Coffee Chocolate & Blueberry Bread Pudding

Inspired by at least 10 different baking books, local ingredients & the Brown Bag Challenge sponsored by East Coast Organic Milk and Just US! Coffee.

Printable Recipe

Prep time: 15 minutes
Baking time: 45-50 minutes
Cooling time: 30 minutes to 1 hour

Serves 10

Ingredients:
12 cups 1-2 day old brioche (mine was from Julien's Bakery), some crust removed and cut into 1" cups
6 large eggs, well beaten
1 cup granulated sugar
2 cups milk
1 cup 35% cream
1 cup 10% cream
1 tbsp instant coffee dissolved in 1 tbsp hot water
1 tsp vanilla extract
6 oz finely chopped chocolate ( I used 1/2-1/2 Just Us! dark & white chocolate)
2 cups frozen local wild blueberries

Directions:
1. Preheat the oven to 375°F/190°C and butter a 9x13" baking pan.

2. In a large bowl, whisk the eggs well and add the sugar, milk, cream, coffee & vanilla.  Blend well and add the bread.  Toss with a spatula until all the bread is coated with egg/milk mixture and allow to sit for 5 minutes for the brioche to soak up the egg mixture.  Add the chopped chocolate and blueberries.  Toss to combine.  

3.  Pour into the prepared baking dish and spread the bread evenly.  I placed my baking pan on a foil lined, rimmed baking sheet so I wouldn't have any oven messes.  

4.  Bake for 40-50 minutes or until the pudding puffs up and is golden.  Insert a tip of a sharp knife into the center of the pudding.  It will come up mostly dry. Melted chocolate and blueberry juice will keep it moist.

5. Place the pan on a rack and cool for at 30-60 minutes for some delicious warm bread pudding. 

Delicious Chocolate Mousse - and a Secret Ingredient

Adapted from food52


Printable Recipe


Prep Time: 15 minutes
Fridge Time: 20-25 minutes

Makes 4 small ramekins

Ingredients:
1 ripe Hass avocado
4oz/114g bittersweet chocolate, coarsely chopped
1/4 cup thick coconut milk (gently poured from the top of the tin before stirring - it's thicker)
1/2 tsp good vanilla extract
3 tbsp maple syrup
pinch of sea salt
Garnish: coarsely chopped pistachio nuts, freshly toasted

Directions:

1. Melt the chocolate with the coconut cream in a non-reactive bowl over hot water or microwave until the chocolate is melted.  Stir occasionally and when melted, remove from heat and allow to cool to room temperature

2. Combine avocado, vanilla, maple syrup, cooled chocolate and sea salt in a blender.  Blend until smooth.


3.  Place equal portions in small ramekins and refrigerate for at least 30 minutes.  Although it tastes great even the next day.   


To serve - sprinkle with toasted chopped pistachio nuts.  

Double Chocolate Buttermilk Muffins

From: Robin Hood Flour


Printable Recipe


Hands-on time: 5 minutes
Baking time: 20-25 minutes (or until the toothpick comes out clean) 
Makes 16-18 muffins (depending on the size of the muffin pans) 

Ingredients: 
2 cups (500 mL) All Purpose Flour
⅔ cup (150 mL) unsweetened cocoa powder
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 ½ cups (375 mL) buttermilk or yogurt
1 cup (250 mL) packed brown sugar
⅓ cup (75 mL) Vegetable or Canola Oil
2 eggs
2 tsp (10 mL) pure vanilla extract
1 cup (250 mL) semi-sweet chocolate chips 

Directions: 
1. Pre heat the oven to 375°F/190°C and spray muffin tins with cooking spray. 

2. In a large bowl, combine flour, cocoa powder, baking powder and baking soda.


3. In a separate bowl, whisk buttermilk, sugar, oil, eggs and vanilla. Add to dry ingredients. 

4. Stir just until batter is combined. Add chocolate chips and gently mix into batter. Be careful not to over mix the muffin batter. Place batter into prepared pans.

5. Bake in preheated oven 18-20 minutes or until a toothpick inserted in centre of muffin comes out clean. 

6. Cool for 5 minutes before removing from pans. Cool completely on wire rack.

Chewy No Bake Chocolate Macaroons

From In My Mother's Kitchen

Printable Recipe


Hands on time: 10 minutes

Chilling time at least 30 minutes, but keep in the freezer

Makes 4 ½ dozen

Ingredients:

2 cups granulated sugar

6 tbsp cocoa powder

½ cup butter

½ cup milk (this time I used almond milk)

½ tsp vanilla extract

3 cups instant rolled oats

1 cup sweetened flaked coconut

Directions:

1. Combine the sugar, cocoa powder, butter and milk in a saucepan.  Bring to a boil, stirring.  Remove from heat and add the vanilla.  

2. Stir in the oats and coconut flakes until well blended.

3. Transfer to a large cookie sheet lined with parchment – large teaspoonfuls, with space in between and flattened.  Place in the freezer and wait for 30 minutes.  .

Once they are frozen, transfer to a container, placing parchment between each layer – to eliminate any sticking.   Keep them in the freezer, ready to eat whenever you get the  craving.

Spicy Fusion Chocolate Crackled Cookies

 

 From a McCormick Spices recipe

Printable Recipe

Prep time: 10 minutes

Baking time : 10 minutes

Makes 30-36 cookies

Ingredients: 

12oz/340 g semi sweet chocolate

¾ cups flour

2 tsp Saigon Cinnamon

1 tsp Ancho chili pepper

½ tsp baking powder

¼ tsp salt

¼ cup ( ½ stick) butter, softened

½ cup granulated sugar

¼ cup brown sugar, firmly packed

2 eggs, lightly beaten

2 tsp pure vanilla extract

Directions:

1.  Preheat the oven to 375°F/190°C   Line rimmed baking sheets with parchment paper, aluminum foil or silpat baking mats

2. Melt 8oz/226g chocolate.  My preferred method is to add 1-2” water to a saucepan and place a metal mixing bowl over the top, making sure that the water does NOT touch the bowl.  Turn the heat to high and add coarsely chopped chocolate to the bowl.  Stir occasionally until the chocolate is melted and set aside.

3. Coarsely chop the remaining 4oz/123g chocolate or use the same amount of chocolate chips (about ¾ cup) and set aside.

4.  In a small mixing bowl, combine the flour, cinnamon, ancho chile pepper, baking powder and salt.

5. Using an electric mixer, beat the butter, granulated and brown sugar on medium speed until light and fluffy.  Add the eggs and vanilla and mix well.  Add the melted chocolate and beat until well blended.  Gradually beat in the flour mixture on low speed  until it is totally combined.  Stir in the chopped chocolate. 

6. Drop the dough onto the prepared cookie sheets about 1½” apart.  I like to use a mini ice cream scoop – my grandson thinks it’s the coolest thing… but a heaping tablespoon works just as well.

7.  Bake for about 10 minutes or until the cookies are set and slightly cracked on top.  Transfer to a wire rack and allow to cool completely. 

Cyndi's South Beach Diet Chocolate Mousse

Adapted from Cyndi's Recipes

Printable Recipe

Hands on time: 5 minutes

Fridge time: at least 30 minutes, even good the next day

Makes 4 dessert cups

Ingredients:  

4 tsp instant coffee or espresso granules 
1 tbsp very hot water 
1 ½  cups cold skim milk 
1 sm. pkg. sugar-free instant chocolate pudding mix 
1 cup Sugar Free Cool Whip

Directions:

1. Dissolve coffee granules in water in a small mixing bowl.

2. Add the milk and pudding mix. Beat on low speed for 2 minutes.

3. Fold in Cool Whip.

4. Spoon into individual dishes. Let set in the fridge for at least 30 minutes.

5.  Garnish with a dollop of Cool Whip and serve.

Ancho Chili Cranberry Brownies

From Everyday Flexitarian: Recipes for Vegetarians and Meat lovers alike These are insanely delicious

Printable Recipe

Makes 12 brownie squares

Prep time: 10 minutes

Baking time: 40 minutes

Cooling time: at least 10 minutes

Ingredients:
10oz/300g bittersweet chocolate, chopped & divided
½ cup unsalted butter cut into chunks
2 eggs
2 cups granulated sugar
2 tsp pure vanilla extract
½ tsp salt
1 cup all purpose flour
1 cup dried cranberries
½ tsp ancho chili powder

Directions:
1. Preheat the oven to 350°F/180°C and line (with parchment) and lightly grease 9” square baking dish.

2. Set aside ¼ cup chopped chocolate. Melt the remaining chocolate and butter slowly in a double boiler or bowl set over a pot of simmering water – DO NOT LET THE BOWL TOUCH THE WATER. Stir frequently for 5-6 minutes, or until melted and combined. Remove the bowl (or top pot) and allow the mixture to cool slightly.

3. In the meantime, in a large bowl, whisk together the eggs, sugar, vanilla and salt until thick. Add the melted chocolate butter mixture and stir to combine. Add the flour and stir until blended. Add the cranberries, reserved chocolate and chili powder. Stir until mixed. The batter will be very stiff.

4. Scrape the batter into prepared baking dish.

5. Bake for 40 minutes or until the brownies pull away from the pan. The centre will be moist but not runny. (I actually like my center a bit runny, so I didn’t wait for the brownies to pull away from the pan. They do firm up when cool and – if they last – the outside is quite crunchy and melt-in-your-mouth the next day.

6. Let the pan cool completely before removing from the pan. Peel off the parchment and then cut the brownies into bars. Store in an air tight container for up to 3 days.

Chocolate Covered Matzo Crunch

From David Lebovitz - I didn't change a thing - it's that good!

This recipe is adapted from Marcy Goldman of Betterbaking.com, whose latest book is A Passion For Baking. It’s super-simple and requires no fancy thermometer, equipment, or ingredients.

Printable Recipe

Prep time: 10 minutes

Bake time: 15 minutes

Cooling Time: varies. Don't try to break into pieces until it is cool. I usually put it in the fridge for a few minutes until the chocolate resets.

Makes approximately 30 pieces of candy

Ingredients:4 to 6 sheets unsalted matzohs
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)

1 cup (80g) toasted sliced almonds (optional)

Directions:
1. Preheat the oven to 375F (190C). Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.

2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.

5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

David Lebovitz's Awesome Chocolate Mole

From David Lebovitz's The Sweet Life in Paris

Printable Recipe

Prep time: 20 minutes
Cooking time: 10 minutes

Makes 1 quart/litre

Ingredients:
10 dried ancho or poblano chilies ( don’t be afraid – remember the larger the chili the milder the heat. These are 2/10 hot. I used Pasilla Negre the first time and it was awesome. Just ask for mild if you can’t find these.)

¾ cup raisins
3 oz/85g unsweetened chocolate, chopped
1¼ cup water or chicken stock (I used the stock from the chicken I was cooking for the best Chicken Mole I’ve had since falling in love with it in Can Cun).
1 tbsp canola or other neutral-flavored oil
1 large onion, peeled & chopped
3 large garlic cloves, peeled & thinly sliced
3 tbsp sesame seeds (plus a few for garnish)
¾ cup sliced almonds, toasted
3 tomatoes, peeled, seeded & chopped (I used 1½ cups – 375ml - canned roasted tomatoes & the juice)
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp dried oregano
½ tsp ground cumin
½ tsp ground coriander seeds
½ tsp ground anise seeds
1 ½ tsp coarse sea salt
Freshly ground black pepper
½ - 1 tsp chili powder

Directions:
1. Remove the stems from the dried chilies. Slice them in half length-wise and scrape out most of the seeds. Put the chilies in a nonreactive pot, cover with water, set a small plate on top to keep the chilies submerged, and simmer for 10 minutes or until the peppers are tender. Remove the pot from the heat and allow to stand until cool.

2. Put the raisins and chocolate in a blender (Since I made it at my daughter’s and couldn’t find the blender, I used a food processor which worked fine). Heat the water or broth and pour into the blender mixture. Let stand for a few minutes to soften the chocolate.

3. In the meantime, heat the oil in a nonstick skillet over medium heat and sauté the onions until limp and translucent (about 5-8 minutes). Add the garlic and cook a few more minutes, stirring frequently. Don’t let the garlic turn brown or it will be bitter.

4. Drain the chillies and add them to the blender along with the onion and garlic, sesame seeds, almonds, tomatoes, all the spices, salt & pepper. Puree until smooth. Taste and add more salt, pepper and chili powder if you like.

The sauce can be stored up to 5 days in the fridge or frozen for up to three months in a freezer bag.

Triple Whammy Chocolate Cookies

Triple Whammy Chocolate Cookies
Adapted from Today’s Parent

Printable Recipe

Hands-on time: 15 minutes
Baking time: 10-15 minutes

Makes 5 dozen cookies (Ruth’s note: the little chef at Today’s Parent made 16 giant cookies – let your creative kid thrive!)

Ingredients:
1 ¼ cup all purpose flour
¾ cup whole wheat flour
1 tsp baking soda
1 cup (2 sticks) unsalted butter at room temperature
¾ cup granulated sugar
¾ cup soft dark brown sugar
2 large eggs, at room temperature
½ cup unsweetened cocoa powder
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup white chocolate chips

Directions:
1. Pre heat the oven to 350°F/170°C about 20 minutes before baking and prepare rimmed baking sheets with parchment paper for easy cleanup.

2. In a large bowl combine the flours & baking soda.

3. In the bowl of a food processor, or in a large bowl with an electric mixer, cream together the butter and the sugars, then add the eggs and beat for a few minutes, until light. Measure in the cocoa, and keep beating until smooth. Add the vanilla, then stir in the flour mixture.

4. Transfer to a large bowl and add the chocolate chips, mixing with a wooden spoon. That way no chocolate chip was harmed in the process.

5. Scoop about a golf sized amounts of dough (I use a small ice cream scoop for consistency and ease) about 2 inches apart (so they don’t spread into each other) and bake for about 10-15 minutes depending on the size (Today’s Parent little chef made giant heart shaped cookies)

6. Allow them to cool for about 5 minutes on the cookie sheet over a wire rack.

Ruth’s note: I actually used half of the batter (30 cookies) and wrapped the rest – spread into a log over plastic wrap wrapped again in foil and labeled. Right now it’s in the fridge in case we’re piggy before the weekend, otherwise it will go in the freezer… doubtful, little boys and their parents are coming over on Saturday.

Chatelaine's Classic Chocolate Chip Cookies

Chatelaine’s Classic Chocolate Chip Cookies
From Chatelaine Modern Classics:

Printable Recipe

Prep time: 20 minutes
Baking time 8-10 minutes

Makes 3-5 dozen cookies (depending on how big or small you like them)

Ingredients:
2 ¼ cups all purpose flour
1 tsp baking soda
½ tsp salt
1 cup unsalted butter, (softened to room temperature)
1 ¼ cup brown sugar, lightly packed
1 egg
1 ½ tsp vanilla extract
2 cups dark chocolate chips or coarsely chopped chocolate chunks
Ruth’s note: I also added some toasted, coarsely chopped pecans for one batch and some raisins for another – both delicious)

Directions:
1. Preheat the oven to 350°F/180°C. Prepare baking sheets (Ruth’s note: line a baking sheets with foil for easy cleanup.)

2. In a medium bowl, combine flour with baking soda and salt. In a large bowl, using a spoon, or an electric mixer on medium speed (my choice), cream butter with sugar until creamy, about 1 minute or so. Beat in egg and vanilla and gradually stir in flour mixture just until combined. Mix in chocolate and either/both nuts or raisins.

3. Scoop about 1 tbsp (I used a mini ice cream scoop for ease and consistency), of dough on the cookie sheets about 2” apart as they will spread during baking.

4. Bake in the center of a preheated oven until the cookies are golden around the edges (about 8-10 minutes). Remove sheets to a heatproof surface and cool for 2-3 minutes before removing cookies to a rack to cool completely.

Do Ahead: form the dough into thick discs and wrap well in plastic wrap. Refrigerate for up to 2 weeks or freeze for up to 1 month. Store baked cookies in a covered container at room temperature for up to 2 days…if you can actually keep from munching them up on day one!

Better Than Best Fudgy Brownies with Pistachios & Dried Blueberries

Better than Best Fudgy Brownies with Pistachios & Dried Blueberries
Adapted from a fineCooking.com recipe

Printable Recipe

Prep time: 15-20 minutes
Bake time: 40 minutes
Cooling time: the recipe says 3 hours, but at least 30 minutes (if you can wait that long)

Makes 24- 32 squares
Ingredients:
12 oz/340g (1½ cups) unsalted butter, cut into 9 pieces; more softened for the pan
3 ¾ oz/106g (1¼ cups) unsweetened natural cocoa powder, sifted if lumpy
2 ¾ cups granulated sugar
1/2 tsp. table salt
5 large eggs
2 tsp pure vanilla extract
7 ½ oz/212g (1 2/3 cups) all-purpose flour
½ cup dried blueberries (or chopped dried cherries or cranberries)
½ cup pistachios (pecan or whatever nut you prefer), toasted and coarsely chopped
½ - ¾ cup chocolate chips (because there can never be too much chocolate)

Directions:
1. Preheat oven* to 325°F/170°C. Line the bottom and sides of a 9x13-inch straight-sided baking pan with heavy-duty aluminum foil, leaving about a 2-inch overhang on the short sides. Lightly butter the foil.

2. Put the butter in a large (4-quart) saucepan over medium-low heat and stir occasionally until melted, about 2 minutes. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Add the sugar and salt, and whisk until well blended. Use your fingertip to check the temperature of the batter—it should be warm, not hot. If it’s hot, set the pan aside for a minute or two before continuing.

3. Whisk in the eggs, two and then three at a time, until just blended. Whisk in the vanilla until the batter is well blended. Sprinkle the flour over the batter and stir with a rubber spatula until just blended. Fold in the nuts and/or dried fruit and chocolate chips.

4. Scrape the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, 35 to 45 minutes. For fudgy brownies, do not overbake.

5. Cool the brownies completely in the pan on a rack, about 3 hours.

6. When the brownies are cool, use the foil overhang to lift them from the pan. Invert onto a cutting board and carefully peel away the foil. Flip again and cut into 24 squares.

Serve immediately or wrap in plastic and store at room temperature for up to 3 days. They can also be frozen in an airtight container or freezer bag for up to 1 month.

Chocolate Espresso Whole Wheat Bread

Healthy Chocolate Espresso Whole Wheat Bread

from Healthy Bread in Five Minutes a Day

Printable Recipe

Hands-on time: 10 minutes

Rest time: minimum…2 hours on the counter in a lidded but not air tight container plus at least 2 hours and up to five days refrigerated or up to two weeks in an airtight container in the freezer.

Shaping and second rising: 1 hour 45 minutes

Baking time: 45-50 minutes

Makes 2 large loaves

Ingredients:
2 cups whole wheat flour
4 cups unbleached all-purpose flour
1 cup cocoa powder
1½ tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (increase or decrease to taste)
¼ cup vital wheat gluten
1 cup lukewarm brewed espresso or strong coffee
1¼ cups lukewarm water
4 large eggs
½ cup neutral-flavored oil
¾ cup honey
6 ounces bittersweet chocolate, finely chopped
Egg wash (1 egg beaten with 1 tablespoon water) for brushing on top crust
Raw sugar for sprinkling on top

Directions:
Mixing and storing the dough:
1. Whisk together the flours, cocoa powder, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.

2. Combine the liquid ingredients and the chopped chocolate and mix with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.

3. The dough will be loose, but it will firm up when chilled. Don't try to use it without chilling at least 2 hours.

4. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.

5. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 2 weeks in an airtight container. Freeze it in 2-pound portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise time.

Baking:
6. On baking day, grease an 8½× 4½-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

7. Elongate the ball into an oval and place it into the loaf pan; your goal is to fill the pan about three-quarters full. Cover loosely with plastic wrap and allow to rest and rise for 1 hour 45 minutes.

8. Thirty minutes before baking time, preheat the oven to 350°F/175°C, with a rack placed in the center of the oven. If you're not using a stone in the oven, a 5-minute preheat is adequate. Steam is not needed.

9. Just before baking, Use a pastry brush to brush the loaf's top crust with egg wash, and then sprinkle with the raw sugar.

10. Bake near the center of the oven for approximately 45 to 50 minutes, until firm.

11. Remove the bread from the pan and allow it to cool on a rack before slicing and eating.


I loved it slathered with cream cheese or nutella.

VARIATION: Cupcakes
1. On baking day, grease a muffin tin. Dust the surface of the refrigerated dough with flour and cut off a 1½-pound (small cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a smooth ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

2. To form the cupcakes, divide the ball into 12 roughly equal portions (each about the size of a golf ball). Shape each one into a smooth ball as you did above. Place the buns in the prepared muffin tins. Allow to rest, loosely covered with plastic wrap, for 40 minutes.

3. Thirty minutes before baking time, preheat the oven to 350°F, with a rack placed in the middle of the oven. If you're not using a stone in the oven, a 5-minute preheat is adequate.

4. Just before baking, use a pastry brush to paint the top crust with egg wash, and then sprinkle with the raw sugar. Bake for about 20 minutes, until the cupcakes are richly browned and firm.

5. Remove the cupcakes from the tin and allow to cool on a rack before eating.

Cassata alla Siciliana

Cassata alla Siciliana
From Time Life Foods of the World Series – Cooking of Italy
Note: Patrick, who originally asked for the recipe created a fantastic sounding version using a combo of this and another Italian recipe:
“Cake was a real hit today !!!! Made it for a friend who was celebrating 10 years of sobriety.
( I used juice instead of booze...) I combined 2 recipies. Yours and an Italian one... it had 5 layers... cherries, peaches, dried blueberries, choc chips.... could NOT find dried currants so I used dried blueberries... Made my own pound cake.
Choc Frosting was a combo of the 2. One called for Coffee one for cherry syrup....I USED BOTH !!! Everyone loved it...”

Hands-on time: 15 minutes for filling; 30 minutes for frosting; 5 minutes for assembly
Refrigeration time: at least 2 hours for the first part (although I left the cake with filling overnight before the frosting; at least 8 more hours after frosting.

Serves 6-8 (depending on the size of the pound cake and your appetites)

Ingredients:
A fresh pound cake about 9”long x 3”wide
Filling:
1 lb/450g ricotta cheese
2 tbsp heavy cream
¼ cup sugar
3 tbsp Strega (I used Grand Marnier, but any orange flavored liqueur will do)
1 tbsp mixed candied fruit, coarsely chopped
2 oz/56g semisweet chocolate, coarsely chopped
Chocolate Frosting: (this was actually twice as much as I needed for the pound cake I had)
12 oz/340 g semi sweet chocolate, cut into small pieces (melts faster)
¾ cup strong black coffee, hot
½ lb/227g unsalted butter, cut into ½” pieces and thoroughly chilled

Directions:
Cake and filling:
1. With a sharp knife, slice the end crusts off the pound cake and level the top if it’s rounded. Cut the cake into horizontal slices about ½” thick. As you can see in the photo, I only got three layers, but you could make them thinner.

2. Rub the ricotta through a coarse sieve into a bowl with a wooden spoon and beat it with a hand-held electric mixer until smooth. Beating constantly, add the cream, sugar and liqueur. Using a rubber spatula, fold in the candied fruit and chocolate pieces.

3. Center the bottom slab of cake in the center of a serving plate and spread the top generously with ricotta filling. Carefully place the next layer of cake over top, keeping sides and ends even and spread more filling. Continue until all the cake slabs are reassembled and the filling used up. (Actually, I had lots left over and perhaps I’ll make some cannoli). End with a plain slice of cake on top. Gently press the loaf together to make it as compact as possible. It will be a bit wobbly, not to worry, chilling firms the loaf. Refrigerate for at least 2 hours until the filling is firm. (I left it overnight, loosely wrapped in plastic wrap.

Frosting:
1. In a medium saucepan over low heat, melt the chocolate with the hot coffee, constantly stirring until the chocolate has completely dissolved.

2. Remove the pan from the heat and beat in the chilled butter, one tiny piece at a time with an electric hand-held mixer. Continue beating until the chocolate mixture is smooth (took quite a while – at least 15 minutes, if not longer…or maybe it just felt like it. I wasn’t timing it).

3. Chill until it’s the right consistency for spreading (I left it in the fridge for 5-10 minutes). Too thick will just crumble the cake, too thin and it will just flop onto the plate.

4. Spread the frosting over the top and sided of the cake. You can decorate with a piping bag, I just did the basics this time. Chill until the chocolate is hard enough to cover with plastic wrap (about 30 minutes) and let it ripen in the fridge for at least 24 hours before serving.

Trust me, it is worth the wait!

Chocolate Nut Cookies

Chocolate Nut Cookies
From The Seven Sins of Chocolate

Hands-on time: 15 minutes
Refrigeration time: at least 2 hours, can keep in the fridge for at least a week…if that’s possible in your house!
Baking time: 12 minutes or until golden, if you like your cookies chewy, then just until the edges are lightly browned – 10 minutes or so.

Makes 5 dozen cookies

Ingredients:
14 tbsp (1¾ sticks) unsalted butter at room temperature
1½ cups confectioners sugar (icing sugar)
1 cup soft dark brown sugar
2 large eggs, at room temperature
3¼ cups all purpose flour
1 tsp baking soda
½ tsp salt
10oz/283g bittersweet chocolate, coarsely chopped
1 cup whole blanched almonds, coarsely chopped (I used sliced almonds)
1 cup walnuts (I actually used pecan pieces instead)

Directions:
1. Pre heat the oven to 350°F/170°C about 20 minutes before baking and prepare rimmed baking sheets with parchment paper for easy cleanup.

2. Beat the butter and sugars until light and fluffy. Beat in the eggs, one at a time. Sift the flour, baking soda, and salt and stir into the butter mixture.

3. Coarsely chop the chocolate and nuts and mix them into the dough.

4. Shape the dough into logs about 2” in diameter. Wrap each log in plastic wrap and refrigerate until chilled and firm, at least 2 hours.

5. Unwrap the dough and cut into rounds about ½” thick. Place 1” apart on the prepared baking sheet. Bake until golden brown (about 12 minutes) or less if you like them chewy.

6. Transfer to a wire rack and cool. Store in an airtight container.

Chocolate Spice Loaf

Chocolate Spice Loaf
More of a tea or coffee cake than a rich dessert cake
From The Seven Sins of Chocolate

Hands-on time: 10 minutes
Baking time: 45 minutes or until the toothpick comes out clean

Makes 1 loaf

Ingredients:
¾ cup wildflower honey
1¾ cups all purpose flour
½ cup rye flour
¼ cup Dutch processed cocoa powder
2 tsp baking powder
2 tsp pumpkin pie spice or ½ tsp each ground cinnamon, cloves, cardamom and ginger
1 large egg
½ cup milk
5 tbsp unsalted butter, softened (that’s ½ cup + 1 tbsp)
½ cup pecans or walnuts, toasted and chopped (optional)

Directions:
1. Pre heat the oven to 350°F/170°C and prepare a 8”x4” loaf pan (rub with butter and then lightly flour).

2. In a small saucepan, bring the honey to a boil and then remove it from the stove. Allow to cool to lukewarm.

3. In a large bowl, sift together both flours, cocoa powder, baking powder and spices.

4. Using an electric mixer and another bowl, beat the sugar and egg on high speed until the sugar mixture turns light yellow. Add the milk and butter and then the warm honey on a lower speed so you don’t have batter everywhere.

5. Stir in the dry ingredients (this is where I’d add the nuts) with a wooden spoon and mix well until smooth.

6. Pour in to the prepared loaf pan and bake in the center of the oven for 45 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, it’s done, if not keep checking every five minutes or so.

7. Cool in the pan on a cake rack for 5 minutes. Remove from the pan and continue to cool completely.

Norene's To Die For Chocolate Zucchini Muffins

Norene's To Die For Chocolate Zucchini Muffins
From Norene's Healthy Kitchen - these are insanely delicious

Hands-on time: 10 minutes
Baking time: 20-30 minutes (or until the toothpick comes out clean and the tops are golden and spring back when lightly touched)
Makes 12 muffins ( I actually only got 9 out of my batch)

Ingredients:
1 small zucchini, grated (about 1 cup)
1 cup rolled oats
½ cup whole wheat or all purpose flour
1 cup granulated sugar
3 tbsp cocoa powder
1 tsp ground cinnamon
1 tsp baking soda
½ tsp baking powder
1 large egg
¼ cup fresh orange juice
¼ cup canola oil
½ tsp vanilla extract
½ cup pecan pieces/(Norene used walnuts)

Directions:
1. Preheat the oven to 375°F/190°C and use paper muffin liners or cooking spray.

2. Grate the zucchini in the food processor and set aside.

3. In the food processor fitted with the steel blade (or large bowl using a fork) process the oats, flour, sugar, cocoa, cinnamon, baking soda and baking powder until the oats are finely ground (30 seconds or so). Add the egg, juice, oil and vanilla. Process for 20 seconds to blend. Add the reserved zucchini and process another 10 seconds or until combined. Add nuts and pulse a few times until they’re incorporated too.

4. Scoop the batter into the prepared muffin pan, filling each about ¾ full.

5. Bake for 20-30 minutes. Test for doneness by sticking a wooden toothpick in the center. If it comes out dry, the muffins are done. The tops should be golden in color and respond lightly to the touch. Cool in the muffin tin on a cake rack for 5 minutes before trying to remove the muffins.

Norene says they freeze well for up to 3 months. They didn’t last 2 days on my counter!