End of 7 Days of Chocolate

These are quotes about my friend Chocolate, as a tribute to the end of 7 Days of Chocolate!

  • The 12-step chocoholics program:NEVER BE MORE THAN 12 STEPS AWAY FROM CHOCOLATE! Terry Moore
  • Strength is the capacity to break a chocolate bar into four pieces with your bare hands – and then eat just one of the pieces  Judith Viorst
  • There’s nothing better than a good friend, except a good friend with CHOCOLATE Linda Grayson, “The Pickwick Papers”
  • Caramels are only a fad. Chocolate is a permanent thing Milton Snavely Hershey
  • I don’t understand why so many “so called” chocolate lovers complain about the calories in chocolate, when all true chocoholics know that it is a vegetable. It comes from the cocoa bean, beans are veggies, ’nuff said.
  • Chocolate doesn’t make the world go around … but it certainly makes the ride worthwhile!


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Final 7 days of Chocolate Recipe: Rich Chocolate Pecan Pie

Emeril Lagasse’s Creation:

Ingredients:

  • 1 1/2 cups pecans
  • 1 cup semisweet chocolate chips
  • 1 unbaked 9-inch pie shell
  • 4 eggs, beaten
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/2 cup corn syrup
  • 1/2 teaspoon vanilla extract
  • Pinch  salt
  • Caramel Sauce, for garnish, recipe follows
  • Confectioners’ sugar, for garnish

Directions:

Preheat the oven to 375 degrees F.

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell.

In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and sprinkle with confectioners’ sugar.

Caramel Sauce:

  • 3/4 cup sugar
  • 2 tablespoons water
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup heavy cream
  • 2 tablespoons to 1/4 cup whole milk

Combine the sugar, water, and lemon juice in a medium heavy saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn’t burn. Add the cream (be careful; it will bubble up), whisk to combine, and remove from the heat.

Add 2 tablespoons of the milk, then add up to 2 more tablespoons, until the desired consistency is reached. Let cool until just warm before serving. (The sauce will thicken as it cools.)

Enjoy!

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Nutty Chocolate Hot Bites

 

This is a How-to-Video:

INGREDIENTS

  1. Chocolate Chip Cookie dough for 24 Cookies (16 oz)- (recipe for Chocolate Chip Cookies can be found in my first post)
  2. 1 ¼ Mixed Nuts
  3. 1 ¼ cup of  Dark Chocolate baking chips
  4. 1 ¼ cups marshmallow crème
  5. 2 tablespoons half-and-half
  6. 1/8 teaspoon Ground Red Pepper (cayenne)

DIRECTIONS

  • Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 cookie dough round in each cup. Using floured fingers, press dough to flatten slightly.
  • Bake 7 to 10 minutes or until golden brown. Cool in pans 15 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.
  • Meanwhile, coarsely chop mized nuts. In 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in mixed nuts and remaining mixed nuts.
  • Drop about 1 tablespoon nut mixture onto each cookie. Let stand about 15 minutes or until chocolate is set. To serve, remove bites from paper baking cups. If desired, place each bite into a new paper baking cup.

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Quote #2

 

 

“I figured if I was going to make the world a better place, I’d do it with cookies,” Ana Pascal

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Bobby Flay's German Chocolate Cake!

Hey everyone!

This recipe is a family favorite, and I’m certain that you will enjoy it! Unfortunately it takes an hour and fifty minutes to make , it might be a bit challenging, but its definitely worth it!

Here it is for those who would like to give it a try:

Cook Time: 1 hour and 50 min    Yields:1 (9-inch) cake

Ingredients

Cajeta Filling/Frosting:

  • 2 cups whole milk
  • 1 3/4 cups unsweetened coconut milk
  • 1 cup goat’s milk
  • 3/4 cup plus 1 tablespoon pure cane sugar
  • 1/4 cup water
  • 1/2 vanilla bean, split and seeds scraped
  • 2 tablespoons light corn syrup
  • 2 tablespoons very cold unsalted butter, cut into small pieces
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons coconut rum, optional
  • 1 1/4 cups toasted, coarsely chopped pecans
  • 1 1/4 cups sweetened coconut

Directions

Ganache

  • 8 ounces heavy cream
  • 8 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons light corn syrup

Chocolate Cake:

  • 2 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 12 tablespoons unsalted butter, at room temperature, plus more for pans

1 cup plus 2 tablespoons good quality  coco powder

  • 1 1/2 cups muscavado light brown sugar
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups strongly brewed black coffee, at room temperature
  • 1 1/2 cups buttermilk
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • Cajeta filling, recipe above
  • Ganache, recipe above

Coconut Whipped Cream

  • 1 1/2 cups cold heavy cream
  • 1/4 cup coconut milk
  • 2 tablespoons confectioners’ sugar or granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup lightly toasted sweetened coconut

For the cajeta filling/frosting:

Bring the milk, coconut milk and goat’s milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.

 

Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil , reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.

 

Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.

 

For the ganache:

Bring the cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.

 

For the chocolate cake:

Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.

 

Whisk together the flour, baking powder, baking soda and salt in a large bowl.

 

Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Slowly add the buttermilk mixture into the flour mixture until combined.

 

Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.

For the coconut whipped cream:

Combine the heavy cream, coconut milk, sugar,  and vanilla in a stand mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.

 

Enjoy!

 

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Bobby Flay’s German Chocolate Cake!

Hey everyone!

This recipe is a family favorite, and I’m certain that you will enjoy it! Unfortunately it takes an hour and fifty minutes to make , it might be a bit challenging, but its definitely worth it!

Here it is for those who would like to give it a try:

Cook Time: 1 hour and 50 min    Yields:1 (9-inch) cake

Ingredients

Cajeta Filling/Frosting:

  • 2 cups whole milk
  • 1 3/4 cups unsweetened coconut milk
  • 1 cup goat’s milk
  • 3/4 cup plus 1 tablespoon pure cane sugar
  • 1/4 cup water
  • 1/2 vanilla bean, split and seeds scraped
  • 2 tablespoons light corn syrup
  • 2 tablespoons very cold unsalted butter, cut into small pieces
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt
  • 2 teaspoons coconut rum, optional
  • 1 1/4 cups toasted, coarsely chopped pecans
  • 1 1/4 cups sweetened coconut

Directions

Ganache

  • 8 ounces heavy cream
  • 8 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons light corn syrup

Chocolate Cake:

  • 2 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 12 tablespoons unsalted butter, at room temperature, plus more for pans

1 cup plus 2 tablespoons good quality  coco powder

  • 1 1/2 cups muscavado light brown sugar
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups strongly brewed black coffee, at room temperature
  • 1 1/2 cups buttermilk
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • Cajeta filling, recipe above
  • Ganache, recipe above

Coconut Whipped Cream

  • 1 1/2 cups cold heavy cream
  • 1/4 cup coconut milk
  • 2 tablespoons confectioners’ sugar or granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup lightly toasted sweetened coconut

For the cajeta filling/frosting:

Bring the milk, coconut milk and goat’s milk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.

 

Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil , reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.

 

Once the sauce is reduced, remove from the heat and whisk in the cold butter, vanilla extract, salt and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.

 

For the ganache:

Bring the cream to a simmer in a small saucepan over low heat. Put the chocolate into a medium bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes before pouring over the cake.

 

For the chocolate cake:

Preheat the oven to 325 degrees F. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.

 

Whisk together the flour, baking powder, baking soda and salt in a large bowl.

 

Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Slowly add the buttermilk mixture into the flour mixture until combined.

 

Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 42 minutes. Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour before frosting. Slice each cake in half horizontally. Put 1 cake layer on a cake round or platter and spread 1/3 of the frosting evenly over the top, repeat to make 3 layers and top with the remaining cake layer, top side up. Pour the chocolate ganache over the cake and let sit at room temperature for at least 30 minutes before slicing.

For the coconut whipped cream:

Combine the heavy cream, coconut milk, sugar,  and vanilla in a stand mixer and mix until soft peaks form. Slice the cake, top each serving with a dollop of whipped cream and garnish with some of the toasted coconut.

 

Enjoy!

 

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Gianduja Bars

~ Gianduja Bars by Giada de Laurentiis.

Ingredients

  • 4 brownies (about 2 by 3-inches)
  • 1/4 cup nutella
  • 1/4 cup chopped toasted hazelnuts
  • 1/4 cup mini chocolate chips

Directions

Preheat the oven to 375 degrees F.

Spread each of the brownies with 1 tablespoon of nutella. Sprinkle each of the brownies with 1 tablespoon chopped hazelnuts. Top the nuts with 1 tablespoon mini chocolate chips. Place the brownies on a baking sheet and bake for 5 to 7 minutes until the chocolate is starting to melt. Transfer the brownies to the refrigerator and let cool until the chocolate hardens, about one hour.

 

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