You are browsing the Blog for chocolate.

← Previous Entries

French Fridays with Dorie – Double Chocolate and Banana Tart

May 18, 2012 in ffwd

Wanna know something about family? Sure you do.

We go through a lot of bananas each week. I’m talking 5 or 6 bananas a day. And that’s when my husband is gone! They are just so versatile – pancakes, muffins, smoothies, waffles, bread, anything and everything you could possibly bake up is better with bananas!

So of course I was pretty excited about this week’s French Fridays with Dorie recipe: Double Chocolate and Banana Tart.

Don’t get confused though, it’s double chocolate and double banana. The crust is a chocolate shortbread crust, topped with caramelized bananas that are then covered in chocolate ganache, and finally it’s finished with raw banana slices.

(The caramelized banana slices looked like little scallops!)

I thought this recipe was simple, so impressive, and delicious! I didn’t love the raw bananas on top – for some reason, the contrast between the super rich chocolate and the raw bananas just didn’t do it for me – but those were easily picked off. I really really really loved the caramelized bananas. It gave just a little crunch to the tart.

I halved the crust recipe, got 2 small tarts (maybe 5 or 6 inches?) and then dropped a tart shell in the sink. So I quartered the rest of the recipe and it was perfect for my one tart. HOWEVER, one tart was not enough for this lady and I wish I had another one right now.

(The members of French Fridays with Dorie don’t share Dorie’s recipes because we want to encourage you to check out Around My French Table.)

One year ago: Caramel Pecan Monkey Bread
Two years ago: Gummy Candy
Four years ago: Strawberry Scones

 

 

 

ShareSubmit to StumbleUpon

Tags: , , ,
23 Comments »

Secret Recipe Club – Chocolate Banana Muffins

May 7, 2012 in breakfast

It’s time for another Secret Recipe Club reveal! This month I was lucky enough to be assigned Edesia’s Notebook which is written by Lesa. She has hundreds of recipes that all sound fantastic like these Asian Turkey Meatballs with Peanut Sauce that are high on the list of things I want to make.

I picked these banana chocolate muffins for SRC because some days require chocolate for breakfast – like today.

I spent last night in the emergency room with my 2 year old. It was the first of what I assume will be many ER trips with those boys of mine but the kid says the free popsicle was worth taking a chunk out of his tongue so…

Yeah.

These muffins are so perfect for those mornings where you just need a little something extra to get you moving. I don’t even like chocolate that much but I couldn’t stay away from these. They’re great at room temperature but they’re perfect hot out of the oven with just a smear of butter on top.

Two years ago: Chocolate Angel Food Cake

Chocolate Banana Muffins
5.0 from 2 reviews
Print
Yield: about 12
adapted from Edesia’s Notebook
Ingredients
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup of brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 very ripe bananas, mashed
  • 2 cups of flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners or spray with non-stick spray.
  2. In the bowl of a stand mixer fitted with a paddle, cream together butter and brown sugar until fluffy. Add eggs one at a time, making sure each is incorporated before moving on; add vanilla and mashed bananas.
  3. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients; mix until just combined.
  5. Fold in chocolate chips with a rubber spatula.
  6. Bake in preheated oven for 20 – 23 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool on a wire rack.



ShareSubmit to StumbleUpon

Tags: , , ,
21 Comments »

Chocolate Ganache Ice Cream

April 27, 2012 in frozen goodies

Chocolate is probably my least favorite of all ice cream flavors. I don’t mind chocolate chunks or chocolate swirls but straight up chocolate ice cream just isn’t my thing. This recipe, though, has been calling my name since I bought Baking: From My Home to Yours. Yeah, it’s chocolate but it’s chocolate ganache and therefore a million times more interesting than plain chocolate.

The recipe, despite it’s fancy name, is incredibly simple. You make the ganache by melting chocolate (I used semisweet) together with some heavy cream. That gets stirred into a custard which only takes a few minutes to make. Chill it overnight, pour it into your ice cream maker, and you’ve got chocolate ganache ice cream!

It is definitely the best chocolate ice cream I’ve ever tried. I knew it was going to be good when I pulled the chilled custard out of the fridge and it had the texture of pudding! Like I said, I’m normally not a fan of chocolate but I’ll make this one again – and next time I’m going to add chocolate chunks to make it even richer!

One year ago: Taco Pasta

Chocolate Ganache Ice Cream
Print
from Baking: From My Home to Yours
Ingredients
  • 6 ounces bittersweet or semisweet chocolate, finely chopped
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 4 large egg yolks
  • 1/4 cup sugar
Instructions
  1. Place the chopped chocolate in a large heatproof bowl. Set aside.
  2. Put 3/4 cup of the heavy cream in a small saucepan and bring to a boil. Pour over the chopped chocolate and let it sit for about a minute; gently stir with a rubber spatula until smooth.
  3. In a medium heavy-bottomed saucepan, bring the milk and the remaining 3/4 cup of heavy cream ot a boil.
  4. Meanwhile, in a medium bowl, whisk the egg yolks and sugar together until they are slightly thickened. Still whisking, drizzle in about 1/3 of the hot milk mixture to temper the eggs. Slowly pour in the remaining liquid, whisking the whole time. Pour the custard back into the pan and cook, stirring consistently, over medium heat until the custard thickens slightly. Remove the pan from the heat and gently stir the ganache into the custard.
  5. Refrigerate the custard overnight.
  6. Scrape the chilled custard into the bowl of your ice cream maker and churn according to manufacturer’s instructions. Put the ice cream in a freezer-safe container and freezer for at least 2 hours, or until it is firm enough to scool.

Pin It
ShareSubmit to StumbleUpon

Tags: , , ,
11 Comments »

French Fridays with Dorie – Cocoa Sables

March 23, 2012 in cookie

Yup, it’s time for my monthly “I’m going to cook every single recipe from Around My French Table!” proclamation.  I mean it this time! I swear. Unless it’s another recipe for mussels. Because mussels don’t exist in Colorado.

This week’s French Fridays with Dorie recipe is not mussels thankfully – it was cookies! Chocolate ones! With extra chocolate!

These are Dorie’s Cocoa Sables. I really love her Sables recipe from Baking so I had high hopes for these. Unfortunately, my dough was ridiculously dry.

It crumbled when I sliced it and I ended up having to piece it back together on the baking sheet.  I really don’t think it was the recipe’s fault though - I think just I need to learn to compensate for how dry the air is here.

But how did they taste you ask?

A-mazing. Best cookies I’ve ever tasted.

And that could very well be because I haven’t had anything sweet in a week but you guys, I loved these! I don’t think I’ve ever had a chocolate cookie that I felt this strongly about but I cannot wait to make these again.

Two years ago:  BBA: Pizza Napoletana
Three years ago: Patty Melts with Grilled Onions

ShareSubmit to StumbleUpon

Tags: , ,
17 Comments »

Secret Recipe Club – Chocolate Peanut Butter Cookies

March 5, 2012 in chocolate, cookie

For this month’s Secret Recipe Club, I was given Amanda’s Cookin which was fun because she’s the lady who started the club. She has a ton of recipes on her blog but as soon as I saw the chocolate peanut butter cookies, I knew they were it for me. I do love a peanut butter cookie!

These are your basic peanut butter cookies with the addition of cocoa powder. They’re just as delicious as they sound and oh so rich! My 2 year old took one bite and said “my favorite!”

They were also easy as can be and I whipped them up in less than 30 minutes! Perfect for when you need a chocolate fix!

Secret Recipe Club – Chocolate Peanut Butter Cookies
5.0 from 1 reviews
Print
adapted from Amanda’s Cookin
Ingredients
  • 1/2 cup butter, softened
  • 3/4 cup crunchy peanut butter
  • 1 cup firmly packed light brown sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • sugar, for rolling
Instructions
  1. Preheat oven to 375F. Line a baking sheet with parchment paper.
  2. Use a mixer to cream the softened butter, peanut butter, and brown sugar until light and fluffy. Add the milk, vanilla, and egg and beat until combined.
  3. In a separate bowl, sift the flour, cocoa, salt and baking soda. Add to butter mixture low speed. Mix just until blended.
  4. Working with about a teaspoon of batter, roll into balls; place onto prepared sheet. Dip the tines of a fork into the sugar and press into the cookie to make a crisscross design. Continue for each cookie.
  5. Bake for 7 to 8 minutes, or until set and just beginning to brown. Cool on a wire rack.



ShareSubmit to StumbleUpon

Tags: , ,
20 Comments »

← Previous Entries

Switch to our mobile site