Tag Archives: chocolate

Too Much Chocolate? You’re Kidding, Right?

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Fudge truffle Pie With Mascarpone Cream

Fudge truffle Pie With Mascarpone Cream

Is there such a thing as too much chocolate? My husband has joked (ok, half joked) that it’s different for a man, that women are hormonally wired to want chocolate more than males do. I’m not sure that’s true, no matter how many jokes/pins/whatever there are combining women, PMS and chocolate. But I think of it this way. If HE thinks that women have this strange NEED for chocolate, who am I to argue? With that mindset,a ll he does is roll his eyes as I grab the Reeses Cup package from the check out lane or smiles when I talk about how he just must, absolutely must, get me some Fanny May chocolates. I mean… I NEED them, right?  Why fight that line of thought? Heh.

This recipe however, come perilously close to too much. When you make it (and you must make it. If you’re female, tell anyone who asks that my husband, who is a medical professional, says that you need this pie. If you’re male, say you’re making it for your wife or sister or mother. Then eat it all yourself.

This pie is like a truffle in a crust. It’s rich, thick, smooth, supremely chocolatey and any other adjectives one can think of that mean “OMG, hand over this pie now and no one will get hurt!”. The mascarpone cream I added to it just adds to the decadence. Yet at the same time it cuts the richness a bit making it easier to fit in 4 or 5 more bites of pie. See? I’m always thinking of your needs here. I’m a pal that way.

No matter how much you love chocolate though, I suggest small slices. This pie can easily serve 12 people. Not to mention, I would guesstimate that a small slice of this has about 12,000 calories. Add some of the Mascarpone Cream and you’ve upped it to about 15,000 calories, give or take a thousand 😀

Fudge Truffle Pie With Mascarpone Cream Topping

  • 6 eggs
  • 1 1/2 cups sugar
  • 1/3 cup cornstarch
  • 1 3/4 cup heavy cream
  • 2 cups whole (or 2%) milk
  • 5 ounces unsweetened chocolate, chopped
  • 1 tablespoon butter
  • 4 teaspoons good quality vanilla extract
  • 1 large premade graham cracker crust (feel free to use a deep dish pastry crust, but plan on leftover filling, which you can then eat warm with a spoon; not a bad predicament to be in)
  • Mascarpone Cream-
  • 8 ounces mascarpone
  • 1 cup heavy cream
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/3 cup powdered sugar
  1.  Separate your eggs, putting the whites into a sealable container in the fridge. Save them for meringue cookies or a couple of egg white omelets. After eating this pie, you’ll want to watch your calories for a bit anyway hehe.
  2. Place the yolks in a small bowl or measuring cup. Beat lightly then set aside.
  3. For the filling, in a large nonstick pot, combine the sugar and the cornstarch. Gradually whisk in the cream and milk, then stir in the chocolate.
  4. Cook over medium heat, stirring constantly. Continue to cook until it is thick and bubbly. At first it will look like the chocolate just isn’t melting into it but keep going; it all comes together. Just don’t stop stirring or it will stick and burn and burned pudding smells and tastes disgusting and it makes baby kittens whimper..
  5. When it thickens, reduce the heat and cook for a couple of minutes more.
  6. Gradually stir about a cup of the filling mixture into the egg yolks, stirring the whole time you’re combining them. You have to temper your yolks. If you just dump them into the hot mixture, you’ll have chocolate filling with scrambled eggs mixed in. Yum??
  7. Stir the egg yolk mixture into the chocolate mixture. Bring to a gentle boil and cook for another 2 minutes, again stirring constantly.
  8. Take off the heat. Stir in the butter and vanilla extract.
  9. Pour the filling into the crust. Cover with plastic wrap and refrigerate for about 4 hours.
  10. About ten minutes (or up to a day; no more though) before you’re ready to serve, make your topping.
  11. In a medium bowl, whip the mascarpone until light. Pour in the powdered sugar and vanilla and beat until fluffy and combined. Fold in the sour cream with a rubber spatula. Add in the heavy cream and beat at low speed until the mixture is light, fluffy and looks like a soft custard. If not using right away, eat a spoonful or six then put in a covered bowl in the fridge.
  12. When ready to serve, cut the pie (this slices quite nicely. It’s a firm filling) into small slices and serve either with a dollop of topping on each slice or with the topping in a bowl so everyone can put on how much they’d like.


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What I REALLY Think Of Valentines Day

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Brandied Cherry, Toasted Coconut & Dark Chocolate Brownies

Brandied Cherry, Toasted Coconut & Dark Chocolate Brownies

I’m not a big Valentines Day person. Don’t get me wrong… I enjoy any holiday where you can go to the store and see an aisle set up just for special candy. What’s not to like? But otherwise? Not so much. I think it’s a day where a lot of men (and women somewhat) feel pressured to “be romantic”, “make this a day she’ll never forget”, “buy this, spend more, get diamonds, MAKE HER LOVE YOU!!!!”. And then what happens? You go out, you wait in an outrageously long line for an hour to get a dinner that was haphazardly prepared and served because 99% of restaurant staff absolutely hates working on Valentines Day. Trust me.. they do. By the end of the evening, you’re tired, you’re frustrated and you’re feeling anything but loving towards ANYONE. You get flowers and candy from a man who felt like crap cause he forgot what day it was (“Hello… February 14th, dude… that day meant for lovers world wide to suck up to atone for their sins the other 364 days of the year. Now go buy some dying roses at the grocery store!” hehe) and three days later you have dead flowers and an increasing waistline.

Yeah, yeah, I know. “Cynical much, Janet?” And honestly, it’s not that really. I am a sappy fool. I just don’t want to be EXPECTED to be sappy. Nor do I expect my husband to be sappy because someone, somewhere decided that it was a good day for it. Nope; ain’t happ’nin. So how am I sappy? How is my husband sappy?

I make his coffee at night so all he has to do in the morning when he’s half asleep is press a button. I make baked goods that I know he likes, even if I don’t like them. I give him my last chicken McNugget even though I’m still hungry. I kiss him when he has morning breath. I cuddle at night when sometimes what I really want to do is roll over and read a book, I watch Holmes on Homes when I’d prefer to watch an old episode of Roseanne.

Him? He makes me tea every single morning. Tonight, he is making me grilled cheese and tomato soup because my mouth still hurts from dental surgery. He doesn’t gripe at me when I spend too much at Trader Joes. He rubs my back when it hurts and doesn’t expect it to be anything but a back rub. He gets up with our son (his stepson really; mine biologically) at 6:30 every school day so that I can sleep because I don’t sleep well. He supports, financially and otherwise, my two teen boys even though it’s not his job. he loves my kids as his own to the point that he is not bitching about my daughter and her kids moving back in for 6 months while her husband is in Boot Camp. He was there to hold my hand and help me walk down the stairs when I had my stroke and he still does that when I’m having a bad day physically.

These are my Valentines Day Gifts. I get them every day of the year. I don’t need the calendar and some cheap flowers bought on the fly to know that he loves me. He doesn’t need me in a slinky nighty with a rose between my teeth (though I’m sure he wouldn’t argue) willing to try every position in the Kama Sutra for him to know I love him. We do our damndest to prove it to each other each and every day, in small ways and in big. We talk out our problems, we hold hands in public, we make love when we’d rather sleep, we sleep when we’d rather make love. We share, we love, we STAY… even when it’s not easy. Not just on February 14th.

This recipe makes a large 13×9 pan. Feel free to cut it in half and do it in an 8×8 pan if you’d like. Also, unless you make the glaze alcohol free, this is NOT kid friendly.

Brandied Cherry & Toasted Coconut Dark Chocolate Brownies

  • 6 ounces dried tart cherries
  • 1/4 cup brandy (can sub 1/4 cup juice and 1/2 teaspoon brandy flavoring)
  • 1 1/2 cups dried coconut flakes (sweetened or not; your choice. I used unsweetened)
  • 5 ounces unsweetened chocolate
  • 2 stick (1 cup) unsalted butter, room temp
  • 2 cups brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 2 teaspoons dry instant coffee (optional- helps deepen the chocolate flavor but don’t run out and buy it if you’ll never use it again)
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped good quality dark chocolate (I used a Trader Joes Dark Chocolate bar, chopped)
  • GLAZE-
  • Reserved brandy from the cherries
  • 1 cup powdered sugar
  1. Preheat oven to 350 degrees. Oil and then line a 13×9 inch baking pan with parchment paper. Spray the parchment paper with cooking spray Sprinkle your coconut in another baking pan and toast at 350 until lightly browned. Don’t forget it in the oven and make charcoal. Don’t ask me why I advise this….ahem.
  2. Meanwhile, put your brandy and cherries in a shallow bowl. Stir to mix and then let sit while you make the brownies.
  3. Melt the unsweetened chocolate in a small bowl in the microwave, using 45 second increments and watching carefully. Set aside.
  4. Cream the butter and sugar together in a large bowl. Add the eggs and beat until light and fluffy. Add the extracts, coffee is using and again mix well.
  5. Beat in the melted chocolate.
  6. In a large bowl, mix your flour, salt, baking soda and coconut. Drain your cherries, reserving he liquid to use in the glaze.
  7. Pour your wet ingredients into your dry ingredients.  Mix just until combined then fold in the chocolate and drained cherries.
  8. Spread mixture into the prepared pan.
  9. Bake at 350 until a skewer or toothpick inserted in center comes out almost clean, with maybe a few moist crumbs on it.
  10. Let cool in pan on rack until cool. For glaze- mix powdered sugar with the reserved brandy (that has now been wonderfully flavored with cherries). If desired, add a bit of red gel food coloring to make this pink…pink is always good. Drizzle glaze over cooled brownies 😀 Lift brownies out by the parchment paper then cut into SMALL pieces. Trust me; these are rich.


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(Mine and my husbands song)

Best.Brownies.Ever

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Cocoa Brownies With Browned Butter And A Raspberry Swirl

Cocoa Brownies With Browned Butter And A Raspberry Swirl

Now you all know me. I am not prone to rhapsodizing foods as the “best ever” (suddenly hopes that there are no posts I’m forgetting that say something is the best ever). That of course doesn’t count Cheetos and Twinkies *has a moment of silence for Twinkies…as I do each day*

But these brownies really are the best ever. At least the best I’VE had. And c’mon folks, I’m 48 years old… that’s a lot of brownie eating years to cover. I’ve had boxed prepackaged brownies, Little Debbie brownies (to which I admit having a soft spot for even though I am fairly sure that there is not even ONE real food in them), mix brownies, so called gourmet brownies, burned to a crisp brownies (don’t ask… it wasn’t pretty.) brownies made with chopped chocolate, brownies made with cocoa, blondies, brownies red headed step child and so on and so forth. I’ve eaten a lot of brownies.

I was always convinced that I preferred ones made with unsweetened chocolate blocks or something like that as opposed to ones made with cocoa. I’m not sure why really; just that the one seemed richer than the other I guess and in my mind, that equated to better brownies. So when I first saw this recipe, I wasn’t sure about them since they use cocoa powder. But the idea of using browned butter intrigued me and man oh man, am I ever glad I did. These are hands down my favorite brownie now. And my husband agrees with me. I don’t count the kids because they’re kids… they would eat chocolate flavored cat littler if I served it. But yes, they liked these too. The ones here count as the third time I’ve made them since before Christmas. Point there being that this time, I was ready to experiment a bit beyond the regular recipe. Not much however. Just added about 1/3 of a cup of raspberry preserves to them (swirled on) before baking and I didn’t use the walnuts this time. But I would seriously suggest making these plain and as per the recipe the first time. One, just to get the hang of it, two, to enjoy these in all their pure chocolatey goodness. After that though, this recipes would lend itself to many variations… and I plan on trying them many ways hehe

Another wonderful thing about this recipe? You don’t need a bowl. This all gets mixed right in the saucepan. Can’t beat that… amazing taste AND easy.

Cocoa Brownies With Browned Butter And A Raspberry Swirl

  • 10 tablespoons unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cup unsweetened powder (NOT drink mix)
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons instant coffee (optional; my addition. You can’t taste it, it just rounds out the chocolate flavor)
  • 2 teaspoons water
  • 2 large eggs, cold from the fridge
  • 1/3 cup plus 1 tablespoon flour
  • 1 cup walnut pieces
  • 1/3 cup raspberry preserves or jam (optional)
  1. Position oven rack in the bottom third of oven and preheat to 325 degrees.
  2. Lightly butter an 8×8 square baking pan and then line with parchment paper. Lightly butter the paper or spray with cooking spray.
  3. Melt the butter in a medium saucepan over medium heat. Cook until the butter isn’t foaming anymore and there are browned bits on the bottom of the pan. Stir often and keep an eye on this. It can go from lovely browned butter to a smelly burned mess in no time flat. This will probably take about 5 minutes or so.
  4. Remove from the heat and immediately add in the cocoa, sugar, water, vanilla and salt. Stir well.
  5. Let cool five minutes. Add the cold eggs to the hot mixture, one at a time, beating well (by hand) after each addition. When the mixture is thick and glossy, add in the flour. Beat for 60 strokes.  I won’t tell anyone however if you do it 61 or even 59. It’s ok. We’re a flexible crowd.
  6. Stir in nuts if using. Spread batter into the prepared pan. This would be the time to swirl in jam if you wanted to do that.
  7. Bake at 325 for about 25 minutes or until a skewer inserted in the center comes out almost, but not quite, clean. Cool the pan on a rack then lift out by the edges of the paper. Cut into 16 squares. Or just leave it in the pan, ladle whipped cream on top, get a spoon and get gloriously ill. Your choice.

Simple Doesn’t Always Mean Simplistic

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Fudgy Brownies With Peanut Butter Mousse

I may have ranted mentioned before my irritation with people who are constantly talking about how they would never do this or never do that or “omg, how can you USE this when you cook?!” when it comes to cooking and ingredients. You know the ones I am talking about? The who claim that a preservative has never ever passed their lips, that everything they cook with, feed their family and/or eat is organic, humanely raised, home made down to growing the ingredients themselves, even the wheat. And God forbid they were to ever eat something made with a prepackaged mix. Mind you, these are also the same people who, were a world crisis to happen, would be the first to uphold all of Darwins theories about survival of the fittest because they are too entrenched in one way of cooking and eating. Though, mind you, I am personally convinced that 98% of them frequently hide in their closets and eat Hershey bar or Little Debbie snack cakes, but I’ll admit that I may be projecting a bit there 😛 The other 2 percent just scare me.

But the people who supposedly live by this credo would be missing out when it comes to these brownies. Why? because they are made with *GASPS LOUDLY* a boxed mix. The recipe comes from one of those Pillsbury monthly books. I used to buy them all the time and I have had this one for over 20 years. I’m not even sure they make these cookbooks anymore actually which is a shame because they helped me a LOT in my early years of cooking for a family.

When I first decided to use this recipe, I considered improvising and using a homemade brownie recipe for the base of these. It was a case of wanting to look good and not wanting readers or other bloggers to roll their eyes at me. But then I remembered that when I MADE this blog, one of the things I promised myself and any readers I would get in the future was that I would NOT be someone full of pretense. I would blog the way I cooked. And while I rarely use boxed brownie mix, it has been known to be made in my household. It’s easy, they taste good, it’s a good way to get kids into cooking and it’s quick.

Many of you know that I’m not a peanut butter fan for the most part. But every once in a while I still use it because my family enjoys it. And I have to admit… I really really like these. The brownie is nice and chewy and the creamy topping is rich with a slight tang from the cream cheese. Add in the ganache topping and I would happily wager that they could convert many a boxed mix hater (and peanut butter hater like me). There is nothing about these that screams “boxed mix”. They are also pretty darn attractive and would make a good addition to any cookie tray, be it for the holidays or a Summer bbq… whatever. So go on… go buy a box of brownie mix. G’wan.

Fudgy Brownies With A Creamy Peanut Butter Mousse

  • One box brownie mix, batter prepared according to directions (or make homemade if the spirit moves you)
  • 1 package peanut butter chips, 1/2 cup reserved
  • 3 cups powdered sugar
  • 1/2 cup creamy peanut butter
  • 1/4 cup unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 3 tablespoons milk or cream
  • GANACHE-
  • 6 ounces semi sweet chocolate chips
  • 3/4 cup cream
  1. Preheat oven to 350 degrees. Butter a 13×9 baking pan. Line it with parchment paper then butter the bottom only of the paper. Trust me… use the paper. it’s not expensive and it will be nearly impossibly to get the brownies out neatly otherwise.
  2. Prepare brownie mix according to package directions, stirring the peanut butter chips into the batter (not the reserved 1/2 cup)
  3. Bake according to box directions, using the lowest cookie times so the brownies are fudgy and not hard. (I’m not putting specific times here because different brands may call for different times)
  4. Cool in pan set on wire rack until completely cooled.
  5. When cool, make the mousse. In a large bowl, combine the peanut butter, the butter and the cream cheese. Mix until smooth and creamy. Slowly add in the powdered sugar. beat until you have a spreadable creamy mixture. Eat a few spoonfuls hehe.
  6. Spread the mousse mixture over the top of the brownies.
  7. Refrigerate while you make the ganache.
  8. To make the ganache,  put the semi sweet chocolate in a small bowl. Scald your cream then pour it over the chips. Let it sit for about 3 minutes or so then stir. the heat should have melted the chips quite nicely. Stir until smooth and shiny.
  9. Let the ganache come to room temp. Do NOT pour over the mousse when warm or you’ll melt the mousse.
  10. When it’s at room temp, slowly pour the ganache over the peanut butter mousse. Use it all. When it’s poured, refrigerate the pan to let the ganache set up.
  11. When chilled, cut into squares… or circles… or hexagons if that makes you happy.

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It’s Beginning To Look A Lot Like Christmas??? Somewhere.

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Peppermint Bark Chocolate Chip Cookies

But that somewhere is so not here in Kentucky. We have, thus far, been having an annoyingly mild holiday season. Thanksgiving day it was close to 60 degrees. Today, as I baked Christmas cookies, it got up OVER 60. Tomorrow, which according to my calendar is supposed to be December 3rd, is supposed to be almost 70 degrees. W…T….H…??? At this rate, Santa is going to be coming here by surf board. Ok, I live in a landlocked state… maybe convertible would be better. Whatever. You get my point. It’s too darn warm for December! I want snow! I want a reason to light a fire! I want to have a reason to complain about being cold!

You all have my permission to remind me of this post when I’m whining about being cold, by the way.

Anyway, I’ve started my yearly Christmas cookie baking. Ever since my now grown and married kids were little, that has meant that I make approximately 352 dozen cookies. The kids aren’t allowed any until Christmas day (well, Christmas eve nowadays) whereupon we all eat cookies until we are ill and then I spend the next week or so foisting them off on unsuspecting strangers. “Hi… I don’t know you and I’m sorry to interrupt you while the paramedics are wheeling you into the ER gushing blood from several arteries but here… have 3 dozen gingersnaps. You’ll love them after you recover from surgery!”

I remember the year I was working about 70 hours a week as an assistant banquet manager for a hotel. Baking became an….interesting…proposition. I had one day off before Christmas. I used that day and made FIFTEEN different types of cookies so as to not disappoint my kids. Yes, yes I AM insane… why do you ask?

Ahhhh, good times… good times. Or something like that.

Today I made my version of Peppermint Bark in a cookie. I swear… I love that stuff. So putting the flavors in a cookie was a natural extension. I know I could have bought those pre crushed bags of the Ghirardelli’s peppermint bark but what would be the fun in THAT? Twas much more interesting to use all the separate components and do it that way. PLUS, the added bonus is that you get far more chocolate in it my way.

So go buy the ingredients. Unless of course you’re like me and always have somewhere in the vicinity of 1200 bags of different baking chips in the house at any given time. Then go hunt through them and get what you need. These are a little bit chewy, a little bit rock and roll. Sorry; I was channeling Donny Osmond. These are a bit chewy, a bit gooey from the chocolate and then you have those awesome crispy bites when you get some of the crushed candy canes. Bottom line? These are oh so yummy!

One thing? Line your cookie sheets with a silicone mat. Trust me. The candy leaks and prying melted candy cane off a cookie sheet is a pain in the arse. This makes a large batch of cookies. The dough freezes well so you could make your dough now and then freeze it, thaw it, pop it into the oven a bit closer to Christmas.

Peppermint Bark Chocolate Chip Cookies

  • 4 1/2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups unsalted butter, room temp
  • 1 1/2 cups firmly packed brown sugar
  • 1/2 cup sugar
  • 2 small (3.4 ounces) boxes instant vanilla pudding mix (I actually used one French vanilla and one cheesecake flavored)
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons peppermint extract
  • 1 bag dark chocolate chips
  • 1 bag white chocolate chips
  • 16 regular sized candy canes, crushed (the kind that come in boxes of 12) (also, crush in a bag. Using the food processor causes them to get just hot enough to get sticky and lump up)
  1. Preheat oven to 350 degrees. Line your cookie sheet(s) with a silicone mat.
  2. In a bowl, mix together the flour, salt and baking soda.
  3. In a large bowl, combine the butter and sugars. Cream until light and fluffy(ish)
  4. Beat in the pudding mixes, then the eggs, vanilla and peppermint extract.
  5. Using a wooden spoon, mix in the flour mixture.
  6. Pour in the chocolate chips, white chips and crushed candy canes. Mix well. Cuss me out cause your arms are getting really tired about now.
  7. Drop the cookie dough by spoonfuls onto the prepared sheet(s).
  8. Bake for about 12 minutes or until they are a light golden brown. If you prefer your cookies crispier, give them about another minute or 2 in the oven.
  9. Let cool on a wire rack, then eat them until you feel ill. Thank me later.

 

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Tradition! Tradition! (Insert “Tevya” from “Fiddler On The Roof” voice Here)

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Chocolate Orange Muffins

 

Back when my older kids were little, I started a tradition that still goes on today. It will probably continue when I am too old to see the stove and burn everything and there is a more than even chance that it will continue after my death. No, not because they will take over the duties but because they will dig me up, put a wooden spoon in my hand and set me in front of the stove. What is said tradition? Making so many darn Christmas cookies that we all start to gag at the thought of eating yet one more cookie. I make the same 7 or  15 8 kinds each year then add about 7 or 15 8 new ones. Add to this an assortment of home made candies, scones, muffins and such and we spend the holidays in a haze of sugar induced illness. But it’s so darn fun!! Or something. It gives me an excuse to get out my fat girl pants and loose shirts cause Lord knows nothing else will fit anyway.

So I have started looking for some new recipes for all of the above things. I have a few boards up on Pinterest with a vast assortment of things to make for the Christmas season. Were I to actually make all of the things I have pinned, every person in my family would weigh about 600 pounds. But, moving on… or back… or sideways, not sure which… one of the recipes I found was one for Chocolate Orange Muffins because something about the combo of chocolate and orange just strikes me as Christmasy. The one I found came from food.com  but I have changed it up quite a bit. As I’ve mentioned before, I am genetically incapable of making a recipe the way it’s written. This could be why I mess up boxed mac and cheese and hamburger helper. I always want to “fix” them. But this recipe got “fixed” quite nicely if I do say so myself. They may just be on the Christmas buffet. Well, not this batch… that would be rather disgusting. 😛

These are quite good. Moist with a nice orange flavor that is complemented by soft gooey bits of chocolate. The ganache makes these almost cupcake like but yet they aren’t too sweet for breakfast or to have with a cup of coffee.

Chocolate Orange Muffins With A Chocolate Orange Ganache Drizzle

  • Zest from one large orange (about 2 to 3 tablespoons)
  • 10 ounce bag dark chocolate chips, 1/3 cup reserved
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1/2 cup sour cream
  • 1/2 cup orange juice concentrate
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon orange extract (or about 4 drops of orange oil)
  • 1/2 cup good quality orange marmalade
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon (optional but it goes well with both the orange and the chocolate)
  • 2 to 4 tablespoons heavy cream (for the ganache and the amount can vary, thus the range)
  1. Preheat oven to 350 degrees.
  2. Line 16 muffin cups with paper or foil liners.
  3. In a large bowl, beat together the butter and the sugar
  4. Beat in the eggs, vanilla extract and orange extract/oil. Add the sour cream & orange juice. Mix well.
  5. In a small bowl, mix together the flour, baking powder and baking soda
  6. Using a wooden spoon or rubber spatula,  gently mix the flour mixture into the wet ones. Do NOT overbeat. Then fold in the chocolate, holding back that third cup. You’ll use that for the ganache.
  7. Spoon the muffin batter into the lined cups, getting each one almost full. Make a little dent in the top of each and spoon a bit of the orange marmalade on each muffin.
  8. Bake at 350 degrees until golden brown and the top no longer looks “wet”.
  9. Turn out onto a wire rack to cool.
  10. To make the ganache- in a small microwave safe bowl, mix together the reserved chocolate chips and 2 tablespoons of the cream. Heat on 70% power for 45 seconds, then stir well. If it looks rather curdled and not shiny and smooth, ad more cream, a LITTLE bit at a time. It should get smooth and satiny looking. If it’s still too thick to drizzle though, continue adding cream a bit at a time until it’s thin enough to drizzle.
  11. Drizzle the ganache over the cooled muffins. Inhale one…or six. I won’t tell.

 


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Girl Scouts, Schmirl Scouts! Who Needs ‘Em?!

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Coconut Caramel Cookie Bars AKA Samoa Wanna Be Cookie Bars

I have mentioned before that I’m not too fond of coconut in baked goods. Yet I have noticed a fair amount of coconut recipes here in my blog. I’m not counting the coconut milk ones however because I adore coconut milk and would happily eat it straight form the can day in and day out if it wouldn’t leave me weighing as much as a semi. Yet I said something about not caring for coconut in this post for Chewy Coconut Lime Cookies and I used coconut here in these Oatmeal Coconut Raspberry Bars . I sure whine a lot about not liking it and then use it anyway. In my defense though, the ones with real coconut in them have it on top, not IN it. Coconut inside a baked good, I have said before, has, to me, the same appeal as finding a hair in my food.

Moving on… remember this Caramel Sauce that we made a few weeks ago? What do you mean, you never got around to making it!? Sigh. What am I going to do with you people? Now before you can get to making these amazing cookie bars, you have to make the caramel. If you had listened to me weeks ago, you would be all set for baking. But noooo…. nobody listens to Zathras! Bonus points if you know (without googling) where that line came from.

Well, that caramel sauce you forgot to make is being put to use today. A very very good, very rich very “omg, I want 16 of these right now” sort of use. My step daughter, who is visiting, said they exert a gravitational pull on her and she can’t stay away from the pan. I found the basic recipe for these on about.com. I really didn’t change much though any of you who have read this for a while know I can’t not change SOMETHING, usually something that makes recipes more caloric, higher in fat and working towards getting voted “Most Likely To Clog Your Arteries In One Bite”. So what did I change? I used home made caramel sauce… you know, the one you forgot to make *sticks my nose in the air and looks snotty* instead of jarred, I doubled the amount of coconut flavoring because the original amount was chintzy, I kinda, maybe, could have, might of, quadrupled (or more) the amount of chocolate chips, double the amount of the caramel sauce and used about an extra half cup of shredded coconut. WHAT!? Don’t judge me. It had to be done. It was a moral imperative!

These are like Girl Scout Samoa Cookies (or whatever they are called now) on steroids. They are way more…well…everything, including tasty. My husband is a major fan of Samoa cookies and I think this means I will be making these often. I have to admit it, I loved them too. They are rich and gooey…boy, are they gooey. Plus they have one heck of a dose of chocolate and the home made caramel sauce is awesome in these.

So git to cooking… though now you have to make the caramel sauce first, you doofus. Then come back and tell me how wonderful I am to have shared this recipe with you. I can take the heavy praise if you need to give it out. Don’t overcook these or the crust will get too crispy.

Coconut Caramel Cookie Bars AKA Samoa Wanna Be Cookie Bars

  • 1 cup unsalted butter, room temp
  • 1 1/2 cups dark brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon coconut flavoring (in the same aisle as the vanilla extract)
  • 2 cups flour
  • 2 cups quick cooking oats (not instant)
  • 2 cups chocolate chips plus another 1/2 cup for the top of the bars
  • 1 1/2 cups shredded sweetened coconut
  •  1 cup caramel sauce (preferably home made)
  1. Preheat oven to 350 degrees. Line a 13×9 inch pan with foil and butter well or spray with cooking spray.
  2. Spread the coconut on a cookie sheet and toast until lightly browned, stirring every few minutes. Watch carefully; coconut can go from pale to burnt  very quickly. When it’s done, set aside.
  3. Place the softened butter and the brown sugar in a large bowl and beat well, until relatively light and fluffy. Add in the vanilla, coconut flavoring and egg. beat well.
  4. In a small bowl, combine the flour, oats, 2 cups chocolate chips, baking soda and salt. Stir to combine then add into the wet ingredients. Stir well to combine.
  5. Press the mixture into the bottom of the foil lined pan. Top with the extreme abundance of caramel sauce, then the shredded coconut. Top this with the extra 1/2 cup of chocolate chips.
  6. Bake at 350 until the bars are just barely set. The middle shouldn’t wiggle but should just feel barely firm when pressed. Don’t press too hard because molten caramel on your fingertip hurts. Don’t ask how I know this please.
  7. Let cool for about 15 minutes in the pan, then use the foil to lift the bars out of the pan to finish cooling on a rack. If they start to collapse onto themselves when you lift, let cool for a while longer.

Coconut Caramel Bar Cookies AKA Samoa Wanna Be Cookies

 

Change Is Good??

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Alternately titled “Eating My Words” 😛

More than once in past posts, I have mentioned various foods I don’t like. Liver, Hazelnuts, peanut butter (well, peanut butter is a sometimes thing in the occasional PB&J sandwich but not the great love that I know it is of many bloggers *suddenly hears a ghostly voice saying “Get me a beer and a sammich, bi***!”).

Most the these hates are come by honestly and not just the odd prejudice. Peanut butter is something I didn’t really even care for as a kid; even the smell bugged me. Liver…well, I was brought up when the mothers of our generation were still doing the “you will sit there at that table until you eat every bite of your food” so many was the time I found myself gagging down cold liver *shudders*. As for hazelnuts, I was blessed to be able to live in Germany for 3 years during the time my ex husband was stationed there and it seemed like every….single….piece….of….chocolate…was infused with either a hazelnut paste or just the flavor. I grew to hate hazelnuts lol.

This led to me not really able to get into the current Nutella craze. You know what I mean…. every day you can come across 25 blogs sporting nutella recipes 😛

But you know how your tastes change over time? Well, one fairly recent day, I was in the store and saw one of those nutella snack packs with the little breadsticks and bought it on a whim as my husband looked at me as though I had lost it because he knows I hate the stuff. What can I say? I was shopping while hungry. Liver probably would have looked ok. I opened it for a snack later that night and tentatively took a taste. And fell in nutella love. And then had myself voluntarily committed because I hate hazelnuts. Now, mind you, it’s not something I eat every day and it’s never going to be on my top ten list of favorites but I do enjoy the snack packs now and a periodic spoonful of nutella.

So today I had an idea. I was going to make raspberry muffins and then thought to myself “Self… you’re freaking boring” So I thought I’d add chocolate. Then myself said to…well, myself… “self, this is looking better but you’re still not quite there. Try again”. At that point, I slapped myself around a few times to shut me up because it was getting a bit freaky in my head what with myself talking to myself. After a few slaps, the idea to put nutella in the muffins came to mind. I blame the temporary insanity on the slaps…and copious amounts of caffeine…and genetics. Continue reading →

Happy Blog-I-Versary To Me (& Something For You)!!

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Today is my one year blog-iversary. Yep; I am a year old today. That won’t come as a surprise to most of you whom I sure often think that I have the maturity level of a one year old. Though truthfully, that may be an insult to the vast majority of one year olds, now that I think about it.

But yep… From Cupcakes To Caviar is one year old today. Now I can get one of those cool widgets that shows recipes from a year ago without the widget looking at me and saying “Whatchoo talkin’ bout Janet? You can’t use this yet.” And yes, in my little world, widgets talk. So do animals, both real and stuffed, my computer keyboard, various fruits and vegetables, my ceramic pigs and my toes. This could be why no one else ever wants to enter my little world. But that’s ok, because going by the above list, I already have too  much damn company for my own good. Oh yeah… and Twinkies. They talk to me. Lots. Usually they just say “eat me… NOW, wench!” and I am so frightened I obey. Twinkies are Demi Gods.

So today for my blog-i-versary, I bring you brownies. No no, not just any brownies. C’mon how often do I do things the normal way? No, these are special “don’t feed them to your kids” brownies. No really; don’t. They have booze in them, on them, drizzled over them. These are a cocktail in fudgy form. I don’t want to be responsible for drunken kiddos.

I was actually rather proud of how these turned out. The brownies are thick, incredibly fudgy and have a nice chewy bite to them (have I mentioned that I love Cooks Illustrated in recent days?) The original recipe came from C.I. with just a few minor changes made by me. But the buttercream frosting and the Kahlua Caramel Drizzle (yes, you read that right. Thank me later) are all me. The Kahlua drizzle is absolutely amazing if I do say so myself. It is thick and chewy and intensely Kahlua-ish (hey, I needed a word! Don’t be hatin’)

But that’s not all. For sticking with me for a year (or in some cases, since you started reading this post because someone told you there was a giveaway… it’s all good) I have a present for you. But to find out what it is, you have to click that “continue reading” link hehehe. Continue reading →

I Need C.P.R.

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That of course stands for Chocolate Public Relations cause this really needs some media attention! 😛

Ok, that was really corny but I couldn’t help myself.

If you’ve been a regular reader of my blog for a while, you may recall that up until last year, I had never eaten, much less cooked, a lava cake. It was one of those much hyped foods I avoided.

Then… I tried one. This one to be exact . And yeah, I admit it, I liked it. Just a little bit. Honest. I was still blase and ultra sophisticated, saying that I was so above all that… so not into the idea of a crispy edged cake with a center of soft gooey chocolate. Pshaw. You know how hip I am (I just lost “hip” status by using the word hip, didn’t I?) and too good for trendiness.

OK, OK, I LOVED IT!!!! *falls to the floor sobbing in abject “oh so not hip” shame*.

It was chocolate heaven on a plate. Crisp, yet gooey… chocolate yet in the case of that one, offset by fruit. So I decided a few days ago that I wanted more. I WAS going to make a white chocolate one but realized I had no white chocolate so that one will wait for now. I did however want something a LITTLE different than a plain one.

Well, I had a can (or six) of home made dulce de leche in the fridge ( I have to come clean and admit that I am one of those risk taking people who makes my dulce de leche by just boiling the unopened can for hours. What can I say? I like living life on the edge 😛 ) Moving on… I decided I was going to make a lava cake with a center of dulce de leche. Yeah I know; as if the cake in it’s normal form isn’t enough with it 35,000 calories and 4 bazillion fat grams, I added dulce de leche. If it makes you feel better, I have a black bean and polenta recipe coming up soon? Nice and healthy. Well, except for the cheese and cream in the polenta. Sigh. I give up.

It turned out quite nicely. Mind you, after eating all of the one I photographed, I may never eat again, but that’s ok. I can live off my own fat and the fat in the cake for at least a decade, maybe more.

So give this a try. It’s actually really easy. And darn, does it taste good! The chocolate lava cake part of this is from The Neeleys on Food Network. The only addition here that is me is the dulce de leche. On a side note, this recipe makes Paula Deen recipes look like they are for health nuts. On a side side note, are health nuts anything like Corn Nuts? Are they edible? On a side side side note, when did corn get nuts?

Ok, I’m stopping now. Continue reading →