Chocolate Archive

Thursday, March 12, 2015

black bottom oatmeal pie

black bottom oatmeal pie

Does anyone ever need an excuse to eat pie? Nobody we should be friends with, is my mantra. But, in an effort at inclusivity, here is a handy dandy excuse-finder, should you need a little convincing:

  • Because it is not Friday yet.
  • Because you probably woke up before you wanted to, and went to a job that even if you love, is still by definition something you wouldn’t do for free. Pie is an excellent consolation prize.
  • Because yesterday felt like spring and everyone’s 3-month bad mood instantly evaporated. Today you needed a hat and gloves again. And a slice of pie, warmed just enough that a scoop of vanilla ice cream trickles over it.
  • Because you’re probably never going to win that Maine Inn in time for lobster and blueberries season with an essay. (Although we are all rooting for you. And blueberry pie.)
  • Because if you’re in the Northeast, fresh fruit pies are still months off, which means you get to make pies with chocolate and gooey caramel instead.

Continued after the jump »

Thursday, February 26, 2015

the ‘i want chocolate cake’ cake

the 'i want chocolate cake' cake

About six weeks ago, around 9 p.m. on a day I had consumed mostly air and maybe a slice of toast because I couldn’t for the life of me imagine how food had ever tasted good, without any warning, I wanted a slice of chocolate cake with swirls of chocolate frosting and probably some sprinkles and the sprinkles, so help them, better be rainbow. Except the word “wanted” doesn’t accurately describe the craving; it was suddenly everything. I needed a piece of chocolate cake so badly that I began to regret every cupcake shop I’d ever walked past and not gone in during the height of the mid-aughts cupcake craze. I regretted not licking every beater of chocolate buttercream that had ever crossed my path when I worked at a bakery in high school. And I regretted that when I asked my husband why we didn’t have any chocolate cake, he said “because you haven’t made any?” He was correct — I’d made them dinner, instead — and the great unraveling of all that had once been right and good but failed to lead me to chocolate cake continued.

Continued after the jump »

Friday, February 6, 2015

chocolate oat crumble

chocolate oat crumble

I have learned over the years that people have strong opinions about the combination of chocolate and fruit. I don’t judge, I mean, I have strong opinions about pretty much everything, such as the combination of pumpkin and chocolate (no), sea salt-flecked cookie lids (delicious but ftlog, only with a light hand), syrup on pancakes (only if the pancakes aren’t sweet), and how many episodes in a row it’s acceptable to consume of city.ballet. when you’re sick for the fourth day in a row (all of them, what kind of question is that?). What I’m saying is, pretty much the only thing I don’t have rigid views on is the combination of chocolate and fruit.

Continued after the jump »

Thursday, December 4, 2014

decadent hot chocolate mix

decadent hot chocolate mix

Here is how I’ve made hot chocolate for most of my life: heat some milk in a saucepan, add a bit of unsweetened cocoa and sugar and whisk. Form lumps. Be unable to break up lumps. Get frustrated, try again, this time slowly slowly slowly whisking milk into cocoa and sugar, hoping to form something of a cocoa roux. Heat mixture until steamy and drink merrily, trying to ignore faint background of chalkiness. Hooray for cocoa?

Continued after the jump »

Thursday, October 9, 2014

better chocolate babka

new chocolate babkas + impatient kindergartener feet

Inadvertently, this has become Festivus week on Smitten Kitchen, wherein I air my grievances at past recipes and exhibit what I hope can be passed off as “feats of strength” in reformulating them for modern times. Still, nobody could more surprised than I am that of all the recipes in the archives, it’s Martha Stewart’s decadent chocolate babkas from seven years ago that have ended up in this queue, because at the time we found them beyond reproach: rich, buttery, crumbly and intensely chocolaty. They were precisely what we’d remembered getting from the store growing up, but better, I mean, I’d hope they’d be. Clocking in at 3/4 pound of semisweet chocolate and almost a cup of butter per loaf, the recipe in fact uses triple this (2.25 pounds of chocolate! 1.25 pounds of butter!) for three loaves. And not unlike the chicken pot pies, this, along with the messy, complicated prep, became the problem. Despite repeated requests from our families every holiday, I’ve probably only made it once since, if that. It’s all too much.

Continued after the jump »