Posts Tagged ‘cocoa powder’

by Sarah Steimer

Peanut butter and cocoa granola

Peanut butter and cocoa? Those are some year-round flavors, and this has become my year-round granola choice. The add-ins depend on the season: dried golden raisins or dried cranberries in the fall and winter, then switch to fresh berries for spring and summer.


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by Sarah Steimer

Double chocolate-almond cookies

I’m pretty much almost always craving chocolate, and I think there is little else in the world that pairs better with chocolate than a little salt and some nuts. And wine. But that’s separate.


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by Caitlin Saniga

Oops! Got a little excited digging into the pie and cracked the crust of my first slice at the base. Top each slice of cocoa pudding pie with a dollop of fresh whipped cream, a square of chocolate and maybe even a dusting of chocolate powder.

  • pate brisee (recipe here)
  • 1/2 cup cocoa powder
  • 1/3 cup cornstarch
  • 3 cups milk
  • 2 teaspoons vanilla extract
  • 1 1/4 cups sugar
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • sweetened whipped cream (recipe here)
  • chocolate squares for garnish

If you decide to embellish the edges of your pie crust, dig around in your cupboards and drawers to find some unconventional decorating tools. Here, I used a citrus zester with tiny circular holes in a repetitive pattern around the edge. You can also use the tongs of a fork, the spikes of a meat tenderizer, a mesh strainer or the decorative handle of any utensil.

Preheat the oven to 425 degrees.

On a clean, flat surface, roll the pate brisee into an 11-inch circle. Gently lift and place the crust in a 9-inch pie pan. Softly press the crust into the pan, then quickly flip the pan upside down and rest on a flat surface. Using a sharp knife, cut around the pan to remove any extra crust. Flip over again, and use a fork to prick holes in the crust. Refrigerate the pan for 10 minutes (Cooling it will help prevent the crust from shrinking down into the pan when it’s baked.).

Remove the pan from the fridge and cover the crust with foil and place pie weights or dried beans on top to keep the foil in place. Bake the crust for 20 minutes, then remove it from the oven and take out the pie weights and the aluminum foil liner.

Lower the oven temperature to 375 degrees. Return the pie to the oven to bake for an additional 15 minutes, or until the crust is golden brown. Remove from the oven and cool completely before using.

Combine the cocoa, sugar, cornstarch and salt in a medium saucepan. Gradually add the milk to the dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly , until mixture comes to a boil; boil for 1 minute.

Remove the pan from heat; stir in the butter and vanilla. Pour the mixture into the crust. Carefully press plastic wrap directly onto the pie filling. Refrigerate for 6 hours.

When serving, wipe the blade of your knife clean after each slice. Top each piece with whipped cream and a chocolate square. Refrigerate leftover pie.

Makes 8 servings.

Recipe adapted from: Hershey’s

*This month we’re featuring classic pies that would be a great dessert at any Thanksgiving table. For the full list of pies, click here.

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by Sarah Steimer

I actually thought I overcooked these brownies, but the black beans kept them super moist. Unless you say so, no one would ever know there are black beans in this recipe.

  • 3/4 cup cooked black beans
  • 1/2 cup vegetable oil or olive oil
  • 2 eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sugar (I cut this back from the original recipe’s 2/3 cup)
  • 1 teaspoon instant coffee or espresso
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate chips, divided
  • 1/3 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup chopped walnuts, optional

In a food processor or blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee and vanilla.

Melt half the chocolate chips and add to the machine. Blend until smooth.

In a small bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the mixer and pulse until just incorporated. Stir in the remaining chocolate chips and walnuts, if using.

Pour into 9-by-9-inch or 8-by-8-inch prepared pan — either butter and flour the pan or line with parchment paper.

Bake at 350 degrees or until the surface looks somewhat matte around the edges and the center springs back up to the touch, about 20 minutes. Let cool for at least 15 minutes before cutting and removing from the pan. Dust with powdered sugar if desired.

Store in an air-tight container in the refrigerator.

Makes about 12 brownies.

Recipe adapted from: Melissa d’Arabian via the Food Network

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by Sarah Steimer

These cookies are basically a cross between gingerbread cookies and chocolate chip-walnut cookies. Perfect in every way.

  • 7 ounces semisweet chocolate
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon unsweetened cocoa powder
  • 8 tablespoons (1 stick) unsalted butter
  • 1 tablespoon freshly grated ginger
  • 1/2 cup dark-brown sugar, packed
  • 1/4 cup unsulfured molasses
  • 1 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 3/4 cup chopped walnuts

Chop chocolate into 1/4-inch chunks (unless you were smart enough to get chips or morsels); set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, and cocoa.

Beat butter and grated ginger until combined. Add brown sugar and molasses, again beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Add in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate.

Place dough onto a piece of plastic wrap. Pat dough out to about 1-inch thick; seal with wrap and refrigerate until firm, 2 hours or more (I prefer overnight).

Roll dough into 1 1/2- inch balls. Dip the top half into the chopped walnuts, pressing to make sure they stake in the dough. Place on a cooking sheet with either Silpat or parchment paper, leaving 2 inches between each cookie. Refrigerate for about 10 minutes until the dough firms back up (it is very sticky).

Bake at 325 for about 10 to 12 minutes. The cookies will seem rather soft when you take them out, but they firm up as they cool. DO NOT overbake or else you will be eating hockey pucks for a few days.

Makes 24 cookies.

Recipe adapted from: Martha Stewart

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