Can we please return our focus to Valentine’s dessert, now that football, face-stuffing snacks and 3.8M dollars commercials have passed? Let me grab your attention with this brownie trifle that easily comes together in just 20 minutes.
Brownie & Raspberry Trifle
Look at at how pretty they are, yo. Yo? Yeah, I know, but I’m like that sometimes–inconsistent and without an editor. If you are a regular reader you’ve seen it. If you are here for the first time, warning: I once wrote, “Place human in oven”. I don’t even remember what I meant to write, but then that’s another one of my annoyances. It’s been described by one of my friends as “Swiss cheese memory”.
I love twofer desserts like this chocolate sandwich cookie.Who wouldn’t want two cookies with a good smashing of chocolate frosting in the middle, right? Ahem, those ready to object please put your hands down (more on that in a bit). Where were we? Ah, yes, cookie sandwich. This is a meet-up of two classics: chocolate chip cookies and ganache, but with one small component that turns this classic on its side. The game changer: chipotle chili powder.
I know smoky and heat in a cookie? With chocolate? Yes, and yes. Think of it as a cup of Mexican Hot Cocoa but in a cookie form. Of course the chocolate is the anchor in this recipe, but around that you’ll find a faint smoky taste. If you haven’t had this combination, you are in for a good surprise. It draws you in and then quickly establishes itself as a flavor enhancer to the cinnamon and nutmeg in the cookie dough recipe, and mostly importantly, the slight heat from the chipotle chili flavoring gives the chocolate a boost in flavor by providing a strong contrast for the chocolate to rest upon.
Two days ago I was ” A little bit crazy” – today I’m going to be a little bit annoying. Seriously, what was I thinking two blogs? Two sets of social media channel: Facebook, Twitter, Instagram, Pinterest and now Vine — times two? Pass me a Xanax. So it is with clarity and apologies to you guys for the annoyance I’m turning off A Time to Cook and moving the savory dishes here.
What do you think? This will still primarily be a baking blog, but savory dishes will now make its way into the rotation as well. After all, I still want share all that savory fun, but I just want it contained in one place. Three years ago when I started this blog, I did do some savory but it was so spotty that it never felt right. This time around, I’ll be featuring savory a little more frequently, but not more so than dessert.
That said, here’s yesterday’s post from over there, transferred here (with some minor edits), so I can pull the plug on the short lived second blog . . .
Arugula and Leek Tart
Let’s go green today, shall we? And why not? Leeks and arugula are incredible paired with one another. To back that pairing up is the nutty flavoring of Fontina cheese, and rounding every thing out is a black pepper and parmesan pate brisee. Yeah, it’s a lot of flavors and there’s a lot going on but somehow it all comes together in a quiet progression, rather than in a chaotic sort of way. Continue reading Arugula and Leek Tart
