This month brings another delicious recipe from my Year of Chocolate challenge. While Mexican Chocolate Brownie Sundaes are my go-to comfort food, this next dish is my ultimate weakness — Black-and-White Layer Cake. Since the start of this chocolate journey, I’ve been waiting in anticipation to make this delectable dish. The reason being? White chocolate, plain and simple. White chocolate is my Kryptonite, but mostly in a good way. Any time I see something containing white chocolate, I have to try it. Whether it be in a yummy Starbucks drink, covered over a cake pop or transformed into mouth-watering fudge, I have a hard time holding back my love obsession for it. While this dessert actually fell under the April selection, I decided to move it back a few months and make it the feature dish of mine and Jacob’s recent engagement party. And I’m glad I did. The cake was a huge hit with all our friends and family, with most comments being, “You made this from scratch?!” Majority rules in the case of this cake — it’s pretty much the best thing ever.
The chocolate adventure continues this week with my Food Network Magazine Year of Chocolate challenge. Last time, we focused on March’s Double Chocolate Croissant Bread Pudding. This time around, I’m actually skipping April’s selection and moving straight to May’s Mexican Chocolate Brownie Sundaes — the reason being I’m saving April’s for a special occasion you’ll find out about soon enough. So Mexican brownies it is for now! Brownies are actually one of my top favorite chocolate food items. I love the combination of a flaky crust with gooey center (never dry). Combine that with some ice cream, whipped cream and assortment of other goodies and you’re set. So if you’re ready to dive into another indulging chocolate recipe, read ahead and enjoy!
Attention fellow chocolate connoisseurs! As promised I’m bringing you yet another delicious recipe from the land of sweets. For those of you who are out of the loop, last month I decided to embark on a year of chocolate challenge, courtesy of the Food Network Magazine. You remember January’s Blackout Cake we made a few weeks back? Well, this month’s is even better, tying right into the perfect Valentine’s Day dessert: Chocolate Mousse with Puff Pastry Hearts. When it comes to this lovey, dovey holiday, Jacob and I aren’t ones to really care about boxes of chocolate or flowers. Instead, I made a nice steak dinner (more on that recipe to come), we ate around the dinner table for once and we indulged in a fabulous, chocolate delicacy. The creaminess of this dish pairs perfectly with the flakiness of the puff pastry. And the sweetness — the mouthwatering, delicious, comforting taste of pure sweetness. Can you tell I’m in love with this dish? Despite it’s somewhat complicated and time consuming labor, I guarantee the end result is well worth the patience. Bon appétit!
There’s not many people I know who hate chocolate. Whether used in desserts or breakfast, it’s one of those special treats that can be extremely versatile and very delicious. So coincidentally enough, when I got my January issue of Food Network Magazine, this month’s Fun Cooking featured “A Year of Chocolate.” I think I instantly gained five pounds just looking at the array of chocolate goodies each month had to offer. From mousses to bread puddings, parfaits to pies, my mouth was instantly watering and my hands were itching to make as many of these recipes as possible. Challenge accepted! Lately, it seems I’ve been succumbing to one challenge after the next, what with my 2015 Reading Challenge and all (see Taking a Page from ‘Julie and Julia’ for more details). Nevertheless, if it must be a challenge at least its a chocolate one. Our first recipe for the month of January features a behemoth of a cake, much like the one Miss Truchbull made poor Bruce stuff his face with (the exception being much more enjoyable, of course). So if your a chocolate lover, such as myself, take a look at how to make your own Blackout Cake with Chocolate Crunch.