Category Archives: chocolate

Pasta for Dinner or Dessert???

By Chef Lippe

Yes I know, that I am crazy (mash potato fudge and chocolate pasta with chilli sauce) but this was a big hit for desert the other night! Now that I make and sell pasta 24/7 (at least it feels that way) I always have fresh pasta around the house and thought a desert might be good with some of the lemon fettuccini I made last week. Besides, pasta is made from flour and eggs, the basis of Western pastries, so there is no reason why it shouldn’t work. I decided to give it a try.  I have also included a second recipe where I cooked the pasta into a cake. Enjoy!

sweet pasta


1 pint half-and-half

1 lemon, zested

1 orange, zested

2 tablespoons honey

1 pinch kosher salt

12 ounces linguine, fresh (or fettuccini)

1 tablespoon lemon juice

3 ounces semisweet chocolate

1/4 cup hazelnuts (chopped and toasted) (optional)


Bring a large pot of salted water to a boil.

In a large heavy skillet heat the cream, zests, honey and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.

While this is cooking add fresh pasta to boiling water and cook for 2 to 3 minutes. Drain pasta and add to skillet.

Add lemon juice and stir to combine. Place on severing dishes, add shaved chocolate and hazelnuts.


Sweet Pasta Cake

sweet pasta cake


10 ounces fresh linguine
Olive oil for greasing
4 tablespoons of Amaretto liquor
½ cup raisins
4 eggs
½ cup sugar
¼ cup almonds, chopped
Zest of 1 orange
4 granny smith apples
Juice of ½ lemon
4 tablespoons of sugar


Place the raisins in a small bowl and pour over the Amaretto liquor. Leave to soak for 10 minutes.

Preheat the oven at 350 degrees.

Peel, core and coarsely grate the apples. Place in a bowl and squeeze over the lemon juice (so that they do not turn brown).

Line a 8 x 8 cake pan with baking parchment and lightly brush with oil.

In a large saucepan, cook the linguine in the salted boiling water. Drain and rinse under cold water. Set aside.

Meanwhile, in a large bowl lightly beat the eggs with the sugar. Add in the almonds, the orange zest and the raisins with the Amaretto liquor. At last fold in the pasta and the grated apples.

Pour the mixture in the cake pan, cover with foil and bake for 40 minutes.

Once the 40 minutes are up, remove the foil, sprinkle with sugar and continue to bake for a further 10 minutes until lightly browned and crispy on top.

Let cake rest for 15 minutes before cutting.



Filed under Artisan pasta, chocolate, Homemade, Lemon, Pasta, pasta sauces, recipes

Mashed Potato Fudge

By Chef Lippe

Yes you read that correctly and I know it may sound funny and not very tasty but I swear this is so good you will thank me for giving you the recipe! It is a little bit like an Almond joy candy bar without the almonds.

Mashed Potato fudge l Chef Lippe


¼ cup hot mashed potatoes (I used 1 baked potato and scooped out the insides

1 teaspoon butter

2 ½ cups confectioners sugar

1 ½ cups shredded coconut

½ teaspoon vanilla

Pinch of salt

6 oz of chocolate chips melted

Line an 8×8 pan with foil and butter the foil. In a bowl, mix the potato and butter until blended. Add the sugar gradually and beat until well blended. Add coconut, and salt. Spread in pan and spread with melted chocolate chips. Chill until firm cut and enjoy.


Filed under Chef Lippe, chocolate, Mashed potato fudge, recipes

Bacon and Peanut Butter Chips Cookies

By Chef Lippe

For those of you who follow my blog you will know that I love BACON…. There is the post The 3 “B’s” bacon, bourbon and Brownies, then there was the candied bacon for ice cream and the list goes on. Today is Bacon and Peanut Butter and believe me when I say this is a GREAT flavor combination.


1 cup butter (2 sticks)

1 cup sugar

¾ cup packed light brown sugar

1 Tablespoon corn syrup

2 teaspoons vanilla extract

2 large eggs

1 ¾ cups flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons salt

¾ cup chocolate chips

¾ cup peanut butter chips

½ cup graham cracker crumbs

½ cup oats (NOT quick cooking)

¾ cup crushed kettle potato chips

¾ cup crushed pretzels

½ cup crumbled bacon pieces


With a mixer cream the butter, sugar and corn syrup for 3 minutes until fluffy. Add eggs and vanilla and beat for 10 minutes. (sugar will dissolve and mixture will double in size).

Mix the flour, baking powder, baking soda and salt together and on a low speed, slowly add flour mixture to the butter and egg mixture. Mix just until flour is incorporated into butter (about 1 minute)

On low speed add chocolate chips, graham cracker crumbs, oats and peanut butter chips and mix for ½ minute. Now add in the crushed potato chips, pretzels and bacon. Mixing on low until just mixed (1/2 minute).

This step is important and do not cook your cookies from room temperature! Make ice cream scoop size balls (about 5 oz each) then wrap them in plastic wrap and refrigerate for at least an hour (or up to a week).

Heat oven to 400. Arrange cold cookie balls on a parchment lined cookie sheet about 4” apart. Bake for 9 to 11 minutes.  At 9 minutes the cookies should be browned on the edges, leave in the oven until the center just start to brown.

Cool and eat!

Cookies will keep fresh for 5 days in an airtight container or for a month in the freezer.


Filed under Bacon, Bacon and Peanut butter, Chef Lippe, chocolate, Food, recipes

The 3 “Bs” Bacon, Bourbon and Brownies


Bourbon Bacon Brownies with Bourbon Caramel Sauce

By Chef Lippe

I love bacon and have used it in ice cream, and now brownies. This recipe is very fudgy, moist and have an incredible saltiness. With the first bite you can tell how bad they are for you because you just want to take the plate and hide in your room until they are all gone.  To help control my inability to  not eat the whole batch I only make them when company is coming over.

Yields 12 brownies and 1 cup of sauce


For the brownies: 

1/4 pound bacon

5 ounces semisweet chocolate chips

1/4 cup + 1 tablespoon unsalted butter

1/4 cup white sugar

1/2 cup brown sugar

2 tablespoons bourbon

Dash of salt

2 eggs

3/4 cup all-purpose flour

2 tablespoons cocoa powder (unsweetened)


For the sauce: 

1 cup brown sugar

1/4 cup water

1/2 cup heavy cream

1 tablespoon butter

1/4 cup bourbon

1/2 teaspoon vanilla

Dash of salt



Preheat oven to 350 degrees. Line the dish with parchment paper, allowing a little overhang so you can easily remove the brownies from the pan. Grease the parchment paper with nonstick cooking spray.

In a medium pan, cook bacon until crispy, about six minutes on medium-high heat. Save about 1-1/2 to 2 tablespoons bacon fat. Crumble bacon into bite-sized bits.

In a saucepan, heat chocolate and butter over low heat until melted. Pour into another mixing bowl. Add bacon fat and bourbon and beat on low speed with brown sugar and white sugar until creamy. Add eggs and salt. Gradually add in all-purpose flour and cocoa powder until mixture is fully mixed.

Pour mixture into the parchment-lined pan. Sprinkle with bacon bits. Bake for about 40 minutes, or until the brownies are set around the edges.

While brownies bake, prepare caramel sauce by mixing the sugar, water and butter in a saucepan over high heat. Bring to a boil and whisk until sugar has dissolved. Add vanilla and cream and remove from heat. Stir in bourbon. Bring mixture to a boil again over medium heat and stir. Remove from heat and pour into a sterile jar. Keep at room temperature.

Let brownies cool about 15 minutes. Cut into squares and drizzle with warm caramel sauce.


Filed under Bourbon, Chef Lippe, chocolate, chocolate bacon, Food, recipes

Balsamic Chocolate Cake otherwise known as Guilt Free Chocolate Cake

By Chef Lippe

One bite of this cake and you will be hooked! The cake is rich and moist and the Balsamic vinegar pairs up nicely with the chocolate. I used grapeseed oil which has almost no flavor of its own, is high in vitamin E, C and Omega 6. It also contains a natural chlorophyll; a lot of people say to me “why is chlorophyll good?” and the answer is that it helps to eliminate body odors. If you know someone who has smelly feet just have them take alfalfa pills from your local vitamin shop and it will help if not totally eliminate the smell. Grapeseed oil also helps to raise the good cholesterol (HDL).

Now ladies if you were paying attention I have just given you 5 reasons to feel guilt free about eating this wonderful chocolate cake! Maybe I should change the name to: Guilt Free Chocolate Cake.

Balsamic Chocolate Cake otherwise known as Guilt Free Chocolate Cake


2 cups water

2 Tablespoons Balsamic vinegar

½ cup Grapeseed Oil

1 Tablespoon vanilla

3 cups flour

2 cups sugar

2/3 cup unsweetened powdered chocolate

2 teaspoons baking soda

1 teaspoon salt


Sift dry ingredients together.

Blend wet ingredients.

Slowly blend the wet and dry together

Bake 1 hour at 350 F

Let cool and serve with Strawberry Whipped Cream (below)

Fresh Strawberry Whipped Cream


1 1/2 cups strawberries, plus more for garnish

1/3 cup sugar

2 Tablespoons balsamic vinegar

1 vanilla bean, split lengthwise and seeds scraped

2 1/4 cups heavy cream, divided

12 ounces high quality, bittersweet chocolate

2 Tablespoons powdered sugar

Place strawberries, sugar, balsamic vinegar, vanilla bean seeds and pod into a small saucepan. Simmer over low heat until the strawberries break down and the mixture becomes thick and syrupy. Remove from heat and set aside to cool completely.

Finely chop the chocolate and place in a medium bowl. In a small saucepan, warm 1 cup of the heavy cream until steam starts rising from it. Pour the warm cream over the chopped chocolate and stir until smooth and shiny. Set aside.

In a medium bowl, whip the remaining 1 1/4 cups heavy cream until soft peaks begin to form. Sprinkle in the powdered sugar and continue beating until medium stiff peaks form. Gently fold in the cooled strawberry syrup.

Top cake with desired amount of strawberry whipped cream.

Spoon the chocolate on the top, gently spread it to the edge of the cake so that some falls down the sides. Top with fresh-cut strawberries. Allow the chocolate to set. Keep refrigerated but allow the cake to come to room temperature before serving.


Filed under Balsamic Vinegar, Chef Lippe, chocolate, chocolate cake, Food, health through eating, recipes, strawberries

Sweet Tooth Tuesday!

Sweet Tooth Tuesday

By Chef Lippe

Sweet tooth Tuesday comes after meatless Monday and before Crockpot Wednesday! In my book any day can be a sweet tooth day! Caramels are a tricky candy to make and you might have to practice to get just the right consistency. In most cases even the bad batches can be tasty….too soft and runny is good for ice cream, too hard might only be good for those with good teeth and no fillings.

Sprinkle a little salt on top for a nice twist or dip in chocolate for a great gift!

Ginger Cinnamon Caramels
2 cups heavy cream
3 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 cup unsalted butter, cut into chunks
3 teaspoons fresh-ground cinnamon
4 teaspoons ginger extract
1/2 teaspoon salt

Line a 9×13 baking sheet with heavy-duty foil and butter generously. Put the cream in a small saucepan and let it warm over low heat.

Put the sugar, water, and corn syrup in a large, heavy pot over medium-high heat and stir vigorously until the sugar melts and dissolves. Stop stirring and turn the heat to high. Cook until the sugar turns dark amber. Take off the heat.

Whisk in the butter. VERY CAREFULLY pour in the cream and whisk it. The caramel will bubble up furiously and steam. Whisk until well-combined and return to high heat. Bring to a boil, stirring, then turn the heat to medium-low. Clip on the candy thermometer and let the caramel cook until the temperature hits 250°F. Remove from the heat and quickly whisk in the ginger extract, cinnamon, and salt. Pour into the prepared pan and let it cool.

When it has cooled for a couple hours, put it in the fridge to harden overnight. The next day, cut into small pieces and wrap. These are fine at room temperature. I sprinkled them with fine sugar  or salt for an extra little crunch, which was very tasty too.

Leave a comment

Filed under Caramel candy, Chef Lippe, chocolate, Cinnamon, Food, Ginger

Brownies and Salmon on the Grill….

Grilled Cedar Plank Salmon

By Chef Lippe

Grilling on wooden planks imparts a wonderful flavor to any fish or meat and even brownies.  It does take some planning. Wood planks need to be soaked for at least 1 hour before you put them on the grill. They can be used on both a gas grill and charcoal grill. While cooking keep an eye on your meal and have a spray bottle ready to put out any flames.  It is not advised that planks be used in your regular in door oven. Make sure your planks are from untreated wood and you will need to season them the first time you use it, by lightly toasting on each side. Rub olive oil on both sides and then toast each side. To clean your plank after use scrub with a mild soap and rinse well. With care your planks can last for the entire grilling season. Once they become to cracked and charred break them up and add to the bottom of the grill for a smoky flavor.


One (2-3 pounds) salmon fillet or several smaller fillets to fit your planks
Lemon juice
Liquid smoke flavoring
Black pepper
Garlic (dry, granulated)
2 tablespoons melted butter

1 large cedar plank for grilling, soaked in water for 30+ minutes



Preheat gas grill on high, or prepare charcoal grill.

Rinse salmon fillet and pat dry. Place salmon skin-side down on a clean counter or tray. Sprinkle lemon juice and liquid smoke flavoring over the top. Sprinkle a layer of black pepper, salt, and granulated garlic over the salmon. Then, a light sprinkling of paprika. Drizzle melted butter over top.

Reduce grill heat to medium. Place the soaked cedar plank on the grill and close the lid for 3-4 minutes, until it starts to smoke. Place salmon fillet, skin-side-down, on the cedar plank. Grill with lid closed for 20-25 minutes, until salmon flaked in the thickest part or and internal temperature of 145 degrees.

Serve hot!




Plank Grilled Chocolate Brownies

Yes even your chocolate fix can be cooked on the grill!


9– by 13–inch baking pan, well greased

Untreated cedar plank, soaked for at least 12 hours

1¾ cups all-purpose flour

2 tsp. baking powder

1 cup butter

1 cup unsweetened chocolate, coarsely chopped

5 large eggs

1 tbsp. vanilla

3½ cups granulated sugar

½ tsp. salt

1 cup semisweet chocolate chips

1 cup white chocolate, coarsely chopped

1 cup macadamia nuts, coarsely chopped

¾ cup whipping cream (35%)

1 cup semisweet chocolate chips

3 large eggs

13 cup granulated sugar

pinch salt


Sift together the flour and baking powder.

In a heavy saucepan, melt butter and unsweetened chocolate over low heat, stirring occasionally. When melted, remove from the heat and let cool slightly.

In a large mixing bowl, beat the 5 eggs, vanilla, 3½ cups sugar, and salt for 10 minutes at medium speed. Blend in the melted chocolate at low speed just until mixed (don’t over-beat).

Gently stir in the 1 cup chocolate chips, white chocolate, and macadamia nuts.

In a heavy saucepan, heat the cream and 1 cup chocolate chips, stirring constantly, until chocolate is melted and the mixture is smooth. Cool slightly.

Beat the 3 eggs, 13 cup sugar, and salt until foamy, 4 to 6 minutes. Stir into the melted chocolate.

Preheat the grill to medium or a touch higher (375°F/190°C).

Pour the brownie mixture into the prepared pan and gently smooth to level. Spread the topping mixture over the brownie mix.

Set the soaked plank on the grill and set the brownies on the plank. Close the grill lid and bake for 40 to 45 minutes.

Cool for several hours or overnight before cutting into squares.

When nearly done, if you’re feeling really adventurous, toss some mini-marshmallows on top to let them roast. Obviously nuts are optional, I know too many people that can’t eat them.

Leave a comment

Filed under Brownies, Chef Lippe, chocolate, Food, Plank Grilling, recipes, Salmon