Chocolate Mousse Cups: Gluten, Dairy and Sugar Free!

It's that time of year where sugary treats become a staple in our diets. I set out to make a dessert that is delicious but also free from sugar, flour and dairy.

I'm a big proponent of dark chocolate for its healthy properties and I love to use maple syrup in place of sugar. The rest all just fell into place- using almonds to make a dairy-free, protein rich milk and a little coffee and Grand Marnier for a hint of flavor to create a deep, creamy chocolate pudding-like mousse. Really nice.

This is the time to use your cute ramekins or little glass containers. I used a number of different dishes for a more rustic effect. If you are OK with powder sugar, sift a little on top for a finished look. If you are eating dairy, top with a little whipped cream. Or creme brulee the top of each with a bit of sugar and a kitchen torch.

The other thing I really like about this dessert is that you can serve it hot, right from the oven or serve it chilled. The preference is yours. Perfect for a brunch and even better ending a cold night; either way this Fat and Happy treat is one you can eat and without the guilt.

Salted Pistachio Bark

Are you looking for a  super simple dessert that will wow your guest? My Salted Pistachio Bark is a total crowd pleaser!

Hold on you say - what about all the sugar in chocolate? How is this good for me? Let's explore that and the importance of Dark Chocolate.

Dark chocolate is full of antioxidant which help free your body of radicals, which cause oxidative damage to the cells. The flavonoids in dark chocolate also help reduce insulin resistance by helping your cells to function normally and regain the ability to use your body's insulin efficiently. Because it's not loaded with extra sugar it boasts a low glycemic index, meaning it won't cause huge spikes in blood sugar levels.

If you are new to dark chocolate, it may come across as bitter to you. But keep in mind when you begin to ease back on your sugar intake, your sensitivity to sugar is heightened allowing you to appreciate it more. Yet another reason to reduce your sugar intake.

The percentage referred to with regard to dark chocolate is the amount of cocoa solids added. So the percentage is really the percent of actual chocolate.  A higher percentage means more chocolate, and less of the remaining ingredients, primarily sugar. The dark chocolate you choose should ideally be at 80% or above in order to receive all the requisite health benefits (including increased immune function, slowing aging, lowering of bad cholesterol and reduction of cancer risk among others.)

In this particular recipe I used a 60% dark chocolate because of the crowd I was feeding; if you are not used to such a high percentage, it can be bitter and even unpleasant for some. It's ok to ease into the an 80% dark chocolate.  Keep in mind this is not the kind of chocolate that should be mindlessly chomped on; quality chocolate should be slowly savored allowing it to melt in mouth while tantalizing your taste buds.

Treat yourself with this Fat and Happy (and healthy) Salted Pistachio Chocolate Bark: it's ooh so tasty and guilt free!

Recipe Swap: Chocolate Avocado Chipotle Tequila Popsicles

After taking a month off from the Recipe Swap, we are back in full force to kick off the first weekend of summer with our individual remakes of a Chocolate Mint Pie.

My first inclination was to make an inside out pie in the form of a crunchy mint truffle using the homemade creme de menthe left over from my shamrock shake adventure. Days before this post was due I received an invitation to a Top Chef Drink party ... being held at my house!

Visions of glasses smudged from smoldering rosemary, concoctions bubbling with pop rock inventions and deconstructed cocktails swirled in my head. The only thing I knew for sure was that I didn't have a lot of time to create the winning drink AND prepare for the party.

I toyed with chocolate and mint in a drink but I couldn't get past the girly martini stigma surrounding those flavors. A frozen cocktail felt a bit better, but it needed a savory edge, something almost spicy. And it needed a filler. The obvious choice was a Greek yogurt until I remembered a chocolate avocado shake I once made. Avocados are green and so is mint, seemed like a fair swap.

Chocolate Covered Cherry Cake

Dave's birthday means it's time for a new birthday cake. He gets to decide what 'flavor' he wants and I get to create it. It's a win-win for everyone. This year he asked for a cake that tastes like a chocolate covered cherry.

My goal is always to create something that hasn't been done before because I can't seem to accept simple solutions. Sure you could add some cherries to a box cake and probably get a fairly decent result. But if, for just a little more effort, you could end up with a WOW cake, why not??

The edges of this cake become slightly crunchy while the inside stays moist from the cherry filling. The frosting becomes a filling to emulate the gooey insides of a chocolate covered cherry. And just a little layer of chocolate on top rounds out the mouth feel.

At first bite, the response reads as deep, yummy cherry and chocolate. And the cake is cute to boot! Super for a birthday but there is no reason not to make this Fat and Happy Chocolate Cherry Cake this weekend.

Chocolate Kahlua Brownies with Whiskey Soaked Cherries

You can't beat a good old fashioned brownie. Unless you soak maraschino cherries in whiskey for a week and add them to the brownie batter along with a bit of Kahlua. Then, ZOW! POP! ZAP! 

You bite into what you think is a normal brownie, you anticipate the chocolate and you imagine this will be good. Before you even know what hit you, your taste buds are doing flips on your trampoline tongue and your hand is reaching for second helping before the brain has even processed it.

This is a pretty classic brownie recipe, on its own it's unbelievably decadent and moist. But then you add in a glug of Kahlua and boozed-up cherries ... picture a cartoon where the eye balls pop out of the cats head. Yup, it's better than that.

People say the photos don't do these justice- so my suggestion is you go right to the kitchen and start mixing up your own batch. Then CRASH!, BANG! and POW! your friends with this amazing Fat and Happy treat!

Recipe Swap: Ginger Molasses Frozen Cheesecake Nibs

What: August Recipe Swap
Original Recipe: Sorghum Molasses Cookies
Recreated Recipe: Frozen Ginger Molasses Cheesecake Nibs


This was nearly my first Recipe Swap fail. I was convinced that I needed to create a molasses beer cookie that had an oozing ginger center. I was so close to an amazing, porter based molasses cookie with a creamy ginger center that I could almost taste it. In fact, I did taste it ... a few times. It was so close, but I just couldn't quite get the recipe where it needed to be.


Imagine now that it's Sunday afternoon, just a few mere hours from when my recipe is supposed to be posted and I over tweaked my cookie recipe so much that these cookies now look like sad, flat little tortillas. So much for the puffy, gooey middle.

Chocolate Bacon Caramel Popcorn

Everything tastes better with bacon. This is a sneak peek at my planned New Years Eve dinner dessert. I wondered if a chocolate covered bacon caramel popcorn was regal enough to serve for with an elegant dinner, then I wondered why the hell I was wondering that? Who wouldn't love it, and besides - who cares?

I learned something about popcorn today, it does not pop as well using bacon grease in place of oil. My thought was to impart a hint of 'animal fat' flavor in the popcorn, which it did but only half of the kernels would pop. Now we know.

Rather than cover all the bacon in chocolate, I decided the final recipe needed to include some caramelized bacon as well, it's quite a nice way to highlight the bacon through a range of flavors and textures.

There are no rules of what an elegant dinner is, so have fun with yours by serving this bacon popcorn, just do it in a pretty dessert dish. There's no reason this Fat and Happy recipe has to be limited to New Years Eve, either!

Tips and Techniques: The type of bacon you choose will make a difference, choose a quality smokey bacon.  If your bacon is not smoky, add in a few dashes of liquid smoke and black pepper to the bacon while it is cooking.

Chocolate Covered Bacon Caramel Popcorn

4-6 six cups popcorn, popped (see below for popcorn recipe)
1 cup cashews
10 slices of bacon
3/4 cup dark chocolate (chips are fine)
1 Tbls salt, large crystal
1 cup brown sugar
1/2 cup light corn syrup
1/2 cup butter
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking soda

Pop the popcorn, see notes below. Cut each strip of bacon in half lengthwise and the dice it into small pieces.  Fry until crispy and drain on a paper towel. Set aside to cool.

Have a cookie sheet ready, and either grease the pan or line the pan with parchment paper. Bring the brown sugar, butter, salt and corn syrup to a boil. Don't stir after it reaches a boil, let boil for 2 - 3 minutes. Then add vanilla and baking soda and whisk together vigorously.  Add the cashew and 1/4 cup of bacon tot the caramel pot, stir. Quickly and carefully pour over the popcorn and toss.

Bake at 250  degrees for roughly one hour. Take the pan out and carefully toss the popcorn every 15 minutes.  After one hour, take a few kernels out, let them cool and taste it to see if the caramel hardens to your liking.  Remove the pan and let the caramel corn cool.

While the caramel corn is in the oven, cover the bacon in chocolate.  Warm the chocolate until it is melted; toss the remaining bacon into the chocolate and stir. Pour onto a large piece of parchment paper and spread out the bacon as much as possible. Allow the chocolate to cool and harden, chop into smaller pieces if need be. 

Toss the caramel corn with the chocolate covered bacon. Enjoy!

Popping Popcorn on the stove:

1/2 cup popcorn
2 Tbls oil (I used olive oil)
Salt

Pour the oil into a deep pan that has a lid, heat the oil over medium-high heat.  Drop a kernel or two into the oil to test the temperature, the oil is hot enough if the corn is sizzling. If the corn is placed into the oil too early, the kernels will soak up too much oil.

Add the popcorn into the pot, cover with the lid, shake every so often to keep the kernels from burning. When you start to hear the popping, shake the pot and crack the lid to help moisture escape.  (Some kernels may fly out of the pot, but this will keep the popcorn from getting soggy.)  Lift the pan above the heat and shake, return pot to the heat.  Continue until the popping stops and you don't hear kernels rattling on the bottom. Pour out of the pan and sprinkle with salt.

Mexican Hot Chocolate Square, a Holiday Gift Idea

It's that time of year again where you are expected to brilliantly come up with amazing gifts for friends, coworkers, book club members, the chiropractor, your kids teachers and the doorman all for under a few bucks each.  Thanks to pressure from the retailers, 'it's the thought that counts' doesn't cut it anymore.  So what are you going to do?

My gift to you is this Mexican hot chocolate square idea.  It's essentially a little ball/square/cutout (or whatever shape you decided to make) of chocolate that will melt into a cup of warm cream for one of the best cups of hot chocolate ever. The hint of cinnamon and red pepper add a nice depth that wakes up all the senses. You could take this one step farther and add homemade marshmallows, but it's not necessary and is a bit more work.

Stop stressing over the little presents, make these Fat and happy holiday hot chocolate treats that are delicious, easy to make and easy on the pocket book; or you could just buy everyone a lottery ticket and hope they share the winnings with you. At least you can make a cocoa ball for yourself!


Tips and techniques:  Design a simple flag or card to attach to the treats with a ribbon that tells the gift receiver how to store and use the hot chocolate squares. Come up with your own name and directions for these cocoa balls, or use my example below.



Mexican Holiday Hot Chocolate Squares

3 Tbls sugar
1/4 cup cream
1 tsp vanilla
1 tsp ground cinnamon
1/8 tsp ground red pepper
2 tsp cocoa
4 oz bittersweet chocolate, broken into pieces (I prefer Ghiradelli but you can use just milk or dark chocolate chips as well)


Packaging Supplies:
wooden stir sticks
Parchment paper, colored cellophane or clear plastic bags
Ribbon

Heat the cream with the sugar, cocoa, cinnamon, red pepper and vanilla until steaming but just below boiling. Whisk all the ingredients together well. Pour the steaming cream over the chocolate pieces in a heat proof bowl, let it sit for a few minutes while the cream melts the chocolate and  then stir it all together; the mixture will be thick.


Pour the mixture into a parchment or wax paper lined pan (for just one recipe try a mini bread pan) and set in the refrigerator until the mixture is set, about 2 hours. 

Cut the chocolate into squares, scoop them into balls or use a holiday cookie cutter to form them. We prefer a super chocolaty cup of cocoa so I only cut 4 squares out of this; but you can get 6 squares if you prefer to eek out a few more gifts.  Push wooden stir sticks into them, wrap them in parchment paper or in a plastic lollipop bag (can be purchased at Michael's Craft Store), then tie them up with a ribbon and the directions card. Voila!
Recipe makes 4 - 6


For the directions card:  Heat 8 oz of milk, cream or coffee, add the hot chocolate ball and stir until dissolved. Enjoy. For a real Holiday kick, add in 1 ounce of tequila.
Note: cocoa balls are shelf stable for up to a week or frozen for up to a month.

Chocolate and Peanut Butter Chip Studded Nut Butter Shortbread Cookies

Whew, that is a long name for a small, delicate cookie, but I wanted to get all the goods in the title. Here's the story- I have three kinds of desserts stacked in the freezer for Dave to snack on (pumpkin magic bars, biscotti and semifreddo), but he just plain prefers a cookie and isn't touching any of the other treats.

So Dave needs cookies but I'm on a detox from all dairy (even butter!) so creativity is a must. Using homemade nut butter as the base, left over from the Adult PB&J's last week, these are a version of my shortbread recipe with the addition of nut butter and both chocolate and peanut butter chips.  Oh- and did I mention the use of olive oil in place of the butter? Genius.

The result?  A delicate, crumbly, melt-in-your-mouth, creamy, nutty, chocolaty experience. They even melt on your fingers for just a moment as you raise it to your lips. 

For some reason these remind me of a grandma cookie so I took a few photos of them assembled in Grandma's sugar jar- just seemed fitting. On that note, I think I'll go call her and let her know how fat and happy we are. You should do the same... right after you make these scrumptious cookies and put them in the freezer for your sweetie.

Tips and Techniques:  You can use store bought almond butter or peanut butter, they are going to be slightly stiffer than my homemade nut butter; if the dough is too stiff and crumbly, adding in an extra tablespoon of olive oil should help.



Chocolate and Peanut Butter Chip Studded Nut Butter Shortbread Cookies

aka Peanut Butter Shortbread Cookies

1 cup flour
1/2 cup powder sugar
pinch of salt
3 Tbls olive oil (butter flavored if you have it)
5 Tbls creamy peanut butter or home made nut butter (recipe for nut butter is below and at the Roasted Nut Butter sandwich posting here.
1 tsp vanilla
1 handful of peanut butter chips (roughly 1/4 heaping cup)
1 handful of milk chocolate chips (roughly 1/4 heaping cup)

Add the flour, powder sugar and salt to mixing bowl, stir to combine.  Mix in the olive oil, peanut butter and vanilla, use an electric mixer if needed. Add the chips last. Scoop 1 tablespoon of dough onto the sheet; slightly smash with a small glass dipped in sugar.

Bake on parchment paper lined cookies sheet for about 10 minutes at 400 degrees. Allow the cookies to cool for about 5 minutes on the cookie sheet before moving to a cooling rack.

This makes a nice small batch of cookies, about 30 using my smallest cookie scoop (#100); this scoop is slightly smaller than 1 tablespoon.

Roasted Nut Butter recipe

1 cup nuts (almond, pecan, walnut or mix and match)
1-3 tsp of sugar
pinch of salt
1-2 Tbls of pistachio, walnut or olive oil

Spread the nuts on a baking sheet and place in the oven just until the nuts begin to brown, 5-6 minutes, watch them closely as they will burn in a blink of the eye. Remove and set aside to cool slightly. 

Place in a blender with the sugar and a pinch of salt. Drizzle the nuts with the oil and blend on high. You will need to have patience and scrap the sides down often, adding small drizzles of oil as needed. If you add too much oil early on, you will end up with a runnier nut butter (that's what happened to me!)
 

Almond Cookies with Vanilla Ice Cream and Sour Cherry Sauce

Dave is the most wonderful, attentive and honest partner I could ever ask for, and a true sport! He keeps me in line. When I first met Dave, he was a lover of frozen, microwavable hot pockets. As his palette has refined, I've been challenged to 'up' my cooking.

Forced to 'test' many recipes, I now count on Dave to suggest refinements to make my recipes better.  So now when he says "this is the best dessert you've ever made"- he means business.

Sour cherries are a bright. bright red color, not nearly as deep as the sweet Michigan cherry.  They are meant to be cooked rather than eaten straight.

There is something about the flavor combination of the sour cherries and the almond cookies with the hint of chocolate that just puts this over the top. While the cherry and chocolate combination seems like a given - I got lucky on this one. 

Make this for your loved one as soon as possible! He/she will completely owe you for this it. Fat and happy favors, oh yea.

Tips and techniques:  Sour cherry season is a short one in Chicago, just a few weeks in June. If there is one recipe you take away from this Fat and Happy blog- this is it!  Set your alarm for next June and count the days until they are in season again.


Almond Cookies with Vanilla Ice Cream and Sour Cherry Sauce

Almond Cookie
1/2 cup sugar
1/2 cup butter + 3 Tbls

1/2 tsp salt
2 vanilla beans
3 cups almonds
1/2 cup + 2 tbls flour
2 cups finely chopped

Mix all the above together, just until combined.  Roll the dough into a log, roughly 2 - 3" in width. Wrap in plastic wrap and chill for 2 hours.  Preheat the oven to 375 degrees.  Line a cookie sheet with parchment paper. Remove the dough from the fridge, slice into 1/2 inch slices.  Bake until lightly golden brown.  Can bake these cookies ahead of time and freeze until ready to use.

Sour Cherry Sauce

2 cups of pitted cherries
1/2 cup sugar
1 tsp almond extract
1/2 lemon, juiced

Place all ingredients into a sauce pan, simmer until thick and combined. Strain through a sieve, using a spatula to push through all the sauce. Discard the remaining rinds.



Vanilla Ice Cream
2 1/2 cups cream
1 cup half and half
3 egg yolks
1 cup sugar
1 vanilla bean soaked in vodka for a day

Begin to warm the cream and half and half over medium heat.  Whip the yolks with the sugar until fluffy, pale and doubled in size.  Temper the eggs with the warm cream.  Now add the eggs into the cream pot, stirring with your whisk. 


Scrape the vanilla bean, add to the cream and eggs.  Use your whisk to help distribute the vanilla. Be sure to stir often with a wooden spoon. Cook over medium-high heat until the custard thickens and coats the back of the spoon. (Run your finger on the back of a spoon, if it's thickened enough- you'll be able to draw a line through the custard.)

Remove from heat and cool in an ice bath, stirring often.  Cover tightly and place in the refrigerator overnight or for 24 hours.  This will produce a creamier ice cream.

Place in your ice cream maker and process according to manufacturers directions.  Home made ice cream does not last as long as the store-bought, preservative-laden kind; it's best to enjoy within a week.


Putting it all together
Chill plates ahead of time.  Melt chocolate pieces and brush a swipe of the melted chocolate onto the chilled plate.

Place one or two cookies on the plate.  Top with scoop of ice cream. Drizzle with the sour cherry sauce.
Serve immediately.

Espresso Kahlua Chocolate Truffles

Chocolate truffles are the most decedent, most satisfying chocolate luxury out there. Fudge has nothing on the truffle- it's too sugary. A brownie is too basic. A truffle is dense, rich and indulgent.  Take a ganache topping of chocolate and cream, blend it, add in flavored liquour and roll it in more chocolate. SICK! 

Today my truffle is made with chocolate, espresso and Kahlua.  Peanut butter and jelly have nothing on this flavor profile.

Truffles offer variety just by changing the liquour and the topping. Not only will your sweet tooth be satisfied, you can make endless varieties to your Fat and Happy, chocolatey, heart's content.

Tips and techniques:  Use good chocolate. Pick something like Valrhona or Scharffen Berger. It will make a difference. For variety, try a raspberry vodka, a Grand Marnier or a ruby port in place of the Kahlua. Then roll the truffle in powder sugar, toasted nuts, coconut or more melted chocolate!



Chocolate Truffles

9 oz good bittersweet chocolate, chopped
1 cup heavy cream
3 tbls butter
2 tbls Kahlua
1/4 cup Cocoa powder
3 Tbls finely ground espresso beans

Chop the chocolate into small pieces, place in a heat proof bowl.  Heat the cream just below boiling.  Slowly add half of the cream into the chocolate; allow to sit for 2 minutes.  Stir to combine, stirring in the remaining cream.  Add in the butter and the Kahlua.

Place the mixture in the fridge to chill slightly. When mixture is cool enough to handle and form into a ball, use a small ice cream scoop and drop scoops of the chocolate onto a parchment-lined cookie sheet.  Or use two spoons to form small balls of chocolate. Be careful not to make them too big- think of just a bite sized treat.

Place back in the fridge to re-chill slightly.  Place cocoa powder in a sifter, sift onto a plate. Sprinkle with the espresso grounds. Remove truffles from fridge and roll lightly using clean hands to help form the balls into a smoother presentation.  Roll the truffles in the cocoa powder to coat.  Set onto the parchment lined sheet, repeat until they are all covered in powder.  Store in the fridge for up to one week.

Sunflower Butter, Cherry and Chocolate Rice Krispie Bar

Sometimes we need a simple treat that can be put together in minutes. These type of treats always take me back to childhood desserts like no-bake cookies, haystacks and rice krispie bars.

I had a Gozamos contributors meeting and barbecue in four hours and showing up empty handed is not in my nature. With rice krispies in the the pantry and sunflower butter in the fridge, I decided to make a slightly upscaled version of the classic rice krispie bar.

Just in time for Back to School baking, these would be a super treat in a lunch bag or for an after school snack.  They travel well too so take them along to your next football tailgating party.  Visit your youth with a simple fat and happy treat today!

Tips and Techniques: Sunflower butter is similar to a peanut butter with a much earthier flavor.  You can substitute peanut butter, almond butter or cashew butter for the sunflower butter.  As with classic rice krispies, work quickly after adding the cereal.



Sunflower Butter, Cherry and Chocolate Rice Krispie Bar

1/2 cup sugar
1/2 cup Karo syrup (corn syrup)
3/4 cup sunflower butter
3 cups rice krispies
1/2 tsp vanilla
1/2 cup chopped dried cherries or cherry craisins
1/2 cup chocolate chips
Course salt (optional)

Bring the sugar and the corn syrup to a boil, stirring until sugar is dissolved. Add the sunflower butter and vanilla, stir until the sunflower butter is melted and combined. Remove from heat.

Quickly stir in the rice krispies and the cherries.  Pour into a greased pan and smooth out.  Sprinkle the chocolate chips on top immediately while the bars are still warm.  Let the chips sit for about 5 minutes, they will become shiny;  smooth over the bars with an offset spatula or knife. Sprinkle with course salt, if desired.  Allow chocolate to harden and then enjoy!

Homemade Choco Taco

There is a freezer vending machine at work which stocks ice cream bars, frozen tv-dinner type meals, and burritos.  By far the populist item is the Choco Taco.  In fact, these delectable old school snacks are so enticing that often the vending machine will sport a hand scribbled post it crying - "More Choco Tacos please!!"  

I'm not sure if it was the desire to fill that post it note request, or the challenge alone - but it was in my head to recreate that crunchy, chocolatey goodness of yesteyear and that's all I could think of for two straight days.  The result was stunningly delicious!   

Mine were mini, two bite morsels of a crunchy crepe/cookie-like cinnamon taco shell, painted with a layer of bittersweet chocolate on the inside and then filled with a homemade cinnamon ice cream, topped with crushed mixed nuts and finished with a chocolate drizzle.  Yum-O.  This is fat and happy that I want to share with everyone...after I'm full, that is.

Tips and Techniques:  I used a pancake waffle pan (I picked this up at Dominicks grocery for $12 have been struggling to find a real use for it.  This was it!)  Though you can make the shells in flat fry pan- the waffle texture does add to the final product.  If you own a waffle maker, try that too.  Just remember the shell needs to be quite thin so not to overwhelm.  To save time you could purchase ice cream rather than make your own (if you really had to.)

Crepe-like Waffle Taco

1 1/4 Tbl melted butter

1/3 cup Powder sugar

1/2 cup (scant) buttermilk

1/3 cup flour

1/4 tsp vanilla

pinch of cinnamon

1 tsp coco powder (optional)

2 -8 Tbls of water

Mix all the above ingredients with a wooden spoon until lumps are gone (expect for the water).  Add water as necessary to thin out batter.  The batter needs to be quite runny- you may want to test cook one taco to decide if it is thin enough for you.  

If you do use the pancake waffle pan, brown on one side and flip.  use a fork or spatula to push the crepes down into the groves.   Remove from pan and mold over something thin and round- I choose chopsticks.  The crepes will crisp up quickly.  Allow to cool.

Melt about 1/2 cup of bitttersweet chocolate.  Carefully paint the inside of the shells with the warm chocolate.  This will help to protect the shell from getting soggy once the ice cream is inside and it can cover any holes that might be showing through.

Assembling the Choco Tacos

1/4 cup crushed mixed nuts (I crushed a variety of salted almonds, cashews, pistacios and walnuts with a rolling pin)

1/4 cup melted bittersweet chocolate

Softened ice cream (preferably cinnamon)

Take one taco shell, carefully fill with ice cream and push nuts on top.  Return to freezer immediately for about 30 minutes.  Melt chocolate, remove tacos from freezer and drizzle with the chocolate.  Serve immediately or return to freezer until ready to serve.

Ice cream filling tip- You can do this a few different ways- you can put softened ice cream in a pastry bag and fill it like you would frosting.  Or you can press softened ice cream in a pan, freeze and then cut out half circles. Or you can just fill the tacos using a spoon.  Find what works best for you- just work quickly and drop everything back in the freezer when needed if the ice cream is melting.

Chocolate Soy Chai

My new-found interest in soy milk has sparked an onslaught of recipe fun.  I'll be honest- I'm not a big fan of the plain flavored soy milk yet (though I see it as an acquired taste and I suspect it won't be long before I'm there), but I love the protein that it brings. Great for a quick protein snack. So I've been testing recipes using soy milk instead cow's milk.  This one works absolutely wonderful.  It's warm, tasty and chocolaty and you'll never guess it's soy.  I do highly recommend using Silk brand soy milk as the taste is superior.

Tips and Techniques:  This is a small batch, only 2 cups worth, I would double this next time as both of us wanted more.  I used English Breakfast for my tea, but feel free to change up the tea to vary the flavor.  And you could use regular chocolate milk in place of soy- just be careful to not scorch either of them.

Chocolate Soy Chai

2 star anise pieces
2 cinnamon sticks
4 cloves
1 bay leaf
6 black peppercorns
2- 1" hunks of fresh ginger, peeled and diced
3 cardamom pods, smashed
2 cups chocolate soy milk
2 tsp black tea

Combine all ingredients in a saucepan, simmer on low for 5 minutes- careful not to scorch the soy milk.   Turn off the heat and add the black tea.  Steep for 5-10 minutes (for a stronger tea flavor, steep more towards the 10 minute time frame.)

Strain the chai and enjoy immediately.

Seared Pear with Dried Fruit and Chocolate Drizzle

Stanley's Fruit Market had the cutest little pears last week that just couldn't be passed up.  They were Seckel pairs, like baby little Bartlett's, only sweeter.

After taking down a few with my teeth, I decided to make a little treat out of them.  It's simple and sweet with a hint of savory.  Great for a light dessert or an afternoon treat.  If you use a larger, or normal, size pear, you will probably find 1/2 of a pear per person is enough.  It's a yummy fat and happy treat! 


Seared Pear with Dried Fruit and Chocolate Drizzle
2 baby pears (or 1 large)
4 tbls each of dried blueberries and dried cranberries
2 tbls thinly sliced shallots
2-3 fresh thyme sprigs
2 tbls white wine
fresh black pepper

Toast a handful of pumpkin seeds
Warm 4 tbls of dark chocolate

Cut 2 baby pears in half, remove core

Add 1 tbls butter to warmed fry pan, over medium heat, sear pears in the butter, cut side down for about 3 minutes.

Add 4 tbls dried blueberries and 4 tbls dried cranberries.  Continue to sautee for about 2 minutes.

Add 2 tbls thinly sliced shallots and 2 or 3 thyme sprigs, sautee until the shallots are tender, about 2 minutes (careful not to burn them).  The pear should be nicely seared by now, remove pear, add 2 tbls white wine. Add about 10 turns of fresh black pepper, toss the berries a couple of times,  simmer for a minute.

Arrange the pears on a plate, spoon on the berries and sauce.  Drizzle with chocolate,  top with toasted pumpkin seeds and serve immediately while warm. (serves 2)

Pumpkin Butter Biscotti

 A few weeks ago I made pumpkin butter, a lot of it.  Who know how much two little baking pumpkins would produce!  Now I'm looking for ways to use up this pumpkin butter - not that we aren't enjoying it just as it is on simple toast and biscuits, but there is something to be said for diversity.  Plus, I haven't been making any treats for Dave lately so this was the perfect opportunity to transform pumpkin love.

There are thousands of biscotti recipes out there and everyone has their own preference whether it's hard and crunchy or softer and chewier - my preference is for the way biscotti was originally created.  It should be a hard substance meant to withstand long travels and for dunkin'.  So what makes mine better than the others?  I like it.  You make yours' your way and I'll make mine my way.  One big difference can be the use of actual butter; the butter will make a softer biscotti as well as less cooking time and the cookie will not last as long.

I'm not saying this is the end-all-be all biscotti recipe.  I think each flavor requires tweaking; what works for this pumpkin butter biscotti may not work for an anise biscotti.  I also think you could substitute apple butter for the pumpkin, or use a pumpkin puree.  Taste the dough though, to see if it needs extra spices- I made my pumpkin butter quite heavy on the ginger for that extra kick! Oh, and I used pearl sugar on top (a strange ingredient sent to be by loyal readers!) as a tasty and decorative topping.

One of the other reasons I made up this recipe is for Dave to have an optional quick breakfast bar in the morning. To keep it on the healthy side, I used oats, whole wheat flour and pecans.  Since there is no butter in this recipe- it's not a bad option. Sure there is sugar, but call it a trade off!  How often can you use one food item as a breakfast item, a bread or side dish, an appetizer or a dessert? It's a rare fat and happy transformer treat!

Tips and Techniques: Store in the freezer for a fast snack, side or dessert anytime!  The biscotti are easier to handle if you make two small loafs out of the dough rather than one.

Scrumptious Pumpkin Butter Biscotti with Chocolate and Pecan Chunks
1 cup wheat flour
1/2 cup oats (use the old fashioned version, not the quick cooking)
3/4 cup white sugar
3/4 tsp. baking powder
1 tsp vanilla
1 egg
3/4 cup pumpkin butter (or pumpkin puree)
1 Tbls Soy Cream (or regular cream)
1 tsp ground ginger
pinch of nutmeg
pinch of salt

crushed or chopped pecans (roughly 1/2 cup)
chopped chocolate (I prefer bittersweet, but you could use basic semi-sweet chocolate chips), roughly 1/4 cup
Pearl sugar (for topping decoration)

Sift all the dry ingredients into a big bowl.  Mix together the egg, vanilla, pumpkin butter and soy cream, stir into the dry ingredients to combine.   Add the pecans and chocolate.  The dough will be really sticky.  Sprinkle 1/4 cup flour on the counter.  Lightly roll/knead the dough into the flour. Let me repeat, the dough is super, super sticky- do the best you can, just to incorporate the flour.

Cover a baking sheet pan with parchment paper.  Divide the dough in half and form 2 logs on the pan.  Sprinkle with pearl or raw sugar, more nuts or even more chocolate.  Bake at 350 degrees for 30 minutes, or until the biscotti is firm in the middle.  Remove from oven, let rest for 15 minutes.  Turn the oven down to 225.  Slice the biscotti, lay each piece back on the parchment lined pan.  Return to the oven for about 1 hour.  Test the cookies, you might want to take them out early for slightly chewy cookies or leave them in longer for the extra crunchy cookies.

Chocolate, Orange, Cardamom, Espresso Shortbread Cookies

Our great friends Alina and Aaron are expecting a baby boy any day. There is nothing I can offer them in terms of comforting words or knowledge.  What I can do is bake and cook for them!  So for the baby shower, we sent a Chicago Cubs onesie (nothing like laying the seed when they are young!) and a big batch of cookies.  Seems pretty straight forward; but the story has a funny ending, which I'll get to in moment.

Baby showers are usually elegant events held in the afternoon with lite fare, so I was striving for something graceful, refined and tasty- but not overpowering.  This cookie is exactly perfect for the occasion! Honestly, you really can't go wrong with shortbread, ever.  Add in the delicate flavors of cardamom and orange with the hint of chocolate and espresso...it's a total winner.  I know it sounds like a lot of flavors in one cookie, but each ingredient is used in sight moderation. 

This is super simple to put together and you can make the dough ahead of let it sit in the fridge for a few days even.  Or you can bake them, then freeze the cookies and take them out a few hours ahead of time to defrost.  Which brings me to the funny part of the story.  So I sent the cookies and the onesie, they received the onesie but not the cookies.  Hmm.  The box arrived at a friends house where the festivities were to take place the morning before the party. The friend claims the cookies froze in the cold weather while sitting in the box on her porch for the day ... and were unusable.  Now, there are two theory's here- she ate them all herself, or the dog ate them.  Shortbread cookies CAN be unbelievably addicting, but 'the friend' is so tiny- I don't think she could eat them all.  And if she did- then I think she is in the wrong business and should be entering the next hot dog eating contest!

We may never know exactly what happened to the cookies that day, but I will make another batch and send them again. You should make a batch too, just don't send them anywhere to ensure fat and happy eating of the cookies.

Chocolate, Orange, Cardamom, Espresso Shortbread Cookies
2 cups flour
2 sticks of butter (1 cup), cut into pieces;  slightly softened - but not to room temperature
3/4 cup powder sugar
1 tsp salt

1 tbls Cocoa powder
2 cardamom pods, crushed/zested (or ground cardamom)
orange zest (from 1/2 orange)
1 tsp finely ground espresso or coffee beans

Combine all ingredients in your stand mixer bowl, sifting in the flour and cocoa powder, mix on medium to combine.  The dough will be dry at first, but will finally come together, have patience.  It will seem crumbly, but you can help it together with a quick kneading, if needed.  The dough can be mixed by hand as well if needed. 

Roll out to desired thickness, I went for about 1/4- 1/2". If the dough is to warm, you may need to place the dough in the fridge for about an hour before rolling out.  Use a cookie cutter to cut shapes.  Place on a cookie sheet lined with parchment paper. Sparsely sprinkle cookies with turbinado or raw sugar and cocoa (optional).  Cook at 350 degrees for about 15 minutes or until the edges just begin to lightly brown. Cool on cookie racks.