Posts Tagged ‘chocolate’

Pomegranate, Chocolate Chip Cookies

In cookies, Dessert on February 22, 2011 at 1:24 am

Today was a GREAT cookies day! And I was able to uphold two of my New Year’s resolutions! The first was making a semi-healthy treat, of course I say that based on the fact that there was pomegranate in the cookies. I also took this recipe from a blog, Sargent Choice. The recipe was originally for Chocolate Cherry Cookies, but since I like pomegranate better, I thought I would substitute.  This was a quick and easy recipe with a delicious result that I will definitely be trying again, perhaps with different dried fruits. Let’s take a look at the ingredients:

Ingredients

First, I placed the dried pomegranate in a pot on the stove, then I added HOT water from the tap, until they were covered. I let them soak while I made the rest of the dough. I started with the dry ingredients, combining the flour, cocoa powder, baking powder, baking soda, salt and sugar in a large mixing bowl, and blending them with a whisk.

Dry Ingredients

Once all the dry ingredients were combined, I melted the butter in the microwave and stirred it in, as well as the egg and vanilla extract using a hand mixer. After all the ingredients had been thoroughly blended together, I folded in the chocolate chips.

Dough

Then I folded in the dried pomegranate, once I had drained the water.

Pomegranate

Then I used a tablespoon to drop the dough on a cookie sheet.

Ready for the Oven

Once the oven was finished preheating to 350°F, I put the cookies into bake for 10 minutes. The cookies turned out soft and in my book slightly ‘healthy’ well as healthy as a cookie can be.

Cookies

I will definitely be making these quick and easy cookies again, and probably change it up with some different dried fruits. Hope you enjoy them as much as I am!

Bon Appetit!

Valentine’s Day Bark

In Dessert on February 14, 2011 at 8:48 am

Nothing says Valentine’s Day quite like a chocolate treat. With the stores full of everything from chocolate roses to heart shaped boxes of chocolate candies, I thought I would take a cue from them and make a chocolate Valentine’s Day treat for my co-workers. Since I had enjoyed working with chocolate so much when I made the Black and White Cookies last week, I looked for a recipe that would allow me a bit of a challenge versus just a traditional chocolate chip cookie (though there is nothing wrong with a chocolate chip cookies). I stumbled upon this recipe for Valentine’s Day Bark while surfing the Internet looking for Valentine’s Day recipes. I naturally altered it a little bit by using:

Ingredients

  • 24 ounces of semi-sweet chocolate chips
  • 2 ounces of red heart-shaped cinnamon candies

First, I preheated the oven to 200°F. While the oven warmed up I spread a sheet of wax paper over the bottom of a cookie sheet. I then poured the chocolate chips evenly over the cookie sheet.

24 Ounces of Chocolate Chips

Once the oven was done preheating I placed the chocolate chips in to melt for about 10 minutes, I checked them every few minutes to see how quickly they were melting.

Melted Chocolate

I sprinkled the red heart-shaped cinnamon candies evenly over the melted chocolate while it was still warm, then put it in the refrigerator to cool and harden.

Ready for the Refrigerator

Once the chocolate had cooled and hardened I broke it into pieces and placed it in tupperware to bring into work. I left it in the refrigerator, since my apartment gets warm and I didn’t want the chocolate to melt. Hope you enjoy this Valentine’s Day treat as much as I do and that everyone has a Happy Valentine’s Day!

Valentine's Day Bark

Bon Appetit!

Black and White Cookies

In Dessert on February 11, 2011 at 10:57 am

Delicious, classic cookie with a holiday twist! I received this recipe as part of an email recipe exchange that one of my friends got me involved in. Of course black and white isn’t very Valentine’s Day-esk so I made them into black and red cookies, all I had to do was add a little food coloring. This simple recipe was easy to follow, but working with the chocolate took a fair amount of time so these are not the quickest cookies to make. They are however totally worth the time commitment. Let’s look at the ingredients:

  • 1/3 cup (light) cream
  • 7 ounces dark chocolate
  • 3/4 cup granulated sugar
  • 1 (18 ounces) package sugar cookie dough

Ingredients

I decided to make the dough from a package of Betty Crocker Sugar Cookie mix, but I’m sure frozen dough would work just as well. I started by following the directions on the sugar cookie package to make the sugar cookie dough. Butter, an egg and the mix combined in a large mixing bowl.

Sugar Cookie Mix

Once the dough was completely mixed I added a lot of red food coloring, until it was completely red. Next, I poured the cream into a small pot on the stove and slowly heated it until it was warm (about 3 minutes on medium).

Warm Cream

Once the cream was warm I added the chocolate and mixed until it was completely melted.

Melting Chocolate

I then poured the chocolate into a small bowl and placed it in the refrigerator until it was cool enough to work with (about 2 hours).

Chocolate

Waiting for the chocolate to cool was the most time consuming aspect of making these cookies. But once the chocolate cooled it was smooth sailing. I started working with it by using a teaspoon to make small balls of it that would later be placed in the center of the cookies. There was enough chocolate to make close to 30 cookies.

Chocolate for the Cookies

I then separated the cookie dough into tablespoon size balls, which also yielded close to 30 servings.

Red Cookie Dough

Once everything was prepped, I poured the sugar into an empty pie pan, and set to work on the cookies. First, I pressed the chocolate into the center of the red cookie dough and smoothed the edges, then I rolled the cookies in the sugar and placed them on a cookie sheet to bake.

Cookie

The dough was then baked at 350°F for 10 minutes.

Right out of the Oven

The result was a delicious Valentine’s Day treat that I am hoping my co-workers enjoy. This was a fun twist on the classic black and white cookie that I may turn to for another holiday. I hope you enjoy these cookies as much as I do!

Bon Appetit!

Happy Valentine's Day

Merry Chocolate Chip Cookies

In cookies, Dessert on November 29, 2010 at 8:38 am

::cue music:: It’s the most wonderful time of the year! ::cut music::

In my family the Christmas season starts very promptly after Thanksgiving dinner when we all sit down, and watch White Christmas. Then we eat the delicious desserts that make Thanksgiving even better. I’m a little bit of a Christmas season junkie, so many, many years ago it was deemed that I cannot start playing Christmas music until the day after Thanksgiving, so I consider this to be the OFFICIAL start of my holiday season. So once again, ::cue music:: It’s the most wonderful time of the year! ::cut music::.

One of my favorite parts of this most wonderful time of the year is the immense amount of cookies that I bake during this time of year. Nothing inspires the Christmas spirit, like baking Christmas Cookies. Not even finals can ruin my mood, when I can blare Christmas music and my entire apartment smells like cookies. Though I have to admit studying for my Comprehensive exam is trying very hard to ruin my Christmas cheer. But anyway, I decided to kick-off this season with some Merry Chocolate Chip Cookies. It’s a Betty Crocker recipe, which should tell you right off that bat that these are some AMAZING cookies. I started by getting all the ingredients together.

Just the ingredients bring me happiness. I started by combining the butter, shortening, sugar, light brown sugar, vanilla, and eggs in a large bowl, using a hand mixer. I beat these ingredients together until the mixture was smooth.

Sugars, Vanilla, Eggs, Butter, and Shortening

Next, I added the salt, baking soda, and 2 cups of flour to the mixture. Again, I used the hand mixer to beat the ingredients until they were smooth. I then added the last 2-1/4 cups of flour, and combined it using the hand mixer. As I added more flour the mixture became more difficult to use the hand mixer on, so in the end I needed to use a spatula to complete the mixing.

Dough

Once this was complete I added the chocolate chips, and ‘got my hands dirty’ making sure they were thoroughly distributed throughout the dough.

Chocolate Chips

Next, came the m&m’s, which I also used my hands to distribute through the dough.

M&M's

Now it was on to the cookie sheets, I used a heaping teaspoon of the dough for each cookie, and ended up with 125, slightly larger than bite-size cookies.

Ready for the Oven

The cookies baked for 7 minutes at 375°F.

Out of the Oven

First, off I LOVE these cookies. Second, I REALLY LOVE the fact that these cookies are bite-size. I also LOVE that they are so soft. The fact that they are so delicious and bite-size make them a little dangerous, but I believe that since it’s the holiday season, calories don’t count!

Lots of Cookies

What are your favorite kinds of holiday cookies?

Stay tuned for a few more of mine! In the meantime…

Bon Appétit!

Pumpkin Chocolate Chip Brownies

In Dessert on November 3, 2010 at 8:25 pm

Erin, 1-Pumpkin Shortage, 0

I won’t pretend I didn’t get a tremendous sense of accomplishment out of making another pumpkin based dessert.I now want to warn you, this was NOT from a recipe, or a friend, or family member, or co-worker. This culinary adventure is brought to you by me wanting to have a pumpkin dessert and a chocolate dessert and not wanting to repeat any prior creations. This lead me to do, well, what I do when I need an idea for a culinary adventure…wander the baking aisle at the grocery store. This is what my wanderings resulted in…

I’ve made quick and easy desserts before, but this one takes the cake, or rather the brownie. My ingredients…

Ingredients

  • One box of Duncan Hines Devil’s Food cake mix
  • 2 cans Libby’s Pumpkin Pie mix
  • 3 cups chocolate chips

I started by adding one can of pumpkin pie to the box of Devil’s Food cake mix, and using my hand mixer to blend them together.

pumpkin and cake mix

I didn’t like how thick this mixture was, so I added another 15 ounce can of the pumpkin pie mix. This was still VERY thick, but there was more of it to fill my 11 in. x 15 in. baking pan. Then, as I was about to pour the blended mixture into the baking pan, I spotted the bag of chocolate chips left over from this weekend (my friend and I made chocolate chip pancakes), and I thought, well the more chocolate the merrier! This led me to add a cup of chocolate chips.

One Cup of Chocolate Chips

I found this amount of chocolate chips to be, well lacking, so I did what any good cook would do…I ADDED MORE!! Specifically I added 2 more cups of chocolate chips, bringing the grand total to 3 cups.

3 Cups of Chocolate Chips

I used a spoon to mix the chocolate chips in by hand (the hand mixer would have destroyed the chips).

Ready for the Baking Pan

I then sprayed the baking pan with cooking spray, so I would be able to remove the brownies later, and used a spoon to distribute the mixture evenly.

Ready for the Oven

I then heated the oven to 350°F, and baked for 30 minutes. I would LOVE to comment on how delicious this turned out, but I am resisting temptation and leaving it up to my class to comment on tomorrow. So to my classmates and all of you out there…

Ready to Serve

Bon Appetit!!