Before this triple chocolate post gets any older, let’s bring it to back to life! Ha, no surprise it has been waiting its turn to be published form April 7th – that was 1 day before we learnt that we were all soon to be fired. But here it is, in the end. There are three recipes gathered throughout several months, a chocolate chip cookie recipe, a chocolate & nut bar recipe and a sweet chocolate buns recipe. Almost everything, except for a recipe of a good chocolate cake, which you can find here on the Chocolate page.
The first two recipes are from very much-used and much-trusted sources. We’re kicking off with chocolate bars or Italian Panforte. Probably it’s not yet the right season for them (these are very substantial and calorie-loaded things), but with the coming of the autumn which is obvious here in St Pete, the belly is asking for increasing amounts of sugar 🙂
A year ago – Sablé aux figues or Fig Jam Shortbread
Two years ago – Pommes. Pommes de Terre too
Panforte adapted from www.joyofbaking.com will make stick-jaw chocolate and nut bars. Visit the website for the original recipe and lots of other great ideas with video.
Instead of almonds I used peanuts and also substituted candied citrus with prunes. Instead of allspice I added cardamom, nutmeg and ginger. I baked the cake (cause it looks like one before you cut it) for a bit longer than indicated. I did not use rice paper, just plain parchment paper.
Result: A very nutritious and very sticky treat – it’s not for nothing that they call it ‘strong bread’ in Italian! Probably the best time to eat it would be in winter but I will not tell anyone if you try it already now : )
On to cookies now:
Levain Bakery Chocolate Chip Cookies adapted from www.browneyedbaker.com will make ship-shape cookies with crunchy nuts and chunks of chocolate.
My changes: Used hazelnuts instead of walnuts and added ginger (or rather way TOO much ginger).
Remarks: Be careful when adding your spices, I was too generous with ginger and the cookies had this peppermint flavour : ) These cookies keep their shape well while baking and do not spread much. However, they do brown quite quickly!
Result: Four ‘ch’: Crunchy, chunky, chewy and chocolate-y!
A recently tried recipe of very zesty whole wheat oatmeal chocolate cookies can be found here. And if you are in for more, try these large Chocolate chip, Cranberry & Walnut Sconies or Healthier Oatmeal Chocolate Chip Cookies.
And for those of you who feel like baking something sweet with leavened dough:
Danish Chocolate Swirl Coffee Bread adapted from foodismylife.wordpress.com will make tiny tight but tasty cocoa buns.
Changes to the original recipe:
I didn’t use almond flakes for decoration. And that’s pretty much all about the ingredients. As for the procedure, I guess I rolled the dough out too thin and it did not rise that much. Also I did not use a switched-off oven for the dough to rise, just left it in a warm spot of my kitchen.
Remarks: I made my buns so tiny that they looked rather like sweets : ) Do not roll the dough out that enthusiastically!
Result: Quite chewy and on the dry side. But I’m sure these will be really soft if you do make them bigger!
But I do like how they look on the inside:
Apple harvesting tomorrow. Big deal!