chocolate » Living Lou

Snow Day Hot Cocoa

Today is the third snow day in my academic career. Three days in 15 years.

When I was a kid, a big storm was exciting – it meant fresh snow to make snowmen and it made for terrific toboggan runs down the hills. It’s funny to think that my first snow day was in first grade and my next was in my senior year; the beginning and end. I feel like when you grow up, as with many things, a big storm becomes more of a nuisance, all you’re thinking is about if you’ll have to drive in the snow and dreading shoveling the driveway. But here’s the thing, for me, a big storm still brings on that rush of excitement. I love going to bed knowing that when I wake up, there will be a blanket of fresh, white snow.

Have you ever stood outside during a snow storm? Having lived in downtown Toronto for my entire life, I’m always shocked by how quiet and calm it is when it’s snowing. The quiet is one of my favourite things about the winter; for a few moments, it feels like the whole world stops. Even though I never have classes on a Friday, I decided to take the day off and have my own snow day. I was so inspired by the snow, I knew I had to make a rich and decadent Hot Cocoa.

I put on a snow day playlist I found on Songza and spent the day sipping Hot Cocoa on the couch and was able to finish off the book I have been reading (Prep by Curtis Sittenfeld you can see my review on Goodreads). It was so nice to spend the day doing things I love, no to-do list, just beautiful music, delicious Hot Cocoa, a good book with the gorgeous snowfall as a backdrop. This is why I love winter.

(My beautiful sister, adorable pup and sweet mother enjoying Hot Cocoa)

Snow Day Hot Cocoa (serves 4)

Ingredients

2 cups milk
1 1/4 cup water
1/3 cup whipping cream
3 oz bittersweet chocolate
2 oz semisweet chocolate
1/4 tsp cinnamon
1/4 tsp vanilla extract
1 tbsp honey

Directions

Heat milk, water and cream in a pot over medium-high heat. Add chocolates, cinnamon and vanilla extract.

Whisk until chocolate is melted and whisk in honey. Serve and top with marshmallows or whipped cream.

Enjoy the snow and warm up with this Hot Cocoa.

- Lou

Chocolate Chip Monkey Bread

I have mentioned my goals for 2013 before, and one of those is to use my bread machine more often. It makes baking bread so easy. Over the past couple of years I’ve seen recipes all over the internet for monkey bread and pull apart bread, filled with all types of seasonings; cinnamon and sugar, Parmesan and garlic, the list goes on and on. I first made this Chocolate Chip Monkey Bread last year and have continued to make it pretty consistently since then, but like a lot of favourite recipes, I never thought to share it on here. The dough for Chocolate Chip Monkey Bread is made in the bread machine, but it is rolled out by hand and baked in the oven. I’m sure it could also be made by hand, or with a stand mixer and a dough hook, but I’ve never tried myself.

Chocolate Chip Monkey Bread
Recipe by Lou

Ingredients

1/2 cup milk
1/4 cup water
3 tbsp butter, melted
1 tsp vanilla extract
3 cups all purpose flour
1/4 cup granulate sugar
1 1/2 tsp yeast
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp instant coffee or espresso
3/4 cup chocolate chips

For Glaze

6 tbsp melted butter
1 cup brown sugar
2 tsp cinnamon

Directions

In the bowl of a bread machine, layer ingredients as per directions. For my bread machine, liquids go first followed by dry ingredients. Set on dough setting.

Meanwhile, melt butter and combine brown sugar and cinnamon in a large bowl.

Once dough is done. Roll out into a rectangle, roughly 15″ by 12″. Add the chocolate chips on top of the dough and and fold it over as if you were folding a shirt or a sweater.

Next, knead it a few times. Allow the dough to rest for 5 minutes. Roll out again into a rectangle and using a pairing knife, cut into pieces.

Grease a bundt pan or a small cake pan with a neutral oil or butter.

Next, roll the pieces of dough into balls. Dip the balls in melted butter and roll in brown sugar and cinnamon. Pack into pan. Repeat with remaining dough.

Bake at 350 for 45-50 minutes.

If you have a little time this week, this bread is a huge crowd pleaser!

- Lou

Chocolate Ginger Molasses Cookies

It’s December which means three things; cookies, holidays and unfortunately, exams. This is how it works, I bake (and devour) an insane amount of cookies during exams – these Chocolate Ginger Molasses Cookies are a result of those stress induced baking sessions. Then the holidays come and I’m all cookie-d out, but I power through and bake (and eat) more cookies. Then, January hits and I don’t want to see a cookie for two months – which is helpful for my annual “time to get healthy” New Year’s resolution.

Back in October (2 months ago already – wow!) I hinted at some holiday recipes on Instagram and well, I can finally share them with you. I created three recipes for a favourite online magazine of mine, Sweet Lemon Magazine. You can find the recipes for Cozy Hot Cocoa, Flourless Chocolate Cake and Apple Cranberry Bundles in my feature A Girls Night In For the Holidays on pages 122-124.

And here’s a little behind-the-scenes from my shoot for Sweet Lemon! That’s me on the left, Sophie (who was really wanting some Cozy Hot Cocoa) and my lovely mother. Also, I’ll be blogging for Sweet Lemon as a resident foodie over on their Zesty Digest Blog – check me out!

Back to the Chocolate Ginger Molasses Cookies, they were a pre-exam creation. They are a take off of my favourite Ginger Molasses Cookies and my favourite cookbook, The Flavor Bible, says ginger and chocolate go together really well. Like Audrey Hepburn and Gregory Peck in Roman Holiday, so I knew I had to try out this combination. What I love about these cookies is that first you taste the chocolate and then there is a hint of ginger and molasses, which becomes even more flavorful and is the perfect aftertaste. If there is one cookie to make this holiday season, it’s definitely these Chocolate Ginger Molasses Cookies.

Chocolate Ginger Molasses Cookies (makes around 40)
Recipe by Lou

Ingredients

2 cups all-purpose flour
2 tbsp cocoa powder
2 teaspoons ground ginger
2 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 scant teaspoon salt
3/4 cup butter, softened
1/2 cup brown sugar
1/2 cup white sugar + 3 tbsp for rolling dough
1 egg
1/4 cup molasses
1 tsp vanilla
1 cup chocolate chips

Directions

Preheat oven to 325.

Line two baking sheets with parchment paper.

In a medium bowl, whisk together flour, cocoa powder, baking soda, ground ginger, cinnamon, cloves and salt.

In the bowl of an electric mixer, fitted with the paddle attachment, cream butter and sugars together until light and fluffy, about 2-4 minutes. Add egg, molasses and vanilla. Beat until combined.

In two additions, beat in the flour mixture. Finally, stir in chocolate chips.

Roll dough into 1 1/2 inch balls and coat in sugar. Refrigerate for 15 minutes before baking.

Bake for 10-12 minutes until the surfaces are slightly cracked. Let cool for 5 minutes then remove to a wire rack to finish cooling.

Let me know if you try the recipe.

- Lou

Chocolate Orange Snow Caps

Why am I posting a Christmas cookie in September?

“You do know that it’s Labour Day?” – Yes, I am aware.

It’s obviously because I’m so excited for Christmas break already!

Just kidding, classes haven’t even started yet – that excitement would be a little bit premature.

So why else would I be posting a Christmas cookie in September? For a contest of course, so bear with me, or bookmark this recipe and look back on it come December.

Have you ever had a Terry’s Chocolate Orange? You know, the ones you smash to get them to fall open and then you can devour the little slices of orange flavoured chocolate? That was my inspiration for these Chocolate Orange Snow Caps. I’ve always loved the look of Chocolate Snow Caps, but wanted something a little bit more unique and festive for the holidays. I personally find that the flavour combination of chocolate and orange to be extremely festive and delicious.

Chocolate Orange Snow Caps (makes 18-20 cookies)
Recipe by Lou

Ingredients

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/8 tsp salt
zest of 1 small/medium sized orange
6 tbsp of butter, at room temperature
1/2 cup sugar
1 egg, at room temperature
4 oz bitter sweet or semi sweet chocolate
1 tbsp milk
1/3 cup of icing sugar

Directions

Begin by melting chocolate in a small bowl over a pot of boiling water. Set aside to cool.

In a medium sized bowl, sift together flour, cocoa powder, baking soda and salt.

Whisk the orange zest into the dry ingredients.

In a large bowl or using the stand mixer, cream the butter and brown sugar until light and fluffy.

Beat in the egg until fully mixed into the mixture. Next, beat in the chocolate.

Fold in the dry ingredients until the dry ingredients are somewhat combined with the wet ingredients. Add 1 tbsp of milk to aid the process. Dough will be wet.

Remove dough to a piece of plastic wrap and shape into a disk, chill in the refrigerator for 35-45 minutes. Meanwhile, preheat oven to 350 and line two baking sheets with parchment paper and prepare a bowl with your icing sugar.

Remove dough from fridge and pinch of dough and shape into 1-inch balls – I used a cookie scoop as it made them more uniform in size. Roll the balls in the sugar coating and place on cookie sheet about 2 inches apart. The cookies will spread during baking.

Bake for 10-12 minutes or until the cookies have spread and are cracked on top. The cookies will be soft to the touch. Allow them to cool completely before sampling.

I hope you enjoy these Chocolate Orange Snow Caps.

- Lou

Top Recipes from 2011

I can’t believe that 2011 is coming to an end. It was such a big year for both myself and for Living Lou. Lots of beginnings and endings. May was an interesting month, the down side was that I was rejected from my top school and completely crushed, and on the up side I decided to take the leap and get Living Lou its own domain and make the big switch from Blogger to WordPress! In June, I graduated from high school, which was both exciting, terrifying and sad. It wasn’t until July that I decided to go to the college which I currently study at, and it was also in July that I was able to start volunteering on sets in the film industry.

September brought some exciting news as I began my journey as a Health and Wellness Blogger for The Kit as well as beginning my college experience, finally December brought the end of the year and the most wonderful Christmas I have ever had!

And now, to round up a wonderful year, here are the top 10 recipes, starting with 10!

10. Sweet and Spicy Salmon

9. Poached Chicken Breasts

8. Spicy Sweet Potato Fries

7. Crustless Spinach Quiche

6. Baked Salmon Cakes

5. Spinach Risotto

4. Slow Cooker Chili with Sweet Potatoes

3. Whole Wheat Pumpkin Pancakes

2. Flourless Chocolate Cake

1. Shredded Chicken Tacos

So there you have it, the top 10 recipes from 2011. I can’t wait to see what’s to come in the new year – what would you like to see on Living Lou in 2012?

I would like to thank each and every one of my readers for joining me in 2011, and I am hoping you will continue to stop by and grow with me and Living Lou in 2012.

All the best,

Lou