Giada's Frothy Chocolate Espresso Shakes--A Chilly, Delicious Simple Saturday Sipper

OK, OK...technically the Chocolate Cravings theme at I Heart Cooking Clubs doesn't start until Monday, but since I am always craving chocolate anyway, I thought I would post mine early, as my Simple Saturday Sipper for this week.

My sister and brother-in-law are visiting and I thought that Giada's Frothy Chocolate Espresso Shakes would be a good drink/dessert to have on their first night here. I like that it uses fat-free frozen yogurt and non-fat milk for less of a guilt factor, and of course chocolate and espresso is always a winning combination.

You can find the recipe at Food Network here.

Frothy Chocolate Espresso Shakes

By Giada De Laurentiis

(Makes 4 Servings)

1/2 cup water
1/4 cup gourmet hot chocolate mix (recommended: Marie Belle)
2 teaspoons instant espresso powder
1 cup fat free milk
1 pint reduced fat-free frozen vanilla yogurt, softened
2 teaspoons vanilla extract

In a small saucepan, bring the water to a boil over medium-low heat. Add the hot chocolate mix and espresso powder. Stir until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and stir in the milk.

Place the frozen yogurt and vanilla in a blender. Pour the chocolate mixture into the blender and blend until smooth and frothy.

Pour the shake into 4 (8-ounce) frosted glasses and serve immediately.

Notes/Results: Yum! Not quite as thick and creamy as a full-blown milkshake but really delicious. I made two versions, one sans espresso for my non-coffee drinking brother-in-law, and the full-octane coffee-fueled version for my sister and I. In place of espresso I used Starbucks Via Italian roast ready brew coffee--which is fast, easy and full of flavor. I used a European-style gourmet hot chocolate mix that had a nice, dark richness. One other note--I used more frozen yogurt than called for--probably about 12 ounces instead of the pint in the recipe--just to get it to the right consistency for us. My sister said it was better than a Frappuccino and I would agree. A decadent-tasting dessert drink but still a nice low-fat treat. I will make this again for sure.


I'm early for Chocolate Cravings at IHCC so the actual post won't be up until Monday, but you'll be able to see what my fellow participants picked to fulfill their chocolate cravings and dreams after that. ;-)

Happy Saturday!

Ile De France Camembert Stuffed Sliders

Once again my two favorite words just might be "Free Cheese"--especially when that cheese comes from Ile De France and it is their new recipe Normandie Camembert. Since I enjoyed their original recipe Camembert so much, (evidence of that enjoyment here), I was excited to try the new recipe which is made from the milk of herds that graze exclusively in the Normandy region of France. I wasn't disappointed, the new cheese is very smooth and creamy with a slight nuttiness and some earthy notes.

It was delicious just spread on some fresh bread, but I wanted to do something different and preferably "melty" with it. I had some grass-fed Maui ground beef and some little French rolls both from the farmers market, so I whipped up some Camembert Stuffed Sliders.

With chunks of Camembert inside the burgers (plus a little more spread on the toasted rolls), these sliders were full of oozy, cheesy goodness. Because it is a soft cheese, the Camembert sort of melts into the center of the burger and infuses the cheese flavor throughout. With so much flavor these burgers didn't need much else so I just added some local spinach and tomatoes--also from the farmers market. Very tall mini burgers, very juicy and messy but oh so good.

Thanks Ile De France! ;-)

Giada's Peanut Butter Granola Bars

It's Potluck week at I Heart Cooking Clubs, time to make any Giada recipe we desire. I wanted something fast, simple and "snackable," so I selected her Peanut Butter Granola Bars. I made a few changes reducing the butter and replacing half of the oats with some puffed millet. They were a tasty, even if a messy treat.

You can find the recipe at the Food Network here.

Peanut Butter Granola Bars

Giada at Home

(Makes 24 Bars)

Vegetable cooking spray
1 egg white
1/2 cup chunky peanut butter
1/3 cup brown sugar
1/4 cup honey
1/2 cup (1-stick) unsalted butter, melted (I used 1/4 cup)
2 cups old fashioned oats (I used 1 cup oats / 1 cup puffed millet*)
1/4 cup slivered almonds, toasted, *see Cook's Note
1/3 cup miniature chocolate chips

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to hang over the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, using a hand beater, beat the egg white until frothy. Stir in the peanut butter, brown sugar, and honey. Add the melted butter, oats and almonds. Stir to combine, then add the chocolate chips.

Using a rubber spatula, spread mixture into the prepared baking pan, pressing lightly to form an even layer. Bake until the edge of the mixture begins to brown, about 15 minutes. Remove from the oven and let cool for at least 1 hour. Cut into 1 1/2-inch squares and serve.

*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly browned, about 8 to 10 minutes.

**Deb's Note: Puffed millet can be found in the cereal aisle of many grocery stores and natural food stores. I like to add it to cereal mixes, granola, trail mix, or cookie treats as a fun way to change it up and add a different texture.


Notes/Results: Taste-wise, these are good--with a nice peanut butter flavor. Next time I would add some dried cranberries or blueberries as a tangy note would be good with the peanut butter and mini chocolate chips. Texture-wise, these are really more of a soft, moist cookie bar than a drier granola bar and they were pretty crumbly. Thinking it might be due to the reduction of butter or my puffed millet, I read the reviews of the recipe on Food Network and found that it was a common problem. (Note to self--read the reviews before making the recipe next time.) ;-) There were solutions offered--adding more egg, putting them in the fridge afterward (which I actually did), waiting overnight to cut them, etc. Despite their crumbliness making them a bit messy to eat, they were tasty enough that I would make them again, making a few changes.

You can see what the other IHCC participants picked to make for their Potluck dishes by going to the post here and following the links.

Quick & Easy Blender Tortilla Soup & the Year in Soup--My Dozen Favorites from Year Two of Souper (Soup, Salad & Sammie) Sundays

I had leftover chicken and corn tortillas to use up and I was in the mood for tortilla soup this week, but kept getting busy and didn't get around to making it. Cut to Saturday evening, after spending half the day in an Indian cooking class, making spicy curries, the last thing I wanted to do was come home and spend time cooking a big pot of soup. That is where the high-powered blender comes in--with a high powered blender (mine is a VitaMix), you can have a flavorful, thick, healthy Quick & Easy Blender Tortilla Soup on the table in about 15 minutes. Just crisp up some corn tortillas in a little oil on the stove, the rest cooks in the blender in about 5 minutes. Stir in some leftover cooked chicken and top with your favorite garnishes and you are ready to eat.

Quick & Easy Blender Tortilla Soup
by Deb, Kahakai Kitchen
(Makes two servings--about 4 cups)

canola oil
4 corn tortillas (stale are fine, cut into strips)
1 box of Pomi diced tomatoes, with juice (or 1 can chopped tomatoes with juice)
1 cup chicken stock
2 garlic cloves
1/2 sweet onion, chopped coarsely
2 dried chilies, preferably pasilla, stemmed, seeded and sliced
1 tsp ground cumin
1 cup shredded cooked chicken
2 Tbsp fresh lime juice, or to taste
salt and black pepper to taste
1/4 cup chopped fresh cilantro leaves
1 ripe avocado, peeled, pitted, and chopped

Put the oil (so it covers the bottom) in a medium pan over medium-high heat; a couple of minutes later, when the oil is hot, begin to fry the tortilla strips in batches until golden brown and crisp, turning after a minute or two, for a total of 2 to 4 minutes. Drain on paper towels and set aside.

Place the tomatoes and their juice, chicken stock, garlic, onion, chilies, cumin and about 2/3 of the tortilla strips into the VitaMix blender. Blend on high until the steam starts coming from the top. Add lime juice, salt and pepper to taste and stir in the chicken. Pour into heated bowls and serve, garnished with cilantro, avocado, and remaining tortilla strips.


Notes/Results: Simple, fast and full of great flavor. It is amazing how quickly the blender makes a satisfying, tasty soup. I invested in my VitaMix about five years ago and I use it almost every day. Because it blends everything so well, just roughly chop the onion, and then pile it and the other ingredients into the blender. After the corn tortillas are cooked and all the ingredients are whirring away and heating, you can shred your chicken and chop up your garnishes. Easy, peasy. I will make this again.

I am sending this soup to girlichef's Tortilla Soup Challenge--her monthly round up of all the yummy versions of her favorite soup. My Quick & Easy Blender Tortilla Soup may not be the most authentic--but for quick and delicious it can't be beat!

The Year in Soup:

My Dozen Favorite Soups From Year 2 of

Souper (Soup, Salad & Sammie) Sunday

I started Souper Sundays two years ago because of my love for a bowl of good soup and in order to work my way through all the soup recipes I was collecting and creating. I started inviting others to submit their soups to a weekly round up and added salads and sandwiches for those not craving just soup in the warmer months about 6 months later. In honor of Souper Sundays Year 2, I chose an even dozen of my favorite soups that I have made over the past year. With a soup a week and so many good ones to choose from, it was hard to pick just twelve, but I picked the soups that I loved the most, wanted more of, or really thought about and craved afterward. These are in no particular order---they are just a dozen really great soups.

A favorite soup from a favorite cookbook, this Chickpea Soup with Saffron and Almonds from "Mark Bittman's Kitchen Express: is a quick to make soup that is the perfect combination of flavors and textures. The chorizo Bittman suggests adding is essential, and this recipe a keeper.

All of my favorite flavors are combined in this Chilled Lemongrass and Coriander Vichyssoise by British chef Delia Smith. This is a rich soup and a cup or a small bowl of it, served icy cold, is perfect on a warm day.

Yes, it was just last week, but I am already craving another round of Giada's Pasta e Fagioli. Pasta, beans, and of course bacon, are all in this take on an Italian classic soup. What's not to love?! Hearty and really yummy. ;-)

This Curry Soup from "Tosca Reno's Eat Clean Cookbook" may be a healthy choice, but it was packed with flavor and noodley goodness. It is a take on an Indonesian soup and uses Javanese curry and lemon for its flavor. Very filling and very good.

A sausage-potato soup was living in my head and found its form in this Hearty Chicken Sausage, Garbanzo Bean, Artichoke & Kale Soup. With chicken sausage and pureed beans instead of cream to make it thick, this is a healthy bowl of soup that packs in lots of flavor. One of my favorite original recipes of the year.

There is no way I could leave Sunset Magazine's Creamy Lemon-Rice Soup with Mini Meatballs of my year's best list. I mean mini meatballs...come on!?! This combination of a Greek avgolemono (chicken and rice soup with lemon and beaten eggs) base with the savory tiny meatballs really is the perfect comfort food.

Mark Bittman's Tortilla Soup--actually he has many versions but this one is from The Best Recipes in the World. This version is full of flavor, wonderful texture and is really delicious. In fact, I modeled my quick tortilla soup on some of the the flavors in Bittman's.

I made a lot of cold, green soups with avocado in them this summer, but I think this Smooth Zucchini Soup was my favorite. A healthy, raw, vegan soup with a good thick texture and lots of flavor, it was perfect with some Tomato-Avocado-Herb Bruschetta.

My VitaMix 10 Minute Thai Creamy Tomato Soup, is an original recipe I whipped up in the blender. The kaffir lime, lemongrass and other Thai ingredients gave this soup a ton of flavor and the coconut milk added a wonderful creaminess.

If I get a cold this season, I am definitely pulling out the recipe for the Elephants' "Cure" Chicken Soup from Elephants Delicatessen in Portland, Oregon. Slightly spicy (from serrano chilies) with layers of flavor, this version of chicken soup will knock the sick right out of you.

I'll say it loud and proud: I love split pea soup! This Smoky & Chunky Split Pea Soup is an original recipe that I put together leaving lots of big chunks of potato, carrot and smoky ham hocks. Super flavorful from the broth made from ham shanks, this was a big bowl full of comfort.

Because it was so tasty and so unique, I had to include this Passion Fruit (& Cantaloupe Soup) in the round-up. Pureed melon and passion fruit, along with fruit juice and white wine made an easy, refreshing and elegant dessert soup.

So those are this year's top soups--at least the ones that I made, as it would be way too hard to pick favorites from all the wonderful soups and salads and sandwiches too that all the friends of Souper Sundays have made and submitted over the past 12 months.

I am looking forward to another year full of delicious bowls of soupy goodness, tasty salads and sumptuous sandwiches--including the ones in the Souper Sunday kitchen this week.

Let's start things off with a warm welcome to Daphne from More Than Words, here for her first Souper Sunday and joining us from Perth, Australia. Spring has sprung in Perth and Daphne made this lovely Spring Bacon and Vege Soup and says, "Spring doesn't mean less soups! Well, almost. I couldn't resist this one though. It has heaps of vegetables in it which I love! Peas, bacon, carrots and potatoes-what not to like? ;) It's such a quick soup to whip up. Perfect for our friday night meals. This was made in under 20 minutes, and a great way to use up vegetables left over in the fridge."

My good friend Reeni from Cinnamon Spice & Everything Nice brought her Loaded Baked Potato Soup this week and says, "If you love loaded baked potatoes and soup, like I do, then this is the perfect recipe for you! This thick and creamy potato soup is speckled with fragrant herbs like rosemary, thyme and parsley and topped with all of the somewhat-indulgent things found on a baked potato. It's hearty, warm and filling. Not to mention completely satisfying. Especially on a crisp, cool night or when you're feeling under the weather."

Erin from EKat's Kitchen made some sunshiny bowls of soup and says, "Today, we journeyed 6 blocks to the farmer's market. Lots of great fall fruits and veggies. Squash was $1/each!! The farmer told us all about the squash, its origins and its flavor, and we can't wait to make some pies with it! He also gave us a fantastic recipe for Butternut Squash Soup, which I have completely and utterly fallen in love with. The flavors are amazing and there's just enough kick from the cayenne pepper to liven it up."

Rachel from Rachel's Bite is back this week with a fiery bowl of her stepfather's prize-winning Dante's Inferno Chili. She says, "Like myself, my step-father never really make the same thing twice, so we didn't keep eating that chili over and over. It was pretty much just a one time great food related memory. I did dig out the recipe though and made it for myself. My whole family sampled it again and the general consensus was that it needed salt! How the heck did this win and get published in a newspaper and all that without any salt in it? Oh well, if you make it, I suggest added some of your own. Because if you add some cheese, onions and a little salt, it's really yummy!"

Zibi of Fresh Slowcooking used the ample selection of delicious fall squash for her golden-hued Smokey Butternut Squash Soup and says, "A rich, comforting soup packed with flavour. The addition of smoked cheddar and crispy smoked bacon, make this butternut squash soup hearty and creamy. Perfect for warming up after a stroll in the crisp autumn air. Enjoy!"

Our second new face at Souper Sundays this week is Gwen from Simply Healthy Family, joining us from Arizona and sharing her creamy Cauliflower-Yam Bisque. Gwen says, "Yesterday, it was ever so slightly cloudy out and so I jumped at the chance to make this Cauliflower-Yam bisque for lunch. The kids actually love this dish and so it makes it a bit more enjoyable to make. It's so super easy too, that's the name of the game here at Simply Healthy Family." Welcome Gwen!

Megha from Live to eat!!! made a flavorful Asian Salad with Sesame & Peanut and says, "I came across the event 'In the Bag' which gives you ingredients to innovate a whole new recipe.For this month's event mushroom,herbs and nuts were the suggested ingredients. I liked the entire concept and I quickly started gathering the ingredients...... Asian noodle salad can be made with various ingredients and they can be a healthy dinner after a long day's work. I hope you like my version of the Asian Noodle Salad with Sesame & Peanut."

Tanvi from Sinfully Spicy has a colorful Fish Salad with an Indian Twist to share this week and says, "Its one of the most satisfying and healthy salads I have made at home till date.It evolved as I was making it.Flaky fish marinated in Indian spices coated with homemade garlic-cilantro bread crumbs, pan cooked and combined with sweet green lettuce and a drizzle of lemony dressing…Viola….seafood can’t get better than this!!! I cant have my fish without ginger so I have used it freely.However mellow it down as per your taste.Very nice brunch option indeed!"

My pal Joanne from Eats Well With Others combines Michael Symon with Nigella and makes a salad a complete meal with Crab Tater Tots on a Roasted Butternut Squash Salad with Warm Cider Vinaigrette. She says, "The crab tater tots actually tasted like. Well. Tater tots. And who doesn't love tater tots? And though it seems like an unlikely combination, they went beautifully with the butternut squash salad with warm cider vinaigrette, which is a symphony of fall flavors if ever I've had one. I highly recommend that you make this today."

The lovely Michelle from Ms. Enplace is back this week with some Saturday Sandwiches, made with love by her husband. Michelle says, "Probably the best lunch The Husband makes are these "gourmet chicken sandwiches on focaccia." I think the title is pretentious and cumbersome, so I just think of them as Saturday Sandwiches.The Husband found the recipe online while searching for something (anything!) different for lunch. He's modified it and we like to make our own focaccia. I usually do that part the night before and he does the rest. And I get to come home for lunch to find a delicious, filling, homemade sandwich sitting on my plate. Sometimes that's the best thing about Saturdays."

My friend and fellow Cook the Books co-host, Rachel, The Crispy Cook is here with some tasty Eggplant and Zucchini Panini, declaring "Who needs bread in a sandwich anyway?" Rachel also says, "There's no bread in these sandwiches, but rather some thick slices of fried eggplant make up the outside with a oozing mozzarella middle inside. With a few adaptations to make the recipe gluten-free, this turned out to be a terrific hit with my handsome, hungry husband."

Blogging buddy and IHCC partner in crime Heather at girlichef made some homemade Bavarian-Style Whole Grain Pumpernickel Bread for World Bread Day and turned it into a delectable sandwich. About her bread, Heather says, "Perhaps you'll even slice it, butter it, grill it...add a little swiss and make it all melty, some hot corned beef, smelly-delicious sauerkraut, and that oddly-fascinating Thousand Island dressing...and make yourself a Reuben. The world is your oyster..."

My good friend and IHCC co-host Kim from Stirring the Pot makes sandwiches fun and festive with her Trick or Treat Turnovers. Kim says, "These turnovers are probably our favorite Halloween-inspired recipe so far. Everyone really had a great time and enjoyed customizing their own pumpkin. I'm thinking of making these for our neighborhood Halloween party and creating a build your own station for the kids."

So there we go--a celebration of two years of soups and the salads and sandwiches that go along with them! ;-) Thanks to all of my best blogging friends and some wonderful new friends too, for joining in this week with their yummy soup, salad and sandwich recipes. I am honored and very happy to have you here celebrating with me this week! Thanks also to everyone who has contributed to making Souper (Soup, Salad & Sammie) Sundays so much fun the past two years by sending in your dishes and/or stopping by with a positive comment -- you make the event worthwhile!

If you have a soup, salad or sandwich you would like to share, just click on the Souper Sunday logo on the sidebar for all of the details.

Have a great week!

Chocolate-Figgy Bliss--Not a Lot of Words Needed...

Four beautiful figs from the farmers market...

The last four figs at the booth, picked from the farmer's mother's tree that morning...


Dipped in melted local Waialua Estate Extra Dark 70% Cacao and placed in the fridge to set...


Crisp chocolate shell on the outside; soft, creamy fig inside...


Move over chocolate-covered strawberries!

'Nough said...