Recipe from the Popcorn Board 5 cups air-popped popcorn 2 cups miniature marshmallows 1 tablespoon coconut oil or butter 3 tablespoons candied ginger, minced 1/2 cup shredded coconut 4 ounces semi-sweet chocolate 1 teaspoon coconut oil or butter Place popcorn in large bowl. Place marshmallows and coconut oil or butter in medium saucepan over medium-low … Continue Reading →
2 cups (about) bittersweet chocolate 1/2 cup cream 4 tablespoons Cayenne pepper, to taste 1 teaspoon ground Cinnamon In a double boiler, melt bittersweet chocolate pieces and cream together until smooth. Add cayenne pepper and cinnamon until combined. Put mixture in the refrigerator until cooled, then pipe onto completely cooled cupcakes. Per serving: 636 calories; … Continue Reading →
The Cayenne and Serrano Chili peppers are adjustable ingredients, so add them to taste. Recipe adapted from the cupcakeryblog. 2 cups all-purpose flour 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 4 large eggs, at room temperature 6 ounces unsweetened chocolate, … Continue Reading →
From “Tamales” by Daniel Hoyer. A decadent take on tamales. Try different fruits or eliminate altogether, or exchange some of the dark chocolate for white chocolate. Add 3 tablespoons cocoa powder to the masa, if desired. 12 ounces bittersweet or semisweet chocolate, cut into chunks (or use chips) 11/4 cups lightly toasted, coarsely chopped … Continue Reading →
Recipe adapted from Bon Appetit 2/3 cup sugar 2 tablespoons grated lime peel 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 5 large eggs, separated, room temperature 1/8 teaspoon salt 1/2 cup semisweet chocolate chips 1 cup chilled whipping cream 11/2 tablespoons fresh lime juice Preheat oven to 400 degrees. Place six 3/4-cup souffle … Continue Reading →
Gooey and decadent, these warm individual cakes with their saucy insides are a can’t-resist dessert for pitcher Roy Halladay. They are great for dinner parties, too, because they can be made a few hours ahead and baked just before serving. Don’t worry if they get a little overbaked, you can serve them as warm chocolate … Continue Reading →
Gooey and decadent, these warm individual cakes with their saucy insides are a can’t-resist dessert for pitcher Roy Halladay. They are great for dinner parties, too, because they can be made a few hours ahead and baked just before serving. Don’t worry if they get a little overbaked, you can serve them as warm chocolate … Continue Reading →
Gooey and decadent, these warm individual cakes with their saucy insides are a can’t-resist dessert for pitcher Roy Halladay. They are great for dinner parties, too, because they can be made a few hours ahead and baked just before serving. Don’t worry if they get a little overbaked, you can serve them as warm chocolate … Continue Reading →
Recipe from Gourmet. 2 sticks ( 1/2 pound) unsalted butter 5 ounces unsweetened chocolate 2 tablespoons instant-espresso powder 2 cups sugar 1 teaspoon pure vanilla extract 5 large eggs 1 cup all-purpose flour 1 tablespoon cinnamon 1/2 teaspoon salt Preheat oven to 350 degrees with rack in middle. Butter and flour a 13- by 9-inch … Continue Reading →
4 teaspoons chocolate syrup 1/2 cup heavy cream 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon sugar 1 1/2 cups strong hot coffee Put 1 teaspoon chocolate syrup into each of 4 coffee cups. Combine the heavy cream, 1/4 teaspoon cinnamon, nutmeg, and sugar and whip until it forms soft peaks. Stir remaining 1/2 teaspoon cinnamon … Continue Reading →