Kris Recommends Chocolate Polenta Pie

Why Oradell's favorite coffeeshop, Cool Beans, is cool: Chocolate Polenta Pie

This is a bad picture of a really good pie. 

I'm a coffee shop junkie and one of my favorite places to go for a not-so-quick cup of joe is this quaint little coffee shop in Oradell, NJ called Cool Beans. I say not so quick because I end up spending hours there without even realizing it. It's a burst of red when you walk in this cozy cafe and it looks like it was decorated by your eclectic grandma with quirky vintage furniture from the 50s. Very shabby chic.

House specialties include a wide range of teas and coffees but you know me—I make a beeline for the tempting pastries on display. And this chocolate pie starts staring at me! Not one to back down from a staring game, I look a little closer at the label and it says Chocolate Polenta Pie. Sold!

I take a fat slice home with me and it's everything I want in a pie—rich, not horribly sweet, and delightfully sticky with real chocolate. I almost want to call it a cake because it doesn't have that runny pie consistency, but I figure the polenta adds a little more "meat," hence the chewy texture. And come to think of it, the chewy chocolate bit is the best part. 

Cool Beans International Teas and Coffee
304 Kinderkamack Road
Oradell, NJ 07649-2102
(201) 634-1400

Psst, check out these other things you can do with chocolate and polenta: chocolate polenta pudding, white chocolate polenta, and chocolate polenta cake.

Go play!

- Kris Alcantara 

No-Bake Mondays: Chocolate Doughnut Holes

No-Bake Chocolate Doughnut Holes. Rowrrr.

Soft, chewy, and moist—that's what these babies are. They're made with Oreo crumbs and cream cheese so these chocolate "doughnut holes" get extra brownie points for decadence (they are hardcore fudgy). Topped with pecans and dusted with powdered sugar, the exterior remains cool on the tongue and all chocolate-y underneath. Okay, so they're not really doughnut holes but they come so close to the real thing, you wouldn't be able to tell the difference. Actually no, scratch that, these fake no-bake doughnut holes are so much better. 

No-Bake Chocolate Doughnut Holes
Makes About 12 to 15 holes
In Minutes 25

Ingredients
15 Oreo cookies
1/2 tsp vanilla extract
1/2 package cream cheese
1/4 confectioner's sugar
crushed pecans

Procedure
1. Crush Oreo cookies in a food processor or blender until all that's left is crumbs.
2. Add cream cheese and vanilla extract and mix well.
3. Scoop out mixture with a spoon and roll into bite-size balls with your hands.
4. Roll balls in confectioner's sugar and top with pecans.
5. Enjoy!

I've been a little sick this weekend and I die a little inside because I can't eat too much of these right now. Especially since they're so damn addictive.

It's the start of a new month today, folks! I'm so ready to ditch the snow and see some sun. Hey spring, I'm ready for you!

- Kris Alcantara

Chocolate of Choice: Teuscher Champagne Truffles

   

Grad student Echu says Teuscher's champagne truffles are too tempting

Name Echu

Location Boston, MA

Occupation MBA Student

Chocolate of Choice Teuscher Champagne Truffles

The only way to get rid of temptation is to yield to it.

For months, I have been fighting the urge to take a peek inside the Teuscher Swiss Chocolate store nestled in the basement of one of the brick-wall buildings along Newbury Street. I knew that once I step in, I would end up indulging in my favorite impulse item – Chocolate Truffles. True enough, it was when I walked in that I realized that I am just as human as everybody else. Cursing under my breath, I pointed at the $6, 2-truffle box and impatiently anticipated the delight that was to follow.

Truffle by truffle, I let myself forget the calories, sugar and saturated fat, and revel in the fulfilling comfort that came with the sin I was committing. I allowed my tongue to bask in my memory of these tiny pieces of heaven. They were exactly how I remembered them – delicately sweet and leaving you wanting more.  

As the emptied box made its way to the trash 15 minutes and 2 pounds later, I sulked in guilt and vowed never to give in again. But then, we all know what will happen next, don't we?

- Echu, 26, Boston
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Psst, make it at home! Check out this How to Make Cheap and Easy Champagne Truffles on eHow. 

Did a chocolate make you smile today? Send me a picture of you and your favorite chocolate plus a few words on why you you like it. Just cause. - Kris

No-Bake Mondays: White Chocolate Popcorn Cupcakes

No-Bake White Chocolate Popcorn Cupcakes

Oh yes I did.

Inspired by a Long Island bakery that makes chocolate-covered popcorn, this no-bake cupcake recipe is made with white chocolate chips, butter popcorn, dried cranberries, and walnuts. I'm no white chocolate fan but I find that with cranberries, it's a match made in dessert heaven. Pick at it or sink your teeth in it, this is a sweet treat for kids—and big kids. It's G-double-O-D good.

No-Bake White Chocolate Popcorn Cupcakes
In Minutes 20
Makes About 10 pieces

Ingredients
1 100-calorie bag microwaveable popcorn, light butter flavor
1 cup white chocolate chips
1/2 cup sweetened dried cranberries
1/4 cup walnuts, chopped
pinch of salt

Procedure
1. Make popcorn according to instructions.
2. Place white chocolate chips in a microwaveable bowl and microwave for 30 seconds. Stir. Microwave for another 30 seconds or until completely melted (careful not to burn it!).
3. In a large bowl, stir in popcorn, cranberries, and walnuts. Add salt.
4. Line muffin pan with baking cups and fill with mixture. Refrigerate for 5 minutes.
5. Ta-dah! Super cute popcorn cupcakes, ready to eat. Enjoy.

 

Quick, absolutely no-fuss, and completely adorable. Now you've got your next party dessert covered. 

You're welcome. 

- Kris Alcantara

Chocolate of Choice: Ko-Ed's Sponge Candy

 Newspaper Editor and Big Buffalo Fan SJ Velasquez swears by Ko-Ed's Sponge Candy 

Name S.J. Velasquez

Location Syracuse, N.Y.

Occupation Newspaper copy editor, blogger on Religionisms

Chocolate of Choice Ko-Ed Candies' sponge candy

I've moved around quite a bit in the last four years, squatting in places like El Salvador, London, Manhattan and eventually Syracuse. No matter where I go, I crave food from my hometown, Buffalo, N.Y. Even though I now live only two hours from Buffalo, I still can't get standard Buffalo cuisine.

Exhibit A: SPONGE CANDY!This chocolate-covered crunchy toffee candy with a sponge-like appearance can only be made in certain climates. You might find variations of sponge candy in some parts of the world, but it always has a different name and a slightly different list of ingredients (see the Wikipedia article for more info). I eat Buffalo sponge candy exclusively. During my last trip home, I bought a half pound of the chocolate-dipped confectionery oddity and hoovered nearly every piece. Want to try some legit sponge candy? I suggest having it shipped to you directly from Ko-ed Candies' site.

- SJ

Check out her take on Buddhism and Tiger Woods' karma on Religionisms. This is one lady to look out for!
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Psst, does your hometown have a specialty chocolate shop you want to brag about? Send me a picture and a few words about why you like it and show some hometown love! - Kris

Baklava Heaven on 2nd Ave

Real deal baklavas at Gulluoglu Cafe

I don't go gaga over baklavas but I had a really good one at Gulluoglu Cafe on 2nd Avenue. 

This Turkish franchise recently found it's second New York home (the first one in Coney Island, Brooklyn) in an unassuming midtown east corner. The small, brightly-lit cafe is pretty, clad in clean beige walls and tasteful furniture. There's a nice, casual date place vibe and it's a great spot to bond with a girlfriend over some hot Turkish tea. They have over 12 kinds of baklava (even a sugar-free one), and a long list of savory pastry specialties made with filo dough. Prices are decent and chances are you'll leave happy. 

More than the baklavas, I was very excited by the candy chestnuts they had by the register. It's like individually-wrapped chestnuts coated in some magical honey that made my heart beat a little bit faster. Candy chestnuts, I'm coming back for you soon. XOXO.

Gulluoglu Baklava Cafe

982 2nd. Ave

between 51st and 52nd St.

New York, NY 10022

(212) 813-0500

1985 Coney Island Ave

(between Avenue P & Quentin Rd)
Brooklyn, NY 11223
(718) 645-1822 

See how it scored on Yelp.

- Kris Alcantara

PS 

Shoutout to the lovely Feride Yalav for dragging me there!

Behind The Scenes at Chocolate and I New York

We got our hands dirty at Chocolate and I New York 2010

Chocolate is a magical word.

By nature, it brings people together. From laborious beginnings mapped out by cacao farmers (the often-forgotten heroes of this sweet world), to artisan chocolatiers who have made chocolate-making a legit art form, to chocolate lovers (like yours truly) whose hearts have been stolen forever—love for chocolate seems to be as universal as love itself.

WD-50's Pastry Chef Alex Stupak (and a slightly starstruck dessert fan)

The White Chocolate Room and Chocolate Art by Ema

French Culinary Institute's Dave Arnold and Alex Stupak's Chocolate Pairing

Sampling chocolate from a chocolate time machine (yes, there was one)

Pastry Chef Alex Stupak plates up a storm

CINY Founder Virginie Delavaud and NY Chocolatier Roni Sue

Shoutout to Virginie, Scott, Marco, and the rest of the CINY team for a fantasmic chocolate celebration!

Due to a mad Valentine's week and excessive chocolate-eating, No-Bake Mondays is postponed to next Monday. This chocoholic is staying in bed today.

- Kris Alcantara

PS

A very special thank you to Phillip Tsai for the awesome photos!