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Posts Tagged ‘chocolate’

  1. Chocolate Bark with Chipotle Pepitas
    and Pop Rocks

    November 2, 2013 by Bake Up, Little Suzy


    Happy 4th of Halloween Eve!

    Chipotle Pepitas
    To celebrate the magic of Halloween, this year I decided to make a candy inspired by … 4th of July fireworks.

    When I was a girl, I though fireworks and firecrackers were so beautiful—pretty enough to eat—and I desperately wanted to know what they taste like. Fortunately my sensible sister Emily dissuaded me from taking a big bite of fiery sparkler.

    Melted Chocolate
    This candy tastes like you just ate a firecracker, but without the hassle of having to re-grow your eyebrows. First it’s sweet and hot, then there’s an explosion in your mouth, followed by a bit of lingering smoke.

    Seeds in Chocolate
    The recipe for chipotle pepitas makes far more than needed for the chocolate bark, and that’s fine by me. The salty, smoky seeds make an excellent crunchy snack.

    Plate of Firecrackers

    Continue reading for the Chocolate Bark with Chipotle Pepitas and Pop Rocks recipe


  2. Top Ten Recipes of 2012

    December 30, 2012 by Bake Up, Little Suzy

    Happy Holidays, imaginary internet friends! And congratulations on surviving the end of the world. Now I’m off to Barnes and Noble to demand a refund for my Mayan wall calendar. Wish me luck!

    In the meantime, I hope you’ll take another look at the 10 most popular recipes I shared this year.

    S’mores Fried Ice Cream with Chipotle Chocolate Sauce


    Asparagus Lasagna Slice

    Asparagus Lasagna with Pancetta, Goat Cheese, and Lemon


    Baked Churros with Cinnamon Ice Cream and Dulce de Leche


    Loaded Baked Potato Grilled Cheese Sandwich


    Cinnamon Roll Grilled Cheese Sandwich


    Oatmeal Cream Pies

    Homemade Oatmeal Cream Pies


    Cookies and Milk

    Toffee Cashew Cookies


    pie crust crackers

    Chicken Pot Pie Soup with Pie Crust Crackers


    Jalapeno Popper Grilled Cheese Sandwich

    And the most popular recipe of 2012:

    Pepperoni Stuffed Chicken

    Pepperoni Stuffed Chicken Breasts

    Here’s to a delicious (and gooey) new year!

  3. S’mores Fried Ice Cream
     with Chipotle Chocolate Sauce

    May 28, 2012 by Bake Up, Little Suzy

    It was a dark and stormy summer night. The rain beat against the windows and a vulgar blaze of lightening tore open the night sky. Full of green chile enchiladas and cocktails, Mom, Handsome Greg, Professor Meowington, and I gathered in a circle on the living room floor, passing the flashlight and sharing ghost stories (like that one about the young couple whose car breaks down during a storm when there’s a serial killer on the loose.)

    Another chorus of baritone thunder sang through the quiet, and I returned to the kitchen for my 2nd (OK, 4th) vodka lemonade. A blood-curdling scream escaped my throat as my eyes fixed on a most horrifying sight: my toasted marshmallow ice cream balls, carefully coated in two layers of graham cracker crumbs had been left on top of the refrigerator to melt in the summer heat. Nnnnooooooooooo!

    The flaccid, lifeless ice cream balls squished under my finger. I threw them back in the freezer, and wondered, who could’ve done such a thing? Who’d been in my kitchen? Oh, my god! The ice cream killer was inside the house.

    As it turns out, Handsome Greg left our dessert on top of the fridge when he got out the ice for the last round of drinks. Actually, he was a dead giveaway; Handsome Greg is the only one of us tall enough to reach something above the refrigerator. And the ice cream balls were saved in the nick of time. They hardened up in the freezer as the oil was heating and the chocolate was softening and the thunder was thundering.

    Handsome Greg was forgiven, and we all enjoyed a ridiculous and delicious dessert.

    In light of my happy ending, I suggest you host a slumber party, tell ghost stores, and fry up some ice cream of your own. You’ll break through the crispy graham cracker coating and toasted marshmallow ice cream will ooze out. Then drag it through the smoky chocolate sauce, and you will have constructed a perfect homage to s’mores in a single, hot-and-cold, campfire-smoky, crunchy-creamy bite.

    And all without anyone getting killed and left hanging from a tree branch making thumping noises on the roof of your ‘87 Acura.

    Continue reading for the S’mores Fried Ice Cream with Chipotle Chocolate Sauce recipe


  4. Chocolate Cherry Napoleons

    February 12, 2012 by Bake Up, Little Suzy

    Last night I made a special Valentine’s Day dinner for Handsome Greg.

    Valentine's Day Napoleons
    He arrived at 7:30 sharp, looking handsome as ever, with a bottle of wine, the sweetest Valentine ever, and a box of heart-shaped chocolate truffles. I, on the other hand, was still wearing my bathrobe and slippers, having only just emerged from the shower. Dinner was a good 45 minutes behind schedule, but I managed to buy a little time by convincing Greg to drop the gifts and take out the garbage. (Yeah, he is pretty much the nicest guy in the universe.)

    Valentine's Day Napoleons3

    I knew Saturday would be a mad rush — preparing a special dinner is an all-day affair for me, and I lost a big chunk of time earlier in the day at my web programming class. So, I planned to simplify preparations by following a complicated dinner menu with a mostly store-bought dessert.

    And it was a good thing I did. Once we finally ate dinner, dessert came together quickly and easily. I’d cut out the pastry hearts earlier and they were waiting on a parchment-lined baking sheet in the fridge. After dinner I popped them in the oven, heated the cherry pie filling, made the ganache, and dessert was warm and flaky and squishy in no time.

    Continue reading for the Chocolate Cherry Napoleons recipe


  5. Winter-Spiced Molten Chocolate Cakes
     with Rum-Ginger Ice Cream

    February 9, 2012 by Bake Up, Little Suzy

    This is a guest post and recipe from my dear friend, Jenny Karstad. Jenny is a phenomenal cook and baker, and a truly lovely person.

    Happy Valentine’s! Or Christmas! Or Presidents’ Day! Really, there is no bad time of year (in the winter anyway) for these amazing, wonderful, tasty, and above all, impressive lava cakes. I read somewhere a few years ago someone complaining that “every restaurant in New York has a lava cake offering” or some such, said in a derisive way; a dessert that may have been impressive once but had gone the way of the Baked Alaska or the Floating Island.

    For these people I say balderdash! Poppycock! I have served these several times now, and despite the fact that they are just about the easiest thing to make, people are still impressed, and don’t seem to mind they are now ‘out of fashion’. By now, of course, you have probably realized that most people who don’t cook or bake much are impressed by anything homemade. I do hope that in the future, people will be doing more home baking and cooking so that bakers and chefs will have to try that much harder to impress their friends and families. Having said that, let’s just go forward on the assumption that people are going to be impressed by anything that is a) chocolate, b) made at home, and c) full of ingredients that you’ll need to make them guess at. This recipe has all these things, all wrapped up in a delicious 3/4-cup ramekin. One could even have a little contest to see if everyone can guess all the spices.

    Continue reading for the Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream recipe


  6. S’mores a la Mode

    August 31, 2011 by Bake Up, Little Suzy

    S’mores are my secret shame.

    I fancy myself a foodie, but I just can’t resist the gooey, sticky campfire treat.

    So I’ve been searching for recipes that re-purpose the flavors, to “elevate” the whimsical s’more.

    This most recent version starts with a sweet, chewy blondie packed with graham cracker crumbs and chocolate chips. It’s topped with toasted marshmallow ice cream and drizzled with hot fudge.

    Really, I don’t know why I’m embarrassed by my love of s’mores.

    I need to get over it. It’s a dessert, not a sticker collection.

    Continue reading for the S’mores a la Mode recipe


  7. Blue Umbrella Bake Sale!

    April 8, 2011 by Bake Up, Little Suzy

    Blue Umbrella Productions is hosting an ongoing bake sale to help raise money for our summer musical, Those Were the Days: A Tribute to Television Themes. I’ll be taking and fulfilling orders Girl-Scout style, plus filling any special requests (like scones for Mother’s Day!) until rehearsals begin in June.

    I’ve got a menu of both sweet and savory treats to choose from posted below. Email to place an order for pick up or delivery. (Twin Cities only. $10 minimum on orders outside of the Banks Building.)


    Popcorn with Truffle Salt
    Fresh, fluffy popcorn is tossed with aromatic, savory truffle salt for a luxurious movie-night upgrade.

    3 cups: $1.75
    6 cups: $3

    Lemon Meltaways
    These bite-size, buttery lemon shortbread cookies will melt in your mouth.

    Half dozen for $2.75
    Dozen for $5

    Coconut Macaroons
    Crispy on the outside, chewy on the inside, light as a cloud, with coconutty goodness all the way through.

    Half dozen for $4.25
    Dozen for $8

    Snickerdoodles with Cinnamon Chips
    Classic snickerdoodles (sugar cookies rolled in cinnamon sugar) get an extra boost of flavor with creamy cinnamon chips.

    Half dozen for $5.50
    Dozen for $10

    Homemade “Oreos”
    They’re bigger, they’re better, and they’re baked fresh with no mystery ingredients.

    Half dozen for $8
    Dozen for $15

    Oatmeal Cream Pies
    A grown-up version of the classic treat – the cookies are rich and spiced, and the creamy filling is not overly sweet.

    Half dozen for $8
    Dozen for $15

    Mini Strawberry Hand Pies
    Light, flaky butter crust filled with sweet strawberry jam.

    Half dozen for $8
    Dozen for $15

    Sweet and Spicy Candied Nuts
    Crunchy almonds and pecans baked in a party-perfect blend of cinnamon, sugar, and a pinch of cayenne.

    4 oz. for $4
    8 oz. for $7.50
    12 oz. for $11
    1 lb. for $14.50

  8. cap’n crunch cookies

    February 8, 2011 by Bake Up, Little Suzy

    Back in December, I made candies with Cap’n Crunch for the company holiday potluck, because I thought it would be hilarious.

    Less hilarious? Trying to use up a nearly-full $4 box of intensely sweet cereal.

    I really hate to be wasteful, but between the Cap’n Crunch buckeyes and today’s chocolate chip (and Cap’n Crunch!) cookies, I’ve barely made a dent in the mountain of expensive cereal.

    These cookies are actually pretty tasty. A standard chocolate chip cookie, but with chewy-crunchy little nuggets throughout. Not a favorite, but definitely not a fail.

    Next up, I’m considering Cap’n Crunch French Toast, or Cap’n Crunch-crusted Chicken. Or I suppose I could use it as packing peanuts.

    Recipe below the fold


  9. cap’n crunch buckeyes

    January 26, 2011 by Bake Up, Little Suzy

    I’m not gonna lie: these cookies are a pain in the ass to make.

    Putting together the filling was no big deal, but I think I actually lost my will to live a couple times while tempering the chocolate and dipping the centers. Or at least, I think I may have contracted restless leg syndrome or something. Seriously. Tempering chocolate sucks.

    I wish I could say, then, that these treats were not worth the trouble. The truth is, they were like the best damned Reese’s peanut butter cup EVAR. They were worth all the restless leg syndrome in the world.

    And they have ground up Cap’n Crunch in them. So, y’know.

    I’d never heard of Buckeyes – it’s a regional thing, I guess, that we don’t have in Minnesota. I was irritated enough by the whole chocolate tempering thing to not bother with the special dipping technique to make them look like creepy-ass eyeballs. I guess we can call them Cap’n Crunch Balls, then. But I don’t think I want to do that, either.

    Recipe below the fold


  10. toblerone sandwich cookies

    December 22, 2010 by Bake Up, Little Suzy

    Hey, you remember that time I entered a cupcake contest?

    While my brief foray into competitive baking brought me no awards or accolades, I didn’t leave the competition empty-handed.

    Cupcake Hero: Battle Honey left me with 2 1/2 Toblerone bars and a metric ton of buttercream frosting.

    Finding new things to do with frosting has been a real trial.

    These chocolate cookies are a perfect vehicle for the abundant Toblerone buttercream. They’re rich and chocolatey, sturdy and chewy with crispy edges. Skip the Toblerone in the frosting for a more authentic homemade Oreo.

    Recipe below the fold