Fresh Mint and Dark Chocolate Chunk Cookies

Fresh Mint and Dark Chocolate Cookies | Sarcastic Cooking

It’s no secret I run a food blog and take care of Andy for a living. In order to have both of these jobs working cohesively, I have to do a bit of juggling. This means cooking while Andy is napping, corralled in the highchair, or under the care and supervision of another person.

The day when I was feeling a bit brave and Andy was feeling a bit clingy was when I decided to try and prep, bake, and photograph these cookies. I knew it would be crazy and probably take twice as long to bake, but I went for it anyway. With the holidays around the corner, I wanted to get as many recipes done in advance so I could actually spend time away from the kitchen when Mike is off from work and we have a bit of family time.

[Read more…]

Billionaire Bars

Billionaire Bars | Sarcastic Cooking

Yessss!!! Finally. Here it is. The long awaited sweet treat I have been promising since Saturday. I normally ship the treats I bake off with Mike to share at school with his fellow teachers. Since Mike is on spring break, this week these babies stay here with me!

That is right. Sixteen beautiful bars of chocolate ganache, caramel, and hazelnut shortbread layers calling my name every single day from the kitchen.

I don’t need to eat these. The five, give or take, pounds of leftover baby weight on my belly is a good reminder that I do not need these bars. [Read more…]

Girl vs Dough – Salted Dark Chocolate Honey Biscotti

Salted Dark Chocolate Biscotti

Here it is, week number two of my guest post maternity leave kind of dealy I have going on! I am so happy that Stephanie has stepped in to share some of her baking genius just in time for the holidays. I came across Stephanie’s blog a while ago and am so happy that I did because I truly needed another blogger BFF that shared the same name as me! My friends all got a kick out of the fact that me, Stephie, and Stephanie all met up for lunch the last time Stephanie was in town. Thank God for all the different spellings and the fact that Stephie goes by Stephie instead of Stephanie!

Fun fact, Stephanie is on the baby bandwagon too! Finally, somebody I know is having a girl!!! Man, baby fever sure is going around!

So without further ado, here is my sweet friend with a recipe for some aaaahhhh-mazing biscotti! [Read more…]

Brookside Giveaway

Today, thanks to the good people at Brookside, I have an amazing giveaway for you. Recently, I was contacted to try out some new dark chocolate fruit juice pieces from Brookside. I am sorry I only have one picture for you today because before I could take a few fancy pictures for you, Mike and I ate every single one.

There are three delicious flavors; goji, pomegranate, and acai berry. They are dark chocolate covered fruit juice pieces. Once you start snacking on a few, next thing you know, whole bag is gone.

This giveaway is pretty sweet. If you love chocolate and Crate & Barrel goodies, pay attention. You can win the following:

  • 7oz Pouch Brookside Dark Chocolate Covered Goji Fruit Pieces
  • 7oz Pouch Brookside Dark Chocolate Covered Pomegranate Fruit Pieces
  • 7oz Pouch Brookside Dark Chocolate Covered Acai Fruit Pieces
  • A Cheeseboard and Cheese Server from Crate & Barrel
  • Two Stemless Wine Glasses from Crate & Barrel
  • A 3-Compartment Server from Crate & Barrel

In order to enter, you must be a United States resident and you have to leeave a comment below. Just comment and let me know what you think the best fruit and chocolate combination is. Giveaway will end next Sunday at midnight, one entry per person.

Special thanks to Brookside for sponsoring this post. Brookside also is providing the winnings for the giveaway. The written views and opinions of this post, however, are solely my own.

Chocolate Chocolate Chocolate Chip Muffins

Most days I am all about the salty snacks. Bag of super crunchy chips or pretzels with some kind of dip, and I usually get my fix.
However, yesterday was just one of those days where, for some reason, I needed chocolate. Nothing stressful or traumatic happened; I just wanted some good ol’ chocolate.
I went searching the vast regions of my freezer for any remnant of leftover Easter or Halloween candy. Not a scrap of chocolate was there. I could have sworn I stashed a chocolate bunny or two back there. My stash must have been compromised.
I have a suspect in mind. I am sure you all can probably deduct who I think it is.
On days like that, I go to the store for chocolate baking supplies, and then I head to my trusty Joy the Baker cookbook and whip up some of these triple chocolate with a dash of espresso muffins.
Sigh…chocolate craving was successfully subsided.
Then I went and ate two for breakfast this morning, and to the back of the freezer the muffins went. You never know when another chocolate craving is going to hit.
Ingredients (Makes 12 Muffins)
½ Cup Unsalted Butter
5 Ounces Semisweet Chocolate, coarsely chopped
2 Cups All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Teaspoon Instant Espresso Powder
½ Cup Packed Brown Sugar
2 Large Eggs
2/3 Cup Buttermilk
1 Cup Semisweet Dark Chocolate, coarsely chopped
½ Cup White Chocolate Chips
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Set aside for later.
Add about two inches of water to a medium saucepan and bring to a boil. Place a medium heat-proof mixing bowl over the simmering water, making sure the bowl is not touching the water. Add the coarsely chopped semisweet chocolate along with the half cup of butter to the bowl. The chocolate and butter will start to melt. Stir occasionally until both are completely incorporated. Set aside to cool slightly.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and espresso powder.
Whisk the brown sugar, eggs, buttermilk, and vanilla into the slightly cooled chocolate butter mixture. Add the flour mixture to the bowl with the chocolate mixture. Using a rubber spatula, fold the flour into the chocolate mixture until no flour is visible.
Fold in the remaining dark chocolate chunks.
Divide the batter into the twelve muffin cups evenly. Bake for 18 to 20 minutes until a toothpick inserted into the center of a muffin comes out clean. Let the muffin cool for five minutes in the tin before removing them and placing them on a wire rack to finish cooling completely.
While the muffins cool, add the white chocolate chips to a small heat-proof bowl. Microwave the chips for one minute, until slightly melted. Using a fork, mix the white chocolate until it is all melted. Then take that fork and wave it slightly back and forth over the cooling muffins. The chocolate that drips off the end of the fork while you are waving it will create that great drizzle over the top of the muffins.
Muffins last at room temperature for four days in an airtight container or wrapped in plastic wrap.
Recipe from Joy the Baker 
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