Posts Tagged ‘Chocolate’

Rice Krispie S’more Squares

February 6th, 2012

S'more Rice Krispie Squares

Okay, okay.  So they’re just Rice Krispie squares with chocolate chips.  But they still taste quite s’morey, what with their chocolate, marshmallowy crunch.  Plus they’re much easier to pack for a mid-afternoon snack.

1/4 cup butter or margarine
40 big fat marshmallows
2 tsp vanilla
6 cups Rice Krispies
1 cup mini dark chocolate chips

Grease a 9×13 glass pan; set aside.
In a large, microwaveable bowl, nuke the butter until it is completely liquified.
Drop the marshmallows into the butter, tossing gently to coat.
Add the vanilla and zap until the marshmallows have blown up and gotten nice and soft.
Add the cereal to the melted marshmallows, stirring to distribute evenly.
Pour in the chocolate chips and work them through with as little stirring as possible – you don’t want them to melt and blend completely.
Wet your hands and press the cereal mixture into the prepared pan. Once it is all pressed smooth, put it in the fridge to set for at least an hour before serving.
To serve, cut into squares with a wet knife.

Blueberry Brownies

July 16th, 2011

Blueberry brownies

I had one of those “duh” moments the other day, and it turned into something fabulous.  I took my standard, do-it-with-my-eyes-closed brownie recipe and tossed in a handful of frozen wild blueberries.  I wish this had occurred to me years sooner, as the addition of the blueberries tips these fudgy brownies over the edge.  They’re chewy, chocolatey, and now have hidden explosions of berry awesomeness.  Wonderful.

 

Happy (belated) Nutella Day!

February 7th, 2011

Nutella on buttermilk biscuit

Oh, Nutella.  Another year has come and gone, and once again, I’ve missed your special day.  I was going to make it up to you by wrapping you in pasta or swirling you through a Bundt cake, but at the end of the day I decided nothing quite shows off your flavours like a sweet buttermilk biscuit.  (except possibly a steaming hot crepe, but only when in Paris)  To make things special enough, I’ve placed you lovingly on one of my fancy china plates.

The most important thing about making perfect, high-rise biscuits is the temperature of the butter.  Michael Smith goes so far as to suggest freezing, then grating the cup of butter, but in the middle of winter, when it’s -18 outside (and it doesn’t feel that much warmer inside unless you’re snuggled up in bed or near the oven) I find that butter straight out of the fridge will work just fine.

2 cups white flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter
1 cup buttermilk
Nutella!

In a large ceramic bowl, mix together the dry ingredients.
Cut the butter into chunks, then work it into the flour using a pastry blender.
Add the buttermilk and gently work the dough into a ball.  You may need to add another tablespoon or two of buttermilk.
Roll out the dough on a lightly floured surface.  It should be about an inch thick.
Cut out the biscuits using a round biscuit-cutter or the top of a juice glass.
Arrange the biscuits on a baking sheet and bake at 375ºF for 15 minutes or until golden brown.
Once the biscuits are out of the oven and cool enough to handle, cut them in half and top them with a generous spoonful of Nutella.

Chocolate Gingerbread Cake

October 18th, 2010

Gingerbread cake with whipped cream

I took a week off work recently, and rather than doing piles of yard work as I had originally planned, I spent most of the week baking.  Many of the recipes I tried were from Dorie Greenspan’s fabulous Baking book, from which I’ve taken many delicious cakes and cookies since I got my copy in 2006.  This gingerbread cake was very tasty, though it got a bit dark around the edges in the time it took to set the middle completely.

You can get the recipe from Google Books, including the frosting, which I didn’t use on my version. Instead, I topped each slice with a generous dollop of whipped cream.

Chocolate gingerbread cake

Chocolate Baci cookies

November 30th, 2006

 

When I was in Italy, one of the recurring dessert themes I observed was an abundance of chocolate-hazelnut confections.  My favourite chocolate gelato was the Baci flavour, and the little chocolate from which it took its name weren’t half bad either.  I wanted to recreate the idea in a cookie, so modified one of my recipes from last Christmas’s baking.

1/2 cup margarine
2/3 cup white sugar
1 large egg yolk
2 tbsp milk
1 tsp vanilla
1 cup flour
1/3 cup cocoa
1/2 tsp salt
Nutella chocolate-hazelnut spread
whole hazelnuts

Cream together the softened margarine and sugar.
Beat in the egg, milk and vanilla, stirring until completely smooth.
Gently stir in the dry ingredients. The batter will take a while to come together – just keep mixing slowly and steadily.
Form the cookie dough into a ball and refridgerate for at least one hour.
Once the dough is properly chilled, roll out small balls – about a teaspoon’s worth of dough per cookie.
Bake the cookies for 7-8 minutes at 350ºF.
As soon as you pull the cookies out of the oven, make a deep dent in the top of each one with a thimble. Move the cookies to a rack to cool completely.
To complete the Baci cookies, spoon a small amount of Nutella into the indentations, and top with a single hazelnut.

Notes:
You can also top these cookies with cream cheese icing and a walnut, or any other combination you can think of.

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