Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘chocolate recipes’
Posted: October 28th, 2013
No treats are easier than Apple Pops from parents.com. And they look for all the world like candy.

No treats are easier than Apple Pops from parents.com. And they look for all the world like candy.

Pops, pops, pops. The bite-sized treat trend has been raging for several years, and it’s sure not slowing down. Some pops are easier than others. I’ve seen cake pop makers, which cracks me up, because I don’t have a square inch in me kitchen to spare for any one-item appliance, and neither does anyone I know.
This said, I kind of understand, because some of the luscious little treats can be a hassle.
These, however, are hilariously easy. Five-year-olds can make them, as long as you don’t tell them they’re practically nutritious, made from real fresh apples, albeit covered in chocolate.
They’d be great for a school class Halloween party, or any other pot luck-type situation.
There’s never been a simpler “recipe” for sweet treats all year round.
You don’t need to print this, however. The video from www.parents.com tells you all you need to know: Use a melon baller to scoop out snack-sized balls from unpeeled apples. Insert pop sticks and dip and swirl them around in a bowl of melted chocolate. If you wish, then dip the pops in colored sugar appropriate to the holiday. Set aside until chocolate cools and hardens.
To serve all fancy-like, take a good sized floral frog, center it into a bowl or round tray. Stick silk orange and brown flowers to make a bountiful Halloween bouquet, and then stick the handle end of the pop sticks in between them.
On second thought, to heck with the kids’ classrooms. Bring the arrangements to work for your friends and colleagues for a quick boost in your own popularity.

Posted in: Uncategorized
Posted: May 30th, 2013

desserts2Thanks to everyone who entered the drawing for “As American as Shoofly Pie,” by William Woys Weaver. The winner is Gay D. Cook. I’ll pop it in the mail today.

If you are not Gay D. Cook, you are eligible for the drawing for “150 Best Desserts In A Jar,” by Andrea Jourdan.
The paperback is full of highly doable but inspired ideas in sections devoted to “Warm and Comfortable,” such as crumbles, cobblers, steamed puddings, custards and soufflés.
“From the Fridge,” including sections for “deliciously creamy” “Not Your Mother’s Jell-O,” trifles, freezer stuff and sweet soups, parfaits and more.

To enter, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I do not share or store this information.

The first recipe in this book that caught my eye looks long, but it’s no more difficult than making batter and baking it in jars instead of a pan.
DOUBLE CHOCOLATE AND CHILE PUDDING CAKE
3/4 cup packed brown sugar
1/2 cup unsweetened cocoa powder
1 cup boiling water
3/4 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 cup milk
2 eggs, beaten
2 tablespoons butter
1/2 teaspoon hot pepper flakes
1/2 teaspoon vanilla extract
1/2 cup sour cream
1 package (3.9 ounce/110 grams) instant chocolate pudding mixture
3/4 cup chocolate chips
1 bar (3 ounces/100 grams) milk chocolate, cut into 6 pieces
2 teaspoons smoked sweet paprika

1. Butter insides of 6 8-ounce wide-mouth jars and preheat oven to 350 degrees
2. In a bowl, whisk brown sugar with cocoa powder. Pour in boiling water and whisk until smooth.
3. In a large bowl, whisk together flour, granulated sugar, cocoa mixture and baking powder. Add milk, eggs, butter, chile flakes and vanilla; whisk until well combined.
4. In another bowl, whisk together sour cream and pudding mix. Pour into flour mixture and mix quickly. Fold in chocolate chips.
5. Pour mixture into prepared jars. Place a piece of milk chocolate in the center of each pudding. Place jars in baking pan, spaced apart and not touching the sides of the pan, and add enough hot water to come halfway up the sides of the jars. Bake 25 to 30 minutes, or until cakes are just firm when gently touched but still jiggly in the center. DO NOT OVERBAKE. This dessert should remain gooey.
Sprinkle with smoked paprika and serve immediately.
– “150 Best Desserts In A Jar,” by Andrea Jourdan

Posted in: Uncategorized
Posted: February 14th, 2013

breakfast

Thanks to everyone who entered the drawing for “Cloe’s Vegan Desserts,” by Chloe Coscarelli. The winner is Linda Towle. I’ll pop it in the mail today.

If you are not Linda Towle, you are eligible to enter the drawing for Breakfast for Dinner, by Lindsay Landis and Taylor Hackbarth. The book features fritattas, Huevos Rancheros, egg burgers, chicken and waffles and just about anything else you can do with breakfast foods in the evening — or in the morning for that matter. It’s very difficult for me to give this book away, frankly. But I’m about out of room on my desk and I need to share the wealth.

To enter, send an e-mail to jennie.geisler@timesnews.com Please include your NAME, MAILING ADDRESS and NAME OF THE BOOK you want. I do not store or share this information.

Normally I’d give you a recipe from the Breakfast for Dinner book, but, in case you haven’t noticed, today is all about chocolate.

If you don’t have anyone to celebrate V-Day with, and even if you do, you can (and I want to) make these chocolate truffles, which should be all the company you need. Pair them with a nicely balanced red wine, and you’ve got yourself a sure thing.

CHEF NATHAN LYON’S CHOCOLATE TRUFFLES FOUR WAYS
1 cup heavy whipping cream
12 ounces dark chocolate (containing 60% to 72% cocoa solids(, chopped finely
3 tablespoons unsalted butter, softened
1/16 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon dark rum, almond oil, peppermint oil, and orange oil
1/2 cup each: finely crushed hard mint candies, unsweetened shredded coconut, and finely chopped almonds in separate bowls
1/4 cup natural unsweetened cocoa powder

1. Pot the cream into a medium saucepan and stir slowly over medium-low heat to just a simmer, being careful not to let it boil.
2. Combine the chopped chocolate, butter, and salt into a large bowl. Remove the cream from the heat and pour it over the chocolate mixture. Cover with plastic wrap.
3. Let the mixture sit undisturbed for 1 minute, then uncover and slowly stir with a spatula until fully incorporated. Stir in the vanilla extract.
4. Divide the melted chocolate evenly among 4 small bowls. Add the dark run to the first bowl, the orange oil to the second, the almond oil to the third and the peppermint oil to the fourth. Cover each bowl loosely with plastic wrap and refrigerate until firm, approximately 1 1/2 to 2 hours.
5. Using a melon baller, small ice cream scoop, or teaspoon, scoop the chilled chocolate into 1-teaspoon portions. Quickly roll each portion of chocolate between the palms of your hand to achieve a somewhat round ball.
6. Gently roll each chocolate ball in one of the four separate bowls filled with the cocoa power, mint candies, shredded coconut, and toasted almonds.
7. Transfer the coated truffles to a parchment paper-lined plate, cover loosely with plastic wrap and refrigerate until firm, approximately 30 minutes. Remove truffles from the refrigerator 15 minutes before serving.
Note: Enjoy a little heat with your chocolate? Try stirring in some ground cayenne pepper with some melted chocolate. Whoa! Spicy.
Makes 40 truffles, 10 of each flavor

Posted in: Uncategorized
Posted: February 12th, 2013

mardi-gras-maskFirst off, no these don’t have any nutritional value at all, unless you’re part of the 1 percent of the American population trying to gain weight, which would include my underweight son.
The kid won’t eat much, but pancakes and chocolate are right up his alley. He had a friend over last weekend and I was looking to try something fun and sweet to keep them busy for 15 minutes or so. I made them little and let them pick them up with their hands to eat them like taco shells.
You might consider me crazy for letting them down all that sugar. But like I said, it was an attempt to get the boys to eat something, anything. I also served apple slices, by the way.
You might think I’m trying harder to justify this extravagance to myself than I am to you, dear reader, and you’d be absolutely right.
Well, anyway, it’s a week for pancakes. Today is shrove Tuesday, after all, and meatless Fridays are upon us. If you’re feeling a little extravagant or indulgence or even dessert, try them. Maybe you can get your kids to help you. My son and his friend were busy playing video games, though.
OK! I know I’m a terrible mother!!
But, I assure you, they were delicious. So much so, I’m not sure even now just whom I made them for.

DOUBLE CHOCOLATE CHIP PANCAKES
1 cup all-purpose flour
1/2 cup sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups milk
4 tablespoons butter, melted
2 eggs, separated
1 1/2 teaspoons vanilla
3/4 cup mini chocolate chips

1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In a medium bowl, whisk together the milk, melted butter, egg yolks, and vanilla.
2. Add the wet ingredients to the dry ingredients and stir until just combined. The batter will still be slightly lumpy and that is okay. You don’t want to over mix. Fold in the chocolate chips.
3. Using an electric mixer on high speed, beat the egg whites in a clean metal or glass bowl until they hold soft peaks.
4. Gently fold the whipped egg whites into the batter.
5. Drop batter by 1/4 cup fulls onto pre-heated and lightly buttered griddle.
Serve warm.
Makes about 18 4-inch pancakes
– Joy of Cooking

Posted in: Uncategorized

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