The Pursuit of Happiness : 2.202
Happy Birthday, Momma. Glad you enjoyed the chocolate festival and dinner out with me and friends.
Showing posts with label chocolate. Show all posts
The Pursuit Of Happiness: 2.200
According to my holiday calendar, today is pancake day and princess day. So I made and ate these olive oil chocolate chip pancakes while wearing my imaginary tiara (because I left mine at my mom's house). What a night! Oh, and Hocus Pocus was TV the whole time, which was jus an added bonus.
The Pursuit Of Happiness: 2.187
It's chocolate mint day. What better way to celebrate then by eating the last of my favorite mint chocolate ice cream cookie sandwich! How did you celebrate? 🙌🍫🍦 🍪
The Pursuit Of Happiness: 2.163
Snow -- day four.A day off left plenty of time for Netflix binging, show premieres, and chocolate.
The Pursuit Of Happiness: 2.130
Pretending like I'm not sick and didn't bruise something from coughing too much, by making all the sweets I can before the holiday baking season is over. Todays menu included cookie butter chocolate bark, mint chocolate bark, and chocolate dipped peanut butter shortbread cookies with a pistachio macaroon crumble. So much sugar. That plus christmas movies, some time with friends, and my comfy couch equals a pretty good day in my book, sick or not.
The Pursuit Of Happiness: 2.123
Super excited and surprised and appreciative to receive a gift from the awesome family I nanny for! The sent me a cookbook that I happily added to my collection. I can't wait to start testing out these recipes; I already know what my first one is going to be…maybe...so many choices, and they all look so good.And speaking of cooking, I can't wait to taste the peanut butter and salty pretzel chocolate bark I whipped up tonight. It looks delicious and the chocolaty, peanut buttery aroma has now filled my apartment. I'll let you know how it is as soon as it is cooled enough to break in to!
Oh and of course finishing the evening watching the Santa Clause (1, 2 & 3), with the glow of Brenden and my Christmas tree lights in the background. Still pretty obsessed.
The Pursuit Of Happiness: 2.94
There may have been something called cookie butter, going into my tummy, to unwind from the day. Yummo!
The Pursuit Of Happiness: 2.72
Colorful sky | Fall Foliage | Dammit Dolls | Giant Chocolate Penny | Sushi Delivery | Baltimore Half Marathon Finisher Certificate | Spending The Evening With My Love | Catching Up On Shows
The Pursuit Of Happiness: 2.18
Morning swimming.Evening candy - a halloween festive crunch bar - my favorite kind :).
Date Night Dinners - Happy Birthday!
There were a lot of celebrations this week. In my family, when you hear the word celebrate, you tend to associate it with gluttony. I have learned that celebration means you surround yourself with happiness: people, events, but most importantly, food.
Date Night Dinners - Snack Attack
Brenden hasn't been feeling very well this week, and with the hot sticky whether, I haven't felt like eating our usual big dinners. Just kidding, I am always up for big meals: dinners, lunches, and breakfasts...eat all the food! However, the humidity has left me dreading the extra warmth of the stove and/or oven in our crowded kitchen. Thus, this week we decided to feast on simple, easy to make and refreshing snacks rather then going all out with a big dinner dish.
Lately I have been overdosing on berries by adding them to my yogurt every morning. Unfortunately, once raspberries, blackberries, etc. begin to go bad, they go bad quickly. So, we figured we would make something using one of the berries were are piling up in the fridge. Before they spoiled. We looked through a few recipes, but when we found this extremely simple, extremely cute looking recipe that involved all of two ingredients we had our winner. Raspberries and chocolate, how can you go wrong?! The chocolate chip added an extra hint of sweetness that made these treats taste as lovely as they looked. If you didn't notice, I loved the burst of color and simplicity that this snack brought. I could have eaten an entire container of these things. And because they took all of two minutes to make, I amy just have to next time. And you better believe this will be the treat I bring to my next potluck.
While the raspberries where great, they were more of a ending the meal treat so we wanted to make something else that had a bit more substance. Along with fruit, I have a slight addiction to popcorn. There is usually a bag in the same room as me at all times. My popcorn buddy at work and I even compare and taste test different brands and flavors so we are sure we have our favorites in supply.
Chocolate Filled Raspberries
Recipe adapted from pinterest.com, Raspberries Stuffed with Chocolate Chips
Ingredients- 20 raspberries
- 20 semi-sweet chocolate chips
Directions
- Place chocolate chips in the 'holes' of the raspberries.
- Enjoy, simple as that!
Popcorn Trail Mix
Recipe adapted from womansday.com, Gridiron Snack Mix
- 2 cups unsalted mixed nuts (we used cashews, almonds, pecans, and pistachios)
- Nonstick spray
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp salt
- 1/4 cup popcorn kernels (or 1 microwavable bag)
- 2 cups pretzel sticks, broken in half
Directions
- Heat oven to 350 degrees Fahrenheit.
- Spread nuts on baking sheet and coat them with nonstick spray.
- In a small bowl combine paprika, garlic powder, onion powder, and salt.
- Sprinkle 1 tsp over the nuts and toss to make sure all are evenly coated.
- Place the tray with nuts in the oven and bake for 7-8 minutes or until nuts are toasted (not burnt) and fragrant.
- While nuts are baking, pop the kernels in an air popper or microwave your bag of popcorn as directed. If you are air popping, spray nonstick spray to lightly coat plain popcorn as it pops.
- Coat the popcorn with the remaining seasoning mixture.
- When the nuts are finished roasting, add them to the popcorn.
- Mix in pretzels or any other complimentary snack of your desire.
- Pour yourself a bowl and enjoy with friends and a movie.
Date Night Dinners - Dessert Edition
We then chose to do something with chocolate and peanut butter, because after all, what is better then combining the two. We went simple and made some graham cracker bites. They were really much easier then I thought, and so worth it. I don't need to buy the Starbucks chocolate covered grahams anymore. And, these gave peanut butter balls a run for their money.
Cannoli Cups
Recipe adapted from createdby-diane.com, Cannoli Cones
Ingredients
- 3 sugar cone cups
- 3/4 cup semisweet chocolate
- 1/2 cup heavy cream
- 15 oz whole milk ricotta cheese
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- desired amount chocolate chips, cinnamon, nutmeg for garnishing
Directions
- Melt the chocolate in a double boiler over low heat or in a microwave safe bowl in 30 second increments.
- Dip cone cups upside down into melted chocolate so the edges are covered and the cone is about 1 inch.
- Use a spoon or knife to even out the chocolate around the edge on the outside and inside.
- Place cone sups on wax paper and set aside.
- Whip heavy cream until stiff peaks form
- Fold in the ricotta cheese, powdered sugar and vanilla extract until smooth.
- Fill each cone cup with cannoli cream.
- Top with garnishes.
- Enjoy (Note: the cone cups will get soggy if left for too long with cannoli cream filled in them, but you can save the extra cream and enjoy by the spoonful).
Peanut Butter Stuffed Chocolate Covered Grahams
Recipe adapted from picky-palate.com, Chocolate Peanut Butter Sandwiches From Disneyland
Ingredients
- 1 cup semi sweet chocolate chips
- 1.5 Tbsp oil
- 5 honey graham cracker halves
- 5-10 Tbsp peanut butter
Directions
- Melt the chocolate in a double boiler over low heat or in a microwave safe bowl in 30 second increments.
- Coat each graham cracker with chocolate and place on wax or parchment paper.
- Put the chocolate coated grahams in the freezer for about 10 minutes to cool quickly.
- Once chocolate covered grahams have hardened, spread 1-2 tablespoons (or as much as desired) of peanut butter over the top of each dipped graham cracker.
- Return to wax or parchment paper and place back in the freezer for 10 more minutes.
- After 10 minutes remove from freezer and carefully coat (as if painting) the peanut butter layer with the melted chocolate. Be patient and gentle.
- Place back on wax or parchment paper and repeat steps 3 and 4 to touch up any missed areas or to the chocolate look prettier.
- Cool on final time and enjoy (keeps well).
Recipe adapted from sugarcooking.blogspot.com, Pretzel Cookies With Chocolate Peanut
Ingredients- 1.5 cups of all purpose flour
- 1/2 tsp of salt
- 1/4 tsp of baking soda
- 1/2 cup of butter, room temperature
- 1/2 cup of tightly packed dark brown sugar
- 1/3 cup of granulated sugar
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup thin pretzel rods, broken into pieces
- A few sprinkles of sea salt
Directions
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a larger bowl, beat the butter and sugars together.
- Once fully combined, add the beaten egg and vanilla extract.
- Slowly add the flour mixture and mix until well combined.
- Stir in the chocolate chips, peanut butter chips, and pretzel's.
- Cover dough and refrigerate for about an hour.
- Preheat the oven to 350F.
- Line baking sheets with parchment paper.
- Scoop out large tablespoonfuls of the dough and place on the baking sheet in balls.
- Sprinkle the top of each dough ball with sea salt.
- Bake for about 12-15 minutes.
- Cool and enjoy.
Date Night Dinners and A Lot of Christmas Treats
Our date night dinner this week ended up turning into a crazed baking session. But what can you expect with the Holiday season closing in this past week - good thing we were invited to a few holiday parties, planned for left overs, and chose to save for a meal out "just in case." Typically, I would feel like we fell down on the job and let you down with this date night dinner post, but I really don't think you will be disappointed. Although you technically are not getting a dinner, you could totally make a three course meal out of these delectable treats (note: they do not correspond to a well balanced diet).
We began the night by venturing out of our comfort zone. We wanted to try something new and not doused in chocolate for once, so this year we began by making a Christmas inspired shortbread as well as tackling a bourbon caramel sauce. These were two foods we had never tried making before. But we figured they looked simple enough, and the receivers of these treats would be very happy if they turned out as planned. And if the recipes didn't turn out, at least Brenden's family would get some crafty, decorated mason jars for storing their creations and concoctions (like pickles or mac salad *wink,wink*) for us to enjoy when we visited next - a win/win if I say so.
While both recipes could use a round two for minor adjustments and perfecting, they turned out pretty darn good. We were worried the shortbread was going to be too bland and not hold together, but when we tested the finished product, it had just the right amount of sweetness. Each bite was soft with a touch of crunch and no crumbly after affect. As for the caramel, it did not brown as much as we had hoped, but after cooling, it was the perfect consistency for drizzling over ice cream or other treats of your desire, and the flavor was spot on. The bourbon was not too strong but it was also not overwhelmed by sweetness.
And, it didn't stop there. Once the shortbread and caramel were complete and cooling we decided to make some oldies but goodies. We whipped up a small batch of peanut butter balls. We discovered the secret to making them is to freeze (for a long time!) the peanut butter mixture before and after rolling the it into balls. This helps everything form more easily and stay together when being dunked into the warm chocolate.
Then we finished with my staple, Chocolate Covered Matzoh. Brenden's family loves it (well everyone does). This is the one food item I will claim I make better then anyone else, ANYONE. And this is where the disappointment might set in because I will not be sharing this recipe. I have been making it since I was a kid and I hold it true and dear, close to my heart. Only a few of my closest friends have gotten the secret out of me. And not to toot my own horn, but even though they may follow my recipe and directions it still lacks the amazing joy you get when taking that first bite of a piece of "Tracy's Famous Chocolate Matzoh." Yum - now why didn't I make extra, I am getting hungry. Batch two here I come!
Shortbread
Recipe adapted from delish.com, Shortbread Bites
Ingredients
- 1.25 cups all purpose flour
- 4 TBSP sugar
- 1/2 cup (1 stick) unsalted butter, cold and cut into pieces
- Red and green sprinkles as desired (feel free to change the colors based on the holiday or occasion)
- Preheat the oven to 350 degrees.
- In a food processor, with the knife blade attached, pulse the flour and sugar until will combined.
- Add butter and pulse until dough begins to form.
- Place dough in a medium bowl.
- Gently knead in the sprinkles with your hands until evenly blend and a dough ball forms.
- On a lightly floured piece of parchment paper, pat dought into a rectangle, about half an inch thick throughout.
- Freeze for 15 minutes.
- Remove dough from freezer and cut into 1/2 inch squares.
- Place squares on a cookie sheet, about 1/2 inch apart (they do not spread or rise much).
- Bake cookies for 19-21 minutes or until lightly browned on the bottom.
- Flip shortbread bites and cook for another 2 minutes.
- Remove from oven and let cool.
- Taste, package, and enjoy.
Bourbon Caramel Sauce
Recipe adapted from buzzfeed.com, Salty Caramel Bourbon Sauce
Ingredients
- 1 cup granulated sugar
- 5 tablespoons bourbon, divided
- 1/2 cup heavy cream
- 6 TBSP unsalted butter, room temperature and cut into six cubes
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- In a small sauce pot, on medium-low, heat the sugar and 4 TBSP of the bourborn, stirring constantly until the sugar dissolves and the mixture becomes smooth.
- Increase heat to medium and stop stirring.
- Wait for the mixture to come to a boil.
- When it begins to boil, continue the boil for 6-8 minutes, swirling the pot every 30 seconds and scraping the sides of the pot to prevent the sugar from sticking to the sides and crystalizing.
- When the mixture is thick, remove from heat.
- Add the heavy cream slowly,whisking constantly (mixture should bubble).
- Next add the butter and salt.
- When everything is well combined stop whisking.
- Let the mixture cool for at least 5 minutes.
- Stir in vanilla extract and the final TBSP of bourbon.
- Let the caramel cool longer and transfer into a container of your choice.
- Refrigerate for a few ours to allow sauce to thicken.
- Use when desired by drizzling with a spoon on to ice cream, cakes, brownies, cookies and more (anything you can imagine really).
The Pursuit Of Happiness - Entry #154
December 7, 2013
Brenden and I used the microwaveable s'more maker he got me for a Hanukkah present a few nights ago. We were super excited and we were definitely not disappointed. The s'more maker really worked! The s'mores were perfect and delicious! I could have eaten like 20 of them if I wasn't as full from dinner and they wouldn't have made me nauseous. Seriously, amazing. The s'mores didn't get messy until we ate them; everything was cooked perfectly; the marshmallows didn't explode; the chocolate was melted and gooey, and the grahams still crisp and crunchy. Yumm I am mind eating it right now. PLUS, we used Hershey's Symphony Chocolate, the best milk chocolate ever! Seriously guys, you have to try it. I had it for the first time about a year ago when Brenden's dad got it for me as part of my Christmas present and now I can't go back. I know it is still Hershey's, but it is so much better and creamier then their generic, more well known chocolates. So good :).
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| Prepping the s'mores :) |
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| Perfect and ready to be devoured! |
Pecan Pie Bars
With Thanksgiving right around the corner (tomorrow!) and the cold weather setting in, I was getting more and more fixated on pecan deserts. I love pecan pie, it is my favorite and one of the only kinds of pie I enjoy (I know I have been called un-American before). But with the Thanksgiving menu divided and laid out amongst the family, I knew it would be a bit to glutenous too and another pie to the desert list (there are only 7 of us after all). So I figured i would get my hankering out of the way and make my friends and me a little pre-holiday treat. And, it was quite a hit. A definite keeper, even Lauren said so and she is a very hard critique.
Pecan Pie Bars
Recipe adapted from browneyedbaker.com, Chunky Pecan Pie Bars
Ingredients
Crust- 1.5 cups all purpose flour
- 1/2 cup butter, softened (1 stick)
- 1/4 cup packed brown sugar
Filling
- 3 large eggs
- 3/4 cup light corn syrup
- 2 Tbsp butter, melted
- 1 tsp vanilla extract
- 3 cups chopped pecans (add more or less based on your taste)
- 1.75 cups semisweet chocolate chips
Directions
- Preheat oven to 350 degrees.
- Spray a metal backing tray generously with cooking spray (I lined mine with tin foil and then sprayed).
- For the crust, mix together all ingredients until crumbly. (Note: It may not look like it will hold/press together but if the ingredients are completely combine it will, so prepare to be amazed).
- Once combines, press into the baking pan, forming a layer across.
- Bake for 13-15 minutes, or until lightly brown.
- Remove and set aside.
- While the crust is baking, combine the eggs, corn syrup, sugar, butter, and vanilla extract with a whisk.
- Stir in the pecans and chocolate chips (switching to a fork for mixing).
- Pour mixture evenly over the baked crust.
- Bake for another 25-30 minutes or until set.
- Remove from oven and let stand to cool to room temperature.
- Once cooled, cut into bars and enjoy gooey wonderfulness.
The Pursuit Of Happiness - Entry #106
October 19, 2013I had a nice first half of the day relaxing with Brenden. Then an exciting, fall-inspired time, cooking pumpkin doughnuts (see recipe below) and carving pumpkins with Brenden, Lauren, and DJ. All of our pumpkins turned out pretty spooky and the dessert was quite delicious (although they turned out to be muffins not doughnuts) after all of our hard work!
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| All set to begin |
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| Let the mess begin |
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| First one done, and so proud |
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| "Enter if you dare!" |
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| The final products |
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| Proud artists with "amazing" carving skills. |
Pumpkin "Doughnut [Holes]" (Mini Muffins) with Homemade Chocolate Icing
Ingredients
Doughnuts/Muffins
- 1/4 cup butter, melted
- 1/4 cup nonfat Greek yogurt
- 1.5 cups pure pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1 cup all-purpose flower
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp salt
- 1.5 tsp baking powder
- 1/4 cup butter
- 2 Tbsp unsweetened cocoa powder
- 1/4 cup whole milk
- 1.5 cup powder sugar
- 1/2 tsp vanilla extract
Directions
- To make the doughnuts/muffin, preheat oven to 350 degrees.
- Spray two 6-count muffin or doughnut pans with baking spray.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, salt, and backing powder.
- In a large bowl, whisk together butter, yogurt, and pumpkin.
- Add the eggs and vanilla, whisking until well combined.
- Slowly add in the flour mixture, whisking until just fully combined.
- Spoon batter into prepared pans, smoothing as needed.
- Bake for 12-15 minuted, until golden brown and cooked through. (Test by sticking a toothpick in the middle. If it comes out almost dry, they are perfect.)
- Let the doughnuts/muffins cool.
- While the doughnuts/muffins are baking, bring butter, cocoa powder, and milk to a boil in a medium saucepan.
- Once it boils, remove from hear and whisk in powdered sugar and vanilla until smooth.
- Remove doughnuts/muffins from pan and place on aluminum foil.
- Pour icing over doughnuts/muffins.
- Let stand for a few more minutes to allow icing to set.
- Serve, enjoy, and devour!
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Nice To Meet You!
- This is a blog filled with food, travel, design, and of course, sparkle. But I guess you want to know a little about me. My name is Tracy, and with a mind that is constantly running, I have become the face behind this blog.
