Chocolate


On page 42 of Dorie’s Cookies you will find a recipe of a cookie so luscious that it will make your head spin.  Three words – chocolate, caramel, nuts.  NUFF said!!

OK!  Maybe you need more to entice you.  A chocolate shortbread covered in chocolate caramel and covered with nuts.  How can one possibly go wrong with THAT!!!

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I don’t think you can!

I only made one change, and not intentionally.  I picked up the bowl of nuts and tossed them into the caramel before I realized I had picked up the wrong bowl.  It should have been the chocolate.  So everything is mixed together.

**SIGH**

But in the end it all turned out alright.  They were just as delicious, or so says The Man.{I’m still on Whole 30, so…..}

More cookies on Tuesdays with Dorie – Dorie’s Cookies.

We don’t publish the cookie recipes.  Go buy Dorie’s Cookies.  You won’t be sorry.

 

When I think of eating ‘healthy’ I really don’t consider cake.  Especially chocolate cake but I ran across this recipe in my February Cookbook eating to beat high blood pressure.  Truth be told this is NOT a weight loss book but a path to health.

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So these little bites of chocolate delight are only 70 calories, and 1 gm fat (1 1/2″ x 1 1/2″ piece) each.  I cut mine a little bigger but still not bad.  I sprinkled them with a little cocoa and powered sugar but they were plenty sweet without it.

    1 1/3 cups sifted self-rising flour
    1 cup + 2 Tbl unsweetened cocoa powder
    1/4 cup nonfat buttermilk
    1 Tbl instant espresso powder
    1 cup sugar {I subbed in 1/2 cup Splenda and added 18 tsp Stevia}
    1/2 up packed light brown sugar
    1/2 cup unsweetened applesauce
    1 tsp vanilla
    2 large egg whites
    1 Tbl powdered sugar

325 degree oven

Line an 8″ pan  with foil leaving an overhang.

Sift together the flour and cocoa.  Add the espresso powder into warmed buttermilk and allow to dissolve.

Mix the sugars together with the applesauce, buttermilk/espresso, and vanilla.  Add the liquids into the flour/cocoa mix and combine just until blended.

Beat the egg whites until stiff and then fold into the batter and add in the chocolate chips.  {I found the batter to be VERY stiff so I added just a tad of water before I folded in the whites.}  

Scrape the batter into the pan and bake for about 35 minutes or until set.  Don’t over bake!  Remove from pan and cool for about 15 minutes on a rack.

SOOOO good! Definitely a keeper.

The recipe is on page 263.

 

I’m linking this post with Cookbook Countdown 14 hosted by Kitchen Flavours and Emily’s Cooking (Makan2)

I could eat brownies daily.  Good. Fudgy. Brownies.  The Man loves cookies.  Daily.  Any kind.  When I can combine the two it’s a good day.  Like today.  The Avid Baker’s Challenge made Deb’s brownies/cookies/ brownie cookies.  Whatever you call them are GOOD!!  Lots of chocolate flavor – not hard to understand since they have cocoa, chocolate chips and unsweetened chocolate in them.

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The Browniest Cookies

Little bites of intense!  The perfect way to end a meal  Not sweet but not bitter.  Just right!

I did make a couple of small changes.  I subbed Splenda for the 2 Tbl of sugar {the cookies also have 1 cup packed brown sugar.}  And I subbed in 1/2 cup WWF for 1/2 cup of the AP flour.  It didn’t make any difference in the taste or texture but it made me feel better about the sugar and increased ‘healthiness’ of the cookie.  LOL

These cookies are for February’s Avid Bakers Challenge.  I haven’t baked with them in quite a while but decided to join back in since all the baking won’t be JUST sweet stuff this year.  We are baking from Deb Perelman’s Smitten Kitchen for 2017.  She is one of my favorite reads and recipe sources.   

 

What is it about Dorie Greenspan that makes one keep coming back to her recipes? Oh, yeah!  THEY ARE WONDERFUL!  Whether it’s baking or cooking or just put together, one can never go wrong with Dorie.  I guess that’s why my mantra used to be “Trust Dorie! Trust Dorie!”  And that’s why my mantra will be again – Trust Dorie!

Two of my friends have convinced me that I really need to make Cookies with Dorie’s Cookies for Tuesdays with Dorie and since I am easily persuaded to do good things – I succumbed.  Thanks to Kayte and Pam – I’m back with Tuesdays with Dorie.  Sure missed y’all!

World Peace Cookies was a good cookie to come back to.  Especially considering what is going on in the world today.

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Actually, TWD had made these before.  February 3, 2009.  (Hopefully THIS picture is better than that one!) with the original TWD using Dorie’s  Baking From My Home To Yours. They are just as good today as they were then.  Maybe better.  And definitely a perfect addition to Dorie’s Cookie Book.

Chocolate-y.  Crunchy.  A little salty {This time I had the fleur de sel.} Perfect!

We don’t print the recipes like we did with BFMHTY.  You really need to buy the book and enjoy all the lovely recipes up close and personal.  And the beautiful photography of all the lovely cookies.  Well worthy every penny – trust me.

You can find more World Peace Cookies -> Dorie’s Cookies.

I haven’t been here in a while.  Between Thanksgiving, Christmas, Bronchitis and Sinusitus it has not been an easy month.  But I couldn’t let the 2016 end without at least doing the December Potluck for I Heart Cooking Clubs

How about Torte?  Chocolate Torte?  With no Flour?  And Pecans?

Yep!  That’s the one.

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Flourless Chocolate and Pecan Torte

Torte:

    3/4 cup/175 g butter, softened, plus extra for greasing
    plain (all-purpose) flour, for dusting
    1 cup/175 g caster (superfine) sugar
    6 eggs, separated
    6 oz/175 g plain dark (semisweet) chocolate, melted
    generous 1 cup/l75 g pecans, finely chopped or coarsely processed
    ½ tsp ground cinnamon {I always use a little more}

For the cream:

    2 tbsp rum
    2-3 tbsp muscovado (brown) sugar
    generous ½ cup/100 ml Crème Fraîche
    1¼ cups/275 ml double (heavy) cream

Preheat oven to 350°F/1S0°C. Grease and flour a 6 inch/16 cm cake tin (pan).

Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the egg yolks one at a time, then mix in the melted chocolate, pecans, and cinnamon.
Whisk the egg whites in a separate bowl until they form stiff peaks. Stir one-third of the egg whites into the chocolate mixture to loosen the texture, then, using a large metal spoon, fold in the remaining egg whites. Transfer the mixture to the prepared cake tin.
Level the top with the back of a spoon and bake in the oven for 35-40 minutes. Leave to cool for at least 20 minutes, or until just slightly warm.

Meanwhile, warm the rum and sugar in a small saucepan and stir until dissolved.
Remove from the heat and leave to cool before mixing in the creme fraiche. Semi-whip the double (heavy) cream so it is still quite slack in a large bowl and fold through the Crème Fraîche mixture until fully blended.Cut the torte into 8 equal-sized pieces and serve warm with the cream.

Yes, it WAS quite good.  Especially with the Rum Cream Mixture on top.  Even tho’ I couldn’t coax it out of the pan as well as I might have liked …as long as it tastes good…

I made 1/2 of the recipe in three mini cake pans. They only needed about 20 minutes or so to bake.   Just right for the two of us. If you need an easy and quick chocolate fix for dessert.  This is the one!

The recipe is from Curtis’ Cooking with Curtis. {pg 155)

There is more POTLUCK  -> I Heart Cooking Clubs.

We haven’t had CHOCOLATE as a theme all year for Eating with Ellie so I figured it was time.  My theme pick this week.

But after so. many. sweet. treats. this past month I thought maybe I should have waited a week or so before we used this theme.  Alas, not to be…

So I chose something simple to fulfill the Chocolate Theme –

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Grandma’s Chocolate Pudding.

This pudding had only 1/3 cup of sugar for four servings.  Unsweetened cocoa powder and a mere 1 ounce of dark chocolate gave a nice rich chocolate flavor.  We didn’t feel guilty about eating these at all. Super simple to put together I know I will make this often for our dessert.  Silky smooth and definitely sweet enough.  No guilt and lots of flavor.

The recipe is on page 274 of Ellie’s Comfort Food Fix.

NEED more chocolate? – Visit  Gotta have Chocolate!.

How many times have I said that Cheesecake is my fave dessert?  Probably more times than you want to hear.  When the theme of Divine Desserts came up I knew exactly what I was making.

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PEANUT BUTTER CHEESECAKE TART WITH PEANUT PRALINE

Cheesecake.  Peanut Butter.  Praline.  YES!!  Super simple to make.  A nice chocolate cake/cookie bottom piled high with whipped and sour cream a tasty peanut butter filling topped with chocolate ganache, melted PB and peanut praline brittle.  So, no I didn’t make the praline.  And we didn’t care for topping the cake with whipped and sour cream.  But the melted PB brought out the flavor of the cheesecake and the ganache complimented the chocolate crust.  The only reason I didn’t make the praline – no DEMERARA SUGAR .  The brittle worked just fine.  I was mostly interested in just the cheesecake any way.  

We really enjoyed this cake.  I got to use my ‘deep dish’ tart pan my daughter gifted me a couple of years back.  It was perfect for this divine dessert.

The recipe can be found on Donna’s website.

For more sweets visit Wednesdays with Donna Hay – Divine Desserts.

And if you want to join in the themes are listed through the end of August.  Just find a recipe to fit the theme.  Blog and send us your link under Comments.  Love to have you.

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