Chocolate Pecan Torte

Finally, there is only one more day until the wedding which means that I'm sharing my last brunch recipe today... Chocolate Pecan Torte. This is probably my favourite dish from the brunch because well, truth be told, I love chocolate. This torte is flourless, which means that all our gluten free friends can enjoy it too! The texture is not that of your typical flourless chocolate cake, the pecans are chopped so that they retain some texture.

I know some people out there are getting tired of hearing about the Royal Wedding, but I think that's one of my favourite parts. I love the buildup - the excitement throughout the media, the constant chatter about who we wish would design the dress (... Erdem!), even the constant streams of specials about the royal family are entertaining to watch.

Chocolate Pecan Torte (serves 6)
Source: Vogue Entertaining Cookbook

Ingredients
1 1/4 cups pecans
5 oz semi sweet chocolate + 2-3oz for glaze
1/4 cup unsalted butter at room temp.
1/4 cup sugar
6 egg yolks
8 egg whites

Directions

Preheat oven to 350.

Butter, flour and line an 8-inch round cake pan with parchment paper.

Pulse the nuts in a food processor a few times so that they retain texture. Pulse the chocolate in a blender* but do not let it get powdery.

In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time. Beating after each addition. Fold in the nuts and chocolate.

Using an electric mixer beat the egg whites until stiff. Fold 1/3 of the egg whites into the chocolate mixture to lighten it up. Fold through the remaining egg whites.

Pour batter into cake pan and bake for 40 to 50 minutes. Cool for 15 minutes before turning it out onto a platter.

To serve: Melt chocolate in the microwave, about 2-3 minutes. Taking it out after each minute and stirring. Pour melted chocolate over the cake and using an offset spatula spread the chocolate evenly over the top of the cake. Cut the cake into slices before the chocolate sets.

* My food processor is not very powerful so I found using the blender worked for chopping the chocolate. Make sure you're using the chop button/setting.

Well, the wedding is finally tomorrow and here I am wondering what I'm going to do with myself once it's all over.

I guess I could get a start on my homework...

- Lou

Guilt-Free Healthier Brownies

I think if someone were to ask me what my favourite desserts were, brownies would be one of them.

Now, if someone were to ask me what my one favourite dessert is, I think I would overheat and then combust - the thought of deciding between Chocolate Mousse, Pumpkin Spice Cupcakes, and Ginger Molasses Cookies is just too much!

I’ve already posted one of my favourite recipes for “Delish” Brownies on the blog, but today I’m bringing you another favourite - “Guilt-Free” Healthier Brownies. (‘Guilt-free’ is in quotations because, well, it’s a brownie, how healthy can it be?) These might be one of the best brownies I’ve ever had. The prune puree keeps them moist and extremely fudgy.

I will admit that when I first found this recipe on Martha Stewart’s website I was a little skeptical “Prune puree? Excuse me while I vomit.” but then I tried it - you wouldn’t even know it’s in there!

Let me know which brownie you prefer, for me, I love these “healthier” ones. They are so rich and fudgy, you’d never know (or taste!) the prune puree in here.

Guilt-Free Brownies
Recipe adapted from: Martha Stewart’s Guilt Free Brownies

Ingredients

4 oz semi-sweet chocolate, broken into pieces
2 tbsp unsalted butter
1 cup sugar
1 large egg, plus 1 egg white
1/3 cup prune puree
2 tsp vanilla extract
1/2 tsp salt
3/4 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/8 -1/4 cup water

Directions

Preheat oven to 350 degrees. Line the bottom and sides of an 8-inch square baking pan with foil. Leaving some overhang on the sides.

In a double boiler, melt chocolate and butter together in a medium heatproof bowl.

Immediately after melted, whisk in sugar, egg, egg white, prune puree and vanilla extract and salt. Whisking until smooth.

In a medium bowl whisk together flour and cocoa. Stir the dry ingredients into the wet ingredients.

If the batter seems too dry add in 1/8 cup of water. Whisk together. If it still seems too dry after the first addition of water, add in another 1/8 cup of water.

Pour mixture in prepared baking dish. Bake until the top is firm and a toothpick inserted into the middle will come out with a few moist crumbs. This should take about 28-30 minutes.

Enjoy these brownies, you won't even feel too bad about finishing them all in three days!

- Lou

Chocolate Peanut Butter Cups

Chocolate and peanut butter combined is pure bliss, but when they are combined in a bite sized chocolate peanut butter cup it quickly moves from bliss to heaven. Seriously, these are the best chocolate peanut butter treats I have ever tasted.

I've officially been bitten by the baking bug. Maybe it's because baking and the holidays go hand-in-hand, or maybe it's because my best friend - the master baker - is home, but whatever the reason my friends and family are reaping the rewards of my recent addiction.

These little devils, (I call them little devils because before you know it you've eaten more of these than you care to admit...) are the perfect way to treat yourself this holiday season! Just watch out, you'll finish them all off faster than you know it!

Chocolate Peanut Butter Cups (makes about 50)
Source: Joy of Baking

Ingredients

Peanut Butter Filling
1/2 cup creamy peanut butter
2 tbsp unsalted butter
1/8 tsp salt
1/2 cup icing sugar

Chocolate Coating
12 oz semi sweet chocolate, roughly chopped
12 oz milk chocolate, roughly chopped
1 1/2 tbsp shortening

Directions

Begin by melting the chocolate and shortening in a heatproof bowl over a pot of simmering water.

While the chocolate is melting, combine your peanut butter, unsalted butter and salt together in a bowl and heat in the microwave for 20 seconds, or until soft enough to mix together. If not soft enough, heat for another 20 seconds. Mix in the icing sugar.

Once chocolate and shortening are melted together, begin by spooning enough chocolate until your truffle paper cup is 1/3 full. Next spoon in about 1/4 - 1/2 a tsp of peanut butter filling, then cover completely with the chocolate.

And there you have it, it's a pretty easy process and it's made even easier if you make it with someone else! I was doing the peanut butter filling while my friend was doing the chocolate. Try it!

Happy baking,

- Lou

Chocolate Snow Caps

Since it is cookie week, I've decided to start the week of with a cookie recipe instead of my usual Meatless Monday recipe, and today it's Chocolate Snow Caps day. And let's also point out that they have a subtle hint of coffee. Now, let's just take a moment and think about what these cookies are? And by that I mean pure heaven. Did you hear about last week how The Cookie Monster (or is it Veggie Monster now? haha!) uploaded a video saying he wanted to host SNL... yes, I did say that The Cookie Monster wants to host SNL. (Personally, I would rather see Buddy the Elf host...).

Anyway, all this talk of cookies basically means that cookies are on the brain. Have I got you thinking, sorry, I mean craving, cookies? Woops, sorry! Guess you'll just have to whip up a batch of these.

Chocolate Coffee Snow Caps (makes 18)
Recipe adapted from: Martha Stewart

Ingredients
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 1/2 tsp instant coffee
1 tsp baking powder
1/8 tsp salt
4 tbsp unsalted butter, room temperature
2/3 cup packed brown sugar
1 egg
4 oz semi sweet chocolate
1 tbsp milk
1/3 cup confectioners sugar (for coating)

Directions

Preheat oven to 350 degrees.

Melt chocolate over a pan of boiling water, taking it off and allowing it to cool before it's ready to be added to the other ingredients.

In a bowl whisk flour, cocoa powder, espresso baking powder and salt together.

In a separate bowl using an electric mixer beat butter and brown sugar together until light and fluffy. Next beat in the egg and mix in cooled chocolate.

Add the dry ingredients in two to three additions, mixing well in between. Finally mix in the milk and shape dough into a disk and wrap in plastic and put in the freezer for about 30 minutes or until firm and easy to work with.

Line two baking sheets with parchment paper and prepare a bowl with your icing sugar. Shape dough into 1-inch balls - I used a cookie scoop as it made them more uniform in size. Roll the balls in the sugar coating and place on cookie sheet about 2 inches apart. The cookies will spread during baking.

Bake for 12-14 minutes until the cookies have spread and are cracked on top. The cookies will be soft to the touch. Allow them to cool completely before delving in!

This first batch of cookies will be perfect for cookie week, as well as a wonderful addition to your holiday baking!

- Lou

Chocolate Pecan Pie

So, I sort of mentioned this in my last post, but we have a new look here at Living Lou! I really like this one a whole lot more than what we used to have! I hope that everyone (is there anyone out there?) who visits my blog likes it! Also, again, if anyone is out there, I've also got myself a twitter account... @Living_Lou come follow me!

Now, onto this magnificent pie. I've got to say, as I titled this post, my heart started beating in excitement and anticipation, and my mouth started watering... this is a pecan pie WITH chocolate chips. Seriously, does it get much better than that? You're right, it doesn't.

I was at a graduation dinner party for my best friend on Friday night, and her aunt brought the most magical pecan pie. Picture this: beautiful, glittery fairies, dancing in the shimmering moonlight... it was like that. OK, maybe not exactly like that... but it was the most extraordinary pie I've ever had.

I just had to get the recipe, and being the sweet and wonderful woman that she is, she gave it to me! I made this for Thanksgiving, and everyone loved it. I mean seriously loved it, there was one piece left, which quickly I devoured late that night, before my Dad could get to it.

I loved this pie so much, I was seriously considering making one the next day... and the day after that, and then again today. I can't get over how positively perfect (that's fun to say!) this pie is. It's got a sweet, crunchy crust, with a layer of chocolate chips in the filling, and then it's topped with crunchy pecans.

For all of you Americans out there, I highly recommend you make this for Thanksgiving. I promise, it's so easy, it's literally the second pie I've ever made, and it turned out perfectly. Everyone will love you, and I promise you'll be invited back next year. And for everyone else who's either already celebrated Thanksgiving, or who doesn't celebrate... make it this weekend, and the next weekend, and the next weekend... I know I will be!

Chocolate Pecan Pie

Ingredients
crust:
1/2 cup melted butter
1 1/2 cups flour
1/4 cup sugar

filling:
3 eggs
1 cup corn syrup
1/2 cup brown sugar
2 tbsp flour
1 tbsp vinegar (I used white wine)
1 tsp vanilla
1 cup chopped pecans (I pulsed mine in the food processor)
1 cup chocolate chips

Directions

For the crust:

Preheat the oven to 350 degrees. Using a mixer, blend the ingredients together, it will have a crumbly texture. Press the dough into a pie pan, and bake for 10 minutes.

For the filling:

Using a mixer, blend the ingredients (excluding the chocolate chips and pecans) together with a mixer. Stir in the chocolate chips.

Once the crust is done, take it out of the oven and pour in the filling. Cover the top with the chopped pecans and bake in the oven for 30-40 minutes.

This is recipe is so easy, and it is utterly the perfect pie.

- Lou

Whole Wheat Pumpkin Chocolate Chip Bread

Pumpkin... it's my new obsession. I've never baked, nor cooked with pumpkin before, and now that I have... let's just say I'm never turning back. These days I just want to make everything pumpkin. Literally everything I think of, somehow pumpkin makes it's way into the recipe... next up this weekend is pumpkin waffles!

So what's better than pumpkin you ask? Well, pumpkin AND chocolate. Yes, we've officially entered fall baking heaven. Here's a delicious recipe for a moist pumpkin chocolate chip bread! I would eat this for breakfast, lunch and dinner - that's how good it is!

Pumpkin Chocolate Chip Bread

Ingredients
1 and 1/2 cup whole wheat flour
1 cup sugar
1/4 tsp of salt
1 tsp baking soda
1 cup pureed pumpkin
1/2 cup olive oil
2 eggs
1/4 cup water
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/3 cup chocolate chips

Directions

First pre-heat your oven to 350 degrees.

Next, in a medium sized bowl combine the dry ingredients, and in a large bowl combine the wet ingredients.

Whisk the dry ingredients into the wet ingredients, making sure it is well blended. Mix in your chocolate chips. Once everything is mixed together, line a bread pan with parchment paper, and pour the batter into the pan.

Cook for 50-60 minutes.

Make the best of the seasonal pumpkin and bake this bread! You won't regret it.

- Lou

Vanilla Chocolate Meringues

This is a different type of post, it doesn't include a recipe but instead a link to another recipe! I didn't feel comfortable writing out my own version to the recipe because I didn't make any changes to this one, and I baked it with my best friend... who did most of the baking herself!

So I'm just here to tell you how insanely DELICIOUS, and perfect these meringues are!! Crunchy on the outside and chewy on the inside...

MAKE THESE NOW!

Right now.

Run to the kitchen and make them.

Even Mister wanted some!!


- Lou

My Favourite Chocolate Mousse

Warning: This recipe requires self control.

Chocolate Mousse is my absolute favourite dessert. I could honestly eat this entire dessert in one serving.

When I was in Greece I decided it would be nice to share my favourite recipe with my Grandparents, so chocolate mousse it was! I've loved chocolate mousse for as long as I can remember and I've been making this recipe for as long as I can remember. It's so easy to whip up and everyone loves it. Unlike many mousses (mousses... sounds so off?) this one does not contain raw eggs! This has the perfect balance of flavours, and it's not too rich.

It tastes absolutely wonderful when you eat it plain, but it is also perfect for the chocolate cake I like to make for special occasions. Two layers of chocolate cake, sandwhiched together with chocolate mousse, and then as if there wasn't enough chocolate, I cover the entire cake in chocolate mousse as well. It's the best. cake. ever.

Ingredients

8 oz (250 g) bittersweet chocolate, chopped
2 cups (500 ml) whipping cream
1/2 tsp vanilla extract
1/2 cup ground almonds

Directions

Place chopped chocolate in a bowl. In a small saucepan, warm up the cream (be careful as it boils over very easily.) pour the heated cream over the chocolate and whisk until smooth. Whisk in the vanilla extract and stir in the ground almonds. Cover and refrigerate until cold, about 2 hours.

After 2 hours, using a hand mixer, beat the chocolate mixture until fluffy. Serve or refrigerate.

Well, after writing this post... I am definitely needing some chocolate mousse in my life.

- Lou