chocolate - Related Content

Chocolate-Almond Spice Cookies

Ingredients:
3/4 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/4 C plus 1 C white sugar
2 1/2 C blanched almond flour
1/4 C cocoa powder
1 tsp kosher salt
4 egg large whites, lightly beaten
1 1/2 tsp vanilla extract
5 ounces bittersweet chocolate, finely chopped

Directions:

1. Heat the oven to 375°F with racks in the upper- and lower-middle positions. Line 2 baking sheets with parchment paper.
2. In a small bowl, stir together the cinnamon, cardamom and ginger. Measure ¼ tsp of the spice mixture into another small bowl, stir in ¼ C sugar and set this sugar & spice mixture aside.
3. In a 12-inch skillet over medium heat, combine the almond flour and remaining spice mixture. Cook, stirring frequently and breaking up any lumps, until fragrant and lightly browned, 5 to 7 minutes. Transfer to a large bowl and let cool until barely warm to the touch, 15 to 20 minutes.
4. To the almond flour mixture, whisk in the remaining 1? C sugar, the cocoa and salt. Use a spatula to stir in the egg whites and vanilla until evenly moistened. Stir in the chocolate. The dough will be sticky.
5. Using two soupspoons, drop a few 2-tablespoon portions of dough into the spiced sugar, then gently roll to coat evenly. Arrange the sugar-coated balls on the prepared baking sheets about 2 inches apart. Repeat with the remaining dough.
6. Bake until the cookies have cracks in their surfaces and a toothpick inserted into a cookie at the center of the baking sheets comes out with few crumbs attached, 12 to 15 minutes, switching and rotating the sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely.

Story:
Michael Krueger related that this recipe is from Lisa Brouellette (a WIS-Corp Intern). Lisa discovered it on Milk Street's website and shared with Michael and others when they were setting up for the Advent luminary hike on Saint Joseph Ridge. Lisa said the cookies have a wonderful taste, are fairly simple to prepare, and they fill you up!

*The photo above is from Milk Street Kitchen. Milk Street Kitchen is a PBS cooking series hosted by Chris Kimball. Their Erika Bruce tells us that the recipe “is a loose interpretation of the Swiss Chocolate-Almond holiday cookie known as Baler Brunsli. Traditionally, the dough is rolled and cut into shapes before baking, but Milk Street opted for an easier drop cookie studded with bits of chocolate. Even without butter, they are intensely rich and happen to be gluten-free, too!”

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Sister Sarah's Unbelievable 3-ingredient Vegan Chocolate Pie

Ingredients:
1 12-ounce bag of vegan semisweet chocolate chips
1 14-ounce block of silken tofu, drained (see more about Tofu below)
1 vegan graham cracker pie crust

Directions:

1. In a small, microwave-safe bowl, microwave the chocolate chips for 45 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)
2. In a blender or food processor/blender, blend the melted chocolate and tofu, until creamy.
3. Pour the tofu-chocolate mixture into the pie crust and place in the freezer for 30 minutes or until the filling solidifies. The pie can be stored in the refrigerator for up to 5 days.
4. Top it with whatever you like..bananas, coconut, nuts, a pinch of sea salt, a little red pepper...or eat it in its delicious simplicity.

Notes:
Some folks add a little vanilla to the mixture.

Story:
This recipe was submitted by Sister Eileen McKenzie, who says: "Sr. Sarah Hennessey introduced me to this amazingly delicious and unbelievably simple chocolate pie recipe. Enjoy!"

I'm always ready for chocolate, and it's even better when I find something easy to make! I hope we all enjoy this recipe; just reading it is making my mouth water for a yummy, creamy cool chocolate pie. It sounds perfect for these dog days of summer!

More about Tofu: Tofu is made from soybeans. The beans are cooked and the remaining liquid (soymilk) is coagulated. The resulting curds are pressed into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm.

Silken tofu is tender and prized for its smooth texture. It’s made with a coagulant which produces a jelly-like texture. In contrast to the traditional style of tofu, also known as “regular” tofu, “block” tofu, or “brick tofu”, silken tofu does not have holes visible to the naked eye. is a common egg substitute for vegan baking recipes. Because precise measurements are more important in baking than in cooking, excess water can negatively affect your baking recipe.

To drain Tofu: Place your silken tofu on a plate and let it sit for a few minutes. The tofu will weep. Once the excess liquid pools on the plate, you can easily pour out the water.

If you would like to be notified when we share new recipes, be sure to scroll to the bottom, provide your email address, check the box confirming you are not a robot, click on a few photos to prove it and click subscribe!  You will then receive an email after each new post.  Remember, we're always looking for new recipes,  and food stories so keep sending them to ecopact@fspa.org!