Friday, February 24, 2012
1/2 cup old fashion oats
1 cup water
1 dash salt
1 Tbsp unsweetened cocoa
Sugar or honey to taste
Combine oats, water and salt and stir. Microwave for 5 minutes. Stir in cocoa and sugar. Add a splash of milk if desired. Enjoy.
Saturday, February 18, 2012
The original recipe called for a gingersnap crumb crust, but after discussing my dessert idea with The Husband, he felt that nothing would work but a chocolate crumb crust. Since we'd already done our shopping and were on the way home, I pulled over to yet another store and off he trotted in to pick up some chocolate cookies. A few minutes later he returned with something new and wonderful, chocolate graham crackers. Who knew they made such a thing? Like their paler cousins, original graham crackers, these chocolate ones made a perfect crust. It's a delicious pie and something that will definitely be in my dessert rotation when I need to whip up something out of the ordinary.
P.S. Recently my fried chicken was published on the Bon Appetit Magazine Blog as one of the best five readers Cook The Cover entries. Here is the link if you're interested. Bon Appetit Blog. My entry is picture four of the five.
Black Bottom Pie
Chocolate Crumb Crust
6 ounces chocolate graham crackers (about 1 package) or 24 chocolate wafer cookies
3 tablespoons unsalted butter, melted
1 tablespoon heavy cream
1 envelope unflavored gelatin powder
1 1/2 cups whole milk
1/2 cup heavy cream
4 large egg yolks
1/2 cup sugar
2 tablespoons dark rum
1 tablespoon cornstarch
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/4 cup mascarpone
5 ounces semisweet or bittersweet chocolate, finely chopped
1/4 cup hot espresso or strong coffee
1 cup chilled heavy cream
3 tablespoons powdered sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
Natural unsweetened cocoa powder
Grated semisweet or bittersweet chocolate
A 9"-diameter glass or ceramic pie dish
Preheat oven to 350°. Pulse cookies in a food processor until finely ground. Drizzle in butter and cream; pulse until well blended. Pour into prepared dish. Use the bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of dish. Bake until crust is set, 12–15 minutes. Let cool completely on a wire rack; set aside.
Pour 2 Tbsp. water into a small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Heat milk and cream in a large saucepan over medium heat until mixture just comes to a simmer.
Whisk egg yolks and next 5 ingredients in a medium bowl. Gradually whisk egg mixture into milk mixture; whisk in gelatin. Whisk constantly over medium-low heat until thick, about 5 minutes.
Remove vanilla custard from heat and stir in mascarpone. Place 1 cup custard in a medium bowl; add chocolate and stir until melted and smooth. Stir in espresso. Pour chocolate custard into crust; smooth top. Chill pie until set, about 30 minutes. Let vanilla custard stand at room temperature.
Gently pour remaining vanilla custard over chilled chocolate layer (pour slowly so as not to disturb chocolate layer). Smooth top; chill until set, about 1 hour, or keep covered up to 1 day.
Using an electric mixer at medium-low speed, beat cream and sugar in a medium bowl until cream begins to thicken. Add rum and vanilla; increase speed to high and beat until stiff peaks form. Spread whipped cream over custard. Dust with cocoa powder and garnish with grated chocolate and almonds. DO AHEAD: Can be made 4 hours ahead. Chill uncovered.
Saturday, February 11, 2012
Personally I had previously been of the chili con carne made with chunks of beef school. After making this though, I have been converted to the ground beef method. I did make a few tweeks to the recipe such as adding ground cumin and cayenne pepper and increasing the amount of chili powder called for. I also added one can of fire roasted diced tomatoes in place of one can of tomato sauce. Below is the recipe with my adjustments. It's a fine all around bowl of chili!
13 Bean Chili
1 1/4 cups Bob's Red Mill 13 Bean Soup Mix
1 lb. ground beef
1 chopped medium onion
2 cloves chopped garlic
1 8 oz. can tomato sauce
1 8 oz. can fire roasted diced tomatoes
2 Tbsp chili powder
2 tsp. ground cumin
1/2 tsp. cayenne pepper (more or less to taste)
1 tsp salt
1/2 tsp ground pepper
Soak the beans overnight in cold water. Drain and cover with water and simmer until tender (about 3 hours).
Brown ground beef and drain off fat.
In a large pan add all of the ingredients together and simmer for 1 1/2 hours. Garnish with chopped onions, shredded cheese, sour cream. Makes 4-5 servings.
Sunday, February 5, 2012
(P.S. Photo credits to The Husband for the quilt pictures)
Banana Chocolate Chip Cake
1/2 cup (1 stick) butter or margarine, melted
3/4 cup sugar
1 tsp vanilla
1 cup mashed, ripe bananas
2 cups flour
1/4 tsp salt
1 tsp baking soda
6 1-oz milk chocolate bars, coarsely chopped
Preheat oven to 350 degrees. In a bowl, cream butter/margarine with sugar. Beat in the eggs, then the vanilla and mashed bananas. Sift in the flour, salt and baking soda. Beat into the banana mixture, then stir in the chocolate. Turn batter into a greased and floured 9x5 loaf pan. Bake at 350 degrees for 45 min. or until a toothpick comes out clean when tested. Cool on a rack. (If using mini-loaf pans, cook for 30 min.)