Tea-infused Hot Cocoa Recipe

I'm not much of a coffee drinker but I love hot chocolate and I love tea. I enjoy the richness of hot chocolate, but sometimes it's a bit too much. I certainly couldn't drink it everyday. I have tried quite a few chocolate flavored teas and while some of them are pretty good, I've discovered a more satisfying solution. I make hot cocoa with equal parts tea and milk.

On the surface this might seem like a weird thing to do, combining cocoa and tea but it's really quite delicious. I learned from chocolate authority Alice Medrich that the fat in dairy products coats your tongue so the flavor of chocolate is sometimes muted in very creamy preparations. She said you can make cocoa with hot water, but I have found that tea provides an amazing addition of flavor. I like a little bit of milk to add some texture. The result is a beverage that is richer and more viscous than tea and milk, but not quite as cloying as hot cocoa can be. In the Winter, I could drink it just about everyday!

The types of tea that work with chocolate vary. I've tried it with herbal, green and flavored black tea. I like it with Earl Grey, herbal peppermint tea, but my hands down favorite is with jasmine tea. I've had chocolate confections that were flavored with citrus, peppermint and jasmine so I was fairly certain each of those flavors would work nicely. But it's certainly worth more experimentation. There could be other types of tea that are wonderful with cocoa too maybe chai or vanilla tea? Let me know what types you try!

Note: The amount of cocoa will vary based on the brand you use. You want to use enough cocoa to make a cup, but replace part of the milk or water with tea. You could also use a sweetened cocoa if that's what you have on hand just adjust the sugar to your liking.

Tea-infused Hot Cocoa
Makes 1 serving

1 teaspoon tea or a tea bag
2 Tablespoons unsweetened cocoa powder (I am currently using Hershey's)
1 1/2 Tablespoons sugar, or to taste
1/2 cup milk (I use whole milk)

Make a cup of strong tea as directed, use a little less than the usual amount of water, no more than 6 ounces. In a small saucepan whisk together the cocoa powder, sugar and a few tablespoons of brewed tea, to make a smooth paste with no lumps. Whisk in the milk and about 1/2 cup of tea. Heat gently until hot, but do not boil, serve.

Enjoy!

Tea-infused Hot Cocoa Recipe

I'm not much of a coffee drinker but I love hot chocolate and I love tea. I enjoy the richness of hot chocolate, but sometimes it's a bit too much. I certainly couldn't drink it everyday. I have tried quite a few chocolate flavored teas and while some of them are pretty good, I've discovered a more satisfying solution. I make hot cocoa with equal parts tea and milk.

On the surface this might seem like a weird thing to do, combining cocoa and tea but it's really quite delicious. I learned from chocolate authority Alice Medrich that the fat in dairy products coats your tongue so the flavor of chocolate is sometimes muted in very creamy preparations. She said you can make cocoa with hot water, but I have found that tea provides an amazing addition of flavor. I like a little bit of milk to add some texture. The result is a beverage that is richer and more viscous than tea and milk, but not quite as cloying as hot cocoa can be. In the Winter, I could drink it just about everyday!

The types of tea that work with chocolate vary. I've tried it with herbal, green and flavored black tea. I like it with Earl Grey, herbal peppermint tea, but my hands down favorite is with jasmine tea. I've had chocolate confections that were flavored with citrus, peppermint and jasmine so I was fairly certain each of those flavors would work nicely. But it's certainly worth more experimentation. There could be other types of tea that are wonderful with cocoa too maybe chai or vanilla tea? Let me know what types you try!

Note: The amount of cocoa will vary based on the brand you use. You want to use enough cocoa to make a cup, but replace part of the milk or water with tea. You could also use a sweetened cocoa if that's what you have on hand just adjust the sugar to your liking.

Tea-infused Hot Cocoa
Makes 1 serving

1 teaspoon tea or a tea bag
2 Tablespoons unsweetened cocoa powder (I am currently using Hershey's)
1 1/2 Tablespoons sugar, or to taste
1/2 cup milk (I use whole milk)

Make a cup of strong tea as directed, use a little less than the usual amount of water, no more than 6 ounces. In a small saucepan whisk together the cocoa powder, sugar and a few tablespoons of brewed tea, to make a smooth paste with no lumps. Whisk in the milk and about 1/2 cup of tea. Heat gently until hot, but do not boil, serve.

Enjoy!

Tea-infused Hot Cocoa Recipe

I'm not much of a coffee drinker but I love hot chocolate and I love tea. I enjoy the richness of hot chocolate, but sometimes it's a bit too much. I certainly couldn't drink it everyday. I have tried quite a few chocolate flavored teas and while some of them are pretty good, I've discovered a more satisfying solution. I make hot cocoa with equal parts tea and milk.

On the surface this might seem like a weird thing to do, combining cocoa and tea but it's really quite delicious. I learned from chocolate authority Alice Medrich that the fat in dairy products coats your tongue so the flavor of chocolate is sometimes muted in very creamy preparations. She said you can make cocoa with hot water, but I have found that tea provides an amazing addition of flavor. I like a little bit of milk to add some texture. The result is a beverage that is richer and more viscous than tea and milk, but not quite as cloying as hot cocoa can be. In the Winter, I could drink it just about everyday!

The types of tea that work with chocolate vary. I've tried it with herbal, green and flavored black tea. I like it with Earl Grey, herbal peppermint tea, but my hands down favorite is with jasmine tea. I've had chocolate confections that were flavored with citrus, peppermint and jasmine so I was fairly certain each of those flavors would work nicely. But it's certainly worth more experimentation. There could be other types of tea that are wonderful with cocoa too maybe chai or vanilla tea? Let me know what types you try!

Note: The amount of cocoa will vary based on the brand you use. You want to use enough cocoa to make a cup, but replace part of the milk or water with tea. You could also use a sweetened cocoa if that's what you have on hand just adjust the sugar to your liking.

Tea-infused Hot Cocoa
Makes 1 serving

1 teaspoon tea or a tea bag
2 Tablespoons unsweetened cocoa powder (I am currently using Hershey's)
1 1/2 Tablespoons sugar, or to taste
1/2 cup milk (I use whole milk)

Make a cup of strong tea as directed, use a little less than the usual amount of water, no more than 6 ounces. In a small saucepan whisk together the cocoa powder, sugar and a few tablespoons of brewed tea, to make a smooth paste with no lumps. Whisk in the milk and about 1/2 cup of tea. Heat gently until hot, but do not boil, serve.

Enjoy!

National Brownie Day

Did you know there is a National Brownie Day? Well, there is and today is it. Grab yourself a brownie and feel no guilt. I love an excuse to have chocolate and I wholeheartledly embrace this celebration!

Embrace it with me and leave a comment with contact information here for a chance to win a $30 gift set from Cheryl&Co.. That's right - thirty dollars to spend on thick, rich brownies or decadently iced cookies or any number of delectable treats offered up by Cheryl&Co. If you need more convincing, visit the website and if you don't rush right back to comment, then there's no help for you.

In the meantime, this recipe is a favorite at our house - rich and gooey brownies the kids can never get enough of.

Decadent Brownies
Makes one 9x13 pan

2 sticks unsalted butter
2 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs - slightly beaten
3/4 cup dark cocoa powder
1 cup flour

Preheat oven to 350 degrees F. Put butter into 9x13 pan and place in oven until butter is melted.
Pour butter into a large bowl and add sugar. Stir until well blended. Add vanilla and eggs and stir well. Add cocoa powder and blend until smooth.
Sift in flour and stir gently until combined.
Pour into prepared pan and bake for 25 to 30 minutes or until set but not stiff - don't overbake!

**Contest ends 12/15/2009 at 11:59 PM

Coklat Warna Loli

Laporan kali ini menyajikan keisengan tukang kue... Karena lagi kepingin coba yang lucu2, sekaligus bikin Cellina senang... Akhirnya terinspirasi bukunya Cellina yang judulnya : Sesame Street.... Tidak bosan2nya dibaca tiap hari... Dan dia suka sekali dengan Elmoooo....
Tiap kali liat Elmo, selalu teriak : Emmo... Emmo
Akhirnya akyu memberanikan diri untuk bikin percobaan dengan coklat warna (pas banget waktu pameran sempat beli coklat warna 3 kilo, belon dipake sama sekali).
Skalian ditambah juga dnegan coklat Smiley-nya....

Wah.. pas bener nih buat goddie bag Ultah anak2... atau acara anak2 lainnya... Untuk hasilnya bisa dilihat di sini :























Coklat merah - rasa Raspberry
Coklat kuning - rasa orange
Coklat hijau - rasa apel
Coklat coklat - ya rasa coklat laaaa... :)

Daring Bakers' Challenge: Chocolate Valentino and Ice Cream

What a truly delicious challenge we had for the Daring Bakers in February! The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

I make a version of this delicious flourless chocolate cake that we call Chocolate Mousse Torte here at home. However, I rarely make ice cream for several reasons. For a family our size it's expensive, I don't have an ice cream maker and I really don't like to play the 'check and stir' game all day long. I did it for this challenge, though and decided on an apple dumpling ice cream made with vanilla ice cream studded with apples, cinnamon, sugar and pie dough squares. Yum!

Here are the recipes:

Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.


The cake turned out perfectly - I used a fluted tart pan and underbaked it slightly so that the center is closer to dense chocolate mousse than cake. Great challenge Dharm and Wendy - thanks!

Wacky Cake: Frugal, Vegan ... Delicious

Long ago and far away when I was young my brothers and I had the good fortune of being nourished by wonderfully talented cooks: our mother, our step-mother and our grandmothers. All four went above and beyond the call of duty by making sure that we were not only getting decent nutrition, but that we enjoyed all that we ate.

When they weren't feeding us food that kept us healthy, they were doing very bad things, like feeding us too much Wacky Cake. Now, remember, in the 70's vegetarianism was just taking hold here in the U.S. and moms and grandmoms were still of the 'June Cleaver' variety; that meant dessert every night. Having been products of the Depression and World War II eras or, in the case of our mom and step-mom, having been fed by someone who was the product of the Depression and World War II eras, one of the more popular cakes to make was Wacky Cake.

Prepared in one pan without eggs, milk or butter, it was not only fast, but thrifty and filled the dessert slot as well as any time consuming 3-layer chocolate cake could. The origins of this are very unclear. There are thoughts that it sprung from rationing days when eggs and butter were scarce, but in all of the literature I've come across from that time, there is no mention of using vinegar and baking soda to leaven a cake. I'm sure it came about around that time, though, as other evidence points to it, but the earliest writings I've found in my own cookbook cache is in a cookbook dated 1956.

Whenever it was born, it's something I turn to again and again for several reasons. It's cheap (about $2 without icing not over $3 with), it's easy, it's fast and everyone loves it. No child ever had a clue that their cake was made from what seemed like a basic salad dressing. No, we saw moist and dark chocolate cake covered in white frosting and didn't care what it was made from. My own kids are the same. I think they each took turns looking a bit perplexed the first time they caught me making it, but they soon forgot what went on behind the scenes once the cake was in front of them.

This is the version I use, so often that I don't refer to a written recipe in fact, and the icing that follows is also the one I use most and a variation for anyone who would like a little something different.

This cake was originally meant to be baked in a 9x9 square pan, but we've since outgrown that. In other words, you can cut this in half just fine and still have a delicious cake. The sugar seems a bit hefty, but the price you pay for cutting back - a dry cake - isn't worth it to me. This is one of the moistest cakes ever and the sugar is the reason for that.

Wacky Cake
Serves 12

3 cups flour
2 cups sugar
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 Tablespoons vinegar
3/4 cup oil
2 cups water

Mix flour, sugar, cocoa, baking soda and salt in a 9x13 pan.
Make three holes in the flour mixture.
In one put vanilla; in another the vinegar, and in the third the oil.
Pour water over all and stir well.
Bake at 350 degrees F until it springs back to the touch or a toothpick inserted near the center comes out clean - about 25 minutes.

Icing

1 stick margarine
1 teaspoon vanilla
1/4 cup milk
powdered sugar

Melt margarine and add vanilla and milk. Add powdered sugar until desired consistency - loose but spreadable. This thickens as it cools.

**As a variation, I add a teaspoon of ground cinnamon to the flour mixture and add a cinnamon chocolate buttercream icing to the top.

Cinnamon Chocolate Buttercream

1 cup butter - softened
1/2 cup cocoa powder
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Powdered sugar - about 4 to 4 1/2 cups
Milk as needed

Cream butter until fluffy and add vanilla and cinnamon. Add cocoa and mix well. Add powdered sugar and milk until icing forms and is thick and spreadable.

Bonefish Grill for Valentine's Day

Looking for a little extra this Valentine's Day? Head on over to Bonefish Grill for your celebratory sweetheart meal and you'll receive "a complimentary 1.2 oz Lindt Excellence 70% Cocoa bar at the end of (the) meal. Additionally, a tasting card outlining the Lindt Master Chocolatier’s “Five Senses of Chocolate Tasting” process will be provided to highlight the optimal way to identify and enjoy premium chocolate."

Valentine's Day hails as the day when more chocolate is purchased and given than on any other day of the year. Why not get a fabulous meal to go with that chocolate? Bonefish Grill and Lindt & Sprungli, master Swiss chocolatiers, are teaming up for this one-time event, so don't miss it! Check out the store locator at the Bonefish Grill website and find the menu for your location so you can plan your night.

Cinnamon Chocolate Chip Muffins

Walking through the grocery today with my daughter, Megan she picked up a mammoth muffin and pointed to the top, "Look, see that sparkly sugar on top? Why don't you make muffins like this, woman?" Yes, she calls me 'woman' and points to the fact that Jesus also called his mother 'woman' as her reasoning for doing this and not being disrespectful. Right.

Anyway, I can make muffins like that, I just don't because I like to limit sugar consumption here to what is in food without making it worse by putting sugar on the food as well. I caved and made them for her. This combines two of my favorites - chocolate and cinnamon.

Cinnamon Chocolate Chip Muffins
Makes 12 large muffins

3 cups flour
1/2 cup white sugar
1/2 cup packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 cups milk
1 teaspoon vanilla extract
2 eggs - beaten
1/2 cup oil or melted butter (I like olive oil for baking)
1 12 ounce package mini chocolate chips
large grained sugar - I use Wilton's White Sparkling Sugar

Preheat oven to 350 degrees F and line 12 large (a.k.a. mammoth) muffin tins with muffin liners. Stir together dry ingredients and make a well in the center. Blend milk, eggs, butter or oil and vanilla together and pour into well. Mix batter thoroughly and fold in chocolate chips until evenly distributed throughout batter.

Divide batter evenly between muffin tins and top each with sugar. Bake until tops spring back when touched lightly - about 20-25 minutes.

Chocolate-Crusted Chocolate Tarts

We had these for dessert last night and they were spectacular. I didn't have everything on-hand so I improvised, but the result was so good there's no way you'd know they weren't supposed to be that way.

The recipe is from the Better Homes & Gardens 2003 cookbook - you can find it HERE. I've added the changes I made in blue.


Chocolate-Crusted Chocolate Tarts
Makes: 8 servings
Prep: 25 minutes
Bake: 25 minutes
Cool: 30 minutes
Stand: 30 minutes


Ingredients


* 1 recipe Chocolate-Hazelnut Tart Shells (see recipe below)
* 10 to 10-1/2 ounces 85-percent-cocoa chocolate or bittersweet chocolate, finely chopped (1 12- ounce bag semi-sweet chocolate chips)
* 3/4 cup whipping cream (I only had milk on-hand and used 1 cup in lieu of cream and milk)
* 1/2 cup milk
* 3 tablespoons flavored honey (raspberry, cinnamon, or ginger)(omitted)
* 1 egg, lightly beaten
* Halved or chopped hazelnuts (filberts) (optional)(almonds)

Directions

1. Preheat oven to 325 degree F. Prepare Chocolate-Hazelnut Tart Shells; set aside.

2. In a medium microwave-safe bowl combine chocolate, cream, and milk. Microwave, uncovered, on 100 percent power (high) for 3 to 4 minutes or until chocolate is melted and mixture is smooth, stirring once each minutes. Stir in honey. ( Or, place chocolate in a medium-bowl. Set aside. In a small saucepan combine cream and milk. Bring to boiling. Pour over chocolate. Stir until chocolate is melted. Stir in honey.)

3. Place egg in another medium bowl. Gradually stir hot chocolate mixture into beaten egg. Pour into tart shells.

4. Bake 25 minutes. Cool slightly on wire rack for 30 minutes. Serve warm. If desired, garnish with coarsely chopped hazelnuts (filberts). Makes 12 servings.

Chocolate-Hazelnut Crust: Preheat oven to 375 degree F. Lightly coat 12 - 2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a medium bowl stir together 1/2 cup melted butter, 2 tablespoons sugar (omitted), 1-3/4 cup crushed chocolate wafer crumbs (about 32 cookies)(I used Oreos with the filling), and 2/3 cup ground hazelnuts (I had almonds on-hand and used those). Press into the bottom and sides of prepared muffin cups. Bake for 5 minutes. Using the bottom of a 1/4 or 1/3 cup dry measuring cup, lightly press down bottoms of crusts. Set aside while making filling.

Gourmet Dipped Apples

Have you seen these? They are offered on every upscale gourmet website and in every posh overpriced catalog imaginable. The average price for these beauties is $10 each. I am of the, "Why buy it when you can make it?" camp and I can imagine that my Scottish ancestors would rise up and haunt me if I actually paid for one.

I knew I could do it, and so I did - and I only paid $2.50 for each one. If I don't go into business for myself, I think these would make lovely gifts this Christmas, and I may just give a few away.

I've made them with homemade caramel and wrapped caramels and covered in nuts or sprinkles. I even made a design with nut halves and dragees on one. I think they're pretty no matter how you make them and they disappear so quickly there's no doubt about how delicious they are.





Caramel and Chocolate Dipped Apples
Makes 2

2 very large Fuji or Granny Smith (I prefer these) apples - washed, dried and at room temperature
1/2 pound dark chocolate coating
1/2 cup finely chopped unsalted nuts or small candy sprinkles

Caramel:

1 cup heavy cream
4 ounces (1/2 stick) butter
1 cup dark brown sugar

OR

40 wrapped caramels melted smooth in the microwave

Mix all three together well in a heavy bottomed saucepan. Clip on a candy thermometer and cook over low heat, stirring very often, until the temperature reaches the 'soft ball' stage - or 235 degrees F. Remove from heat and stir continuously for several minutes until the caramel beings to cool and thicken.

Dip each apple - using the stem - into the caramel as far as it will go. Use a spoon to cover the top half of the apple, making sure it is well coated and there are no bare spots. Set on parchment or waxed paper to cool. Dip other apple likewise.

When they caramel is set, it's time to dip in chocolate.

Melt dark chocolate over a double boiler or in the microwave. When fully melted, dip each apple the same way they were dipped for the caramel, coating all sides well.

As soon as they are dipped, roll to coat in 1/2 cup chopped nuts or sprinkles. Let stand in a cold spot until well set. Keep refrigerated until ready to eat and consume within one week of dipping.

Lava Cakes with Cherries

Lava cakes are absolutely nothing new. But they sure are good. A couple cherries added to the center make them even better; if that's possible.

Lava Cakes with Cherries
Makes 4

4 ounces semi-sweet chocolate
1/2 cup (1 stick) butter
2 whole eggs
1 egg yolk
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup flour
8 maraschino cherries - well drained

Grease 4 custard cups - 3/4 cup capacity and pre-heat oven to 425 degrees F. Melt butter and chocolate together and stir until smooth. Cool slightly. Beat eggs and yolk with vanilla; add to cooled chocolate and blend well. Stir in flour. Divide evenly between custard cups. Gently push 2 maraschino cherries into the center of each cake. Bake for 13 to 14 minutes. Loosen gently with a thin knife and upturn onto a plate. Sprinkle with confectioner's sugar.

Daring Bakers' Challenge: Filbert Gateau with Praline Buttercream

This month's Daring Bakers' Challenge is hosted by Chris of Mele Cotte. Chris chose a Filbert Gateau with Praline Buttercream by Carol Walter from her book, Great Cakes. You can find the full recipe HERE at Chris's delicious blog.

This one just about wore me out, which means it was a terrific choice for The Daring Bakers! It was absolutely scrumptious. The best part was the leftover praline paste - I put it together with some chocolate chips and a little milk, melted it all together and, voila! - my own version of Nutella! The kids couldn't have been happier with that part.

Please check out the blogroll and see everyone else's wonderful versions of this delicious cake!

Chocolate Almond Biscotti

I love biscotti-made these two days ago and they're gone. Obviously, the kids like it too.

I'm cheating here; this is not the recipe I used, but close enough. I don't have time to type it out today so copy-and-paste was in order. It's definitely my photo, though!

Chocolate Almond Biscotti
From Sean Paajanen About.com

1/2 cup butter, softened
1 1/4 cup sugar
2 eggs
1 tsp almond extract
2 1/4 cup flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1 cup sliced almonds
1 cup chocolate chips
1 tbsp shortening


Preheat oven to 350F. In a mixing bowl, beat together butter and sugar until smoothly blended. Add eggs and almond extract, beat again until smooth. In another bowl, sift together flour, cocoa, baking powder and salt.

Blend into butter mixture until smooth. Stir almonds into dough. Divide dough in half and shape into 2 logs, about 11 inches long. Place on greased cookie sheet and bake for 30 minutes. Remove from oven and cool for about 10 minutes. Use a serrated knife to make 1/2 inch slices. Place slices back on sheet, and bake for another 6 minutes. Flip slices over and bake for 6 minutes more. Remove from oven and cool on wire rack.

Make chocolate glaze: Mix chocolate chips and shortening in a microwave-safe bowl. Heat for 1 minutes on high in the microwave. Stir until mixed and smooth. Drizzle glaze over biscotti.
Makes 36 biscotti