Chocolate · Dessert · Recipes

week day brownies

These brownies are delicious, and the best part…they’re from Cooking Light!  I actually found the recipe for these on another blog.  They made them look so good.  I never would have made them otherwise.  The picture on Cooking Light, well, not so pretty.  My picture looks a little goofy too, but you get the idea.  The middle brownie on the top row is extra light, I didn’t eat that one.  I like the one on the lower right better…

I call them week day brownies because we’re trying to eat lighter Monday through Friday.  But the weekend comes and  it’s a free for all.  We’re losing weight, but just think how much more we could lose if we actually made light and healthy choices all week long.  We lose weight during the week, and then celebrate our weight loss on the weekend, with not so healthy choices.  It sounds really lame as I write it.  Okay, better choices all week long…

I think these were actually better than the fattening ones I made for my seven beautiful Valentines. I loved the Baileys addition.  I also loved that they were fudgey without being too dense.

I made these for my Valentines day Valentines, Melissa and Sunshine.  We ate brownies and watched the Bachelor.  I’m stoked Brad finally got rid of crazy Michelle.  But now that she’s gone, I’m going to miss her crazyiness.

Irish Cream Brownies

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup milk chocolate chips
  • 1/4 cup butter
  • 2 eggs
  • 1/3 cup Baileys Irish Cream
  • 1 teaspoon vanilla
  • 1 cup sugar

Preaheat oven to 350°.  Sift the flour, cocoa powder, salt and baking soda together.  Set aside.

In a small saucepan set over low heat, melt the chocolate and butter.  Stir to combine.  Remove from heat.

Whisk eggs, vanilla and Baileys in a separate bowl.

Add 1/4 cup of the chocolate mixture to the egg mixture to temper, whisk to combine.  Add the egg mixture to the chocolate along with the sugar.  Stir over low heat 2-3 minutes or until sugar dissolves a bit.

Fold the chocolate mixture into the dry ingredients, stirring until just combined.

Pour batter into a 8×8″ square pan lined with parchment paper.  Bake for 18-20 minutes.

Cool, dust with powdered sugar.  Serve with a dollop of whipped cream and fresh berries.

Chocolate · Dessert · Recipes

Tropical brownies for my seven beautiful Valentines

I made these for my seven beautiful Valentines.  They are Flo Braker’s Tropical Nighte Brownies…with a few tweaks of course.  I found the recipe in The New Taste of Chocolate.  They’re loaded with toasted coconut and cashews, and just a hint of dark rum.  Yummy.

Tropical Brownies

  • 10 tablespoons unsalted butter
  • 5 ounces bittersweet chocolate ( I used Scharffen Berger)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 3 eggs, lightly beaten
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla
  • 1/2 cup plus 1 tablespoon unsifted all purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup coconut flakes, toasted
  • 1/4 cup cashews, coarsely chopped

Place rack in the lower third of the oven preheated to 350°.

In a small saucepan, melt the butter and chocolate over low heat.  Remove from heat and add both sugars.  Pour into a large mixing bowl and allow to cool for 5 minutes.

Add egg, rum and vanilla, stir until just combined.  Stir in flour and salt, and then the coconut and cashew.

Spread batter in an 8″ square pan lined with parchment paper.  Bake for 22 minutes.  Cool completely.

Cooled brownies, ready to cut.

My seven beautiful Valentines.  XOXO, Marge.

Cakes and Cupcakes · Dessert · Recipes

easiest cake ever

It’s pineapple angel food cake….it’s easy, delicious and it’s light!  I made this for Melissa’s birthday dinner.  I got this recipe from one of my Weight Watcher buddies a long time ago.  It’s not much of a recipe really…a box of angel food cake mix and a 20 ounce can of crushed pineapple.  Mix it, dump it in a baking dish sprayed with a little cooking spray, and bake at 350° for 25 minutes.  That’s it.  I added a little whipped cream and berries.

It’s been at least one million years since I’ve made this.  I thought it looked a little funny when I pulled it out of the oven.

Poor Paigey…she’s a little embarassed in her bikini.  Grandma Sherry sent her some more lovely outfits.  Sunshine said…”Oh Sherry….you are the next Tyra Banks.  Maybe a show called “The Next Top American Dog Model”….

Chocolate · Dessert · Recipes

Jaime’s delicious vegan chocolate chip cookies

Jaime brought these in to work yesterday.  Vegan chocolate chip cookies?  Vegan???  Seriously?  They shouldn’t be so good, but they are!  They’re delicious!!!   Jaime’s boyfriend is vegan and a junk food lover.  He always begs her to make these for him.  Now I know why.  She found the recipe on the Choose Veg website.

Vegan Chocolate Chip Cookies

  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup Earth Balance, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • egg replacer for 2 eggs, such as ENER-G
  • 12 ounces semi-sweet chocolate chips
  • 1 cup nuts (optional)

Preheat oven to 375°.  Combine dry ingredients in a small bowl.  Cream butter, sugars and vanilla in a stand mixer fitted with a paddle, or mix by hand in a bowl with a wooden spoon.  Add egg replacer, beating well after each addition, scraping the sides and bottom of the bowl to incorporate.  Add flour mixture and combine.  Stir in chocolate chips.

Drop by rounded tablespoon onto a baking sheet lined with parchment paper.  Bake for 8-10 minutes or until golden brown.  Let stand for 2 minutes, transfer to a wire rack to cool completely.

Thank you Jaime!

Chocolate · Dessert · Recipes

Dried Cranberry and White Chocolate Biscotti

These are a great holiday treat.  I found this recipe on Epicurious years ago.  They are extra festive with the drizzle of white chocolate.  I bake them a little longer than the original recipe requires as I like the brown butter taste.

Dried Cranberry and White Chocolate Biscotti

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1 1/2 cups dried cranberries
  • 1 egg white
  • 6 ounces good quality white chocolate (I like Lindt)

Preheat oven to 350º.

Whisk dry ingredients in a medium bowl to combine.

In a stand mixer fitted with a paddle, cream butter and sugar together.  Add 2 eggs and almond extract and mix until well blended.

Mix in flour and cranberries.

Divide dough in half.

Shape 2 logs, approximately 2 1/2″ wide x 9 1/2″ long on a parchment lined baking sheet.  Whisk egg whites until foamy.  Brush logs with egg whites.  Bake for 35 minutes.

Cool completely on a wire rack.    Discard parchment paper.

Using a serrated knife, cut logs into 1/2″ slices.

Arrange cut side down on the same baking sheet.  Bake for 10 minutes.  Turn biscotti over and bake for another 10 minutes.  Cool completely.

Melt white chocolate over very low heat and drizzle over biscotti.

I bet Vanessa would like these!  Isn’t she a doll?

Cakes and Cupcakes · Chocolate · Dessert · Recipes

s’mores peppermint and ganache ice cream cake

This is a Christmas Eve tradition.  Tommy and William are expecting it again this year, so who am I to dissapoint?  I made this for our party last night….yummy deliciousness.  Dreyer’s makes the peppermint ice cream as a seasonal treat, so get it while it’s hot!

S’mores Peppermint and Ganache Ice Cream Cake

  • 9 ounces chocolate wafer cookies
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 quarts peppermint ice cream
  • 1 cup cream
  • 1/2 cups light corn syrup
  • 9 ounces bittersweet chocolate
  • 7 ounces jar marshmallow cream
  • 2 cups mini marshmallows

Make the crust: Crush wafer cookies in a food processor (or in a plastic bag with a rolling pin, or a wine bottle).    Add melted butter.

Dump the mixture into a spring form pan.  Press to the bottom and sides with the back of a large spoon.  Place in the freezer.

Remove ice cream from the freezer to soften.

Make the ganache:  Chop the chocolate into small pieces.  Bring the cream and corn syrup to a boil in a small sauce pan.

Pour hot cream mixture over chocolate and let stand for 1 minute. Mix to combine.

Add a third of the chocolate to the chocolate crust, swirl the pan to distrubute the ganache evenly.  Return the the freezer.

Add half of the ice cream to the spring form pan.  Return to the freezer to harden.  Add a third of the ganache, rotating the pan to spread evenly.  Return to the the freezr.  Add the last of the ice cream, and return to the freezer.

Add the last of the ganache, spread evenly with an offset spatula.  Cover with foil and freeze.

When ready to serve, remove from the freezer and spread the marshmallow cream evenly over the top to cover.   Add marshamallows.  Torch until lightly browned.

Blow, Tawny. Blow!!!!!!!!!

And there you have it.

Santa Molly, she’s a sweetheart.

Chocolate · Dessert

Veronica’s fabulous truffles

Veronica’s been busy in the kitchen.  Check out her fabulous truffles.  I asked her for the recipe and this is what she gave me:

Veronica’s fabulous chocolate truffles

The truffles are by eying..
I started with Scharffenberger dark chocolate…(big bar- 9.7 ounce) (It was too dark for my liking so I added a small scharffen berger semi-sweet (3 ounce)…  then I added 2 Tablespoons of butter….   swirled it about….  and added in about 1 cup of cream…  maybe a little more…  watching for the consistency I like and color…  I used a whisk..
Refrigerated that until firm enough to work with…  rolled into balls, refrigerated again…  then I dipped in Trader Joe’s Dark Chocolate darker than their usual… with 3 Tablespoons of butter…  I do my own style of tempering the chocolate..

A lot of work and people here are eating them up!  (Joey, Mike, Michele, Grace and Papa Joe)  Mike dipped his in the caramel (I left some in a bowl)