Dark Chocolate Chunk Oatmeal Cookie Bars

Some time ago I came upon this recipe.  Maybe Pinterest?  Someone’s blog?  Facebook?  Honestly, I don’t remember, but it caught my eye even though it has the word ‘healthy’ in the title.  It was the dark chocolate that hooked me as well as the unique method of mixing up the dough.  This morning it’s cold in my apartment so I needed to bake something.  These are delicious!  Look at the ingredient list-they qualify as granola bars.
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Chocolate Diablo Cookies

I came upon this recipe through one of my culinary heroes.  I was drawn to it because she promoted it, but the flavour combination didn’t really appeal to me.  I’ve made chocolate brownies with cayenne and cinnamon before, I’ve eaten chocolate ice cream with those flavours too and quite enjoyed it.  But ginger?  And 3 tablespoons?  That’s a lot of ginger.  I made them for the first time today and I didn’t use 3 full tablespoons.  I used 2 rounded teaspoons of freshly grated ginger.

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Chocolate Sauce

I found this recipe as a chocolate syrup to make chocolate milk.  You can cut the recipe in half but you won’t want to.  Great for chocolate milk, but it’s also a good all purpose chocolate sauce for ice cream, a bowl of strawberries, on top of cheesecake or with a spoon by the light of the fridge at midnight.  But you would never do that… Continue reading “Chocolate Sauce”

Triple Chocolate Mousse Cake

I first saw this amazing cake on America’s Test Kitchen-one of my favourite cooking shows.  It’s not a slick, Food Network style cooking show, but their approach to food is truly passionate and scientific.  This is the kind of dessert I dream about and I’ve been dying to try this recipe.  Yesterday I finally did and Mary declared “this is the best dessert I’ve had in my life”  I must say it’s pretty spectacular.  I am looking forward to making it again. Continue reading “Triple Chocolate Mousse Cake”

A dessert to please the whole family

My brother and his family are coming tomorrow and Mom asked me to bring a cheesecake.  My first cheesecake thought is chocolate, but my brother isn’t a big chocolate fan (one of us is adopted I think).  So, I was searching for a cheesecake recipe that didn’t have chocolate and it just made me sad.
But then I had an idea.  A wonderful idea.

Here’s what I did; I made brownies in my cheesecake pan then I found a super easy no-bake cheesecake recipe and modified it to this;
1 (250g) pkg cream cheese, softened
2 Tbsp sugar
1 cup of whipping cream, with 1/4 cup icing sugar, whipped to soft peaks
Beat the cream cheese with the sugar until it’s smooth and fluffy.  Fold in the whipped cream.  Spread the cheese mixture on top of the brownie.  Refrigerate overnight to let it firm up.

A classic topping is a can of cherry pie filling, but I’d rather make my own filling.  I bought a bag of frozen whole strawberries.  I put half of them in a small saucepan along with about 1/3 cup of water and 2 Tbsp brown sugar.  I let them simmer until they were soft, then I pureed them with my immersion blender.  Let the mixture simmer until it’s thickened.  You can thicken it with cornstarch if you like.  Meanwhile, I chopped the other half of the strawberries into large chunks.  Stir the strawberry chunks into the strawberry puree.  This would work with any frozen or fresh fruit.  Mangos, peaches or mixed berries would be delicious.

I will serve it tomorrow and post pictures and reviews from family members.

Stout Brownies

This summer, I watched my neighbours cats while she went on vacation.  One thing she left me as a thank you was a bottle of double chocolate stout.

Now, I love chocolate and I doubly love double chocolate, but am not a fan of stout.  The combination of the two just seemed…weird.  I kept telling myself I should drink it, but I couldn’t.  Then I came upon this recipe.  I made a few teaks and brought it to my church potluck.  The results are moist and rich.

1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup butter, room temperature
8 ounces baking chocolate  (I used 3 oz of bittersweet and 5 ounces of semi sweet)
3/4 cup chocolate chips
4 eggs
1 cup sugar
1 cup stout
3/4 teaspoon vanilla
1 cup chocolate chips

In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.
In a double boiler set over low heat, melt butter, baking chocolate and 3/4 cup chocolate chips until smooth. Remove from heat.

In a large mixing bowl, beat together eggs and sugar on high speed until light and fluffy. Pour in melted chocolate mixture and beat until combined.
Add flour-cocoa mixture and beat until just combined. Whisk in stout and vanilla. (It will take a few minutes for the beer to incorporate. I used more of a folding technique with the whisk for the first minute or two to keep everything from slopping everywhere.)  Stir in 1 cup chocolate chips
Pour into a greased 9 x13 pan.
Bake in a 375F oven 25-30 minutes.