Tag Archives: chocolate

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Recipe: Ricotta + Hazelnut Brownies

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13

 

I don’t know about you, but I like to do a whole lot-a-nada on the weekends.

There is always some eating, maybe a little antiquing, maybe a lazy walk with the dogs, definitely some couch napping, and sometimes a cooking/baking project if I’m feeling ambitious.

I’m not saying that brownies are ambitious, because they totally aren’t. Brownies are easy and chocolatey and that is why we like ‘em.

Making your own ricotta isn’t even ambitious, it just sounds that way.

If you make these brownies the people you share them with might think you’re some sort of kitchen wizard. The kind that spends all weekend conjuring up baked goods just for their enjoyment.

Thing is…

You don’t have to be a wizard to make these.

Not at all…I sure don’t know any spells.

Even if you make the ricotta from scratch.

But, you can let people believe you labored away over your cauldron all weekend.

They don’t need to know that you in fact, did not, and that maybe you napped on the couch with the TV on mute, cuddled up with your dog.

That you are in fact, NOT an alum of Hogwart’s, you just wish you were.

..and that you definitely weren’t talking horcruxes with your friend in a vintage shop or finding potato mashers so gigantic they could only be fit for Hagrid.

They don’t need to know that you’re just a total geek and a half.

No one needs to know that.

All they need to know is that you’re a whiz in the kitchen because you made them these crazy brownies.

Let them believe it.

You are a whiz.

Ricotta + Hazelnut Brownies

Again, I used Tracy’s recipe for ricotta. It’s just so dang easy guys! Make it, it will change your view on ricotta forever.

The brownies were adapted from Saveur.

Filling:

4 oz. ricotta, softened to room temperature

1/4 cup sugar

a pinch of salt

1 egg

2 teaspoons fresh orange juice

1/2 teaspoon vanilla extract

1/4 cup finely ground, toasted hazelnuts

Brownie:

1 cup bittersweet chocolate, chopped

4 Tablespoons butter

3/4 cup flour

2 Tablespoons cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

2 eggs, room temperature

1 teaspoon vanilla extract

1/2 cup coarsely chopped, toasted hazelnuts

For the filling, beat together ricotta with sugar + salt until combined and smooth. Add egg, orange juice, and vanilla and beat until combined well. Fold in hazelnuts and cover with plastic. Set in refrigerator while you make the brownie batter.

Preheat oven to 350F

Grease an 8×8 pan and line with parchment, leaving an overhang on two sides. Set aside.

Set a heatproof bowl over a pan of simmering water and melt chocolate and butter. Stir to combine and remove from heat. Set aside.

In a medium bowl sift together flour, cocoa, and salt. Set aside.

Using a mixer, beat together the eggs and sugar until smooth, pale yellow, and thick. About 2 minutes. Beat in chocolate mixture to combine. Beat in vanilla. Fold in flour/cocoa mixture to combine. Fold in hazelnuts.

Spread half of the batter into the bottom of the prepared pan. Drop spoonfuls of ricotta mixture over the batter. Try to spread it out, this didn’t really work for me, so I just spread it as best as I could. Spread the remaining batter over the top and using a toothpick, marble the brownie batter with the ricotta mixture. Bake until a toothpick inserted in the center comes out with just a few sticky crumbs. Remove from oven and cool on a wire rack before cutting. You can cut these small because they are RICH and delightful.

 

 

 

 

 

 

 

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Recipe: Crunchy Coconut & Macadamia Topped Brownies

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 I love chocolate, it’s no secret. I love baking with it, it’s always a crowd pleaser. I love it’s depth, color, fragrance…it’s all good.

Sean doesn’t just love chocolate…he LOVES it. He craves it. If he’s had a stressful day, he will seek it out. I always have a stash in the pantry for him, I even make a point to put it on my grocery list. If his chocolate stash is running low, he will break into my chocolate chips and baking bars. When he gets his fix, his eyes roll back, there’s drooling, and sometimes a little moaning.

He’s a downright, certifiable, choco-monster.

Knowing this about my dear husband, I do a lot of baking with chocolate. His favorite chocolate baked treat is probably a brownie. I’ve made endless different recipes in the past, but my go-to is Alice Medrich’s Best Cocoa Brownie, from her book Bittersweet. I feel it truly is the best cocoa brownie–chewy, rich, with a little bit of crust up top–seriously divine.

I don’t just love these brownies because they are delightful, but also because they come together quickly and use one bowl.

Less dishes, more brownies.

These are the joys of life.

Sean will take a plain, un-studded brownie any day. No complaints…but, he also loves a brownie with all kinds of mix-ins and goodness up in its business. This works well for both of us since I prefer brownies with stuff. I like a plain brownie, but I love a brownie with some other textures and maybe a little salt going on.

These brownies have it all.

Crunchy, toasty, sweet coconut, salty macadamias, and the faintest hint of spice.

Oh, goodness. These are so good.

I may have eaten just the tops of a few.

Luckily, Sean was around to eat the bottoms…since he’s so indiscriminate about brownies and all.

We’re a good pair.

Best Cocoa Brownies w/ Crunchy Coconut & Macadamia Topping

This is the fusion of 2 brownie recipes. The crunchy top of one, imposed onto the basic base of another. I have made these using the original recipe for Coconut-Pecan Crusted Brownies, but I like Alice’s Best Cocoa Brownie better for the base. I just do. It’s just my favorite. 

These brownies are only made better by using some primo cocoa powder. I use Valrhona, it is hands down my ever-favorite cocoa powder. I order it online and always have a stash of it. I have never purchased it from a grocery store, but an okay, grocery store subsitute is Hershey’s Special Dark…but, I have to say, there’s nothing like Valrhona cocoa powder. And, no, Valrhona does not pay me to wax poetic about their product…they don’t know me, I’m just a fiend for it ;) 

10 Tablespoons unsalted butter

1 1/4 cups sugar

3/4 cup, plus 2 Tablespoons cocoa powder (natural or dutch process)

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 large eggs, cold

1/2 cup flour

Preheat oven to 325F. To make bar shaped brownies, prepare an 8×8 pan by greasing and lining with parchment. To make brownie bites, line a mini-muffin tin with liners (makes about 30 minis).

Fashion a double boiler out of a saucepan and a large, heatproof mixing bowl. Add butter, sugar, cocoa, and salt–stir to combine until butter is melted and the mixture feels hot to the touch. Set aside and allow to cool to just warm.

Using a wooden spoon, stir in vanilla, then, add eggs one at a time, stirring vigorously after each addition. Add flour and combine. Once flour is incorporated, continue to stir vigorously for about 40 strokes. Pour into a prepared 8×8 baking pan or into lined mini-muffins cups. Set aside and make the topping.

for the topping:

3/4 cup sweetened, shredded coconut

3/4 cup chopped, salted macadamia nuts (if you have unsalted ones, just add a pinch of salt)

1/4 cup packed brown sugar

pinch of pumpkin pie spice

2 Tablespoons unsalted butter, melted

In a medium bowl combine all of the ingredients for the topping until everything is moistened with the melted butter. Either sprinkle topping over the batter in a pan or, using a teaspoon, heap spoonfuls onto minis.

Bake for 20-25 minutes or until a toothpick inserted into the center of the brownie comes out with a few sticky crumbs, but is not wet.

Allow to cool on a wire rack before cutting/eating.


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Recipe: Peanut Butter “Ninjas”

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This week I turn 27, celebrate my 1st wedding anniversary, and I got a Lowe’s card. All of these things make me feel adult-ish…especially having a card solely for the use of home improvements and not for random shoes/clothes/jewels/dishware I want.

It’s kind of a big, weird week.

When I’m feeling weirded out and I don’t know what to do with myself, I default to the kitchen. I know what to do in there.

It’s my spot.

When I’m not sure what to bake, I usually go for cookies. They are hand held, portable, diverse little bites of goodness. When I’m not sure what I want I usually go for peanut butter or chocolate. In this case, I went for both.

Before I give you the recipe and send you running into the kitchen, let me tell you about the dough.

It be mad sticky yo.

For reals.

Mad sticky.

Since you have to roll it into balls and subsequently flatten and wrap them around the peanut butter filling, I suggest a bit of chillin’ in the refrigerator. A half an hour or more and things will be much more workable. The peanut butter guts, however, are pretty dry. No worries there.

You may be thinking, too much effort. It’s not. I promise. These cookies are so worth the (multiple!) chillings and the extra tender, loving, care.

Trust me. For serious.

Imagine this, brownie meets peanut butter. Brownie loves little old PB so much. Brownie give pb a hug and never lets go. Ever.

That’s what these cookies are. A tasty, chocolatey, peanut buttery hug.

Peanut Butter filled Chocolate Cookies aka Peanut Butter Ninjas

I saw this recipe a few months back and it was entitled Peanut Butter Ninjas–because of the secret PB middles. I bookmarked them and went about my life, but today I decided to make them. So, I dug up the link only to find it defunct. Double Damn. So, I did a quick search and found this recipe, after a little tweaking I came up with this. If you make these I implore you to not skip the chilling process, it will save you some stress and possible gray hairs. Also, when rolling I suggest having some flour or powdered sugar on hand to keep the stickiness to a minimum.

1 1/2 cups all purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup unsalted butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1/2 cup peanut butter

2/3 cup confectioners sugar

granulated sugar for sprinkling (optional)

Line 2 baking sheets with parchment or silicone baking mats.

In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. Set aside.

In a stand mixer cream butter on medium speed. Add sugars and mix until creamy and incorporated. Add egg and vanilla and mix well, making sure to scrape the bowl.

Add dry ingredients to butter/sugar mixture and pulse mixer in short bursts until dough just comes together. Cover the bowl and place in refrigerator to chill for at least 30 minutes.

Meanwhile, in a medium bowl mix together peanut butter and confectioners sugar to combine. I find that gently microwaving the peanut butter (30 seconds or less) a little helps with incorporating the sugar. You should have a fairly firm peanut butter dough. Using a teaspoon, roll genrous spoonfuls of the peanut butter mixture into balls. Place on a plate and put in the refrigerator until ready to use.

Preheat oven to 350F.

Once the cookie dough is chilled and workable, taking heaping tablespoons full of dough and roll into balls. Place on a plate and put in the freezer for 5-10 minutes until firm, but not frozen.

Remove cookie dough balls from freezer and peanut butter balls from refrigerator. Flatten cookie dough into disks and place a ball of peanut butter in the center. Wrap the edges of the cookie dough around the peanut butter filling and seal, and roll it into a uniform-ish ball. Place cookies on sheet pans and flatten slightly with the palm of your hand, sprinkle with granulated sugar if you like. Place the finished cookies on their pans back into the freezer for 5-10 more minutes–this will keep the cookies from spreading too much.

Remove cookies from freezer and bake for 10-12 minutes. the tops and edges should crackle a bit and dough will still be soft but dry to the touch, dough should not be overly gooey. Remove from oven and cool on a rack for a few minutes before removing from pan to cool completely.



 

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Recipe: Homemade Peanut Butter Cups

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I love peanut butter. It’s no secret.

I love it with jelly or honey or bananas…

…and always when paired with chocolate.

These homemade peanut butter cups need to be made, by you.

Then you should share them.

Give ‘em away, because let me tell you…these little treats are addicting.

Did I also mention that these little homespun peanut butter cups are so super easy.

It’s all just melting, stirring, spooning, and melting and spooning again. Spooning is good.

Easy as pie. Actually, way easier than pie…since pie is almost NEVER easy for me. Ever.

Continue reading →

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trick or treat?

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treats!

of course :)

happy halloween!

listening to: halloween head: ryan adams AND halloween: covered by AFI

Minty Brownie Bites

Adapted from Martha Stewart

6 tablespoons unsalted butter

6 ounces good quality chocolate, chopped

1/4 cup cocoa powder

3/4 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

2 large eggs

2 teaspoons peppermint extract

melted white chocolate (for webs, optional)

Preheat oven to 350F. Line a mini muffin tin with paper cups or grease well.

Heat butter, chocolate, and cocoa in a bowl set over a pan of simmering water. Stir until butter and chocolate melt. Set aside and cool slightly.

Whisk together salt, baking powder, and flour. Set aside.

Beat eggs into chocolate mixture until well combined. Add dry ingredients and fold until combined.

Scoop batter into mini muffin cups and bake 15-17 minutes.

Allow to cool completely before piping webs.

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time management, a new year, and getting back to the things i love

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it seems that the whirlwind of work, family, feasting, and the holiday excitement has finally passed. i can tell because i’m actually sitting at my computer and typing on the keyboard getting ready to post a recipe and photos! not just quickly checking my email and running out the door.

can i tell you something? this, right now…feels amazing. it’s been like a month since i last posted and at first i felt guilty not blogging…but then i realized that was silly, who cares if i blog or not?

what i really felt was sad. sad because i like to bake and blog and take pictures. i like to browse all the other lovely blogs out there, being in awe of all the great talent and snatching up inspiration at every click. it’s fun, i like it, and it makes me happy.

so, this year, my resolution is to perfect my at home time management. usually, i have no problem managing my time. at work, for example, i get stuff done. i’m not one to be idle and chat away the day when i’m at work, i think this is due to my tendency to be extremely awkward in all social scenarios…and if i’m idle at work, i’m anxious. that’s just the way it goes. at home, it’s a much different story. i’m only accountable to myself, so if i get sucked into watching 3 hours of whatever series i’m currently obsessed with…oh well. i’ll get to my tasks later. at work, heck no, i’m getting to my tasks now and i’m doing it as well and efficiently as i can…then i’m going home.

see the problem here? i don’t want to do my best work only at work…i want to my best work on my time.


so, here’s to a new year and a new, more productive me. let’s celebrate! i brought profiteroles and hot fudge sauce!

hot fudge sauce
adapted from epicurious.
i made this sauce with bittersweet chocolate, it’s amazing if you like your chocolate to be serious. i just spied this on joy the baker today…next time i’m adding coffee. she says all there is to say about hot fudge sauce…so check it out.

2/3 cup heavy cream
1/2 cup corn syrup
1/3 cup brown sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
6 oz. finely chopped chocolate (i used 70%)
2 tablespoons unsalted butter
1 teaspoon vanilla

place cream, corn syrup, sugar, cocoa, salt and half of the chocolate in a medium saucepan. melt chocolate, bring to a low boil and cook, stirring occasionally, for about 5 minutes. remove from heat and stir in remaining chocolate, butter and vanilla. pour onto whatever and enjoy!

coffee ice cream
adapted from the perfect scoop.
the original recipe calls for whole milk and cup and a half of beans…i just used what i had with wonderful results.

1 1/2 cups whole milk (all i had was 2%, it worked nicely)
3/4 cup sugar
1 cup whole coffee beans
pinch of salt
1 1/2 cups heavy cream
5 large egg yolks
1 teaspoon vanilla
1/4 teaspoon finely ground coffee

warm milk, sugar, whole beans, salt and a 1/2 cup of cream in a medium saucepan. once warm, cover and allow to steep for hour.

rewarm mixture. pour remaining cream into a large bowl and set a mesh strainer on top. in a sperate medium bowl, whisk egg yolks. slowly pour temper warm coffee mixture into egg yolks. pour back into the saucepan and stir constantly over medium heat until custard thickends and coats the spoon. Pour custard through the strainer and mix with cream. press the beans so as to extract all of the coffee goodness. mix in vanilla and stir until cool over an ice bath. chill completely before freezing in ice cream machine.

profiteroles
from the perfect scoop.

1 cup water
2 teaspoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small chunks
c1 up flour
4 large, room temperature eggs
1 egg yolk
1 teaspoon milk

preheat oven to 425 and line baking sheet with parchment or silicone baking mat.
heat sugar, water, salt and butter in a small saucepan, stirring until butter melts. remove from heat and pour all flour into pan at once and stir vigorously until the dough pulls away from the pan and is smooth.

allow dough to cool for about 2 minutes before briskly beating in eggs, one at a time, until smooth and shiny.

either pipe or drop small (walnut) sized rounds onto baking sheet, spacing evenly (about 1 inch apart). mix remaining yolk with milk and brush tops of profiteroles. bake for 30 minutes or until puffed and browned. turn off oven and leave for 5 minutes.

either tear or cut profiteroles in half, top with ice cream and hot fudge.