Archive for the ‘Desserts’ Category
Thursday, May 16th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011This cookie has to be filed under my great “chewy” cookies file. Both kids and adults can’t get enough of them. They are rich, buttery and filled with chocolate flavor with just a hint of fresh citrus. It is a real chocolate lover’s delight. I like to make these on the small side, and because Chocolate Chewies aren’t too sweet, they are perfect to pair up with ice cream, Crème Brûlée or even yogurt. You can always drop these by the heaping tablespoon and bake for a larger stand-alone snack or dessert.
Why is the almond extract optional? I love the taste (and smell) of almonds and almond extract. My partner Joan always thinks I go a bit overboard on the AE. She thought these cookies were a bit on the floral side. Chef Jonathan and I just had to shrug our shoulders with that comment which irked Joan to no end.
“Are you two just going to shine me on and ignore me?” she demanded.
“No dear, we will make the almond extract optional,” I dutifully replied.
If you want them to taste as I intended, follow the recipe. If you want them with a little less complexity, leave out the almond extract.
 Prep Time: 15 minutes
Cook Time: 10 minutes
Cool Time: 20 minutes
Ready In: 45 minutes
Yield: 96 Cookies
Ingredients:
1 1/4 cups unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract (optional)
2 teaspoons fresh orange zest
2 cups all-purpose flour
3/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Choclatique Semi-Sweet Chocolate Mini Chips
Directions:
- Preheat an oven to 350º F.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and almond (if used) extracts and orange zest.
- Whisk together the flour, cocoa, baking soda and salt and stir into the creamed mixture.
- Fold in the chocolate chips.
- Drop dough by heaping teaspoonful onto ungreased baking pans.
- Bake 8 to 9 minutes. The cookies will be soft and chewy.
- Cool slightly on baking pan then remove the cookies from pan onto a wire rack to cool completely.
ChefSecret: You can substitute chocolate chips with butterscotch or peanut butter chips, walnuts, pecans, M&M’s or Reese’s Pieces.
  Chocolate Doctor
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Friday, May 10th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011This is an easy recipe created in our test kitchens by both my partner Joan and me on a very cold winter afternoon in Los Angeles. Now, I should explain that in Southern California we do have a “week of winter” most years. To us cold is 45º. I always call up my friends in Minnesota and Wisconsin when it in the teens or lower there and brag about my view of the people on the beach catching waves. On this particular day I was bragging about our Chocolate Chip-Orange Cookies. These cookies are soft and cake-like and frosted with an orange-butter glaze. This recipe is easily doubled and is perfect for a school or church bake sale. Or, you can bake them for Mom.
Happy Mother’s Day!
 Prep Time: 15 minutes
Bake Time: 10 minutes
Ready In: 25 minutes
Yield: 30 Cookies
Ingredients:
For the Cookies:
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg
1/2 cup sour cream
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup frozen orange juice concentrate, thawed
1 tablespoon grated orange zest
1/2 cup Choclatique Semi-Sweet Mini Chocolate Chips
For the Frosting:
1/4 teaspoon grated orange zest
1 tablespoon frozen orange juice concentrate, thawed
1/2 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
3/4 cup confectioners’ sugar
Directions:
For the Cookies:
- Preheat an oven to 375º F.
- Using an electric mixer with a paddle attachment, cream the granulated sugar and butter.
- Add the egg and beat in well.
- Add the sour cream and 1/2 teaspoon of the vanilla extract; beating until well to mix well and set aside.
- Whisk together the flour, baking powder, baking soda and salt. Beat the flour mixture little by little to the creamed mixture until well blended. Add 1/2 cup of the orange juice concentrate and 1 tablespoons of the orange zest and combine.
- Fold in the chocolate chips.
- Drop about 2 tablespoons of cookie dough onto the butter cookie sheets.
- Bake for about 10 minutes or until lightly brown around the edges.
- Transfer to a wire rack and cool.
- Frost the cookies when they are cooled completely.
For the Frosting:
- Mix together 1/4 teaspoon orange zest, 1 tablespoons of the thawed orange juice concentrate, 1/2 teaspoon vanilla extract, 2 tablespoons of melted butter, confectioners’ sugar or enough to make frosting of spreading consistency.
ChefSecrets: Just when you think you have creamed the sugar and butter enough give it another two minutes. The secret is to make sure you have very creamy slurry.
You can substitute semi-sweet chocolate chips with Choclatique Snowy White Chocolate Chips for a very different tasting cookie. I don’t recommend milk chocolate chips as the milk chocolate flavor and the orange don’t really go together in this recipe.
It is always best to turn the baking sheet about half way through baking.
Chocolate Doctor
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Wednesday, May 1st, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011 This is my favorite Mexican fast food dessert and it’s perfect for a Cinco de Mayo celebration. The long strips of fried dough are comparable to New Orleans beignets or southern-fried fritters… only they’re easier to make. They are a common street food and can also be found at fairs and carnivals in both America and Mexico. In recent years many vendors have resorted to frozen churros choosing to just fry them off. I think my freshly made version presented here is far better than frozen. I made them even more delectable with the addition of Choclatique Cocoa Powder to give it a light chocolate flavor. Fried chocolate-how bad could it be?
Prep Time: 10 minutes
Fry Time: 30 minutes (to fry them all)
Ready In: 40 minutes
Yield: About 24 Churros
Ingredients:
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
2 quarts vegetable oil for frying
1 cup water
1/2 cup margarine (not butter)
1 cup all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1/4 teaspoon salt
3 large eggs
Directions:
- Stir together the sugar and cinnamon and set aside.
- In a heavy deep skillet or deep-fryer, begin to preheat heat the oil to 360º F (use a thermometer). The oil should be at least 1-1/2 inches deep.
- In a medium saucepan, heat the water and margarine to a rolling boil. Combine the flour, cocoa powder and salt; stir into the boiling mixture.
- Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time.
- Spoon the mixture into a pastry bag fitted with a large star tip.
- Carefully squeeze out 4-inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at a time, until golden brown, about 3 to 4 minutes on each side.
- Remove from hot oil to drain on paper towels.
- Roll each of the churros in the cinnamon-sugar mixture while still hot.
ChefSecret: If the oil isn’t hot enough the churros will be greasy; if you fry the pastry at a higher temperature than noted they will not get fully cooked on the inside.
Dress the churros up for a dinner time dessert by drizzling a little dark chocolate sauce over the top and garnish with fresh seasonal berries.
To make the Chocolate Drizzle:
Ingredients:
2 ounces Choclatique Private Reserve Dark Chocolate, chopped
1 teaspoon white vegetable shortening
Directions:
- Place the chocolate and shortening in a small re-sealable freezer bag.
- Microwave on HIGH for about 30 seconds until chocolate is melted.
- Massage chocolate and shortening together in the bag.
- Snip off corner and drizzle over the fried churros that have been dredged in cinnamon-sugar.
Special Note: Leave it to Joan to find another use for churros. While surfing the internet for Cinco de Mayo festivities she came across a recipe for Churro Cupcakes on The Curvy Carrot website. I think it a great idea that we will be trying here this week. Go and grab a quick peak for yourself and see what you think. Think of the possibilities… I would consider making a Tres Leaches Churro Cake just to make sure you have a totally indulgent dessert for the May 5th.
Chocolate Doctor
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Friday, April 12th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
This is definitely going to become your go-to chocolate pie from now on. It is simple to make and Mmmm…yummy to eat! It is sky-high and simply scrumptious—one of the best fluffy chocolate delights to serve for a fall or holiday dessert. You can put the pie together in a wink and a nod and it will disappear just as fast! You can substitute a store-bought chocolate or graham cracker crust and just mound the filling within and let it cool. As a bonus, add a couple of tablespoons of Choclatique Chocolate Curls or Decoratifs as a fancy sprinkle on top.
 Prep Time: 25 minutes
Cook Time: 5 minutes
Cool Time: 5 hours
Ready In: 6 hours
Yield: 1 9-inch pie
Ingredients:
20 Oreo Chocolate Sandwich Cookies, crushed
1/4 teaspoon pure almond extract
1/4 cup unsalted butter, softened
1 cup heavy cream
12 ounces Choclatique Dark Chocolate Chips
1 teaspoon pure vanilla extract
1 pinch salt
2 cups heavy cream, chilled
1/4 cup granulated sugar
1 cup heavy cream, chilled
2 tablespoon of orange liqueur (Grand Marnier)
1/4 cup granulated sugar
Directions:
- Preheat oven to 350º F.
- Generously butter a 9-inch springform pan.
- In a medium bowl, mix together crushed cookies, almond extract and softened butter and press mixture evenly around the bottom and edges of the springform pan.
- Bake in preheated oven for 5 minutes; allow to thoroughly cool.
- In a microwave-safe bowl combine 1 cup cream, chocolate chips, vanilla extract and salt; heat in 15 second burst until chocolate is fully melted and mixture is smooth. The chocolate chips will not change shape until you mix. Do not burn.
- Set the chocolate mixture aside to cool completely to room temperature, stirring occasionally.
- In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold the whipped cream into the chocolate mixture. Gently spoon the blended chocolate mixture into cooled crust.
- Chill the pie at least 5 hours before serving.
- Just before serving, beat remaining 1 cup chilled cream with orange liqueur and 1/4 cup sugar. Beat until stiff peaks form.
- Before serving spoon a dollop of whipped cream on top of each piece.
Chocolate Doctor
Tags: chocolate mousse pie, holiday dessert, Recipe
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Friday, April 5th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 This is a gluten-free cake that uses ground almonds or almond flour to replace the wheat flour usually found in sponge cakes of this kind. You can find almond flour in many supermarkets, Whole Foods or Trader Joe’s. If you are preparing the almonds yourself using a food processor or blender, chop only a half cup at a time as electric food processors tend to separate too much of the oil from the nut meats. Do not pack the ground nut down when measuring.
Prep Time: 20 minutes
Bake Time: 50-55 minutes
Cooling Time: 40 minutes
Yield: 12 Servings
Ingredients:
Non-stick baking spray
3 tablespoons granulated sugar
6 ounces Choclatique Private Reserve Dark Chocolate Pastilles (64%)
10 large eggs, separated
7/8 cup granulated sugar
2 cups ground blanched almonds (skin off) or almond flour.
Directions:
- Preheat an oven to 350º F.
- Coat the inside of a 10-inch Bundt pan with baking spray and coat the bottom and sides with 3 tablespoons of sugar; set aside.
- Melt the chocolate in a microwave oven or on the top of double boiler; set aside.
- Beat the egg yolks until thick and lemon colored. Gradually beat in the sugar and blend well.
- Add the chocolate and almonds to the egg yolks.
- Beat the egg whites until stiff peaks form. Gently fold the egg whites into chocolate batter.
- Spoon the batter into the prepared Bundt pan.
- Bake for 1 hour or until cake springs back when lightly touched. Remove from oven, invert pan on a bottle (wine or ketchup bottle work well), and cool about 40 minutes before removing from pan.
ChefSecret: Finish it off and crown the top with your favorite cream cheese or butter cream frosting.
Chocolate Doctor
Tags: Almond Flour, Gluten-free, Passover, Recipe, Sponge Cake
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Friday, March 29th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
Sharing a hot cross bun with someone is supposed to ensure friendship throughout the coming year, particularly if “Half for you and half for me, between us two shall goodwill be” is said at the time. Because there is a cross on the buns, some say they should be kissed before being eaten. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.
Hot cross buns! Hot cross buns!
One ha’ penny, two ha’ penny,
Hot cross buns! Hot Cross Buns!
If you have no daughters,
Give them to your sons
One ha’ penny, Two ha’ penny,
Hot Cross Buns
Dress up your buns for Easter! We’ve glamorized the traditional Hot Cross Bun by lightly sweetened with cocoa, cinnamon and tender dried cherries strewn throughout. The egg yolk wash gives these buns the signature browned, glossy finish, making a canvas for the namesake cross, a painting of milk, cocoa and sugar icing.”
 Prep Time: 20 Minutes
Bake Time: 20 Minutes
Ready In: 3 Hours 30 Minutes
Servings: 12
Ingredients:
3/4 cup warm water (110º F)
4 tablespoons unsalted butter, softened
1 tablespoon instant powdered milk
1/3 cup granulated sugar
1/2 teaspoon salt
1 large egg
1 large egg white
2 3/4 cups all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon ground cinnamon
1 tablespoon active dry yeast
3/4 cup dried and sweetened cherries, small dice
1 large egg yolk
2 tablespoons water
For the icing:
1/2 cup confectioners’ sugar
1/4 teaspoon pure vanilla extract
3 teaspoons whole milk (use a little more or less depending on how fluid the mixture is)
Directions:
- In a bowl of a stand mixer fitted with a dough hook, combine the warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, cocoa powder, cinnamon and yeast. Mix for about 7 minutes until the dough begins to cling to the dough hook. Roll it into a ball and cover the bowl with a damp dish towel and let it rise for the first time in a warm place for about 45 minutes or until the dough ball doubles in size.
- Punch down the dough down on floured surface, add cherries and cinnamon. Knead for 5 minutes and shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
- Mix egg yolk and 2 tablespoons water. Brush on balls.
- Bake at 375º F for 20 minutes. Remove from pan immediately and cool on wire rack.
- To make decorative crosses: mix together confectioners’ sugar, vanilla extract and milk. Pipe a cross on each cooled bun.
ChefSecret: You can also make chocolate only or two-tone decorative crosses. For the chocolate crosses, mix together 1/2 cup confectioners’ sugar, 1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder , a drop or two of almond extract and 3 teaspoons of milk. Pipe a chocolate cross on each cooled bun or atop the white cross previously piped and set. After all, you can never have enough chocolate.
If you have the time, soak the cherries in a little port or brandy for about 30 minutes for additional flavor. It also helps the cherries from scorching if on the outside edge of the bun when baking.
Chocolate Doctor
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Friday, March 15th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 We had to go to the vault for these less-than-golden coins. These are homemade chocolate coins that will bring back lots of growing-up memories. As a kid I remember getting gold foil-wrapped chocolate coins in a little mesh bag. The only little piggy bank these went into was me. I remember the excitement of peeling off the shiny foil and stacking them up like poker chips on the kitchen table. The foil-wrapped chocolate coins may be for kids, but the flavor combination of dark chocolate, caramel and sea salt is all grown up.
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 15 minutes
Yield: 32 Coins
 Ingredients:
6 ounces Choclatique Private Reserve Dark Chocolate, broken into small pieces
1 tablespoon unsalted butter
1 tablespoon white sugar
1/4 cup heavy cream
sea salt to taste
1 tablespoon Choclatique Rouge Unsweetened Cocoa Powder, for dusting
Directions:
- Line a baking sheet with silicon baking mat or parchment paper.
- Pour about 1 inch of water into the bottom of a saucepan and place over medium-low heat; bring the water to a simmer and turn off the heat.
- Place a stainless steel bowl over the saucepan. Put the chocolate and the butter in the bowl and soften over the hot water.
- Place the sugar in a small skillet over medium-low heat and cook until it forms a dark liquid and begins to bubble, 7 to 9 minutes. Carefully pour the cream over the caramelized sugar. Cook and stir the mixture until the caramelized sugar is dissolved into the cream; immediately remove from heat.
- Quickly pour the hot cream mixture over the warmed chocolate; stir quickly with a spatula until completely incorporated.
- Drop the mixture by the teaspoon onto the prepared baking sheet. Top each with a sprinkle of sea salt. Cover with plastic wrap. Gently press a second baking sheet onto the chocolate coins to flatten. Chill in refrigerator until firm.
- Dust with the cocoa before serving.
- Store in a cool spot. You can always wrap the chocolate coins in gold foil if desired.
Chocolate Doctor
Tags: Chocolate Candy, Chocolate Gold Coins, Recipe, Salted Caramel
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Friday, March 1st, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
At my waterfront Custom House Restaurants in Northern California we had the most luscious, chocolaty dessert that you would ever desire—Chocolate Sludge. It was a heated chocolate chip brownie topped with a scoop of homemade, dark chocolate ice cream, covered with hot fudge and crowned with chocolate whipped cream.
When writing my book, Choclatique, my head chocolatier and I remade this restaurant favorite. As it turned out, we kept going back to the brownie pan to cut little samples for ourselves. Wow, we discovered that this brownie needed nothing more than to be served naked—no ice cream, no frosting or no nothing other than just right out of the pan.
 Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour
Ready In: 2 hours
Yield: 16 extra rich brownies
Ingredients:
1 1/4 cups all-purpose flour
1/4 cup Choclatique Rouge Unsweetened Cocoa Powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/4 cup cold water
2/3 cup unsalted butter
2 cups Choclatique Dark Chocolate Chips
2 teaspoons pure vanilla extract
4 large eggs
2 cups Choclatique Dark Chocolate Chips (yes, more chocolate chips)
1 cup coarsely chopped roasted walnuts, pecans or even whole pistachios (optional)
Directions:
- Preheat an oven to 325º F.
- Combine the flour, baking soda and salt in a small bowl; whisk and set aside.
- Butter and flour a 9 x 9-inch baking dish.
- Combine the sugar, water and butter in a saucepan. Cook and stir over medium heat until the butter has melted and the sugar has dissolved. Remove from the heat and stir in 2 cups of the chocolate chips and the vanilla extract until the chocolate has melted.
- Pour the mixture into a mixing bowl, and beat in the eggs one at a time until very smooth.
- Fold in the flour mixture until incorporated.
- Fold in the remaining bag of chocolate chips along with the nuts (if using).
- Pour into prepared pan and bake for about 45 to 55 minutes until the top is dry and the edges have started to pull away from the sides of the pan.
- Cool completely before cutting into squares to serve.
Chocolate Doctor
Tags: Brownies, Dark Chocolate, Death By Chocolate, Recipe
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Tuesday, February 12th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
Prep Time: 60 minutes
Bake Time: 9 to 10 minutes
Cooling Time: 1 hour
Ready In: 3 hours
Servings: 60 cookies
Robert Heinlein once said, “Love is a condition in which the happiness of another person is essential to your own.” And once again Cupid is calling and what better way to your Valentine’s Heart than with a cookie—a heart-shaped cookie. This Valentine’s Day make a wonderfully peppermint-flavored chocolate filled cookie hearts Each cookie is drizzled with 2 different icings, one milk chocolate, the other peppermint pink.
 Ingredients for the cookies:
4 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
3/4 cup vegetable shortening (Crisco)
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1/4 cup whole milk
1 1/2 teaspoons peppermint extract
Ingredients for the chocolate filling:
1 3/4 cups Choclatique Milk Chocolate Chips
2 tablespoons vegetable shortening (Crisco)
Ingredients for the peppermint drizzle:
1 cup sifted confectioners’ sugar
1 drop peppermint extract, or to taste
1 drop red food coloring, or as needed
4 1/4 teaspoons whole milk, or as needed
Ingredients for the chocolate drizzle:
1/4 cup Choclatique Heirloom Milk Chocolate Pastilles
2 teaspoons vegetable shortening
Directions for the cookies:
- Whisk the flour, baking soda and salt in a bowl until thoroughly combined.
- With an electric mixer or stand mixer, cream the butter, 3/4 cup shortening, sugar and brown sugar in a large bowl until fluffy.
- Beat in the eggs, 1/4 cup milk and 1-1/2 teaspoons of peppermint extract.
- Gradually beat in the flour mixture, about 1 cup at a time, until the mixture forms soft dough. Divide the dough into 4 pieces, cover and chill for 1 hour in refrigerator.
- Preheat oven to 375º F.
- To make filling, melt 1-3/4 cups of milk chocolate pastilles with 2 tablespoons of vegetable shortening in the top of a double boiler over hot (not boiling) water. Stir the mixture until very smooth, and remove the filling from the heat to cool and slightly thicken.
- Remove one piece of cookie dough from refrigerator at a time, and working on a floured surface, roll the cookie dough out 1/8-inch thick cutting 120 hearts (total) with a 2 1/2-inch heart-shaped cookie cutter. Place half the hearts onto ungreased baking sheets.
- Carefully spread the hearts with about a teaspoon of the chocolate filling, avoiding the edges, and top each with another heart cookie. Gently pinch the edges of both cookies together to enclose the filling.
- Bake for 9 to 10 minutes until firm.
- Let the cookies cool for 1 minute on the baking sheets before removing to finish cooling on racks.
Directions for the peppermint drizzle:
- Mix together the confectioners’ sugar, 1 drop of peppermint extract (to taste), red food coloring to your desired shade of pink or red, and milk as needed in a bowl to make a smooth, thin icing.
Directions for the chocolate drizzle:
- Melt 1/4 cup of milk chocolate pastilles with 2 teaspoons of vegetable shortening over hot (not boiling) water in a double boiler; stir and heat until the mixture is thin enough to drip in strings from a spoon.
Directions for decorating:
- Drizzle each cooled cookie with a little peppermint drizzle on one side, and a little chocolate drizzle on the other. Let the cookies stand so the drizzle sets, about 30 minutes.
ChefSecret: Do not thicken the chocolate filling too much or it will become hard to spread and will tear the fragile cookie dough. If you have enough chocolate filling left over you can use it to drizzle instead of making the chocolate drizzle. You will have to rework the trim from the dough in order to get the full 60 count on the cookies.
If you’re looking for those special words to for that special person here are my best Valentine’s Day Borrow-A-Quotes:
 I am like a falling star who has finally found her place next to another in a lovely constellation, where we will sparkle in the heavens forever.
Amy Tan
 The love we give away is the only love we keep.
Elbert Hubbard
 Infantile love follows the principle: “I love because I am loved.”
Mature love follows the principle: “I am loved because I love.”
Immature love says: “I love you because I need you.”
Mature love says: “I need you because I love you.”
Erich Fromm
 Love doesn’t make the world go ’round; love is what makes the ride worthwhile.
Franklin P. Jones
 There is only one happiness in life, to love and be loved.
George Sand
 There is no remedy for love but to love more.
Henry David Thoreau
 A kiss is a lovely trick designed by nature to stop speech when words become superfluous.
Ingrid Bergman
 Love does not die easily. It is a living thing. It thrives in the face of all of life’s hazards, save one — neglect.
James D. Bryden
 Love is a promise, love is a souvenir, once given never forgotten, never let it disappear.
John Lennon
 Where there is love there is life.
Mohandas K. Gandhi
 The hunger for love is much more difficult to remove than the hunger for bread.
Mother Teresa
 Do you love me because I’m beautiful, or am I am beautiful because you love me?
Oscar Hammerstein, II
 Each time that one loves is the only time one has ever loved. Difference of object does not alter singleness of passion. It merely intensifies it. We can have but one great experience at best, and the secret of life is to reproduce that experience as often as possible.
From The Picture of Dorian Gray
Oscar Wilde
 Earth’s the right place for love. I don’t know where it’s likely to go better.
Birches
Robert Frost
 Love is a condition in which the happiness of another person is essential to your own.
Robert Heinlein
 If I know what love is, it is because of you.
Herman Hesse
 I love you; Not only for what you are But for what I am when I am in love with you.
Robert Croft
 Better to have loved and lost, than to have never loved at all.
St. Augustine
Chocolate Doctor
Tags: Cookies, Love Quotes, Recipe, Valentine's Day
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Thursday, February 7th, 2013
— Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011
 When certain foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes and to retain moisture. I use minced red beets in many of my chocolate cake recipes.
Red Velvet cake was made famous by Waldorf-Astoria Hotel in New York City. Now you can find Red Velvet cupcakes most anywhere at places like Sprinkles which specializes in a line of very unique cupcakes.
 So, I thought if you can “red velvet” cakes and cupcakes, why not cookies? My Valentine’s Day Red Velvet cookie recipe has a light cocoa flavor, is deliciously chewy, gorgeously red and most scrumptiously delicious! Red Velvet is a delicate combination of cocoa and vanilla flavor blended so one does not stand out from the other. If you use too much cocoa, not only does it take the flavor out of balance, it muddies up the beautiful, pure red color.
Prep Time: 10 minutes
Bake Time: 9 to 11 minutes
Ready In: 20 minutes
Yield: 36 Cookies
Ingredients:
1 1/2 cups all-purpose flour
3 tablespoons Choclatique Natura Unsweetened Cocoa Powder
1 teaspoon cornstarch
3/4 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 cup granulated sugar
1 teaspoon distilled white vinegar
1 tablespoon canned red beets, minced
1 large egg
2 teaspoons pure vanilla extract
1 1/2 teaspoons red food coloring
1 cup Choclatique Snowy White Chocolate Chips
Directions:
- Preheat oven to 375º F.
- In a mixing bowl whisk the flour, cocoa powder, cornstarch, baking powder and salt and set aside.
- In the bowl of an electric mixer fitted with paddle attachment, cream the butter and sugar until pale and fluffy, about 4 to 5 minutes.
- Add in the vinegar and beets continuing to blend until completely incorporated.
- Mix in the egg.
- Add in the vanilla extract and red food color and mix until completely blended and the color is red throughout the dough.
- With mixer on low speed, slowly add in the dry ingredients and mix just until combined. Do not over-mix or the cookies will get tough.
- Fold in white chocolate chips.
- Scoop the dough out by the heaping tablespoonful and shape into balls. Place on parchment paper lined baking sheets and bake for 9 to 11 minutes in the center of the oven turning the baking sheet half-way through.
- Allow the cookies to cool on cookie sheet before transferring to a wire rack.
- If you don’t eat them all at once you can store the cookies in an airtight container.
ChefSecret: If you want more chocolate flavor you can easily substitute the white chips with Choclatique Dark Chocolate Chips.
Chocolate Doctor
Tags: Chocolate Chip Cookies, Recipe, Red Velvet Cake, Valentine's Day
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