Friday, April 17, 2015

White Chocolate Molé with Animal Crackers

Tomorrow is National Animal Crackers Day, so this recipe for White Chocolate Molé with Animal Crackers is perfect! Animal Crackers are often used in mole recipes for thickening.

I posted a more traditional Molé Poblano Recipe with Animal Crackers before.. but this one is for White Chocolate Mole with Animal Crackers. Definitely worth making. Recipe from Judy Walker in the Arizona Republic several years ago.

White Chocolate Molé with Animal Crackers

1/2 cup unsalted peanuts
1/4 cup sliced blanched almonds
1/4 cup walnuts
2 cups water
1 cinnamon stick, broken into pieces
2 whole cloves
1 fresh poblano chile, seeded and chopped
2 fresh serrano chiles, seeded and chopped
1 small clove garlic
1/2 white Spanish onion, cut into chunks
6 animal crackers, toasted
1/4 cup sweet butter
1/2 cup chopped white chocolate
1/2 tsp salt
1/8 tspn freshly ground white pepper

Preheat oven to 350 degrees. Spread peanuts, almonds and walnuts on a jelly-roll pan. Toast in oven, shaking the pan occasionally, until the nuts are slightly colored and fragrant, 3 to 5 minutes.

In blender, combine nuts, water, cinnamon stick and cloves; blend until nuts are very finely ground. Strain through medium-mesh sieve over bowl, pressing on solids with back of ladle or rubber spatula to release liquid. Reserve liquid and discard solids.

In blender, combine chiles, garlic, onion and nut liquid. Add animal crackers; puree until smooth. Strain through medium-mesh sieve over bowl, pressing on solids with back of ladle or rubber spatula to release liquid. Discard solids.

In large saucepan, heat butter. Stir in nut-chile liquid. Simmer, uncovered, over medium heat, scraping bottom of pan occasionally with  rubber spatula, until mixture is consistency of thick pea soup, about 15 minutes.

Stir in chocolate, salt and pepper until chocolate is melted. Use immediately.

Note: The mole without the chocolate can be made ahead and refrigerated, tightly covered, for up to a week. To serve, heat in a saucepan and stir in the chocolate.

Thursday, April 16, 2015

S'mores Indoors: Retro Ad & Recipe

I recently came across this cool Retro Ad for S'mores Indoors from golden Grahams Cereal and Nestle Chocolate Morsels. I'm a big fan of all kinds of S'mores. I'll be adding this recipe to my S'mores Recipe Round-up on National S'mores Day this summer. Of course you can change of the original ingredients using your favorite graham cereal and chocolate. So if you're not in outside camping this weekend, here's a great way to bring the great outdoors in! Who doesn't love S'mores?

Here's an updated recipe!


8 cups Golden Grahams™ cereal (or your own favorite graham cereal)
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips  (or chopped chocolate)
1/4 cup light corn syrup
5 tablespoons butter
1 teaspoon Madagascar vanilla
1 cup miniature marshmallows

Into large bowl, measure cereal. Butter 13x9-inch pan.
In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.
Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
Press mixture evenly in pan, using buttered back of spoon.
Refrigerate for an hour to firm up.
Cut into 6 rows by 4 rows.
Store loosely covered at room temperature up to 2 days.

Wednesday, April 15, 2015

Lemon Curd Brownies

My Mother passed away in early February, and I've been going through her correspondence and records. I came across a note from an English friend of hers who wrote, "As promised here's the recipe and a little supply of my lemon curd for you." Unfortunately, the lemon curd was not in the cupboard or refrigerator. My mother loved lemon, and I do, too, especially with chocolate.

So I thought I'd make brownies using "Elaine's Lemon Curd" recipe. I have several lemon trees, including three prolific Meyer lemon trees that are perfect for making lemon curd. Here's the recipe from "Elaine's" note. Be sure and scroll down for the Lemon Curd Brownie Recipe! Of course, you can always use store bought Lemon Curd, but try making your own. It's easy and yummy, and you can adjust the recipe as you see fit!



This recipe is very loosely adapted from Coffee & Quinoa. Go there for fabulous photos!

4 ounces dark chocolate
3/4 cup sweet butter
1 1/2 cups granulated sugar
3 large eggs
1 tsp Madagascar vanilla extract
1 cup all purpose flour
1/2 tsp salt
2 cups dark chocolate, chopped into chunks  (or chocolate chips)
1 cup lemon curd

Preheat oven to 350.
Line 9x9 baking pan with parchment and grease with cooking spray or butter.
Melt chocolate and butter in top of double boiler, or in a saucepan over another saucepan over simmering water. Take off stove. Stir in sugar. Beat in eggs and vanilla. Stir in flour and salt. Fold in chocolate chunks.
Spread 2/3 of batter into baking pan. Spread lemon curd on top. Put remaining batter on top, spreading to cover lemon curd completely.
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out with crumbs.