Party Snacks!! Hot Chocolate Almonds & Spicy Baked Chickpeas

Good morning all!


The eggplant feature is coming but FIRST…I wanted to share two new exciting recipes - yes two! 
I'm pairing them because they are very similar prep-wise and both would be great for your next get-together.  


Reasons to make these: They're tasty and satisfying - flavours are complex and interesting. They don't require many ingredients, super quick/easy to make and they're a healthy change from the usual store bought snack foods.


Come to think of it, you don't see many homemade snacks these days. I haven't seen a homemade snack in years…lol..


Anyway, these are sure to raise some eyebrows and wake up some taste buds - believe me! I hope you get as inspired as I was.


The first snack on my list is the "Hot" Chocolate Almonds. Pun intended. They give off a little heat and are reminiscent of Mexican Hot Chocolate. 


While browsing on-line, I fell upon this lovely food blog called "A Full Measure of Happiness" and found this recipe. The author named her recipe "Mexican Hot Chocolate Spiced Almonds". I encourage you to check it out!  (Link to blog at the end of this post)


Just imagine the magnificent flavours of the chocolate, the spice (cinnamon & cayenne) and the maple syrup combined. 


The second is Spicy Baked Chickpeas, seen on the Food Network show "5 Ingredient Fix"with Claire Robinson. 


I was watching this very interesting episode "Show you share Tapas". She whipped up this recipe so quickly , it wasn't even funny. I thought to myself "I have all those ingredients!! I"m going to make this right now!! So I ran to my office (my pantry) and emerged with my 5 ingredients in hand. I prepared it before the show even ended. She (Claire) kept repeating how addictive these chickpeas would be and she was right. In fact, as I was preparing them this morning  I couldn't stop picking at them lol. They're crispy and flavourful..mmm. Although, they didn't go too well with my coffee. bleh..




Hot Chocolate Almonds

Ingredients

• 3 Tbsp maple syrup
• 2 Tbsp brown sugar, firmly packed
• 1 tsp salt
• 1/2 tsp cayenne pepper
• 1/4 tsp cinnamon
• 2 Cups raw almonds
• 1 1/2 Tbsp unsweetened cocoa powder

Directions

Preheat the oven to 325 degrees and line a cookie sheet with parchment paper.

Combine maple syrup, brown sugar, salt, cayenne and cinnamon in a saucepan over medium heat and bring to a simmer.  Next, fold in the almonds coating them in the syrup mixture. Cook for about 3 minutes, stirring constantly.

Pour onto the prepared baking sheet, and spread them out into a single layer–this takes a little effort, ’cause they are very sticky at this point! 

(No kidding! I'm not patient and this was testing me…ooohh boy. You touch one and five move along with it!! They stick to your fingers OMG...And the longer you take to do this, the stickier they get!! I just gave up and thought, as long as there are no big clumps of almonds, they'll be fine lol)

Bake in the oven (middle rack) until the syrup around the almonds turns a darker brown, about 20 minutes.  Keep your eye on them because they fast in the oven and there’s no way to turn back once you’ve gone too far!  When finished, remove from the oven and allow to cool completely.  Meanwhile, place the cocoa powder into a resealable bag.  When the almonds are cool, break them apart and toss ‘em in the bag until they are generously dusted with cocoa.

Steph's notes: I think I would have added more sugar and a little more salt but you can definitely adjust it to your taste.  I like a more intense sweet/salty flavour. Also, when you're breaking the almonds apart, don't clean off too much of the crusted syrup. When you toss them in the cocoa, it will settle in all the little nooks and crannies - They'll look nicer.


Spicy Baked Chickpeas

Ingredients

• 2 (15-ounce) cans chickpeas
• 2 tablespoons olive oil
• 1 teaspoon Spanish smoked paprika ( l love the rich colour of smoked paprika)
• 1 teaspoon ground cumin (I put less than this because I'm not a fan of cumin however, I don't omit it. It adds another dimension)
• Pinch cayenne pepper, or to taste
• Kosher salt

Directions

Preheat the oven to 400 degrees F.

Rinse and drain the chickpeas and dry by rolling them around in a kitchen towel. Combine the oil, paprika cumin, cayenne and salt in a large bowl. Add chickpeas and toss to coat evenly. Transfer the chickpeas to a parchment-lined baking sheet and spread them out in a single layer. Bake until golden and crispy, 25 to 35 minutes, shaking the tray to toss after 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl.

I hope you try these. Enjoy & Thank you for reading!




Blog: A Full Measure of Happiness:   http://laurenzietsman.wordpress.com/

Sexy Zebra, Double Chocolate & Pistacchio Biscotti

Hello all,

I have a great recipe to share with you today...

I'm not a fan of biscotti. There are only a few times when I could say that I really enjoyed one. However, I was flipping through my cookbook "Pasta Et Cetera" a la DiStasio and I came across this recipe. These cookies looked different from what I've seen - they looked beautiful & decadent. I loved how the bright green pistachios stood out against the dark chocolate.

The author of this cookbook, Josee DiStasio is a popular Montreal Chef- especially with the French speaking foodie community. She's also friends with another local Chef which I was lucky enough to cook with - Franca Mazza. Fun fact - Franca has appeared on Josee's show a few times.  I've never caught the show myself but I hear its great. I love to encourage and try recipes from local chefs. We have a lot to be proud of up here.


Check out her site to learn more about her.  
http://aladistasio.telequebec.tv/a_la_distasio/accueil.html

So, I made them. The result? They tasted as great as they looked. I added my own little twist to the recipe by making a kinda" zebra motif over top. They looked like....edgy.. modern....sexy Biscotti if that's possible...lol

Here is the recipe.

Makes 36 biscotti

Ingredients.

2 Cups of flour

1/2 Cup of Cocoa

1tsp of baking soda

1/2tsp of salt

1/4 Cup of of butter at room temp.

1 Cup of sugar

2 extra large eggs at room temp.

2tsp of vanilla extract

2tsp of almond essence 

1 Cup of whole, shelled pistachios (unsalted - can be found at any nut shop such as "Best Nuts" on St-John's in the West Island.

145g or 5oz of 58 to 70% Cocoa - finely chopped

*Keep a small amount of flour aside in case the dough is too sticky.

Directions

Preheat oven to 325. 

Cover a baking sheet with parchment paper

In a bowl sift flour cocoa, baking soda and salt - set aside

In a large bowl, beat the eggs and sugar with an electric mixer until well blended. Add eggs, one at a time and mix again after each addition.

Add the vanilla extract and Almond essence

With a wooden spoon, add the dry ingredients, the nuts and the chocolate, working the dough with your hands. Add some extra flour if dough is too sticky.

Divide the dough in two and roll into a log of about 10 inches in length and 3 inches in width. 

Cook at the center of the oven for 30 minutes or until the dough seems firm to the touch. 

With the help of two spatulas, place the logs on a cooling rack for about 20 mins ( i never wait long enough, Im too impatient)

Reduce the oven temperature to 300.

Place the logs on a cutting board. With a bread knife (Serrated) cut diagonal slices of about 1/2 and inch in width.

Lay them down on the baking sheet and continue to bake them for another 10 minutes.

Allow them to cool. Biscotti can be stored in an air tight container for about 2 weeks but they won't make it to two weeks, I guarantee it.

Once biscotti are cool, dip the top in some melted chocolate. - I usually just melt "Baker's" brand chocolate in the microwave.

I used semi-sweet and white chocolate and drizzled them over the tops of the cookies to give it that Zebra look.

Enjoy and of course, give me feedback!! xoxo

Thanks for reading!!

Super-duper Double Chocolate Cookies with Peppermint-chocolate Drizzle

Hi Guys!

These chocolate cookies are THE most decadent cookies I've ever tasted!

The cookie recipe is from the Food Network Chef, Nigella Lawson. She's the pretty one from the UK! When you watch Nigella on the "telly", you'll see that she has the power to inspire...maybe its the British accent. I don't know.

Anyway, her original recipe does not include the drizzle. You may choose not to use it but I just love the subtle mint flavor.

They are made primarily with dark chocolate (70%) so they're not too sweet.

Everyone who knows me knows that I'm a huge fan of great cookies, especially the staff at Trattoria Mundo. I'm sure that I'm known as the annoying cookie girl because I never want the cake or other desserts on the menu. I always ask for cookies :)

Cookies are under rated. Prepare these for your next dinner party.
With so many guests asking for "a verrry small piece"...."gimme a sliver" , a cookie like this is perfect, wouldn't you say??  They're pretty big, so you could serve one with a small scoop of vanilla ice cream with a mint leaf on top! I just thought of that now...mmmm.
No dinner party? No ice cram? Have one with a glass of milk - they are so rich and chocolaty, you'll need one! You'll roll your eyes in delight with every bite..hey, that rhymed :)

Since many items are measured in grams, I use a small electronic scale to weigh my ingredients which I picked up at Ares Kitchen Supplies.  I strongly recommend this method for best results. Conversion is complicated and tedious.


Ok now,  practice your British accents, Ladies and Chaps! 

That's right, you must read the recipe aloud in British...I picture people doing this and it makes me giggle..

INGREDIENTS

125g dark chocolate, minimum 70% cocoa solids (I use Baker's chocolate - about 4 squares + 1 quarter square)

150g flour

30g cocoa, sieved

1 teaspoon baking soda

1/2 teaspoon salt

125g soft butter

75g light brown sugar

50g white sugar

1 teaspoon vanilla extract

1 egg, cold from the fridge

350g (1.5 to 2 bags) semi-sweet chocolate morsels or dark chocolate chips (check how many grams are in each bag)

METHOD

1.	Preheat the oven to 170C (Approx. 340F). Melt the 125g (about 4 squares and a quarter of baker's chocolate squares) dark chocolate either in the microwave or in a heatproof dish over a pan of simmering water.
2.	Put the flour, cocoa, bicarbonate of soda and salt into a bowl.
3.	Cream the butter and sugars in another bowl. (I use my hand held mixer, itself an odd source of comfort to me.) Add the melted chocolate and mix together.
4.	Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally stir in the chocolate chips.
5.	Scoop out 12 equal-sized mounds – an ice cream scoop and a palette knife are the best tools for the job – and place on a lined baking sheet about 6cm apart. Do not flatten them.
6.	Cook for 18-20 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again.
7.	Leave to cool slightly on the baking sheet for 4–5 minutes, then transfer them to a cooling rack to harden as they cool.

Serving Size : Makes 12

FOR THE GLAZE
75g icing sugar
1 x 15ml tablespoon cocoa, sieved
2 x 15ml tablespoons boiling water
1/4 teaspoon peppermint extract

Combine ingredients in a saucepan. Heat until combined.
Using a teaspoon, zig-zag the glaze over each cooling cookie


Cheerio, Mates!