chocolate

The sweetness of life

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Ah, the weekend . . . mine was altogether lovely . . . except maybe for the time I nearly got ran over by a car.

Oh yes, it’s true. I played hooky from work Friday afternoon. Before heading home, I decided to meander down to the chocolate shop for a few treats. On the way back, midway in the crosswalk (with a light that had not even begun to count down, I might add), a black SUV started turning left whilst cutting the corner. His wife yelled. She punched him in the arm. He hit the brakes . . . and waved. And for a brief moment in time, I hated all of humanity.

Luckily, my sour disposition was short lived. After all, the sky was blue, the sun was shining; I had extra hours to clean my house, wash my car, and buy fresh flowers.

Also, you may recall the errand that put me in harm’s way—chocolate. Chocolate makes everything better . . .

chocolate Speaking of which, of all the chocolate I’ve tasted, the black current EXCELLENCE bar from Lindt hovers right at the top. It is, indeed, quite excellent. It’s also dark chocolate. That means you can eat a couple squares, without being racked with guilt.

So much love.

Have patience, young grasshopper

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Everybody knows March 17th is St. Patrick’s Day, but do you know March 16th is St. Urho’s Day? Saint who, you ask? St. Uro, the patron Saint of Finland don’t ya know. According to legend, he drove giant grasshoppers from the great grape harvest, thus saving the day.

Of course, if we’re talking tall tales, that is one–one made up by two Finnish fellows in Minnesoota in the 1950s.

Still, St. Urho does have his day. And if there are two things you don’t joke about they’re saints and celebrations.

With this in mind I decided to combine my holidays: corned beef, cabbage, and soda bread for dinner, grasshopper pie for dessert.

Mainly, I wanted something simple. I mean really, who are we kidding? The corned beef, cabbage, and soda bread are the stars of the show. I had not the patience for anything requiring effort beyond that point. Also, I wanted something light and fluffy.

This grasshopper pie recipe fit the bill, perfectly.

For the record, I basically ground the Andes mints going into the pie, used chocolate fudge pudding, and Truwhip.

Just a little something to keep in mind the next time you need a light, refreshing dessert and you haven’t the patience whip something up completely from scratch.

Let them eat cake!

birthday_cake2

Growing up, birthdays were a pretty big deal. We may not have had a lot of money, but there were always decorations and brightly decorated gifts. And no matter the number, we were sure to share a delicious cake with family and friends. The cakes were always made from scratch, usually chocolate, and more oft than not, a complete surprise. You see, we had to wait for the big unveil to find what the cake might be—anything from roses to a three ring circus.

But sometime in my teen years, mom made the mistake of making the mocha cake of angels, now she shant to able to turn back. Balloons and gifts may come and go, but the cake must remain.

I wish I could share a piece of that cake with you, now; I will, however, share the recipe. You can make it completely from scratch, or take advantage of ready-made ingredients; you can bake a full sized cake to share with friends, or buy a cake to savor it all yourself. 

So thank you, mom–for all the cakes you baked and decorated just for me . . . and the little taste of heaven, you passed along to us all . . .

Mocha Angel Food Cake

Ingredients

  • 1 10-inch angel food cake, cooled
  • 1 1/2 Tbsp. instant coffee granules
  • 1 1/3 cups milk
  • 1 (3 3/4 oz.) package chocolate pudding mix
  • 1 cup heavy cream, whipped
  • 2 Heath candy bars, crushed

Directions

  1. In a large mixing bowl, blend pudding mix, coffee, and milk. Chill.
  2. Beat pudding mixture until smooth; fold in half of the whipping cream.
  3. Cut cake in thirds, horizontally; place the bottom layer on a serving plate and
    spread a third of the pudding mixture. Repeat.
  4. Fold remaining whipped topping into the remaining pudding mixture; spread over top
    and sides of cake. Sprinkle with crushed candy bars.
  5. Chill for 2 hours before serving.

 

Download the pdf: Mocha Angel Food Cake recipe {maybe, if I can ever get it to work}

A body in motion can eat more thins

It seems my grandparents always had Fig Newtons on hand. I’m not sure if that’s really true; but that’s how I remember it. Though I wasn’t really crazy about them back then, they’ve grown on me. But, like the klutz in physical education, they’re always the last to be picked.

Then they had to go and introduce their Raspberry Chocolate Fruit Thins …

You see, I’m in desperate need of losing 20 pounds. Oh right, you say, weight loss and chocolate cookies, naturally. But there’s a method to my madness. Mainly, the word “diet” makes me instantly famished. I pity the fool who would even attempt to place me on an enforced diet regimen. No doubt I would gnaw her arm off, just to get to an all-you-can-eat-buffet.

It’s serious business, my friends.

And in keeping to the “No Diet” zone, I must have my chocolate. With that in mind, I’ve been conducting research . {I wonder if there’s a government grant for such important work?} I’m set to find a chocolate option that will keep me from falling off the edge.

I’m not sure the Fruit Thins are it. They’re chocolate, sure; and they’re thin. But they’re also sure to contain some addictive chemical–eat one and you’re liable to eat the whole bag.

Of course, I could always just do something crazy like, you know, move more. I haven’t worked out all the particulars yet, but I’m thinkin’ …

chocolate plus cherries equals love

I’d like to begin this post by saying I’m fully aware that I’m a bad influence.  If it’s any consolation I promise to look for healthy alternatives … certainly I have one or two around here somewhere.  Not to mention, the temperatures are bound to perk up. Before long, it will be much too warm to wear the types of clothing that so nicely cover up my culinary indescretions.  Until then…

This cherry-chocolate cake is positively divine.  It came from Mable Hoffman’s Chocolate Cookery(still available from Amazon, by the way), which is full of all kinds of chocolaty goodness.  Sure, the design is all 70’s, all the time, but the recipes–oh, the recipes!

Being Valentine’s and all, I opted for the Cherry-chocolate cake.  As you can see from the photo, above, I used my mini hearts pan, rather than 2 9-inch pans.  Since I had issues with throwing massive amounts of batter down the disposal, I filled them a bit too far–resulting in a wee cake  resembling more of a blob, than a heart.  Though oddly appropritate for my love life, it was not the most fetching.  Luckily, taste more than won out.   *whimper*

Oh, and in case you’re curious, shortening scares me–so I used real, unsalted butter.  Also, I forgot to pick up more powdered sugar on my second grocery run … so when it came to frosting, I added whatever I had … which was maybe a cup.  So.  There you have it.  And now, you have the recipe, too …

From Mable Hoffman’s Chocolate Cookery

H.P. Books, 1978

Ingredients:

1 oz. unsweetened chocolate

2 cups flour

1 cup sugar

1 tsp. baking soda

¼ tsp. salt

½ cup shortening

¾ cup milk

¼ cup maraschino cherry juice

2 eggs

½ cup maraschino cherries, chopped

Red food color, several drops

Chocolate-cherry frosting (below)

 Directions:

  1. Preheat oven to 360° F (175° C); grease and flour two 9-inch cake pans.
  2. Melt chocolate; set aside. 
  3. In a large mixing bowl, combine flour, sugar, baking soda and salt.
  4. Make a hole in the middle of the dry mixture and add shortening, milk, cherry juice and eggs. 
  5. Beat on low until well blended; then beat on medium for an additional 2 minutes. 
  6. Add melted chocolate, cherries and food coloring; beat another minute. 
  7. Pour into prepared pans and bake for 25 to 30 minutes, or until toothpick inserted in the middle, comes out clean. 
  8. Cool in pans for 10 minutes; turn out on wire racks and cool completely. 
  9. Frost with chocolate-cherry deliciousness, as follows…

Ingredients:

1 oz. unsweetened chocolate

½ cup butter

3 cups sifted powdered sugar

¼ cup maraschino cherry juice

½ cup maraschino cherries, chopped

Directions:

  1. Melt chocolate; set aside.
  2. In a small mixing bowl, cream butter.
  3. Add powdered sugar and cherry juice; beat until smooth.
  4. Fold in chocolate and cherries. 

Cherry chocolate cake pdf