious chocolate filled muffins from 1000 Vegetarian Recipes.  I did make a slight adjustment to the recipe, as the basic muffin directions called for zest which is something I avoid due to an allergy.  I also decided to go with milk chocolate chips, while the original recipe didn’t say one way or another.

The Past Unspoken

Serves: Yields 12 Standard Muffins

Ingredients

  • 1 1/2 cups flour
  • 1/2 cup whole wheat flour
  • 1/4 cup white sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1 1/2 cups buttermilk
  • 3 tbsp unsalted butter, melted
  • 1/4 cup milk chocolate chips

Instructions

  1. Preheat oven to 400 and line or grease 12 standard sized muffin cups.
  2. In a large bowl mix together the flours, sugar, salt, baking powder, and baking soda. Set Aside
  3. Beat the egg in a small bowl, then mix in the buttermilk followed by the melted butter. Quickly mix in to the dry ingredients, mixing until just wet.
  4. Spoon 1 full tbsp of batter into muffin tin, then place 4-5 chips in the middle and top with another full tbsp of batter.
  5. Bake for 25 minutes, or until muffins are brown. Allow to cool in pan for 5 minutes before removing to the cooling rack. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/02/the-past-unspoken.html

The best thing about this recipe is that the technique can be used for making other types of filled/stuffed muffins.  I could see pieces of fruit, jam, or caramel (!) doing rather nicely in this delicious muffin – or being really naughty and putting brownie or cookie dough in the middle!  If I was to do chocolate again I would probably use something more like a chocolate nugget as the chips didn’t really give it as much chocolate as I was expecting – or use a chocolate spread like Nutella!

Thinking About You

Dark Chocolate Chocolate Cookies

Dark Chocolate Chocolate Cookies

Warning: If you do not love chocolate this is not the blog post for you.  However if you have a sweet tooth that won’t settle for anything less but the good stuff then stick around.  This cookies have been a work in progress for a few months now, as was having a hard time finding the right balance – and then I decided to throw caution to the wind and grabbed some super dark chocolate bars.  While I’m not normally a fan of the darker chocolates, Joey is so I knew that worst case scenario he would enjoy them! So I cracked those chocolate bars up in to chocolate chunks and went for it.  Thankfully I had some special guests that night who were willing to test out the newest recipe.  Success!

Thinking About You

Serves: Yields approx 32 cookies

Ingredients

  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1 stick unsalted butter, room temperature
  • 1 tbsp sour cream
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg, room temperature
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 2 tbsp cocoa powder
  • 1 cup dark chocolate chips (or 1 cup broken up dark chocolate candy bar)

Instructions

  1. Stir together the flour and baking soda and set aside.
  2. Cream together the butter, sour cream, and sugar for at least three minutes. Add the egg, vanilla, salt, and cocoa powder then mix.
  3. Add the flour mixture and mix until just combined. Then fold in the chocolate chips/chocolate chunks. Cover the bowl with plastic wrap and place in fridge for at least 30 minutes.
  4. Preheat oven to 375
  5. Place walnut size dough drops on cookie sheet leaving space between the cookies. Bake for 8-10 minutes, then allow to cool on the sheet for 5 minutes before removing to a cooling rack.
  6. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/02/thinking-about-you.html

I might tweak this again in the future, maybe half dark chocolate and half white chocolate, but then again why mess with chocolate perfection?  The trick with these is letting them have time in the fridge to relax and chill – it keeps them from attempting to become one large chocolate mess which might have happened with one of the test recipes.  Also, when the cookies come out the center will look a bit soft but that’s okay as they will firm up while cooking on the sheet.

It’s Cold Out

Vegan Chocolate Cookies

Vegan Chocolate Cookies

Last post from 2013′s /52weeksofcooking and hoping oh so much that I stay on track in 2014, and get everything finished in 2014.  The last challenge posed a bit of a question for me as I had done my “holiday tradition” cooking for Thanksgiving.  However Christmas Eve wound up giving me the perfect opportunity to continue what is fast becoming a holiday tradition – vegan cookies for my sister(s)-in-law.  The first few years I stuck to a vegan sugar cookie recipe I found online but this time I wanted to try something different, even though I knew that would increase the risks of something going wrong.  My biggest fear was hard cookies, so I took every precaution I could think of to insure soft fluffy cookies – and it worked!

It’s Cold Out

Serves: Yields approx 3 dozen cookies

Ingredients

  • 1 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 cup soy butter, softened
  • 3/4 cup white sugar
  • 2 tbsp vegetable oil
  • 1/4 cup coffee, room temperature
  • 1/4 teaspoon salt
  • 1/4 cup powder sugar

Instructions

  1. In a medium bowl mix together the flour, cocoa powder, and baking soda. Set Aside
  2. Cream together the butter and white sugar for three minutes, then mix in the oil along with the coffee and salt. Once fully mixed add in the dry ingredients, mixing until just incorporated - be careful to not over mix. Cover the dough and place in fridge for at least 30 minutes.
  3. Preheat oven to 375.
  4. Pour the powdered sugar in a shallow bowl. Remove the dough from the fridge and form in to walnut sized balls. Roll in the powdered sugar than place on a non-stick cookie sheet.
  5. Bake cookies for 9-10 minutes, then allow to sit on cookie sheet for an additional 3 minutes before removing to a cooling rack. Enjoy!
http://www.dancingveggies.com/blog/2014/01/its-cold-out.html

I’m not sure if it was the chilled dough or just dumb luck but the cookies were perfection.  The outsides were crisp with moist insides, almost brownie like – and the powdered sugar help cut down on the extreme chocolate taste.  These might not be the cookies I made with my family growing up, but I can easily see these being the cookies I make with my family going forward.

Now time to focus on 2014!  Fingers crossed I won’t fall so far behind this year :-)

Down this River

Chocolate Chip Cranberry Cookies

Chocolate Chip Cranberry Cookies

I’ve been trying to be good, trying to avoid the temptation to bake (and eat) as many cookies as possible – since it is that time of the year.  However when I saw the /52weeksofcooking challenge required the use of cranberries I could resist making a sweet treat.  Many moons ago I worked at a certain coffee chain known for serving a cranberry bar that one might describe as blissful.  My original plan was to recreate those bars in a cookie form, but that was before embarking on a journey to find white chocolate chips – a journey that was unsuccessful.  So I decided to do a very scientific taste test to see what type of chip would go best with the dried cranberries.  In the end I went with milk chocolate chips, with dark chocolate chips winning first runner-up (butterscotch and semi-sweet were the other competitors).

Down this River

Serves: Yields approx 32 cookies

Ingredients

  • 1 cup 2 tbsp all purpose flour
  • 1/2 tsp baking soda
  • 1/2 cup unsalted butter (or margarine), softened
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 large egg, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup milk chocolate chips
  • 3/4 cup dried cranberries - use unsweetened for best results
  • 1/2 cup powdered sugar

Instructions

  1. Mix the flour and baking soda in a small bowl and set aside.
  2. Cream the egg with the white and brown sugar for 3 minutes. Add in the egg, vanilla extract, and salt and mix well.
  3. Slowly add in the dry ingredients, being careful to not over mix. Place in the fridge for at least thirty minutes.
  4. Preheat oven to 375. Pour the powdered sugar in to a shallow bowl. Roll the cookie dough in to two inch balls and gentle roll in the powder sugar.
  5. Place on cookie sheet and bake for 8 minutes. Remove from oven and allow cookies to rest on sheet for 5 minutes before removing to a cooling rack.
  6. Enjoy!
http://www.dancingveggies.com/blog/2013/12/down-this-river.html

I still plan to try these again with the white chocolate chips, for scientific reasons of course!