chocolate

Eating My Way Through the Alphabet: Letter I

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Insanely Delish Chocolate PB Truffles! Now here is a dessert that will bring raves from friends and family. Some swear these truffles are filled with crunchy toffee. Others insist it contains chunks of Butterfingers. This is when you just smile demurely and ask, “Do you like it?”. (Don’t worry, you can tell by the way they lick their fingers.) This is one time I wish I could magically snap my fingers and send each one of my readers an insanely delicious sample!
INSANELY DELISH CHOCOLATE PB TRUFFLES 
Ingredients:

2 cups natural peanut butter, crunchy

6 tablespoons unsalted butter, softened 

1 teaspoon pure vanilla extract

2 cups powdered sugar 

1 1/2 gluten-free pretzels, crushed with broken bits

1/2 cup mini chocolate chips

2 12-ounce bags semi-sweet chocolate chips

1 tablespoon vegetable oil

Crushed pretzels for garnish 
Instructions:

Combine peanut butter, butter, and vanilla extract in a food processor. Pulse until mixed and creamy. Gradually add powdered sugar until well combined. Transfer dough to a large bowl. Fold in crushed pretzel bits and mini morsels of chocolate to make a cookie dough consistency. Chill 10 minutes. Using a melon ball scoop, take dough and form into a ball. Place on a baking sheet lined with wax paper. Repeat until all dough is used. Caution: Do not taste the dough. You may find yourself nibbling on it too often. lol. Refrigerate dough balls for 30 minutes. As they are being chilled, combine semi-sweet chocolate chips and vegetable oil in a microwave-safe bowl. Heat on High one minute. Stir and repeat until microwaved chocolate is smooth. Do not overcook in microwave. Using a spoon, dip one ball at a time in the melted chocolate. Coat entirely. Place the truffle back on the baking sheet. Repeat. Dust with crushed pretzels. Refrigerate the truffles for 30 minutes, or until chocolate is firm. Share and Enjoy!

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Frozen Strawberry Yogurt Bark! When my stepdaughter, Brandi, passed along this healthy summer frozen yogurt idea, I just had to give it a try. One bite and my mouth did a “Happy Dance”!With a plain non-fat yogurt base, practically any fruit can be used. Think about it: raspberries, peaches, blueberries, or bananas. Choose sprinkles or nuts for added crunch, like I have here. The possibilities are endless. Frozen Strawberry Yogurt Bark is cold, it’s refreshing, and it disappears before you know it. Just beware of the eager-eater. You may be witness to a brain-freeze!
FROZEN STRAWBERRY YOGURT BARK
Ingredients:

2 cups Greek yogurt 

2 tablespoons natural honey

1/4 teaspoon almond extract 

1/4 cup white chocolate chips

2 tablespoons crushed pistachios, separated 

5 fresh strawberries, stems removed and sliced

2-3 tablespoons mini chocolate chips

1 teaspoon toasted coconut 
Instructions:

In a large bowl, combine Greek yogurt, natural honey, and almond extract. Mix well. Fold in white chocolate chips and 1 tablespoon crushed pistachios. Line a baking sheet with foil. Spread the yogurt mixture evenly to keep the bark 1/2″ thick. Arrange the strawberry slices on top. Sprinkle with mini chocolate chips, the toasted coconut, and remaining crushed pistachios. Place baking sheet in the freezer 4 hours or overnight. Remove frozen strawberry bark and break into pieces. Store in a covered container in the freezer. 

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Coconut Flour Brownies! Every once in awhile I need a gluten-free recipe for sharing. The bonus is a healthy alternative to sugary sweets with high caloric count. Coconut flour is high in fiber and lower in carbs, yet free from wheat and grains. I like its hint of coconut with a mild, slightly toasty flavor. Don’t be discouraged by the cost. A little goes a long way. 
COCONUT FLOUR BROWNIES 
Ingredients:

1/2 cup butter, unsalted, melted

2 tablespoons vegetable oil

1/4 cup cocoa powder, unsweetened 

3 large eggs

1/2 cup natural honey

2 tablespoons agave nectar 

1 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1/2 cup minus 1 tablespoon coconut flour

1/2 teaspoon kosher salt

1/3 cup mini chocolate chips

1/3 cup toasted coconut 

1/3 cup candied pecans, chopped

1 Toblerone chocolate bar, chopped
Instructions:

Preheat oven to 300°. Line an 10″ glass baking pan with parchment paper. Spray lightly with nonstick oil. In a large bowl, combine butter, vegetable oil, cocoa powder, and eggs. Mix well. Add honey, agave nectar, and vanilla extract. Mix until combined. Add baking soda, coconut flour, and kosher salt. Mix until batter is thoroughly combined. Fold in mini chocolate chips. Spread evenly into prepare baking pan. Top with toasted coconut, candied pecans, and chopped Toblerone pieces. Bake 30-40 minutes or until a toothpick comes out clean. Cool on wire rack. Once room temperature, remove from pan and cut into serving portions. Keep in airtight container. 

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? Simple Sensations: Ultimate Fudge! My mother taught we well on this recipe. Her secret was to “stir it until your arm falls off!” You see, stirring makes it extremely melt-in-your-mouth creamy. And if you try to cut corners, it’ll turn out grainy, which is a result of the sugar not dissolving under heat. I discovered another tip when making fudge: Do not attempt this on a humid day. I guarantee you, it will be a disaster. Being forewarned…… are you ready, peeps? Read on. 
ULTIMATE FUDGE 
Ingredients:

3 cups sugar 

3/4 cup butter

2/3 cup evaporated milk

12-ounces semi-sweet chocolate morsels

1 teaspoon vanilla

7-ounce jar marshmallow creme
Instructions:

Combine butter, sugar, and milk in a 2-quart pan. Bring to full rolling boil, stirring constantly. Continue boiling over medium heat for four minutes. Stir constantly to prevent scorching. Be sure to scrape sides as well. Remove from heat. Work quickly stirring in chocolate morsels until completely melted. Add marshmallow creme and vanilla. Mix well. Pour into greased 9″x13″ pan. Cool at room temperature; cut into squares. 

Eating My Way Through the Alphabet: Letter D

What’s Cooking in Gail’s Kitchen? Simple Sensations: Delectable Derby Pie! The race may be over, but this slice of pie is a champion all year long. The spirit is kept alive in a southern tradition of semi-sweet chocolate, Kentucky bourbon, and crunchy pecans. Top it off with a dollop of whipped cream and you can find yourself cheering for this triple crown winner. 
DELECTABLE DERBY PIE
Ingredients:

1/2 cup butter 

1 cup sugar

3 eggs, beaten

3/4 cup white Karo syrup 

2 tablespoons flour

1/4 teaspoon salt

1 teaspoon vanilla 

1 cup chocolate chips

1/2 cup pecans, chopped

2 tablespoons bourbon

1 10″ unbaked deep dish pie shell
Instructions:

Preheat oven to 325°. Cream butter while gradually adding sugar. Add beaten eggs, Karo syrup, salt, flour, and vanilla. Add chocolate chips, nuts, and bourbon. Mix well. Pour into crust. Bake for 40-50 minutes or until set. Serve warm garnished with whipped cream. 
*TIP: Do not overfill pie crust. Extra filling may be baked in a ramekin for sampling later. 

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Whoopie Pies! Dip into your past for a childhood favorite that has been around since your parents and grandparents were kids. Some say it’s a cookie, others refer to it as a cake, but the name that seemed to stick more than any other is “Whoopie Pie”. No worries, one bite and it simply won’t matter. You’re hooked. Picture this: Sweet, creamy marshmallow fluff sandwiched between two chewy dark chocolate mounds. I know, right?!
WHOOPIE PIES
Ingredients:

8 tablespoons butter, softened 

2 tablespoons vegetable oil

1 tablespoon molasses 

1 cup sugar

1 egg

1 teaspoon vanilla extract 

1 cup flour

1/2 teaspoon baking soda

1/8 teaspoon sea salt

6 tablespoons unsweetened cocoa powder 

7-ounce jar marshmallow creme 
Instructions:

Preheat oven to 350°. In a large bowl, cream together butter, vegetable oil, molasses, and sugar until smooth. Beat in egg. Add vanilla extract. Combine flour, baking soda, sea salt, and cocoa powder. Gradually add to creamed mixture. Stir until blended. Drop by spoonfuls onto ungreased cookie sheets. (I baked 6 cookies per sheet to allow room for them to form a perfect circle.) Bake 8-10 minutes. Watch carefully. Cool for 2 minutes before transferring to a wire rack to cool completely. To fill, spread a generous dollop on the bottom half of the cookies. Top with remaining cookies. Wrap and chill 2 hours before serving. 

Eating My Way Through the Alphabet: Letter N

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Nutella Fudge Brownies! If you haven’t been introduced to Nutella lately, allow me to take a moment to introduce you. Nutella is a distant cousin to peanut butter, the difference being its two main ingredients of heart-healthy hazelnuts and nutritious cocoa chocolate. Like peanut butter, portion control is key. That being said, love it or leave it. A little Nutella goes a long way, in my opinion. I topped a batch of fudge brownies with Nutella frosting and crushed salted pretzels for a super-yummy dessert. I have grandkids, after all, and my job is to spoil them silly. 
NUTELLA FUDGE BROWNIES 
Ingredients for Pretzel Crust:

1 1/2 cup pretzels 

1/3 cup brown sugar

3 tablespoons butter, melted
Instructions:

Preheat oven to 350°. Spray an 8″x8″ square pan with nonstick oil. Set aside. Using a food processor, pulse pretzels into small pieces. Add brown sugar and pulse until mixed. Pour in melted butter and continue until mixed. Press pretzel mixture into prepared pan. Bake 12-14 minutes until crust is firm. Remove and set aside. 
Ingredients for Fudge Brownies:

1/2 cup flour

1/2 cup unsweetened cocoa powder 

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1 cup sugar 

1/2 cup butter, melted

2 eggs

1/2 teaspoon vanilla extract

1/3 cup Nutella Hazelnut Spread
Ingredients for Frosting:

1/3-1/2 cup Nutella Hazelnut Spread

Crushed pretzels for garnish

1 teaspoon coarse sea salt
Instructions:

In a medium mixing bowl, combine flour, cocoa, baking powder, and sea salt. Set aside. In a larger mixing bowl, combine sugar and melted butter, stirring thoroughly. Add one egg. Mix well. Repeat with second egg. Add vanilla extract and 1/3 cup Nutella Hazelnut Spread. Stir until smooth. Slowly add dry ingredients, mixing well. Pour batter onto prepared crust. Spread evenly. Bake 30-35 minutes, or until a cake tester comes out clean. Allow fudge brownies to cool 30 minutes. Frost with Nutella Hazelnut Spread, according to taste. Garnish with crushed pretzel pieces and sea salt.  

Eating My Way Through the Alphabet: Letter Z

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. 

Eating My Way Through the Alphabet: Letter X

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.