Dark Chocolate Medallions with Pistachios and Candied Papaya

I'm almost ashamed to write out a recipe for these delicious indulgences because they are so incredibly simply to make. These little dessert bites came about a few nights ago. Do you ever have a late night sugar craving you just can't soothe? It's not the most healthy feeling, but, let's face it, it happens to the best of us. I could have settled for a little piece of dark chocolate only but I knew I wanted to turn my craving into something I could share with all of you... and this is how these little chocolate discs made their way onto my kitchen counter. They take minutes to put together and are also perfect to serve with a cup of tea or coffee in the afternoon.

I've had different versions of these growing  up - they're called 'mendiants' and are basically chocolate discs topped with candied fruit. You can try these with different variations of fruits and nuts -  I love the combination of salty pistachios with sweet candied papaya but walnuts and candied orange are delicious too, as is candied lemon and toasted almonds! You can lay these out on a parchment-lined cookie sheet, but I like to use a Silpat for projects like these.
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Chocolate Soufflés with Nougat Whip (Warning: Intended for Mature Audiences)

Chocolate Soufflés with Nougat Whip Photo (c) SmithBites.com

My friend, Linda from Salty Seattle, called this Chocolate Soufflés with Nougat Whip video, “porn without people,” and I couldn’t agree more. The term “food porn” gets thrown around way too easily these days. Sorry, that picture of your red velvet cupcakes was nice, but it wasn’t really pornographic. This, however, could make you blush. By the way, the surface temperature of a blushing face is the exact temperature at which chocolate melts. Coincidence?

This semi-sweet tour-de-force is from Debra and Rod “The Professor” Smith, from SmithBites.com. I’m relatively new to their work, but quite impressed to say the least. I’m very proud Food Wishes helped pioneer the chef-less recipe video, but this is taking that idea to a whole other place – surreal and viscerally sensual, yet still comforting and familiar. Please follow this link to check out the original post, and see more of their fine work. Enjoy!

Chocolate Chip Cookie Cups

As you all know by now, I really love to spoil the Missionaries. They're really great lads and far away from home, doing the Lord's work . . . tramping the streets in all kinds of weather, come what may. The mother in me just can't resist taking care of them in any way that I can. Mitzie loves them too, as you can clearly see!



I was reading my e-mails the other day when this popped up. Kevin and Amanda, Chocolate Chip Lava Cookies. There often isn't anything pertinent to me on that page . . . but sometimes there is a gem hidden amongst the travelogues and product reviews, and that gal takes fab pictures!



Anyways this gave me a great idea of how to really spoil the lads, and I have to confess that two of them are leaving tomorrow for other areas . . . and so I extra specially wanted to give that cheeky chap Elder Hopper an extra superfantastic treat before he leaves, as well as Elder Smith . . . and the other two Elders as well of course.



I have to admit to having a certain soft spot for Elder Hopper though. He's been here six months and it will be hard to see him go. He has become very special to us. I have made him promise to come back one day for a visit. We do have an extra couple of beds going!



I used my own chocolate chip cookie recipe because in my opinion it seriously cannot be improved upon. I've been honing it for over 25 years! When I cooked at the big house I used to bake them at least twice and sometimes three times a week! The Mr and the staff all loved them. I used to have to bake extra batches for him to take when he went away as well. He did love those cookies!



So what I did was take Kevin and Amanda's idea and adapt it to my own cookie recipe.
Am I ever glad these won't be living here for very long.



They are uber dangerous. Those lads spend all day walking . . . they can take it. My hips??? Well, the hips don't lie and mine are telling me now . . . walk away . . . just . . . walk . . . away.



And don't look back! To do so would be to risk being turned into a pillar of salt . . . or lard. Take your pick!



*Chocolate Chip Cookie Cups*
Makes about 24 huge cookies
Printable Recipe

Double the pleasure. Double chocolate chip cookies, filled with a milk chocolate centre. Decadently scrummilicious!

220g of butter, at room temperature
201g of soft light brown sugar (1 cup packed)
191g of granulated sugar (1 cup)
2 large free range eggs
1 TBS pure vanilla
500g of plain flour (3 1/2 cups)
1 tsp fine seasalt
1 tsp bicarbonate of soda
10 ounces of pure chocolate chips, semi sweet (1 1/2 cups)
To fill:
4 ounces milk chocolate chips (1/2 cup), melted

Preheat the oven to 180*C/350*F/ gas mark 4. Lightly grease two medium size nonstick muffin tins with nonstick cooking spray. Set aside.

Cream together the butter and both sugars until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla, salt and soda. Stir in the flour until well mixed. Stir in the semi sweet chocolate chips.

Using about 1 dessertspoon measure for each roll the dough into balls. Flatten half of them and place into the prepared muffin tins. Top each with about 1 tsp of the melted milk chocolate chips, taking care to keep it in the middle. Take another ball of dough, flatten it and place it over the melted chocolate and press around the edges lightly to seal the chocolate in. Repeat until all the dough has been used.

Bake in the preheated oven for 15 to 20 minutes, rotating the muffin tins halfway through the baking time. They should be lightly browned on the edges and set. Immediately upon removal from the oven run a sharp knife around the edges to loosen. Allow to cool completely in the muffin tins before popping out. Store in an airtight container.

Note: To serve as a dessert cup, lightly reheat the number of cookies you want in the microwave for a few seconds. Place each on a plate. Top with a scoop of vanilla bean ice cream and drizzle with some chocolate syrup. If you have homemade so much the better!!

I have a fantastic chocolate sauce recipe here. It's the best!



Over in The Cottage today, Carrot Cake Drop Scones.

Tiramisu Chocolate Mousse – Pick’em Up and Lay’em Down

Most foodies know that Tiramisu is a decadent dessert featuring coffee soaked ladyfingers layered with a zabaione and mascarpone, but what many people don’t know is that the recipe’s name is one of the best culinary double entendres ever.

“Tiramisu” translates to "pick me up." Considering that this popular Italian dessert is spiked with proven mood-elevators such as coffee, cocoa, sugar, and alcohol, the name seems to fit perfectly. But wait, there’s more.

As legend has it, tiramisu was a popular snack with the “working girls” of northern Italy, where the dessert originated. So, not only does "pick me up" refer metaphorically to the obvious restorative effects of the dessert, but also more literally to the solicitation of another customer.

Which brings us to this upcoming Valentine’s Day. Not only would this make for a very happy ending for your V-Day meal, but think about the stimulating conversation that could follow when you recount this racy tale.

Anyway, even if you don’t end up talking about Italian prostitutes over dessert, if you’re a fan of chocolate mousse, and you enjoy a good "pick me up," you can’t go wrong with this deliciously decadent, yet still fairly light dessert. Enjoy!

Ingredients for 4 portions:

3.5 oz dark chocolate, broken into small pieces

2 tbsp espresso coffee, or strong regular coffee

1 tbsp unsalted butter

2 tbsp Marsala wine (may sub with rum, or omit)

2 egg yolks

4 tsp sugar

2 tbsp mascarpone cheese

3/4 cup heavy cream, whipped

Popina Bakery Chocolate Chip Cookies

This is a cookery book I have had in my bookcase for a few years now. The Popina Book of Baking, by Isidora Popovic, published by Ryland, Peters & Small. I think I picked it up in Waitrose one day when I was grocery shopping, having immediately fallen in love with the looks of that tart on the cover.



Popina started out in 2000 with a grant from the Prince's Trust and a stall in London's Portobello Market. Their delicious goodies now grace the shelves of many, many gourmet food shops. They specialize in hand-made, organic, additive free sweet and savoury baked goodies, using the finest seasonal ingredients. I've never had the opportunity to taste any of their products . . . but this book, I guess is a way of being able to savour some of their delights in your own home kitchen.



Today I baked the Chocolate Chip Cookie recipe from the book. I didn't change anything from it. I only ever very rarely do the first time I bake something as I want to see what the recipe artist intended first off . . . before I grab the ball and run with it. (I know . . . for someone who is trying to lose weight, I'm very, very naughty to say the least . . . )



These are big cookies and they look really puffy . . . but they are amazingly crisp. The picture in the book showed really flat cookies. Mine were not flat, so I don't know . . . no matter . . . they are delicious anyways.



I didn't get any molten chocolate . . . probably because I used chocolate chips . . . if I had used real chocolate I would have had oodles of molten chocolate goo, which probably in the wrong hands could be rather dangerous . . . a minute on the lips and all that . . .



If you are looking for a lovely fat, crisp chocolate chip cookie filled with lots of milk and dark chocolate goodness, this is the cookie for you.
I think when I make them another time I will add some sultanas or dried cherries. I like a bit of fruit in my chocolate chip cookies . . .



And perhaps some chopped toasted pecans. Those would be a really delicious addition . . . although having said that they are pretty yummy without any additions . . . truly. With a glass of cold milk . . . ummm . . . deeply satisfying, fresh out of the oven.



I can't believe it took me two years to bake something out of this book . . . I think I'm going to try the Cherry Chocolate Truffle Brownies next . . . do you think I should??? Dare I????



Ohhh . . . might be deliciously temptingly dangerous, don't you think??? (Other tasty offerings include such delicious treats as Cheshire Cheese and Apple Straws, Pepper, Pecorino and Thyme Tartlets, Wholemeal Spelt, Carrot, Apple and Pumpkin Seed Muffins and that tasty tart on the cover??? It's a Nectarine and Summer Berry Tart!)



*Popina Bakery Chocolate Chip Cookies*
Makes 12 large cookies
Printable Recipe

You can use regular chocolate chips, or cut up your own chocolate for these. Any way you do it, they are fabulous. Eat the cookies warm for some molten chocolate scrummieness!! From the Popino Book of Baking. Plan ahead as the dough needs to chill in the refrigerator before baking.

120g unsalted butter at room temperature (generous half cup, about 4 1/4 ounces)
165g of soft light brown sugar (8/10 cup packed, or scant 14 TBS packed)
1 TBS golden syrup (can use golden corn syrup)
few drops vanilla
1 large free range egg
210g of plain flour (Generous 2 cups)
1/2 tsp baking powder
60g each dark and milk chocolate, chopped (1/3 cup each, or use chocolate chips)

Cream together the butter and sugar until light and fluffy. Add the syrup, vanilla and egg, beating it in well. Sift together the flour and baking powder. Stir this into the wet ingredients, mixing in well. Stir in the chopped chocolate. Shape the dough into a roll, 2 inches in diameter. Wrap in clingfilm and chill for 1 hour.

Preheat the oven to 170*C/325*F/ gas mark 3. Line several baking sheets with baking paper. Set aside.

Remove the dough from the fridge and unwrap. Cut into 12 equal slices. Arrange the cookie dough discs onto the prepared baking trays, leaving plenty of space in between for spreading.

Bake for 20 to 25 minutes until the cookies are pale golden brown. Remove from the oven and allow to cool for several minutes. Serve warm for a real taste treat. Store in an airtight container for up to one week.



In The Cottage today, a delicious Blackberry Cobbler.

Don't forget to enter my Blogging Event, Come Dine With Me! You can read all about it in the post just below this one. The more the merrier!!

A Banana Bread That’s Okay to Make Early

Banana bread is one of those things people rarely make on purpose. Even though you know you’re not going to eat seven bananas in a week, you buy the big bunch anyway, because, “it’s kind of green.” Now, those last three bananas are almost black and you’re feeling like a bad person.

Then you remember banana bread, and long story short, you realize you’re not a bad person…in fact, you kind of rock. While that’s the most common scenario, this scrumptious banana walnut loaf, spiked with dark chocolate chips, is so good you’ll want to make it well before the bananas get to that condition. Yes, it does come out better with extra ripe bananas, but if you can’t wait (like I couldn’t), you’re still in for a treat.

The chocolate chips are sparse here, but make a big difference in the overall flavor. This is a case where more wouldn’t necessarily make it better. This should be more of a snack, not a super-sweet dessert. When Michele makes this, she actually grates unsweetened baking chocolate instead, and it’s amazingly like that also. And, don’t even get me started on how good this is toasted.

The recipe is adapted from one by Mary Sue Milliken and Susan Feniger, from their cookbook, City Cuisine. It’s one of the oldest cookbooks we have, and has tons of great recipes, so check the link if you’re interested. Enjoy!

Banana Bread Ingredients:

3 ripe bananas

2 cups all-purpose flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1/2 cup soft butter

1 cup sugar

2 large eggs

1/4 tsp vanilla

1 tbsp milk
1 cup chopped walnuts

1/3 cup dark chocolate chips

*Bake in a 9x4 loaf pan at 325 degrees F. for about 1 hour 10 minutes.

Hot Chocolate with Mini Marshmallows

After putting up my Christmas tree this weekend, it seems that the holidays are really in full swing! During this hectic time of year - between holiday shopping, seeing friends and family and wrapping up a busy work year - there is often little time to sit back and relax. No matter how hectic it is, it's always healthy to take a little time to yourself and enjoy the simple pleasures. A warm cup of hot chocolate topped with mini marshmallows and a festive candy cane is a great place to start in my book!

Hot Chocolate with Mini Marshmallows
Ingredients per mug
1-1/2 to 2 cups of milk
1 tbsp of good quality cocoa powder
1 tbsp of bittersweet chocolate chips
1/4 tsp of vanilla extract
1 candy cane
5 or 6 mini marshmallows

Add the milk to a saucepan on medium high heat. Bring the milk to a high simmer and mix in the vanilla extract. Set aside.

In each mug, add the cocoa and chocolate chips. Slowly whisk in the milk, making sure the mixture is homogeneous as you go.

Garnish with a candy cane and mini marshmallows. Enjoy!

Easy as Chocolate Pecan Pie

Despite the colloquial idiom, pies are not that easy, and in my opinion, it’s not the dough that separates the good from the great, it’s the fillings. With fresh fruit pies, you have to worry about too much or too little liquid. Custard-based fillings are texturally tricky; and don’t even get me started on lemon meringue.

However, there’s one category of pie whose fillings are so easy, they’re nearly impossible to mess up. That would be the seasonally appropriate nut pie. If you can work a whisk, and set a timer, you have what it takes to excel in this genre.

We added a handful of chocolate chips, but the recipe is based on this one from Allrecipes.com, which I came across looking for corn syrup free versions. By the way, it’s not that I think corn syrup is a “bad” ingredient, I just know that most people don’t have it on hand, and I’d hate for them to buy a whole bottle when a perfectly wonderful pie can be made without it.

In fact, the filling is so deliciously decadent the crust is almost an afterthought. If you ever want to rationalize buying a frozen pie shell, this is your chance. Of course, if you want real “homemade,” you can check out this video recipe for making pie dough, but the point is, either way your chocolate pecan pie is going to rock. Enjoy!

Ingredients:

1 9-inch pie shell

2 eggs

1 cup light brown sugar

1/4 cup white sugar

1/2 cup butter

1 tablespoon all-purpose flour (I didn't add in this recipe, but suggest you do. Add with the sugars.)

1 tablespoon milk

1 teaspoon vanilla extract

1/3 cup chocolate chips

1 1/2 cup chopped pecans

Chocolate Cola Cake

Royal Crown cola (RC cola) has recently been launched in the UK (May 2011) and I was sent some samples to try out which arrived the other day. I don't really drink a lot of fizzy drinks, but I did share a can with Todd and it was a.o.k. I preferred the diet one, but then that is just me. I prefer diet drinks in most soft drinks as they don't seem to be quite as sweet to me.

Royal Crown cola was born out of the efforts of a young pharmacist in Columbus, Georgia; Claude A. Hatcher began creating his own soft drinks and the results of his experiments became the American soft drink RC cola.



Created in 1905, RC cola is one of America’s original colas and is already available across the globe in over 45 countries and is now available in Asda stores nationwide. RC cola is keeping it's retro 50's image as it launches in the UK



RC cola built up its brand name by introducing a series of industry firsts:

• 1950s – First to sell soft drinks nationally in cans and to introduce the 16 ounce bottle

• 1960s – First to introduce a low-calorie diet cola, Diet Rite, and the all aluminium beverage can
• 1980s – First to introduce a caffeine free diet cola, RC 100 and a diet cherry cola Diet Cherry RC
• RC cola is a part of American popular culture:
• Television/Movies –RC was featured in the Jerry Lewis movie, The Nutty Professor and The Green Mile with Tom Hanks.
• Celebrity Endorsements – RC cola enhanced advertising with the use of celebrities such as Bing Crosby, Joan Crawford, Bob Hope, Lucille Ball, Elizabeth Scott and Hedy Lamarr.

Of course I could not let the opportunity pass without using some of it to create something positively scrummy.



Chocolate Cola Cake. Yeppers. Can anyone really have too much chocolate cake?



I think not! And this Chocolate Cola Cake is especially moist and delicious and comes with a scrummy chocolate sauce, that is not only scrumdiddlyumptious spooned over the cake, but also quite irresistable when spooned over vanilla ice cream. Just sayin is all.



I'd like to be able to say that it is completely non fattening . . . and that it's all a part of a healthy diet . . . but alas . . . tis not. More's the pity . . . In fact . . . you probably don't even want to go there . . .



Coz I could easily eat this every day of the week! Many thanks to the people at RC Cola for sending me some samples. I have my eye on a Ham that is cooked in Cola which I think I will try next, except it will have to be gammon, coz that's what they have over here.



And now??? Let's eat Cake!!



*Chocolate Cola Cake*
serves 8
Printable Recipe

A deliciously moist chocolate cake with a chocolate cola buttercream icing. Serve with a tasty chocolate sauce and some mini marshmallows for an extra special treat.

For the cake:
250g butter (1 cup plus 2 TBS)
250g self raising flour (1 3/4 cup)
300g golden caster sugar (11/2 cup)
3 heaped TBS cocoa powder, sifted
generous pinch of baking soda
200ml of cola drink (slightly more than 3/4 cup)
75ml milk (1/4 cup)
2 large eggs, beaten
1 tsp vanilla extract

For the buttercream icing:
60g butter, softened (4 1/2 TBS)
200g icing sugar, sifted (1 1/2 cups approx.)
2 to 3 TBS cocoa powder, sifted
2 TBS cola drink

For the sauce:
4 ounces heavy cream (1/2 cup)
3 Tbsp butter, cut into small pieces
70g caster sugar (1/3 cup)
60g dark brown sugar, firmly packed (1/3 cup)
pinch salt
60g sifted cocoa powder (1/2 cup)

To serve: Mini marshmallows



Pre-heat the oven to 180*C/350*F. Butter a 9 inch loose bottomed round cake pan. Set aside.

Whisk the flour, sugar, cocoa powder and baking soda together in a large bowl. Melt the butter and cola together. Add to the dry ingredients along with the milk, eggs and vanilla. Mix gently bur thoroughly. Pour into the prepared pan. Bake for 40 minutes or until a toothpick inserted in the centre comes out clean. Remove to a wire rack to cool.

Beat together all the ingredients together for the icing until smooth and fluffy. Spread over cooled cake.

To make the sauce, melt the butter and sugars together until they no longer feel grainy. Whisk in the cream and heat through. Whisk in the cocoa powder until smooth.

Cut the cake into slices to serve. Sprinkle with some marshmallows and spoon some of the chocolate sauce over top.

RC Cola, available only as ASDA. A 2 litre bottle of RC cola retails at £1.28, while the 6 x 330ml multi-packs retails at £1.87.



Cooking in The Cottage today a delicious Roast Chicken Pie.

A Delicious Disaster . . .

I came to love Nutella rather late in life. I never really "got" the fascination with it until a few years ago. Then all of a sudden it clicked and I fell in love with it. Since then I have always kept a jar of it in my cupboard and of course use it at any opportunity that I can.



I've also come to admit to a certain fascination with five minute mug cakes in recent years. "Almost" instant gratification is certainly more than a bit of a temptation . . . especially when you have a sweet tooth, and love chocolate as I do. The Toddster hates chocolate, and most notably chocolate cakes . . . so a chocolate cake, built for one certainly has it's attraction where I am concerned. No waste involved.

I ran across a Five Minute Nutella Chocolate Mug Cake here. It certainly looked delicious to say the least! I had everything to make it, and I couldn't wait to get stuck in.



I wisked the dry ingredients together in the mug first, so that the cocoa wouldn't be all lumpy and would be evenly mixed in.



Then I added all the wet ingredients and whisked it again until smooth. Everything certainly looked pretty fine at this point. Into the microwave it went . . .

Buzz . . . humm . . . two minutes later I had this . . .



WOAH!! Ultimate overflow! And I used my biggest mug too! I can only think that the picture with the original recipe . . . which showed two mugs . . . should have been a really big clue. This is a two mugger cake!!



Nevermind . . . I dumped it all into a bowl and enjoyed it anyways. It was kinda like one of those fudge cakes that makes it's own sauce on the bottom . . . except it was better . . . coz . . .

1. It was mine . . . ALL mine!
2. It had nutella in it.
3. It was done and in my bowl in less than 5 minutes.

What could be better???

I do recommend if you make this that you divide it amongst two mugs. You will be pleasantly rewarded with two fudgy chocolate cakes and no mess. Or you can just throw caution to the wind and make a mess like I did. In any case you will enjoy. Trust me. (My directions reflect the changes I would make should I make this again, and I will make this again, no question!)

No Mitzie . . . chocolate cake is not for dogs. Sorry.



*Five Minute Nutella Mug Cake*
Makes 2 servings
Printable Recipe

Almost instant chocolate cake gratification. In a mug. Just for you.

4 TBS self raising flour
4 TBS sugar
3 TBS cocoa powder (not drink mix)
1 large free range egg
3 TBS nutella (YUMM!)
3 TBS milk
3 TBS vegetable oil

Whisk together the dry ingredients. Divide equally between two mugs. Whisk together the remaining ingredients until smooth. Divide these equally between the two mugs and again whisk each together until smooth. Cook each in the microwave (separately) for 1 to 2 minutes, until risen and set. Wait a few minutes and then serve.

Can top with whipped cream and chocolate sauce, or just a nice scoop of Vanilla Bean icecream.

Note: Mine was really fudgy, which I liked. If you don't want that result, then cook for a bit longer. I rather enjoyed the chocolate sauce.



Over in The Cottage today, a delicious Pumpkin Pie.

Red Velvet Cupcakes and My Big Moment on Just Desserts

I don’t make a lot of cupcakes, but since I’ve always been fascinated by the red velvet cake, I decided to try a version based on this venerable American classic. 

I’ve gotten so many requests for cupcakes and red velvet cakes that I figured I’d kill two food wishes with one video. They came out really well, and as I tasted, I actually caught myself daydreaming about being on Top Chef Just Desserts.

I imagined I’d furiously finished frosting these red velvet cupcakes just as time expired (I think the faux-hawked prima donna with the Jacques Torres tattoo next to me hid the cream cheese to screw me over). I bring them up to the judge’s table, and watch as the lovely Gail Simmons takes a big bite. She swallows, smiles, and then says, “Really not that bad for a food blogger.” Okay, so she’s too classy to ever say that, but still, it would be pretty cool.

Anyway, back to reality. I will also post the cream cheese frosting recipe next week, just in case you’re wondering. I joke about the red food coloring in the clip, and it does give the cake such a unique look, but feel free to leave it out if that’s not your thing.

Party season is upon us, and what holiday dessert table wouldn’t benefit from a plate of these classic cupcakes? It would be like Johnny Iuzzini's face without the side burns. In other words, just not as good. I hope you give these a try soon. Enjoy!

Ingredients for 12 Red Velvet Cupcakes:

Dry:

1 1/3 cups all-purpose flour

3 tablespoons cocoa powder

1/4 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon baking powder

Wet:

4 tablespoons softened butter

1 cup white sugar

2 large eggs

3/4 cup buttermilk

2 teaspoons white vinegar

1 teaspoon vanilla extract

1 tablespoon red food coloring

Bake at 350 for about 22 minutes