Walker's Shortbread Scottie Dogs with Muddy Boots

Walkers introduced its new Shortbread Scottie Dogs at the Fancy Food Show in San Francisco. I love Walker's pure butter Shortbread, and I'm a sucker for dog shapes. These scotties are definitely BEST IN SHOW!

As it's raining today, and my own pup came in with 'muddy boots', I thought it would be fun to dip these Scottie dogs in Chocolate. I decided on milk chocolate to be more 'mud-like'.  Apologies for the photo.. I didn't shake the cookies off after I dipped them. That would have shown the shape better, but they still taste wonderful! And, these Scottie Dogs don't need to be walked in the rain!

Walkers Shortbread Scottie Dogs with Muddy Boots

Ingredients
4 squares of Guittard baking milk chocolate
a bit of sweet butter

Directions
Melt chocolate and butter together in the top of a double boiler or saucepan over saucepan with simmering water. Stir so it doesn't seize.
Dip Shortbread Scottie dogs in 'mud'. Remember that Scotties are low to the ground, so dip as low as you like.  Be more professional than I was, and shake the excess chocolate from the shortbread cookie.
Put chocolate covered Scotties on parchment and place in refrigerator for 30 minutes to harden.

You can also dip in chocolate and roll in chopped nuts. You know dogs-- they pick up 'debris.'

Chocolate & Raspberries: Amanda Whitworth Guest Post

Today I welcome Amanda Whitworth from Homemade Chocolate Treats. If you haven't visited her website, you must! Incredible chocolate recipes. As it says on her opening page:  If you are looking for the world's finest chocolate recipes you have come to the right place!

Both of these Chocolate Treats would be wonderful for Valentine's Day--or any time! In the following recipes, Amanda gives both UK & US measurements. FYI: Castor Sugar is Superfine Sugar in the U.S. I need to find the proper US equivalent of Golden Castor Sugar--it's not brown sugar. Update to come.

Amanda Whitworth: 
Chocolate And Raspberries, A Divine Combination

Good morning chocoholics!

My name is Amanda and I have my own choccy website called Homemade Chocolate Treats. I have the best job in the world as I get to test chocolate recipes every day in my kitchen in a little village in Norfolk in the UK.

When Janet asked me to guest post on her fabulous blog, I didn't take long to decide I would like to share a couple of choccy/raspberry recipes with you all. Mainly because they are my favourites! The combination of dark chocolate and delicious sweet raspberries is just too gorgeous to keep to myself.

You just have to try these muffins, so simple, you cannot go wrong, just make sure you bake plenty as they will disappear fast!

Raspberry And Chocolate Chunk Muffins

INGREDIENTS
250g/8oz self raising flour
125g/4oz caster sugar
125g/4oz dark chocolate
150ml/5fl oz full fat milk
125g/4oz butter
2 eggs
200g/7oz fresh raspberries

METHOD
Preheat the oven to 190C, 375F, Gas 5.
Line a muffin tin with 12 paper muffin cases.
Sieve the flour into a large mixing bowl.
Stir in the sugar.
Break the chocolate up into small chunks and add this to the bowl.
Melt the butter in a heatproof bowl over a pan of simmering water.
Beat the eggs and add to the butter.
Add the milk to the egg/butter mix.
Make a well in the middle of the dry ingredients and pour in the liquid ingredients.
Carefully combine into a batter but do not overmix.
Wash and cut each raspberry into 4.
Carefully fold in the raspberries.
Divide the mixture between the 12 muffin cases.
Bake in the centre of the oven for 30 minutes until risen and firm to the touch.
Transfer to a wire rack.
Serve your raspberry chocolate muffins while they are still warm from the oven if you can.
When completely cool store in an airtight container.

And now for something a little more decadent.....

Raspberry Chocolate Cake

INGREDIENTS
4oz/125g unsalted butter, cubed
7oz/200g plain chocolate, chopped
8 medium eggs, separated
7oz/200g golden caster sugar

Chocolate Sauce
4oz/125g golden syrup
6oz/175g dark chocolate 70% cocoa solids
7fl oz/200mls water

To Decorate
6oz/175g fresh raspberries or 10oz/300g frozen raspberries
Milk chocolate curls

METHOD
Preheat the oven to 180C, Gas 4.
Grease and line an 8" deep baking tin, preferably springform.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water, stirring until smooth.
Remove from the heat and allow to cool.
Separate the eggs and put the yolks in a large mixing bowl.
Add the sugar and whisk until thick and creamy.
Whisk in the chocolate mixture until smooth and well combined.
Using a clean whisk thoroughly whisk up the egg whites until stiff peaks form.
Carefully add the egg white to the chocolate mixture bit by bit and folding in with a large metal spoon.
Do not over mix.
Pour the mixture into the prepared tin and level the surface.
Bake in the centre of the preheated oven for one hour and fifteen minutes.
Turn off the oven and allow the cake to cool in the oven, it will sink a little in the middle.

To make the chocolate sauce:
Put the water and golden syrup in a pan and heat gently.
Add the chocolate and stir until it is melted and smooth.
Bring to the boil and simmer for at least five minutes.
Remove from the heat and allow to cool completely.
When the cake is cooled, arrange the raspberries on the surface.
If you are using frozen berries make sure they are thoroughly drained.
Drizzle the sauce all over the cake.
Decorate with chocolate curls.
Enjoy your raspberry chocolate cake!
If not eaten the same day cover and store in the fridge.

Unless raspberries are in season you might prefer to use frozen berries otherwise these recipes may prove to be rather expensive. Fresh are best though if you can get hold of them.
Try to use the best quality chocolate you can afford too as it generally tastes better.
For many more tasty choccy recipes pop on over to www.homemade-chocolate-treats.com where you will find a warm welcome.

Thank you Janet for giving me a spot on your blog.
**
My pleasure--Janet

Easy Nutella Pizza: World Nutella Day

I think of nutella as goodness in a jar!  You can buy it or make your own, but whatever you decide, celebrate World Nutella Day: February 5, 2012!

• World Nutella Day Fan Page on Facebook!
• Twitter stream @nutelladay for updates Use the Twitter hashtag #nutelladay to  participate!
  
•  700 Nutella recipes
• Nutella food p*rn in the World Nutella Day Flickr Pool
• New to Nutella? Learn what the fuss is about

Nutella is more than just a “chocolaty hazelnut spread,” it is a way of life.

EASY NUTELLA PIZZA

Ingredients
Pizza Dough (I use Trader Joe's)
1/2 cup Nutella
1/3 cup toasted chopped hazelnuts
1/3 cup grated white chocolate or chopped white chocolate

Directions
Preheat oven to 425.
Spray baking sheet. Set aside.
Prepare dough.
Flatten dough on baking sheet. Make it thin. This is a 'thin crust' pizza. Bake dough for 10 minutes.
Spread NUTELLA over pizza dough.
Top with toasted chopped hazelnuts and grated chocolate (to look like cheese) or  chopped white chocolate.
Put pizza back into the oven for 5 minutes.
Cool before cutting.

How easy is this? What Nutella treat are you making?

Cocoa Soup: National Homemade Soup Day

Today is National Homemade Soup Day.  Last year for National Soup Month (January), my friend Louise over at Months of Edible Celebrations sent me a link to Cocoa Soup. The thickening agent is what makes this a soup and not a steaming hot cup of cocoa. I was amazed to find so many cocoa soup recipes including Black Bean Cocoa Soup. So here are a few recipes to warm you up today.

Icelandic Cocoa Soup, although it uses potato or cornstarch, is not all that thick. Nevertheless, it has a different texture and taste from regular drinking cocoa. Give it a try. The savory Cocoa Black Bean Soup definitely has a different flavor with the addition of the cocoa.

According to the website Gestgjafinn, Sweet Dessert Soups are common in Iceland and Northern Europe. This unusual dessert soup often surprises visitors to Iceland, who will not encounter it at restaurants but may be served it in private homes.

Icelandic Cocoa Soup

Ingredients
3 tablespoons cocoa powder
3 tablespoons sugar
1/2 teaspoon cinnamon
2 cups water
3 cups milk
1 tablespoon potato starch or 1 tablespoon cornstarch
Pinch of Salt

Directions:
1 Mix the cocoa powder, sugar and cinnamon in a saucepan.
2 Add the water gradually and stir until smooth.
3 Bring to boil and simmer for 5 minutes.
4 Add the milk, reheat to boiling point and simmer for 2-3 minutes.
5 Mix the potato starch or cornstarch with a little cold water, stir into soup and remove from heat.
6 Salt to taste and serve.
7. Serve with crushed zwiebacks.

For a fancier version, use 3 ounces dark chocolate (55-75% cacao) instead of cocoa powder and serve soup with whipped cream instead of zwiebacks.

Want something savory?

Black Bean Cocoa Soup with Lime Zest
 
Ingredients
2 tablespoons extra virgin olive oil
1 small red onion, chopped
3 cloves garlic, pressed
1 large carrot, chopped
1 stalk celery, chopped
3 cups low-sodium organic vegetable broth
2 tablespoons DARK cocoa powder
1 teaspoon ground cumin
2 cups canned black beans
grated zest of 1 lime

Directions
1. Place olive oil in medium saucepan and add onion.
2. Saute on low heat until onions are caramelized, about 15 minutes.
3. Add garlic, carrots, and celery and cook for 5 minutes.
4. Add vegetable broth, cocoa powder, and cumin. Stir well.
5. Simmer for 10 minutes.
6. Stir in the black beans.
7. Add lime zest.
8. Cook for aabout 20 minutes over low heat.