All posts tagged: chocolate

My Favorite Chocolate Chip Cookie

Published by Kathy Hunt

If you’ve dropped by Kitchen Kat more than once, you’re probably aware of my insatiable sweet tooth. Pies, cakes, candies and tarts. I love and make them all. What you might not know is that I am perpetually on the lookout for the perfect chocolate chip cookie. From Amy’s Bread, Birdbath, Levain and Jaques Torres to the less pricey offerings at Jack’s and Insomnia and the vegan version at Joe I’ve tried them all. You name the bakery or recipe. I’ve eaten the cookie. Last summer, while in the thick of promoting Fish Market, I came across what may be the best chocolate chip cookie that I’ve ever had. Crisp, sweet, aromatic and with just a hint of spiciness, it was the cookie that I’d been craving. This divine treat came not from a professional bakery or The Joy of Cooking but from my friend Elizabeth’s sunny kitchen. I took a bite of one, devoured it and then reached for another and another and another. Before I knew it, I was covered in cookie crumbs …

Philly Irish Potatoes for St. Paddy’s Day

Published by Kathy Hunt

Look up “Irish potato” in Herbst’s Food Lover’s Companion and you’ll find it defined as “a round, white, thin-skinned potato . . . good for boiling, frying and pan-roasting.” Ask for an Irish potato in Philadelphia and in all likelihood you’ll be handed a small, cinnamon-dusted, spud-shaped candy. A Philly original from the early 20th century, this sweet reputedly was created by Irish immigrants for St. Patrick’s Day. In spite of its name there is not a trace of potato in this confection. Its moniker comes from its oblong shape, white center and dusky skin. What’s in an Irish potato? Cream cheese, butter, coconut and lots of powdered sugar. If you don’t like intensely sweet treats, you’ll want to steer clear of this little guy. Even I, the queen of sugar, find some versions too cloying. To boost the sweetness even more, many flavor their Irish potatoes with a generous dose of vanilla extract. Since I have a surplus of Bailey’s Irish Cream on hand, I cut back on the extract and add a tablespoon …

Steaming, White, Hot Chocolate

Published by Kathy Hunt

The latest East Coast snowstorm has left me craving a mug of good, steaming hot chocolate. It will come as no surprise that, as a person who grew up eating ‘Stove Top stuffing instead of potatoes,’ I have a long history with those white, paper packets of instant hot cocoa. Whether in my parents’ kitchen, on camping trips or at sporting events, on cold winter days I imbibed that thin, not-quite-chocolate-flavored and often lukewarm drink. In my early 20’s I learned a valuable lesson from a fellow grad student and friend. If you want rich, toasty hot chocolate, make it from scratch. It doesn’t take much time to do. Plus, the end result tastes so heavenly you’ll never be tempted to rip open a sleeve of instant again. I often tinker with my hot chocolate recipe, alternating between cocoa powder, semi-sweet morsels or bittersweet chocolate as my flavor base. When I’m in the mood for a wildly sweet, hot treat, I whisk together the following recipe. I think of it as liquid dessert. I …

Swedish Chokladbollar

Published by Kathy Hunt

Six years ago, while visiting a friend in Stockholm, Sweden I tried my first chokladbollar. Rich, chocolatey and with the pleasing chewiness of oats and coconut, this unusual sweet lingered on my mind for months. The next time that I went to Sweden, I tracked down not only the confection but also — and more importantly — a recipe for it. Just what is chokladbollar? Translated, it means “chocolate balls.” Think of them as very hearty truffles or no-bake cookies. Taking mere minutes to make, they feature cocoa, sugar, oats, butter and a smidgen of coffee. Mix the ingredients together, roll a tablespoon or so into balls, blanket them with coconut and refrigerate until you’re ready to nosh. Served alongside coffee or tea, they’re a delicious afternoon pick-me-up or after-dinner treat. Two weeks ago I turned up in Southern Sweden where one of the first things that I looked for, besides a hotel room, was a coconut-dusted chocolate ball. Turns out that I was in the right place, at least when it came to chokladbollar. …

Dreamy Triple Chocolate Coconut Bars

Published by Kathy Hunt

I’m married to a guy who adores coconut. Me? Not so much. Hand me a Mounds or Bounty bar and I’ll nibble off the smooth, rich chocolate, leaving behind a sticky blob of sinewy coconut for my husband to eat. Gross but true. Because of my apathy toward coconut, I rarely bake desserts featuring it. However, when I do, I make Dreamy Triple Chocolate Coconut Bars. Inspired by Amy’s Bread’s coconut dream bars, these luxurious treats feature plenty of coconut for my husband and an ample amount of chocolate for me. They’re the perfect compromise for two only children who love radically different sweets. Dreamy Triple Chocolate Coconut Bars will keep for several days. If you aren’t going to serve them right away, cover them with plastic wrap and store in a cool place. DREAMY TRIPLE CHOCOLATE COCONUT BARS Makes 20 bars 3 cups chocolate graham cracker crumbs 3/4 cup unsalted butter, melted 1/2 cup white chocolate chips 1/2 cup semi-sweet chocolate chips 3 1/4 cups sweetened coconut flakes 1 3/4 cups sweetened condensed milk …

Toast St. Patrick’s Day with Chocolate Guinness Cupcakes

Published by Kathy Hunt

Since St. Patrick’s Day is right around the corner, I thought it fitting to share a recipe inspired by some Irish favorites. No, I’m not talking about fish and chips or Irish stew and soda bread. I mean Guinness, Bailey’s and chocolate. (As an aside, if you don’t think of chocolate as being especially Irish, take a peek at Butlers. And, if you find yourself in Dublin, Cork or Galway, try Butlers hot cocoa and truffles. So, so good.) Considering my enormous sweet tooth, I’ll surprise no one with my choice of dessert over a savory, Irish specialty. Yet, thanks to one of their namesakes, Chocolate Guinness Cupcakes aren’t overwhelmingly sweet. The smokiness of the stout evens out the chocolatey, sugary batter. In turn, the vanilla-infused, cream cheese frosting tempers the tang of the Guinness-enriched cake. It’s the perfect balance of flavors. Along with possessing that ideal taste, these boozy, little cupcakes have an added bonus; they are quite simple to make. Put all the ingredients in a saucepan and stir together. Pour the batter …

Truffles for Valentine’s Day and Beyond!

Published by Kathy Hunt

Although I am one of the least craftsy people alive, I love making Valentine’s Day gifts. Specifically, I adore homemade, chocolate truffles. Shaped like the plump, lopsided mushrooms for which they’re named, hand-rolled truffles are a snap to prepare. If you can melt chocolate and don’t mind getting the palms of your hands a little gooey, you can create these sweets in no time. Dating back to 19th century France, truffles consist primarily of ganache, a blend of chopped white, milk or dark chocolate, heavy cream and optional smidgen of butter. To make ganache, cream is heated until scalding and then poured over the chocolate bits. Stirred together until smooth and creamy, the mixture is set aside to cool. Depending upon the ratio of cream to chocolate and the amount of time cooled, ganache can be used as a filling, icing or, as in the case of truffles, candy. As much as I like chocolate, I do think that truffles benefit from a dash of flavoring. Liqueurs, extracts, fruit purees or spices lend these bite-sized …

Misunderstood Macadamias

Published by Kathy Hunt

Compile a list of misunderstood foods and macadamia nuts would undoubtedly rank near the top. For years I’ve heard them called everything from macadamien and macadam to plain old mag nuts. Then there’s the issue of origin. Although macadamia trees hail from Northeast Australia, many folks insist that they’re native, if not exclusive, to Hawaii. Get past those misconceptions and you face the question of consumption. How do you cook with macadamia nuts? More than a handful will argue that you don’t cook these plump, buttery jewels; you eat them straight from the vacuum-packed can. Uncultivated in Australia until the late 1800’s, these nuts initially were called Queenslands nuts. Botanists later changed their name to macadamia to honor the chemist, John McAdam, who had promoted their cultivation. In the 1890’s macadamia nuts traveled to Hawaii. Because they prefer moist yet well-drained, fertile soils and moderate temperatures, the trees and nuts thrived there. In fact, today the state produces close to 90% of the world’s macadamia nuts. What do you do with macadamia nuts? Most people …

Warm & Gooey Baked Chocolate Puddings

Published by Kathy Hunt

There’s very little that I can say about chocolate that hasn’t been said many, many times before. As you probably know, it comes from the seeds of the cacao tree. This evergreen hails from Latin America, from the area between southern Mexico and the northern Amazon basin. Once collected, the seeds are roasted, fermented and ground to make the heavenly treat known as chocolate. A little history The ancient Mayans were probably the first to enjoy hot chocolate. Archeological evidence shows that they buried their dead with the bowls and jars used to drink it. The Mayans weren’t alone in their love of a good chocolate beverage. The Aztecs drank it cold and sweetened with honey. Both cultures held chocolate in high esteem. They used it as an offering to the gods and served it at ceremonial feasts. It took until the 16th century for Europeans to encounter chocolate. Spanish conquistadors led by Hernán Cortés came across these ‘black almonds,’ as they called cacao seeds, at Tenochtitlan. At first repulsed, they grew to appreciate the …