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!
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.
I love all of the variations with the different percentages of chocolate. The darker the better in my books!
I have yet to make clafoutis but I think this is just the recipe I need to entice me to whip up a batch!
Love this tutorial! I have never made GF pie dough but you have made it totally accessible!
Straight up pancakes or waffles are definitely my favourite canvas' for maple syrup!
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!
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.
My favourite bakery in Calgary makes a bread pudding just like this! Sometimes they add raspberries too, it's amazing.
If you are going to eat chocolate, you have to go all out. This is pretty impressive!
These kind of scare me!
These look brilliant. I have seen french fries that are not even as crisp!
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.
It's funny because they all basically look the same. Same colour, same sauces, same generic lack of creativity.
I love his first two books so I'm sure this one is awesome!
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!
@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!
Why on earth haven't I done this before????
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!
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!
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).
2 bite brownies. They are so bad and so processed but there's just something about their fudginess.
I had a sous chef who used to call me "pumpkin head" on a regular basis!
It's Canadian Thanksgiving this weekend, looks like I have 1 extra thing to make!
No chance these are available at Target in Canada yet?
@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!
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