things i love!

Lisi's Kitchen

Stevers Candies chocolate marshmallows.  These are scrumptious!  Truly.  A family fave.

Eyes light up when I bring these gems out for company.  Friends eagerly ask “did you make these!?”  I reluctantly tell the truth and say no…I didn’t, but they are better than any candy I could ever make.

I often order gift boxes for the holidays and hostess gifts but I (we) often end up eating most of them since it is too difficult to give them away.

Located in Rochester NY – I found them with my grandma and mom (both from Rochester) and have been calling every year since.  Call because you can’t order on-line although they have a lovely and descriptive website.  And many more delicious treats.  And boy – the people in Rochester are really nice and so pleasant on the phone.  I’m serious.

Milk and dark – both delicious btw.

This is not an ad – nor do I get these for free…I’m just sharing some things I love so that you too can enjoy if you choose.

 

cakey brownies

My “favorite fudge” brownies are great.  So great – they are, not bragging, but just the truth.  In ice cream still great but later, in bed, I’m not thrilled.  Too rich.  So when Melissa decided to make a sundae bar for New Years – I decided it was time to find a cakey brownie suitable as a mix-in.  I scoured my books and like many a time before found myself drawn to Alice Medrich.  Her cakey brownies are perfection.  Chocolately and so good with that crumbly top that I can’t really get with fudgy brownies.  I added chocolate chips since I love that texture – and nuts would also be great.  Rob really liked them and he doesn’t eat ice cream so alone he thought delicious and def blog worthy.  Andy and Sylvie agreed.  I don’t think Greg tried them since he is slowly not eating any sweets 🙁  I will make these even without ice cream.  A nice change and so easy!

cakey brownies (from Chewy Gooey Crispy Crunchy Melt In Your Mouth Cookies by Alice Medrich):

2/3 cup flour (3 ounces)
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
3 ounces unsweetened chocolate (good quality is best)
2 ounces bittersweet chocolate
10 tablespoons (1 and 1/4 stick) unsalted butter
1 1/4 cup sugar
1 teaspoon vanilla extract (not imitation)
3 large eggs (pull to room temp if you remember)
1 cup (3.5 ounces) walnuts, pecans, or other nuts (optional)
chocolate chips, semi sweet (optional)

Preheat the oven to 325 degrees and place oven rack on lower third of oven.

Line and 8×8 inch pan with foil or parchment so that there is overhang.  See photo:

.cran-parch-w-hands

In a small bowl whisk together the flour, baking powder and salt.

Place the chocolates and butter in a heatproof bowl and place over a pot of barely simmering water.   Heat (do not cook) and remove when melted stirring here and there.

Remove bowl from water.

Place sugar, vanilla and eggs, and beat with mixer on medium high for about two minutes.  Gently fold the chocolate into the egg mixture.

Stir in the flour mixture until just blended and stir in nuts or chips if using.

Bake for 35-40 m (but check often and before – always remember that ovens vary)  Remove when a toothpick comes out JUST clean.

Let cool.  Remove from pan by lifting the foil or parchment.  Cut and serve and enjoy –

 

 

chocolate ice cream milkshake

So Greg had his appendix taken out!  He didn’t eat 2 days prior to the surgery and the day after.  Already lean, I was willing to make anything for him.  Chocolate ice cream milkshake was what he wanted so off I went to find a good recipe.  This was delicious.  I actually haven’t made a milk shake before – so I have nothing to compare it to – save for the milkshakes at the diner – and they are good, but not too chocolatey.  Greg loved, Chris and Andy did too.  Chocolatey and “real” tasting were the comments.  I should mention that Greg specifically asked for premium ice cream — Greater’s Ice Cream actually.  So I put chocolate chocolate chip in and it created little specs of blended chocolate which also added to the quality of the shake.  It is not necessary – but do know that your shake will only be as good as the ice cream you put in!

chocolate ice cream milk shake (slightly adapted from food.com)

4 cups milk, cold (I used low fat milk, although full fat would have been better I bet!)
4 cups chocolate ice cream (premium if you can, choc choc chip also good as mentioned above)
1.5 teaspoon cocoa powder
2 teaspoons sugar
1/8 teaspoon kosher salt
2 teaspoons hot chocolate powder
1 cup chocolate syrup, divided (optional – and home made sauce would have been better, but I didn’t have time)

Blend milk, ice cream, chocolate powder, sugar, salt, cocoa powder in a blender.  Process until smooth.

Pour a little chocolate syrup into the bottom and sides of each glass.

Divide mixture among glasses.cover bottom and drizzling syrup in a spiral pattern inside of each glass.

Pour ice cream mixture into each glass

Swirl some chocolate syrup over each serving and serve cold.

Enjoy –

ghiradelli caramel cookies

“Now this is a good cookie” Judy said very calmly and matter of fact.  Beth agreed and both said blogworthy, but I already knew that. Sylvie was bummed that she didn’t get a taste – so I made a few more as she went out to her double header.  While she was gone, well, I couldn’t help myself!  I couldn’t.  My binging days are over but I have to say that I overindulged a bit.  Just a bit…like, there were none left!  I blamed it on the other kids and “friends” who had come by to try lest she think that I stole her precious treat.  I plan to make them again this week, for her and the shelter because  they are a yummy rich fall like cookie filled with ghiradelli caramel candies and well – what could be wrong about that!

I would double this recipe btw – but then again, you will then eat double.  So maybe not.

Oh, and broken up and in vanilla ice cream is really really scrumptious.

The recipe came from my mom who found them from The Domestic Rebel:

¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
1 egg
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch
½ tsp kosher salt
1 cup milk chocolate chips
12 Ghiradelli Caramel squares, unwrapped

Preheat oven to 350 degrees F. Grease a muffin top pan or deep dish cookie pan with cooking spray and set aside.  I didn’t have either so I used a regular sheet pan lined with parchment.

In a medium bowl, whisk together the flour, baking soda, cornstarch and salt, and set aside.

With the paddle attachment of electric mixer, beat together the butter and sugars until creamy, about a minute. Beat in the egg and vanilla to combine.

Gradually add flour mixture to the butter mixture, and mix on low until just incorporated. Remove bowl from mixer and fold in the chocolate chips.

Drop a Tablespoonful of dough into the bottom of each cavity – or on your cookie sheet.  Top with an unwrapped square.  Top the candy with an additional tablespoonful of dough and gently press the top dough ball to cover and enclose the candy.

Bake the cookies for approx. 12-15 minutes or until the centers are set and the edges are golden and lightly crisped. Allow the cookies to cool in the pan about 5 minutes before gently removing to wire racks to cool completely.  You can loosen them from the pan very carefully with a butter knife.  You can let them cool directly on the cookie sheet if that is what you used.

Enjoy-

one bowl chocolate, espresso, and white choc chunk brownies

Gosh I made these sooo long ago – and have been just too lazy to write them up – and I’m sorry because they are delicious.  Really really scrumptious, rich, moist, fudge-like, decadent and well – truly different from other brownies.  And oh, they freeze really well.  Crazy well.  I served them recently (from the freezer) and Stephanie said “wow, wow, this is crazy good” – I’m not sure she remembers that she said that last time but I do!   I know white chocolate turns many off – but again, if you use really good quality then you might be surprised.  Don’t buy chips here – buy a bar and chop it yourself.  So tasty.  It has been a while since I first served these treats, but I do remember someone (other than Stephanie) who ooohed and aaahed and said the best!  And I felt proud which is really silly because I only followed the recipe.  Anyway, make them.  Enjoy –

one-bowl chocolate, espresso, and white chocolate chunk brownies (from Simply Sensational Cookies by Nancy Bagett:

3/4 cup (1.5 sticks) unsalted butter, cut into chunks
3 1/2 ounces unsweetened chocolate, broken up or coarsely chopped
2 1/2 ounces 65-75 percent cacao bittersweet chocolate, broken up or coarsely chopped
1 2/3 cup sugar
generous 1/4 teaspoon kosher salt
4 large eggs, room temp
2 teaspoons vanilla extract
1 tablespoon instant espresso powder dissolved in 2 tablespoons hot water
3/4 cup all purpose flour
8-10 ounces coarsely chopped good quality white chocolate

Place rack in middle of the oven and preheat to 350 degrees.

Line an 9 inch square baking pan with foil, letting the foil slightly overhang on each side.  Grease the foil or coat with spray.

In a heavy large saucepan, heat the butter and chocolates on the lowest heat and stir constantly until melted.  Remove from heat.  I usually opt to melt the butter and chocolate over a pot of simmering water.  That way I can let it sit and not worry about overheating or stirring.  So do what feels comfy to you.  The microwave works well too.

Stir the sugar and salt into the chocolate mixture until fully incorporated and the batter as cooled to warm.  Vigorously stir in the eggs, one at a time, and then the vanilla and espresso mixture.  Stir until the mixture is smooth and shiny.

Stir in the flour until just evenly combined.

Place half the batter into the prepared pan.  Sprinkle about a third of the white chocolate evenly over the top and cover with remaining batter.  Spread the rest of the white chocolate chunks all around.  Bang the pan on the counter to embed the pieces slightly.

Bake 25-35 minutes – until edges are just pulling away from the sides of the pan and a toothpick comes out almost clean (the bottom will should still be moist and gooey.)

While the brownies bake, fill a large shallow pan a 1/2 inch deep with ice cubes and water.  When brownies are done, place the pan into the shallow ice water to immediately stop continued cooking.  Let stand until completely cooled – 30-45 m.

Refrigerate the slab for 45 m so it will cut easily (or just cut messy!)  Invert onto a cutting board to carefully remove foil.  Then place ride side up.

Cut – and use a damp paper towel to wipe the blade in between cuts.

These are so good cold or room temp.

Enjoy!

bittersweet chocolate flourless cake

This flourless chocolate cake is so good – moist, light, rich (I know that doesn’t make sense, but it is oddly true) and chocolatey.  Intensely chocolatey.  The lightness comes from the egg whites that are folded in at the end, and the chocolate, from the bittersweet chocolate.  Just a few ingredients but the result is wow.  I served this with vanilla ice cream, whipped cream, and home made hot fudge sauce that really put this over the top.  But you don’t need all those elements.  It is good all alone.  Today I nibble on leftovers are 2 days old and cold but still blog-worthy.

The author states “This cake really show-cases the chocolate you use, so be sure to use a high-quality brand and a type of chocolate that you really love.”

bittersweet chocolate cake (from The Craft of Baking by Karen DeMasco & Mindy Fox):

3 tablespoons sugar (Demerara if you have it (I didn’t)
9 ounces bittersweet chocolate, chopped.  (use 65 to 72%)
9 tablespoons unsalted butter, cut into small pieces.  (plus more for the pan)
4 large eggs, separated and best at room temp
1/2 cup sugar
1/4 teaspoon kosher salt

Preheat the oven to 350 degrees.  Butter an 10 inch spring form pan and then dust with the Demerara sugar.

Combine the chocolate and butter and melt in a heatproof bowl over a saucepan with about 2 inches of simmering water.  Stir frequently and remove once melted (do not cook the chocolate, just melt).

With the whisk attachment, beat the egg yolks on medium speed for about a minute.  Add 1/4 cup of the sugar and whisk on high speed until the mixture is pale yellow and thick – about 7-10 minutes.

Gently fold the yolk mixture into the melted chocolate mixture.

With a clean bowl and whisk attachment, beat the egg whites on medium speed until a little foamy.  With the machine running, slowly add the remaining 1/4 cup sugar and salt.  Beat on medium high speed until soft, glossy peaks form – after about 5 minutes.  Then in 3 additions, gently fold the egg whites into the chocolate/yolk mixture.

Pour the batter into the prepped pan and place on a baking sheet and place into the oven.  Bake until a toothpick in the center comes out almost clean and note that the cake will likely be cracked with firmer edges.  Do not over bake.  Oh, and rotate the pan about half way through baking.

Let the cake cool for about 30 min.  Then run a knife around the edges and release from the pan.

Let cool and enjoy!!

guittard choc chip cookie

The first time I baked these Andy said, “These are the best chocolate chip cookies of all time!”  The second time (tonight) I surprised him by making them on the DL and boy, the delight on his face – it reminded me when he was two as his eyes lit up when Sylvie was born.  Anyway, after dinner he sat down with a giant one and  said, “these cookies are magnifico!”  He obviously loves loves loves them.  Rob too – especially warm out of the oven.  Greg’s friend Matt said that both cookies were equally good (when compared with Toll House) but said he couldn’t decide which was better.  Greg and Sylvie too said Yum.  My sis in law Kathy turned me onto these over-sized chips – thank you Kathy!  She was able to buy them in Boston, but I could only find them online (Amazon).  I never saw them before and well – I made the recipe on the back, and you know the results!  Enjoy –

super chip cookie (from the recipe on the Guittard Super Cookie Chip bag):

1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup butter (at room temp)
6 tablespoons sugar
6 tablespoons firmly packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
10 ounces Guittard Super ChookieChips
1/2 cup walnuts (optional — I did not use…)

Preheat oven to 375 degrees.

Whisk tog the flour, salt, baking soda.

In mixer – using paddle, beat the butter until softened up – then add sugars and beat until fluffy.  Scrape down and on medium speed, add the egg and vanilla.

Fold in the dry ingredients and chips.

Bake at 375 for 10-14 m – really depends on your oven and how many racks you are baking – and or if you use convection (then bake at 325).  Bake until light gold (or more or less depending on your taste.)

Enjoy-

fudge chocolate cookies w/white chips

Yum.  As always – it seems that whenever you mix chocolate with butter and a few other ingredients the result is always delicious.  Always.  These tempting cookies were so up my alley.  I know I’m in the minority with my like of white chocolate.  But I do like it a lot.    Well, only GOOD quality white chocolate.  This is vital.  If you don’t like it – then obviously just place reg choc chips in here and enjoy the burst of an all rich dark chocolate cookie.  But I do think the white chocolate takes the edge off of the bitter-sweetness.  These are simple to make and are a sure hit for you and your guests.  Enjoy –

dark chocolate cookies w/white chips (from Baking Unplugged):

½ cup unsalted butter
7 ounces good quality bittersweet chocolate (60-65 percent cocoa solids), chopped
1 cup packed light brown sugar

2 eggs
1 teaspoon vanilla extract
¼ teaspoon kosher salt (plus a dash more)
1 cup all purpose flour
¼ cup unsweetened natural cocoa powder
1 teaspoon baking powder
3.5 ounces white bar chocolate (good quality!– preferably, chopped

Preheat the oven to 350 degrees.

Melt the butter over low heat and add the chopped chocolate and gently melt (melt not cook) completely.

In a small bowl, mix together the flour, cocoa powder and baking powder.  Set aside.

Transfer the butter and chocolate to a large bowl and let cool for 5 min or so.

Beat in the sugar until there are no lumps.   Then gradually stir in the eggs, vanilla, and salt until smooth and creamy.

Gently fold in the dry ingredients and follow with the chopped white chocolate.  Do not over mix.

Drop mounds of dough (about 1 ½ tablespoons) on parchment lined baking sheets.  Bake the cookies for 10-12 minutes and rotate the pans.  This might take a little bit longer – but watch carefully.

The cookies should be puffed in the centers but not quite set.

Cool and enjoy –

chocolate molten cookies

Rob said, “this is a good cookie” after taking his first bite of these special nuggets.  And he repeated it over and over again each time I baked them off.   Pure chocolate.  Dark, rich and if eaten the day they are made, are yes, truly molten.  (Following days just pop in micro for 4 seconds.)  I don’t have much more to say about them – but do know that they are special and different from all the other chocolate cookies that I have posted.  Actually thinking that one day soon I’ll make all the chocolate cookies on the blog and have a tasting.  Oh, I should mention that this recipe comes from the back of the Guittard Choc Chip bag.  The recipe calls for you to melt the chips — which I never do (melt chips instead of block chocolate) but I do trust the Guittard people.  So try and enjoy!

chocolate molten cookies (from the semi-sweet Guittard Chocolate Chip bag):

2 cups Guittard Semisweet Choc Chips
3 tablespoons butter
2 large eggs
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 cup all purpose flour
1/2 teaspoon baking powder
1 cup bittersweet chocolate chips (optional)

Melt the chocolate and butter in a double boiler.  Stir and remove once melted (this will be thick).

With the paddle attachment of your mixer, beat the eggs, salt and vanilla.  Once the eggs are broken up, pour in the sugar then beat on medium high speed until thicker and lighter in color.  4-5 m.

Scrape the bowl, and beat again.  Then add the melted chocolate/butter and mix until blended.

On the lowest speed, add the flour and baking powder and mix until just incorporated.

Fold in bitter chocolate chips.  Place in frige for 30 minutes (or longer is fine — or freeze in balls, or logs for a later date).

Preheat oven to 375 degrees.  Scoop 2 tablespoon balls and place on parchment lined cookie sheet.  (You can make smaller and of course the baking time will be less…)

Bake for 10-12 minutes – rotating pan half way through.  Do not overcook – if anything err on the side of under baking to experience extra gooeyness.

Enjoy –

(oh, if eating the next day, just place in microwave for 4 second to re-goo.)

hot chocolate #2

Lisi's Kitchen

Ok, this is hot chocolate number 2.  Sylvie’s favorite – rich, thick, chocolaty goodness!  As you know we had a hot chocolate tasting and this one was also delicious.  What else can I say?   Enjoy –

italian hot chocolate:

5 tablespoons dutch-processed cocoa powder
2 tablespoons sugar
6 ounces dark chocolate (at least 70%), finely chopped
2 cups milk

In a saucepan, combine the cocoa powder, sugar, and milk.  Mix and heat to a low boil.

Slowly ladle the hot milk mixture into the chopped chocolate and stir as you go.  Continue until all is combined.

Enjoy –