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 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

Coconut Topped Brownies

Hi world! Want to know a secret? I’m a little in over my head at the moment, but as a college student, I mean, who isn’t? Want to know another secret? Today, I’ve eaten more chocolate chips than anything else. I don’t think my nutrition teacher would be very please with me. Oh well, my mind is happy and soothed.

You know something that is not a secret? My love for brownies. Seriously, I love them. If brownies were an animal, they would definitely be my spirit animal. Does anyone else remember that spirit animal phase from The O.C? AKA, the time when Summer went to Brown, slightly lost her mind, and then when Seth visits he discovers that his spirit animal is an Otter. This phase of The OC is also remembered, not too fondly, as the steep, downhill, turn for the worst ending of a one time fabulous show. Why am I talking about spirit animals?

Back to brownies, now these are some delicious brownies, perfectly fudgey and topped with coconut which caramelizes in the oven – hello heaven! While I do love to share healthy recipes, sometimes, all you need is a good brownie, or three. If you’re in the mood for some healthy talk, check out my most recent posts on The Kit, but if you’re having a day where brownies are required, please make these.

Coconut Topped Brownies (makes 15)
Recipe by Lou

Ingredients

4 oz semisweet chocolate
2 tbsp butter
2 eggs
1/2 cup apple sauce
2 tsp vanilla extract
1 cup granulated sugar
1 cup all purpose flour
1/3 cup cocoa powder
1 tsp baking powder

Topping

3/4 cup unsweetened coconut
2 1/2 tbsp melted butter
1/2 cup chopped walnuts
3 tbsp brown sugar

Directions

Preheat oven to 350 and line a 9×13 inch pan with parchment paper.

Melt chocolate and butter in a bowl over a pot of simmering water. Set aside and allow to cool.

Meanwhile, in a small bowl, whisk together applesauce, eggs and vanilla.

In a large bowl, whisk sugar, flour, cocoa powder and baking powder together. Stir in the liquid ingredients. Finally mix in the cooled, melted chocolate. Pour batter into the lined pan.

Prepare the topping by mixing the coconut, melted butter, chopped walnuts and brown sugar together. Evenly spoon on top of brownies.

Bake in the oven for 25-30 minutes. Lastly, place the brownies for 1-2 minutes under the broiler, or until topping is caramelized.

Please enjoy these brownies, I’m going to find out what my real spirit animal is.

- Lou

Whole Wheat Pumpkin Muffins

It’s been far too long since I’ve talked about muffins. These whole wheat pumpkin muffins popped into my mind on Sunday. I had picked up a can of pumpkin puree at the store and was in the mood for some fall baking; I’d already made Pumpkin Pancakes and Pumpkin Chocolate Chip Bread so naturally, muffins came to mind. Now, these muffins aren’t your regular muffins, they are loaded with chocolate chips, pecans and topped with a cinnamon pecan streusel, all while remaining healthy. They are made with whole wheat flour and with no added butter or oil to the actual muffin (there is butter in the streusel topping).

These muffins make the perfect treat to bake over this last October weekend and the perfect snack as we transition into November and prepare ourselves for duh, duh, duh… The Holidays. Whether it’s Thanksgiving, or preparations for Christmas or Hannukkah, November and December are often two of the busiest months of the year. So if I were a doctor, I would prescribe you all to make some whole wheat pumpkin muffins, and munch on them while relaxing, whether it be watching a favourite movie or reading a book. Enjoy these last autumn days doing some fall baking and playing in the leaves with your kids and taking them trick-or-treating.

Whole Wheat Pumpkin Muffins (makes 8-10 medium sized muffins)
Recipe by Lou

Ingredients

1 1/2 cups whole wheat flour
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
3/4 cup chopped pecans
1/2 cup chocolate chips
3/4 cup pumpkin puree
1/4 cup honey
2 eggs
1/2 tsp vanilla

Streusel Topping (makes 1/2-3/4 cup)

1/2 cup whole wheat flour
1/4 cup brown sugar
1 tbsp unsalted butter
1/2 tsp ground cinnamon

*Streusel Topping may be frozen.

Directions

Preheat oven to 400 degrees and line or grease a muffin tin.

In a large bowl whisk together all dry ingredients including spices and pecans and chocolate chips.

In another bowl, whisk pumpkin puree, honey, eggs and vanilla.

Add wet ingredients to dry ingredients and stir together. At first, it may seem as though there are not enough wet ingredients, but stir and it will distribute evenly.

Scoop into lined or greased muffin tins, top with streusel topping and bake for 18-20 minutes.

I hope you enjoy these whole wheat pumpkin muffins and this last week of October!

- Lou