Profile

Because I Like Chocolate

I'm a culinary student turned psychology major. Blogging is a way for me to combine my two passions; food and psychology. Because I Like Chocolate is about cooking, baking, eating and learning to accept food one bite at a time!

  • Website
  • Favorite foods: chocolate, apples, gorgonzola
  • Last bite on earth: Something that combines chocolate and salt. Perhaps a salted caramel chocolate tart.

Open Thread: Do You Give Up Sweets in the New Year?

Nah what fun is life without sugar? You can't go cold turkey, I don't think that mentality is healthy either. You just have to know when you want it and when you don't, rather than eating mindlessly.

Bittersweet Decadence Cookies

I love all of the variations with the different percentages of chocolate. The darker the better in my books!

One Bowl Baking: Chocolate-Raspberry Pistachio Clafoutis

I have yet to make clafoutis but I think this is just the recipe I need to entice me to whip up a batch!

The Serious Eats Guide to Making Gluten-Free Pie

Love this tutorial! I have never made GF pie dough but you have made it totally accessible!

9 Sweet Ways To Have Maple Syrup for Breakfast

Straight up pancakes or waffles are definitely my favourite canvas' for maple syrup!

Extra Smooth Pumpkin Pie

I love the cream cheese in this. Pumpkin pie isn't my favourite dessert but when you combine it with the flavours of cheesecake it's much better!

The Food Lab: Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

Forget the beans, I just want the onions and mushrooms! I can't say I have ever had traditional green bean casserole here in Canada so I am not offended by this recipe makeover.

Cranberry White Chocolate Bread Pudding

My favourite bakery in Calgary makes a bread pudding just like this! Sometimes they add raspberries too, it's amazing.

Lavo's Chocolate Cake is a 20-Layer Behemoth

If you are going to eat chocolate, you have to go all out. This is pretty impressive!

We Try the Limited Edition Pumpkin Pie Pop-Tarts

Crispy Smashed Potatoes

These look brilliant. I have seen french fries that are not even as crisp!

Cook the Book: 'Pasta Modern'

I saw a recipe for cocoa pasta the other day and I thought that was pretty unique. It wasn't dessert oriented though, all of the ingredients were very savoury. I think I would make it with a whole bunch of mole inspired ingredients, a lot of chillis and some toasted nuts to garnish.

We Try All the Desserts at TGI Friday's

It's funny because they all basically look the same. Same colour, same sauces, same generic lack of creativity.

Bake the Book: The Complete Nose to Tail

I love his first two books so I'm sure this one is awesome!

9 Ways to Spice Up Your Pumpkin Seeds

I'm liking the sounds of the lemongrass and coconut version! Not a pairing I would typically associate with pumpkin seeds but it sounds delicious!

My Homemade Bread Dilemma

@Zinnia1 We are at 3500ft however my last batch of bread was made in the mountains at 4300ft. I will have to check out baking adjustments for the higher altitude!

Serious Entertaining: Grilled Cheese Roll-Ups for a Crowd

Why on earth haven't I done this before????

Chocoholic: Pumpkin Swirl Brownies

Just when I thought I was getting sick of pumpkin...I may actually be able to go for these. Mainly because they are a brownie and thus filled with chocolate!

My Homemade Bread Dilemma

Thanks for all of the tips, as I thought, it sounds like something you just have to learn to deal with when making homemade bread. I never put my bread in the fridge and always wrap it as well as possible so we can check those off.
@sfgoo It's funny you say that, I used to have a sour going and the bread I made with it definitely lasted longer.
@mcwolfe I will have to give that brioche recipe a try!
Thanks again!

What words are great for describing food?

Maybe it's just me but the adjectives alone don't really make a difference, it depends on the noun they are describing. For example, no matter what adjective comes before (or after) it, the words "grilled cheese" will always make me hungry. Yet something like pork belly won't, no matter how "unctuous" it may be (mainly because I'm a vegetarian but that is a whole other can of worms).

Is it wrong? Further to Dandbuilder's ranch pizza...

2 bite brownies. They are so bad and so processed but there's just something about their fudginess.

You meat head! Ever call someone a food name?

I had a sous chef who used to call me "pumpkin head" on a regular basis!

Honey Ginger Pumpkin Butter

It's Canadian Thanksgiving this weekend, looks like I have 1 extra thing to make!

We Try the New Lindt Hello Bars from Target

No chance these are available at Target in Canada yet?

Raw Butternut Squash Causing Skin Irritation?

@buffy I agree with you, it seems to be some sort of residue that sticks to your skin. When it peels off it makes you think that your skin is peeling!

My Homemade Bread Dilemma

I love making homemade bread but it always dries out so quickly. I get that it doesn't have preservatives and won't last forever. But I made some brioche on Sunday morning and by the time we ate it at dinner, it had dried substantially. The dough itself was super wet and sticky and I'm pretty sure I didn't over-bake it. At this point I am thinking that Calgary's dry climate may have something to do with it. Because it happens almost every time I make bread from scratch, regardless of the recipe. Any thoughts? What do you do to help make your homemade bread last longer?

Because I Like Chocolate hasn't favorited a post yet.