Monthly Archives: January 2015

Chocolate Raspberry Soup

Originally published Jan 6, 2013

It has come to my attention that many of my friends aren’t great football friends. My dear friend Jen (http://thewholebagofchips.com) is one of them. Jen hates football but generously indulges her husband’s obsession. So this recipe is for Jen to sip as she laments her football widow-dom for the next month.

Chocolate Raspberry Soup (four servings)
3 TBSP unsweetened cocoa
1-3 TBSP sugar
1/4 tsp cinnamon
1/2 tsp vanilla
1 cup milk
2/3rds cup raspberries
Place the cocoa, sugar, cinnamon, vanilla and 1/2 cup milk in a small sauce pan and heat on medium, stirring constantly until smooth. Add the remaining milk and the raspberries. You can use frozen raspberries.
Serve in a cute little espresso cup, topped with three raspberries. You can add chocolate shavings or a bit of whipped cream.
Here’s the incredible news about this recipe. I used 1% milk in my soup so, in total, it has 8 grams of fat. Let me do the math for you and give you the fat content per serving. Eight divided by four is 2. One serving of this velvety, rich and warm drink has a mere 2 grams of fat.
Why isn’t this hot chocolate? This recipe has double the cocoa used in hot chocolate, but the same amount of sugar. It has a more dense chocolate flavor and is slightly thicker than the average hot chocolate. I encourage you to experiment with the recipe. Add different fruit or spices. Use soy or almond milk. Let me know what you think!
Enjoy!

“Bro-nuts”

bronutsOnce upon a time, a young gentlemen in the workplace topped his donut with a brownie. He wondered aloud, “Why isn’t this a thing?” I am happy to say, it now is.

Bro-nuts
1 box brownies, prepared according to instructions
20 donut holes
1/4 cup heavy cream
1/2 cup chocolate chips

1. Prepare the brownies according to the instructions on the box.
2. When the brownies are done and still warm, place the 20 donut holes evenly on top of the brownies, making four rows of five donut holes.
3. While the brownies are cooled, make your ganache by melting the heavy cream and chocolate chips together. I usually do this using the double boiler method of placing a bowl over a pan of boiling water.
4. Allow the ganache to cool for a few minutes then top each donut hole with it.

The response in my home was very good. Very, very good. Everyone here loves brownies and to see this variation topped with two other things they love was pretty exciting! I’ll admit, I was hesitant to try one. I was scared that I was going to have one and not be able to stop. I managed to work up the courage and have half and HOLY COW!!! AMAZING!

Much of the east coast is getting ready for a whopper of a storm the next few days. There will be snow to shovel, forts and snowmen to be built. People will need energy and the Bro-nut can help with that. So add a few more things to your desperate pre-storm shopping list.

Enjoy!

Dairy Free Frozen Hot Chocolate

fhcCold drinks in the middle of winter? Sure! Why not! Let’s face it. You can never get the temperature of hot hot chocolate right. It’s too hot so you have to wait to enjoy it and then it’s not hot enough. Or ¬†you try to make it not so hot and it might as well be cold.

Enter Frozen Hot Chocolate! And this one happens to be dairy free, too! I’m not going to go off on any “dairy bad” rant. I just happen to really like coconut milk a lot!

Dairy Free Frozen Hot Chocolate
1 can coconut milk
1/4 cup cocoa (unsweetened)
4 tsp sugar
1 cup ice

1. Put all the ingredients in a blender and blend until smooth.
2. Embrace winter with this amazing, creamy, chocolatey treat!

If you want to make this a grown up treat, add a splash of Kalhua, Bailey’s Irish Cream. And if you don’t like coconut milk, feel free to use the milk of your choice; almond, soy or regular old 2%.

Sorry I don’t have a more interesting picture with one of those fancy, tall glass mugs, a cute cookie straw, whipped cream and shavings. I could have made whipped cream but then it wouldn’t have been dairy free.

We’re in the middle of a winter weather weekend with rain, sleet, slush and snow. And since the quarter just ended at school and most weekend activities have been cancelled, we’re in for a relaxing weekend in Central Maryland with many more cups of Frozen Hot Chocolate to keep things sweet.

Enjoy!

SNOW DAY! Homemade Breakfast Sausage

hbsSNOW DAY! Okay. Probably not. It’s high school mid term week in our county. My apologies to my local teacher friends who have been waiting so patiently for a snow day. i don’t think the inch of snow in the forecast is going to be enough to shut things down. But just in case it does snow and there is no school, doesn’t some homemade breakfast sausage to go with your pancakes or waffles or French Toast sound delightful?

Homemade Breakfast Sausage
1 lb ground chicken or turkey
1 tbsp fennel seed
1 tbsp poultry seasoning
1/2 tbsp black pepper
1 tsp salt
2 chopped scallions

1. If you have a mortar and pestle, combine all the spices in the bowl and crush them to smithereens.
2. Combine the spices, meat and scallions.
3. Shape into little patties and saute until cooked through.

Often when I make sausage, I let it chill for several hours before cookings to the flavors can do whatever it is flavors do. I was too hungry to do that with this sausage and it was still quite flavorful and delicious.

If you prefer regular pork sausage, that would work here, too.

I’ll put out the white crayons, flush the ice, put my jammies on inside out and all that for everyone who just wants to stay home tomorrow.

Enjoy!

Curry Laksa

claksaMy favorite dish at the Whole Foods Counter Sneak Peak was the Curry Laska (sic). I loved it so much that I had to try to make it at home. With a well stocked pantry and spice cabinet, I was able to pull it off!

If you aren’t familiar with Curry Laksa, it’s a coconut based curry soup popular in Malaysia. You can find it in Malaysia, Singapore, and Indonesia. My version is vegan. Popular versions are often made with shrimp, fish, or chicken. I wanted to make something meatless.

Curry Laksa
1 quart Wegman’s Thai Culinary Stock – you can use Swanson Thai Ginger Broth, too
1 can coconut milk
1 – 14 oz pack of tofu
1 bunch of Mung Bean noodles
Scallions
Ginger
Tumeric
Curry
Cayenne
Lemon grass
Lime juice – I used 2 drops of lime essential oil

1. Cut up the tofu into small pieces, sprinkle with ginger, curry and tumeric and bake on a baking sheet sprayed with cooking spray at 400 for 20-30 minutes. Check it often and stir it around. It will be done when it’s a little more dry and possibly slightly browned.
2. Combine broth and coconut milk with more of the same spices and the lime juice. I realize I don’t have quantities. Leave it to your taste. If you like spicy, add more cayenne. Same applies to everything else (except maybe the lemon grass and lime essential oil – too much is not a good thing). Simmer for 30 minutes to allow all the flavors to meld.
3. When the tofu is done, plop it in the broth. About 10 minutes before serving, add the Mung Bean Noodles.
4. Serve topped with some chopped scallions. You can add a lime wedge, too if you have some.

Just so you know, I made this at 9:00 am and I was perfectly ready to have it for breakfast. But, because I made a small amount and had already texted a photo of it to a friend at work and told her I was bringing it for lunch tomorrow, I had to resist. I will have it for lunch today. There’s pretty much no stopping me.

Was it as good as the version I had at Whole Foods. Well, not quite. Keep in mind they have a store full of ingredients that I don’t have on hand. But it was mighty tasty and has filled my house with a lovely, warm aroma. Perfect to offset the nasty cold rain that’s falling.

I hope you’ll give this a try!

Enjoy!