Tag Archives: Chocolate

Fudgy Rocky Road Bars

Do you remember the marshmallow creme I made a while ago?  Aside from eating some of it by itself, I made these Fudgy Rocky Road Bars with it. I’ve been trying to find a good s’mores recipe for a while now, taking into account that we can’t find graham crackers in Guatemala.  The best I could come up with to substitute them are plain vanilla cookies, that are locally known as “galletas María”.  These are the cookies we use in Guatemala to make the crust for cheesecake.

Rocky road bars seemed like a good alternative to use my marshmallow creme, so I tried it out.  I have to tell you that I squirmed at the thought of using condensed milk and chocolate chips… my tooth hurt just thinking about how sweet that could taste. But, guess who really, really, really wanted to make these?  (Yes, Kristen)

I tweaked the recipe a little bit, because of the aforementioned issue with the graham crackers. Also, I used sliced almonds instead of whole almonds because I have a huge bag of them sitting in my cabinet.  I encountered a problem though. Graham crackers are square, and the ones I got to substitute are round. Therefore, I decided to grind them up and mix them with butter to make a crust, like I would make for a cheesecake.

Aside from the crust alteration, these really are a cinch to make. Everybody loved them, and they were not as sweet as I expected. They are sweet though… but the combination of the chocolate, with the almonds, and the cookie crust with little chunks of marshmallow creme here and there is just sinfully delicious. I definitely recommend that you try this recipe.

If you can use graham crackers, much the better. Just Preheat oven to 375 degrees. Line bottom of a 9-by-13-inch baking dish with graham crackers, breaking them to fit if necessary. Bake until crackers are lightly toasted and fragrant, about 8 minutes. Sprinkle with almonds and dollop with marshmallow creme. Then continue to step No. 2

Candy season is around the corner, isn’t it?  Try these when you’re making treats for your family!

Helga

Rocky Road Bars

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Hot Fudge Sauce

Yes. Another Everyday Food recipe I tested in my kitchen. I think there will be a few more coming your way, but we promise we have been trying out recipes from other sources too.

Without really noticing, I started making these recipes constantly at home because of Kristen’s obsession with Everyday Food videos. It was a way for us to cook together, since her recipes are so easy, and because Kristen now LOVES Sarah Carey. She wants to have her over for coffee.

This particular recipe is quick to make, and so much better than the bottled chocolate syrup. It’s made with unsweetened cocoa powder, so it has a rich, semi sweet flavor.  Just mix the ingredients in a pot, bring it to a boil and transfer to a jar.  I think this is a great idea for an item to include in a gift basket.

I used my hot fudge sauce to make sundaes with vanilla ice cream, strawberries and walnuts.   If you’re having a bad day…. have one of those.

Helga

Hot Fudge Sauce

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Marble Cake

Lately I’ve been getting this need to get into the kitchen. Maybe it’s because I am busy during the week with my day job, finishing at 7/8PM. I am readjusting my schedule to this new flow of workload so that I will be me baking during the day once again. Since I’ve been packed, it seemed that the perfect day to bake was Sunday. I walked into the kitchen with the idea of baking but didn’t know what to do. Then it hit me. I remembered that way back when TFK was just starting, I’ve previously made Marble Cake but didn’t get to take the pictures. Honestly, it was more that I was multitasking that I forgot to take the pictures, so I decided to bake the recipe so my family would taste it… And I am proud to inform you, my fellow foodies, that it is a success.It is Wednesday and there’s just two servings left. This is perfect as a Coffee Cake, and for those hot summer days, you can serve it with a scoop of vanilla ice cream.

The trick is to spoon batter alternating the vanilla and chocolate batters, like a checkerboard. Then, with an offset spatula or knife, draw swirls to mix the batters. The cake will turn out marbled. You could also do this with different colored batters for a non-chocolate version of the marble loaf.

Kitty

Marbled Cake

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Chocolate Pancakes with Orange Chocolate-Maple Syrup

It’s Sunday again and I am debating whether to get up and make breakfast, or keep lounging in bed. We’ve been blessed with a child who is a late sleeper on the weekends. She crawls into bed and the three of us can keep snoozing until 10am. It is late though, I should probably get up. We said we were making pancakes. As we were heading for the kitchen, Kristen thought it would be a good idea to try chocolate pancakes. I don’t know where she got the idea from, we’ve never made chocolate pancakes at home. I was a little reluctant at first.  Really?  chocolate pancakes, with honey on them?  It sounded like something only a child would like. But…. ok. Chocolate pancakes it is.

I started browsing for recipes.  Some of them had too much sugar, and too little cocoa. Some called for melted chocolate…too sweet! I read this recipe and it seemed perfect.  This recipe had a chocolate sauce to pour over them.  It had cream and chocolate in it.  No.

But all the photographs looked to pretty with the chocolate sauce drizzled on top!  And I wanted you guys to see pretty photos, so I thought maybe if I made a semi sweet chocolate honey type of sauce, it would be Ok.

You need to make this recipe this weekend, so go out and get all the ingredients. I really, really mean it. I can’t explain how great these pancakes are!  Since they are made with unsweetened cocoa powder, they are not oversweet. They taste like a rich semi sweet chocolate cake.  As for the sauce, same thing.  I added unsweetened cocoa powder so it was just chocolatey. We kept pouring it as we ate our pancakes.  Make sure you get strawberries and whipped cream, too.

I did not use the melted butter in the recipe, because sometimes I feel like having a denser texture on my pancakes.  I don’t like it when they come out too fluffy.  But that’s just my personal preference.  If you prefer a fluffier, more cake-like texture then please add the butter.  Also, we’re using natural cocoa here so don’t skip on the baking soda. We need it because there is a reaction between this type of cocoa with the baking soda, which tempers its acidity.

Treat yourself and your family, and let us know what you think about this recipe!

Helga

Chocolate Pancakes with Orange Chocolate-Maple Syrup

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