Showing posts with label chocolate chips. Show all posts
Showing posts with label chocolate chips. Show all posts

Monday, June 23, 2014

S’mores Fudge Pie ... and Happy Birthday to Me!

You are gonna loooove what I am about to share with you today!   It's for s'mores!   And not just your ordinary 3 ingredient s'mores you enjoyed as a scout 'round the campfire (4 if you count the stick holding the charred marshmallows).  No, Dear Reader, this is for S'mores Fudge Pie ...

Sunday, November 3, 2013

Snowball Brownie Squares

Decadent fudge brownies covered in a coconut and marshmallow creme frosting. I originally planned to totally enrobe these babies in frosting in a kinda sorta homage to Hostess Sno Balls, but my teeth voted against it.  My teeth are wise.
The frosting shmeared on top and hiding in the middle is quite enough. 

Snowball Brownies
Yield: 12 brownies

Marshmallow mixture:
1 (7 or 8 oz) jar marshmallow crème
1/3 cup powdered sugar
1/2 tsp. vanilla extract
2-3 Tbl. water (as needed)

cooking spray
3/4 cup unbleached flour
1/2 cup cocoa powder
1/2 tsp. baking powder
1/2 tsp. kosher salt
1/2 cup (1 stick) butter, cut up
1/2 tsp. instant coffee granules (optional)
1 cup granulated sugar
2 eggs, lightly beaten
1 Tbl. chocolate syrup
1 tsp. vanilla extract
3/4 cup semi-sweet chocolate chips

1 cup sweetened shredded coconut

Preheat oven to 350F. Lightly grease 7 or 8-inch square baking pan with cooking spray. Set aside.

Prepare marshmallow mixture: using a mixer, combine marshmallow crème, powdered sugar and vanilla extract in a large mixing bowl at low speed until combined, then increase to high speed. If mixture is too thick to spread, add water, a tablespoon at a time, just until spreadable. Set aside.

Prepare brownie mixture: In a small mixing bowl, whisk together flour, cocoa, baking powder and salt.

In a medium-sized heat-safe bowl, melt butter in microwave at high for 45 seconds or until almost melted. Stir until completely melted. Whisk in coffee granules (if using) until dissolved, followed by sugar, then eggs.

Using a rubber spatula, fold prepared cocoa mixture into the butter mixture just until blended. Fold in chocolate syrup, vanilla extract and chocolate chips.

Spread 1/2 of the chocolate mixture evenly into prepared pan.

Spread half of marshmallow mixture evenly over the chocolate just inside the edges.

Gently spread remaining chocolate mixture over marshmallow layer; smooth top (don’t worry if some of the filling peaks out – any mistakes will be covered by frosting later).

Tastes better than it looks ... I promise!

Bake 30-35 minutes, or until top is set, and toothpick inserted in the center comes out dry with just a few crumbs sticking to it.

Remove from oven and place pan on cooling rack. Allow to cool completely in pan.

Remove brownies from pan intact. Spread remaining marshmallow mixture over brownies.Sprinkle shredded coconut evenly over marshmallow mixture, gently pressing on coconut to insure it adheres.

Cut into 12 squares and serve immediately, or store in a tightly covered container.

This recipe was entered in the Better Recipes Best Blogger Recipe Ever: Brownies and Bars contest.

Monday, October 28, 2013

Chocolate Gelt Pecan Pie Bars

Without adieu, I would like to introduce you to Without Adornment, hosted by Bean. Without Adornment is a delicious recipe site with delicious photos. And all the delicious recipes just happen to be healthy and gluten-free (did I mention delicious?).

Bean is a project engineer when she is not baking up a storm and taking great photos. I enjoyed going through her recipes for something special to serve on the third Thursday in November, which is really special this year.

 Due to a rare calendar alignment, Thanksgiving and Hanukkah will fall on the same day this year. Something that won’t happen again for around 73,000 years (give or take). Actually, my family will be lighting our first Hanukkah candle and opening our first gifts the evening before Turkey Day, since a Jewish holiday always begins the evening before the date stated on a Western calendar (as per Genesis 1:5, “and the evening and the morning were the first day”).

Since it’s only around a month to go before Thansgivukkah (I really hate that name mash-up, but every other cutesy-poo combo is worse), I am trying to be efficient for a change and come up with a recipes that combines both holidays. 

Pecan pie you can eat with your hands!

Because I want to serve the bars right after the turkey meal, they had to be made with non-dairy ingredients. Bean's vegan Pecan Pie Bars pretty much fit the bill.   Nothing says Thanksgiving dessert like pecan pie.  Even if it's in bar form.

But I wanted to make them a little more Hanukkah-y by tossing in chocolate gelt.  Gelt is Yiddish for money.  For centuries, the traditional gift children received for Hanukkah was a few coins.  According to an article in the Forward, an American company back in the1920s molded chocolate into thin wafers, then wrapped them in gold and silver foil to resemble coins. It was a big hit, becoming the new tradition which continues to this day.

Most chocolate gelt available is of the dairy persuasion, probably because children prefer it. Parve (non-dairy) gelt is a little more difficult to obtain (i.e., wasn't stocked at the local supermarket yet) so I used the store brand of non-dairy semi-sweet chips (which were very good to eat straight from the bag, by the way). As a bonus, I saved several steps by not having to peel off all those foil wrappers, clean out all that chocolate that always gets caught underneath my nails while peeling off all those foil wrappers, then stand there chopping all that chocolate to bits. But to keep it Chanukah-ish, gelt stays in the recipe name. Sue me.

I omitted the flax seed because I don’t use flaxseed. Although there are authoritative clinical studies that show ground flaxseed may inhibit breast cancer, other authoritative clinical studies show the complete opposite. As a result, most authoritative web sites (such as Dana-Farber ( and the Mayo Clinic ( recommend that estrogen-receptor positive breast cancer survivors avoid flaxseed, or consume in moderation (note—this does not apply to flaxseed oil).  To compensate for the lack of flax, I doubled the amount of tapioca starch.  The bars turns out a little soft, but no one minded one little bit.

Flavor is larger than appears.

I don’t have agave syrup in my pantry so I used corn syrup, which is what goes into my pecan pie anyway. The label on the bottle states that it does not contain any HFCS cooties. But if the idea of using syrup of corn makes you gasp for breath, use agave instead. Or extra honey.

Wasn’t sure if the few minutes tapioca-“milk” mixture soak was for the tapioca's or flaxseeds’ benefit, but since the honey mixture needed a few more minutes of cooling down anyway, I left the soak in.

I brought the whole batch to my local Hadassah chapter's annual potluck.  By the end of dessert, only one tiny piece was left.  Which shows how great these bars are.

I am so glad you were my Secret Recipe Club blog this month.  Thank you, Bean!

Chocolate Gelt Pecan Pie Bars
Adapted from: Without Adornment 
Makes about a dozen bars, or around 24 squares (if bringing to a Hadassah meeting) 

Shortbread Crust:
baking spray
2 cups almond flour
4 Tbl. (1/2 stick) margarine, melted
2 Tbl. olive oil
2 Tbl. honey (light or dark) or agave nectar
pinch of table salt

Pecan Filling
1-3/4 cup roughly chopped or broken pecan halves
A few pinches of table salt
1/3 cup light or dark corn syrup or honey
2 Tbl. honey
3 Tbl. margarine, cut up
1 Tbl. vanilla extract
1 tsp. tapioca starch
2 Tbl. rice (or almond) milk
1/2 cup semi-sweet chocolate chips

To make crust, preheat oven to 350F. Line an 8×8″ pan with parchment paper; lightly grease the parchment with baking spray.  Set aside.

Mix remaing shortbread ingredients in a medium sized bowl until combined.

Press into prepared pan. No need to be gentle because almond flour does not contain gluten to toughen the short dough.

No need to be very neat, either.

Bake for 15 minutes or until the crust barely starts to turn brown.

... because the crust will be hidden by the pecan mixture.

Remove from oven;  place pan on cooling rack; allow to cool completely.

Arrange pecans in a single layer in a baking pan and toast in 350F oven for about 5 – 8 minutes  or until they just start to brown and become fragrant. To avoid burning (the pecans, not you), remove pecans from oven when you think they need "just another minute” because they will continue to toast and possibly burn from residual heat. Remove from oven (leave oven on) and immediately sprinkle pecans with salt.  Transfer to a heat-resistant dish and set aside.

In a 2-quart saucepot whisk together the margarine, corn syrup and honey.

Bring to a boil over medium heat. Reduce to medium-low and let simmer for 5 minutes, whisking frequently. Be careful … the mixture will be napalm hot! Remove from heat and whisk in vanilla extract (might boil up a tad, then subside). Set aside to cool.

While everything cools, in a small bowl whisk together the tapioca starch and rice (or almond) milk. Let sit for 5 minutes, then whisk into the syrup mixture until smooth. Gently stir in the chopped pecans and chocolate chips until moistened. Pour mixture onto the cooled shortbread; use a spatula to distribute evenly.

Bake at 350F for about 20 minutes or until the filling begins to set and loses its shine. Remove from oven and place on cooling rack. When cooled to room temperature, place in the fridge to chill for at least an hour before cutting into bars or squares.

Store leftovers, covered, in the fridge up to 5 days.

Thursday, March 14, 2013

Chocolate Tart for Pi Day - from the Archives

I'm so proud of me -- I scheduled this post to go live at 3:14pm in honor of Pi Day.  Get it?  3.14? Pi?  I am such a nerd! :P

Today is a reprise of my very easy chocolate tart with macaroon crust (tart ... pie, same difference). Except this time it's made without milk so it can be served at a meat-based meal.  Enjoy!

Chocolate Tart in a Macaroon Crust - Easy

1 (10 ounce) can coconut Macaroons
1 (9 ounce) bag semi-sweet chocolate chips
1/2 cup coconut or almond milk
3 Tbl. unsalted margarine

Set aside 1 or 2 macaroons.   Process the remaining macaroons in a food processor until they are all pulverized.  They might start to clump up, in which case you'll have to use (presumably) clean hands to manually break up the clumps.  Using the back of a spoon (or your fingertips as long as they have macaroon all over them already), press the ground-up macaroons into an 8-inch pie or tart plate.  Set aside.

In a 1-quart saucepan, heat the coconut or almond milk and margarine until they barely start to simmer.  Remove from heat. Stir in chocolate chips and let sit a minute to melt.  Whisk  until mixture is smooth.  Pour into prepared pie plate.  

Break up reserved macaroons and decorate top.  Place in fridge to firm up.

Remove from fridge about 1/2 hour before ready to serve.  Cut into small delicious wedges.

Monday, March 11, 2013

Decadent Chocolate Mousse (for Passover and Year -Round)

Because matzoh meal makes almost anything taste like Passover (but with less taste), I've been recreating and/or collecting recipes that are inherently chametz-free (pronounced HA-metz, these are foods containing leavening or grains prohibited during the 8 days of Passover).  Such as this chocolate mousse.

The recipe has taken the internets by storm!  Two ingredients!  Three if you count the guilt when you eat the entire batch yourself it's so good.    It's relatively quick to make (especially if you have a pesadik electric hand mixer).  But if you don't, it only takes about 5-10 minutes or so to whip up, depending upon the size of the hand whisk at hand, even if you have to stop in the middle because the dog barfed on the rug (don't ask, but this is still better than last week when Cujo ate something he shouldn't and left land mines all over the living room floor for days ... but I digress).  If you don't own a mixer or whisk for Passover because you never needed one before, go out and buy one now, either or both of them, just for this.  You and your family will thank me later.

Remember how in the past I warned you not to let any moisture sneak into the chocolate to prevent it from seizing?  Neither do I, but you can ignore it.   Here, all that whisking creates a suspension (sort of like mayonnaise), encasing the water droplets within the cocoa butter, and along with trapped air bubbles, creates the mousse magic.

Most other recipes recommend the use of bittersweet chocolate, but I think that makes it way too chocolatey, even for me and I am a choco-addict.  I use semi-sweet chocolate chips isntead and the result is amazing enough to serve at both your seders.  I added an extra tablespoon of chips in order to correct the amount of fat needed for the mousse to set up properly.  If for some reason yours doesn't, or conversely hardens too much, simply nuke the bowl a minute or two to remelt the chocolate, then repeat the ice bath/whisking, adding more chocolate or water depending which disaster inconvenience you have to correct.

Decadent Chocolate Mousse
Lightly adapted from Genius Recipe
Serves 4

ice cubes and cold water
1 cup plus 1 Tbl. parve semi-sweet chocolate chips
3/4 cup water
whipped topping and/or nuts (optional)

Add a cup or two of ice cubes into a large bowl.  Place a smaller bowl on top of the cubes.   Carefully add water to the larger bowl until the water comes up the sides of the smaller bowl a few inches.  Set aside.

Clump and Seize

Combine chocolate chips and water in a 1 quart saucepan.  Heat over medium heat, stirring constantly.  The chocolate will start to clump, then eventually melt.  Remove from heat and continue to stir just until the chocolate melts completely.

Note the teensy-tiny whisk.  Still came out good.

Carefully pour the chocolate mixture into the prepared smaller bowl.   If using a whisk, whisk like mad for 5 minutes or so, or until the mixture cools, starts to lose its sheen and becomes the consistency of thick sauce.  If using an electric mixer, this could happen in a couple of minutes so don't daydream. 

Pour or spoon thickened mixture into 4 dessert cups.  Refrigerate for 30 minutes before serving.  If desired, garnish with whipped topping and/or nuts to look fancy-schmancy.  Cover if storing for more than 30 minutes.  Will keep up to two days, covered and refrigerated.

Tuesday, October 2, 2012

German Chocolate Cupcakes for Breast Cancer Awareness Month

One of the nice things about summer is not having to wear socks.  I spend as much time as I can with only sandals adorning my feet.  No having to match up socks on laundry day ... or trying to find which blouse a missing sock glued itself to in the dryer.  Of course said sock chooses a shirt which for whatever reason doesn't get worn again for months, and when said sock again presents itself,  another random sock takes its turn on another clothing item.  Now that the evenings are cooler and I need something a little warmer to cover my toesies while walking Cujo, the sock cycle repeats, just like the cooling cycle of my dryer when I'm out of earshot and leave it running for hours.  I miss summer.

What does this all have to do with cancer?  Nothing.  I just wanted to share.  You're welcome.

In honor of Breast Cancer Awareness month, I made German chocolate cupcakes.

Why German chocolate cupcakes?  Why not something pink to tie into Breast Cancer Awareness month?

First of all, because I don't need reminding.  Today is my 10th anniversary as a breast cancer survivor.  I'm reminded every time I get dressed.  Or undressed.  Or change the side I'm sleeping on.

My sister bought me this mug.

 Or drink chai out of a mug.

Secondly, it's only October 2nd and I'm already pinked out.  Just about every company in the good ol' US of A is producing something pink. Even plastic food wraps and bags and come adorned with pink ribbons, which is kind of ironic since certain plastics have been linked to cancer.

Even shopping bags turned pink.

So I'm instead celebrating with brown ... as in chocolate.  Not white chocolate tinted pink.  Only 100% real chocolate.  Made from chocolate cows.

Okay, not really.  Just checking to see if you are still with me.  Speaking of the good ol' US of A, did you know that German chocolate cake is really an American invention?   According to Food Timeline,  the first time the cake appeared in print under that name was in March, 1956.  It got its name after the brand of chocolate used: Baker's German Sweet Chocolate, which was actually a bittersweet chocolate blend.   The chocolate itself was named after Samuel German, the Baker Company employee who first created it in 1852. 

Ignore pink background .. it was the only clean dishcloth I had.

Anyway, back to the cupcakes.  Aside from real chocolate, they also contain real butter and real eggs.  Don't start in with me now about the fat-breast cancer link, as if I didn't know.   It's MY freakin' celebration.  I'll go back to eating healthy tomorrow.

German Chocolate Cupcakes
Adapted from Better Homes & Gardens and Betty Crocker
Yield:  16 cupcakes

TIP ALERT:   Make the cupcakes the day or evening before, otherwise you'll spend all day in the kitchen.

3 eggs
2/3 cup butter
1 1/2 cups unbleached flour
3/4 tsp. baking soda
1/4 tsp. table salt
1/2 cup semi-sweet chocolate chips (or 4 squares Baker's German sweet chocolate, coarsely chopped)
1/3 cup water
1 cup granulated sugar
1 tsp. vanilla extract

Coconut-Pecan Frosting:
1 egg yolk
1/3 cup evaporated milk
1/3 cup sugar
2 Tbl. butter
2/3 cup flaked sweetened coconut
1/3  cup chopped pecans

Chocolate Buttercream Frosting:
1 1/2 cups powdered sugar
3 Tbl. butter, softened
1 tsp. vanilla extract
1 1/2 squares unsweetened baking chocolate, melted and cooled
1-2 Tbl. milk

For the cupcakes:
Separate the eggs straight from the fridge, placing the whites in a small clean and dry mixing bowl, and the yolks in a small any kind of bowl.  Cut up the butter into a large mixing bowl.  Let everything sit about a 1/2 hour to come to room temperature.

Meanwhile, place 16 cupcake lines in cupcake pans. Whisk together the flour, baking soda, and salt in a 1 quart bowl; set all these aside as well. Preheat oven to 350F.

In a microwave-safe 1 quart bowl combine the chocolate and water.  Nuke at 100% power for 45 seconds .  Stir.  If mixture is not completely smooth, repeat for an additional 15 seconds.  Let cool.

Beat butter with an electric mixer on medium speed 30 seconds, or until butter is creamed. Gradually add sugar, beating until well combined. Scrape sides of bowl as needed and continue beating for 2 minutes. Beat in egg yolks, one at a time, beating well after each addition (about 1 minute total). Beat in cooled chocolate mixture and vanilla. Add flour mixture and buttermilk alternately to beaten mixture, starting and ending with flour mixture, beating on low speed after each addition until just combined.

Thoroughly wash  and dry the beaters or change to whip attachment on electric mixer. Beat egg whites on high speed until stiff peaks form (tips stand straight). Gently fold egg whites into the chocolate batter. Spoon mixture into prepared cupcake liners (or transfer mixture into plastic bag; cut off tip and pipe into liners) about 3/4 full.

Bake in a 350 degree F oven for 15 to 18 minutes, or until a wooden toothpick comes out clean. Cool cupcakes in pan on wire rack for 10 minutes. Remove cupcakes from pan, then let cool thoroughly on wire racks.

This is what happens if you don't fill liners evenly.

If not decorating right away, cover and leave at room temperature up to a day.

For the Coconut-Pecan Frosting:
In a medium saucepan, poke egg yolk with a spoon, then stir in evaporated milk, sugar and butter.

Cook, stirring frequently over medium heat for 3 to 5 minutes or until slightly thickened and bubbly.

Tastes better than it looks.

Remove from heat; stir in coconut and pecans. Cover and cool completely.

For the chocolate buttercream:
In a large mixing bowl (to prevent shooting the powdered sugar all over the kitchen), beat sugar, butter, vanilla and chocolate at low speed.  

Add one tablespoon of milk and continue beating, adding remaining milk a teaspoon at a time until buttercream is glossy and smooth.  Increase speed to medium and beat for an additional 20 seconds.  

Transfer buttercream to a freezer bag (don't cheat; a food storage or sandwich bag will break while piping) or piping bag fitted with a star tip.

To assemble:   
Decoratively pipe chocolate buttercream around edge of each cupcake.  Spoon a dollop of coconut-pecan frosting in each center.  If not serving right away, cover and refrigerate; remove from fridge about 30 minutes before serving.

 Serve with chai or your favorite beverage, preferably on dainty dishes outside in the sukkah with your feet up on a spare chair.  You deserve it after all that work!

This recipe was added to the Pin It Linky Party! (disclaimer -- recipes linked may not be kosher).

Tuesday, May 22, 2012

Mocha Truffles 3 Ways

I like to serve truffles for Shavuot.  Actually, I like any excuse to whip up a batch of truffles, and with Shavuot being a dairy holiday and all, I can justify making these.

As a theme and variation, I show how  to make 3 different versions of the same truffle.  Pop a coffee bean on some.  Roll the rest in powdered sugar or a mocha mixture and voila!   Versions II and III.

Truffles such as these need to be refrigerated until about 30 minutes before serving, unless you want to eat them with a straw.  There is a version IV which can take room temperature, but I'm saving it for another time, maybe nearer Chanukah.   Consider this a tease to keep you interested.

Normally I don't care for white chocolate.  To me it has the flavor of Crisco.  So when I tell you, Dear Reader, to not substitute more "real" chocolate you should listen to me.  In this recipe, white chocolate helps to mellow out the taste. If you make a batch with and without you will definitely notice the difference.  You're welcome.

Mocha Truffles 3 Ways
Yields:  about 75 truffles

2/3 cup heavy cream
1 sticks (1/2 cup) butter, cut up
3 tsp. instant coffee granules, divided
1 (24 oz.) package semi-sweet chocolate chips
1 (6 oz.) package white chocolate chips
25 coffee beans
1/2 cup confectioner’s sugar, plus more if needed
1/2 cup unsweetened cocoa powder

Butter really should have been cut up to melt faster.

Pour cream into a 2 quart saucepan.  Add in the butter and 2 teaspoons of the coffee granules.  Cook over medium heat, stirring frequently, until coffee dissolves and butter completely melts.

Reduce heat to low.  Stir in the semi-sweet and white chocolates.

The chocolate will first "seize" (clump up), but continue to stir the mess anyway until it almost completely melts.  Remove from heat.

Not completely smooth.

Continue to stir until the chocolate completely melts and the mixture is smooth.


Pour mixture into a  9 inch pan (pie, square or rectangular, whichever is handy) and refrigerate for 1 to 2 hours, or until the mixture firms up and almost completely loses it gloss in the center.

Notice the slight gloss above & to the right of spoon.  Perfect!

You should be able to easily scoop out the mixture.  If the mixture hardens too much, leave it out of the fridge for 15 to 30 minutes to soften a tad.

Those are water drips from my hands on the chocolate.

While the mixture is a-chilllin', line two large cookie sheets with parchment or wax paper.  When you are just about to dig in, wet your hands with cold water and remember unlike me to shake off the excess.  This cools your hands, making it easier to roll out the truffles.   

Use a teaspoon to scoop out some of the semi-hardened chocolate mixture.  Using both hands, roll into a ball barely an inch in diameter.  Place on prepared cookie sheet.

Repeat a bazillion more times until all the mixture is used up, wetting hands every 6 truffles or so, when the truffles start to stick to your hands.

Waited too long, so the beans sit on top of the truffles instead.

Quickly before the truffles harden, gently push a single coffee bean into the top of a third of the truffles (or 25, whichever comes first).   Then pop all of them back into fridge at least 30 minutes to firm up.

Place powdered sugar in one small bowl.  Roll half of the remaining truffles in the powdered sugar, then place back on cookie sheet.   Whisk together the cocoa powder and remaining teaspoon of coffee in another small bowl.  Roll remaining truffles in the mixture.  Place back onto cookie sheet.  Refrigerate until 30 minutes before serving.

To serve, place on a serving platter.  To really jazz up the presentation, place each truffle in a ruffled candy cup (double the cups to really guild the lily).    Store the truffles in a tightly covered container for up to a week, or freeze for up to a month.  Defrost still in the covered container to prevent condensation on the truffles.

Monday, May 7, 2012

Roasted Strawberry, Brie and Chocolate Grilled Cheese - Crazy Cooking Challenge

Today's post is a fun one.  As part of the Crazy Cooking Challenge this month, members have to find a grilled cheese recipe from another blog, then make that recipe and post about it.  The standard ol' grilled cheese sandwich, made with American cheese and white bread, would be quite boring, so I did a little (and by a little I mean a lot) intertube surfing to find something new!  Exciting!  Different!

Plus it had to have strawberries in it.  Not because of the challenge, but because the sale at the Try-n-Save on strawberries is  still going strong (check out what I made last week).  I also had the big idea of using goat cheese, because I had an untouched package left over from Passover that I picked up at Costco of all places, and still hadn't yet figured out what to do with it.

Eventually I landed upon Jessica's blog how Sweet it is.  Jessica had posted a lot of delicious-looking recipes, many of which I will have to make sometime in the future.  But for now, her Roasted Strawberry, Brie and Chocolate Grilled Cheese sandwich was the one I selected, even though it didn't use goat cheese.  Brie cheese and chocolate do sound a bit strange, but I figured I should try the recipe anyway.

Roasted strawberries was a new one for me as well.  Salt on strawberries?  And oil?  I had barely gotten used to the idea of balsamic vinegar on strawbs, and now this.  But the magic of oven-roasting did quite a fine number on those strawberries.  I had a few slices by themselves and they were quite divine, once I got over the hot strawberry thang.  I bet with a little ice cream under them they would be heaven in a bowl as well.

Wanting to keep as close as possible to the original, I dropped the idea of using goat cheese and only made a few minor adjustments in Jessica's recipe.  I used olive oil instead of canola, woo. hoo.

This is a dessert plate.  These strawb are 2 inches long!

Since my strawberries were MASSIVE, I only used two, and sliced them rather than quarter them so that they would fit in between the bread slices.  Speaking of bread slices, I didn't have thick multi-grain bread, but I did have multi-grain sandwich-y thingies.   I used two whole ones in order to emulate thick bread. Finally, when I went to grab the "good" chocolate, only those of the chip persuasion were in the pantry, so they had to do.  

The resulting grilled cheese turned out terrific!  Ooey, gooey cheese and chocolate oozing around the lucious strawbs (I think I used up almost all the O's allotted to me here ... but I digress).  I'm thinking that maybe next time I will try these sandwiches with goat cheese and see how it goes. 

Roasted Strawberry, Brie and Chocolate Grilled Cheese
adapted from how Sweet it is
makes 2 sandwiches

4 humungous strawberries, rinsed, dried and sliced
a drizzle of olive oil (maybe a teaspoon or two)
1/4 tsp. kosher salt
2 Tbl. unsalted butter
4  multigrain sandwich thins (don't separate the halves)
2ish ozs. brie cheese
1/3 cup semi-sweet chocolate chips

This is not a Google Doodle.

Preheat oven to 375F. Toss strawberries with oil and salt, then spread on an oiled baking sheet.  Roast for 20 minutes. Remove from oven and set aside. 

Easier to scrape off the pan than they look.

Heat a large skillet or grill pan over medium heat. Butter the sides of two of the sandwich thins.  Place on the skillet buttered-side down.

Cut the cheese.  No,  wait, I mean ...

Slice the brie thinly.  Cut larger slabs in half.  Place half the brie evenly on top of the bread.  Cover brie with the roasted strawberries. Sprinkle on the chocolate chips.  Top with remaining brie.  Butter one side of the remaining bread slices, and place on top of the cheese, buttered side up. Cook for 2-3 minutes or until the cheese just starts to melt.  Carefully flip the sandwiches and continue to cook until cheese and/or chocolate starts to ooze.

Serve hot.  Like you could wait for something like this to cool.


Disclaimer - because this recipe is part of an online cooking group, the linked recipes below might not be kosher. 
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