Truffles are a little bite of luxury, and, because a lot of people are intimidated by the cooking process, they make for a real treat. Invest in a candy thermometer and practice, practice, practice (I’m sure you’ll find willing guinea pigs to gobble up your experimental concoctions), and you’ll be impressing your friends with these grown-up chocolates before you know it.
I’ve done a lot of things with leftover quinoa, but never this. Lunch, absolutely. Breakfast, sure. But dessert? Yes. Really? Yes.
Quinoa, with its nutty, light flavor, adds a beautiful texture to melted chocolate, it turns out. Is it still healthy? Perhaps not, but its protein makes an unhealthy snack more filling, so I’ll take it.
It’s not necessary, but I made the quinoa into a brittle first, using butter, honey, and cayenne for a kick. I like my chocolate sweet, though, and this bark would be equally good with just the chocolate and the plain, cooked quinoa. I’ve also opted to fold in almonds and a bit of coconut to mine but you can leave that out.
There’s something so special about baking for someone, whether it’s a birthday girl, an under-the-weather colleague, or a boyfriend with a new promotion. Unless, that is, your oven is off limits. No oven, no stove, no brownies.
However, this week, I tried my hand at non-baked brownies. Raw desserts are fascinating to me–the creative substitutions for categorically baked dishes remind me to keep an open mind in the kitchen. This recipe surprised me as well. For a brownie made of melted chocolate, graham crackers, nuts, cocoa powder, and sweetened condensed milk (no eggs, no vanilla extract, no flour?), they do taste like the real thing. The texture is not cake like, but still nice. They’re fudgier than normal brownies, and they should be served cold.
Two chocolate bark recipes in less than two weeks? Have I gone chocolate bark crazy? A little, maybe. To be fair, this recipe was inspired by the first, Blueberry, Almond & Dark Chocolate Bark. After testing it at home, I brought in extras to the Marcus Samuelsson Group office, and the response was somewhere between enthusiastic and overjoyed. To my delight, people went back for seconds and thirds. (Who knew three ingredients could cause such excitement?) Read More
Some readers may recognize this as the winning dessert in Marcus’ Chopped All-Stars episode that won him the chance to compete in the All-Stars finale. This gooey chocolate cake with candied beets takes a bit of prep but yields tremendously indulgent results; highlighting a great accomplishment in the Yes, Chef journey.
Want more Yes, Chef recipes?
Photo courtesy of Back to the Cutting Board
This tart should come with a warning: “Proceed with caution!”
Its luscious chocolate ganache filling will reel you in while the raspberry preserve center is what will keep you coming back, bite after bite; sliver after sliver. Cutting the richness so that you never think, “Oh this is too much” and instead are constantly leering into the pan thinking, “Well, I suppose one more can’t hurt.”
It can’t. Read More
Maybe I am slow to catch on, but my new favorite baking ingredient is almond meal, also known as almond flour. I don’t have a gluten allergy, but I love baking with it as an alternative to flour because then everyone can afford to indulge in a sweet treat.
I find that baking with almond flour yields lighter results, and adds a bit of protein and texture to boot. This recipe is a take on the classic, but made a little healthier. Obviously, glass of cold milk required.
A few weeks ago Shivani Vora, friend and renowned journalist, invited me to a dessert tasting by a company called Vegan Divas. Since I heard the word ‘vegan’ I assumed that I wouldn’t be eating all that much. After all, how were desserts like chocolate mousse going to provide aeration with the absence of whipped eggs and where would that creamy mouth feel come from, that so indulgently coats the mouth, without cream? Read More
The Super Bowl is just around the corner, so we’ll be featuring lots of recipes for you to add to your Super Bowl Party menu this year. This week we’re starting off with a fun dessert recipe that everyone will enjoy.
These peanut butter cup cookies not only look great but are the perfect size to pass around while your guests watch the game without having to fuss with bowls or spoons.
Warning: Try not to put these out when guests first get there however, or else they’ll disappear long before half-time!
For more Super Bowl recipes, follow me on Twitter (@MarcusCooks)
Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More