Brownies? Or blondies? Whatever you call them, they are the bomb!
What’s in a name? Well, would you believe these are blondies?
In my world, just by appearance alone, these are brownies.
But in the first cookbook by Burlingame’s bean-to-bar chocolatier Guittard, these are indeed blondies. “Chocolate Banana Blondies” to be exact.
No matter how you refer to them, you will be calling them ravishingly good after one bite.
“Guittard Chocolate Cookbook” (Chronicle Books) was written by Amy Guittard. We should all be so lucky as to have born into a chocolate dynasty. Her great-great-grandfather founded the Guittard Chocolate Company in 1868. It is America’s oldest continuously family-run chocolate company.
You probably know its baking products from store shelves. If you’re a See’s Candies fan, you also know Guittard because it supplies the chocolate that goes into all those homespun bonbons.
Chocolate chunk cookies — hiding a wealth of chicharrones.
Chocolate chunk cookies studded with bacon? Yawn. Been there. Ate that.
But have your teeth ever sunk into “Dark Chocolate Chicharron Cookies”?
Nope, didn’t think so.
I know mine sure hadn’t until I spied the recipe for them in the new cookbook, “Eat Mexico: Recipes From Mexico City’s Streets, Markets & Fondas” (Kyle Books), of which I received a review copy.
The cookbook is by Lesley Tellez, a New York City culinary guide and creator of the blog, The Mija Chronicles, who immersed herself in Mexican cooking when she lived in Mexico City for four years. The beautiful photos are by my former San Jose Mercury News colleague, Penny De Los Santos.
The book includes recipes for favorite Mexican street food such as “Roasted Poblano Pepper Tamales,” “Thickened Mexican Hot Chocolate,” and “Shrimp and Octopus Cocktail.” But where I think the book really shines is in the last chapter, “At Home,” in which Tellez incorporates Mexican flair into unexpected dishes such as “Oatmeal with Charred Poblano Peppers and Cheese” and “Stuffed Cactus Paddles,” which are reminiscent of loaded potato skins.
That last chapter is also where you’ll find this cookie recipe.
Gummy Love Bento Box ($60). (Photo courtesy of Sugarfina)
Sugarfina Coming to Santana Row
Champagne gummy bears? Twenty-four-karat gold marshmallows? Absinthe chocolate cordials?
Nope, these aren’t your run-of-the-mill candies.
Sugarfina, an upscale candy shop out of Southern California, is set to open in San Jose’s Santana Row in August with those goodies and a whole lot more.
Founders Rosie O’Neill and Josh Resnick set about to create a decidedly adult candy store. That means combing the world for exquisite sweets that appeal to a more sophisticated adult palate rather than a child’s super sugary cravings.
Gold-leaf marshmallow. (Photo by Sugarfina)
The 883-square-foot shop will be located next to Donald J. Pliner.
Nothing says “I love you” like a basket of fresh-baked muffins loaded with chocolate.
There are times when I con myself into thinking muffins are just a smidge healthful.
After all, if I choose one with bran or whole wheat or carrots or blueberries, it’s not so very bad, is it?
I mean, it’s not as indulgent as eating actual cake, right?
Yeah, with “Chocolate Chunk Muffins,” I’m not going to attempt to play that game.
That’s because there’s no getting around it. These muffins are rich, tender, and super chocolatey. They are like chocolate-chip cookies in muffin form.
And they’re every bit as good as that sounds.
Chuao Pretzel Toffee Twirl, and Ravishing Rocky Road bars.
Chuao Chocolatier bars pronounced “chew-WOW) are not made for purists.
That’s because they come loaded with everything imaginable and then some. Panko breadcrumbs. Potato chips. Toasted corn chips. Bacon. Chipotle. Pop Rock-style candy bits. You name it.
These imaginative bars are the creation of Chef Michael Antonorsi and his brother Richard, whose Venezuelan ancestors once owned a cacao farm.
After moving to San Diego from Venezuela, the brothers forged a career in high-tech, before deciding to go into the chocolate business. Michael Antonorsi trained as a chef and pastry chef in France, before opening his first chocolate cafe in Encinitas with his brother in 2002. They named it Chuao, after Venezuela’s cacao-growing region.