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Double chocolate brownie cakes

This is Week #6 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food & Wine Annual Cookbook 2010

Although I do adore chocolate, there are a handful of foods I place before it on my Foods I Love list. I rarely crave chocolate, but if it is set before me I will not turn it down. There are only a few chocolatey treats that make my stomach rumble just by thinking about them. Chocolate caramel brownies are one, Twix bars are another, but that is basically it. So when I set out to make this recipe, I thought, Eh, I'll be able to resist them, no problem!

Sooo I was kinda wrong about that. Once I sunk my teeth in for my "test bite," I knew I was in trouble. These little "cakes" are perfectly delicious. They are rich, but not too rich. They are just the right kind of chocolatey gooey-ness.

Preheat your oven to 350 degrees F. Butter and flour 8 cups in a standard-size muffin pan.

In a small saucepan, melt 1 stick, plus 2 tablespoons of butter. Add 1 ounce of chopped milk chocolate (or milk chocolate chips) and whisk until it is melted. Let cool.

In a small bowl, whisk together:

3 tablespoons cake flour

1/3 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

In a large bowl, add:

2 large eggs

3/4 cup sugar

Using a handheld mixer, beat together until pale and thick, about 5 minutes.

Beat in 1/2 teaspoon of vanilla extract.

Beat in the melted chocolate-butter mixture and the dry ingredients in 3 additions, scraping the sides of the bowl occasionally with a rubber spatula.

Stir in 4 ounces of additional chopped milk chocolate (or milk chocolate chips).

The mixture will be a bit chunky.

Spoon the batter into 8 muffin cups and bake for about 22 minutes, or until the cakes are risen and springy.

Let the cakes cool and turn them out onto a wire rack. Serve warm, with ice cream. Mmmmmmmmm.

Click here for a printable recipe!


Salsa verde enchiladas

I should have been born Mexican. Mexican food and drink make me swoon and salivate. Tortillas, cheese, beans, salsa, tequila, hot peppers. I could bathe in the above ingredients for weeks on end.

I am constantly scanning cookbooks, magazines and the internet for new Mexican concoctions. I found this Salsa Verde Enchilada recipe in Good Housekeeping and instantly adored it because it was Mexican and because it was unique. Using meat from rotisserie chickens? Brilliant! Why didn't I think of that? Have you ever started eating one of those chickens and ended up finishing the entire thing? Yeah, me either.

This recipe makes a total of 16 enchiladas in 2 separate baking dishes, so halve the recipe if you wish.

Remove the meat from 2 rotisserie chickens and coarsely shred it. Place the shredded meat in a medium bowl, discarding the skin and bones.

Evenly coat the chicken with 1/2 cup salsa verde.

Preheat your oven to 350 degrees F and grease two 9x13 baking dishes.

Place in a large skillet:

Two 16-oz. jars salsa verde (minus the 1/2 cup that was mixed in with the chicken)

6 green onions, thinly sliced

1/4 cup fresh lime juice

Heat to boiling over medium-high heat. Boil for 2 minutes, stirring occasionally.

Stir in 2 tablespoons of fresh, chopped cilantro and reduce the heat to low.

With tongs, place 1 tortilla in the salsa verde mixture, coating it completely. Heat it for 10 seconds and place it on a sheet of waxed paper. Top with about 1/3 cup of the chicken mixture, and roll up the tortilla.

Place it, seam side down, in the baking dish and repeat with the remaining tortillas and chicken, arranging 8 tortillas in each dish.

Add to the remaining salsa verde mixture:

8 oz. sour cream

1/2 cup chicken broth

Stir and spoon the mixture over the filled tortillas.

Cover the baking dishes with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and sprinkle the enchiladas in each dish with 4 oz. shredded Mexican cheese and fresh cilantro. Bake for 5 more minutes.

Total delicious, Mexican yumminess!

Click here for a printable recipe!


Appetizer recipe contest winners!

Ebby and I decided on the following two recipes as the winners of our appetizer recipe contest!

Western potato rounds - submitted by Joan H.

Buffalo sliders with cherry salsa - submitted by Chantal

Congrats, Joan and Chantal! If you could each send us your mailing address (via the Contact Pip & Ebby button on right), we will get Ebby's favorite microplane grater in the mail to each of you! Also, please provide your blog info if you want us to link to it in the posts we create that will detail your recipes.

We will add these recipes to our list of things to make for our big Bloggy Day this coming Saturday! Thanks!!


Kale chips

You are not going to believe me when I say that kale chips are DELICIOUS! Not just tolerable, but DELICIOUS. Yes, kale! That nutrient-packed, leafy vegetable that you ignore in the produce aisle! This is by far the best kale experience I have ever had. I wish I had discovered this little secret long ago.

As I ate the entire bowlful of my crispy afternoon snack, I felt like I should maybe be feeling guilty. As if I were eating a bag of cheetos or something. No guilt was necessary, though, because, well, because it's kale!

Assuming you trust me, here's what you will need to do to. Preheat your oven to 375 degrees F. Tear pieces from an entire bunch of kale, discarding the hard ribs. Make sure the kale is totally dry. If there is any moisture present, the kale will not crisp properly when it is cooked. Line a baking sheet with aluminum foil and spread the kale evenly across the top. Drizzle olive oil over the kale (anywhere from 1-4 tablespoons) and gently toss with your hands to coat.

Bake in the preheated oven for 12-15 minutes, or until the kale is crispy and bright green in color. After they have come out of the oven, salt (preferably kosher) and pepper them to your liking. Prepare to be very pleasantly surprised!

Kale Chips

Ditch the chips. These are WAY tastier, and do I need to mention that they are way healthier?

Contributed by Megan Porta from

Published Feb 6, 2011

Serves: 4

Total time: 20 min

Kale Chips


  • 1 bunch kale, broken into medium pieces (hard ribs discarded)
  • 1-4 tablespoons olive oil
  • Kosher salt and pepper, to taste
  1. Preheat oven to 375 degrees F. Spread kale out on a baking sheet lined with aluminum foil. Make sure kale leaves are completely dry. Drizzle olive oil over kale and toss with hands to coat. Bake in preheated oven for 12-15 minutes, or until leaves are bright green and crispy. Remove from oven and season with salt and pepper.




Appetizer recipe contest closed!

Thanks for the submissions! We will sort through the recipes and pick our two favorites and announce them on Monday.