It’s the first post of the New Year, and it feels good to be back in action. It can be hard to get back into the cooking world after two or three months of full out food bonanzas. In an effort to ease back into our regularly scheduled programming, we’ll be sharing a few of the recipes that we made over the holidays–even as far back as Thanksgiving! There were many desserts of course, but that’s just how it goes in November and December. Some of the best desserts are those that do not require tons of ingredients, and it was a simple recipe detailed by Abby Dodge on KCRW’s Good Food that made an impression. She promised that with just four ingredients you–yes you–could create a perfect dessert for the season. Well now, when there’s a challenge, we enjoy rising to the occasion. This would be just the one.Continue Reading »
Posts Tagged ‘chocolate’
Chocolate Bourbon Balls
Chocolate Stout Cupcakes with Sweet Cream Icing
Somehow it’s already the end of October and time for this month’s Guest Test Kitchen. Birthdays, celebrations, and shortened daylight helped our favorite month zoom right by us. While in college, Amir spent most of that time in the University of North Carolina’s Orientation Office. There he worked under this month’s guest blogger Carrie, who has now become a mentor and friend. A mother of two young girls, Carrie and her husband certainly have their hands full. She was enthusiastic to share this fun treat with us, just in time for Halloween, that she and her family love. We think you’ll love it too. It’s kid tested and Mother approved. Here’s Carrie!Continue Reading »
1-2-3-4 Cake with Chocolate Sour Cream Cheese Frosting
We promise that this is the last birthday cake you will see here for a while. Maybe. We’ll see who else chooses to celebrate with cake before the year is over. Until then, let’s all have a slice of this 1-2-3-4 cake! A good friend who just recently got engaged gets to round out October with her golden birthday! This cake was a little piece of the party. We’ve had a few opportunities to work on decorating cakes and cookies this month, but practice is still in order. This cake was a test in writing, which is no easy feat. The letters are royal icing. The pink things are the bottom are supposed to be balloons, and they are glacé icing with royal icing strings. No one’s quitting their day job to take up the pastry chef life, but one day we’ll get it perfect! Oh, and we have things to celebrate too. Wanna hear all about it?Continue Reading »
Chocolate and Strawberry Thumbprint Cookies
We happened upon a weekend where we knew we wanted to make something, but we didn’t want to run out and buy any crazy ingredients. As usual, we were being our typical recession ready selves. Funny how a thin wallet can be the impetus for creativity! We had a few lone items–strawberries, almonds, port wine, bittersweet chocolate–that would be perfect for a dessert. A dessert like a cookie perhaps. The real reason we settled on cookies was due to a pound of Plugra in the fridge. Yes, the European-esque butter. Plugra for a cookie? Super. Plugra for a cookie that involves strawberries, almonds, port wine and bittersweet chocolate? Super excellent.Continue Reading »
It's Just the Little Things
We know you have a signature dish that makes everybody go crazy. Or you make something following the usual recipe, and the one day you do something different–add your own touch, if you will–people are asking what you did that time around. There are so many ways to give food your own zap. We all do it. That’s why only Grandma So-and-So can make the potato salad at the family reunion picnic.
At Thanksgiving, no one takes the yams from Uncle Whoever. He’s the only one that makes them just right. If you want to avoid the wrath of greedy family members, please don’t give the Easter ham to anybody except Cousin What’s-Her-Name. Only she knows what she’s doing. You know what we’re talking about.
What are they doing to make those dishes so good?Continue Reading »
Minty Melonballs, Port Walnuts and Goat Cheese on Endive Leaves, Sausage Stuffed Cremini Mushrooms, Warm Brie with Blackberry Wine Sauce, Mixed Greens with Pancetta, Manchego and Citrus Vodka Dressing, Apricot Grand Marnier Shrimp, Smokey BBQ Steaks, Parmesan Mashed Potatoes and Celeriac, Grilled Asparagus, Brown Basmati Rice with Cranberries and Pine Nuts, Rosemary and Dill Butters, Chocolate Pecan Mint Roll, Sweet Potato Cake with Spiced Pecan Buttercream
Special Events • Tags: asparagus, blackberries, brie, buttercream, celeriac, chocolate, cranberries, dijon, dill, Foodbuzz, goat cheese, Grand Marnier, manchego cheese, Midori, mint, mushrooms, pancetta, pecan, pine nuts, port wine, red wine, rosemary, shrimp, steak, sweet potato, thyme, vodka, whiskey, white wine
When the call went out to Foodbuzzers that it was time for the February 24, 24, 24 event, the idea for our proposal came to mind immediately. Just by looking at the picture above, maybe you can guess what it was. Now don’t get scared. We did more than just whip up drink concoctions by the gallon. No, we did much more. There are great applications for spirits, but of course the ones we are most interested in are cooking and baking. Hence, “A Tipsy Dinner Party” was born.
The world of spirits–liquor, not ghostly apparitions–spans from dark to clear, bitter to sweet, full bodied to light. They are excellent additions to a number of meals. No need to worry about truly being tipsy after a meal peppered with alcohol. Good for us, most if not all the actual alcohol burns off during the cooking process, leaving nothing but flavor.Continue Reading »
Chocolate Hazelnut Banana Bread Pudding with Frangelico Coconut Custard and Hazelnut Cream
There’s no witty anecdote behind this post. What we’ve got here is a creation of necessity with the need being a free trip to Chicago…STAT! Many Foodbuzzers know that the deadline is today to submit an entry to win a trip for two to Outstanding in the Field. We love Chicago, we love to cook, there are two of us…it only makes sense that we should give it the old college (*ahem* post-grad) try. The challenge: Use at least one of these ingredients in a recipe–bananas, cashews, cranberries, macadamia nuts, raspberries, almonds, chocolate, coconut or cherries. This is the first time we’ve entered a foodie competition that requires the use of specific ingredients, and it’s safe to say it won’t be the last. Here’s hoping we are winners of course, but in the end, the fun and games of it all is the best part.Continue Reading »
Chocolate Drizzled Peanut Butter Oatmeal Toffee Cookies
Food Network’s Sandra Lee is not the only one who knows what it means to do semi-homemade. Sometimes we like to take credit for delicious things that were already half prepared and all we did was add a couple of extra ingredients. It’s all about the pizzazz people, and we know how to pizzazzicize when we need to. When you’re in a crunch on time, but you need to whip up a little something fabulous, don’t hesitate to use a few star starters that will reduce your fretting in the kitchen. We wanted a cookie, and we wanted it fast, so we did the only thing we could think of: pull out the Pillsbury!Continue Reading »
Chocolate Peppermint Pretzels
The holiday season is officially over! But our holiday treat making is not. Until now. One of the last quick nibbles we whipped up was for one of 2008’s last holiday parties. We’re a bit late in sharing it, but better late than never. And these are so good, you’ll want to eat them anytime. Hopefully the New Year has been as good to you so far as it has been to us!Continue Reading »