hot chocolate on a stick

Posted on 19 January, 2013 by wee eats

We recently had a cold snap here, which I hear is in store for the rest of the country as well. (I don’t know what that means, because I’m pretty sure it’s actually “winter” for the rest of you, but that’s what the weather man said.) I don’t know about you, but I can’t think of a better way to warm up than a nice cup of hot chocolate.

Not just any hot chocolate, but THE BEST HOT CHOCOLATE IN ALL THE LAND!

I know this because I was told so by my co-worker when she had some. And also from those who received it in their Christmas baskets.

Oh, and it’s way more fun than regular hot chocolate, because it’s on a stick! How fun is that? Just stir it into hot milk (note: really hot milk, unless you want to eat the fudgey leftovers like I some people do).

It’s so good it’ll warm you right up. It will warm your tummy and your heart. Especially when served in an adorable, heart-warming penguin cup. (BF took this pic with his iPad)

This is nice to enjoy while warming your toes with your loved one, or as quietly as possible standing in front of the fridge. I store mine in the fridge because I think it stands to reason they should last longer that way. In the event that they hang around long enough that their shelf-life becomes a concern.

Did I mention that it’s also delicious on its own as a fudge-pop? Like a lollipop made of fudge. Fudge on a lollipop stick. Whatever. Or, ya know, as a cube of not-hot chocolate.

You should always taste for quality-control. You wouldn’t want to gift a sub-par product, would you?

Hot Chocolate on a Stick

[ Printable Recipe ]

½ cup heavy cream
14-ounce can sweetened condensed milk (1 1/4 cups)
3 cups semisweet chocolate (chopped chocolate bars or chips)
3/4 cup unsweetened baking chocolate, chopped
1 teaspoon vanilla extract (or extract of your choice)
Marshmallows
Lollipop sticks

1. Line an 8″ x 8″ pan with parchment paper or aluminum foil.

2. Heat the cream and condensed milk over low heat until steaming. Remove from the heat and stir in the chocolate. Set aside for 10 minutes while the chocolate melts.

3. After your 10 minutes have passed, return the pan to the burner and whisk over low heat until the chocolate has completely melted. Whisk vigorously until the mixture is thick and shiny. This is where you can add extract, if you wish. I added a teaspoon of vanilla extract, you could make peppermint hot chocolate with peppermint extract, or hazelnut with hazelnut extract… you get the picture.

4. Pour the chocolate mixture into the pan and shake the pan to level. Set aside overnight (I stored mine in the microwave… with the microwave off, of course).

5. Remove your chocolate from the pan by pulling your foil handles (if you covered the pan in foil), or you can turn it upside down if you like. If you didn’t line your pan (aka – didn’t follow step #1), gently go around the edges of the pan with a butter knife to loosen the chocolate, then remove it from the pan.

6. Slice into 1″ to 1-1/2″ cubes (I actually tried to size mine to the diameter of my marshmallows). Heat a knife in hot water and wipe dry before each cut, for smoothest cuts. Stick a lollipop stick into the center of the marshmallow, then the center of each chocolate block. I wrapped mine in cellophane bags that were made for “cake pops” (the bags and sticks actually came together as a cake pop kit, but the sticks were a little shorter than I’d have liked.)

7. When you are ready to consume your hot chocolate, just stir it into 8 ounces of hot milk -plus or minus a couple ounces, depending on how chocolatey you want your hot chocolate.

triple chocolate pumpkin pie

Posted on 6 January, 2013 by wee eats

It’s Sunday. 2013. New year, new day, new week. New pie?

Yeah, that sounds right.

I made this particular pie as an accompaniment to our regular pumpkin pie that I made for Thanksgiving. I wanted to try something new, but didn’t want to start some sort of Thanksgiving mutiny all over a pie, so I figured if I made TWO pies, then I could also make this one.

I know what you’re thinking, because I was thinking the same thing, “chocolate pumpkin pie??? weeeeird.” I know.

But at the same time, it seems like it should work, my logic was basically something along the lines of, “Chocolate? Good. Pumpkin? Good. Chocolate + Pumpkin? Double good?”

My first bite was like “woah, definitely tastes like chocolate”… like super chocolatey.

Then the second bite, “definitely tastes like pumpkin”… as the subtle pumpkin flavor came in for back-up.

“… but it tastes good” … Bite three, “It tastes really good”

Particularly with a touch of cinnamon whipped cream.

Now I realize fall is long gone, but that doesn’t mean my extreme love of pumpkin just packs its bags and goes to Florida for the winter.

Nope. My love of pumpkin persists all year long. So why couldn’t you make a pumpkin pie in January, or February, or even August?

I hope you can tell from the picture that this pie is amazingly creamy. The chocolate layer on the bottom protects the crust from getting soggy, providing a nice crunch to contrast with the smooth, creamy filling.

This pie has not one but three kinds of chocolate. Semi-sweet chocolate, milk chocolate, and bittersweet chocolate. I had to lighten it a little bit for the BF since he’s not a fan of dark chocolate. I basically just replaced a portion of the chocolate at each step with milk chocolate.

I know a lot of you have some New Years resolutions to follow, but pumpkin is practically a health food, dark chocolate is full of antioxidants, and I’m sure your New Years diet doesn’t start until tomorrow, anyway…. Right?

Triple Chocolate Pumpkin Pie

[ Printable Recipe ]

2 cups graham cracker crumbs (about 16 crackers)
6 Tablespoons (3 oz) unsalted butter, melted
1 Tablespoon sugar
2 Tablespoons packed brown sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate, finely chopped
6 ounces semisweet chocolate, chopped
4 Tablespoons (2 oz) unsalted butter, cut into small pieces
1 (15-oz) can solid-pack pumpkin
1 (12-oz) can evaporated milk
3/4 cup packed brown sugar
3 large eggs
1 Tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Make the crust

1. Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl.
Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.

2. Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute.
Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack.
Reduce oven temperature to 325 degrees.

Make the filling

3. In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth.
Remove from heat.

4. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl.
Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

5. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust.
Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack.
Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top.

thursday things

Posted on 20 September, 2012 by wee eats

God bless Trader Joes: I finally found a delicious turkey bacon. The most delicious turkey bacon in all the land. I used it to make this “healthy” breakfast with a fat free english muffin, and a perfectly-poached egg.

Drooling?

Side note: What’s the deal with measuring cups these days? My recent guest star, Kabrina, and I were discussing these recently. Here is her measuring cup, less than one year old and my measuring cup, also very young:

The difference?

I can see the faint lines in mine (if I hold it up to the window) and then draw them on with a marker. I essentially paid for a blank piece of glass. Thanks.

I know for a fact that when I was a child, we had one measuring cup, and it lasted for my entire childhood. So what gives? The cup has one job: measure things. And it fails. It fails at its ONLY REASON FOR EXISTING.

Ok Pyrex, whatever cheap paint you’ve switched to, I’m sure it’s saving you buttloads of money, but it’s time to stop. I promise that I will drop my measuring cup and it will shatter into 1,000 pieces and I will have to buy a new one… eventually. You don’t have to attempt to expedite the process with horrible paint.

Know what else has to stop? Communal tables in restaurants. Oh, how they fill me with a fiery rage. I am happy to see that I am not the only one who despises communal seating at restaurants… I realize it saves you money, and I realize that it’s “convenient” (for the restaurant) but it’s SO UNCOMFORTABLE! It’s like being on an airplane, you’re surrounded on either side with people you don’t know and you have to decide which is more awkward: ignoring the people two inches away, or interrupting their dinner by talking to them. Let’s just stop the madness now.

On a much happier note, there’s a new video of my golf boyfriend (that’s two links btw). I’ve never been a fan of golf, but I would watch it if he was my man. How could you say no to charm like that?

This insanely cute pillow from A Beautiful Mess almost motivates me to be crafty enough to make it. I’ll put that on my pinboard to forget about and probably never make…

Speaking of pins, the Fall Flavors board is up and running! Which means that this is basically me for the next three to four months:

… Like my pumpkin muffins with cream cheese filling or the best pumpkin cheesecake in the world! (yes, i stand by that statement)

Speaking of pumpkin, my friend posted this hilarious picture on Facebook. I promptly died from laughter.

That’s all for this week, have a fabulous weekend!

gooey butter cake

Posted on 1 January, 2012 by wee eats

WARNING: THIS STUFF IS RICH.

I mean, really rich. And it takes a lot for me to say something is “rich”. Of course, what else could you expect from something out of the Momofuku recipe collection?

WARNING: NOT FOR THE FAINT OF HEART

Don’t believe me? Ingredients include: A stick of butter. A package of cream cheese. Oh, and pound of powdered sugar. No big deal.

WARNING: ADDICTIVE

Baked in an 8 x 8 pan, this recipe claims to make 64 servings. 64 1-inch squares. Trust me, you’ll only need one square… but you’ll probably be back for more.

Gooey Butter Cake Squares – Makes 64 1-inch squares

[ Printable Recipe ]

For the base:

1 pound yellow cake mix (usually one box)
4 ounces butter, melted
1 egg

For the gooey butter topping:

8 ounces cream cheese, softened
2 eggs
1 pound powdered sugar
1 teaspoon vanilla extractPreheat the oven to 350°F.

1. Make the base by mixing together the dry cake mix, butter and 1 egg. Pat it into a parchment-lined 8-by-8-inch pan.

2. Make the gooey butter topping by creaming together the cream cheese, remaining 2 eggs, sugar and vanilla. Pour it over the base cake mixture, spreading all the way to the edges. Bake for 30-45 minutes, or until the edges are a light golden brown, and the center still tender, but cooked. (think: cheesecake)

3. Allow to cool completely in pan. Turn out onto a cutting board and cut into 1-inch-squares.

* For easier slicing, place in the freezer until firm, cut while cold, and transfer to mini-muffin papers.

*It is also helpful to have a warm, damp, clean rag to wipe your knife on in between slicing.

[ recipe courtesy of Momofuku Milk Bar ]

"crack"

Posted on 26 December, 2011 by wee eats

This wonderful little concoction is called, simply, “crack”. And, if you sprinkle peppermint on top, it becomes immediately festive “holiday crack” or “peppermint crack” or… something equally addictive but slightly more festive, it doesn’t really matter what you call it.

Sorry it’s too late for Christmas, but I’m sure you can make it for your New Year’s party as well. Or maybe for someone you fought with over the holidays and need to make up with? One bite of this and they won’t be able to stay mad… It’s so simple, and you wouldn’t believe what the actual ingredients are… the flavors, though, my god… salty, crunchy, chewy, sweet…. addictive. I guess that’s why they call it “crack”.

“Crack”

[ Printable Recipe ]

51 saltine crackers (or less, if you want to use the larger matzo crackers)
1 cup unsalted butter
1 cup dark brown sugar
1 teaspoon vanilla extract
12 ounces high quality dark chocolate (70% or greater)
2/3 cup crushed candy canes or peppermints (optional)

Preheat oven to 350°F. Line a 12 x 17 inch jelly roll pan with foil. Place saltine crackers salt side up and side-by-side in the pan as tightly as possible without overlapping. Use saltine pieces to fill any gaps at the bottom of the pan. Set aside. Chop chocolate so pieces are about the size of standard chocolate chips and set aside.
In a medium saucepan melt butter over medium heat stirring frequently with a spatula. Once butter has melted, add brown sugar and vanilla stirring to combine. Cook for about 5 minutes or until mixture is an even dark brown color and has begun to bubble. Remove from heat and pour over saltines using spatula to spread sauce.
Bake crackers for 5 minutes or until butter mixture begins to bubble. Remove from oven and sprinkle evenly with chocolate allowing the heat to melt the chocolate. Spread chocolate evenly with the spatula so all of the crackers are completely covered. (I had to pop mine back into the oven for a minute to encourage my chocolate to melt)
Let the chocolate cool to the touch, but not harden. Sprinkle crushed candy canes or peppermints (if using) evenly on top and refrigerate until chocolate sets and hardens. Break apart and serve..

[ adapted from serious eats ]

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