CHOCOLATE MACAROON DAY: History, Recipes, Museums, and Martinis!

Today is National Macaroon Day. Now I know that macaroons are not the same as the "French" macarons, but the word has the same root.

The words both come from the Italian maccarone or maccherone which is derived from ammaccare, meaning crush or beat -- referencing almond paste as the principle ingredient. Most macaroon recipes contain egg whites, almonds or nuts. Sometimes coconut -- and definitely sugar! I grew up with macaroons that were mainly coconut.

The 'French' macaron is a sweet meringue-based confection filled with ganache, buttercream or jam and is between two 'cookies'. It's smooth and domed. Lots of flavors, including, of course, chocolate! Although French, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.

In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the "Gerbet" or the "Paris macaron" and was created in the early 20th Century by Pierre Desfontaines of the French pâtisserie Ladurée, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.

But for today's post, I thought I'd focus on MACAROONS, since it's National Macaroon Day!

First, you should know that there is an Almond & Macaroon Museum in Montmorillon, France. This museum pays homage to the generations of craftsmen who built the reputation of Montmorillon, Cité of Macaroons.  The Museum reveals the history of the macaroon, from the culture of the almond tree (and the multiple uses of almonds), to the arrival of the macaroon in France.

There are informative panels, interactive terminals, and machines and old instruments used in the kitchen. At the end of the exhibition, a film summarizes the broad outlines of the visit, and dwells on the arrival of the Macaroon of Montmorillon, and on the creation of Rannou-Métivier House. The visit culminates in the opportunity for tasting in the Winter Garden of the museum.

And, a few recipes to help you celebrate the day! 

CHOCOLATE MACAROONS

Ingredients
1 1/3 (8 ounces) cups dark (70%) chocolate, chopped, divided
2 large egg whites
pinch of salt
1/4-1/2 cup sugar
1/2 tsp pure vanilla extract
1 1/2 cups sweetened fresh flaked coconut

Directions
Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate in microwave-safe bowl; microwave on low setting at 10-second intervals until chocolate is melted, stirring occasionally (or melt in a double boiler). Cool just to room temperature.

Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate (broken into small pieces the size of mini-chips).

Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1-1/2 inches apart.
Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer.

Cool cookies on sheets on racks.

Three More Chocolate Macaroon Recipes:

CLEO COYLE'S MOCHA DIPPED RUM MACAROONS

CHOCOLATE CHIP MACAROONS

SCOTTISH MACAROON BARS FROM CATRIONA MCPHERSON
And for those of you who like to drink your Chocolate Macaroons: 

Chocolate Macaroon Martini

6 ounces vodka
1 ounce chocolate-flavored liqueur
1 ounce Amaretto
orange twist

Combine liquid ingredients in cocktail shaker with cracked ice and shake well.
Strain into chilled martini glass and garnish with orange twist.

WHITE CHOCOLATE MOCHA from Cleo Coyle’s Coffeehouse Mysteries

Today I welcome back mystery author, coffee maven, and baker Cleo Coyle. I love when my mystery and chocolate worlds collide. Here's a fabulous recipe from Cleo for White Chocolate Mocha. Perfect for the holidays!

CLEO COYLE:
White Chocolate Mocha from Cleo Coyle’s Coffeehouse Mysteries 

This heavenly drink is a winter favorite at many American coffeehouses—so, of course, we put it on the menu of our beloved fictional Village Blend. Perfect for a snowy night, it tastes like a rich, warm, coffee-infused milkshake. Marc and I originally shared this recipe several years ago with readers of our Coffeehouse Mystery Holiday Grind. Today we’re delighted to share it here on Janet’s wonderful blog.

For those of you who are new to our work, my husband and I write two mystery series for Penguin Random House. Our long-running Coffeehouse Mysteries, set in New York’s Greenwich Village, revolves around the life of coffeehouse manager cum amateur sleuth Clare Cosi, a single mom with single-minded determination to help the people in her community, even when it means assisting the NYPD in tracking down perpetrators of perplexing crimes.

When Clare isn’t mothering her staff of quirky baristas or dealing with her elegant (and slightly eccentric) octogenarian employer, she’s coming up with tasty recipes like this one for her landmark shop. We hope you enjoy it—along with Clare’s latest case, Shot in the Dark, a Library Journal Mystery Pick of the Month and national bestseller.

Watch for our 18th Coffeehouse Mystery, releasing next year in hardcover from Penguin Random House.

Cleo Coyle’s White Chocolate Mocha

To download this recipe in a free PDF, click here.  

Makes one serving

Ingredients:

1/2 cup milk
1/4 cup good quality white chocolate, chopped
1/4 teaspoon pure vanilla extract
1–2 shots (1/4 cup) hot espresso or double-strength coffee*
Whipped cream (optional)
White chocolate curls**

Step 1: Combine milk and white chocolate in a heatproof bowl and place over a saucepan about one-third full of boiling water. (The water level should be under the bowl and not touching it.) Stir constantly until chocolate is melted.

Step 2: Whip in the vanilla using a whisk, hand blender, or electric mixer. Continue to whip about a minute until the warm mixture is loosely frothy.

Step 3: Pour the espresso into a large mug. Add the steamed white chocolate milk and stir to blend the flavors. You can top with whipped cream and white chocolate shavings, but it’s just as delicious without.

*Note on coffee: For double-strength coffee, simply make a strong version of your regular cup. For instance, in a drip coffee maker, instead of using 1½ to 2 tablespoons of ground coffee for every six ounces of water, use 3 to 4 tablespoons.

**Note on curls: To create chocolate curls, start with a block of room temperature chocolate. Using a vegetable peeler, scrape the block and you'll see curls of chocolate peel away. Happy holidays, everyone!

--Cleo 

CLEO COYLE is a pseudonym for Alice Alfonsi, writing in collaboration with her husband, Marc Cerasini. Both are New York Times bestselling authors of the long-running Coffeehouse Mysteries. Alice and Marc are also authors of popular adult and children’s fiction and non-fiction, as well as media tie-in writers, who have penned properties for Lucasfilm, NBC, Fox, Disney, Imagine, and MGM. They live and work in New York City, where they write independently and together, including the Haunted Bookshop Mysteries, which was recently honored with a “Best Book of 2018” selection by Suspense Magazine. To learn more about their books and see more of their recipes, visit them online at www.CoffeehouseMystery.com
 

Chocolate Macaroons: Chocolate Chip, Mocha Dipped, and Martinis!

Today is National Macaroon Day. Now I know that macaroons are not really the same thing as the "French" macarons, but the word has the same root.

The words both come from the Italian maccarone or maccherone which is derived from ammaccare, meaning crush or beat -- referencing almond paste as the principle ingredient. Most macaroon recipes contain egg whites, almonds or nuts. Sometimes coconut--and definitely sugar! I grew up with macaroons that were mainly coconut.

The 'French' macaron is a sweet meringue-based confection filled with ganache, buttercream or jam and is between two 'cookies'. It's smooth and domed. Lots of flavors, including, of course, chocolate! Although French, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.

In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the "Gerbet" or the "Paris macaron" and was created in the early 20th Century by Pierre Desfontaines of the French pâtisserie Ladurée, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.

But for today's post, I thought I'd focus on MACAROONS, since it's National Macaroon Day!

First, you should know that there is an Almond & Macaroon Museum in Montmorillon, France. This museum pays homage to the generations of craftsmen who built the reputation of Montmorillon, Cité of Macaroons.  The Museum reveals the history of the macaroon, from the culture of the almond tree (and the multiple uses of almonds), to the arrival of the macaroon in France.

There are informative panels, interactive terminals, and machines and old instruments used in the kitchen. At the end of the exhibition, a film summarizes the broad outlines of the visit, and dwells on the arrival of the Macaroon of Montmorillon, and on the creation of Rannou-Métivier House. The visit culminates in the opportunity for tasting in the Winter Garden of the museum.

And, a few recipes to help you celebrate the day! Stay posted for Macaron recipes another day!

CHOCOLATE MACAROONS

Ingredients
1 1/3 (8 ounces) cups dark (70%) chocolate, chopped, divided
2 large egg whites
pinch of salt
1/4-1/2 cup sugar
1/2 tsp vanilla extract
1 1/2 cups sweetened fresh flaked coconut

Directions
Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate in microwave-safe bowl; microwave on low setting at 10-second intervals until chocolate is melted, stirring occasionally (or melt in a double boiler). Cool just to room temperature.

Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate (broken into small pieces the size of mini-chips).

Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1-1/2 inches apart.
Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer.

Cool cookies on sheets on racks.

Three More Chocolate Macaroon Recipes:

CLEO COYLE'S MOCHA DIPPED RUM MACAROONS

CHOCOLATE CHIP MACAROONS

SCOTTISH MACAROON BARS FROM CATRIONA MCPHERSON
And for those of you who like to drink your Chocolate Macaroons, here's a great: 

Chocolate Macaroon Martini

6 ounces vodka
1 ounce chocolate-flavored liqueur
1 ounce Amaretto
orange twist

Combine liquid ingredients in cocktail shaker with cracked ice and shake well.
Strain into chilled martini glass and garnish with orange twist.

Cleo Coyle's Coffeehouse Banana Split for Valentine's Day

Today my worlds of mystery and chocolate collide again, as I welcome back the multi-talented Cleo Coyle, pseudonym for the bestselling author of The Coffeehouse Mysteries. See bio below. This recipe is fantastic and fabulous for Valentine's Day.. and any day! Can't wait to make it!

Cleo Coyle:
Cleo Coyle’s Coffeehouse Banana Split

In my youth, I had no problem polishing off a banana split. These days, however, that three-scoop boat is way too large for me to sink in one sitting, especially after a meal. And that’s how I came up with this “Coffeehouse” version of the American classic. It’s a fun way to fancy up the famous kiddie sundae for the adult table.

Why is it a “Coffeehouse” Banana Split? Because I can just see my amateur sleuth—coffeehouse manager Clare Cosi—serving this dessert in an espresso cup after an elegant dinner. Its visual impact gives any dinner a special ending, making it lovely idea for Valentine’s Day…or any day. May you…

Eat with joy!

~ Cleo

Click here to download a free printable copy of this recipe in PDF form with step-by-step photos.

My adult take on this childhood favorite begins with...

* A splash of Kahlúa at the bottom of an espresso cup. If you're not a fan of coffee liqueur, then try Baileys Irish Cream or a chocolate liqueur. If you'd rather not use alcohol, then simply omit it.

* Next comes a modest little scoop of gelato (or ice cream). In my photos, you see vanilla bean gelato.

* Finally comes a whole strawberry and a thick slice of banana, skewered by a Popsicle stick and covered in chocolate and nuts. The key to the recipe is using Magic Shell Chocolate. You can buy it pre-made, but I prefer to make my own, and I'm happy to show you how in the recipe following this one.

Ingredients for Chocolate-Dipped Fruit Skewers...

12 ripe strawberries (try to select uniform sizes close to 1-inch)
3 medium bananas (ripe but still firm)
1 cup magic shell chocolate (recipe follows)
1/2 cup finely chopped nuts (almonds, walnuts, or peanuts, your choice)
12 wooden Popsicle sticks

METHOD:

Step 1 - Prep and chill fruit: Remove green stems and hull the strawberries. For tips on hulling, click here to download another strawberry recipe of mine (Low-Fat Strawberry Shortcake Muffins). Cut bananas into 1-inch pieces with flat ends. Do not use pointy banana tips. Place these fruit pieces in the freezer for 30 minutes, but no more than an hour. This will help prevent the fruit pieces from splitting in the next step.

Step 2 - Make your fruit skewers: With a paring knife, cut a shallow slit on the pointy end of a chilled and hulled strawberry. With a firm grip on the berry, gently push the end of one Popsicle stick through that slit. Keep pushing until you see the stick protruding out the top end of the berry. Gently spear that end downward, into (but not completely through) a piece of banana. The little fruit skewer should now be able to stand upright on your plate (as in my photos).

Troubleshooting tip: If you can't get it to stand up, you probably have too much of the Popsicle stick pushing through the banana. Adjust the fruit along the stick so the flat of the banana is on the plate and not the end of the Popsicle stick.

Step 3 - Re-chill: Once all the fruit skewers are finished, return them to the freezer for another 15 – 20 minutes to chill them up again.

Step 4 - Prep plate: Cover a plate with plastic or aluminum foil. (If you don't, the chocolate may stick to the plate.)

Step 5 - Dip, sprinkle, and chill: Gently dip the fruit skewers into the warm Magic Shell Chocolate. As you pull it out, allow the excess chocolate to drip off. Sprinkle with chopped nuts and stand it on the foil- or plastic-covered plate. When all of the skewers are finished, place them in the refrigerator or freezer for 10 minutes to set.

STORE: You can keep the finished skewers in the fridge for many hours before dinner or even the day before. Or you can wrap them gently in plastic or foil and keep in the freezer for up to one week.

HOW TO MAKE MAGIC SHELL CHOCOLATE

Although many versions of this basic recipe are all over the Internet, the original source appears to be award-winning Chef Thomas Keller, who allowed The New York Times to reprint this recipe.

The secret is the extra virgin, cold pressed coconut oil, which liquefies around a modest 76 degrees F. yet firms up fast when taken below that temperature. That's why you'll see a chocolate shell form quickly if you drizzle it over scoops of ice cream.

Likewise, for my "Coffeehouse" Banana Split recipe, once the fruit is chilled and dipped, you can place it in the fridge and watch a shell form very quickly.

Makes 1 cup

Ingredients:

14 ounces (2-1/4 cups + 2 Tablespoons) chocolate chips*
1/4 cup extra virgin, cold pressed coconut oil**

*Chocolate chips can be milk chocolate, semi-sweet, or dark (bittersweet). In my photos, you see milk chocolate chips.

**Coconut oil is a very healthy oil IF you purchase the right kind--extra virgin, cold pressed. For a fast tutorial on what kind of coconut oil to purchase (and which I use and why), see my past recipe post, here.

Directions: 

In a microwave-safe container, stir together chocolate chips and coconut oil. Microwave for 15 to 20 seconds. Stop and stir the chips. Chocolate burns very easily so be sure to heat the mixture in short intervals. Return the container to the microwave for another 15 to 20 seconds. Stir again until chocolate is melted and smooth.

This mixture is now ready to use in the above recipe or you can drizzle it over very cold ice cream and the "magic" shell will quickly form. The chocolate should stay in its liquid form unless chilled. If the mixture begins to solidify, return it to the microwave for 10 to 15 seconds and stir until smooth once again.

* * *

A former journalist, Cleo Coyle is the pseudonym for a multi-published New York Times bestselling author. In collaboration with her husband, Cleo pens two popular series for Penguin. The Coffeehouse Mysteries are light, amateur sleuth culinary mysteries set in a Greenwich Village coffeehouse, the first of which, On What Grounds, is in its eighteenth printing. There are now thirteen books in the series. The latest, Billionaire Blend, was a national bestseller in hardcover, honored with a starred review by Kirkus, a “Top Pick” designation by RT Book Reviews, and selected as a featured alternate of the Mystery Guild. Click here to sample Billionaire Blend’s recipes. Click here for a free Coffeehouse Mystery title checklist. Under the name Alice Kimberly, Cleo also writes the popular Haunted Bookshop Mysteries. Click here for its title checklist. Learn more about Cleo and her books at her online coffeehouse, where you can also download free recipe: www.CoffeehouseMystery.com

Photos: Cleo Coyle

Candy Cane Frosting: Cleo Coyle

Photo: Cleo Coyle

Over at Mystery Fanfare, I've been posting hundreds of titles of Mysteries set during the Christmas holidays. One of the latest is Cleo Coyle's Holiday Buzz. Cleo Coyle has been a guest blogger here on DyingforChocolate.com, and you know I just love when my Mystery and Chocolate worlds collide. Cleo Coyle's "holiday special" is HOLIDAY BUZZ and is available in both digital and paperback formats.

HOLIDAY BUZZ is the perfect holiday read! Mix up some Candy Cane Frosting for Cleo Coyle's Aphrodisiac Brownies and enjoy the holidays. For more fabulous recipes--and great photos-- from Cleo Coyle, go to www.coffeehousemystery.com: an internet coffeehouse for readers of Cleo Coyle's Coffehouse Mystery series, where coffee and crime are always brewing.

Postcard Photos: Cleo Coyle

National Macaroon Day: Add Chocolate

Today is National Macaroon Day. Now I know that macaroons are not really the same thing as the "French" macarons, but the word has the same root.

The words both come from the Italian maccarone or maccherone which is derived from ammaccare, meaning crush or beat--referencing almond paste as the principle ingredient. Most macaroon recipes contain egg whites, almonds or nuts. Sometimes coconut--and definitely sugar! I grew up with macaroons that were mainly coconut.

The 'French' macaron is a sweet meringue-based confection that is filled with ganache, buttercream or jam and is between two 'cookies'. It's smooth and domed. Lots of flavors, including, of course, chocolate! Although French, there has been much debate about its origins. Larousse Gastronomique cites the macaron as being created in 1791 in a convent near Cormery. Some have traced its French debut back to the arrival of Catherine de' Medici's Italian pastry chefs whom she brought with her in 1533 upon marrying Henry II of France.

In the 1830s, macarons were served two-by-two with the addition of jams, liqueurs, and spices. The macaron as it is known today was called the "Gerbet" or the "Paris macaron" and was created in the early 20th Century by Pierre Desfontaines of the French pâtisserie Ladurée, composed of two almond meringue discs filled with a layer of buttercream, jam, or ganache filling.

But for today's post, I thought I'd focus on MACAROONS, since it's National Macaroon Day!

First, you should know that there is an Almond & Macaroon Museum  in Montmorillon, France. This museum pays homage to the generations of craftsmen who built the reputation of Montmorillon, Cité of Macaroons.  The Museum reveals the history of the macaroon, from the culture of the almond tree (and the multiple uses of almonds), to the arrival of the macaroon in France.

There are informative panels, interactive terminals, and machines and old instruments used in the kitchen. At the end of the exhibition, a film summarizes the broad outlines of the visit, and dwells on the arrival of the Macaroon of Montmorillon, and on the creation of Rannou-Métivier House. The visit culminates in the opportunity for tasting in the Winter Garden of the museum.

And, a few recipe to help you celebrate the day! Stay posted for Macaron recipes another day!

CHOCOLATE MACAROONS

Ingredients
1 1/3 (8 ounces) cups dark (70%) chocolate, broken up into small pieces, divided
2 large egg whites
pinch of salt
1/4-1/2 cup sugar
1/2 teaspoon Madagascar vanilla extract
1 1/2 cups sweetened fresh flaked coconut

Preparation
Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Place 1 cup chocolate  in microwave-safe bowl; microwave on low setting at 10-second intervals until chocolate is melted, stirring occasionally (or melt in a double boiler). Cool just to room temperature.

Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form. Gradually add sugar, then vanilla, beating until whites are thick and glossy. Fold in melted chocolate and coconut, then remaining 1/3 cup chocolate (broken into small pieces the size of mini-chips).

Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart.
Bake cookies 10 minutes. Reverse sheets. Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer.
Cool cookies on sheets on racks.
Store airtight at room temperature up to 2 days.

Two More Chocolate Macaroon Recipes:

CLEO COYLE'S MOCHA DIPPED RUM MACAROONS

CHOCOLATE CHIP MACAROONS

Want to try a variation? This Dark Chocolate Macaroon Cake from une Gamine dans la Cuisine will fill the bill.

And for those of you who like to drink your Chocolate Macaroons, here's a great:

Chocolate Macaroon Martini

6 ounces vodka
1 ounce chocolate-flavored liqueur
1 ounce Amaretto
orange twist

Combine liquid ingredients in cocktail shaker with cracked ice and shake well.
Strain into chilled martini glass and garnish with orange twist.

Cleo Coyle's Mocha Dipped Rum Macaroons

Photo: (c) Alice Alfonsi

Today I welcome back Cleo Coyle. My mystery and chocolate worlds collide again. You're going to love this recipe! Think Chocolate, Coconut & Rum! Let the holidays begin!

A former journalist, Cleo Coyle is the pseudonym for a multi-published author and New York Times bestselling media tie-in writer. In collaboration with her husband, Cleo pens two popular series for Penguin. The Coffeehouse Mysteries are light, amateur sleuth culinary mysteries set in a Greenwich Village coffeehouse, the first of which, On What Grounds, is now in its sixteenth printing. The tenth and newest entry, Murder by Mocha, includes an appendix of chocolate recipes and is now a national bestseller. Under the name Alice Kimberly, Cleo also writes the Haunted Bookshop Mysteries. You can learn more at Cleo’s virtual coffeehouse: www.CoffeehouseMystery.com

CLEO COYLE:

Italians love to soak things in rum, especially during the holidays. My big, Italian family was no exception. If it wasn’t soaked in rum, it had rum as a flavoring ingredient. (Anisette and amaretto were very close seconds.)

In this recipe, I attempt to elevate the humble coconut macaroon to gourmet dessert tray worthiness with the use of dark rum (or, in a pinch, rum extract). Dressing it up in a shiny mocha jacket lets the cookie shimmer in the evening candlelight while offering a flavor pairing that has delighted candy bar buyers for decades. If you’re a fan of Almond Joy and Mounds, this cookie should be right up your chocolate-coconut alley.

Happy holidays, everyone. May you eat and drink with joy! ~ Cleo

To download a free PDF of this recipe that you can print, save, or share, click here.
http://coffeehousemystery.com/userfiles/file/CleoCoyle_MochaMacaroons.pdf

Cleo Coyle’s Mocha Dipped
Rum Macaroons
Text and photos (c) 2011 by Alice Alfonsi who writes The Coffeehouse Mysteries as Cleo Coyle with her husband, Marc Cerasini

Servings: Makes about 20 cookies

Photo: (c) Alice Alfonsi

Ingredients:

For cookies:
2-3/4 cups sweetened flaked coconut
1/3 cup sugar
3 Tablespoons flour
¼ teaspoon salt
2 extra large egg whites
1 teaspoon vanilla extract
2 teaspoons rum extract or 1 Tablespoon dark rum

For mocha glaze:
1/2 cup brewed coffee
1-1/2 cups semi-sweet chocolate chips
1 teaspoon vanilla
1 teaspoon rum extract

(1) Mix dough: Measure out dry ingredients. In a separate bowl, fork-whip egg whites with vanilla and rum extract (or dark rum). Combine wet and dry ingredients, stirring until dry ingredients are completely moistened. If you are using the extract, you can bake the cookies right away. For a more amazing cookie, use real rum. Note: if you are using real rum, then you must transfer the mixture to a covered plastic container and allow it to rest in the refrigerator overnight. Macerating like this will allow the flavors to fully develop; otherwise, the rum flavor will be very weak. While the rum extract version of this cookie is quite good, the real rum macaroons will give you a more powerful flavor and the cookie centers will stay moister longer (as long as you store finished macaroons in an airtight container).

(2) Form & bake: Preheat oven to 350º F. To prevent cookies from sticking, line baking sheet with parchment paper or coat with cooking spray. The forming of the macaroon is the most important step. You want the coconut mixture to be really packed together. Some bakers use scoops. I simply use the rounded tablespoon from my measuring set (see photo). If you have no such utensil, then drop dough by spoonfuls onto the prepared baking sheet and use clean fingers to form tight little pyramids. Bake for about 20 minutes. You are watching for edges and tops to lightly brown (see photo). This will give you the perfect, slightly crunchy outside and soft, chewy inside that is the perfect macaroon.

(3) Mocha dipping: In a microwave safe bowl, mix brewed coffee, chocolate chips, vanilla, and rum. Heat in microwave for 15 seconds. Remove and stir. Repeat until chocolate is melted. Whisk until smooth. Dip tops of macaroons in mocha glaze. Cleo’s Note: There’s really no need to wait for this mocha glaze to dry. I serve the cookies with the chocolate still moist and glistening—delicious!

To download more of Cleo’s recipes, sign up to win free coffee, or learn about Cleo’s national bestselling Coffeehouse Mysteries, visit her online coffeehouse at: http://www.CoffeehouseMystery.com

Guest Blogger Mystery Author Cleo Coyle: (Sleuth-Worthy) Chocolate Fudge Pumpkin Cookies

Starting off my series of Guest Halloween Chocolate Posts, today I welcome back Guest Blogger Mystery Author Cleo Coyle. If she thinks I'm an inspiration (see note below), she's got it a bit reversed. Cleo Coyle is my inspiration with her wonderful mysteries, fabulous recipes, and terrific photos!

A former journalist, Cleo Coyle is the pseudonym for a multi-published author and New York Times bestselling media tie-in writer. In collaboration with her husband, Cleo pens two popular series for Penguin. The Coffeehouse Mysteries are a series of light, amateur sleuth culinary mysteries set in a Greenwich Village coffeehouse, the first of which, On What Grounds, is now in its sixteenth printing. The tenth book in the series, Murder by Mocha, which includes an appendix of chocolate recipes, is a national bestseller. Under the name Alice Kimberly, Cleo also writes the Haunted Bookshop Mysteries. You can find out more at Cleo’s virtual coffeehouse: www.CoffeehouseMystery.com 

CLEO COYLE: (Sleuth-Worthy) Chocolate Fudge Pumpkin Cookies

First, I must take a moment to thank Janet and her excellent blog for being such an inspiration to me. In the acknowledgments of my new Coffeehouse Mystery, Murder by Mocha, I gave a more official shout-out to Dying for Chocolate for sharing so much wonderful food for thought. Thanks again, Janet!

As for today’s chocolate recipe, I hope you’ll find it worthy of a sleuth. Why? Because these fudgy cookies have the flavor and texture of gooey chocolate brownies, yet they are lower in fat than a typical cookie. By sneaking in an entire can of pureed pumpkin, I’m able to replace all of the shortening in the recipe while simultaneously bringing iron, dietary fiber, and vitamins A, C, and E to the Halloween party.

Here's how the recipe came about. Last year, I posted my recipe for Chocolate Hurricane Muffins. (Click here to get the recipe in a PDF format).

These quick-and-easy muffins are made by adding mashed bananas (along with a few other ingredients) to a cake mix starter. The bananas add nice flavor while also cutting down on the amount of fat.

One of my Coffeehouse Mystery readers (Sue) liked my muffins and dropped me an e-mail about another recipe that uses a chocolate cake mix starter: Weight Watcher Chocolate Pumpkin muffins.

To make these 2-ingredient muffins, you mix one box of chocolate cake mix with one 15-ounce can of pureed pumpkin. That’s it. The recipe sounded odd, but I gave it a try anyway. The muffins seemed on the heavy side for me, and I thought it would work better in smaller bites, which is why I adapted it into today's fudge brownie-like drop cookie.

And there you have it, the origin of today’s healthier Halloween recipe. With thanks to Sue and Weight Watchers for the inspiration. It's a treat that’s not a trick to make (as long as you have a can opener).

CLEO COYLE’S CHOCOLATE FUDGE PUMPKIN COOKIES with EASY PUMPKIN GLAZE

To download this recipe in a PDF format that you can print, save, or share, click here. 

Ingredients:
1 box (18.25 ounces) of Devil’s Food cake mix
1 can (15 ounces) pureed pumpkin (100% pumpkin and not pie filling)
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (or equivalent of chopped chocolate)
Cleo’s Pumpkin Glaze (recipe below)

Step 1 – Make Batter: First pre-heat oven to 350º F. Lightly coat a baking sheet with non-stick spray or grease with oil or butter. (For best results, do not use parchment paper. The cookie batter needs to feel the full heat of the baking pan.) In a mixing bowl, combine entire box of cake mix with canned pumpkin and vanilla. Do not add any additional liquid. Gently stir, working the canned pumpkin into the cake mix until a blended, wet batter forms. (This may take a minute but trust me, it will work.) Finally, fold in the chocolate chips.

Step 2 – Drop and Bake: Drop batter by tablespoon onto the prepared baking sheet. Bake in a well pre-heated 350º F. oven for 12 to 15 minutes. Do not over-bake. Cookies should be a bit gooey in the center. While warm, they will be very soft on the outside, as well. Allow them to cool on the pan a few minutes and then transfer carefully to a rack to finish cooling. (They will always be somewhat soft because these are gooey fudge brownie cookies, not hard or crunchy cookies.)

Step 3 - Decorate: Finish with a drizzle of Cleo’s Pumpkin Glaze (recipe below).

A note on storing: Because pumpkin takes the place of shortening in these cookies, they are best eaten within a day or two. Store in refrigerator.


CLEO’S EASY PUMPKIN GLAZE

Ingredients
2 tablespoons butter
4 tablespoons water
½ teaspoon pumpkin pie spice (*see note below to make your own)
1 teaspoon vanilla
Food coloring (orange OR red and yellow to make orange)
2 cups powdered sugar

Step 1 - In a medium saucepan, combine butter, water, pumpkin pie spice, vanilla, and food coloring. Heat slowly, stirring until butter melts. At no time should this mixture simmer or boil.

Step 2 - Add the powdered sugar and stir until it all completely melts into the liquid. Whisk to remove any lumps and blend into a smooth, thick glaze. If the glaze is too thick, whisk in a bit more water.

Step 3 - While the glaze is still warm, use a fork to drizzle it over the cookies. As the glaze cools, it will harden. If the glaze hardens in the pan, simply return the pan to the stove top and warm the glaze while whisking. If needed, add a bit more water to thin the glaze back to the right consistency for drizzling.

*SPICE NOTE: Pumpkin pie spice is available in most grocery store spice sections. To make your own, simply mix the following ground spices for 1 teaspoon of pumpkin pie spice: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon ground allspice or ground cloves, and 1/8 teaspoon ground nutmeg.

To download more of Cleo’s recipes, sign up to win free coffee, or learn about Cleo’s national bestselling Coffeehouse Mysteries, visit her online coffeehouse at: http://www.CoffeehouseMystery.com

Photos: Cleo Coyle

Guest Blogger Mystery Author Cleo Coyle: Little Chocolate Clouds

Mystery Author Cleo Coyle Guest blogs today. I know you'll find her blog, recipe and photos fabulous! I love when my two worlds of Mystery and Chocolate cross. Wonder if I should also post this on Mystery Fanfare, too? Thanks, Cleo, for Guest Blogging. Delicious!


A former journalist, Cleo Coyle is the pseudonym for a multi-published author and New York Times bestselling media tie-in writer. In collaboration with her husband, Cleo pens two popular mystery series for Penguin. The Coffeehouse Mysteries are a series of light, amateur sleuth culinary mysteries set in a Greenwich Village coffeehouse, the first of which, On What Grounds, is now in its fifteenth printing. The ninth book in the series, Roast Mortem, will be out this summer. Under the name Alice Kimberly, Cleo also writes the Haunted Bookshop Mysteries. The series’ sixth title, The Ghost and the Bogus Bestseller, will be published next year. You can find out more at Cleo’s virtual coffeehouse: www.CoffeehouseMystery.com

Little Chocolate Clouds by Cleo Coyle

Chocolate and coffee are a classic pairing, aren’t they? As a couple, they have so much in common, too—both are grown in tropical climes; both are harvested from seeds; both need to be roasted and processed with culinary care. Then, of course, there’s that addiction thing.

Am I a chocoholic? Check. (That’s why I follow Janet’s blog :-)) Am I a coffee freak? Oh, yeah. Given the setting of my Coffeehouse Mysteries that’s pretty much a given. In fact, “I had a dream there were clouds in my coffee…”

One of songwriter Carly Simon’s many inspired line was my inspiration for a recent chocolate-and-coffee recipe post at Mystery Lovers Kitchen, where I blog once a week with five of my fellow culinary mystery writers.

My simple cocoa meringues are easy to whip up and bake. They are bursting with chocolate flavor, yet they’re still light, with the added bonus of protein (from the egg whites). You can even float one in a fresh cup of joe or espresso, where it will melt right into the hot liquid, mimicking a mocha drink.

If you’re looking for a recommendation on a good coffee to sip with these little cocoa clouds, I have many at my official website www.CoffeehouseMystery.com but the coffee that is closest to my heart is Kafe Lespwa, which means “Coffee of Hope” in Creole.

Grown by the subsistence farmers of Beredères, Haiti, this low-acid coffee is velvety smooth, yet lively, rich, and complex with a full-bodied mouthfeel. It even has noticeable hints of chocolate in its flavor profile.

Why is it close to my heart? The rural area where this coffee is grown has seen a large influx of refugees from the catastrophic earthquake that struck near Haiti’s capital city of Port-au-Prince earlier this year, leaving tens of thousands dead and hundreds of thousands homeless. To help these coffee farmers, who are helping and housing the displaced earthquake victims, I am absolutely delighted to feature this coffee on my website all summer long. Believe me, it’s no sacrifice. Kafe Lespwa is delicious.


I am also running a weekly free coffee drawing all summer. Every Monday, I will give a 12-ounce package of Kafe Lespwa to a random subscriber of my e-newsletter. The newsletter is free and my next one will include a tasty recipe for grilling season and an exclusive excerpt for my latest Coffeehouse Mystery, Roast Mortem, publishing this summer.

To sign up for the weekly drawings and newsletter, simply send a “Sign me up” e-mail to VillageBlend@aol.com

Finally, thank you to Janet for her very kind offer to visit with you today. I hope you will enjoy the “Coffee of Hope”…and my Little Chocolate Clouds.

Little Chocolate Clouds by Cleo Coyle

Makes about 36 meringues
For a printable version of this recipe (PDF format) click HERE.

Ingredients:
4 egg whites (room temperature)
¼ teaspoon cream of tartar (to stabilize egg whites)
1 teaspoon vanilla
¼ teaspoon salt
1 cup sugar
3 Tablespoons unsweetened cocoa
Optional toppings: chocolate sprinkles, chocolate chips, toasted coconut, finely chopped nuts

Method:

Step 1 – Before You Begin: First preheat the oven to 300° F. Some tips to help you get the best results here: Start with a mixing bowl that is glass, metal, or ceramic. The bowl must be free of grease for your egg whites to whip up properly. (Grease clings to plastic bowls, which is why you should not use plastic.) Also, for best results, your egg whites should be room temperature. I simply set my cold eggs in a bowl of warm tap water for 2 to 3 minutes before cracking.

Step 2 – Whip Egg Whites: Place egg whites, cream of tartar, vanilla, and salt into bowl. Using an electric mixer or handheld whisk, start to whip the whites. When you see soft peaks begin to form (see photo), continue beating while slowly sprinkling in the sugar. When egg whites have become stiff and glossy (see photo), stop whipping. Sift the cocoa over the egg whites and gently fold into the mix. The whites will deflate a little, but that’s okay.

Step 3 – Form Little Chocolate Clouds: Line a cookie sheet with parchment paper. Make rustic little chocolate clouds by dropping batter in heaping teaspoons onto the paper. As a fun option, try topping some with chocolate sprinkles and others with finely chopped nuts, toasted coconut, or a few chocolate chips.

 Step 4 – Bake in your preheated (300° F.) oven for 25 to 35 minutes. Meringues should be dry and somewhat firm on the outside (not hard just firm) and still gooey in the center. Remove from oven and carefully slide the parchment paper off the hot pan and onto a rack to cool. Note: Warm meringues will stick to the parchment paper. But as they cool, they will harden. Then you can easily lift them free. After they are completely cooled, store them as you would cookies, in an airtight container.

For more recipe ideas or to find out more about the books in my Coffeehouse Mystery series, drop by my virtual coffeehouse at www.CoffeehouseMystery.com and…

Eat with joy!

Cleo

Kafe Lepswa photo courtesy of www.justhaiti.org

All other photos copyright © Alice Alfonsi who writes as Cleo Coyle in collaboration with her husband, Marc Cerasini.