You are currently browsing the tag archive for the ‘chocolate’ tag.

ancientgrainscookies12_little-house-dunes

by Heather Harris Brady

I came up with these cookies after noticing boxes of “ancient grains cookie mix” at the grocery store – for $7 a box! When I use alternative flours I try to work with the different textures rather than against them. These cookies are chocolate peanut butter because everyone expects peanut butter cookies to have a more shortbready, crumbly texture by nature.

I used a blend of quinoa flour and spelt flour, in combination with some regular unbleached white flour and some extra wheat germ. These are good keepers, and are great with a cold glass of milk on the side.

Ancient Grains Cookies, Makes about 36 3″ cookies

  • 1/4 c. butter, at room tempertaure
  • 3/4 c. packed brown sugar
  • 2 large eggs
  • 2/3 c. natural peanut butter (The ingredient list should read: Peanuts.)
  • 4 T. dark cocoa (I use Hershey’s Special Dark.)
  • 1/2 t. salt
  • 1/2 c. quinoa flour
  • 1/2 c. spelt flour
  • 3/4 c. unbleached all-purpose flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 3 T. wheat germ
  • 1 t. vanilla
  • 1 c. bittersweet chocolate chips

Preheat the oven to 350. Combine the butter and sugar in a mixing bowl and cream until light and fluffy.

ancientgrainscookies01_little-house-dunes

Beat in the eggs one at a time.

ancientgrainscookies02_little-house-dunes

Beat in the peanut butter.

ancientgrainscookies03_little-house-dunes

Then the flours, baking powder and baking soda.

ancientgrainscookies04_little-house-dunes

Beat in the cocoa and then the chips. You should have a nice creamy batter.

ancientgrainscookies06_little-house-dunes

Drop the batter by spoonfuls onto a greased cookie sheet.

ancientgrainscookies07_little-house-dunes

Bake for 10-12 minutes.

ancientgrainscookies08_little-house-dunes

ancientgrainscookies09_little-house-dunes

Cool complete and then store in an airtight container. These keep nicely for about five days. Freeze in a ziplock for longer storage. I freeze half the baked cookies and use them to replenish the cookie jar – but they aren’t bad frozen 😉

ancientgrainscookies13_little-house-dunes

ancientgrainscookies10_little-house-dunes


Four years ago: Champagne Sabayon
Three years ago: Chard Quiche
Two years ago: Burmese Chicken Soup
One year ago: French Breakfast Puffs


chocolatetaco7_little-house-dunes

by Heather Harris Brady

It may be a lot sunnier where you are but here after the holidays come the long, gray days of January. To brighten things I like to try new, fun things – especially where dessert is concerned. I made these to surprise my daughter one night at dinner, and she had fun putting them together with me. They would be great with mint ice cream, or any of the pretty colors, but being the girl she is she picked chocolate, chocolate and more chocolate! (She takes after me 😉

If you need a lot of these I would double the batter to allow for breakage. A lot will depend on your oven and how it gets, as well as how quick you can get these off the sheet and formed.

Chocolate Tacos, Makes about 8

For the shells:
1/2 c. powdered sugar
1/4 c. all-purpose flour
3 T. dark cocoa (I use Hershey’s Special Dark.)
1 t. cornstarch
1/4 t. salt
3 T. egg whites (about three whites)
1 t. 2% reduced-fat milk
1/4 t. vanilla extract

For the glaze:
1/2 c. semisweet chocolate chips (I use Ghirardelli 60%)
1 t. butter

For the filling:
1 pint ice cream

Preheat oven to 400°.Combine first 5 ingredients, stirring well.

chocolatetaco1_little-house-dunes

Stir in egg whites, milk, and vanilla.

chocolatetaco2_little-house-dunes

Coat a baking sheet with cooking spray. Spoon 1 tablespoon batter into each corner, forming a circle with the back of a spoon.

chocolatetaco3_little-house-dunes

Bake at 400° for about 6 minutes. You have to find the time when the shells are bendable but cooked. It’s better to take them out too soon than wait too long, too long and they won’t bend at all. You’ll have sandwiches instead! Anyhoo, rush them out of the oven and bend them right away. Let them cool and repeat with the rest of the batter.

chocolatetaco4_little-house-dunes

When you’ve baked all the shells melt the chips with the butter and stir smooth. Dip the edges of the shells. We drizzled the extra over the top. You’ll notice that I lost three shells – mostly to breakage because I left the first batch in too long.

chocolatetaco5_little-house-dunes

Fill the shells with scoops of ice cream and return them to the freezer for 30 minutes before serving.

chocolatetaco6_little-house-dunes

When ready to serve plate each taco, drizzle a little more fudge or topping for sauce and some coconut for fun.

chocolatetaco8_little-house-dunes

These may made a week ahead, wrapped airtight and kept in the freezer.

chocolatetaco7_little-house-dunes

snowballs16_little-house-dunes

by Heather Harris Brady

Believe it or not, I woke up a few days ago thinking about coconut snowballs. Now mind you, the last time I actually had a Hostess snoball I was probably also gazing dreamily at my Duran Duran poster and Nick’s purple eyeshadow. I knew I wasn’t after an actual duplicate, but rather the experience of cutting down through that pristine exterior to find amazing chocolate cake underneath.

Dorie Greenspan, because she is my spirit baker (like a spirit animal, but you know, a baker), understands such things. So much so that she has almost exactly that on the cover of her Baking cookbook. I’ve adapted her cake recipe here, covered it in an old-fashioned seven-minute frosting, and then coating the whole thing in coconut.

Unlike their inspirational counterparts these aren’t for keeping, you have to make them and eat them up shortly thereafter because the icing can get sticky in humidity. You’ll want to eat them right away anyway, the chocolate cake is meltingly delicious inside the fluffy frosting.

Coconut Snowballs, Makes six individual desserts

  • 3/4 c. unbleached all-purpose flour
  • 1/3 c. unsweetened dark cocoa powder
  • 1/4 t. baking soda
  • 1/4 t. baking powder
  • 5 T. butter, softened
  • 1/4 c. packed light brown sugar
  • 1/4 c. granulated sugar
  • 1 large egg
  • 1/2 t. vanilla extract
  • 1 oz. bittersweet chocolate, melted and cooled
  • 1/4 c. buttermilk
  • 1/4 c. hot strong coffee
  • 1/3 c. mini chips
  • Frosting (recipe below)
  • 2-1/2 c. fine shredded coconut

Combine the first four ingredients together and set aside. Preheat the oven to 350. Put the sugars and butter in a mixing bowl, cream well.

snowballs1_little-house-dunes

Add the egg and beat well, until very light and fluffy, about three minutes.

snowballs2_little-house-dunes

Beat in the melted chocolate, then add the dry ingredients alternately with the milk. Beating well after each addition.

snowballs3_little-house-dunes

Lastly, fold in the coffee, followed by the mini chips.

snowballs4_little-house-dunes

Spoon the batter into six ramekins. (I had to bake mine in two batches.)

snowballs5_little-house-dunes

Bake for about 10 minutes, until puffed and just firm to the touch in the center.

snowballs6_little-house-dunes

Turn them out to cool. They will fall slightly but that’s okay!

snowballs7_little-house-dunes

snowballs14_little-house-dunes

While the cakes are cooling make the icing.

Frosting (from King Arthur Flour)

  • 1 1/2 c. granulated sugar
  • 1/3 c. cold water
  • 2 large egg whites
  • 2 t. light corn syrup or 1/4 t. cream of tartar
  • 1 teaspoon vanilla extract

In the top of a double boiler, combine the sugar, water, egg whites, corn syrup or cream of tartar, and the pinch of salt. Beat with an electric mixer set at low speed for 30 seconds, then set the pan over boiling water (the pan shouldn’t touch the water).

snowballs9_little-house-dunes

snowballs10_little-house-dunes

Beating at high speed, cook the frosting for about 7 minutes, or until it’s stiff and glossy. Remove it from the heat, add the vanilla, and beat an additional 2 minutes.

snowballs11_little-house-dunes

Put each cake right side up on a plate and cover it with frosting, mounding it on top to get a half-spherical shape.

snowballs12_little-house-dunes

Sprinkle coconut on to cover and put the finished cake in the refrigerator until ready to serve.

snowballs13_little-house-dunes

snowballs15_little-house-dunes

snowballs16_little-house-dunes


Three years ago: Hot Fudge Pudding Cake
Two years ago: Cream Cheese Coffeecake
One year ago: Sandwich Bread


chocolatecherrycake17_little-house-dunes

by Heather Harris Brady

The sweet cherries were just in season here. I was thinking about making a black forest cake, but often those can be disappointing with dry cake and not a good ratio of cake to filling. What I was going for was a moister cake, more of a brownie texture. I found what I was looking for in Baking with Jim Dodge. His recipe, which I’ve tinkered with slightly below, uses brandied cherries (which would be delicious) but I was under a time crunch so I used fresh cherries.

Chocolate Cherry Cake, Makes one 8″ cake

For the cake:

  • 1 c. bittersweet chocolate chips (I used Ghirardelli 60%)
  • 2 T. butter
  • 2 large eggs
  • 1/2 c. milk (or 1/2 c. strong coffee)
  • 1/3 c. cocoa
  • 3/4 c. granulated sugar
  • 1 c. all-purpose flour
  • 1/2 t. baking soda
  • 1/2 t. salt

For the filling:

  • 1 c. bittersweet chocolate chips (I used Ghirardelli 60%)
  • 1/2 c. heavy cream
  • 1 T. softened butter

2 c. stabilized whipped cream

1 lb. Bing cherries (or another sweet black cherry)

Preheat the oven to 375. To make the cake: combine the chocolate chips and butter in a saucepan over medium heat. Stir until melted.

chocolatecherrycake_little-house-dunes

Set it aside to cool slightly, then beat in the eggs, one at a time.

chocolatecherrycake2_little-house-dunes

Beat in the rest of the dry ingredients.

chocolatecherrycake3_little-house-dunes

chocolatecherrycake4_little-house-dunes

Then add the milk. You should have a thick creamy batter.

chocolatecherrycake5_little-house-dunes

Spread the batter in a well-greased 8″ pan. I also dusted mine with cocoa powder before adding the batter, just to be sure it would come out.

chocolatecherrycake6_little-house-dunes

While the cake is baking make the chocolate filling. Combine the chips and cream over medium heat, stir to melted. Then stir in the butter and set it aside to cool (you can speed it up by putting it in the freezer).

chocolatecherrycake7_little-house-dunes

Whip the ganache until it’s light and fluffy.

chocolatecherrycake9_little-house-dunes

Let the cake cool thoroughly. If you have some Kirsch now would be a good time for a sprinkle.

chocolatecherrycake8_little-house-dunes

Wash the cherries, pit and halve them. It’s a messy job, there’s no getting around it.

chocolatecherrycake10_little-house-dunes

Split the cooled cake in two and put it on your serving dish. Arrange the halved cherries on the bottom layer.

chocolatecherrycake11_little-house-dunes

Top the cherries with the ganache and then add the second layer of cake.

chocolatecherrycake12_little-house-dunes

Top that with the stabilized whipped cream. Chill thoroughly before serving.

chocolatecherrycake13_little-house-dunes

Even fresh the cake will cut neatly.

chocolatecherrycake19_little-house-dunes

Store leftovers lightly covered in the refrigerator.

chocolatecherrycake17_little-house-dunes


Three years ago: Cheesecake Ice Cream
Two years ago: Gooseberry-Raspberry Pie
One year ago: Sunday Night Cake with Chocolate Sauce


candycake7_little-house-dunes

by Heather Harris Brady

This cake is something you’re going to want to bookmark for the times you need to throw a dessert together in a hurry. The recipe is from one of my favorite cookbooks, Classic Home Desserts by Richard Sax. It’s an amazing book and the fact we lost Richard Sax at such a young age is a huge loss to those of us with a passion for cookbooks.

I had to tinker with the recipe, because I didn’t have the chocolate, Grand Marnier, or jam on hand he called for in the original. But it still turned out great. I served it with lightly sweetened whipped cream and strawberries on the side, but it’s very versatile. The flavor is actually better the next day.

Quick Chocolate Candy Cake, About eight generous servings

  • 1 stick butter, softened
  • 1/2 c. granulated sugar
  • 1 T. apricot preserves
  • 1 T. Grand Marnier
  • 3 large eggs
  • 4 oz. semisweet chocolate, melted and cooled
  • 1 c. almond flour
  • Zest from one orange

1/4 c. soft fresh bread crumbs (regular or gluten free)

Preheat the oven to 375. Butter the sides of an 8″ round pan. Cream the butter and sugar together. Beat in the jam and Grand Marnier with one of the eggs.

candycake_little-house-dunes

Then beat in the remaining two eggs, followed by the melted chocolate, almond flour and bread crumbs.

candycake1_little-house-dunes

candycake2_little-house-dunes

Lastly, add the zest.

candycake3_little-house-dunes

Spread the batter into your pan and bake about 25 minutes.

candycake4_little-house-dunes

The center should still be a bit shiny.

candycake5_little-house-dunes

Serve warm or at room temperature.

candycake7_little-house-dunes

I cut this slice after the cake had been out of the oven for about 30 minutes. It was still warm.

candycake6_little-house-dunes

Serve with whipped cream, berries or both. The cake keeps several days covered at room temperature.


Three years ago: Fresh Ginger Carrot Muffins
Two years ago: Quick Caramel Apple Cake
One year ago: Chocolate Cake-Truffle Petits Fours


pbcookies4_little-house-dunes

by Heather Harris Brady

Thanks for sticking by me everyone – it’s going to be a rocky road until June I’m afraid post-wise, as I mentioned earlier I have a son ready to fledge and we are going through all the college signups at the moment with graduation hot on its heels. I do think of you every day, regardless, and wonder what amazing things you are cooking up!

These little cookies are like a Reese’s in reverse, crunchy-tender peanut butter cookie with a center of dark chocolate. They are great on their own, or with milk. It’s worth noting I only use natural peanut butter, the ingredients on the label should say Roasted Peanuts and that’s it.

Peanut Butter Cup Cookies, Makes about 36 3″ cookies

  • 10 T. softened butter
  • 1 c. light brown sugar
  • 1/3 c. granulated sugar
  • 2 eggs
  • 1 t. vanilla
  • 3/4 c. peanut butter
  • 2-3/4 c. unbleached all-purpose flour
  • 1 c. dark chocolate chips (I used Ghirardelli 60%)

Preheat the oven to 350. Cream the butter and the sugars, then cream in the eggs one at time, followed by the vanilla and peanut butter.

pbcookies_little-house-dunes

Beat in the flour. Beat for about two minutes, until the flour is hydrated and the batter goes back to being more creamy.

pbcookies1_little-house-dunes

Drop tablespoons onto a greased cookie sheet.

pbcookies2_little-house-dunes

Criss-cross them with a fork, and push two-three chips into the center of each one.

pbcookies3_little-house-dunes

Bake for about 10-12 minutes.

pbcookies4_little-house-dunes

pbcookies7_little-house-dunes


Three years ago: Lemon Curd
Two years ago: Charred Asparagus
One year ago: Butter Pecan Banana Cake


browniecookies7_little-house-dunes

by Heather Harris Brady

Good news! The days of agonizing over whether to make brownies or cookies are over. Sometimes you CAN have the best of both worlds.

These cookies bake up thick and chocolately. If you like them fudgy, take them out when the center is still a little bit glossy. If you like them cakey, wait until the tops are matte. Either way these are perfect companions to a glass of cold milk.

Brownie Cookies, Makes about 40 3″ cookies

  • 1/2 c. butter, at room temperature
  • 3 T. olive oil
  • 3/4 c. granulated sugar
  • 3/4 c. brown sugar
  • 3 eggs
  • 3 c. unbleached all-purpose flour
  • 1 t. salt
  • 1 t. baking soda
  • 1 t. baking powder
  • 6 T. dark cocoa powder
  • 1/4 c. water
  • 1/4 c. milk
  • 1-1/2 t. vanilla
  • 2 c. mini semisweet chocolate chips (or dark chips)

Preheat the oven to 375. Combine the butter, oil and sugars in a mixing bowl. Beat until creamy, about four minutes.

browniecookies1_little-house-dunes

Beat the eggs in one at a time, beating for two minutes between each addition.

browniecookies2_little-house-dunes

Add the dry ingredients.

browniecookies3_little-house-dunes

Then beat in the chips, water, milk and vanilla.

browniecookies4_little-house-dunes

You should have a thick, creamy batter. Drop by tablespoons-full onto greased baking sheets. Flatten slightly.

browniecookies5_little-house-dunes

Bake about 10-12 minutes, see my note on baking time above.

browniecookies6_little-house-dunes

Store in an airtight cookie jar.

browniecookies7_little-house-dunes


Three years ago: Pan-Roasted Chicken with Soused Mushrooms
Two years ago: Chocolate Mint Cookies
One year ago: Salted Caramel Banana Cake

 

chocolatetorte1_little-house-dunes

by Heather Harris Brady

You might have noticed that my posts have decreased in frequency over the past few weeks, and that’s simply because we don’t have air-conditioning! When it’s over 90 and almost 100% humidity turning the oven on is the last thing from my mind. But – that said, birthdays still happen regardless and so I turned to this chocolate torte. It’s based on a recipe from the May 1998 issue of Gourmet, and it is lovely – rich and silky. If you want thicker “cake” layers you can use two boxes of vanilla wafers, but I like it thinner so there’s almost equal parts chocolate and cookie. This would be a good recipe to adapt with GF cookies too.

No-Bake Chocolate Torte, Makes one 8″ torte (about eight servings)

  • 8 oz. good quality bittersweet chocolate (I used Ghirardelli 60%), melted and cooled
  • 1 stick of butter, soft
  • 1/2 c. powdered sugar
  • 2 T. Kahlua or other flavoring of your choice
  • 3/4 c. milk
  • 1 t. vanilla
  • Two pints heavy cream, cold
  • 1 12-oz box vanilla wafers

Beat one pint of the cream to soft peaks, beat in the vanilla and set it aside.

chocolatetorte15_little-house-dunes

chocolatetorte14_little-house-dunes

Put the butter and powdered sugar in the mixer bowl.

chocolatetorte13_little-house-dunes

Cream well and beat in the chocolate.

chocolatetorte12_little-house-dunes

chocolatetorte11_little-house-dunes

Fold in the whipped cream.

chocolatetorte10_little-house-dunes

Set it aside.

chocolatetorte9_little-house-dunes

Combine the kahlua and milk in a bowl. Dip each wafer in the milk and then put it on the bottom of a springform pan. Cover the bottom as best you can.

chocolatetorte16_little-house-dunes

Cover the cookies with 1/3 of the chocolate.

chocolatetorte8_little-house-dunes

Repeat for the second layer.

chocolatetorte7_little-house-dunes

Repeat one more time, ending with the chocolate on top.

chocolatetorte6_little-house-dunes

chocolatetorte5_little-house-dunes

I used some additional chocolate to add a drizzle to the top, just for pretty.

chocolatetorte4_little-house-dunes

Refrigerate for at least six hours, preferably overnight. Run a knife around the side of the pan and remove the side. Beat the second pint of whipping cream to soft peaks and serve it with the cake. Fresh raspberries are nice with it too!

chocolatetorte3_little-house-dunes

I find serving easier if you run a knife around underneath the cake before you cut it into slices. Store any leftovers wrapped in the refrigerator.

chocolatetorte2_little-house-dunes


Two years ago: Chocolate Zucchini Snack Cake
One year ago: Blueberry Lime Scones

bananasundae13_little-house-dunes

by Heather Harris Brady

A healthy sundae – whaaaa? Yes, maybe you just can have it all.

Again, I apologize for these photos. This time my camera battery charger disappeared, so please bear with me until my new one gets here. Here’s something to sweeten the deal, a light, healthy (mostly!), and refreshing but chocolately summer dessert. On the bottom we have a nice fudgy brownie square and on top – banana peanut butter ice cream.

Sounds normal enough right? Well hold on to your retro avocado-colored appliances because things are about to get weird. These brownies are made with an avocado (no other added fat) and only 1/3 c. of sugar. The ice cream – no added sugar or cream. I’m calling these fudge squares instead of brownies, because they are somewhere in between fudge and a brownie. It’s nice if you can do a little prep work the day before – put the banana slices in the freezer, make the brownies and refrigerate them.

Banana Peanut Butter Ice Cream, Makes four 1 c. servings

  • Two large bananas
  • 1/3 c. natural peanut butter (the only ingredient should be peanuts)
  • 1-1/2 t. lemon juice

Fudge Squares, Makes nine 3″ squares

  • One large Haas avocado
  • Two eggs
  • 2 t. vanilla
  • 1/3 c. granulated sugar
  • 1/2 c. dark cocoa
  • 3 oz. melted dark chocolate
  • 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 c. greek yogurt
  • 1/3 c. unbleached flour (can use gluten-free)
  • Kosher salt and mini chocolate chips for sprinkling the top

Slice the bananas onto waxed paper and put them in the freezer until completely solid (preferably overnight).

bananasundae1_little-house-dunes

Preheat the oven to 350. Combine the avocado, eggs, vanilla, yogurt and sugar in the food processor.

bananasundae2_little-house-dunes

Blend well.

bananasundae3_little-house-dunes

Scrape down the bowl and add the rest of the ingredients. Or be a rebel like I am and scrape it down after you put the dry ingredients in.

bananasundae4_little-house-dunes

Blend to a dark creamy batter.

bananasundae5_little-house-dunes

Spread it in a well-greased pan and sprinkle the top with the salt and chips.

bananasundae6_little-house-dunes

Bake about 20 minutes, until the center is set.

bananasundae7_little-house-dunes

Let cool, preferably refrigerate overnight. When you’re ready to serve, combine the banana slices in the food processor with the peanut butter and lemon juice.

bananasundae8_little-house-dunes

Blend well. After about 20 seconds it will smooth out to something very much like soft-serve ice cream.

bananasundae9_little-house-dunes

If you want it firmer return to the freezer for a few minutes. To dish put a fudge square on each plate.

bananasundae11_little-house-dunes

bananasundae10_little-house-dunes

Top each square with a large scoop of the banana peanut butter ice cream.

bananasundae12_little-house-dunes

Serve immediately.


Two years ago: Strawberry Shortcake
One year ago: Thousand Island Dressing

raspchocolatepie4_little-house-dunes

by Heather Harris Brady

This pie happened and things got ugly at our house. When the last few slices got divvied up a riot practically broke out. And it all started innocently enough, when my son when to Chicago on a field trip and brought me back this from the Ghirardelli store:

raspchocolatepie_little-house-dunes

Which was nice. So I thought I’d pass on the wealth and make something for everyone to share. If you decide to do the same a word of advice – make sure the slices are even! This would be easy to adapt to gluten free with GF crumbs for the crust and GF cornstarch.

Chocolate Raspberry Cream Pie, Makes one 9″ pie

  • One graham cracker pie shell
  • One raspberry chocolate bar (this isn’t a sponsored post, use whatever kind you want!)
  • 2 c. half and half
  • 1/2 c. granulated sugar
  • 2 T. cornstarch
  • 1/3 c. dark cocoa powder
  • 2 eggs
  • 1 t. vanilla or Chambord
  • Fresh raspberries & white chocolate for garnish

I’m not doing a complete step-by-step here because we’ve done pastry cream lots of times. (Here’s a step by step if you want it.) Put the half and half in a saucepan over medium heat. Combine the sugar, cocoa and cornstarch well, whisk them in. Stir continuously as the cream thickens. Beat the eggs in a bowl and add half of the hot cream. Stir, and return it to the pan, whisking constantly. Break up the chocolate bar and whisk it in as it melts.

Remove the pan from the heat and stir in the flavoring. It should look like this:

raspchocolatepie1_little-house-dunes

Pour the cream into the pie shell.

raspchocolatepie2_little-house-dunes

Garnish with the berries and white chocolate. Chill thoroughly before serving.

raspchocolatepie3_little-house-dunes

It will cut in neater slices if you make it a day ahead.

raspchocolatepie5_little-house-dunes


Two years ago: Macarons, French Pastry Week
One year ago: Fresh Rhubarb Cake with Cardamom Syrup

Archives

Follow Little House by the Dunes on WordPress.com

Enter your email address to follow this blog and receive notifications of new posts by email.

Now We’re Cookin’

My kitchen Pinterest page
April 2017
M T W T F S S
« Mar    
 12
3456789
10111213141516
17181920212223
24252627282930
%d bloggers like this: