Chocolate Passover Drop Cookies

Um, let's just cut right to the chase here and say I know exactly what I'll be making with my leftover matzo meal: THESE COOKIES. I'm touting them as the BEST DAMN COOKIES I have ever made. Seriously. Who needs flour? If they didn't use so many egg whites, I think I'd have them every day. If you're a chewy cookie fan, this is your ultimate treat.

In fact, my hubby asked me to find something else to eat. "Stop eating the only sweet I can eat!! Eat your brownies instead, since I can't have them during Passover." How sad. :(

This is another recipe from Martha. I could kiss her feet.

Chocolate Passover Drop Cookies
1/2 stick unsalted butter, room temperature
3/4 c. packed light brown sugar
2 large egg yolks
1 t. vanilla extract
8 oz. bittersweet chocolate, melted
1/2 c. matzo meal (not matzo cake meal)
1/4 t. salt
4 large egg whites
8 oz. semisweet chocolate chips

Preheat oven to 350 degrees. Beat butter and brown sugar with a mixer on medium-high speed until fluffy. Beat in egg yolks and vanilla. Add melted chocolate, matzo meal, and salt. Beat until mixture just comes together. (It should be thick.)

In a bowl (or stand mixer) with a whisk attachment, beat egg whites until stiff peaks form (this is important). Gently fold into chocolate mixture, but until no traces of white remain. Add chocolate chips, and stir. Let stand 15 minutes. (I didn't and the world didn't come to an end. I wanted my cookies!)

Scoop 2-inch balls onto a parchment paper lined baking sheet (or Silpat; I'd even recommend spraying the sheet instead because these are super sticky cookies). Bake until set, 10 to 12 minutes. Let cool on sheet on a wire rack for 2 minutes. Transfer cookies to rack, and let cool completely. Or just DEVOUR while still hot.

Chewy chocolatey goodness, Passover or not.

Chocolate Chocolate Chip Macaroons

It's that time of year again! I've made my hubby macaroons for previous Passovers, but this is my first "real" one as a married couple.

Originally from Martha Stewart, this recipe actually comes in two other variations: plain and chocolate chunk. However, this wouldn't be a true chocolate blog if I didn't make mine chocolate chocolate chip! (For the record, her recipe is just chocolate; I wanted chocolate chips too! I need an intervention...)

Chocolate Chocolate Chip Macaroons
Yields 2 dozen
4 ounces semisweet chocolate, broken into small pieces
1/4 c. unsweetened cocoa powder
3/4 c. sugar
2 1/2 c. unsweetened shredded coconut*
3 large egg whites
1 t. vanilla extract
pinch of salt
1 c. semisweet chocolate chips (I didn't measure... probably used more...)

Heat oven to 350 degrees. Line baking sheet with parchment paper (I used a Silpat).

In a double boiler of simmering water (or just use a good nonstick pot), melt chocolate, stirring until melted. Set aside to cool.

In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, salt, and chocolate chips. Use your hands to mix well, completely combining all ingredients.

Dampen hands with cold water (or just use a cookie dough scoop) to form 1.5 tablespoons of the mixture into a loose haystack shape, and drop onto prepared baking sheet. Place macaroons 1 inch apart.

Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes (but check this; mine started to burn!). Remove baking sheet to a wire rack and let cool.

* I had a hard time finding unsweetened shredded coconut, but ended up with the only one I could find at Whole Foods in their baking or bulk aisle! If I remember correctly though, last year I gave up and used the more common sweetened shredded coconut and just omitted the sugar in the recipe. Turned out fine.

I pulled out the burnt ones for this picture. ;)

Chocolate Stout Cupcakes with Irish Cream Frosting

I was in the mood for something special this St. Patrick's Day, and am always up for chocolate mixed with BOOZE. :) This is probably the best and most moist cupcake I have ever made!

The original recipe is posted on Epicurious (originally from Bon Appétit) and the cupcake version is on the blog Batter-Splattered. I made a few tweaks, listed below. I'm definitely making this again!!

Chocolate Stout Cupcakes with Irish Cream Frosting
Yields 16 cupcakes
1 c. stout (such as Guinness)
1 c. (2 sticks) unsalted butter
3/4 c. unsweetened cocoa powder (preferably Dutch-process)
2 c. all purpose flour
2 c. sugar
1 t. baking soda
3/4 t. salt
2 large eggs
3/4 c. sour cream (not reduced fat)
1 c. whipping cream
1/2 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1 T. Bailey's Irish Cream (optional; my addition)

Preheat oven to 350 degrees. Line cupcake pans with paper cups.

Bring stout and butter to simmer in saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Combine flour, sugar, baking soda, and salt in a large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add slightly cooled stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among cupcake cups. Bake until toothpick inserted into center of cakes comes out clean, about 30 minutes. Cool 10 minutes. Turn cakes out onto rack and cool completely.

Meanwhile, make icing. Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and optional Bailey's Irish Cream and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours. Spread over cupcakes.

Happy St. Patrick's Day!

Truffle Brownies

My second Fran recipe was another success, but part of me feels like I have become to "Americanized." I think I prefer a regular chewy brownie over this indulgence. But it's still worth sharing! It is excellent with ice cream.

Truffle Brownies
8 ounces bittersweet chocolate, finely chopped
2 ounces unsweetened chocolate, finely chopped
1/2 pound (2 sticks) unsalted butter, room temperature
1 c. packed brown sugar
1/2 c. sugar
6 large eggs, room temperature
2 t. vanilla extract
1 cup flour

Position a rack in the middle of the oven and preheat the oven to 325 degrees. Lightly butter a 9-by-13-inch sheet pan.

In a double boiler over simmering water or a good nonstick pot, combine the chocolates. Remove when nearly melted and continue stirring until smooth. Set aside to cool.

In a mixer with a paddle attachment, beat the butter and both sugars at medium speed until light, 5 to 6 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. Add the vanilla and continue beating until the mixture is smooth and light, 2 to 3 minutes. Pour in the cooled chocolate and mix well. If the butter begins to melt when the chocolate is added, stop pouring and let the chocolate cool further. The finished mixture should be glossy and smooth. Do not overmix. (I did; the mixture suddenly went from the consistency of brownie batter to that of cookie dough, and I had a really hard time folding in the flour.)

With a rubber spatula, gently fold in the flour until all traces of white have disappeared. Be careful not to overmix.

Pour the batter into the prepared pan and bake 30 minutes, or until the crust is dull on top and a toothpick inserted in the center comes out with dark, wet crumbs on it.

Let cool in the pan about 1 hour. Cut into squares and remove with a spatula. Store brownies in sealed plastic containers for as long as a week, or freeze.

Chocolate Pavé

This recipe is from a chocolate cookbook that I borrowed from the library... but I must buy it soon. After asking for Fran's salted dark chocolate caramels for Christmas, I have since become obsessed with them, and the chocolatier behind them. Her book is great for the somewhat experienced baker, and vanilla lovers need not apply. With just three decadent ingredients, I knew this would be the recipe to try out first—for Valentine's Day, no less! Please note, Fran urges you to follow the directions to the letter so that it will turn out properly.

Chocolate Pavé
(or Pavé Josephine, as Fran has named it)

1 1/4 pounds semisweet chocolate, finely chopped
1/2 pound (2 sticks) unsalted butter, room temperature
6 eggs, room temperature

Position a rack in the middle of the oven and preheat to 300 degrees. Butter a 9-inch round cake pan and line the bottom with a parchment paper circle (I just used regular parchment paper, traced the pan, and cut it out).

In a double boiler or a good nonstick pot, melt the chocolate over low heat. Remove from heat when nearly melted and continue stirring until completely smooth. Add the room temperature butter in three parts, stirring until no visible traces of butter remain. (If the butter begins to melt and separate, stop and allow the chocolate more time to cool.) The finished mixture should be glossy and smooth. Set aside to cool until the mixture is the consistency of softened butter. Briefly return to heat if it begins to thicken too much.

In a stand mixer fitted with a whisk attachment, whip the eggs at medium-high speed, increasing to high speed until light and tripled in volume, 5 to 6 minutes. Fold the eggs into the chocolate mixture (stirring until it's completely combined and there are no streaks) and pour into the prepared pan.

Place the cake pan onto a heavy-duty rimmed baking sheet, and put in the oven. Pour about 1/2 inch of simmering water into the baking sheet, making a bain-marie (water bath). Bake for 30 to 35 minutes, until the top looks dull and the center is shiny but set. When you shake the cake pan, the cake should jiggle slightly.

Cool the cake in the pan at room temperature for 1 to 2 hours. To remove from the pan, run a thin-bladed knife around the edges and invert onto a 9-inch cardboard cake circle or tart bottom, leaving the parchment in place. Wrap with plastic wrap and chill overnight (preferably).

To finish the torte:
Remove from the refrigerator, unwrap, and peel off the parchment. Let warm to room temperature. Slide an offset spatula under the cardboard circle, rotating the spatula to release it completely. Carefully lift the torte and, supporting the cake's bottom with your free hand, slide it onto its serving plate.

Can be stored at room temperature up to three days (if it lasts that long!), with cut edges protected.

Happy Valentine's Day!!

Not Chocolate: Snickerdoodles

Otherwise known as the "Get Fat Cookie" :)

Even hard-core chocoholics like to try new things every once in a while. I have been wanting to make homemade Snickerdoodles for a very long time, and a coworker of my husband passed this simple recipe on to me.

Snickerdoodles
3/4 c. sugar
1/2 c. Crisco vegetable shortening
1 egg
1 3/8 c. self-rising flour*
cinnamon sugar

Preheat oven to 300 degrees. Cream the sugar, shortening, and egg with a hand mixer on medium speed. Gradually add flour, mixing after each batch.

Once it is well combined, roll into walnut-size balls. In a deep, narrow bowl, sprinkle some cinnamon sugar (the Domino brand makes a great pre-mixed version). One at a time, take a dough ball and swirl it around the bowl until it is loosely covered with cinnamon sugar.

Place dough balls on an ungreased cookie sheet about 2 inches apart. Bake at 300 for 8 to 10 minutes, or until the edges are very slightly brown.

*If you don't have self-rising flour on hand, you can easily make it. 1 3/8 c. self-rising flour is roughly equivalent to 1 3/8 c. regular all-purpose flour, plus 2 t. baking powder, plus about 1/2 t. salt. (For future reference, 4 c. of self-rising flour equals 4 c. of all-purpose flour, plus 2 T. baking powder, plus 2 t. salt.)

I will make you fat and happy... nyum nyum nyum nyum

Sara's Port Brownies

My best friend Sara is a self-proclaimed NON-cook. However, like me, she is a lush when it comes to chocolate, ice cream, and alcohol. Sara came up with the idea to replace the water in a brownie mix with alcohol!! Genius.

Sara recommends the Ghirardelli Double Chocolate brownie mix. ("It's the best one!") My only caveat with this particular brand is to take it out of the oven early if you use the 11x17 pan (it calls for the same cooking time for 8x8, 9x9, and 11x17 pans, which is odd to me)... otherwise you'll have a lot of cleanup afterward. :-/ However, it was a fabulous, chunky brownie mix!

Sara's Port Brownies
one box brownie mix
egg, oil, etc. per the instructions on the box, but omit the water
port wine*

Mix brownie ingredients per the back of the box, but be sure to omit the water that it calls for. Instead of the water, mix in an equal part of port wine, or as Sara says, 1.5 times the port wine so that they're super moist. Bake per the instructions on the box.

*After the port brownies were a big hit, Sara then tried it with butterscotch schnapps... "You can taste the alcohol SO much more." Oh, sweet Sara... :)

I may look like a normal brownie, but I'm even better!

1789 Restaurant's Bourbon Walnut Pie

We have only been to DC's historic Old Ebbitt Grill two times, but we have stopped for dessert on both occasions. And this is why: bourbon walnut pie.

So I went online, and couldn't believe that they actually had the exact recipe on sister restaurant 1789's home page! (which I can no longer find; so glad I printed it!)

Really the best way I can describe it is this: chocolate chip cookie pie. With nuts. And hooch.

1789 Restaurant's Bourbon Walnut Pie
2/3 c. sugar
1 stick salted butter
1/3 c. flour
2 eggs
1 c. chocolate chips
1 c. walnut pieces
1 T. Jack Daniels, or equivalent

Preheat oven to 350 degrees. Melt butter in a medium saucepan, making sure butter is very hot. Turn off heat. Add sugar and flour, whisking well. In separate bowl, beat eggs slightly with a fork. Add a small amount of hot butter mixture into eggs, stirring rapidly. Pour egg mixture into saucepan. Add chocolate chips, walnuts, and Jack Daniels.

Meanwhile, prepare a 10-inch pie crust. (I use Pillsbury pre-made pie dough!) Pour pie filling into unbaked pie shell. Bake at 350 degrees for about 15 minutes, then cover edges of pie crust with foil so it doesn't burn. Return to oven for remaining 30 minutes, until filling is set and baked through. (45 minutes total)

(Best served, in my opinion, with vanilla ice cream.)

So freaking easy and so freaking good

Aunt Louise's Famous Chocolate Mousse

Every Christmas Eve since I can remember, my parents and I would drive to my aunt and uncle's house in rural Maryland for dinner, dessert, and P's. (presents!) We'd drive home around midnight, listening to Swedish Christmas carols, and I'd stare up at the stars until we got too close to civilization to do so anymore!

My favorite part, and what I always associate with Christmas, is my aunt's chocolate mousse. After the wine has been drunk, the presents opened, the coffee poured, and the elastic-waist (thank goodness!) pajamas put on, we cousins (now in our late 20s and 30s, with husbands) start saying, "Moooooousse!" We can hardly fit any more food in our stomachs, but it's so worth it for this once-a-year treat.

My aunt and uncle retired to New Hampshire this past year, and while I'll never have another Maryland family Christmas Eve, I can still have Aunt Louise's mousse!

Sorry, but this is another recipe that isn't really for beginners, but I just had to make it. For the sentiment.

Aunt Louise's Famous Chocolate Mousse
(originally from Woman's Day Famous French Cookery)

1 pkg (2 t.) unflavored gelatin
1/4 c. + 1/2 c. cold water
1 can (14 oz.) sweetened condensed milk
3 squares Baker's unsweetened chocolate
3 eggs, separated
1 t. vanilla extract
2 T. cognac or brandy
(whipped cream, optional)

Soften gelatin in 1/4 c. cold water.

In top of double boiler (or stand there and stir over low heat!), combine sweetened condensed milk and chocolate. Cook until chocolate melts. Continue cooking, stirring, until chocolate mixture is smooth and very thick (about 5 minutes). Gradually stir in 1/2 cup water, keeping mixture smooth.

Beat egg yolks slightly with a fork. Stir a small amount of the hot mixture into the egg yolks (this is so you don't get scrambled eggs!). Return egg mixture to pot. Cook, stirring constantly, until mixture is smooth and thick (about 5 minutes).

Remove from heat and stir in softened gelatin, vanilla, and cognac/brandy. Stir until gelatin is dissolved. Cool to room temperature.

Beat egg whites with a hand-held mixer until they stand in stiff peaks. When room temperature chocolate mixture mounds slightly when dropped from a spoon, fold in egg whites.

Pour mixture into a 5-cup mold that has been slightly oiled with non-stick spray.

Refrigerate 3 hours or until firm.

Unmold onto serving plate and serve with whipped cream, if desired. (I place mold upright in warm water to loosen.)

Merry Christmas

Chocolate Caramel Peanut Truffles

It should be obvious by now that I adore chocolate, but my favorite pairing with chocolate is salt. These truffles are creamy, rich, salty, and crunchy on top. My husband doesn't like nuts in his chocolate though, so when I made a batch for us, I made a few with sea salt lightly dusted on top instead of the peanuts so he could still get the salty/sweet combination that makes me swoooooon.

The original recipe, from Sara Moulton, can be found here. Not for novices!!* (but the results are so worth it)

Chocolate Caramel Peanut Truffles
1 c. sugar
2/3 c. heavy cream
9 oz. bittersweet chocolate, finely chopped
2 T. creamy peanut butter
1/4 t. table salt
1 t. vanilla extract
1/2 c. finely chopped peanuts, for coating

Place the sugar in a heavy non-stick saucepan. Cook over medium-high heat, stirring constantly and just until the sugar has melted. Continue cooking, swirling the pan often, until the sugar is a dark golden caramel. Remove the pan from the heat and carefully pour in the cream. Return the pan to the heat and simmer, stirring, until the caramel has dissolved.

Remove the pan from the heat and, while hot, stir in the chocolate, peanut butter, salt, and vanilla. Let stand for about 5 minutes or until the chocolate and peanut butter have dissolved. Transfer to a bowl and cool to room temperature. Cover the bowl with plastic wrap and chill until firm, about 2 hours.

Use a small spoon to scoop out the truffles and form into 1-inch balls with your hands. Roll the truffles in the peanuts and transfer to a tray covered with waxed paper. Chill until firm, about 1 hour. Store in airtight container for up to two weeks. (I actually store in the refrigerator. These guys get really melty!)

*Why is it not for novices, you ask? Because even experienced bakers can accidentally drop a blob of molten, sticky caramel on their finger, leaving a niiiice scar. :(