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This recipe came to me courtesy of one of my west coast friends Verhanika. She is entrepreneur, mother, blogger (Issues & Tissues), and all around bad-ass boss bitch. We met freshman year of college and have been friends ever since. In some of our recent phone conversations, she’d mentioned making herself a Chocolate Chai to enjoy while were on the phone or to wind down in the evenings. Finally I broke down and asked for the recipe because it sounded amazing, and it was.
- 1/3 cup of chocolate chips
- 1-1/2 cup of milk
- Heaping tbsp of David Rio Tiger Spice Chai
1. In a small sauce pan over medium heat combine chips and cover with milk. 2. As the chips start melting add your chai mix. 3. Whisk ingredients together until chocolate is fully melted and integrated into the liquid. 4. Carefully, pour into a tall mug, or two smaller mugs, and enjoy!
- The ambiguity on the milk measurement is to allow for people who’d prefer a smaller quantity of beverage or for a more concentrated flavor. Personally, I go for the 1 1/2 cup 😉
- If you can’t get your hands on the chai mix, you can steep 2 chai tea bags in the hot milk and then finish with a tbsp or two of sugar to add additional sweetness.
- This beverage is already pretty amazing on its own, but if you want to take completely over the top, you can garnish the final product with a dollop of whipped cream and dusting of cinnamon.
After a very intense week, I was looking forward to this past weekend quite a bit. I was ready to disconnect for a bit and indulge in something creative. I decided to work on an idea I had a while back, which is coming up with interesting ways to spruce up gluten free cake mixes (there are some really good ones out there these days), sort of like the Cake Mix Doctor recipes, but a bit more pretentious sounding. I also wanted to include fresh rosemary because I’ve tried in a few sweet applications, and I think it brings something unexpected to the flavor party.
Just for funsies, I came up with two variations: a Rosemary Olive Oil Cupcake with Blackberry Frosting and a Chocolate Orange Olive Oil Cupcake with Whipped Ganache Frosting. I used the King Arthurs Yellow and Chocolate Cake Mixes as my bases, respectively. The Results:
Rosemary Olive Oil Cupcake with Blackberry Frosting – Pretty good. I was a little worried when I tried the cake without the frosting that it was going to be to herbaceous, but the sweet and fruity from the blackberry frosting went a long way to even things out. I think it needed a tart element to really give things some depth. I’d made a blackberry filling for these, but I forgot to fill the cupcakes before I frosted them (Oops). I think it would have done the trick, though.
Chocolate Orange Olive Oil Cupcake with Whipped Ganache Frosting – A bit disappointing. The cake alone was almost perfect, but when paired with the whipped ganache, the subtle flavors of orange and rosemary were very much overshadowed by CHOCOLATE. I am still rolling this one around in my head; keep the cake and change the frosting? Or Keep the frosting and change up the cake? The frosting was a new 2 ingredient recipe I found online: equal parts chocolate and butter, melt together, allow to set up in the fridge and whip until light and airy. Rich, light and a little prone to melting, but as long as the weather is cool, I will be using it again.
Progress made, but no finished recipes quite yet. I’ll have to get back into the kitchen and give things another go. Although, considering how long it took to clean up the kitchen when I was done, it might be later rather than sooner 🙂
On our recent trip to Savannah, Andy and I discovered Chocolat by Adam Turoni. According to the company website, they boast two locations in the Historic District: one referred to as The Library and the other The Dining Room. We wound up at the flagship shop, The Dining Room, although after contemplating the map, we must have walked right by The Library location at least once, if not twice during the weekend.
After a quick look around to get the lay of the land, we quickly decided that we would absolutely have to try some of the truffles from the huge glass front cabinets against the wall, and I will admit when they handed me the silver tray to place my selected pieces on I felt pretty fancy. Well, as fancy as one can in yoga pants and a tank top, but you get the idea. As if the truffles weren’t enough, they had cleverly placed bell jars all over the shop offering specialty goods and services. And then there was the dining room table. Piled high with books, more bell jars, and delightful stacks and trays of all manner of cocoa infused treats. I forgot to take a picture of it, but I also purchased the most beautiful molded chocolate piece that looked like an ornate key hole. It was dusted with edible gold powder and very Alice in Wonderland-y. As I am sure you have guessed by now, Andy and I now have another “must-see” place to hit on our future Savannah trips. Next time I fully intend to find and visit the second location, you know, just for the sake of finding the absolute best spot of get our candy from.
As you aware, I am largely a cupcake girl when it comes to making something sweet. However, now that I am making an effort to utilize the recipes in cookbooks I already own, I am realizing how many other wonderful treats I have been missing out on. So that brings us to today’s recipe: Easy Chocolate Fudge.
Because I am me, and I just can’t seem to leave well enough alone, I opted to do a variation suggested in the notes at the bottom of the recipe page. To make this Chocolate Peanut Butter Fudge, I replaced the called for 1/3 cup butter with 1/4 cup peanut butter and 1 1/2 tablespoons of regular unsalted butter. I also chopped up two handfuls of mini Reese’s cups and sprinkled them on top of the fudge after I hand smoothed it into the prepared pan.
This turned out really well. I loved it, my taste tester loved it, and there wasn’t a single bite of it to be found 24 hours after it’s creation. For me, the big selling point was the dark chocolate. A lot of times fudge can taste like straight up sugar, but the higher cocoa content made it have a darker more rich flavor that, when paired with the salty-ness of the peanut butter, created a really nice balance of flavors. I am going to keep this recipe tucked away for some holiday baking later this year.
In pursuit of getting one step closer to crossing off #8 off of my 30 before 31, I pulled out a cookbook I received for Christmas from my brother-in-law and his girlfriend. It’s chock full of chocolaty perfection, and I was eager to make something Andy and I could quickly grab as a snack in between running errands and our household chores.
After perusing the book for a few minutes, I landed on this tea bread. It was pretty simple to whip up, and I thought with a couple of tweaks it would be pretty perfect for us.
- 1/4 cup butter, softened
- 1/2 cup dark brown sugar
- 4 eggs lightly beaten
- 8 oz semisweet chocolate chips
- 1/2 cup craisins
- 1/2 cup chopped pecans
- zest of one orange
- 2 cups self rising flour
- 1 tbsp vanilla extract
- Preheat oven to 325 degrees. Lightly grease a loaf pan and line the bottom with baking parchment.
- Cream together butter and sugar in a bowl until light and fluffy.
- Beat in the eggs one at a time, fully incorporating each. If the mixture starts to curdle beat in 1-2 tablespoons of the four.
- Mix in the chocolate, the crasins, the pecans, the vanilla and the orange zest. Sift the flour and gently fold into the mixture.
- Spoon the batter into the prepared loaf pan and create a small well down in the center with the back of a spoon.
- Place loaf pan in the preheated oven and bake for 50 minutes to an hour.
- Leave to cool in pan for 5 minutes then carefully turn our to finish cooling.
- Serve in thin slices.
- At first glance, it looks like I changed a lot of this recipe, and to a certain extent ,that is true. I replaced three of the ingredients because of Andy’s food allergies and my absolute disdain of raisins, but I tried to stay close to the original recipe by swapping them for items that wouldn’t alter the integrity. There was still chocolate, dehydrated fruit, and nuts, so I think it all came out pretty true in the end.
- I left my bread in the full hour, and it came out a little drier than I like, which isn’t a problem if you are actually serving this with tea, but I think next time I’ll cut 5-10 minutes off the cook time.