Tag Archives: chocolate

My name is Katie and I’m a choco-holic

1 Feb

Seriously, I love chocolate. Recently I’ve been eating a lot of dark chocolate (60% or higher). I read recently that dark chocolate is good for you. Honestly I don’t really care, I just love it! Chocolate is one of those things that when you want it, it doesn’t really matter how you get it. For me, my favorite way to get it in in brownies. I’m sure that I’ve written previously about how brownies are the ultimate in comfort food. It’s true for me. I can remember when I was growing up that my mom always had a box of brownies stashed somewhere in the pantry, just in case the chocolate craving hit. Before I went to school, I did the same. You can whip those babies up in about 45 minutes and have your craving satisfied.

Unfortunately, I’ve developed a craving for not only eating rich decadent brownies, but I love making them from scratch. I’ve found a few recipes that work great and few, well, not so much. Here are the two that I’ve been making:

Ina’s Brownies


Both are great, although the first recipe does make a lot more than the second. In my mind that’s not really a bad thing. Give them both a try and let me know what you think.

Always thinking of the next meal


I will tira-miss-u

5 Jan

I’m watching what I’m eating. I feel depressed just thinking about that phrase. Let’s face it, I love all things butter, cream and chocolate. I like salt and sugar and egg yolks. God, help me. Life is short and I want to enjoy every mouth full!

With that being said, I’m a realist. Life is short, but I don’t want it to be any shorter. I’m trying to switch up my usual cooking to be more healthy, without losing any flavor. And really, if I can, I want to add more flavor.

Tiramisu is one of my all time favorite desserts. What isn’t to love about espresso and rum soaked cakes layered between creamy, whipped mascarpone cheese and cocoa? So, how do you make this dish lighter and tastier? Start with portion size. Small portions are all the rage in restaurants. Desserts served in shot glasses make you feel less guilty but still leave you satisfied. I “plated” these little beauties in mini trifle dishes, but a tall shot glass would be a perfect substitute.

My first upgrade to this classic Italian dish was to use low fat dark chocolate biscotti instead of lady fingers. I used Martha’s recipe for the biscotti, but I substituted non fat greek yogurt for the oil. I then crumbled 4 biscotti and put 1 at the bottom of each dish. I mixed 1 tablespoon of instant espresso with a 1/2 cup of hot water and 1 tablespoon spiced rum. Spoon 1 1/2 tablespoon of the espresso mixture over the cookies.

For the cheese layer, instead of mascarpone, I combined 3/4 cup non fat greek yogurt, 1/4 cup light, whipped cream cheese, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract, and 1/3 cup powdered sugar. Layer this on top of the cookies and then continue to layer until you’ve run out of ingredients. To garnish, sprinkle with any remaining biscotti crumbs and a sprinkle of cinnamon.

I know these changes don’t make this dish fat free, or super low calorie, but it is dessert and it is better than the usual. Remember the key is portion size. The double dark chocolate biscotti with take care of your chocolate craving and the creamy yogurt layer tastes like a cross between cheesecake and cannoli filling.

Give this recipe a try. It’s definitely a treat and a good way to keep on track

Always thinking of the next meal


Chocolate peppermint martini

6 Dec

Nothing gets you into the spirit of the holidays like a good sing-a-long and a great cocktail. Sometimes you need it more to get you through the season then into the season, but whatever the case, this is one jolly drink.

First thing first, you need a few candy canes. This process is definitely easier with a food processor, but you can get away with a meat tenderizer and a ziplock bag. Take out those aggressions and pulverize the heck out of those candy canes. Make sure you reserve a few for garnish. Once you’ve made the candy canes into a powdery texture, moisten the rim of your martini glass and dip the rim to cover. Don’t get the glass too wet or you’ll wind up with a runny, sticky, pink mess all over your glass. Set the glass or glasses aside and mix the martini. Here’s the recipe:

Chocolate Peppermint Martini

serves 1
2 oz chocolate vodka
1/2 oz rumple minzee
2 oz good quality milk chocolate melted into 3 oz milk
1/2 teaspoon chocolate extract

shake with ice and serve in prepared glass and garnish with a candy cane

If you are having a holiday party and you need a great punch, make this recipe times 10-12 and then float mint chocolate chip ice cream in the punch bowl. This can be made non-alcoholic but, at that point it’s really just chocolate mint milk. It can be served as a hot toddy, just add the alcohol to the warmed milk and chocolate mixture. One of these while gift wrapping is sure to make those holiday chores fly by.

Always thinking of the next meal


Pot de Creme

8 Nov

IMG_0955So this is pot de creme. In definition, this is a baked custard similar to creme brulee. But in reality is a cup of sexy, creamy, chocolate love. I’m not exaggerating. It is so creamy and delightful there are really no other words to describe it.

Pot de creme is one of my all time favorite desserts. Translates into pot of cream and that is exactly what it is. A baked egg and cream custard. It can be flavored in any way you see fit, but the traditional way is with chocolate. I do love some decedent dark myself, but since the hubs and I were sharing this batch I opted for milk chocolate.

As with most French desserts, this is more of a technique and less of a recipe. Of course everyone has their own version, but the basic idea is cream and milk infused with a flavor, and whipped with eggs and sugar. Coffee, tea, chocolate, and pumpkin are all common flavors.

I love experimenting with these types of desserts. You can easily cater the basic recipe to fit the meal you are serving. Since the texture is similar to pudding, it’s something that everyone will like. You can also serve this whipped cream and berries for a more attractive presentation. With mine, I was in such a hurry to get it into the oven that I didn’t wait for the bubbles that form on the top of the uncooked custard to settle, so the top had a slightly sugary crust on the top after baking. If you don’t want to wait, you can use a kitchen torch to pop the bubbles before covering and baking.

Here’s the recipe that I used, but again don’t feel too attached to the flavorings, just pay attention to the ratios

Pot de Creme

Always thinking of the next meal