Tag: Chocolate

Skillet Cookie

Skillet Cookie

Skillet cookie recipe. English subtitles

Miette: Recipes from San Francisco’s Most Charming Pastry Shop

Miette: Recipes from San Francisco’s Most Charming Pastry Shop

Renowned for beautiful cakes and whimsical confections, Miette Patisserie is among the most beloved of San Francisco’s culinary destinations for locals and travelers. Miette’s pretty Parisian aesthetic enchants visitors with tables piled high with beribboned bags of gingersnaps, homemade marshmallows, fleur de sel caramels, and rainbows of gumballs. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. The artful photos by Frankie Frankeny and the design work by Sara Schnieder – especially her genius idea to scallop the pages – make this an incredibly beautiful book.

What Would Xocas Do? Joe Sacaridiz Cookie Recipe

What Would Xocas Do? Joe Sacaridiz Cookie Recipe

In the What Would Xocas Do segment of class, we gave Joe Sacaridiz’s cookie recipe a makeover. He was the first one to complete the assignment and his graphic had the right elements. (School of Visual Arts: Information Design CE)

Small Batch Chocolate Guinness Cake Loaf · i am a food blog i am a food blog

Small Batch Chocolate Guinness Cake Loaf | www.iamafoodblog.com

If you’re looking for a small batch treat to celebrate St. Patrick’s Day, this little chocolate Guinness loaf is for you. It’s rich and deep with just the barest hint of Irish stout and is absolutely perfect on it’s own or along side a pint.

Even though this is technically a post to celebrate St. Patrick’s Day and it has nothing to do with British people, I wanted to mention that I just love the way British people describe sweets. Or food in general. One of my all time favorite things to do in winter is watch Nigella Lawson while I’m doing Christmas baking. She has a whole series of Christmas specials and they always feel that way: special. I think it’s something in the way she talks about food. Everything is luscious and magnificent. Flavors are resonant and gorgeous. It really makes me want to improve my lexicon and branch out from just exclaiming that everything is awesome.

But, speaking of awesome, this little cake definitely is. It’s a Nigella recipe, naturally, and it’s all of the over the top adjectives. I third-ed the recipe and it just about fit in my little loaf pan – you may want to hold back a 1/4 cup batter and make an extra cupcake on the side because my just spilled over the top. It has an awkward egg measurement, but if you have a kitchen scale (if you’re into small batch baking at all, I hope you do!) it’s no big deal to whisk up an egg then measure it out. I truly love using my scale to bake, especially when doing small batch recipes. It just makes the math so much more easy.

Even though I topped the cake with a bit of creme fraiche frosting – it’s supposed to kind of look like a glass of stout – I loved the cake without. And, as Nigella says: it is perfectly acceptable to leave the cake un-iced: in fact, it tastes gorgeous plain.

Happy baking!

Small Batch Chocolate Guinness Cake Loaf | www.iamafoodblog.com

Small Batch Chocolate Guinness Cake Loaf | www.iamafoodblog.com

Small Batch Chocolate Guinness Cake Loaf | www.iamafoodblog.com

Small Batch Chocolate Guinness Cake Loaf | www.iamafoodblog.com

Small Batch Chocolate Guinness Cake Loaf
makes 1 small loaf

  • 1/3 cup guinness
  • 1/3 cup (83 grams) butter
  • 1/4 cup (25 grams) cocoa
  • 2/3 cup (133 grams) sugar
  • 3 tablespoons sour cream
  • 35 grams egg, about 1 tablespoon plus 2.5 teaspoons
  • 1 teaspoon vanilla
  • 2/3 cup (90 grams) flour
  • 3/4 teaspoon baking soda

via Nigella Lawson

Heat the oven to 350°F and butter and line your mini loaf pan (6×3 inches or a pan that fits 2 cups liquid).

In a small pot, over medium heat, combine the Guinness and butter. When the butter is melted, remove from the heat. Whisk in the cocoa, then the sugar.

In a small bowl or liquid measuring cup, whisk together the sour cream, egg, and vanilla. Whisk into the beer mix. Whisk in the flour and baking soda until smooth.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until the top springs back when pressed and a skewer inserted into the center comes out clean.

Let cool in the pan on a wire rack for 30 minutes, remove from the pan and let cool completely on the wire rack. Enjoy!

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Chocolate S’more Cookies

Chocolate S’more Cookies

For full recipe head on over to http://blessingsandgoodfood.com My friend Jojo is a baking genius and I’ve been wanting to film her for sometime now, but finally got around to doing it!! yay enjoy and try not to salivate :))

Still Young-Evenings

These Jammy White Chocolate Blondies Have a Surprise Ingredient That Takes Them Over the Top

If you’ve ever been to Lilia in Brooklyn, NY, you know that a forkful of Missy Robbins’ cacio e pepe is like being struck by cupid’s arrow, only it’s better because instead of falling in love with a person you’re falling in love with a big a pile of pasta.

But it isn’t the copious amounts of cheese or the squiggly edges of house-made mafaldini to go head over heels for—it’s the pink peppercorn. The fruity, slightly sweet, peppery spice is an unexpected and totally inspired surprise.

I enjoyed that pasta so much, I’ve since experimented with pink peppercorn in just about everything. I’ve used it in place of capers in a rosé piccata. I’ve mixed it with honey and drizzled it over baked feta. One time I was so desperate for a pinch that I sorted through a jar of tri-peppercorn blend I found in my spice cabinet just to snag a few.

Besides it’s obvious flavor disparagement, pink peppercorn is very different from black peppercorn. The biggest distinction is that it isn’t a peppercorn at all. Since it’s peppercorn-sized and has some flavor similarities, it’s often labeled as such. In actuality, it’s a dried berry from a Brazilian pepper tree, which explains its fruit-like flavor. And since it’s a little sweet and a little spicy and I can’t seem to get it off my mind, I thought it would be a perfect addition to a Valentine’s Day dessert. And what better way to showcase its flavor and beauty than in a blondie, the edible equivalent of a blank canvas.

Since these blondies are flecked with blush specs of pink peppercorn and swirled with raspberry jam, I like to call them “pinkies.” But they’re not just pretty to look at—with only a handful of ingredients and minimal equipment (just one pot!), they’re also super easy to make.
Cut them into squares and share them with your friends or loved ones. These little bites of pink peppery perfection, studded with sweet white chocolate chips and swirled with red raspberry ripples are just as delicious as they are cheeky—and make for a sweet valentine.

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Vegan Baked Chocolate Cake Doughnuts · i am a food blog i am a food blog

I am deep into baking things without eggs. First, I was all about dividing eggs up for small batching, but now I’m all about small batch recipes that don’t even use eggs. The nice thing about egg free cake is that it’s vegan and also perfect for people who happen to be allergic to eggs, like my littlest nephew. Luckily for him, he just grew out of that allergy and he’s so happy about it! The first thing he wanted to eat was cake. He’s not really into eggs themselves, just cake.

But, for all those other people out there who are still allergic to eggs, or are vegan, these baked chocolate doughnuts are for you! They’re really quick to put together: just stir together the dry ingredients, make a well, pour the wet ingredients in the well, mix it up and bake. Essentially this recipe is this one, but in doughnut form. I went ahead and put some non-vegan cream cheese frosting on it because I’m living my best life but you can keep it vegan with a bit of simple coconut oil and powdered sugar glaze.

Oh, and sprinkles of course! I got these sprinkles at my favorite bulk store. It’s amazing there. Every holiday they have a selection of themed sprinkles. And they have the best snack foods. At first it was a little weird to see bins and bins of things like cheetos, chips, and pretzels, but then I realized the potential: SNACK PARTY! It’s awesome because it’s a bulk store so you can get as much or as little as you like and everything is really fresh because they have incredible turnover. Inevitably when we go, I pick out a tiny amount of every conceivable salty snack. Mike always just gets a big bag of sour candies. When we get home I put all my salty snacks onto different little plates and have a little snack smorgasbord party. SO GOOD.

Also so good are these doughnuts. It’s a good thing that they’re small batch because I just ate two in a row. Soon they’ll be gone and I won’t have to feel too guilty about it because there were only 5.

Happy Valentine’s Day!

PS – Are you a one flavor giant family size bag of chips person or a six different little bags of chips person?

Vegan Baked Chocolate Cake Doughnuts | www.iamafoodblog.com

Vegan Baked Chocolate Cake Doughnuts | www.iamafoodblog.com

Vegan Baked Chocolate Cake Doughnuts | www.iamafoodblog.com

Vegan Baked Chocolate Cake Doughnuts | www.iamafoodblog.com

Vegan Baked Chocolate Cake Doughnuts | www.iamafoodblog.com

Vegan Baked Chocolate Cake Doughnuts
makes 4-5 doughnuts

  • cooking spray
  • 6 tablespoons (45 g) flour
  • 1/4 cup (54 g) sugar
  • 1 tablespoon + 1 teaspoon (9 g) cocoa powder
  • 1/8 teaspoon baking soda
  • pinch of salt
  • 1/4 cup water
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon white vinegar

adapted fromGuittard Chocolate Cookbook

Preheat the oven to 350°F. Spray a doughnut pan with cooking spray or lightly oil.

Make the batter: Combine the flour, sugar, cocoa, baking soda, and salt in a large bowl. Make a well in the centre and pour in the water, oil, vinegar, and vanilla. Whisk until blended, some lumps are okay.

Spoon or pipe the batter into the doughnut wells, 3/4 of the way up. These don’t rise very much so if you keep them low your doughnuts might end up not as high as you want them to.

Bake for 12-14 minutes, or until a toothpick inserted comes out clean or with a couple of crumbs clinging. Let cool in the pan for 2 minutes, then turn out and cool on a wire rack and let cool completely before frosting.

Note: I frosted these with a bit of leftover cream cheese frosting that I had (which is decidedly not vegan) but they’ll taste good just plain or with a simple coconut oil and powdered sugar glaze.

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A Ridiculously Good Chocolate Pudding

I’ve done chocolate pudding many, many ways over the years. And it’s nearly always good. But from this day forward if you come to my house for dinner, and I decide chocolate pudding might be a nice finish to the meal, this is the recipe I’ll be using. 
The Best Chocolate Pudding Recipe from La Patisserie est un Jeu d'Enfants French children's cookbook

It’s from a whimsical, illustrated French children’s cookbook published by Random House in 1966, La Patisserie est un Jeu d’Enfants, with text and drawings by Michel Oliver. The pudding completely caught me off-guard, in the best way possible.The Best Chocolate Pudding Recipe from La Patisserie est un Jeu d'Enfants French children's cookbook

French versus American Chocolate Pudding

This is not like a typical American chocolate pudding, it has no milk, cocoa powder, or cornstarch – which makes sense because it is from a French book. This is more of a deep, concentrated, dark chocolate mousse, although if you’re used to chocolate mousse that has whipped cream folded in, it’s different from that as well.
The Best Chocolate Pudding Recipe from La Patisserie est un Jeu d'Enfants French children's cookbook

Tips & Tricks

The key here is good chocolate, then a gentle touch bringing a short list of common ingredients together, and the bit of patience required to let the pudding cool and set. That last part makes all the difference. Time in the refrigerator allows the pudding to set into the densest dark chocolate cloud imaginable, the consistency of whipped frosting. 

The Best Chocolate Pudding Recipe from La Patisserie est un Jeu d'Enfants French children's cookbook

Choosing the Right Chocolate

I’ll make note in the recipe below, but you’ll want to use good-quality chocolate in the 60-80% range – semi-sweet to bittersweet. Aside from the chocolate, you’re only adding a bit of water and butter, a sprinkling of sugar, and two eggs, so don’t skimp on the quality of ingredients here, there’s really no place to hide.
The Best Chocolate Pudding Recipe from La Patisserie est un Jeu d'Enfants French children's cookbookThe Best Chocolate Pudding Recipe from La Patisserie est un Jeu d'Enfants French children's cookbook

As you can see up above here, the book itself is incredibly charming. The edition I have alternates French and English pages, so you’ll have a page in French, then the same page in English. The French title for this recipe is “Glissade” which they’ve translated on the following English page to Slippery Chocolate Pudding – which made me smile. Keep your eyes peeled, you can find copies of La Patisserie est un Jeu d’Enfants (Making French Desserts and Pastry is Child’s Play) here and there if you look around.

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Healthy Chocolate Hazelnut Butter – A 3-Ingredient Vegan Spread from Bubble, called Hella

It’s no secret that I love dips, spreads, and condiments of all kinds. I regularly return from a grocery trip with a bag filled solely with cylindrical containers. (Almond butter, hummus, tahini, labneh, and chili garlic sauce; the five main food groups.) I run out of spoons even more quickly than I do clean socks in the winter.

Something about the unbridled and unadorned consumption of an amorphous, softly textured semi-solid brings me all the pleasure in the world. Call it an affinity for nursery food, or a disproportionate appetite for concentrated flavor—or call it nothing at all, and just hand me that jar of crunchy peanut butter.

For a long time, the popular hazelnut-cocoa spread Nutella—born in 1964 and popularized in the U.S. in more recent decades—was a stalwart in my lineup. It combined two of my most revered pantry staples: nut butter and chocolate. I ate it by the heaping spoonful, mostly, but also slathered onto warm toast, drizzled over ice cream, and as a dramatic costume-change for sliced fruit.

But at some point over the years, pantry products with fewer ingredients and I started to gravitate toward one another, like, well, natural cashew butter and raspberry chia jam. And I can’t put my (chocolate-covered) finger on why, exactly, but my at-home attempts at a mostly plant-based, refined sugar-free chocolate spread have never yielded quite the luxuriously silky, swirly texture evinced by a swoosh of Nutella on warm toast.

Photo by Bubble

So when I came across Hella, a new three-ingredient vegan product from online wellness-oriented grocery marketplace Bubble, I didn’t have particularly high hopes. (Full disclosure: Bubble sent us product testers, though this post is not sponsored.)

But Bubble’s combination of hazelnut, coconut sugar, and cacao nibs blew me away. It’s got a perfectly smooth, creamy mouthfeel, and a flavor that mimics the very best aspects of other hazelnut-chocolate spreads while offering a more simplified, sophisticated sweetness. And I wasn’t alone in finding the bottom of my jar rather quickly, apparently—Hella sold out within 48 hours of launch. (It’s since been restocked.)

“Hella seems simple with its three ingredients, but it took over nine months for us to perfect the recipe, ingredients, and get the machinery just right for those three ingredients. We ended up with a milling process that skips preservatives, fillers, milk powders and additional oils, and lets the ingredients shine through,” says founder Jessica Young, a trained chef who was previously the first employee at Daily Harvest.

Bubble was founded in 2018 to address what Young perceived to be a gap in the market for an online-only retailer offering “clean label” snacks and pantry staples (defined by Bubble as lacking refined and artificial sugars, certain dyes, trans fats, hydrogenated oils, preservatives, and fillers). Its product selection is navigable by a header called “pantry,” or by dietary constraints under one called “lifestyle.” Earlier this year, Bon Appétit‘s Healthyish called Young one of “the people changing the way we think about wellness.”

As someone who has a little smudge of Bubble’s chocolate-hazelnut spread on her face as she writes this, I can attest that it does make me feel very, very well.

What’s the one condiment you can’t get enough of? Let us know in the comments!

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Five Crazy Good Chocolate Recipes

I could do a list of twenty chocolate recipes here, but why mess around? Valentine’s Day is this week, and less is often more with chocolate, so let’s lock it down to an all-star list of five crazy good chocolate recipes.Five Crazy Good Chocolate Recipes

1. Chocolate Puddle Cookies – A cookie I encountered while visiting Portland, Oregon years ago. It’s an incredible crackle-edged puddle of chocolate with a texture that made me think of the collision between a soft meringue and a fudgy brownie.

Five Crazy Good Chocolate Recipes

2. An Incredible No Bake Chocolate Cake – The easiest chocolate cake you’ll ever make. And it’s always a huge hit. If you like the sound of a truffle cake, this is for you.

Five Crazy Good Chocolate Recipes

3. Glissade Chocolate Pudding – A chocolate pudding that is hard to beat. From this day forward, if you come to my house for dinner, and I decide chocolate pudding might be a nice finish to the meal, this is the recipe I’ll be using.Five Crazy Good Chocolate Recipes
4. Violet Bakery Chocolate Devil’s Food Cake – This is exactly what you want when you’re craving a homemade chocolate cake. The chocolate factor is deep and strong. The cake itself is rich, moist, and tender.

Five Crazy Good Chocolate Recipes

5. Homemade Chocolate Bars / Dark Chocolate Energy Bites – Good-quality dark chocolate packed with lots of chopped nuts, seeds, and dried fruit make these a favorite, nutritious, and energizing snack. Make a batch, wrap them in gold foil candy paper, or parchment, and place in a drawer – you’re set for the month.

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