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Archive for the ‘chocolate’


Thank You Cookies 0

Posted on December 17, 2010 by crankycheryl

These are the cookies we make to give our letter carrier, garbagemen, firefighters and our other year-round helpers.   And when Z.’s teacher asked his class to bring in something from a family holiday tradition, these were the first thing that came to mind.

They are chewy and fudgy, somewhere between brownies and cookies, delicious and chocolate-y and very addictive, which is why I only make them once a year.   (Though, full disclosure: 5-year old “Stewie” in Zander’s class didn’t like them because he doesn’t like fruit with his chocolate.)

Whatever, kid.

Herrick Family Thank You Cookies
Adapted from Martha Stewart Everyday Food Black Forest Cookies

Makes 36

  1. Preheat oven to 350 degrees. Line three baking sheets with parchment paper or Silpat liners and set aside.

2.   In a medium bowl, whisk together:

  • 1 cup whole wheat pastry flour, spooned and leveled
  • 2 tablespoons dark unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
3.  Place in a large glass or otherwise heatproof bowl set over a pan of simmering water and stir until melted and smooth:
  • 8 ounces semisweet or bittersweet chocolate chips or chunks
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces

4.  Remove from heat, then whisk in separately and thoroughly:
  • 2/3 cup granulated sugar
  • 2 T. molasses
  • 2 large eggs
Whisk until smooth.
5.   Whisk in flour mixture just until combined. Fold in:
  • 1 package (about 12 ounces) semisweet chocolate chunks
  • 1 1/2 cups dried cranberries or tart cherries
Cover well and refrigerate until firm, 30 to 45 minutes.
6.   Drop mounds of dough (equal to 2 level tablespoons) about 2 inches apart onto prepared sheets. Bake just until edges are firm, 11 to 13 minutes. Cool on baking sheets 1 to 2 minutes then transfer to a wire rack to cool completely.

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Fair Trade Chocolate Giveaway 9

Posted on October 17, 2010 by crankycheryl

After talking with Jeff Byam about Fair Trade chocolate for the article that ran in today’s Burlington Free Press, I wanted to do something more.

Nearly 300,000 children documented in recent years, working in dangerous conditions for little or no pay.  Separated from their parents and families, not attending school or receiving adequate medical care.  Farmers who live at subsistence level and can’t afford to care for their own families, let alone pay fair wages.

To make … M&M’s?

I’m not getting up on a soapbox, but I will say that I’m horrified to think that my children are eating treats that caused another child to suffer.  And I can’t really get my head around the premise that the US candy market is simply too big to concern itself with the enslavement of children and families.  British Cadbury announced in 2009 that it would use fair trade chocolate from Ghana farm collectives – which of the larger US companies is going to step forward to do the same?  And why should they?

Since I’ve got some very smart friends and readers out there, I thought I’d put the questions to you Cranky Readers.  What would you do to spread the word about fair trade and the children whose lives it could impact?  How would you let the big candy makers know that you care about the issue?   Leave a comment with your thoughts here by October 24.  I’ve ordered 25 mini Equal Exchange dark chocolate (55%) bars (not the ones pictured here, which are of course long gone), and I’ll pick one commenter to give them to.  [Z., the official prize-picker around here chose Chris Moran.  Chris, I’ll be in touch to work out getting you the chocolates!]

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Massive Cookies & Extreme Library Gratitude 4

Posted on June 30, 2010 by crankycheryl

I don’t know if our librarians could possibly know how much the summer reading program saves our sanity.

How positively alluring and magnetic we find that weekly day at the library, amidst the chaos of the disrupted schedule, the dinners with friends that stretch on into the night while mommies sip wine and can’t bear to call children in before sunset, the watergun fights and overtired, mosquito-bitten warriors on endless quests.

Library day.  So we gather whatever books we can find to return, bring in the boys’ reading lists from the past week and we toodle down the hill.  They perch on chairs and gesticulate wildly while they describe the horrible things their favorite characters have done on that week’s pages.

While there this week, E. excitedly found a past favorite, “Wild Boars Cook.” Oh, the boars (Horace, Morris, Boris & Doris) are horrible creatures, beautifully drawn and full of badness.  While in this sequel book they are neither bathing in toilets nor breaking toys nor farting, they are in the kitchen making a “massive pudding,” with ingredients I’ll leave you to discover.  Plus the book ends with a recipe for a massive cookie, and we made our version of it.

Massive Cookie
Adapted from “Wild Boars Cook”
Makes 1 cookie, about 12 servings

Preheat oven to 350.

Cream together until very well blended in a medium bowl:

  • 1/2 stick (4 T.) butter
  • 1/4 c. olive oil
  • 3/4 c. sugar

Sift over the top of the butter mixture:

  • 1/2 c. white flour
  • 1/2 c. whole wheat pastry flour
  • 1/2 t. salt
  • 1/2 t. baking soda

Stir thoroughly.  Then mix in:

  • 1/2 c. chocolate chips

Grease a cookie sheet, then form dough into shape of a large cookie.

Bake for 15 minutes, then have one of your little boarlets carefully sprinkle over the top while you stand there nervously with potholders between your child and the pan.  Or maybe just do it yourself:

  • 1/2 c. m&m type candies
  • 1/2 c. gum drops or jelly beans

Bake for 15 minutes more, or until golden brown.

Cool, cut into wedges or whatever shape you like.

Have any great kids books with recipes you love?  I’d love to hear about them since, ahhhhh, our next library day is coming soon.

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Green Wraps & Chocolate Guinness Cake for St. Patrick’s Day 0

Posted on March 17, 2010 by crankycheryl

Filed under the category of “Things My Children Ought to Have Liked but Instead Were the Cause of Great Consternation and Caterwauling” are these wraps that were yummy, simple, adorable, healthy, made with nearly all local ingredients, and a fun twist on St. Patrick’s Day. Dangit.

I had meant to make Green Eggs & Ham for Dr. Seuss’s birthday earlier this month but never seemed to have all the ingredients at the same time.  Then fresh spinach arrived from a friend’s CSA share, and off we went.

Green Egg Wraps with Bacon
Makes about 6 wraps

Place in a blender and puree the heck out of:

  • 2 cups of fresh spinach leaves, well washed, stems removed
  • 2 eggs

Pour the egg-spinach mixture into a medium bowl and beat in:

  • 4 eggs
  • salt & pepper to taste

In the meantime, cook:

  • 8 strips of bacon (a couple of extra never hurt)

And warm up:

  • 4 or 6 whole grain wraps

I do both of these in one easy, lazy step by placing the bacon on a rack on a broiler pan that fits in my convection oven and broiling it for 10 or so minutes, until it’s as crispy as we like.  At the same time, I place the wraps on top of the oven.  They end up just warm enough and I’m not fussing with extra dishes or labor.

While the bacon’s going, cook the eggs in a skillet until set.

Into each warm wrap, place:

  • 1 slice of cheese (we used Muenster)
  • 1 piece of bacon
  • a couple scoops of green eggs
  • favorite add-ins: tomatoes, sun-dried tomatoes, hot sauce, jalapenos, whatever you like.

Then wrap ’em up and serve.

For dessert we made Nigella Lawson’s Chocolate Guinness Cake.  It was great, and I even lucked out and found some cream cheese frosting in the freezer to thaw to put on the top.

However, I would note that when a recipe calls for a 9″ springform pan, it really and truly doesn’t mean an 8″ springform pan.  Not that that’s a mistake you would ever make.

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REVENGELLA! 2

Posted on February 28, 2010 by crankycheryl

In the morning, the boys climb into bed with me for a snuggle and some surreal conversation.  The other day, I looked over at E. and he was patting his chest with his hands.  When I asked what he was doing, he said, “Oh, I’m just looking at where my new hand and arm are going to grow.”

Last week, he told me a new evil queen was going to be arriving.  “Her name is Revengella [rhymes with Angela], Mommy!”    When we told Greg about it, he said, “Sounds like a dessert.”  We thought this was a bang-up idea.  I said I thought that Revengella would be a dessert that was so delicious it would make your enemies weep with jealousy.  E. corrected me.

“Listen, Mommy.  We’re going to make the cake and we’re giving a piece to 10 people.  It’s going to be SO DELICIOUS that they’re going to tell all their friends about it, and they’re going to be so AMAZED that they’re going to give us BAGS OF GOLD and we’re going to be SO SO RICH!”

We talked about what its parts would be.  It turned out to be a cake with a fudgy filling.  Lots of chocolate, obviously.  White frosting.  Cherries.  E. said, “eight layers,” but I was able to talk him down to four.  He says you people can decorate it any way you want (I think that the imminent bags of gold are making him feel generous), but that we had to put a big circle of chocolate on it.

What we ended up with was a sort of cross between Diplomatico and Black Forest Cake, with layers of cocoa angel food cake, semi-sweet chocolate ganache-y filling, cream cheese frosting on the outside, a center filled with black cherries and the ganache, and coarse-chopped chocolate chips on the outside.

There are a few steps, but none hard, and they’re fun for kids.  Plus, of course, there are those bags of gold.

Revengella
(all component recipes from Joy of Cooking)
12 servings

Cocoa Angel Food Cake

1.  Preheat oven to 350 and set aside an ungreased tube pan.

2.  Sift together 3 times:

  • 1/2 c. cake flour (not self-rising)
  • 1/2 c. cocoa
  • 2/3 c. white sugar
  • 1/2 t. kosher salt

Set aside and keep the sifter handy.

3.  Place in a large bowl:

  • 12 egg whites (great use for the powdered ones unless you have a need for so many yolks)
  • 1 T. water
  • 1 T. lemon juice
  • 1 t. cream of tartar
  • 1 t. vanilla

Beat on low speed for one minute (set a timer to help you out, especially if you’ll have to wrestle the mixer away from your kids).  Then increase speed to medium, and beat for about 2 minutes, until mixture increases in volume 4 – 5 times and looks foamy.  Measure:

  • 2/3 c. sugar

Increase beater speed to high, and add sugar very slowly, about 1 T. at a time, taking 2 – 3 minutes to incorporate.

4.  In 8 parts, sift a fine layer of the flour mixture over the top of the egg whites and gently fold in without beating or stirring.  Fold just until it’s all incorporated, then pour into pan, and spread evenly.

5.  Place in oven and bake for 35 – 40 minutes, or until an inserted toothpick comes out clean.  (By the way, I use a thin metal skewer for this because I hate to use disposable things unnecessarily.)  Once it’s in the oven, get a bottle ready to invert the pan over once it comes out. After baking, quickly and carefully place the pan upside down on the bottle’s neck to prevent the cake from collapsing.  Let stay there and cool for a full 1 1/2 hours.

In the meantime, make Chocolate Filling:

In top of a double boiler, or in a small pan placed inside a larger pan with an inch of lightly simmering water in it, stirring frequently just until thoroughly melted and combined:

  • 8 oz. semi-sweet chocolate, chunks, chips, or coarsely chopped
  • 6 oz. butter
  • 6 T. water or coffee

Set aside to cool.

Make Cream Cheese Frosting.  Beat together on medium speed just until blended:

  • 8 oz. cream cheese
  • 5 T. unsalted butter
  • 2 t. vanilla

Add in 3 parts and beat just until blended:

  • 2 c. powdered sugar

Keep at room temperature until ready to frost cake.

Prepare final ingredients for finishing cake:

?1.  Thaw frozen, or pit fresh:

  • 1 c. sweet cherries

2.  Coarsely chop:

  • 6 oz. semi-sweet chocolate

Construct cake once the chocolate filling is cooled but still fairly fluid and the cake has cooled for an hour and a half:

1. Remove cake from pan by running a knife between cake and pan all around.  Push bottom through, gently, then run knife along the bottom.  Place cake on one plate and have another plate ready. With a long, serrated knife, cut cake into four layers.

2.  Place one layer on the second plate, and spread thin layer of chocolate filling.  Place other layers on top, spreading chocolate filling between each.  Don’t worry too much if the layers break a little bit – angel food cake is not as crumbly as most cakes and can be patched back together.

3.  When top layer is in place, spread a thin layer of the cream cheese frosting over the outside of the entire cake.  It’s okay if it pulls up crumbs and looks crappy.  This is the crumb coat.  Set by cooling for a few minutes.  Spread the rest of the frosting on top.

4.  Scoop or pour the remaining chocolate filling into the center of the cake and put cherries on top of the chocolate.

5.  Using your hands, gently pat the chopped chocolate around the outside.

Enjoy, and send all bags of gold right to our house.  E. is going to be terribly angry if you don’t.

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Here Come the Hearts and Chocolate and Maybe Some Tigers 0

Posted on February 10, 2010 by crankycheryl

Why is it that I seem to have more Valentine’s related crafty stuff than for any other time of year?  Seriously!  Heart glitter glue, a heart  punch-out thing, red felt for cutting hearts out of,  heart stamps & their various stamp pads, heart sequins.  What’s the deal?  I don’t even really like this holiday.

But love is indeed a good thing, and so is good food, and what could possibly be wrong with eating and some gratuitous celebration?  So in that spirit, we’re in heavy Valentine’s prep around here.

Today we made 30 of these, with actual participation from the boys.

Planning 24 cupcakes for Z.’s preschool, though he hasn’t told me what flavor they’ll be yet.  They won’t be these, since they have to be certifiably free of the one thing, the other thing, plus something else.

And I’m off to buy some out-of-season but non-allergenic strawberries for E.’s highly-allergic-to-everything first grade class.

But the big event will be Sunday and its beguiling intersection of Valentine’s Day and Chinese New Year beginning the Year of the Tiger, for which we’re having over family friends and I’m planning to make:

  • Roast Goose with Peking Pancakes, Scallions, and Hoisin Sauce (whole roasts are traditional)
  • Sesame Noodles (long noodles represent longevity)
  • General Tso’s Seitan with Broccoli (the orange is a new year food)
  • Cupcakes (sure!) decorated with tigers and Chinese characters.  I have a LOT of fondant left from the penguin escapades.

Pictures to come.

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Penguin Cupcakes & Math Cupcakes: A First Adventure with Fondant 6

Posted on February 05, 2010 by crankycheryl

Inspired by this year’s Penguin Plunge and by this,  I’ve been back at that drawing board working on making some rockin’ penguin cupcakes.  I tried one batch, but wasn’t wowed by my results.  I revisited my original inspiration, and decided to try my hand with fondant-as-playdough for two reasons:

  • It can be sculpted into nearly any shape as easily as any clay
  • Not allergenic like marzipan (a.k.a. “the other edible clay”).

So I called up Mirabelle’s, and they kindly agreed to sell me a three cups of fondant.  It’s available at evil chain stores, but I assumed it would be better from Burlington’s pre-eminent patisserie.  Along with the fondant, I gathered:

  • Icing gel (it’s thick and doesn’t change the texture of the icing/fondant too much) in black plus primary colors.
  • White edible sprinkles (snow for the penguins to lounge and frolic on).
  • Double batch of cupcakes so I could make the penguins, and also a dozen for Math Night at school (there’s a link to a great Abby Dodge recipe below).
  • One half-batch of Swiss Meringue Buttercream.
  • Cupcake liners in primary colors.
  • Didn’t have but should have: thin exam-type gloves to use while dealing with the food color.

After dividing the fondant into several parts, I got out the gel icing coloring and started kneading in the color.  Don’t do this without gloves.

The black was very strange, as the red-purple part of the pigment seemed to head right into my skin, leaving the fondant itself distinctly green.  So, with CrankyGreg’s advice, I kneaded in more red, and some blue, and it finally turned a nice bright black.  It also made it goopier and harder to work with, but kneading in a little bit of confectioner’s sugar mostly took care of that.

For penguin purposes, I wanted black, red, yellow and blue, and left quite a bit white.  Then amidst several rounds of muttering and scrubbing,  the colored fondant went in the refrigerator so it could chill down (separated, so the colors wouldn’t bleed together) while I made a batch of Abby Dodge’s Emergency Blender Cupcakes.

Then it was time to take out the black and white sections and start making penguin parts.

Eyes.  These are much smaller than they look in the picture.

Heads and bodies.

And then put the parts together to make the penguins into themselves:

  • A black ball (head) onto a white oval (body), and then rolling and smushing black dough into a sort of winged cape.
  • Tiny white balls with tinier black balls for the eyes.  These were the hardest part, though would have been easier if I had had the sense to keep returning the dough to the refrigerator.  The black pupils were made by rolling an extremely thin sausage and then slicing off the smallest bit with a sharp paring knife.  Much grumbling took place.
  • Orange triangle for beak.
  • A nice fat orange “v” for feet.
  • Various shapes for penguin accessories, which I did as I went along.  Towels, fish, swimsuits, beach balls, maybe a soda with a straw, whatever you like.
  • They can be posed on their stomachs, backs, sitting, standing, doing the backstroke, diving.  Penguins deserve to have fun and variety too.

Then I frosted the cupcakes, dusted them with the edible glitter, and put a little pal on top.

The flock has been delivered to Special Olympics for their event on Saturday.  I don’t know how they’re going to use them, but I hope they find their way into some happy bellies.

And then it was a separate batch for Math Night at E.’s school by rolling out colored and black fondant into thin sausages and shaping it into numbers and mathematical symbols.

And now it’s on to planning some kooky something for the co-occurring Valentine’s Day & Chinese New Year to celebrate Year of the Tiger.  Something with hearts, maybe stripes that’s fun for the kids, plus something traditional, Chinese and delicious for the grown-ups.  Stay tuned.

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Practice Penguin Cupcakes 2

Posted on January 18, 2010 by crankycheryl

With Special Olympics VT’s Penguin Plunge on the way, I was thinking penguin thoughts. Well, I was thinking something like, “What a great event. I should just take that February plunge into Lake Champlain! I just turned 40! What a great opportunity to do something bold! Hmm. I wonder if they’d like a batch of cupcakes instead. That would probably be even more helpful.”

So I did some research to see what penguin cupcakes folks have made, like this and this.  I didn’t want to just mold penguins out of marzipan or fondant or whatever, and I didn’t want to buy mini donuts and donut holes, so I thought I’d try something else.  And then my friend announced a bake sale to raise money for the Humane Society at our church, so I had a reason to rehearse.

Using the always-reliable Abby Dodge’s Emergency Blender Cupcakes, I made a double batch, baking half in mini tins, and half in regular sized cups lined with foil  (don’t line the minis).

This is how we patiently waited for them to bake.

While they cooked and cooled, I prepared some penguin-decorating candy, starting with eyes made from little white ones with dots of black icing.  I had pulled out some yellow ones too, prompting CrankyGreg to say, “Excellent.  Penguins with jaundice.”

I got some chocolate-covered mint cookies for wings.  These were trickier to cut without crushing than I would have thought, but the scraper ended up doing the job right.

Not pictured here:

  • Batch of chocolate icing for dipping.
  • Orange-colored fruit leather cut into triangles.
  • The marshmallows I should have gotten to slice for penguin tummies.

Once the cupcakes were cool, I used a little bit of frosting to stick a mini cupcake on top of a larger one.  Then I used a spoon to cover them with icing.  We attached eyes, wings, beak and feet.  And then I realized I had forgotten something white (like those marshmallow slices) for the bellies, so I clumsily spooned some confectioner’s sugar on.  Then we stood back to gaze upon the results, which were decidedly ducklike.

The rest of the batch were improved by making a double stack of the minis on top so that our penguins had necks.

Though there was a lot of self-mockery going on around here, E. & Z. loved them.  And when they proudly delivered the remaining ones to the bake sale table Sunday morning, we were swarmed and gasped at and feeling pretty good for the few minutes that they lasted.    Plus I think we know enough now to make a truly beautiful batch for the February 6 event.  Maybe we’ll see you there.

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Dinner from the Freezer: Roasted Chicken & Mediterranean Vegetables 0

Posted on January 15, 2010 by crankycheryl

By the time the locally grown salsa ingredients were ripe last year, I had already grown completely sick of canning.  After the strawberry jam, the blueberry jam, and the apricot jam, even the thought of washing the jars and the lids and rings made me shudder.

But then it was late summer and the bounty was in and I was confronted with the memory of running out of homemade salsa mid-winter.  I faced off with a countertop full of fresh-from-the-CSA pick-up onions, tomatillos, and plum tomatoes in September, but just couldn’t rally.  Sighing, I stuck them in bags and containers in the freezer with the hopeful thought that I’d get around to making salsa over the winter.

I have not made salsa this winter.  It’s made me sad on occasion, but it turned out to be good news when we had a friend over for dinner last night and I was able to grab those frozen containers, defrost them, and then with CrankyGreg turn them into something really good.

Oven-Roasted Chicken with Mediterranean Vegetables
Serves 4

Pat dry:

  • 8 chicken thighs

Mix together in a bowl:

  • 1/2 t. kosher salt
  • 1 t. fennel seeds (lightly crushed with a mortar and pestle, or the back of a spoon if you have time)
  • 1/4 t. cayenne powder
  • 1/2 t. lemon or orange peel
  • 1/2 t. garlic powder

Rub the chicken with the mix, and set aside.

Preheat oven to 400.

Here’s the list of what we used.  Pick and choose as you like.  Either chop fresh into 1 1/2″ cubes (large because they’ll shrink as they cook), or thaw frozen:

  • 4 plum tomatoes
  • 3 c. tomatillos
  • 1 eggplant
  • 1 bulb fennel
  • 2 small zucchini
  • 2 cups  green beans
  • 2 large onions

Coat a rimmed baking sheet with olive oil and spread the vegetables in a single layer.  Mix in with a wooden spoon or your hand:

  • 1/2 t. kosher salt
  • 4 cloves sliced fresh garlic

Now it’s time to stop and assess the situation:

  • Are you starting with fresh vegetables and chicken?  If so, place the chicken pieces skin-side up on top of the vegetables and put in the oven for about 30 minutes, or until the juices run clear when you pierce a thigh with your knife.
  • Are you starting with thawed frozen roasted vegetables like we did?  If so, put the chicken on a greased baking sheet and cook for 20 minutes, then add the pan of roasted vegetables and cook for 20 more.  You could even put the chicken on top of the vegetables and pour the pan drippings on top if you want to get crazy.

On the side, we had baguette from August First, and some good red wine.

And then dessert was Ben & Jerry’s Karamel Sutra ice cream floated in a chocolate stout.  (I’m not mentioning which one only because it was far too bitter/hoppy to be perfect for the job.  Had I looked into it more, I’d have ended up with Magic Hat Howl or Guinness or something else milder.)  Why is this picture so much bigger?  Because I like it.

And then I fell asleep on the couch.

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Malty, Gingery, Orangey Truffles 7

Posted on January 02, 2010 by crankycheryl

Truffles are, I think, one of three or four perfect desserts.  They’re not at all fussy to make, but they are always a treat:  luscious, full of flavor, and small enough to really savor.   Perfect for a New Year’s Day brunch.

After a few minutes standing and doing eeny-meeny-miny-mo at the bulk section of our co-op, I decided to make these with malt-sweetened chocolate.  It’s much less sweet, and has a nicely malted flavor.  After all the excess of the season, it was a nice reprieve, and wasn’t even rejected by the wee ones.

By the way, all the pictures except for the one at left were taken by my friend Cynthea.  My lust for a DSLR camera is now officially at full tilt.

 

Malty, Gingery, Orange-y Truffles
Heavily adapted from Alton Brown’s recipe
Yield: about 30

1.  Using your microwave, or in a bowl set over simmering water, melt together:

  • 10 oz. malt-sweetened dark chocolate chips, or bars chopped fine (You can probably find this at your local health food store or in the health food section of your large supermarket.  If you can’t find it, go ahead and use regular dark chocolate, but you will then have Unmalty, Gingery, Orange-y Truffles.)
  • 3 T. unsalted butter

When softened, stir and set aside.

2.  In a small heavy saucepan, heat:

  • 1/2 cup heavy cream
  • 1 T. light corn syrup

until simmering.  Remove from heat and whisk in:

  • 1 T. vanilla
  • 2 t. orange blossom water

Pour over chocolate and butter mixture, and let stand for a minute or two.  Beat together well with a rubber spatula, until very smooth.

3.  Spread chocolate mixture into a pie plate or glass pan.  Refrigerate for an hour.

4.  Once chocolate has set, scoop out nascent truffles with the larger side of a melon baller.  (Don’t worry – they’re not supposed to be perfect little spheres at this point.)   Place a piece of parchment on a plate or cookie sheet, and refrigerate for half an hour.  (This timing matters if you want to make them immediately.  Longer than half an hour and they’ll be too hard to work, necessitating some time at room temperature for malleability.)

5.  While the truffles are becoming workable, chop:

  • 1/4 c. crystallized ginger

into 1/4″ dice and put aside.

6.  In a pie plate, mix together:

  • 1/2 c. raw sugar
  • 1/2 pinch kosher salt
  • 1/2 pinch dried orange peel
  • 1 T. cocoa powder
  • 1 t. malt powder (if you use sugar-sweetened chocolate)

7.  When the chocolate is set but workable, take each one and place a piece of ginger in its little indentation and then roll in your hands until it becomes something of a ball.

8.  Roll in the sugar mixture firmly, so that all sides are covered.  Repeat for all.  A few minutes of chilling won’t hurt, though they’re best at room temperature.  (Do you know why this is always true of chocolate, by the way?  It’s because it melts at just about the temperature of the human body, and so you get its peak flavor if it goes onto your tongue warmer rather than cooler.)

 

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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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