Chocolate Fettuccini

      I have always seen chocolate pasta being made, or included in an interesting recipe. I always wondered what it would taste like and how could something traditionally sweet be considered a savory dish. So I thought, why not give it a try. I thought probably the best way to make this would be with a butter sauce and possibly bacon in it. Bacon and chocolate do make an interesting flavor combo. So here goes, Chocolate Fettuccini. 

 

Ingredients:

• 3/4 cup flour
• 1 1/2 tbs cocoa powder
• 3 eggs
• 3 strips bacon
• 2 tbs butter
• 1 Sage leaf
• Arugula
• Salt/Pepper

Make the pasta

1. Combine flour and cocoa powder in a large bowl.

 

2. Drop in the 3 eggs and begin to mix together until you have a solid dark brown ball of dough.

 

    Turn out onto floured surface and kneed till firm. Cover in plastic wrap and put into fridge for at least an hour.

 

3. Roll out dough into pasta using pasta machine.

 

4. Cook in boiling water until al dente.

Sauce

1. In large skillet brown bacon. Remove, drain, and chop into small pieces. 

2. In same skillet melt 2 tbs butter and sauté until turning brown.
3. Stir in diced sage leaf. Then toss in arugula and wilt.
4. Toss bacon back in. Toss with freshly cooked pasta. Serve.

Prep Time: 15 minutes

Cook Time: 15 minutes

Serves: 2+ 

    This pasta was actually so amazing that I wouldn't really categorize it as a sweet dish. It was definitely a great combination of savory flavors. You will be surprised at how good this is and will definitely give it a second try.  

 

Nutella Pastry Braid

 

 

    I cannot take credit for this one, but when I saw it online I had to make it. It is quick, simple, and will definitely satisfy your sweet tooth. If you are not a fan of Nutella you could use cookie spread or any other sweet butter. Nutella Pastry Braid.

 

 

Ingredients:

• 1 can crescent rolls
• 1/2 cup Nutella
• Powdered sugar

 

1. Preheat oven according to crescent roll package.

 

2. Roll out the crescent rolls combining all the cut edges into one large rectangle.

 

3. Take Nutella and melt in microwave for roughly 1 minute.

 

4. Spread over the dough.

 

5. Roll upwards horizontally.

 

6. Cut the roll straight down from about an inch from the top into 2 rope like sections.

 

7. Pull and twist a bit so that all the Nutella sections are visible and start braiding together.

 

8. Bake according to package.

 

This was perfect. Just sweet enough but not too over powering. Great with a cup of coffee or as an after dinner dessert.

 

Prep Time: 5 minutes
Cook Time: 10 + minutes
Serves: 4+

Pumpkin Chocolate Biscotti

 

 

 

    Instead of making the traditional pumpkin pie for this holiday season, why not try a twist on this traditional Italian cookie. This recipe was so easy and full of flavor that you will definitely be making this for your next festive get together with friends and family. The chocolate and hint of pumpkin flavoring make this cookie the best during these upcoming cold days. Just dip this cookie into your favorite cup of joe and any morning will turn out to be the best. Pumpkin Chocolate Biscotti

 

Ingredients:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 1 stick butter softened
• 2 eggs
• 2 spoonful pumpkin puree
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp allspice
• Chocolate chips

 

1. In small bowl whisk together flour, baking powder, and salt.

2. In a large bowl blend the sugar and butter together.

3. Slowly blend in the eggs one at a time followed by the pumpkin puree

4. Next mix in the cinnamon, nutmeg, and allspice.

5. Blend in the flour mixture in batches until well incorporated.

6. Form into a rectangle about 1/2 inch thick as pictured below.

 

 

 

 

7. Bake for 30 minutes in 350 degree oven.

8. Let cool for 30 minutes and cut into 1/2 inch diagonal pieces and lay flat back on baking sheet and bake for another 5 minutes.

9. Melt chocolate over double boiler and drizzle over the cookies as you choose.

 



Prep Time: 10 minutes

Cook Time: 35 minutes

Inactive Time: 30 minutes

Serves: Makes 15-20 cookies

 

Chocolate Chip Orange Cantuccini/Biscotti

 

 

     Now most of you will know these as simply, biscotti, however the traditional name of this type of cookie is Cantuccini.  Biscotti translate into twice baked cookie.  So in theory any cookie you bake twice is a biscotti.  I took a simple recipe and added chocolate chips, orange zest, and made a simple orange zest icing to drizzle over.  The ingredients you could add are endless.  Try whatever you like. Nuts, berries, etc. anything could be delicious in these simple cookies.  I like mine a bit soft and chewy in the center with a crispy outer crust.  Please enjoy these, Chocolate Chip Orange Biscotti.

Ingredients:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 1 stick butter softened
• 2 eggs
• 1 cup chocolate chips
• Zest from 1 tangerine/mandarin

Icing:

• Powder sugar
• Milk
• Zest from 1 tangerine
• Orange food coloring

     Preheat oven 350 degrees.  In one bowl mix flour, baking powder, and salt.  In another bowl blend the butter and sugar until creamy.  Beat in eggs one at a time then blend in the orange zest.  Next blend in the flour mixture in batches until well incorporated.  Finally add in the chocolate chips.  Take the cookie mixture and place on a foil lined pan and shape into a rectangular log about a 1/2 inch thick.

     Bake in the oven for 30 minutes until brown around the edges.  Let cool for about another 30 minutes and then slice at an angle into 1/2 inch thick slices.  Lay back on baking sheet and bake for another 10 minutes. 

     To make the icing mix enough powdered sugar and milk together in a bowl to make a nice icing.  Add in the orange zest and some orange food coloring.  Once cookies are cool enough drizzle some of the icing over and cool.  These are perfectly crisp on the outside and a bit chewy on the inside.  Makes about 1  1/2 dozen. Enjoy!