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Posts tagged ‘chocolate’

Apr 19

Baker’s snack: A bit of bread and chocolate

Hunger pangs lead the way this time.

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A bit of fresh baguette, a bit of melty chocolate, a bit of flaky sea salt.

Split open a baguette (the fresher the better), place a few bits of chocolate on each side, and place in a hot oven/toaster oven until the chocolate is soft. Spread it with a butter knife, sprinkle on some flaky sea salt. The salt makes the chocolate come alive!

And if you realize your chocolate is a little on the dark side (read: bitter), you might want to add some peanut butter and a drizzle of vanilla bean paste. Just sayin’.

p.s. I was up at 72% cocoa chocolate … super delicious on its own, but you might want to stick with 55-65% chocolate here.

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Nov 7

Chocolate pudding and kitchen memories

When I was young, I spent early mornings before school and many afternoons after school at my great-grandmother’s house.  I knew that split-level house and its uneven, blocky yard inch by inch, from the green shag carpet in the living room, constantly littered with pine needles and ornament hangers from last year’s Christmas, to the exact best place to roll down the hill behind the house, to the back utility closet that opened onto the deck and that served as a clubhouse/office/hideaway for my best friend and me through the early years of elementary school.

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All of my earliest kitchen memories are from this house.

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Aug 16

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Chocolate coconut muffins with coconut flour

I baked something without gluten.

Yes. Even though gluten and I have a pretty close, dependent relationship (in which I depend highly on it to make tasty things), I did it. And I’ll do it again, readily.

Chocolate_coconut_muffins_2 Choc_muffins_baked Chocolate_coconut_muffins

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Apr 26

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Awesome vegan chocolate peanut butter cookies

I have something exciting to tell you.

No, it’s not that I have five different open containers of cocoa powder in my pantry.  (And I wonder why I never have any room in there.) But it does have to do with the photo. Read more

Mar 27

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Vegan chocolate cake with fluffy “buttercream” frosting and a surprise

Like a huge number of 20-something foodies around the country, I used to be vegetarian. For 10 years, which is a pretty sizable period of time. Now, don’t let that lead you to believe I actually ate as a vegetarian should – there were far more microwaved Morningstar Farms vegetarian chicken nuggets in my high school diet than I’d ever like to admit – but all those meat-free years definitely changed my perspective on what makes up a meal and what ingredients are necessary for a given recipe or dish. I still try to minimize my meat consumption and am often far more attracted to the vegetarian options on a menu (though I have to say – it feels liberating to be able to walk into a restaurant and pick almost anything on the menu, after spending 10 years choosing between two or maybe three options at most places). Read more