Chocolate

Pomegranate and White Chocolate Chip Cookies

October 16, 2011 by The Partial Ingredients

I was excited to try this recipe because I had never tried baking with pomegranates before. Pomegranates are so tasty on their own but it was even better with butter, sugar, and chocolate. The pomegranate arils were a nice pop of color in the white cookie, and the flavor of the pomegranate could still be tasted when the arils burst in your mouth. My cookies were a little bit crumbly and soft so next time I will chill the dough before baking. This recipe will be great for the upcoming holidays and I could see this becoming a regular, annual cookie recipe!

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Chocolate Chip Banana Bread

May 15, 2011 by The Partial Ingredients

Banana bread is a classic recipe that I just realized I had never made a post about. It’s one of my favorite breads, and has such amazing flavors. Of course, if you add chocolate chips it gets even better! The great thing about this bread is that you can (or should) use leftover bananas that have gotten too ripe to eat. Their skins can be black and the insides bruised, but they will still make great banana bread. The bread had a nice brown crust on the outside and a soft, gooey texture on the inside. I added a teaspoon of spices which gave it an even stronger aroma and flavor.

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Flourless Chocolate Torte with Raspberry Sauce

February 14, 2011 by The Partial Ingredients

Happy Valentine’s Day! In my opinion, chocolate and raspberries are a flavor combination that can’t be beat.B I don’t do a lot of baking so this was a very new thing for me to try.B Making a dessert that is “flourless” means only one thing: more room for chocolate and butter! As you can guess, this torte is very rich and dense. I was happy with how it came out though I wish it were a tiny bit more moist. Take it out of the refrigerator up to an hour before eating so that it softens a bit.

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Hot Fudge Sauce

February 6, 2011 by The Partial Ingredients

I am a big fan of baker’s unsweetened and semi-sweetened baking chocolate. They have great recipes written on the inside of their boxes and I think I have tried all of them at one point. My favorite of those recipes was the fondue sauce and this hot fudge is pretty similar to that recipe. The fudge is more syrupy and less rich (since there’s no heavy cream in it) than the fondue. The fudge thickens on the ice cream and can be easily reheated on the stove.

Hot Fudge Sauce
(Makes 2 1/2 Cups)
Printable Version

Ingredients:

4 ounces unsweetened chocolate
3 tablespoons butter, unsalted
2/3 cup water
1/3-1/2 cup sugar (or more to taste)
7 tablespoons light corn syrup
Pinch of salt
1 tablespoon vanilla extract or rum

Directions:

Melt the chocolate and butter very slowly in the microwave, stirring frequently until combined.
Heat the water to boiling in a saucepan.
Stir the melted butter and chocolate mixture into the boiling water.
Add the sugar, corn syrup and salt on low heat and mix until smooth.
Turn the heat up and stir until mixture starts to boil. Turn the heat down so that it is just bubbling. Cook for nine minutes.
Remove from heat and cool for 15 minutes. Stir in the vanilla or rum and serve.

Mint Chocolate Meringue Cookies

December 23, 2010 by The Partial Ingredients

These cookies require this weird baking process where they cook overnight in an oven that has been turned off. I’m not sure why this is but it works since the cookies turned out really well. The insides are a little gooey with a nice, light texture. They look so pretty on a plate too!

Mint Chocolate Meringue Cookies
(Makes 2 dozen)
Printable Version

Ingredients:

2 egg whites
2/3 c. sugar
1/4 tsp mint extract
pinch salt
2 drops green food coloring
11 oz. semisweet chocolate chips

Directions:

In a bowl, whip the eggs until they are stiff.
Slowly add the sugar, salt, mint, and coloring while whipping.
Fold in the chips. Place dough with a tablespoon onto ungreased cookie sheets.
Preheat the oven to 400F and leave on for 15 minutes, then turn off. Put the cookies in the oven and let sit over night.

Raspberry Chocolate Chip Cookies

December 21, 2010 by The Partial Ingredients

These cookies are based on the traditional Toll House chocolate chip recipe but with raspberries added to the batter. The original recipe calls for 3/4 cup white sugar but I like to use only 1/2 cup. These cookies always come out so delicious and soft. Even though it’s a really simple recipe it’s probably one of my favorites.

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