willandmegan

"Stuart rose from the ditch, climbed into his car, and started up the road that led toward the north…. As he peeked ahead into the great land that stretched before him, the way seemed long. But the sky was bright, and he somehow felt he was headed in the right direction." (from Stuart Little by E.B. White)


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Oatie Nib Cookie (Oatmeal and Roasted Cocao Nib Cookies)

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“Oatie Nib Cookies

– 22 Good Sized Crunches of Heaven-

I love oatmeal. I love a sweet treat. And goodness, I love texture. And suddenly, I had a revelation! Why not use our crunchy, unabashedly enticing leftover cocao nibs to add just the right crunch to cookies?! (Note to readers: before editing this blog I realized I accidently wrote ‘add just the right CRUNK to cookies. These are things no one ever knows).

And thus, the oatmeal nib cookie was born! Before we embark on the recipe (and I know, if you’re like me, you’re ignoring these first few paragraph babbles) but I wanted to give a quick blog to Dandelion Chocolate out in California. While working at a local coffee shop I had the pleasure of encountering these little bits of crunchy heaven. They were so good, Will and I ordered a bag and had it sent to us in the mail. I will spare you my pretending-to-be-super-cool-on-wordpress and quote Dandelion directly on the natural flavor attributes of the bean (and boy is there!), “Our Madagascar bar’s crazy fruit notes are present even straight from the bean, but here they show an acidic bite punctuating the nuttier undertones.” So, there ya have it. And it animates these cookies in a way that no amount of walnuts or raisans can!

Ingredients:

The Big Schtuff

2 cups of oatmeal (some say quick oats, some say regular. I used regular)DSC_0909

1/2 cup of Dandelion Chocolate Cocao Nibs

1 cup wheat flour and 1/2 cup all purpose (variations of this would turn out fine)

1/2 cup ground flax (or not. or more. but it gives you some Omega 3)

1/2 cup butter (that’s a giant stick of fat thrown in a bowl & melted in microwave)

1/4 cup honey (in place of 1/2 cup white sugar)

1 cup raw cane sugar (or brown)DSC_0908

2/4 cup applesauce

1 egg (or eggwhite? haven’t tried that yet)

1 cup peanut butter chips (or whatever you want)

The Not-So-Big Schtuff

1 teaspoon cinnamon

1 3/4 teaspoon vanilla (or however much you want it to taste like vanilla)

1/2 teaspoon of apple pie spice (which really means some clove or nutmeg or allspice or pumpin or or or)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Directions:DSC_0931

1- Preheat to 375 (I preheat to 389 because my oven hates me)

2- Grease a cookie sheet or use a super cool silpat

3- Big bowl for the dry stuff: oatmeal, flour, baking soda & powder, salt, flax, spices<–StirDSC_0930

4- Not as big bowl for the ‘wet’ stuff: butter, brown sugar, vanilla, honey, egg, applesauce<–Stir

5-Drop wet stuff into dry stuff and mix

6-Drop them on your baking sheet, however big you want (I made 12 1st round, 10 the second)

7-Service with Almond Milk.

8-Eat them all in one day.

Seriously, the best. I’m gonna fatten’ up William Head.

Cheers,

willandmegan


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Crack It Open – Coconut Chocolate Tasting

coconut full display edit

Last night we created one of the most elaborate tasting displays to date in our long awaited Coconut Chocolate Tasting. To gauge the level of my anticipation for said tasting, 4/5 of the bars shown were purchased a month in advance along with the coconut and coconut milk (for aesthetic purposes). The final installment is a brand called RitterSport and was purchased by Megan a week ago during her trip to Germany. Whoot for our first German brand chocolate included in the lineup! The first thing I noticed upon a quick overview of packaging is the occurrence of blue/turquoise as a color choice from brand to brand. Does blue indicate the cool refreshing feeling of a bite into raw coconut? Well this tasting is equally about the chocolate as it is the coconut. Which chocolate company effectively blends the flavor and texture of coconut with milk/dark chocolate?

*Note* I’d like to state that the bars we chose cover a variety of approaches to the inclusion of coconut. Our tastes may vary differently from yours. We felt that a broad spectrum of very simple additives to extremely complex spices/flavor would make the tasting more interesting. We hope you feel the same. Enjoy!

-w&m

alter eco coc edit

1.) Alter Eco Dark Coconut Toffee (47% cocoa) ~$3.88 2.82 oz.

This bar opens up with a bright warm flavor that has the crunch of toffee bits and sweetness of a frappucino. The overwhelming abundance of large organically shaped chunks of toffee removes any opportunity for coconut to shine through. However, the satisfying bite of salt, undertones of butter and oats make this bar hard to put down. Think of it like a dessert!

good cacao coc edit

2.) GOOD CACAO – Coconut Omega-3 (72% Dark Cacao) ~$4.89 1.5 oz.

The super dark tone of this bar is intriguing along with its bright white flecks of coconut on the underside. The flavors are slow to release, but gradually move from cool notes of floral to dried fruit and cinnamon. It has a very fine and fibrous texture throughout. Imagine the subtle aroma of good perfume and taste of apricot. By far one of the most complex bars we have tasted to date. Take one look at the list of ingredients such as Raw Lucuma and Nutri Plankton and you won’t feel guilty indulging on this bar.

ritter sport kokos edit

3.) Ritter SPORT KOKOS (45% Milch-Creme) ~$1.20  3.52 oz. (price conversion from Euros!)

Meg describes this German native bar close to the Almond Joy, but more specifically “Heaven On Crack”. It has a rich creamy outer layer with a coconut frosting-like inner layer. In my mind it tasted like someone took a box of Samoas Girl Scout Cookies and condensed them into one chocolate bar. If you aren’t a health freak with concerns for emulsifiers, corn syrup and the like, this bar is for you.

sweet riot kickin coc edit

4.) sweetriot KICKIN’ COCONUT (70% Dark Chocolate) ~$3.99 3.5 oz.

The use of texture in this bar is well done, however it doesn’t have much coconut flavor. The buttery notes of the chocolate itself stand out along with a hint of floral that wants to jump to your taste buds, but never quite makes it. A sweet tasting bar with great texture, but doesn’t deliver in overall flavor.

theo coc curry edit

5.) theo Coconut Curry Milk Chocolate (45% Cacao) ~$3.25 2 oz.

The first warning I heed is that this is not your mamas chocolate bar. The level of spices and fiery intensity that comes in this little package is quite delectable to some.  The oily consistency comes with a bitter twist of dried spice bits that bite your tongue periodically. Expect the cardamom to overcome your senses along with undertones of cayenne and mustard. From start to finish this bar delivers in flavor complexity, intensity and some level of texture, but no coconut flavor.


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Lemon Chili Chocolate Pasta

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The other night, I decided to dig out the pasta I had bought from my trip to Venice two summers ago. It had sat there, not for lack of want or even because it was a novelty, but because I could not figure out what to do with it. I mean, let’s be honest. If you read “Chocolate Pasta” what sauce comes to your mind?! Red sauce, gross. Alfredo, weird? Oil and butter, boring. So…apparently I needed two years to mull it over in my head. And then I just thought… spicy and sour! And it was delicious!

Ingredients

  • .5 pound of chocolate pasta (local stores/online/or use it as an excuse to travel to Venice!)
  • 2-3 tbs Butter
  • 1 lemon
  • Local and organic honey
  • 2 1/2 whole, dried chilis
  • 100% unsweetened natural cocoa powder (I use Scharffen Bergen)
  • Asparagus

Directions

  1. Bring water to a boil
  2. While water is heating up, start the base for sauce. Begin melting 2-3 tbs of butter in a pan.
  3. Slice 2 slices off of the lemon before using it for juice. Set aside to garnish dish for later.
  4. Combine 2 tbs honey, 1/4 cup of freshly squeezed lemon juice, and 2-3 tbs of honey.
  5. Warm up and mix. Take 1/2 dried chili and crunch between your fingers. Allow some (but not a lot) of the seeds to drop into the sauce. You will want more of the outside chili.
  6. Add some lemon zest from the squeezed lemon and a teaspoon of cocoa powder. Save some lemon zest to place on top of the dish.
  7. Mix and let sit for another 3 minutes.
  8. When the pasta is finished, place some sauce on the bottom of the plate. Add pasta to dish and sauce on top.
  9. Place 2 slices of lemon and 2 whole dried chilis on the side of the plate for garnish.
  10. Sprinkle some cocoa powder on top.
  11. Pair with some lightly steamed asparagus and enjoy!

Will and I decided it tastes like a spicy lemon head! Let us know what you think.

xoxo,

willandmegan

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