I first tasted buttermilk brownies WAY back in the day, some 20 years or so ago. Back before my European travels and before I began writing professionally, in my “other life” as an optician. It has been nearly that long maybe 16 years) since I have had a pan of these fluffy, light, extra moist, chocolatey delights but with my birthday coming up in September — I had a sudden nostalgic hankering. (more…)
There are some things in this life that never disappoint — chocolate is one of them. During the holidays, I usually go a little off the rails, especially when it comes to chocolate and chocolate pie is a fave. In fact, it was the one thing I craved so much when I was preggers (besides steak tacos) that I actually ate half a pie — only once (don’t judge, if you check the conversion sheet, every girl is auto-allowed half a pie when she’s pregnant.) This year for Christmas, we’re at my MIL’s house in Maryland (it was snowing when we got here but now it’s in the 70s — go figure!) and we’re headed to my SIL’s house tonight for a little family gathering around the backyard fire pit. (more…)
There is nothing quite like the dark. In the dark you can hide all manner of sins and indiscretions. The dark is where our deepest yearnings live, those much too black to bring out into the light of day. Those things so unspeakably pleasurable that we never dare let the words loose from our lips — even in a whisper. The secret life of the dark, can be exhilarating, damning, or take us down a path that’s inescapable.
This is true of cocoa too. (more…)
As our journey into the world of cocoa continues, you have to know what’s coming next. I mean, how could I explore cocoa — with a fully stocked spice company, like Savory Spice Shop backing me up and NOT make Mole? I’d have to be stupid or crazy and though, I may sometimes be the latter, I am NOT the former. And as a former Central Valley Cali-girl with parents who grew up in Los Alamitos, CA, I’ve had enough immersion into all things auténtico to be in the know. So, of course I whipped up some of the yummiest Mole just for you. (more…)
Roasted meats, mashed potatoes and even roasted root veggies rejoice — rich Cacao-Onion Gravy will make you sing! OK, maybe that’s over-selling it — but just by a bit.
As part of the six unique recipes I came up with for my exploration into the World of Cocoa (courtesy of Savory Spice Shop) here on GF, I’ve trotted out savory Cocoa-Dusted Bleu Cheese Truffles, brightly flavored Strawberry-Arugula Salad with Cocoa Vinaigrette and Spiced Cocoa-Crusted Pork Loins Chops so far. (Hope you’ve enjoyed them — I know we did!)
Today, I’d like to introduce you to cocoa or rather ground raw cacao powder in this rich gravy. Cacao powder is essentially cocoa powder but in its purest, most unadulterated powder form. This powder is made by cold-pressing raw cacao beans with the temperature never exceeding 120° F (this is what qualifies it as raw.) Regular cocoa powders are often exposed to temperature as high as 300°. The minimal processing of cacao powder allows for maximum flavor, vitamins, minerals and antioxidants. (more…)
The other night, we ate the MOST decadent, deliciously chocolate-laden meal and dessert of my life — and it’s all because of YOU, my dear readers. You see, because of you, I was not satisfied with making just one dish for the Savory Spice Shop promotion — nor was I content with the two I already posted. No — I needed a full six course meal full of cocoa-liscious recipes. (more…)