Visual Traveler & Chocolate Blog

My annual planning process for which recipes I will share here begins in January of each year - after my final post occurs just before the New Year. That's when I open a new Document file and begin collecting recipe links/and or choosing recipes from my existing files. But I then allow plenty of leeway when it comes to scheduling which recipe I will spotlight each week.

Such was the case with this week's Texas Trash Pie post. A pre-made, rolled pie crust languishing in our refrigerator turned my attention to this recipe. That's when I unrolled the crust into my deep dish pie pan, covered it with foil and placed it in our freezer as I prepared breakfast. By mid-afternoon the crust was ready for filling. 

I had hit the grocery store for several recipe ingredients earlier in the day and purchased the little pretzels, in this photo of my food processor.

VOE - But I had forgotten to purchase more graham crackers, so I improvised. Out came a small package of graham snacks from a recent flight, and the last of a package with bear-shaped graham snacks. And when their combination didn't equal the required cupful, I also retrieved some chocolate-flavored 'Teddy bears' to level things out. Because...who doesn't love more chocolate?

By the way, I am so grateful for my workhorse of a food processor in recipes like these. Although I'm sure the rolling pin and plastic food bag work fine, I love having the ability to simply 'zap' any ingredients that need it!

VOE - Although I diligently searched for caramel 'bits' at our large suburban grocery store, I didn't see a single package on the shelves. So I substituted butterscotch chips - a favorite sweet flavor for my husband, Mark. I also substituted ground walnuts for Chef Jenn's suggested pecan pieces, because I'm never without walnuts.

​I then thoroughly combined all my dry ingredients in a stainless steel bowl, melted some butter, and stirred it in along with the sweetened condensed milk. 

With the protective foil removed, my crust was ready for filling.

This recipe is well worth the effort. Easy prep, quick bake time, and tolerable cooling time before cutting (and indulging!), resulted in a fast, tasty treat with a pleasant combination of textures. 

I don't know about you but certain flavors immediately transport me to tasty memories of the upcoming holiday season. From pumpkin to cranberry and even chocolate - a holiday staple in the Waterman household of my childhood - these sweet memories are extra special.

This post includes the entire recipe because I have no recollection what its source was. Bonus for you, with very tasty results. Enjoy!

Cranberry Walnut Truffles
Makes 16-18

3/4 cup fresh cranberries, washed and sorted
4 ounces low-fat cream cheese, softened
1/2 cup confectioner's sugar (+ 1-2 tablespoons more for a slightly sweeter truffle)
1/2 cup cocoa powder
1/2 cup walnuts, grated fine (feel free to use a different nut, if desired)

​Above: Pour ground walnuts into a shallow pie or quiche pan, and line your storage container with foil or waxed paper.

​Remove the truffle mixture from refrigerator and roll into balls with your fingers, approximately the size of a walnut. After you create each ball, roll it in crushed walnuts and place it in the container. Do not stack truffles.

​VOE - Making truffles is messy business, but so worth the results. As I made these truffles, I rolled each ball against the side of the bowl - with only one hand - so I could steady the bowl with my other hand, throughout the process. This also allowed me to better use a spatula and 'collect' all of the batter.  

​​Above: Return truffles to refrigerator for at least 1/2 hour before serving, perhaps with a glass of semi-sweet red wine or sherry. Keep refrigerated until they're gone.

                                   Happy National Chocolate Day on the 28th! 

When was the last time you swooned over every bite of a dessert? Or exuberantly swore because it tasted...so...unbelievably...amazing. That's how this dessert is for me.

​But make no mistake: I am absolutely certain the quality of extra virgin olive oil I used made all the difference!  Named after the olive from which it's made,  mine was made from a flavorful, fruity, Italian Peranzana olive varietal.  So my first V.O.E. for this post is be sure to use the very best quality of oil you can find.​

When I first looked at this recipe, I wondered if I could substitute pastry flour for the almond flour. Nope-not an option because almond flour lacks gluten. ​

V.O.E.s - I bought some fine Himalayan sea salt for baking, instead of grinding it, for better texture. We have long favored Himalayan salt for its appearance and mineral-rich content.
But I did not add cayenne to the batter, preferring a sprinkle of this flavor, cinnamon, or ground bittersweet atop that dollop of whipped cream, instead. Nor did I add flaky sea salt on top as we're not big on salt+chocolate combos in our house.
​
V.O.E.s - If you've read this blog in the last several years, you will recognize the little tool on the right above. It's an egg separator that has served me well for many years. And the parchment paper above? I specifically chose an unbleached version. Then, since my baking pan was nothing to look at, I used the parchment to help me place the finished cake on a serving piece, instead. 

Top image: Adding melted chocolate and olive oil to egg yolks and sugar.
Bottom image: Adding egg whites to the above mixture.
V.O.E. - I quickly decided to use a spatula rather than a spoon, to maximize the quality of the egg whites as they were incorporated.

Wouldn't you know - the moment I decide to save electricity by making a recipe that requires no baking, our outdoor temperature plummets. However, I quickly learned Chef Dennis Littley's creamy, No-Bake Chocolate Cheesecake is a great choice any time - despite waiting eight hours before eating!

V.O.E. – Because I’m a bittersweet chocolate fan, I used bittersweet chips as the entire source of chocolate in the batter – because that’s what I keep on hand. But when I tasted my first cheesecake slice I have to admit I wanted a bit more sweetness, so sprinkled previously ground bittersweet chips on top too. Perhaps I will try the original ratio of bittersweet to semi-sweet chips next time.

V.O.E.- Although the original recipe suggests using Biscoff or traditional graham crackers for the crust, I used Teddy Bear-shaped graham snack crackers, which I already had in my kitchen.
 
For my crust, I also buttered the bottom of the pan, although the original recipe did not suggest this. And, when I began spreading the crust batter across the springform bottom, the back of a spoon dipped in olive oil facilitated this. Because the process took me longer than I expected, I think I would create the crust before beginning work on the filling.
 
Once I cut into this cheesecake, my crust was somewhat difficult to remove from the bottom. Perhaps the butter I spread across the surface aggravated things?

                                  Adding vanilla. Adding melted chocolate.

                                                      Ready to eat!

Although this isn't a cupcake recipe, I would be remiss if I didn't wish everyone here a wonderful National Chocolate Cupcake Day tomorrow, October 18. Now - on to this week's chocolate treat. 

Published by the New York Times in June, this recipe intrigued me because of its healthy ingredients - especially chia seeds, which I've never used before! I also appreciated the easy and short prep, given that was in Pennsylvania with family on Tuesday and yesterday. 

The above link will give you all the ingredient specs + preparation details. But you can check out my photos and my brief V.O.E. (Voice of Experience) comments throughout this post, to enhance your recipe-making. 

In terms of toppings, I went a different direction. I first dusted the top of my pudding with a bit of confectioner's sugar and then I added ground semi-sweet chocolate. While I did like the flavor of this dessert, I didn't like the texture so much-considering this is called a pudding. 

​But give it a try and maybe use some of the suggested toppings from the original recipe. Then, let me know what you think of the results!

V.O.E. - Per my habit of pre-measuring ingredients, here's the group for this recipe. The small front bowl holds cinnamon and a pinch of nutmeg. However, as much as I love cinnamon - and as little as I use cardamom in food prep - I used 3/4 teaspoon of cinnamon instead of cardamom. 

V.O.E. - I love the idea of 'breaking up' cocoa powder with a whisk, before adding other components. It's a recommendation I will definitely carry into other recipes!

Here's what my 'batter' looked like after adding all ingredients but before pulling them together. I chose black chia seeds but white seeds also work. 

V.O.E. - As mentioned in the original pudding recipe, the initial 'batter' is quite liquid after you blend all the ingredients together. That's why using a ladle to transfer the batter to your chosen serving dishes is a big help.

If you're one of those people who believes 'the darker, the better' when it comes to chocolate, these super-soft cookies are perfect for you.

If you want a touch more sweetness after trying the original recipe, you might try substituting bittersweet chocolate for half of the unsweetened chocolate. If you stay away from dairy, these cookies fit the bill too. And, if you prefer to avoid processed sugar, the maple syrup in this recipe (or honey, if you prefer) is another plus. 

V.O.E. - A note about my roundup ingredient photos. Although I spent many years doing otherwise, I have found that pre-measuring all of my ingredients before blending them together is very helpful to the process. See what you think!

Flourless Double Chocolate Avocado Cookies
Makes approximately 1 dozen

Ingredients:
​
1/2 tsp. baking soda
1 tablespoon water
​
1 very ripe avocado
1/3 cup maple syrup (or honey)
1 egg
1/2 cup cocoa powder
1 ounce very well chopped unsweetened dark chocolate

​Instructions:

Preheat oven to 350. Prep a baking sheet with parchment and set aside. Mix baking soda and water in a small bowl and set aside (see small blue-green bowl in above photo).

Using a hand mixer, whip the avocado very well (V.O.E. - Feel free to pre-mash your avocado with a fork, if it's not quite ripe enough).

​Add the maple syrup and continue whipping until smooth. Add egg and incorporate well.

​Then add the cocoa powder  a little at a time while continuing to mix on slow/medium speed. Once it's all added, turn the speed back up to high and mix well.

Add the baking soda/water while still mixing on high (V.O.E. - after giving it another little stir). Add the chopped chocolate and stir to combine. The dough will be quite soft.

​Using about 2 tablespoons per cookie, plop the dough onto the prepped cookie sheet, approximately 2 inches apart. Flatten the cookie slightly with a spoon. Bake for 8-10 minutes (they should seem a bit underdone).

​Let cool on the cookie sheet for 5-10 minutes and then move to a wire rack to finish cooling completely. Store in the refrigerator until ready to eat. ​

​​1. Preheat oven to 350 degrees. Bake crust 10 minutes while melting chocolate chips. Allow to cool slightly, about 10 minutes. Using a pastry brush, spread half of the melted chocolate across the entire crust, excluding the edge.
(VOE: Although I previously covered the edge too, some of these areas tasted slightly burned after baking this time, so brush only the crust that filling will cover)

2. Combine all other ingredients except ground chocolate chips. Fold in chocolate chips and fill the crust; it will be very full. Bake pie approximately one hour or until filling surface is slightly firm to the touch. ​

Perhaps you’ll serve this dessert for New Year’s Eve, or an elegant dinner party. Perhaps making this torte will provide an opportunity to use up that extra can of whole cranberry sauce from your pantry. Whenever you do enjoy Cranberry Chocolate Torte be prepared for a rich, complex and decadent, dark chocolate flavor sensation.
 
You should also be prepared to dirty ‘everything but the kitchen sink’ to create this torte. But the delicious results are well worth the need for so many tools!
 
V.O.E. (Voice of Experience): Now that there’s a kiddo in our family who is sensitive to nuts, I substitute vanilla for the original almond extract from the very old original recipe, and I don't add ½ cup of crushed almonds in the batter.

The original version also called for currant jelly as part of the glaze. But because I have no other reason to use this jelly, I set aside ¼ cup of cranberry sauce, instead. 
 
Cranberry Chocolate Torte
Makes 10 servings
 
16-ounce can of cranberry sauce with whole cranberries
   (V.O.E. with 1/4 cup set aside for the glaze)
1/2 cup ground almonds, optional
1/4 cup sifted flour
7 ounces dark sweet chocolate, chopped
1/2 cup butter
3 large eggs, separated
1/2 cup sugar
1/4 teaspoon vanilla extract
*See instructions with photos, below*
 
Equipment
 
Cheesecake pan
Hand/stand mixer
Large saucepan and
      stainless steel bowl (for melting chocolate/butter)
2 large mixing bowls
1 medium bowl (for cranberries)
Large measuring cup
Rubber or silicone spatula
Large mixing spoon
Measuring spoons
Small saucepan for glaze
 
Glaze
 
¼ cup whole cranberry sauce, crushed (V.O.E. - a potato masher works well for this step. For a smoother glaze liquefy cranberry sauce in a food processor)
1-2 tablespoons red wine
 
Combine cranberry sauce and wine in small saucepan over medium heat. Brush the chilled torte with warm topping and then allow to set before serving. 

​TORTE INSTRUCTIONS: 
Above: Place cranberries in small bowl and stir gently until slightly liquid. Measure flour into another small bowl. Melt chocolate and butter in a double boiler over simmering water, stirring occasionally to blend. Remove from heat and set aside.

​​Above: In large mixing bowl, beat egg yolks and sugar until thick and light. With mixer on low speed, add flour mixture to egg yolks, beating until just mixed. Add chocolate-butter mixture and blend gently. Stir in cranberries and vanilla extract by hand.

​​Above: In large mixing bowl, beat egg yolks and sugar until thick and light. With mixer on low speed, add flour mixture to egg yolks, beating until just mixed. Add chocolate-butter mixture and blend gently. Stir in cranberries and almond extract by hand.

​Beat egg whites until they hold their shape but are not dry. Fold egg whites into cranberry batter. Pour into a greased and floured 9-inch springform pan and smooth the top with a rubber spatula.

Bake in a 350 degree oven for about 55 minutes. Remove from oven and cool completely while still in pan. Place in refrigerator until chilled (about 1 hour). When ready to serve, remove from springform pan and add glaze.​

There's a lot of story behind this recipe for Ruby Chocolate Liqueur - a spinoff of one created by Rosemary Malloy. It began with an idea for a chocolate and wine pairing class. I would team up with Cindy Reynolds, co-owner of Somerset Ridge Vineyard & Winery (with her husband, Dennis). I would also incorporate Somerset Ridge Ruby Port into a homemade liqueur. The first class didn't meet our expectations so we decided not to continue.

But it wasn't our first collaboration. Many years earlier, Cindy and I had spent a couple hours creating Somerset Ridge wine and balsamic vinegar combos, at The Tasteful Olive in downtown Overland Park. They included:
 
-Ambrosia dessert wine with peach balsamic vinegar
-Citron (made from white wine, organic lemons and brandy) and apricot balsamic
-Avalon (apple dessert wine) and cranberry pear balsamic
-Ruby Port with chocolate balsamic
-Tawny Port and espresso balsamic

Before our new class took place I created this liqueur recipe after three tries, using that delicious Ruby Port. Today, I tweaked the recipe again, by adding more port. With deep dark chocolate flavor complementing sweet port, it's even better now!

Ruby Chocolate Liqueur
Makes 2-3 cups 
 
Equipment

• 1 large pot
• Sieve or sifter
• Large whisk
• Rubber or silicone spatula
• Large funnel
• Clean glass bottle or jar with tight fitting lid

Ingredients

• 1/2 cup unsweetened Dutch processed cocoa

(to improve incorporation, sift the cocoa before using)

• 1/4 cup granulated sugar
• 1 cup whole milk (may substitute up to ½ cup 2% milk)
• 2/3 cups heavy cream 
• 1 cup Somerset Ridge Ruby Port

 
Instructions
1. In a large pot whisk together the sugar and cocoa, then add the milk and cream. Combine well.
 
2. When the mixture is well combined place the pot over medium heat, stirring continuously. Bring to a boil and slow the boil for 5 minutes, whisking often.
 
3. Remove from the heat and let cool. In the first 5-10 minutes of cooling, stir occasionally to break up any ‘skin’ that may form on top of the mixture.
 
4. Once it has fully cooled add the port and mix to combine completely. Pour into a large glass container with a removable lid. Using a funnel helps enormously with this part of the process. 

5. Store in the refrigerator. Shake and bring to room temperature, before serving.

Above: Use a sifter or sieve to smooth the cocoa powder texture.

Above: Incorporating all ingredients before heating. Once you begin whisking over heat, be prepared to do so for at least 10 minutes.

If you're able, consider whisking with your non-dominant hand a bit, to minimize strain on your dominant wrist. It's a strategy I started using decades ago, when early symptoms of carpal tunnel syndrome emerged - and I've been somewhat ambidextrous ever since!

Above: ​Time to add the port. And remember to use your funnel!

In case you're wondering, this recipe for Grandma's Chocolate Peanut Butter No Bake Cookies didn't come from my Grandma. I found it online earlier this year, and likely in a link from a food-focused e-newsletter. It's easy to create this simple batter, which yielded about three dozen cookies that I am now storing in our refrigerator.

Equipment

Mixing bowl
Medium saucepan
Measuring cup
Large mixing spoon
Rubber or silicone spatula
Measuring spoons

V.O.E. (Voice of Experience): Parchment paper and two baking sheets​

I doubt organic sugar was available at the time this recipe emerged, either. And (V.O.E.), since the organic sugar I typically use is more granular than traditional sugar, I used a combination of the two sugars.

​V.O.E.: I also reduced the amount of sugar from the original recipe by 1/4 cup, which still left a very sweet taste on my tongue. Perhaps adding 1/4 cup more cocoa powder would have pleasantly enhanced the flavor, as well as the texture (see below). ​

Above: Stirring and incorporating the chocolate mixture.

Above: Incorporating the chocolate mixture with the oatmeal and peanut butter yielded a fairly liquid consistency; perhaps because I reduced the amount of recommended sugar. With or without a cocoa powder for sugar substitution, I would also reduce the amount of milk in this recipe by at least a few tablespoons.

​V.O.E.: But, this time around, I chilled the final batter for about 15 minutes before distributing dollops across two parchment-topped cookie sheets. 

The first thing to know about this luscious Cajeta Cream Cheese Brownie Tart is you'll need some specialty ingredients and/or good-quality substitutions.

V.O.E. (Voice of Experience) I did a little of each - purchasing cajeta (goats milk caramel) from a Mexican grocery store but pairing plenty of cinnamon with my favorite Ghirardelli dark chocolate chips, to approximate the flavor of Mexican chocolate.

And we loved the results! Creamy, chocolatey and with just the right amount of cajeta flavor. 

Your most important piece of equipment is a tart pan with a removable bottom. I didn't have one but our older daughter quickly found one for me online. Then, since I stay away from cooking spray, I liberally covered the pan with melted butter instead and it worked great. 

Equipment

Tart pan
Sheet pan
Saucepan
Measuring cup
Measuring spoons
Whisk and/or large mixing spoon 
​Rubber or silicone spatula

Above: Cubed butter waiting for the brownie batter to cook.

Above: Adding flour to the brownie batter. V.O.E. - Although I used a whisk per instructions in the original recipe, I will use a large mixing spoon next time, as I found the batter quite thick for a whisk.
​
V.O.E. - As noted in a previous recipe, I don't own a sifter so funneled the cocoa powder through my sieve, instead. Stirring it down with a spoon helped to speed up the process.

Just like I do in ALL recipes, I also used whole wheat pastry flour in this batter-which has lower gluten content than other flour does but with higher fiber than all-purpose flour. 

Above: After mixing the cajeta cream cheese layer, it poured nicely on top of the brownie layer. 

​V.O.E. - Because I found the set aside brownie mixture quite dense, I might thoroughly integrate a teaspoon of olive oil next time, to improve its incorporation into the cajeta cream cheese layer. 

As this year's Thanksgiving holiday approaches, I'm sharing a fast, no-bake, healthy dessert option for the chocoholics in your life. I tried making these Chocolate-Hazelnut Energy Balls yesterday afternoon, as lovely, mid-60s temperatures preceded today's chilliness.

Loved the results of this recipe! V.O.E./Voice of Experience - However, when it came time to add chopped hazelnuts to these tasty treats, I rolled each one in the bowl (see below) rather than sprinkling and then pressing them onto the balls. 

Equipment

Food processor
Sharp knife if you need to pit these dates
Cutting board (V.O.E.)
Sheet pan
​Baking parchment
​Measuring cup
Spoon for chocolate nut butter
Measuring tablespoon
Small bowl for ground hazelnuts (V.O.E.- Grate the nuts you will use for topping before you combine 'batter' ingredients in the food processor. You'll avoid stickiness or the need to clean your machine while making these balls)

I prefer Medjool dates for recipes (including a generations old recipe from my husband's family called Date Pudding). I also prefer to somewhat 'baby' my decades-old food processor so I chopped these pitted dates a bit before pulverizing them with other ingredients. 

Wondering about that cool cutting board logo? It belongs to the city of Wichita, Kansas and this board is one of my all-time favorite press trip perks. 

Above: See the little pile of powder on the left side of the blade? That's the recommended 1 tablespoon of cocoa powder. V.O.E. - As much as I love chocolate flavor, I will likely increase this amount by 1/2 to 1 additional tablespoon so there's plenty of chocolate hitting my tastebuds. 

Above: Yes, I know - this jar says Hazelnut & Almond Butter. That's because, despite checking several stores, I couldn't find the hazelnut-only variety anywhere. But I will definitely find other uses for the considerable leftovers in this jar (including another round of these balls), which has much less sugar-w/organic ingredients-than several other chocolate-nut butters do. 

Once combined and refrigerated for 15 minutes, this flavorful combo is quite easy to shape as balls. V.O.E. - I suspect the large dates I used contributed to the number of balls on my parchment-covered cookie sheet. My yield was about 16. 

Welcome to a Southern classic, Chocolate Pudding Cake. This is definitely a rich, decadent cake - which is why (V.O.E.) I skipped the caramel sauce suggested in the original recipe, in favor of diced strawberries. And, although we liked the overall flavor, hubby and I agreed any added nuts should be much smaller pieces so as not to detract from the chocolate pudding backdrop. I also agree that pre-measuring individual ingredients (except salt, baking powder & vanilla) as seen in the original recipe is a great idea.

Equipment

8-inch baking pan (V.O.E. - I don't use cooking spray so lightly greased my glass pan with melted butter instead)
Measuring cup
Measuring spoons
Large mixing spoon
Whisk
Rubber/silicone spatula

Above: Adding liquid ingredients to dry ingredients to create the bottom batter. 

Above: This recipe incorporates a thick, dense topping atop the initial batter.

Above: Adding salted water as the final layer, which eventually covered the entire topping. V.O.E. - For our palates, there was too much salt in the finished dessert - even before we decided not to add flaky sea salt as a finishing touch. When I make this again, I will reduce the amount of salt in that salt water by at least a third - if not more - to minimize competition with the dark chocolate in this indulgent dessert. 

UPDATE: After tasting DECADES of my baking my husband, Mark, has declared these the 'best ever' brownies.

During previous Chocolate Seasons, I typically posted a new weekly recipe on each Wednesday. But I'm finding I have more time to bake on weekends this year so why not share the results a little sooner? And after all of the emotional/political upheaval in the U.S. last week, the sooner the better. 

Following the amazingly delicious Chocolate Bark from last week, today's recipe for Double Chocolate Skillet Brownies was another homerun. And having a beautifully aged, generations-old iron skillet to use made this much easier. In fact, iron skillets have been so important in our family that I even wrote an essay about one of them years ago. It appeared in The Christian Science Monitor. 

V.O.E. - As always, I made a few small tweaks to the original recipe. I'm not a big fan of mint so instead topped the ice cream with grated bittersweet. I didn't bother to chop the chocolate chips before melting them via the double boiler as I've previously incorporated chips into butter simply by melting them. And I used 3 tablespoons of olive oil rather than 1/2 a stick of butter - reducing the saturated fat slightly.

Equipment
   10-inch iron skillet
   Double boiler
   Large mixing bowl
   Measuring cup
   Whisk
   Rubber spatula
   Measuring spoons
   Food processor for nuts (optional)   

V.O.E. - Those of you who know me and/or this blog, already realize I always opt for dark chocolate in dessert recipes. So my add-in chips were bittersweet rather than milk chocolate. Also, although I did add a generous handful of chopped nuts to the batter, I don't think I would have missed them.

​Above: Pouring the glossy batter into my prepared skillet and then putting it in the oven.

After just under 40 minutes of baking time, these brownies were soft, decadent, ridiculously satisfying, and well worth repeating. 

​

On Sunday afternoon, I 'played' in my kitchen for several hours. First, I made my Rustic Turkey Soup. Next came a delicious iron skillet meal that incorporated ground chorizo, thin-sliced Brussels sprouts and frozen corn (kernels). Then, as fresh cranberries dried in my oven, I made this Chocolate Nut Bark for the first time. 

​Soooo easy and sooo tasty! And perhaps just the right treat to enjoy while anxiously awaiting election results over the next couple of days.

Equipment

Double boiler (mine is a large saucepan with a small stainless steel bowl)
Mixing spoon
Large mixing bowl
​Rubber or silicone spatula
Baking sheet
Foil

Above: Pecan and walnut pieces await the addition of bittersweet chocolate chips as they melt. V.O.E.: I always have walnuts on hand and, fortunately, had plenty of pecan pieces remaining from last week's blog post for Dark Chocolate Pecan Pie. Or try this chocolate goodness with pistachio nutmeats in honor of the 2025 Dubai chocolate trend.

Above: It wasn't easy to avoid eating a large sample of this gooey, decadent combo.

Above: Nor was it easy to avoid eating MANY pieces once they solidified in the refrigerator, before taking my final photo. But now I don't have to avoid eating them!

V.O.E. - That's unbleached parchment paper between layers of the finished bark pieces. When I first put them in this container I wanted to be sure the two layers wouldn't stick together. Once the individual pieces had fully solidified I removed the parchment paper.​

People often ask me how I find recipes to showcase on this blog. My most consistent source is the Internet. I receive a daily chocolate focused 'roundup' from Google. I subscribe to several other food related newsletters, too. In some years I also scour my cookbooks and recipe file for goodies. Finally, as each New Year begins I start a computer Document file titled Chocolate Blog YEAR, where I list links and other sources for terrific-sounding recipes that I will make during My Chocolate Season.

By now I've forgotten how I initially came upon the recipe for Dark Chocolate Pecan Pie. But I fell in love from the first slice. I used Sally's recipe, with a few small tweaks that reflect personal taste and ingredients in my kitchen.

​A note about the pecans. When I visited the bulk bins at my natural foods store I found both pecan halves and pecan pieces. The halves cost several dollars more per pound so I opted for pieces.

Equipment

9-inch pie pan
(V.O.E. - When it comes to making pie crust I'm pretty lazy, so I typically buy a premade crust. But Sally provides thorough instructions for making your own)
Microwave safe bowl to melt butter
Measuring cup 
Measuring spoons
Large whisk

Above: V.O.E. - Although I simply poured the pecan pieces into the crust and flattened them out a little, I more carefully placed the Ghirardelli chocolate chips to make sure they were spread evenly across the nuts. 

Above: V.O.E. - Sally's original recipe features corn syrup, which I never have on hand. So I did a little research on possible substitutes which turned out to be honey or maple syrup-both of which occupy space in my cupboards. I chose maple syrup and then doubled the amount of cinnamon to make sure its flavor didn't get 'lost' against the maple flavor. I also suggest whisking the eggs separately before adding them to other ingredients. They seem to incorporate better this way. 

Ready for the oven (above). V.O.E. - I baked my pie just under 45 minutes which resulted in a gorgeously browned crust, though your oven may vary. After it initially cooled on a rack, I wish I had put the pie in the refrigerator for awhile before cutting the first slice. Thought I'm not certain​ this would have better solidified the filling, I suspect it. I whipped some fresh cream but, instead of chocolate shavings, I opted for leftover chocolate 'gratings' from last week's recipe!

But OMG, it couldn't have been more delicious!

Yesterday I tried my hand at making Brigadeiro for the first time - 'a great Brazilian dessert similar to bonbons that's extremely scrumptious and delicious (per the original recipe).' Though messy, the incredibly tasty results were well worth the effort. 

Equipment:

Small bowl for sprinkles/granulated sugar/ground chocolate (see below)
Food processor to grind bittersweet chocolate
Medium saucepan
Large mixing spoon
Tablespoon for measuring individual balls
Large plate or tray on which to place the balls​

I also appreciated comments from one previous recipe reader, which did seem to improve my process. For instance, this reader emphasized: Stir constantly-do not stop!  

V.O.E. - I let the ‘dough’ sit for at least 15 minutes after removing it from the heat before rolling, so it wouldn’t be too hot on my hands. I shaped the balls atop my kitchen table, which necessitated a trivet under my still warm saucepan. My dough didn’t become clay-like, so I filled a tablespoon for each ball and minimally rolled it.
​
This recipe reader suggested spraying cooking oil on your hands (or butter/margarine; I used olive oil, but I will try butter the next time as I don’t use spray cooking oil) to facilitate rolling the balls.  

I hope you enjoy this original recipe from my kitchen. These brownies are ultra-moist with pops of deep cherry and bittersweet chocolate flavor. Here's basic info about ingredients and equipment you'll need to create this decadent dessert:

Cherry Fudge Brownies
Makes 2-2 ½ dozen
 
4 squares unsweetened chocolate
1 stick butter + 3 tablespoons olive oil
1 ¼ cups sugar
1 teaspoon vanilla
3 eggs
1 cup whole wheat pastry flour (with a lower gluten content than most flour)
Pinch of salt, optional
1 cup chopped nuts, optional
1 cup bittersweet chocolate chips
1 can cherries packed in water, drained

Equipment: 

Double boiler
Mixing bowl
Measuring cup
Large stirring spoon
Spatula
Measuring spoons
​9 x 13 pan

I decided to create a new version of a staple brownie recipe after I found this can of water packed cherries in the cupboard. If you have never used these before, know they can be tough to find. In fact, I suggest calling stores to learn if they're on a shelf, before you go to make a purchase.

Why did I have water-packed cherries in my pantry? I bought a couple of cans the last time I made a generations-old cherry pie recipe from my husband's family - for which this cherry version is essential.

Welcome to week two of my 2024 chocolate blog. Today I'm sharing a DELICIOUS and decadent Chocolate Mousse Pie. In fact it's so delicious that, after caring for young grandsons through much of Monday, I made an evening meal from a big slice and some good red wine. (don't worry - this isn't a regular thing but boy, did it hit the spot!)

My resulting dessert doesn't look anywhere near as 'refined' as the original and I dirtied plenty of equipment in my kitchen making this recipe. But it will definitely become a staple. Here are my notes:

EQUIPMENT
Springform pan
Food processor
Measuring cup
Measuring spoons
Two large mixing bowls
Small saucepan
Hand mixer
Spatula (I used rubber)

Sieve (V.O.E. - I used this to sprinkle cocoa powder atop the finished pie)

​And room temperature butter works great.

The crust cooled until I combined the semi-sweet chocolate, vanilla, and kosher salt and then added the heated cream (see bowl on left, above). V.O.E. - However, the next time I make this recipe I will be sure the heated cream is hotter and the chocolate pieces are completely melted before adding the beaten heavy cream (bowl on the right, above) - so no crunchy chocolate bits remain.

After six long hours in the refrigerator this pie was ready for its whipped cream topping. V.O.E. - However, I simply placed dollops of whipped cream across the top as I don't own a pastry bag. I also added 3-4 tablespoons of sugar to the whipped cream first and substituted a dusting of unsweetened cocoa powder for chocolate shavings. It was a very tasty compromise.