recipe

KNR, p. 342 “Chocolate Soup”

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Technically, this is hot chocolate, but so thick and creamy, it’s easier to use a spoon to ‘drink’ it. We had it for the first time in Portugal and discovered that it’s sold everywhere that serves other chocolate treats. Additional research revealed that it’s available in several European countries (Spain, Italy) and Brazil as well. Each country has its own interpretation. Upon returning to the United States we attempted to re-create the Portuguese version and this recipe comes pretty close. What will make or break your own version is the brand of chocolate itself. Pick your favorite brand as the base – dark chocolate is our fave type – and have fun experimenting.

We discovered that a batch in the refrigerator got thicker overnight, so now we can make it ahead and serve it hot the next day. Oh, my, yum!

Chocolate Soup

Charlie and Sheila
thick, creamy hot chocolate
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Course Beverage
Cuisine International
Servings 2

Equipment

  • 1 one-quart saucepan

Ingredients
  

  • 2 bars lightly sweetened 60-70% dark chocolate, about 9 oz. total
  • 1 cup whole milk
  • 1/3 cup condensed milk
  • 1 Tablespoon bakers sugar (very fine)
  • 1 pinch sea salt

Instructions
 

  • Add the milk, condensed milk, and sugar to a small saucepan and stir.
  • Heat over medium heat until bubbles form around the edge, about 3 minutes.
  • Off the heat, add the salt and chocolate bars, broken into pieces.
  • Return to low heat and stir until all the chocolate has melted and starts to thicken, stirring occasionally, about 8-10 minutes.
  • Remove from heat and serve OR place in fridge to be re-heated and served the next day.

Notes

The photo shows cold foam and shaved chocolate on top of the yummy hot drink.
Keyword chocolate

 

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KNR, p. 339 “Pumpkin Ice Cream Pie”

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We love ice cream and we love pie, so why not put the two together? This is a super easy dessert, so if making a flaky piecrust is not in your DNA, try this no-bake graham cracker crust and filling for a 10” pie. Brown sugar and nutmeg add the nutty notes of Autumn. 

Pumpkin Ice Cream Pie

Sheila & Charlie Kerrian
easy no-bake dessert
Print Recipe
Prep Time 15 minutes
Freezer time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 6

Equipment

  • 1 Standing mixer
  • 1 10" pie pan

Ingredients
  

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs (about 13-14 sheets)
  • 3 Tablespoons packed light brown sugar
  • 7 Tablespoons melted butter

Pie Filling

  • 1 1/2 quarts vanilla ice cream, softened
  • 1 cup pumpkin puree
  • 1/3 cup light brown sugar
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon nutmeg
  • 2 cups whipped topping
  • Optional garnish: chopped pecans, shaved chocolate

Instructions
 

Graham Cracker Crust

  • Use a food processor OR place the cracker sheets into a large, clear food storage bag and use the back of a spoon to crush them into tiny crumbs.
  • Pour the crumbs into a large bowl and mix in the sugar.
  • Add the melted butter and mix with a fork until well-combined.
  • Put the crumbs into the 10” pie pan and press firmly into the bottom of the pan and up the sides, smoothing the edges when bottom and sides are covered.
  • Set aside.

Pie Filling

  • Combine ice cream, pumpkin, brown sugar, cinnamon, sea salt, and nutmeg in a large mixing bowl and place in freezer.
  • Stir the freezer mixture with a large spoon every ten minutes until it begins to stiffen, about 30 minutes.
  • Remove pumpkin mixture from freezer and scoop it evenly into the graham cracker crust.
  • Cover and place into freezer for two hours.
  • Remove and serve with whipped topping and/or optional garnishes before it melts.
  • Yum!    
Keyword ice cream, Pie, pumpkin

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KNR, p. 336 “Hazelnut Muffins with Crumble Topping”

A very long time ago, we decided that chocolate was soooo delicious that it should be its own food group. Nobody listened to our reasoning, but maybe some day they will come to their senses. In the meantime, we discovered that we can add hazelnut spread to a chocolate muffin recipe. Hooray!!! Here’s what Sheila came up with…tender and easy, it’s a keeper!

Hazelnut Muffins

Sheila Kerrian
Chocolate and hazelnuts together!
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 8 jumbo muffins

Equipment

  • Jumbo muffin tin
  • jumbo muffin papers
  • Standing mixer

Ingredients
  

Topping Ingredients

  • 1/4 cup chopped, skinless hazelnuts
  • 1/2 cup all-purpose unbleached flour
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 3 Tablespoons softened butter or margarine

Muffin Ingredients

  • 1/2 cup hazelnut flour
  • 1 cup light brown sugar
  • 1 & 3/4 cups cake flour (cake flour creates a very tender muffin)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • 2 teaspoons vanilla extract
  • 1/2 cup hazelnut cocoa spread
  • 1 & 1/4 cups milk

Instructions
 

  • Preheat oven to 350.
  • Place jumbo muffin papers into the jumbo muffin tin.
  • Use a medium sized bowl and mix all the topping ingredients together with a fork and set aside.
  • Use a large bowl and mix together 1/2 cup hazelnut flour, light brown sugar, cake flour, baking powder, baking soda, cinnamon, and salt.
  • Add hazelnut cocoa spread, vanilla extract, and milk to dry ingredients and mix well. The standing mixer will work nicely at this stage.
  • Pour the batter into the 8 muffin papers.
  • Spread the topping (about 2 teaspoons each) on top of each muffin.
  • Bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
  • Remove muffin tin from oven and cool on a wire rack for 10 minutes, then remove muffins from the tin to continue cooling on the rack.
  • Serve warm with butter or cold with ice cream.

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