Monday, 15 September 2014

Review - 125 Best Chocolate Chip Recipes: Quick, Easy, Fun Ideas


 
125 Best Chocolate Chip Recipies: Quick, Easy, Fun Ideas
by Julie Hasson
Publisher: Robert Rose
Pub. Date: September 15, 2014
ISBN: 978-0778800729
Pages: 192
Buy Link: Amazon

Review:

Being reissued by Robert Rose this week is the cookbook - 125 Best Chocolate Chip Recipes: Quick, Easy, Fun Ideas by Julie Hasson, featuring an all-new cover and 8 new color photographs.

As many of my readers already know, I do know my way around a kitchen; learning at an early age to cook my own meals and bake my own desserts, so naturally I was interested in reviewing 125 Best Chocolate Chip Recipes, which I received an advanced copy several weeks ago. The cookbook, or should I say baking book, features delicious recipes for bars, squares, cakes, pies, muffins, quick breads, puddings, hot and cold beverages and sauces, all of which uses chocolate chips!

The publisher, Robert Rose, has given me permission to share two tasty recipes.

Chocolate Mousse Cake, page 60, cakes

SERVES 12
Although this seems like a very labor-intensive cake, it really isn’t. In fact, it can be made a day ahead, making it a perfect do-ahead dessert. Plus, as an added bonus, it freezes beautifully.

Tip
You can garnish cake with a sprinkling of chocolate chips or sprinkle it with pieces of broken sandwich cookies.


Variation
Substitute another liqueur for the Kirsch (cherry brandy), such as Irish Cream, crème de cacao or crème de menthe.







10-inch (25 cm) spring form pan, greased
36 cream-filled chocolate 36
sandwich cookies
1⁄4 cup unsalted butter, melted 50 mL
Filling
23⁄4 cups semisweet chocolate chips 675 mL
4 cups whipping (35%) cream, 1 L
chilled and divided
1 tbsp Kirsch or other similar liqueur (see Variation) 15 mL
Topping
1 cup whipping (35%) cream, chilled 250 mL
3 tbsp confectioner’s (icing) sugar 45 mL
1⁄2 tsp vanilla 2 mL


1. In a food processor fitted with a metal blade, pulse chocolate sandwich cookies until finely ground. (You should have about 3 cups/750 mL.) Add melted butter and process just until combined. Firmly press cookie mixture onto bottom and up side of prepared pan. Freeze for 20 minutes to firm up crust.
2. Filling: Meanwhile, in a large microwave-safe bowl, combine chocolate chips and 1 cup (250 mL) of the cream. Microwave on High for 21⁄2 minutes, stirring every 30 seconds, until chocolate is shiny and almost melted. Stir until smooth. In clean food processor bowl, process chocolate mixture and Kirsch until smooth.
3. In a large bowl, whip remaining cream until stiff peaks form. Add cooled chocolate mixture and whip until incorporated. Spread filling over prepared crust and refrigerate until firm, about 6 hours, or overnight.
4. Topping: Whip cream with confectioner’s sugar and vanilla until stiff peaks form. Spread over chocolate mousse layer and refrigerate for 1 hour or until firm, or freeze for 20 minutes. Carefully run a knife around edge of pan before removing side. Do not remove bottom of pan. Slice and serve cake directly from bottom of pan.

Courtesy of 125 Best Chocolate Chip Recipes: Quick, Easy, Fun Ideas by Julie Hasson 2014 © www.robertrose.ca Reprinted with publisher permission.

Frozen Cappuccino, page 118, frozen desserts
 
MAKES ABOUT 5 CUPS (1.25 L)
One day my mother called to rave about a sorbet she had had. She went on to describe its flavor, aroma and texture. I never got to taste that sorbet, but I developed this one based entirely upon her colorful description. It is truly heavenly.


Tip
This dessert looks great served in espresso cups. Place espresso cups in the freezer for 30 minutes before you’re ready to serve the dessert. Remove the cups from the freezer and fill with a scoop of frozen cappuccino. A chocolate chip cookie would make a perfect accompaniment to the sorbet.







Ice cream maker

1 cup unsweetened Dutch-process 250 mL
cocoa powder, sifted
3⁄4 cup superfine sugar 175 mL
1⁄2 tsp ground cinnamon 2 mL
2 cups hot freshly brewed coffee 500 mL
1⁄2 cup semisweet chocolate chips 125 mL
1⁄2 cup whipping (35%) cream 125 mL
1 tbsp gold rum 15 mL
1 tsp grated orange zest 5 mL
1 tsp vanilla 5 mL
1⁄3 cup miniature semisweet 75 mL
chocolate chips


1. In a small bowl, whisk together cocoa powder, sugar and cinnamon.
2. In a large bowl or pitcher, combine hot coffee, chocolate chips, cream, rum, orange zest and vanilla. Whisk in cocoa mixture until smooth.
3. Refrigerate mixture until cold. Pour into ice cream maker and freeze according to manufacturer’s directions. When mixture is thick, add miniature chocolate chips. Continue freezing until very thick and frozen.
4. Serve immediately or freeze in an airtight container for up to 1 day.


Courtesy of 125 Best Chocolate Chip Recipes: Quick, Easy, Fun Ideas by Julie Hasson 2014 © www.robertrose.ca Reprinted with publisher permission.

I have made hundreds of desserts with chocolate chips over the years, so you would think I would have seen ever single chocolate chip recipe imaginable, but surprisingly all the recipes in this book are completely new to me. All the recipes contain simple ingredients that can be found in any kitchen. There are a few recipes that have coffee (my favorite) and liqueurs in it. A few of my favorite recipes from this cookbook are: Lone Star Double Chocolate Chip Cake, Pumpkin Chocolate Chip Loaves (A great recipe for Thanksgiving.), Chocolate Toffee Crackers, Quick-Mix Chocolate Fudge and Chocolate Midnight. This is a wonderful book to have handy in your kitchen when you need a quick and easy recipe. It would also make a great birthday or Christmas gift for someone.


*Disclaimer - I received a complimentary copy in exchange for my honest review. All opinions are my own.


About the Author:

Julie Hasson is the author of Vegan Casseroles, as well as 8 other cookbooks, including Vegan Diner, Vegan Pizza, The Complete Book Of Pies, 125 Best Cupcake Recipes, 125 Best Chocolate Chip Recipes, 125 Best Chocolate Recipes and 300 Best Chocolate Recipes. Her recipes and articles have been featured in Bon Appetit, Cooking Light, Vegetarian Times, and Family Fun magazines. Julie worked as a private chef for celebrities and high-profile clients, and opened the original Babycakes Bakery in Los Angeles. Julie is the host of the popular Internet cooking show "Everyday Dish", and has been featured on The Cooking Channel, Better, Better Portland and Martha Stewart Radio, and was one of the hosts of the cooking show 15 & Done.

When Julie's not in the kitchen developing recipes, she can be found running Julie's Original (her new gluten-free baking mix company).

You can check out her websites at www.juliehasson.com, www.everydaydish.tv and juliesoriginal.com.

No comments:

Post a comment

I love comments from my readers! However, I will delete all spam and irrelevant comments.

*Note - I reserve the right to remove comments from the blog. Please leave comments that are useful and respectful.