Lemon Cake with Chocolate Lemon Frosting

I really wanted to make this cake for Easter dinner.  But...it failed.  Big time.  The cake came out of the pan in pieces and was kind of tough.  Not awesome.  So I threw together a quick lemon frosting (which actually rocked), and had my oldest Hungry Puppy frost it for me.  Not to be deterred, I tried again.  I used a different cake recipe this time, and created my own frosting.  I added lemon to the chocolate frosting just to keep the lemon theme throughout the entire cake, and it is so perfect.  Don't be afraid to pair lemon with chocolate, it totally works amazingly well!  The chocolate lemon frosting is going to be a new favorite for sure!  I am seeing this combination in brownie form in the future.  Cake recipe slightly adapted from here.

Lemon Cake with Chocolate Lemon Frosting

Lemon Cake:
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup fresh lemon juice
Zest of 3 lemons
1/2 cup lemon curd
3 eggs
1 cup milk

Chocolate Lemon Frosting:
1/2 cup butter, room temperature
1/2 cup shortening
Zest of 1 lemon
1 teaspoon lemon extract
1/2 teaspoon coffee extract
1/2 cup cocoa powder
4 cups powdered sugar
4 Tablespoons fresh lemon juice
1/2 cup lemon curd

Preheat the oven to 350F.  Grease 2 8 or 9 inch round baking pans, then line the bottoms with parchment paper and grease the parchment.

In a medium bowl, combine the flour, baking powder and salt.  Set aside.

Cream together the butter and sugar until light and fluffy.  Beat in the vanilla extract, lemon extract, lemon juice, lemon zest, and lemon curd until well blended.  Beat in the eggs one at a time until combined.  Add 1/3 of the flour mixture and beat on low until combined.  Add half of the milk and beat until blended. Repeat with another 1/3 of flour mixture followed by the remaining milk, and finishing with the remaining flour mixture and beating until just blended.

Pour the batter into the two prepared cake pans and smooth the top.  Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted in the centers comes out clean.  Remove the cakes from the oven and let cool for about 10 to 15 minutes.  Remove the cakes from the pans and remove the parchment from the bottom of the cakes.  Place the cakes on a cooling rack to cool completely.

For the frosting, cream together the butter, shortening, lemon zest, lemon extract, and coffee extract until blended.  Add the cocoa powder and beat on low until combined.  Beat in the powdered sugar, one cup at a time, until incorporated.  Beat in 2 tablespoons of the lemon juice, adding the remaining lemon juice if necessary to reach the desired consistency.

To assemble the cake, place one cake layer on a serving plate.  Spread with some of the chocolate frosting, then with the 1/2 cup of lemon curd.  Place the second cake layer on top.  Frost the top and sides with the chocolate lemon frosting.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Jumbo Chocolate Chocolate Chip Cookies

I just recently found the most perfect jumbo chocolate chip cookie recipe I have ever found.  Of course now my very next thought is that I need a perfect jumbo chocolate chocolate chip cookie recipe.  So what is the easiest thing I could think of?  Take my perfect recipe and turn it into a chocolate cookie.  Boom. Done.  Now, I've tried this sort of thing before with less than perfect results, so I was sort of expecting this to fail.  But it didn't. So now I have two amazing jumbo cookie recipes.  These chocolatey cookies have crisp edges and a chewy center and are full of chocolate and white chocolate chips!

Jumbo Chocolate Chocolate Chip Cookies 

1 cup (2 sticks) butter, room temperature

1/2 cup butter flavor shortening

1 1/4 cups granulated sugar

1 1/4 cups packed brown sugar

2 eggs

1 Tablespoon vanilla extract

3 1/3 cups all purpose flour

2/3 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2  cups semi sweet chocolate chips

1 ½ cups white chocolate chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

In a large bowl (or use a stand mixer) cream together the butter, shortening, sugar, and brown sugar, until blended and smooth.  Beat in the eggs and vanilla until incorporated.  Add the flour, cocoa powder,  baking powder, baking soda, and salt, and beat until almost incorporated (you should still see flour in the dough).  Add the semi sweet chips and white chips and beat until evenly distributed, and no more streaks of flour remain.

Use a 1/4 cup measure to scoop the dough and place on the prepared baking sheet, six to a sheet.  The dough should be disk shaped (like the measuring cup).  Place in the preheated oven and bake for 12 to 14 minutes, or until the edges are just golden brown and the centers are set.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes 24 to 26 jumbo cookies.

Enjoy!  -Cardamommy

Chocoloate Orange Layer Cake

Hello, most fabulous cake ever.  My birthday was right after Thanksgiving, and I had planned on making this for my birthday cake.  Then Thanksgiving happened, and life happened, and I couldn't even deal with cooking anything else.  So this is my belated birthday cake, and it was totally worth the wait!!  This rich fudgy chocolate cake is full of orange zest and chopped orange chocolate.  The frosting is thick and rich and smooth and also quite fudgy.  Altogether, this cake is pretty close to perfection, in my book!  Note:  I used Terry's Chocolate Oranges in this cake.  You can substitute regular chocolate chips and orange extract and more orange zest if you can't find the chocolate oranges.  Original frosting recipe found here.

Chocolate Orange Layer Cake

Cake:
3/4 cup cocoa powder
1 cup semi sweet chocolate chips
Zest of 2 oranges
3/4 cup boiling water
1 3/4 cup all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup (2 sticks, 16 Tablespoons) butter, room temperature
2 cups brown sugar
4 eggs
2 teaspoons coffee extract
1 teaspoon vanilla extract
1 1/4 cups sour cream
1 1/4 cups chopped Terry's Chocolate Orange (or substitute milk chocolate chips)

Frosting:
12 ounces (2 chocolate oranges) Terry's Chocolate Orange
1/2 cup butter
8 ounces sour cream
1 Tablespoon light corn syrup
1 teaspoon vanilla extract
4 1/2 cups powdered sugar

Preheat the oven to 350F.  Lightly grease 2 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper and lightly grease the parchment.  Set aside.

For the cake, place the cocoa powder, semi sweet chocolate chips, and orange zest in a medium bowl.  Pour the boiling water over the chocolate and stir until melted and smooth.  Set aside.  In a separate bowl whisk together the flour, baking soda, and salt.  Set aside.  In a large bowl, cream together the butter and brown sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the coffee extract and vanilla, scraping down the sides of the bowl if necessary.  Beat the mixture until well blended.  On low speed, beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream.  Repeat with another 1/3 of the flour and the remaining sour cream, finishing with the last of the flour.  Beat just until blended.  Add the chocolate mixture and beat on low until incorporated.  Stir in the chocolate chips. 

Divide the batter evenly between the two prepared pans and smooth the tops.  Place the cakes in the oven and bake for about 35 to 40  minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove the cakes from the oven and place on a cooling rack to cool for about 10 minutes.  Run a knife around the edge of the cakes to loosen from the pans, then carefully turn the cakes out of the pans and let cool completely on a cooling rack.

For the frosting, place the chocolate oranges and butter in a microwaveable bowl, and microwave in 30 second intervals, stirring after each, until melted and smooth.  Using a hand mixer, beat in the sour cream, corn syrup, and vanilla until blended.  Beat in the powdered sugar on low speed until combined, then increase the speed and beat until the frosting is smooth.

To assemble the cake, place a cake layer on a serving plate and spread with frosting.  Place the second cake layer on top and frost the top and sides of the cake.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

Chocolate Coconut Cherry Chip Cookies

I've had a handful of chocolate chip and cherry recipes on here, but I had an idea that needed to be made. I thought it would be perfect to make a delicious fudgy cookie full of coconut and cherry chips.  I don't want to ring my own bell or anything, but I was totally right.  These cookies are totally delicious.  Adapted from this recipe.

Chocolate Coconut Cherry Chip Cookies

10 Tablespoons butter, room temperature
1 cup granulated sugar
1 egg
1 teaspoon coffee extract
1/2 teaspoon vanilla extract
1 cup + 2 Tablespoons all purpose flour
6 Tablespoons cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded coconut
3/4 cup cherry chips

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a large bowl, cream together the butter and sugar until smooth.  Beat in the egg, coffee extract, and vanilla until combined.  Add the flour, cocoa powder, baking soda, and salt, and beat until almost incorporated.  Add the coconut and cherry chips, and beat until evenly distributed, and the flour is incorporated.

Drop by tablespoon size balls onto the prepared baking sheet.  Bake in the preheated oven for 8 to 10 minutes.  Remove cookies from the oven and let cool for several minutes on the baking sheet.  Transfer cookies to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Hot Chocolate Marshmallow Cream Fudge

This original fudge recipe comes from David Lebovitz, and was exactly what I was looking for!  His recipe called for peanuts, and since we all know I don't really go for peanuts, we switched to marshmallows and gave made a few changes to help it taste a little bit more hot chocolatey.  I think it is a total win!  My fudge turned out a bit taller than I expected, and I realized that it was because of the loads of marshmallows that I added.  You can use fewer marshmallows, or leave them out all together, but I think they add a perfect touch to this decadent fudge!

Hot Chocolate Marshmallow Cream Fudge

2/3 cup evaporated milk
6 ounces (3/4 cup,1 1/2 sticks) butter, cubed
3 cups granulated sugar
1 Tablespoon dark cocoa powder
8 ounces milk chocolate chips
4 ounces semi sweet chocolate chips
7 ounce jar marshmallow cream
1 teaspoon vanilla extract
2 cups mini marshmallows

Line an 8 inch square baking pan with foil.  Grease the foil with cooking spray.

In a 4 quart saucepan, stir together the evaporated milk, butter, sugar, and cocoa powder.  Cook, stirring constantly, until mixture reaches 234F using a candy or instant read thermometer.

Remove the pan from the heat and stir in the milk chocolate chips, semi sweet chocolate chips, marshmallow cream, and vanilla extract until completely melted and smooth.  Let the fudge cool for about 5 minutes, then quickly stir in the mini marshmallows.  Pour the fudge into the prepared pan and let cool completely.  Cut into squares.  Makes 64 pieces.

Enjoy!  -Cardamommy

Chocolate Oatmeal M&M Cookies

We had some leftover M&Ms ( a rare experience...) from a project my oldest Hungry Puppy was doing the other day.  My Hungry Puppies and I brainstormed a little bit to figure out what the best way would be to use them up.  We decided on chocolate oatmeal cookies with M&Ms and peanut butter chips.  These cookies have a great chocolate flavor, and still have that great oatmeal texture to them.  Of course the M&Ms and peanut butter chips just make them better!  Original recipe found here.

Chocolate Oatmeal M&M Cookies

1/2 cup butter, room temperature
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup all purpose flour
2 Tablespoons cocoa powder
2 Tablespoons dark cocoa powder (or substitute regular cocoa powder)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups quick cooking oats
1/2 cup M&Ms
1/2 cup peanut butter chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, sugar, and brown sugar.  Add the egg and vanilla, and beat until well blended and smooth.  Add the flour, cocoa powder, dark cocoa powder, baking soda, and salt, and beat until just combined.  Stir in the oats, M&Ms, and peanut butter chips.

Drop the dough by tablespoon size balls onto the prepared baking sheet.  Bake in the rpeheated oven for 9 to 10 mintues, or until the cookies are just set in the center.  Remove cookies from the oven and let cool on the pan for about 5 minutes (the cookies will be quite soft).  Transfer to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Chocolate Strawberry Ice Cream

I am so loving this chocolate strawberry ice cream.  I've been working on a strawberry ice cream recipe, and I stumbled across the chocolate and strawberry idea.  So then I had to figure out two strawberry ice cream recipes.  It was totally worth it though!  This yummy chocolate ice cream is full of sweet little bursts of strawberry.  The chocolate is mild enough to let the flavor of the strawberries come through, and the flavor is perfect.

Chocolate Strawberry Ice Cream

Strawberries:
1 pound fresh strawberries, washed and hulled
1/4 cup granulated sugar
1 teaspoon lemon juice

Ice Cream Base:
1 can (14 ounces) sweetened condensed milk
1/2 cup cocoa powder
1 quart (4 cups) half and half
1/2 teaspoon vanilla extract


Place the strawberries in a food processor and pulse until the berries are chopped (you don't want them puree). Place the pulsed strawberries, sugar, and lemon juice in a small saucepan.  Cook and stir over medium high heat until the mixture comes to a boil.  Continue to cook for about 5 to 10 minutes.  Transfer the strawberries to a bowl, cover and place in the refrigerator to chill, about 4 hours, or overnight.

For the ice cream base, whisk together the condensed milk and cocoa powder until smooth. Gradually add the half and half and vanilla.  Cover and place in the refrigerator to chill, about 2 hours, or overnight.

When you are ready to freeze the ice cream, pour the ice cream base mixture into your ice cream maker and process according to the manufacturer's directions.  During the last several minutes of freezing time, pour the chilled strawberries into the ice cream maker.  You may need to freeze this in two batches, depending on the size of your ice cream maker (my ice cream maker is 1 1/2 quarts, so I did this in two batches).  When the ice cream has finished freezing, serve immediately for soft serve, or transfer to a container with a lid and place in the freezer until ready to eat.  Makes about 2 quarts.

Enjoy!  -Cardamommy

Triple Chocolate Gingerbread Cookies

My oldest Hungry Puppy has been learning about persuasive writing in school.  The assignment was to write a persuasive letter to Santa.  Well, she brought it home on Friday and I had a chance to read it, and I think that she's getting the art of persuasion down pretty well!  I definitely think that Santa may have a change of heart after reading that persuasive letter.  Anyhow, she told Santa that she was planning on leaving out chocolate gingerbread cookies and chocolate milk for his snack.  This was the first time I had heard anything about chocolate gingerbread cookies from either of my Hungry Puppies, but I obviously had to make some so Santa wouldn't be disappointed.  I used this recipe as an outline, and changed it to fit what my Hungry Puppy had envisioned, a chocolate gingerbread cookie with 2 kinds of chocolate chips.  The cookies turned out delicious! We've never had chocolate and gingerbread together before, but it was definitely a hit!

Triple Chocolate Gingerbread Cookies

2 1/2 cups all purpose flour
2 Tablespoons cocoa powder
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup packed dark brown sugar
1/4 cup granulated sugar
2 Tablespoons molasses
1 egg
2 teaspoons vanilla extract
1 cup semi sweet chocolate chips
1 cup milk chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, salt, baking powder, ginger, cinnamon, nutmeg, cloves, and allspice.  Set aside.

In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.  Add the molasses, egg, and vanilla extract, and beat until fluffy.  Beat in the flour mixture until just barely combined.  Beat in the semi sweet and milk chocolate chips until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake in the preheated oven for about 9 minutes, or until the tops are just set.  Remove the cookies from the oven and let cool on the pan for a couple of minutes, then transfer the cookies to a cooling rack to cool completely.  Makes about 4 dozen cookies.

Enjoy!  -Cardamommy

Mint Chocolate Double Chip Cookies

I good friend of mine moved out of town recently, and I asked her if there was anything I could do to help her out (thinking of packing or cleaning, or watching her kids, etc...).  She said that there was something that I could do for her, could I please bring over a batch of cookies?  Any kind would be fine.  Of course I would absolutely love to bring cookies over!  I made these cookies using the dough recipe from these Triple Chocolate Peppermint Patty Cookies (which now makes me want to go buy some peppermint patties and make them again for real!).  This fudgy chocolate cookie has just a touch of mint flavor that doesn't overpower the whole cookie, and the chocolate and white chocolate chips are the perfect addition.

Mint Chocolate Double Chip Cookies

2 3/4 sticks butter, grated and cold

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs

2 Tablespoons half and half or cream

1 1/2 teaspoons vanilla extract

1 teaspoon peppermint extract

3 cups all-purpose flour

1/2 cup plus 2 Tablespoons cocoa powder

3/4 teaspoon salt

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 cups chocolate chips (semi-sweet or milk)

1 1/2 cups white chocolate chips

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

In a large mixing bowl, beat cold grated butter with granulated sugar and brown sugar just until creamy.  Don't overbeat.  Add the eggs, vanilla, peppermint extract, and half and half, and beat until just incorporated.

Combine the flour, cocoa powder, baking soda, baking powder, and salt.  Add flour mixture to the creamed mixture and carefully stir until well blended.  When the dough is thoroughly mixed, stir in the chocolate chips.  

Scoop the dough into 2 tablespoon size balls and place on the prepared baking sheet.  bake in the preheated oven for 8 to 9 minutes, or until just set in the center.  You don't want to overbake these.  We want them to stay moist and fudgy inside.  Remove the cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Chocoloate M&M Cookies

I am always looking for a nice chocolate cookie.  Something simple, chocolatey, and chewy.  I was totally surprised by the outcome on these.  They fit all of the above criteria.  And I am really excited about them!  I found the recipe on the back of a bag of mini M&Ms and thought I'd give it a shot.  I don't often make product recipes, but I made this one on a whim and they totally turned out great.

Chocolate M&M Cookies

1 cup (2 sticks) butter, room temperature
1 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups  mini M&Ms
1 cup milk chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.  Set aside.

In a large bowl or stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy.  Beat in the eggs and vanilla extract.  Add the flour, baking soda, and salt, and beat until just combined.  Stir in the mini M&Ms and chocolate chips.

Drop the dough by 2 tablespoons size balls onto the prepared baking sheet.  Bake for about 10 minutes, or until the tops of the cookies are just set.  Remove cookies from the oven and let cool for several minutes on the pan.  Transfer to a cooling rack to cool completely.  Makes about 30 cookies.

Enjoy!  -Cardamommy

CopyCat Cosmic Brownies

I'm always on the lookout for a new amazing brownie recipe, so when I came across this one, I was totally on board.  I don't buy snack cakes or things like that, but I've had them years and years and years ago and remember enjoying them.  I could totally go for that stuff now, but so far my willpower has prevailed.  I just make them at home.  Which doesn't count, right?  These brownies

CopyCat Cosmic Brownies

Brownies:
3/4 cup (1 1/2 sticks) butter, melted
1 cup granulated sugar
2/3 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3/4 cup cocoa powder
3/4 cup all purpose flour

Ganache:
3/4 cup semi sweet chocolate chips
3/4 cup milk chocolate chips
1/2 cup heavy whipping cream
1/4 cup mini M&Ms

Preheat the oven to 350F.  Lightly grease a 9x13 inch baking dish with cooking spray.

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.  Whisk in the eggs and vanilla until well blended.  Carefully whisk in the cocoa powder until combined, then whisk in the flour until just combined and no streaks of flour remain.  Scrape the batter into the prepared pan and smooth the top.  Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean, or with moist crumbs.  Remove brownies from the oven and let cool completely before frosting.

For the ganache, place the semi sweet chocolate chips and milk chocolate chips in a microwave safe bowl.  Pour the whipping cream over the chocolate chips.  Heat the chocolate and cream in the microwave in 30 second intervals, stirring after each, until the chocolate is melted and smooth.  Spread the ganache over the cooled brownies and smooth the top.  Sprinkle the M&Ms over the ganache.  Place the brownies in the refrigerator for 30 to 45 minutes, or until the ganache has set up.  Cut into bars.  Makes 16 brownies.

Enjoy!  -Cardamommy

Cherry Chocolate Chip Brownies

So I've been on this cherry kick recently, and I've been experimenting with brownies too.  I figured this to mean that it would be a great idea to put some cherries with my chocolate and get down to serious business.  I made some chocolate cherry cookies recently, but they didn't work out as I anticipated so I had to rework the chocolate cherry plan.  I threw these brownies together, and it was sketchy for a while, but they came together in the end and are crazy delicious.  I'd forgotten how much I love cherries and chocolate!  The brownies are a copycat box mix recipe, and I adapted the frosting from these delicious Mint Oreo Brownies (which I should probably make again soon!).  The brownies are super dark and dense and fudgy which is perfect for the sweet cherry topping.

Cherry Chocolate Chip Brownies

Brownies:
3/4 cup canola oil
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup all purpose flour
1/2 cup dark cocoa powder (you can substitute regular cocoa powder)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips

Cherry Chocolate Chip Frosting:
1/4 cup (48g) shortening
1/4 cup (1/2 stick) butter, room temperature
1/2 teaspoon vanilla
2 cups powdered sugar
2 Tablespoons maraschino cherry juice
1 jar (7 ounces) marshmallow cream
3/4 cups white chocolate chips, melted and cooled slightly
1 10-ounce jar maraschino cherries, drained and cut in quarters (reserve the juice for another use)
1/2 cup mini chocolate chips

Preheat the oven to 350F.  Lightly spray an 8x11 inch baking dish with cooking spray.  Set aside.

In a large bowl, stir together the oil, sugar, and vanilla.  Stir in the eggs until completely incorporated.  Add the flour, cocoa powder, baking powder, and salt, and stir until just blended.  Stir in the chocolate chips.  Pour the batter into the prepared pan and smooth the top.  Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and let cool completely before frosting.

For the frosting, in a large bowl, beat together the shortening, butter, and vanilla until light and fluffy.  Slowly beat in the powdered sugar until combined.  Add the cherry juice and beat until smooth.  Beat in the marshmallow cream, followed by the melted and cooled white chocolate.  Stir in the cherrries and chocolate chips until evenly distributed.  Spread the frosting evenly on top of the cooled brownies. Makes 15 brownies.

Enjoy!  -Cardamommy

Monsieur Bon-Bon's Secret "Fooj"

My oldest Hungry Puppy just finished reading the original Chitty Chitty Bang Bang.  In the very back of the book, there is a recipe for Monsieur Bon-Bon's Secret "Fooj".  She brought me the recipe and asked if we could please please please make it?  So sure!  Let's make it!  She did most of the work, but I stirred since it was so hot.  The consistency of the "fooj" is not really like fudge, but more chewy like a tootsie roll.  I am going to share the recipe with you exactly as it is written in the book, but the recipe is a little bit vague in certain places, so I did a little research for clarification in order to have the most successful batch of "Fooj" possible.  1 pound of sugar is about 2 cups.  The recipe calls for "1 small can evaporated milk", which is a 5 ounce can, or 2/3 cup.  "4 tablespoonfuls unsweetened chocolate" is unsweetened cocoa powder. It says to boil until it "forms a soft ball when a sample is dropped into cold water".  This is softball stage, which is 235 to 245F.  I brought my "fooj" to 235F, then still dropped some in cold water so my Hungry Puppies could see how it actually worked.  I used a greased 9x9 inch square baking pan and cut the "fooj" after it had cooled completely.  

Monsieur Bon-Bon's Secret "Fooj"

1 lb granulated sugar
1 small can evaporated milk
1/4 lb finest butter
1 tablespoonful water
1 tablespoonful corn sirup
4 tablespoonfuls unsweetened chocolate

Put all the ingredients into a saucepan.  Melt slowly on a low gas until the mixture thickens slightly and is absolutely smooth.  Turn up gas and boil very quickly until it forms into a soft ball when a sample is dropped into cold water.  Remove from heat and beat well with a wooden spoon.  Pour the whole mixture into a flat, greased pan, mark in squares, and leave to set.  When cold, DEVOUR!

Enjoy!  -Cardamommy

Triple Dark Chocolate Cookies

This is a Nestle recipe that I found at the grocery store the other day.  I have been meaning to make a chocolate cookie for a while, and these looked delicious.  These cookies have melted dark chocolate in the dough, dark cocoa powder, and dark chocolate chips.  They are big and rich and chewy and delicious!  These would definitely be amazing paired with a glass of milk.

Triple Dark Chocolate Cookies

1 2/3 cups dark chocolate chips, divided

1/2 cup (1 stick) butter, room temperature

1/2 cup  packed brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla

1 cup all purpose flour

1/4 cup dark cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

Preheat the oven to 375F.  Line a baking sheet with parchment paper.  Set aside.

Place 2/3 cup chocolate chips in a small microwave safe bowl.  Heat in the microwave in 15 second intervals, stirring after each until melted and smooth.  Set aside to cool slightly.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the melted chocolate until combined.  Add the egg and vanilla extract and beat until well blended. Add the flour, cocoa powder, baking soda, and salt, and beat until just combined.  Stir in the remaining 1 cup of chocolate chips.

Drop the dough by 1/4 cupfuls onto the prepared baking sheet, leaving space between for the cookies to spread.  Bake for about 14 to 15 minutes, or until the tops are cracked and the centers are set.  Remove the cookies from the oven and let cool on the baking sheet for several minutes.  Transfer to a cooling rack to cool completely.  Makes about 12 cookies.

Enjoy!  -Cardamommy

White Chocolate Blondies with Chocolate Covered Cocoa Beans

Over the Easter weekend, I was in Salt Lake City with my family.  We were there for my little brother's wedding, and to spend time with the rest of my family.  While we were there, we went to the Natural History Museum and saw the Chocolate Exhibit.  On the way out I picked up some chocolate covered cocoa beans at the gift shop.  I was so excited because I haven't been able to find cocoa beans!  These beans were covered in dark chocolate, so they were quite dark and a bit bitter tasting.  I decided that they would be perfect in a sweet blondie.  I chose the recipe I found here, and modified it just a touch.

White Chocolate Blondies with Chocolate Covered Cocoa Beans

1/2 cup butter
5 ounces white chocolate, chopped (use white baking chocolate, not chips)
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped chocolate covered cocoa beans

Preheat the oven to 350F.  Spray a 9x9 inch square baking pan with cooking spray, then line with parchment paper, leaving the edges hanging over the sides (for handles), then lightly spray the parchment.  Set aside.

In a large microwaveable bowl, place the butter and the white chocolate.  Heat in the microwave at 15 second intervals, stirring after each until the butter and white chocolate are melted and smooth.  Stir in the granulated sugar and brown sugar until combined (the mixture will look "gross" as my Hungry Puppies told me.  The oil will separate from the sugar - this is normal.  It will come back together when you add the eggs).  Stir in the eggs and vanilla until completely incorporated. Add the flour, baking powder, and salt, and stir until almost blended.  Add the chopped chocolate covered cocoa beans and stir until evenly distributed.

Pour the blondie batter into the prepared pan and smooth the top.  Bake for about 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove the blondies from the oven and let cool completely, then cover with plastic wrap and chill until cold.  Remove the blondies from the refrigerator and remove from the pan using the parchment as handles.  Cut into squares and serve.  Makes 16 blondies.

Enjoy!  -Cardamommy