Tag Archives: Food

Mar21

German Chocolate Pecan Pie Bars

Posted on by
Standard

German Chocolate Pecan Pie Bars 1

German chocolate cake is one of my childhood loves. My mother used to make it for my birthday. And that was just fine with me. In the spirit of “absence makes the heart grow fonder,” I think I enjoy all that German chocolate-y goodness even more because I don’t have it very often.

German Chocolate Pecan Pie Bars 2

In this case, those nostalgic flavors are baked into pecan pie bars. If you’ve never made pecan pie bars, imagine those gooey filling and toasty pecans of pie fame filling a simple crust and baked in a big pan instead of a pie plate. Add to that a little cocoa in the crust, some melty chocolate on top of the crust, and stir in some coconut with the pecans. Now, we’re talking!

German Chocolate Pecan Pie Bars 3

These are, without a doubt, the best pecan pie bars ever. I am usually reluctant to throw out such accolades, but it is completely appropriate in this case. If you don’t like coconut, you can just leave that out and add more pecans or maybe some chocolate chips.

Prep Time: 25 minutes

Cook Time: 59 minutes

Yield: 24 bars (about 2-inch square)

Ingredients

3 cups pecan halves
1 & 3/4 cups all-purpose flour
3/4 cup confectioners’ sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 & 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut

Instructions

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9″x 13″ baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners’ sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.

Note:
*You can also mix crust ingredients in a food processor, but I prefer mixing this way.

Mar16

Salted Pretzel Fudge and Caramel Brownies

Posted on by
Standard

These Salted Pretzel Caramel Brownies will please both your sweet tooth and your salty craving. They’re sweet. They’re salty. They’re CHOCOLATE-Y. What more can I say?!? These brownies have everything you could want and more. From the double layer of salty crunchy pretzels, to the sweet layer of salted caramel on top, to the ooey gooey fudge brownies- you can’t help but love this dessert that pretty much has it all. And it only takes minutes to prep! #chocolatefriendsofTenaciousM give it a try…

Salted Pretzel Fudge and Caramel Brownies

1. Start with a box of Betty Crocker Fudge Brownies.

2. Prepare the brownie batter according to package instructions. Pour about 1/3 of the batter into the bottom of a 9×13-inch baking pan that has been lined with parchment paper or greased with cooking spray. Spread the batter so that it forms an even layer to coat the bottom of the pan.

3. Then comes the fun pretzel part! Lay the pretzels down in an even layer on top of the brownie batter, then add a second even layer.

4. Spoon the rest of the brownie batter on top of the pretzel layer. I found it worked best to spoon the batter on in small clumps. Then bake the brownies in the oven at 350 for about 30 minutes, or until a toothpick inserted in the center comes out clean.

5. Once the brownies are out, spoon some caramel sauce onto the top of the brownies.

6. And smooth it out to form an even layer.

7. Sprinkle with some coarse sea salt. And then once the brownies have cooled, lift them out of the pan if you used parchment paper for easy cutting. (Or you can cut them in the pan.)

8. Cut them into individual bars, and watch that ooey gooey caramel mix with those salty pretzels and chocolate.

9. Sweet and salty HEAVEN!

Mar15

Chocolate Pavlova with Tangerine Whipped Cream

Posted on by
Standard

Choc_ChocolatePavlova

When you need a dessert with knockout crowd appeal, a pavlova—basically a big meringue—delivers. Though meringues can be finicky, such tricks as the addition of vinegar and a slow bake guarantee a good result. This meringue is crisp outside, with a chewy, brownie-like interior.

Serves eight to ten

Ingredients
4 large egg whites, at room temperature
1/8 tsp. cream of tartar
1/8 tsp. table salt
1 cup plus 2 Tbs. granulated sugar
1-1/2 tsp. cornstarch
1 Tbs. red-wine vinegar
3/4 oz. (1/4 cup) unsweetened Dutch processed cocoa powder, sifted
1 cup heavy cream
Finely grated zest of 1 tangerine (about 1-1/4 tsp.)
1-1/2 cups fresh fruit, such as raspberries, sliced strawberries, peeled and sliced mango, or a mix
3 kiwi, peeled and sliced into half moons

Position a rack in the center of the oven and heat the oven to 350°F. Cut a piece of parchment so that it fits flat on a baking sheet. With a pencil, draw a 9-inch circle in the center of the parchment (tracing a 9-inch cake pan works fine). Line the baking sheet with the parchment, pencil side facing down (you should still be able to see the circle).

Make the meringue:
With an electric hand mixer or stand mixer (use the whisk attachment), whip the egg whites, cream of tartar, and salt in a large dry bowl on medium speed until foamy, about 30 seconds. Gradually add 1 cup of the sugar and then the cornstarch and vinegar; whip on medium high until the whites hold stiff peaks and look glossy, another 3 to 5 minutes. Add the sifted cocoa powder and mix on low speed until mostly combined, 20 to 30 seconds, scraping the bowl as needed. Finish mixing the cocoa into the meringue by hand with a rubber spatula until well combined and no streaks of white remain.

Shape and bake:
Pile the meringue inside the circle on the parchment. Using the spatula, spread the meringue to even it out slightly— it doesn’t need to align perfectly with the circle, and it shouldn’t be perfectly smooth or overworked. The natural swirls and ridges give the finished meringue character.

Bake for 10 minutes and then reduce the heat to 300°F and bake until the meringue has puffed and cracked around its edges, another 45 to 50 minutes. Turn off the oven, prop the oven door open, and leave the meringue in the oven to cool to room temperature, at least 30 minutes. The delicate meringue won’t collapse as much if it cools gradually.

Assemble and serve:
Just before serving, put the meringue on a serving platter. In a chilled medium stainless-steel bowl, beat the cream with the remaining 2 Tbs. sugar until it holds soft peaks. Whip in the tangerine zest, making sure it’s evenly distributed. Pile the whipped cream on the meringue, spreading it almost out to the edge, and then top with fruit. To serve slice into wedges with a serrated knife.

Mar12

Ganache-Stuffed Chocolate-Chip Cookies

Posted on by
Standard

Ganache-Stuffed Chocolate-Chip Cookies

A stuffed cookie is like a sandwich cookie, only with more cream on the inside — it’s fatter, fuller, and (if you’re the kind of person who twists apart the cookies to get to the cream) better. This recipe uses nutty chocolate-chip cookies and silky chocolate ganache.

Ingredients

1 cup(s) walnuts
1 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 stick(s) unsalted butter, at room temperature
1/2 cup(s) packed light brown sugar
1/4 cup(s) granulated sugar
1/2 teaspoon(s) pure vanilla extract
1 large egg
1 cup(s) bittersweet chocolate chips
4 ounce(s) bittersweet chocolate, chopped
5 tablespoon(s) heavy cream
2 1/2 tablespoon(s) light corn syrup
2 tablespoon(s) crème fraîche

GanacheChocChip_500quad

Directions

1. Make the cookies: Preheat the oven to 375°. Spread the nuts in a pie plate and toast for 8 minutes; let cool, then chop.

2. In a bowl, mix the flour, baking soda, and salt. In the bowl of a standing mixer fitted with the paddle (or using a hand-held mixer), cream the butter with the sugars and vanilla at medium speed, about 1 minute. Beat in the egg.
With the mixer at low speed, beat in the dry ingredients. Beat in the walnuts and chocolate chips. Spoon level tablespoons of the dough onto 2 ungreased baking sheets, about 2 inches apart. Refrigerate for 30 minutes, until firm.

3. Make the ganache: Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil; pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the crème fraîche. Refrigerate the ganache, stirring occasionally, until thick and spreadable, 1 hour.

4. Bake the cookies for 12 minutes, until golden; let cool on the sheets for 2 minutes, then transfer to a rack to cool completely.

5. Sandwich the chocolate-chip cookies with the ganache and serve.

Mar11

Venezuelan Chocolate Pancakes

Posted on by
Standard

This recipe is an homage to brunch, which is one of those occasions when anything goes; in other words, be as indulgent and naughty as you like because it is certainly not the time to count calories or grams of fat. Feel free to add blueberries, nuts, and sultanas if the fancy takes you. The syrup can be made days or even weeks in advance and stored in the fridge.

Venezuelan Chocolate Pancakes

PREP TIME: 5 min
TOTAL TIME: 40 min
SERVINGS: 4-6

Ingredients

For the Pancakes
1 ounce Venezuelan 100% (unsweetened) dark chocolate, grated
1 1/3 cups buckwheat or spelt flour
1 large organic egg
1/3 cup plus 1 tablespoon light muscovado or brown sugar
1 cup plus 3 tablespoons milk
2 teaspoons baking soda
1 teaspoon vanilla extract
unsalted butter; melted, as needed

For the Syrup
pinch of sea salt
Scant 1 cup pure maple syrup
3 1/2 ounces 70% dark chocolate, chopped

Directions

1. Place all the pancake ingredients (except the butter) in a blender or food processor and process until a smooth, thick batter is formed. Leave the batter to rest while you make the syrup.

For the Syrup

1. Dissolve the salt in 2 tablespoons water in a saucepan over a gentle heat, then add the maple syrup and bring to a simmer. Pour over the chocolate in a heatproof bowl and whisk well until smooth.

For the Pancakes

1. Heat a crêpe pan or nonstick large frying pan until quite hot and grease with butter. Spoon 1/4-cup portions of the batter into the griddle, spacing them well apart.
2. Cook over medium heat until you see bubbles on the surface of the pancake, then carefully turn over and cook for another 1–2 minutes.
3. Place the pancakes on a plate and cover with foil until you have cooked the entire batch.
4. Serve the pancakes laced with the warm syrup – be generous as the pancakes soak up a lot!

Credit: Adventures With Chocolate

Mar9

Chocolate Lasagna

Posted on by
Standard

Take a look at this gorgeous Chocolate Lasagna. I am an OREO cookie fanatic, so those cookies layered with COOL WHIP, pudding and cream cheese make for an extraordinary dessert. #chocolatefriendsofTenaciousM you are in for a treat with this one!

Chocolate Lasagna

PREP TIME: 20 min plus refrigerating
SERVINGS: 24

Ingredients

35 Oreo Cookies
6 tbsps butter (melted)
8 ozs cream cheese, softened
1/4 cup sugar
2 tbsps milk (cold)
12 ozs Cool Whip Whipped Topping (thawed, divided)
4 ozs chocolate instant pudding
3 1/4 cups milk (cold)

Directions
Process cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13×9 inch dish. Refrigerate until ready to use.

Whisk cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1 ¼ cups COOL WHIP; spread over crust.

Beat pudding mixes and 3 ¼ cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Sprinkle with additional crushed OREO cookies if desired. Refrigerate 4 hours.

How to Easily Cut Into Squares:
Place dessert in freezer about 1 hour before cutting into squares to serve.

How to Soften Cream Cheese:
Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 15 sec. or until slightly softened.

Mar8

Dream Treat -Loaded Chocolate Chip Cheesecake

Posted on by
Standard

This cheesecake is for chocolate lovers. A chocolate-chip-filled center is surrounded by a a crust of chocolate chip cookies and topped with delicious chocolate shavings. #chocolatefriendsofTenaciousM enjoy!

loaded-chip-cheesecake_0005-lg
Serves: 8 Edit

Total Time: 1 hr 10 min
Prep Time: 20 min
Cook Time: 50 min

Ingredients

Crust
1 package(s) (16 ounces) chewy chocolate chip cookies

Cheesecake
3 block(s) (8 ounces each) cream cheese
3 eggs
3/4 cup(s) sugar
8 ounce(s) semisweet chocolate chips

Topping
1 cup(s) sour cream
4 teaspoon(s) sugar
1 teaspoon(s) cocoa

Garnish
1 bar(s) (4 ounces) semisweet chocolate

Directions

1. For Crust: Line the bottom and side of a spring form pan with cookies. Place cookies so the tops of them are facing out.

2. For Cheesecake: Preheat oven to 350°F.

3. Beat cream cheese until smooth. Add eggs and sugar; beat until smooth and fluffy. Add chocolate chips and beat until mixed in well.

4. Pour mixture into chocolate-chip-cookie-lined spring form pan. Bake for 40 minutes (be careful not to overbake), cool, then refrigerate. The cheesecake will thicken in the fridge.

5. For Topping: Mix sour cream, sugar, and cocoa in small bowl. Spread on cheese cake and refrigerate.

6. For Garnish: Make chocolate shavings from chocolate bar. Cover cheese cake, with shavings just before serving.

Mar7

Chocolate Lover’s Pie

Posted on by
Standard

Chocolate Lover's Pie

Vanilla and espresso are the special ingredients in this easy to make recipe that’s sure to tantalize chocolate lovers. #forchocolatelovers, #chocolatefriendsofTenaciousM enjoy!

Ingredients

Recipe makes 1 – 9 inch pie
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup Crisco Baking Sticks All-Vegetable Shortening
3 tablespoons cold water

1/2 cup Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
1/2 cup sugar
4 eggs
2 cups semisweet chocolate chips, melted
2 teaspoons instant espresso powder
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
1 cup coarsely chopped hazelnuts or pecans

Directions

1. Spoon flour into measuring cup and level. Mix flour and salt in medium bowl. Cut in Crisco using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough will form ball. Divide dough in half, if making double crust. Press between hands to form a 5 to 6-inch pancake.

2. Flour dough lightly. Roll into circle between sheets of waxed paper on dampened countertop. Peel off top sheet. For single crust, trim one inch larger than inverted 9-inch pie plate. Flip into pie plate. Remove other sheet and press pastry to fit. Fold edge under. Flute.

3. Make the filling: Preheat oven to 375 degrees. In a large mixing bowl, using an electric mixer, blend CRISCO® and sugar at medium speed until light
and fluffy. Blend in eggs, one at a time.

4. With a wooden spoon, stir in melted chocolate, espresso powder and vanilla until smooth. Add flour and nuts and stir until combined.

5. Assemble the pie: Transfer filling mixture to pie crust. Bake 25 minutes. Cool pie completely on a cooling rack, then refrigerate at least 2 hours before serving.

Mar6

German Chocolate Hurricane Cake

Posted on by
Standard

An easy and delicious cake, also known as Earthquake Cake. Coconut and pecans are baked under a German chocolate cake mix, with a cream cheese mixture on top that sinks into the batter as it bakes. #chocolateonsteroids, #chocolatefriendsofTenaciousM enjoy!

Hurricane Cake

PREP: 5 mins
COOK: 50 mins
READY IN: 1 hr 5 mins

Ingredients

Recipe makes 1 – 9×13 inch pan
1/2 cup margarine
1 cup chopped pecans
1 cup flaked coconut
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese
1/2 cup margarine
3 3/4 cups confectioners’ sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Melt and spread 1/2 cup margarine in the bottom of a 9×13 inch pan. Sprinkle coconut and pecans evenly over the bottom of pan; set aside.
2. Prepare cake mix as directed on package. Pour batter over coconut and pecans in pan. In a saucepan over low heat, melt cream cheese and 1/2 cup margarine. Stir in confectioners’ sugar until mixture is smooth. Spoon cream cheese mixture randomly over top of cake batter.
3.Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool and serve from the pan.

Mar4

Julia Child’s Reine De Saba (Chocolate Almond Cake) Recipe

Posted on by
Standard

Reine De Saba (Chocolate Almond Cake) Recipe

Julia Child is a legend and I wanted to share one of her recipes for chocolate of course. This extremely good chocolate cake is baked so that its center remains slightly underdone; overcooked, the cake loses its special creamy quality. It is covered with a chocolate-butter icing, and decorated with almonds. Because of its creamy center it needs no filling. It can be made by starting out with a beating of egg yolks and sugar, then proceeding with the rest of the ingredients. But because the chocolate and the almonds make a batter so stiff it is difficult to fold in the egg whites, we have chosen another method, that of creaming together the butter and sugar, and then incorporating the remaining items.

The chocolate icing is butter beaten into melted chocolate, and forms a tender coating over the chocolate cake.

Recommended Equipment:
A round cake pan 8 inches in diameter and 1 1/2 inches deep.
A 3 quart mixing bowl
A wooden spoon or an electric beater
A rubber spatula
A cake rack

Julia Child rum_sugar_butter_chocolate

Ingredients:

For the cake:
4 ounces or squares semi-sweet chocolate melted with 2 tbsp rum or coffee
1/4 pound or 1 stick softened butter
2/3 cup granulated sugar
reine de saba3 egg yolks
3 egg whites
Pinch of salt
1 tbsp granulated sugar
1/3 cup pulverized almonds
1/4 tspn almond extract
1/2 cup cake flour (scooped and leveled) turned into a sifter

For the icing:
2 ounces or squares semi-sweet baking chocolate
2 tbsp rum or coffee
5 to 6 tbsp unsalted butter

Preparation:

For the cake:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Butter and flour the cake pan.
3. Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.
4. Cream the butter and sugar together for several minutes until they form a pale yellow, fluffy mixture.
Julia Child Butter_Cream
5. Beat in the egg yolks until well blended.
6. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed.
7. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
8. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.
9. Allow the cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

For the icing:
1. Place the chocolate and rum or coffee in a small pan, cover, and set in a larger pan of almost simmering water.
2. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time.
3.Then beat over a bowl with a tray of ice cubes and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife.

To serve, use the butter icing and press a design of almonds over the icing.

Credit: Mastering the Art of French Cooking by Julia Child