Tag Archives: Entertaining

Jul31

Hawaiian Brownie Sundaes

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Insanely Delicious!! The dark, rich chocolate in these Hawaiian-style brownies perfectly complements the sweet, moist coconut and macadamia nuts. Enjoy!

hawaiian-brownie-sundae_0003-lg

Total Time: 1 hr 20 min
Prep Time: 35 min
Cook Time: 45 min

Ingredients

Brownies
Shortening, for preparing pan
1 teaspoon(s) cocoa powder, for preparing pan
1/2 pound(s) unsalted butter
1 pound(s) semisweet chocolate chips, divided
3 ounce(s) premium unsweetened chocolate
3 large eggs
2 tablespoon(s) chocolate syrup
1 tablespoon(s) pure vanilla extract
1 cup(s) sugar
2 tablespoon(s) sugar
1/2 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) fine sea salt
1 cup(s) coarsely chopped macadamia nuts
1 cup(s) sweetened flaked coconut

Chocolate Sauce
8 ounce(s) premium semisweet chocolate, finely chopped
1 cup(s) heavy cream
1 teaspoon(s) pure vanilla extract

For Serving
1 quart(s) premium coffee ice cream
1/2 cup(s) toasted coconut, for garnish
Fresh mint leaves, for garnish

Directions

1. Preheat oven to 350°F. Grease a 9-by-9-inch pan with shortening, then coat with cocoa powder. Set aside.

2. Place butter, 1/2 pound chocolate chips, and unsweetened chocolate in top of a double boiler or in a heat-proof bowl set over a pan of simmering water until melted and smooth, stirring frequently. Cool slightly. In a large mixing bowl, combine eggs, chocolate syrup, vanilla, and sugar. Add mixture to warm melted chocolate and cool.

3. In a separate mixing bowl, combine 1/2 cup flour with baking powder and salt, then stir into chocolate mixture. In another mixing bowl, combine macadamia nuts and remaining 1/2 pound chocolate chips with 2 tablespoons flour until nuts and chips are coated. Add nuts, chips, and coconut to chocolate mixture and combine thoroughly. Pour mixture into the prepared pan.

4. Bake for 12 minutes. Remove pan from oven, tap it several times to remove air from brownies. Continue to bake for another 12 to 15 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely.

5. Make the sauce by placing chopped chocolate in a medium-sized mixing bowl. Place cream in a small saucepan over medium heat and bring just to a boil. Immediately remove from heat and pour over the chocolate and stir until smooth. Add the vanilla and stir until combined.

6. Cut brownies into 8 large squares and place on serving plates. Top each with two scoops of ice cream (about 1/2 cup), ladle with chocolate sauce to taste, and sprinkle with toasted coconut and powdered sugar. Garnish with mint leaves and serve immediately.

Jul28

Chocolate-Popcorn Bark

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For the ultimate sweet treat, make up a batch of Chocolate-Popcorn Bark.

chocolate-popcorn-bark-ay-l

Ingredients

1/2 cup almonds, coarsely chopped
6 cups plain popped popcorn
1/2 cup packed light brown sugar
4 tablespoons unsalted butter
2 tablespoons light corn syrup
Pinch of salt
1/8 teaspoon baking soda
1/4 teaspoon vanilla extract
1 pound bittersweet chocolate, coarsely chopped
1 teaspoon coarse sea salt, optional

Preparation

1. Preheat oven to 350ºF. Spread almonds on an ungreased, rimmed baking sheet; bake until golden and fragrant, 5 to 7 minutes, stirring twice. Transfer to a bowl to cool. Reduce oven temperature to 250ºF; wipe off baking sheet.

2. Spread popcorn and almonds in a single layer on baking sheet. In a pan over medium heat, combine brown sugar, butter, corn syrup and salt. Bring to a boil; let boil 5 minutes. Remove from heat and stir in baking soda and vanilla. Pour brown sugar mixture over popcorn mixture and stir to coat. Bake for 1 hour, stirring every 15 minutes. Let cool, then crush slightly.

3. Line a rimmed baking sheet with foil. Place chocolate in a heatproof bowl set over a pan of simmering water. (Do not let water boil or let bottom of bowl touch water.) When chocolate is melted, pour it onto baking sheet; spread evenly. Top with popcorn mixture, pressing gently to adhere. Sprinkle with sea salt, if desired. Refrigerate until set, about 3 hours. Break bark into pieces and store in an airtight container between sheets of waxed paper.

Jul25

Cheesecake-Stuffed Dark Chocolate Cake

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Start with a package of devil’s food cake mix for this decadent layer cake that’s filled with chopped frozen cheesecake bites and chocolate candy bars. The over-the-top cream cheese frosting is drenched with dulce de leche caramel sauce and topped with chocolate cookies.

cheesecake-stuffed-cake-oh-1923498-l

Ingredients

Unsweetened cocoa
1 (18.25-oz.) package devil’s food cake mix
1 (3.4-oz.) package chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
1 tablespoon vanilla extract
1 1/2 teaspoons chocolate extract (optional)
1 teaspoon almond extract
3 (1.55-oz.) milk chocolate bars, chopped (we tested with Hershey’s)
3 (16-oz.) cans homestyle cream cheese frosting
3 (7.75-oz.) boxes frozen cheesecake bites, coarsely chopped (Sara Lee)
1 (12-oz.) jar dulce de leche caramel sauce (Smucker’s)
Double chocolate rolled wafer cookies, coarsely broken (Pirouline)
Chocolate fudge rolled wafer cookies, coarsely broken (Pepperidge Farm)

Preparation

1. Grease 2 (9″) round cake pans, and dust with cocoa.

2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; then beat at medium speed 2 minutes. Fold in chopped milk chocolate bars. Pour batter into prepared pans.

3. Bake at 350° for 32 minutes or until cake springs back when lightly touched. Cool cake in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours. (This step enables you to split cake layers with ease.)

4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on a cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-fourth of chopped cheesecake bites.

5. Repeat procedure with remaining 3 layers, frosting, and cheesecake bites, omitting cheesecake bites on top of last layer. Frost sides and top of cake with remaining frosting. Drizzle desired amount of caramel sauce over cake, letting it drip down sides. Chill until ready to serve. Decorate cake with rolled wafer cookies and remaining chopped cheesecake bites. Store in refrigerator.

Jul24

No-Bake Chocolate and Peanut Butter Oatmeal Bars

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With a candy-bar-inspired top and a crumbly cookie base, each of these rich squares packs a double dose of that perfect pairing: chocolate and peanut butter.

No-Bake Chocolate and Peanut Butter Oatmeal Bars

YIELD:Makes 2 dozen

INGREDIENTS

Vegetable oil cooking spray
9 ounces chocolate wafers (about 40 wafers), finely ground (2 cups)
1 1/2 cups old-fashioned oats
1 1/4 cups confectioners’ sugar
1/4 teaspoon coarse salt
5 ounces (1 stick plus 2 tablespoons) unsalted butter, cut into small pieces
1 cup chunky peanut butter
3/4 cup plus 3 tablespoons smooth peanut butter
10 ounces semisweet chocolate, melted
1 1/2 ounces milk chocolate, melted

DIRECTIONS

STEP 1
Coat a 9-by-13-inch baking dish with cooking spray. Line with parchment, leaving a 2-inch overhang on the 2 long sides.

STEP 2
Combine wafers, oats, sugar, and salt in a large bowl. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and 3/4 cup smooth peanut butter, whisking until well combined. Add peanut butter mixture to wafer mixture, stirring until combined. Transfer to baking dish, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. Refrigerate for 30 minutes.

STEP 3
Pour melted semisweet chocolate over chilled mixture and, using an offset spatula, spread into a thin layer that covers the entire surface. Refrigerate until hardened, at least 15 minutes.

STEP 4
Heat remaining 3 tablespoons smooth peanut butter in a small saucepan until runny. Drizzle peanut butter over chilled chocolate. Drizzle melted milk chocolate over peanut butter. Refrigerate until hardened, about 15 minutes.

STEP 5
Use parchment to lift out chilled block of bars. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. Let bars stand at room temperature for 10 minutes before serving.

Jul14

Chocolate Toffee Matzo Crunch

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This candy has a lot going for it: It’s economical, super simple to make, impressive to look at, and—oh, right— I totally almost forgot how irresistibly munchable it is. It’s perfect for any kind of potluck or get-together; make it for a dessert swap and watch it magically disappear before your eyes. Suggestion: Use plain, unsalted matzo (so you can put in the exact amount of salt you want), but use whichever kind you like. It can’t help but be delectable. (If you want to fancy this up, add your favorite toppings— like unsweetened coconut, which makes this an alternative to the tooth-jarringly sweet macaroons that are often available on the same shelf as the matzo.)

Chocolate toffee-matzoh crunch

Makes about 50 two-inch pieces

Ingredients

4 1/2 sheets unsalted matzo
1 cup packed light brown sugar
14 Tbsp. (1 3/4 sticks) unsalted butter
1 1/2 tsp. fine sea salt
6.5 ounces dark chocolate, chopped (1 cup)
1 Tbsp. fleur de sel or coarse sea salt, or 1/3 cup toppings such as slivered almonds, or chopped dried cherries, or unsweetened shredded coconut (optional)

Directions

1. Preheat the oven to 375°.

2. Place the matzo in a single layer on the prepared baking sheet, breaking it into pieces where necessary to fill the pan completely. Set aside.

3. Combine the brown sugar and butter in a medium size (4-quart) saucepan over medium heat. Stirring constantly with the heatproof spatula, bring to a boil, then continue to cook, still stirring constantly, until the mixture has thickened and is just starting to pull away from the side of the pan, about 3 minutes.

4. Remove the mixture from the heat and sprinkle in the fine sea salt, stirring well to incorporate it. Pour it over the matzo in the baking sheet, spreading it in an even layer with the spatula. Place the baking sheet in the oven and immediately turn the heat down to 350°.

5. Bake, watching to make sure it doesn’t burn, until the toffee bubbles up and turns a rich golden brown, 15 minutes. If it looks like it’s starting to burn, turn the heat down to 325°.

6. Remove the baking sheet from the oven and immediately sprinkle the chocolate over the hot matzo. Let it sit for 5 minutes, then spread the now-melted chocolate evenly with the spatula and sprinkle with the salt or your favorite toppings while the chocolate is still melted.

7. Allow the matzo to cool completely, 20 to 30 minutes, then break it into smaller pieces (roughly 2-inch square).

Jul11

Chocolate Yummy

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Chocolate Yummy might not be part of your dessert vernacular, but in Cajun Country, everybody knows what this dish is. The “yummy” architecture begins with a base of crumbled cookies (usually store-bought), followed by layers of sweetened cream cheese, chocolate pudding, and Cool Whip. This is the type of dessert that someone pulls out of the fridge after a big meal or cookout, and even when guests think they’re too full, they find themselves polishing off a portion of yummy.

Here is a grown-up version that’s a bit more sophisticated. It’s a rich pecan shortbread base topped with cream cheese, a silky pudding made with dark chocolate and fresh whipped cream.

Chocolate Yummy

Yield: Serves 6 to 8

Ingredients

Pecan shortbread
3 ounces pecans, toasted
3 tablespoons granulated sugar
1/2 cup (1 stick) butter
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt

Chocolate pudding
1 cup heavy cream
1/4 cup granulated sugar
3 egg yolks
3 1/2 ounces dark chocolate, coarsely chopped
1 ounce milk chocolate, coarsely chopped
1 tablespoon butter
1/4 teaspoon vanilla extract
Pinch of salt
1 pound cream cheese
1/2 cup plus 2 tablespoons confectioners’ sugar
2 cups heavy cream
Chocolate shavings, for garnish

Preparation

1. Place the pecans and sugar in a food processor and pulse together for 30 seconds.

2. In the bowl of an electric mixer, cream together the butter, vanilla, and the pecan-sugar mixture, then stir in the flour and salt until just mixed. Chill the dough for 30 minutes.

3. Preheat the oven to 325°F.

4. Use your fingers to press the chilled dough into a 9-inch square baking dish. Prick the dough with a fork and bake 10 to 15 minutes, until lightly golden. Cool the cooked dough while preparing the remaining layers.

5. Heat the cream for the pudding in a heavy-bottomed saucepan over medium heat. Stir together the sugar and egg yolks in a mixing bowl. When the cream is hot (but not boiling), temper the cream into the yolks by slowly adding half the cream while stirring vigorously, then stir the egg mixture back into the cream in the saucepan. Cook over medium-low heat for 5 to 7 minutes, until it is thick enough to coat the back of a spoon.

6. Place the dark and milk chocolate in a mixing bowl with the butter, vanilla, and salt. Pour the hot cream mixture over the chocolate and stir until the chocolate and butter are melted. Spread the pudding in a shallow dish to cool and cover it with a piece of plastic wrap placed directly on the surface so a skin does not form.

7. In a small mixing bowl or the bowl of an electric mixer, beat the cream cheese and 1/2 cup confectioners’ sugar together until smooth.

8. In the bowl of an electric mixer, or by hand, whip the cream to soft peaks, then add the remaining 2 tablespoons sugar and whip a few minutes more, until stiff peaks form.

9. Spread the cream cheese over the cooled shortbread crust, top with the pudding, and then add the whipped cream. Refrigerate for at least 1 hour, or overnight. Garnish with additional chocolate shavings, if desired.

Jul6

Chocolate Chip Pecan Cookie Bars

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Wrapping up July 4th weekend with chocolate!! Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.

chocolate-chip-pecan-cookie-bars-recipe

Yields: 32 bars
Total Time: 1 hr
Cook Time: 20 min

Ingredients

1 cup(s) pecans
4 tablespoon(s) unsalted butter, softened
2 tablespoon(s) canola oil
1/4 cup(s) granulated sugar
2 tablespoon(s) granulated sugar
1/4 cup(s) light brown sugar
2 tablespoon(s) light brown sugar
1 large egg
1 teaspoon(s) pure vanilla extract
1 1/2 cup(s) whole wheat pastry flour
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) Kosher salt
1 cup(s) semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees F and line the bottom of a 9- by 13-inch baking pan with parchment paper. Spread the pecans in a pie plate and toast for about 8 minutes, until golden. Chop the pecans and let cool.

2, In the bowl of a standing electric mixer, beat the butter and oil with the granulated sugar and brown sugar until creamy. Beat in the egg and vanilla until smooth. In a small bowl, whisk the flour with the baking soda and salt; beat the dry ingredients into the mixer at low speed. Add the chocolate chips and pecans; beat just until incorporated.

3. Transfer the dough to the prepared baking pan and press into an even layer. Bake for about 20 minutes, until lightly browned and nearly set in the center. Let cool completely, then run a knife around the edges and invert the rectangle. Peel off the paper and invert onto a cutting board. Cut and serve.

Jul2

Chocolate Peanut Butter Swirl Brownies

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Want to practice your new baking skills? Try this go-to recipe for homemade outrageously irresistible brownies. Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.

peanut-butter-swirl-brownies-recipe-mslo0810-xl-1043296

Yields: 9 large or 16 small squares

Ingredients

Batter:
8 tablespoon(s) (1 stick) unsalted butter, cut into small pieces, plus more for pan
2 ounce(s) good-quality unsweetened chocolate, coarsely chopped
4 ounce(s) good-quality semisweet chocolate, coarsely chopped
2/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
3/4 cup(s) granulated sugar
3 large eggs
2 teaspoon(s) pure vanilla extract

Filling:
4 tablespoon(s) unsalted butter, melted
1/2 cup(s) confectioners’ sugar
3/4 cup(s) smooth peanut butter
1/4 teaspoon(s) salt
1/2 teaspoon(s) pure vanilla extract

Directions

1. Preheat oven to 325 degrees F. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).

2. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.

3. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

4. Make filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.

5. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.

6. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

Jun29

Chocolate Caramel Turtle Flan

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Flan can be terribly intimidating – chocolate cake topped with flan takes it to another level of intimidation! But this Chocolate Caramel Turtle Flan really could not be any easier and is pretty foolproof.

Chocolate Caramel Turtle Flan

Ingredients

For the cake:
1 cup dulce de leche
3/4 cup butter, softened
1 cup sugar
1 whole egg
3/4 cup flour
1 cup cake flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/3 cup plus 2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1 cup plus 2 tablespoons buttermilk

For the flan:
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
4 whole eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract

Cake toppings:
1 cup dulce de leche
1/2 cup finely chopped pecans

Directions

1. Preheat oven to 350 degrees F and position oven rack to the middle. Generously butter a 10-inch Bundt pan and sprinkle with flour or use Baker's Joy cooking spray. Tip the pan and tap out excess flour. Warm the dulce de leche a little bit to soften it and pour it over the bottom of pan to coat evenly.

2. For the cake: In a large bowl, beat the butter and sugar with an electric mixer at medium-high speed until light in color. Scrape the bowl. Beat in the egg. Sift together the flour, cake flour, baking powder, baking soda, cinnamon, and cocoa. With the mixer on medium-low, beat in about 1/2 of flour mixture, followed by 1/2 of buttermilk. Repeat. Scrape bowl, then raise the speed to medium-high and beat for 1 minute. Pour batter into the Bundt pan and spread evenly.

3. For the flan: In a blender combine the sweetened condensed milk and evaporated milk, the eggs and both extracts. Blend until smooth.

4. Slowly pour the flan mixture over cake batter. Pull out the oven rack, set the cake into larger pan, then set both pans on rack. Pour 6 cups of hot water around the cake. Carefully slide the pans into the oven and bake for about 50 to 55 minutes or until a toothpick comes out clean. Remove from the water bath and cool at room temperature for 1 hour.

5. Refrigerate cake for several hours or overnight. Carefully run a thin bladed knife around the edge of the cake to free the edges. Invert a rimmed serving platter or large plate over the cake pan, grasp the two tightly together, then turn them upside down. Gently jiggle the pan back and forth and let the cake release and drop.

6. Drizzle the reserved cup of dulce de leche over the cake and sprinkle with pecans. Slice and serve.

Jun27

Chocolate Panna Cotta with Spiced Pepita Brittle

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This light, silky panna cotta tastes a lot like hot cocoa in custard form. The brittle is easy to make; heat sugar and water on the stove, swirl in butter and spiced pepitas (shelled pumpkin seeds), then let cool.

Chocolate Panna Cotta with Spiced Pepita Brittle

Active Time: 30 min
Total Time: 2 hrs 30 min
Yield: 6 Servings

Ingredients

2 teaspoons unflavored powdered gelatin
2 3/4 cups whole milk
3/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
6 ounces bittersweet chocolate, chopped
Vegetable oil
3/4 cup salted roasted pepitas
1/2 teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
1/2 tablespoon unsalted butter

Directions

1. In a small bowl, sprinkle the powdered gelatin over 1/4 cup of the milk and let stand until the gelatin is softened, about 5 minutes. In a medium saucepan, combine the remaining 2 1/2 cups of milk with 2 tablespoons of the sugar and the salt and bring just to a simmer over moderately heat. Remove the milk from the heat and whisk in the softened gelatin until dissolved.

2. In a large microwave-safe bowl, melt the chopped chocolate at high power in 10-second intervals. Gradually whisk in the hot milk mixture until creamy.
Strain the panna cotta mixture through a fine sieve into a large measuring cup.

3. Lightly brush six 1/2-cup ramekins with oil and set them on a baking sheet. Carefully fill the ramekins with the panna cotta mixture and refrigerate them for about 2 hours, until the panna cottas are firm.

4. Meanwhile, line a baking sheet with a silicone mat or lightly oiled parchment paper. In a small bowl, toss the pepitas with the cinnamon and nutmeg. In a medium saucepan, combine the remaining 3/4 cup of sugar with 1/3 cup of water and cook over high heat, swirling the pan gently, until a medium amber caramel forms, about 6 minutes. Remove from the heat and swirl in the butter and spiced pepitas. Pour the brittle onto the prepared baking sheet and spread it in a very thin layer. Let cool completely, about 20 minutes, then crack it into shards.

5. Run a knife around the panna cottas and invert onto plates. Garnish with the pepita shards and serve.