Tag: chocolate

cookbook preview: vegan chocolate puddle cake

vegan chocolate puddle cake

Can you believe it? We are exactly two months away from the release of our first cookbook! On Tuesday, March 12, the Husbands That Cook book will be available everywhere, and today we’re throwing a party. We’re excited to announce that EVERYONE who preorders the book will receive two brand new, never-before-seen Husbands That Cook recipes that don’t appear in the book or on the blog! To receive this bonus gift, simply email a screenshot of your proof of purchase to us at husbandsthatcook at gmail dot com, and we will send you an exclusive ebook as a personal thank you! This promotion is open to everyone no matter where you live, and we can’t wait to show you what we’ve been cooking up behind the scenes!

Oh, and there’s more…

you probably have most of these ingredients in your kitchen already
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cookbook preview: toasted hazelnut fudge

toasted hazelnut fudge

The holidays are near and the Husbands are here with some chocolaty cheer on this rainy Wednesday in Eagle Rock. We are celebrating a few things today: the first is this rare, gloomy weather where we plan to stay indoors and write this post in our warm robes, sipping gingerbread hot chocolate and enjoying the sound of rain falling outside. We’re also popping the champagne because we just received our first cookbook review from the respected Publishers Weekly! If you would like a little teaser of a few recipes included in our book, they highlighted a handful of them in the article, which you can read here. Aaand, we are also celebrating by giving you a sneak peak into the dessert chapter of our upcoming cookbook! For all you Nutella fans out there, your holiday dreams have come true with this easy-to-make toasted hazelnut fudge. If you’re still looking for present ideas this season, these rich, creamy squares are just begging to be wrapped into festive gift bags for all your friends and family.

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salted brownies

salted brownies

Happy Friday everyone! Today we’re hosting a fun giveaway! These killer Salted Brownies are adapted from Justin Chapple’s new book, Just Cook It!, and we are giving away a copy to one lucky winner! Visit our Instagram page for all the details and to enter, and we will be announcing the winner LIVE at 12pm PST tomorrow on our weekly IG show! Good luck! Now please excuse us while we start the weekend with more browwwnieees! xoxo Adam and Ryan

Salted Brownies
Adapted from Just Cook It! by Justin Chapple
Makes one 8-inch square pan
Serves 9 to 16

3/4 cup (170g) unsalted butter, cut into cubes
12 ounces (340g) semi-sweet chocolate chips
1 cup (198g) granulated sugar
3/4 cup (90g) all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon flaky sea salt, plus more for garnish
3 large eggs
1 tablespoon (15ml) vanilla extract

Preheat oven to 350°F/177°C. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving some overhang to lift out the brownies later.

Place a medium saucepan on the stove with a few inches of water, and place over medium heat until simmering.

In a heatproof mixing bowl, stir together the butter and chocolate chips. Place the bowl on top of the pan of simmering water, and stir until the mixture is melted and completely smooth, about 5 minutes. Remove the bowl from the pan and let cool briefly. Then add the sugar, flour, baking powder, and salt, and stir to combine. Add the eggs and vanilla, and stir until smooth and blended. Pour the batter into the prepared baking pan and smooth the top into an even layer.

Bake for 40 to 45 minutes, until a toothpick inserted into the center of the brownies comes out with a few crumbs attached. Sprinkle the brownies with several generous pinches of flaky sea salt, and let cool completely in the pan, about 1 hour. Use the parchment paper to lift the brownies onto a cutting board, and slice into your desired number of servings. Enjoy!

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chocolate check mocha pie

chocolate check mocha pie

This post was created in partnership with MacKenzie-Childs. All opinions are our own.

What’s the saying? If at first you don’t succeed, pie pie again? That is exactly what happened to us this past week with this deliciously dramatic dessert, because our first two attempts were far from pie-fect. We knew the filling had to be irresistibly creamy, and were determined to do as many tests as needed to achieve the perfect balance of chocolate and coffee. It was lucky test number three which nearly brought tears to our eyes as we tried this chocolatey checkered masterpiece. The texture was smooth and silky with three kinds of chocolate and a heaping spoonful of coffee, topped with a striking black and white courtly check lattice crust… let us introduce you to the chocolate check mocha pie!

let's bake some pie!
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pumpkin chocolate chip cookies

pumpkin cocolate chip cookies

So we mayyy have stayed out a little too late last night. And we mayyy have had a few too many drinks considering that today was a show day. But we do have a good excuse! Last night, we attended a fun foodie event hosted by The Feedfeed and Simply Organic, held at the magical Hedley and Bennett headquarters in Vernon, California about 30 minutes from our home. As we arrived, each guest was handed an envelope containing a unique spice—Ryan’s was filled with dried rosemary, and Adam’s packet had bright yellow curry powder. Everyone split up into groups according to the ingredient they received, and together we all cooked an epic meal! There were half a dozen stations set up with electric stovetops, food processors, and freshly prepped ingredients, and each group was responsible for a different course. It was great to meet new people in the community and bond with them while making dinner together: Adam’s group prepared a delicious curried butternut squash soup, while Ryan’s table mixed up a creamy hummus topped with rosemary-balsamic roasted carrots. There were over a hundred other bloggers in attendance, and there was plenty of food and wine for everyone. Plus, there mayyy have been an after-party (complete with Zombies) in the Tiki lounge at Clifton’s with our friends Christine, Becky, and Tommy, meaning we didn’t get home until well after midnight. Even though we stayed in bed till ten o’clock this morning and our Gravy live show, Mix It Up With Husbands That Cook started at 11am, we made it just in time. The episode from this morning is now archived on our show page, so you’ll be able to see our performance—despite the fact that a few hours prior, we were in no shape to host a live cooking show. But the episode was a success! Not only did Sylvia make a surprise guest appearance (we cleared it with her agent first), but we whipped up a batch of these melt-in-your-mouth pumpkin chocolate chip cookies that just so happen to be vegan as well. Perfect for all your Halloween parties, please meet your new go-to fall cookie recipe.

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