Fluffy Banana Waffles

In case fluffy, crisp banana waffles weren't enough... I speckled them with chocolate chips, and topped them with sweet maple syrup, fresh bananas, and chocolate covered almond with coarse sea salt.  I'd call that a good morning.

Lightened Up Dark Chocolate Crème Brülée

This year for Christmas, my sister-in-law gave E and I a kitchen torch.  It is pretty much the greatest thing ever.  I come up with every excuse possible to torch something, from deeming the pineapple on my pizza not caramelized enough, to addressing the unmelted corners of cheese on burgers.  If you don't have a kitchen torch, you should probably go get one.  Stat.  And start torching things.  Immediately.  

My first order of torch business was a traditional crème brülée, because isn't that what one makes with a torch?  Well it was wonderful, but when the primary ingredients are heavy cream and egg yolks, it's not something I will be making often.  Sorry E.  I then stumbled upon this lovely recipe-- dark chocolate crème brülée without any heavy cream.  I'll be honest, it is not as luxuriously creamy as traditional crème brülée and the chocolate formed a bit of a separated layer on top, but it was good enough I'd make it again.  Plus, how can you dislike crème brülée you don't have to feel terribly guilty about?

Better than Nestle Toll House Chocolate Chip Cookies

Sometimes at 9:00 at night, you just really need a chocolate chip cookie.  And sometimes you have so many dishes in the sink and your kitchen is such a mess you can't actually bake cookies until your kitchen is clean, two hours late. By which point you're tired and hungry and eat far more than that singular chocolate chip cookie you intially desired.  Whoops.  It's okay though, these cookies are so satisfying they justify the calories (or so I tell myself), and so satisfying that you might want to eat 17.  But I won't tell if you do.

Healthy Pumpkin Breakfast Cookies

 I get really excited about Fall, because it means beautiful foliage, and pumpkin everything.  So, the other day I had this streak of brilliance and decided I needed to make non-dairy pumpkin yogurt.  While in theory, it was an awesome idea, I failed epically.  But upon my culinary defeat, I had an extra cup of pumpkin to use and alas these cookies were born, and far from a culinary defeat they were.  Plus, who doesn't love the notion of eating a cookie (or four) for breakfast--and at only about 50 calories a cookie, you totally can.

Oatmeal Raisinet Cookies

I have a confession.  I am a cookie discriminator.  When someone brings cookies to an event, or you get a plate for Christmas, or any other situation arises where a variety of cookies is available, I would altogether pass on a cookie than eat an oatmeal raisin cookie.  There is something about raisins in a cookie that just makes me kind of sad.  (Or it may just be the raisins that make me sad... Benny & Joon, anyone?)  Anyhow, the point is, when you cover said humiliated grapes in dark chocolate, the whole cookie is transformed.  And now incredibly delicious.  I made these cookies quite a while ago, and realized I didn't blog them.  So when I saw Raisinets on sale at the grocery I decided I needed to make them again, just to blog them... not at all because they are incredibly tasty or anything....

S'mores Squares

This recipe is the first time I used the label 'marshmallow'.  I am flabbergasted.  I suppose I can't put a recipe up for my favorite guilty pleasure...

Ingredients: Marshmallow fluff

Instructions: Purchase jar of fluff, the off-brand is just as good as the name brand.  Take home.  Ensure you are alone.  Unscrew cap, set aside.  Pick the largest spoon from your silverware drawer.  Insert spoon in sugary, fluffy goodness.  Remove.  Slowly savor the magic of marshmallow fluff.  Repeat if necessary.  Close lid.  Place back in the exact location in the pantry so nobody knows your dirty secret.

Because clearly there's not much to it.  And while marshmallow fluff is incredibly satisfying and delicious, these S'mores Squares are better, and practically as simple.  So you should probably make them, and uh not tell anybody about my marshmallow fluff secret.

Baked Donuts with Chocolate Glaze

I went to bed last night resolved to wake up and go running.  I made donuts instead.  Fail.  Well, the run was a fail, the donuts were definitely a success--cakey, subtly sweet, and absolutely delicious.  Rich, chocolate glaze only sweetened the deal, literally.  Plus, they weren't that unhealthy... they use coconut oil instead of butter or vegetable oil, the vegan glaze has no added sugar, and they are dairy free.  So it's okay to skip my morning run to make donuts since they are kinda-sorta-remotely healthy... right?

Rolo Cookies

These cookies take 4 ingredients, it's awesome.  What's even better is that they seem far more gourmet than four simple ingredients.  The only downside is that you can eat like 5 without even realizing it... so uh make them small or something.  

Copy Cat Lara Bars

School has driven me to this thing I shamefully call the granola bar, fruit leather, and vitamin water diet.  How it works is I eat a smoothie for breakfast, and throw a variety of granola bars and fruit snacks in my bag for my lunch and dinner the rest of the day.  This habit is problematic for a few reasons... namely I get hungry and cranky, my groceries get expensive, and let's face it granola bars and dried fruit don't quite complete the food pyramid (whatever the current pyramid is filled up with).  Half of my grocery bill is typically made up of Luna bars, Cliff bars, Lara Bars, etc (Have you eaten the caramel nut brownie Luna bars?? oh my goodness they are divine.  And yes I know they aren't actually that healthy...)  Now, I realize I can't quite duplicate Luna's caramel nut brownie bar with ease, but I can copy Lara Bars with only a few simple ingredients.  And since I can... I did :)

Chocolate Chocolate Chip Cookies

"Cookie" and "Chocolate"are two of my most frequently used labels... I clearly enjoy both.  The combination of the two is even better, especially if you use four varieties of chocolate chips, in ridiculous quantities.

I made the mistake of using a recipe that yields 60 to make only 30 or so, so each one of my cookies was a meal--an intoxicatingly chocolate, decadent, rich, delicious meal, best accompanied by a glass of [almond] milk.   

Mini Chocolate Donuts with Maple Glaze... and Bacon

There is a reason I set myself a curfew in the kitchen: No baking past 8:00pm.  These donuts are what happens when I break curfew.  Since just making donuts wasn't bad enough, I had to coat them in finger-licking good maple glaze... and top them off with bacon.  I nearly resorted to licking the drips of glaze off the counter (granted I may also occasionally eat marshmallow fluff by the spoonful so maybe I'm a bad measure of irresistability).  But in all seriousness, these little calorie bombs are tasty--the sweet maple and salty bacon unite dynamically, all atop a mini chocolate donut.  Perfection.

Oh yeah, and did I mention you get to cheat and use a cake mix? Mhmmmm!

Chocolate Ginger Mousse with Orange Whipped Cream

I'm pretty sure "chocolate" is one of my most used labels... by a lot.  But really, who doesn't love a good chocolate recipe?  Chocolate plays so well with others, I can't help that I resort back to it as soon as I need to whip up a 'fancy' dessert.  In this instance the bitter dark chocolate harmonizes perfectly with the warm, spicy ginger, creating a uniquely satisfying mousse.  Dollop on some orange whipped cream, and this simple concoction screams gourmet.  It's awesome.  And who doesn't need another chocolate recipe in their repertoire?  I know I do- especially one that takes only 3 ingredients.  Sign me up.

Raspberry Chocolate Ganache Sandwich Cookies

Girl Scout cookies have a dear place in my heart.  No commercial cookie even comes close to competing with the sheer deliciousness of a Tag-a-long, Samoa, or Thin Mint.  Seriously though.  Maybe it's the exclusivity that make them taste so divine, or the dynamic crunchy/chewy/sweet combination that enables them to supersede every other cookie in existence.  Either way, they are basically the greatest cookies ever.***

Pepperidge Farms' Mint Milano cookies do however follow as a close second in the commercial cookie championship. (I like alliteration.)  These super simple cookie sandwiches are loosely inspired by Milanos, only better, because I made them.  No, I'm kidding.  They're better because the group of business students I fed them to said they were better.  And folks, that measure right there is as good as science.

Raspberry Truffles in White Chocolate

These rich, decadent, melt-in-your mouth truffles are a delightful fix when the usual animal crackers dipped in Nutella simply aren't cutting it.  The luscious dark chocolate mingles perfectly with the subtle tartness of raspberry, all mellowed flawlessly by the creamy, sweet white chocolate.  The combination of flavors is refined, and irresistible.  (and one of these days I am going to get a real camera and stop using my iPhone...)

Ganache:

3/4 cup heavy cream
1/2 cup raspberry preserves (seedless recommended)
1/3 cup butter
16 oz dark chocolate*, chopped

To Coat:

8 oz white chocolate

Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).  Add chopped chocolate and stir until incorporated.

Cover and refrigerate until firm, about 5-6 hours.

In a double boiler melt the white chocolate.  Using a melon baller scoop small balls and coat in white chocolate.  Alternatively you may roll them in cocoa powder- but I like the sweet white chocolate to offset the bitterness and tang of the dark chocolate and raspberry.

Notes:

• The higher quality ingredients the better result- I recommend using nice chocolate.
• I actually use chocolate molds.  I create a chocolate shell, fill with warm ganache, and finish with more white chocolate.  They set up very quickly in the fridge, and I find the appearance more appealing than when I try to roll my truffles by hand (which always ends up super messy and melty)

Yields 30 truffles.

Dark Chocolate Mousse with Raspberry Coulis

Alas, I have neglected my dear blog!  I have been cooking, but mostly sad variations of unphotogenic curries.  This semester has proved incredibly busy, but it's funny what a little Valentine's Day romance can motivate me to do :)

This dessert is shockingly simple- all of 5 ingredients for the mousse AND coulis.   I promise I would have made something more labor-intensive if Valentine's day didn't fall on a Tuesday, but seriously this looks pretty impressive considering!





Chocolate Mousse:

• 4 oz bittersweet chocolate, chopped
• 4 eggs, seperated

1. Melt the chocolate slowly in a double boiler, over simmering water.
2. Remove from heat and beat egg yolks into chocolate with electric mixer.
3. In a separate large bowl, beat egg whites to a stiff peak.
4. Stir a large spoonful of egg whites into chocolate mixture to loosen.
5. Then gently fold remaining egg whites into chocolate.
6. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours.
7. Will keep up to four days in refrigerator.**

Notes:

• This recipe is super simple to scale, simply use 1 egg and 1 oz of chocolate for each serving.
• I recommend using pasteurized eggs, if unavailable, do not serve to young children, pregnant women, or those with weak immune systems due to the eggs.
• **If you are not serving it the same day, I would recommend adding ~1/2 tsp cream of tartar to the egg whites in order to keep them from separating, which can occur if not eaten soon.
• To ensure success achieving stiff peaks I would recommend using a clean, glass bowl, room temperature egg whites, and ensure that NO egg yolk sneaks in!

Yields 4 servings.

Raspberry Coulis

• 1 pint Raspberries
• 1 1/2 Tbs sugar
• 1/2 Tbs lemon juice

Combine raspberries, sugar, and lemon juice in a small saucepan.  Cook on medium until raspberries are broken down and sugar has dissolved, about 10 minutes.  Remove from heat, blend, and strain through chinois or a mesh sieve to eliminate seeds.  Chill then serve.


Note:

• Frozen raspberries can be used.

Yields 1 cup

If you really wanna get fancy add homemade whipped cream and shaved chocolate :)  Enjoy!

The heart on the plate I painted on with left over raspberry chocolate ganache- simply cut a shape in wax paper, and place on the plate.  Using a new, high-quality paintbrush use the melted ganache as paint and fill in the stencil!

Mini Chocolate Coconut Tartlets

Don't you love bite-sized morsels that make you instantly feel classy upon eating?  Nothing like a petite tart loaded with chocolaty coconut goodness to up your country-club-o-meter.  And if the sudden urge to tie a Ralph Lauren sweater around your neck isn't your cup of tea, how about a seemingly gourmet dessert that takes all of 25 minutes to assemble?  I'm sold.

"Tart" shells

• 4 cups sweetened shredded coconut
• 4 egg whites

Chocolate coconut filling

• 1 14oz can coconut milk
• 1 cup sugar
• 2 cups water
• 1/2 cup corn starch
• 2 cups semi-sweet or dark chocolate chips

1. Preheat oven to 350°F.  Gently whip egg whites in a bowl, and add shredded coconut.  Press a spoonful of coconut mixture into each well of a greased mini muffin tin.  
2. Bake tart shells for 9-12 minutes, or until edges are golden brown.  Remove from oven and allow to cool in the pan.
3. Meanwhile, in a saucepan whisk together 1 cup water, coconut milk, and sugar, and bring to a boil.
4. In a separate bowl, whisk together the corn starch and 1 cup water.
5. When the coconut milk is boiling, reduce to a simmer and slowly add in the cornstarch slurry whisking constantly.  Continue stirring over low heat until mixture thickens, about 5 minutes.
6. In a glass bowl melt the chocolate chips in the microwave in increments of 30 seconds.
7. Stir the chocolate and coconut mixture together, and spoon or pipe into cooled tart shells.  Refrigerate for at least a half an hour.

Notes:

• Whipped cream and grated chocolate add an additional tasty touch
• Milk can be subbed for the 1st cup of water added

Yields 48 mini tarts

Chocolate Buttercream Frosting

I have a tendency to feed people...  I basically live by myself, and I have a small appetite and prefer to eat healthy food, you see. 

Problem is that unsweetened granola,  cookies with dates hidden in them, and such other creatively sweet satisfying recipes just aren't as pretty or fun to decorate. 

So every now and again I like making pretty baked goods- which also usually feature a stick or two of butter- and end up just giving them away to people.  Hence making Funfetti cupcakes (thank you Betty Crocker) with DECADENT RICH FUDGEY frosting.  My mouth is watering just writing about it. 

• 1 cup butter (room temperature)
• 4 1/2 cups powdered sugar
• 1 1/4 cup cocoa powder
• 1/2 tsp vanilla extract
• 1/2 cup milk (I used almond milk) -room temperature is best
• 1 Tbs corn syrup (optional)

1. With an electric mixer or stand mixer cream butter, add powdered sugar, cocoa powder, and vanilla.  
2. Gradually add milk until desired spreading consistency is reached.  If you want a glossier finish mix in the corn syrup.

Chocolate Banana Bran Muffins

These tasty treats are pleasantly healthy- I like to smear on a bit of homemade peanut butter for an excellent breakfast on the go!

• 1/2 cup all purpose flour
• 1/2 cup wheat flour
• 1/2 cup brown sugar
• 1/4 cup cocoa
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 cups bran cereal
• 3/4 cup almond milk (or regular)
• 1 egg
• 2 Tbs unsweetened applesauce (or oil)
• 2 ripe bananas, mashed

1. In medium bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt. Set aside.
2. In large mixing bowl, mix together cereal and milk. Let stand for 5 minutes or until cereal is softened.
3. Stir in eggs and applesauce; beat well. Stir in bananas. Add flour mixture, stirring only until combined. (Mixture will be thick.)
4. Spoon batter into 12 large muffin tins, coated with non-stick cooking spray.
5. Bake at 350°F for about 20 minutes or until browned and firm to the touch.

Notes:

• Chocolate chips make a lovely addition
• Beware of using paper liners, using applesauce instead of oil tends to make the muffin stickier
• I use my food processor- toss in the bananas, then eggs, and then moistened bran cereal and applesauce.  Then mix that mush with all the dry ingredients.

Yields 12 muffins

Vegan Chocolate Puddin'

Hear me out, I know tofu in pudding sounds AWFUL, but it really isn't!  It lends to a really rich silky texture, and a very happy calorie count- about 120 calories a serving.  Not too shabby for fulfilling that chocolate fix.

Toss the following in a blender:

• 12 oz of soft silken tofu*
• 1/4 cup powdered sugar (I subbed part agave syrup)
• 5 Tbs unsweetened cocoa
• 3 Tbs almond milk (soy works also)

And select one of the following flavor additions:

• 1 banana, in pieces
• 1/2 tsp mint extract
• 1/4 tsp ginger
• 1/2 tsp orange extract + some orange zest

Blend on high until smooth and delicious looking, distribute in serving vessels, and refrigerate for an hour to allow flavors to meld.

Notes:

• BUY ORGANIC TOFU.  Yes, I have a few soap boxes, and a general aversion to non-organic soy products is one of them.  Eating soy in excess can have devastating side effects in-and-of itself, but I am okay with organic soy in small moderation.  Non-organic tofu is like 99.99% genetically modified, and riddled with pesticides (soy plants are one of the most pesticide-laden crops)  And I'll shut up now.
• You can make just plain chocolate, but the "soy-y" flavor can be more distinguished without the additional flavor component.

Yields 4 servings.

Divine Chocolate Coconut Pie

• 2 9" unbaked pie crusts (I cheat and use store bought)
• 1 14oz can coconut milk
• 1 cup milk
• 1 cup water
• 1 cup sugar
• 1/2 cup cornstarch
• 1 cup semi-sweet chocolate chips
• 1 container Cool Whip (or make your own whipped cream)

1. Preheat the over to 350F and bake the pie crust for 15 minutes, or until golden brown.
2. In a saucepan, whisk together the milk, coconut milk, and sugar, and bring to a boil.
3. In a seperate bowl, whisk together the corn starch and water.
4. When the coconut milk is boiling, reduce to a simmer and slowly add in the cornstarch slurry whisking constantly.  Continue stirring over low heat until mixture thickens, about 5 minutes.
5. In a glass bowl melt the chocolate chips in the microwave in increments of 30 seconds.  
6. Add half the coconut mixture to the chocolate chips, and mix well.  Pour it into the cooled pie crust, followed by the coconut layer. 
7. Refrigerate for at least an hour, then top with Cool Whip or whipped cream and refrigerate for another 2-3 hours.

Notes:

• A graham cracker crust can also be used, or an Oreo crust would be quite tasty also.  
• This recipe has a lot of room for creativity, white chocolate chips can be used instead (I would reduce the amount of sugar added) and then sprinkle the top with macadamia nuts.  Or add 2 cups of chocolate chips and make the entire thing chocolate.  Just have fun with it.
• I dust the top with cocoa powder to make it look pretty, or chocolate shavings are lovely also.

Yields 2 pies.