Best Brownie Recipe 2.0

July 8th, 2013

I love making desserts for a crowd and since delicate chocolates aren’t the best choice for Summer BBQ’S my brownies have become somewhat of a hit lately. So much so, yesterday a friend asked if we were friends for a decade I would share the recipe. As I mentioned it was already out there in the blogosphere for all to see I realized I’m not even following my own recipe anymore. Naturally I’ve tweaked it a bit over the years so I decided to revisit this Best Brownie Recipe post from 2009. The secret is really just excellent chocolate!

 

Best Ever Brownie

  • ½ cup Butter
  • 4 oz. coarsely chopped bittersweet chocolate
  • 1  cups Sugar
  • 1 tsp. vanilla extract
  • ¼ tsp salt
  • 2 large Eggs lightly beaten
  • ½ cup unbleached all-purpose flour
  • ½ cup semisweet chocolate chips
 
 Heat oven to 375 degrees. Line 8″ square pan with foil and lightly grease.
 
In a small saucepan melt butter over medium heat, turn to low and add chopped chocolate. Whisk or stir continually until the mixture is melted and then remove from heat. In a large bowl add sugar, vanilla, and salt. Then whisk in chocolate and butter mixture.  Next add the eggs, blending well. Gently add in flour until just combined. Lastly stir in chips.
 
Spread into pan and bake for 30 to 35 minutes. Cool pan on wire rack for 30 min, invert onto cutting board and peel off foil before cutting. Use a plastic knife to avoid sticking.

As I mentioned above, the best brownies are made with quality, high cacao percentage chocolate. Currently I am using organic, single origin, Dominican Republic, 74% cacao, from Felchlin.

Additional notes: If I use salted butter I don’t add more salt. I often used vanilla infused sugar and if so I don’t add the vanilla extract. For now I have replaced the chocolate chips with cocoa nibs. A bit healthier and adds a crunch like a nut, but not. Also, I’m trying not to support the large corporations that mass produce chocolate chips in maybe not-so moral circumstances. But I’ll get into that later.

For a large crowd I always prepare a double batch and I think my favorite thing about this recipe is lining the pan with foil. One less dish to wash is always a good thing! The hubster, Brian loves them with ice cream and I’m not gonna lie I would agree they are best warm and a la mode.

 

It’s Independence Day!

July 4th, 2013

Happy fourth everybody! On this day, we celebrate the birth of our great nation. A reminder that we should be thankful every day that we are a free country, for many aren’t as lucky as we.

While Memorial Day marks the beginning of Summer for some and the solstice on June 21st making it official. Nothing says Summer more than this fun holiday spent out doors full of festivities and food with our family and friends.

It’s no wonder why I love Summer so much because growing up I was blessed with a big family and a great yard with an amazing pool. My parents made sure we had the best 4th every year right there at home with a picnic, badminton and loads of fireworks. To this day, I LOVE fireworks!

While I love spend all day working in the garden and swimming with friends, in reality I’ve spent a few hot afternoons pinning my heart out. It all started with this SUMMER BUCKET LIST of fun events, places and crafts I dream of actually getting done this Summer. Check it out and even start your own. It will be like a game checking them off the list, Wish me luck!

PS-The thing I look forward to most this Summer is this Legends of Summer Tour. That’s all American!

Pinning is an obsession that comes in waves for me, eventually I will figure out how to use it to my best advantage and not as a time sucker. One of my favorite boards lately is this adorable CUTE FOOD FOR KIDS. (I’m ashamed to say I found it through a facebook add, but hey at least now I know facebook ads kinda work.) I’m sure not even the worlds greatest parents have the time to make adorable food art for their kiddos but it’s the thought that counts, right?

 

What I’m getting at  it this INDEPENDENCE DAY board I made, I know it’s lame but it was fun and really got me into the spirit of things. Even inspiring me to write this post and considering how long it’s been since my last, it must be a good thing.  It may be slightly heavy on the sweets but there’s also fun face painting and comfy attire. Shout-out to one of my favorite bloggers I’ve been following for a while SPRINKLE BAKES and these gorgeous Panna Cotta Shooters.

 

All this red white and blue galore got me thinking about beautiful and inspiring things in my life and in nature right in front of my face. A few iphone picks from this week to share. Borage flower from my garden in macro. Store bought watermelon for now, a sweet Summer staple.

Stars and stripes forever!

 

 

The return of Lady Chocolatier

October 14th, 2012

It’s hard to believe summer is officially over and that Fall is in full swing, what with heat waves still coming and going here in Los Angeles like it’s mid-July. I usually take the summer months off to rest and recoup before the busy holiday season and let’s face it, it’s hot and everyone is either on vacation or wants to be. I was lucky enough to enjoy some major road tripping with the hubby this August where we became serious “beer trippers” and visited over 20 micro-breweries in California, Oregon, Washington, Alaska, Montana and even Utah. Eventually I will get a list together of my favorites to share, but for now I’m just trying to break the blogging ice that’s gotten thick over the last five months!

My site is finally back up and running with our Fall line of truffles! This year’s selections include a few favorites from last season as well as some newbies. These selections will only be available until December when I will switch to the Holiday line. I’ve also implemented a price increase for the first time in a few years. This is due to an effort to use more organic ingredients, which is not only better for you the consumer but for the environment as well. We are now exclusively using organic single origin chocolate for the truffles and have also switched to organic cream. I am constantly striving to share with you only the highest quality confections and I believe this is a big step towards that goal.

While out traveling this summer we came across a road side fruit stand which always make me happy, but I was extra excited to come across some blackberry honey! I previously made this Honey Bee truffle with a blackberry honey I discovered at a local gourmet food shop. I adored the sweet berry honey in it’s truffle form but was saddened when I ran out and more proved difficult to find.  I had been looking for more ever since  so of course I gladly purchased some and am thrilled to bring this truffle back into production. I also chose this new mold, (pictured at left) which reminds me of honey comb. Along with the blackberry honey they had a blueberry honey which I also purchased and will be switching to when the blackberry runs out. I’m sure it will change the flavor slightly but will still be stunning so hopefully I can make this Honey Bee truffle well into the holiday season.

 

Another great product of our trip is this Blood Orange truffle. While traveling I had the pleasure of visiting Napa Valley for the first time and came across this beautiful winery Round Pond Estate. We had the most pleasant wine tasting experience there with pairings of dainty appetizers while lounging a top their second story terrace and gazing at amazing views of the vineyard and nearby mountains. I hope to return there someday for a more extensive tour of the winery and perhaps the olive mill as well. While visiting we were introduced to their blood orange syrup, made with the fresh squeezed juice of California citrus and with the quality of the wine, the food and the surroundings I knew instantly I wanted include this divine syrup into one of my truffle concoctions. So here it is! A delicate balance of caramelized blood orange caramel syrup and milk chocolate ganache encased in a dark chocolate shell.

 

It’s good to be back and I look forward to many more blog posts, countless hours in the kitchen and the sweet life.

I hope that you take time to enjoy life, in whatever way makes you happy. To smell the roses or to eat chocolate!

 

 

 

Vintage Rose Boudoir Collection

May 4th, 2012

Last week I was a chef and a dish washer, yesterday a photographer and a packaging specialist. Today, well today I’m in marketing and I’m sopose to be a writer. With all these hats my head is getting heavy! Anyone that knows me, knows that I love photography. I never quite dreamed of becoming a product photographer though. Fortunately over the years my work has been getting better, in the kitchen and in the studio.  I think I’m finally coming into a style of sorts, especially with no one bearing down over me telling me what I should and shouldn’t do. Yay self employment! I do have blog anxiety, on any given day and also have major blog envy of heavy photo blogs. So today I’m going all in with the photo content!

I have these great new gifts for mother’s day and because my web site limits product photos here is their introduction!

These vintage inspired jewelry chest’s have a unique print texture with foil accents and delicate acrylic crystal knobs for a fine touch. These are high quality boxes chocked full of fresh treats with surely enough to share!

I made 10 different types of confections last week to fill four Mother’s day boxes, not including 8 all new truffle flavors. I even fit in a few newbies that aren’t sold individually on the site so I will showcase them a bit.The pretties are peanut butter rice krispie treats dipped in milk chocolate. I love adding transfer designs to shapes to really give them life.

“Back in the day” I used to make these bad boys with caramel and rice krispies but I was on a roll with the peanut butter so I used it instead. And BAM! Krispie-Peanut Butter-Pretzels were born.And finally an old favorite of mine, dipped shortbread. Can’t go wrong with these and a nice cup of tea.

So many delicious treats all in one place. How can I even stand it you ask? Moderation is key. And lots of healthy fruits and veggies in between. 🙂 Check out these great gifts and more on our Seasonal Selections page.  There is plenty to share with Smores, Turtles, Bars and of course truffles.

Wino Spring Cleaning & The Container Store

March 29th, 2012

Spring is officially here and you know what this means, cleaning and organizing of course. Things tend to pile up and get left behind during the winter months, especially because of the nature of the chocolate business. I recently hosted a fun and laid back wine paring party at a local clothing boutique (Sip, Shop, Savor! snapshots here). Carting all of the wines and glasses there proved to be challenging, until I had time to sit down and peruse the internet for the perfect solution. Upon searching I landed at The Container Store and because I had such a pleasant experience with them I wanted to share.

 

-First up, I found this handy stemware chest. Although I probably would have preferred a fancier design to this generic one, the function was all there. Not only does this protect from breakage but from dust and includes handles for easy caring to and fro.

 

 

 

 

 

-Next, modular wine crates made from recycled plastic! Perfect for compact storage anyway you stack em’ and light weight for transportation use. Integrated handles make caring a cinch.  A lot more durable than a cardboard box and looks more professional too.

 

-Last, but certainly not least I stumbled upon this highly useful accessory called a glass washing station. I would have never thought of even needing something like this before washing so many glasses for re-use at the last party. It suction cups to the bottom of your sink and I think will save time and be most efficient, especially in a party atmosphere.

 

Now, the coolest thing about my Container Store experience was when I was about to order these items online and pay to have them shipped, I learned through their very smart website that I could actually pick them up at their closest location and for free. In fact, two of the three items were on back order from the site but were actually in stock at the local store. All I had to do was place my order on-line and select the pick-up option. It was so easy! I was even able to choose time and date form which I would like to pick-up my order. With conformation, I received specific instructions on where to go and what to do to pick-up my order. I also had the option of going into the store to retrieve my items or calling on a phone to an associate to bring my order down to my car in the parking garage. This not only enabled me to have my stuff right away, I was in and out of there in only a few minutes and saved $20 on shipping charges. Pretty cool, I must say.

And I’m a lot more prepared for my next party to boot!

 

The relationship between chocolate and a lean diet

March 27th, 2012

Alert! Alert! A new study was released yesterday from the Archives of Internal Medicine, linking frequent chocolate consumption to a low body mass index! My social chocolate universe is plastered with links to numerous headlines all outlining these findings. People want to know what others think about this so called research so here I am to speak my mind, that’s what this blog is for right?

This research was led by associate professor of medicine Dr. Beatrice A. Golomb, at the University of California San Diego. The project was funded by the National Institute of Health; the National Heart, Lung, and Blood Institute; and the UC San Diego General Clinical Research Center. A questionnaire was given to around 1000 participants from the ages of 20 to 85. They were asked how many times a week they consumed chocolate, along with a series of other food and exercise related questions. They also had measurements taken to calculate their body mass index(BMI). The data was then calculated and concluded that those who ate chocolate more frequently, actually consumed more totally calories but also had lower BMI. Researchers have yet to prove why this is, but prior studies and speculation lead to beliefs that antioxidants and other compounds found in chocolate may positively influence metabolism. Dr Golomb states that “Our findings appear to add to a body of information suggesting that the composition of calories, not just the number of them, matters for determining their ultimate impact on weight.” I think this quote is the most important information coming from this study.

Additionally, I found this excerpt from the NPR article to be quite interesting: “When people talk about the health benefits of chocolate, says food scientist Joshua Lambert of Penn State University, they typically talk about compounds called polyphenols. When he investigated some specific polyphenols found in cocoa, he found that they potently inhibit an enzyme, called pancreatic lipase, that’s responsible for digesting dietary fat. This means that the fat in chocolate may exit our bodies before it has a chance to be absorbed. Or, in other words, these compounds in cocoa may help us fend off fat.”

NPR:  Does A Chocolate Habit Help Keep You Lean?

The New York Times:  The Chocolate Diet?

The Wall Street Journal:  A Chocolate a Day to Get Slimmer?

Funny, because people always ask me how I stay thin working with chocolate. Do I even eat it anymore? To which I respond, “Of course!” I’ve learned a lot over the years that it’s not the chocolate that’s bad for you, it’s all the other stuff that goes along with it. Plus, besides eating a ton of chocolate, I do otherwise eat pretty healthy and try to exercise regularly, when I’m not bogged down in the kitchen. Personally, the less other junk I eat, the more I reward myself with chocolate, guilt free!

Just because a study provides some insight on how eating chocolate can effect your bmi, doesn’t mean we need to go off and eat a candy bar everyday. Another reason why I like to stress the importance of the type of chocolate we are eating and what’s in it. A chocolate bar vs a candy bar. Chocolate get’s a bad rap from all of the stuff we love to add to it; like sugar, cream, butter and even eggs. That stuff really packs on the extra calories and fat, in addition to the initial cocoa butter fat.

Haven’t we at least learned by now that all good things are best in moderation? Find a good quality chocolate bar, with a high percentage of 70 cacao or more, which means it has less sugar and try spreading it out over 3 to 5 days. Portion control is easier with a high percentage bar because the intense flavor is all the more satisfying, therefore you need to consume less. Spread out your consumption throughout the day, instead of eating it all at once and you can trick your self into thinking you’ve had more than you actually have. Moderation is key. Gluttony, a deadly sin.

 

 

 

 

 

Photo’s from the kitchen: A year of Instagram

March 26th, 2012

I am determined to blog more often but am a huge procrastinator! I’m not really that lazy I just get caught up in more fun things than sitting in front of a computer screen. I have all these ideas and things going on to write about and am dedicated to bring to you more versatile content in the future so bear with me. I get caught up in over thinking my writing style so if things get a little sloppy it’s because I really need to get myself out there more and the grammar thing will have to come later. I’ve decided to break the ice with this easy photo blog and share some fun shots I have taken in my chocolate life over the past year with the super cool Instagram app.

I am such a visual person and I love photography but more often than not, time gets in the way of  frequent photo sharing. This is why I love Instagram, a quick and easy photo sharing app that connects to facebook and twitter in a snap! It takes snapshots to another level with cool filters and it’s free! I should have shared this long ago but alas here we are a year later with a massive re-cap.

Follow me on twitter for more instagram photo’s, real time from the kitchen!

 

Vegan Truffle Descriptions

February 19th, 2012

After my previous spiel on vegan truffles, I wanted to talk a little bit more about the actual pieces. Their flavors and more specifically,  ingredients. As I mentioned before these truffles are not only vegan, but organic as well. Starting with the single origin 74% chocolate from the Dominican Republic and each type of cream substitute, whether it be oat, rice, almond or coconut milk. Down to the infusions of select organic and  fair trade teas.

I picked particular flavors for this line because they are favorites of mine from previous collections, many of them basic but still exceptional. Now that I have tried all of these flavors a few times, I’ve concluded on my favorite as triple chocolate. Triple Chocolate showcases this exquisite Dominican cacao with out the additional distraction of  flavor infusions. I love the texture match of the smooth ganache and the crunchy bits of raw cacao nibs. These nibs, from Peru are made from crushed up cocoa beans of the Criollo variety. Criollo beans are said to be the finest and rarest variety of cocoa bean.

AMBROSIA~ ganache is emulsified with rice milk, infused with Ambrosia Plum White Tea. This Indian white and green tea blend includes strawberry leaves and Bulgarian rose petals, along with stevia leaf and natural plum extract.

 

 

COCONUT~ ganache complete with coconut milk and finely shredded dried coconut, both unsweetened therefore a small amount of agave nectar is added. Side note, dried coconut has all of the same nutrients as fresh but with out spoilage concerns!

 

ALMOND~  ganache smooth with the richness of almond milk and studded with roasted almond bits, also slightly sweetened with blue agave nectar. Agave is a natural sweetener extracted from the heart of the agave plant.

 

 

JASMINE~ delicate green tea pearls, naturally scented with jasmine blossoms, infuse rice milk to make this ganache sweet like that of honey and floral essences.

 

 

FIJI~ green tea flavored with juicy Pineapple and a touch of Papaya, infuse coconut milk to make this piece pure escape.

 

PEANUT BUTTER~ dry roasted peanuts with a hint of sea salt make up the most natural peanut butter money can by. Combine this with oat milk and a smidgen of agave nectar and you have a slightly sweet, totally nutty ganache.

 

 

 VANILLA BEAN~ oat milk ganache, with a touch of the finest Madagascar Bourbon Pure Vanilla.

 

 

There you have it, a break down of each wonderful piece! I’m reluctant to say that these are healthy but with the chocolate as dark as 74%, minus any dairy additions and minimal sugar, I have to say – there are worse things. Check out this article from WebMD that states the benefits of eating dark chocolate, including it’s high antioxidant powers. Other antioxidant rich foods paired up in these truffles include cacao nibs of course, almonds and green tea. Eat up!

 

 

 

Vegan Truffle Introduction

February 16th, 2012

Lady Chocolatier Vegan Truffles 2012HI Everybody! Now that the crazy holiday time has passed I hope to make more time for myself to write. There is so much to show and tell with chocolate things constantly going on in my life. In case you haven’t heard we are now carrying vegan truffles, yes VEGAN. So here’s my little introduction to them…..

It all started with a little women we all know as Ellen. Yes, The Ellen, the one and only, Mrs. DeGeneres. Working by my lonesome on a daily basis the Ellen show has come to be a co-worker of sorts for me. I’m not big into television or pop culture or spending hours watching youtube videos. Therefore Ellen is the perfect fix of  what’s going on about town, the who’s who of celebs and what’s going on with them. And let’s now forget fun games, new talents and great music. Ellen makes me laugh, dance and cry(The crying part is just for all of the joy she brings into the lives of people who need it the most.) I feel so blessed to be able to receive all this love and joy through my television set and what an inspiration it has been!

The point of all this is that I show love and appreciation with food, a true grandmother at heart. So when my friends and I finally got tickets to see the Ellen show live I wanted to bring her chocolates, of course. The only challenge was that Ellen is vegan, but I love a challenge. I have had a mild interest in the pursuit of vegan truffles because occasionally at a shows customers would ask for them. I also thought about featuring a post about the few that I have tasted and enjoyed. But more often times that not with writing, I think more than I do. But with chocolate making, I mostly just do!

And so our first line of vegan truffles was born, in honor of Mrs. DeGeneres! And to make a long story longer I really did bring her a box to the show and it was on her birthday to boot. Although who knows if she ever even got to see them, but it’s the thought that counts right! Too bad I’m not better at photoshop…but then again maybe that would be some sort of illegal product placement.

Anyway, a little bit about the chocolate would probably be important! Not only are they vegan, but soy free and made with all organic ingredients, including the chocolate. This 74% cacao from the Dominican Republic is robust yet elegant, leaving a smooth lasting finish. What makes them vegan? No butter and no cream which are generally used in traditional truffles. Dairy substitutes include mainly oat milk and rice milk, with a few including almond or coconut milk. We are currently offering a selection of eight flavors including some of our favorites such as triple chocolate, peanut butter and jasmine.

I made these through Valentine’s Day and will probably only make a few more batches before letting the line go dormant until Christmas or until I get an actual store front. Which ever comes first! I would LOVE some feedback though and with a shorter shelf life than the regular line I am going to run a special price for the next few days. At $15 per box! Regular price $25. Get them while supplies last and please let me know what you think!

 

Bananas Foster and Schneider & Brooklyner Hopfen Weisse

November 9th, 2011

Nothing makes me happier than beer and chocolate! This Fall we have some new truffles that were paired with selected beers for our first ever Choctoberfest celebration. I was hoping for a large selection of German beers but after tasting over a dozen, I decided on only one.  It must be my American taste buds because Germany is home to over 1,300 breweries, equal to about one third of all breweries in the world. Also home to the oldest regulation put on food in the world, the Reinheitsgebot.  This German purity law regulates ingredients to include only barley, hops and water, helping to create a long standing reputation for German beers to be of of high quality. Yeast was later added, as they were not aware of its importance in 1516 when the law was made. Ironically the brew I chose is a collaboration between Schneider brewmaster Hans-Peter Drexler and Brooklyn brewmaster Garrett Oliver. The 400 year old Schneider brewery traditionally brews only wheat beers which are minimally hoped, but the two agreed this collaboration would be a celebration of hops, highlighting the local terroir. After reading up on this info it’s no wonder I chose this beer, my american taste buds and my love for “hoppy” beers. This beer pours a hazy gold/orange color and has aromatics of lemon citrus and hops. Personally, I prefer to let the beer warm to open up even more aromas and flavors. As it opens, citrus gives way to banana and cloves which are also present in the taste, along with a slight bitterness due to the hops. For this reason I paired it with our all new Bananas Foster truffle. Bananas Foster is a famous dessert originating in the big easy,  made from caramelized bananas in a rum sauce over ice cream. Ice cream aside I created this dish as a liquified caramel based chocolate, including banana liquor and aged rum. Cinnamon adds the perfect spice to complete this piece and marry the chocolate and brew together so exquisitely. Separately these two are enjoyable but together they are divine, Cheers!