Posts Tagged ‘Chocolate’

Cioccolato Tasting Wheels

Posted on: November 8th, 2015 by Carla Johnson No Comments

“I owe it all to art books, chocolate and young men.” ~ Beatrice Wood, 103

Carla Johnson author Cooking With Sin

Sometime ago I posted some tasting/flavour wheels and I am happy to bring you an update. Hope these chocolate wheels help you enjoy your  chocolade / chokolade / Schokolade / sjokolade / tjoklit /  الشوكولاته / čokolada / chocolat.

Carla Johnson author Cooking With Sin

Credit for wheel above:

Carla Johnson author Cooking With Sin

Carla Johnson author Cooking With Sin

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin



Happy Valentine’s Chocolate Stout Ribs

Posted on: February 14th, 2015 by Carla Johnson No Comments

Valentines Day Chocolate Stout Ribs smYou must agree you can never get enough chocolate this time of year. Chef Janet Craig, the contributor our “Who Let the Dog Out” series of recipes has found another way to work it into your Valentine’s Day. She likes to use Young’s Double Chocolate Stout and I see that Black Oak Brewery just released their Triple Chocolate Cherry Stout, so there are some great options for you to choose from.

Happy Valentine’s Beef Short Ribs


4 lbs beef short ribs

1 cup seasoned flour (salt, pepper, paprika)

¼ cup oil

2 large onions sliced

2 large cloves of garlic

2 tsp thyme

1 bottle of  Chocolate Stout

  1. Dredge ribs in the flour (or use a bag to dust them). Brown on all sides in the oil.
  2. Place onions, garlic & thyme in crock-pot and place ribs on top.
  3. Cover with beer and cook 6-8 hours.
  4. Take fluid out and skim off fat. It can be thickened with slurry of cornstarch & water or a roux of flour & butter. Bring to a boil until thickened.
  5. Serve with horseradish mashed potatoes. Love is in the air!

Love is in the air! 


Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


Happy Easter Egg Nests!

Posted on: March 31st, 2013 by Carla Johnson No Comments

Carla Johnson Cooking With Sin

My inner child took over last night and I made a batch of Easter nests with eggs. The recipe is an old classic and a goody.

Easter Egg Nests

Makes 12

1 cup chocolate chips
1 cup butterscotch chips
1 cup peanut butter
2 cups chow mein noodles
a splash of marshmallow vodka – optional for the “big kids” :)
Bag of chocolate mini eggs

1. Melt the chips and pb in the microwave on medium power for 1 minute. Stir and nuke for another minute.

2. Remove from the microwave and stir until all ingredients are blended. Add the vodka and stir well. Toss in the noodles and stir until all the noodles are coated.

3. Spray 12 muffin tins with oil. Scoop the noodles into the muffin tins, making them bowl shaped to hold the eggs.

4. Place the eggs in each nest while the chocolate is still soft. Store in fridge until they are firm.

Carla Johnson Cooking With Sin

Wishing You and Yours A Beautiful Easter Day

Full of Hope and a Little Too Much Chocolate!

Carla Johnson Cooking With Sin

Christmas Crispy Squares

Posted on: December 23rd, 2012 by Carla Johnson No Comments

Christmas waves a magic wand over this world, and behold, everything is softer and more beautiful. 

~Norman Vincent Peale

Cooking With Sin Carla Johnson

Cooking With Sin Carla Johnson

What’s your favourite part? Watching the soft cottony marshmallows become a white satiny mush? Stirring in the crisp rice cereal? Pressing it into a pan with buttery fingers?

When I find the seasonal red and green rice crisps on the grocery store cereal shelf, I still get a giddy child-like rush. Crispy rice squares are such simple and beloved treats and they have become a Christmas staple in many homes. A few days ago, I was making a batch and I knew I had to make them a little *sin*ful – but of course!

Cooking With Sin Carla Johnson

The recipe on the cereal box is easy to follow and when I stirred in the vanilla, I also added 3 tablespoons of Irish Cream. Then, once the cereal was stirred in, I tossed in several handfuls of dark chocolate chips. When it comes to chocolate chips, generosity is the rule!

These squares are really rich and deeelish! And don’t worry; they are super kid-friendly.

Cooking With Sin Carla Johnson

*Tip – Use only fresh marshmallows. The first time I tried to make these squares I used older dry marshmallows, but they refused to melt. They just rolled around in the margarine and actually started to roast a bit! It made me laugh.

During this Holiday Season,

May your Home be Blessed

with Laughter and Love.

Cooking With Sin Carla Johnson

“IPM 2012” Brandy Cream Sauce

Posted on: September 23rd, 2012 by Carla Johnson No Comments

“When tillage begins, other arts follow. The farmers, therefore, are the founders of human civilization.”
– Daniel Webster

If your September has been like mine, it has been really, really full. Two weeks ago we held our wonderful Best Bites, Taste of the Region fundraiser and this weekend I was invited to present at the International Plowing Match 2012 (IPM) here in Waterloo Region.

Thank you to all the IPM volunteers who pulled off this magnificent event. Hundreds of vendors and thousands of volunteers worked tirelessly for 2 years preparing for approximately 100,000 visitors. Astounding!

Bird's eye view of the IPM tent city in Roseville.

Sandwiched nicely between Anna Olson & Rose Murray. So great to be around the best!

Wonderful to meet Anna Olson in person!

Ontario Gleaners was one of the IPM vendors and my dear friend Shelley Stone, who shared her recipe and story “Special Delivery” Black Forest Cake here, is the manager of the of the Ontario operations. So, it was a perfect fit to share Shelley’s recipe and story at IPM.

Challenges often lead to new and more wonderful things. Shelley’s recipe has brandy sprinkled on cooked layer cake, but for the IPM presentation, I was asked not to serve anything with uncooked alcohol. Getting a little creative, I made a brandy cream sauce instead and it is deelish! Think creamy toffee spiked with brandy! Hello!

Brandy Cream Sauce

1/2 cup butter, softened to room temperature
1 1/2 cups brown sugar, packed
1 cup heavy cream
3 tablespoons brandy

1. Fold the sugar into the butter until it is mixed well.

2. Put the mix in a sauce pan and add the cream and brandy.

3. Stir and heat over medium heat until the sugar crystals melt and the mixture becomes a smooth liquid toffee.

4. Can be poured between the layers of the cake or served over the cake slices. When pouring between the layers try trimming off the top of the bottom layer so the cake soaks up the sauce.

Tip! Shelley’s recipe uses simple boxed cake and I made it *sin*ful by replace most of the water with red wine. :)

Carla Johnson "Cooking With Sin"

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