Chocolate + Orange= Match Made in Heaven

We were having special people over for dinner and I really wanted to make a special dessert. I have never attempted a torte but this recipe for Orange Chocolate Torte popped out at me from Taste of Home which I so badly wanted to try. I loved the orange extract in it and even grated a bit of orange rind around the base as I served it.

Of course, as hard as I tried, I could not imitate the picture and mine ended up being lopsided AND my truffles flattened in the frig, never to be round again AND it was harder than it looks to get those chocolate sprinkles around the side of the torte! But nonetheless, it was splendidly rich! The recipe says it should take 30 minutes to prepare and 25 minutes to bake and cool. Uh, good luck with THAT! This took my all afternoon! The best part was having fingers and spoons to lick! :)

I remember ordering a Mocha Valencia at Starbucks which is a rich, creamy blend of  coffee, dark chocolate, and zesty orange. It was my favorite drink. It's no longer on the menu board, but I bet they'll make it if I ask. It's just that every time I go in, I stare at the board and end up ordering something I've had a million times.

 We have about 10 inches of snow on the ground- maybe this weekend is a good time to order one!

Chocolate + Marshmallows = Bliss

I had marshmallows sitting sitting in my cupboard for awhile now and I really don't like them unless they're in a s'more. I was just about to throw them away but last week I was in Starbucks where they had HUGE chocolate marshmallow cookies on display which looked so chewy and gooey. Instead of spending an insane amount of money on one, I decided to go home and make my own with the ones staring at me from the cupboard. They came out delicious! Before you get started, cut the marshmallows in half and throw them in the freezer.

Chocolate Marshmallow Cookies
makes about 2 dozen

1- 1/2 cups flour
1/3 cup unsweetened cocoa
1/2 tsp baking soda
1/2 cup white sugar
1/2 cup (packed) brown sugar
1/2 cup butter, softened
1 large egg
1tsp vanilla extract
12 marshmallows, cut in 1/2 and frozen

Sift the flour, cocoa and baking soda. Set aside. Whip the sugars and butter. Add egg and vanilla. Mix in the flour mixture only until there is no flour visible in the dough. This will be a thick dough- don't overmix. Take a blob of dough (about the size of a golf ball) and create a well" in the middle. Place 1/2 marshmallow in it and press the seams over it- hiding it in the middle (pictures below). Place on baking trays lined with parchment paper, keeping them far apart for baking purposes. They will expand!
Place the trays in the freezer for about 20 minutes to refreeze the marshmallow. This will help eliminate explosions during baking. Preheat the oven to 350 degrees. I am currently using a large toaster oven so I really have no way of knowing how hot it is. I just keep my eye on everything, adjusting the heat as I need to. As a side note, I can only bake 6 cookies at a time! Remove cookies from the freezer and bake for about 10-12 minutes; keeping your eye on them. You want to remove them as soon as you see marshmallow oozing out of them. Remove and let cool for a few minutes.

Enjoyed best with a cup of coffee or a glass of milk!