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In all actuality, I should have titled this post Tuesdays With Dorie Catch Up. I feel a tad guilty about neglecting my poor little blog, but this has been one crazy-busy, FUN summer.

For the week of July 12th, Kelly of Our Crazy Blessed Life chose Dorie‘s Brrrr-ownies. These refreshing brownies are the perfect way to cool down from the summer heat. How can a brownie be refreshing, you ask? They’re chock-full of York peppermint patties, that’s how. “When I bite into a York peppermint patty, I get the sensation of being on top of a cold mountain, and all I want to do is yodel! YO-DE-LAY-HEE-HOO!”

The key to these brownies is to cut the peppermint patties, leaving them in large chunks. Too small and you’ll have a gooey pepperminty paste instead of a nice pepperminty bite. Visit Kelly for the recipe [click here] and be sure to catch up with the rest of the TWD gang.

Now, on to the Chewy, Chunky Blondies selected by Nicole of Cookies on Friday for last week’s TWD recipe. I want to give Nicole a big hug for choosing blondies. And these are even more fabulous than your typical blondie – walnuts, chocolate (I used bittersweet), sweetened coconut, and toffee!! What’s not to love, right?

When your dessert glistens, you know it's going to taste incredible!

You’ll want this recipe and lucky for you it’s posted here on Nicole’s blog. To see the rest of the TWD bakers’ blondies visit the Leave Your Link page here.

I’m sitting out for this week’s TWD recipe. I have way too many goodies in the house right now, but I’ll be back next week with Dorie’s Chocolate Ganache Ice Cream. Forget bathing suit season!

Please excuse the tardiness of this post…

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

Never having had the pleasure of a pavlova before, I wasn’t sure what to expect. Enter my new favorite dessert! Start with a chocolate meringue “cookie” of sorts, top with chocolate mousse, and then drizzle it with creme anglaise. What these pavlovas lack in beauty, they more than make up for in decadence.

There was more than enough mousse and creme anglaise to go around. So, what’s a girl to do with the leftovers? How about eating creme anglaise dipped chocolate mousse by the spoonful straight from the bowl? While it’s certainly not a creative approach, it is perhaps the most efficient method for transferring said deliciousness to your tastebuds. 😉

Enjoy and be sure to visit Dawn for the recipe. While you’re at it, check out our blogroll to see the rest of the Daring Bakers’ fabulous creations.


Just in case I haven’t mentioned it before, I adore ganache!! Thanks, Dharmagirl, for choosing this simple, decadent chocolate tart for this week’s Tuesdays With Dorie recipe.

This tart took so little time, I couldn’t believe I was actually making a recipe for the blog. The crust is Dorie‘s recipe for sweet tart dough sans nuts. The filling is an easy-peasy ganache made of bittersweet chocolate, heavy cream, and of course, butter. Dorie says this tart is best served the day it’s made, but we’ll have to agree to disagree on that one. I made this tart last night and had another piece today. It was just as too-die-for as it was last night!

I enjoyed mine with a cup of black coffee (and my mister), but it would be equally good with a tall glass of milk. I encourage you to make this rich, creamy tart, but do so at your own risk. 😉

The recipe is available here courtesy of Dharmagirl. Be sure to peruse the rest of the TWD bakers’ concoctions here. I assure you, you won’t be disappointed. Rumor has it one TWD’er added caramel and another baker added a layer of raspberry preserves. Love, love, love chocolate & raspberry!

Not only did I bake this week’s Tuesdays With Dorie recipe in advance, but I’m also posting on time. It’s a miracle! Surely it’s mere coincidence that this week’s recipe happens to be a chocolate cake. 😉

The lovely and talented Amy of Amy Ruth Bakes selected Dorie‘s Dressy Chocolate Loaf Cake for our baking pleasure. And what a pleasure it was! This is a no fuss, no muss kind of cake. The kind of cake made for a busy weekend.

Dorie describes this loaf cake as having a tight crumb and a sour cream tang. Seeing as this was the first cake as well as first icing I’ve made with sour cream, I was fearful of having an overly tangy dessert. I must learn to trust Dorie! I shared this cake with several people and no one knew it had sour cream in it until I told them.

The recommended jam options were red raspberry or cherry. Raspberry, please! There was no raspberry jam to be had at the nearest grocery store so I opted for Bonne Maman‘s red raspberry preserves. I simply strained the warm preserves to remove the seeds.

Visit Amy for the recipe and stop by the Leave Your Link section of TWD to see the other bakers’ fabulous cakes.

A Tuesdays With Dorie post on a Friday? I know, shame on me. I planned to write a “twofer” post next Tuesday, but this tart is so luscious I just couldn’t wait that long!

There was much discussion about the types of fillings folks were trying in their tarts – everything from cherries to blackberries, a blueberry/strawberry combo, smoked almonds & sea salt, kiwi fruit, and even candied kumquats. I’m telling you, these bakers are creative geniuses! I went the traditional route, using fresh raspberries because I LOVE raspberries. And, sure, they’re a little on the expensive side right now, but this tart was totally worth it. I made Dorie’s sweet tart crust (aka Pâte Sablée), but I unintentionally omitted the nuts. No matter, that just gives me an excuse to make this again. Ha, as if I needed one!

So, what is it about this tart that makes me all googly-eyed like an infatuated schoolgirl? Hmmm… could it be the tender, slightly sweet, butter-laden crust? Or, perhaps, the juicy, delicate raspberries? Oh, I know – it’s the velvety pudding-like chocolate! Creamy and smooth, the chocolate just melts in your mouth. Every bite is one to be savored.

I also made some vanilla whipped cream and dolloped it around the edges of the tart which was a nice touch. Unfortunately, I was a bit impatient and added the whipped cream before the tart had completely cooled which created a runny mess. But it was a tasty mess!  I really must stop salivating lest I ruin my keyboard. 😉

While Dorie says this tart is best served the day it’s made, I thought it was even better the next day. An overnight chill in the fridge gives the tart a more dense texture, which is perfect since I adore chocolate mousse. But to each her own.

Mad props to Rachelle of Mommy? I’m Hungry! for selecting this delectable tart for this week’s TWD recipe. Be sure to visit her for the recipe. Actually, go ahead and do yourself a HUGE favor and buy a copy of Baking: From My Home to Yours by Dorie Greenspan. Or, for you over-achievers out there, do both! And if you’re feeling really ambitious, visit the rest of the fun and fearless TWD bakers. They’ll knock your socks off, I promise!

Kait of Kait’s Plate, chose Dorie’s My Best Chocolate Chip Cookies for this week’s Tuesdays With Dorie recipe. Luckily, I’ve learned to always consult the P&Q before beginning the recipe. Baker after baker reported flat, thin cookies that spread like crazy. I added a little extra flour to the cookie dough and also chilled the dough well before baking the cookies. Even so, you can see my cookies look more like pancakes than chocolate chip cookies.

See how flat they are?!

The flavor was excellent, but the texture just didn’t do it for me. I have to stick with the New York Times’ chocolate chip cookies as my favorite. If I ever need to make a cookie cake, Dorie’s chocolate chip cookies will be my go-to recipe. Be sure to visit Kait for this recipe and spread the cookie love to the rest of the TWD bakers.

Oh, brownies! How do I love thee? Let me count the ways! A big THANKS goes out to Tanya of Chocolatechic for choosing Rick Katz’s Brownies for Julia as this week’s Tuesdays With Dorie recipe.

I made these brownies Tuesday night after perusing the TWD P&Q. Upon reading of the plight of my fellow TWD bakers, I scrutinized the recipe, reading it thoroughly (twice, actually!) before starting. I must admit, my eye did occasionally wander to the brownie recipe on page 90 even though I was making the recipe on page 91. That being said, I progressed very slowly, cautious as a cat.

Many of my fellow TWDers made their brownies in a 9×9 pan as instructed in the recipe only to have to increase the baking time by 15 minutes or more due to the middle of the brownies being very battery. I heeded their advice and lined a 9×13 Pyrex baking dish with buttered aluminum foil. Twenty-five minutes later I had perfectly moist, slightly fudgy brownies with just a hint of a crust on top.

I have never encountered such a persnickety brownie recipe! Adding half of the egg/sugar mixture to the melted chocolate/butter then whipping the remaining half of the egg/sugar mixture until it doubled in volume was an extra step that I’m not used to. I added some chopped pecans because, well, brownies with no nuts are like a day without sunshine. Fortunately, the results were well worth the effort. That being said, they fell just short of defeating the reigning champ for my brownie affection, Dorie‘s Tribute to Katherine Hepburn Brownies. That is the brownie recipe for me!

Visit Tanya’s place for the recipe and be sure to take a gander at what the rest of the TWD crew concocted. The chocolatey goodness continues next week thanks to Kait who chose Dorie’s “My Best Chocolate Chip Cookies” for our baking pleasure. Laissez les bons temps rouler!

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and

If you’re looking for a rich, take-me-to-Heaven dessert, look no further than these Nanaimo bars. Nanaimo bars are a classic Canadian dessert created in Nanaimo, British Colombia. In case you were wondering, it’s pronounced Nah-nye-Moh. These bars have 3 layers: a base containing graham crackers, cocoa, coconut and nuts, a middle custard layer, and a topping of chocolate. In order to make them gluten-free, we made the graham wafers ourselves, so that was the first part of this challenge.

I love everything about this recipe! I subbed pecans for the almonds it called for in the bottom layer. Otherwise, I followed the recipe to the letter. If you go all out and make the graham crackers yourself, be sure to have plenty of flour on hand as it is quite possibly the world’s stickiest dough. The graham crackers tasted great, but bare little resemblance to the storebought variety. They make perfect crumbs though. 😉 And I still have plenty of graham crackers left! I see pie or cheesecake in my future, mmm….

If you haven’t had your fill of Canadian goodness yet, take a gander at the Daring Bakers’ blogroll. I can’t wait to see what next month’s challenge will be!

For this week’s Tuesdays With Dorie recipe, Kristin of I’m Right About Everything selected Dorie‘s Milk Chocolate Mini Bundt Cakes. Any time I see a recipe that involves chocolate, I get kind of pumped up. When I see the same recipe calls for a swirl of cocoa, sugar, and nuts inside said chocolate cake, well…that just thrills me.

Maybe my expectations were too high, but these mini bundts just weren’t as delectable as I’d hoped they’d be. Perhaps I overcooked mine, because I thought they were a little on the dry side. I also took issue with the chocolate glaze as many of the other TWD bakers did. This glaze is more like a thick icing, hardening within seconds as opposed to the 15 minutes indicated in BFMHTY. Hence no photos of my glazed cakes  – they went from beautiful to grossly deformed looking in a matter of seconds thanks to this so-called glaze.  I think a thinner, more syrupy chocolate topping would be just the thing for these little jewels. Maybe a chocolate sauce with a touch of hazelnut or espresso, mmm….

I will definitely try this recipe again, but with a few adjustments. I’m really digging the hazelnut chocolate sauce idea. I think I’ll sub hazelnuts for the pecans I used in the cocoa, sugar, nut swirl.

Want some more fresh from the oven lovin’? My fellow TWD bakers have plenty to share with you so check, check, check ’em out. Visit me again soon to see what I made for January’s Daring Baker’s challenge. Warning – you’ll gain 10 pounds just looking at it! 😉

Steph of Obsessed With Baking chose Dorie‘s Cocoa-Nana bread for this week’s Tuesdays With Dorie recipe. After passing on Mrs. Vogel’s Scherben and the Chocolate Oatmeal Almost-Candy Bars, why, oh why, did I make cocoa-nana bread? I think it was the combination of two types of chocolate that lured me in.

Now, it’s not as if there’s a bad recipe in Baking: From My Home to Yours, but some recipes are better than others. This one is far from my favorite and it didn’t even impress my husband’s co-workers. I found it to be plain, a tad dry, and very heavy. It’s just not what I was looking for in a breakfast bread.

No matter, there is much more chocolatey goodness to be had next month. For now, spread some love to my fellow TWD bakers.

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity." ~Voltaire

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