Tag Archives: chocolate

Woah. Time Flies.

My goodness how time has flown by without a post! But don’t you worry…I have been baking, and I have been taking pictures, so I do have quite a bit to share with you! In the meantime, here’s a little sneak peek to…shall we say…get your mouth-watering?! Get ready, ’cause your mouth is going to water (well, I am perhaps a bit biased, having tasted all of these creations and all!).

YES! I made macarons (first time!)!

 

German Chocolate Cake...need I say more?!

 

Now force that jaw up and keep the mouth-watering to a minimum until I can get back here with the recipes and more details!

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Dreamy Cookie Dough Cream Pie

Yes, you read correctly. Cookie Dough Cream Pie! What…you don’t believe such goodness exists? I’ll prove it:

Hmmm…let me back up a bit. I should probably show you the pie before I cut into it.

 

Tell me that doesn’t look good already! Now, for some more pictures of the sliced pie.

Want me to break down all of these luscious layers for you? Observe:

From the bottom up:

  • chocolate cookie crust
  • real cookie dough (eggless, to be safe!)
  • cream filling
  • homemade whipped cream
  • homemade mini cookies to garnish

If you don’t want to take a bite of this by now, I don’t know what to tell you. I mean, how can this not look divine?! And let me tell you something: it is divine! Heavenly! Dreamy! Luscious! Perfect! Cookie dough bliss!

So it goes without saying that I encourage you to make this. It’s goooooood.

Dreamy Cookie Dough Cream Pie

from Love & Olive Oil

For pie crust:
7 ounces chocolate wafer cookies (not the wafer cookies with the frosting)
6 tablespoons butter, melted

For cookie dough:
1/2 cup butter, room temperature
3/8 cup granulated sugar
3/8 cup packed brown sugar
1/2 teaspoon vanilla
2 1/2 tablespoons whole milk

1 1/4 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda

1/2 cup mini semi-sweet chocolate chips

For cream filling:
3/4 cups light brown sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 cups whole milk
3 egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract

For whipped cream topping:
1 cup heavy cream
3 tablespoons sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees fahreneheit. In a food processor, make the cookies into fine crumbs. Add the melted butter and combine (still in the food processor). Firmly press the mixture into a 9″ pie pan (cover the sides and bottom of pan). Bake for 8 minutes and remove from heat. Set aside and allow to cool completely. Don’t turn the oven off.

For the cookie dough: beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add milk and vanilla. Add flour, baking soda and salt and mix on low speed until just incorporated. Mix in chocolate chips (try not to overmix, but make sure everything is efficiently combined). Using some of the dough, make 8-10 small, 1/2″ in diameter, balls (make however many cookies as you want servings of pie). Place on a non-stick baking sheet or a baking sheet lined with parchment. Bake for 7-9 minutes or until edges are lightly golden. Allow to cool for a few minutes, then transfer to a wire rack to cool completely. These will be used to top the pie. Reserve remaining dough.

In a large saucepan, mix sugar, flour and salt. Stir in 1 cup of the milk, mixing until smooth, and then bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes. Remove from heat.

Beat the egg yolks with the remaining cup of milk. Add a teeny-tiny amount of this mixture to the mixture you heated previously. Mix to combine. Again, add a teeny-tiny amount of the egg mixture to the thickened mixture. Mix to combine. Repeat this a few more times, and then add the remaining egg mixture, mixing well to combine. The purpose of doing all of this is to make sure the cold egg mixture doesn’t “cook” upon touching the hot, thickened mixture. Be patient with this!

Return the saucepan to the heat and bring to a boil again, stirring constantly. Lower heat and simmer until mixture is the consistency of thick pudding (if it doesn’t seem to be reaching this consistency, but you’ve had it on the heat for awhile, you may still remove it from the heat…it should firm up more in the fridge later). Remove from the heat and quickly stir in butter and vanilla. Set aside.

While filling is cooling, break off pieces of cookie dough and press them into the cooled pie crust. You want an even layer of dough approximately 1/2″ thick (if you want the cookie dough to really be tasted in the finished pie, go for this full 1/2”, or maybe even thicker). You may have left over dough…eat it! It’s eggless, after all!

Pour in the cooled filling on top of the dough layer, leveling the top with a rubber spatula. Filling should come up about 1/2″ from the top of the crust. Refrigerate until completely cooled.

Whip cream until it begins to form soft peaks. Add sugar and vanilla, and beat until cream holds stiff peaks. Gently spread over the cooled pie, smoothing top into a slight dome. Garnish with the mini cookies, made earlier, setting them evenly around the circumference. One cookie per piece of pie is a great way to go!

Enjoy this luscious treat!

 *Note: Although I was happy with the end result, when I make this again I might experiment with a couple of things: one) I might add more cookie dough (I indicated this in the recipe); two) I might try a vanilla wafer crust…just because I think it might be good. But really, following the recipe exactly as I have it now insures a luxurious treat you’ll love. So what are you waiting for? Go make it!

Fine print: I reposted this recipe and several of the corresponding pictures at my other blog, The Style Connoisseur.

Nutella Scones

I gave you a sneak peak of these babies the other day. Now have a longer look. You’ll want to.

 And guess what?! These are breakfast food! Yes, that’s right, you can eat them for breakfast without guilt! They really are not too sweet at all either…rather, they’re perfect. Yum. I’m craving them now.

Make these, please. You won’t regret it. And if you haven’t given in to me yet, please buy at least one of the Baked cookbooks!

Nutella Scones

from Baked: Explorations

2 cups unbleached all-purpose flour

¼ cup granulated sugar

¼ cup dark unsweetened cocoa powder (like Valrhona)

1 tablespoon baking powder (yes, one tablespoon!)

½ teaspoon salt

6 tablespoons cold unsalted butter, cut into chunks

1 large egg

 ½ cup heavy cream

¾ cup toasted hazelnuts, coarsely chopped

½ cup Nutella (divided in recipe)

Preheat the oven to 375 degrees Fahrenheit. Place the rack in the middle of the oven.

Line a baking sheet with parchment paper.

In large bowl, whisk the flour, sugar, cocoa, baking powder, and salt until combined (you really want a large bowl because you’ll be adding the wet ingredients to it later).

Add the butter to the dry ingredients. Use your fingertips to work it into the flour until the butter is pea size and the mixture is coarse. You want the butter to stay cold for the best possible texture of the scones once baked.

In a separate bowl, whisk the egg and cream together. Slowly pour the wet ingredients into the dry ingredients, stirring until the dough just comes together. Gently and briefly knead the dough with your hands. Please do not over-knead! Please!

Add the hazelnuts and knead gently to incorporate.

Flatten the dough into a rectangle about 6 by 12 inches (don’t worry about being precise). Spread ¼ cup of the Nutella on top in a crisscross pattern (try to cover most of the surface). Roll the dough up to make a cylinder about 6 inches long (the Nutella will be in the inside). Then, turn it on its end (so it’s standing tall), and gently flatten it into a disk about 1 ¾ inches high. Again, please don’t overwork the dough!

Cut the dough into 6 or more evenly sized wedges and place them on the prepared baking sheet. Bake them for 18-20 minutes, or until a toothpick inserted in the center comes out clean, rotating the baking sheet halfway through. Do not overbake!

Transfer the scones to a wire rack to cool completely.

Heat the remaining ¼ cup Nutella in a microwave until pourable, about 10 seconds or so. *Drizzle the warm Nutella over the cooled scones in a zigzag pattern. Then, transfer the scones to the fridge for about 5 minutes to set. Serve immediately.

Scones are usually best on their first day, but these will taste good the next day as well. Just be sure to wrap them tightly and store them at room temperature if you intend to do so!

*You may use a fork to pierce the top of the scones a few times before drizzling. This is designed to let some of the Nutella to seep into the scone. I didn’t do this…it’s up to you whether you want to try this. I don’t know if it’ll work, and it will make the scones a tad less pretty, but the end results might be worth it?!

Sneak Peak: Nutella Scones

Wanna see something? Something delectably wonderful? Here ya go:

No, your eyes are not deceiving you. That’s a nutella scone, complete with hazelnuts and actual nutella (nutella baked in, and drizzled on top). Best part about it is that it’s not too sweet at all, like you might think. Rather, it’s pretty much perfection.

Keep drooling….and stay tuned for the recipe and more details coming soon!

New Obsession: Baked

Borders (bookstore) is closing. What great obsession could come from that? Well, after scoring two cookbooks I’d been eyeing for some time at 25% off, I’ll tell you: an obsession with Baked, a bakery originating in Brooklyn, New York (with locations in South Carolina now too). The books are graphic, eye-catching, and jam-packed with loads of MUST-try recipes. This is not good for my waistline at all…but seriously, you guys, these books are worth buying.

(photos from here and here)

*Having bought the books yesterday, I made the Sweet and Salty Brownies (yuuuum!) and have already planned to make two more recipes within the next week! If I can snap some pictures of the brownies, I’ll be sure to upload ’em!

Grilled Nutella Sandwiches

Do you see the title of this post?! Grilled Nutella Sandwiches? Nutella Sandwiches?! Yep, you read correctly.

The best part about this recipe, besides the taste of course, is the fact that there are no rules! Want to load up on the Nutella? Go ahead! Want to load up on the brown sugar butter coating? Go ahead! Want a HUGE sandwich? Go ahead!

With four measly ingredients, these are an absolute snap to whip up. And you’ll want to.

Please excuse my images – or lack there of. As I’m sure you can relate to, I could barely photograph this puppy before I downed it!

Grilled Nutella Sandwiches

Adapted from Bon Appetit

 

For one serving:

2 slices challah (or another white bread)

1 tablespoon (or so) nutella

1 tablespoon (or so) butter

1/2-1 teaspoon (or so) light brown sugar

Spread the nutella on one slice of bread. Use as much or as little as you like! Put the other slice of bread on top to make a sandwich.

Melt the butter. Add the brown sugar and stir. Using a pastry brush, coat both sides of the sandwich in the brown sugar butter mixture. You may decide to increase (or decrease) the amount of butter and/or the brown sugar…it’s up to you!

Coat a skillet with non-stick spray (or more butter, if you’re feeling indulgant). When it’s hot, put the sandwich in. Press down with a spatula to compress the sandwich. Switch the sides and continue press every once in a while. Cook until both sides are golden brown…or darker, if you wish. After all, there are no rules!

Enjoy!

Super-Duper Yummy Conversion-Worthy Double Chocolate Chip Cookies

I know I’ve mentioned before how I’m just not a big chocolate person. I know, GASP! I guess I shouldn’t mention then how I’m also not a big frosting person (DOUBLE GASP!). But before you lose total faith in me, can I tell you something that will soothe your pain?

I think I’m being converted.

I mean, I’m still not a chocoholic, and I’m even less a frosting person (although cream cheese frosting is. the. best.), but baby steps, right?

And these cookies certainly are helping with the chocolate conversion. They’re not one bit light on the chocolate flavor, but man, I kind of love them.

Tell me they don’t look delicious. I dare you. Okay, admittedly maybe they aren’t going to win a prize for world’s most appealing cookie, but can you still admit they look superb?! And they taste divine. Bonus!

What was that? You want even more incentive to make these? How about the fact that they’re pretty darn easy. Don’t you love cookies because of that?!

Go! Make these for the people in your life who you’re trying to convert to chocoholics. And when you, yourself, gobble them up, I won’t tell anyone. ‘Cause really, they’re that good.

Super-Duper Yummy Conversion-Worthy Double Chocolate Chip Cookies

makes about 20 cookies…so you’ll probably want to double it!

(recipe highly altered from Picky Palette)

Cookies:

½ cup butter
½ cup white sugar
3/8 cup brown sugar
1 eggs
½ teaspoon vanilla
5/8 cups all-purpose flour

2/8 cups bread flour*
5/8 cups cocoa powder (I had a special extra dark on hand, but any kind will do!)
1 tsp. baking soda
1/8 teaspoon salt
3/4 cups chocolate chips

sea salt for sprinkling

Drizzle Topping (optional, but highly encouraged):

¼ cup chocolate chips (doesn’t have to be exact)

about ¼-½ teaspoon vegetable oil

In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add egg and vanilla and mix until well combined.

In another, small bowl, combine the flour, cocoa, baking soda and salt. Carefully add to the wet ingredients. Stir in chips.

Roll the dough into balls and place on cookie sheets. Sprinkle the tops with a bit of sea salt (don’t overdo it!). Bake in 350 degree (Fahrenheit) oven for about 10 minutes, until cookies look firm, but not overdone.

As soon as the cookies come out of the oven, put chocolate chips and oil in small, microwave-proof bowl. Melt in microwave until chocolate is just melted.

Using a fork, drizzle the chocolate over the cookies. Make it as artistic as you wish!

Transfer cookies to wire rack to cool completely, and then enjoy the chocolate bliss of these cookies!

*If you don’t have bread flour, don’t sweat it…just substitute by using entirely all-purpose (so 7/8 cup flour total).