The Dark Side of a Cookie

June 3, 2008

 It’s funny how chocolate can so easily grab peoples attention. Wouldn’t it be fun if more people could be like that? You simply say their name and people instantly want to know more. Sure people like to gossip about celebrities but I mean the real people out there like those of us baking all the time. A little bit of almost everything I bake (especially the cookies) makes its way into the office so whenever I stop one of my co-workers on her way to her desk in the morning she almost always asks “chocolate?!”…I could have been giving her phone messages but somehow she could just smell the chocolate, and these cookies in particular seemed to please her so hopefully they’ll grab your attention too 🙂

I wanted to find the perfect recipe for the last bit of that Amano chocolate I received from the Blake Makes giveaway. My initial plan was to make chocolate and white chocolate truffles, and cover the chocolate ones with the Amano but this new recipe didn’t quite turn out. Don’t worry, I will be making plenty of truffles in the future, just not Amano.

So I had to come up with a different great recipe and decided to peruse my Magnolia cookbook to see what I could find. There are of course tons of excellent recipes that I want to try eventually but I had a bit of a challenge that prevented me from trying most of them. You see, I need to go grocery shopping…badly. Now I know that I could easily go and get a small amount of what I might need for any recipe, but it’s much easier to be a little lazy and much more fun to see what you can do with what you got. Truthfully I am pretty happy I went with this one 🙂

Chocolate Chocolate Chip Drop Cookies
Source: Magnolia Cookbook

1 cup flour
6 tablespoons cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter
5 tablespoons shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup chocolate chips*

Mix the flour, cocoa, baking powder and salt in a small bowl. Set aside.

Cream the butter and shortening with the sugar. Let stand for 5 minutes or so for the sugar to dissolve then beat in to egg and vanilla. Beat in the flour mixture until well blended then stir in the chocolate chips. *Note: this recipe called for 1/2 cup of chocolate chips but that wasn’t nearly enough so I added in another 1/2 cup of white chocolate chips. Set bowl in the fridge for a few minutes to chill. Preheat oven to 350F.

Drop dough by spoonfuls onto a cookie sheet, sprinkle with additional sugar and bake for approximately ten minutes.

Scoop onto a cooling rack and allow to cool. Enjoy 🙂

The dough for these was a little drier than normal but the resulting cookies were really great. I love the sprinkling of sugar on top and plan to use it again in the future 🙂

Just Desserts

May 10, 2008

One of my favorite bloggers, Evil Chef Mom has declared this day a day to paaaaarty! That means all of us out in this lovely world of blogging are preparing incredible dishes for our virtual pot luck!

Three guesses what I made…..yup, you guessed it, CHOCOLATE! It’s a little early for dessert, of course, but who says you have to save the chocolate till after dinner? hehe

Aaaand to make things even better for all of you out there joining our party, I came home to a wonderful treat last night. You see, Blake, of Blake Makes does wonderful food givaways for his faithful followers, and this last one gave every single one of us…yup, you guessed it…CHOCOLATE! Free Amano chocolate 🙂

I cannot tell you how great this chocolate is. I used the Ocumare for this recipe, but I had to of course eat some of it straight. For that I chose the Cuyagua, a limited edition chocolate and I gotta tell you, this stuff is amazing. It has such full flavor and body, like a fine wine. You should really check out the site and order some yourself.

But enough of that for now, you guys want the good stuff don’t you? Well how does this sound? Pudding, Chocolate Whipped Cream and Brownie crumbs, all with a little (okay, a LOT) of godiva dark chocolate liqueur? Hehe.

This stuff is perfect for any party, because not only is it easy and tasty, but it’s really easy to make it pretty, too 🙂

Triple Chocolate Pudding Parfait
Adapted from recipe on Epicurious

2 tablespoons cornstarch
1/4 cup sugar
1/4 cup unsweetended cocoa powder
pinch of salt
2 cups whole milk
4 oz chocolate, finely chopped
1 tablespoon unsalted butter
generous splash of chocolate liqueur

whipped cream
2 tablespoons sugar
1 tablespoon unsweetened cocoa powder
1 cup heavy cream
1 tablespoon chocolate liqueur

about 1 cup of brownies, crumbled
more chocolate liqueur

Mix all of the ingredients for the whipped cream in a bowl, but do not whip yet. Put in the fridge with your beaters/whisk to chill.

Whisk cornstarch, sugar, cocoa and salt in a saucepan, then gradually whisk in milk.

Bring to a boil, whisking constantly. Allow to boil until it’s nice and thick. Do not stop whisking while it’s cooking. Remove from heath and whisk in chopped chocolate and butter until melted.

Transfer pudding to a metal bowl and quick-chill by setting in an ice bath, stirring constantly. Allow to sit until you’re ready.

Take out the bowl with the whipped cream ingredients and beat until stiff peaks form.

Now comes the fun part. Sprinkle some of the brownie crumbs into the glasses/serving bowl/ dish you wish to use. drizzle on some of the liqueur, then layer the pudding and whipped cream. Repeat as many times as you can. Garnish as desired. Enjoy 🙂

I really had fun making this. If you’re gonna be sharing with kids you can take out the chocolate liqueur completely, and just replace it with vanilla for the whipped cream.  The Amano chocolate really made a difference with this. I have one more bar left, and already have a great idea for it 🙂