Chocolicious

Just when you think Minnesota is finally ready to say goodbye to winter, you get this..

I have my fingers crossed that Mother Nature is possibly pulling an early April Fool’s joke? It’s most likely not the case, but hey, a girl can hope right?

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Lately I’ve been cooking more than usual, so be ready for a flood of new recipes, videos, and product reviews.

How about starting today with 4 recipes? I taught yet another cooking class for my town’s Community Education program this past Friday.  The theme?

Chocolicious!

First, take a look at my other classes here:

• Dessert First (February 2011)
• Christmas Cookie Swap (December 2010)
• A Cup of Comfort (November 2010)

Chocolate Bread with Chocolate Butter

Ingredients:

• Butter, for pans
• 2 1/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate morsels
• 1 1/2 cups chopped pecans
• Chocolate Butter, recipe follows

Directions:

• Preheat oven to 325 degrees F. Butter and flour (2) 9 by 5-inch loaf pans.

• In a large bowl combine the flour, sugar, cocoa, baking powder, and salt. Beat in the milk, oil, eggs, and vanilla at medium-low speed with an electric mixer until combined. Beat in the chocolate morsels and pecans. Spoon the batter evenly into the prepared pans. Bake until a wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 15 minutes. Shield the bread with aluminum foil to prevent excess browning. Let cool in the pans for 10 minutes. Remove the bread from the pans and cool completely on a wire rack. Serve with rich Chocolate Butter, if desired.

Chocolate Butter:

• 1/2 cup butter, softened
• 2 tablespoons hot fudge topping

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• In a small bowl, beat the butter and fudge topping at medium speed with an electric mixer until creamy. Cover, and refrigerate. Let stand at room temperature for 30 minutes before serving.

Chicken with Cocoa Tomato Sauce 

Ingredients:

• 4 boneless, skinless chicken breast halves
• 1/2 teaspoon salt, plus 1/2 teaspoon salt
• 1/4 teaspoon pepper, plus 1/2 teaspoon pepper
• 3 tablespoons olive oil, for cooking
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 pint tomato sauce
• 1 pint diced tomatoes
• 1/2 cup chicken broth
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar
• Yellow or white rice, cooked and kept warm

Directions:

• Season both sides of chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook until browned, about 10 minutes on each side. Remove the chicken from pan to a plate and set aside.

• Add the remaining 1 tablespoon olive oil, onion, and garlic to the skillet and cook for 2 minutes, stirring frequently. Add the tomato sauce, diced tomatoes, chicken broth, cocoa, oregano, basil, sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir until well blended. Return the chicken to pan, cover and simmer for 15 minutes. Turn chicken over and continue cooking, covered for 15 minutes. Arrange the chicken on a serving platter and serve over rice.

Recipe adapted from Paula Deen

 

Chocolate Chip Cheese Ball

Ingredients:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons firmly packed brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup mini marshmallows
• 3/4 cup semisweet chocolate morsels
• 1 cup finely chopped toasted walnuts
• Chocolate and honey flavored graham crackers and fruit

Directions:

• In a medium bowl, combine the cream cheese and butter.

• Beat at medium speed with an electric mixer until creamy. Add the confectioners' sugar, cocoa, brown sugar, and vanilla.

• Beat until well combined. Add the marshmallows and chocolate morsels. Stir to combine well. Cover and chill for 2 hours.

• Form the mixture into a ball, then roll it in walnuts.

• Arrange the cheese ball on a serving platter and serve with graham crackers and fruit.

Recipe adapted from Paula Deen

Peanut Butter Crunch Brownies

(aka better than crack brownies)

Ingredients:

• 1 batch brownies (boxed mix)

• 1/2 cup salted peanuts 1 cup chopped

• Reese’s peanut butter cups

• 1 1/2 cup milk chocolate chips

• 1 1/2 cup creamy peanut butter

• 1/2 tablespoon butter

• 1 1/2 cups Rice Krispies Cereal

Directions:

• Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
• While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.
• Refrigerate for 2 hours before serving.

Recipe adapted from How Sweet It Is

And here’s some more random shots from the night…

 

 

 

What is your favorite chocolate recipe?

Better Late Than Never

So glad everyone enjoyed the Dialect Vlog. But lets face it, I guess there’s no hiding that I am from Minnesota! :-)

So everyone knows how you have intentions to do something, you push it aside for “just a day”. Well that day turns into a week, and eventually other life happenings come about, and before you know it, what you had originally planned to do about a month ago becomes a case of the better late than never fashion. I’m a big believer in realizing that procrastination is a serious art that you have to master, and I am determined to not let it creep up on me near as much as it has been lately!

So coming to you in a better late than never fashion….

Sometime before Christmas I was trolling the aisles of the Dollar Tree. Everything was pure craziness due to the fact that it was only a week or two before Christmas. So as I was pushing my way past people trying to make my way to the food aisle to check out their new offerings, I saw this…

And there was only one left of the shelf, so I immediately swooped in and grabbed it and knew I had to have it. I mean, anything with Paula Deen on it has to be rich and delicious, right? So as I was giddy with joy at the super buy I got, I spotted a box of the vanilla cupcake mix as well. So keep an eye out for the review for those soon!

It’s your basic cupcake recipe—add eggs, oil, and water—nothing fancy.

Mix well..

Get your liners ready. I used Wilton pastel colors.

Once the oven is preheated, put em’ in..

Meanwhile..I wanted to make these as New Year’s cupcakes, so I got out my Wilton tips and bags..

Bag holder..

And some milk chocolate chips that I melted in a double boiler and put into a pastry bag. I made chocolate letters that said things like, “Happy New Year” and “2011”. I piped them onto wax paper and let them cool for about an hour, then removed with a metal spatula.

I found a recipe for Coconut Sour Cream frosting so I..

• whipped up a batch of frosting (subbing coconut extract for vanilla)
• frosted the cooled cupcakes
• rolled in sweetened coconut flakes
• topped with the chocolate letters

REVIEW: Paula Deen has done it again y’all! The cupcakes all domed up perfectly, the texture was a great balance between moistness and crumb. The chocolate flavor was right at the point where you know it’s chocolaty, but it’s not overdone. And for a buck? You just can’t beat a box of these when you need a quick cupcake fix!

 

What do you normally buy at dollar stores?

Another steal I always stock up on is jarred red bell peppers..they are identical to more expensive brands!

Cookie Monster

 

I think we all have an inner cookie monster persona, am I right? Ok, so maybe not as cookie crazy as say, Cookie Monster, but to the point where we each have our favorite cookie and like to enjoy it occasionally.

It’s Friday, so it’s an excuse to relax, bake some of these cookies, and have a few!!

Recipe for cookies shown in video here.

What’s your favorite cookie?

Mine are spritz cookies!

The Birthday Boy

I really have a hard time keeping surprises from people, especially when they are big ones. And even more so when I am keeping them from all the readers on my blog for quite sometime now. Yes, there is not one, but two surprises that will be revealed sometime within the next week…so hang in there! =)

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"Almost Any Man Can Be A Father
It Takes Someone Extremely Special
To Be A Dad"

This past weekend was my wonderful dad’s birthday! So in true daughter/hostess fashion, I invited him down to my house for the weekend! My dad comes to visit every so often, but is pretty busy due to the fact that he is an over-the-road truck driver. For him to take a few days to come stay at my place was a definite treat! I wanted to make his birthday weekend extra special. Judging by his reactions, I would say I succeeded!

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First up, we visited my city’s local Science Museum which I have never been to in the three years that I’ve lived here surprisingly. I think it’s always fun to play tourist in your town once and awhile—that way you can always discover new things.

We had fun taking pictures in the fun house mirrors.

Were amazed by some of the science and physics experiments.

I held my first snake—Bo the boa constrictor. Scary, yes.

But of course the food was the highlight of the day, like usual when you’re at my place!!  While I was waiting for my dad to arrive early Saturday afternoon, I got going in the kitchen. I usually bake my bread from scratch in the bread machine, however when I was shopping, I saw this mix and it was on sale, so I figured I’d give it a try!

Hawaiian Royal Sweet Bread Machine Mix

The box included your bread mix and yeast packet—all you do is add water and you have yourself a nice loaf!

I would classify this bread as a cross between a sweet bread and a more traditional bread. However, it served as the perfect balance with a savory meal!

Next I got started on the side dish—homemade garlic red mashed potatoes. My dad loves this recipe and he’s a mashed potatoaholic.

Garlic Red Mashed Potatoes

Ingredients:

8 medium red potatoes, quartered

3 cloves garlic, peeled—equivalent of minced garlic works too

2 tablespoons butter or stick margarine—I used I Can’t Believe It’s Not Butter 

1/2 cup fat-free milk, warmed

1/2 teaspoon salt

Directions:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the potatoes are very tender. Drain well.

• Add the butter, milk and salt; mash, or put on low in a stand mixer like I do.

And lastly, I made a run to our local meat market and got my 2nd favorite (flank being first) cut of meat, T-bone steak! And then I saw some juicy shrimp, and thought hey, why not steak and shrimp?

But what’s a girl to do when left with two steaks and no grill? Follow this fail-proof indoor cooking method for just-off-the-grill flavor! I love it!

 

Pan-Seared T-Bone Steak

Ingredients:

• 1 1/2 pounds bone-in T-bone steak

• Kosher salt and freshly ground black pepper

• 1 tablespoon canola oil

• 2 skewers of shrimp, uncooked (optional)

Directions:

• Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
• Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side.
• Add one skewer of shrimp on top of each steak.
• Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes.

 

All together now…

 

Let’s just say my dad didn’t have words to describe this meal, but the fact that either of us could barely move from being so stuffed was all the reassurance I needed!!

Oh but wait, don’t go…

I almost forgot to share the dessert I made!

Triple Chocolate Cupcakes—words can’t describe!

 

What’s the best birthday meal you’ve ever had?

No S’more Summer

At the beginning of summer, and towards the middle, I am always dreading the colder months ahead. But once the last humid days of August fade away, and the cooler days of September make their way into northern Minnesota, I am actually looking forward to the fall leaves, fall festivities, and of course the fall flavors.

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Even though this past week was short, it sure seemed long! I was glad to have Monday off though. I made a trip up to see my parents and we took off to the Black Bear Casino to go to their great buffet. I honestly adore the all-you-can eat style restaurants—especially when they include peel-and-eat shrimp..yum!

Shrimp, jo-jo potato fries, corn on the cob, grapes, shrimp and scallops mix, steamed carrots, battered cod, beef pot roast.

This weekend, my mom, grandma, and I headed to Little Falls, MN and attended the annual Arts and Crafts Fair. It actually turned out to be decent weather—mid 60’s, slight breeze, and plenty of sunshine. The great fall weather brought out thousands of people looking to find a few homemade treasures; it’s a great place to shop for unique holiday gifts!

Lots of local Minnesota food vendors—and lots of samples of course!!

Loved this personalized bird house—how fun!

An authentic ice cream truck—couldn’t pass this up!

I bought this pretty wire twisted ring—loved how unique it was!

After walking all afternoon, we worked up an appetite and headed to Perkins for dinner. I wanted a protein-packed meal, so decided on the Steak & Eggs combo with a baked potato. I was a little skeptical about how Perkin’s steaks would measure up compared to somewhere like Applebee’s, but I had no complaints—the meal overall was a great choice!

 

I grabbed a double-scoop frozen custard from Culver’s with strawberries and blueberries..I think I like frozen custard better than ice cream!

But back to summertime, there are some things that I just can’t leave behind from the June, July, and August months, one being s’mores. There’s just something about the smooth chocolate and melted marshmallows sandwiched between two crunchy graham crackers that still seems to beckon at me throughout the winter months. But even when you can’t head outside in your sandals to the campfire, you can still create s’mores indoors—how? With this recipe!!

s’mores cookies

Ingredients:

• 2/3 cup shortening
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 1/2 cups all-purpose flour
• 1 package chocolate chips
• 1 cup mini marshmallows, plus extra
• About 3 regular-sized Hershey bars, cut into pieces
• 2 packages graham crackers, broken into squares

 

Directions:

• Preheat oven to 375°F. On an ungreased cookie sheet, lay out 12 large graham cracker squares.

• In a large mixing bowl, cream together shortening and sugars. Add eggs and vanilla and mix until combined.
• In a medium mixing bowl, stir together flour, baking soda, salt, and cinnamon. Add flour mixture slowly to shortening mixture. Mix until combined.
• Add chocolate chips and marshmallows and stir together.
• Form into golf-ball size balls and place on top of graham crackers.

• Bake for 5 minutes, then remove and press Hershey pieces and an extra marshmallow or two on top.

 

 

What are some things you can’t leave behind from the summer months?