Category Archives: Chocolate, Cocoa

Chocolate Decadence Brownies

Posted on November 13, 2014 by Cat

By Cat, 2009 (Photo, right, from Wikimedia Commons) See also: 1. Cookies Menu; 2. Chocolate (About) Includes: 1. Chocolate Decadence Brownies & Topping; 2. Katharine Hepburn’s Brownies The Decadence brownies are very similar to Katharine Hepburn’s Brownie recipe (2) (see also below), without the walnuts, but … Continue reading →

Posted in Baked, Berries, Chocolate, Cocoa, Dairy, Eggs, Extract, Fat or oil, Flour, Leavening, Nuts and seeds, Pureed, Sweetener, Whipped | Tagged , , , , , , | Leave a comment

Chocolate Chip & Cherry Cookies

Posted on November 11, 2014 by Cat

By Cat, 2009 (Photo, right, from Wikimedia Commons) See also: 1. Cookies Menu; 2. Chocolate Choices for Baking (a sugar comparison) What’s not to like about chocolate! and perhaps cookies are a wonderful way to get it because it comes in small … Continue reading →

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Chocolate (About)

Posted on November 11, 2014 by Cat

by Cat, Nov 2014 (Photo, right, from Wikimedia Commons) In general, I don’t like to use commercial chocolate bars or chips because most: Contain a lot of fillers and questionable ingredients, including GMOs; Don’t use the high-cacao-content (at least 70%) chocolate that … Continue reading →

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Chicken Mole

Posted on October 27, 2014 by Cat

By Cat, Feb 2008 (Photo, right, from Wikimedia Commons) Includes: 1. About Mole; 2. Quick Chicken Mole; 3. Traditional Mole Poblano Sauce See also: 1. Poultry & Fowl Menu; 2. Sauce Menu; 3. Chiles & Peppers (About) There’s a little hole-in-the-wall restaurant in my old Portland … Continue reading →

Posted in Brined, Chocolate, Cocoa, Fat or oil, Herbs, Nuts and seeds, Onion family, Poultry, Sauteed, Spices, Vine veggies | Tagged , , , , , , , , , , , , , , , , | Leave a comment

Yule Log (Bûche de Noël)

Posted on August 12, 2014 by Cat

By Cat, December 2008 (Photo, left, of an elaborate Bûeche de Noël, from Wikimedia Commons) Includes: 1. Yule Log (Ingredients and Assembly); 2. Chocolate Genoise Sheet Cake (for Yule Log); See also: 1. Chocolate, Coffee or Mocha Buttercream; 2. Chocolate or Coffee Pastry Cream; … Continue reading →

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Genoise (French Butter Spongecake), with variations

Posted on August 10, 2014 by Cat

by Cat, May 2012 (Photo, right, from Tish Boyle’s blog (1); be sure to try her recipe for Lemon Pound Cake with Wild Blueberry Sauce (or with Montana Huckleberry Sauce) (1)) Includes: 1. Gênoise: French Butter Spongecake; 2. Lemon or Orange Variation; 3. Chocolate Variation … Continue reading →

Posted in Baked, Chocolate, Cocoa, Citrus, Dairy, Eggs, Fat or oil, Flavoring, Flour | Tagged , , , , , , , | Leave a comment

Chocolate Ganache Frosting

Posted on June 21, 2014 by Cat

By Cat, Jul 2009 & updated Jun 2014 (Photo, right, from Wikimedia Commons) See also: 1. Cakes & Tortes Menu; 2. Frostings & Fillings Menu When I go to Kalispell (our county seat), I have lunch at Bonelli’s Bistro (3), a Mediterranean cafe that … Continue reading →

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Le Diabolo Gâteau (Almost Flourless Chocolate Cake)

Posted on June 15, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) Includes: 1. Le Diabolo Gâteau (Almost Flourless Chocolate Cake); 2. Chocolate Buttercream Glaze See also: 1.  Using a Springform Pan, and an Alternative; 2. Chocolate Torte (Flourless Cake); 3. Cakes & Tortes Menu Most European cakes, called gâteau or torte, … Continue reading →

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Chocolate Torte: Two Flourless Cakes

Posted on June 15, 2014 by Cat

By Cat, Jan 2008 (Photo, right, from Wikimedia Commons) A cake without flour?  How does that work?  Is this a new-fangled food?  Well, the Europeans have been perfecting flourless cakes, also called tortes, for centuries, using a large quantity of … Continue reading →

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Buttercream (Frosting)

Posted on June 5, 2014 by Cat

By Cat, Dec 2008 (Photo, right, from Wikimedia Commons) Buttercream is used as cake filling and frosting; I use it for my Yule Log (Buche de Noel (3)).  There are several types: American buttercreams are a heavy mix of confectioners … Continue reading →

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