Yes to Yummy

Tag Archive: chocolate

Chocolate Chip Pumpkin Bread

October 24, 2018 Leave your thoughts Print this page

Hello, everyone! It’s been a minute.

As you’ve noticed, I’m sure, I’ve been basically radio silent for the past year. I’ve still been cooking, of course, but haven’t had much time to sit down and blog. Taking five classes a semester, working, doing yoga (almost) every day and maintaining a social life keeps a girl busy!

This semester, I’m taking a food studies class about user-generated content, like blogs, social media and video games. I thought returning to and cultivating Yes to Yummy would be a great choice for my final project.

Before we dive into this week’s recipe, let me catch you up to speed on what’s going on in my life:

  • I’m still a food studies major at NYU. I’ll hopefully be graduating in the spring (a year early) since I came in with almost a year’s worth of credit from AP classes. Fingers crossed!
  • I started dating my boyfriend, Timothy, last fall. He’s a fellow NYU student (studying acting and writing at Tisch) and native Texan who loves to eat. We’re living together in my first apartment, a shoebox-sized studio in Chelsea.
  • I’m currently interning at Allergic to Salad, an organization that brings cooking classes into NYC public schools. I’m super excited to be pursuing the intersection between food and education!
  • I made my first solo trip to Europe last spring, visiting friends in Scotland, England and the Netherlands in ten short days. It was an amazing experience, foreign public transportation and all!

Now that that’s covered, let’s move onto pumpkin bread…

Every Sunday, Ali and Kas – two of my closest friends – come over for lunch or dinner. Kas in particular is a major fan of fall. The second a leaf falls on the ground, out come the hipster beanies and sad artsy boy acoustic albums. I too enjoy some good autumnal weather, so I try to integrate fall flavors into my meals for them.

A few weeks ago, I baked up a thicccccc (spelling intentional) loaf of pumpkin bread studded with chocolate chips for brunch. Its sweet and warmly spiced flavor made it a resounding hit among the girls. It was also a wonderful breakfast for the next week or so.

Unfortunately, as is the case with banana bread, if you make a fat loaf of pumpkin bread, it’s going to take a while to cook. Like, at least an hour. Probably more. If you’re in a rush, you can scoop the batter into a muffin tin and make pumpkin bread muffins, but then you’re really missing the point. Slow down a little. While your pumpkin bread is in the oven, read a book. Watch a movie. Take a bubble bath. Do something relaxing, and when you’re done, you’ll have a delicious, warm treat to enjoy.

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Chocolate Chip Pumpkin Bread

The fall antidote to your standard banana bread. Sweet, nutty and moist, this loaf is sure to become your favorite October breakfast.

Adapted from King Arthur Flour

Ingredients

Prep Time
Cooking Time
Total Time 1 hr 20 min
Yield 1 loaf, about 8-12 servings

1/2 cup vegetable oil or coconut oil, melted

2/3 cup granulated sugar

2/3 cup brown sugar

2 large eggs

1/3 cup coffee (or 1/3 cup water + 1 tablespoon instant coffee granules)

1 teaspoon vanilla

1 2/3 cup all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice (or 1/4 teaspoon each nutmeg, allspice and cloves)

3/4 cup dark chocolate chunks (also great with white chocolate chips)

Directions

Preheat the oven to 350 degrees. Line a 9″x5″ loaf pan with parchment paper and lightly grease it with vegetable or coconut oil.

In a large bowl, whisk together the oil and sugars until well-combined. Add the eggs, one at a time, and whisk to incorporate. Add in coffee and vanilla.

Fold in the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Keep going until all traces of flour are just gone. Then, fold in the chocolate chunks.

Using a spatula to help, pour the batter into the preprepared loaf pan, spreading out so the top is even. Bake in the preheated oven until a toothpick comes out clean in the center, about an hour and ten minutes. Start checking the bread at the hour mark; it may also need an additional ten minutes or so if your oven runs cold.

Let cool in the loaf pan for half an hour, then transfer to a wire rack. Serve immediately or wrap tightly with cling wrap or foil. Best within a few days, but good for up to a week.


So, there you have it. My first blog post in a while. Looking forward to writing more and sharing new recipes (and more) with you all!


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Chocolate Chip Pumpkin Bread

October 6, 2018 Print this page

The fall antidote to your standard banana bread. Sweet, nutty and moist, this loaf is sure to become your favorite October breakfast.

Adapted from King Arthur Flour

Ingredients

Prep Time
Cooking Time
Total Time 1 hr 20 min
Yield 1 loaf, about 8-12 servings

1/2 cup vegetable oil or coconut oil, melted

2/3 cup granulated sugar

2/3 cup brown sugar

2 large eggs

1/3 cup coffee (or 1/3 cup water + 1 tablespoon instant coffee granules)

1 teaspoon vanilla

1 2/3 cup all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice (or 1/4 teaspoon each nutmeg, allspice and cloves)

3/4 cup dark chocolate chunks (also great with white chocolate chips)

Directions

Preheat the oven to 350 degrees. Line a 9″x5″ loaf pan with parchment paper and lightly grease it with vegetable or coconut oil.

In a large bowl, whisk together the oil and sugars until well-combined. Add the eggs, one at a time, and whisk to incorporate. Add in coffee and vanilla.

Fold in the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Keep going until all traces of flour are just gone. Then, fold in the chocolate chunks.

Using a spatula to help, pour the batter into the preprepared loaf pan, spreading out so the top is even. Bake in the preheated oven until a toothpick comes out clean in the center, about an hour and ten minutes. Start checking the bread at the hour mark; it may also need an additional ten minutes or so if your oven runs cold.

Let cool in the loaf pan for half an hour, then transfer to a wire rack. Serve immediately or wrap tightly with cling wrap or foil. Best within a few days, but good for up to a week.


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Chocolate Mousse Tiramisu

January 4, 2018 Print this page

What to do when one of your containers of mascarpone goes missing on your way back from Trader Joe’s? Replace it with leftover chocolate mousse. My best improvisation of 2017.

Adapted from this recipe

Ingredients

Prep Time 1 hr
Cooking Time
Total Time 6 hr
Yield 12 servings

FOR THE CHOCOLATE MOUSSE:

6 ounces of dark chocolate, finely chopped

3 egg whites

1/3 cup of sugar

2 cups of heavy whipping cream

1 teaspoon of vanilla extract

Pinch of salt

FOR THE TIRAMISU:

6 egg yolks

2/3 cup of sugar

2/3 cup of whole milk

1 cup of heavy cream

2 8 oz containers of mascarpone cheese

1/4 cup of strong coffee, cooled

2 tablespoons of rum

6 ounces of mixed ladyfingers (vanilla and chocolate)

Directions

FOR THE CHOCOLATE MOUSSE:

In a small saucepan, melt the chocolate, stirring to prevent burning. Set aside and let cool to room temperature without solidifying.

In a medium bowl, beat the egg whites to soft peaks. Add the sugar and beat until stiff peaks form. Set aside.

In a large bowl, beat the heavy cream until stiff peaks form. Be careful not to over-beat, or else you’ll wind up with butter.

Fold the egg whites into the saucepan with the cooled chocolate. Then, fold the egg white/chocolate mixture into the whipped cream. Go slowly. Once no streaks of white remain, fold in the vanilla and salt. Set aside.

TIP: Save the yolks from the eggs you separated. You’ll use them in the tiramisu!

FOR THE TIRAMISU:

In a medium saucepan, whisk together the egg yolks and sugar. Add the milk and bring to a boil over medium heat, whisking constantly. Let boil for a minute, then immediately remove from the heat. Pour into a heatproof dish, cover with plastic wrap, and let cool in the fridge for an hour.

Once the hour has elapsed, fold in the mascarpone. Set aside.

In a large bowl, beat the heavy cream to stiff peaks. Set aside.

In a measuring cup, combine the coffee and rum. Place the ladyfingers in a large shallow baking dish. Slowly pour the coffee/rum mixture over them and gently toss to combine. Totally okay if things get a bit mushy or a few ladyfingers break. Let sit for a few minutes before proceeding.

Place a layer of ladyfingers (about half of them) on the bottom of a deep baking dish or other large serving vessel. Top with half of the mascarpone, then half the chocolate mousse, then half the whipped cream. Repeat with the remaining ladyfingers, mascarpone, mousse and cream. Dust the top with cocoa powder.

Let chill in the fridge for 6 hours or overnight, then serve!


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Chewy Peanut Butter Chocolate Chip Cookies

October 23, 2017 Leave your thoughts Print this page

Hello again, friends! I’ve been cooking up a storm, so I’m back again for another post. I hope you’re ready for some fat, decadent cookies.

In other news, it’s October, but still feels like summer. What gives, New York? (Or more like, what gives, climate change?) I’ve got a pile of sweaters in my closet just waiting to be worn, but the weather refuses to budge away from tank top temperatures. UGH.

While this complaint is justifiable — it shouldn’t be 75 degrees in the second half of October — part of the problem is that I’m an incredibly impatient person. I always have been: patience is an Achilles heel of mine. As I child, I couldn’t last for more than 45 minutes in a museum or aquarium. I’d work myself up into a tizzy if I didn’t know what I was doing each day. Lines and long car rides were the death of me (and my poor parents).

Patience is something I’ve been coming back to again and again recently. Because lately, I’ve been especially antsy about getting things to happen.

Everything I do is fast. I walk fast. I talk fast. I jump into friendships fast. I make decisions fast. I get tests done fast. I practice yoga fast. My brain is constantly going at lightning speed, quickly bouncing from one thing to the next. It doesn’t help that I live in New York City, one of the most fast-paced environments in the world. Simply stepping out my door makes me want to move and think even faster.

Slowing down is honestly so challenging for me. I wish I was some chill, laid-back girl-next-door who could just be spontaneous with life. But alas, I’m not she, nor will I ever be she.

And you know what? That’s okay. Being an energetic planner means that I’m great at initiating, whether that be in conversations or lunch dates. It means I give a shit about getting shit done. Authenticity is my jam, and I will never stray from who I am just because I’m not “chill” enough.

That being said, we all have things we could and should work on, and one of mine is definitely patience. I need to be more patient with people: friendships take time, and everyone has flaws and approaches things differently. I need to be more patient with life: love will find me when the time is right, when the person is right. And I need to be more patient with myself: lessons cannot be learned overnight, and something like anxiety takes a lifetime to conquer.

But one place where I can definitely exercise patience? The kitchen!

I personally see cooking as a laboratory for things I need to work out in my life. (Perhaps this is why I always hide in the kitchen when I get stressed out?) So this week, I worked out some impatience by baking some cookies that needed to chill in the fridge for a few hours before baking. (See the theme?)

No matter how you prepare them, cookies are delicious. But allowing some doughs to chill in the fridge before baking can do wonders for texture. Have you ever bitten into a thick, sensuous, chewy cookie? Part of that is likely flour content, but part of it too is that fridge time. When doughs are cooled in this fashion, the fat (butter) melts more slowly in the oven, thus preventing the cookies from becoming flat and crunchy.

And who would want a flat, crunchy cookie when you could have a sumptuous mouthful of peanut butter and chocolate?

These are pretty straightforward. My only recommendations? Use salted peanut butter. Crunchy, creamy, whatever, doesn’t matter. But please use salted. And DO NOT flatten the cookies before baking them in the oven. Drop ’em on the baking sheet and let them be. You want to maintain that magical thickness.

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Chewy Peanut Butter Chocolate Chip Cookies

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 3 hr
Yield ~30 cookies

2 sticks of unsalted butter (1 cup), softened

1 1/4 cups of brown sugar

2 eggs, at room temperature

1 cup of salted peanut butter (crunchy or smooth, up to you)

1 tbsp vanilla extract

2 3/4 cup all-purpose flour

1/2 tsp salt (if you aren’t into salt, use unsalted peanut butter and keep salt at this amount)

1 tsp baking soda

2 cups of dark chocolate chips or chunks

Directions

In the bowl of a stand mixer (or in a bowl with an electric beater), cream the butter and sugar. Scrape down the bowl. Add the eggs, one at a time, and beat until incorporated. Scrape down the bowl again. Add the peanut butter and beat until smooth. Add the vanilla and give a quick beat just to incorporate.

Add the flour, 1 cup at a time. Scrape down the bowl between each addition. During the final addition, add the salt and baking soda. The cookie dough should be quite thick: if you’re using a stand mixer, the dough should stick and hold its shape around the hook attachment. If still feeling a bit too wet, add up to 1/4 cup more flour.

If you’re good to go, fold in the chocolate chips with a spatula. Cover the bowl with plastic wrap. Let chill in the fridge for 1-3 hours.

Preheat the oven to 350 degrees. Line a large baking sheet with plastic wrap.

With an ice cream scoop or two large spoon, shape the cookies. Do not flatten them in any manner. Space them evenly on the baking sheet. Bake until the edges begin to turn golden brown and the middle springs back with a gentle touch, about 12-14 minutes.

Let cool slightly, then transfer to a cooling rack. Serve warm, or keep in an airtight container for 3-4 days.


Here’s to zen, my friends. Maybe one day I too can be a chilled-out cookie.


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Chewy Peanut Butter Chocolate Chip Cookies

October 21, 2017 Print this page

The thickest, most decadent peanut butter cookie you will eat. Best served fresh out of the oven.

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 3 hr
Yield ~30 cookies

2 sticks of unsalted butter (1 cup), softened

1 1/4 cups of brown sugar

2 eggs, at room temperature

1 cup of salted peanut butter (crunchy or smooth, up to you)

1 tbsp vanilla extract

2 3/4 cup all-purpose flour

1/2 tsp salt (if you aren’t into salt, use unsalted peanut butter and keep salt at this amount)

1 tsp baking soda

2 cups of dark chocolate chips or chunks

Directions

In the bowl of a stand mixer (or in a bowl with an electric beater), cream the butter and sugar. Scrape down the bowl. Add the eggs, one at a time, and beat until incorporated. Scrape down the bowl again. Add the peanut butter and beat until smooth. Add the vanilla and give a quick beat just to incorporate.

Add the flour, 1 cup at a time. Scrape down the bowl between each addition. During the final addition, add the salt and baking soda. The cookie dough should be quite thick: if you’re using a stand mixer, the dough should stick and hold its shape around the hook attachment. If still feeling a bit too wet, add up to 1/4 cup more flour.

If you’re good to go, fold in the chocolate chips with a spatula. Cover the bowl with plastic wrap. Let chill in the fridge for 1-3 hours.

Preheat the oven to 350 degrees. Line a large baking sheet with plastic wrap.

With an ice cream scoop or two large spoon, shape the cookies. Do not flatten them in any manner. Space them evenly on the baking sheet. Bake until the edges begin to turn golden brown and the middle springs back with a gentle touch, about 12-14 minutes.

Let cool slightly, then transfer to a cooling rack. Serve warm, or keep in an airtight container for 3-4 days.


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