Tag Archives: chocolate

Eat it. Eat it all.

14 Dec


Exercising restraint is so last month.
Papas=potatoes in Spanish. Chorreadas is…well according to my translator app it means chorreadas. Great. Anyone want to help me out here?
Well, either way. This dish had addictive qualities. And it’s easy to make. So you should.

It is from one of my first cookbooks, Laurel’s Kitchen. Laurel is old-school.

I ate half of this, went to bed, then got up in the middle of the night and ate the rest. Growing girl here. Been dancing like a mad-woman.

AppHappy

24 Sep


FIRST OFF IF YOU HAVE BEEN LURKING AND ENJOYING THIS YOU’D MAKE MY DAY IF YOU LEFT A COMMENT. I EVEN GIVE YOU A TOPIC AT THE END OF THIS POST. Cause sometimes I feel so alone. Single tear.

Moving on! I found this recipe on the allrecipes app, took the picture with my iphone’s camera app, then played around with the picture using the Adobe Photoshop Express app. That was pretty necessary considering the shake was boring to look at on its own:

See? Boring. What is this blah-looking concoction? A Chocolate Cheesecake Milkshake, that’s what. It’s funny I wanted to make this since I don’t like cheesecake. Not plain, straight up cheesecake anyway. Highly ironic since I LOVE The Cheesecake Factory. Don’t judge me. But I do. I have a whole Cheesecake Factory ritual that involves filling up on dinner and vino there, taking home a piece of the gigantic chocolate cake big enough for four, eating it all, and passing out. It is glorious.
Also, I like non-plain cheesecake.
Things like chocolate cheesecake, chocolate peanut butter cheesecake and the like are quite wondrous things. I still had a half of a pint of Zero Ice to use up and some cream cheese on hand so the allrecipes app recipe posted by a lady(I assume she’s a lady, you never know in this wacky online world)named Denise Bradbury for a Chocolate Cheesecake Milkshake was worth a try. That sentance was one hell of a run-on. Sorry.
The recipe served four and called for “scoops” of ice cream. Which is annoying. Anyone know how much a scoop is supposed to be? I cut the recipe down to serve one and decided to use a whole cup of the Zero Ice. I think I want to make it again using more cream cheese because I did not really detect it at all. The changes I made to this included using chocolate almond milk instead of milk and the Zero Ice instead of ice cream. I also added some Equal(bad me) and a drop of vanilla extract. The funny thing is that this really reminded me of a McDonald’s shake. Which I think is FANTASTIC. If you did not lose all respect for me reading about my Cheesecake Factory love, you probably will now that you know I love McDonald’s shakes. AND their fries. Suck it, gourmands.
Sorry, that was inappropriate and mean. Won’t happen again. My brain is surely messed up from the artificial sweetener and other crazy-bad-unnatural additives I’ve been consuming.

Chocolate Cheesecake Milkshake(adapted from the allrecipes app)
2 Tablespoons reduced fat cream cheese
1 cup chocolate Zero Ice
1/2 cup unsweetened chocolate almond milk
2 packets of Equal
dash of vanilla
Blend er’ up and suck it. The right way. Not the mean way I told the gourmands to.

Question:
What are your non-gourmet and perhaps slightly shameful food likes? Please comment! Even if you are pissed about my use of the word suck and want to tell me, go right ahead:)

how peculiar

10 Sep

chocolate shakes are delicious in the mouth and not so much on the page:

for some reason i started writing this post with very few capital letters. please exuse this. won’t happen again.
so…a shake with a BOATLOAD of cinnamon, and brown sugar as ingredients? interesting. veryvery interesting. no there is not supposed to be a space between very and very, just in case you are further patrolling this post for grammar errors. i started with no caps and i’m going all the way with the bad grammar thang. yeah, that’s thang with an a. most reviewers on the allrecipes app, where I found this recipe said they cut down on the cinnamon, but i happen to be capable of eating massive amounts of cinnamon and loving it. just ask my cottage cheese, the usual vessel for my cinnamon-y tendencies. so i said whatthehell, (again with the spacing!) and threw together the shake, published on allrecipes by ladysu. of course, i felt compelled to make a few changes-almond milk instead of regular, chocolate “ice cream” was this wacky stuff i got at whole foods called zero ice which is not the best plain but works exceptionally well blended with other things(thangs?), and splenda instead of plain sugar. because two whole tablespoons of sugar in a single shake seemed…excessive i guess. i suppose that goes along the lines of the person who orders a heart attack on a plate and a then insists on diet coke, but oh well.
chocolate mug milkshake(my spin on a recipe from the allrecipes app. yea, iphone!)
1 cup chocolate zero ice
1/2 cup almond milk
1 tbsp. cinnamon
1 tbsp. brown sugar
1 tbsp. splenda
blend. yum.
next time, grammar. promise.
question o’ the day: proper grammar lover or no? also, thoughts on emoticons? i love ’em and think they are a new evolving way to enhance written language but i’ll listen to other arguments.

THE BEST

27 Aug


Whether you prefer chocolate chip cookies in the dough form i.e. my favorite way, aka the correct way, or as baked cookies, nothing improves on the Nestle Toll House recipe. I’ve been making it since I was a little one. I could make it in my sleep, probably. Which is good because I am unlikely to have a package of the Nestle chocolate chips to reference for the recipe on the back. Sorry, Toll House-lovahs, but I am a Ghiradelli Bittersweet 60% Cacao Baking Chips girl.
I’m am not alone in my praise for this recipe. Even my most favorite-est baking nerds on earth, the Cook’s Illustrated crew, agree. From their Baking Illustrated: “Toll House cookies are the American cookie jar standard. As such, they serve as the springboard for all other versions of the chocolate chip cookie.” So if you are after something different you might need a different recipe, but these cookies are the ultimate basic cookie.
And the dough. Oh, the delicious dough. I get a bit crazy just thinking about the dough this recipe creates.
If you do decide to fight nature and bake these(as I was forced to do since other folks were to consume them) the one tip I do not think that Nestle will tell you is to chill your dough a bit before spooning it out and baking it, unless you prefer your cookies ultra-thin.
There are many ways to jazz up this basic cookie, if perfection occasionally bores you. Try adding a package of pistachio pudding mix(which thankfully for me has few actual nuts in it) with flour-then you have green perfection. You can leave the chips out, spread and bake in a 9×13 pan, then sprinkle the chips on when you take it out of the oven. The chips melt and you can spread them like frosting. Mix it up. Add peanut butter chips. Add butterscotch chips. Just don’t add nuts. Nuts should be banned from cookies. Like coconut they ruin many desserts. In my humble opinion.
Enough.
Here’s your perfect cookie:
Chocolate Chip Cookies(ala Nestle Tollhouse)
1 cup unsalted butter
3/4 cup brown sugar
3/4 cup sugar
2 eggs(use pasteurized eggs if you are eating it as dough)
1 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt.
Your favorite chocolate chip
1)Cream butter and sugars. I often do this by hand. Screw washing beaters. Sample this pure butter/sugar paste and but try to stop yourself from eating it all.
2)Add in eggs and vanilla. Its gonna look sort of gross and curdled. Deal with it.
3)Gradually add in flour, which you have sifted with the baking soda and salt.
4)Stir in chips.
5)Put in fridge
6)Heat oven to 350 degrees.
6)Just keep an eye on them and take them out when they look done. If you’ve decided to go that route. You are welcome to stop at step 5. And really, I would.

Happy happy, Joy joy: Cookie dough!

20 Jul


Two of the best words one can say: Cookie. Dough. I grew up in a family of cookie dough makers. You will note, we were dough makers, not cookie bakers. We would just make a bowl of dough and kept it in the fridge. Only silly mortals defile the dough by placing it in the hellish gates of the oven. The recipe for these Whole Wheat Chocolate Chip Cookies came from one of one of my favorite blogs, Joy the Baker. The conceit is that you make cookie dough balls in advance, freeze them, then bake later. If I had my druthers I would never bake this. But come Friday I’ve a buddhist BBQ to go to and I promised dessert so eventually I will make these into cookies. Let me clarify that it is a BBQ attended by mostly by buddhists, we will not be putting buddhists on the barbie.
I altered the recipe just a tad to make sure that the dough would be safe to eat raw. I hope it makes it to Friday.
Whole Wheat Chocolate Cookie Dough(adapted from Joy the Baker)
1/2 cup whole wheat flour
10 Tbsp. white flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup brown sugar
1/4 cup stevia or splenda for baking
1/4 cup pasteurized eggs
1/2 tsp. vanilla extract
1/2 cup chocolate chips(I used Ghiradelli bittersweet)
Cream butter and sugars. Blend in eggs and vanilla, stir in dry ingredients and lastly chocolate chips. Bake or not, your choice, but make the right one.