Category Archives: Chocolate

Hazelnut-Mocha Dacquoise

This week we have one recipe in one kitchen……. I made this delightful treat for Chef Jonathan’s birthday.  Let me start by saying it was worth the effort.  That said, it’s A LOT of effort to make this cake.  It takes several hours, as it clearly states, so be prepared. There are no cutting corners with this little project.  I’m glad it tasted so good after all of the time put into it.

Let me give you a few other hints……..

1. Make sure your meringue disks are flat – it will keep the ganache from sliding off.

2. It says to spread the whole thing with the whipped cream and let set for 6 hours or over night.  I think this is a mistake.  The whipped cream begins to separate and run.  This isn’t nice to look at or to eat.  I would spread the meringue disks with the ganache and then let them set in the fridge for the 6  hours and then spread the whipped  cream over the cake just before serving.

3. The FNM’s picture shows a tall cake. Mine wasn’t that tall. Just be prepared for that…..

4. As you cut it, it tends to slide……. just be prepared for that, too.

I loved the cake. I’d make it, again, with the few added changes.

Here is my picture:

ImageHere is the link to the recipe on the Food Network:


Easy-to-make Granola Bars

Chef Karen: I have a long drive to work and in the morning and I like a little snack to keep myself awake. I was looking for something good but not too fattening to munch on. I found a very easy granola bar recipe and decided to try it. It really works! These take no time, at all, and are so good and can be healthy depending on what you add to them. I add things like coconut, pecans and chocolate chips – because everything is better with chocolate chips! Here is the link for the recipe:

A few hints: 1.The recipe says to put the additions on after the mix is poured onto the pan. I add mine in and mix it all together. My chocolate chips fell off the first time – horror! The chips tend to melt a little but at least they’re in there! 🙂 2. I make the “glue” (liquid mixture) a bit more in amount because I like to add lots of extras in.

Adding in the good stuff!

Adding in the good stuff!
On the pan and cooling

On the pan and cooling

Finished Product!

Finished Product!



Chef Jonathan: I decided to do Peanut Butter Granola Bars, so I melted the butter with the brown sugar, and I used corn syrup instead of honey. I then combined the oats and rice cereal, adding the butter mixture to this. I then added about 3/4 cup of smooth peanut butter mixing until combined spreading in the half sheet bake pan, then letting cool till set. These are a nice treat for breakfast, or just whenever!



Our First Birthday!


Chef Jonathan: Chef Karen and I are very happy to celebrate our first birthday on One Recipe, Two Kitchens! It’s been a pleasure to bring you our favorite recipes and we thank all our readers for your readership! So to celebrate, we recreated our highest rated blog of the last year, our Peanut Butter-Oatmeal Chocolate Chunk Cookie! I absolutely love these cookies, it has all the best things about a cookie: two butters (salted and peanut), brown sugar, oatmeal, and of course chocolate, and lots of it! These go amazing with a nice cold glass of milk, and just melt in your mouth. I hope you’ll all try this recipe at home, and enjoy it as much as we have. We look forward to the next year and hope to bring you even more amazing recipes and if you have any suggestions, leave us a comment!



Pencil Cake

Karen: I am NOT an artist. I am not a cake decorator; no patience…… So this project was a bit of a stretch for me. Thankfully, the directions were easy to follow and it helped. I managed to do things a bit differently than written (which I find I do most weeks). I added more than the suggested amount of food colouring to both frostings. I also didn’t use a microwave to melt the chocolate; I prefer a double broiler. I did find the shaping of the cake to be a bit of a challenge but nothing I couldn’t handle. I forgo using the green stripes because I couldn’t find any and used licorice, instead. I think this is a fun project that could be accomplished by kids with the help of an adult. What a fun first week of school treat!

Chef Jonathan: I was very excited to try this pencil cake to celebrate the start of school this week, although it was a bit of a challenge. I found that my loaf cakes were smaller than the ones in the magazine, so I adjusted my measurements accordingly. I found it a bit difficult to bevel the edges of the pencil, but I just kept shaving it off until level. I found the method of microwaving the chocolate in a plastic bag a bit unsafe, so I decided to use a double boiler. The other obstacle was attaching the chocolate tip to end of the cake, and shaving off enough to make it look believable as a pencil. I used a rainbow sour belt, instead of green, and I actually like it better. All in all, a great project if you have several hours to devote to it, and I also recommend it for a children’s project!

This recipe was found in the September 2011 issue of The Foodnetwork Magazine.



“Chopped” Desserts……….

This week we decided to do another “Chopped” episode. We gave each other ingredients. We weren’t allowed to check-out cookbooks or websites. We were to think of a recipe on our own. Chef Karen was given 3 ingredients: cream cheese, bacon and orange juice. Chef Jonathan was given 2 ingredients: bacon and pomegranates. The following are the results:

Chef Karen: I came up with a dessert called: Cream Cheese Bacon Bites. While I was cooking the bacon, I took puff pastry and after thawing it in the fridge over night, rolled it out and cut it into 2 inch squares. After draining the bacon, I mixed 1 package of cream cheese with 1/4 C brown sugar and 1/4 C orange juice until it was smooth. I broke the bacon into bite-sized pieces and made sure it was fully free of grease. I then put a tsp of the cream cheese mixture on each puff pastry square and laid a piece of bacon on top of it. I then put them in the oven for 10-15 minutes at 400 degrees. While they were baking, I melted some chocolate squares and added a bit of orange juice to the melting chocolate. Be careful or the chocolate will seize. I then put a drop of chocolate on each puff square.

I was very happy with how these turned out. I’m such a cookbook follower, usually, so this is good to stretch me as a chef. I really didn’t like the chocolate on the top of the bacon; it was a bit too sweet. The salty bacon with the sweet cream cheese, though, was very tasty and I will certainly try these, again.

Chef Jonathan: My dessert was called Pomegranate Gel with a Graham Crust and Creme Chantilly, Bacon and Strawberries. First, I heated the pomegranate juice to boiling, then I created a slurry using cornstarch and water. Meanwhile, I made my graham crust of graham crumbs and butter, pressed into the bottom of the ramekins and baked at 350 F for 10 minutes. Next, I whisked the slurry into the juice stirring rapidly until volcanic bubbles starting forming, until the mixture was at a desired consistency. I cooled the gel, then distributed into the ramekins. Finally, I cooked and cut the bacon, piped creme chantilly onto the cooled gels, and garnished with the bacon and strawberries. All in all, a good recipe, and you all should try it!




Raspberry Filled Chocolate Cake with Raspberry Coulis and Chocolate Ganache

One Recipe, Two Kitchens actually happened in one kitchen this weekend.  We made the same recipe but together, this week 🙂  It was fun!  We are a great team together!  The recipe is a mouthful to say so it rings true that it’s great in your mouth, as well. Hard to say, easy to make and even easier to eat!

Chef Jonathan: I was very thrilled this week to be able to our first One Recipe, One Kitchen blog, and it turned out very well! We took Paula Deens’ Molten Lava Cake recipe, but instead of gooey chocolate inside, we decided to inject yummy raspberry filling! The result was so good! We also made a raspberry coulis (cook down raspberries and sugar, till it has the desired consistency), and drizzled that on the plate, and a chocolate ganache to go on top. Love how these two flavours go so well together! Enjoy!

Karen:  We took a molten lava cake recipe, added a raspberry filling and cooked it all the way through.  We chose the cake recipe because it’s one of the best chocolate cake recipes I’ve ever made.  You can find the recipe on the Food Network website at:  We cooked the cakes for 20 minutes and left out the orange liqueur.  As Chef Jonathan said, “Who has that lying around in their kitchen, anyway?”  The raspberry filling we used can be found on the Wilton cake decorating website at:   The raspberry filling, that was left over, was boiled down, strained and used as the coulis.  Nothing is wasted!

Here are pictures of the process. Easy to make, as I’ve stated before.

Fill the bottoms of the ramekins first.

Then add the raspberry filling

Pour LOTS of chocolate ganache on top!

Squirt a bit of whipped cream on the top and enjoy!


Week #29 – Oreo Mint Chocolate Chip Freeze

Chef Jonathan: Love this recipe, it is great for cooling down on a hot summer day! It’s very easy, and it tastes amazing! I did make some adjustments though…..First, I crushed the oreo cookies in a food processor to make a crumb, then mixed that with  the melted butter and pressed into the bottom of a 9×9 in. greased pan. I then scooped out ice cream, let set for a minute, then spread evenly on top of the chocolate crumb crust. Next, I made a chocolate sauce, using semi-sweet chocolate, then I spread that over top (sense the theme yet?). I then piped rosettes of whipped cream and quartered oreos and placed them decoratively on top. I froze it for 2 hours, and voila!


Karen:  We wanted to find a great cool recipe for the first long weekend of the summer.  We did just that!  If you like mint chocolate (which I do!), you’ll love this easy and cool recipe.

I didn’t follow the recipe exactly but made a few minor changes.  First of all, I smashed the 26 Oreos and then mixed them with melted butter.  I figured it might be easier to cut that way.  After I put them in the pan, I put it in the freezer while the ice cream softened, a bit.  If you don’t let it soften, it’s quite hard to work with.  Also, your Cool Whip should have a refrigerator consistency for easier spread-ability.  I layered the ice cream over the smashed cookies, then poured the chocolate topping over it.  I then added the Cool Whip and instead of broken pieces of Oreo cookie, I topped the whole thing with Mint Aero Bubbles (not sure you can get these in the US – I think they’re Canadian but use something minty and chocolatey.)

This recipe was a nice ending to an outdoor dinner on the deck.  I will make it, again.

*Note:  There will be 4 Oreo cookies left over…… Just a warning 🙂  If you decide not to use them on the top, you can easily add them in the beginning step to the 26…. OR just eat them!

Here is the website where we got the recipe with the instructions: