Tag Archives | Chocolate

HOMEMADE CHIA PODS: VANILLA CINNAMON, CHOCOLATE & BLUEBERRY (GLUTEN-FREE, DAIRY-FREE, & VEGETARIAN)

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Have you heard of Chia Pods? They’re these cute little things that look like yogurt, but they’re actually a chia seed pudding. A coworker of mine had them and I was intrigued, since chia seeds are the current “it” food and I’ll try anything to create an easy healthy eating habit that I can actually maintain. Okay, it might’ve been the really cute packaging (that little orange spoon in the lid!) that caught my eye but still. The healthy factor still stands. I hunted the Chia Pods down at our local Fresh Market, but YOWZA. I was kind of taken aback by the price. They run $3-3.60 per pod here in Columbus, depending on where you shop. I used to think the Fage Greek yogurt w/ honey thingies were expensive at $1.50 a pop, but I think I eventually just got used to the price. Is $3/pod not that bad and I’m prematurely freaking out b/c I’m an occasional cheapskate? Maybe? But I tried one anyway. I thought “I’ll try it, see how I like it, and if I’m obsessed then I’ll figure something out.”

Well, I tried it. It was good. I wasn’t like OH MY GOD I’M IN LOVE but I was in love with the healthy aspects of this little thing. Chia seeds are packed with Omega-3s, and according to the company’s website, one pod contains your daily recommended dose of Omega-3’s. Take that! That’s pretty awesome. Plus, there’s fiber and protein. The other thing I love? They’re made with simple, real ingredients. SO SIMPLE, in fact, that I saw the side of the container where the ingredients were listed and thought “Really? That’s it?? Hell, I could make this myself.” So I did just that. I can’t remember if I did it that night or the next day, but I knew I had chia seeds sitting around, some almond milk in the fridge, and really, everything else on top would be a bonus.

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I started out slow. I used 1/4 cup chia seeds and slowly added liquid. First 1/4 cup almond milk, then I let it sit. A few minutes later, I had a cemented lump of chia. Not what I was going for. Bring on another 1/4 cup of almond milk…then another 1/4 cup… and pretty soon, I was at just over 1 cup of almond milk. A sprinkle of cinnamon, a little honey, and by golly, it was actually really good. I even added a 1/2 tsp of instant coffee, being inspired by the Coffee Bean flavor of Chia Pod. I divided the mixture into little jars and let them gel overnight. The next day, I had a pretty satisfying chia snack that’s an awesome copycat of the store-bought Chia Pod. After making the first batch, I tested my next versions, refined the proportions, and had a recipe for chocolate and blueberry chia puddings.

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While these things still aren’t “cheap,” (because chia seeds are kind of ‘spendy) they are a lot more sensible on the pocketbook, especially if you have 15 minutes in your schedule for prep. And yes, they really do only take about 15 minutes—amazing, right? I have three recipes for you. I like to think of the Vanilla Cinnamon as a good “base” recipe (minus the cinnamon, if need be) if you want to play around with flavor variations. Feel free to experiment and figure out other combinations!

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::: VANILLA CINNAMON CHIA PUDDING POD :::

Yield: 3 – almost 4 oz (just under 1/2 cup)

• 1 cup + 2 tbsp vanilla-flavored almond milk (Note: if you want to use unsweetened or “original” flavored almond milk, just increase the amount of honey you use)
• 1/4 cup chia seeds
• 1 1/2 tsp local honey
• 1/2 tsp cinnamon

Pour almond milk into medium bowl. Sprinkle chia seeds into almond milk, stirring well. Add honey and cinnamon, stirring for 1-2 minutes to make sure everything is incorporated. Let sit for 5 minutes, to allow chia seeds to start the swelling process. Pour mixture into a large measuring cup and pour into 4-oz mason jars. You will yield 3 jars that are just slightly under 1/2 cup in volume. Let jars sit several hours or overnight before eating. 

— • — • —

::: CHOCOLATE CHIA PUDDING POD :::
Yield: 3 – almost 4 oz (just under 1/2 cup)

• 1 cup + 2 tbsp vanilla-flavored almond milk (Note: if you want to use unsweetened or “original” flavored almond milk, just increase the amount of honey you use)
• 1/4 cup chia seeds
• 1 1/2 tsp local honey
• 2 tsp unsweetened cocoa powder

Repeat same process as above, replacing cinnamon with cocoa powder.

— • — • —

::: BLUEBERRY CHIA PUDDING POD :::
Yield: 4 – almost 4 oz (just under 1/2 cup)

• 3/4 cup blueberries (about 115 g by weight)
• 1 cup + 1/4 cup vanilla flavored almond milk (Note: if you want to use unsweetened or “original” flavored almond milk, just increase the amount of honey you use)
• 1/4 cup chia seeds
• 4 1/2 tsp local honey

Puree blueberries in food processor, adding almond milk. Pour mixture into medium bowl. Sprinkle chia seeds into blueberry/almond milk mixture, stirring well. Add honey, stirring for 1-2 minutes to make sure everything is incorporated. Let sit for 5 minutes, to allow chia seeds to start the swelling process. Pour mixture into a large measuring cup and pour into 4-oz mason jars. You will yield 4 jars that are just slightly under 1/2 cup in volume. Let jars sit several hours or overnight before eating.

I know, they look pretty weird. They look like funny little fish eggs or frog eggs or whatever you want to call them. The texture is jiggly and hilarious, but promise me to just give it a chance. I don’t eat tapioca pudding but supposedly they’re kind of like tapioca pudding. They’re smooth, but ever so slightly crunchy. I mean, for the health benefits and simple ingredients? How can you NOT give them a whirl??? Make yourself a batch and let me know what you think. And better yet, try your own variation and share what you created! And wait always remember to get guided with your health by visiting this site www.neuropathyhelp.co.

PRETZEL BROWNIE PIE

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Happy Birthday, George! Except, not really. George’s birthday was a few weeks ago. He’s an early April baby who loves accessories from www.babyzoom.net, an Aries, who shares a birthday with Hugh Hefner, Dennis Quaid, and Blair Waldorf herself Leighton Meester. And this Aries loooves his brownies. He’s probably one of the few guys out there who will choose to make brownies from scratch on a Saturday night just because he’s craving them something fierce, right after the pest control management that will happen in the morning by the Pest Control Kansas City. I always bake him something for his birthday and, as usual, this year I asked him if he wants anything specific. He didn’t really have an answer for me so I jumped in with “…because I saw this recipe and kind of wanted to try it.” It was a brownie. It was a pie. And it was from the previously mentioned cookbook Favorite Brand Name Baking that had the super delicious Chocolate Chip Cookie Pie. After the success of that pie, I was itching to try this “Decadent Brownie Pie” recipe. I was particularly intrigued because instead of flour it called for biscuit mix. Interesting, no? I don’t know why that sounded so interesting to me, but I was just dying to see how that would affect the flavor and texture.

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Luckily George was game, so the Saturday before his actual birthday (he would be traveling for work on the real day) I got to work in the kitchen. And of course, I changed a few things. The pie recipe calls for a typical pie crust, just like the Chocolate Chip Cookie Pie did. And we both said “Yeah, no, that sounds lame,” just like we did for the Chocolate Chip Cookie Pie. This time, I made a crust out of pretzels and store-bought shortbread cookies. It seemed more fitting, and the salt from the pretzel crust would be perfect with the chocolate. I wanted to mix it with shortbread cookies because a) the buttery flavor would add a subtle richness and b) the cookies would pulverize to a smaller crumb that the pretzel wouldn’t be able to fully achieve.

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And that gooey stuff? Yeah, that’s chocolate ganache. Say it with me now: guh-NOSH. I make a mean chocolate ganache that would even make cardboard delicious (okay, maybe that’s a little drastic). Ganache, if you’re not familiar, is a mixture of heavy cream and melted chocolate to create a liquidy chocolate sauce. You can make it a thick or thin as you like, depending on the ratio of cream to chocolate. While ice cream is always welcome, the real topping you want for this pie is the ganache. Just trust me on this. The brownie has a lighter, milkier chocolate flavor (yes, even if you use bittersweet chocolate. I used 62% from Ghirardelli). The ganache’s darker chocolate flavor and warm, gooey texture marries so well with the pie and really makes it sing. Plus, ganache could not be easier to make. For today’s purposes, I’ll lead you to a link online for ganache because I want to cover my ganache recipe in another lesson another day. (Yes, it will be worth the wait!)

The pie is actually better the second day, if that makes any sort of sense. Normally that’s the kind of thing you say about chili, not baked goods, right? But that’s what happened. If you store it in an airtight container, the flavors and moistness of the pie get to mingle a little longer and get absorbed into the entire pie. I would NOT store it with ganache, since it has dairy. Keep the ganache in a separate container, store it in the refrigerator and heat it in the microwave for a few seconds as needed. If you drizzle it over the entire pie and don’t end up consuming the whole thing like you thought you might, then just keep the whole pie in the fridge (airtight container still applies!).

Alright, that’s enough of that. Let’s get to the good stuff.

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::: PRETZEL BROWNIE PIE :::

CRUST:
• 2 cups pretzel sticks
• 10 shortbread cookies
• 1/4 cup (1/2 stick) butter
• 2 TBSP sugar

PIE:
• 1 cup bittersweet chocolate chips (approx 6 oz by weight)
• 1/4 cup (1/2 stick) butter
• 1 14-oz can sweetened condensed milk
• 1/2 cup biscuit baking mix (I used Pioneer brand)
• 2 eggs
• 1 tsp vanilla extract
• 1 cup chopped nuts (OPTIONAL! I did not use these. While I like nuts, I don’t like them getting in the way of my homogenous brownie texture, but to each his own!)

1. Preheat oven to 325°.

2. Make the crust. Spray your desired pan (pie pan or springform) with non-stick cooking spray. Measure out your pretzels and cookies, then pulse in a food processor until you have a fine crumb.

3. Melt the butter. Mix melted butter and sugar with pretzel and cookie crumbs. If you need more melted butter to get it to stick together, then knock yourself out.

4. Press mixture to bottom and sides of pan.

5. Next, melt chocolate chips with butter over low heat (or slowly in microwave, in increments of 30 seconds. Stir in between.).

6. In bowl of electric mixer, beat chocolate mixture with sweetened condensed milk, eggs, vanilla, and biscuit mix. Mix until smooth. Pour into pie crust.

7. Bake for 35-40 minutes.

8. While the pie is baking it’s time to make the ganache! I trust Ina Garten’s recipe, but reduce the ingredients by half. You won’t need the entire amount for this pie.

9. Serve the pie warm or at room temperature. Top with warm ganache and ice cream. Dig in. Enjoy the chocolatey coma.

What do you guys normally do for birthdays? Do you demand the traditional cake, or do you like to venture outside the box?

DARK CHOCOLATE COOKIE DOUGH PUDDING PARFAITS

It’s been a little too long since we last posted something. Our excuse is that work became a little too cray and I was just so tired. While I had photos ready, the posts were only just partially written, so let’s get back to normal and make some content! BTW, it will help if you imagine this post going up 3 days ago. Please and thank you. 🙂

• • •

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Sochi-inspired cookie dough!

Let me tell you how this all started.

I was trying to be a good on-topic blogger and find a Russian recipe or two to bring you in honor of the Winter Olympics. I love being festive. But by the time we found something we wanted to make and then actually had the time to make it the “Yay! Sochi Olympics!” excitement was kind of gone. Celebrating the Olympics several days in isn’t as exciting as celebrating the Opening Ceremony. We did try making a traditional Russian mulled spiced drink and spiking it with some good ol’ fashioned vodka, but it was overly cinnamon-y (my fault)and the addition of alcohol made it taste like cough medicine. Blech. Normally, I would not admit to either of those occurrences but you know what? Them’s the breaks, dude.  So you know what’s coming in the next few posts instead? Desserts, y’all! It’s just how my brain works. In terms of cooking vs baking, I’m a more experienced baker, and generally better with the sweet flavor palette overall. The flavors and combinations (and experimental pairings) just tend to make more sense. Which is kind of ironic b/c in terms of having a sweet tooth, it’s actually rather tame.

Cookie dough just sounded really damn good. Like most of y’all, I love a good chocolate chip cookie, and I’m sorry but who doesn’t love cookie dough? I mean, really??? And isn’t a chocolate chip cookie as American as apple pie? So maybe I can spin this eggless cookie dough as Go Team USA cookie dough? Maybe? I’d be real grateful if you’d just smile and nod. Thank you for your cooperation.

While the cookie dough is all well and good and tasty enough to eat on a spoon, is it worth going through the fuss of making a whole batch of eggless cookie dough if that’s all you’re going to do with it? Even if you will really-honestly-put-the-rest-in-the-freezer-I-swear-I-won’t-eat-it-all-I’ll-only-have-a-few-small-bites? No. Buy a log of the Toll House slice & bake stuff, hunker down in a corner with your feelings and a TV show to binge watch and take that thing down while you cross your fingers that you don’t get sick. (But seriously, that’s maybe not a good idea. And if you do that, then maybe don’t blame me if you do get sick. But I’ve totally almost done it. #ionlyateahalf #tryitatyourownrisk)

Eggless cookie dough can go on to bigger and better things! For instance, a pudding parfait. Eggless cookie dough layered with dark chocolate pudding and topped with a creamy marscapone whipped cream? Oh yeah talk to me baby!  For those of you with serious chocolate cravings, this will do the trick. The chocolate pudding is a rich and luscious cocoa dream. And it just so happens that Valentine’s Day is just around the corner still totally valid to celebrate this weekend! Bingo, it’s a festive recipe after all! Whip this up for someone special or for a small party because this will yield multiples. A few notes before we get started…

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I added peanut butter to the cookie dough to deepen the flavor. The extra fat from the PB also makes the dough creamier, thus giving us a better texture for straight-up cookie dough eating. Also, I'm a fiend for peanut butter. #canthelpit #dontjudge If you're allergic, try almond/cashew/etc. butter.
If it's just you and your boo (or even just you b/c you're awesome), cut the pudding recipe in half. The rest of the cookie dough can be stored in the freezer for another day.
Make small parfaits. The components are all delicious, but definitely rich. A smaller portion will be perfect. Promise.
If you don't want to use marscapone for the whipped cream, that's totally okay. You can go with virgin whipped cream, or you can do like the fancy chefs do and mix in some sour cream.
The parfaits will keep in the refrigerator for a few days. Just keep your eye on the whipped cream b/c that will be the first part to get funky.
 

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: : : EGGLESS COOKIE DOUGH : : :

1 stick unsalted butter, softened
1/4 cup peanut butter (if you’re allergic to peanuts, use a salted almond butter)
3/4 cups packed brown sugar
2 tsp granulated sugar
2 teaspoons vanilla
1/2 teaspoon salt
3/4 – 1 cup all-purpose flour (depends on how malleable you want the dough)
1/2 cup mini chocolate chips

1. Cream together the butter, peanut butter, sugars, vanilla, and salt. Mix for 3 minutes until light and fluffy.

2. Add in half of flour, mix well. Add in rest of flour. Blend until well incorporated.

3. Fold in chocolate chips.

4. Find a spoon. Go to town. Store leftovers in the refrigerator or freezer.

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: : : DARK CHOCOLATE PUDDING : : :
Recipe by Geoffrey Zakarian, Food Network

12 ounces semisweet chocolate, chopped
1 1/2 cups heavy cream
1 cup whole milk
2/3 cup sugar
2 teaspoons pure vanilla extract
2 pinches of fine salt
8 large egg yolks

1. Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the cream and milk to a bare simmer. In a large bowl, whisk together the sugar, vanilla, salt and egg yolks.

2. Slowly pour the milk mixture into the egg mixture to temper it, whisking all the while. Return the mixture to the saucepan and cook over low heat until the mixture coats the back of a spoon, about 4 minutes. Pour in the melted chocolate and whisk until smooth.

3. Pour into glasses or custard cups. Refrigerate until chilled and set, about 3 hours.

: : : MARSCAPONE WHIPPED CREAM : : :
Note: This is for topping a few small parfaits, so you may want to increase the quantity depending on your yield goal.

1/2 cup heavy whipping cream
1 TBSP confectionary sugar
1/4 cup marscapone cheese

1. In the bowl of an electric mixer, or in a medium bowl with a hand-held electric mixer, whip the heavy whipping cream until you have soft peaks.

2. Add the confectionary sugar, then continue to beat until you have stiff peaks.

3. Add marscapone, and blend just until marscapone has been uniformly incorporated.

: : : ASSEMBLING THE PARFAITS : : :

Freestyle! I recommend the cookie dough as the bottom layer, pudding as the middle layer (and the thickest), and the whipped cream as the last. To reference my quantities, I used cookie scoops (the slightly larger size, not the weensie size) to measure it out, except for the whipped cream. It’s one scoop of cookie dough pressed down to fill the bottom, three scoops of chocolate pudding, and a dollop of whipped cream.

So tell us! What desserts did you make for Valentine’s Day? Did you make any fun foods for the Olympics? Inquiring minds want to know!

MADELEINES: LAVENDER EARL GREY & COFFEE CHOCOLATE CHIP

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The interesting part of having a food blog is figuring out your stream of content. Not that we’re new to the blogging game, but this is probably the most commitment we’ve put into a personal blog project. And w/ a food blog, you can’t just find pretty things on the internet and repost some great idea from a new perspective. I mean, you can, but you still have to walk the walk. You gotta make the stuff! And I know, y’all are probably like “Duh, no $*!#, Sherlock” but I’m serious. What do you make when you’re not feeling inspired? Or you’re like “No, I don’t want to use that idea yet,”? So while madeleines have been on my “make for the blog” list, and more importantly “make for real life because they’re delicious” list, it took me a little while to decide what I wanted to do about them. And now that I’ve been dealing with these things for a few days, I’m chock full of ideas all around madeleines! So I really hope you like them, because they’ll be coming at you a few more times in the future (but don’t worry, it won’t be like, next week or anything.). Madeleine series? I think so!

I was hoping to have this post up sooner, but we had a fun surprise Saturday morning. As we were making breakfast, I turned on the faucet to wash my hands and oh, hey! There’s no water coming out! Isn’t that fun? That put a damper in the plans, because I was all ready to bake these puppies and photograph them. So instead we got ourselves out of the house, ran errands, and enjoyed using restrooms and running water wherever else we could. It came back on later in the day, so it wasn’t tragic. Just a classic case of #firstworldproblems inconvenience. Though I have to say, I would much rather lack running water than have the power be out. It’s the little things, you know?

Now that we’re back to normal, our water is running, the stars are aligned and Mercury is no longer in retrograde (I don’t know, I just threw that part in there), voulez-vous une madeleine?

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Have you ever had a madeleine? They’re delicious little things, all buttery, spongey and elegant with their shell-like shape. A madeleine is a petite French cake made from a bunch of eggs and sugar whipped together until the batter has tripled (approximately) in volume, then butter, flour and the other necessities are folded in until the batter is uniform. The wonderful part is that they’re not hard to make. They just require a little tender, loving care and a fancy pants pan (this pan is what I have, which I purchased from Amazon for about $12). They look fancier than they actually are thanks to the specialty pan. The other great part of madeleines is that while the basic form is delicious, it’s also just as easy to add in spices, zests, and the other usual “mix-in” suspects, just like a cookie.

For some reason, I tend to be indecisive when baking these kinds of things, so I will sometimes split a batch in half and make two different versions. In this case, I made lavender earl grey madeleines and coffee chocolate chip madeleines. I will give you the recipes for each as if you made the entire recipe as a single flavor.

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One more thing, because I’m going to lay some knowledge down. When I bake with herbs that are kind of bulky in form that will affect the texture (for instance: full rosemary needles or lavender buds as opposed to things like dried basil), I like to grind them. I have a typical home coffee grinder appliance (this guy, actually) that I use specifically for grinding spices and herbs. Lavender is just one of those things where it really comes in handy. Lavender is lovely in looks, has a heady aroma and is all romantic to include, but does anyone really want to pick the buds out of their teeth while eating baked goods? No. No, they don’t. Use it to decorate, but don’t douse your food with it in full form unless you like picking flowers from your molars (sorry dude, just bein’ real).

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: : : Vanilla Madeleines : : :

Base recipe via Martha Stewart
2 cups all-purpose flour
1 teaspoon baking powder
Coarse salt
6 large eggs, room temperature
1 cup granulated sugar
2 tablespoons packed light-brown sugar
2 sticks unsalted butter, melted, plus more, softened, for pans
1 tablespoon plus 1 teaspoon honey
3/4 teaspoon pure vanilla extract

— PLUS —

Lavender Earl Grey
5 tsp lavender, ground
2 earl grey tea bags
1 1/2 TBSP confectioner’s sugar, for dusting
1 TBSP confectioner’s sugar, for icing
1/2-3/4 tsp lemon juice
1/2 tsp lavender buds for decorating

— OR —

Coffee Chocolate Chip
1 1/2 tsp ground coffee (yup, the real stuff in it’s ground form)
1/3 cup bittersweet chocolate chunks, chopped fine (mini chocolate chips will also work)
1/3 cup bittersweet chocolate for dipping
3/4 – 1 tsp paraffin wax shavings

1. Whisk the dry ingredients (flour, baking power, and salt) in a medium bowl and set aside.

2. In bowl of stand mixer or in a large bowl with a handheld electric mixer, whisk together eggs, granulated and brown sugars with a mixer on high speed until pale and fluffy, about 10 minutes. The mixture will approximately triple in volume. Sift flour mixture over top in 2 additions, folding in after each addition. Fold in melted butter in 2 additions, then honey and vanilla.

3. Add in the mix-ins! For lavender earl grey madeleines, fold in the ground lavender and contents of two earl grey tea bags (dry, obviously) after adding the vanilla. For coffee chocolate chip, fold in the coffee grounds and chopped chocolate. Blend evenly. Refrigerate, covered, for at least 2 hours or up to two days I like to make the batter in the evening, let it sit in the refrigerator overnight and bake them the next day. It’s easy to fit them into your schedule that way.

3. When you’re ready to bake the madeleines, preheat oven to 350°. Let batter stand at room temperature for 10 minutes. Generously butter the madeleine pan(s) using a pastry brush. (I put pans in parentheses because I only have one pan and I don’t want to make you feel like you need to invest in multiple!)

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4. Fill piping bag (or strong plastic bag with the corner cut for a 1/2″ opening) with batter. Pipe batter into molds, filling about 3/4 full. Bake on middle rack in oven, until a pale gold, approximately 8-15 minutes. The original recipe says 8-11 minutes, but my madeleines took about 14 minutes to finish so I’m giving you a broader range. Just watch them closely! If you’re baking mini madeleines as opposed to larger ones (as seen in pics), then of course the bake time will be shorter.

5. Remove tray from oven, remove madeleines from pan and let cool. Wash pan(s) and repeat process until batter is gone.

Time to garnish!

6a. Lavender Earl Grey: Sift 1 1/2 TBSP of confectioner’s sugar over madeleines. Combine remaining 1 TBSP confectioner’s sugar with lemon juice in very small bowl. Mix well and transfer to a sandwich baggie, at the bottom in a corner. Cut off the tip for a very small opening. Pip a medium-sized bead of frosting in center of madeleine and top with one or two lavender buds.

6b. Coffee Chocolate Chip: Line a plate/baking sheet with wax paper or parchment. Melt remaining 1/3 chocolate in small bowl with paraffin wax. You can do this in the microwave in 30 second intervals, stirring in between. When melted, dip a top “corner” of each madeleine in the chocolate for an asymmetrical look. Let rest carefully on lined plate/baking sheet until dry. To speed the dry time, place in the refrigerator. Just remember to remove the madeleines carefully once dry!

7. Eat the bejeezus out of these babies. YOLO.

  • Yield : 1 Loaf
  • Servings : 12-16
  • Cook Time : 50 Min

CHOCOLATE COFFEE PISTACHIO LOAF CAKE

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I was fooled into making this recipe. Here’s the story. I subscribe to PureWow e-newsletters and a recent recipe was for Chocolate Bread. Chocolate. Bread. Chocolate and bread. When I opened the email, I was thinking “These are my two greatest weaknesses,” but that’s not completely true. I would probably only say one is a serious weakness, the other is a sporadic temptation. Can you guess which one is the weakness? It’s the bread. I love bread. Which is funny b/c I don’t eat it very often but good bread? With butter or olive oil? AND SALT?? OH MAN that’s tough to turn down. Chocolate on the other hand? That depends on what it is. Something warm and gooey from the oven? Yes. Whatever it is, a chocolate warm gooey something sounds AMAZING. But random chocolatey candy? Meh. Whatevs.

Anyway, according to this recipe, chocolate and bread make a delicious baby and I couldn’t have been more excited. However, after doing some recipe comparisons and reading the comments, the PureWow version seemed like a bad idea. For one, there’s no sugar in the recipe. Does that seem strange to anyone else? Perhaps if it was truly bread-like, but there is no yeast! It’s a quick bread! Maybe even verging on cake-like. But no sugar? Seemed too dicey. Read More →