Browsing Tag

chocolate

Uncategorized

Dark Chocolate, Cherry and Cashew Cookies

July 31, 2014

Dark Chocolate, Cherry and Cashew Cookies | Espresso and Cream
Hello, strangers! It feels like forever when in reality it’s only been about a week since I last checked in with you. If you’ve been following along on Instagram, you’ve seen more than enough photos of our vacation, but I’ll be sharing a full update of our time in Boston and Maine very soon. It was such a wonderful trip and even the rainy weather couldn’t get us down. A huge highlight? We happened to be in Kennebunkport at the same time as Natalie and Dan, so we grabbed ice cream together and chatted. So fun!

Now that we’re back home, I’m really looking forward to eating a little more normally. Don’t get me wrong, we ate really well on our trip, but probably a little too well! Today it’s been really nice to have a plain bowl of oatmeal with almond butter for breakfast and a sandwich with fruit for lunch. I think there’s a good reason vacation doesn’t last forever.

Surprisingly, we didn’t eat many sweets on our trip at all. We loaded up on savory items like lobster rolls, fried fish, and the most indulgent egg dishes for breakfast. When I got home the craving for a little something sweet hit right away, so I raided the bulk bins at Whole Foods on my grocery trip this morning and got to work.

Dark Chocolate, Cherry and Cashew Cookies 1 | Espresso and Cream

 

These cookies really do have it all. They’re packed with coconut, cashews, dried tart cherries and dark chocolate. And somehow, these cookies manage to feel a little bit healthy, which I’m sure is just an illusion since they also have plenty of brown sugar and butter, too. I made them on the smaller size, which means I can totally justify eating more than one.

Dark Chocolate, Cherry and Cashew Cookies
Author: 
Serves: 30
 
Ingredients
  • 1 stick (8 tablespoons) butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 large egg
  • 2 tablespoons milk
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 1 cup roasted unsalted cashews, chopped
  • ½ cup dried tart cherries, chopped
  • 3 oz dark chocolate, chopped
  • ½ cup unsweetened coconut
Instructions
  1. Heat oven to 350°F. Line a baking sheet with parchment or a nonstick baking mat (such as a Silpat). Set aside.
  2. In the bowl of an electric mixer, beat butter 2 minutes until smooth and creamy. Add in the sugar and brown sugar and beat 2 minutes more or until sugars are combined and mixture is fluffy, scraping down the sides of the bowl as necessary. Add the egg and beat until just combined.
  3. In a medium mixing bowl, combine the flour, baking soda, salt and cinnamon. Add the flour mixture to the butter mixture and beat on low speed until just combined Add in the cashews, cherries, chocolate and coconut and beat until combined.
  4. Refrigerate dough at least 1 hour. Use a small metal cookie scoop to scoop dough onto baking sheet, leaving about 2 inches between cookies. Bake 12 minutes or until edges are just golden brown. Cool 5 minutes on baking sheet. Transfer to wire cooling rack to cool completely.

 

Uncategorized

Flourless Dark Chocolate Cake

January 28, 2014

FlourlessChocolateCake_1

Maybe you’re already thinking about Valentine’s Day? Maybe, if you’re like me, you think Valentine’s Day could be done a little better. I like Valentine’s Day, but I really don’t like the chiche roses and pressure to do something grand or give the perfect gift. A couple years back, Joe and I agree to never go out to eat on Valentine’s Day. We usually go out to eat a couple weeks before or a week after the actual day, avoiding the crowds and the craziness and the fixed menus.

This year, with the incredibly cold weather we’ve been having, I think my idea Valentine’s Day date goes something like this: watch a movie in our pajamas, drink red wine, eat this Flourless Dark Chocolate Cake. It’s pretty simple, really.

I don’t have a clue why it took me so long to make a flourless chocolate cake, but I’m a little embarrassed. I think I’ve always associated flourless chocolate cake with restaurant menus and sophistication and difficulty. In reality, it’s a no-brainer! I frequently find myself out of flour, but I almost always have cocoa powder and some semi-sweet chocolate and eggs, meaning I’m never more than a few ingredients away from a delicious, easy and impressive cake.

FlourlessChocolateCake_3
If you’re like me and have been putting off making one of these cakes, delay no more! Grab some high-quality chocolate, cocoa powder, sugar and eggs and get to baking something sweet for your sweetheart. And don’t feel the need to wait for Valentine’s Day. This cake is easy enough to make even on a weeknight, but I can’t guarantee it will last longer than a day.

FlourlessChocolateCake_1

Flourless Chocolate Cake for Two
Adapted from Epicurious.com

Ingredients
4 ounces semi-sweet chocolate
1 stick unsalted butter
3/4 cup sugar
3 large eggs
1 teaspoon high quality vanilla
1/2 cup dark chocolate cocoa powder (I used Hershey’s brand unsweetened dark chocolate cocoa powder)

Directions
Heat oven to 375°F. Grease 8-inch round cake pan with cooking spray. Line bottom of pan with parchment. Set aside.

In small saucepan over low heat, melt chocolate and butter, stirring constantly. Remove from heat. Stir in the sugar until well combined. Add eggs, whisking after each addition. Stir in the vanilla and cocoa powder until just combined.

Transfer batter into cake pan and bake 22 to 25 minutes or until edges have set and formed a crust. Cool in pan 5 minutes. Invert onto plate or platter. Cut into wedges to serve.

Happy Baking!
Madison

Uncategorized

Triple Chocolate Pumpkin-Chai Muffins

January 2, 2014

Pumpkin_Chai_Chocolate_Muffins_2

Happy New Year, friends! I think that in order to be accepted in the food blogger universe, I should really be sharing a recipe for salad, or a smoothie, or green juice. But since I can’t stick to the rules, I’m breaking with convention and sharing a recipe for muffins, with lots of chocolate and pumpkin and a little bit of chai.

You see, I got a little carried away with holiday recipe testing but got behind on posting some of the recipes I meant to share before the holidays were over. So instead of saving these recipes for Feburary (after you’ve all ditched your diets and gone back to regular modes of eating) I decided to share them now.

Pumpkin_Chai_Chocolate_Muffins_1

I will, of course, be sharing some recipes that are a little on the lighter side in the next couple weeks. But today is all about muffins. These little beauties are incredibly easy to make and have a ton of flavor thanks to the chai added into the mix. It’s a quick way to add a lot of flavor without much fuss. Enjoy!

Triple Chocolate Pumpkin Chai Muffins
Makes 12 muffins

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
3/4 cup canned pumpkin puree
2 eggs
1/4 cup oil
1/4 cup chai concentrate
1/4 cup semi-sweet chocolate chips
1/4 cup milk chocolate chips
1/4 cup dark chocolate chips

Directions
Heat oven to 350F. Line 12 regular-sized muffin cups with paper baking liners.

In large bowl, stir together the flour, cinnamon, baking soda and salt until well combined. Make a well in the center of the flour and add the pumpkin, eggs, oil and chai concentrate. Stir until wet ingredients and dry ingredients are well combined. Stir in the chocolate chips. Spoon batter into muffin liners. Bake 22 to 24 minutes or until a toothpick inserted in the center comes out clean.

Happy Baking!
Madison

Uncategorized

Cookie Dough Stuffed Brownies

July 2, 2013

Cookie_Dough_Brownies_2

I told you all last week about the new blog I’m contributing to at work, Tasteseekers Kitchen. Well, if you hopped on over there, you probably saw the ultra-decadent Chocolate Chip Cookie Dough Stuffed Brownie Pops. They super cute and much easier than cake pops, which drive me crazy! I can’t never get them to look as pretty as I would like.

When my friend, Laura, invited us over to dinner a couple weeks ago, I decided to make a version of that same recipe, with a few less steps. Instead of making the brownies into individual brownie bites in pop form, I layered cookie dough on top of brownies in a 13×9-inch pan and topped it with the cream cheese cookie dough mixture. On top of that, I spread a thin layer of melted semi-sweet chocolate to help with cutting the bars into clean pieces.

I think it’s safe to say the bars were a big hit! I cut them into fairly large pieces, but since they are so rich, I think I could have gotten away with making them smaller. I took the leftovers and stored them in the freezer, then thawed them slightly before serving a couple nights later. They were still totally delicious and worth every calorie.

Cookie_Dough_Brownies_1

Cookie Dough Stuffed Brownies
Recipe just slightly adapted from Tasteseekers Kitchen
Ingredients
1 box Betty Crocker fudge brownies, prepared according to package directions for a 13×9-inch pan
4 oz cream cheese
1/2 cup creamy peanut butter (not natural peanut butter)
2 tablespoons brown sugar
1 teaspoon vanilla
Pinch of salt
1/2 cup powdered sugar
1/2 cup mini chocolate chips
1 1/2 to 2 cups semi-sweet chocolate chips, melted

Directions
In large bowl with an electric mixer, combine cream cheese, peanut butter, brown sugar, vanilla, salt and powdered sugar until creamy. Stir in mini chocolate chips by hand. Spread mixture atop baked brownie mixture in pan.

Spread melted chocolate atop cookie dough mixture until you can no longer see any of the cookie dough. Refrigerate until chocolate is set, at least 30 minutes. Cut into bars to serve.

Happy Baking!
Madison

Uncategorized

Everyday Brownies

June 19, 2013

Everyday_Brownies_1

Do you grocery shop with your husband or significant other? Here’s the deal: I love to spend time with Joe and we do a lot of activities together, but lately I’ve been trying to make a habit of going to the grocery store without him. Why, you ask? Because I find it incredibly difficult to stay on budget when I have a hungry hubby along with me. Somehow, we always end up with more snack food and unhealthy treats when Joe is along to drop things in the cart. I’m looking at kale. He’s browsing the chocolate covered peanut butter pretzels.

Don’t worry, I usually add some snack food into the cart when I shop solo (typically almonds, healthy tortilla chips and salsa, etc.) but last week I took it too far! I was informed by Joe that we had absolutely ZERO snack food in the house.

So, what’s a girl to do? Make brownies, of course! These brownies are easy to make since they don’t require you to have a ton of chocolate on hand (just a few ounces of unsweetened or semi-sweet) and are really easy to pull together. I like to call them “everyday” brownies because they aren’t super sweet (I cut the sugar in the recipe down to 1/3 cup from 1/2 cup and they turned out great) and since they have nuts as an option, it totally makes them everyday food, right?

Everyday_Brownies_2

Get the recipe for Better Homes and Gardens‘ Ultimate Brownies HERE

Madison

Related Posts Plugin for WordPress, Blogger...