chocolate recipes
Chocolate Almond Biscotti
September 8, 2010
The Italian word “biscotto” means biscuit or cookie. If you take the word apart, “bis” means twice and “cotto” means baked. This delicious treat literally means twice baked but for me, it should really translate to “twice the work!”
The roots of biscotti can be traced back to Roman times, although modern biscotti are associated with the Tuscan region of Italy. The original purpose for baking the dough a second time was to dry out the cookie in order to make it last during long-distance travel.
The longest distance my biscotti travel is from my oven to my mouth. So, why do I bother putting up with all this work? It is so worth it! Make a batch and find out for yourself.
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Chocolate Martini – A Liquid Chocolate Bar
September 4, 2010
In 1888, the word Martini first appeared in the "New and Improved Illustrated Bartending Manual."
The Chocolate Martini is a recent new comer, and there are many different recipes to choose from. I like this simple recipe.
| Chocolate Martini • 2 oz vodka • 1/2 oz creme de cacao (I used Amsterdam Chocolate Liqueur By Van Gogh) Read more |
Triple Chocolate Bundt Cake
September 1, 2010
Can't get enough chocolate in a single cake?
Interested in impressing your dinner guests with a scrumptious chocolate dessert?
Your family is begging for a new recipe with lots of chocolaty goodness?
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Ultimate Raspberry Chocolate Sauce
August 28, 2010
Try this taste sensation over ice cream to elevate the experience of your taste buds. Your ice cream will taste better than your usual ice cream.
Keep a bag of frozen raspberries on hand for an all year ‘round treat...
| Ultimate Raspberry Chocolate Sauce • 12 ounces frozen raspberries (individually quick-frozen), defrosted • 3/4 cup Dutch-process cocoa • 3/4 cup heavy cream • 4 tablespoons unsalted butter, softened • 1 1/2 cups sugar • 1/3 cup light corn syrup Read more |
Brownie Oatmeal Gems
August 25, 2010
If you can’t get enough chocolate per bite, try these babies. And for more chocolate impact, go with the optional chocolate dipping at the end.
| Brownie Oatmeal Gems • 8 ounces semi-sweet chocolate, chopped • 1/4 cup margarine or butter • 2/3 cup light corn syrup • 2 eggs, slightly beaten • 1/4 teaspoon salt • 4 cups old fashioned oatmeal • 2/3 cup brown sugar, firmly packed • 1 cup walnuts, coarsely chopped Read more |
Sugar-Free Chocolate Nut Cookies
August 21, 2010
If you are diabetic or have to watch your sugar intake, check out this recipe. I recommend using a dark, rich, “gourmet” type cocoa powder for maximum chocolate impact!
| Sugar-Free Chocolate Nut Cookies • 5 Tablespoons butter • ½ cup unsweetened cocoa powder • ¼ cup cream • 1½ teaspoon vanilla • ½ teaspoon salt • 1 cup sucralose (Splenda) or preferred sugar substitute to replace 1 cup granulated sugar • 4 eggs • ½ cup flour • ½ cup dried shredded coconut • 36 almond or macadamia Read more |
Chocolate Dessert for Grown-Ups
August 18, 2010
Hot days call for cool treats. Who am I kidding? I would eat this on any day regardless of temperature!
| Chocolate Chambord Sorbet 4 cups water 1 cup sugar 1/2 cup cocoa powder 8 ounces dark chocolate, finely chopped 3/4 cup Chambord (raspberry-flavored liqueur) Read more |
Peanut Butter and Chocolate
August 14, 2010
You can probably guess what PB&J means. Peanut Butter and Jelly. PB&J is a classic American combination mostly reminiscent of childhood. Now that you are grown up, I suggest you switch to a more sophisticated flavor combination – Peanut Butter and Chocolate. Can we call it PB&C?
The most accepted theory of who put peanut butter and chocolate together is the story of H.B. Reese. Mr. Reese started out as a dairy employee for Hershey Chocolate Company in the 1920’s. He soon ventured out to start his own company and began to manufacture a single product called peanut butter cups, known today as REESE'S Peanut Butter Cups.
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Chocolate Zucchini Cake
August 11, 2010
I wonder who thought the pairing of chocolate and zucchini in a cake would make a good idea?
It is a rather unusual combination. (My husband claims that foods commonly served as vegetables should not be added to cake!)
I did a little looking around to find out some history behind the invention of chocolate zucchini cake and noticed there are a lot of theories but no one really knows for sure. I like the most logical one; someone had to find a way to use up the most prolific invader of the garden!
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Grilling with Cocoa Nibs
August 7, 2010
From Martha Stewert to Scharffen Berger to the Food Network, it appears that cooking with cocoa nibs is “in”!
And why not? Besides the great flavor and a nice crunch, nibs have nutritional benefits as well. Cacao contains antioxidants that are known to reduce blood clotting, improve circulation, and help regulate blood pressure. Antioxidants also protect us from environmental pollutants and help repair damage caused by free radicals.
Cocoa or Cacao Nibs are roasted cocoa beans that have been separated from their shells/husks. You can buy them in health food stores, or online.
Scharffen Berger is a chocolate company that sells nibs online. They also have a great collection of recipes, and some of them are listed under the Savory category. One unique recipe is the nib rub for steak on the grill.
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