Tag Archives: Chocolate

Tuesdays With Dorie: Boca Negra

chocolatyCakeToday 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.

twd-bocanegra_1Cathy’s beautiful Boca Negra and her blog post is outstanding too, I hope you will check it out.

wlnt fudge pie singEven 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!

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 4:11-12 NIV1984




Healthified Triple Chocolate Pie

chocolate pie healthy singleWith 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!

chocolate pie healthified ingregI 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! :)

chocolate pudding pieIt 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!

chocolate pie mixedThis 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.

chocolate pie x 2The 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!

chocolate pie healthy singleThis 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.

~Blessings, Catherine


Healthified Triple Chocolate Pie
Prep time
Total time
58% less saturated fat and 33% less calories than the original recipe. A luscious dessert for just 160 calories per serving!
Serves: 8-10 servings
  • 1 package fat-free, sugar-free instant chocolate pudding mix (1.4 oz.)
  • 1¾ cups fat-free milk
  • 1 teaspoon vanilla
  • 4 ounces fat-free cream cheese, softened
  • 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
  1. In a medium bowl, prepare pudding mix according to package directions using 1¾ cup milk. Stir in vanilla; set aside.
  2. 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.
  3. Fold in half of the whipped topping. Spread mixture into pie shell. Chill 4 to 24 hours or until set.
  4. Top individual servings with remaining whipped topping, raspberries and grated chocolate.
Adapted from livebetteramerica.com

Black Walnut Chocolate Chip Cookies

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.

Makes 4 to 5 dozen cookies.

Black Walnut Chocolate Chip Cookie
Chewy on the inside, crispy on the outside!
  • 2¼ cup + 2 Tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup sugar
  • ¾ cup light brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 12 oz. package semi-sweet chocolate chips
  • 1 cup chopped black walnuts
  1. Preheat oven to 375 degrees F.
  2. In a medium bowl mix flour, baking soda, and salt. Set aside.
  3. In a large bowl beat butter, sugar, brown sugar, and vanilla until creamy. Add eggs and mix well.
  4. Gradually stir in flour mixture. When cookie dough is well mixed stir in chocolate chips and walnuts.
  5. Drop by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly brown.
  6. Cool slightly; then remove from cookie sheet to completely cool.
Makes 4 to 5 dozen.

Jeremiah 31-3

TWD: Best-Ever Brownies

Before you say “What? brownies the week of Thanksgiving and just before Christmas? How boring.”  Oh, wait a minute, that is what I mumbled to myself as I began today’s project. Boy was I wrong!

Twice a month a group of 400+ bakers join together, bake the same recipe from Dorie Greenspan’s cookbook, Baking With Julia.  Recipes are chosen by nomination and I was surprised when this week’s recipe turned up to be brownies, even though the title states “Best-Ever” Brownies.

TWD bakers have a chance to share what they like and don’t like about the recipe before we actually post our experience.  This time many bakers complained that the brownies did not bake in the specified amount of time, which is 25 to 28 minutes. For some the brownies were still soupy at 60 minutes.  I decided early on that I wanted to try this recipe in my little mini-muffin pans. Boy am I glad I did!  Read on …

The recipe calls for 4 ounces unsweetened chocolate and 2 ounces bittersweet chocolate.  I had 2 ounces of unsweetened chocolate on hand, a package of bittersweet chips, semi-sweet chips and some white chocolate chips.  I ended up using: 2 ounces unsweetened chocolate, 2 ounces bittersweet, 3 ounces semi-sweet chips and then I added in about 2 ounces of finely chopped white chips before baking.

The chocolate (except the white chocolate) is carefully melted along with unsalted butter.  I turned the burner on low, stirred as it melted and it did fine.  A cup of sugar is then stirred into the melted butter/chocolate mixture. Vanilla is added after the chocolate has melted and is removed from the stove.

While the chocolate is melting I stirred together the remaining sugar and 4 eggs.  Half of this mixture is then whisked into the chocolate/butter mixture.  Constant stirring keeps the eggs for actually cooking from the heat of the chocolate.  The remaining half of the egg/sugar mixture is whipped on high-speed until it is fluffy and doubled in volume.
Mixing the chocolate into to the whipped eggs and the brownie batter begins to take form.  Flour and salt are folded in to complete the process.
I folded in the chopped white chocolate just to mix slightly. Brownie batter doesn’t like to be over-beaten so each step is mixed keeping this in mind.  Next time I will leave out the white chocolate and add walnuts! Yum.  The original recipe directs the batter be poured into a 9″ square pan and baked for 25 to 28 minutes.  Do yourself a favor … get out your little mini-muffin tins, grease lightly and fill 3/4 full.  Bake 18 minutes.
The result will be some of the “best-ever” brownies you will ever make or eat! I got 60 mini brownie-bites out of the recipe.I drizzled some with white chocolate, some with melted semi-sweet chocolate and some I left plain.  These little brownie bites are fudgey without being gooey.
They will keep covered for 2 to 3 days at room temperature and can be frozen for up to a month.
I promise you they will be the hit of any office potluck, Christmas open house or neighborhood gathering.  I started out fussing about making brownies when there are so many exciting Christmas treats to be made.  I ended up with some of the best-ever brownies and these treats will be showing up all over my holidays!
The Chief and my sous-chef dish-washing mom got the honor of the first bites.  As they grumbled about gaining weight during the holidays this small plate was devoured in short order amid a variety of oohs and aaahs!

The recipe can be found in full thanks to Monica of A Beautiful Mess, this week’s host.  You can find the recipe on her site or on page 331-3321 of Baking with Julia: Savor the Joys of Baking with America’s Best Bakers.  The results from other bakers can be seen by visiting the TWD blogroll.

~Many Blessings and Happy Cooking! Catherine

Related Posts Plugin for WordPress, Blogger...