Welcome to my world!

I've developed a passion for cooking since childhood, but in the past six years, that passion has grown into a geeky obsession. I love cooking, baking, and most importantly, sharing the love of food with family and friends. I invite you along on my journey of food discovery and passion.

Thursday, March 15, 2012

Chocolate + Puff Pastry = YUM

I have a weakness for most anything chocolate.  From my early start eating Nestle's Toll House Semi-Sweet morsels by the handful to today when I enjoy them alongside the likes of Ghiradelli or Valhrona, I really try not to go a day without chocolate.  I was perusing Food Network magazine (I'm not a subscriber) at the store because their chocolate issue caught my eye.  How could it not, what with nearly every recipe having or centering itself around delectable chocolate!

Honestly, while I enjoyed this foray into food porn, I didn't actually take many recipes from it.  Much like when I was confronted with the gargantuan chocolate buffet on a cruise, the sheer volume of options proved overwhelming and I ultimately went away disappointed.  On the cruise, maybe it also had to do with some really rough seas and nausea... just saying!

But, the one recipe I vowed to make was a chocolate pinwheel.  First, I'm always looking for new ways to make something with puff pastry.  Second, it's CHOCOLATE!  The Food Network treatment of these two ingredients was pretty simple - chopped chocolate, heavy cream, and puff pastry rolled, cut, and baked.  I liked the results, but I thought it needed an even sweeter touch, so I created a glaze of peach jam to provide a fruity punch.  These are great with a cup of coffee, served as a crunchy biscuit with ice cream, or just when you're craving a bit of chocolatey sweetness.  Plus, my modifications make the ingredients even easier to find and less messy (love mini chocolate chips!).  Happy Eating!

Chocolate Pinwheels
1 sheet puff pastry, thawed
2 Tbsp heavy cream
1 cup miniature chocolate chips
1/4 cup peach preserves or jam

Preheat oven to 375 degrees.  Brush puff pastry with 2 Tbsp heavy cream leaving 1/4 inch border.  Sprinkle on chocolate chips to edge of cream.  Roll up puff pastry jelly-roll style.  Trim 1/4 inch off each side with a sharp serrated knife.  Slice into 12 pieces, abour 1/2-inch thick each.  Place on baking sheet and bake at 375 degrees for about 10 - 15 minutes or until lightly browned.  Remove to cooling rack.  Meanwhile, microwave peach preserves or jam in microwave for 20 - 30 seconds or until softened and liquidy.  Brush each pinwheel with peach preserves.  (Can also spread with preserves when you eat and leave off as they will soften).

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