Fall desserts often involve pumpkin and warming spices, but who says you can’t work a little chocolate into the mix? These Green & Black’s Organic chocolate brownies topped with pumpkin almond butter are the perfect blend of two favourite desserts, pumpkin pie and brownies. With Thanksgiving fast approaching, there’s no better time to try them out than for your holiday meal!
Everyone likes blueberry muffins, almost as much as they do banana chocolate muffins. So combining the two seems like a bit of a no brainer. Banana chocolate blueberry muffins you say? It’s may be a mouthful, but a ridiculously delicious one at that. Complete with not just any blueberries, or any chocolate, but rather Marich chocolate covered blueberries, they’ve got just enough fruit in them to qualify as breakfast, and just enough chocolate to make for a satisfying dessert. That’s all the convincing you need right there.
I admit, it has been awhile, but these miso blondies are a recipe worth coming back for. Inspired by the current trend toward more savoury desserts (like the miso éclairs at Libertine Bakehouse here in Montreal) and a recent trip to Japan (which I should probably get around to writing about at SOME point), they are the perfect combination of delicious and fool proof. Even chef said that they were some of the best baking he has tasted in a long time, period. Perhaps he knew there would be hell to pay if his review was anything less than positive, but all of that aside, I encourage you to make them and decide for yourself whether or not they are worth adding to your staple baking rotation.
Other than the miso itself, which adds both necessary salt and a touch of je ne sais quoi to these blondies, the real kicker is the addition of Marich Dark Chocolate Sea Salt Cashews baked into the batter. I’ve baked with Marich chocolates in the past and they are easily the best chocolate-coated confections I’ve ever tried. They don’t skimp on the coating and they also use good chocolate, not the crappy stuff that tastes and feels like wax. In a recipe with such few ingredients, it really pays to use only the best quality products you can get your hands on. Marich chocolates fit the bill.
I can’t really think of any negatives when it comes to these miso blondies. You only need one bowl, they take less than 45 minutes to make, all in, and they’re loaded with sweet salty decadence in every bite. I guess the only downside is that you’ll eventually run out and have to make more… Is that really such a bad thing?
I’m a big fan of the Negroni any time of year, but its sweet boozy balance makes it the ideal winter cocktail. This version uses Ungava gin, a Quebec product with botanicals like Nordic Juniper, Wild Rose Hips, Cloudberry, Crowberry, Arctic Blend, and Labrador Tea. Mixing it with another native ingredient, cranberries, makes this cranberry Negroni about as Canadian of a cocktail as they come. Happy sipping.
Molten chocolate cakes are about as old-school a dessert as they come, but there’s something about them that gets me every time. With Valentine’s fast approaching, if there’s one super-simple chocolate dessert to have in your repertoire when you need to pull out all the stops, this is it.
I decided to call these chocolate “pudding” cakes, rather than “molten” cakes, because they don’t have a clear distinction between a clearly set, cooked-through exterior, and an under-baked, molten centre. This isn’t a bad thing, in fact, it is a very good thing, because the entire cake is the consistency of warm, baked pudding. It’s not quite raw, and not quite cooked, but decadent and satisfying to boot. If you’re in need of comfort food in the dead of winter, make this (or get someone to make it for you and it will taste even better).
Choosing the chocolate you want to use for a dessert that is pretty much entirely comprised of chocolate is always an important step. I opted for Green & Black’s Organic 85% bar, because I love chocolate and when I make a chocolate dessert, I want to taste chocolate. If that sounds too dark for you, their 70% bar is also a perfectly good option.
These cakes come together in a flash, so regardless of whether you are meticulously planning your Valentine’s meal, or are just craving chocolate after a long day, you can get them on the table in 30 minutes or less. In fact, I might just make another batch tonight.