Posts Tagged ‘chocolate’

Mocha Brownie Cake

Tuesday, March 18th, 2014

 

Slice of Mocha Brownie Cake

Slice of Mocha Brownie Cake

TWD – Tuesdays with Dorie


Mocha Brownie Cake

I decided to make a third of the recipe to fit in my 4½-inch spring form pan.  After all, there’s just two of us, so we don’t need a chocolate cake for 12 people.  It was just the perfect amount for the pan too.  It rose into a dome quite a bit, but that just left me with some extra cake to taste as I assembled.
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Fudge Pops

Thursday, February 27th, 2014
Fudge Pop

Fudge Pop

Fudge Pops

Creamy, cold and chocolaty — these homemade fudge pops use all natural ingredients, and a bit less sugar than packaged fudge pops.

If using paper cups and wooden pop sticks, either insert the wooden sticks ¾ way through freezing, or lay aluminum foil over the cups, and insert the wooden stick through the foil.  The foil will help hold the stick upright.
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Double Chocolate Cookies

Tuesday, November 19th, 2013
Double Chocolate Cookies

Double Chocolate Cookies

TWD – Tuesdays with Dorie


Double Chocolate Cookies

We loved these cookies: complex, chocolaty and chewy.  My favorite cookies are soft and slightly chewy, so these cookies fit the requirement.  The deep chocolate taste, with chocolate chunks offers great depth of flavor and good texture.  I didn’t have instant coffee, so I used super fine ground coffee and that seemed to work well.
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Mast Brothers Limited Reserve Chocolate – Maple Crown

Monday, February 18th, 2013
Mast Brothers

Mast Brothers

Review

Mast Brothers Limited Reserve Chocolate – Maple Crown

Handcrafted in Brooklyn, New York this 73% smooth, creamy dark chocolate, sweetened with pure maple sugar from the Hudson River Valley, has a unique depth of flavor I’ve never before tasted in any chocolate bar.  (more…)

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Chocolate Truffles

Thursday, December 13th, 2012
Chocolate Truffles

Chocolate Truffles

Chocolate Truffles

Chocolate truffles are an easy holiday candy to make, and they last a while, so you can make them ahead. You can use any type of flavoring in the chocolate. Vanilla is used here, but peppermint or hazelnut would also work well. You can also infuse the cream with flavors such as Earl Grey tea, lavender, or rose. Just steep the hot cream with your flavor, and then strain it before pouring it over the chocolate.
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