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By mlb, on March 5th, 2007%
For Christmas this year, one of my presents from jwa was a creme brulee torch. It’s awesome. I used to always use the broiler for caramelizing the tops, and that works fine, but it’s just so nice to whip out the torch and do it quickly, without heating the custard up as much as putting it under the broiler does. Plus, it is kind of fun to burn things!
Here’s a recipe I adapted from Bon Appétit magazine. When making creme brulee at home, I tend to use half and half, rather than heavy cream. I know, I’m deluding myself there, but it does make me feel a little better.
Oh and I also added a little orange zest to the half and half while it simmered on the stove top. I like to think that added a little extra something. In addition, I chopped my ancho very roughly . . . → Read More: A Little Bit Spicy: Ancho Chocolate Creme Brulee
By mlb, on February 15th, 2007%
This month’s Sugar High Friday is Sweet Seduction and is hosted by Confessions of a Cardamom Addict. In honor of the theme, I have made a batch of brownies that have a little bit of everything. Sugar. Spice. Chocolate. Nuts. Coffee. Something for everyone — hopefully one of those ingredients will work for you (or your intended).
This recipe is kind of based on something a co-worker brought into work during the holidays — except different. After finding a recipe that was similar to those gingerbread brownies, I added espresso, pecans and extra chocolate chips and the result was a little spicy, a little chocolatey, very moist and completely addictive.
I bet if you baked someone a batch of these you could have your wicked way with them. Or something like that… Or maybe just sit on the couch, turn out the lights, snuggle and watch Tron together. It’s . . . → Read More: SHF#28: Chocolate, Gingerbread and Pecan Brownies
By mlb, on January 24th, 2007%
Actually, a better name would have been, “Sugar High I’m an Idiot Day.” I thought it was due on the 26th, (Friday) but entries were due yesterday.
*sigh*
I need to read directions better. Regardless, food bloggers everywhere (with good reading comprehension skills) have posted their recipes and they have been rounded up here. Please give it a read and feel the chocolate love!
What I chose to make was a recipe from the current Eating Well Magazine — Chai Chocolate Pots de Creme, using Dagoba organic chocolate from Ashland, Oregon. The type I used was Milagros 68% – Peru – Single Origin — two bars, $8.00 total at a store by my house. Well worth it, in my opinion. And actually, it was jwa’s $8 as he paid for the chocolate and a bag of rigatoni at Pasta Works last weekend.
A quick note on chocolates — if it . . . → Read More: SHF27: Chai Chocolate Pots de Creme with Dagoba Chocolate
By mlb, on December 28th, 2006%
This month’s Sugar High Friday is hosted by Habeas Brulee and the theme is a great one — sugar art. Of course, with it being the holidays and everything, I kind of took the lazy way out and made cookies decorated with sparkly sugar. These are very much like chocolate shortbread and are very good. I actually found them to be even tastier the day after baking.
The recipe is from the book, Christmas Cookies, edited by Susan Hernandez Ray. I received it a couple of months ago when I accidentally forgot to decline the monthly selection at the Good Cook’s Book Club. Oops.
Chocolate Star Cookies
1 1/2 cups butter, softened
2 1/2 cups sifted powdered sugar
2 large eggs
1 tsp vanilla extract
3 cups AP flour
1 cup Dutch process cocoa
1/4 tsp salt
1/2 tsp ground cinnamon
8 ounces white chocolate chips
1/4 cup granulated sugar
Beat butter at medium speed with an electric mixer . . . → Read More: SHF#26: Sparkly Chocolate Star Cookies
By mlb, on December 11th, 2006%
It’s a good thing they are damn tasty. I’m participating in a “cookie exchange” at work for Friday and there are nine bakers involved. That means 10 dozen cookies — one for each person making cookies and one for the “table”. When I signed up, I was told six to seven people typically participate. Riiiight. Oh well, it’ll be fun.
To get a jump start, I’ve measured out all of my dry ingredients and have that stored in freezer bags, as well as my chopped white chocolate, diced apricots and almonds. I’m all ready to go except for the eggs, vanilla, butter and almond extract.
I found this recipe on the Food Network site, easily influenced by the promise of an easy recipe. Well, aside from being easy these are absolutely delicious. I’m even going to make a few extra so that we have some at home. I kept . . . → Read More: I’m Going to be Making 120 of These: White Chocolate Apricot & Almond Cookies
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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