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One of the many things I love about cooking is that inspiration can come from the most unlikely places. My inspiration for this recipe came from my health club. Yes, you heard that right, my trainer had just returned from a trip to Rome and brought back with her bags of the most amazing chocolate chip biscotti. These crispy little biscuits were so delicious, I was charged with creating a version as close to the original as possible. I’m sharing my version of chocolate chip biscotti, here are a few tips : italians typically use their “00” flour for baking. This flour is low gluten and very fine, used in Italy for making pasta and sweets. If you can’t find type “00” flour use pastry flour or all purpose flour. It will have a slightly different texture. It’s very important to use a high quality chocolate. I like chopping my own chocolate . These biscotti are crispy and not too sweet. You will be transported to Italy with each bite. This is a cookie you will always want on hand.

From by the bay, wishing you crispy biscotti memories!

Maryann

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Chocolate Chip Biscotti

Ingredients

  • 2 1/4 cups flour ( use type “00” flour if available)
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 1/2 cup vegetable oil
  • 3/4 cup sugar, plus extract to sprinkle on top
  • 2 eggs
  • 2 tablespoons sambuca
  • 1 teaspoon vanilla extract
  • 3/4 cup good quality dark chocolate, chopped coarsely
  • 3/4 cup blanched almonds, toasted and coarsely chopped

Directions

Heat oven to 350° F.  Place almonds on a baking sheet and toasted in the oven for approximately 8 minutes as they start to turn golden brown. Remove from oven and cool. Coarsely cut and set aside. In a bowl, combine flour, salt, and baking powder. Place aside.  In a stand mixer, oil and 3/4 cup sugar together. Add the eggs and continue to mix. Add sambuca, and vanilla. Add flour until combined.  Add toasted almonds and chocolate. Mix to combine. Cut the dough in half and roll into two logs, each approximately 2 inches wide and 12 inches long. Place logs side by side 3 inches apart on a parchment lined baking sheet. Sprinkle the top of the logs with extra sugar. Bake on center rack for 30-40 minutes, or until golden brown. Take the logs out of the oven and cool for 10 minutes. Use a serrated knife and cut into 3/4  inch slices. Place cookies on baking sheet cut side up in oven and bake for 10 minutes on each side until golden brown. Remove from oven and cool. Store in an air tight container for 1 week.

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I love to give the gift of food, this is a perfect gift – chocolate bourbon sugar and if you happen to have bourbon sugar already around it’s even easier to make.  It’s  a combination of sweet and salty , the fudge enhanced with coarse sea salt such as Maldon Sea Salt my favorite! I keep this stored int he freezer over the holidays , not need to defrost , just cut and serve. Perfection!

From by the bay wishing you visions of bourbon fudge food memories!

Maryann

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Chocolate Fudge With Bourbon Sugar

Published December 2014 Bon Appetit recipe by William Werner
The exceptional texture and glossy sheen of this fudge result from the way you mix it. Make sure the chocolate and condensed milk are barely hot.

Ingredients
SERVINGS: MAKES 32
Bourbon Sugar
1 vanilla bean, split lengthwise
1 cup demerara sugar
2 tablespoons bourbon
Fudge
Nonstick vegetable oil spray
10 ounces bittersweet chocolate (preferably 72%), coarsely chopped
4 ounces unsweetened chocolate, coarsely chopped
1 14-oz. can sweetened condensed milk
10 tablespoons (1¼ sticks) unsalted butter, cut into pieces
2 tablespoons bourbon
1 tablespoon light corn syrup
¼ teaspoon kosher or fine grey sea salt
1 vanilla bean, split lengthwise or 1 teaspoon vanilla
Flaky sea salt (such as Maldon)

Directions

Bourbon Sugar
Preheat oven to 150° or as low as yours will go. Scrape vanilla seeds into a small bowl; stir in demerara sugar and bourbon. Spread on a parchment-lined baking sheet and let dry out in oven overnight, leaving door slightly ajar. Mixture should feel like demerara sugar again in the morning.
Do Ahead: Store bourbon sugar airtight at room temperature up to 2 months.

Fudge

Line an 8×8” baking dish with parchment paper, leaving a generous overhang on 2 sides; lightly coat with nonstick spray. Heat chocolates in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until almost completely melted. Set aside.

Combine condensed milk, butter, bourbon, corn syrup and salt in a small saucepan; scrape in vanilla seeds and add pod. Heat over medium until barely hot (same as the chocolate). Gently stir one quarter of the milk mixture into the chocolate with a rubber spatula. Add another quarter of the milk mixture , stirring to incorporate (it might look broken and greasy; don’t worry it will come back together). Continue with remaining milk mixture in 2 additions, stirring vigorously until fudge is very shiny and almost elastic, about 5 minutes. Scrape into prepared pan and smooth top. Sprinkle with bourbon sugar and sea salt. Let cool, then cover and chill at least 4 hours.

Turn fudge onto a cutting board and slice in squares.

Do head : Fudge can be made 1 week ahead , wrap tightly and chill or store in the freezer wrapped in foil, no need to thaw.

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This is a delicious cookie – crispy on the outside, softer on the inside with a double dose of chocolate using good quality cocoa powder and chocolate chips and then two surprise ingredients. The first twist is using rice krispies which gives the cookie a light crunchy texture and then I top the cookie with coarse sea salt. I love to use Maldon sea salt. It gives a lovely subtle salty balance to the double chocolate sweetness. This sweet and salty cookie is definitely a wow!

From by the bay, wishing you sweet and salty chocolate food memories!

Maryann

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Double Chocolate Rice Krispies Cookies

Makes 24 to 30 cookies

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 ounces semi sweet chocolate chips

3/4 cup rice krispies

coarse sea salt, for topping (optional)

Directions

Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and add the egg and vanilla extract. Beat for 1 minute more.

In a medium bowl shiftt together flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients all at once to the butter and egg mixture. Beat on low speed until just combined.

Stop the mixer and stir in the chocolate chips and rice krispies.

Roll dough by the heaping tablespoonful. Place on cookie sheet, leaving about 2-inches between each dough ball.

Bake for 12 to 15 minutes or until cookies are just done. the cookie will set while cooling.   Allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool before storing. Eat within the week.

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My grandmother had a birthday tradition – she would make a sponge cake and serve it with whipped cream or chocolate whipped cream depending on whose birthday it was and their favorite! I went through all my grandmother’s recipes and never found her sponge cake recipe. After trying many recipes, I finally stumbled on  this recipe from Cake Boss, it’s as close as I could get to grandma’s recipe, it’s delicious, especially with whipped cream. I made this version, this past July 17th in honor of my father for his birthday!  It was wonderful to relive those special food memories from my childhood!

From by the bay, wishing you whipped cream food memories!

Maryann

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Chocolate Sponge Cake with Chocolate Whipped Cream

One recipe chocolate sponge cake, one recipe chocolate whipped cream, 1/2 cup crushed chocolate wafers to decorate the top of cake.

Directions

Ice cake with chilled chocolate whipped cream. Sprinkle crushed chocolate wafers one top of the cake and serve.

 

Chocolate Sponge Cake

Adapted from Cake Boss recipe

 

Ingredients
4 eggs
2 cups sugar
1 tsp vanilla
1 cup whole milk, less 2 tablespoons

2 tablespoons fresh brewed coffee
1/4 cup butter (lightly salted)
1 1/2 cups all-purpose flour

1/2 cup cocoa
2 tsp baking powder
1/4 tsp salt

Directions
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!

2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.

3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.

4. In a saucepan, heat milk, coffee and butter on low heat just until butter is melted. Add to batter, beat just until combined.

5. Pour into two greased and floured 8″ round cake pans.

6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Hint: Cakes are close to being done when you start to smell them about 45 minutes

Chocolate Whipped Cream

Ingredients

2 cups chilled heavy cream

1/4 cup Hersey Chocolate Syrup

 Directions

In a medium metal mixing bowl add the cream and using an electric mixer beat until cream is in stiff peaks. Fold in chocolate syrup gently until chocolate is incorporated through out.

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There are all kind of kisses , the universal symbol of love. Every kiss, they say,  is the talk of the soul. These little bites of chocolate and bourbon are a perfect kiss for your Valentine !

From by the bay, wishing you little chocolate kiss food memories!

Maryann

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Chocolate Bourbon Kiss
Makes approximately 30 cookies

Cookies
3 cups vanilla wafers
6 ounces chocolate chips
1/3 cup granulated sugar
3 tablespoons light corn syrup
1 cup ground pecans
1/3 cup bourbon
coarse sanding sugar for rolling or granulated sugar

Directions

In a food processor, process wafers until finely ground. In a large pot over low heat melt chocolate chips stirring to help melt. Remove from heat and stir in sugar, syrup and bourbon until smooth. Add the ground wafers and pecans and mix well. Shape into 1 inch balls. Roll in sugar and let dry . Store in a airtight container for up to 1 week.

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Another easy recipe perfect for gift giving or to add to your holiday cookie platter- cranberry white fudge. It uses just a few ingredients, it taste delicious and it’s oh so pretty !!!

From by the bay wishing you fudge filled holiday memories!

Maryann

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Cranberry White Fudge

Adapted from “Nigella Express” by Nigella Lawson

Ingredients

12oz white chocolate, chopped
14oz can condensed milk
1oz butter
pinch salt
1/4 cup dried cranberries

Directions

Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined. Add the cranberries to the melted chocolate mixture and stir well. Pour the mixture into a 9in square tray, smoothing the top with a wet palette knife. Let the fudge cool, then refrigerate until set. Cut into small pieces approximately 1in x 1in pieces. Once cut, the fudge can be kept in the freezer – there’s no need to thaw, just eat straight away.

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Looking for easy food gifts to share with friends and family , look no further and try one of these easy candy recipes!

From by the bay, wishing you a sweet holiday!

Maryann

 

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Almond Saltine Toffee with Sea Salt

Ingredients
1 sleeve saltine cookies
6 ounces butter ( 1 1/2 sticks)
1 1/2 cups dark brown sugar
12 ounces chocolate chips or buttons
2 tablespoons blanched sliced almonds
1 tablespoon coarse sea salt , such as Maldon

Directions
Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with non stick cooking spray. Arrange the crackers side by side in a single layer on the baking sheet. In a heavy medium size saucepan place the butter and brown sugar. Stir while the butter is melting and then bring to a rolling boil. Remove from the heat and carefully pour over the crackers on the baking sheet trying to cover all the crackers. Place in the oven for about 5 minutes, so the toffee bubbles and spreads across the crackers. Remove from the oven and cover with the chocolate buttons. Put back into the oven for 1 or 2 minutes so the chocolate softens. Remove from oven. Use an offset spatula to spread the melted chocolate evenly covering the entire surface of the toffee. Take 3-4 saltines and crush them into small pieces. Sprinkle on top of the chocolate while it’s still sticky and soft. Next sprinkle the almonds on top and finally the sea salt. Place the pan in the refrigerator for at least one hour, to cool and set. Once set, break into smaller uneven pieces and serve. Store in an air tight container for up to 10 days.
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Pepita Brittle

Adapted from “Craft of Cooking” by Tom Colicchio and Smitten Kitchen Blog from 11/1/2008
Makes one 12 x 16 – inch pan

Canola -oil spray
2 cups sugar
1/4 pound unsalted butter
6 tablespoons corn syrup
1/2 teaspoon baking soda
3/4 pound or 1 1/2 cup shelled raw unroasted pepitas ( pumpkin seeds)
1 1/2 tablespoons Maldon sea salt

Directions
Line a rimmed baking sheet with parchment paper. Spray parchment paper with Canola oil. Take a large non-stick pot and add sugar, butter, corn syrup and 1 1/3 cups water. Place on high heat melting sugar until the caramel turns amber color, stir occasionally as this is cooking. This might take awhile, it will thicken as it boils before it finally turns amber. At this point add the baking soda and salt, then remove from heat and add the pepitas. Stirring well, then quickly pour onto the baking sheet and spread out evening with a spatula. An alternate method for a smoother brittle is slide the parchment paper out of the baking pan and onto a smooth counter top. Cover with another sheet of parchment paper and use a rolling in, to smooth the brittle and roll it out thin. Once the brittle is rolled out you can remove the top sheet of parchment paper and let the brittle cool and then break into pieces. If you can resist eating this , store in an air tight container.

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Speculoos Cookie Dough Truffles
yield 1 1/2-2 dozen truffles
2 tbs unsalted butter, softened
1/2 cup TJ’s Speculoos Cookie Butter (or Biscoff spread, or any other Speculoos spread you prefer)
1/4 cup brown sugar, packed
1/2 tsp vanilla extract
1/4 cup ground shortbread cookies
2/3 cup dark chocolate, melted
optional toppings: fleur de sel, cinnamon chips, white chocolate
Directions:
In a medium bowl, beat together butter, cookie butter, vanilla and ground cookies until well combined. Cover and chill for 30min-1 hour.
Roll dough into 1/2 tbs sized balls, and use a fork to dip and fully coat in melted chocolate. Set on parchment paper, and repeat with remaining dough. Freeze for 1 hour to set, then keep in freezer or refrigerator.

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Toasted Quinoa Bourbon Chocolate Bark with Sea Salt
Ingredients
8 ounces high quality chocolate melting candy
2 tablespoons ( pre- rinsed) quinoa
2 teaspoons bourbon
1/4 teaspoon flaky sea salt such as Maldon

Directions
Place the quinoa in a small skillet over medium heat , shaking the pan gently until the quinoa starts to puff and darken in color – this will take 3 to 5 minutes. Remove from heat and let cool. Line a baking sheet with parchment paper and set aside. In a bowl add the melting chocolate and heat in the microwave for 1 minute. Remove and stir until smooth. Repeat until another 1 or 2 times until the chocolate starts to melt. Keep stirring to finish melting the chocolate. Mix in the toasted quinoa and bourbon. Pour and spread the chocolate onto the parchment lined tray. You can use an offset spatula to help spread the chocolate into a square about 6 by 8 inch square. Sprinkle with sea salt. Let cool and harden. Break into pieces to serve.

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White Chocolate with Pink Peppercorns
Ingredients
16 ounces white chocolate, finely chopped
2 teaspoons pink peppercorns, ground
1 teaspoon fresh lemon zest

Directions
Line a baking sheet with parchment paper. Place the chocolate in a glass bowl and place in microwave at high for 30 seconds. Remove bowl and stir chocolate with a spatula. Repeat again by placing into microwave for another 30 seconds, remove and stir. Repeat this process until chocolate is melted, which varies althought ususally in total it is 2 -3 times. Stir chocolate until it is completely smooth. Once chocolate is melted add the lemon zest and ground pink peppercorns. Stir well. Pour melted chocolate onto the parchment paper and spread into a rectangle shape. You can top with some additional pieces of pink peppercorn if you like. Place into the refrigerator to cool. Once cool, break the chocolate into large pieces.

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I love movies and like people all over the world, I’ll be watching the Academy Awards to see who will be walking on to the stage to accept each award. It’s fun television and although I might be boring and watching those awards home in my pajamas, I definitely like to make the evening a little bit of an event. I like to serve some champagne while watching and indulge some bit size food, including the dessert. For this year, I’m planning on making these mini peanut butter cups. They are decadently delicious and yet easy to make. Now, let’s get down to business , which film is winning Best Picture??
From by the bay, wishing you starry food memories!
Maryann
Mini Peanut Butter Cups
Makes 12 mini cups
Ingredients
2 tablespoons unsalted butter
6 tablespoons smooth peanut butter
6 tablespoons ground graham crackers
2 tablespoons granulated white sugar
1/2 teaspoon ground cinnamon
4 ounces milk chocolate
1 tablespoon heavy cream
1 tablespoons light corn syrup
Coarse Sea Salt , such as Maldon
Baking Spray
Directions
Take a non stick mini muffin tin and spray with your baking spray or line each cup with a paper liner. In a bowl add the sugar, cinnamon and graham cracker crumbs, mix and set aside. Use a glass bowl to microwave peanut butter and butter in 30 second intervals, stirring between each interval until mixture is smooth. Usually, doing this twice will work. Add this mixture to your graham cracker mixture and stir to combine. Use a teaspoon to place mixture into the bottom of each muffin tin. Place filled muffin tin into the refrigerator to set. Now add the chocolate to the microwave and melt using 30 second intervals to stir the melting chocolate 2-3 times should do it. Once the chocolate is melted add the cream and corn syrup. Stir until smooth. Take the peanut butter filled muffin tin and fill with melted chocolate. Sprinkle coarse sea salt on the top. Place back into the refrigerator and let set for another 30 minutes before serving. You can remove the peanut butter cups from the tin and store in a plastic container in the refrigerator until ready to serve.
Variations: to the ground graham crackers , cinnamon and sugar mixture you can omit the cinnamon and add 1 teaspoon unsweetened cocoa powder to have a chocolate peanut butter bottom, or you can use bittersweet chocolate instead of milk chocolate and omit the light corn syrup to top your peanut butter cups.

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I love homemade Valentine’s, I’ve beem making them since I was a little girl. There is nothing like taking the time to make something yourself to show you care. I thought making a flavored chocolate this year would be fun. I did a little research and testing and came up with this white chocolate base mixed with touch of lemon zest for tang and some ground pink peppercorns to give a little of heat. The two ingredients offer the perfect harmonious taste when mixed with the white chocolate. What better way to say , ” I love you”!From by the bay, wishing you sweet food memories and a Happy Valentine’s Day!
Maryann
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White Chocolate with Pink Peppercorns
Ingredients
16 ounces white chocolate, finely chopped
2 teaspoons pink peppercorns, ground
1 teaspoon fresh lemon zest
Directions
Line a baking sheet with parchment paper. Place the chocolate in a glass bowl and place in microwave at high for 30 seconds. Remove bowl and stir chocolate with a spatula. Repeat again by placing into microwave for another 30 seconds, remove and stir. Repeat this process until chocolate is melted, which varies althought ususally in total it is 2 -3 times. Stir chocolate until it is completely smooth. Once chocolate is melted add the lemon zest and ground pink peppercorns. Stir well. Pour melted chocolate onto the parchment paper and spread into a rectangle shape. You can top with some additional pieces of pink peppercorn if you like. Place into the refrigerator to cool. Once cool, break the chocolate into large pieces.