Chocolatey, Chocolate Chip Cookies

Cookies are a wonderful thing, whether you're young or old, rich or poor a cookie is a great treat for just about any occasion. These days we take cookies for granted, they are everywhere, so what's the big deal? Cookies just so happen to be among the oldest treats in existence, they're just about as old as baking itself.

Cookies come in many forms, shapes, sizes, textures, flavours and classifications. They can be hard, soft, crisp, flaky, round or flat. More commonly we bake drop cookies, where we simply make a not too wet but not too dry dough and drop scoops of it on the cookie sheet and bake away. Some cookies require the aid of your refrigerator to firm the dough after its shaped into a log so it can later be sliced into perfect discs or rolled out to cut out different shapes and characters. You can make molded cookies which require messy hands to make balls of dough which will be pressed flat onto the cookie sheet before baking. For the more adventurous types there are pressed cookies for which you would use a cookie press to extrude the dough into different shapes. You can make cookie bars if you're feeling more indulgent, with a wide variety of different fillings and toppings. Many different types of cookies can even be made into sandwich cookies simply by pressing any filling you like in between two baked cookies. Whatever your favourite is, we can all agree on one thing; everybody has a favourite cookie.

My favourite cookie has to have chocolate somewhere in the mix. It's almost impossible for most of us to say 'no' to chocolate, and there are so many ways for chocolate to dress up an otherwise simple cookie. The most common is a chocolate chip cookie, generally made with brown sugar for that sweet and salty molasses flavour. This recipe takes chocolate chip cookies to a whole new level of indulgence, and if you make them right, you won't even  need to dip them in milk.

For the chocolate you can use whatever you favour. This Recipe has two parts involving chocolate; melting the chocolate for the batter, and chocolate chips to fold into the completed batter. You will need to melt the chocolate first. You can use the chips for the melted chocolate portion of the recipe. If you prefer a chocolate brick, again, whatever your pleasure, I prefer a dark chocolate for that intense chocolate flavour. For the chips i prefer semi-sweet, but that is also totally up to you. Whatever chocolate you choose, keep in mind that the milkier and sweeter the chocolate, the more calories and fat you're adding to your cookies.

For the milk you can of course use whatever you like, I love almond or soy, but you can use any milk there is. If you like to drink it, or put it in your coffee, you can use it in this recipe.

For the flour I always like to use whole wheat flour or never bleached flour. You can pick whatever suits you best, based on diet or preference. Most flour types are safe to use, but all purpose flour will deliver a much puffier cookie. Keep in mind, every flour is different, whichever you choose each time you use this recipe, you will have a slightly different result in size, taste, texture and density.

For the extract you can choose from countless flavours, just pick one you know you will like. You can use vanilla, which is the most common, or be bold and go for almond or mint, whatever you like. You can even flavour cookies with a 1/2 oz of alcohol instead.

Chocolatey, Chocolate Chip Cookie Recipe:

Preheat oven to 350°

Dry:
2 cups of choice flour
1 tsp baking soda
1/4 tsp salt
1/2 cup of  choice chocolate chips (keep separate until needed)

Wet:
1/2 cup butter or margarine
1 cup sugar
1 cup sugar egg
1 tsp choice extract
3/4 cup melted chocolate combined with;
1/4 cup choice milk

To Melt the Chocolate:

• Make a double boiler with a steel bowl and a medium saucepan that fit together (bottom of bowl should just fit inside the opening of the saucepan).
• Pour an inch or two of water into the saucepan and place on medium-low heat so the water just comes to a simmer.
• Place steel bowl on top and add the chocolate to the bowl.
• Stir the chocolate every minute or so with a silicone spatula until the chocolate is completely melted.
• Heat the 1/2 cup of milk in the microwave for about 45 seconds until hot and slowly add to the chocolate, stirring chocolate constantly until blended.
• Remove double boiler from heat, remove steel bowl with chocolate inside and set aside on a dish towel on the counter.

To Mix The Batter

• Combine all dry ingredients in a large bowl and set aside
• In an electric mixer, combine butter or margarine and sugar and cream together on low speed
• Beat in egg, and extract
• Increase speed on mixer to medium and very slowly pour in melted chocolate, constantly mixing the ingredients until combined
• In two additions add the dry ingredients while mixer is on low speed. Once ingredients are just combined, turn off mixer. Mixing a cake batter for too long once flour is added will strengthen the gluten and make a stiff batter, nobody wants that.
• Gently incorporate 1/2 cup of chocolate chips into batter with a rubber or silicone spatula. Once combined set aside in a cooler part of the kitchen. 
• Lightly grease a cookie tray, unless you have a sil-pat or silicone mat which needs no greasing
• Scoop batter with one teaspoon and push onto tray with another teaspoon. Cookies need to be at least one inch appart.
• Bake at 350° for 8-12 minutes, or until bottoms are a light golden brown. Be careful not to bake them until they are hard in the oven or you will not have moist cookies, unless you prefer crisp cookies. 
• Allow baked cookies to cool on a cooling tray if you have one, or a plate, for about 3-5 minutes before devouring. 

I hope you enjoy making these cookies as much as I do, and I hope you enjoy eating them even more!

Recipe Created, Written and Published by: Rachel Gonsalves

Tantalizing Chocolate Truffles

Chocolate truffles are always sure to amaze even the most discerning guest, with the wide range of flavours, textures, coatings and toppings these tasty little treats are a guaranteed success for any occasion.

Originally, the word 'truffle' was used only to describe its literal namesake; a rare fungi, or mushroom, found under the earth's surface with the assistance of pigs. Pigs enjoy these mushrooms so much they were used similarly to scent hounds to track down the tasty fungus. The chocolate truffle we all know and love, contrary to some people's belief, actually do not contain truffles of any kind. Chocolate Truffles got their name from the resemblance they bare to the dirty little mushroom after its been unearthed. Traditionally, Chocolate Truffles would be covered in cocoa powder to resemble the dirt, hence the name.

Today we find Chocolate truffles in an incredible variety of different styles, flavours and coatings. More commonly, we tend to actually find the hard chocolate covered truffle in the stores rather than their traditional dusty counterparts. Thanks to the immeasurable array of ingredients available to us to assist us with our creative spark, the possibilities are endless.

The basic components of a chocolate truffle are simply a ganache centre which consists of chocolate and cream, and a coating of your choice. You can hold true to tradition with a light dusting of cocoa powder on these gooey balls of heaven, or you can coat them in pure melted chocolate. You can also coat them in chopped nuts, shredded coconut, chocolate sprinkles or any other thing your creative mind could conjure.

It may surprise some of you, but it actually isn't difficult to make these tasty treats on your very own in your kitchen with nothing more than a small pot, a steel bowl, a little water, some heat and of course our agreeable ingredients; Chocolate and Cream.

This recipe is easy to follow, and though your first attempt may appear a little odd, remember: practice makes perfect, and appearances can most definitely be deceiving. No matter what the end result may look like, these are a guaranteed delight.

You do need to plan this recipe, unfortunately it is very unlike a cake or cookies which can be made from start to finish in an hour or less. Start this recipe at least a day in advance if you wish to serve them for an occasion.

For the Chocolate I prefer the dark stuff, it has more chocolate flavor and fewer of the downsides compared to its milky counterpart. If you are going to choose dark chocolate you will need to sweeten it. Milk chocolate, however, is loaded with sugar already and requires no additional sweetening. Of course you can choose whichever chocolate you like, even white chocolate. You can also pick two, if you like you can make the ganache centre with one type of chocolate and use another type of chocolate for the coating, if you wish to give them a hard chocolate shell. Whichever chocolate you choose, remember to measure after it is chopped. For added convenience you can use chocolate chips instead.

For the Cream If you choose to use half  and half instead of the traditional whole fat whipping cream, you will thank yourself to refrigerate these treats after they are completed. Half and half is half whole milk and half whole fat cream, due to the water content in the whole milk half of the half and half, this creates the possibility that mold will grow. If you choose whole fat whipping cream, these treats will survive outside of the refrigerator. So please, choose whichever you prefer, but store your treats with your choice in mind.

For the Coating of course you can go for the previously mentioned hard chocolate shell, or you can make it simple and roll these little balls in a little cocoa powder, chopped nuts, coconut, sprinkles or anything else you can imagine.

Tantalizing Chocolate Truffle Recipe


Ganache:
6oz (3/4 cup) whipping cream or half and half
16oz (2 cups) choice chocolate chopped or chips
(If you are using dark chocolate, sweeten with 2 tbsp of sugar, more or less to taste. If you are using milk chocolate or white chocolate do not sweeten.)


Tip: Feeling daring? Try adding about 1oz of your favourite alcohol or flavoured liqueur to the hot cream wile mixing. Kahlua would work nicely. For a festive flare, try peppermint schnapps.
Not a fan of the hard stuff? You may use rum extract, or any other type of extract or essence you think might pair well with chocolate.

To make the Ganache

• Place chocolate in a large bowl (preferably steel) and set aside. 
• Heat cream in a small pot on medium heat until it just comes to a simmer and you can see steam, be very careful not to boil the cream. (If you are adding a flavouring with alcohol or extract, add it to the cream in this step)
• Once cream is heated slowly pour all of the cream over the chocolate you've set aside while stirring the chocolate slowly. Continue to stir until mixture is combined and smooth. 
• Place bowl of ganache in the refrigerator for 8 hours or overnight to cool.

Making The Truffle balls

Prepare a cookie sheet with parchment or wax paper lining the whole tray. 

Tip: You can use a tiny dab of the ganache under each corner to keep the paper in place.

Once the ganache has cooled and is firm, you can remove from the refrigerator and begin making balls. If you have warm and clammy hands naturally, you might want to have a bowl of ice water on hand to get your hands nice and cold, just remember to dry them off before touching the chocolate. For those of you with poor  circulation and cold fingers, you were made for this recipe.

• Scoop the ganache with a teaspoon or your fingers and roll between your fingers in a circular motion to form a ball. You may make these whatever size you like, but this is a case of the more the merrier, so small is best. 
• Once each ball is formed, place on the lined cookie sheet and repeat. Try not to let them touch eachother.
• Now that your bowl is empty and you have a tray full of wonderful little ganache balls, return the tray to the refrigerator for the balls to cool and prepare for the next step. About 30 minutes should be enough.

Coating

As mentioned, you may coat with whatever you like, or a combination of a few. Little instruction is required if you choose to use a dry coating, other than this: use one hand for picking up the bare truffle balls and one hand for rolling them in their coating, this will save you many a trip to the sink for hand washing.

Simply pour the desired dry coating onto a plate and commence rolling. Once coating is complete, return truffle to lined tray (you may use a fresh cookie sheet lined with fresh parchment or wax paper if desired). Return to fridge once they're complete, to firm up once more before serving.

Tip: Getting sticky? Return the tray to the fridge or pop it in the freezer for a few minutes if the balls become to warm and gooey to work with.

Hard Chocolate Coating (optional):

12oz (1+1/2 cup) choice chocolate

(If you are using dark chocolate, sweeten with 2 tbsp of sugar, more or less to taste. If you are using milk chocolate or white chocolate do not sweeten.)

To Melt the Chocolate

• Make a double boiler with a steel bowl and a medium saucepan that fit together (bottom of bowl should just fit inside the opening of the saucepan).
• Pour an inch or two of water into the saucepan and place on medium-low heat so the water just comes to a simmer.
• Place steel bowl on top and add the chocolate to the bowl.
• Stir the chocolate every minute or so with a silicone spatula until the chocolate is completely melted.
• Remove double boiler from heat, Keep the  steel bowl with chocolate inside on the pot so the chocolate stays melted during the coating process.

To Coat in Chocolate

There are little utensils made for this, they look like a spoon thats missing its insides. If you do not have one of these, which most of us don't, use a fork.


Tip: Looking for a little extra wow? Roll the ganache balls in nuts or coconut before coating in chocolate.

• Drop one ganache ball at a time into the melted chocolate.
• Using the fork, gently toss the ganache ball around in the melted chocolate until completely coated.
• Remove coated truffle with the fork and carefully transfer back to the lined cookie sheet. Remember not to let them touch. (you may use a fresh cookie sheet lined with fresh parchment or wax paper if desired).  If you wish, while they're wet you can sprinkle a little something on top like chopped nuts or coconut.
• Once you've completed coating the ganache balls in the melted chocolate and they are all on the tray, return to the fridge for a final chill to set the chocolate until it becomes hard. This shouldn't take more than an hour.

As you can see, the possibilities are never ending when it comes to making this wonderful treat. However you've made them, these truffles will be sure to please any guest. These would even make a great gift for a loved one. I hope you enjoy this recipe as much as I do, but remember; there is such a thing as too much of a good thing.

Recipe Created, Written and Published by: Rachel Gonsalves

Really Real Chocolate Cake

Everybody loves cake. This cake recipe is sure to get you off the couch for a second piece. It may not be guilt free, but there are tons of ways to reduce the guilt and keep all the pleasure on your fork.

Normally, I make this cake with a Peanut butter chocolate ganache icing. This recipe requires a lot of melted chocolate so be prepared.

For the flour I prefer whole wheat, but you can also use white, neverbleached or all purpose for a very fluffy cake.

For the chocolate I prefer dark or semisweet chocolate, it has more chocolate flavor and a lot less of the bad stuff, but that’s entirely up to you. Chips are a lot easier to work with, but if you like you can get a large brick and chop by hand with a very sharp chef’s knife. Measure the chocolate after it has been chopped.

For the milk I prefer almond milk or soy milk, but you are welcome to use cow’s milk, rice milk, goat’s milk, any milk you can imagine.

Really Real Chocolate Cake Recipe:

preheat the oven to 350°

Dry:

2 cups of choice flour

2 tsp baking powder

1 tsp baking soda

1/3 cup  cocoa powder

1/4 tsp salt

Wet:

4 large eggs

1/4 cup Olive oil

2 cups sugar

1/2 cup milk

1 cup melted choice chocolate (chopped or chips, dark or semi-sweet is best)

To Melt the Chocolate:

• Make a double boiler with a steel bowl and a medium saucepan that fit together (bottom of bowl should just fit inside the opening of the saucepan).
• Pour an inch or two of water into the saucepan and place on medium-low heat so the water just comes to a simmer.
• Place steel bowl on top and add the chocolate to the bowl.
• Stir the chocolate every minute or so with a silicone spatula until the chocolate is completely melted.
• Heat the 1/4 cup of milk in the microwave for about 45 seconds until hot and slowly add to the chocolate, stirring chocolate constantly until blended.
• Remove double boiler from heat, remove steel bowl with chocolate inside and set aside on a dish towel on the counter.

To Mix The Batter

• Combine all dry ingredients in a large bowl and set aside.

• In an electric stand mixer, beat eggs on medium speed add sugar and mix on medium until blended. Add oil and mix on low until blended. Set mixer to low speed and very slowly pour in melted chocolate so you don’t end up with scrambled eggs. Scrape down sides if you need to while mixer is turned off and mix again if necessary.

• Now it’s time to add the dry ingredients. Add dry ingredients in two additions. While mixer is off add half the flour mixture and mix on low until just combined and turn off mixer. Add second half of flour mixture and mix on low until just combined. Turn off mixer, mixing a cake batter for too long once flour is added will strengthen the gluten and make a stiff batter, nobody wants that.

• Allow your batter to sit for a minute or so while you get to greasing your cake pans. You may use butter or margarine for this. For added reinforcement you may also dust the greased pan(s) with a little flour just to lightly coat the buttered areas. You may use a large 9 or 10 inch pan or two eight inch pans.
  I prefer springform for easy removal, but if you don’t have one available to you, just be sure to grease your pan(s) really well and dust with flour in this case.

1. If you are baking in one large pan, the cake will need at least 50 minutes to bake, or until slightly firm and toothpick inserted in the centre comes out dry.
2. If you are baking in two pans, the cakes will need about 30 minutes to bake, or until slightly firm and toothpick inserted in the centre comes out dry.

• Once the cakes are done, remove from the oven and set on a heatproof pot holder or the stovetop for about 5-10 minutes of cooling. I usually place a clean dry dish towel over top of the cakes so they don’t dry out and stay nice and moist.
• Once the cakes have had time to cool, now you can use a dull knife to run around the edges of the cake(s) and loosen them from the sides of the pan.

1. If you’re using a spring form pan, simply unlock the clasp and remove the outer rim and place the cake on a plate for further cooling before it can be iced. (If you do not have a spring form pan, please refer to the second instruction.)
2. If you are basic round or square pan, make sure you have loosened the cake as much as possible before attempting to remove it. A silicone spatula is great for this because they are very flexible and can get underneath the cake a little to loosen the bottom edges. At this point you need to get a plate and place it upside down on top of the cake pan and very carefully flip both the cake pan and the plate together so the plate ends up on the bottom and right side up. Give the pan a little shake to release it from the pan. If this doesn’t remove the cake from the pan, lift the edge of the now overturned cake pan and use the silicone spatula to assist the cake.

Now you have a cake, and all that’s left is to ice the cake, or glaze if desired.

For The Icing I’m going to share with you my favourite icing, which is actually a ganache. This sticky icing is sure to please any cake lover.

For the peanut butter I use the reduced fat peanut butter, but you are welcome to use regular, crunchy, organic or natural peanut butter. If you make home made peanut butter, you can definitely use that as well.

For the chocolate I prefer dark or semisweet chocolate, it has more chocolate flavor and a lot less of the bad stuff, but that’s entirely up to you. Chips are a lot easier to work with, but if you like you can get a large brick and chop by hand with a very sharp chef’s knife. Measure the chocolate after it has been chopped.

Chocolate and Peanut Butter Ganache Icing Recipe:

Ingredients:

1/2 cup choice chocolate

1/2 cup choice peanut butter

1/4 cup choice milk, warmed

To Melt the Chocolate

Make a double boiler with a steel bowl and a medium saucepan that fit together (bottom of bowl should just fit inside the opening of the saucepan). Pour an inch or two of water into the saucepan and place on medium-low heat so the water just comes to a simmer. Place steel bowl on top and add the chocolate to the bowl. Stir the chocolate every minute or so with a silicone spatula until the chocolate is completely melted. Add the 1/2 cup of peanut butter to the melted chocolate, stirring well until chocolate and peanut butter are combined. Heat the 1/4 cup of milk in the microwave for about 30 seconds until hot and slowly add to the chocolate peanut butter mixture, stirring chocolate mixture constantly until blended. Remove double boiler from heat, remove steel bowl with chocolate inside and set aside on a dish towel. Allow to cool to room temperature before attempting to ice the cake.

To ice the Cake

The cake must be completely cooled or it may crumble as you ice it. If you’ve made two cakes, you want to first ice the bottom cake on the top and set the second cake on top of the bottom cake. If you made one cake and you’re feeling daring you make cut the cake horizontally to separate in to two cakes. You can also just ice the whole cake as it is.

First you must apply a thin layer of the ganache icing, this is called a crumb coat, the name pretty much implies its purpose. Allow the crumb coat to set for 5-10 minutes before continuing the icing process.

Now that the crumb coat has set, you can add the rest of the icing. Scoop a generous portion of the icing on the top on the cake and spread outwards in a circular motion until the coating is even. Add more if there is too little, push over the edges if there is too much. Now spread the remainder of the icing around the edges ensuring and even spread, turning the cake as you spread. Once you’ve used up all the icing and have an even coating all around, your cake is done!

Garnish if you like, since the icing I’ve recommended has peanut butter, you could sprinkle the edges or top of the cake with chopped unsalted peanuts. You could also use chocolate shavings or create a design with your favourite chocolate chip.

This cake makes 8-12 servings depending on your slice.

Indulge with a nice tall glass of your favourite milk, and if you’re feeling especially indulgent top it off with a scoop of your favourite chocolate ice cream, I recommend peanut-butter tracks ice cream.

Recipe Created, Written and Published by: Rachel Gonsalves

Greetings

In the world of food there have been many great beginnings, and many messy endings, but whether something is good for you or just plain good to eat, we are always left with the taste on our tongues, the memory of the sensation, and the craving and desire to get some more.

My whole life i have always been extremely appreciative of food and all of its friends. I love to eat, to drink, to taste, to savour, to gobble, to gulp... more often than i'd like to admit I find myself craving the worst things a person could eat. Packaged foods, processed products, preservatives and simulated powders pack our cupboards and cling to our stomachs. How can we ever hope to escape the cycle when we've been brought up in a world where we've grown ignorant to the fact that we can make anything and everything in our very own kitchens. Whether it's a simple task or a skill to master, we have the power to create these wonderful foods that we normally turn to a box or a can or even a bag to create.

Don't mistake me for the kind of hardcore cook that demands that every little thing must be made from scratch, we all need a little help sometimes. I see no harm in buying a pre made pasta when you don't have the time, the muscle, or an expensive pasta roller. I see no crime in turning to a natural soup stock when you don't have all day to devote to a series of simmering pots. Unfortunately, in today's kitchens the problem has become much greater than most of us even realize. When was the last time you made a pasta sauce with real tomatoes and onions and their closest friends? When was the last time you made macaroni and cheese with actual cheese? How long has it been since you've made a cake or cookies without turning to the box or tube? These things, these are the things we should be doing ourselves with our own two hands and our own fresh ingredients from the fridge. In a day where we're all wondering 'what are these things on this ingredient list, and why can't i pronounce it?' shouldn't we be doing something about it? Shouldn't we be making our own improved versions in our own kitchens with ingredients we recognize? With ingredients that can be eaten by themselves?! Of course we should!

In this blog i am going on a quest to find a way to make all of the favourites, and even some exotic new additions in the comfort of my very own kitchen. I am going to share with you all of my tried and tested recipes and even come up with new ones that you too can create and be proud of. Before you know it you will amaze your friends and families with delectable dishes that they never before imagined that you could make on your own.

Real food, real ingredients, real healthy.

Published by: Rachel Gonsalves