coconut brownies

Coconut and chocolate....  Need I say more?

 
coconut brownies
from two peas and their pod

makes 16-24 servings (depending on how you slice them)

1 1/2 cups all purpose flour
1 1/4 cups Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon salt
1 cup coconut oil, melted
2 1/4 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon coconut extract
4 large eggs, slightly beaten*
2 cups chocolate chips
2 cups coconut flakes, divided

1. Preheat the oven to 350. 
2. Grease a 9″ x 13″ pan and set aside.
3. In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside. 
4. In a large bowl, combine melted coconut oil with sugar. Stir until sugar dissolves. Add in the eggs and stir until smooth. Stir in vanilla and coconut extracts. 
5. Slowly add in the dry ingredients. Stir until batter is smooth. Stir in chocolate chips and 1 cup of coconut. 
6. Pour the batter into prepared pan. 
7. Top batter with remaining coconut.
8. Bake the brownies for about 30-35 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. 
9. Remove pan from the oven and cool on a rack before cutting and serving.
10. Enjoy! 

*Just eggs makes these brownies more cake-like.  For a fudgier brownie, use 3 eggs and 1/4 cup milk.

Really--just go make some!  It'll be your new favorite brownie!

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grilled cheese | sweet with brie

I love brie, and I never thought in a million years to make a grilled cheese sandwich with it.  These sandwiches were so delicious; let's just say that my mom really hates that I have introduced her to this aspect of brie!

 {prepping the sandwiches}

{cranberry and brie}

one year ago:  egg salad
two years ago: lentil and chickpea salad

cranberry and brie
from cooking

makes 2 sandwiches

1/3 cup cranberry sauce
4 slices sourdough bread
3 oz brie
butter
apple/pear (optional)

1. Spread one side of each slice of bread with butter.
2. Top two slices with cranberry sauce and brie.
3. Grill according to your preference.
4. Serve and enjoy!

{raspberry, dark chocolate, and brie}

 
raspberry, dark chocolate, and brie
from ambitious kitchen

makes 2 sandwiches

4 slices of sourdough
2 oz favorite dark chocolate
3 oz brie
1 pint raspberries (or strawberries would be good too!)
butter

1. Spread one side of each slice of bread with butter.
2. Top two slices with chocolate, raspberries, and brie.
3. Grill according to your preference.
4. Serve and enjoy!

That wraps up this wonderful week of grilled cheese sandwiches!  Did you find one you want to try?  Do you have any you want to share?  I'd love to hear from you!

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Guinness chocolate cake

I have a hard time finding a chocolate cake that is easy, delicious, and not rich.  This Guinness chocolate cake was out of this world!  So delicious and moist but not rich or heavy.  You can't even taste the Guinness, but I am 110% certain that it wouldn't be the same without it.

{Guinness chocolate cake top view}

{doesn't that look so delicious?  Go make one and see for yourself!}

Guinness chocolate cake
from www.food.com

makes 1 loaf cake

1 stick butter, room temperature
1 1/3 cup dark brown sugar
2 eggs, room temperature
1 1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
7 oz Guinness stout
2/3 cup cocoa powder
4 oz dark chocolate (77%)
2 tablespoons Guinness stout
2 tablespoons butter
1/3-1/2 cup powdered sugar
4 oz walnuts, chopped

1. Preheat oven to 350.
2. Grease 1 loaf pan.
3. Cream butter and sugar together.
4. Mix flour, baking powder, baking soda, and salt together until combined.
5. Mix cocoa powder and Guinness together until combined.  **Cocoa powder it hard to mix into any liquid, let alone one that is carbonated.  Take your time; I had to let it set and settle a couple of times before I got everything mixed in**
6. Once butter and sugar are creamed, add eggs and beat until light and fluffy.
7. Add flour mixture and Guinness mixture alternatively, beginning and ending with flour (should be flour, Guinness, flour, Guinness, flour).  ONLY mix until just incorporated.
8. Pour batter in loaf pan and bake for 35-40 minutes.
9. Cool cake.
10. To make the icing, mix together dark chocolate, Guinness, butter, and powdered sugar; place in microwave for 30 seconds stirring after each round until chocolate and butter are melted.
11. Pour icing over cooled cake; top with walnuts.
12. Serve.

 {my secret hope/belief that there really is magic in this world}

Sláinte! (cheers/good health)

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dark chocolate truffles

I adore chocolate.  I don't crave cookies, candy, cakes, brownies, etc (I do crave ice cream), but chocolate, especially dark chocolate, is my weakness.  I have a little every day around 3 PM since that's when the cravings typically hit.  These truffles were incredibly easy to make (although it did take some time), and they are made of dark chocolate; that's what's called a win-win friends!

 {coconut covered truffles and cocoa powder covered truffles}

dark chocolate truffles

makes 30 truffles

16 oz dark chocolate (70 percent cocoa), chopped
1/2 cup coconut oil
2 tsp pure vanilla extract
Pinch sea salt
1/4 cup cocoa powder, toasted coconut, or toasted nuts, for rolling

1. Heat chocolate, oil, and 3 Tbsp water in a double boiler, stirring, until just melted. 
2. Remove from heat and stir in vanilla and sea salt.
3. Transfer to an 8-inch baking dish and refrigerate until mixture is set but still pliable, about 2 hours. 
4. Using a 1-inch scoop or spoon, scoop out chocolate mixture and transfer to a parchment-lined baking sheet. 
5. Coat hands in cocoa and roll chocolate into balls. 
6. Refrigerate on parchment-lined baking sheet 10 minutes or until outsides firm up again.
7. Roll in the topping of your choice--more cocoa powder, toasted coconut, toasted chopped nuts, etc
8. Enjoy!

Do you love chocolate?  What kind?

PS-Chocolate is on crazy sale right now so go get your favorite!

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chocolate almond quinoa cake

My grandmother found this recipe and made this cake a few years ago which has become a family favorite ever since.  I had never made it since my grandmother always did.  I was craving a chocolate cake, and so I finally had an excuse to make it myself.  This cake is a perfect balance of almonds and chocolate; you would never know this had quinoa in it!  This cake is so delicious and nutritionally/protein packed that you really have no excuse NOT to eat this healthy chocolate cake!

 {chocolate almond quinoa cake}

{I didn't think about it at the time, but next time, I'm adding toasted coconut for an almond joy flavor!}

chocolate almond quinoa cake
from The Daring Gourmet

makes 8-16 slices (depending on how you slice the cake)

2 cups cooked quinoa, loosely packed
4 egg yolks
⅓ cup milk
1 teaspoon pure vanilla extract
½ teaspoon almond extract
½ cup butter, melted
¼ cup coconut oil
1½ cups granulated white sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 egg whites
½ teaspoon cream of tartar
1 cup ground almonds

For Chocolate Almond Glaze:
4 tablespoons unsweetened cocoa powder
2 tablespoons butter, melted
1 cup powdered sugar
¼ teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons hot water
Slivered almonds for decoration

1. Preheat the oven to 350. 
2. Place the cooked quinoa in a blender along with the milk, egg yolks, vanilla extract, almond extract, butter and coconut oil. Blend until smooth.
3. In a large mixing bowl, combine the sugar, cocoa powder, baking powder, baking soda, and salt. Using a rubber spatula, stir the quinoa mixture into the sugar mixture until combined. Stir in the ground almonds.
4. In a small mixing bowl, beat the egg whites on high speed until foamy. Add the cream of tartar and continue to beat until stiff peaks form.  More details and pictures on how to make a meringue.
5. Using the rubber spatula, gently fold the egg whites into the cake batter.
6. Pour the batter into the cake pan (DO NOT GREASE PAN) and bake on the middle rack of the oven for 45-50 minutes or until a toothpick inserted into the middle of the cake comes out clean but moist.
7. Let the cake sit in the pan for 10 minutes before carefully inverting it onto a plate and then carefully inverting it again (top side up) onto a cake platter to cool completely.
8. To make the Chocolate Almond Glaze: Combine all ingredients in a small bowl. Pour over the completely cooled cake, spread evenly over top and sides of cake. Immediately sprinkle with the slivered almonds. Allow the glaze to dry before serving, overnight is the best.
9. Enjoy!

I took most of this cake to work, and everyone said that it was delicious.  I even had one person say that it was "stupid good" which is a compliment, I guess :o)

How about you?  Do you try "healthy desserts" like this cake?   I do since it make me feel less guilty when I have a slice (or two)!

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turtle candies

Christmas time means all kinds of parties, and that means food too!  I had these Turtle Candies a few years ago, and I have been obsessed ever since!  I made them and took them to work, and they were gone before lunch!  These are so easy and fast (10 minutes max), and everyone loved them.

 {turtle candies}

 {Close up view}

turtle candies

Makes 40-50 each

1 bag waffle style pretzels
1 bag Rolos, unwrapped (a small bag made about 50)
2 cups whole pecans, roasted

1. Preheat oven to 350.
2. On a lined baking sheet, place a pretzel down first. 
3. Top pretzel with one Rolo.
4. Place baking sheet in oven for 2-3 minutes or until Rolo begins to melt.
5. Pull out baking sheet and top each Rolo with 1 pecan half.  For a nut free option, top with another pretzel instead.
6. Cool.
7. Enjoy!

When I told my co-workers how I made them, they were all shocked because they thought it was going to be complicated.  In fact, someone went home that night and made them for family coming in that night.

What kinds of foods do you like to have around the holidays and at parties?

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Homemade Reese's Peanut Butter Cups

Since November is National Peanut Butter month, I thought I would debut this recipe that I have been working on for months.  Why so long?  I cannot get the chocolate to stick on the outside without wax (I'm not eating wax--sorry!).   I gave up, and put the chocolate on the inside.  I have no idea how they got it to stick, but I got impatient because this recipe is so DELICIOUS.

The peanut butter filling:  I saw how much sugar they asked for in the recipe, and I decided to half it and go from there.  The golden rule of cooking-you can ALWAYS add more, not take away.  I am so glad that I did because it was delicious and spectacular the FIRST time!

 {Inside Out Homemade Reese's Peanut Butter Cups}

 {These don't last long and are safe no where!}

Homemade Reese's Peanut Butter Cups
from Six Sister's Stuff

Makes 3-4 dozen (depending on the size you make)

10 graham cracker sheets, crushed into crumbs
1 cup (2 sticks) butter, softened
8 oz powdered sugar
1 cup peanut butter
Milk chocolate chips

1. Put graham crackers in a food processor or plastic Ziploc bag and beat until they are finely crushed. 
2. Mix butter, powdered sugar, peanut butter, and graham crackers together in large bowl. 
3. Grab some of the peanut butter mixture and a few chocolate chips and roll into 1″ balls. 
4. Place rolled balls on large cookie sheet (I lined my cookie sheet with parchment paper) and stick in the freezer for about 20 minutes. 
5. Try not to eat them all! 

This recipe is dead on for a Reese's cup.  The Hubby says he prefers these to the store brand.

Do you like peanut butter?  The Hubby and I go through about a jar every two weeks.  What can I say, if I was allergic to peanut butter, I would be the saddest woman in the world!  If you are looking for a savory peanut butter recipe, check out my favorite Asian dish:  Rice Noodles with Peanut-Lime Sauce.

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Pumpkin-Oat Chocolate Chip Cookies

Let me be very honest with you--I wasn't too sure about pumpkin and chocolate together.  I really wasn't.  However, I've seen pumpkin-chocolate THIS and pumpkin-chocolate THAT so I decided that since many others seemed to like it, I'd give it a try.  Then lo and behold, this recipe popped up on one of the fellow food bloggers that I follow.  Fate was practically begging me to try this combination!

 {Pumpkin-Oat Chocolate Chip Cookies}

 {Leaning tower of cookie goodness!}

 {To get the pretty chocolate chips on the outside, just press some in the dough before baking}

This cookie practically changed my fall recipe line-up; it's getting added every year from now on!  Even The Hubby said that he wasn't too sure about how they would turn out because he said it was a weird combination; for the record, he ate about a dozen cookies.  Like most oatmeal cookies, letting them sit for about 24 hours (if you can manage it!) really deepens the flavors.

Two years ago:  Beef and Cabbage
Three years ago:  Pumpkin Bread

Pumpkin-Oat Chocolate Chip Cookies
from Cooking Classy

Makes 4 dozen cookies (yield will vary according to the size of the cookie)

2 1/2 cups all-purpose flour
1 1/2 cups quick oats
1 teaspoon baking soda
3/4 teaspoon salt
1 3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup unsalted butter, softened
1 1/3 cups packed light-brown sugar
2/3 cup granulated sugar
1 large egg (local), room temperature
1 tsp vanilla extract
1 1/4 cups canned pumpkin puree
1 cup mini semi-sweet chocolate chips
1 cup chopped pecans or walnuts (optional)

1. Preheat oven to 350 degrees. 
2. In a mixing bowl whisk together flour, oats, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until creamy. 
4. Blend in egg, and then blend in vanilla extract and pumpkin puree. 
5. With mixer set on low speed, slowly add in dry ingredients and mix until combined. 
6. Mix in chocolate chips and pecans (if you want some chocolate to show through set some aside to press into tops before baking). 
7. Let batter rest 5 - 10 minutes (this just gives the oats some time to absorb the liquids so batter isn't so sticky and cookies don't spread so much). 
8. Scoop dough out 2 tablespoons at a time (I used a 1 1/2-inch cookie scoop, which I recommend using for evenly shaped cookies and fill it heaping), and drop onto baking sheets, spacing cookies 2-inches apart. 
9. Bake in preheated oven 12 - 14 minutes or until edges begin to turn golden. 
10. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely. 
11. Store in an airtight container. 

Since this recipe made quite a large amount of cookies, I took about 2 dozen to work.  Three hours--that's how long they lasted.  I set them out about 10 AM, and when I walked by about 12:45 PM (to grab one for a mid-afternoon snack) they were GONE!  Everyone who had one sent me an email that they were fantastic, and they really really were!

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Chocolate Mousse

My office had three birthdays this month (that's 3 of 4 people in the office--the odd man out is in February), and they are pretty evenly spaced out.  So to save our waistlines, I made black bean brownies for the first birthday.  For my birthday, I made this chocolate mousse made with yogurt instead of straight cream.  For the last birthday, I'll be making lemon bars which will be full-fledged goodness!

 

{Chocolate Mousse} 

Let me tell you--I tried this mousse just as I got done mixing it, and I wasn't too sure how it would turn out.  I let it cool overnight, and the next morning I tried it again--pure and absolute deliciousness!  When I brought it to the office, the ladies remarked that it had the texture of a Yoplait Whip.  Considering I did no whipping--I'll take it!

 

{Dark chocolate and yogurt}

 

{Heat cream to melt the chocolate}

 

{Whisk yogurt until smooth}

 

{Add chocolate}

 

{Melted chocolate}

 

{Add chocolate mix to yogurt}

 

{Fold until incorporated and then refrigerate}

Chocolate Mousse
from The Shiksa in the Kitchen

Makes about 1 quart

9 oz chopped dark chocolate (70% cocoa)
1 cup heavy cream
4 tablespoons sugar
Pinch of salt
17.6 oz Fage Greek yogurt

1. Break chocolate into even pieces.
2. In a saucepan, whisk together the cream, sugar, and salt. Heat the milk over medium heat (not high!), whisking frequently, till hot but not boiling.  
3. Add the chocolate to the cream and let it sit for 1 minute in the heated milk without touching. Gently stir with a spatula till the chocolate melts into the milk. Remove from heat and continue stirring slowly till the cream and chocolate mixture is smooth and no longer grainy.
4. Drain off any excess liquid from Greek yogurt and use a whisk to whip the yogurt till smooth.
5. Stir the chocolate mixture again, then pour it into the yogurt, using a spatula to scrape up any remaining chocolate.
6. Use spatula to fold the chocolate into the yogurt till fully incorporated, light and creamy. This will take 2-3 minutes. Continue folding till all the white has been removed from the yogurt.
7. Divide the mixture between 6 ramekins, dessert bowls or mugs. Smooth and swirl the top of each serving with a spoon.  The mousse can also be left in a big container and scooped out.
8. Chill for at least 2 hours, up to overnight. Serve cold.

Mousse is different than pudding which is a custard.  Mousse is basically flavored whipped cream, when made traditionally.  Using yogurt lightens the calorie intake considerably plus yogurt is good for you.  I've made and had real mousse before, and this is definitely on par with the flavor and texture!

Have you ever had real mousse?

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Marble Cake with Ganache

We are celebrating my birthday week with some desserts, which I haven't made in quite a while so I was due.  What better way to celebrate my birthday than with my favorite cake?  I was also adventurous and made Chocolate Mousse for the office (featured tomorrow!)!

 

{Marble cake with ganache}

 

{Cake flour--find it in the bakery isle typically on the very top or bottom shelf}

{Sifted dry ingredients}

  

{Cake batter mixed up}

 

{Separate cake batters into almost half (less for the chocolate)}

 {Mix cocoa into hot water and then add to the bowl with less batter--mix thoroughly}

 

{Two separate batters}

 {Checkerboard the batters}

 {Marble cake with a knife}

 

{Baked cake}

 

{Ganache is a chocolate icing made from dark chocolate and heavy cream}

 

{Heat cream slowly and add chocolate}

 

{Stir until melted}

 

{Cool and pour over cake--I spread it a bit so it coated the cake evenly}

Marble Cake

from The Shiksa in the Kitchen

Makes 1 loaf cake

1 1/4 cup cake flour

1/2 cup dry instant vanilla pudding mix (about one small 3.4 oz package)
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup sugar
3 eggs, room temperature
1 1/2 tsp almond extract
3/4 cup milk, room temperature
1/3 cup unsweetened cocoa powder
1/3 cup very hot water

1. Preheat oven to 350. 
2. In a medium mixing bowl, sift together the cake flour, vanilla pudding mix (in dry powdered form), baking powder, and salt.
3. In a larger mixing bowl, use an electric mixer to whip together the butter, sugar, eggs and almond extract for a few minutes till the mixture turns light yellow.
4. Beat in half of the milk and half of the sifted flour mixture, then beat in the remaining milk and flour mixture. Whip until the batter is smooth and creamy.
5. Rinse and dry the medium mixing bowl that you used for the sifted flour.  Pour a little less than half of the cake batter into the medium mixing bowl that you rinsed out. 
6. Whisk the cocoa powder and hot water until smooth; add the cocoa mixture to the bowl with less than half of batter.  Stir until fully combined and smooth. This is your chocolate marbling batter.  Reserve the rest of the batter—this is your light cake marbling batter. 
7. Generously grease your loaf pan using butter or cooking spray. Pour the light and dark cake batters into your loaf pan and marble them. If you don't know how, check out this post with printable instructions on How to Marble a Cake 
8. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. 
9. Remove from the oven and cool in the pan on a wire rack for 10-15 minutes.
10. Carefully remove the cake from the pan and let it cool completely on the rack.
11. Serve or ice with ganache (see below).

Ganache

Makes about 1 1/2 cups or enough to ice one loaf cake

6 oz dark chocolate
4.5 oz heavy cream

1. Heat cream--DO NOT BOIL.
2. Add chocolate to cream once it is hot.
3. Stir until chocolate is melted.
4. Take off the burner and allow to cool about 15 minutes.
5. Pour over cake.

What is your favorite dessert that you indulge with at your birthday?

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Chocolate Syrup

So my hubby and I are big kids at heart.  We go crazy over a glass of chocolate milk!  One night, we were craving it, but we didn't have any.  Needless to say, we went without, but I happened to stumble across a recipe on Pinterest for chocolate syrup.  I figured we could give it a shot especially since it was so easy and had only a handful of ingredients compared to real chocolate syrup or chocolate milk mixes!

{Yummy chocolate milk!}

{Mixing cocoa powder, sugar, water and salt in a pan}

{Whisked until smooth}

{As it boils, it grows!  I almost had an accident or two!}

{Cooling down}

{It just barely fit into a pint mason jar!}

{Store in the fridge for up to 3 weeks!}

Chocolate Syrup (like Hershey's Syrup)

Makes 2 cups

3/4 cup cocoa powder
1 1/4 cup water
1 1/2 cup sugar
Dash of salt
1 1/2 teaspoons vanilla

1. Place cocoa powder, water, sugar, and dash of salt in a large saucepan, like 2 quarts because it does expand while cooking.
2. Whisk until mixture is smooth.
3. Heat until mixture boils, stirring occasionally.
4. Boil for 1-2 minutes, stirring occasionally.
5. Remove from heat.
6. Add vanilla and stir to combine.
7. Allow to cool completely before putting in a storage container (mixture will be runny but will thicken once cold).
8. Store in an airtight container in the fridge for up to 3 weeks (if it lasts that long).

We haven't had this over ice cream or anything, but it tastes just like the syrup you get from the store!  it's much easier to mix into milk.  Plus it really does keep for 3-4 weeks in the fridge!  Can't get much better than that!

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