Written on February 5, 2013 at 7:30 am , by Delish Dish Editor
Hi, I’m Dorie Greenspan, cookbook author, baker, and owner of a small-batch cookie shop in New York City called, Beurre & Sel (French for “butter and salt”). I’m also the creator of the recipes for the delicious chocolate treats featured in the February issue of Better Homes and Gardens.
Chocolate + Valentine’s Day have been sweethearts for so long that it was a tricky – but very delicious – challenge to come up with new treats for the celebration of love. I’m crazy about all my meant-to-share desserts, but I was so excited about the Smoky Chocolate Crackers that I made them part of Beurre & Sel’s cocktail cookie collection.
I’m like a little kid when it comes to cookies – I can’t be reasonable; I can’t have just one; and I can’t understand why you’re supposed to wait until dessert to eat them. It’s because I want cookies all the time that I wanted to create cocktail cookies, a legitimate reason to eat cookies before dinner. And when I came up with the idea for Smoky Chocolate Crackers, I hit the jackpot: these are great as a nibble with wine before a meal and just as great with cheese and wine après dinner.
I’ve always liked chocolate with a little heat, but knowing that I was creating these crackers for Valentine’s Day, I wanted something even more surprising. I wanted something mysterious and when I thought of smoke, I knew I’d found it. The haunting flavor is from smoked paprika, just enough of it to keep you coming back for more. I use mild paprika, but if you really want to heat things up, you can go for the hot variety. And if you want a little more mystery, go for smoked almonds.
The dough for these crackers is easiest to roll as soon as it’s mixed and easiest to cut when it’s frozen, which is a terrific bonus: you can roll the dough out, wrap it well and keep it in the freezer, at the ready, for up to 2 months. Because you cut and bake the crackers straight from the freezer, this means you can have these treats on the spur-of-the-moment. And, since you never know when love might come calling, it’s good to be prepared. Get the recipe here!
Written on January 28, 2013 at 8:30 am , by Lauren Brennan
With Valentine’s Day right around the corner, I thought I’d share with you all a fun, fast and delicious recipe I found on BHG for No-Drip Chocolate Dip. This sweet and chocolatey treat is perfect for parties, special snacks or an intimate dessert for two and can be made well in advance. Plus, easy enough for the novice chef.
I made this dip with my 3 year old for a fun afternoon of Valentine card making.
Here’s how you make it:
Once the chocolate is completely smooth and melted, stir in a can of sweetened condensed milk. After you stir this in, the mixture will be a weird very thick texture. This is totally normal! Just keep stirring.
I served mine with strawberries, bananas, apples and cubes of rice krispie treats but anything you have on hand would be tasty. Did I mention this is a great way to eat fruit? Everything tastes better dipped in chocolate!
Written on November 8, 2012 at 8:30 am , by Erin Gleeson
Greetings from the woods! I am Erin Gleeson, the creator of the food blog The Forest Feast. After working as a food photographer in New York City for many years, I recently moved to a cabin in the woods in Northern California. The Forest Feast features simple recipes that I present visually, using my handwriting, photography, and watercolor illustration. I am excited to be working with Better Homes and Gardens to share some of their recipes, like these Spiced Apricots in Dark Chocolate that I made recently for a party, and they were a hit! I entertain often and I will certainly make these apricots again- they are unique, colorful, and easy to prepare ahead. Delish!
- 3 ounces bittersweet (dark) chocolate, chopped (approx one bar)
- 1 seven ounce package dried apricot halves
- 1/4 teaspoon chili powder (regular or ground chipotle chile pepper)
1. Line a baking sheet with waxed paper (plastic wrap also works); set aside. In a small microwave-safe bowl microwave chocolate on 50 percent power (medium) for 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. You can also melt the chocolate in a metal bowl set atop a pot of boiling water (double boiler).
2. Dip each apricot half halfway into melted chocolate; place on prepared baking sheet. Sprinkle evenly with ground chili powder while the chocolate is still soft. Let stand about 1 hour or until chocolate is hardened.