Archive of ‘Chocolate’ category
Aunt Cousin Ceil is a baking queen. She’s the person I email when I have technical questions about why my cake is too dry, or how to ship baked goods and have them arrive at their destination all in one piece.
I also email her about questions of the heart, which I’m entirely sure are related to baking.
Here’s some unsolicited chocolate advice she sent today:
I always keep a box of the fat free brownie mix from Trader Joe’s baking aisle in the house for a quick treat. It uses only the mix and a cup of low fat or fat free yogurt and I add a teaspoon of vanilla extract. I sometimes put chopped walnuts on the top before I bake it and it is pretty good in a pinch. Also no guilt associated with it. I am a big believer in eating sweets and will gladly sacrifice all of the fat and cream to get my chocolate!!
I haven’t had Trader Joe’s fat free brownie mix yet, but I’m going to make it a point to try it soon.
Do you have any chocolate tips of your own? Please share them in the comments below.
*Disclaimer: The picture posted here is of a homemade full fat brownie. Please don’t ask me to explain why I didn’t have time to go to Trader Joe’s to pick up brownie mix, but did have time to whip up a quick batch of Baker’s Chocolate One Bowl Brownies, so moist and fudgy, and please don’t ask me what I did with this extremely photogenic brownie after taking its picture.
America’s test kitchen recently conducted a survey to determine the best tasting supermarket cocoa powder. It’s no surprise Hershey’s Cocoa won. I love Hershey’s Cocoa powder. (They also make a mean chocolate fudge sauce.)
Every year at Passover Aunt Cousin Ceil makes a Fallen Chocolate Souffle Cake, that’s beyond amazing. It’s from the cookbook Chocolate and the Art of Low-Fat Desserts by Alice Medrich. This cake is so good, it’s the kind of thing I could eat year-round, but because Ceil only makes it during Passover, it’s that much more special. This year she made it with Hershey’s Cocoa, and I thought it was a notch better, but maybe that’s because I haven’t had it in a while.
Now I am going to tell you something about this dessert that might change your opinion before you even attempt to make it. As you might have suspected, it’s low fat. Before you move on to the next post, let me explain that this is the kind of low fat that you eat, and then smirk to yourself that your hostess is not as clever as she thinks, and there’s no way she’s pulling one over on you, because this dessert is full on high fat chocolate lipid love. But really, it’s low fat, and when you tell people, they won’t believe you either.
Today I emailed Aunt Cousin Ceil to tell her I’m posting the recipe.
This is what she wrote back:
That cake from Passover never ceases to amaze me. I know what I put in it and can never believe that it is low fat. I meant to tell you that I get almond meal from Trader Joe’s and use it instead of grinding the almonds in that torte. It saves so much time and trouble and works fine. I am always one for shortcuts.
By the time I remembered to take a picture of the cake at our seder, it was gone.