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!
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.
Easter hasn’t always been a big holiday in my family. We typically use it as an everyday get-together, and for the last couple of years we’ve been spending it around a dinner table at P.F. Changs. Definitely not your typical Easter dinner, but still delicious. Instead, my family stuck more toward the whole bunnies and eggs aspect of celebrating Easter. In the mornings, I’d get a basket full of goodies — chocolate eggs, bunnies and, of course, peeps. Sometimes we’d go on Easter egg hunts or have my picture taken with some creepy man in a bunny suit. But the one activity I remember always getting excited over was coloring eggs. Watching those tiny tablets change into vibrant colors with just some vinegar and water was enchanting to my childhood self. Writing secret messages on the eggs then watching the words take shape was magical. It’s a tradition I intend to continue now that we have a home of our own. However, this year I decided to mix up the concept of coloring eggs, as well as make some delightful deviled egg recipes, courtesy of my Food Network magazine.