Hot Chocolate with Marshmallows

When Clara was baby, Jimmy and I used to made hot chocolate with melted down Lindt Chili Chocolate bars and cream.

(That was totally, sickeningly, decadent and we don't really do that any more.)


Really, hot chocolate is not something I normally enjoy.

In general, I'm more of a coffee person.

(And now that I've talked you out of trying this...)

With the right person, just the right chilly night and the right book...I was persuaded to make a batch of mix for hot chocolate.

This hot chocolate mix is so simple and, I think, better than what you would find in a paper package or tin.

I found this recipe on Martha's site and added a couple handfuls of micro marshmallows.

Hot Chocolate with Marshmallows
(marthastewart.com)

3 1/2 C unsweetened cocoa
2 1/4 C sugar
1 Tbsp salt
some micro marshmallows (I buy these an Amish bulk food store called E&S in Indiana)
milk for serving

In a large bowl, stir together cocoa, sugar, and salt.  (I added my marshmallows here too.)
Store in a large mason jar or hinge top canning jar.

When you're ready for a cup, heat 1 cup milk in a small sauce pan (or in the microwave, if you have one) and stir in 1 Tbsp mix when the milk is steamy.

Rich Chocolate Brownies with a Surprise

These are the best brownies I have ever had!

I think everyone has their own description of a perfect brownie.

Still, I think these brownies would make anyone happy.

Ok, confession...I have a new cookbook.

It's such a good one, too!

One of my favourite Canadian cooks, Julie Van Rosendaal has just put out a new book called, Spilling the Beans.

These brownies were in the dessert section.

Yep, they're black bean brownies.

You won't know those beans are even in there!

Truly, you wont.

Black Bean Brownies

(Spilling the Beans by Julie Van Rosendaal)

1 C rinsed and drained black beans

1/2 C butter

2 oz good dark chocolate

1/3 C flour

pinch of salt

2 large eggs

3/4 C sugar

1 tsp vanilla

2/3 C chocolate chips

Preheat oven to 350*.

Spread the rinsed beans on a paper towel and blot dry. Reserve on the towel until you need them.

In a double boiler (or in the microwave) melt the chocolate and butter together. Don't burn it.

Whisk to combine and cool a few minutes.

In a medium bowl, whisk flour and salt together. Set aside.

Place beans and cooled chocolate mixture in a food processor, process until very smooth. Scraping down the bowl a few times.

Add the eggs, sugar and vanilla. Process again.

Fold gently into the flour mixture, leaving streaks of flour still visible.

Add chocolate chips and fold again.

Pour batter into an 8 inch square pan that has been greased.

Bake 25-28 minutes.

Cool and cut.

Store in the fridge to maintain the dense texture and leave out for softer brownies.

Un-Brownies

So here you have some chocolaty, fudgy and not too fatty squares of something that is not a brownie.

I daren't call these brownies.

I served these to Jim under the title of Brownie...

"They're good." he said, "But they're not brownies!"

That said, I find these extremely hard to keep out of.

They're not too rich, not sickeningly sweet and a good base for a healthy scoop of vanilla ice cream if you're in the mood for that.

I found this recipe on the silver flap of my Astro Original Yogurt container.

Give it a go.

The Un-Brownie
(Astro Original Yogurt Recipe)

1/2 C melted chocolate chips

1 C Plain yogurt

1/2 C sugar

3/4 C flour

1/2 C cocoa powder

1/4 tsp baking soda

1/2 C milk (soy or coconut milk work too)

1. Preheat oven to 350.

2. Melt chocolate over a double boiler or in the microwave. Mix chocolate with yogurt and sugar. Sift in flour, cocoa and baking soda. Just until combined. Add milk. Stir

3. Pour into a greased 8 or 9 inch square baking pan.

4. Cook 20-25 minutes or until toothpick comes out clean.

5. Cook completely and cut into squares.

Vegetable, Cookie, Banjo

Beans and greens are a wonderful combination. This salad is cheap, filling, has simple, healthy ingredients and is quick to throw together.

I have never cooked with black eyed peas before but they have great flavour and really go well with the kale and sweet fennel. I'm always looking for more ways to use kale so I know I will make this over and over this summer.

Today we ate it on top of some amazing sausage that my Dad keeps his freezer stocked with.

The salad could easily stand on it's own feet at one of those epic summer barbecues that are inevitably approaching. (Yay!)

I did sample, and love, the taste of the dish when I first made it, but it got better with time. So if you can make it an hour ahead of eating time, it will be even better.

Black Eyed Peas with Kale, Fennel and Tomatoes

(adapted from Moosewood Cooking for Health)

2 Tbsp Olive Oil

1 Cup chopped onion

1/2 tsp salt

3 garlic cloves minced

1 tsp herb de provence (or 1/2 tsp ground fennel)

1 tsp oregano

1 1/2 Cups chopped fennel

4 Cups chopped kale (stems removed)

1 Tbsp Soy sauce

1 Cup chopped tomato

2 cans (15 oz) black eyed peas, drained and rinsed (or 1 1/4 Cups dried beans, cooked)

ground black pepper

In a large saucepan over med heat, warm the oil. Add onions, salt, garlic and herbs. Cook, stirring often until onions soften. About 10 mins. Add fennel, cook another 8 mins.

Stir in kale and cook, covered 5 mins or until softened. Add soy sauce, tomato and peas.

Simmer 5 mins. Season with salt and black pepper.

Let sit 1 hour or so if possible. Not necessary but it will develop the flavours.

_________________________________________________________________

As for the cookie, made Joys Brownie Cookies tonight for my class...they were stupendous.

Make them!

I used 3/4 of a PC Dark Chocolate Bar in the cookie and then topped them with sprinkles and mini marshmallows. Pretty decadent.

Last thing, my Jimmy is the most inspiring person I have ever known.

He's an optimist, he will try anything and teaches himself all kinds of things.

Being around him has made me, a perfectionist who is scared to try anything that I might do wrong, learn and try stuff I never would have otherwise.

"You could totally do that, Jess.", he says. Then comes along side and helps me push through all my, "I just can't do it"(s).

Well, Jimmy has started teaching himself the banjo...and it pretty much rocks!

Another One For the Cookie Jar

Clara and I made these today.

It's a little like a granola bar, a little like a cookie.

Perfect for taking along on the little bus ride excursion we're going on this afternoon. They'll be filling enough to get us through to dinner.

A little note: the batter is very chunky and will look weird for a cookie dough...just hang in there, when they bake they'll hold together fine.

Oatmeal Granola Bar Cookies

(Moosewood Cooking For Health Cookbook)

2 Tbsp butter, room temp

2 Tbsp Olive oil

1/3 C brown sugar

1 tsp vanilla

1 large egg

1/2 C spelt flour

1/4 tsp baking soda

1/2 tsp salt

1 1/2 C Rolled Oats (not instant or quick)

1/2 C chocolate chips

1/2 C golden raisins (craisins, dried blueberries, or apricots), chopped

1/2 C walnuts (pecans or cashews), chopped

In the bowl of an electric mixer or with a whisk, beat together butter, oil and sugar. Bean in vanilla and eggs. Sift in flour, soda and salt. Mix until well combined.

Stir in oats, chocolate chips, raisins and nuts.

Batter will be chunky.

Line 2 baking sheets with parchment or grease with oil. Drop batter by tablespoonful. You will probably need to use your fingers to clump the dough together. Press down lightly with a wet fork.

Bake at 350* for 10mins or until the edges are golden brown. Do not overbake.

Cool and eat with a glass of cold milk.

Cooking with Guinness

Steak and Guinness Pie

Guinness Cake

3 delicious recipes with a common theme.

It is very hard for me to let a St. Patricks Day pass without making something with Guinness.

First, a dark rich beef stew baked inside a puffy, buttery crust. Served with peas and a green salad on the side.

Followed by a very dark and damp chocolate cake topped with a fluffy white frosting. (Looking quite like a pint of the dark beverage it contains.)

Regardless of their preferences towards Guinness as a drink, I have yet to find a person who did not love it in these forms.

Steak and Guinness Pie

(adapted from a Jamie Oliver recipe)

3 medium red onions peeled and chopped

3 cloves garlic, peeled chopped

2 Tbsp Butter

2 carrots, peeled and chopped

2 stalks celery chopped

6-8 mushrooms, sliced or chopped

2.5 lbs stewing beef cut into 3/4 inch pieces and trimmed of fat

1 Tbsp herbs de provence (or 2 sprigs rosemary stemmed and chopped.)

salt and pepper

1 pint of Guinness

2-3 Heaping Tbsp Flour

water or beef stock

1 1/2 C grated cheddar cheese

1 package store bought puff pastry

1 egg, lightly beaten for egg wash

Preheat oven to 375*.

Heat a very large saucepan over med heat and saute onions gently for 10 mins.

Turn heat up to med-high and add the other vegetables. Stir together and then add beef, herbs, a pinch of salt and 1 tsp pepper. Fry for 4minutes.

Pour in Guinness and scatter the flour over top. Stir in enough water or stock to just cover the beef and veg.

Bring to a boil and then put the lid on the pot and place in hot oven for 1 1/2 hours or until meat is very tender.

Remove the pan and stir the stew. Return stew to the oven and cook another hour.

If the stew is a bit watery at this point remove the lid and cook on the stove top over med heat until some of the liquid is gone and the stew is really thick.

Stir in half the cheese.

Season with more salt and pepper if needed.

Roll out one of the sheets of puff pastry big enough to cover the bottom of the appropriately sized dish. Let the excess pastry dangle over the edges.

Pour the stew into the bowl. Top with remaining cheese and brush the edges of the pastry with egg wash.

Score the other sheet of pastry diagonally in 1 cm crisscrosses. Place the lid on the pie and fold the edges inwards together to seal the pie and make a nice crusty ring around the outside.

Brush the top of the pie with more egg wash and place in the oven for 45 mins at 375* or until pastry is puffed up and golden.

Guinness Cake

(Nigella Lawson)

1 C Guinness

1/2 C + 2 Tbsp unsalted butter

3/4 C cocoa powder (unsweetened)

2 C sugar

3/4 C sour cream

2 eggs

1 Tbsp vanilla

2 C flour

2 1/2 tsp baking soda

8 oz Cream cheese

1 1/4 C icing sugar

heavy cream

Preheat oven to 350 and butter a 9 inch springform pan.

Pour Guinness in a large saucepan, add butter and heat until butter is melted over med heat.

Whisk in cocoa and sugar.

Remove from heat.

Beat together sour cream, eggs and vanilla. Pour into buttery beer.

Whisk in flour and soda.

Pour into prepared pan.

Bake 45 mins.

Cool.

Whip cream cheese until light and fluffy, add sifted icing sugar. Add enough cream to make the icing spreadable. Beat again.

Top cold cake with icing.

Finally, another delicious Guinness meal we have had recently can be found over here.

A Pretty-Perfect Cookie

The most memorable cookie I ever ate was in the kitchen of a B&B in Pennsylvania where my family stayed for a night probably 18 or so years ago. They will probably always be our family's favourite cookie. The owner of the B&B had just pulled a batch of peanut butter chocolate chip cookies out of the oven and we were lucky enough to have been right there to taste them hot. Made with chunky peanut butter and large morsels of chocolate, I'm pretty sure no cookie will ever measure up to those eaten that afternoon. We were kindly given the recipe and have since endearingly called them Dutch Colonial Treats.

I am quite sure my mum has made 500 batches of them, at least. I frequently had them in my lunch at school, we always had a cookie jar brimming with them and friends begged for them.

That said, sometimes we must break with tradition for a new cookie to enter the jar.

Keeping up with the constant need for a healthy supply and variety of cookies for my family, church, friends and other abundant events that call for cookies, can be quite an undertaking.

So when I find a new cookie that turns heads and tummies, I take note. (Thanks Martha Stewart for yet another delightful cookie.) These cookies have had rave reviews and I've made them a bunch of times in the last couple of weeks. My dad says they're one of his favourite cookies and has frequented my cookie jar quite a bit lately. I love you Dad:)

Say, what's in your cookie jar?

My apprentice rolling cookies.

Jibs says, "I give these cookies a big thumbs up!"

Perfect Oatmeal Pecan Chocolate Chip Cookies

(An Everyday Food recipe from Martha Stewart March 2011)

Yields: 3-4 dozen

1C AP Flour

1 1/4 Rolled Oats, Not quick oats!

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

3/4 C unsalted butter, room temp

1 C light brown sugar

1 tsp vanilla

1 large egg

1C chopped pecans

1 C chopped chocolate or chocolate chips

Heat oven to 350*.

In a med bowl mix flour, oats, salt, BP and BS.

In a large bowl using an electric mixer (I use my Kitchenaid) cream together butter and sugar until fluffy, about 4 mins. Add egg and vanilla. Scraping bowl as you go.

With mixer on low add flour mixture, beat just until combined. Stir in nuts and chocolate.

Drop dough by Tbspfull 2 inches apart on a parchment or greased sheet.

Bake 12 minutes.

Should last about a week in your airtight cookie jar, unless little bitty hands get to them first!

Enjoy....we sure are.

Giant Oreos

Oreo cookies are really something most everyone can agree on. Introduced in 1912, they have quickly become the best selling cookie in the USA and probably in Canada too.

The other day, I had a bag with a few cookies in it, a few arrowroot biscuits and an Oreo. Jibs saw the bag and brought it to me expectantly. I reached in the bag and pulled out an arrowroot biscuit. His, once hopeful eyes, filled with tears and he crumpled to the floor...he wanted the Oreo!

Jibs is not the only one, Clara and Jim could easily eat Oreos by the tray full.

Curious as to whether or not I could come close to the Oreo goodness found in the Nabisco bag, I tried this simple recipe found here.

The chocolate wafer is a breeze to make if you have a stand mixer or food processor, just throw in all the ingredients and blend. The filling, just as painfully sweet as the true Oreo, is a delicious filling for its crunchy chocolate surroundings.

Clara was my taste tester and absolutely loved them.

Giant Oreos

For the chocolate wafers:

1 1/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups sugar

1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter

1 large egg

For the filling:

1/4 cup (1/2 stick) room-temperature, unsalted butter

1/4 cup vegetable shortening

2 cups sifted confectioners’ sugar

2 teaspoons vanilla

Set oven to 375.

Place flour, cocoa, soda, baking powder, salt and sugar. Mix and then add butter and egg blending until a thick paste forms.

Roll teaspoonfuls into a ball and place on a paper lined baking sheet, pressing down lightly.

Bake 9mins.

Meanwhile, make filling. In the mixer, blend butter and shortening. Slowly add sugar, and then vanilla. Whipping until very well mixed.

Place a blob between 2 cooled cookies and squish.

Birthday S'mores

S'more bars, another easy dessert, and a fond memory of the summer nights at the cottage, take about 10 minutes to make. Crushed crumbs of graham wafers on the bottom, chocolate melted with sweetened condensed milk, topped with marshmallows. (Next time I make these I will also add chopped reeses pieces with the mallows.)

S'more Bars

3Tbsp Butter, cut into chunks

12 Graham Wafers

3/4C sweetened condensed milk

1 1/3 C semi-sweet chocolate chips

1 1/2t vanilla

1 pinch salt

1 C mini marshmallows

1C chopped reeses pieces and teddy grahams

1. Line an 8inch square baking dish with tin foil. Grease foil with butter.

2. Put butter in a pan and melt over med-low heat. Cool.

3. Crush Graham wafers with a rolling pin or can in a zip-lock bag. Should yield about a cup.

4. Stir together crumbs and butter. Scrape into baking dish pressing in firmly to create a crust.

5. Heat condensed milk and chocolate in a pan over med-low heat, stirring with a wooden spoon. Remove from heat and add vanilla and salt. Stir again.

6. Pour filling over crust and spread evenly.

7. Scatter marshmallows, reeses pieces and grahams over the warm chocolate. Press them in gently.

8. Refrigerate until firm. About 4 hours.

To serve, lift foil out of pan and peel away from the sides to totally remove it. Cut into squares. Store in the fridge.

If you happen to be in a marshmallow-y mood, as we often are...these Joy Milkshakes look pretty amazing.

Banana Man has Quite an Appetite and Loves this Loaf

I laughed this morning as I found a piece of playdough on the floor that had been rolled up with a bit of parma ham and a few tomato seeds because I knew it had to have been my Jibs...Playing is good, eating is better.

The boy loves to eat. He gets very excited when he sees me in the kitchen. "Oh, look...Wow." He says. Quite often he outeats his big sister and occasionally even the Mama.

If you happened to read the birthday post, you will know that he loves and starts each day with a banana. I have tried probably dozens of recipes with bananas in them and so far this is one of my favourite and also one of the easiest. The other thing that I love about this one is the quantity of bananas in it. If you have an abundance of bananas that have past their prime (which never happens around here) or, if you are like me, and you buy them on the reduced rack already soft and speckled then freeze them for later, try this recipe out.

Try it plain or with a few little extras such as rum infused raisins, figs, nuts or chocolate.

Banana Bread with Options

1C plus 2T AP Flour

2t baking powder

1/2t baking soda

1/2t salt

1/2C sweet butter, melted

1/2C, scant, sugar

2 eggs

4 bananas, very ripe, mashed

1t vanilla

Good things to have on hand: 1/4C walnuts or pecans, 1/3C chopped figs, 1/2C Choco-chips, 1/3C raisins, 3oz dark rum, 2T cocoa powder.

9x5inch loaf pan, greased

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Preheat oven to 325*.

Put flour, baking powder, soda and salt in a medium bowl and mix.

In a large bowl mix sugar and butter, then add eggs one at a time beating between additions. Add mashed banana, vanilla and stir well.

Add flour mixture in thirds mixing well with each installment.

Scrape into loaf pan and bake 1-1/4hrs.

Cool. Slice it up.

When to add the extras:

Rummy Raisin Bread: Bring rum to a boil, soak raisins in rum for up to an hour if possible. Drain raisins and stir into the batter with the mashed banana.

Chocolate: Sub in 2T cocoa powder for 2T flour, stir Chocolate chips with banana mash.

Nut: Stir in nuts and figs with the banana mash.

Hot Wing Wraps and A Cookie...(or two)

My friend Shannon visited today and, as we tried to decide what to feed our families this week, I rediscovered a delicious and fast summer meal. I found an old issue of 'Cuisine Tonight' at Value Village a few years back, the sandwich edition and have made quite a few things from it. I love the freshness and simplicity of the recipes. Hot Wing Wraps are a one of our favourite summer dinners.

Hot Wing Wraps

1/4C hot wing sauce (we use Franks)

1/4C honey

1/4C lime juice.

1lb bnls, sknls chicken thighs cut into 1.5inch chunks

1/2 t cajun seasoning blend (we use Montreal chicken spice)

These toppings are merely a suggestion...

1/2 Cucumber sliced thinly

1/2 Green/or Red Pepper, thinly sliced

1/2 C celery, sliced thinly

1/2C carrot, grated

1 tomato chopped

bib or boston lettuce

Blue Cheese dressing (if you like it...we do.)

Heat a teaspoon of olive oil in a fry pan over med-high heat and add chicken. Sprinkle with seasoning and cook until it begins to brown. Add the hot sauce, honey and lime juice. Stir until sauce thickens and reduces. I cooked mine for about 10-15mins. Most of the liquid is evaporated and the chicken is glazed with a thick red goo...and it's delish.

Place chicken in a wrap with bib or boston lettuce, veg, grated cheddar, dressing and whatever else sounds good.

My Favourite Chocolate Chip Cookies

(River Cottage Family Cookbook)

Makes 12 large cookies.

3 1/2 oz (1/2 C...or there abouts) Good Dark chocolate

1/2 C melted Unsalted butter

1/2C (scant) Granulated Sugar

1/3C Brown sugar

1 egg

2 t Vanilla

1C All purpose flour

1/2 t baking powder

a pinch of salt (omit if using salted butter)

Preheat oven to 375.

Chop chocolate and line baking sheets with parchment.

Pour melted butter over sugars and beat with a wooden spoon.

Break egg in and add vanilla. Beat until well blended.

Sift in flour, baking powder and salt.

Stir them in and add chocolate.

It is pretty sloppy looking.

Drop heaping tablespoon-fulls onto baking sheets leaving lots of room between them. They really spread.

Cook for around 8 minutes...no longer than 10!

Eat!