Chocolaty Chip Cookies

I first saw this recipe while browsing around on The Kitchn.  The original post was a cookbook review and recipe from Michel Richard's cookbook, Sweet Magic.  I saved the link on my desktop knowing I'd get around to baking these chocolaty cookies one day. Well, not sure if you saw my new logo on my Facebook page, but if you didn't you should have a look.  Feed Your Sister is going places in the next few weeks!  That's right, a new home, some behind the scenes people and I have been working on putting it all together!  But anyway, I wanted to send my family friend, Joey, who worked on the logo for me some delicious treats!  I chose to make these cookies! I also had some extra to give to another friend, and she described the cookie as the perfect combination between crispy around the edges but soft and chewy in the middle!  The recipe is pretty simple, all done in the food processor and a little elbow grease!  The slice and bake type deal is great, that way your hands don't get too dirty either!  It's a win-win!

A few changes from the original recipe...I did not toast the hazelnuts and then bother to steam them to get the skins off, what I did do was toast them in a dry pan for a few minutes, until they were fragrant and then threw them in the processor!  Next, I had semi-sweet mini chocolate chips in the freezer and thought it would be fine to replace them for chopping up 8 ounces of chocolate.  Same difference, right?  Well, here's the recipe!  Next time I go to the bookstore I am definitely going to check out Michel Richard's cookbooks and see what else he's got for me!

Extremely Chocolaty Chip Cookies

(adapted from Michel Richard's Book Sweet Magic)

Makes 24 cookies (I was able to get about 30 cookies)

1 cup hazelnuts
14.4-ounce box graham crackers, crushed (about 4 cups)
8 ounces dark or semisweet chocolate (I used mini chocolate chips, they worked great and made less work for myself!)
1/2 cup dark alkalized (Dutch process) cocoa powder (I used Hershey's, totally fine!)
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup packed brown sugar, dark
2 large eggs

Note: The cookie dough is rolled into a cylinder shape that can be refrigerated for several days or frozen for several months. Defrost it in the refrigerator before baking.

Place the hazelnuts and graham crackers in the bowl of a food processor fitted with the chopping blade and pulse to produce a fine powder. Roughly chop 4 ounces of the chocolate and add it to the food processor bowl, along with the cocoa powder. Process all together for 15 to 20 seconds, or until uniformly combined. Using a spatula, mix the butter and brown sugar in a medium bowl. Add the eggs and the contents of the mixer bowl and incorporate well.

Divide the dough into halves. Lightly wet your work surface, cut a length of plastic wrap about 24 inches long, and lay it on the damp counter. Place one of the dough balls in the center of the plastic. Take one edge of the plastic wrap and fold it over the dough. Tuck it under and roll the dough, forming a large sausage shape approximately 3 inches in diameter and 6 inches long in the process. Roll up the entire length of the plastic wrap around the dough two or three times. Next, twist both ends of the plastic very, very tightly. If you loosely pack this dough, it will crumble too easily. Fasten the ends tightly with twine or twist ties. Repeat the above steps with the other piece of dough. Refrigerate at least 4 hours, or until firm.

To bake the cookies, preheat the oven to 325 degrees. Cut the remaining 4 ounces of chocolate into large "chips." Line two sheet pans with Silpat or parchment. Slice the dough into ½-inch-thick disks. Place 6 cookies on each sheet pan and press 6 to 8 chocolate pieces into the top of each or sprinkle a few mini chips and press lightly into the dough. Bake the cookies for about 20 minutes. They will be very delicate—let them sit on the pan for 5 minutes until they are firm and cool enough to remove with a spatula. Carefully transfer the cookies to wire racks and cool completely. Store in an airtight container at room temperature.

Dark Chocolate Bread Pudding

I'm visiting my friend from college up in Michigan....her whole family came over for sunday night dinner.  I had a challah leftover from Shabbat and thought to make a bread pudding with it.  I saw this recipe (see below for exact recipe) on Skinny Taste and thought I'd try it out!  It was so amazing!!! Everyone enjoyed it very much along with strawberries and cool whip!!  Gina's recipe serves 2, so I multiplied the recipe by 5 for a whole loaf of challah and it can serve about 10-12 people!

Dark Chocolate Chunk Bread Pudding
Gina's Weight Watcher Recipes
Servings: 2 • Size: 1 pudding • Old Points: 6 pts • Points+: 7 pts
Calories: 277.1 • Fat: 11.1 g • Carb: 34.7 g • Fiber: 2.8 g  • Protein: 9.6 g

• 1-3/4 cups (1.25 oz) challah bread, cut into 1/2 inch cubes (no crust)
• 2/3 cup 1% reduced-fat milk
• 2  tbsp sugar
• 1 1/2 tbsp unsweetened cocoa
• 1/2 tsp vanilla extract
• 1 large egg, lightly beaten
• cooking spray
• 1 oz dark chocolate, coarsely chopped (Green & Black's 70% dark)
• 2  tbsp fat-free whipped topping

Preheat oven to 350°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted. Remove bread from oven; decrease oven temperature to 325°.

Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.

Divide half of bread mixture evenly between 2 (6-ounce) ramekins coated with cooking spray; sprinkle evenly with half of chocolate. Divide remaining bread mixture between ramekins; top with remaining chocolate.

Place ramekins in an 8-inch square baking pan; add 1 inch of hot water to pan. Bakeat 325° for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.

Nutella Pound Cake

I was invited to a friend's house for some chili, they have a party every year!  I wanted to bring something that everyone could enjoy for dessert and had seen this recipe on The Italian Dish Blog and it looked like the perfect thing to make!  Chocolatey and delicious, this Nutella Pound Cake was gone in about 15 minutes, next time I will double the recipe for sure!!  Even the kids enjoyed, just make sure no one has a nut allergy!!

Nutella Pound Cake
(makes 1 loaf)

for a printable recipe, click here

1-1/2 cups all purpose flour, plus more for dusting
1/4 teaspoon salt
3/4 teaspoon baking powder
2 sticks unsalted butter, room temperature
1-1/4 cups sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
One 13-ounce jar Nutella

Preheat the oven to 325 degrees.  Lightly grease and flour a 9x5 inch loaf pan, tapping out any excess flour.  (I like to brush the loaf pan with melted butter, lay a cut sheet of parchment paper on the bottom of the pan, butter that and then flour the entire inside and then tap out the excess.  It ensures that your bread comes out perfectly.)  In a medium bowl, whisk the 1-1/2 cups of flour with the baking powder and salt and set aside.

In a large bowl beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes.  With the mixer at medium-low speed, add the eggs, one at a time, making sure each one gets incorporated before adding the next one.  Add the vanilla extract.  Add the flour mixture in 3 batches, beating at low speed between additions until incorporated.  Continue to beat for 30 seconds longer.

Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top.  Repeat with another third of the batter and the remaining Nutella.  Top with the remaining batter.  Lightly swirl the Nutella into the batter with a butter knife.  Do not overmix.

Bake the cake for about 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean.  Let the cake cool in the pan for 15 minutes.  Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours.  Cut the cake into slices and serve.

The pound cake can be  kept in an airtight container at room temperature for up to 3 days.  It can also be wrapped tightly and frozen.

Some friends enjoying the Nutella Pound Cake!

Nutella Chocolate Tart

I saw this recipe while reading the many blogs I read daily. It looked very simple and delicious.  Not sure if you've noticed but I've been on a baking kick lately...I decided to make this and bring it for dessert at my family's Chanukah Lunch yesterday.  It took me less than an hour to prepare this yummy decadent tart!  If you are allergic to nuts leave out the Nutella!  Some other variations I thought could be good in place or in addition to the Nutella is peanut butter, banana slices, or some whipped cream!  You can also make this tart with a chocolate or graham cracker cookie crust.  The options are truly endless! 

Nutella Chocolate Tart

(adapted from Baking Kids Love by Cindy Mushet and Sur La Table)

For the crust:

1/2 of the dough from this recipe or this recipe (You can use butter, vegetable shortening, or margarine.)

For the filling:

4 ounces semi-sweet good quality chocolate (I used Ghiradelli)

2/3 cup heavy whipping cream

1 tablespoon vanilla bean paste or vanilla extract

1 shot of espresso or strong coffee OR 1 teaspoon of instant espresso powder

3/4 cup Nutella (Chocolate Hazelnut Spread)

Preheat the oven to 350 degrees.  Grease a small tart pan with non-stick cooking spray. (If you want to make a larger tart use all the dough from the crust recipe and double the chocolate filling.) Use fingers to press dough into the greased tart pan making sure to have the dough along the sides of the pan as well.  Blind bake the tart shell by placing a piece of aluminum foil or parchment paper over the dough and pour rice or beans on top to weigh the dough down while baking.  Blind bake for about 10 minutes then remove beans and aluminum and bake for another 10 minutes or until edges are light golden brown.  Let tart shell cool completely. Put aside.

Blind Baking

Meanwhile, chop chocolate and place in a bowl.  In a sauce pan bring the heavy cream to a soft simmer over medium heat.  Pour warm cream over chopped chocolate, espresso, vanilla, and nutella. Let stand for a few minutes until chocolate gets soft then whisk mixture until smooth.  Pour chocolate ganache into cooled tart shell and spread to the edges.  Place in fridge for at least 3 hours. Tart and filling can be prepared 2-3 days in advance, keep uncovered in the fridge. Serve at room temperature with a cold glass of milk, coffee, or hot chocolate!

Easiest Chocolate Cake

This is a recipe my mom always makes when she's short for time and wants to serve something homemade, or shall I say semi homemade!  It's super easy, and you can make the recipe in a loaf pan, bundt pan, or cupcakes.  Obviously the cooking time will vary.

Easiest Chocolate Cake
1 box Duncan Hines Devil's Food Cake Mix + Ingredients to prepare cake mix (eggs, oil, water)
1 box Jello Pudding, Chocolate Flavor
1 teaspoon vanilla bean paste or vanilla extract
1/2 cup mini chocolate chips (optional)

Preheat oven to 350 degrees.  Spray loaf pan (or whatever you choose to use) with non-stick spray.  Follow the back of the cake mix to prepare batter. Add, vanilla and pudding package to the batter.  Mix well.  If you choose to make the cake even more chocolatey, add chocolate chips now and mix with a spoon till well incorporated.

Pour batter into loaf pan and bake for 50 minutes.  Lower oven to 325 degrees and bake another 20 minutes or until cake tester comes out clean.

If you use any other pan, see back of cake mix bow for baking times.  A bundt pan should take about 50 minutes or so.

Enjoy!!

Ginormous Cookies

I recently bought myself this really awesome muffin top pan, I got it from Amazon, but the idea originally came from the blog Picky Palate.  Of course this pan can be used to make muffin tops, but there are so many other ideas to use it for as well!  Here are two cookie recipes from Picky Palate that I tried, they came out amazing! Each cookie is a 1/4 cup of cookie dough.  They are really ginormous! The first is XXL M&M Chocolate Chip Cookies.  Here's a picture of how they came out...

The next recipe I tried out was Giant S'mores Cookies.  Here's what they looked like right out of the oven...

Other than making extra ginormous cookies I think this pan can be very useful.  You can use it to make individual meatloaf rounds, baked eggs for your english muffin breakfast sandwich (I'm going to try that this week, so I'll let you know how it comes out), personalized frittatas, burgers, and much more!

If you have any ideas please leave a comment below!

Matzoh Cake

Matzoh Cake with Sprinkles

(makes one layer cake)

For the Chocolate Frosting (needs to be made at least one day ahead)

4 oz bittersweet chocolate chopped

3/4 cups water

2 cups sugar

4 tablespoons cocoa powder

4 sticks unsalted margarine

2 tablespoons of vanilla extract (if you like you can add 2 tablespoons of rum extract too)

4 egg yolks

For Assembly

2 cups Manischewitz wine

Room temperature chocolate sauce from day before

10-12 wet Matzohs

Sprinkles for decoration

1. Melt the first 5 ingredients in a pot until dissolved. In a separate bowl whisk the vanilla and yolks together. Temper the egg mixture by pouring some of hot chocolate mixture into the yolks slowly. Then add the yolks back into the hot chocolate mixture.

2. Refridgerate over night and assemble the matzoh cake the next day.

3. Take chocolate sauce out of fridge and let it come to room temperature.

4.To assemble the cake wet a 10-12 matzohs with water and place underneath a clean kitchen towel so it stays moist. Place one matzoh on a plate and sprinkle it with Manischewitz wine using a spoon and then spread the chocolate sauce over the matzoh. Repeat this step until all layers are used. On the top layer spread chocolate sauce and sprinkles!

Passover Brownies

I found this recipe printed out in my mom's Passover collection. I thought it sounded pretty good and I added 3 ingredients to the batter to make them even better!

1 cup NUTELLA,

2 tablespoons instant espresso powder

1 cup mini chocolate chips

In the photo above is the final product, and let me tell you they taste really yummy. They don't have the brownie texture you're probably used to and they can be a little crumbly but they're Passover Brownies so what can you expect?? My point exactly! And the kids will love them regardless!! ENJOY!

A Perfect Snack

Here's a picture of one of my favorite perfect snacks! 1 caramel rice cake (50 calories) and 1 chocolate rice cake (70 calories) spread with 1 tablespoon peanut butter (90 calories). A total of 210 calories. That truly is a perfect portion of a snack. I like to eat this in the afternoon between lunch and dinner. I would imagine you can also use the apple cinnamon flavored rice cakes, but since I don't like that flavor I've never tried it. Give this snack a try, I promise you'll surely love it!

PB&J Mini Pies

I've been eating a lot of peanut butter. I eat it with celery, on waffles, on my oatmeal pancakes, on caramel and chocolate rice cakes, and then of course on bread as a PB&J sandwich. Either way it's delicious and good for you, so here's another way to have it, by the bite full!

I got this idea from Picky Palate

PB&J Mini Pies (Makes 12 mini pies)

1 roll Pillsbury pie dough

1/2 Cup creamy peanut butter or almond butter (if you have allergies use your favorite soy butter)

1/2 Cup Strawberry Preserves

1 Tablespoon sugar for sprinkling

1 egg white whisked with 1 teaspoon water for egg wash

2 Tablespoons powdered sugar (optional)

1. Preheat oven to 350 degrees F. Unroll pie crust onto a lightly floured surface. Use a 2 1/2 inch round cutter to cut out circles in dough (or small cup). Lightly press dough rounds into greased mini muffin tin.

2. Roll remaining scraps of dough to an even thickness then use a sharp knife to cut thin 1/8 inch strips to create the lattice topping. Set aside.

3. With a small cookie scoop or teaspoon (I used my new spring handle ice cream scoop), drop a heaping teaspoon into each of the pie crusts. Do the same with the jam.

4. Using the pie strips, form the lattice top. (THIS IS WHERE IT GOT TRICKY!! I ENDED UP, AS YOU'LL NOTICE THE LATTICE TOP WAS NOT AN EASY TASK. I ENDED UP JUST PUTTING ANOTHER CIRCLE OF DOUGH ON TOP AND CUTTING A VENT SLIT.)

5. Cut excess dough from edges and brush tops lightly with the egg wash, sprinkle with sugar crystals (optional) and bake for 25-30 minutes or until nice and golden brown.

6. Remove and with the tip of a knife, loosen edges from muffin pan. Carefully remove from pan after 5 minutes with the help of the knife and let cool. Dust with powdered sugar and ENJOY!

If you don't fancy peanut butter why not try it with chocolate...after all who doesn't like chocolate!?!?

Try this recipe...Just substitute Nutella for the jelly.

P.S. I figured out the calorie count per mini pie and it's not that bad. About 125 calories for the peanut butter ones, and 140 calories for the Nutella ones.