Tag Archives: Chocolate

Nutella Grilled Cheese

That’s right. Nutella Grilled Cheese. Trust me, I was doubtful too. Nutella is typically in desserts, but that doesn’t mean that can be it’s only purpose in life. It can be part of grilled cheese! Why? Because cheese makes everything better.

nutella grilled cheese

That isn’t to say that this is the best grilled cheese I’ve ever had. No no, that’s reserved for bacon stuffed french toast grilled cheese. But it was edible. And enjoyable too, in one of those this is so weird why am I eating this ways that food can be simply delightful.

To make it I used cinnamon swirl bread, spread Nutella on one side (I tried it on both slices and it was just TOO MUCH). Put 2-3 slices of American cheese, close it, butter the outsides, and then cook grilled cheese style until both sides are lightly brown.

nutella grilled cheese

Like this

Let it cool slightly. And then eat it. Enjoy it. Savor the moment.

I won’t bother posting an actual recipe because I trust in your intelligence. And everyone has their own grilled cheese method and I don’t want to start a Lid On vs. Lid Off battle right now (but seriously, a lid makes the cheese melt better).

Would I make this again? Absolutely. It satisfied my chocolate, hazelnut, and cheese cravings all at once. So awesome.

Chocolate Hazelnut Biscotti

Chocolate Hazelnut Biscotti

Aka: Nutella Biscotti. I hesitate to name it Nutella Biscotti because I know that there are other brands coming out with their own versions of “Chocolate Hazelnut Spread,” and some of you might use that, but let’s be real here. I use Nutella.

Choco Hazelnut Biscotti

After making my Espresso Chocolate Chip Mini Muffins, I had several enjoyable days of a delightful treat for breakfast. Turns out that I like having something already made and involving no effort in the morning. So now I turn to another snack that I enjoy with my morning coffee: biscotti. I have never actually made biscotti before, and after giving it a try I must admit that I’m awesome at everything. Also, this recipe makes a ton of biscotti, so I should be all set with breakfast for a while AND be able to bring some to work for my coworkers. I’m the nicest!

Here’s what they looked like when I first shaped them:

shaped

Here’s what they looked like after the first round of baking:

first bake

Here’s what they looked like after the second round of baking:

2nd bake

Here’s what they looked like in the end:

Chocolate Hazelnut Biscotti

Yeah. I know. Perfection.

Here’s my version of this recipe, gently adapted from a Food.com recipe

5.0 from 1 reviews
Chocolate Hazelnut Biscotti
Author: 
Prep time: 
Cook time: 
Total time: 
 
Nutella, hazelnuts, and chocolate chips...biscotti doesn't get much better than that!
Ingredients
  • 2½ cups all-purpose flour
  • 2½ Tbps unsweetened cocoa powder
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 eggs
  • 1 cup sugar
  • ¾ cup Chocolate Hazelnut Spread (Nutella)
  • ½ cup dark chocolate chips
  • ½ cup chopped hazelnuts
Instructions
  1. Preheat oven to 350, and line a baking sheet with parchment paper.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, beat eggs until light and frothy. Add sugar and beat on high for about 2 minutes.
  4. Beat in Nutella until well incorporated.
  5. Slowly add flour mixture and stir until thoroughly incorporated.
  6. Stir in chocolate chips and hazelnuts (the dough will be very thick and difficult to stir).
  7. With well-floured hands, divide dough into 3½ rectangular log shapes, ½ inch thick, on parchment lined baking sheet.
  8. Bake at 350 for 20 minutes.
  9. Remove from oven, and lower heat to 300.
  10. Use a serrated knife to cut logs into ⅓ - ½ inch thick slices. Arrange them on their sides and bake 10-12 minutes.
  11. Remove from oven, turn them over, and bake another 10-12 minutes.
  12. Remove to a wire rack until cooled. Keep stored in an airtight container.

 

 

Orange Chocolate Scones

Orange Chocolate Scones with Orange Glaze

A friend of mine is visiting the area for a couple weeks, so yesterday we thought it would be fun to get out of Boston for a bit and head down to Providence. We ended up going to The Duck and Bunny, which is the worlds most adorable cafe. They call themselves “A snuggery” because it’s such a cozy place. We had fancy snacks like bacon wrapped dates, a ricotta spread, and Afternoon Tea. Afternoon Tea consisted of a sampling of finger sandwiches, scones, cupcakes, and of course tea. It was delightful. You should all go to this place.Orange Chocolate Scones

I have since been craving nothing but scones, and decided to revisit my favorite scone recipe from Joy of Baking and play around with it a bit. I had all those leftover mini-chocolate chips, so of course I used them. And I wanted to make one of my favorite flavor combos: orange and chocolate. And I wanted to put an orange glaze on them because being a baker at Panera ruined me forever and I now feel like scones must always have a glaze.

Orange Choco Scone

 

Now I think I might have some tea and get caught up on Downton Abbey!

 

Orange Chocolate Scones with Orange Glaze
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Chocolate and orange are combined in this light, fluffy, delicate scone.
Ingredients
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 1¼ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup (1 stick) butter, cold and cut into little pieces
  • ¾ cup mini semi-sweet chocolate chips
  • 2 tsp orange zest
  • 1 tsp vanilla extract
  • ⅔ cup milk (more if necessary)
  • For the glaze:
  • 1 cup confectioners sugar
  • ½ tsp orange zest
  • 2-3 Tbsp fresh squeezed orange juice
Instructions
  1. Preheat oven to 400, and line a baking sheet with parchment paper
  2. In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Blend small pieces of butter into the mixture (with a pastry blender, two knives, or crumbling in your hands) until it resembles crumbs.
  3. Stir in chocolate chips and orange zest. Add vanilla and milk, and stir until dough comes together. You may need to add more milk or flour.
  4. Turn out onto a lightly floured surface. Gently knead a few times, then shape dough into a circle about 1½" thick. Divide into 8 triangles, and arrange them on the baking sheet. Lightly brush with milk.
  5. Bake 15-20 minutes, or until golden brown.
  6. Let cool slightly, and while still warm spread glaze over the top so it can melt into the scones. Let cool until glaze hardens.
  7. To make the glaze:
  8. Whisk together confectioners sugar, zest, and orange juice (adding more if necessary) until it's pourable but not overly runny.

Orange Chocolate Scone

Espresso Chocolate Mini Muffins

Espresso Chocolate Chip Mini Muffins

Things that I love: Espresso, Chocolate, Miniature Snacks. This recipe is all of those things! I was inspired to try these when I saw a blog post by Table for Two, and thought it would be fun to make them but with my own twist. First, I wanted them to be miniature so I could bring them to work and make sure there would be enough for everyone. Second, I wanted to try these with Greek yogurt. Third, I wanted to use mini chocolate chips because they’re cute.

Espresso Choco Mini Muffins

Were there enough to bring to work? This recipe made about 60 mini muffins, so yeah, I would say there were plenty. In fact, I ended up keeping a bunch for myself in the freezer for when I’m too lazy to make breakfast. The ones I brought to work went quickly, so now I’m pretty sure I have to bring them more treats soon. Ideas?

Also, I recently discovered that I live near the Wrentham Country Store, and they have a lot of great dishes and vintage cookware. So if you live in MA, you should totally check it out. Just like how you should check out my recipe:

 

Espresso Chocolate Chip Mini Muffins
Author: 
 
A subtle hint of espresso combined with chocolate chips makes this a fantastic breakfast muffin
Ingredients
  • 1½ cups all-purpose flour
  • 1½ cups cake flour
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 Tbsp espresso powder
  • 10 Tbsp unsalted butter, softened
  • 1 cup sugar
  • 2 eggs, room temperature
  • 1½ cups non-fat Greek yogurt
  • 1 cup mini semi-sweet chocolate chips
Instructions
  1. Preheat oven to 375, and line a mini-muffin pan with muffin liners.
  2. Combine flours, baking powder, baking soda, salt, and espresso powder. Set aside.
  3. In a large bowl, cream butter and sugar. Add eggs, one at a time, making sure to incorporate them well. Add the yogurt, and mix well.
  4. Add the flour mixture, a little at a time, and beat until it is well mixed.
  5. Fold in mini chocolate chips.
  6. Divide batter into muffin cups, about 1 Tbsp each. Bake 12-15 minutes, or until lightly browned. Remove, and cool on a wire rack.

Espresso Chocolate Mini Muffins

 

Now for the obligatory cat picture (per rules of interneting), here’s what my cousin’s cats Lucille (grey cat) and Wallace (black cat) were up to while I was baking.

 

obligatory cat pic

brownies2

Bailey’s Irish Cream Brownies

Looking for a last minute potluck treat for St. Patrick’s Day? Make some Bailey’s Brownies! These are wicked easy, and absolutely delightful. There is a subtle hint of Bailey’s flavor mixed in with the awesomeness of chocolate. It was really hard to photograph these and not eat them at the same time

But I did it anyway.brownies2

 

I wasn’t really sure what I was doing with this, so I guessed at some measurements and they came out really fantastic. I used a box of Duncan Hines (13×9 Family Sized) Chewy Fudge Brownies. Looking at the instruction on the box, there was a total 1 cup worth of liquid added (water and oil) so I figured if I did 1/2 cup of Bailey’s and 1/2 cup of oil it would be fine. And I added 1/2 cup of chocolate chips because why not? They were easy to get out of the pan once cooled, had a nice slightly crisp edge, and were still chewy.

I’m trying out this recipe feature my website template comes with…so click/look below for the recipe! Let me know what you think!

brownies

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Chocolate Poptarts

Remember that time I promised you a Valentine’s inspired chocolate post? Well, here it is! Yay! Obviously V Day is over, however, as everyone knows that means this is a great time to buy good chocolate at discount prices. And so I celebrate the ending of V Day by buying cheap chocolate and having fun.

This year I decided to try making chocolate poptarts. I got the idea from this article about what to do with leftover chocolate. My plan was to just get pie crust, get discount Ghiradelli chocolate squares (you can try these with some other kind of chocolate if it pleases you), and make deliciousness happen. Did it work? Definitely. Check it out:

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Doesn’t that look fantastic?  I made one with regular milk chocolate squares, and the other 2 with peanut butter filled chocolate squares.  1 pie crust makes 3 pop tarts if you do it this way. You could probably do smaller ones and get 6 out of 1 pie crust if it makes you happy.

start

Preheat oven to 425°

 

Thaw the pie crust and spread it out. Then place chocolate square like they are in the picture, making sure there’s space to fold the crust over and completely cover the chocolate.

 

 

 

 

before bake

 

Then fold the crust over, press to seal, and cut around edges with a pizza cutter, leaving about 1/4 inch of dough around each poptart. Crimp the edges together with a fork.

 

 

oven

 

 

 

 

 Bake at 425° for 8-10 minutes,

or until lightly browned.undecorated

 

 

 

 

 

 

 

 

 

Place on a cooling rack, and once they are cooled, decorate them all fancy. Then eat them all!

decorated

Red = Red wine; White = Frangelico; Yellow = Peanut Butter

Truffles!

Today I bring to you…chocolate!! I saw a recipe for Red Wine Chocolate Truffles on Sprinkle Bakes website, and decided I absolutely had to try it. But before I did, I got to thinking. What if I tried it with Frangelico? I asked myself. My answer? I better try it out, in order to make the world a happier place! I sacrifice so much for deliciousnes.

 

Red = Red wine; White = Frangelico; Yellow = Peanut Butter

 

I messed around with the ganache recipe, and split it up so I could make one batch with red wine and one with Frangelico. Then, for funsies, I made another batch with peanut butter. I was going to do Nutella too, but I have decided to do that some other day.

For the melted chocolate part, I chose not to bother with tempering chocolate and instead bought Dark Chocolate Wafers from Michaels (which is where I also bought the candy mold, candy decorating pens, and craft brush all in the baking section). All you have to do is melt them in the microwave and you’re good to go! In total I made 42 truffles, and I only went through about 1.5 bags of the chocolate wafers (12 oz each bag). You definitely only need to make one batch of ganache, it will be more than enough. I have a ton left over, I guess I’ll just have to make more!

Make the ganache first. They’re pretty much exactly the same, you can probably try a different flavor if it makes you happy.

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Red Wine Ganache

4 oz. semi-sweet or dark chocolate (in bar form)
¼ cup heavy cream
2 Tbsp. dry red wine (such as Chianti)

Finely chop chocolate. In a small saucepan heat the heavy cream until it just comes to a small simmer. Remove from heat, and pour it over the chocolate. Stir until chocolate has melted. Stir in red wine. Cover and refrigerate until set, about 1 hour.

Frangelico Ganache

4 oz. semi-sweet or dark chocolate (in bar form)
¼ cup heavy cream
2 Tbsp. Frangelico

Finely chop chocolate. In a small saucepan heat the heavy cream until it just comes to a small simmer. Remove from heat, and pour it over the chocolate. Stir until chocolate has melted. Stir in Frangelico. Cover and refrigerate until set, about 1 hour.

 

Now, the fun part!

Melt the chocolate wafers, 1/2 a bag at a time. Fill each mold about 1/4, and using a clean brush bring the chocolate up the sides of the mold. Let the chocolate set, then repeat (using a little bit less chocolate) to make sure the chocolate mold is completely covered. Repeat one more time, 3 layers in total.

Chocolate!!!

When chocolate is set, spoon a small amount of ganache into the mold, leaving room at the top for the final layer of chocolate. Place in freezer for a few minutes to get the ganache a little more firm.

Ganache filled!

Cover with a layer of chocolate, making sure it is sealed and completely covering ganache. Try to make it as flat as you can. Let chocolate set, and once it’s hard you can gently remove the truffles from the mold. Decorate with candy decorating pens if desired.

They’re so pretty, and tasty, and wonderful

 

My attempts to cut them open without squishing them to let you see the inside