Strolling the Paris neighborhood of Montparnasse, I realized that my future home is here. Thanks to my friend Alice, shopping for an apartment was an experience rather than a required task for a “future dated relocation”. Friends, take a look and let me know if you find the culture and artistic vibe as exhilarating as I do!
These chocolate Italian cream bars will surely melt in your mouth. They are delicious and well worth the effort.
Yields: 36 bars
Total Time: 25 min
Prep Time: 10 min
Cook Time: 15 min
Ingredients
1 package(s) (17.5 ounces) sugar cookie mix
1/2 cup(s) cocoa baking powder
1/2 cup(s) butter or margarine, melted
1 large egg
2/3 cup(s) toasted chopped pecans
1/2 cup(s) sweetened flaked coconut
1 package(s) (12 ounces) semisweet chocolate chips
2/3 cup(s) whipping (heavy) cream
1 block(s) (8-ounce) cream cheese, softened
1/2 cup(s) chocolate syrup
2 cup(s) frozen whipped topping, thawed
Directions
1 .Heat oven to 350°F. Line a 13x9x2-inch baking pan with foil. Let some foil hang over the edges. Set aside.
2. Stir cookie mix and cocoa powder in large mixing bowl until well mixed. Add butter and egg, stirring until soft dough forms. Add pecans and coconut; knead to combine.
3. With wet fingers, press dough evenly over prepared baking pan. Bake for 12-15 minutes or just until set. Cool completely.
4. Place chocolate chips and whipping cream in medium saucepan over low heat, stirring until melted and the mixture is smooth. Spread 1 cup evenly over cooled cookie base.
5. Meanwhile, beat cream cheese and chocolate syrup at medium speed with an electric mixer until smooth. Add whipped topping and beat until light and fluffy. Spread cheese mixture evenly over ganache layer. Carefully spread remaining ganache evenly over cheese filling.
6. Refrigerate for 6 to 8 hours or overnight. Lift bars with foil handles. Run wet knife around edges of cookie to peel off foil. Cut into bars. Store covered in refrigerator.
Nothing better than chocolate and the weekend…
A triple layer of crumbly crust, a truffle-like interior, and an almost patent-leather-shiny glaze make this tart the chicest take on chocolate I’ve come across in a long time.
Yield: Makes 8 to 10 servings Active time: 30 min Total time: 2 3/4 hr (includes cooling)
Ingredients
For crust:
9 (5- by 2 1/4-inch) chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar
For filling:
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For glaze:
2 tablespoon heavy cream
1 3/4 ounces bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 tablespoon warm water
Equipment:
a 9-inch round fluted tart pan (1 inch deep)
Preparation
Make crust:
1. Preheat oven to 350°F with rack in middle.
2. Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes
Make filling:
1. Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
2. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
Make glaze:
1. Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water
2. Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.
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!
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.
These luxurious little desserts are like gooey flourless chocolate pudding cakes. #ChocolatefiendsofTenaciousM enjoy!!
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.
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.
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
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.
German Chocolate has become one of my favorite cakes… I just love the taste of the frosting! I saw this fun recipe for German Chocolate Brownies and it quickly made it up my list on things “I must try.” I am definitely more of a brownie girl than a cake girl so these were perfect for me! They are SO easy, try them out!
YIELD: 1 9×13 pan (12 Servings) COOK: 25 mins
Ingredients
1 cup butter softened
2 cups sugar
4 eggs
1 1/2 tsp. Vanilla
1/2 cup cocoa
1 1/3 cups flour
1/2 tsp. salt
1 cup chocolate chips
1 cup caramel bits
3 egg yolks
1 cup sugar
1 cup evaporated milk
1/2 cup butter
1 tsp. vanilla
1 1/2 cups fresh flaked coconut
1 cup pecans chopped
Instructions
1. For the Brownies: Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don’t overbeat. Pour into a greased 9X13 pan.Bake at 350 F for 20-25 minutes. Let cool.
2. Melt chocolate chips in microwave for 1 minute and drizzle with a spoon over brownies.
3. Melt caramel bits in microwave for 1 minute and drizzle over chocolate.
4. For the Frosting: Combine egg yolks, sugar, milk, butter, and vanilla in a large saucepan. Cook and stir over medium heat until thickened, about 12 minutes ( Make sure to stir consistently for at least 10 min). Add coconut and pecans. Beat until thick enough to spread. Pour over top of brownies. You may want to place in the refrigerator to harden.
5. I drizzled some melted chocolate over the brownies and topped with pecans.
Yes, you read that right: six decadent layers of salted caramel and chocolate. Dive in!
PREP: 45 MINS TOTAL TIME: 3 HOURS 20 MINS SERVINGS: 12
INGREDIENTS
FOR THE CAKE
Unsalted butter, room temperature, for pans
3 cups all-purpose flour, plus more for pans
3 cups granulated sugar
1 1/2 cups unsweetened Dutch-process cocoa powder
1 tablepoon baking soda
1 1/2 teaspoons baking powder
Coarse salt
4 large eggs
1 1/2 cups low-fat buttermilk
1/2 cup plus 2 tablespoons safflower oil
2 teaspoons pure vanilla extract
FOR THE CARAMEL
4 cups granulated sugar
1/4 cup light corn syrup
2 cups heavy cream
Coarse salt
2 sticks cold unsalted butter, cut into tablespoons
FOR THE FROSTING
1/4 cup plus 2 tablespoons Dutch-process cocoa powder
2 sticks unsalted butter, room temperature
1/2 cup confectioners’ sugar
Coarse salt
1 pound semisweet chocolate, chopped, melted, and cooled
Garnish: flaked sea salt, such as Maldon
DIRECTIONS
STEP 1
Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
STEP 2
Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
STEP 3
Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
STEP 4
Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners’ sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
STEP 5
Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
STEP 6
Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.
Chocolate Chunk-Mocha Cookies
Amazing cookies, filled with chunks of chocolate and covered in mocha frosting. #chocolatefriendsofTenaciousM enjoy!!
Yield: Makes 3 dozen
Ingredients
2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
2/3 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (11.5-oz.) package semisweet chocolate chunks
Mocha Frosting
Powdered sugar (optional)
Mocha Frosting Ingredients
1/4 cup unsweetened cocoa
1/4 cup hot strong brewed coffee
1/4 cup butter, melted
1 teaspoon vanilla extract
3 1/2 cups powdered sugar, sifted
Mocha Frosting Preparation
1. Stir together first 4 ingredients until smooth. Gradually add powdered sugar, stirring until creamy.
Cookies Preparation
1. Combine flour and next 3 ingredients in a bowl.
2. Beat butter and next 3 ingredients at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour mixture, beating at low speed until blended. Stir in chocolate chunks.
3. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.
4. Bake at 350° for 10 to 12 minutes or until puffy. Cool on baking sheets 2 minutes; remove to wire racks, and let cool 30 minutes or until completely cool. Spread cookies with Mocha Frosting. Dust evenly with powdered sugar, if desired.
Note: Dough may be frozen up to 1 month or refrigerated up to 2 days. Let stand at room temperature before baking as directed.
Just in time for your fabulous weekend… an elegant terrine with pretty layers of walnut praline and homemade white chocolate ice cream. Do-aheads: praline, 3 days; sauce, 1 day; entire terrine, 3 days.
Ingredients
Praline
1 cup sugar
1/2 cup water
1/8 teaspoon cream of tartar
1 1/3 cups coarsely chopped walnuts
Terrine
4 large egg yolks
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1/2 cup sugar
8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1/2 teaspoon vanilla extract
Blackberry-Raspberry Sauce
Preparation
For Praline:
Line rimmed baking sheet with foil. Stir sugar, 1/2 cup water, and cream of tartar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is pale amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 5 minutes. Add nuts; stir with wooden spoon until coated with syrup. Continue to cook until syrup is deep amber color, gently pushing nuts into syrup, about 3 minutes longer. Immediately scrape mixture out onto prepared baking sheet, spreading as thinly as possible with metal spatula. Let praline stand until cool and firm, about 1 hour. Break praline into irregular pieces. Set aside a few pieces for garnish. Coarsely chop remaining praline. (Can be made 3 days ahead. Store airtight at room temperature.)
For Terrine:
Whisk yolks in bowl to blend. Bring cream, milk, and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk cream mixture into yolks; return to saucepan and stir constantly until mixture thickens slightly and instant-read thermometer inserted into mixture registers 170°F, about 3 minutes (do not boil). Transfer custard to 4-cup measuring cup; cool slightly.
Place white chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water; stir just until chocolate is melted and smooth. Remove bowl from over water. Gradually whisk warm custard into melted chocolate. Mix in vanilla. Cover and chill custard at least 4 hours and up to 1 day.
Process custard in ice cream maker. Transfer ice cream to container; cover and freeze at least 6 hours or overnight.
Line 9x5x3-inch loaf pan with double layer of plastic wrap, leaving 4-inch overhang. Spread 1/3 of ice cream over bottom of prepared loaf pan; sprinkle with half of chopped praline. Spread half of remaining ice cream over; sprinkle with remaining chopped praline. Spread remaining ice cream over. Fold plastic wrap over to cover. Freeze overnight. (Can be made 3 days ahead. Keep frozen.)
Invert terrine onto platter; remove plastic wrap. Serve terrine with sauce and garnish with reserved praline pieces.
Egos & Buffaloes 