All posts tagged chocolate

baci di dama (gluten-free chocolate-filled hazelnut cookies.)

baci di dama [chocolate-filled hazelnut cookies].

Baci di Dama: Italian for “disturbingly tedious cookie balls.” Even for me, who relishes a difficult task. And not just part of the process, either: every single step is rife with things which can and will irritate you. Easy to make? Nope. Fun? Not in the slightest; no one is going to throw any Baci di Dama cooking-making parties anytime soon, at least not around here. If you’re interested, hazelphiles (and I know some of you are), this one’s for you. Hopefully my little tutorial will eliminate some aggravation, and you can get right to the best part: popping them in your mouth, one by one, ad nauseum. Continue reading →

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chocolate-covered cherry, apricot, + walnut biscotti.

chocolate-covered cherry, apricot, + walnut biscotti.

It’s American Thanksgiving week, friends! Are you hosting this year? Are you stoked about your menus? Have you thought about what you’ll do with the leftovers yet? Of course you have, because that’s what food-centric individuals do this year: focus 100% of their efforts on the prepping, pre- and post-game, and general food merry-go-round which revolves around the main event happening this Thursday. Hooray for Thanksgiving, I say. Continue reading →

bloody brains petit fours [for halloween, silly.]

bloody brains petit fours.

That’s not a typo: I said brains.

It’s Halloween week! and around my house, that means Halloween craft projects, a near-constant debate over what costume to wear, and me holding off on buying candy until right before Halloween night due to my lack of control around the sweets of my youth.

allow me to give you this little Halloween project to make, if you so desire, for your Halloween festivities. Totally kid-friendly by design, but adults will love them also; anyone can make these, and if I were that kind of blogger, I’d call these “6-ingredient popcorn petit fours.” Continue reading →

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candy bars [made from healthy things.]

candy bars.

Experts say re-entry is one of the most difficult and critical parts of space travel. Get your trajectory wrong, and you’re subject to a whole host of problems, the biggest of which is drag. The FAA states that the reentry of spacecraft isn’t all that much different from a skipped rock entering a placid lake:

“[Astronauts] must plan to hit the atmosphere at the precise angle and speed for a safe landing. If they hit too steeply or too fast, they risk making a big “splash,” which would mean a fiery end. If their impact is too shallow, they may literally skip off the atmosphere and back into the cold of space.” -Federal Aviation Administration, section 4.1.7, Returning From Space: Re-Entry

Yikes. Continue reading →

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double dark chocolate-dipped fresh mint ice cream sandwiches.

double dark chocolate-dipped mint ice cream sandwiches.

Things this post has in common with my spinach turkey burgers post:

1. both are sandwiches.

2. both have delightfully green middles.

And that is where the similarities end, friends. Because this is a post about maybe the most refreshing thing you will make and subsequently inhale all summer long.

Probably all year long. Continue reading →

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The New York Times chocolate chip cookie.

the new york times chocolate chip cookie.

it’s like the earth, but with caramel-toffee flavored dough.

You know those articles that give you “5/10/12 Ways to Improve Your Chocolate Chip Cookies?” Cool. I can improve your cookies in 1 step.

Make these chocolate chip cookies. Done. Improved. Rejoice!

You guys. You know I don’t love using the words “The Best” or “Perfect” in post titles. Because, truly, who am I to say that something is the best? I’ve probably not ever had every version of something, nor are my taste buds superior to anyone else’s. Furthermore, everyone’s idea of “the best” varies from one to the next: maybe this person likes a certain thing this way, where another likes it that way. Who knows. I’m not the foremost authority on anything; however, I am fairly well-versed in one thing.

Cookie magnificence.

Continue reading →

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cookie throwdown: bouchon boxed mix vs. cookbook.

chocolate chip cookie throwdown.

I did something exceedingly stupid the other day: I purchased food products at Williams Sonoma. Not spices or sprinkles, mind you, which I could easily play off as “necessary” or “practical,” oh no. Instead, I walked out of that hallowed place with two things I had no need for: a box of Bouchon Chocolate Chip Cookie Mix and some Vanilla Wafer Butter. I’ve turned the former into an experiment which we’ll be discussing today; the latter I refuse to discuss at all. Still ashamed.

Continue reading →

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feast magazine, february 2014 [part one]: black walnuts.

black walnuts.

So: black walnuts, otherwise known as the nut I was tasked with creating recipes around for this month’s Feast magazine: let’s talk about them. When I was asked to do a feature article on black walnuts, I was obviously elated: me? write a feature? Yes, please: I would love that. I am honored. I am utterly geeked out by your request yes I will do it. But then it dawned on me: black walnuts?

I know nothing about black walnuts.

Now, you could argue here that my entire columnist life is centered around ingredients I largely know nothing about until I work with them for the magazine, but that’s 1 recipe: this time, they were asking for a full writeup and 6-7 recipes. Add to that the direction to balance sweet to savory and make it all winter-centric, and you get one nervous writer.

Continue reading →

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feast magazine, december 2013: marrons glace chocolate cups.

marrons glace chocolate cups for Feast Magazine.

It’s December! Can you believe it? Neither can I, and we’ve got tons to do with getting holiday gifts together, trimming trees, and all the other things which go along with this time of year. The December 2013 Feast Magazine is out, and in it, I make a recipe with something I’ve never heard of prior to this assignment: the marron glacé. Continue reading →

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almond cupcakes with chocolate ganache + a word about ice cream parties.

almond cupcakes + chocolate ganache.

I made no cake for my birthday this year. This was by design. I wasn’t in the mood for cake: for crafting it or for eating it, and if you cook or bake regularly, you probably understand that you go through phases where the things which sound incredible to others are the things you want to be the furthest away from. So no cake was made this year, and I was perfectly okay with that.

Mr. Table is not a food blogger: probably the furthest thing from it, which means he’s all in for birthday cake. And what’s birthday cake without ice cream, right? So I threw together a little dessert featuring these beautiful things. Although not a proper layered birthday cake, the original recipe is for almond cake layers from the Piece of Cake cookbook. You remember that one: a few of you have purchased it by now, based on these gloriously be-sprinkled sugar cookies and these incredibly fun chocolate chip cupcakes. It’s a fabulous book, and these cupcakes are more proof of that. Continue reading →

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