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archive for chocolate

delicate

Wednesday, March 26th, 2014

Recipe: almond lace cookies

Over the years, I’ve come to the conclusion that most of the foods I liked as a kid that came from the supermarket shelves are highly overrated. I’m sure you are familiar with the situation. You’re standing in the cookie aisle of the grocery store and you see a familiar brand. You buy it with an anticipation that is stirred by nostalgia. And the moment you take a bite you think, “This just isn’t as good as I remembered.” I find that time and again, the things I make at home are ten times better than what I can get from those shelves. Surprisingly, the recipes aren’t necessarily all that difficult! Take almond lace cookies, for instance. Super easy to make, a little dangerous, and you can skip the shipping step that breaks them into tiny shards!


you will need: flour, salt, sugar, butter, vanilla, almonds, light corn syrup

grind the blanched almonds to a fine meal



These crisp, buttery, nutty wafers come together in no time flat. It’s basically melting butter and sugars together, then stirring everything else in. The resulting batter is thick and oily (from the butter) and smells fantastic. Definitely line your baking sheets with silpat or parchment paper, lest you want molten sugar to adhere to your pans.

melt the butter, sugar, and light corn syrup together

stir in the flour and salt

stir in the almonds

add vanilla



**Jump for more butter**

fluff fest

Wednesday, March 12th, 2014

Recipe: cookie butter marshmallow swirl chocolate ice cream

This has been such an excellent winter for us snow-wise. Sandwiched by sunny bluebird days, this last storm dropped nearly a foot in the local mountains on Tuesday. And it was a cold storm which meant nice sugary powder.


untouched snow on the trails

looking across the valley



It’s funny how we use food to describe snow: champagne powder, sugary, mashed potatoes, chocolate chips (technically rocks on snow), buttery, death cookies, corn snow. Recently, when I drop into a big pocket of powder, I’ve been thinking of it as marshmallowy. That jogged my memory of these amazing candy bars that a client (Robin Chocolates) developed last fall: dark chocolate ganache, marshmallow, and cookie butter topped with crisped rice pearls and dipped in dark chocolate. You have to see it to believe it.

insanely good



I had never had cookie butter before until Robin gave me a taste (and then she gave me some of the candy bar to sample). Whoa. Cookie butter, where have you been all my life?! I bought a jar last week for some inspiration, and settled on making an ice cream version of Robin’s candy bar. Damn straight. Are you ready? Start with chocolate ice cream.

egg (yolks), sugar, salt, chocolate, dutch-process cocoa, cream, milk, vanilla

whisk cocoa and cream together

stir chopped chocolate into the heated chocolate cream

stir in more cream



**Jump for more butter**

banana banana!

Wednesday, February 12th, 2014

Recipe: bourbon caramel chocolate banana cream pie

Well wow. We have had so much snow lately that I started getting picky about the powder reports. “Oh, just 7 inches of fresh powder this morning?” Crested Butte has received 7 FEET of snow in the past two weeks. Needless to say, we’ve been skiing powder and more powder.


evening ski touring before dinner

ski touring among giant trees (the little green dot at the bottom is jeremy)

ski touring beautiful terrain

quad burns and tele turns on the mountain



This being Colorado, we also have our share of sunshine. After a morning of getting pounded with 2 inch/hour snowfall (and epic skiing – face shots!), the sun came out to play. There is a good bit of snow piled up outside our place. Jeremy has had to dig out a little area for Kaweah to go potty in the yard. It now has walls of snow 3-8 feet high, which is kinda nice because it means she doesn’t wander off.

kaweah for scale in the driveway

jeremy has to chuck the snow quite high



Despite the cold weather, Kaweah enjoys a daily scoop of her banana pupsicle. It’s just frozen bananas. I make a habit of collecting ripe or overripe bananas at the grocery store and blitzing the frozen chopped up bananas for her every few weeks. But right before we came out to Crested Butte, I decided to commandeer a few of those bananas for the two-legged critters in the house. I wanted to make banana cream pie.

pie crust: butter, flour, salt, confectioner’s sugar, cream, cider vinegar, chocolate

pulse the butter into the dry ingredients

add the cream and vinegar mixture

pulse together until just moistened

wrap and chill



**Jump for more butter**