Category Archives: Chocolate

Toasted Sesame-Chocolate Chip-Cashew Cookies

A wonderful mix of ingredients creates a powerhouse of nuttiness in these cookies.
A wonderful mix of ingredients creates a powerhouse of nuttiness in these cookies.

Are you making a list and counting it twice…

To figure out which cookie you should make and eat next?

Then, prepare to add this one to it.

“Toasted Sesame-Chocolate Chip-Cashew Cookies” is an unexpected mix of so many good things you love that you wonder why nobody thought to put them all together before.

It’s from the new “Betty Crocker Cookies: Irresistibly Easy Recipes for Any Occasion” (Houghton Mifflin Harcourt), of which I received a review copy.

It comprises more than 150 cookie recipes. There are short-cut ones such as “Santa Heart-Shaped Cookies” that make use of Betty Crocker cookie mix. But if you’re more inclined to make your cookies entirely from scratch, there are plenty of those types of recipes, too, including boozy “Bourbon Old-Fashioned Cups” (that includes bourbon and Angostura bitters), “Sparkling Orange Ricotta Sandwich Cookies” that makes use of orange juice, orange zest and candied orange slices, and “Chocolate Coconut Cookie Tots” (that require no baking at all).

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Going Green For The Holidays with Matcha Cream Pie

Beyond the tree and wreath, add a little more green to your holidays with this spectacular matcha cream pie.
Beyond the tree and wreath, add a little more green to your holidays with this spectacular matcha cream pie.

With a new year dawning, let’s all be brave enough to pledge to trust our gut instincts more.

I know so many friends who agonize over situations — analyzing, re-analyzing, and plain over-analyzing — before taking action, even if they know in their heart immediately what they should do.

I’ve been there many a time, myself.

Case in point: this “Matcha Cream Pie” recipe, which appeared in the Wall Street Journal in September.

It’s a recreation of the signature dessert at Stonemill Matcha in San Francisco by Pastry Chef Mikiko Yui.

It’s a dazzler, covered in a cloud of orange zest-scented whipped cream. It’s only when you cut into it that it truly reveals itself with its dramatic deep green filling made with matcha.

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When Are Cookies Like Brownies? When They Are Clinton Street Brookies

Is it a brownie or a cookie? It's a cookie that tastes like a brownie.
Is it a brownie or a cookie? It’s a cookie that tastes like a brownie.

You know that delightful crackly, papery layer that forms and separates from the top of brownies when you bake them, adding a fabulous textural contrast to the cakey or chewy foundation below?

That’s exactly what you get in cookie form with these “Clinton Street Brookies.”

They bake up fairly flat and modest in size. So you’re taken aback at the unexpected colossal chocolate taste they provide that’s as deep, dark and potently rich as your favorite dark chocolate brownie.

The recipe for these stunners is from “Rose’s Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos” (Houghton Mifflin Harcourt, 2018), of which I received a review copy.

The book is by baking doyenne Rose Levy Beranbaum, veteran of more than 10 cookbooks and creator of the blog, Real Baking with Rose.

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Too Good To Wait: Marbled Red Wine and Chocolate Bundt Cake

A cake made for chocolate and wine lovers.
A cake made for chocolate and wine lovers.

Whenever my Mom started reading a new novel, the first thing she did was turn to the last chapter to see how it ends.

My Dad and I used to laugh and shake our heads in disbelief.

But I think I inherited a little of that gene because I don’t always adhere to strict order, either.

Take the new “365: A Year of Everyday Cooking and Baking” (Prestel) by Berlin-based food writer Meike Peters.

I couldn’t wait to tear into Peters new cookbook, especially because I loved her first one, “Eat in My Kitchen: To Cook, to Bake, to Eat, and to Treat” (Prestel), which won a James Beard Award.

As the name implies, this new cookbook, of which I received a review copy, offers up an entire year’s worth of recipes. Yes, one for each and every day.

The recipes are arranged from January to December, with everything from soups to salads to mains to desserts. The delights include “Saffron and Clementine Cake” in February, “Salmon with Juniper-Gin Butter” in April, “Squash Pasta with Orange, Maple, and Sage” in September, and “Spiced Chestnut and Apple Pie” in November.

I know it’s October, but when it came time to try my first recipe from the book, I leaped ahead unapologetically to January. Hey, you would, too, for a taste of “Marbled Red Wine and Chocolate Bundt Cake.”

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You Won’t Believe What’s In This Chicken Dish

Chocolate milk is one of the main ingredients in this chicken dish. How wild is that?
Chocolate milk is one of the main ingredients in this chicken dish. How wild is that?

Yes, chocolate milk.

This recipe is pure crazy.

And it’s mind-boggling good.

“Spicy Chocolate Milk-Simmered Chicken” is one of those dishes that sounds so far-fetched and weird that you can’t help but be drawn to it. At least for curiosity’s sake.

Braising pork, veal or chicken in milk has a long tradition in Italian cuisine, where it not only helps tenderize the meat but creates its own velvety sauce.

But chocolate milk?

It actually does the same. And when combined with chiles, makes for an almost mole-like sauce.

This unusual recipe is from the new “Food52 Dynamite Chicken: 60 Never-Boring Recipes for Your Favorite Bird” (Ten Speed Press), of which I received a review copy. The 60 recipes were created by Tyler Kord, chef-owner of No. 7 Restaurant in Brooklyn and the author of the fun, irreverent cookbook, “A Super Upsetting Cookbook About Sandwiches” (Clarkson Potter).

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