Chocolate
Is this Rocky Road Brownie concoction a pie or a cake? Or just a massive brownie with a crapload of fantastic chocolate candy on top? I don’t think I’m asking the right questions. The real questions are: Why haven’t I made this before? And… How was I able to live my life without this dessert […]
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I might have gone a bit far in the cookie genre department here, but somewhere out there I know that some people will appreciate the combination of the three most popular cookies of all time: 1. Chocolate Chip 2. Oatmeal Raisin 3. Peanut Butter* I also know that somewhere out there the same mixed up […]
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Baby, it’s cold outside… (so the song goes). And what better way to warm up than with a cup of outrageous hot chocolate, in front of a fire? (Well, I’d warm up pretty quickly with a nice glass of wine, but this little site ‘o mine is called More Sweets, Please, not More Booze, Please.) Why ‘haute’ instead […]
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These cupcakes are dedicated to my sister, who has a serious thing for chocolate cake. (Cupcakes count, too, although she’s not necessarily into the whole cupcake rage thing- she’s just into chocolate cake. What a purist. Gotta love it.) It’s Robin’s birthday today, so these chocolate goodies are dedicated to her… I just wish I […]
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It’s worth it to have to lightly toast until fragrant, then cool slightly, and then process the little pecan bits to smithereens… all in the quest for the perfect chocolatey-pecanny shortbread. If that description made these cookies seem arduous to make, that wasn’t my intention (because in the grand scheme of things, they are really […]
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Whoppers, anyone? Malted milk and chocolate is a classic combo. I didn’t grow up on malted milk shakes (or anything malted for that matter, other than the odd box of Whoppers that snuck its way in between the real chocolates like Junior Mints, Caramilk and Reece’s Peanut Butter Cups), but I did grow up on chocolate. So I know […]
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Oh. My. God. It happened. I took the World’s Greatest Fudge Brownie and did what I have been fantasizing about for just about ever. (No, I didn’t slather it all over myself.) I stuffed it with a caramel and pecan layer, and then watched the layer ooze right out of the fudgy brownie after cutting it. […]
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Chocolate chip cookies are fiercely competitive with one another. And why blame them? Everyone likes a good chocolate chip cookie, so cookies have had to step up their game. In a cut-throat cookie world where Google lists about 11 million links to “best chocolate chip cookies”, how does a binge-seeking baker separate the Toll House “please the masses” […]
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Sometimes it’s okay to spend an inordinate amount of time in the kitchen, slaving over an intricate and special dessert that wows a crowd. But what if you could spend next to no time in the kitchen, with the same outcome? Sold. The pros: this glitzy gluten-free ganache tart recipe needs hardly any baking time, requires no need for […]
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Happiness is… a dessert made of chocolate, marshmallows, white chocolate chips and walnuts. Happiness is… an easy-to-make dessert that doesn’t require you to turn your oven on (and in my case, that’s a great thing since there’s something wrong with the pilot light and we need to use a lighter to coax our oven to start these […]
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Sometimes you have to take your tried and true classic in a different direction- appealing to the tastes of people who happen to like the combination of chocolate and hazelnuts, for example. The Nutella people made this flavor duo famous, as I’m sure you’re thinking right now. (Judging by the stir at a new local […]
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I was going to make a red (raspberry), white (whipped cream) & blue (blueberries, duh) meringue cakey thing for an obvious 4th of July dessert, but I’ve been baking with so much fruit lately that I felt the need to get back to chocolate and sugary goo. So in honor of an American staple, I introduce […]
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It’s true: the Milk Chocolate Toasted Almond Toffee met a cookie and fell in love, and then crumbled itself into bits to become one with said cookie.
One cannot argue that the union isn’t a colossal success. (Especially since this cookie base uses melted browned butter, which is really one step away from toffee goodness in its own right… for real. If you haven’t fallen in love with browned butter yet, then prepare to fall hard, my friend.)
(Truth be told- I saved a bunch of toffee from my last batch and froze it with the purpose of adding it to my World’s Best Fudge Brownie,
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Yes, it’s exactly as marvelous as it sounds. You take the World’s Best Fudge Brownie, and then you drape it with a thick blanket of bittersweet chocolate ganache that’s infused with rich, cooling mint. You then let it set just long enough to slice, and then you dig on in… allowing some of the excess ganache (and there will be excess if you’ve poured it on in excessively excessive excess quantity, as instructed) to ooze over the edge of your perfectly cut confection. I am a firm believer that any kind of dessert that oozes is a keeper. So slather the ganache on top of a bare, innocent batch of brownies, and keep this one all to yourself.
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This stuff melts in your mouth, and that’s wonderful but also sad- because who wants a wonderful thing to melt away?
The reality is that some ingredients are just meant to be combined- and it’s undeniable that toffee covered with a slathering layer of milk chocolate and then sprinkled with toasted chopped almonds is a match made in sinful dessert heaven.
Toffee is easier to make than you might think, even though it involves a candy thermometer (if you don’t have one, well, get one- even a $20 model will do the trick). When people eat it they think you’re some kind of baking superstar, even though it’s not that complex… but don’t tell them that. Just wipe your brow and thank them for their undying admiration.
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If you haven’t figured it out, these bars have three layers of chocolate. Some might think it’s excessive to have three layers of cocoa goodness going on in one meager bar, but these are the people that we don’t want to associate with anyways. Bring on the layers, I say, and make them thick… so thick that a fork is helpful (but not necessary- you can be a pig and use your chocolate-covered fingers).
Why three layers? I feel like I have been remiss in the chocolate department as of late, making sweets & treats for others that for some reason haven’t involved chocolate. I did attempt to use chocolate in the Mayan Brownies for May 5th, but they were aptly re-named Mistake-o do Mayo Brownies for good reason. So I was due for a successful chocolate spell.
This is a true recipe for Chocoholics. Go for it. Indulge. Give in to the call of the chocolate on chocolate on chocolate. And good luck.
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Frosting is a funny thing- some people eat it on its own (and could care less about the cake), and some people find it too intense (I can’t identify with those people but I know they are out there). Some people prefer it sweet (a.k.a. spreadable sugar), while others just want a touch of sweetness.
In my goal to make everyone happy, one recipe at a time, this one is for the freakazoids who don’t like their frosting too sweet.
There are some “not unhealthy” recipes I make where people are generally “pleased” with the outcome, and then there are some where people go all ape-poo. These cookies have caused quite a stir, because they’re just really, really good. Despite being really, really not bad for you.
Consider these to be a cross between a cookie and a brownie… like you made a brownie batter and then decided you absolutely had to have cookies instead. (Hm- I just thought of making these as brownies next time. We’ll see how that goes. I’ll keep you informed.) These have an intense chocolate hit (no issue there, I know) because both bittersweet chocolate and cocoa powder make an appearance. And as discussed, these are health-ified by taking out added fats (like butter or oil), using egg whites, and replacing processed white sugar (the evil yet deliciously addictive crack-cocaine of the kitchen) with Sucanat and a teeny bit of brown sugar (because these are cookies, after all).
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