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Posts Tagged ‘chocolate’


Dense Chocolate Cake - Meatballs&Milkshakes

As soon as I saw this recipe, I knew I had to try it out. It’s a dense chocolate loaf cake that I like best warmed with some vanilla ice cream although it’s also great as a breakfast treat. This cake is definitely worth a try, and it’s really quick and easy to make. It’s an adapted version of Nigella Lawson’s Dense Chocolate Cake from How to Be A Domestic Goddess.

Nigella’s Chocolate Cake

2 sticks butter

1 1/2 cups brown sugar

2 eggs

1 teaspoon vanilla extract

4 ounces bittersweet chocolate, melted

1 1/3 cup flour

1 teaspoon baking powder

1 cup boiling water

Cream together the butter and sugar until light in color. Add the eggs one at a time as well as the vanilla. Add the melted chocolate slowly, and make sure everything is well incorporated. Combine the flour and baking powder in a separate bowl. Slowly alternating with the water, add the dry ingredients in fifths. Once everything is incorporated, pour into a 9×5 loaf pan lined with parchment paper. Make sure to leave an inch at the top. Extra batter can be used for cupcakes.

Bake at 375 degrees for 30 minutes and then reduce the temperature to 325 degrees for another 15 minutes. Allow to cool completely before removing and serving.

Dense Chocolate Cake - Meatballs&Milkshakes

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Chocolate Peppermint Cookies - Meatballs&Milkshakes

These crunchy chocolate mint cookies are a riff on Thin Mints, and I suppose if you dipped them in chocolate instead of drizzling, they would be exactly alike. I’ve always been a big fan of Thin Mints, and I will definitely be making these again. They’re a great addition to your holiday cookies, but they’ll be good all year long as well.

Chocolate Peppermint Cookies

1 1/2 cups flour

3/4 cups unsweetened cocoa

1/4 teaspoon salt

1 1/2 sticks butter

3/4 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 cup sugar

1 egg

6 ounces dark chocolate

1 tablespoon butter

1 tablespoon cream

Combine the flour, salt, and cocoa in a bowl. Beat the eggs and sugar together in a mixer until light and fluffy. Add the extracts. Add the egg and beat until combined. Add the dry ingredients in two halves, and beat until just combined.

Remove to two pieces of plastic wrap, and create 2 inch logs out of the two halves of dough. Refrigerate for at least 2 hours and up to a couple days.

Slice the logs into 1/4 inch slices and adjust into rounds. Place and inch apart on parchment or silpats on cookie sheets and bake at 350 degrees for 12 minutes. Let cool on the cookie sheets.

Melt the chocolate, butter, and cream together until smooth. Drizzle over the cooled cookies and allow to harden by placing cookie sheets in the refrigerator.

Chocolate Peppermint Cookies - Meatballs&Milkshakes

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 These are quite the decadent treat, combining chewy brownies with gooey s’mores. It’s definitely a little bit of a sugar overload, but fresh from the oven they are amazing and rich. The brownie batter is one of the easiest to make, and would be great by itself– just bake a little less to keep them nice and moist.

S’mores Brownies

2 sticks butter

10 ounces chopped bittersweet chocolate

1 cup sugar

3/4 cups light brown sugar

4 eggs

2 teaspoons vanilla extract

1 teaspoon salt

1 3/4 cups flour

3 tablespoons cocoa powder (unsweetened)

2 cups mini marshmallows

6 graham crackers, broken up

1 12-ounce milk chocolate bar, broken into pieces

Preheat oven to 350 degrees and line a 9 x 13 pan with parchment paper.

In a saucepan over low heat, melt the bittersweet chocolate and butter, stirring regularly. Remove from the heat and add in the sugars. Whisk in the eggs one at a time, combining well. Add the vanilla and the salt.

Add the flour and cocoa and stir until just combined. Pour into the pan and level the top. Bake for 25 minutes and then sprinkle the marshmallows, chocolate pieces, and graham cracker pieces over the top. Bake for an additional 5 minutes, until a toothpick comes out clean.

Let cool completely and then remove from pan with parchment paper. Cut into squares with a knife dipped into hot water (to make cleaner cuts).

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I found this recipe on Serious Eats and I couldn’t wait to try it because I love milanos. I know, they’re probably not that good for you and have tons of things in them that I can’t pronounce, but I love them. And that’s even more reason to try this recipe. It was also the first time I used my new kitchen scale, which was rather exciting.

Unfortunately, the texture wasn’t exactly the same. No nice little crunch, but the flavor was pretty similar. If you’re not expecting them to taste like milanos, they’re totally yummy. SO, let’s just call them sandwich cookies. They’re quite tasty and the chocolate filling hardens up nicely so they’re not too messy. Try them out. Just don’t expect them to taste exactly like milanos.

Faux Milanos

3/4 ounce cornstarch

8 ounces flour

4 ounces butter

3 1/2 ounces sugar

2 ounces corn starch

1/4 teaspoon salt

14 teaspoon baking soda

1/4 ounce powdered milk

1 egg and 2 extra whites

2 teaspoons vanilla extract

4 ounces semi-sweet chocolate

2 ounces cream

pinch of salt

Combine the corn starch and flour in a bowl. With a mixer, cream together the sugar, butter, salt, baking soda, powdered milk, and half the vanilla extract. Mix for about 5 minutes, until light and fluffy. Add the whole egg and combine. Add half the dry ingredients and combine. Add one of the egg whites and combine.  Add the remaining dry ingredients and combine. Add the remaining egg white and combine. Transfer to a piping bag (or a ziploc with the corner cut off).

Pipe the dough into 1/2 inch wide, 2 inch long cookies. They will work best if you can make it as thin as possible, so keep the tip close to the cookie sheet. Bake for 25 minutes at 300 degrees or until they start to brown. Let cool.

Melt the chocolate with the cream and remaining vanilla extract and pinch of salt in a double boiler or just in a bowl (I sometimes even use the microwave). You can pipe the chocolate onto the flat side of a cookie or just spoon it carefully on. Place another cookie on top, making sure to match them for size. Let them cool at room temperature or in the fridge until the chocolate hardens.

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I suppose the most memorable recipe I’ve posted in the first year of Meatballs & Milkshakes has to be my Shaved Asparagus Salad because it won Best Spring Vegetable recipe on Food52 at this time last year. They have been nice enough to spotlight me here and I can’t say enough good things about their wonderful site.

For Christmas, the Feast of the Seven Fishes was definitely another memorable moment– I made seven fish dishes in one night! And we had delicious chocolate pudding to end the night, it doesn’t get much better.

Some of the recipes that really stick out in my mind over the year are obviously pastas. This linguine bolognese that I made for Valentine’s day was unbelievable and it still makes my mouth water.

This tagliatelle with shrimp and cabbage was a recreation from one of my favorite restaurants, and it got some press over on Serious Eats, another of my favorite blogs.

Of course, it all started with my homemade pappardelle with duck ragu. You can see that hopefully my pictures have improved a bit…the recipes were yummy even then though!

And of course, I made my first pork shoulder, slow roasting it and shredding it for tacos which were a big hit. Who knew pork could be so good!

While we’re talking meat, I can’t forget this beef stew that I made…it was by far the tastiest beef stew ever with amazingly delicious carrots. They soaked up the beef juices are were almost better than the beef itself. Almost.

And of course we can’t forget my obsession with the Flour cookbook this year. I made all sorts of cookies from it, including these yummy oatmeal raisin cookies

and chewy chocolate cookies. I’ve almost baked my way through all the Flour cookies, and they’ve all been amazing. Definitely a go-to cookbook that I recommend buying.

As far as other desserts go, there were a lot of pies but the ones I’m looking forward to again most are these: the mini strawberry rhubarb pies that were great for individual servings straight from the freezer, and the quick berry pie. Both are great for summer and I’m hoping it will be another good one!

I’m off to Italy for a week, but I’ve left a couple posts for you while I’m away….and hopefully I’ll bring back some new Italian inspiration! Bring on the broccoli rabe and orecchiette!

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Almost everyone loves chocolate chip cookies. And there are almost as many favorite recipes for them. I’ve been baking my way through the Flour Bakery Cookbook, and have made the peanut butter cookies, oatmeal raisin cookies, chocolate chip hazelnut cookies, double chocolate cookies, and raspberry blueberry muffins. My apple oat muffins were also based on Flour’s good morning muffins. I haven’t been disapointed yet in any recipe (although my attempt at the coffee cake was disastrous….it overflowed the pan I was baking it in, but fortunately I had a cookie sheet below.)

These cookies are just the right blend of crispy on the edges and soft in the middle. If you’ve only made tollhouse cookies (like Joanne Chang did before she created this recipe), you really should try them. There’s nothing like some early morning baking to make the house smell good all day.

Basic Chocolate Chip Cookies

2 sticks unsalted butter

3/4 cup sugar

3/4 cup brown sugar

2 eggs

1/2 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

9 ounces semisweet chocolate

3 ounces milk chocolate

Cream together the butter and sugars with a hand mixer until light and fluffy. Add in the eggs and vanilla and beat together for a couple minutes.

In another bowl, combine the flour, baking soda, and salt. Add the chocolate and stir. Slowly add the dry ingredients to the wet on low speed and just until it is mixed through. Let it rest in the fridge overnight.

Place 1/4 cup balls on a cookie sheet a couple inches apart and flatten slightly with your hand. Bake at 350 degrees for 15-18 minutes, until they are browned on the edges and still soft in the middle. Let cool on the sheet for a couple minutes, and then transfer to a wire rack.

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Spring is definitively here, and maybe we’re already into summer with temperatures hitting close to 90 degrees today. It’s time for some no-cook or quick cooking recipes so that I don’t overheat the apartment with the stove. One of my favorites from the cleanse earlier this year was this salmon with pepita pesto. The pesto is really quick and just requires a food processor, and the salmon cooks in less than 10 minutes. It’s delicious and very healthy…perfect for a day like today!

This wonderful fava bean and pecorino salad with mint would pair nicely with the salmon, and it’s a light and refreshing salad for warm days.

A quick and simple pasta is also a good bet when I want dinner in 10 minutes. This spaghetti with cherry tomatoes tastes like spring, with the first good tomatoes of the season. Cherry tomatoes usually have more flavor early in the season than other tomatoes, and when you can get delicious ones, the simplest recipes will show them off the best.

A spring menu would not be complete without a fruit dessert, and this berry pie is so quick and easy.  No need to have the oven on as long as you would for a crisp or regular fruit pie, this flavorful pie is one of my summer night favorites!

And if you absolutely need some chocolate, these broiler s’mores are done in 2-3 minutes and you’ll wish you made more!

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