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!
Hello again chocolate lovers! Don’t worry, I didn’t forget about you all. Despite it being a little behind, I’m here to bring you what would have been my next Everything Chocolate post for the month of March: Croissant Bread Pudding with Double (that’s right, double) Chocolate. Yes, I realize April and Easter are already upon us, but between having a pretty busy past could of weeks and undergoing Daylight Savings, I’ve lost all track of time. Excuses aside, I must say this month’s (that is March’s, of course) featured dessert has probably been one of the easiest I’ve conquered yet. Not only is there no constant use of a hand blender, the oven essentially does all the work once you combine all the ingredients. There’s also not as much prep work outside of the custard filling. It’s no where near as elaborate as the Blackout Cake with Chocolate Crunch or as time-consuming as Chocolate Mousse with Puff Pastry Hearts. This recipe is literally as easy as it gets, with simple to understand directions and ingredients. With that said (and apologizes for lateness once again) read on and enjoy!
There’s something about walking outside in 60 degree weather after what seems like an endless winter that just makes you sigh with relief. At least that’s how I felt this weekend when I emerged from the warm comforts of our house only to realize the sun was shining, the birds were chirping and there was nothing I wanted more than to stay outside. With the hope of spring in the air, I began what you could call a “mini-cleaning session” of the kitchen freezer and pantry. I went through frozen package after package of fish fillets and a sausage roll from about a year ago. It was at this point that I came across several bags of ice cub frozen pesto shoved into the deepest corners of my freezer. Remember last summer’s slew of tomatoes and basil from my home-grown garden? Well, just as I preserved the tomatoes in jars and containers, I also found a clever way to preserve basil as pesto — I just forgot to share it with all of you. Whether you’re interested in freezing or just making a fresh pesto sauce, here’s a simple recipe anyone can cook.
Attention fellow bloggers, readers and fans — this Just a Little Bit of Clairity post is a significantly special one to me this week. Last year, I made a promise to myself to start a blog focusing on all things food, fiction and furnishings. I set out to share a plethora of recipes, DIY home projects and captivating books. And on March 4, I conquered my resolution of blogging for one year. No worries to my followers out there; I’m not about to lay the computer down and walk away. It’s been an incredible boost to my creative juices, allowing me to try things I would never imagine before. So in honor of this accomplishment, here’s a look back at some of my favorite and popular blog posts of the year.
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.