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125 Best Chocolate Chip Recipes
- Author: Julie Hasson
- Paperback: 192 pages
- Publisher: Robert Rose (September, 2014)
- Language: English
- SRP: $19.95
No chocolate addict will be able to resist any of these recipes for beverages, breakfast, cakes, cookies, frozen desserts, muffins, pies and tarts, puddings, and sweet endings. Caution each and every recipe calls for chocolate chips along with hand tools, measuring and baking equipment an, of course, proper ingredients (no substitutions please unless indicated). Who can resist all-American favorites like the chocolate malted, chocolate chip hotcakes, and quintessential chocolate cookies, less known restaurant specialties like flourless chocolate midnight cake and banana chip foster sans flame, toothsome adaptations of grandma’s baking like crumb cake muffins and chocolate banana bread pudding, along with no bake specialties like chocolate chip cheese tart and chocolate banana pops?
My Opinion Only:
As I looked through 125 Best Chocolate Chip Recipes cover to cover, I was impressed with its recipes. Scratch ingredients, simple instructions, full page color illustrations made my mouth water. One of my favorite desserts is a simple one chocolate pudding. Too bad in taste tests that both canned and instant varieties fail badly. However, this cookbook’s old-fashioned Better-Than-Store-Bought Chocolate Pudding is over the moon. My only regret about this cookbook is I didn’t open it when my grandson was visiting and asked for chocolate syrup in his milk and, alas, I had none! I now know I had all the ingredients for quick and easy dark chocolate syrup in my kitchen cupboard.
About the Author:
Julie Hasson is the author of 9 cookbooks, and has over 20 years of experience in the food industry. She has contributed extensive articles and recipes to Bon Appetit, Cooking Light, Vegetarian Times and Family Fun magazines, and is also the host of the popular Internet cooking show “Everyday Dish.” Julie currently lives in Portland, Oregon, where she recently launched Julie’s Originals, a line of gluten-free baking mixes.
Here’s a recipe for Frozen Cappuccino, taken from page 118 of the cookbook.
Courtesy of 125 Best Chocolate Chip Recipes: Quick, Easy, Fun Ideas by Julie Hasson 2014 © www.robertrose.ca Reprinted with publisher permission.
Frozen Cappuccino Recipe
- Makes about 5 cups (1.25 L)
- Equipment needed – Ice cream maker
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.
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
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.