Dark Chocolate Mug Cake

What’s Cooking in Gail’s Kitchen? Talking Points: Dark Chocolate Mug Cake! The first thing I want to tell you about this recipe is coconut flour can make a cake drier than all-purpose flour. True, it does make it a gluten-free alternative AND an excuse to add a scoop of ice cream, which I did. I would call the texture very dense, but my husband was painfully honest and used the word “dry”. I believe adding an extra egg white might alleviate that problem, but who knows? Perhaps you’ll try it and get back to me. The gist of the story is, when you’re really craving something sweet and don’t want to put a lot of time into it, this is a “piece of cake”. Two minutes in the microwave and you’ve got it. Just add fresh strawberries, sliced almonds, and a wicked scoop of vanilla bean ice cream. You can blame me.

DARK CHOCOLATE MUG CAKE

Ingredients:

1/4 cup coconut flour

2 tablespoons cocoa powder

2 tablespoons maple syrup

1 teaspoon vegetable oil

1 teaspoon vanilla extract

1 teaspoon almond extract

1 large egg, room temperature

Powdered sugar, for sprinkling

Fresh strawberries, for garnish

Sliced almonds, for garnish

Instructions:

Rub the inside of a microwave-safe coffee mug with butter. Set aside. In a bowl, combine coconut flour, cocoa powder, maple syrup, vegetable oil, vanilla extract, almond extract, and a large egg. Mix well. Pour the batter into the prepared mug. Microwave on High for 1-2 minutes. Carefully remove the mug and let cool for 5 minutes. Sprinkle with powdered sugar. Add fresh strawberries and sliced almonds, for garnish.

Zakarian Chocolate Pudding

What’s Cooking in Gail’s Kitchen? Something to Savor: Zakarian Chocolate Pudding! Sometimes you look to a celebrity chef for inspiration. Today’s feature recipe is brought to you by “Iron Chef”, Geoffrey Zakarian. Although it is filed under Dark Chocolate Pudding, its decadent taste and smooth consistency remind me more of a French Silk Pie. Do I have your undivided attention? Can you hear me now? This is most definitely a chocolate-lovers dream! By serving it in shot glasses, you control the portion and everyone gets a taste. Mr. Zakarian serves it with whipped sour cream. I modified it a bit by adding crushed pistachios and a slice of strawberry.

ZAKARIAN CHOCOLATE PUDDING

Ingredients:

6 ounces semisweet baking chocolate, chopped

3/4 cup heavy cream

1/2 cup light cream

1/3 cup sugar

1 teaspoon vanilla extract

1 pinch sea salt

4 large egg yolks

Whipped sour cream, optional

Strawberries for garnish

Pistachios for garnish

Instructions:

Melt the chocolate in a double boiler over low heat. In a medium saucepan, bring the heavy cream and light cream to a bare simmer. In a large bowl, whisk together the sugar, vanilla extract, sea salt, and egg yolks. 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. Pour into glasses or custard cups. Refrigerate until chief and set, about 3 hours. Serve with whipped sour cream, if desired. Garnish with fresh strawberry slice and chopped pistachios.

X-treme Fudge Bouchons

What’s Cooking in Gail’s Kitchen? Something to Savor: X-Treme Fudge Bouchons! These chocolate fudge brownies are the perfect bite-size dessert at the end of a meal. Because they are baked in a popover pan, their shape resembles a cork, or French bouchon. The dense chocolatey cake is filled with rich dark chocolate morsels and dusted with powdered sugar making it an appealing dessert, no matter the occasion. Picnic season is upon us. Treat yourself to a taste of France.

X-TREME FUDGE BOUCHONS

Ingredients:

3/4 cup flour

1 cup cocoa powder, unsweetened

1 teaspoon kosher salt

3 large eggs

1 1/2 cups sugar plus 3 tablespoons

1/2 teaspoon vanilla extract

12 ounces butter, unsalted and melted

6 ounces semisweet mini chocolate morsels

Powdered sugar for dusting

Instructions:

Preheat oven to 350°. Butter and flour popover pan. Set aside. Sift together flour, unsweetened cocoa powder, and kosher salt. Set aside. Using a stand mixer, combine eggs and sugar on medium speed for 5 minutes. It will appear thick and very pale in color. Add the vanilla extract. Reduce to low speed alternating 1/3 of dry ingredients, then 1/3 of warm butter until all is blended. Add semisweet chocolate morsels. Place popover pan on a baking sheet and fill each mold two-thirds full. Place in the oven. Bake for 25-28 minutes until tops look shiny and a cake tester comes out clean. Transfer to a cooling rack for 3 minutes. Invert mold and allow bouchons to cool upside down. Lift off popover pan. When cool, dust with powdered sugar.

Lovely Lace Cookies

What’s Cooking in Gail’s Kitchen? Something to Savor: Lovely Lace Cookies! For the keen observer, you may notice this is the same recipe I used for Edible Chocolate Chip Cookie Dough*. There is a simple explanation. For those who are unable to eat an entire batch of raw cookie dough, there is an alternative. Simply split the portion and bake a batch of Lovely Lace Cookies. But be forewarned. Once you drizzle them with chocolate, you may eat them faster than ever. I did. No shame!

LOVELY LACE COOKIES

Ingredients:

1/2 cup unsalted butter, softened

3/4 cup brown sugar, firmly packed

2 teaspoons vanilla extract

1/2 teaspoon sea salt

1 cup flour

2 tablespoons light cream

1 cup semi-sweet mini chocolate chips

Chocolate Syrup for drizzling

Instructions:

Preheat oven to 375°. In a food processor, combine butter and brown sugar. Cream together. Add vanilla extract and sea salt. Pulse to blend. Gradually add flour. Dough will be slightly crumbly. Add light cream. Pulse to mix well. By hand gentle fold in semi-sweet mini chocolate chips. Drop by level teaspoons onto nonstick baking sheets. Bake until golden brown, 6-8 minutes. Watch carefully. Do not burn. Cool on baking sheet until firm, about 10 minutes. Transfer to wire rack to cool completely. Drizzle with chocolate syrup before serving.

*Edible Chocolate Chip Cookie Dough can be referenced under Letter E at https://snapshotsincursive.com/2017/03/23

Gluten-Free PB Blonde Brownies

What’s Cooking in Gail’s Kitchen? Something to Savor: Gluten-free PB Blonde Brownies! Even though I don’t have a restricted diet, I can appreciate the benefits of choosing gluten-free options from time to time. And to be honest, I like the natural nutty flavor of chickpeas as a substitute for white flour. It turns out to be a nice compliment to the natural peanut butter taste. Reward yourself with a touch of chocolate in these blonde brownies. Now that’s something to savor.

GLUTEN-FREE PB BLONDE BROWNIES

Ingredients:

15-ounce can organic chickpeas, drained

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup natural peanut butter

1/3 cup pure honey

1 egg

2 teaspoons vanilla extract

1/3 cup semi-sweet mini chocolate chips

1/4 cup peanut butter chips

Coarse sea salt for garnish

Semi-sweet mini chocolate chips for garnish

Instructions:

Preheat oven to 350°. In a food processor, combine chickpeas, baking soda, baking powder, sea salt, peanut butter, honey, egg, and vanilla extract. Process until batter is smooth. By hand, fold in mini chocolate chips and peanut butter chips. Spread batter evenly in a 8″x8″ square nonstick pan. (Use nonstick oil, if necessary.) Sprinkle mini chocolate chips on top. Bake 17-20 minutes until edges are golden brown and the center passes the toothpick test. Cool 15 minutes on wire rack. Sprinkle with coarse sea salt. Cut into squares and serve.

Edible Chocolate Chip Cookie Dough

What’s Cooking in Gail’s Kitchen? Something to Savor: Edible Chocolate Chip Cookie Dough! Now you have no reason to sneak a teaspoon of cookie dough when that sweet craving strikes. Since this recipe eliminates the need for a raw egg, it removes the worry of allergic reactions. Whip up a batch in minutes. I like the idea of spooning half the dough into a canning jar to keep in the refrigerator. Makes snacking unbelievably yummy! The remaining dough can be formed into truffle-size portions and stored in the freezer for later. Edible Chocolate Chip Cookie Dough makes a great gift from your kitchen as well, that is if you have any left to share.

EDIBLE CHOCOLATE CHIP COOKIE DOUGH

Ingredients:

1/2 cup unsalted butter, softened

3/4 cup brown sugar, firmly packed

2 teaspoons vanilla extract

1/2 teaspoon sea salt

1 cup flour

2 tablespoons light cream

1 cup semi-sweet mini chocolate chips

Instructions:

In a food processor, combine butter and brown sugar. Cream together. Add vanilla extract and sea salt. Pulse to blend. Gradually add flour. Dough will be slightly crumbly. Add light cream. Pulse to mix well. By hand gentle fold in semi-sweet mini chocolate chips. Transfer dough to a jar and store in the refrigerator. For snack size portions, use a small cookie scoop to keep them uniform.

Goo Goo Shop in Nashville, Tennessee

Dining Outside the Home: Goo Goo Shop in Nashville, Tennessee! Wander into the SoBro area just off Broadway’s bar scene to tickle your tastebuds with clusters of buttery caramel, creamy marshmallow, roasted peanuts, and decadent chocolate. But don’t stop there. This is home of the famous candy nougat for over a hundred years. Start with the classic then mix it up with southern pecans or gooey peanut butter. The dessert bar offers thick milkshakes, retro candies, moist cakes, chocolatey sundaes, and much more. Nibble away. True love never tasted so good.

Rich Ricotta Cannoli

What’s Cooking in Gail’s Kitchen? Food for Sharing: Rich Ricotta Cannoli! For those of you like me, who can’t run down to the Italian bakery, try this recipe on for size. It’s perfect for the holidays and won’t leave you wringing your hands for something gourmet. By splurging on store bought cannoli shells, you can focus on the delectable filling instead. The results are astounding! Applause, applause!

RICH RICOTTA CANNOLI

Ingredients:

15 ounces ricotta cheese, whole milk

1/4 teaspoon almond extract

3/4 cup powdered sugar

1/8 teaspoon ground nutmeg

1/3 cup mini chocolate chips

12 miniature cannoli shells, ready-to-fill

Powdered sugar for dusting

Instructions:

In a medium bowl, using a hand mixer on low speed, whisk the ricotta cheese and almond extract until smooth. Gradually add the powdered sugar and nutmeg. Mix well. Refrigerate for one hour. To fill the cannoli shells, pipe the ricotta mixture into both ends of the shell, allowing the cream to fill the center. Garnish with mini chocolate chips. Dust with powdered sugar. Serve immediately. Prepared cannoli may be stored in the refrigerator in a covered container up to three days.

Outrageous Oatmeal Fudgies

What’s Cooking in Gail’s Kitchen? Food for Sharing: Outrageous Oatmeal Fudgies! Who doesn’t love No-Bake cookies? Forget about spending hours in the kitchen. This kid-friendly favorite can be ready in a flash. The toughest part is deciding if you want to top them off with a piece of candy corn, a walnut half, a maraschino cherry, or leave them plain. Either way, they won’t hang around long because…..(repeat after me)…Everyone loves peanut butter and chocolate!

OUTRAGEOUS OATMEAL FUDGIES

Ingredients:

1/4 cup butter

2 cups sugar

1/2 cup milk

3 tablespoons cocoa powder

Dash sea salt

1/2 cup natural peanut butter, crunchy

2 cups whole grain oats

1 teaspoon vanilla

Candy corn

Instructions:

Combine butter, sugar, milk, cocoa powder, and dash of salt in a 4-quart pan. Bring to boil over medium-high temperature. Stirring occasionally, boil for 1 minute. Remove from heat. Quickly add crunchy peanut butter, whole grain oats, and vanilla. Mix well. Drop by spoonfuls onto waxed paper. Top with one piece of candy corn. Let stand until cool. Store in a covered container.