Tag Archives: chocolate

Recipes from the road – Mexican chili chocolate chewy cookies

mexican chocolate chewie cookies

Mexican Chocolate Chewies – delicious and gluten free too!

 

The “Callaghan Across America” tour continues to make its way West across the country. Since my last blog we have been to Clarkston MI, Frankfort IL, Chicago IL, Louisville KY, Nashville TN, Columbia MO, Lawrence KS, Manhattan KS, Bentonville AR, Eureka Springs AR, Dallas TX, Austin TX, Houston TX, – then a seriously long drive across 3 states to get to Tucson AZ, and last night in Las Vegas NV!

You can see lots of fun photos from the road over on my Callaghan Across America album on Facebook.

The shows have been going great and we’ve been seeing many weird and wonderful things on the road.

One of the great things about touring this way, i’ve discovered, is the food! Usually at regular shows we end up eating a lot of fried and quite unhealthy food, but the house shows are full of delicious home cooked food. I thought id share a couple of my favourites from the tour so far. Because I have such a sweet tooth, naturally I had to start with a dessert!


Mexican Chocolate Chewies 

This recipe was given to me by the host of the concert in Austin TX. They are made with deliciously dark cocoa powder and no flour so they are surprisingly light, gluten free, and completely irresistible!

 

Ingredients:

2 cups pecans, roughly chopped

2 1/2 cups powdered sugar

1/2 cup unsweetened cocoa powder (King Arthur’s Black Cocoa powder works really well to give a deep chocolatey flavour)

1/2 tsp ground cinnamon

1/4 tsp chipotle chile powder (we used 1/2 tsp and it tasted very good!)

1/4 tsp kosher salt

3 large egg whites

1 tsp vanilla extract

2 cups semi sweet chocolate chips

king arthur black cocoa

King Arthur Black Cocoa


Steps:

Preheat the oven to 350F and line a baking sheet with parchment paper.

While the oven is heating, arrange the chopped pecans in a skillet (frying pan) or on a baking sheet and place in the oven for 5 minutes or until they’ve turned darker brown (but not black) and smell fragrant.

Mix roasted pecans with the powdered sugar, cocoa powder, cinnamon, chipotle chile powder and salt.

Stir the egg whites (no need to whisk them first) into the dry mixture until the batter is well mixed. Stir in the vanilla extract and chocolate chips.

Drop tablespoons of the batter on the baking sheet an inch apart, as the cookies will spread while baking. Bake for 15 minutes or until you see cracks on the surface.

Remove sheet from oven, lift parchment paper with the cookies still on it, off the baking sheet and cool on a rack. Allow cookies to cool for 20 minutes before removing from the paper as they’re very delicate.

They will keep for a few days in an airtight container.

Original recipe taken from The Homesick Texan Cookbook by Lisa Fain

homesick texan cookbook

 

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Thank Crunchie It’s Friday! – A Royal Easter Egg, Hot Cross Buns and a dose of nostalgia

crunchie

The other day I walked into my local supermarket and was immediately drawn to the chocolate section – no great change there – but this time I was hit by a wave of nostalgia as I spied the neatly stacked boxes of Cadbuy’s Crunchie Easter Eggs.

It’s not that I haven’t seen chocolate Easter Eggs over here in the US, although they certainly don’t seem to go in for them on the same scale as back home. Some years when Christmas was still a recent memory, whole supermarket aisles would be taken over, floor to ceiling, with as many varieties of Easter Egg as you could imagine. Some would fit into a teacup, and others could weigh as much as a small child. The standard package though was usually a hand-sized milk chocolate hollow egg, surrounded by two chocolate bars. And Crunchie was always my favourite.

As a child I couldn’t understand people who saved their Easter Eggs, making them last long into the summer months. My view was that if I didn’t eat the chocolate, someone else might, so by the evening of Easter Sunday I was always looking a little green and feeling sorry for myself.

These days, I have to rely on my sister sending me ‘Easter Egg care packages’ from the UK to satisfy my cravings, or just go without, which I know is the more sensible option. But, where’s the fun in that?

easter eggs

Talking of fun, I read an article recently about the Royal Easter Egg which is made by Nick Crean, the Royal Warrant Holder for fine chocolates, in his London factory. Made of dark chocolate, it weighs 4lbs and is filled with lots of goodies.

Photo: Andrew Crowley

Photo: Andrew Crowley

You can read the whole article on how they create the Royal Egg here: http://www.telegraph.co.uk/foodanddrink/9946679/An-Easter-egg-for-the-Queen.html

Finally, if after all that chocolate, you need some carbs to soak it all up…here is one of my favourite recipes for Hot Cross Buns. They’re really easy to make, and taste SO delicious!

I found the crosses a bit too much bother to make out of dough though, so I just use icing which works great.

http://www.rivercottage.net/recipes/hot-cross-buns/

hot cross buns

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The Joys of Turning Two

Jelly and Ice-cream, chocolate cake with Cadbury’s chocolate buttons, numerous books and videos of Noddy’s adventures, and a super cool wooden car complete with hippy-looking driver. These are just a few things that go into making up the perfect two-year old’s birthday party.

The birthday boy in question this time was my gorgeous nephew, Noah.
Having just flown in from Nashville a couple of hours earlier, I was so pleased to be able to celebrate the day with him. I’m not sure how much he understood of the concept of birthdays – indicated by the fact that when my sister asked him who had brought all of his lovely presents his reply was “Santa”. Oh well.

But he certainly looked like he had fun with them, and nothing summed up the pure joy in the eyes of a two year old as when his giant chocolate cake was placed in front of him.

Priceless!

Turning two with birthday cake

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