Sass & Veracity

Chocolate Valentino Cake with Strawberry Banana Ice Cream

As the morning unfolds on this the day of the February Daring Baker's reveal, I'm proud to say I finished my challenge a few weeks ago, which could imply that this post was written and ready to auto publish at midnight.  But no.  I guess that with respect to me, it is possible to be too organized.  Best laid plans, right?

So here I am on my oldest son's thirtieth birthday (shhhhh.....) writing about chocolate cake and strawberry banana ice cream, which, now that I think of it is incredibly appropriate since the chocolate cake I'm thinking of is flourless and my son's food allergies and celiac's issues make it a perfect birthday cake.  Unfortunately, he's not supposed to eat dairy products, either, so the ice cream is a rude accompaniment, packed full of heavy cream and milk. But he doesn't care at this point, and a mother can't exactly tell her thirty-year-old how to live his life. Actually, she can, but I wouldn't be that mother, choosing instead to enjoy my son's company whenever I can and hoping that some day, he'll take his health issues seriously.

This February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef who have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Clearly I chose to have some fun with my ice cream.  I couldn't resist the idea of coming up with flavors that remind me of a banana split.

Chunky Chocolate and Walnut Cookies

I try not to post sweets two days in a row.  I know it's not like there's a rule somewhere that I should be following, so it must have happened without my realizing it.  In much the same way that sweets are savored when they're available around here, I plan when they'll be posted as well, hoping to break the stream of savory recipes I always have ready and waiting. Well, it sounds good, anyway.  In my next life, I'll be Martha.  Okay, so maybe not.

It's not like you can gain weight looking at photos, right?  They show up on the computer screen and look great, but looking isn't synonymous with ingesting or digesting. Jumping up to grab a snack bar, more of this or a little of that after drooling over aforementioned food on your computer screen does not count in this particular situation.

If you're my youngest son, evidently, you don't gain weight actually eating cookies, either, and I must confess; I've been trying to fatten him up. With half a year until his 17th birthday, he's just over six feet and weighs in at a willowy 146. I know it's all about HGH, and I had my opportunity to bask in the glow of eating and not gaining decades ago, but clearly that time has passed.

Evidently, he's inherited both my husband's and my skinny genes.  Goodness knows we're no longer using them.  And that would be genes -- not jeans -- because he's not one for skinny jeans.  Instead, when shopping for pants, we have to decide just how small the hip size can be to maintain some modicum of bagginess he prefers, and a belt takes care of the rest.

What does this have to do with food, you ask?  Cookies.  It's about cookies.  And this week, Chunky Chocolate Walnut Cookies, to be specific.  Yes, it's Week Three, and I'm still making cookies for my boy.  I think it's because it's a helluva lot easier than committing to exercise regularly even though I've been sort of trying to maybe think about possibly getting off my rump to do that, too.  I logged about 10 miles walking last week.  Not bad, right? 

Does it count that when I got home from my 4-mile walk yesterday, the first thing I did was reach into the bag of cookies I'd made for my son last week?  I only had one.  Truly.  I did.

They're rich, they're chocolatey, and if you're me, then your tastebuds sing when you bite into a piece of walnut, too. No pecans in these babies.  They're light and soft and have given me pause about milk chocolate since I'm a devout fan of dark chocolate.  Did I mention the chunks are dark?

Mmmm....

Chocolate Chip Peanutbutter Chewies or Vote Pimpin' Cookies

I know.  You've already been to the Well Fed Network.  You've scanned the five contendahs in the Best Food Blog: Humor category and you immediately see me.  And then you think, "Wait.  What in hell is she doing there?" and I'd say, "Exactly."

Because there's a pretty famous person on that list.  Okay, so even he isn't winning.  But still. 

I'm thinking I can bribe you with cookies -- especially because I'm behind on that semi-sort of kinda resolution thing I never really made but have found myself roped in to.  Just because you haven't seen a cookie here in more than a week doesn't mean I've given up. Oh no.  I'm ready and have cookies waiting in the wings.

I can tell you already, though, that making cookies for my kid's lunch isn't saving me any money.  The routine goes somethink like this:  It's Sunday evening (which means last minute, right?) and I think about what ye ol' larder holds, peruse the unruly contents, then flip open the big cookie book and desperately look for a recipe that doesn't need butter.  I'm exaggerating a bit, but it has happened, and yes, there are cookie recipes that don't include butter.  Can you even imagine?  Totally sacriligious if you ask me.

If I choose the recipe first and then go to the store to shop for the ingredients, I come home with enough groceries to feed half the neighborhood.  This is not cheap. There will never be a day when I "run" to the store only for a pound of butter.  I mean, come on -- the grocery store is a far too glittery place. So lunch cookies end up costing a bundle and I might as well get back to purchasing Little Debbies for his lunch.

So I bring you cookies today -- cookies made without a trip to the grocery store.  Cookies that didn't cost me an arm and a leg.  Cookies I'm willing to share to squeeze votes from you, your mailman, your UPS driver, and your distant relatives.

Deal?

Banana Chocolate Chip Bars

Somehow, it seems I've gotten myself into what appears to be a New Year's resolution.  Since I'm not one to make resolutions, I guess it chose me by default.  In my attempt to use what we had on hand to cook and bake as much as possible this month, I decided to bake my son some treats to pack in his lunch for school.  My pantry is stuffed, so the possibilities are endless.

If you saw his lunch, you'd argue with me about whether it actually resembled what you or I might call a standard lunch, but it helps put calories in his tall lanky frame until he can come home in the early afternoon to eat another meal before dinner.

He's fairly accommodating and knew I was going to be cutting back on my habitual trips to the grocery store, so readily agreed to go along with what looks like may become a Monday ritual.  Since I have absolutely no rituals, this should be interesting.

But I'm thinking about it, and like the idea:  1)  I can try many new recipes; 2) I know what ingredients are going into his treats since they're coming out of my pantry; 3)  it will keep my pantry under control; and 4) I'd like to think it will save some money, but I truly wonder about it.  I'll have to get out my calculator once in a while to figure it out.

With two weeks down and about 37 to go, I'm two for two, so can't call my new practice a success yet, but I'll keep you posted as the year unfolds.

Last week, the Resident Teen enjoyed a batch of Banana Chocolate Chip Bars.  I had some rather sad looking bananas sitting around and instead of putting them in the freezer for another day (and most likely trash day because months would go by before I used them...) I decided they'd go to good use as a lunch treat.  

Chocolate Mousse

It figures that after a rather extended break from blogging for the holidays, I'd surface to confess that for the first time since joining the Daring Bakers 18 challenges ago, I decided not to participate in the bake fest this month.

I'm feeling quite sheepish about it, too, so I'm not going to bore you with my whining  and excuses.  Instead, I'll send you to this month's hosts, Hilda of Saffron and Blueberry and Marion of Il en Faut Peu Pour Etre Heureux to take a gander at the French Yule Log I was to have made -- but didn't.  It is quite the beautiful creation!

Instead, I have a simple, but decadent chocolate mousse that we enjoyed after our Christmas dinner with some sweetened cream and raspberries.  This is my favorite chocolate mousse recipe because it's very straight forward, so quick to make, and very, very chocolatey.

 

Mousse au Chocolat
serves 4

7-1/2 oz. dark chocolate
1/2 c. half-n-half
3 egg yolks
5 egg whites
3 T plus 1 tsp. sugar

Coarsely chop chocolate and combine with half-n-half in a small sauce pan over low heat, stirring occasionally until chocolate is completely melted.  Off the heat, beat in the egg yolks one at a time, stirring rapidly with each addition.

In a separate bowl, beat egg whites until stiff peaks form.  Gradually add sugar, beating well after each addition and until whites are stiff and glossy.

Using a whip, add whites to chocolate mixture a third at a time, carefully folding to incorporate and lighten.

Divide mousse into four serving bowls and chill for at least one hour before serving.

Notes:

• I used bittersweet chocolate but have used semisweet as well.  Trader Joes sells giant bars for a great price, so this dessert is fairly inexpensive.
• I routinely freeze left over egg whites in small marked baggies.  It comes in handy for recipes like this when more whites than yolks are required.  To thaw, I set them in a cool dish of water, occasionally pressing on the whites in the bag to break them up.  It doesn't take very long.
• I doubled this recipe and it generously served 11 with perhaps 2 more servings left over.
• I found this recipe a few years ago in The Paris Cafe Cookbook by Daniel Young.  It's a collection of recipes from 50 of the "best" Paris cafes and I haven't tried one that hasn't been delicious.

Flourless Chocolate Almond Spice Cookies

This is my last official 12 Days of Cookies entry, finished a week behind my other cookie-baking buddies:  Andrea of Andrea's Recipes, Claire of The Barefoot Kitchen, Sandy of At the Baker's Bench, Courtney of Coco Cooks, Judy of No Fear Entertaining, and Jerry of Cooking by the Seat of My Pants.  And you'd think I'd be completely done with all cookies after this marathon, but I was roped into graciously agreed to baking a few more for a good friend's party yesterday. 

I think it's fitting that these flourless bites of chocolate and almonds found their way onto her big cookie platter, don't you? 

One of Gourmet's Favorite Cookies from December 1994, Heart-Shaped Chocolate Almond Spice Cookies, or "Basler Brunsli" are a pleasant shift from the norm both in taste, ingredients, and preparation for me.  The "dough" is predominantly nuts and chocolate with egg whites and sugar.  A food processor makes the prep simple.  

Chocolate Coconut Slices

If I think about it, I'm only a day behind on my production for our 12 Days of Cookies Extravaganza, and that's not too bad.  If I hadn't gotten into the kitchen early this morning, I'd be two days behind because no sooner had I popped my latest creation in the fridge, than I was banished outside to keep the dog company.  The nice thing about it was that although a bit chilly in the shade, a clear blue sky and Santa Ana winds helped keep me on task as I trimmed creeping fig from the back wall, raked up the piles I'd created over the past few days, and then settled down on our bench to relax and look at recipes seriously lacking in sugar and butter.  Perhaps by osmosis I might be able to gain from the healthiness, right?   Right, and pigs fly, lady.

I hadn't originally intended on making Chocolate Coconut Squares, Gourmet's favorite cookie from 1997 because the resident hunkster isn't too fond of coconut.  Sad for me since I love it in all shapes and forms.  So I decided to treat myself since these require only a short baking time on the front end, and a long refrigeration time.  The most interesting aspect of this recipe was making a custard base to stir into the chocolate before refrigeration.

I'm thinking these are perfect if you're in the mood for something a little fudge-like, but more creamy, and with a fantastic coconut crust.  I decided they deserved to be partied up a bit by presenting them in wedges and a lace petticoat.

Nice. 

Black-and-White Cookies

My contribution to Day 3 of our little 12 Days of Cookies event is the Black-and-White Cookie, and to be honest, I'd never heard of them before.  I was simply attracted to the look of the frosting and the simple aspect of dark and light.  Well, and that cute little screen Gourmet has on their site with dancing Black-and-White cookies.

I had no idea that they were close to being a revered treasure to New Yorkers. Absolutely none.  Does it count that we have fish tacos?  Okay, so maybe not.

Black-and-White cookies are not really cookies, evidently.  And now that I've made my own, I'd agree.  Biting into one is more like biting into a piece of cake.  They're light, they're fluffy, and they're less than fun to frost, but oh so worth it.

Do you think The NY Black-and-White Cookie Police will nab me because I used orange juice instead of lemon?  And sprinkles?

So far in this foray into Gourmet's Favorite Cookies:  1941 - 2008, I've only experimented with new cookies. But I have nine days to go, so I'll get to the older recipes soon enough and true to form, I'm already struggling with making the recipes exactly as written.  I can't help it.  I'm incorrigible.

But these Black-and-White Cookies?  Oh.  My.  Forgive me for choosing not to make dainty proportioned cookies.

Mocha Toffee Bars

As I look outside my window, I find it difficult to believe that it is December 1st.  It was nearly 70 degrees outside today, the sky perfectly clear, and as always, the trees leafy and green.  It never ceases to amaze me, but in the many years I've lived in San Diego, it's more the norm than not, and the holidays come in spite of our near perfect weather.

This year, to celebrate this special time of year, I've joined Andrea of Andrea's Recipes and others to spend the next 12 days baking up a cookie storm with Gourmet's Favorite Cookie Recipes from 1941-2008.

We didn't decide who was making what on which day, and we have absolutely no rules other than sampling Gourmet's selection and sharing our cookies daily.  But you can count on me to let you know what I think since cookies have changed a bit in 70 years -- especially the directions!

Let me introduce you to my fellow cookie makers:
Claire of The Barefoot Kitchen, Sandy of At the Baker's Bench, Courtney of Coco Cooks, Judy of No Fear Entertaining, Ben of What's Cooking? and Jerry of Cooking by the Seat of My Pants.

I'm starting my baking off with a fairly quick and easy bar cookie from the era of big hair and disco -- the 1980s:  Mocha Toffee Bars. 

Chocolate Chipotle Cakes with Tomatillo Sauce and Cream

There's a chocolate company here in San Diego that keeps me quite happy -- Chuao Chocolatiers.  Actually, it's my husband who keeps me happy gifting me small boxes of their very unique chocolates several times during the year:  Valentine's Day, Mother's Day, my birthday, our anniversary...  I am thankfully rarely out of Chuao chocolate.  I think biting into one of their dark nuggets of wonderfulness is what helped me understand that dessert can be sweet and have a bite -- a spicy bite that is.

So when I saw this Boca Negra Chocolate Chipotle Cakes recipe a few years ago I knew I had to try it.  It reminded me of another Boca Negra I'd tried, but this one had so much more to offer.  Chocolate and chipotle?  With tomatillo sauce?  Oh my.  Sometimes, one has to suspend all thought about preconceived notions and just dive right in with the most open of minds.  It is only then that unexpectedly amazing flavors can be enjoyed.

Who knew?

And wonder of all wonders is that this happens to fit right in with this month's Sugar High Friday event, hosted by the talented Anita of Dessert First. The deadline isn't until Monday, the 27th and I'm so done.  Are you ready to spice up your life?