Sticky
30 December
By
On
In Chocolate, Dessert, Pie, Specialty of the House

Tweet Specialty of the House recipe This Chocolate Chess Pie recipe was requested by a reader for The News & Observer’s monthly Specialty of the House column. The pie is such a popular chocolate dessert at the Angus Barn that the North Raleigh restaurant makes 600 pies a week. Owner Van Eure assures home cooks that this dish is easy to make but they also sell it at the restaurant’s country store. The recipe was printed in a Specialty of the House column in 2000 but also was published in a 2014 story, “Triangle Restaurants’ Signature Dishes.” Specialty of the House gets recipes for localRead More →

16 December
By
On
In Chocolate, Christmas, Cookies, Dessert, Holiday

Tweet Lisa Pleasants’ favorite cookie weekend recipe. To read about Pleasants’ family annual cookie weekend tradition, go to http://goo.gl/YgZNQg. Adapted from America’s Test Kitchen. 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cups Nutella 4 tablespoons butter, at room temperature 1 1/3 cups granulated sugar 2 eggs, at room temperature 1 teaspoon vanilla extract 1 teaspoon instant espresso powder 1/3 cup milk 2 cups hazelnuts, toasted and finely chopped, divided 1 cup powdered sugar COMBINE flour, baking powder and salt in a medium bowl; set aside. With an electric mixer on medium-high speed, beat Nutella, butter and granulated sugar untilRead More →

13 October
By
On
In Chocolate, Cookies, Dessert

TweetFormer owner of the now closed Wilmoore Cafe in Raleigh,  David Fowle recommends Ghirardelli chocolate chips for everyday cookies and the more expensive E. Guittard, which can be bought at Fresh Market and specialty stores, for special occasions. This recipe appeared in a story in The News & Observer, “My Favorite Chocolate Chip Cookie.” 3 cups plus 1 tablespoon all-purpose flour 1 1/2 teaspoons baking powder 1 1/4 teaspoons baking soda 1 teaspoon salt 1 cup sugar 1 1/4 cups brown sugar 2 sticks (1/2 pound) unsalted butter, at room temperature 2 eggs, at room temperature 2 teaspoons vanilla 14-16 ounces chocolate chips, at leastRead More →

06 October
By
On
In Cake, Chocolate, Dessert

TweetHere’s the trouble with Valentine’s Day: Some people love planning every minute detail of a romantic gesture; others are left in a cold sweat when they realize they are coming home empty-handed or they didn’t think about making a dinner reservation until too late.If your only option at this point is the white tablecloth service at your local Waffle House, consider getting in the kitchen to cook something as a loving gesture. If you need inspiration to make treats for your valentine, we have two words for you: “hot” and “chocolate.” We’re talking about not only hot chocolate in liquid form, but also a moltenRead More →

06 October
By
On
In Cake, Chocolate, Dessert

TweetThis recipe appeared originally with a story in The News & Observer, “Hot Chocolate Treats for Your Valentine.” If you can’t find Lyle’s Golden Syrup, substitute light corn syrup. By Rebecca Rather in “Fine Cooking Cakes and Cupcakes,” (Tauton Press, 2014). For the cake: 12 tablespoons unsalted butter, more for pans 3/4 cup canola oil 4 1/2 ounces bittersweet chocolate, finely chopped 3 cups unbleached all-purpose flour, more for pans 3 cups granulated sugar 3/4 cup unsweetened natural cocoa powder 3 large eggs, at room temperature 3/4 cup buttermilk, at room temperature 2 tablespoons pure vanilla extract 2 1/2 teaspoons baking soda 1/2 teaspoon kosherRead More →