dark chocolate puppy chow

I’m spending this weekend at my brother’s place in western Pennsylvania, or as I call it, Narnia (always winter and never Christmas).  The forecast high temperature on Sunday is 24 degrees F (that's -4 degrees C for you non-USians).  I can safely say that we’ll be enjoying indoor activities.  This is also Super Bowl weekend, and people everywhere will be getting together to eat ‘game day’ food and watch the biggest football game of the year.  Puppy chow (also known as muddy buddies or monkey munch) is one of my favorite special occasion snacks, and bonus factor: it’s easy to make!

Dark Chocolate Puppy Chow (based on this Food, Fitness & Family recipe)

INGREDIENTS

9 cups Rice Chex cereal

1 1/2 cups bittersweet chocolate (two 60% cacao Ghiradelli bars, can be found in baking aisle), chopped

3/4 cup creamy peanut butter

3 cups powdered sugar

TOOLS

large mixing bowl

medium microwaveable bowl

large Ziploc bag (gallon size at least!)

spoon

self control (optional)

DIRECTIONS

Empty Chex cereal into the large bowl and set aside. 

In medium bowl, combine chocolate and peanut butter, then microwave for 20 seconds.  Remove from microwave and stir briskly with a spoon.  Microwave again for 15-20 seconds, stir after.  Repeat steps as necessary until mixture is thoroughly combined.

Pour peanut butter chocolate sauce over the Chex cereal and fold repeatedly (and gently) to coat.  Once cereal pieces are completely covered, transfer mix into the large Ziploc bag.  Dump powdered sugar in on top of mix and seal the bag.  Shake carefully until cereal pieces are totally dusted with sugar.  Empty into a bowl and enjoy!

Makes 12-15 servings.  To store, seal in airtight container and keep away from heat (ha! as if you’ll have any left over to store!)

Recommended for: a crispy, melt-in-your-mouth snack for game day, an easy-to-make crowd pleaser that doesn’t require hard-to-find ingredients, and a decadent comfort food for anytime.

Interested in other food-related posts?  Check out Beth Fish Reads’ Weekend Cooking!

fudge crackle cookies

I originally posted this recipe in August 2009.  This time around I’ve substituted unsweetened cocoa powder (times two!) for chocolate squares, and managed some nicer photos.

When I was quite little I remember my mother making sugar cookies by the dozen, and sharing them with friends and family.  After a while, she had too many energetic children underfoot to do a big holiday baking spree, and that tradition lapsed.  When I got old enough to start helping with the fudge and Christmas breakfasts, we reinstated some holiday-esque cookie baking, and this recipe has always been a huge hit.  It’s chocolate to the max, and a bit like a brownie in cookie form.  I end up making it almost every year for cookie exchanges or a holiday dessert contribution.

Fudge Crackle Cookies

INGREDIENTS

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup butter

heaping 1/2 cup unsweetened powdered cocoa

3 Tablespoons vegetable oil

1 cup plus 3 Tablespoons sugar

2 eggs

1 teaspoon vanilla

3/4 cup chopped nuts (I typically use walnuts, but pecans or almonds would work well, too)

DIRECTIONS

Mix flour, baking powder and salt in large bowl. Set aside.

In saucepan, stir butter, oil and chocolate over low heat until melted and smooth. When cool, stir in 1 cup sugar, eggs, vanilla and nuts; mix until blended. Add chocolate mixture to flour mixture, stir until blended. Cover and chill 1 1/2 to 2 hours, until firm (or flash cool in freezer for 30 minutes). 

Preheat oven to 300˚F. Roll into 1-inch balls; then roll in extra sugar. Place 2 inches apart on ungreased baking sheet, and bake for 18 to 20 minutes or until tops are crackled and slightly firm to touch. Serve immediately, store in an airtight container for up to a week, or freeze.  Yields approximately 24 cookies.

Recommended for: a rich, chocolate-y addition to any holiday cookie exchange, the perfect baked good for the cocoa addict in your life, and for anyone who claims they love brownies above all else (it might just change their minds!).

Interested in other food-related posts?  Check out Beth Fish Reads' Weekend Cooking!

chocolate chip cookies

I originally posted this recipe in March 2010.  At that point I called it Bill’s Crisp Chocolate Chip Cookies.  The only change I’ve made this time around (aside from prettier photos) is to substitute chopped bittersweet chocolate chunks for semi-sweet chocolate chips.

My friends know me as a baker (well, just look at the recipes tab, and you can see why).  I bring raw dough over to their houses and cook it in their ovens.  I show up to parties with trays of cookies.  It’s a problem, and the only solution is more cowbell.  Wait, wrong reference.  In any case, their most frequent ‘request’ is for these crispy chocolate chip cookies.  They’re salty and sweet, and the nutty, buttery taste guarantees smiles.

Chocolate Chip Cookies

INGREDIENTS

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup salted butter, softened

1 cup brown sugar

½ cup white (granulated) sugar

1 egg

1 teaspoon vanilla extract

1 cup chopped bittersweet chocolate (at least 60% cacao)

2 cups nuts (I used chopped walnuts, but pecans are lovely too)

DIRECTIONS

Preheat oven to 350˚F. Mix all ingredients together except chocolate and nuts. After dough forms, add final ingredients and blend well. Roll dough into one-inch balls and place two inches apart on foil-covered cookie sheets. Bake for twelve to fifteen minutes, or until light brown.  Yields approximately three dozen cookies.

Note: to keep these cookies for more than a few days, either freeze or add a half piece of bread to the airtight storage container (to keep the cookies moist).

Recommended for: chocolate chip cookie aficionados, those who prefer their cookies crisp, and anyone who doesn’t mind becoming addicted to a baked good.

Interested in other food-related posts?  Check out Beth Fish Reads’ Weekend Cooking.

double chocolate cayenne cookies

My friends are good about having parties.  Not crazy parties – it’s usually an extended group of friends mingling and eating whatever food is on offer and taking sparing sips of the beverage of choice.  We might break into dance or someone might take out a guitar and serenade the rest, but it’s happy, low-key fun.  And… I am known for bringing baked goods to these parties.  It’s almost a tradition now, and definitely a challenge.  What to make next that won’t kill me with the effort but will feel special?  For yesterday’s party I found a delicious cookie recipe that I know I’ll make for years to come.

Double Chocolate Cayenne Cookies (modified from this Foodbabbles recipe)

INGREDIENTS

Cookies

1 1/2 cups flour

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

8 Tablespoons (1 stick) unsalted butter, at room temperature

3/4 cup brown sugar

1/2 cup granulated sugar

1/2 cup unsweetened cocoa powder

3 eggs

1 teaspoon vanilla

4 ounces bittersweet chocolate (1 Ghiradelli 60% Cacao bar), melted

Filling

4 ounces bittersweet chocolate (1 bar), chopped

4 Tablespoons (1/2 stick) unsalted butter

cinnamon sugar, for dusting

DIRECTIONS

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

In a medium bowl, whisk together the flour, cinnamon, cayenne pepper, salt, baking powder and baking soda.  Set aside.

Combine the butter, sugars and cocoa powder in a large bowl (or in stand mixer bowl), and beat on medium speed with electric or stand mixer for about 4 minutes.  If you’re using elbow grease… good luck.  Scrape down the sides of the bowl. Add the eggs one at a time, and mix until blended after each addition.  Add the vanilla along with the last egg. Continue mixing on medium speed until well blended, about 1 minute.

Add the four ounces of melted chocolate and mix again until just blended, about 30 seconds.  Then mix in the flour mixture in two parts on low speed, waiting until first half is incorporated before adding the rest.

Using an ice cream scoop or a Tablespoon measure, shape the dough into balls and drop onto the prepared cookie sheets. If you use two racks at the same time, switch cookie sheet positions halfway through baking time.  Bake 11 to 13 minutes.

Right after taking the cookies out of the oven, make a small, deep well in the center of each cookie, using the rounded side of a 1/2 teaspoon measuring spoon.  Dust with cinnamon sugar if desired.  Let the cookies rest until completely cool.

For the filling, melt the remaining chocolate and the butter in the microwave (heating for 30 seconds and then stirring, 15 and then stirring, and then at 10 second intervals as necessary) or in a bowl set over simmering water on the stove, stirring with spatula until smooth. Remove from heat and set aside until cool and slightly thickened.

Place chocolate mixture in a small zip-top plastic bag (or a pastry bag fit with a small plain tip).  Cut off a small piece of one corner of the plastic bag and pipe the chocolate into the wells of the cookies.  Set aside for one hour, or until the chocolate is firm to touch.

Serve immediately or store in an airtight container at room temperature for up to 3 days.  Makes approximately 3 dozen cookies.

Altogether this recipe ROCKED.  My only note is that it was a wetter batter than I’m used to dealing with for cookies – almost a brownie consistency before it went into the oven.  No complaints, though – it made for a chewy, delicious cookie!  The cookies got rave reviews at the party, too: for the hint of spice, deep chocolate flavor and surprising texture.  I’ll be making it again, for sure.

Recommended for: a special occasion cookie with a bit of complexity, a Mexican chocolate treat, and a lovely chocolate dessert that won’t take hours of preparation, but will still impress the guests.

Interested in other food-related posts? Check out Beth Fish Reads' Weekend Cooking.

mocha walnut brownies

Last time Cecelia Bedelia’s adventures in the kitchen were of the brownie variety. You may recall that I found the perfect recipe. WELL. Since that time I have been sent MANY recipes for brownies by friends hoping to convert me to their chocolate-y ways. And I must say, this one is deeeee-licious (and VERY rich). I give you:

Mocha Walnut Brownies (from Susan Sugarman's Real Simple recipe)

INGREDIENTS

nonstick vegetable oil spray

1/2 cup (1 stick) unsalted butter

4 ounces semisweet or bittersweet chocolate, coarsely chopped

1 tablespoon instant espresso powder (I used two single-serving packets of Starbucks Via instant coffee – and it was just the right amount of coffee flavor)

2 large eggs

1 cup sugar

3/4 cup all-purpose flour

1/4 teaspoon salt

1/2 cup chopped walnuts

1/2 cup semisweet chocolate chips

DIRECTIONS

Heat oven to 350° F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.

In a small saucepan, melt the butter and chopped chocolate with the espresso powder, stirring occasionally; remove from heat.

With an electric mixer, beat the eggs and sugar on medium-high until light and fluffy. Reduce speed to low and mix in the melted chocolate mixture, then the flour and salt just until incorporated. Fold in the walnuts and chocolate chips.

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 minutes (in my oven, it took about 45 minutes). Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares.

This recipe is fairly simple, though you do have lots of dirty pans/bowls/implements and so on at the finish. That said, it does live up to billing and produce a very smooth, rich chocolate dessert. And the trick with the parchment paper made the brownies simple to cut and divide – I’ll have to use that with other recipes!

Recommended for: a decadent twist on the fudge walnut brownie, the perfect accompaniment to a steak dinner, and anyone who scoffs at the idea of a chocolate overload.

Interested in other food-related posts? Check out Beth Fish Reads' Weekend Cooking.

fudge walnut brownies

Confession time: I’m not a brownie person. I know, I know. Now would be a good time to mention that I’m actually an alien, right? Ha. Anyway, my roommate IS a brownie person. As are most human beings. So when my good friend Liz sent over a Cooking Light brownie recipe, I thought to myself “Cecelia, you should really try to make the roommate happy. Yes. Brownies. That will do it!” Internal voice, were you ever right, or what?! I am a hero. A hero with a good brownie recipe. This one will stand the test of time.

Fudge Walnut Brownies (from Maureen Callahan’s Cooking Light recipe)

INGREDIENTS

3/4 cup all-purpose flour

1 cup granulated sugar

3/4 cup unsweetened cocoa

1/2 cup packed brown sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup bittersweet chocolate chunks, divided (I used Ghiradelli 60% Cacao bars, chopped up)

1/3 cup fat-free milk

6 tablespoons butter, melted

1 teaspoon vanilla extract

2 large eggs, lightly beaten

1/2 cup chopped walnuts, divided (I doubled this, because: nuts!)

Cooking spray

DIRECTIONS

Preheat oven to 350° F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.

Pour the batter into an 8- or 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.

Recommended for: the brownie-lover in your life, a simple dessert with maximum flavor, something to pair with your vanilla ice cream, and a rich treat for anytime.

Interested in other food-related posts? Check out Beth Fish Reads' Weekend Cooking.

chocolate nutella cookies. need i say more?

If you haven’t noticed my crazy obsession with cookies, you should check out the recipes tab. I just looked it over and couldn’t believe how much mileage I’ve gotten out of a single food item. And we’re not even talking gourmet concoctions, people. These are all recipes that can be made with very basic materials (and prodigious elbow grease).

This latest baking experiment occurred because I have two awesome friends. J was taking the GMAT test (to get into a graduate program in London) a couple of weeks ago. L had been studying with him and encouraging him all along. She called me up (as her baking expert – I was so proud!) and asked if we could make something special as a ‘you’ve finished the test’ celebration gift. I tossed out cookie ideas, and we eventually agreed that I would find something with Nutella in it, because Nutella is generally wonderful, and because it’s EUROPEAN-flavored. Or…something. It made sense to us at the time. *grin*

Chocolate Nutella Cookies

INGREDIENTS

1 1/2 sticks of unsalted butter, room temperature

3/4 cup of brown sugar

3/4 cup of white sugar

1 cup of Nutella

1/2 teaspoon of vanilla

2 eggs

2 cups all-purpose flour

1/4 cup of unsweetened cocoa

1/2 tsp baking soda

1/2 tsp salt

1 cup of chocolate chips

DIRECTIONS

Preheat oven to 350˚F. Cream butter, the sugars and Nutella until fluffy. Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and gently mix.

Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture until fully incorporated. Fold in the chocolate chips and refrigerate the dough for ten minutes.

Spoon tablespoon-sized drops of dough onto parchment paper lined (or non-stick) cookie sheets. Bake 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wax paper or aluminum foil-covered table. Yields: 3-4 dozen cookies.

Chocolate + Nutella = amazing in all shapes and sizes. And these cookies are no exception. I heard a report that J walked around the house telling everyone how nice L and I were, all the while munching on cookies and smiling. THAT is what I call a good recommendation.

death by chocolate, with a side of pear

The tarte tatin dish I reviewed for CSN Stores has changed my (baking) life. It came with a little recipe book, and I’ve been obsessed with trying all of the different dishes. They’re ALL awesome. One of my roommates told me this was the best chocolate dessert she had ever tasted. EVER. I beamed with pride, and then noted that she mustn’t have had many chocolate desserts. But it is fairly fabulous, and actually very easy. I’ll definitely be making it again soon.

Chocolate Pear Dessert with Chocolate Ganache

INGREDIENTS

Cake

1/4 cup demerara sugar
(I used a regular brown sugar)

15-16 oz. can of pear halves, drained


1 cup softened butter, plus 2 tablespoons

1 cup caster/superfine sugar
(I used regular granulated sugar)

4 medium size eggs


1 1/2 cups self-rising flour


1/2 cup cocoa powder


2 level teaspoons baking powder



Sauce



6 oz. semi-sweet chocolate
chips (1/2 bag)

2 tablespoons butter


1/2 teaspoon coffee granules


1 tablespoon golden syrup (I used molasses, but corn syrup works too)

3 tablespoons crème fraiche (again, the translation = heavy whipping cream)

DIRECTIONS

Preheat the oven at 160°C/325°F/Gas 3.

Put two tablespoons butter into the tatin dish and place on a low heat to melt it. When melted turn the dish so that the butter coats the sides. Remove from the heat. Sprinkle the demerara/brown sugar evenly over the base and arrange the pear halves (cut side down) in a pattern to fill the base.

Put the softened butter, sugar, eggs, flour, cocoa powder and baking powder into a food processor bowl and process for 30 seconds, scrape down the bowl and process again for 10 seconds. (If you don't have a food processor, put all the ingredients into a bowl and beat until smooth and creamy). Spread this mixture evenly over the pears, taking it right to the edges.

Bake in the centre of the pre-heated oven for 30-35 minutes. The mixture should be well risen and springy to the touch. Leave it to cool for 3-4 minutes before easing round the edge with a knife and inverting onto a serving dish.

Whilst the dessert (cake) is baking, make the sauce. Put the chocolate, butter, coffee granules and syrup into a bowl over a pan of hot water and stir until melted and smooth. Remove from the heat and beat in the crème fraiche. Keep warm in the bowl over the hot water, or this sauce can be cooled, when it will thicken, and served like whipped cream.

The sauce can also be made in the microwave. Put all the ingredients (except the cream) into a small microwave bowl. Heat on medium power for 1 - 2 minutes until the chocolate has melted. Beat thoroughly, then beat in the cream or crème fraiche.

My other roommate just wandered by and asked what I was posting about. She wanted to give a testimonial as well. A lot of excitement about this cake, I guess. She said, “Why would you want to eat anything else?” Indeed. Now, go make some of your own!

chocolate is the fashion

On Sunday I had the opportunity to eat lots of chocolate, browse a quirky and fun Seattle neighborhood market, and meet some awesome area fashion bloggers. FASHION bloggers?! Yes. Insane. I’m not, you know, What Not To Wear material, but I’m not fashion blogger worthy, either. So, HOW did this happen?

I knew one wonderful fashion blogger already – the ultra-cool Clothes Horse. Her sister’s a close friend, and she just happens to live near my new residence. So when she called me up and asked if I’d like to tag along to the meet-up, I said, “Sure!”

Lesson #1: The Clothes Horse is unbearably cute.

We started at Theo Chocolate, the only bean-to-bar, fair trade certified, organic chocolate maker in the United States. We toured the factory (which smelled DIVINE), tried chocolate in different stages of production (the ‘nibs’ are delicious!), and then got to taste test most of their amazing varieties of chocolate bars.

After that we browsed the Freemont Sunday Market just around the block. Lots of used and vintage items for sale, along with a great selection of arts and crafts. The people-watching was superb – I even spied some vendors in steampunk garb! It was an all-around good time. Best part: I met two other lovely bloggers – Eunice of What’s Your Tale Nightingale and Kam of needle + thread. Both ladies are very talented and fun…and you should follow the links and check them out! Also, if you’re a Seattle-area blogger and would be interested in a meet-up sometime soon, let me know.

En fin, bloggers = great, whatever their stripe or fancy. Also, cell phone cameras are not ideal. Many pardons for the photos. If you want to see cooler/better/fantastic photography, go follow those links I told you about.

Lesson #2: hair nets are never sexy.

late night stress baking triple chocolate style

I spent a lot of my first year in Atlanta feeling extremely stressed. I didn’t deal with it particularly well, but a couple of management mechanisms did kick in during the second semester, one of which was baking. Specifically, late night baking. Whenever procrastination aligned with “my brains are scrambled, oh my goodness I have a paper due in four hours” and both of those were in the latitude of I-might-just-fall-asleep-on-my-keyboard (not AT my keyboard, but literally ON my keyboard…poor Macbook), I would leaf through the few cookbooks I have, and experiment with a new recipe.

Most-referenced cookbook award goes to The Joy of Cooking, which I picked up a reverence to very early in life from my mother. I only have a second-hand paperback copy that I purchased at a library book sale, but I aspire to one day own the hard cover version in my mother’s cabinet (or at least one just like it). Second in line was The Latin American Cookbook, which had a couple of interesting sweet potato recipes. Recipes baked (or experienced, if you will) at 11pm or later: scones, biscuits (butter and butter-less), lemon sugar cookies, pumpkin bread, banana quick bread, mini-cupcakes, sweet potato crisps (the English translation more or less), and as of last night, triple chocolate cake mix cookies. There’s something soothing about putting out the ingredients, measuring and mixing, setting the timer, and getting a set result. I’m not saying that all of the baked goods have been perfect, but it’s a formulaic process, and you can reasonably depend on a certain product if you follow the directions to the T. Life and schoolwork often don’t work that way. So as a coping mechanism, as a procrastination method, and as a proven way to produce sweets and dirty dishes, late night baking takes the cake (pun intended).

Without further ado, last night’s cookie recipe (as scavenged from an anonymous recipe website which I’ve forgotten the URL of):

Triple Chocolate Cake Cookies

INGREDIENTS

1 box Triple Chocolate Fudge cake mix (other flavors would do just as well)

½ cup softened butter or margarine

¼ cup brown sugar (I used white, however)

2 large eggs

1 tsp. vanilla

1 cup chocolate chips

DIRECTIONS

Preheat oven to 350°F. Mix all ingredients except chocolate chips in largish bowl. After batter is well stirred, add in chocolate chips. Roll dough into ¾ inch balls and place on cookie sheet. You may dip balls in confectioner’s sugar before placing on cookie sheet if preferred. Place cookie sheet in oven for 15 minutes, then remove from heat and cool before serving. Voila! Chocolaty-cookie goodness. Makes approximately 30-36 cookies. Yum!