Chocolate Chip Coffee Cake

In my household, Father’s Day has always been about family and simplicity.  We kids have grown and left the nest, but we always make it back to River Edge on the third Sunday in June to spend the day with dad.  For as long as I can remember, my dad has enjoyed nothing more than a relaxing afternoon with his three daughters and for that we make an extra effort to be all present.

Instead of ties we give hugs, and humorous cards are more welcome than the latest gadget or book about the history of baseball.  We know that our appreciation means more to him than anything we could buy, which is why my gift to dad this holiday will be a warm chocolate chip coffee cake baked with love.
I found this recipe while browsing through those addicting food blogs and thought it was perfect for a Sunday brunch.  I was right.  The second I put this in the oven the entire house was overcome by the delicious smell of brown sugar and cinnamon.  What could be more inviting?

I recommend this dish for the upcoming holiday or any get-together you are
hosting.  This cake is great for breakfast, as a snack or dessert.  Pair it with coffee, tea or a big glass of milk and enjoy.

Chocolate Carrot Cake Cupcakes

Chocolate Carrot Cake Cupcakes with Chocolate Cream Cheese Frosting

 

The mention of carrot cake usually brings up memories of a moist, spicy cake laden with rich and tangy cream cheese frosting – not of chocolate. But just as zucchini can pair well with chocolate in a cake or quick bread, so can shredded carrots. These Chocolate Carrot Cake Cupcakes are a chocolaty variation on my regular carrot cake cupcake recipe. The cupcakes get a good dose of chocolate flavor from cocoa powder that is incorporated into the batter, and the result is a moist cupcake with a hint of spice and a good amount of chocolate in every bite.
This cupcake recipe uses cinnamon, nutmeg and cardamom as its main spices, though they are not strong enough to dominate the chocolate flavor. Cinnamon and nutmeg are found in many carrot cake recipes, while cardamom is a bit less common. Cardamom, however, goes very well with chocolate and draws out some of the natural sweetness of the shredded carrots, so it works out perfectly in this recipe. The cocoa powder (both natural and dutch process will work; I typically use a dutch process cocoa) really does add a lot of chocolate flavor and gives a bittersweet, dark chocolate note. If you want even more chocolate, you can stir in some mini chocolate chips or chopped dark chocolate along with the shredded carrots.
You’ll get plenty of additional chocolate if you top these off with this Chocolate Cream Cheese Frosting, however. It wouldn’t be quite right to have carrot cake without the cream cheese frosting. This chocolaty frosting also has a deep cocoa flavor to it, but it still retains that rich and tangy flavor that a plain cream cheese frosting has. You can opt for a vanilla frosting by omitting the cocoa powder and adding a little bit of extra confectioners’ sugar, too.

Chocolate Carrot Cake Cupcakes with Chocolate Cream Cheese Frosting
1 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp nutmeg, freshly grated
1/4 tsp salt
1 1/4 cups brown sugar
2 large eggs
1/4 cup butter, melted and cooled
1/4 cup milk
1 tsp vanilla extract
1 1/2 cups shredded carrot
1/2 cup mini chocolate chips (optional)

Preheat the oven to 350F. Line a 12 cup muffin pan with paper liners.
In a medium bowl, sift together flour, cocoa powder, baking soda, spices and salt.
In a large bowl, beat together sugar and eggs until smooth. Whisk in melted butter, milk and vanilla extract. Gradually stir in flour mixture until only a few streaks of dry ingredients remain. Stir in shredded carrots and mini chocolate chips, if using, then divide batter evenly into prepared muffin pan.
Bake for 16-18 minutes, until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack before frosting.
Makes 12

Chocolate Cream Cheese Frosting
4 tbsp butter, softened
4-oz cream cheese, softened
1/4 cup unsweetened cocoa powder
2 tbsp milk
1/2 tsp vanilla extract
2 – 2 1/2 cups confectioners’ sugar

Beat together butter and cream cheese in a medium bowl. Beat in cocoa powder, milk and vanilla extract, then gradually blend in the confectioners’ sugar until frosting is thick, creamy and smooth.
If desired, set aside about 1/3 cup of icing before cocoa is added to make mini carrot decorations, as described here.

 

vegan chocolate cupcakes

vegan chocolate cupcakes with chai buttercream

 

I’m so glad y’all liked the pictures! I’m pretty convinced Tahoe is one of the most beautiful places on earth. On top of the photos, we also shot a short time lapse video, which I’ll post this afternoon.
But first, let’s talk birthday cake.


I’m blessed that I got to enjoy two! The first one was made by Ashley and was an absolutely diiiiiivine chocolate mint cake. I enjoyed it thoroughly after a small pizza get together with some friends last Thursday night.
The second cake I enjoyed were these cupcakes that I made to take with us to Tahoe.  Last week at the yoga studio, I experienced the most divine vegan chocolate cake with chai buttercream from a gluten-free bakery in town and ever since then I’ve been craving another slice of that cake.
So Friday afternoon before we left, I did what any cakeaholic would do on the eve of her 26th year.
I took matters into my own hands.

The chocolate cake hails from a tried and true recipe I’ve been making for years. And for the buttercream, I steeped a very strong (teeny tiny) cup of chai tea to infuse my billowy frosting with. The end result was a creamy, slightly spicy, perfect buttercream that paired wonderfully with the rich chocolate cake.

Ridiculous. I’m shocked they even lasted the car ride up.
Well, I might have eaten one in the car.

And another when we got there.
Vegan Chocolate Cupcakes with Chai Buttercream
makes 10 cupcakes
chocolate cupcake recipe from Vegan Cupcakes Take Over The World <—love
Print this recipe!
Ingredients:
for cupcakes–
1 cup soy milk
1 tsp apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1 cup all purpose flour
1/3 cup cocoa
1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
for frosting–
1 stick earth balance buttery spread (1/2 cup)
about 3-4 cups powdered sugar
2 chai teabags
2 T boiling water
2 T soy milk
1/4 tsp cinnamon
Directions:
Preheat oven to 350 degrees. Mix the vinegar with the soy milk and let sit for five minutes.
Whisk together the soy milk/vinegar, canola oil, sugar and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined.
Pour batter into greased cupcake molds and bake for 25 minutes, or until springy. Let cool completely before frosting.
While cupcakes are cooling, beat the earth balance until soft. Brew the tea in the two tablespoons of boiling water and let sit for ten minutes to steep. Then, add the soy milk. Add that mixture, plus the powdered sugar and cinnamon to the earth balance and continue to beat for 10 minutes until very light and fluffy.
Frost cooled cupcakes using this method or with a pastry bag and large star tip.
Enjoy!
Time:
1 hour

 

Chocolate and Bacon Maple Cupcakes

Downtown Boulder, Colorado has become known for great little eateries, bookstores and coffee houses.  In fact, in 2010 the town was deemed the best Foodie town in the US by Bon Appetit Magazine. And considering the town is usually named one of America’s fittest cities by various media publications, many of these local boutique shops and restaurants are organic or health-conscious.  Along comes Tee and Cakes, a refreshing and decadent change to compliment the earthy cuisine in Boulder.  This shop is for the most sophisticated sweet tooth who has no fear of trying the most unique gourmet desserts. The atmosphere is cheery and as the name suggests, one can even buy a cupcake themed t-shirt while sipping coffee and enjoying cake.  One of the owners is a graphic artist who has designed a great selection of “sweet” apparel.
Since its opening, Tee and Cakes has become most famous for its superb selection of cupcakes and custom cakes for special events.  The custom cakes are quite simply … works of art.  Executive Pastry Chef and owner, Kim Boos delivers stunning designs that are not only whimsical and one-of-a-kind, but taste like heaven.  I know this first hand because I always buy my cakes from Tee and Cakes.

But if you really want something special, you must try their famous Chocolate and Bacon Maple Cupcakes.  These cupcakes have received regional and national attention as being one of the most unique and decadent cupcakes … ever!!  Even Food Network was impressed and featured this recipe on an episode of Unwrapped! So, if you’re ever in Boulder … do yourself a favor and swing by Tee and Cakes.  And if not, give this recipe a try and watch even those skeptics who say “bacon and chocolate?” beg you for the recipe.

Chocolate and Bacon Maple Cupcakes
Maple Cake Recipe

• 2 sticks (1 cup) unsalted butter, room temperature, plus more for pans
• 1 1/2 cups all-purpose flour, plus more for pans
• 1 1/2 cups cake flour (not self-rising)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 4 large eggs
• 1 1/4 cups milk
• 2 T Maple Extract

Directions
Preheat oven to 350 degrees. Line the cupcake pans with your choice of cupcake liners. Into a medium bowl, sift together flours, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed. Beat in eggs, one at a time, then beat in maple extract. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
Using a scoop fill the cupcake liners 2/3 full.
Bake until golden and cool.
Ganache Recipe

• 1 pound Semisweet Chocolate chopped or Chocolate Chips
• 2 cups heavy Cream
• Pinch of Salt

In a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. Add chocolate, and swirl pan to completely cover with cream. Slowly whisk mixture until smooth. To get silky smooth ganache it takes longer to mix than you think! Add salt; stir until combined. Transfer to a clean bowl and let chill overnight or until spreadable.
When cupcakes have cooled spread some ganache on top. Chill for a minute or two. While chilling cook up some of your favorite bacon however you like it. Brian likes his chewy and Kim likes hers crunchy and toasted.
Chop in pieces and top the cupcakes and … voila!

Chocolate truffles

 

Chocolate is such a personal thing. I almost feel the same with chocolate as I do with perfume. I would hesitate to offer someone chocolate (as perfume) unless I knew exactly what they liked.
By the way, have you heard of  Le Whif? The idea here is to sniff chocolate scent, getting a high from it minus the calories.
In any case, this is  made with Callebaud, which is my favorite maker with  a touch of lime zest.
INGREDIENTS: For 8 truffles (can double or triple the recipe)

• 2 ounces of whipping cream
• 100 g. or 3.4 ounces of Callebaud dark semi-sweet
• 1 Tablespoon of unsalted butter
• Zest of half a lime
• 1/4 cup of unsweetened cocoa powder

METHOD:

1. Grate the chocolate into slivers with a knife. Set aside.
2. Heat the cream to the boiling point; remove from the heat, add the chocolate and stir till the chocolate melts completely. Add the butter and stir to melt. Add the grated lime zest and stir to combine.
3. Pour into a greased small cube-shaped container. Cover with wrap and store in the fridge for at least 2 hours; remove from the fridge and unmold with a knife; cut into small squares, sprinkle with cocoa powder on all sides and serve.

This post is part of a truffle mania challenge in which some chocolate loving foodies are bringing their own personal touch to truffles on May 30, 2011.

 

Chocolate, Peanut Butter Cookie Dough

Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes

I’m totally a good person to surprise.
If you tell me that you’re stuck in Seattle working all weekend, and you can’t come down for my birthday,  I’ll believe you.  I’ll believe you, because I love you and you’re not a liar.
If you tell me that you’re working away in Phoenix, and you simple can’t get away to celebrate my birthday,  I’ll believe you.  I’ll believe you, because I love you and you’re not a liar.
You’re going out of town to visit our grandparents?  Really?  You have to go this weekend when you knew it was my birthday?  Um… ok.  It must be important.  Go on.  I believe you.  yadda yadda yadda… you’re not a liar.
This birthday.  Oh man! I was hit with surprise, after surprise, after surprise.

Surprise!  Jill dyed her hair pink and you’re about to eat that mega doughnut… and why the heck is that kid screaming?
Surprise!  Your sister flew down from Seattle just to drink margaritas with you for the day!  Ps.  I love you, but I didn’t get a good picture of you on your visit down.  Pps.  I’m sorry.
Surprise!  Your mom and dad made you a cake!
Surprise!  Your family isn’t out of town!  They’re taking you to dinner… silly.  And there’s ice cream!
Surprise!  We’re at Disneyland.
Surprise!  Space Mountain is broken. Twice.  …Look at you standing in line like a numb-skull.
Surprise!  A very special boy  flew in from Phoenix to sit on your doorstep with wine and flowers… But… surprise! You didn’t get home until super late… because you’re a work-a-holic… and he was blowing up your phone… but you didn’t know he was on your doorstep or you totally would have gotten home sooner… or you would have at least straightened up your apartment… and done a load of laundry… and washed your hair… and wait,  you really hope you flushed the toilet.

Surprise!  Dinner with friends tastes AWESOME.
Surprise!  Welcome to caketown!
Surprise!  Pretzels!!  Thank you, Grande.
Surprise!  Ethan made you hot dogs out of cake!
Surprise!  Drink this beer and shove all of these jelly beans in your mouth.  Thank you, Melissa!

Surprise!  Cupcakes at midnight.
Like… the best/most ridiculous/ stupidly decadent cupcakes… at midnight.

Allow me to tell you about these cupcakes.  You might want to sit down.  You’re probably already sitting down… unless you’re one of those people that has a standing up desk situation.  You’re the future.  Look at you… showing off and being the future.
These cupcakes are ridiculous.  I apologize.

Soft chocolate cupcakes baked up and cooled.
A small hole is carved out of the top of the cupcake.  A walnut sized ball of Peanut Butter Chocolate Chip Cookie dough is placed in the center of the cupcake.
Cupcake is topped with glossy meringue frosting.  Cupcakes are torched under the broiler… toasting the marshmallow frosting.
What I’m trying to tell you is that I’ve made the best cupcake ever.  Cake meets cookie dough meets toasted marshmallows.

These are, most definitely, special occasion cupcakes.  Don’t go making these, willy-nilly, letting them sit around the house.  You’ll eat them for breakfast.  You’ll eat them at midnight.  You’ll think about them all day long.
Also… if you want to be the most popular person anywhere… bring these.  Take all the credit for the cake/dough/marshmallow combination.  That’s why I do this… to make you look great!
Seriously.

Thank you to every one of you who came here to wish me a happy birthday.  Really.  From the inside of my heart I thank you, I like you, and I appreciate you.  I feel like we’re friends… because we are.

Chocolate, Peanut Butter Cookie Dough, Toasted Marshmallow Cupcakes
makes 24 cupcakes
cupcakes from Organic and Chic
meringue from Take a Megabite
Print this Recipe!

For the Cupcakes:
(if you don’t want to use all organic ingredients… this recipe will still turn out wonderfully)
2 1/4 cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon organic vanilla extract
2/3 cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water

For the Cookie Dough Balls:
1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2-3 tablespoons natural peanut butter (if you have a nut allergy, 2 tablespoons of yogurt will work as a binder as well)
1 cup semi sweet chocolate chips

For the Meringue:
4 large egg whites
1 1/2 cups granulated sugar
1/2 cup light corn syrup
large pinch of salt
2 teaspoons pure vanilla extract

For the Cupcakes:
Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together.  Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be quite wet, but that’s ok.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before topping with cookie dough ball.

For the Cookie Dough Balls:
In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine.  Beat in peanut butter (or yogurt if using) along with the vanilla extract and stir to combine.
Whisk together the flour, baking soda and salt.  Add all at once to the butter and sugar mixture and stir until incorporated.  Fold in chocolate chips.
Spoon a scant tablespoons size amount of dough in your hand.  Roll into a ball and place on a cookie sheet.  Make 24 little cookie dough balls, and refrigerate until ready to top the cupcakes.

For the Meringue:
In a large pot, bring about 2 inches of water to a simmer.
In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt.  The mixture will be grainy, because of the sugar.
Place bowl over simmering water and whisk as it heats.  The sugar will dissolve after about 5 minutes.  Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs.  Yucky.
Transfer the egg white and sugar mixture to the bowl of an electric stand mixer.  With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes)  The mixture will be fluffy and glossy and look like melted marshmallows.  It’ll be sticky too.  Beat in the vanilla extract last.   Cover, and set aside until ready to frost cupcakes.

To Assemble Cupcakes:
Use a small paring knife to cut a 3/4-inch whole out of the top/center of the cupcakes.  Don’t cut the whole center of the cupcake out… just make a little hole for the dough ball to rest without rolling off.
Place dough balls on top of cupcakes.
Place meringue frosting in a pastry bag (or large Ziplock bag) fitted with a medium-large tip.  Use your instincts for the size of the tip.  Any size (star or round) medium tip will do for frosting these cupcakes.  Pipe frosting around the edges of the cupcake and over the dough ball in a circular motion.  Frost all cupcakes.
Turn on oven broiler.  Yea… it’s about to get real.
Place 12 cupcakes on a baking sheet.  Place cupcakes under the broiler for about 1 minute.  Don’t even close the broiler door.  Keep an eye on them as they toast.  You may need to remove the cupcakes and rotate the pan to ensure that they cook evenly.  Once toasted, remove cupcakes, and toast the remaining 12 in the same fashion.
Serve cupcakes!
Cupcakes will last, in an airtight container in the refrigerator, for up to 4 days.  They’re delicious.

 

Chocolate Almond Babka

On Food Sunday Chocolate Almond Babka

 

Happy Sunday Bread Heads!
There are about as many recipes for Babka as there are stars in the sky, but this one is mine! Babka are almost always twisted or spiraled in their form, allowing the fillings to be layered without actually layering them. This one is an Chocolate Almond Babka with raisins and walnuts. I also bake in cake pans that allows for the unique spiral affect.
There are a lot of steps in this break but it really only takes about 4 hours (including rising and baking time) and none of the steps are particularly hard. So if you want a really special and fairly easy treat for a brunch or tea this is your bread.
Now, let’s bake!

Chocolate Almond Babka:
Ingredients:
For the Sponge:
2 cups all purpose flour
2 packages (4 ½ teaspoons) yeast
½ cup milk
1 ¼ cups hot (120 – 130 degrees) water

For the Dough:
½ cup sugar
1 teaspoon salt
½ cardamom
½ teaspoon vanilla extract
2 eggs
2 egg yolks
3 cups all purpose flour
1 stick (1/2 cup) butter at room temperature.

For Filling:
16 oz almond paste
8 oz bitter sweet chocolate, melted
1 cup raisins, plumped in brandy or water
1 cup roughly chopped walnuts


Baking Pans – 2 8” cake pans greased. If you do not have cake pans this can be baked on sheet pans, but you won’t get as tall a rise.

Method:
To make the sponge, in your large mixing bowl or the work bowl of your stand mixer combine the flour and yeast. Add the hot water and milk and stir vigorously for 2 minutes. Cover the bowl and allow it to foam and double in volume for 2 hours.
Uncover the bowl and stir down the sponge. Add the sugar, salt, cardamom and vanilla. Stir for one minute to make sure all the ingredients are worked into the sponge. Add the eggs and the yolks, one at a time, mixing it in completely before adding the next.
Add 1 ½ cups of flour to the batter. Using the flat paddle attachment or a wooden spoon stir until the flour is all worked into the batter. The batter will get pretty thick at this point, don’t worry.
Cut the butter into 4 pieces. Add them one at time, stirring the dough until all the butter has been worked in (you can not do this is the butter is ice cold!). This method of adding some flour then the butter then more flour gives this bread its nice velvety texture, both when you are kneading it and eating it.
Add the rest of the flour, ¼ at a time. You will now have a soft dough that can be lifted from the bowl. If you are kneading this by hand, turn the dough out onto a well floured work surface and knead gently for 5 minutes. If the dough is sticky, sprinkle it with flour.
If you are kneading this dough with your stand mixer, attach the dough hook and knead it at low for five minutes. If the dough seems sticky (be sure to stop the mixer and check) add some sprinkles of flour.
Place the dough in a greased bowl and cover tightly with plastic wrap. Allow it to rise until it has doubled in volume, about 45 minutes. Now it is time to plump the raisins. In a small sauce pan, combine the raisins and 1 cup of water or brandy. Over low heat bring to a simmer then remove from the heat and allow to stand until the dough has risen. Drain the pan and then turn the raisins out onto a plate covered with a couple of paper towels. You don’t want them to be wet as they will add unwanted moisture to the bread.
Punch the dough down and turn it out onto a lightly floured work surface. Using a sharp knife divide the dough into two halves. Set them aside to rest while you melt the chocolate.
In a microwave safe bowl heat the chocolate for 1 minute at full power. Stir and return the chocolate to the microwave for 20 second increments, stirring each time until all the chocolate is melted. If you don’t have a microwave, place the chocolate in a heat safe bowl and put it over 2” of simmering water in a pot. The bottom of the bowl should not touch the water. Stir until the chocolate is completely melted.
Now it is time to roll out the dough. Take one of the dough balls and roll it out to a 8” by 14” rectangle. It should be about ¼” thick. Spread half of the melted spread half of the melted chocolate evenly over the dough, leaving a 1” boarder all the way around.
It would be ideal to spread the almond paste the same way, but I have never figured out how to do it without making a huge mess. So, instead, take half of the almond paste and pinch off ¼” pieces and spread them evenly over the dough. Sprinkle on half of your raisins and half of your walnuts.
Now you are going to get your hands messy. Press down, gently, on top of the raisins and walnuts. Yes, your hands are going to get some chocolate on them. But trust me you get a much better product out of doing this than not.
Go wash your hands. Dry them very thoroughly. Now starting from one of the long edges tightly roll the dough up. Very tightly pinch the seams and place the dough seam side down on the work surface.
With your rolling pin, very gently roll across the whole length of the cylinder 3 times, to flatten it. Don’t press down on the pin, just let the weight of it to the work.
Let the dough rest for 2 minutes. Then starting at one end twist about 1/5 of the dough three times. Let it rest for a minute. Then go to the next 1/5 and twist it three times. Let it rest and repeat until you have worked your way all the way down the dough. If some of the chocolate breaks through to the surface, don’t panic that is just fine.
When you have a twisted dough, place it in your prepared cake pans or on the sheet pan in a loose spiral. This dough is going to rise a lot, so don’t worry about having it touching in the spiral, leave some space for it to grow.
Repeat with the other dough. Cover both dough’s with wax paper or parchment paper and let rise for 30 minutes.
20 minutes before you bake, set a rack in the middle of the oven and preheat it to 350 degrees.
When the dough is risen slip the pans into the hot oven and bake for 45 minutes. The bread will be dark brown on top when it is done. Remove the pans from the oven and gently turn out the bread. Be careful! These loaves are rather fragile when warm!
Allow to cool completely before cutting. When you do cut into them, you’ll find layers of almond goodness and chocolate, with the raisins and walnuts adding texture to the experience!

 

Chocolate Swirled

Chocolate Swirled Cannoli Cake

Cannoli in a cake form? If you have ever had fresh cannoli you will know why this cake intrigued me. I have had good cannoli and I have had great cannoli! Just thinking about the great cannoli has my mouth-watering. Did you know that grocery store bakeries now carry ready-made cannoli shells? Need a fancy dessert to make in mintues….cannoli is the way to go! Simply make the frosting as listed below and place in a ziplock bag, snip a corner and pipe into premade cannoli shells.

The author of this cookbook is famous for taking store ingredients and turning them into new and different taste sensations. Did you know that 90% of home cooks when baking a cake use a mix? So it is genius that she takes those same mixes but with some simple additions can turn a cake into a show stopper. How about a homemade wedding cake? Her first book almost 10 years ago was a smashing hit. Taking a box mix and just adding some love to it will yield amazing results! Remember the Oreo Cupcakes I made? This was from her cupcake cookbook. Fun cookbook to try to expand your cake making skills. Think about finding a signature cake for each member of your family to celebrate those special milestones!
The Ruling: You must wait for the cake to cool before frosting it…..I didn’t. You also need to use mini chips….we had regular chips. I loved the cake. But what I loved the most was the frosting. Give me a couple of spoonfuls of that and I am a happy girl!
Chocolate Swirled Cannoli Cake
Ingredients:

• Vegetable oil spray, for misting the pans
• Flour, for dusting the pans
• 1 package (18.25 ounces) plain yellow or vanilla cake mix
• 1¼ cups milk
• ½ cup vegetable oil
• 4 large eggs
• 1 teaspoon pure almond extract
• ½ cup (3 ounces) miniature semisweet chocolate chips
• 1 tablespoon unsweetened cocoa powder

 For the frosting

• 1 container (15 ounces) part-skim ricotta cheese
• ¼ cup confectioners’ sugar, or more to taste, sifted
• 1 container (8 ounces) frozen whipped topping, thawed
• 1 teaspoon pure vanilla extract
• ¼ teaspoon ground cinnamon
• ½ cup (3 ounces) miniature semisweet chocolate chips

 For the garnish (optional)

• Dusting of ground cinnamon
• Dusting of unsweetened cocoa powder
• Candied orange zest


 Directions:

1. Make the cake: Place a rack in the center of the oven and pre-heat the oven to 350 degrees F.  Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour.  Shake out the excess flour and set the pans aside.
2. Place the cake mix, milk, oil, eggs and almond extract in a large mixing bowl and beat with an electric mixer on low speed until the ingredients come together, 30 seconds.  Stop the machine and scrape down the side of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat until the batter is smooth and thickened, 1½ minutes longer, scraping down the side of the bowl again if needed.  The batter should look smooth and thick.
3. Measure out 1 cup of cake batter and place it in a small bowl.  Stir in the ½ cup of chocolate chips and cocoa powder.  Divide the remaining cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula.   Drop the chocolate cake batter by teaspoonfuls over the batter in both pans.  Using a dinner knife, swirl the chocolate batter through the plain batter to marble it.  Take care not to scrape the bottom of the pans.  Place the pans in the oven side by side.
4. Bake the cake layers until the tops spring back when lightly pressed with a finger, 28 to 32 minutes.  Transfer the cake pans to wire racks and let the cake layers cool for 5 to 10 minutes.
5. Meanwhile, make the frosting: Place the ricotta cheese, confectioners’ sugar, whipped topping, vanilla, and cinnamon in a large mixing bowl and beat with an electric mixer on low speed until just combined, 15 seconds.  Taste for sweetness, adding more confectioners’ sugar if necessary.  Using a rubber spatula, fold in the ½ cup of chocolate chips.  Refrigerate the frosting until it is time to assemble the cake.
6. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes.  Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up.  Let the layers cool completely, 15 minutes longer.
7. To assemble the cake, transfer one layer, right side up, to a cake plate.  Spread the top with some of the frosting.  Place the second layer, right side up on top of the first and generously frost the top.  Working with smooth, clean strokes, spread the remaining frosting over the side of the cake.  Garnish the cake with a sprinkling of cinnamon or cocoa powder or with the candied orange zest.

 

Chocolate French Silk Cake

Oreo and Chocolate French Silk Cake

Oreo and Chocolate French Silk Pie Cake ~ It’s a cake, it’s a pie  . . . it’s both. This is a low fat Chocolate French Silk Pie sculpted into a cake and layered with an Oreo whip cream layer.

Oreo and Chocolate Silk French Cake

If you are familiar with a traditional French Silk Pie, then I’m sure you are reading this with one eye brow raised. French Silk Pies are, well pies, not cakes. But they are also usually made with 16 tablespoons of butter and this Oreo and Chocolate French Silk Cake is made with 4 tablespoons. How’s that for low fat?
I know I’m taking a lot of liberties here with a classic, but let’s call it a personal riff. I’ve replaced the chocolate and butter with chocolate and milk in a pudding form. Not necessarily for a lower calorie count, but hey, it can’t hurt with bikini season in a month or two.


Actually, I lightened up the whole pie turned cake for textural reasons, especially since the Oreo layer is Cool Whip. Yes, I could have made my own whipped cream and I do many times, but for this I wanted Cool Whip. There’s just something about Cool whip that reminds me of being a kid.
In fact I wanted the whole nostalgic feeling of having a kid dessert-chocolate pudding and Cool Whip, but dressed in adult sophistication. If you know me or if you’re a regular reader, you know I didn’t grow up with many desserts. A dessert like this one was something that was either a once-in-awhile treat or something I enjoyed at a friend’s home.
So of course now it seems that I’m trying to right that wrong my parents inflicted on my sweet tooth.   And this cake did some serious make-up!
A few notes:

• If you prefer, this can just as easily be made in a 9inch pie pan. If you would like to make it as it appears in the picture, I used a 3×6 springform pan because I wanted a tall cake like appearance.
• This can be fully assembled the one day ahead of time.
• For a step-by-step picture tutorial to making the homemade chocolate pudding portion click here.
• I assembled mine and then actually froze it overnight and moved it to the refrigerator 2 hours prior to serving for a firmer texture. This gave the Oreo and Chocolate French Silk Pie Cake an almost ice cream cake like texture.

Oreo and Chocolate French Silk Pie Cake

Makes one 3×6 cake or 9in pie pan
Oreo Crust

• 24 Oreo cookies, crushed
• 4 tablespoons unsalted butter, melted

Instructions:

1. Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin. Set aside 1/3 cup for the Oreo Cool Whip layer. Mix remaining portion with the melted butter and then firmly press crumbs into place to create a crust. Bake crust at 350 degrees F for 7-10 minutes.

Chocolate Pudding
*For a step-by-step picture tutorial click here.

• 1/3 cup cornstarch
• ½ cup granulated sugar
• Pinch of salt
• 3 cups cold whole milk
• 3/4 cups dark chocolate, chopped
• 1 tablespoon vanilla extract

 Instructions:

1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 15-20 minutes, stirring occasionally. Pudding is ready when mixture coats the back of the spoon.  Add chocolate stir to combine. Add vanilla and stir to combine.

Oreo Layer

• 2 ¼ cup Cool Whip
• 1/3 cup crushed Oreos

Instructions:

1. Place Cool Whip and crushed Oreos in a bowl and mix to combine.

Assembly

1.  Pour chocolate pudding over the Oreo crust. Pour Oreo Cool Whip layer on top of the chocolate pudding. Finish cake to decorating preference. Refrigerate for at least 2 hours or overnight.

 

Chocolate-Dipped Peeps on a Stick

It’s that time of year where fluffy marshmallow bunnies and chicks covered in brightly-colored sugar are everywhere. It’s almost like an invasion: Attack of the Peeps.
So, we dipped the little wabbits in a bit of dark chocolate and had instantly made our very own chocolate-marshmallow treats. Add a stick and the kids will think they won the jackpot.


 

Chocolate-Dipped Peeps on a Stick
12 Bunny-Shaped Peeps
6 ounces melting chocolate
12 paper sticks
sprinkles, if desired

Cut Peeps apart and freeze. This will make the chocolate-dipping easier. In a double boiler over low heat, melt the chocolate until smooth. Take frozen Peeps from freezer and insert sticks at least halfway up the body. Dip into melted chocolate. Allow to drip and then place on parchment and sprinkle with colored sprinkles, if desired. Eat once set.
Makes 12 Peeps pops.

Warm Chocolate Cakes

Warm Chocolate Cakes with Toasted Marshmallow Meringue

Wow, that sounds complicated, doesn't it?  Actually, this rich dessert isn't that hard to make.  If you've never made marshmallow meringue before, you are in for a real treat. It's easy, insanely delicious and a has a real "wow" factor.  

I've made these cakes many times and they are supposed to be served unmolded, upside down on a plate. Because they are so gooey on the inside, sometimes they fall apart a bit after unmolding.  I just quit messing with that step and I just serve them now in the ramekins, but you can certainly unmold them if you want. If you don't unmold them, you can pipe the marshmallow right on top, which I prefer. 

The recipe for the chocolate cakes requires some egg yolks and because you will have leftover egg whites the marshmallow is the perfect way to use them up.  

Warm Chocolate Cakes with Toasted Marshmallow Meringue
for a printable recipe, click here
cake adapted from Jean-Georges Vongerichte
makes at least 8 cakes -  the recipe can be easily halved
1 cup butter, plus more to butter the molds
8 ounces bittersweet chocolate
4 eggs
4 egg yolks
1/2 cup sugar
8 teaspoons flour
unsweetened cocoa powder, for dusting

Set a heat-proof bowl over a saucepan of simmering water (You just need a couple of inches of water - do not let the bowl touch the water). Add the butter and chocolate and heat them gently together until the chocolate is almost completely melted. Remove from the heat and whisk until chocolate is smooth.

While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick, several minutes.

Pour in the egg mixture into the chocolate/butter mixture and then quickly beat in the flour, just until combined.

Butter and lightly dust with some of the cocoa powder eight 4-ounce molds, custard cups, or ramekins.  Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.)

Preheat the oven to 450 degrees. Bake the molds on a tray for 10 minutes; the center will still be quite soft, but the sides will be set.   Remove from oven.  Set the oven to "broil".

Pipe the Marshmallow Meringue on the top of each cake.  (If you don't have a pastry bag and tip, just use a gallon size zip lock with a corner cut off). Return to oven and broil just until tops are toasted - watch carefully so they don't burn.

Optional: Skip the marshmallow and invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

Marshmallow Meringue
(You will need a cooking thermometer for this recipe)
Note: this recipe contains raw eggs 
4 egg whites
1 cup sugar
a large pinch of cream of tartar

 

Chocolate, Bacon Chocolate Chip Cookies

Bacon Chocolate Chip Cookies

Years ago, while vacationing in Las Vegas, I discovered Vosges chocolates. Unable to afford most of their truffles at the time, I bought the more affordable Mo’s Bacon Bar and fell in love with the milky chocolate and salty bits of bacon.

(credit: Cafe Cyan)

I thought they would be spectacular in Almond Butter Chocolate Chip cookies from Clean Eating magazine, so I decided to try it out.

(credit: Cafe Cyan)

Peanut butter works just as well as almond butter in this recipe, so no need for a special trip to the store if you don’t have almond butter. These cookies are a flour-free, protein packed treat, perfect post-workout. Plus, the bacon chocolate adds a salty sweet surprise.

(credit: Cafe Cyan)

Almond Butter Chocolate Chip Cookies
Adapted from Clean Eating
Makes 24 cookies
1 cup unsalted almond butter or natural peanut butter
3/4 cup sugar
1 large egg
1/2 tsp baking soda
1/4 tsp sea salt
3 oz Mo’s Dark Bacon Bar, broken into small pieces
Preheat oven to 350°F. In a medium bowl, stir together almond butter, sugar, egg, baking soda and sea salt until blended. Stir in chocolate.
Drop dough by rounded tablespoonfuls onto parchment-lined baking sheets. Bake for 10 to 12 minutes or until lightly browned. Let cool on baking sheets for 5 minutes. Remove to a wire rack and let cool for 15 more minutes.

 

Chocolate Mini Turkey Tart

How To Make Chocolate Filled Mini Turkey Tarts

 There s something magical about desserts that look like they took an eternity to make, but really don t. This recipe can be whipped up in less than 15 minutes and perfect for kids to lend a hand with — plus it puts to use specialty cookie cutters (like this turkey) that only see the light of day a few times a year!

What You Need
Ingredients
1 recipe pie dough (we won t tell if you use store bought, it works fine)
1 bag chocolate chips (peanut butter and butterscotch are great too!)
1 egg
sanding sugar
Equipment
1 pastry brush
cookie cutters of choice
parchment paper
baking sheet
small bowl
Instructions
1. Gather & Pre-Heat: This recipe is rather assembly line in nature, so having all your ingredients ready to go makes things infinitely easier. Pre-heat your oven to 375 degrees to get things going.
2. Whisk Egg: Mix 1 whole egg in a small bowl until combined. Set aside, but not too far from your baking sheet so there s less drips!
3. Roll Out Pie Crust: If you re using homemade, your goal is 1/8 of an inch. It doesn t have to be perfect, but as close as possible is always a good thing. If using store bought, unroll or thaw slightly and slip out of the pan onto a lightly floured surface.
4. Cut Your Shapes: You ll need two of everything, so cut as many pieces as possible in even numbers. The smaller your cutter the more you ll end up with, the larger it is, the less you ll end up with (obviously), but remaking extra dough is no big deal once the first batch hits the oven.
5. Place On Baking Sheet: Place 1 layer of dough cut outs on the baking sheet lined with parchment paper. Leave an inch between each (more if it s handmade dough and slightly thicker) piece. Save the tops for a different step.
6. Add Filling: Add a small amount of chocolate chips (say a tablespoon for large ones, less for smaller), making sure to keep them in the center of each shape and keeping them away from the edges.
7. Seal: Using the pastry brush, run a line of egg wash around the outside of the filling on the edge of the pie crust. Place the top piece over it and gently press the edges together. You shouldn t have to press hard as the egg does the work for you, but making sure all the edges touch is imperative to having them come out of the oven without leaks!
8. Wash and Sprinkle: Go over the top of each tart with your egg wash and gently sprinkle with granulated sugar or sanding sugar of your choice.
9. Bake: Allow tarts to bake for 10-15 minutes (depending on size) or until golden brown. Allow to cool on parchment paper before transferring to a cooling rack (though the entire sheet of parchment paper can be moved to a rack to reuse the pan for the next batch).
Additional Notes:
You can use almost anything as filling so if you re running low on chocolate chips (or chips of any kind for that matter), don t despair and try a little peanut butter and jelly, or even just jelly. Stray bits of candy, marshmallows or even a bit of cheese can get the job done if you re looking for a healthier alternative.
Need Some Help Perfecting Your Pie Crust?
• How To Make Pie Crust From Scratch
• Finishing Touches: How to Get a Perfect Golden Pie Crust
• Trader Joe s Pantry: Trader Joe s Frozen Pie Crusts
Want more smart tutorials for getting things done around the home?
How To Make Chocolate Filled Mini Turkey Tarts

 

chocolate raspberry cake recipes

Chocolate Recipes - chocolate raspberry cake

Let me get straight to the point and tell you that this is one of my very favorite cake recipes.  It’s chocolate (which scores it several points right off the bat) accented by a delightfully tart raspberry filling.  The layers are moist and rich and the three of them piled up together give it some impressive height.

The cake is a little more complex and the ingredients are a little pricier than the average cake (especially because I always seem to accidentally buy twice as much chocolate as necessary because the original recipe calls for a ganache filling instead of raspberry), but it’s definitely worth it.  Still, I currently only make it once a year for the annual February get-together for the birthday celebration of my mother-in-law and sister-in-law.

This year’s family get-together was especially fun with the addition of Jill, an old college friend of my brother-in-law and sister-in-law, and because my niece, Amelia, is now nearly 2 1/2 years old. We don’t get to see Amelia nearly often enough and each time we see her it’s like I’m looking at a whole new person!  She grows and develops new skills so quickly and it’s so cool to see how much she has changed.

I had the great honor of being her guest of honor at many, many tea parties over the course of the weekend.  I don’t hang out with many 2-year olds and was amazed at how happy she was to do the same thing over, and over, and over again.  And over again, and again.  Amelia has such a sparkle in her eye and a laugh that can only make me smile inside and out, so there’s nothing I would have rather done this weekend than sit and sip tea with Amelia, Coco, Baby Duck, Mama Duck, and Owl.  It was a really fun weekend that kept my mind off my upcoming knee surgery and left me feeling renewed and very, very well fed.

Double Chocolate Layer Cake

Adapted from Gourmet, March 1999 via Smitten Kitchen
This isn’t a very complicated cake, but there are still a few steps to it.  To make it a little more manageable, I like to make the layers one night, wrap them tightly in plastic wrap and freeze them.  The next day, I make the raspberry filling and ganache and assemble the cake.
For cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
For ganache frosting
This makes  enough for a very thin layer of frosting.  If you want more frosting, you might want to make an additional half recipe.  It’s a rich cake and I don’t think it needs the extra frosting, but wanted to give you a heads up that it is a thin layer.
8 ounces fine-quality semisweet chocolate such as Callebaut
1/2 cup heavy cream
1 tablespoon sugar
1 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into small pieces
Raspberry Filling
You could probably get away with only making a half recipe, but it’s nice to have extra raspberry puree on hand (and hey, you can slather it right on your cake if you want more raspberry goodness.
2 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch
Special equipment: three 9-inch round cake pans
Make cake layers:
Preheat oven to 300F and butter pans. Line the bottoms with rounds of parchment and butter the paper.
Finely chop the chocolate and place in a medium-sized nonreactive bow.  Pour the hot coffee over the chocolate and let the mixture stand, stirring occasionally, until the chocolate is melted and the mixture is smooth.
In a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add the sugar mixture and beat on medium speed until just combined well.
Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 35-45 minutes.
Cool the layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment paper and cool the layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature, or can be frozen for several days.
Make Raspberry Filling
2 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch
Puree the raspberries in a food processor, blender or immersion blender. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should thicken quickly.  Let it thicken to about the consistency of cold maple syrup.
Let it cool complete before spreading it over two layers.
Make frosting:
Finely chop the chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer the frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). If necessary, you can stir the ganache over a bowl of ice water to cool it off quickly and evenly.
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

 

Chocolate Boule

Cranberry Chocolate Banana Sourdough Boule

 

My son has been begging for banana bread.  I have been obsessed with sourdough boules.  So I found the recipe for Cranberry Chocolate Sourdough on SourdoughHome.  As you can already guess, I decided to make it, adding the bananas.  It was a mixing nightmare, super elastic dough, smushy bananas & boiled cranberries refusing to be mixed in.  So I just kind of squished it together and over 3 hours attempted some S&F's.  After 3 hours it finally relaxed & I was able to shape it into a kind of boule and bake it.  Pictured are the results.  I thought for sure I'd made another flop, but we all like it, weird as it is.

 

Chocolate Cakelet

Recipe: Fudgy Chocolate Cakelets with a Pinch of Glamour

 

Recipe: Fudgy Chocolate Cakelets with a Pinch of Glamour
The 83rd Academy Awards take place this Sunday night, a feast of movie glitterati and glamour for those of us who enjoy such things. Are you planning to throw an Oscars bash, complete with red carpet? If so, then you should definitely include these little starlets — easy fudgy chocolate cakes all dressed up with a pinch of glamour.
Underneath their red gowns and sparkling glitter, these little cakes are quite ordinary. They are mixed up in a pan like my favorite brownie recipe, and they take all of 5 minutes (truly!) to mix up. In fact, the last time I made these I whipped them up while idly waiting for overdue guests. They are stress-free and completely reliable.
But dress them up a bit and wow! They can make quite an entrance. See, these aren t just ordinary brownies or chocolate cake. They are extra-dense, and extra-fudgy. They aren t exactly flourless cake or those hot molten lava cakes either. They can be baked in liners and passed around at a party. But if you serve them warm then oh, that first bite just melts in your mouth, like the best performance butter and chocolate can make together.
These aren t terribly sweet. I like to lighten the taste with just a swirl of lightly sweetened whipped cream and, if you are so inclined, a scattering of edible gold stars.
Fudgy Chocolate Cakelets
makes 6 cakelets
3 ounces semi-sweet chocolate
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1/4 teaspoon salt
2 eggs
1/4 cup cocoa powder
1/4 cup cake flour
Heat the oven to 325°F and line 6 wells in a muffin pan with paper liners. Lightly spray the liners with baking spray.
Place the chocolate and butter in a 1-quart saucepan over medium heat. Melt the butter and chocolate, stirring frequently. As soon as both are completely melted, turn off the heat. Stir in the brown sugar and white sugar, as well as the vanilla, bourbon, and salt. Stir in both eggs, and the cocoa powder and cake flour.
Divide the batter evenly among the 6 cupcake liners. Bake for 18 to 20 minutes, or until the middles of the cakelets are just barely set.
Serve warm with a touch of whipped cream and razzle-dazzle sprinkles, if so desired.

Chocolate Maya

Chocolate Maya from Chocolat

Do you remember the movie Chocolat with Juliette Binoche and Johnny Depp? Before it was a movie it was also a great book. I own both the paperback and DVD versions of the story. Once a year I read the book and three times a year I watch the movie. Yes, I am obsessed with Johnny Depp, but I am also obsessed with the chocolate. In the movie there are so many scenes showcasing incredible chocolate foods and recipes that I swear you could get a cavity just from watching! One of my favorite scenes in the movie, besides when Alfred Molina wakes up in the window of chocolate, is when Maya makes a rich, spicy hot chocolate for a customer. It looks so decadent I am sure even I could only handle one or two sips, but I dream of it nevertheless. This dream got the better of me during a recent snowstorm so I researched Chocolate Maya and came up with this recipe. It is spicy and dense to be sure, but has some many complex flavors you are able to drink it sip by sip over the course of an afternoon.

Chocolate Maya

based on the movie Chocolat and a recipe from the Phoenix Sun Times

2 cups water

1 red chile pepper, cut in half and deseeded

5 cups 2% milk

1 vanilla bean, split lengthwise

1 teaspoon ground cinnamon

8 ounces bittersweet chocolate

2 tablespoons honey

Whipped cream

Bring water to a boil in a small saucepan. Add the chile and boil until the liquid has reduced by half. Remove from heat and set aside.

In a large saucepan over medium heat warm the milk, vanilla bean and cinnamon until bubbles begin to form around the edge. Reduce the heat and add in the chocolate and honey and stir until everything is dissolved. Turn off the heat and remove the vanilla bean. Then stir in the chile water until everything is combined.

Sweet Valentine Chocolate

*****Sweet Valentine Chocolate Dipped Strawberry Roses*****

I’m not a fan of roses. Not in the least. And most especially not on Valentines day. And, yes. Maybe there was that one Valentines day when I begged my sisters to drop major hints to my high school boyfriend that if he sent me a dozen roses wrapped in cheesy supermarket plastic that he might also send me into a fit of horror. I don’t know what it is. Bring me daisies, good shoes, or a box of chocolates and I find myself in love. Bring me roses and I can’t help but cringe. I’m totally weird like that.

With such a rose abhorrence, you’d think I’d be firmly against these Chocolate-Dipped Strawberry Roses the kids and I made this afternoon. But, I found them so ridiculously delightsome that I took one between my teeth and dance around the kitchen like a tango dancer charming a raging bull. It wasn’t a pretty sight, but these pretty little chocolate roses are so simple, and offer such a fresh take on Valentines day gift giving, that I was willing to drop all self-awareness and shake what my mama gave me. I was also willing to drop all animosity toward roses and allow them to charm their way back into my heart.

Chocolate-Dipped Strawberry Roses

• 10-15 medium sized strawberries, cleaned and thoroughly dried
• 10-15 bamboo skewers
• 1 1/2 cups pink candy melts
• 1/2 cup red candy melts
• Small block of styrofoam

In a small, deep bowl, microwave the pink candy melts for 30 seconds, then stir. Melt for 30 seconds and stir again. Continue microwaving for 30 seconds and stirring just until the mixture is fully melted. Heating it in small spurts will keep you from overheating the chocolate, creating a mottled appearance in the final product.

Pull the top, green part of the strawberries up and away from the red fruit. This will keep the greens out of your chocolate, and will also make the greens look more like rose leaves once the strawberries are dipped. Carefully press the sharp edge of a skewer directly into the center part of the strawberry green, press the skewer in just far enough to hold the strawberry . Dip the strawberries into the melted pink chocolate. Turn upside-down and press the sticks upright into the styrofoam, store them here until the chocolate is hardened.

In a small bowl, melt the red candy melts in the same way as you melted the pink candies. Once melted, transfer to a ziptop bag, snip off a small corner of the bag, and pipe up one side of the strawberry and in a spiral on top. Allow to harden once more. Store in the fridge until ready to serve.

Valentine's Day Chocolate Gifts

Unusual Valentine's Day Chocolate Gifts

A gift of chocolates is a traditional way of expressing love on Valentine’s Day. But if you aren’t satisfied with the familiar heart-shaped box of candy, there are many other creative alternatives available. There are unusual chocolate gifts of all prices and types, and experiences focused on chocolate that can make Valentine’s Day more romantic.

Chocolate Walking Tours

If you’re looking for an experience rather than just giving your lover a box of chocolates, Taste of Chocolate offers chocolate-focused walking tours in Washington, D.C., Boston, and Seattle. There are a variety of tours available in each city, and the locales range from the familiar (Godiva, on the Dupont Circle tour in D.C.) to small local chocolatiers.

Since these tours take place on regularly scheduled days, none are specifically geared towards Valentine’s Day, but the Georgetown tour is the day before and includes one of the most unusual chocolates imaginable- chocolate-dipped bacon lollipops, at the Farmers and Fishers restaurant on the Georgetown waterfront.

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If you’re in Boston, there’s an Evening of Chocolate & Wine on the 14th. The company also offers a variety of by-reservation private events, including chocolate making workshops and chocolate scavenger hunts. Pricing and reservation information can be found on Taste of Chocolate’s web site.

Spicy Chocolates

If your Valentine prefers something a bit hotter than the standard truffles and crèmes, Harry & David offers the Classic Valentine Rose Bouquet with Moonstruck Chocolates. The bouquet may be traditional, but the chocolate flavors are not: they include Three Spice Caramel, made with jalapeño, chipotle, and cayenne peppers; Spicy Sriracha Truffle, combining chile and ginger with dark chocolate ganache; and Szechuan Truffle, which blends pepper with roasted sesame ganache.

If you’d rather not go the store-bought route, there are numerous recipes for spicy chocolates available online. For example, a post on the Gypsy Chef blog from Feb. 14, 2010 gives suggestions for making spicy chocolate truffles using Lindt chili dark chocolate bars and red peppercorns, and Elizabeth Bau on About.com provides a recipe for “Aztec truffles”, using cayenne pepper along with orange and cinnamon.

Humorous and Cute Chocolates

For the Valentine with a sense of humor, the satirical newspaper The Onion offers its own variation on the heart-shaped tin at its online store. The candy in the box is nothing but ordinary Tootsie Rolls, but the box itself is the attraction rather than the chocolates. The inscription reads, “Please don’t use this holiday to reflect on our relationship and realize you’re better off without me.” (The Onion also offers a flask bearing the words, “I’m like a chocoholic, but for booze.”)

On a slightly less satirical note, the online store My-Funny-Valentine offers a variety of chocolate gift baskets both serious and amusing. So if your Valentine has a weakness for cute stuffed animals, you might want to check out the “Love Doctor” basket, which includes a 16-inch plush dog dressed in a doctor’s uniform along with a wide variety of chocolates. There’s also a gift box with a Valentine’s teddy bear whose feet are embroidered with the words “Kiss me”.

Vegan Chocolates

Finally, if your sweetheart refuses to eat food that contains animal products, Rose City Chocolates offers a variety of vegan chocolate boxes. The company states that not only does has the chocolate been made without any use of animal products, but that “all of the sugar used in making these chocolates is processed from the sugar beet- there are no animal products used in processing or filtering the sugar”.

Rose City has several different packages for these chocolates, including the traditional red heart and a tuxedo velvet heart, along with combinations of boxes and hearts. They also have Valentine’s Day towers along the lines of the ones sold by Harry & David, with stacked boxes of chocolates surrounded by roses.

So if you want to forego the familiar and give your Valentine a less conventional chocolate gift, there are plenty of options for every taste, and opportunities to make the occasion more romantic with the choice of a gift that's individual and unique

Chocolate Strawberry Sandwich Cookies

Chocolate Strawberry Sandwich Cookies : Perfect Valentine’s Day Treat

With Valentine’s Day rapidly approaching, my mind does what it does every year—it starts to fill up with thoughts and images of love, hearts, sugar cookies, and of course, chocolate. (Of course I don’t think about chocolate 24/7 every other time of the year . . . why would you think such a thing? Ha!) But I have to admit that by the time February 14th actually rolls around, sometimes the touch of cupid’s arrow has an undesired effect, sugar overload. So this year I decided to come up with a few treats that are still worthy of the season, but aren’t going to coat my taste buds in sugar and send my children climbing the walls. Living in Japan I came to appreciate desserts that weren’t as sweet. I learned that I loved them just as much, and often appreciated the flavors more because they weren’t being covered up by too much sugar. With this idea in mind, I dreamed up a sandwich cookie recipe with just enough sweetness to keep you coming back for more, but not enough to send you into a sugar coma. These cookies feature a bit of sweet white chocolate strawberry filling sandwiched between two rich dark chocolate sable cookies. Sable cookies are a classic French cookie that originated in Normandy on the west coast of France. “Sable” means “sandy” in French and refers to the slightly crisp, tender, sugary, salty, and delicate crumbly texture of the cookies. Sables are a great addition to any busy mom’s repertoire because the dough can be made and chilled for up to 3 days or frozen for up to 2 months.

The key to making sables is to handle the dough, once the flour is added, as quickly and lightly as possible. Overworking the dough overworks the gluten, making the cookies tough and doughy. As a result, I like to make my sables without the use of a mixer, using only a whisk and a wooden spoon. When I do it this way, even my children can help. We start out by whipping the butter until it is creamy and smooth. Then we add the sugar, whisking until it is fluffy and light. “Squirrel” my 4 year old daughter, has become a master of the whisk, another reason to make these by hand. Who would deny an eager little girl the chance to whisk butter and sugar together to her heart’s delight?

Then we whisk together the dry ingredients in a separate bowl, add them to the butter and sugar mixture, and mix them together with a wooden spoon, just until the dry ingredients disappear into the dough. Even if a child is helping with this step, you won’t be in danger of overworking the dough if you are watching. As soon as those dry ingredients disappear, you’ll know it’s time to stop! Then you gather the dough together on a sheet of plastic wrap and shape it into a long thin log, wrap it up, and chill it! When the dough has chilled and you’re ready to go, simply slice the log into quarter-inch rounds, throw them on a baking sheet lined with parchment paper or a silicone baking mat, and throw them in the oven for 12 minutes. When they come out they’ll still be soft, but as they sit and cool, they will firm up. When they are completely cool, you can whip together the filling and assemble your sandwich cookies!

The lightly sweet rich chocolate cookies balance out the sweeter white chocolate strawberry filling, making a delightful treat, perfect for any Valentine.

Just be forewarned, your children may reward you with what my friend Brandi calls a “Chocolate Kiss.”

Dark Chocolate Cookie Sandwiches with Strawberry Ganache

Makes approximately 28 cookies

Recipe Notes: The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you don’t need to defrost it before baking, just slice the log into cookies and bake the cookies 1 minute longer. For a fun variation, you can add a sugar edge to the dough. Whisk an egg yolk until smooth, brush it on the chilled cookie dough log, then sprinkle it with coarse sugar. Then slice and bake as directed in the recipe.

Dark Chocolate Cookies:
1 cup cake flour
1/2 cup ground almonds
3 tablespoons cocoa powder
1/4 teaspoon kosher salt
8 1/2 tablespoons butter, at room temperature
1/3 cup granulated sugar
1 egg yolk

White Chocolate Strawberry Filling:
4 ounces white chocolate, chopped into small pieces
2 tablespoons strawberry jam
1/2 teaspoon almond extract

1. Whisk the cake flour, ground almonds, cocoa powder, and salt together in a bowl.

2. In a separate large bowl, beat together the butter and sugar until creamy and fluffy. Whisk in the egg yolk until incorporated.

3. Add the dry ingredients to the butter sugar mixture and mix until the dry ingredients disappear into the dough. For the best texture, work the dough as little as possible, and don’t be concerned if the dough looks a little crumbly.

4. Turn the dough out onto a large piece of plastic wrap. Shape the dough into a log that is approximately 1 1/2 inches in diameter. Wrap the log in the plastic wrap and refrigerate for at least 3 hours.

5. Getting ready to bake: Center a rack in the oven and preheat the oven to 335 degrees Fahrenheit. Line a large baking sheet with parchment or a silicone mat.

6. Using a sharp thin knife, slice the log into rounds that are 1/4 inch thick. The rounds may crack as you are cutting them. Don’t be concerned, just squeeze the bits back onto each cookie. Arrange the rounds on the baking sheets, leaving about 1/2 inch between them.

7. Bake the cookies for 12 minutes—they won’t look done, nor will they be firm, but that’s the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they reach room temperature.

8. Make the filling: When the cookies have reached room temperature, make the filling. Place the white chocolate in a medium bowl. In a small saucepan, heat the strawberry jam and almond extract over medium heat. Pour the jam over the chocolate and stir until the mixture is completely smooth. Let the mixture cool slightly.

9. Assemble cookie sandwiches: Spread a spoonful of filling on the bottom side of a cookie. Gently place a similar shaped cookie, bottom side down, on top of the filling, pressing lightly on the middle of the cookie to sandwich the two cookies together. Be careful not to push too hard, and not to push on the edges of the cookie, as the cookies are delicate and will break. Repeat with remaining cookies and ganache.