Ghirardelli Chocolate Waffles

Mmmm...CHOCOLATE!

I am not really such a huge chocolate fan. But let me tell you...these waffles are good!

Sift the dry ingredients...

Then combine with the wet ingredients. Ladle about a cup of the batter onto a pre heated waffle maker and spread the batter using an offset spatula. Close the lid and let the steam fill your senses with the delicious scent of fresh chocolate! Repeat with the remaining batter.

Here is what the final product looks like.

I think I want one now.

Lucas loved the waffles. Could you tell? He had the melted chocolate chips all over his face! Too cute!

Ghirardelli Chocolate Waffles

(Taken form the Ghirardelli Website)

Yield: 6 servings

1 1/2 cups Semi-Sweet Chocolate Chips
1 cup Unsweetened Cocoa
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated white sugar
1/2 teaspoon salt
4 large eggs, separated
4 tablespoons canola oil
2 cups whole milk

Directions

Preheat waffle iron. Sift the flour, cocoa, and baking powder into a bowl. Add the sugar and salt and whisk to thoroughly mix. In another bowl, whisk together the milk, egg yolks, and oil. Add to the flour and whisk gently until just combined.

In clean, dry bowl, beat the egg whites with an electric beater at medium speed until they form soft peaks. Fold into the batter and mix in the chocolate chips.

Ladle one-third of the batter onto the center of the waffle iron. Close the top and cook until the waffle is crispy on both sides. About 2-3 minutes. 

Drizzle with syrup if desired. Serve immediately.

This how I plated them for brunch.

Enjoy!

Chocolate Sugar Cookies

My cousin Naomi got engaged on February 6, 2010, and this weekend I went to her bridal shower in Montreal. Since she loves, and I mean loves chocolate, I modified my sugar cookie recipe with a little cocoa powder to make chocolate sugar cookies for the shower.

I followed my usual recipe for making sugar cookies, but replaced 1/3 cup of flour for 1/2 cup of unsweetened cocoa powder. Click here for the rolled sugar cookie recipe I love!

I was really happy with the results.

This was one of my favourites!

I used some of the new cookie cutters I bought including the square and circle cutters with rigid edges.

Click here for to learn how to create feathered stripes on wet flood, (as seen on the middle cake cookie on the bottom row of cakes above, and, as seen on the first wedding dress in the photo below).  

I tried some simpler designs as well, because some people prefer a little less royal icing and sweetness on their cookies.

The wedding date is set for 10. 10. 10.  What an easy date to remember!

I think she loved the cookies! On another note...Naomi is probably one of the most creative people I know. She also took the coolest engagement pictures, photographed by Blushing Bride Studio.  She researched when and where there would be a carnival in Montreal and managed to find one taking place in Pierrefonds, Quebec in early July.  Click here to view the awesome shots taken by Chelsea, the owner of the company.

Congrats you guys!  We are so excited for you and can't wait to celebrate with you at your wedding!

Chocolate Chip Cookie Brownies

Half brownie, half chocolate chip cookie...how can you go wrong?

As soon as one of my students brought these squares to school as a treat for her birthday, I immediately needed the recipe. Since I couldn't wait, I decided to create my own recipe. This is possibly the simplest recipe that I have ever made...it is also very delicious and very addictive!

What you will need to make these chewy, yummy, sweet, Chocolate Chip Cookie Brownies:

-1/2 log of Pillsbury refrigerated cookie dough (or homemade cookie dough which would be even better!)

-1 store bought brownie mix (eggs, oil, water, or homemade brownie mixture)

-8" x 8" square baking pan

-mini muffin tins 

 

Pre-heat oven to 350 degrees. Spray 8 x 8" baking pan with cooking spray. Split a log of Pillsbury cookie dough in half (as only half is needed for this recipe).  Refrigerate or freeze other half.  Break 1/2 log of cookie dough into small pieces and place 3/4 into the pan as seen above. Reserve 1/4 of the pieces for later. Don't worry about the size or shape of the dough because everything will blend together in the oven.

 

In a large mixing bowl, combine all required ingredients to make brownies. Or, if preferred, add eggs, water and oil to a store bought brownie mix. Pour brownie mix into pan over cookie dough.

  Top with remaining cookie dough.

Bake at 350 degrees for 20-25 minutes. Let cool completely before removing from pan.

Cut into squares and serve in mini muffin tins. 

I dare you to try not to eat any along the way.  Don't tell Rich...I ate about six. They were so good!

They also freeze well. Store in an air-tight container.  Remove from freezer 2-3 hours before serving. 

Enjoy...I certainly did!

Ghirardelli Dark Chocolate Cupcakes

Mmmmm...yummy!  The reason why I know for sure...I left six in a container before Rich went to hockey. When he came home, three were gone!

You may remember the posting from my trip to San Francisco back in December. My girlfriend Sarah surprised me with The GHIRARDELLI Chocolate Cookbook.  I decided to try the Dark Chocolate Cupcakes found on page 68 of the book.

      

Sift the dry ingredients.

Shake, shake, shake!

Combine wet ingredients.  Whisk the dry ingredients.  Add to the wet.

Divide the batter into muffin tins. Bake for 15 minutes at 350 degrees.

Let cool completely.

I used Wilton round tip 12 to pipe the frosting.

Creamy, rich and delicious!

Enjoy!

Dark Chocolate Cupcakes
Makes 12 Cupcakes

1 cup plus 2 tablespoons all-purpose flour
1/4 cup Ghirardelli Unsweetened Cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 large egg
1/2 cup firmly packed light brown sugar
1/2 cup granulated white sugar
1/2 cup plus 2 tablespoons whole milk (I substituted vanilla soy milk)
1/3 cup strong brewed coffee or espresso
1/2 cup (1 stick) unsalted butter, melted

Preheat oven to 350 degrees. Line 12 muffin tins with paper liners or spray with non stick spray and set aside. (I used mini muffin tins and the recipe went a long way. In total I was able to make about 24 mini cupcakes.)

Sift together the flour, cocoa, baking soda and salt.

In a medium bowl, whisk together the egg, brown and white sugars. Whisk in the milk, coffee and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the liners, filling them about three-quarters full.

Bake for 15 minutes or until a tester inserted in the middle of the cupcakes comes out clean. Let cool for ten minutes then remove from pans. Continue to cool on a wire rack to room temperature.

For the frosting recipe, click here.

My mom gave me these adorable candles that spelled out "Happy Birthday." They acted as very cute cupcake toppers!

Happy Birthday Julia!

Matza Crunch

It's that time of year again. Passover! Beginning on Monday evening, families who celebrate Passover are unable to eat yeast or foods that rise for an entire week.  It's okay!  I will be posting a few of my yummy Passover dessert recipes over the week for you to add to your collection and enjoy! 

Set oven to 375 degrees.  Double line two rimmed cookie sheets with tin foil, and top with wax paper. This is very important as the mixture becomes very sticky during baking.

Use your favourite brand of matza and arrange on cookie sheets.

Approximately 6 matza boards should fit. Four matza boards should fit as wholes and the other two can be broken into smaller rectangles.

Make the caramel.  In a medium sized pot, melt 1 cup of margarine or butter.  Add one cup of brown sugar.  Combine over medium heat and whisk constantly until caramel forms and comes to a boil.  Remove from heat.  Add 2 teaspoons of vanilla and whisk into caramel.

Pour caramel over matza boards.  (Since I find the caramel to be very sweet and thick when poured,) I often take a brush and immediately spread out the caramel over top of the matza boards.  Doing it immediately helps to avoid clumps.) This thins out the layer of caramel.

Place in oven and immediately turn down temperature of oven to 350 degrees.  Bake for 15 minutes, rotating cookie sheets to opposite racks in between. Check every few minutes to make sure the boards are not burning.  If the matza boards seem to be browning too quickly, lower heat to 325 degrees. 

Be sure to wear a good pair of oven mitts when removing trays from the oven.  These were my Bubbi's! When my dad asked me if I wanted anything from her condo, I had to grab them! 

Remove from oven and let cool for 5 minutes. Break the cooled matza into squares or odd shapes.

 Melt 3/4 cup of chocolate chips in the microwave at 30 second intervals. Fill a piping bag or Ziploc bag with melted chocolate.  Squeeze bitter sweet chocolate first, followed by white chocolate.  

Mmmmm!  It actually tastes even better than it looks!

Let set in refrigerator for about an hour.

Store in an air tight container hidden from family, or it may very well disappear in no time at all!

Bring over to your first Seder for dessert. It makes a great gift!