Tag Archives: chocolate

Old and New Meals, Again

Nothing too exciting happening in the kitchen. I made an attempt at a type of hand shaped pasta, called strascinati rigati, using a sushi rolling mat, but the results were a bit disappointing. Next time, I’d roll the pasta much thinner and cut smaller pieces for shaping. I’d also cook them fresh rather than drying them. Taste wise … well, it’s pasta with a home made marinara sauce. Tasty but nothing to write home about.

The pasta on the left was made only with all purpose flour while the pasta on the right used half fine ground semolina flour as well.

Once again, the freezer is providing the start of some great meals … leftover pork ribs (remember that blueberry bbq sauce) with purchased hash brown patties.

And pulled pork sandwiches with roasted potato wedges.

I had a sirloin steak in the freezer so I thawed it out, seared it in a cast iron frying pan and served it rare. Simple but delicious with mashed potatoes, carrots and salad. There was enough steak leftover for a steak sandwich too.

I had a bit of a chocolate craving so I whipped up some blender chocolate mousse/pot de creme, flavoured with orange liqueur (Cointreau), to pour into a couple of prebaked pastry shells from the freezer. I had visions of something like a chocolate cream pie but since the shells had shrunk so much, not much of the mousse fit into the shells. So, I poured most of the mousse into a couple of ramekins and topped them with a dollop of whipped cream.

I should have let the pies set a bit longer before cutting into them but I couldn’t wait. (Sorry for the poor lighting in the first picture.)

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Small Batch No Churn Ice Cream – Deconstructed Ferrero Rocher and Lemon Curd & Limoncello Cheesecake

ETA (07/21/2017): Replaced both the Ferrero Rocher and lemon curd scoop pictures.

For ice cream lovers without an ice cream maker or a large amount of freezer space, and a love for different flavours of ice cream, a small batch of no churn ice cream may be the solution. Especially as this type of ice cream is so VERY rich and a 1/2 cup serving is enough to satisfy most people. I picked two very different flavours of ice cream to cater to different cravings.

For Chocolate Hazelnut/Nutella Lovers – Deconstructed Ferrero Rocher Ice Cream

I wanted to buy some of the actual chocolates, chop them up and stir them into a Nutella flavoured ice cream but they didn’t have any at the grocery store so I was forced to use the elements for a ‘deconstructed’ version.

Deconstructed Ferrero Rocher Ice Cream – makes ~3 cups

3/4 cups whipping cream
1/2 cup sweetened condensed milk
50 gm coarsely chopped hazelnuts (filberts), reserve a teaspoon or so of nuts for decorating the top
1/2 cup Nutella
1 tbsp rye whiskey vanilla extract
1/4 cup (or more) fudge sauce** (or Nutella if you don’t have any fudge or chocolate sauce)

** I used Martha Stewart’s recipe

In a large cold bowl, whip the cream until stiff peaks form.

In a second large bowl, combine the sweetened condensed milk with the Nutella until smooth. Stir in the chopped hazelnuts.

Fold the stiff cream into the sweetened condensed milk/Nutella/nut mixture.

Spoon half the ice cream mixture into a freezer safe container. Smooth the surface. Dot several half teaspoons of fudge sauce over the surface of the ice cream. Add the rest of the ice cream mixture. Drizzle some more fudge sauce over the ice cream

Sprinkle the reserved nuts over the top.

NOTE: Next time, I won’t line the container with saran wrap as it fell into the ice cream and got all messy. I was TRYING to keep the container neat.

Cover the container tightly with a lid or a sheet of foil and place into freezer for a minimum of 8 hrs or overnight.

For Citrus Lovers – Lemon Curd & Limoncello Cheesecake Ice Cream

I wanted the bright citrus hit of lemons so I used my home made lemon curd to flavour the ice cream. The Limoncello I made a few years ago provided the liqueur in the recipe, and, because it just wasn’t rich and creamy enough with the whipping cream, in an adaptation of an earlier blueberry version, I added cream cheese to make it similar to a cheesecake.

Lemon Curd & Limoncello Cheesecake Ice Cream – makes ~3 1/2-4聽 cups

3/4 cups whipping cream
1/2 cup sweetened condensed milk
3 oz/85 gm cream cheese, softened to room temperature
1 tbsp Limoncello
1/3-1/2 cup lemon curd, divided

In a large cold bowl, whip the cream until stiff peaks form.

In a second large bowl, whip the cream cheese until smooth and then beat in the聽 sweetened condensed milk and the Limoncello.

Stir in a few tablespoons of the lemon curd.

Fold the stiff cream into the cream cheese/sweetened condensed milk/lemon curd mixture.

Spoon half the ice cream mixture into a freezer safe container. Smooth the surface. Dot several half teaspoons of lemon curd over the surface of the ice cream. With a wooden skewer or chopstick, marble the curd through the ice cream.

Add the rest of the ice cream mixture and flatten the top. Dot some more lemon curd over the top of the ice cream and marble through as before.

Cover the container tightly with a lid or a sheet of foil and place into freezer for a minimum of 8 hrs or overnight.

Brutti Ma Buoni (“Ugly But Good” Cookies) ver. 1 – Cooked Batter

UUUUGLY Cookie Warning!!

REALLY … I’m NOT kidding. These cookies look funky, especially before you bake them, but they DO taste good.

I’ve been meaning to make these cookies for some time but kept putting it off, until now.

There are two basic techniques or versions of “brutti ma buoni”, and of course, I chose the more complicated one which involves cooking the meringue batter to dry it out before it’s spooned out onto a baking sheet and baked. Even though I watched several videos, I overcooked the batter so that the last few cookies ended up dried and crumbly. These cookies had cocoa powder folded into the batter. Hazelnuts seem to be used most commonly in the recipes that I researched but, I used sliced almonds, since I had some in my freezer. Other nuts like pine nuts, pecans or even walnuts, may be used alone or in combination.

Brutti ma buoni al cioccolato (Chocolate “Ugly but Good” Cookies) – makes 10-12 cookies

2 egg whites (~75 gm)
150 gm white sugar
150 gm nuts, toasted and chopped coarsely**
2 tbsp unsweetened cocoa powder

** Almonds, hazelnuts, pecans, pine nuts, walnuts

Line a baking sheet with parchment paper.

Remove 1 tbsp of the sugar and sift it, together with the cocoa powder, into a small bowl. Set aside.

Preheat the oven to 300 degrees Fahrenheit.

In a large, clean mixing bowl, whip the egg whites until they form soft peaks. Gradually spoon in the sugar and continue whisking until hard peaks form. Fold in the sugar/cocoa mixture, then the nuts.

You can spoon the meringue “batter” onto the baking sheet at this point and bake it OR transfer it into a thick bottomed sauce pan and cook on the stove top at medium-low heat while stirring gently. Cook, scraping the bottom, until the batter has dried out and starts pulling away from the bottom and sides, about 10-12 min. (NOTE: Remember, the batter keeps cooking when you pull the pan off the heat so you might want to under cook it a bit.)

Using 2 tablespoons (scrape out the batter from the first with the second) transfer mounds of the batter, onto your lined baking sheet, about an inch apart, and bake for 20-25 min. They will be firm to the touch, but soft deep in the centre.

Let the cookies cool on the baking sheet for 5 to 10 minutes, after which they鈥檒l be easier to remove with a thin spatula.

Let finish cooling on racks.

You can store leftover cookies in an air tight container in a cool dry place. Don’t refrigerate or freeze.

Happy Mother’s Day (2017) … Fudgy Chocolate Cake

In many households, dads barbecue to save mom from having to cook on this, their special day. Which you might think is a very considerate thing to do.

My question is … who does the dishes and cleanup, let alone did the shopping, for what gets bbq’d?

Dad?

I DON’T think so. 馃檪

For all the mothers (step-mothers, foster mothers, grandmothers etc) out there, I hope you had a great day surrounded by your loved ones. Who show their appreciation to you for all you do, year round.

I made a fudgy chocolate cake yesterday which many mothers would appreciate. Instead of a cake however, I made a dozen cupcakes and two mini cakes that would serve two people. They were frosted very simply with a ganache (whipping cream and chocolate) and there’s a pretty strawberry sauce to go with it.

Strawberry Sauce – makes about a cup of sauce

3 tbsp water
2 1/2 tsp cornstarch
1 cup thinly sliced strawberries
3 tbsp granulated sugar
a squeeze of lemon juice (it’ll liven up the flavour of the sauce)

Stir together the water and cornstarch in a small bowl until combined.

In a small saucepan, over medium heat, stir together the cornstarch mixture, sliced strawberries, lemon juice and sugar.

Bring mixture to a simmer, whisking frequently and cook for a minute or two. Cool for 5 minutes.

Puree in a food processor.

Strain through a fine mesh strainer into a medium bowl.

I bbq’d a sirloin steak, a large pork chop, several pork souvlaki skewers for the rest of the week and some pineapple rings. The steak was served with a baked potato (cooked in the microwave and finished on the bbq), sauteed white mushrooms and a simple salad.

Cupcakes and frosting

Sweets to the …

… well, ME.

A change up from the endless bread posts.

I tried out a recipe for red velvet cake for the first time by making a half batch and baking cupcakes. Next time … do NOT double the cocoa cause the liquid red food colouring ended up sort of garnet instead of the ‘red’ that the person who posted/rec’d the recipe had. Since the cupcakes went into the freezer, I didn’t make a frosting but the cream cheese/butter combo is probably warranted.

And I made a batch of date oatmeal turnovers using a tried and true recipe. I made a few changes to switch things up like NOT pulsing the oatmeal flakes a bit in the food processor, which was a mistake. There’s a bit too much texture/roughage for my taste. And, I decided to try the egg glaze to see if I liked the shiny look … meh!! (I don’t think the look is worth using up a perfectly good egg especially as I ended up throwing away the rest.) For serving, I’d make up an icing sugar/butter glaze and drizzle it over the turnovers.

A few other things I’ve made include a batch of Nutella panna cotta

ETA (04/12/2017): I decided to add the recipe in case anyone is interested.

Nutella Panna Cotta – makes ~1 3/4 cups, serves 4-6

1 cup/250ml whipping cream (**1/2 cup 2% milk and 1/2 cup whipping cream)
25g/2 tbsp sugar (**reduce to 1 tbsp next time)
1 tsp gelatine (**used 1 1/2 tsp)
1 1/2 tbsp cold water
1/2 cup Nutella
**pinch of salt (optional)

** Adjustments made

In a small bowl, add the gelatine and sprinkle the water over the top. Allow to bloom.

Scald the cream in a saucepan on the stove, or in a microwave safe bowl, and stir (or whisk) in the sugar and salt. Add a bit of the warmed cream to the gelatine mixture and stir until the gelatine is dissolved. Stir the Nutella into the warm cream until it’s thoroughly dissolved. Add the gelatine mixture and stir. Pour the mixture through a sieve into a measuring cup. Portion the panna cotta mixture evenly into 4-6 containers.

Let set in the fridge for at least 2 hrs. Four is preferable if you can wait that long. There’s no need to turn out the panna cotta. Eating it out of a pretty glass or other serving dish is fine.

.. and a quick sundae with the last of the French vanilla ice cream in my freezer and some sea salt caramel sauce.

Chocolate Hazelnut Crackles (N is for Nutella Cookies)

This post combines two of my favourites, reading mysteries and baking. And chocolate. (But that’s pretty low down on my list of faves, to be honest.)

I’ve read almost all of the Joanne Fluke mysteries but can’t remember trying out any of the recipes she includes in each novel until I finished “Blackberry Pie Murder” late last night. One of the cookie recipes featured Nutella, and since I have most of a jar of the hazelnut chocolate spread in my pantry, I thought I’d give it a try. I just made half the recipe (2 1/2 – 3 dozen cookies) as I didn’t want to use up most of my unsalted butter.

The cookies were very good freshly baked, though I think they were even better a few hours later as the flavour developed/ripened. They’re not overly sweet so I liked them better than many sweeter cookies I’ve tried. I baked for the shorter time suggested as I wanted a chewy rather than a crunchy result. If you don’t want to just eat them plain with a cup of cold milk, turn them into ice cream sandwiches. If you want a fancier presentation, press a small hazelnut on top of the cookie ball before baking.

If you don’t think you can get a hold of the book from your library, you can find the recipe on line at “The Sugared Teacup” blog. (Sorry, the direct link is no longer valid.) below.

Chocolate Hazelnut Crackles (Nutella Cookies) – makes 5 to 6 dozen cookies

1 cup (2 sticks) unsalted butter
2 cups brown sugar, firmly packed
2 tsp vanilla extract
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup Nutella
2 large eggs, well beaten
3 cups all-purpose flour

Melt the butter (in a saucepan or microwave) and pour into a large mixing bowl. Add the brown sugar and vanilla. Beat well until the sugar is mixed in well. Add the baking soda, baking powder, and salt and stir.

Add the Nutella and stir in until smooth and then add the beaten eggs and stir.

Add the flour and continue mixing until all the ingredients are thoroughly combined.

Form the dough into walnut-sized (~1 tbsp) balls and place them on a greased (or parchment paper lined) cookie sheet, 12 to a half sheet. (If the dough is too sticky to form into balls, chill it for a half hour or so).

Preheat the oven to 375 degrees Fahrenheit.

Bake the cookies for 8 to 10 minutes. The balls will flatten out all by themselves. (Note: For more chewy cookies, bake at the lesser time.)

Cool the cookies on the cookie sheet for 2 minutes and then remove them to a wire rack with a thin metal spatula to finish cooling.

*****

Recipe from Joanne Fluke鈥檚 Blackberry Pie Murder. New York: Kensington Publishing Corporation, 2014.

Happy New Year! … Leg of Lamb Roast and Oreo Cheesecake

Sorry for the belated post but I’ve been a bit lazy so I’ve got a bunch of stuff to share.

I made an Oreo cheesecake to go with my simple boneless leg of lamb roast New Year’s dinner.

The slices I cut for my dinner were from the fatty end of the roast and a BIT underdone so the roast,聽including the slices you see on the plate, went back into the oven for another 15 minutes. (Lesson learned, try the directions ON the package before you get creative.) The lamb looked like the picture below when I ate it.

The much nicer end of the roast

I didn’t have a lot of inspiration for a pretty cheesecake plating so here’s a profile shot.

Most of the cheesecake went into the freezer.

Christmas Sweets – Chocolate Chip Cookies and More Fudge

I don’t know many people who don’t like to munch on freshly baked chocolate chip cookies. I ran across some Christmas themed chocolate chips in my pantry last week so I made a small batch using a recipe that Dana Mears shared to FB.

If you don’t want to be tempted by having the cookies around, freeze balls of the cookie dough and bake off a half dozen or so when you get a craving for freshly baked cookies.

After a bit of a break, I only made two kinds of fudge for Christmas … chocolate-mint, decorated with crushed candy cane, and eggnog. I started with the basic vanilla fudge recipe and added in shaved dark chocolate and mint extract, or French brandy, shaved white chocolate and nutmeg, for the two kinds of fudge, respectively.

Peanut Butter and Chocolate-Mint Fudge

I know it seems like I’m a bit fudge obsessed lately but it’s the easiest sweet I can make with pantry ingredients I have right now.

And, I’m still ticked off at the thought of paying $16 a pound (check Amazon if you don’t believe me) for something anyone can make at home, without a candy thermometer. And for someone who has candy making issues, that’s a strong statement.

So, on Friday, I made Peanut Butter fudge. I wonder what substituting the peanut butter with Nutella would taste like? Anyone want to give this a try? Maybe just a half recipe.

I know it’s not pretty but I recycled an aluminum foil loaf pan cause it was the only thing I had that was the right size. There’s a block of vanilla fudge in the picture for a colour comparison.

Peanut Butter Fudge – makes about 3 pounds

2 cups brown sugar
2 cups white sugar
1 cup milk
1 1/2 cups creamy peanut butter
1 tbsp unsalted butter
1 1/4 tsp vanilla extract

Mix brown and white sugar with the milk in large pot; bring mixture to a boil. Stir in peanut butter and butter, reduce heat to medium and bring the mixture back to boil (stirring constantly). Remove the pot from the heat once the temperature has reached 115 C/239 F or the soft ball stage. Let cool for 5 min.

Add vanilla to the mixture; stir vigorously until the fudge looses its glossy sheen. Pour fudge into a buttered 8×8″ pan. Let cool and cut into 1 inch pieces.

Trial 2: (10/20/2016) Made a half batch of the original recipe. Melted ingredients at medium-high and once it started boiling, I reduced the heat to medium (5). It only took 6-7 min. of boiling to get to the soft ball stage. Stirred for a few minutes and then put the pan into a sink with an inch or so of cold water and in a few minutes more of stirring, it was thick enough to pour. Pour FAST and scrape out with firm spatula so you get most of the stuff on the sides and bottom into your pan.

And yesterday, I made Chocolate-Mint fudge using the vanilla fudge recipe as a base. This is the best textured batch of fudge I’ve made to date.

Chocolate-Mint Variation: After letting the fudge cool, for 5 minutes, I added 1 oz of finely chopped high cocoa fat chocolate to the mixture and 1 tsp of mint extract and beat it until the chocolate had melted and the fudge had lost its sheen while still being pourable.

You can use the basic vanilla fudge recipe to make many variations by adding different extracts, food colourings to part or all of it, nuts or dried fruits. A Black Forest variation with well drained maraschino cherries and a pink fudge layer comes to mind.