Chocolate Chip Cookie Dough Peanut Butter Cups. Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it??
Uh. Yeeeeeah. These are like… of that caliber. And that totally almost happened to me. You PROBably should not make these if you are home alone for four days. I ate what felt like a million, then had a plate of 5-day old green bean fries from the fridge and called it lunch. Silken Tofu and Chocolate Mousse. Have you ever told anyone you like tofu just to have them look at you like you were crazy or from another planet?
Well, I used to be that person. I couldn't believe that tofu could be made to taste good. I mean how could anything so bland be useful anyways? It turns out tofu's blandness is what makes it interesting because, lo and behold, it is like a sponge and absorbs whatever flavors are around it. Most of you have probably known this for a while but I've had this epiphany only recently. I discovered marinated and baked tofu, which, with a fresh, crunchy salad makes a great meal in itself. I know what you're all thinking: "Tofu, in a dessert, and it's good? Silken Tofu and Chocolate Mousse Adapted from Michael Smith via Food Network Canada 8 oz (about 300g) package of silken tofu 8 oz (about 300g) of bittersweet chocolate, chopped 1 tbsp vanilla extract (optional) Start by melting your chocolate in a double boiler; set aside.
Next, you need to puree the tofu until it is smooth. Chocolate Chip Cookie Dough Peanut Butter Cups. Chocolate and caramel tart. Salted Choc-caramel Tarts Recipe. Marbled-pumpkin-chocolate-cheesecake-topped-with-clodhoppers. Growing up, Pumpkin Pie was not part of my family’s Thanksgiving lunches.
Traditionally, it was my homemade Apple Pie or my sister’s rich Cherry Cheesecake. I wasn’t introduced to Pumpkin Pie until my late twenties/early thirties, and before then, I wasn’t overly thrilled with the idea of a strong creamy filling without the flaky pie crusts I adored in other pies. Once I tasted it, of course, I was instantly converted. I had always imagined pumpkin filling to be strong and overpowering, but in fact it is quite subtle and complements the added spices beautifully. I find it simply amazing how the rich scent of cinnamon and nutmeg instantly surround you like a warm comfortable blanket. With this recipe, I took both the richness and the texture of the cheesecake to a whole new level. Serves 8 (generously) or 12 (not so generously) Items you’ll need: Chocolate Chip Peanut Butter Pie Recipe - Food.com - 55224. Chocolate Chip Cookie Dough Truffles. Chocolate Chip Cookie Dough.
Is there anything better? Well, actual chocolate chip cookies would rank right up there I suppose. But really, how many times have we all eaten raw cookie dough before shoving those babies in the oven to bake? David Lebovitz's Chocolate Sorbet - an article from Food52. Every week -- often with your help -- FOOD52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: The creamiest vegan chocolate sorbet you'll ever meet. There's a reason people eat a small, easily moderated square of dark chocolate after meals. It's intense, satisfying, life-affirming. It's all you need. You're not going to accidentally scarf a whole bar of 83% single-origin fancy stuff. But you hear chocolate sorbet -- no milk, no cream, no eggs -- and perhaps you imagine something severe.
If milk chocolate ice cream is your childhood best friend, dark chocolate sorbet is her cool, sort of mean older sister. I am happy to report that you needn't worry about any of that with this chocolate sorbet from David Lebovitz -- ice cream whisperer and patron saint of all things sweet. Yes, the chocolate flavor is deep and true, with low notes of cocoa powder mingling with the epic aria of bittersweet chocolate. Chocolate Chip Cookie Dough Truffles. Oh.
My. God. If you could take perfection, roll it in a ball, and dip it chocolate, this would be it. I’m not joking here folks. I’d strongly advise you to put down the mouse and get your butt to the kitchen, stat. My apologies to the New Years’ resolution folk. The cookie dough itself is egg-free, and potentially dairy free AND vegan if you get picky about what you coat them with. Take it or leave it (but I strongly suggest you take it. Update: Since it was first posted in 2010, I’ve updated this recipe and included it in my new cookbook, The Cookie Dough Lover’s Cookbook (Quirk Books, 2012).