glazed nutty brownies

I’m always on the lookout for a good frosted brownie.  Always.  I love my fudgy brownies  and they are my “go to” brownies…but Rob loves and often asks for a frosted one.  I made these thinking they were frosted, but they were really glazed – so I’m actually still on the lookout for Rob.  But despite the glaze/frosting misunderstanding, these were delicious!  Our friend Rob (another Rob) liked them so very much.  He was impressed that with all the other desserts I offered – that a simple brownie stood out.  Waaay out.  I found these in Great Cookies by Carole Walter.  Carole’s write up was so compelling that I had to try them.  I didn’t change too much although I really loved the glaze in the espresso brownies so I put the two together.  I added some chocolate chips to the top – just to continue the chocolate overdose theme and wow, great.  These are a little bit crumbly – but if I can say so –  in a really good way.  I loved them as the base of a mini brownie sundae I ate Sunday night.  Super mini, but delicious with my coffee ice cream. I will however, continue to try and test for a true frosted brownie, and a cakey brownie as well as a cracked topped brownie…as that is half of the fun!  Enjoy-

glazed nutty brownies (adapted from Great Cookies by Carole Walter):
8 oz bittersweet chocolate – coarsely chopped
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter – room temp for 15 m
3/4 cup firmly packed light brown sugar
1 1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1/4 teaspoon finely ground black pepper (optional)
1/2 teaspoon kosher salt
3 large eggs (room temp)
3/4 cup all purpose flour
1 1/2 cups coarsely chopped walnuts (best if toasted first for 6-10 minutes in a 325 degree oven – until fragrant)

icing–
4 tablespoons butter
1/4 cup milk
1/2 cup sugar
1/2 cup light brown sugar
1/3 cup cocoa powder
1 teaspoon vanilla extract
1/3 teaspoon salt

chocolate chips – 1/2 cup to 1 cup depending on you (optional)

Preheat the oven to 325 degrees and line your pan with foil so that it comes over the edges of the pan.  You can do this with parchment too.  (That way, when cooked, you can pull the brownies from the pan – holding onto the foil – in one quick and easy effort.  Then smooth down the sides of the foil, and easily cut and serve.)  If you don’t care about appearance, then just butter the bottom of the pan – and you can dig them out later.  Up to you.

If you plan to toast the nuts now is a good time – in a preheated oven at 325 degrees and place nuts in a single layer on a foil lined sheet pan (less cleanup).  Cooking time varies based on the size of your nut so check these often – you want them to be fragrant and have a warmer color – but do not burn (obviously).  This can take from 6-10 minutes.

Melt the chocolate in a metal or heatproof bowl atop a small amount of simmering water.  (Or a double boiler.)  Slowly melt the chocolate and stir occasionally.  Remove when melted and set aside to cool a bit.

In your mixer – with paddle attachment, beat the butter until smooth then add the brown sugar, espresso powder, vanilla, pepper, and salt.  Mix well.  Scrape down the sides of the bowl, and mix again.

Add the eggs one at a time (wait to add next egg until you can’t see the egg before).  Scrape down the bowl, and mix again – for another minute or two on medium speed.  The mixture will look curdled but don’t worry.

I like to do the rest by hand, but either way by hand or the mixer on low, lightly mix the melted chocolate into the batter.  Fold the flour in very gently and mix until almost  incorporated.  Add the cooled nuts and fold in as well incorporating the nuts and the rest of the flour.  Do not over mix.

Place in prepared pan and bake for approximately 30-35 minutes.  Mine took 33 – Carole’s took 35 so as usual check often and before…checking every 2 minutes or so towards the end.  These brownies should come out slightly wet with a toothpick.  You want them that way – and they will continue to cook a little bit more on the counter.  Let cool a bit maybe 15 minutes or so.

In the meantime, make the icing.  Bring the butter, milk, sugars, cocoa, vanilla and salt to a boil in a small saucepan.  Continue to stir and whisk as it comes to a boil.

Pour the  icing over the warm brownie (you may not need all of it – but save it!  Use it with something else).  I then scattered semisweet chocolate chips all over the glaze – for an extra extra chocolate explosion.  This is really optional!  I’m just crazy about texture.  Then let all set and harden for a few hours.

When cool and set, using the foil as an aid, pull the brownies from the pan and place on cutting board.  Smooth down the edges of the foil and there you go – no fighting to get them out of the pan.  All pretty and all neat (if you care!)

Feel free to freeze.

Enjoy!

frosted espresso brownies

These are incredible.  They are very very strong in coffee flavor – made with ground espresso beans that give them great chewy/crunchy texture.  Lauren – a 10 year old exclaimed that “they taste like Starbucks.”  I love them – the icing is sweet and delicious and although the brownies are very rich, they are addictive.  I nibbled throughout the day.  And now I’m full of caffeinated energy!  (I’m writing very late for me…after watching the entire Sound Of Music with my daughter…she ate them too!)  I also made an espresso brownie ice cream by chopping the brownies into small bits and adding them to freshly churned vanilla ice cream.  So very good!  I found these brownies  in Saveur Magazine.  The article listed three different and highly regarded brownie recipes.  Since I was familiar with the first two (Nick Malgieri’s and Kate Hepburn’s) and loved both, I decided that I had to try these – developed by Krystal Stone – an assistant at Saveur.  I tweaked the recipe just a little here and there.  There are a few special pantry items that you’ll need: chocolate covered espresso beans as well as instant espresso powder – so purchase before you decide to bake.  But they are well worth a trip to the store or a visit on the Internet.  Reserve a little extra time – they are not difficult but a little more time consuming than a regular brownie.

frosted espresso brownies (adapted from Saveur Magazine):
3/4 cup medium to fine ground chocolate covered espresso beans
1/4 cup water
2 1/2 tablespoons instant espresso powder
3/4 cup sugar
1/4 cup light brown sugar
1/2 cup cocoa powder
1/2 cup canola oil
1 1/2 teaspoon vanilla extract
2 eggs (beaten)
1/2 cup flour
1 teaspoon salt
1/4 teaspoon baking powder

icing–
4 tablespoons butter
1/4 cup milk
1/2 cup sugar
1/2 cup light brown sugar
1/3 cup cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon salt

Preheat the oven to 325 degrees and line a 8 or 9 inch square pan with tin foil.  These brownies are gooey and hard to get out of the pan – so line the pan with foil so that it comes all the way up the sides of the pan.  Once baked and cool, you can simply lift the whole big brownie out of the pan, flatten the foil, and cut as desired.  I might try them in mini muffin pans next time.  Try if you like.

Grind your espresso beans in a food processor.  Whisk together the flour, salt, and baking powder and set aside.

Bring 1/4 cup water to boil and whisk in instant espresso and dissolve.  Pour into a medium sized bowl.  Add the ground beans, sugar, brown sugar, cocoa, oil and vanilla and mix well.  Add the eggs and mix again, then add the dry ingredients and mix until just combined.

Pour the batter into the prepared pan and spread evenly and bake for about 42-50 minutes.  As usual check often and before.  Let cool for about 10-15 minutes.

In the meantime, make the icing.  Bring the butter, milk, sugars, cocoa, vanilla and salt to a boil in a small saucepan.  Continue to stir and whisk as it comes to a boil.

Pour the  icing over the warm brownie (you may not need all of it) and let set and harden.  I found it easier to let sit overnight – but dig in when you like.  This is great in a light vanilla ice cream.  I think I’ll mix it into my next batch.

Enjoy!

danish pancakes

If you read this regularly, you know that Andy, my 10 year old, is a huge fan of chocolate in the morning.  Last year he came home very happy and full after a sleepover with his twin friends Zach and Davis.  He excitedly told me that their father made these Danish pancakes – and that they were delicious.  I immediately called Tracy (my friend, their mom) and got the recipe.  My brother-in-law Patrick who is French does not understand why they are called Danish Pancakes – he seems somewhat irritated by this and claims that they are simply French crepes!  Oh well, either way, they are good and fairly easy to make once you get the hang of it.  Oh, and we fill them with cinnamon sugar and mini chips – but my Nutella loving nephew Daniel fills them with…Nutella.  Be creative, have fun – skip the chocolate if not for you and add fresh fruit or jam, or eat plain with confectioners’ sugar.  Enjoy!

danish pancakes:

This makes about 12 pancakes – I usually double the recipe and freeze what is left over for another chocolate filled day…

4 oz (a little less than one cup – best to weigh this) all purpose flour
1/3 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cardamon
2 eggs (lightly beaten)
8 oz whole milk – divided
1 teaspoon vanilla
1/2 oz (1 tablespoon) melted butter

filling ideas–
cinnamon and sugar
mini chips or regular size
fresh fruit
jellies and jams
Nutella
confectioners’ sugar
maple syrup
a little lemon juice and sugar

In a medium bowl, whisk together the flour, salt, sugar and cardamon.  With a fork, beat in half of the milk (4 oz), the eggs and vanilla extract.

Gently stir in the remaining 4 0z of milk and the melted butter.  Try not to over-mix, the batter will be a little lumpy.

Spray or lightly butter a saute pan and place over medium heat.  (I do a few pans at a time and vary the sizes) and pour 1/4 to 1/2 cup of the batter into the pan.  Swirl the batter around the pan by picking the pan up and rotating it around to spread the batter in a circle.

Cook for about a minute or until lightly browned on the bottom and then flip the pancake over and cook again for another minute or so – or until lightly browned.  (I use a big spatula to flip – but as long as you can lift the edges up you can even do this very carefully with your hands.  You can also flip it like the pros up in the air…but that takes practice!)

Transfer the pancake to a plate by sliding them off of the pan.

Choose your filling of choice and go to town.  I let the kids do the rest by putting the cinnamon/sugar on the table with little spoons and a little bowl of mini chips.  They create and that is half of the fun.  I just have to watch Andy here…so that he doesn’t use up all the chocolate!

To freeze leftover pancakes…wrap as instructed in the whole wheat pancake post.  Re-heat gently in warm toaster oven set to 350 for 10 minutes.  Microwave if rushing but the pancakes might be a little chewy.  The kids don’t seem to mind though!

Enjoy-

chocolate brownie cookies

choc-brownie-cookie-claudi

Look at the milk chocolate malted ice cream sandwiches with chocolate brownie cookie post for a full write up of these delicious cookies…

 

 

 

 

 

chocolate brownie cookies (barely adapted from The Last Course by Claudia Fleming):

1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs, room temp
2/3 cup sugar
1/2 tablespoon brewed espresso
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter
5 oz extra bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
3/4 cup mini chips
toasted nuts or dried cherries (optional…to taste)

Preheat oven to 375 degrees.  Whisk together the flour, baking powder and salt in a small bowl and set aside.

With whisk attachment, beat the eggs for a few seconds then add the sugar, espresso and vanilla.  Beat until this turns thick.  It should take about 15 minutes on high speed.

In the meantime, over a pot of barely simmering water (or double boiler) – melt chocolates and butter.  You only need about an inch of water in the saucepan, bring it to a boil, and reduce to simmer.  Place a metal bowl on top of the saucepan making sure that the water does not touch the bowl of chocolate.  Once melted, remove from heat.  Do not cook the mixture, just melt it.

Remove the thick egg batter from the mixer and gently fold in the melted chocolates and butter.  Fold about half way – you should still see streaks – and then fold in the flour mixture and mini chips.  Fold all until just incorporated.  (Add dried cherries or chopped nuts if desired.)

If batter seems runny at this point, let it sit for about 5 minutes.  If thick, you are good to go.  Drop by rounded teaspoons onto parchment lined baking sheets and bake until puffed and cracked about 8-9 minutes – you can rotate the pans mid-way.  Try not to over cook these cookies…otherwise they will dry out.

Cool and enjoy!

milk chocolate malted ice cream sandwiches with chocolate brownie cookies

These ice cream sandwiches are delicious.  My son Greg asks for them often – and since it is a little work (not crazy work) to make the ice cream, I often blow his request off.  But he was very happy last night.  He turned to me… gave a quiet groan of delight, looked me in the eyes and simply thanked me.  My dad who really only likes Haagen Daaz choc choc chip also loves these little sandwiches.  He seemed surprised that he liked them so much – especially given the milk chocolate title.  But  the addition of bittersweet chocolate and malt really make the ice cream special and not too sweet.  The cookies are extra delicious too.  A little espresso deepens the flavor and I happen to love the texture of the mini chips.  And they are very easy to make.  My husband Rob can’t eat/drink milk (sadly) but is very content with these brownie-like cookies alone.  I am too!  I’ve also made the sandwiches with chocolate sorbet which he truly appreciates.  This recipe originated from Claudia Fleming – the former pastry chef of Gramercy Tavern.  The cookbook is lovely.  She suggests adding dried cherries to the cookies which I did (only to a quarter of the batter because my family would not be happy).  And they too were yummy.  Oh and by the way, you can also crumble the cookies and mix them into the ice cream which is also verrry good!

chocolate brownie cookies (barely adapted from The Last Course by Claudia Fleming):

1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 large eggs, room temp
2/3 cup sugar
1/2 tablespoon brewed espresso
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter
5 oz extra bittersweet chocolate, chopped
2 oz unsweetened chocolate, chopped
3/4 cup mini chips
toasted nuts or dried cherries (optional…to taste)

Preheat oven to 375 degrees.  Whisk together the flour, baking powder and salt in a small bowl and set aside.

With whisk attachment, beat the eggs for a few seconds then add the sugar, espresso and vanilla.  Beat until this turns thick.  It should take about 15 minutes on high speed.

In the meantime, over a pot of barely simmering water (or double boiler) – melt chocolates and butter.  You only need about an inch of water in the saucepan, bring it to a boil, and reduce to simmer.  Place a metal bowl on top of the saucepan making sure that the water does not touch the bowl of chocolate.  Once melted, remove from heat.  Do not cook the mixture, just melt it.

Remove the thick egg batter from the mixer and gently fold in the melted chocolates and butter.  Fold about half way – you should still see streaks – and then fold in the flour mixture and mini chips.  Fold all until just incorporated.  (Add dried cherries or chopped nuts if desired.)

If batter seems runny at this point, let it sit for about 5 minutes.  If thick, you are good to go.  Drop by rounded teaspoons onto parchment lined baking sheets and bake until puffed and cracked about 8-9 minutes – you can rotate the pans mid-way.  Try not to over cook these cookies…otherwise they will dry out.

Cool and enjoy!  If you plan to make ice cream sandwiches with these (either with the malted ice cream or store bought ice cream), I find it is easier to handle the cookies if you freeze them first.  This prevents them from breakage when trying to squish the cookies and ice cream together when making the sandwiches.

milk chocolate malted ice cream (adapted from The Last Course by Claudia Fleming):
3 cups milk
1 cup heavy cream
1/2 cup plus 2 tablespoons sugar
12 large egg yolks
3 oz milk chocolate, chopped
1 oz extra-bittersweet chocolate, chopped
1 1/4 cups chocolate Ovaltine mix
1/4 – 1/2 teaspoon salt to taste

In a medium saucepan mix together the milk, heavy cream and 1/4 cup sugar.  Heat the mixture over medium heat and bring to a simmer.  Watch it carefully – you don’t want it to boil.

In a medium bowl, whisk together the egg yolks and remaining sugar (1/4 cup plus 2 tablespoons).  Chop the milk and bitter chocolates and set aside in a large bowl.

Now you will “temper” the eggs which means warming them slowly so that they do not turn into scrambled eggs!  With a ladle, spoon a small amount of hot cream/milk into the eggs.  Continue slowly ladle by ladle and constantly whisking the eggs while you do this.  Keep going until you’ve incorporated about 3/4’s of the hot milk into the eggs.

Pour the warm egg and milk/cream mixture into the remaining cream and milk on the stove.  Over low heat, mix the custard constantly with a wooden spoon keep the mixture moving at all times.  The custard should thicken so that it coats the back of the wooden spoon.  It should take about 7 minutes.  Do not boil.  Cook slowly and carefully.

Immediately pour custard over the chopped chocolates.  Mix and stir until the chocolate is melted and smooth.  Add the Ovaltine and stir until combined.  Strain through a fine sieve and into a container or bowl.  Cover and chill in refrigerator preferably overnight but for at least 4 hours.

Freeze in your ice cream maker and enjoy!!

chocolate chip meringue bars

These bars were my favorite childhood dessert.  I recently asked my mom for the recipe – but being that she is so neat and tidy (which is great), she often throws things away (not so great).  I suffer the same affliction at times.  Anyway, luckily my very good friend Michelle also loved these as a child (we were family friends so she was treated to my mom’s sweets).  And Michelle held onto the recipe!  It is a weird recipe and I had some doubts as I made them – but they were the same ones from my childhood.  I should tell you that these are very very sweet.  Not for the tame hearted sugar eaters here – but oh…for me – they are decadent and heavenly.  Rich and gooey.  I cut one up and put it in my vanilla ice cream last night and really, I felt so content.  My kids wouldn’t eat them the first night.  I said ok everyone – time for something new…my favorite… and I was met with groans of  “more dessert?”  And “can’t we just have a little candy tonight”  Oh boy.  The second night they tried it – and loved it – especially Sylvie and our neighbor Danika.  Greg said it tasted like cookie dough.  My friend Suzanne said a tiny square with her tea was all she could eat because she felt the sugar on her teeth (although she reported she’s excited to eat another small bite with lunch).  And her husband Jamie said yes, sweet, but good – and ate a hearty slice.  Again, this is not for everyone.

chocolate chip meringue bars:
1 cup butter
1/2 cup sugar
1/2 cup brown sugar,  3/4 cup brown sugar for meringues topping (later)
2 eggs, separated
1 tablespoon water
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
semi chocolate chips – about 1 cup (or bittersweet might work great here! – next time I’ll try…to cut the sweetness)

Preheat oven to 350 degrees.  Grease and flour an 8 inch square pan.  (Line with parchment if you plan to invert on a pan – and cut neatly.  We just ate them out of the pan!)  Alternately line with parchment or foil – with an overhang so you can use as an aid to remove from pan.  Look to baking tips and pan prep for a visual.

Separate the eggs.  In a small bowl, whisk together the flour, baking powder, baking soda and salt.  Set aside.

Cream the butter with the sugars (remember just the 1/2 cup brown sugar) for 3-5 minutes – until light and fluffy.  Add the egg yolks one at a time until incorporated.  Add the water and vanilla and mix, scrape down, and mix again.  Add the dry ingredients by hand or on lowest speed until just combined.

Place dough in prepped pan and press to fill out evenly.  Spread and press the chocolate chips all around to cover.

With a hand mixer or in your stand mixer – whisk and beat up egg whites and slowly add brown sugar – on medium speed at first and then up to medium high until they get thick and hard peaks form (I needed to go longer here…although they were still good).  This should take several minutes.

Pour the meringue on top of the batter and bake from 45-60 minutes…but again, check often and before.  The top will get nicely browned and the middle will stay slightly gooey.  But I’ll be honest – it is hard to tell when these are done.  After poking around I realized I took the bars out too early – so I popped back into the oven.  If you need to, cut an edge and see what’s happening in there – but I will say even undercooked these are yummy.  Enjoy!

chocolate buttermilk waffles

Sometimes the recipe that comes in the instruction manual is actually pretty good!  In this case, very good.  You may know (from a previous post) that I’m always on the lookout for suitable breakfast foods for Andy.  Andy who doesn’t eat cereal and who really likes chocolate and isn’t all that hungry in the morning.  I found another one!  If you can believe it, this recipe is adapted from the Cuisinart waffle iron manual.  And although I don’t often use this particular waffle iron since it makes little squares (and not big Belgium rounds), I do happen to like most of the recipes in this booklet.  Again, and maybe I’m kidding myself here – these seem fairly healthy; I knocked the butter out of the recipe because he eats these every day (if making for company or a special treat, keep the butter!) and I added some whole wheat flour.  In addition, the eggs, buttermilk and low fat yogurt make me feel good about the cocoa powder and chocolate chips in them.  A few banana slices and he’s on his (somewhat) healthy way.  Greg of course doesn’t eat them (because they are chocolate) although his friend Alex was over and raved about them to my friend Val (his mom)…a nutritionist of all things!  Sylvie happily had one for lunch on Sunday with berries and I made myself a delicious waffle ice cream sundae that night.  This recipe makes about 14 – 6 inch waffles.  I wrapped each individually in plastic wrap and then into a freezer bag.  (I just read about Freeze-tite – a product that is best for the freezer from the same maker as my beloved Stretch-tite!)  Each night I pull one  from the freezer for Andy’s breakfast – ready to pop in the toaster oven or microwave.  A little powdered sugar or maple syrup is nice too.  Feel free to add the butter if you want a richer waffle.

 

 

 

 

chocolate buttermilk waffles:
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour
1 cup cocoa powder (natural)
1/4 cup sugar
1/4 cup light brown sugar
4 teaspoons baking soda
1 1/4 teaspoon salt
4 eggs slightly beaten
2 teaspoons vanilla extract
3/4 cup unsalted butter, melted and cooled (optional, I did not use and these are still good!  or at least cut it to 1/4 cup!)
2 cups buttermilk
2 cups low fat yogurt (plain or vanilla)
1 cup semisweet chocolate chips (or more or less to taste)

Whisk together the flour, cocoa, sugar, brown sugar, baking soda and salt in a medium to large sized bowl.

In another bowl, mix eggs, vanilla, butter (if using), buttermilk and yogurt.  Pour the wet into the dry and mix until incorporated, stir in the chocolate chips.  Let batter rest for 5 minutes.

Pre-heat your waffle iron to desired setting (although better to go lighter than dark because you don’t want to scorch the chocolate).  And cook as instructed (depending on your waffle iron).  Enjoy!

halloween peeps

A plain Peep is not something that I love.  However…a chocolate covered Peep is divine.  Seriously.  I did a short stint at Chocolations (a local chocolate shop) last year and Maria, the owner, was dipping Easter Peeps in chocolate.  Well, that was it.  Done. Count me in.  My early resistance to Peeps was no more.  I lovingly dip, serve and eat them often.  Surprisingly it is not just the kids (and I) who love them.  Rob loves them coated in dark bitter chocolate – to cut the sweetness – and both milk and dark make me happy.  The ghosts are almost fully dipped in chocolate while the pumpkins are placed on a chocolate disk.  While I was at it, I decided to make some chocolate covered Halloween Oreo treats as well.

chocolate covered Halloween Peeps:

Tempering chocolate is vital in chocolate making.  Tempering allows the chocolate to dry and set with  a glossy sheen and snap when you break it.  If you don’t temper you may find that you have off color streaks in the chocolate (a whitish bloom) and sometimes the chocolate wont set unless you refrigerate.  The chocolate may also be grainy.

Tempering chocolate is crazy easy if you have a tempering machine – which if you are dedicated to dipping you may want to invest in.  I have the Rev1 Chocolate Temperer which is in the less expensive range – although they range from about $400-$2000!

It can  be hard to justify the cost of the machine, but if you do purchase, simply follow the instructions on the machine – dip ingredients (in dark, mild or white chocolate) and let set on a parchment lined baking sheet.  You can go crazy here – I’ve dipped so many things- nuts, fruits, cookies, potato chips, pretzels, and popcorn.

If you want to dip by hand, it is a little more labor intensive but still worth the effort.  It would be helpful to have a good chocolate thermometer. And follow instructions below:

Start with at least one pound of chocolate.  It is easier to work with a larger amount.  Chop the chocolate and reserve about 4 oz.  Place the remaining chocolate (12 oz) in a stainless steel bowl over simmering water.  (If you start with more chocolate — let’s say 2 pounds, then reserve about 8 oz.)  When about a half of the chocolate has melted, remove from the heat and stir.  Place chocolate back on the simmering water and continue to heat – until the chocolate registers 118-120 (for dark chocolate) and 116-118 degrees (for milk and white chocolate) on the thermometer.  Do not go above 120 degrees.

Remove chocolate from heat and add the reserved chocolate – stir until incorporated and let sit on counter stirring occasionally until the chocolate cools a bit and reaches 80 degrees.  This can take a while – so be patient.

Once the chocolate cools, return to the simmering water (barely simmering) and heat it until it reaches 88-90 degrees (for dark chocolate) and 85-87 degrees (for milk and white chocolate).  This shouldn’t take long…keep a very watchful eye because if it goes over 90 degrees, you will have to start all over again!

Now it is ready.  Take out those ghost Peeps and dip away.  For the pumpkins, drop a teaspoon (or desired amount) of chocolate onto the parchment and using the bottom of the spoon, flatten it – and then place the pumpkin on it.  You can even make Halloween bark.  Now wish I had.  Next time.

Whatever left over chocolate you have (if any, I can always find something to dip) save for next time you temper or in any other chocolate recipe.  Oh, and by the way, there are many many videos on-line for tempering chocolate by hand – which might be helpful if you are a novice or would like a visual.  The chocolate  Peeps last a long time in an airtight container.  Enjoy!

blackout cake

When I asked Ali (my friend and neighbor) what I could bake for her birthday, she looked hard and focused and said “chocolate.”  I said like chocolate chocolate crazy chocolate?  And she replied with a good happy grunt.  So I started to hunt for a cake recipe that would suit both of us since I was going to celebrate too!  I can get lazy with cakes and pies – which is why I’m psyched about this blog.  It forces me to really bake out of my box.  And I can be very tentative about cakes because I unfortunately do not have that artistic flair that makes it all just look good.  But the blackout cake is perfect because you get to cover your cake with lots of cake crumbs, hiding any imperfections.  I found and slightly adapted this recipe from the Nordstrom Flavors cookbook.  I cook from this cookbook all the time – really great recipes here – but this is my first dessert.  And wow, what a success.  We ALL loved it.  Ali and her husband Jonathan, their daughter Danika (their little guy Leo just wants Dove chocolates so no cake for him), my kids Andy and Sylvie (not Greg because he won’t even try chocolate cake), my husband Rob and my daughters piano teacher too (who I happened to give a piece to).  Oh, and me!  I overate and actually still feel slightly sick but it was worth it!  If you make it in stages it is not overwhelming.  I made the pudding first day, the cake the next day, and the ganacblackout-ali-cakehe and assembly the third.  But if you’ve got the time you can make it happen in a day.  Just read the recipe all the way through – so you can get yourself very organized.

blackout cake (adapted from the Nordstrom Flavors cookbook – which I believe you might be able to purchase at the store):

pudding-
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons unsweetened natural cocoa powder (not Dutch processed)
1/4 teaspoon kosher salt
1 1/2 cups whole milk
1 cup (6 oz) chopped chocolate – I used a mixture of semi sweet and bittersweet
2 tablespoons unsalted butter -room temp

Fill a medium sized bowl with a lot of  ice and water (once the pudding is cooked, you will place it in this bowl to stop further cooking of the pudding – and to speed up the process if you are making this all in one day).  In a sturdy saucepan, whisk together the sugar, cornstarch, cocoa and salt.  Gradually whisk in the milk – and mix until dry ingredients are incorporated.  Add the chocolate to the mixture and over medium heat, cook the pudding – whisking constantly.  The chocolate will melt first and then slowly the mixture will heat up and boil and have a nice smooth sheen to it.  Remove from heat and add the butter one tablespoon at a time.  The whole process should take about 6-8 minutes or so.  Pour the pudding into a bowl, cover with plastic wrap so that it touches the pudding itself and place a few holes in it to let the steam escape.  Place this pudding bowl in the ice bath.  The pudding will need an hour in the ice bath to get it spreadable – but again, I made this in advance and put it in the refrigerator until the next day.

cake–
2 cups flour
1/3 cup unsweetened natural cocoa powder (not Dutch processed)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (one cup) unsalted butter, room temp
2 cups sugar
3 large eggs (room temp)
2 teaspoons vanilla extract
1 cup buttermilk (room temp)
1 cup strong brewed coffee (I used my Nespresso machine – and used espresso)
chocolate chips (to taste)

Preheat oven to 350 degrees.  Butter the bottom and sides of two 9 inch round cake pans, line with parchment, butter again, and lightly dust with flour tapping out excess.

Place first five dry ingredients in a bowl, whisk, and set aside.  In a mixer – with paddle attachment beat butter on medium high speed until light about 2 minutes then add sugar and continue to beat on high for another few minutes until light and fluffy.  Scrape down the bowl, and mix again.  Lower the speed to medium and add the eggs, one at a time until each is incorporated as well as the vanilla.  Remember to scrape and scrape again, mix again.

On the lowest speed (or by hand with a spatula), add the flour mixture in 3 additions and alternate with the buttermilk in 2 additions – ending with the dry.  Do not over mix.  Gently pour in the coffee or espresso and again, mix until just incorporated.  Divide the cake into the two pans.  Now add the chocolate chips to just one of the cake pans – I like a cake with a bite and texture – so I added these to the recipe.  But you must keep one cake free of chips because you later blend part of it to make the outside crumb.

Bake for about 40 minutes – but again, please check before that – and pull when cake is just cooked.  Let cool for 5-10 minutes, then run a knife around the edges, invert on a rack and peel off parchment.  Let cool completely.  I find it is easier to cut these cake rounds horizontally if you put them in the freezer for a bit to harden – especially if you are a novice.  So wrap up and freeze if you choose.  Either the night before or a few hours before assembly.

Ganache–
2 cups heavy cream
3 cups semisweet chocolate chips or chopped chocolate
1/4 teaspoon salt (optional, but I like it- brings out the chocolate flavor)

Place chocolate in a bowl.  Heat cream to a simmer and then pour over the chocolate and let stand for a few minutes then whisk until smooth and shiny.  Let this stand at room temp for a few hours – until it thickens (you’ll need to frost the cake with it).  I ended up putting it in the refrigerator and mixing every now and then to speed up the process.

Assembly–

Ok, place the frozen (or not) cake on the counter and cut each one horizontally into two slices.  You can even pop back in the freezer so again they are easier to handle.  Pull one of the cake layers from the pack – one with out chocolate chips – and in a food processor, gently pulse until it turns into cake crumbs.  (I have a mini processor so I did it in batches.)  Set crumbs aside.

Take the pudding out and mix well (especially if refrigerated overnight).  Place one cake slice on a cardboard cake round (or use the base of a tart pan, or spring-form pan) and spread with half of the pudding.  Repeat with the next cake layer, the other half of pudding, and top with a cake layer.  Pour some ganache on top of the cake and spread it with an offset spatula or knife, and continue to spread the ganache over the sides of the cake.  It doesn’t have to look pretty here…as it will be covered with crumbs!  Spread and add more ganache to your liking (I like a lot!)  Then let set in the fridge for about 5 minutes.

Place the crumbs on parchment or tinfoil, and holding the cake bottom in one hand, scoop up the cake crumbs (in the other hand) and press them into the cake, all around and on top – turning the cake as you go.  Some crumbs will stick, some will fall, but keep going and pressing until the cake is covered.  The foil below will catch the mess (well, most of it – I should warn you this will be messy).

And that is it!  It seems like a lot when I write it out, but  in stages it is doable and so worth the effort.  Store this in the refrigerator – but pull out about an hour before you eat it to truly enjoy the tastes and flavors as it is much better and meant to be eaten at room temperature.

Oh, and btw – you will most likely have extra ganache.  This will keep in the refrigerator for some time.  Melt before use, and enjoy as a rich chocolate sauce over ice cream, dip a frozen banana in, or simply make a mini fondue for your family with fresh fruit as a treat.

 

rocky road cookie bark

This stuff is heaven.  I really truly mean it.  Moist, very chocolaty cookies, filled with various chips, nuts and marshmallows all creating a mouthwatering texture and taste that seriously rivals most cookies I’ve eaten.  The free form shape adds to my delight (for reasons I can’t explain).  I made these for the last school fair and they were a serious hit.  I always double the recipe (the recipe below is doubled) and freeze a bunch for my son Greg who is normally not a crazy chocolate lover.  He takes these from the freezer and pops them in the microwave and eats them warm and gooey.  He  groans with pleasure and raves and raves and thanks me for making them.  Gotta love that at 13.  I like them with vanilla ice cream (what else is new).  This recipe is adapted from The Baker’s Field Guide to Chocolate Chip Cookies by Dede Wilson.  She calls them Heavenly Hash Break-up Bars, but Greg (my son) quickly named them Cookie Bark but no matter what you call them they are good.  Seriously good.  So bake them soon and enjoy!!  *Reader – order the black cocoa now – so you will be ready to bake.  And if you live locally, come to my pantry!

rocky road cookie bark (or heavenly hash break-up bars – adapted from The Baker’s Field Guide to Chocolate Chip Cookies by Dede Wilson):

2 cups all purpose flour
4 tablespoons black cocoa
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) softened butter (unsalted)
1 cup sugar
1/2 cup packed light brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2 cups semisweet choc chips, 3/4 cup white choc chips, 3/4 cup milk chocolate chips
1 1/4 cup toasted pecan halves
1 3/4 cup mini marshmallows

Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper.

Toast nuts in 350 degree oven or toaster oven for 5-9 minutes.  Be careful not to burn!  Set aside to cool.  Pull butter out to soften and egg out to room temperature.

Whisk together the flour, black cocoa, baking soda and salt.  In another bowl, place all the various chips and nuts.

In the mixer, beat butter for a few minutes, add the sugar and continue to beat for a few minutes until lighter and fluffy.  Add the brown sugar and continue to mix for another minute or two.  Scrape down the bowl, add the eggs, one at a time until each is incorporated – then the vanilla.  Scrape the bowl again and mix a little bit more.

On the lowest speed, add the flour in 2 batches – mixing until almost incorporated.  Pull bowl from mixer and add all of the chips and the nuts and continue to mix (by hand – and I actually physically use my hand here) until all is just incorporated.

Divide the dough and place half on each cookie sheet.  Flatten the dough with your hands by pushing down with wet(ish) hands and get it basically as thin as the chocolate chips.  (You will use the marshmallows in the next step if your worried I forgot).

Bake for about 17-20 minutes – continually checking to see if they look done (the glossy sheen should be gone and they should feel dry on the top).  Place the sheet pans on the counter and place the marshmallows on top of the cooked batter – placing them evenly around – and squish each one in to the bark.  Be careful as the sheet pan is hot!

Bake for another 4-5 minutes until the marshmallows kind of melt or brown a tiny bit (although not necessary).

Let cool and cut with a knife free form, or break-up with your hands.  I found that I ucookie-bark-parchment-methonderbaked this last batch and they were really really good, although a little bit harder to handle.  Getting them off of the parchment was a little tricky, so I picked the whole piece of parchment (with cookie attached) and flipped it over a piece of tin foil and just peeled back the parchment.  That did the trick.  You can cut before or after.  These are great gifts as well.  I was baking for Gilda’s Club and decided to package them up in a little bag – nice for the holidays or just a little treat for a friend or family.