Double Chocolate Cookies

 Guys.  Chocolate.  You don't even need a reason.

Double Chocolate Cookie
yield: 2 dozen | prep time: 10 minutes | total time: 30 minutes

Ingredients:
  • 1 cup butter, softened
  • 1/2 cups sugar
  • 1/3 cup brown sugar
  • 2 cups chocolate chips ( I used dark and semisweet)
  • 1/2 cup milk
  • 1 tsp. salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 2 cups flour
  • confectioners sugar (for rolling)

Directions:  In microwave safe bowl, combine 1 cup of chocolate with milk.  Heat for 15 seconds, stir, heat for 15 more and stir.  Continue until totally melted ten set aside and let cool.
In mixing bowl, cream together butter and sugar.  Add eggs and vanilla and cream until fluffy.  add salt, baking soda, baking powder stir until well combined.
Stir in melted chocolate slowly then add remaining chocolate chips.
Add flour, 1/2 cup at a time.
Chill dough for 1 hour.
Preheat oven to 325.  Roll dough into 1 inch balls and then roll those balls in powdered sugar.
Place on pan, about 2 inches apart and use the bottom of a class to squish them down a bit.
Bake at 325 for 8-10 minutes. Let cool a bit and indulge!



Enjoy!


Cinnamon Love Bread

Happy Monday! 
Our schedule in this house doesn't allow us to have breakfast together during the week, so on Saturday we try to go all out.  It also means I don't feel as guilty about making yummy things like this, its only once a week...right?
Anyway, this is amazing.  Put it in your mouth.

Cinnamon Love Bread
yield: 1 loaf | Prep time: 30 minutes | Total Time: 3 1/2 hours

Dough Ingredients:
  • 3 1/2 cups flour
  • 1/4 cup honey 
  • 4oz. butter
  • 1 cup milk
  • 2 Tbsp. yeast
  • 1 tsp. salt
  • 2 eggs

Filling Ingredients:
  • 1 1/2 cups brown sugar
  • 1 cup white sugar
  • 2 Tbsp. cinnamon
  • 2 tsp. vanilla 
  • 2 Tbsp butter, melted

Frosting ingredients:
  • 2 cups confectioners sugar
  • 1Tbsp butter, melted
  • 1/2 tsp. vanilla
Directions:  In a small sauce pan over medium heat, combine butter, milk and honey, stirring often.  Heat until butter is fully melted and it just begins to bubble, remove from heat and set aside to let cool.  In a large bowl, or the bowl of your mixer, add flour, salt and yeast.  Combine well.  Whisk eggs in a separate bowl and add them to dry ingredients, mix in only slightly. 

Once milk mixture has cooled about 5 minutes, slowly add to flour mixture.  Only pour in a little at a time and allow to mix (no one wants scrambled eggs in your dough).  Combine fully and stir for about 2 minutes.  At this point, you can either knead dough in your mixer or by hand on a floured surface.  Dough will be pretty sticky but very smooth.  Knead for 5-7 minutes.  Set dough in an oiled bowl, cover with plastic wrap or a towel, and let rise for 1 hour.

At this time, you will want to start preheating your oven to 350 degrees.  After dough has had time to rise, roll it out into a long rectangle that is about 1/4 inch thick.  Brush on your melted butter.  In a bowl combine sugars, cinnamon and vanilla.  Once they are well combined, sprinkle on top of buttered dough leaving about an inch on one side without sugar. 
Roll dough into a log, pinching along the unsugared side to close. 

Slice long into 1 inch wide pieces.

On a slightly floured surface, take a rolling pin and roll these pieces flat, about the width of your loaf pan.  Place rolled slices in buttered loaf pan, stacked horizontally.

Place in a 350 degree oven and bake for 30-40 minutes or until dark golden brown on top.  Remove from oven and let rest.

In another small bowl, combine the confectioners sugar, melted butter and vanilla.  You will want this frosting to be a little bit thick.  Pour frosting over bread after it has had around 10 minutes to cool.  It will melt the frosting and suck up all the goodness.  It may also pour all over your counter, so be prepared for that.  Let it sit another ten minutes, then enjoy.  This dish is very good both warm and cold...but of course I recommend it hot out of the oven, with all its gooey goodness!  Its pretty amazing...I mean, its like ...its like...hold on, I have to go bake something!

Enjoy!



Abby's Coconut Cream Pie (Gluten Free Option)

There are a few dear people in my life who have a passion for all thing coconut.  I appreciate them. 
Recently I made this for my lovely and very pregnant gluten free friend.  It was a hit.  I'm not saying she hid it from her husband in order to eat more...I am only saying she thought about it.
Traditionally this pie would be served in a pastry crust, but I find I prefer the flavors of a graham cracker crust with my coconut anything!  The flavors compliment each other well.
Instead of only using milk in the custard filling, I use coconut milk and regular milk.  This most definitely enhances the coconut flavor and can be quite strong.  If your not that daring, you can use only plain ol' cows milk.
I am going to give you two options for the crust, gluten free and regular, but the filling remains simple and elegant no matter what crust you put it on.

Abby's Coconut Cream Pie
yield: 1 pie | Prep Time: 40 minutes | Total Time: 3 hours

Ingredients for graham cracker crust:
  • 1 cup graham cracker crumbs (this equates to about 15 graham crackers)
  • 1/3 cup sugar
  • 4 oz. butter, melted
  • 1 tsp. vanilla 
Directions:  Combine dry ingredients in bowl and drizzle with melted butter and vanilla.  Stir to fully combine.  Mixture should be wet but not soggy and able to stick together when pressed.  Bake in a 350 degree oven for 8 minutes then put aside to cool.


Ingredients for Gluten Free "Graham Cracker" Crust:
  • 1 cup gluten free cracker (think something like a saltine)
  • 1/3 cup packed brown sugar
  • 1 tsp. ground cinnamon
  • 4 oz. butter, melted
  • 1 tsp. vanilla
 Directions:  Combine dry ingredients in bowl and drizzle with melted butter and vanilla.  Stir to fully combine.  Mixture should be wet but not soggy and able to stick together when pressed.  Bake in a 350 degree oven for 8 minutes then put aside to cool. 

Ingredient for coconut custard:
  • 4 egg yolks
  • 1/3 cup cornstarch or arrowroot powder
  • 1 1/2 cups milk
  • 1 1/2 cups (canned) coconut milk
  • 3/4 cup sugar
  • 2 oz. butter
  • 2 tsp. vanilla
  • 1/2 tsp. salt
  • 1 1/2 cups shredded coconut (unsweetened) 
 
Ingredients for Topping:
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla
  • 1 cup shredded coconut, toasted
Directions:  Whisk the yolks separately and put aside.  In a pan, stir together cornstarch, sugar and salt. Add both milks, adding while slowly whisking to avoid clumps from the cornstarch.  Let mixture just come to a boil over med-high heat then remove from heat.
Now we want to temper our yolks, take about a cup of the milk mixture and slowly add to the egg yolks, whisking away while you do.  This will prevent your yokes from turning into scrambled eggs by slowly raising the temperature of the eggs.  Once you have done that, slowly mix the eggs into the remaining milk and combine.
Turn the heat back on and bring to a boil for 2 minutes.  It will start to thicken quite a bit.  Add vanilla and butter and whisk in.  Remove from heat and let cool for about a half hour, stirring every few minutes to prevent a film from forming on the top.
Add to pie crust and top with plastic wrap before popping it in the fridge for 2 hours.  (the plastic is to prevent a film again).

Directions for Topping:  Put cream in slightly chilled bowl and whisk for 1 minute.  Slowly add the sugar as you continue to whisk it, then add the vanilla.  Whisk until mixture peaks and ten whisk for about 10 more seconds, you are looking for a firm peak.

Putting It All Together:  Once custard is cool enough to add topping without melting it, you can put it on.  Sprinkle with toasted coconut.

Toasting Coconut:  Instead of toasting shredded coconut in the oven (because I always seem to forget about it and end up with burnt coconut)  I like to do it on the stove top.  Dry pan, high heat and constant stirring.

Enjoy!

Welcome To The New Opal & Rouge (and a giveaway!)

Welcome!
I would like to introduce you to the new and improved Opal & Rouge!
I look forward to sharing all sorts good eats with you guys!  I am so very excited about this new venture of food indulgence.  It has long been such a passion of mine, it seems only natural that I share even more of this passion with you.

I love to cook, to bake, to create in the kitchen.  Its what I do when I am happy, its what I do when I am sad, it is the best way of relaxation for me.  I lose myself when I am in the kitchen, watching things come together...discovering new and interesting things...either by design or accident!

I certainly hope that you enjoy these recipes, and I hope that you use them, share them, and love them in your own kitchen.  That would be the greatest compliment, by far, that you could pay me!

In an effort to delve into this new blogging arena (for me), I have been attending some local food related blogger events.  For some reason I haven't made it to many of these things in the past, but now it a time for change.  Whole foods asked me to come to a wine tasting event that they were hosting, I gladly went!  Not only did they give me wine to drink (fyi, Malbec may be a new favorite of mine!) but they also wanted you guys to have a little something!

So, consider this giveaway a thank you for sticking around, and a bribe to stay even longer!  If you win, you can buy some of the  ingredients to make one of my recipes, how about that?




a Rafflecopter giveaway

Change


This past week Opal + Rouge turned 2.
This also means that I have been mommy blogging for 5 years now.
There have been a few different blogs and a few different names, but I have been plugging along.  I've met beautiful people and shared stories and commonalities with many people.  I've loved it.
I want to say thank you for reading, contributing and subscribing for the last few years.  Even though I would still write if no one read it, it's nice to know that people do!  You have laughed and cried along with me, you have been my support and times and my refreshed point of view at others.  
Thank you for walking along side of me during this journey into motherhood.

Over the last few months I have struggled with where to take the blog next.  Though I love to write about my kids, I felt spend in doing so.  I am no longer a new mother and feeling like my post are becoming redundant.  Perhaps I have lost the vision I once had...or perhaps it really is time for a change.  

I definitely am not suggesting that I am going to quit blogging all together, I love and share on o+p!  But it's time to shake it up, to change.  I've changed over the last 5 years and it's only fitting that my blog does too.  And though my family and I will continue to go to parks, make things, have birthdays and, in general, go on living life...you don't really need to know every detail.

So...
Over the next few weeks Opal + Rouge will be going through some serious changes and will be transitioned into (drum roll please...) a food blog.  All of you know I'm a foodie, and it only seems fitting to focus on the area that I am truly passionate about.  Along with recipes and general food DIY I will also continue the oh Hello Portland spotlight so we can showcase all the yum that portland has to offer ( and why don't we add a few more cities while we are at it).  I'm excited to see what it can turn into and I very much hope that you will stick around for the journey.

Please be patient with the transition, though I am relinquishing the title of mommy blogger....I am still a mommy, and these precious little humans take time to grow.

All my love, 
Alyssa
Opal & Rouge © 2014