Chocolate Almond (Insert Dessert Name Here)

So I haven't been blogging lately. I've been cooking and baking up a storm, seriously.  I've done some great stuff in my kitchen.

The finished product! jiggly on top

One thing I've figured out is that I'm definitely lactose intolerant, so no milk in great quantity (or a bunch of lactaid pills, but the first option works the best!!!) and I'm not necessarily gluten intolerant, but I feel and it works better for me if I don't go crazy on gluten based foods (not to say I don't enjoy them at times!!)

I'm coming back in here with DECADENCE.  You will find recipes for two of the most delicious things I've baked in a looooooong time!!!

CHOCOLATE ALMOND (LAVA CAKES)
This recipe below is very similar to the Peanut butter chocolate cakes I've made before, except this time with almond butter.  Oh, and no flour either!  These were OUTSTANDING.  I talked about them for days after I made them, and honestly, I still think about them.  The appeal besides the flourless aspect is the honey used as sweetener! Brilliant!!  (I made half of this recipe)

cocoa'd ramekins

TOOLS:
4 6-8 oz ramekin dishes
2 tbsp cocoa powder
Butter for greasing

Ingredients:
6 TBSP unsalted butter
3 oz unsweetened chocolate, chopped
2 TBSP almond meal
1/3 C liquid honey
2 eggs
1/4 tsp almond extract
2 TBSP natural almond butter mixed with 1 TBSP icing sugar and a bit of water (to help it combine)

Avocado Coconut Chocolate Mousse

Yes, the base of this dessert is AVOCADOS.  You won't even know they are there.  I served this to Adam's parents and I told them AFTER they ate it that they just ate a dairy free dessert with fibre and a low glycemic index.   They were suprised.  And they really enjoyed the dessert.

My inspriations (or, basically exactly what I did) come from these recipes:
http://www.hgtv.com/holidays-and-entertaining/chocolate-of-the-gods-mousse-with-raspberries-and-mint/index.html
http://www.notquitenigella.com/2011/06/17/in-my-kitchen-masterchefs-skye-craigs-chocolate-avocado-mousse/

AVOCADO COCONUT CHOCOLATE MOUSSE (serves 6)


Looks great!!!

 INGREDIENTS:

3 medium ripe haas avocados, peeled and wedged.
2/3 C Agave Syrup (or use pure maple syrup, add a bit more if it needs it as agave is sweeter)
3/4 C FULL FAT coconut milk (or about half of a 400 mL can)
6 packed TBSP of cocoa powder (I like the original, dutch process for a milder cocoa taste)
1/2 tsp of tamari (soy sauce is OK too)
1/2 tsp balsamic vinegar
itty bitty pinch of kosher salt

Raspberries, dried coconut, and mint leaves to serve

Peanut Butter. Chocolate. Ice cream. Do I have your attention yet?



Scooping it up! YUM!

The other day I set out to make a favourite of mine: Peanut butter chocolate ice cream.  Dave Lebovitz is full of wonderful ice cream recipes, but when I did a quick google search for what I thought was the easiest ice cream recipe ever, I found another recipe, that's even easier, and I dare say better.

Inspired by and mostly copied this recipe right here:  http://dinneranddessert.wordpress.com/2009/05/31/peanut-butter-ice-cream/

PEANUT BUTTER ICE CREAM
with chocolate sauce and chocolate covered peanuts



INGREDIENTS:

Base:
3/4 C whipping cream
1 3/4C 1% milk

2/3 C granulated sugar

2/3 C smooth peanut butter
pinch of salt


1/4 t vanilla

1 capfull of vanilla vodka

2 BITES OF CANADA!

Happy Canada Day!

OK, well the only thing that really makes them Canadian is that a Canadian made them and ummmm, there are Canada sprinkles on them and I'm sure the eggs and much of the ingredients originated in Canada.  It's just like the radio, I've got me some "Can-Con" in there to keep me in business! HA HA.

It was Canada day, and I didn't want to make cookies, I was going to, but I didn't want to.  I've never made good brownies as far as I can tell, so I thought instead of changing the 'what' change the 'how' so instead of a pan that gets overcooked on the edges and soupy in the middle, how about mini versions of that?  Perfect. 

They worked out.  Good recipe, would make again.  Was inspired by the celebratory theme on this site http://www.kitchenparade.com/2009/06/two-bite-brownies.php (which is also where I got the recipe, save for some minor mods I made)

TWO BITE BROWNIES

Makes 24 (or a few more!)

INGREDIENTS:

1/4 cup unsalted butter, softened to room temperature
3/4C of Sugar
1/4C of light brown sugar, packed
2 eggs
1 teaspoon vanilla
1 teaspoon instant coffee dissolved in 1 teaspoon water
1 cup flour, whisked with:
1/2 cup unsweetened cocoa powder (not dutch processed, but I mean, you CAN use dutch processed)
1/4 teaspoon baking powder
1/4 teaspoon table salt

Add-ins:  Go for some nuts but if you like DOUBLE CHOCOLATE and I know you do, 1/3 C of mini semi-sweet chips is a nice touch!

choco-coco macaroons, yum yum!

You know, and don't chastise me for saying this:  I do not love chocolate

That's right, on it's own I don't love it.  I do like it.  But I don't love it.  What i DO love is chocolate combined with other things to create something special.  Chocolate and peanut butter for instance...or chocolate and caramel (how do they get that in that bar?) or even chocolate and.......COCONUT.

So I made *drum roll please*

Delicious looking - and tasting!!

CHOCOLATE COCONUT MACAROONS.

People love these cookies, i LOVE these cookies. They're easy, they're good, and I have been asked for this recipe on numerous occasions.  People will ask you for it too.

My favourite website is to blame for this one.   http://joyofbaking.com/ChocolateCoconutMacaroons.html

Mods and tips are few:  I make mine smaller.  When you chill the batter for about an hour it's easier to make, and they come out chunkier.  Otherwise, you'll have a flatter smoother cookie (like mine today).  I use half semi and half bitter choc (but either/or work very well).  I also find having a carton of liquid egg whites handy, I mean if you eat them (don't buy just for this purpose), I find it easier to pour and weigh egg white than deal with separation (but if you do, make some custard with those yolks!) :)

Enjoy!

peanuuuuut peanut butter......chocolate.

Valentines day with A and I is kind of a non-starter - at least relative to several of our cohorts.  Sure, when we were newbies at the game we did cards and gifts and all that, and I still get a bouquet of over-priced roses (which are lovely, A, truly lovely) but our tradition has simplified into staying in and making a nice supper for ourselves, co-operatively.

So to cap off our bacon wrapped beef tenderloin with sauteed mushrooms, garden greens, grilled asparagus and sweet potato mash what could be finer than a MOLTEN PEANUT BUTTER CHOCOLATE CAKE.