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Soft and almost cake-like, I've added Lake Champlain Chocolates Chocolate Chips to a yummy Pumpkin cookie recipe for a chocolately fall treat.  A couple dashes of pumpkin pie spices makes these cookies reminiscent of pumpkin pie - plus chocolate.  I used Dark Chocolate Chips, but Milk Chocolate would work just as well, if not better.

2 c flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp ground allspice
1 c butter, at room temperature
1 c sugar
1 c pumpkin puree, either canned or fresh
1 egg
1 tsp pure vanilla extract
1 c Lake Champlain Chocolates Chocolate Chips, either dark or milk

Preheat oven to 350º with rack in center.  Cover a baking sheet with parchment paper.

Whisk together all dry ingredients in a small bowl and set aside. 

Cream butter and sugar until fluffy, about a minute.  Add pumpkin, egg and vanilla, combining well after each addition.  Slowly add flour mixture, mixing by hand until just combined.  Fold in chocolate chips.

Drop by rounded teaspoonfuls on parchment-covered sheet.  You can dot a little batter on each corner to adhere parchment to sheet.

Bake about fifteen minutes until cookies are slightly golden.

Makes about 70 cookies.


It’s 10:36 am.  The only evidence of the Double Chocolate Muffins I set on the kitchen counter here at Lake Champlain Chocolates when I got to work this morning are crumbs.  I think they were a hit.

1/2 c brown sugar
1/2 c sugar
2 large eggs
1 c milk
1/2 c olive oil
2 tsp pure vanilla extract
1 3/4 c flour (shout out to King Arthur’s Unbleached All-Purpose Flour!)
1/2 c Lake Champlain Chocolates Unsweetened Organic Fair Trade Cocoa Powder
2 tsp baking powder
1/2 tsp salt
3/4 c Lake Champlain Chocolates 54% Dark Chocolate Chips

1/2 c sugar
2 tbsp flour
2 tbsp cocoa
2 tbsp olive oil
1/4 c Lake Champlain Chocolates 54% Dark Chocolate Chips

Preheat oven to 375º with rack in center.  Line or generously grease muffin tins.

In a medium bowl, blend sugars, eggs, milk, olive oil and vanilla on medium speed until well-combined.

Add flour, cocoa, baking powder and salt.  Mix by hand until well-moistened and smooth. 

Gently fold in 3/4 c chocolate chips. 

Meanwhile, make the crumb topping: Mix 1/2 c sugar, 2 tbsp flour, 2 tbsp cocoa, 2 tbsp olive oil in a small bowl with a fork until mixture resembles a course meal.  Gently fold in remaining chocolate chips.

Fill lined or greased muffin tins with batter and sprinkle with crumb topping.  Bake 20-25 minutes, rotating pan halfway through cooking time.  Makes 12 muffins.


There are few things I love more than baking.  Eating good food is one of those things, but a recent interest in a vegan diet has altered my food intake a bit and now the things I bake usually end up on the doorsteps of my friends and family.  (For example, a couple weeks ago, I showed up at my brother’s house with a loaf of homemade bread, a raspberry buttermilk cake and some pumpkin granola).  I realized that pretty soon people would start slamming their doors in my face, blaming me for growing wastelines.

So I decided to look into some recipes for baked goods that I would actually keep for myself.  Not only have I come up with some fantastic recipes, but with Lake Champlain Chocolates Dark Chocolate Chips and Organic Unsweetened Cocoa Powder readily available, I can throw in dark chocolate and maintain a vegan ingredients list.


First, I realized that my favorite banana bread recipe is highly adaptable.  Not only can it become vegan, but the bananas can be replaced with zucchini, carrot, pumpkin or apple, depending on what’s in season.  Throw in some chocolate chips and you have delicious dessert-like bread that you can get away with eating for breakfast.   

1 ½ c unbleached all-purpose flour
½ c whole wheat flour
1 ½ tsp baking powder
1 ½  tsp baking soda
½ tsp salt

½ c coffee, cooled
1/3 c oil – I like to use local sunflower oil when baking
2/3 c maple syrup
1 ½ tsp pure vanilla extract
4 ounces silken tofu

1 cup grated zucchini, carrots, or apple, mashed banana, or pureed pumpkin
1 cup Lake Champlain Chocolates 54% or 70% chocolate chips

Preheat oven to 375.  Sift dry ingredients into a large bowl.  Whisk together liquid ingredients in a separate bowl.  Add liquid ingredients to dry, mixing with a large spoon.  Add fruit or vegetable and mix to a smooth consistency.  Do not over mix.  Fold in chocolate chips.  Transfer into a greased pan, and bake 40-45 minutes.

  

This vegan chocolate cupcake literally made my day when I tried it for the first time.  Ridiculously dense, almost fudge-like and completely amazing, I had a hard time believing it was vegan and healthy until I made the recipe myself.  The especially cool thing about this recipe is that you can lick the spoon and not worry about eating raw eggs.

1 1/2 c sifted flour
1 c sugar
1 tsp baking powder
4 tbsp Lake Champlain Chocolates Organic, Fair Trade Unsweetened Cocoa Powder
1/2 tsp salt
1 tsp vanilla
1 tbsp vinegar
5 tbsp cooking oil
1 c cold water

Combine dry ingredients in large bowl.  Make three holes with your finger or the handle of a spoon, and fill with vanilla, vinegar and oil, each in a separate hole.  Pour water over entire bowl and stir.  Bake at 350 for 25 minutes, or about 16 minutes for 12 cupcakes.  I usually throw on some frosting made from 8 ounces of a dairy-free cream cheese, 1 tbsp unsweetened cocoa powder, 1 ½ tsp vanilla and add confectioner’s sugar to desired sweetness and consistency.

So, take comfort in knowing Lake Champlain Chocolates Dark Chocolate can make any vegan recipe a little better.  Mmm…

 



Just in time for Autumn, I made a batch of soft molasses cookies last night. Spicy and soft, they came out pretty yummy and the recipe was extremely simple. As always, I want to credit my source as this is not a recipe I made up. I did change it a little for my preferences but it originally came from a cute blog I found called “Home of the Lazy Dog”.  

While the cookies looked delicious on her site, I made a few adjustments wanting to make it more my own. (To see the original recipe, check it out on her site.) First I traded out the shortening for butter. I also used Blackstrap molasses as opposed to regular molasses. As for the third thing, I’ll give you three guesses. Yup, I added chocolate. I actually added milk and dark chocolate chips. Not a lot, mind you, but enough to give you a little chocolate surprise here and there. That’s one of my favorite things about baking – taking a recipe or idea and making it your own with variations that suit your taste. And my tastes include chocolate!

Soft Molasses Cookies  with chocolate chips
3/4 c butter
1 cup packed brown sugar
1 large egg
1/2 c Blackstrap molasses
1 c chocolate chips
2 1/2 c all-purpose flour
1/2 t salt
2 t baking soda
1 t ground cinnamon
1 t ground ginger
1 t nutmeg

Soften butter and cream with brown sugar. Mix in egg and molasses. Add dry ingredients. Stir in chocolate chips. Chill until firm (1-2 hours). Preheat oven to 350 degrees. Roll dough into small balls and dunk top in large crystal sugar. Place on cookie sheet covered with parchment. Bake for 12 minutes. Leave on sheet 1 minute until set.

That’s it. Simple! You can add nuts, use white chocolate, maybe try some unsweetened cocoa in the mix, whatever you like. They’re perfect as the weather cools and we start carving pumpkins and getting ready for winter. Thanks again, Lazy Dog!

Happy baking.

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Old World Chocolate in my cookies?!

Posted on May 5, 2008 8:42 AM by Leann

I recently brought home a container of Old World Drinking Chocolate which is actually 54% dark chocolate shavings that you use to make hot chocolate. I have a roommate who loves hot chocolate and so far has enjoyed each of our flavors. But I noticed this container going untouched. Then he asked if I could bring him home some more hot chocolate. Confused by this, I asked what the problem was, why wasn’t he drinking it. He replied that he didn’t really understand how he was supposed to use it, even though the directions are on the back. It just looked a little different and he wanted what he was used to. No problem. I get it.

So, there I was with a container of lovely chocolate shavings and not sure what to do with them so this weekend, they became chocolate chip cookies. I was out of chocolate chips so I used them in their place and I have to be honest – I liked them better. They were more evenly distributed throughout the cookies and you didn’t end up with areas of tons of chips and then no chips. And the chocolate is really good, which never hurts. Now I’m thinking they can go in my pancakes, my tea breads, scones, even waffles. E-mail me if you want the recipe. And if you have an idea for using Old World Drinking Chocolate Shavings in your recipes, we’d love to hear about. Or maybe even send a picture!


Have you seen us lately?

Posted on March 28, 2008 1:54 PM by Leann

I have to say, I’m really overwhelmed by all the places we’ve been popping up in print and on the internet. Some of these I am happy and proud to take a little credit for but there are blog mentions and article inclusions that were just a complete pleasant surprise. And since it’s all pretty positive, it’s like a sweet little treat every time I come across one.

Most recently, I noticed there was a great deal of traffic coming to our website from a blog called Soule Mama. I was curious as to how it is that so many folks are finding us from this blog so I went to it and there was a lovely photo of a beautiful little one in the middle of nibbling off the ear of one of our chocolate bunnies. The entry indicated we are now part of this lovely little one’s Easter tradition and that just makes me smile. It’s a pretty neat blog so give it a read.

As for where you can see us next, I have it on good authority that we are being featured in the upcoming Special Chocolate Collection issue of Cooking with Paula Deen. The magazine doesn’t hit news stands for a few weeks but if you promise not to tell anyone, I’ll tell you where you will find us – page 122. We’re so excited, we can’t even tell you. The folks there were so wonderful to work with - real Southern hospitality!

Recently, I made Paula Deen's Black and White Cookies and used our Sao Thome 70% dark chocolate baking chips in the icing for the black portion. They were yummy and definitely worth the effort and the calories. Be sure to grab a copy when it hits newsstands. From what I understand, it’s their chocolate issue and definitely not to be missed if you’re a fan of Paula Deen’s like me.

Photo property of Soule Mama.