I got on the Nutella bandwagon in high school, when my German teacher served it to us on slices of sourdough baguette. Is it just me, or does food taste about 100x better when your teacher hands it to you in class? Doesn’t matter if it’s goldfish in third grade or chocolate spread on bread in high school– it’s such a treat! As odd as the combination might have seemed in any other context, it was like magic that chilly morning in third period. Chocolate spread on bread?! That’s allowed?! I thought. That seriously might be the most lasting thing I took from that class (my teacher was great, but honestly, I’ve never used my German since).
Since then, loads of people have fallen in love with the stuff, and for good reason. Here is one of my favorite applications of Nutella: Banana Nutella Croissants. Guys, these are SO GOOD. I want them ALL THE TIME.
Pork tonkatsu! (Plating and photo creds to Chris C.)
Last week, I bought about a million pounds of sliced pork tenderloin from Costco. On top of the usual Costco bulk discount, there was a “manager’s special” which brought the price down an additional ~20%! I wasn’t exactly sure what I was going to do with twelve huge hunks of pork loin, but there was one thing I did know: pork tonkatsu was definitely on the menu this week!
Tonkatsu is a Japanese food where pieces of meat (usually pork, but I’ve also seen chicken) are breaded and fried. It is key to use panko (bread crumbs
I have a confession to make.
I use box mix for brownies. It’s true.
…BUT IT IS SO GOOD!!!!!
Ghirardelli Triple Chocolate Brownie Mix
I’ve made a lottttt of batches of brownies from scratch, but once I gave Ghirardelli’s Triple Chocolate Brownie Mix
The brownies are moist and chewy and chocolatey with that thin crackly layer on the top. There are big chunks of chocolate, and the edges are satisfyingly edgy, for you edge-lovers out there. They’re pretty much perfect, and at $10/6-pack from Costco… you can’t really ask for more from boxed goods…
Golden Coin Almond Jello Mix
…Unless if you’re making almond jello, in which case Golden Coin’s almond jello
cake jello.
We haven’t set up too many traditions in our family yet, but here’s one that has been going eight years strong: COOKIES ON RAINY DAYS. I am strong believer in fresh-baked cookies on rainy days, and have had plenty of opportunities to continue the tradition here in rainy California the last couple of weeks. Speaking of rain, I just want to say: California teachers, I felt for you on those wet days. I really did. I do not miss those rainy weeks of cabin-fevered children and indoor recesses. I wish you many cookies and hot baths when you get home!
Back to cookies. So a few months ago, one of my favorite people in the world sent me this request: “Would you be willing to post your recipe for your coffee toffee chocolate chip cookies? [Someone] made your lemon bars last week so I remembered my absolute favorite of your desserts…” How could I say no to that? So I emailed her the recipe, and have been waiting for rainy days to come so it would be juuust the right time to share it with you all, too!
These are also my absolute favorite chocolate chip cookies of all time. If I were a recipe hoarder, this is one I would hoard. I’ve tried maybe 15-20 different chocolate chip cookie recipes in my lifetime (including these and these and these and these), but the one I am about to share continues to be my all-time favorite. Hands-down. As a matter of fact, it’s probably one of my all-time favorite recipes of all time, chocolate or not. Yeah. Really. 
Guys, I’ve been getting some serious writer’s block. I have plenty of material. Plenty of ideas… so many ideas. On teaching, on parenting, on marriage… and of course, food. I have stories and even some portions written out… but my brain is just not up for the task of pulling it all together into coherent pieces right now. PLEASE FORGIVE. Please stay. It’ll come back to me soon!
In the meantime, can I just share a super easy and super delicious recipe for salted caramel hot cocoa? It’s the ultimate warm-ya-to-yer-toes, rich, luxurious bowl of comfort. Mmmm.
I mean, this blog is called Cuppacocoa, after all, so what better time than this rainy winter season to share my new fav way to mix up a cuppa?
Is there arsenic in your tomatoes? New tests reveal that tomatoes contain high levels of…
…JUST KIDDING. I hardly know anything about that stuff. But here’s what I DO KNOW: I’m tired of using just one tablespoon of tomato paste and eventually throwing the rest away. Seriously, can you think of a time when a recipe called for more than one tablespoon of tomato paste? I cannot.
It happened again today, as I was brewing up a batch of Beef Bourguignon (aka fancified French beef stew). I looked at that 1 tablespoon tomato paste on the recipe and had that inner dialogue again: Tomato paste. Doh. I don’t have any. I guess I could buy some. But do I really need it? For that ONE tablespoon? I won’t even use the rest. I guess I could cover it with plastic wrap and leave it in the fridge til the next time I need it. But that probably wouldn’t be for a long time, and then I’d end up throwing it out anyway. No. I don’t need it. But… I’m spending all this time doing everything else by the recipe, what if… bah it’s just one tablespoon. Who needs that…
Well, you get the idea. I mean, I was doing other things while I pondered this, but the tomato paste conundrum simmered away in the back of my mind, one of the 2,857 tabs I’d have to come back to.
Ben and I thought we’d hit upon a great idea when we decided to serve Earl Grey Panna Cotta in 2 oz. shot glasses
Well apparently I have an awful memory, because turns out my friend Wendy has been serving panna cotta in shot glasses for a long time! I have a vague memory of this from years ago, but it’s so hazy that if she hadn’t mentioned it, I would not have remembered :(. Sorry to idea-steal, friend. Or, thank you for the idea-share? =P
I started with plain panna cotta, but I decided to jazz it up by steeping some earl grey in the cream, first. It looked nice, but plain, and I think dark chocolate compliments earl grey well, so I decided to layer that in. Finally, hubs decided the whole thing could do with a little crunchy texture, and I happened to have a package of milk chocolate toffee bits
My baby girl just turned one! I still can’t believe the first year has passed! I was inspired to make the outfit above when I saw this cute outfit on Etsy. For the party, I didn’t have a clear theme, but just picked out things I liked as I perused Pinterest
When I was in high school, I was hanging out with some friends at a summer camp when someone said something about “special brownies.”
My ears perked up and I instantly chimed in, “I make special brownies!”
Everyone stopped talking and looked at me. (This was a Christian camp, mind you.)
Wow, they’re really interested! So I offered, “…I can make you some!”
CARAMEL APPLES!!!! I remember ALWAYS wanting one whenever we passed a Rocky Mountain Chocolate Factory, but they were always so expensive. I finally tasted one during my senior trip in college, and there was no going back. Shortly after, I spied them at Safeway and decided it was time to try making them myself. It was a delicious but messy affair, and I had to call Ben in to help me out.
It wasn’t very pretty that first year. The caramel gooped on the bottom so there was an uneven ratio of sweets:apple, but you know what? They were SO GOOD! We made four apples that year, and it was such a treat every time we sliced one open. Thus began an autumn tradition in our home. We’ve made it every year since, and our methods have gotten a little better each time.
We’ve experimented with different apples, tried disposable chopsticks instead of popsicle sticks, used various toppings (chopped almonds > sliced almonds, IMHO), and used different methods to keep the caramel from pooling at the bottom. Our method is still not perfect, but we’ve come a long way!
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