I do realize refrigerators all over this country are stuffed full of Thanksgiving leftovers. But truthfully, the turkey is cold, the gravy has jellied and the pumpkin pie is gone. To me that means one thing — Christmas! Brunch, luncheons, parties, Christmas eve, Christmas dinner and New Year’s eve … it will all start tumbling upon me as early this next week. Thanksgiving is so late this year that December started … yesterday. Yikes!
These sweet and salty treats were such a big hit last year that Snickers and Milky Way are now available in little bite size pieces just waiting for a pretzel.
This couldn’t be easier. Pretzel — chocolate — in a 350 degree F. oven for 4 minutes. Top with another pretzel and squish lightly. Cool and eat!
Have a blessed week. Don’t work too hard or let the stress start building up. It happens so quickly even when we know better!
Happy Baking, Catherine
Long ago, at many times and in many ways, God spoke to our fathers by the prophets, but in these last days he has spoken to us by his Son, whom he appointed the heir of all things, through whom also he created the world.Hebrews 1:1-2ESV
Today the Tuesdays With Dorie baking group has put together another fabulous Julia Child recipe for Boca Negra. Boca Negra actually means black mouth. That black mouth allegedly comes from eating this intensely chocolate cake. I say allegedly since I haven’t actually tasted this one yet! The recipe calls for twelve ounces of bittersweet chocolate and that doesn’t even count the 12 ounces of white chocolate that goes in the cream on the side! This picture comes from the website www.seriouseats.com. I don’t have pictures of my own because I chose not to make this dessert, at this time. But I didn’t want you to miss out on such a beautiful cake. Many Tuesdays with Dorie bakers will be posting their Boca Negra adventures and you can find their links here. The recipe can be found on the website hosted by Cathy at A Frederick Food Garden.
Cathy’s beautiful Boca Negra and her blog post is outstanding too, I hope you will check it out.
Even though I am not making the Boca Negra this time around, it is the perfect time to also share with you one of my all-time favorite chocolate-chocolate-fudgy pies. This is Walnut Fudge Pie that I served week-in and week-out at our bed and breakfast. It was a hit then and we still love it! I posted it back in 2011 and the recipe can be found here.
I hope your week is off to a warm and not too wintry start!
Blessings and Happy Cooking! Catherine
Dear friends, since God so loved us, we also ought to love one another. No one has ever seen God; but if we love one another, God lives in us and his love is made complete in us. 1 John 4:11-12NIV1984
With Valentine’s Day next week wouldn’t it be lovely to make a chocolate pie to share with those you love? How about a chocolate pie that is fast and easy? How about 58% less fat and 33% fewer calories than the original recipe? Now am I talking your love language? The recipe can easily be doubled to serve a crowd, or have one pie for home and one to take to work!
I have made a lot of chocolate pies through the years. A lot. But when I made this chocolate pie my Chief Culinary Consultant said several times “great pie honey!” Now it is true, I cook for compliments. The Chief knows this and knows he will get this pie again, anytime he asks! 🙂
It is so easy to mix up the fat-free, sugar-free pudding. If you haven’t ever tried it, you should. It is surprisingly rich and luscious. Quite often I will just make the fat-free, sugar-free pudding, top with a dollop of whipped cream and dessert is ready!
This pudding is combined with softened cream cheese and vanilla. Once it is mixed well the whipped topping is beaten in with the electric mixer. By now there will be a line forming to see who gets to lick the beaters.
The pie needs to chill from 4 to 24 hours before serving. I actually hurried the process and didn’t have quite 4 hours before serving but the slices still cut pretty well. Top with raspberries, chocolate shavings and a dollop of whip cream for the crowning touch!
This incredibly delicious pie will never give away the secret that it is actually a healthified recipe, light on fat and light on calories! Enjoy with someone you love.
½ container (8 oz) light whipped topping (i.e. Cool Whip)
1 Chocolate-flavored crumb pie shell (6 oz.)
1 cup fresh raspberries or strawberries *Optional
1 tablespoon grated semisweet chocolate
In a medium bowl, prepare pudding mix according to package directions using 1¾ cup milk. Stir in vanilla; set aside.
Place cream cheese in a large microwaveable bowl. Microwave, uncovered , on high for 15 seconds, stir. Beat cream cheese with an electric mixer on medium speed for 30 seconds. Add half of the pudding mixture; beat until smooth. Add in remaining pudding mixture; beat until smooth.
Fold in half of the whipped topping. Spread mixture into pie shell. Chill 4 to 24 hours or until set.
Top individual servings with remaining whipped topping, raspberries and grated chocolate.
The other day I was taking my friend Susan Christmas shopping and she asked me if we were making any chocolate chip cookies for Christmas. I told her I hadn’t thought about it but that we could. She said “Oh I would just love some homemade chocolate chip cookies!” Chocolate chip cookies are so classic and yet at the holidays I think we tend to forget what a wonderful gift these cookies make. There are a zillion chocolate chip cookie recipes available with each one having just a little difference in one ingredient or another. What I particularly like about this recipe is cookie will have soft, chewy insides and a crispy outside. I wrote this recipe using black walnuts. If you are lucky enough to have some to use they are outstanding in this little cookie. Since they fall from our trees, my chief gardener spends hours and hours, days and days harvesting them. If black walnuts aren’t in your pantry or on your budget (they are quite expensive) then English walnuts will work as well. This recipe makes 4 to 5 dozen depending on the size you make them. One batch will fill several plates for neighbors, teachers, and anyone on your gift list this year! Ah yes, and I have it on good authority that these are Santa’s favorite cookies!
Black Walnut Chocolate Chip Cookie
2 1/4 cup + 2 Tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
3/4 cup light brown sugar
1 teaspoon vanilla
2 large eggs
12 oz. package semi-sweet chocolate chips
1 cup chopped black walnuts
Preheat oven to 375 degrees F.
1. In a medium bowl mix flour, baking soda, and salt. Set aside.
2. In a large bowl beat butter, sugar, brown sugar, and vanilla until creamy. Add eggs and mix well.
3. Gradually stir in flour mixture. When cookie dough is well mixed stir in chocolate chips and walnuts.
4. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly brown.
5. Cool slightly; then remove from cookie sheet to completely cool.