Chocolate week day 7

I've been sick all day and havn't been able to make anything new. So I'm going to post one of my favorite Chocolate recipes of all time. My Grandpa Houghtaling's FAMOUS Hot Fudge sauce. I not only use it on ALL my Ice Cream, I also use it to flavor my quick and easy Chocolate Ice Cream. It is fantastic. I usually triple or quadruple the recipe and enjoy it for about 6 months. I've never had it go bad. I'd avoid making it on rainy days though, otherwise it turns out a little grainy.

Grandpa chocolate fudge sauce

1/2 C cocoa
1 C sugar
1 C karo lite syrup
3 Tbsp butter
1/2 C canned evaporated milk
1/2 tsp salt

Mix everything in a saucepan and bring to a boil. Boil for 2 1/2 mins, then take off the heat and stir in 1 tsp vanilla.

If you have a bit of evaporated milk you don't know what to do with try out this recipe and let me know what you think! So much better than the stores. It will be runny the first night you make it, but thickens in the fridge, and reheats well. I've had nothing but sucess with this recipe and I've been making it for 10 years now.

Chocolate week day 6

So we took off this morning after breakfast and spent the day at the TX Renaissance festival. So this is the ONLY chocolate I had today... My Coconut pancakes with Chocolate chips. For breakfast I just make the coconut ones, but after everyone has had enough I put mini chocolate chips in the rest of the batch. They then make great snacks for outings (such as the Renaissance fair) Which is how a family of 6 (although the baby didn't have any) eats 30 pancakes in one day!

Coconut Pancakes
makes about 12-15 depending on size

1 ½ C flour
3 Tbsp sugar
1 ½ tsp baking powder
½ tsp salt
1/3-1/2 C Coconut
1 ½ C milk
3 Tbsp melted butter
1 Lrg eggs
½ tsp vanilla

Whisk together flour, sugar, baking powder and salt, then add coconut and mix. In a separate bowl mix milk, melted butter (cooled), eggs and vanilla. Pour the wet over the dry, mix just until combined, should be lumpy. Cook over med- med/high heat, flip when you see bubbles popping in the center. You can either add 1/3-1/2 C Mini Chocolate chips at the beginning, or add less near the end.

The biggest thing is try not to over mix, otherwise you get flat pancakes. And the truth is a little mini chocolate chips go a long way. I always at LEAST double the recipe, often quadrupling it (company) and I make about half with just coconut, and the rest with the chocolate. They stay good in the fridge for a week, although they aren't known to last more than 2 days around here. And could stay good in the freezer for at least a month if wrapped and sealed in plastic properly. I'll either eat them cold (thus the chocolate for sweetness) or toast them for a nice warm crunch. These pancakes have even been successful with family members who claim to dislike pancakes! Of course my homemade syrup helps... I recently read a recipe for chocolate french toast with chocolate maple syrup! I'm thinking about trying it, I'll let you know..... Off to bed, we just got home, I posted and it's late! Tomorrow is the last day of Chocolate week, so I'll have to think of something good!

Chocolate Week day 5

So I thought I should steer away from Ice Cream for a day (seeing as my freezer is full at the moment). So I thought Cookies were perfect! And how can you have Chocolate week without at least one set of cookies? So I couldn't go with regular chocolate chips, too dull, common and I make them at least once a month... So I thought Homemade Oreo's would fit the bill. Crunchy (I'm going through a crunching craving phrase right now!), chocolaty, not overly sweet, perfect for snacking on. And since they have a cream cheese center (instead of LARD) they are much better tasting for my adult taste buds!

Chocolate cream sandwich cookies

makes about 40 sandwiches

2 ½ C Flour
1 tsp baking soda
12 Tbsp unsalted butter at room temp
1 C plus 2 Tbsp Sugar
1/2 tsp vanilla (use peppermint extract for a fun minty taste)

2 large eggs
2 Tbsp water
2 C (12 ounces) semisweet chocolate chips melted

Sift flour and baking soda together, set aside. Cream the butter, sugar and vanilla on medium speed until light and fluffy, 1 min. Add the eggs and water ad beat on medium speed until blended, about 20 sec. Add melted chocolate and mix until blended, about 5 sec. Add flour mixture and mix on low speed for 15 sec. Scoop rounded tsp of batter on greased cookie sheets (or parchment paper). Using the bottom of a glass press each cookie. Bake at 350 until firm to the touch, about 15 min. Cool them completely on wire racks.

Cream Cheese Filling

8 ounces cream cheese
5 Tbsp unsalted butter
2 tsp vanilla
2-2 ½ C powdered sugar

Beat cheese, butter and vanilla until blended. Add sugar and beat until smooth. Spread a rounded tsp of filling on the bottom of half the cookies. Then top with the remaining cookies. Allow them to set for 2-3 hours in the refrigerators.

These are VERY crunchy the first day, but after sitting with the cream cheese in them they soften up quite a bit. SO if you like crunchy wait to frost them til you serve them, or eat them. Keep the cookies in a plastic bag and frost as you desire one or two. But if you like the softer side then frost them, leave them overnight and enjoy the next day.

Chocolate Week day 4

So it's no surprise I have a thing for Ice Cream, and as I've stated before If it's not chocolate what's the point? So I found another Ice cream flavor to try.... Chocolate Cheesecake Ice Cream! And WOW it totally tastes like Chocolate cheesecake! And like Cheesecake it's thick, smooth, creamy, dense, PERFECT! I love it. It's SO rich I'm not sure what you'd want to add as a topping that wouldn't take away from it. Maybe some Nilla wafer crumbs (like a crust would be made out of ) for a light added crunch. I'll have to try that!

Chocolate Cheesecake Ice Cream
makes 1 quart

8 oz baking chocolate coarsely chopped (I used Bittersweet)
3/4 C heavy cream
3/4 C sugar
8 oz cream cheese chopped into pieces and room temp
1/2 C half n half
1/2 C whole milk
1 tsp vanilla

In a small sauce pan heat the cream and 1/4 C sugar. Stir until the sugar is dissolved, then bring to a boil. Pour over the chopped chocolate and whisk until smooth. Refrigerate 10-15 mins, until cool. Mix the rest of the sugar and cream cheese (with paddles if you have them). Beat a few mins until smooth, add chocolate and mix until even. While beating on low add the half and half, milk and vanilla. Then put it into the machine and follow manufacturer's instructions.

For me it took a bit longer than my average Ice Cream, and it never got quite as thick. It was always a bit smoother/creamier. It will be interesting to see what it looks like tomorrow... will it still be a bit on the soft side? I'll update and let you know.

Chocolate Week day 3

Being one of those crazy days I decided to go with a pre-made one today. On Monday after I finished the Hot Chocolate Slushy I went ahead and also made a trial batch of Hot Chocolate Ice Cream. For this I took my Hot Chocolate recipe and after I cooked the Cocoa, sugar, salt and water I then mixed it with the basic Ice cream standard (for my machine size) of 2 C heavy cream and 1 C whole milk, and also added the vanilla. Then left it in my machine for 25 mins and viola! So today I served it with my Marshmallow frosting (because it's the perfect addition to Hot Chocolate, although if I could find SUPER mini marshmallow those would be even better-- I think I'll have to make my own...)

Chocolate Week day 2

I've always loved a good scone. The crunch, outside, soft inside... And my favorite has always been the Chocolate chip scone. So in honor of Chocolate week I decided to go for it. The recipe was easy, and they didn't take long to cook. And I'm looking forward to breakfast tomorrow (most likely with some Chilled Hot Chocolate)! I doubled the batch without difficulties, and used chopped up Hershey's Special Dark instead of Chips!

Chocolate Chunk Scone

8 large or 12 small

2 C flour

1/3 C sugar

1 Tbs baking powder

1/2 tsp salt

6 Tbs cold chopped butter

1/2 C chopped chocolate

1 Lrg egg

1/2 C heavy cream

extra cream and sugar for topping

Whisk flour, sugar, powder and salt. Use a pastry blender (or 2 knives) to cut in the butter. The largest piece should be the size of a pea and the rest like breadcrumbs. Stir in the Chopped Chocolate. Mix the egg and cream add to the flour mixture and mix until moist. Then knead the dough in the bowl 5-10 times, this should clean up the sides. Transfer the blog to a slightly floured surface and pat out to an 8 inch circle about 3/4 inches tall. Then cut into 8 or 12 pieces (I used a pizza cutter) and transfer to baking sheet. Brush top with extra cream and sprinkle on extra sugar. Cook at 425 for 12-15 mins.

I took mine out at 12 mins and they were perfect! I'm going to bed now, and already dreaming of breakfast (not only because it will be delicious, but I won't have to cook!)

Chocolate Week Day 1

So I was scavenging the Internet for all things chocolate when I came across this: Chocolate Week 2007. I was so excited! Of course it's in the UK, and so I live no where CLOSE to any of the wonderful smelling tasting events. But why not celebrate on my own. So I thought I'd make something NEW and Chocolate every day this week. To day I decided to try a variation of my Hot Chocolate (I tend to get onto something and stay one it for awhile). I figured I should work my mojo and experiment with a slushy cold Hot chocolate. So I took the basic Cocoa/water/sugar/salt mixture from my Hot Chocolate and instead of adding 4 cups of milk and heating it I added 1 C cream and 2 C milk, added the vanilla and left it chilled. I wanted the flavor, and creaminess to be stronger for 2 reasons, I knew I wanted to add crushed Ice and it would water it down, AND the cream slush's better in the Ice Cream maker. I put it in for only 18-20 mins instead of the 25-30 I would normally do. Then I half filled a glass with crushed ice, scooped the Chocolate Slush in and topped it off with my normal Whipped Cream! Ta-da!!!! I was right the stronger taste was a bit much that FIRST sip, but once I stirred it with the ice cubes it turned out just right. It was perfection, the great taste of Hot Chocolate (vs Hershey's chocolate milk) but chilled, and thick (but not too thick, not a milkshake, runny slushier) I loved it. I think I'll also experiment with making a Hot Chocolate flavored Ice Cream for another fun change. Now that I live someplace that is always warm I needed to think outside the box, but simple cold Hot Chocolate wasn't hitting the spot. This, however, was a great treat! Of course it won't keep well in the slushy stage, so I let the rest go for a bit longer and froze it (not long enough to be thick ice cream though). Tomorrow I'll add some leftover slush scoops to crushed ice cubes, let it sit a bit, stir and it should be just right!

My Sore Throat Solution

I've had a sore throat for a few days so I thought it was the perfect excuse to make my favorite treat... My amazing Hot Chocolate! I know it isn't really cold yet, but honestly I don't think it WILL ever be cold enough in Houston to NEED Hot Chocolate, so I figured I might as well make it just because I WANTED it. And I could always drink it chilled... Not that I DO, but I COULD. Can you tell from my Caps that I'm Justifying a bit... Anyway, this is the greatest Hot Chocolate recipe and I'm sharing it with you! Enjoy (esp those of you who live in a colder climate).

Hot Cocoa

1/2 cup granulated sugar

1/3 cup hot water

1/4 cup unsweetened cocoa powder

4 cups milk

1/8 teaspoon salt

3/4 teaspoon vanilla extract

Mix cocoa, sugar, water and salt in a saucepan. Over medium heat, stir constantly until mixture boils. Cook for one minute, stirring constantly. Stir in the milk and heat, but do not boil. Remove from heat and add vanilla; blend well. Serve immediately.

I make a double batch and keep it in the fridge and heat it up one cup at a time and enjoy it for days. It will separate, so you'll have to mix it a bit every time. I keep in my mixing pitcher for ease. The best part about it is I get a lot of milk in my diet this way. In fact this is one of 2 ways I ever drink/eat reg milk (Cereal is the way~ I have a weakness for Cap'n Crunch). All other dairy is in the form of Cream, Butter, and Cheese. I keep a plentiful supply of all three at ALL times.

Chocolate Therapy

My friend at Duff ABC's and I have decided on a name for our monthly challenges, as well as a calendar for the next 6 months of baking. Chocolate Therapy is the name, and as should be obvious each month there will be Chocolate somewhere in the recipe! Remember if you like/love Chocolate as much as we do you are more than welcome to join us in baking any month you want. Just email one of us and ask for this or next months recipe. This month is still Pains Au Chocolate (and plain Croissants).

Croissants and Pains Au Chocolate

This month Duff ABC's and I are working on Croissants AND Pains Au Chocolate (basically chocolate in a rectangular Croissant). While there were a lot of steps, including a lot of refrigerator wait time they were remarkably easy, tasty and painless. In fact we ate the whole batch and I'm going to try again tomorrow. I made a few easily correctable mistakes, really more from simply not thinking... Anyway, here are pictures the recipe and my commentary

Croissants
Eighteen 3 1/2 inch long croissants, or Twenty four 3 1/2 inch long Pains Au Chocolate

3/4 lbs unsalted cold butter (3 cubes)
3 Tbs flour
1 C warm whole milk
2 1/2 tsp active dry yeast
1 Tbs sugar
2 3/4 C flour
1 tsp salt
2 Tbs unsalted butter, softened and cut into small chunks
1 Lg egg slightly beaten

1. Place the cold butter on the counter and sprinkle it with a little of the 3 Tbs of flour and begin beating it with a rolling pin. Scrape the butter from the counter and rolling pin as needed and fold it over itself into a heap. Continue to work the butter until it is smooth and without lumps. Knead the rest of the flour into the butter with your hands, working quickly to keep the butter cold. Place the butter on plastic wrap and shape it into a 9x6 in rectangle. Wrap and refrigerate the butter while you make the dough.
2. Whisk the milk, yeast and sugar together and let stand about 5 mins until the yeast is dissolved.
3. Mix the flour salt and softened butter and then add the warm milk mixture. Mix with a fork or fingers to make the dough. Transfer to a lightly floured surface and knead for a few seconds until smooth. Let the dough sit for 5 mins.
4. Roll out the dough to a 15 x 8 inch rectangle. Sprinkle flour as needed to prevent sticking. take the rectangle of butter and place over 2/3 of the dough leaving a 1 inch border on 3 of the side and about 5 inches on the other. Fold over the excess 5 inches of dough then fold over the buttered side like you were folding a business letter. Seal the edges and rotate 1/4 turn.
5. Roll out the dough/butter into a 18x8 rectangle, fold into thirds again and roll out and then fold again. Wrap in plastic wrap and refrigerate 30 mins.
6. Roll out the dough/butter, fold, roll, fold again. Wrap in plastic wrap and refrigerate for 1 hour or over night (at this point the dough can also be frozen, let thaw completely before proceeding.). From here you can make traditional Croissants or Pains Au Chocolate.

For Croissants

1. Divide dough in half, roll out into a 24x6 inch rectangle and let stand for 5 mins. Mark one side every 4 1/2 inches and the other side first at 2 1/4 inches and then every 4 1/2 from there. Starting on the every 4 1/2 inch side cut to the 2 1/4 measurement, from then on cut from one side to the other starting where you just finished to the nick on the other side. You should have 9 triangles.
2. Starting at the short end roll the dough to the tip, leaving the tip underneath. Place on a baking sheet at least 2 inches apart curving the ends to create the croissant shape. (you can refrigerate or freeze the shapes at this point.). Cover with a towel or plastic wrap and let rise until increased by almost half, 1-1 1/2 hours.
3. Brush each croissant lightly with the egg. Bake at 375 for 20-25 mins.

For Pains Au Chocolate
12 oz chopped chocolate
1. Divide the dough in half, roll out into a 16x12 inch rectangle. Cut into 4x4 inch squares. Arrange 1/2 oz of chocolate on one edge of dough, and brush the opposite side with egg.
2. Roll into logs starting with the chocolate side and leaving the seam side down. Place on a baking sheet at least 2 inches apart. (you can refrigerate or freeze the shapes at this point.). Cover with a towel or plastic wrap and let rise until increased by almost half, 1-1 1/2 hours.
3. Brush each log lightly with the egg. Bake at 375 for 20-25 mins.

So a few notes... When first rolling out the folded dough the recipe calls for a refrigeration after the 2nd set and 4th set. I think in the future I'll also do a short 10-15 min refrigeration break after the 1st and 3rd, just to help the butter. By the 2nd and 4th roll out the butter was squeezing through the layers quite a bit. Also don't be afraid to really use your muscles, this isn't a dainty pastry, but full of gluten and tough. So really roll it out well.

The stupid mistake I did was brush on the egg before I let the dough rise on the croissants. The result was they were too moist and stuck to the towel, so when I pulled it away the top layers of dough came off with the towel and the gas escaped and the dough deflated. So tomorrow I'm hoping to have nice fluffy beautiful croissants to show off.

And lastly I checked them at 20 mins and they were a tad on the dark side, so I'll check after 15 mins next time, and maybe even lower the temp a bit. (just to 350)

Here is Duff ABC's Pains Au Chocolate success.

I'm going to make this a few more times this month to experiment, the point of these challenges isn't just to try something new, but to really learn and perfect it. So I'm not only going to make them again to get it right, but try out different fillings, like jams, and meat's and cheeses. Or maybe flavoring the butter a bit. Also experiment with freezing the dough at the different stages, stuff like that, any other idea's for experiments? I'll try anything you suggest...

Also, do you prefer the slide show, or the pictures within the description better?