chocolate

Homemade Holiday Gifts: Candy Bar Caramel Corn.

Candy Bar Caramel Corn [caramel corn from Kendall Jackson] 1/2 cup butter 1/4 cup light corn syrup 1 cup brown sugar 2 teaspoons vanilla extract 1/4 teaspoon baking soda 1 teaspoon salt 12 cups air-popped popcorn candy bars of your choice Preheat oven to 300 degrees F. Line a baking sheet with foil and spray with non-stick spray. Roughly chop candy bars to yield about 2 cups of assorted chocolate. In a large pot, melt butter over medium heat. Add in sugar and corn syrup, whisking until dissolved, then let simmer (without mixing) until mixture begins to bubble – about 4 minutes. Cook over medium heat for about 4 minutes more until caramel is amber in color, this time stirring every 30 seconds or so in order for the sugar to not burn. Turn off heat and whisk in vanilla, salt and baking soda. Gently fold in popcorn, turning it over and over again until it’s coated. Fold in about 1 cup of the candy bars, then spread popcorn on the baking sheet. Bake for 10-15 minutes, flipping every few minutes to ensure that all the popcorn is coated. Remove from oven and top with additional candy bars. Let cool [...]

109 comments Get More Sweet Eats →

Brown Butter Chocolate-Stuffed Toffee Chip Cookies.

Brown Butter Chocolate-Stuffed Toffee Cookies [adapted from the giant rainbow cookies] makes 12 large cookies 1 1/2 sticks (12 tablespoons) of unsalted butter 1 cup brown sugar 1/2 cup sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 2 cups + 2 tablespoons all-purpose flour 1/2 teaspoons baking soda 1/4 teaspoon salt 1 cup toffee chips (such as Heath chocolate-covered toffee bits) chocolate chunks, baking squares, or chocolate bars cut into pieces Preheat oven to 325 degrees F. Heat a small saucepan over medium-low heat and add butter. Whisk until butter melts, then continue to stir and whisk just until tiny brown bits appear at the bottom of the pan. Remove from heat immediately as the butter can burn very quickly. Set aside and let cool for about 10-15 minutes, until the butter comes to room temperature. Once butter has cooled, add to a large bowl. Whisk in sugars until smooth and caramely in color, then add in the egg and egg yolk. Mix again until combined, then add in vanilla extract and mix. Add in flour, baking and soda and salt, and mix until a dough forms. The dough may be crumbly but continue [...]

161 comments Get More Sweet Eats →

Creme De Menthe Brownies from 1988.

Creme De Menthe Brownies [brownie adapted from my red velvet brownies] makes one 9 x 13 pan 1/2 cup butter, at room temperature 1 1/2 cups granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 1/4 cups all purpose flour 1/4 teaspoon salt 3 tablespoons cocoa powder (I used Hershey’s Special Dark) 2/3 cups chocolate chips (optional) mint layer 2 cups powdered sugar 1/2 cup unsalted butter, softened 1/2 teaspoon vanilla extract 1/4 cup creme de menthe chocolate fudge layer 1 1/2 cups chocolate chips 4 tablespoons unsalted butter Preheat oven to 350 degrees F. Butter and flour a 9 x 13 inch cake pan. In the bowl of an electric mixer, cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then add vanilla. With the mixer on medium speed add in flour, cocoa and salt, mixing until just combined. Fold in chocolate chips. Spread batter in the pan. Bake for 18-20 minutes, or until toothpick inserted in center comes out almost clean. Let cool completely before adding mint layer. When cool, beat butter and powdered sugar together in the bowl of an electric mixer, making sure to scrape down the sides until [...]

183 comments Get More Sweet Eats →

Baked Red Velvet Cake Doughnuts.

Baked Red Velvet Cake Doughnuts [adapted from the doughnut recipe of the back of the Wilton pan] makes 10-12 standard-sized doughnuts 1 cup cake flour 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons unsweetened cocoa powder 1/3 cup granulated sugar + 2 tablespoons 1 large egg, lightly beaten 1/3 cup buttermilk + 1 tablespoon 2 tablespoons unsalted butter, melted and cooled 1 teaspoon vanilla extract 3/4 teaspoon distilled white vinegar 1/2 teaspoon baking soda 1/4 teaspoon red food coloring (I used “no taste red” gel) Preheat oven to 425 degrees F. In a large bowl, combine flour, cocoa, sugar, salt and baking powder, then mix with a spoon. Add in buttermilk and egg, mixing to combine. Stir in butter. In a small bowl, mix baking soda and vinegar together, then add in vanilla. Add the mixture to the doughnut batter, then stir in red food coloring. Using a pastry bag or spoon (I found a spoon was easier since this batter is more cake-like) fill each doughnut mold 2/3 of the way full. Bake for 7-8 minutes, thne let cool for 5 minutes before removing. Notes: I tried these with all-purpose flour and while they did work, they weren’t [...]

197 comments Get More Sweet Eats →

Chewier! Pumpkin Chocolate Chip Cookies. [2 Ways]

Chewy Pumpkin Chocolate Chip Cookies made with Pumpkin Puree [adapted from the giant rainbow cookies] makes about 24 cookies 1 stick (1/2 cup) of butter, melted and cooled 1 1/4 cups packed light brown sugar 1/4 cup pumpkin puree 1 large egg + 1 egg yolk 2 teaspoons vanilla extract 1 2/3 cups of all-purpose flour 1/4 cup cornstarch 1/2 teaspoon baking soda 1/4 teaspoon salt 2 teaspoons pumpkin pie spice 1 cup chocolate chunks + 3/4 cup chocolate chips + 1/2 cup mini chocolate chips Preheat oven to 325 degrees F. Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin puree until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold chocolate chips and chunks. Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 8-11 minutes, then let cool completely. If you keep these in the [...]

236 comments Get More Sweet Eats →

Spiced Double Chocolate Chip Cake.

Spiced Dark Chocolate Cake [slightly adapted from food and wine] makes one bundt cake (serves 8-10) 8 ounces milk chocolate, chopped 1/2 cup canola oil 1 1/2 cup granulated sugar 1 large egg 1/3 cup heavy cream 1 cup strong coffee 1 cup buttermilk 1 tablespoon vanilla extract 2 cups all-purpose flour 1/2 cup dutch process or dark cocoa powder 1 tablespoon baking soda 3/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg pinch of cayenne pepper 1/2 cup chocolate chips Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with non-stick spray and set aside. In a bowl, combine flour, cocoa, salt, baking soda and spices and mix with a spoon. Melt chocolate in either a double boiler or a large microwave-safe bowl (I melt in 30 second increments) and let cool. Whisk in oil, sugar, vanilla and heavy cream until smooth, then whisk in egg. Add in half of the flour + cocoa mixture, then half of the coffee and buttermilk, mixing until just combined. Add in the remaining flour mixture and then the remaining coffee and buttermilk, stirring until smooth. Lightly toss chocolate chips with a spoonful of flour, then fold [...]

119 comments Get More Sweet Eats →

Snicker-Chip-Doodle Cookies.

Snicker-Chip-Doodle Cookies [adapted from my snickerdoodles] makes 16-20 cookies 1/2 cup butter, at room temperature 1 cup granulated sugar 1 egg 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons cinnamon 2 tablespoons milk 1/3 cup chocolate chips 1/2 cup toffee chips 1/4 cup sugar + 1 tablespoon cinnamon for dipping Preheat oven to 375 degrees F. Cream butter and sugar with an electric mixer until fluffy, about 5 minutes. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate and toffee.. Refrigerate for 30 minutes. In a bowl combine remaining sugar and cinnamon. Remove dough from fridge and roll into big 1 1/2 inch balls. Dip in cinnamon sugar mixture and place on baking sheet. Bake for 8-10 minutes.

159 comments Get More Sweet Eats →

Pumpkin Chocolate Chip Cookie Pie.

Pumpkin Chocolate Chip Cookie Pie [from chocolate chip cookie pie] makes one 9-inch pie 2 large eggs 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 cup butter, melted and cooled to room temperature 1/3 cup pureed pumpkin 2 teaspoons vanilla extract 1 tablespoon + 1 teaspoon pumpkin pie spice 1 cup chocolate chips 1 unbaked pie shell whipped cream or ice cream Preheat oven to 325 degrees F. In the bowl of an electric mixer, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Add in vanilla extract, pumpkin and pumpkin pie spice and mix until combined.. Blend in melted butter with mixer on low speed, then gradually increase to high and beat until mixture is combined and you have a batter. Toss chocolate chips with a sprinkling of flour and fold into batter. Pour into an unbaked 9-inch pie shell. Bake for 55 minutes, or until center is no longer jiggly. Serve warm with ice cream of whipped cream. Edited to add: I have tested this recipe four times and the measurements are correct. You MUST cool your butter completely. You also MUST use an electric mixer. And [...]

284 comments Get More Sweet Eats →

Peanut Butter Pretzel Granola Bars.

Peanut Butter Pretzel Granola Bars [inspired by my little Clif bar addiction] makes one 9 x 13 pan 1 cup old-fashioned rolled oats 1 cup puffed rice cereal 1 cup crushed salted pretzels 1/4 cup ground flaxseed 1/4 cup brown sugar 1/4 cup whole wheat flour 1/2 cup chopped dry roasted peanuts 2/3 cup creamy peanut butter 3 tablespoons butter, melted 2 teaspoons vanilla extract 1/3 cup + 1 tablespoon honey (agave should work too) 2/3 cup mini chocolate chips Preheat oven to 350 degrees F. In a bowl, combine oats, flour, puffed cereal, pretzels, brown sugar, peanuts, and flaxseed, and stir to combine. Add in peanut butter, and mix with a spoon to break it up and create a “dough,” mixing it in as much as you can for at least 5 minutes. Mix melted butter with vanilla extract and add to dough, then mix. Add in honey and stir to moisten completely. Fold in chocolate chips. Spray a 9 x 13 inch baking dish with non-stick spray and press the dough into the pan. Bake for 20-25 minutes or until the top is golden brown. Remove and let cool completely before cutting – there may be minimal crumbling [...]

139 comments Get More Sweet Eats →

How To Make Croissants. [and lose your mind while doing it]

Croissants [dough from epicurious, method from cooks.com] makes about 20-24 croissants, depending on triangle size 1 1/2 cups warm whole milk (about 105 degrees F) 1/4 cup packed brown sugar 1 tablespoons + 1/2 teaspoon active dry yeast 3 3/4 – 4 1/2 cups all-purpose flour 1 tablespoon salt 3 sticks (1 1/2 cups) cold, unsalted butter 1 egg + 1 teaspoon whole milk, beaten for brushing 1. To make dough, combined milk, sugar and yeast in the bowl of a stand mixer attached with a dough hook, and let sit until foamy – about 5-10 minutes. If it doesn’t foam, start over. Once foamy, add 3 3/4 cups flour and the salt, and mix on low speed until dough comes together and is soft, about 7 minutes. Transfer dough to your workspace and knead by hand for a minute or 2, using more flour to make it silky and not sticky. Form dough into a 1 1/2 inch thick rectangle, wrap in plastic wrap and chill for one hour. 2. Once dough has chilled, set butter sticks next to each other with their sides touching. Pound it down with a rolling pin to soften it a bit, then set [...]

258 comments Get More Sweet Eats →

← Previous Entries

Next Entries →