Tag: chocolate

Vanilla Latte Donuts

The world has really gone donut mad in the last while. First it was cupcakes, now donuts rule the counters at cafes and bakeries, and with good reason: they are super delicious and so delightfully versatile. Everyone is making them in a incredible flavor combinations. Yes, it’s really the donut’s time to shine and these Vanilla Latte Donuts are no exception.

I’m a certified coffee addict and I always find that coffee flavored treats are sorely lacking in most bakeries and coffee shops. If you’re a true coffee lover, you want to have a coffee flavored something sweet to go with your coffee. Coffee with coffee – you can’t go wrong. I take my coffee black, and I prefer straight espresso or espresso based drinks. If I indulge in a milky, sweet coffee drink, it will nine out of ten times be a vanilla latte. I love the soft sweetness of vanilla with coffee, it’s both familiar and comforting yet still exotic and interesting. Add a dash of chocolate and I’m in heaven. For these Vanilla Latte Donuts I have combined deep, dark chocolate baked donuts laced with strong espresso and dipped in a creamy coffee and vanilla glaze. A few milky white sprinkles add fun flair, reminiscent of the foam atop that perfect latte.

I’ve started with my favorite chocolate cake recipe and made some changes to it, yielding a denser, more donut-like texture and adding a big shot of dark espresso to the batter. The good folks at Gourmesso reached out and gave me the opportunity to try their selection of espresso blends so of course, I wanted to make something special that really highlighted coffee, for all the coffee lovers out there! (more…)

The Perfect Pair: Macarons Two Ways

two flavors macarons


T-minus a week until the most over-manufactured, high-expectation-low-return “holiday” of the year: Valentine’s Day. That’s seven days until florists are ravaged of anything “long stem” and drugstores are depleted of all their heart-shaped candy. Greeting cards will clog up the mail system next week and classrooms everywhere will each host at least one sad, un-chosen kid who didn’t get a Valentine, or enough Valentines, or the Valentine that their little heart was waiting for. Now, before you go calling me a cynic or reaching deep into my psyche for why I hate Valentine’s Day, let me save you the time and effort: I don’t. (more…)

Chocolate Cake with Raspberries and Brown Sugar Creamcheese Frosting

I would wager that sometime in the near future you might have some friends over for dinner. Or maybe you’ll be invited to a party. As the excellent host that you are you’ll want to make a show-stopper dessert that your guests will love, and as a guest you’ll do as your mother taught you and ask what you can bring. Sure, a bottle of wine is great, flowers are a nice touch, but imagine if you offered to make dessert and showed up with this wicked beauty?

Uh huh. You’d be the hero of that dinner story. (more…)

Raspberry Galette with Dark Chocolate

This is the last post I’ll be tagging as “Summer” and what a sweet goodbye.

I’ll leave you with just the “recipe” today — a brief assembly of 5 ingredients. If you can get your hands on some perfect berries, make this before the summer is fully finished and revel in the jamminess of end-of-summer fruit. The chocolate helps it nudge towards fall, but at its heart, this is a summertime tart.

Raspberry Galette with Dark Chocolate

This recipe uses frozen puff pastry. Once it is defrosted, heat your oven to 425°.

1 block of frozen puff pastry, defrosted

½ a pound of fresh raspberries (or whatever fruit you wish)

2 tsp cold butter cut into teensy tiny cubes

2 Tbsp sugar

1 oz./28 g dark chocolate

On a sheet of parchment paper, roll the defrosted pastry out into a large, thin round, about 1/8 of an inch thick. Place berries in concentric circles, points up all over, leaving a 1″ border. Roll the border towards the fruit to make a border like a crust on a pizza. Snip the border of the pastry with scissors so it can fan out as it bakes. Sprinkle the fruit with the butter and sugar. Using the parchment, slide the galette onto a baking sheet. Bake for 20 minutes until the fruit is bubbling and the pastry is browned. To check for doneness, lift the edge of the galette – it should be crisp and golden brown on the bottom. While it is still hot, grate the chocolate all over the surface. Serve immediately.

Chocolate Cherry Slice

Do people even make “slices” anymore? Is that a term we’re comfortable with these days? It seems to me that a ‘slice’ is a simple little dessert, the kind that is humble enough to be served straight from the pan – but maybe not as sturdy as a ‘bar’. I’m making this all up – who knows! Who cares. What this little number is, is delicious.

Chocolate shortbread {I’ll pause so you can heave that sigh of anticipation} smothered in sweet, tart cherries all topped with a crunchy nut and coconut topping. Uh huh. I know.

Summer isn’t over yet, but it’s starting to feel like the end. Just the other day I was leaving work at about 5:30 pm and the sun was low-ish in the sky, the light was that deep gold of a late summer, balmy evening and I heard some manner of insect chirping – something cricket-y, perhaps? – and I thought to myself, “Well it’s been nice … ”

I like summer well enough. Mainly because it means that the garden produces wonderful things, you can swim in natural bodies of water without becoming hypothermic and it’s often too hot to eat dinner inside, so evenings wind down slowly to the smells of grilling and the sounds of humming, buzzing and chirping critters.

I won’t lie though, autumn is my favourite season so I am fully prepared for the days to keep rapidly shrinking and for the light to get thinner and cooler, enough so that you can start to see your breath and there’s every excuse in the world to get a new sweater and/or a scarf. My friend Sheri has also promised to knit me fingerless gloves – the perfect accessory for long fall walks with the camera!

Although we’re well past the mid-point of August I think this summer still has some more to give. It has certainly delivered so far, though it’s slipping right by, and fast. While it’s beauty and bounty is in hand, make this slice. It doesn’t take long, it’s not painfully sweet and because of the tender chocolate cookie base it feels transitional – not fully ra-ra-ra summer, summer, summer. Instead, it has a late summer, nearing fall feel to it – all while still capitalizing on fresh cherries that are no doubt overflowing your green grocer’s bins.