Favorite Chocolate Recipes

[Smurrey]

I promised this a bit ago, but had to dig it out in written form to make sure that I passed it along correctly. I play with it a bit and like it with several different icings depending on my mood, but the best part is the dough ;)

Hot Chocolate Cookies
1 ½ cups of all-purpose flour
¾ cup unsweetened cocoa powder
½ tsp. cinnamon
¼ tsp. salt
1/8 tsp fresh black pepper
1/8- ¼ tsp cayenne pepper
½ cup unsalted butter
1 cup brown sugar
1 large egg
1 tbsp vanilla

1. Preheat to 375
2. Cream butter, sugar, egg, and vanilla
3. Mix Dry ingredients separately, then add to creamed mixture
4. Roll dough into log and cut cookies about 1/3 inch thick
5. Bake 10-12 minutes

[Bachi]

Thanks for sharing they sound delicious!!!
Regards,
w

[kriddle]

I almost tried making them last night, but ended up being scared of the pepper ingredients. Pepper and chocolate just don't jive together in my mind. Does that flavor come through at all?

[Smurrey]

I almost tried making them last night, but ended up being scared of the pepper ingredients. Pepper and chocolate just don't jive together in my mind. Does that flavor come through at all?


:p Chocolate is the predominate flavor and because the 1/8 teaspoon is such a small amount, I[I/I] don't think that you can taste the spices individually, but you can feel the heat as a surprising "kick" at the end of the cookie. I think that it is pretty mild. Different icings definitely enhance or mute the kick. But, please, try it and let me know what you think :)

[Smurrey]

Thanks for sharing they sound delicious!!!
Regards,
w

Thanks :D I think that I may have gotten the recipe from Real Simple Magazine a couple of years back, but I'm not sure. I just love it. I'm always looking for a good chocolate recipe and I was currently enamoured with that Johnny Depp movie "Chocolat" so it seemed perfect.

What is your favorite chocolate recipe?

[tangential1]

Oh! Awesome! I can't wait to try these; they sound amazing. Although I might have to put it off until next month because my roommate gave up chocolate for Lent this year which means I'd be eating all the cookies by myself:rolleyes:

[Bachi]

I’m sorry to say I really don’t have a favorite chocolate recipe, but I looked up the following in a Weight Watchers recipes cookbook.

Flourless Chocolate Cake

1 cup sugar
4 ounces good-quality bittersweet chocolate, very finely chopped
½ cup water
½ cup unsweetened Dutch-process cocoa power
2 large egg yolks
2 teaspoons vanilla extract
1/8 teaspoon almond extract
4 large egg whites, (room temperature)
¼ teaspoon cream of tartar
½ cup unsalted matzoh meal
2 tablespoons confectioners’ sugar

Preheat oven to 375. Line bottom of 8” spring=form pan with parchment or wax paper round and spray with nonstick spray.

In medium, heavy saucepan, stir together ¾ cup of the sugar, the chocolate, water, and cocoa. Heat over med-low heat, stirring constantly, until the chocolate melts completely and the mixture is smooth, about 8 minutes. Remove from heatand whisk in egg yolks, vanilla and almond extract; set aside to cool.

In large bowl, with electric mixer on low beat the egg whites and cream of tartar until frothy. Increase the speed to high and beat until soft peaks form, 3-5 minutes. Gradually sprinkle in the remaining ¼ cup of sugar, scraping the sides of the bowl as needed, until it is fully absorbed. Continue beating until the mixture just forms stiff peaks.

Add the matzoh meal to the chocolate mixture, stirring until smooth. Using a spatula, fold in ¼ of the egg white mixture into the chocolate mixture to lighten it, then fold the chocolate mixture back into the remaining egg white mixture. Scrape the batter into the pan and smooth the top.

Bake about 30 minutes, until the cake is puffy and a toothpick inserted into the center comes out dry, with a few moist crumbs clinging to it. It will puff up like a scuffle’ in while baking.

Cool completely on a rack (the cake will sink as it stands). The cake will turn crackly-topped and fudgy as it stands. It is even better if you make it a day ahead – just cover the cooled cake, in the pan, with plastic wrap and refrigerate. Let it come to room temperature before serving.

Un-mold the cake by sliding a thin knife blade around the sides to free it from the pan, then release and remove the sides. Sprinkle the top with the confectioners’ sugar just before serving.

Serves 10. Per serving 186 cal, 7g fat, 3g sat fat, 0 trans fat, 43mg chol, 25 mg sod, 33g carb, 2g fib, 4g prot, 11mg cals.

[Smurrey]

The cake will turn crackly-topped and fudgy as it stands..

Well that CANT'T be bad :p

[tangential1]

Oo, I've got a chocolate recipe to toss in!

Tofu Chocolate Mousse

1 pkg Silken tofu, drained (about 16oz)
1 bag semi-sweet chocolate chips (about 12oz, I like to use Ghiradelli)
1 tbsp honey (more or less, depending on how sweet you like)
1 tsp vanilla

1.) Place everything but the chocolate into a blender or food processor.
2.) Melt the chocolate in the microwave or double boiler and add to the blender or food processor. Work fast so the chocolate doesn't set back up.
3.) Blend until combined and smooth.
4.) Pour into 6 individual serving containers and refrigerate before serving (time depends on the size of your serving containers)

Note: this mousse is quite rich so you don't need very much of it. Small portions are best.

Alternatively, this recipe also tastes awesome as a pie. Just pour the mousse into a chocolate cookie-crumb crust. This takes a bit longer on the refrigeration, though.

[Smurrey]

I have never cooked with tofu before is it difficult to work with? I have eaten it in various dishes, some I liked more than others, but that wasn't because of the tofu. The pie sounds decadent. The richer the better : )

[tangential1]

Tofu is actually quite easy to work with. The key thing to remember is that tofu has very little flavor of it's own so you have to make sure you cook it with other ingredients or seasonings that have a lot of flavor.

I'm currently on a mission to try to find/come up with as many recipes as I can that incorporate tofu; it's a great way to pump extra protein and nutrients into dishes and I feel that most of us omnivores write it off too easily as an icky vegetarian food. My second favorite tofu dish, after the mousse of course, is tofu stuffed shells; you basically trade out 1/2 to 2/3 of the ricotta cheese with extra firm tofu. It is a household favorite=)

[Smurrey]

I didn't realize, until I became addicted to Bizarre Foods and No Reservations, how much of a staple tofu is on a globle scale. Have you seen either show? If you haven't you can find back episodes on the Travel Channel's website and many of the countries they have visited, especially the asian, use tofu pervasively. Of course, that defintiely ISN'T the "Bizarre" in Bizarre Foods. That would be things like doves' nests and snake colon. Yumm-o:rolleyes:

[KarenB]

Snake colon? What the heck do you make with snake colon? Little skinny snake sausages?

[Smurrey]

No, it was pretty nasty looking, to my biased Western eyes. They put the colon into strong alcohol and stirred it (it was a lovely dark green.) Andrew ate the still beating heart. They fried the skin cracklin style. The rest was pretty normal, but while I appreciate the honor they were paying snake (?!?) and the fact that they made use of the whole animal... I guess... it was still pretty bizarre to me. Good show though. He doesn't just eat it because it is gross, he seems to geniunely enjoy most of what he eats and he preaches that to fully appreciate a culture you must appreciate their traditional cuisine.

http://www.travelchannel.com/TV_Shows/Bizarre_Foods

[KarenB]

I think I'll stick with the hot chocolate cookies! :D

[tangential1]

I actually watch both those shows fairly regularly. Not that I search out the times, just that I happen to be scanning through channels at the same time they are on (or maybe Travel Channel just plays them a lot). I think I like No Reservations better than Bizarre Foods, though; you get a much more thorough view of the culture including the not-so-bizarre foods:) They both eat some crazy weird food.

Tofu is definitely a huge dietary element outside the US. It strikes me as funny that we don't eat more of it given that soy is quite a large ag industry throughout about half the country.

[Bachi]

I have a great tofu recipe (no chocolate though) that I will share (when I find it) if your interested. If so, should I post it here or start a Tofu recipe thread?
Regards
w

[Smurrey]

Maybe just a Recipe thread for everything. Let's see what Vicki thinks.

[Smurrey]

[QUOTE=tangential1;5632] I think I like No Reservations better than Bizarre Foods, though; you get a much more thorough view of the culture including the not-so-bizarre foods:) They both eat some crazy weird food.
QUOTE]

Did you catch the episode with Boudain eating the warthog rectum?!? I felt for the guy. The last time I was in Mexico, I was in a village in the mountains and was served something that I know the ladies spent much time and care preparing and I ate every bite quickly with sauce and bread and as much drink as possible, so I wouldn't offend them... then my friend tried to share hers with me b/c she thought that I really liked it. Generally I had found the food to be really good, if somewhat unsual, but this was ... different... unidentifiable... and had the taste and texture of old dish sponge.

[tangential1]

I did see that episode and I was definitely a little grossed out. He was very chivalrous:)

I've always thought the differences (and similarities) between ideas of courtesy were interesting. How in one culture something can be thought of as very courteous, but in others it's entirely rude. Like burping after a meal.

My mother tells this story about the first time she invited my dad to dinner with her family. My dad was brought up never to refuse an offer of second helpings because it was offensive to the cook. My mother's family was brought up always to offer seconds to a guest because it is courteous, but then also to decline seconds so as not to appear greedy. Needless to say it was an interesting meal; my grandmother kept offering and my dad kept eating...to the point that he'd finished off an entire chicken by himself. The evening ended with my grandmother telling my mother not to bring my dad back over for meals.;)

[tangential1]

I have a great tofu recipe (no chocolate though) that I will share (when I find it) if your interested. If so, should I post it here or start a Tofu recipe thread?

I would definitely be interested in your tofu recipe:D

And I agree with Smurrey, maybe a generic recipes thread would be a good idea:rolleyes:

[Smurrey]

Needless to say it was an interesting meal;

Oh, poor guy. He must have been soooo nervous and then so uncomfortably full :o Good story though. ;)

[Bachi]

Since Vicki hasn’t commented yet about sharing recipes so I’ll just post this here. DH was interested in our cutting back on meat, but I was reluctant and honestly do not like most vegetarian recipes but this one is very good!


Vegetarian Rice Pilaf

1/3 to ½ cup sliced almonds
½ pound firm tofu, cubed
3 Tablespoons corn oil
1 medium onion, sliced
1 cup brown, short grain rice
2 cups water
1 cinnamon stick
½ teaspoon cardamom
2 ½ tablespoons unsalted butter
1/3 cup raisins

Sauté’ tofu in corn oil. When tofu becomes light brown, add onions and almonds. Continue sauté until onion is translucent and almonds have roasted a bit. Set aside. Bring water, cinnamon stick, butter, cardamom, and raisins to a boil. Add the uncooked brown rice and simmer until all the liquid is absorbed, approximately 45 minutes. Mix in tofu stir fry. Yields: 4 servings.

[tangential1]

ooo, this sounds like a good recipe. I've recently discovered that I really enjoy the flavor of cardamom:)

Thanks for sharing!

[kriddle]

Isn't Cardamom what Mamoud used to flavor the coffee in OJer? Not sure if I'm remembering correctly.

[Bachi]

Yep, it took me quite a while to find it, I’m no where near the remarkable Strawberry Curls when it comes to either memory or finding quotes but I did finally find where the Turkish coffee was fragrant with cardamom.

[kriddle]

I don't knowif you could substitued tofu for the chicken, but I promised Farmwifetwo this reciepe for Adobo Chicken:

3 pounds chicken, bite-sized pieces
1 1/2 cups apple cider vinegar
6 Tablespoons minced garlic
1/2 cup soy sauce, low sodium
1 teaspoon freshly ground black pepper
2 each bay leaves, optional
1 Tablespoon peppercorns
1 Tablespoon brown sugar
12 ounces coconut milk, 1 can

Combine ingredients in saucepan and marinate for two hours. Boil mixture till chicken is tender. Separate sauce from chicken and broil chicken until brown. Refuce heat to medium and reduce sauce to half. Pour over chicken.

We usually serve this over noodles or rice. I believe it originates in Thailand.

[tangential1]

Mmmm...that chicken recipe sounds delicious. Perhaps I'll try it out tonight. What do you normally serve with it? Rice maybe?

[kriddle]

We usually use rice, but noodles would probably work. My dh says I am not giving proper credit in the cooking department, so I am compelled to say that it is HIS specialty. I stick to tried and true boring American (if there is such a thing) fare. He gets adventurous, though I believe the adventure ends at tofu.

If it matters, the correct name of the chicken dish is Abobong Manok Sa Gata. One of his other favorite is Tom Kha Gai Soup which is as follows:

3 cups chicken broth
14 ounces coconut milk
1/3 cup thinly sliced galangal (similar to ginger root, don't use Ginger though)
2 stalks Lemon Grass, cut in 1" pieces
1 cup sliced chicken
1/2 cup sliced mushrooms
1 1/2 tablespoons lime juice (replaces Tamarind)
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce (replaces fish sauce)
2 teaspoons Red Curry Paste (more or less to adjust how spicy)
1/2 cup cilantro leaves, whole, or minced
Serrano chiles to taste (optional, extra spicy)

1. Combine chicken broth, coconut milk, galangal, and lemon grass in a
large sauce pan and bring to a gentle boil. Stir for 1 minute.

2. Add chicken and stir keep stirring for a minute.

3. Add mushrooms, lime juice, sugar, worcestershire sauce, and curry paste.
Stir for 5 minutes

4. If adding the Serrano chiles add now and stir for an additional minute,
or more depending on heat desired, otherwise it's ready to serve.

[tangential1]

*smacks forehead* I didn't even see that last line on your previous post, Kriddle. My apologies for being lame.:rolleyes:

Both of those sound great! Can't wait to try!

[tangential1]

It's really interesting that your dh is so into Thai cuisine, but not a fan of tofu...

[kriddle]

It's really interesting that your dh is so into Thai cuisine, but not a fan of tofu...

What's even more amusing is that he doesn't really like chicken, either. :rolleyes: I think that is why he goes for the more exotic tastes, to cover up the bland of the chicken I keep insisting on purchasing.;) You should see the collection of sauces he keeps to spice up what, to me, is a perfectly good meal.

[2bnallegory]

I have just seen the movie Chocolat and how glorious all that chocolate looked. How jealous I was of the mayor when he finally tasted it all while doing devastation in the window and ended up eating everything. Well I am resolved to try and make creamy and rich hot chocolate that was in the movie. My mouth waters at the thought.

[tangential1]

Bumping this thread, since Roxanne mentioned a possible recipe thread over on Laurie's blog :)

And just to keep the recipe thing rolling, here's a recipe my house has become addicted to in the last month (one of my roommates accused me of stashing them yesterday when he found the very last one sitting attop the oatmeal cookies in the cookie jar. The look on his face was priceless:p)

Pecan Tassies

For the tart shells:
1/2 cup butter
3 oz cream cheese
1 cup flour (I used a half and half white/whole wheat because that's what I've got just now)

For the filling:
2 tbsp butter, melted
3/4 cup brown sugar
1 egg
1 tsp vanilla
1 cup pecans, finely chopped

1) For tart shells, beat butter and cream cheese in Classic Batter Bowl until well blended. Add flour; mix until a soft dough forms.

2) Using small scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of mini-muffin pan. Dip a tart shaper in flour; press into dough with even pressure until dough rises slightly above rim of pan (like mini pie crusts).

3) For filling, stir together melted butter, brown sugar, egg, vanilla and pecans until well mixed.

4) Using small scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes at 350F or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to cooling rack; cool completely.

[Pat Floyd]

Erin, how delicious! I had cousins a bit older than my mother who made similar things with regular pie crust in regular size muffin tins. One made brown sugar tarts like yours, the other lemon tarts substiting white sugar and lemon juice. Your tart shells sound wonderful.

[Jennifer]

Erin,
You've inspired me! Little pecan pies! Tassies are such a treat and not arduous! We don't get real pecan pie up here (fruit pies are the thing round these parts!) so I will knock some socks off with these babies at the cul-de-sac get-together!
Happy Christmas all!
Jennifer