cocoa powder

Sippity Sup is Dark (Chocolate Truffle) Today

17 Jan 2012
chocolate truffle

I'm sorry. I know you came here today expecting something. After all, I'm a pretty regular blogger. I sorta stress out if I go more than two days without a new post.

But Sippity Sup is dark today. Very dark. That's right. There is nothing here and you are not reading these words.

Because starting midnight tonight (tomorrow? oh that's so confusing) you won't find any of the usual gorgeous photos or genius recipes on Sippity Sup, for 24 whole hours.

Instead, you'll be greeted with a message about anti-piracy bills (which you are reading now) that are topics of heated debate in the U.S. Congress– stirring opposition from tech companies in Silicon Valley and support from media companies in Hollywood.

Wikipedia, one of the highest-traffic sites on the Internet, will also shut down for 24 hours (copy cats) in protest of these laws. Their website says it would make it very difficult– maybe impossible– for community websites (such as Sippity Sup) to continue to operate.

The blackout starts at 12 a.m. ET on Wednesday. So you're probably not reading this now...

But I hate to leave you hungry so how about some deeply chocolate totally DARK truffles to hold you over? GREG

Thanks to CNN for all the facts I quoted here, practically word for word...

Sippity Sup Continues »
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Market Matters- This Chocolate-Cherry Brownie Is No Girl Scout

22 May 2011
cherries

Today I found sweet red cherries at the Hollywood Farmers Market. I brought them right home. I had every intention of giving them a good start in life. You know, serve them simply with sweet cream and a smile! Maybe even bake them up in a pie, so wholesome and delicious!

But something went wrong, and I swear it's not my fault. Cherries can be so deceptive. So downright fallacious.

They may present a cute, shiny face to the world. Flushed red– all pert and pretty. I don't know, maybe they are just naive. But the damage is done.  The minute I left them alone in the kitchen these cherries began to cozy right up to deep dark chocolate. Well one thing led to another and before I knew it their co-mingling produced a plate of Bittersweet Chocolate-Cherry Brownies. And these brownies are very bad boys.

If I were your mother I'd tell you stay away from them because they are such a bad influence. I might try and distract you by introducing you to all the good girl granola on the block. I'd even invite broccoli, spinach and kale for a sleepover. Just hoping you kids would settle in together and play nice.

Sippity Sup Continues »
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Bittersweet Chocolate-Cherry Brownies

Bittersweet Chocolate-Cherry Brownies
By jgreghenry Published May 22, 2011
Prep time: 60
Yield:1 ()

Ingredients:

  • 1 stick (8 tablespoons) butter, more for pan and parchment paper
  • 6 oz bittersweet chocolate, chopped
  • 2 large eggs
  • 0.25 t salt
  • 0.5 c dark brown sugar, packed
  • 0.5 c granuated sugar
  • 1 t vanilla
  • 0.5 c all-purpose flour
  • 0.25 c unsweetened cocoa powder
  • 1 c fresh cherries, pitted and quartered

Directions

Butter a 8x8-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt 1 stick butter and chocolate together. Cool slightly. In a large bowl, whisk eggs until frothy. Whisk in salt, both sugars and vanilla. Add the chocolate mixture to the bowl, stir to combine. Sift in the flour and cocoa, fold together until barely combined. Fold in the cherries. Spread batter into prepared pan. Bake for 30 minutes or until shiny and beginning to crack on top. Cool in pan on rack.

Notes:

makes 16 two-inch brownies For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

Do I Smell "Thank You" Chocolate Cherry Ganache Cookies? #PFB2010

01 Oct 2010
Chocolate Cherry Ganache Cookies

I have been baking again! As you know I only pull out sweet treats as a bribe or a thank you. Well count these cookies as both a bribe and a thank you!

Last week I was so thrilled to have been chosen to move forward in the FoodBuzz Project Food Blog competition. As soon as I got the good news I ran straight to the kitchen (with a a small sidetrack to a neighbors house to purloin the last of their summer figs) and poached up a batch of them in Lambrusco. It's true I may have technically stolen those figs, but I prefer the term 'urban foraged'. Or better yet– 'double poached'. HA!

Well guess what? It's happened again.

You in your infinite wisdom have given me one more week to prove myself in this contest. I am advancing to Challenge #3! Now I am not one to mess with success. So just in case the sweet treats from last week had any influence on your decision,  I thought I better whip up something dark, rich and chocolatey. I mean why tempt fate? What if it's the sweets you like, and not really me? See my point?

Besides you like chocolate don't you?

Sippity Sup Continues »
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Chocolate Crackle Cookies

chocolate crackle cookies
By jgreghenry Published July 29, 2010
Prep time: 90
Yield:1 ()

Ingredients:

  • 8 oz bittersweet chocolate, melted cooled
  • 1.25 c all purpose flour
  • 0.5 c dutch process cocoa powder
  • 2 t fresh baking powder
  • 0.25 t kosher salt
  • 8 T unsalted butter, room temperature
  • 2 large eggs
  • 1 t vanilla extract
  • 0.333333 c whole milk
  • 0 light brown sugar, firmly packed
  • 1 c powdered confectioners sugar

Directions

Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.