Tag Archives: Food

Jul6

Chocolate Chip Pecan Cookie Bars

Posted on by
Standard

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.

Jul4

Happy 4th of July!

Posted on by
Standard

Here’s to a happy and safe 4th of July to you all!!

4th of JULY 2014 2

Jul2

Chocolate Peanut Butter Swirl Brownies

Posted on by
Standard

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

Posted on by
Standard

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.

Jun28

Chocolate-Peanut Butter Brownie Banana Splits

Posted on by
Standard

Happy Saturday!! In this stupendous dessert, fudgy peanut butter brownies get topped with bananas caramelized in dulce de leche and served with scoops of vanilla ice cream, whipped cream and peanut brittle. Enjoy!

Chocolate-Peanut Butter Brownie Banana Splits

Ingredients

BROWNIES
1 1/2 cups sugar
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 pound bittersweet chocolate, coarsely chopped
2 sticks unsalted butter
4 large eggs
1/2 cup sour cream
2 teaspoons pure vanilla extract
1 cup natural peanut butter

BANANA SPLITS
1 cup dulce de leche
4 firm but ripe bananas, split lengthwise and halved crosswise
Vanilla ice cream, lightly sweetened whipped cream and crushed peanut brittle, for serving

Directions

1. MAKE THE BANANA SPLITS Preheat the oven to 325°. Line the bottom of a 9-by-13-inch metal baking pan with parchment paper. In a small bowl, whisk the sugar, with the flour, baking powder and salt.

2. In a saucepan, stir the chocolate and butter over very low heat until melted; let cool slightly. In a large bowl, whisk the eggs with the sour cream and vanilla. Whisk in the dry ingredients, then the melted chocolate mixture. Transfer 2 tablespoons of the batter to a small bowl and stir in the peanut butter.

3. Scrape the batter into the prepared baking pan and dollop the peanut butter over the top. Swirl in the peanut butter, but don’t overmix. Bake the brownies for 45 minutes, or until risen and the top is lightly cracked and glossy; the brownies will still be jiggly. Transfer the pan to a rack to cool, then refrigerate until the brownies are chilled, at least 2 hours. Cut into 18 rectangles.

4. In a large skillet, melt the dulce de leche over moderate heat. Add the bananas and cook, turning occasionally, until heated through, about 3 minutes. Set 8 brownies on individual plates and top with the bananas and dulce de leche. Spoon the ice cream and whipped cream alongside, top with the crushed peanut brittle and serve.

Jun27

Chocolate Panna Cotta with Spiced Pepita Brittle

Posted on by
Standard

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.

Jun26

Chocolate Babka

Posted on by
Standard

Laden with chocolate, butter, and old-world charm, this babka is luscious served as dessert, with coffee, or as breakfast. While baking, the rich dough becomes incredibly tender, so it pulls apart in buttery pieces that melt in your mouth.

Chocolate Babka

Yield: Makes 2 loaves Active time: 1 hr Total time 6 1/2 hr

Ingredients

For dough
3/4 cup warm milk (105–115°F)
1/2 cup plus 2 teaspoons sugar
3 teaspoons active dry yeast (from two 1/4-oz packages)
3 1/4 cups all-purpose flour plus additional for dusting
2 whole large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
3/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cut into pieces and softened

For egg wash
1 large egg yolk
1 tablespoon heavy cream or whole milk
For chocolate filling
5 tablespoons unsalted butter, well softened
2 (3 1/2- to 4-oz) bars fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1/4 cup sugar

Special equipment: a stand mixer fitted with paddle attachment; 2 (8 3/4- by 4 1/2- by 2 3/4-inch) loaf pans; parchment paper

Preparation

1. Make dough:
Stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn’t foam, discard and start over with new yeast.)

2. Add 1/2 cup flour to yeast mixture and beat at medium speed until combined. Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase speed to medium, then beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, about 4 minutes. (Dough will be very soft and sticky.)

3. Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.

4. Assemble babkas with filling:
Line each loaf pan with 2 pieces of parchment paper (1 lengthwise and 1 crosswise).

5. Punch down dough with a lightly oiled rubber spatula, then halve dough. Roll out 1 piece of dough on a well-floured surface with a lightly floured rolling pin into an 18- by 10-inch rectangle and arrange with a long side nearest you.

6. Beat together yolk and cream. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inch border all around. Brush some of egg wash on long border nearest you.

7. Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons). Starting with long side farthest from you, roll dough into a snug log, pinching firmly along egg-washed seam to seal. Bring ends of log together to form a ring, pinching to seal. Twist entire ring twice to form a double figure 8 and fit into one of lined loaf pans.

8. Make another babka with remaining dough, some of egg wash, and remaining butter and chocolate in same manner. Chill remaining egg wash, covered, to use later. Loosely cover pans with buttered plastic wrap (buttered side down) and let babkas rise in a draft-free place at warm room temperature until dough reaches top of pans, 1 to 2 hours. (Alternatively, let dough rise in pans in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.)

9. Put oven rack in middle position and preheat oven to 350°F.

10. Brush tops of dough with remaining egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (when loaves are removed from pans), about 40 minutes. Transfer loaves to a rack and cool to room temperature.

Jun25

Chocolate Mink

Posted on by
Standard

These luxurious little desserts are like gooey flourless chocolate pudding cakes. #ChocolatefiendsofTenaciousM enjoy!!

Chocolate Mink

Yield: Makes 2 servings Active time: 15 min Total time: 1 3/4 hr

Ingredients

2 tablespoons unsalted butter, cut into pieces, plus additional for greasing bowls or ramekins
3 1/2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1 large egg, separated
1 tablespoon sugar

Special equipment: 2 (5- to 6-oz) ovenproof glass or ceramic bowls or ramekins

Accompaniment: coffee ice cream

Preparation

1. Put oven rack in middle position and preheat oven to 350°F. Butter bowls or ramekins.

2. Melt chocolate and butter in a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and cool, stirring occasionally, 5 minutes. Whisk in egg yolk and a pinch of salt until combined.

3. Beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks. Gradually add sugar, beating, and continue to beat until white just holds stiff, glossy peaks.

4. Whisk about one fourth of white into chocolate mixture to lighten, then fold in remaining white gently but thoroughly.

5. Divide batter between bowls or ramekins. Cover each bowl with a small square of foil and crimp foil tightly around rim. Put bowls in a baking dish, then add enough boiling-hot water to reach halfway up side of bowls, making sure that foil is above water. Bake until puddings are just set, about 30 minutes. (Puddings will be gooey to the touch.) Transfer bowls to a rack and cool puddings, uncovered, about 1 hour.

6. Just before serving, unmold puddings into serving bowls.

Jun24

Chocolate Butterfinger Pie

Posted on by
Standard

After testing, trying and enjoying a variety of peanut butter pies, I think this one is perfect! You can make this into small pies instead of a large one and everyone gets their own individual pie. Plus they can be individualized if someone doesn’t want certain garnishes on top.

Butterfinger-Pie-450x400 1

Yields 8 servings

INGREDIENTS

1 1/2 cups chocolate graham crackers, crushed (1 packet, 9-10 crackers)
6 tablespoons butter or margarine, melted
1 Butterfinger candy bar, crushed
8 ounces PHILADELPHIA Cream Cheese
1 teaspoon vanilla extract
1/4 cup dark brown sugar
1/4 cup granulated white sugar
1/2 cup creamy peanut butter
16 ounces Cool Whip, unthawed
8 oz ounces Cool Whip Extra
8 mini pie pans or ramekins
2 Butterfinger candy bar, crushed (divided into 2 bowls)
1 ounce mini semi-sweet chocolate chips or semi-sweet chocolate shavings
1 ounce crushed peanuts

Butterfinger-Pie-450x400 2

DIRECTIONS

FOR PIE CRUSTS: Mix together first three ingredients (chocolate graham crackers, butter and one Butterfinger).

Divide mixture evenly among eight mini pie pans, and press firmly into bottom and sides. Put pie shells into freezer to chill until ready to fill.

FOR PIE: Mix together next 7 ingredients (PHILADELPHIA Cream Cheese, vanilla extract, dark brown sugar, granulated white sugar, creamy peanut butter, and Cool Whip and 1 cup Butterfinger candy bar, crushed). Beat on med-low for 30 seconds, then scrap down sides of bowl. Beat on high for 1 minute. Pie filling is now ready.

TO FINISH: Evenly divide pie filling into eight mini pie pans. Garnish each pie evenly with the 8 oz ounces Cool Whip extra, crushed Butterfinger, mini semi-sweet chocolate chips or semi-sweet chocolate shaving, and crushed peanuts (all optional). Cover each pie and freeze for at least two hours before serving.

ADDITION: This can all be made into one large pie that serves 8 or into 8 mini pie pans for parties and other get togethers.

Jun23

Icebox Chocolate Cheesecake

Posted on by
Standard

Brilliantly layered chocolate cookies with a quick mix of cream cheese, chocolate syrup, and a little water. The cookies soften as the cake chills overnight for a perfectly moist, chocolaty “cheater’s” cheesecake.

icebox-chocolate-cheesecake-recipe-fw0912-xl

Yields: 8 to 10 servings
Total Time: 30 min

Ingredients

70 (from 2 packages) Nabisco Famous Chocolate Wafers
24 ounce(s) (three 8-ounce packages) cream cheese, at room temperature
1 cup(s) chocolate syrup, such as Hershey’s
1/4 cup(s) water

Directions

1. Put 20 of the chocolate cookies (reserving 50 whole cookies) into a zippered plastic bag and, using a rolling pin, crush them to fine crumbs. Line an 8-inch round cake pan with enough plastic wrap to extend by 4 inches all around.

2. In a large bowl, using an electric mixer, beat the cream cheese at high speed until fluffy, about 3 minutes. Beat in the chocolate syrup and 1/4 cup of water and beat the chocolate cream for 2 minutes.

3. Arrange 9 cookies in an overlapping ring on the bottom of the prepared cake pan and place 1 cookie in the center. Spoon one-fourth of the chocolate cream (about 1 1/4 cups) over the cookies, being careful not to disturb them. Repeat with the remaining cookies and chocolate cream, ending with a layer of 10 cookies on top. Fold the plastic wrap over the top of the cake. Lightly tap the pan once or twice on a work surface. Refrigerate the cake for at least 8 hours and preferably overnight.

4. Peel back the plastic wrap and invert the cake onto a serving plate. Carefully peel off the plastic wrap. Press the cookie crumbs onto the side of the cake to coat evenly. Cut into wedges and serve.