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| | | From: juds (Original Message) | Sent: 3/3/2006 2:31 AM |
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| | | From: juds (Original Message) | Sent: 8/27/2005 11:22 AM | | First, despite the best efforts of some of our members to be less than enthusiastic about chocolate, the rest of us are quite fond of the stuff. We don't get enough of it in our lives, especially those of us with abundance issues. Since it's mentioned so often here, it has a tendency to hijack other threads, most recently DV's scholarly query. So, Chocolate will have it's own thread. Feel free to share your deepest, darkest ideas, dreams, thoughts, fantasies and recipes where Chocolate plays a starring role. Please feel free to add your chocolate references to other threads, with abandon, even, but here is a place to honor this most sacred of earthly treasures. Since DV needs me to bring her Godivas next week, I will start with a recipe from their website. This is a bread pudding. Ah, bread pudding. A dish surely created by the gods and, more likely, the goddesses. Bread, past it's sandwich prime, lovingly and slowly soaked in cream, eggs and spices. Sharing the buttered baking pan with fruits, fresh and succulent, or dried into concentrated bliss. Fragrantly baked until you think that you may go mad with want and anticipation. Warm from the oven, drizzled with sugary cream, tenderly scooped into glossy stoneware bowls. Spoon in hand, poised above the steaming peaks. Then, the first morsel, gently placed on tongue, melting into orgiastic pleasure. Yeah, I like bread pudding. Sometime this past week, Paula Someone (Food Channel) made a bread pudding from Krispy Kreme donuts. OMG! Krispy Kreme donuts!! She cut two dozen of them into bite-sized pieces, plopped eggs on top, and then poured on sweetened condensed milk. Tossed in some spices and a can of fruit cocktail. Stirred it all up, baked it and then made a glaze with a stick of melted butter, powdered sugar and rum. I think if you left out the fruit cocktail, added some cream, raisins and chopped dark chocolate (or dark chocolate chips), you would have a winner. Don't be shy. Um, do you guys want a recipe page? | | <NOBR> First </NOBR> <NOBR>Previous </NOBR> <NOBR>2-5 of 20 </NOBR> <NOBR>Next </NOBR> <NOBR>Last </NOBR> | Reply
| | Ode to Chocolate Brownies
This is my favorite dessert recipe; the idea stolen/based on a dessert at Garfields Restaurant.
Make your favorite box mix chewy brownies, any kind will do. Let them cool and cut into no more than 2 inches square. It's best to cut them with a plastic knife, as you get a better edge. Mix up a relatively thin pancake batter. I use Bisquick for the smallest amount. Any batter will do, but it has to be slightly thick so it will stick to the brownies. Add cinnamon to taste. I use about 1/2 tsp. Dip the brownie in the batter to coat all sides, and gentle drop into hot grease. Fry until all sides are lightly browned and crisp. Top with ice cream and drizzle with chocolate sauce and carmel sauce. Oh my goodness. To die for. | | Reply
| | | From: juds | Sent: 8/27/2005 5:48 PM | | Stores all over the world are soon to be sold out of brownie mix. OMG, Jeanie, does that sound wonderful. Sugar and chocolate fried in fat. Man, this is a great country.  | | Reply
| | | I knew you would get all the finer features of this recipe, Juds. You add in the fact that it's hot, with melting ice cream soaking into the crispy outer crust, and you've got just about all the major factors in fine dessert dining. If you chase it down with a chocolate martini, you may just have a peak of heaven! Life can be so good. | | Reply
| | | That Paula chick from the Food network bakes with the most fat-laden recipes on this planet. God love her. I will pay for that statement later in life, but she is true to her ingredients and cuts no corners on things that call for "butter". i dunno yet about the recipe page, but for sure, keep the chocolate thread going. Maybe I will get my dosing from here and skip the real stuff, thereby not really ingesting true calories. | | Reply
| | | From: juds | Sent: 8/28/2005 9:51 AM | | DV, on the same program, she deep fried biscuits, the ones that come in the can where you unpeel the label and it pops open. Then she put honey in one of those bottles with the pointy top and, while the biscuits were still warm, she shoved that tip into the biscuit and filled it with honey. Then she had the nerve to eat it and you could hear the crunch and see the oozing honey. I think she's my hero. | |
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| | | Ok, I am not a fancy cook or anything like that, but I make awesome chocolate chip pancakes. I just mix up my pancake batter and stir in some chocolate chips (the little bitty ones work quite nicely) and boy are they good! I have also made chocolate spoons. Lay a bunch of plastic spoons out on some wax paper. Melt some chocolate almond bark and drizzle it into the ends of the spoon (fill them up really good), but not the handles! When the chocolate hardens, they are quite nice for stirring into coffee or just hot milk. They make great gifts...stick a few in a cup. My brother loves them and I have to make them for him every year for Christmas. My daughter's friends just eat them like suckers...go figure. Kel | | |
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| | | From: juds | Sent: 3/3/2006 2:33 AM |
Messages 8 and 9 were combined in message 10. Reply
| | | From: juds | Sent: 8/29/2005 3:42 PM | | Kel, I really like these spoons, too. I first saw them in a specialty coffee shop at the mall, and thought that even I could make these. They are amazingly inexpensive when you make them yourself. When I make them for children to eat like lollys, I use the small, lightweight spoons from the grocery store. When making them for a party or as a gift, I use the heavy duty spoons, just because they look so much nicer. Even better are the spoons at the card/party stores because they come in so many colors. When you melt the chocolate, you can add a few drops of flavoring extracts. Almond, mint, orange and cherry are my favorites. They can also be sprinkled with finely chopped nuts or jimmies before the chocolate firms. Although, I do have to admit that the nuts are gross when they start floating in your coffee. We also make them with tiny marshmallows or crushed mint candies (those little round red or green ones) on them to use to add extra flavor to mugs of hot cocoa. To keep them from sticking together (or getting 'fuzzy) I wrap them in plastic wrap or the little cello bags from the wedding supply section at Walmart, but I'm guessing that they are available where ever candy making supplies are sold. Just tie on a bit of pretty ribbon, put a few in a mug or a little box and you're ready to give them away. Thanks for sharing this and reminding me how cool they are. Oh, yeah, I also take them to wedding and baby showers. | | Reply
| | | you are so welcome juds! next time I will try the flavors, I have put Marshmallows and candy sprinkles on them before. | | Reply
| | | Darn...I bought groceries today & forgot to pick up my chocolate. I love the 80% cocoa variety. The city was hopping with excitement so I got distracted. (the Stones are coming here on Saturday for a huge concert). I have got to start making a shopping list! Zeeada | | Reply
| | | From: juds | Sent: 9/2/2005 10:28 AM | | Zee, what brand do you like? My on-and-off, and current favorite brand is Lindt. But, as we all know, in an emergency, just about any kind will do. | | |
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| | | From: juds | Sent: 3/3/2006 2:35 AM |
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| | | Juds Lindt is good but so long as it's between 80 and 90% pure they're all my favourite! I find the sweet stuff just isn't satisfying so I eat more of it, which doesn't make me happy at all. The good stuff can be eaten with red wine without ruining the taste of either....mmmmmm.....perfect combination! Zeeada | | Reply
| | | From: juds | Sent: 9/2/2005 3:12 PM | | No way!!!! I've enjoyed chocolate with tawny port (I know Portugal is supposed to be the only place that makes good port, but I sure do like some of the Australian ones) but hadn't any idea that it went well with red wine. What grapes? I usually have cheeses with wine. They really enhance one another. | | Reply
| | | I have never tried chocolate with wine. Who would have thought? Actually, I just usually have the wine by itself. My cousin makes this absolutely divine grape-cherry wine. Yummy, like drinking Koolaid....well, very strong Koolaid! Kel | | Reply
| | | From: juds | Sent: 9/2/2005 3:32 PM | | Kel, would your cousin be willing to make us some chocolate wine? We would pay, handsomely. | | Reply
| | | I drink Merlot which is quite dry so, although some might not care for it, I find the 80% chocolate isn't sweet enough to make them incompatible. These are my 2 favourite treats so to enjoy them together is heavenly. Zeeada | | Reply
| | | From: juds | Sent: 10/28/2005 6:53 PM | | Paula Dean is at it again. This week she made candies on one of her programs and one of them was my favorite combination. Well, one anyway, I also like to cook orange peels in simple syrup and dunk them in dark chocolate. Anyway, it was a chocolate, almond, coconut ball. What was especially nice about it (besides her usual stickabutta) was that she used dark chocolate. Even better is that, while you had to melt the chocolate so that you could dip the coconut/almond balls, you didn't have to cook anything, just open things up and dump them into the bowl, squish them all together, roll 'em into balls and cool them in the fridge. The only thing wrong with Almond Joy is that they use milk chocolate. Well, good ole Paula fixed that. Yay, Paula! My Saturday morning coffee-with-friends is Halloween themed, and in addition to the jack-o-lantern pins, and this year's poem and painting on a card, I'm making chocolate spoons. I hope I don't eat all of them on the way there. | | |
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