Tuesday, August 07, 2007
Chocolate Crispy Crunchies
One of my favorite restaurants in Seattle, Veil, has an amazing dessert--peanut butter ice cream with peanut butter shortbread and chocolate-peanut crunch. It's both sweet and salty, and it always leaves you wanting more! Lucky for me, the dessert was featured in the September 2006 issue of Bon Appétit. The crunch recipe is quite simple, and is great with the Veil peanut ice cream, store-bought ice cream, pudding, and endless other things! Best just to have it on hand at all times... I've adapted the recipe slightly to make use of more commonly-found ingredients.
Ingredients:
1 c. creamy peanut butter
2-1/2 oz. high-quality milk chocolate, chopped
2 T. butter
Pinch fleur de sel or fine sea salt
2-1/2 c. finely crumbled Pirouette cookies (about 8-1/2 ounces whole cookies)
1/2 c. cocoa nibs or 1 chocolate bar with cocoa nibs, chopped fine (both optional)
Step-by-step:
1. Line a baking sheet with foil. Microwave peanut butter, chocolate, butter, and salt using medium power until almost melted, stirring periodically. When chocolate is almost all melted, stir mixture until remaining melts. Fold in crumbled cookies and cocoa nibs.
2. Transfer mixture to prepared baking sheet and press out to 1/2-inch thickness.
3. Refrigerate crunch until cold and firm, about 2 hours. Slice with a sharp knife into desired sizes and shapes, or use a cookie cutter. Refrigerate finished pieces until read to use.
4. Serve with ice cream or other desserts.
Note: Since you may not be able to find cocoa nibs conveniently, I substituted one 2-ounce chocolate bar with nibs in it. Many gourmet chocolate bar brands make these now, including Theo Chocolate, here in Seattle. If you can't find either the nibs or the bars with nibs, simply leave the ingredient out.
Monday, March 12, 2007
Best-Ever Chocolate Chip Cookies
This recipe comes from the November 2006 issue of Bon Appétit and is Dorie Greenspan's "best" chocolate chip cookie. What I like about it is that, for me, it has the perfect texture. Crisp on the outside and soft on the inside. Not too sweet--in fact it's got a little bit of the salty-sweet combo going for it, which is pretty nice as far as I'm concerned. It also has a nice balance of chocolate to cookie, and it holds up great overnight.
Ingredients:
2 c. all-purpose flour
1-1/4 t. salt
3/4 t. baking soda
2 sticks (8 oz.) unsalted butter, at room temperature
1 c. sugar
2/3 c. (packed) light brown sugar
2 t. pure vanilla extract
2 large eggs
2 c. chocolate chips
1 c. finely chopped walnuts or pecans
Step-by-step:
1. Center a rack in the oven and preheat oven to 375 degrees F. Line a few baking sheets with parchment or silicone mats.
2. Whisk together flour, salt, and baking soda.
3. In a stand mixer (or with a hand mixer), beat butter on medium speed for about 1 minute, until smooth. Add the sugars and continue to beat for another 2 minutes, until well blended; beat in the vanilla. Add the eggs, one at a time, and beat for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, mix in the chocolate and nuts. (At this point, the dough can be covered and refrigerated for up to 3 days or frozen, if you wish.)
4. Spoon the dough by slightly rounded tablespoonfuls onto the baking sheet, leaving about 2 inches between spoonfuls.
5. Bake the cookies--one sheet at a time and rotating the sheet at the midway point--for 10 to 12 minutes, or until the cookies are brown at the edges and golden in the center; they may still be a little soft in the middle. Pull the sheet from the oven, allow the cookies to rest for 1 minute, then carefully, using a wide spatula, transfer them to racks to cool to room temperature.
6. Repeat with the remainder of the dough, cooling the baking sheets between the batches. Baked cookies can be kept in a sealed container for about 4 days, or wrapped airtight and frozen for up to 2 months. You can also freeze rounded tablespoonfuls of dough on a lined sheet, then bag them when they're solid. Then just pull them out of the freezer when you like and add another minute or two to the baking time--no need to defrost before baking.
Sunday, April 16, 2006
London by Chocolate
All good vacations require a reasonable amount of chocolate tastings and excursions to off-the-beaten-path chocolate shops. From my room at NH Harrington Hall in London, I researched the possibilities, and then kidnapped my friends Rob (of Temposhark) and Dan for an afternoon of decadence. In retrospect, I was overly cautious in my purchasing due to the dismal state of the US-UK exchange rate. I will definitely require a trip back to London soon, or be forced to reconcile my reticence in paying to ship online orders over $25.
Our first destination was a little boutique called L'Artisan du Chocolate, off Sloan Square. To be sure, a high-class joint, with sparkling windows, impressive chocolate sculptures, and hoity-toity sales clerks. Decked out for Easter, we first ogled a case filled with Chocolate Pearls and egg-shaped versions in brilliant colors. I bought a bag of the egg variety, which I later shared with office folk, and regretted not buying in bulk. The centers contained near-liquid chocolate in various exotic flavors. Their sparkling colors caused several people to try to peel the nonexistent foil off. Next, we moved onto the truffle collection, showcased under pristine glass. I hand-selected a box for myself, and treated Rob to a box of his own choosing. For my own box, I made sure to get two of each flavor so Matt could enjoy the experience with me. The chocolates are quite lovely--delicate little bites, only an inch on the long side, and about half an inch tall. The ganache has a satiny caramel quality to it and comes in flavors like banana and thyme, honey, rose, sun-dried lime, and ginger (I could go on).
After a brief stop at the local Starbucks to realign our senses, we headed onto Rococo Chocolates on Kings Road for an altogether different experience. As we entered the shop, Alessia burst out from behind the counter to exuberantly greet Rob and Dan. Lucky for me, we had the inside track to a true chocolate experience. I poked about the shop for a few minutes as the three friends caught up. Rococo had an impressive variety of goods--bars of various flavors, hand-rolled truffles, giant chocolate Easter eggs, gorgeous hand-painted creations, and more. Alessia wasted no time in suggesting--insisting--that we have a chocolate tasting. 
Alessia returned behind the counter to an adorable old-fashioned spice chest, containing drawers full of chocolate pieces. First, we tried bars of varying cacao percentages, discussing what we tasted and liked with each kind. After that we moved onto the flavored bars. Absolutely insisting that we try nearly every variety, we could do nothing but concede to Alessia's wishes. We made our way through black peppercorn, earl grey, dark cardamom, white cardamom, ginger, sea salt, rosemary, lavender, chili pepper, orange and geranium, pink peppercorn, cocoa nib, basil and Persian lime, cinnamon, Arabic spices, rose, and a special Christmas bar tasting of cinnamon, cloves, and nutmeg. You know what they say--it's a hard job, but someone's gotta do it.
In a chocolate haze, I set forth picking out bars to take back as gifts, plus some of their stunning too-beautiful-to-eat hand-painted chocolate hearts. As I pondered my choices, customers flowed in and out around us, picking up Easter goodies and sweet diversions. Rococo Chocolates was indeed a happy place. And thanks to the royal treatment from Alessia, one of the most memorable destinations on this trip to London.Note to Chocolate Fairy: Please send Artisan Chocolate Pearls and Liquid Salted Caramels ASAP.
Labels: chocolate
Friday, February 24, 2006
My Chocolate Wish List, Round 1
Today Kelly gave me an article about chocolates from a recent issue of Saveur. It features 10 chocolate makers "producing unique creations that were truly divine to eat." I have tried only one brand, Mariebelle--uniquely flavored, artistic slabs of smooth ganache. The article doesn't mention it, but their hot chocolate is decadent as well. Now for the other nine brands, added to my official chocolate wish list:
1. Candinas: I will take the article's word for it. Their website certainly did nothing to inspire enthusiasm for their chocolate.2. Chocolate Springs: "Experience chocolate therapy." I'm ready! Ship me a box of Jasteasia and Tangerine Gingers immediately! I have important destressing to do!
3. John & Kira's: Great sounding flavors, including Papohaku Ginger, Lingering Lemongrass, and Bergamot.
4. Norman Love Confections: Wow, these are beyond gorgeous. It may actually be a sin to eat these.
5. Poco Dolce: Apparently the tiles are the way to go. And, they're sprinkled with sea salt, so that sells me on 'em.
6. Recchiuti: In their seasonal selection they have a gourmet "s'mores kit" that just may indicate that I've died and gone to heaven. Their chocolates are little works of art too, especially in flavors like Star Anise and Pink Peppercorn, and Tarragon Grapefruit.
7. Sans Souci: OK, they have something called a Marquis Bar and it looks just like brownie, with a layer of creme brulee in the middle. Need I say more? And, the raspberry truffles "are a must," according to my sources.
8. Valerie Confections: Chocolates for the Daily Candy set. Hopefully the cuteness of their website doesn't overshadow the quality of their chocolates. They sound pretty interesting though--toffees flavored with fresh ingredients, like ginger and mint.
9. Woodhouse: Chocolates for the Tiffany's set? I may have to buy them just to get the blue box.
Labels: chocolate
Saturday, February 18, 2006
Chocolate Mink
This is a fantastic recipe from the September 2005 issue of Gourmet. My husband describes it as "eating just the inside of a chocolate lava cake." It's a decadent, rich, gooey chocolate souffle--and it's not hard to make. In addition to buttering the ramekin, you may also want to place a buttered round of parchment at the bottom to make it easier to unmold. The dessert's not really about appearance though, so if you want to skip that step, you can just scoop out any bits that stick with a spoon. This recipe serves 2, but can easily be multiplied to serve more.
Ingredients:
2 T. unsalted butter, cut into pieces
3-1/2 oz fine-quality bittersweet chocolate, finely chopped
1 large egg, separated
Pinch of salt
1 tablespoon sugar
Coffee ice cream
2 5- to 6-oz. ovenproof glass or ceramic bowls or ramekins
Step-by-step:
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. While chocolate is cooling, beat egg white in a bowl with an electric mixer at medium-high speed until it holds soft peaks. Gradually add 1 T. sugar, beating, and continue to beat until white just holds stiff, glossy peaks.
4. Whisk about one fourth of egg 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 round 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. Serve with a scoop of coffee ice cream.
Note: Puddings can be made 4 hours ahead and kept in bowls or ramekins at warm room temperature. Dip in hot water 10 to 15 seconds to unmold.
Tuesday, February 14, 2006
Happy Valentine's Day
Friday, February 03, 2006
KitchenMaus: Hungry on the Streets of New York City
On a cold and rainy evening, Jayme met me in Times Square and we embarked upon a mini foodie journey. A recent and enthusiastic New Yorker, she was ready to indulge in a few small delights in the big city.
First we hit the Bodum store, which was bigger and more exciting than I had anticipated. A Bodum convert for years, I showed off their products to her and professed the greatness of their Mini Santos, to a degree to which may have been unbelievable to the average person. Jayme took my word for it, and I think also admired its modern flair.My reason for visiting the store, besides the obvious need to ogle and touch the Euro-centric award-winning products, was to purchase for my very own the Nissen acrylic salt and pepper grinders. The small, adorable size, of course. Sadly, I was thwarted in my full mission--they were out of the pepper grinder--though I did manage to console myself with the salt grinder. After a quick demo of and shot from the store's newest Jetsons-like espresso machine, we were off to our next destination: cheese.
Following a short cab ride, we entered into the hallowed and pungent walls of Murray's Cheese Shop. This was a foodie retreat I was not prepared for. You could actually look through windows at giant rounds of aging cheese! They turn these regularly through the final days of aging. We tasted several cheeses, and Jayme and the clerk assured me it would not be out of the question to try to transport some all the way back to Seattle. In fact, Jayme suggested that it might be manditory. After quite a few tastes and some extra time feigning indecision and requiring additional tasting, I settled on a Robiola and some Constant Bliss. The latter I bought without tasting, largely on my faith in the name. As it turned out later, the Robiola was my version of cheese bliss.
Fully cheesed out, we headed down the block to the Pearl Oyster Bar. Bustling, but not overwhelming, we sat in the window seat and enjoyed glasses of wine before being seated at the bar. Over several hours of good conversation, Jayme and I shared several plates of perfectly prepared shellfish. We started with a half dozen salty-sweet-plump Nova Scotia oysters. Next, a plate of salt-crusted shrimp. These shrimp arrived in their Sunday best--shells still on under their batters, ensuring a punch of juicy meat waiting to burst forth. Next came seared scallops on a bed of buttery parsnip-beet hash. For the first time in my life, I not only enjoyed beets, but found them somewhat intriguing, and in fact could not stop eating them. For dessert, we lingered over a creamy butterscotch praline parfait, topped with shards of burnt sugar.
During our dinner conversation, Jayme convinced me that I really ought to get to Jacques Torres Chocolate Haven, which had been on my short list for the trip. Not that I needed much convincing to make the effort, but she did point out that it was a necessary destination on the travels of an amateur chocolatier. I set out early the next morning for the shop, and after a short subway ride entered into a cloud of chocolate that in itself was worth the trip. Almost dizzy from the cocoa-scented haze, I chose a few items as gifts and then spent a good deal of time selecting the 25 chocolates that were put into a box as a gift to myself. Not ready to leave the chocolate's embrace, I settled down for a Wicked Mocha and a chocolate-almond-banana croissant. The croissant put every little American pastry to shame, with its crispy outside, flaky inside, and chunks of deep, dark chocolate. The mocha was instantly the best beverage ever to pass through my lips, and then minutes later almost unbearable in its goodness. Really, a cup of fondue with a shot of espresso, it takes a certain level of stamina and genetic blood sugar leveling to do right by it. Alas, it was too much for even me. But I will forever remember my seven sips of chocolate ecstasy.Labels: chocolate
Sunday, November 20, 2005
Chocolate Ice Cream
This is simply the best chocolate ice cream out there. It's not for the faint of heart though--it's rich and seductive, similar to gourmet ice creams like Godiva. A little it will go a long way--but you won't have it around for long! The recipe comes from the April 2005 issue of Gourmet. Note: You will need and ice-cream maker and an instant-read thermometer for this recipe. Makes about 1 quart.
Ingredients:
1 c. whole milk
1 c. heavy cream
1/2 t. vanilla
7 oz. 70% cacao chocolate such as Lindt, finely chopped
1/2 c. + 3 T. sugar
3 T. water
6 large egg yolks
1/8 t. salt
Step-by-step:
1. Bring milk, cream, and vanilla just to a boil in a 1-1/2- to 2-quart saucepan, then remove from heat and keep warm, covered.
2. Place chopped chocolate in a large heatproof bowl.
3. Stir together 1/2 cup sugar with water in a 3-quart heavy saucepan and bring to a boil over moderate heat, stirring until sugar is dissolved and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan and washing down crystals, until mixture is a deep golden caramel, about 10 minutes. Remove pan from heat and carefully whisk in warm cream mixture (mixture will steam vigorously and caramel may harden). Cook over low heat, whisking, until caramel is dissolved.
4. Beat yolks with salt and remaining 3 tablespoons sugar in a large bowl, using an electric mixer at high speed, until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 3 to 4 minutes in a stand mixer or 6 to 8 with a handheld.
5. Add hot caramel mixture to yolks in a slow stream, whisking, then transfer custard to 3-quart saucepan. Cook over moderately low heat, stirring constantly, until custard is slightly thickened and registers 170°F on thermometer (do not let boil).
6. Force custard through a fine-mesh sieve into bowl with chopped chocolate and let stand 1 minute, then whisk mixture until smooth.
7. Cool to room temperature, stirring occasionally, about 35 minutes.
8. Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.
Friday, November 18, 2005
Toffee Bars
This recipe is just fantastic! Nobody will be able to eat just one! Makes about 30 bars.
Ingredients:
1 c. butter
1 c. light brown sugar
1 egg yolk
2 c. flour
1 t. vanilla
12 oz. chocolate chips
1 c. toasted chopped pecans
Step-by-step:
1. Preheat oven to 350 degrees. Grease a 9x12-inch pan.
2. Cream together butter and sugar. Add egg yolk and beat well.
3. Sift in flour, mixing well. Stir in vanilla. Spread in pan and bake for 25 minutes, until golden.
4. Cover cake with chocolate chips and bake for 3 or 4 more minutes, until chocolate has melted enough to spread.
5. Remove from oven and spread melted chocolate evenly with a knife or spatula. Sprinkle with nuts. Cool before cutting into bars.
Ingredients:
1 c. butter
1 c. light brown sugar
1 egg yolk
2 c. flour
1 t. vanilla
12 oz. chocolate chips
1 c. toasted chopped pecans
Step-by-step:
1. Preheat oven to 350 degrees. Grease a 9x12-inch pan.
2. Cream together butter and sugar. Add egg yolk and beat well.
3. Sift in flour, mixing well. Stir in vanilla. Spread in pan and bake for 25 minutes, until golden.
4. Cover cake with chocolate chips and bake for 3 or 4 more minutes, until chocolate has melted enough to spread.
5. Remove from oven and spread melted chocolate evenly with a knife or spatula. Sprinkle with nuts. Cool before cutting into bars.
Nutella-Banana Stuffed French Toast
This French toast is an adaptation of a recipe from Café 222 in San Diego. The original recipe, made with peanut butter, aired on the Food Network. Nutella is a chocolate-hazelnut spread and can be found next to the peanut butter in most grocery stores. Serves 2.
Ingredients:
4 slices white bread (day-old, if possible)
1 or 2 ripe bananas
4 T. Nutella
Honey, for drizzling
4 eggs
1/4 c. milk
1 T. vanilla
1 T. dark rum
1/2 t. cinnamon
1/4 t. freshly grated nutmeg
Butter for frying
Step-by-step:
1. Remove crust from bread. Lay bread on counter and spread a thin layer of Nutella on each slice. Slice enough banana to cover two of the slices of bread. Drizzle a small amount of honey on the other two pieces of bread. Place honey-drizzled pieces of bread on top of the banana slices, honey side down, to make two sandwiches.
2. In a shallow bowl, gently whip, by hand, the eggs, milk, vanilla, rum, cinnamon, nutmeg, and salt.
3. Heat skillet to medium heat, around 350 degrees. Add butter. When the butter begins to sizzle, dip one sandwich at a time into batter and place into skillet. Cook until golden brown, 3 to 4 minutes on each side.
4. Cut each sandwich in half diagonally and place decoratively on plate. Top with powdered sugar, if desired. Serve with your favorite syrup.
Ingredients:
4 slices white bread (day-old, if possible)
1 or 2 ripe bananas
4 T. Nutella
Honey, for drizzling
4 eggs
1/4 c. milk
1 T. vanilla
1 T. dark rum
1/2 t. cinnamon
1/4 t. freshly grated nutmeg
Butter for frying
Step-by-step:
1. Remove crust from bread. Lay bread on counter and spread a thin layer of Nutella on each slice. Slice enough banana to cover two of the slices of bread. Drizzle a small amount of honey on the other two pieces of bread. Place honey-drizzled pieces of bread on top of the banana slices, honey side down, to make two sandwiches.
2. In a shallow bowl, gently whip, by hand, the eggs, milk, vanilla, rum, cinnamon, nutmeg, and salt.
3. Heat skillet to medium heat, around 350 degrees. Add butter. When the butter begins to sizzle, dip one sandwich at a time into batter and place into skillet. Cook until golden brown, 3 to 4 minutes on each side.
4. Cut each sandwich in half diagonally and place decoratively on plate. Top with powdered sugar, if desired. Serve with your favorite syrup.
Labels: breakfasts, chocolate
Indiana Mint Brownies
This recipe comes from Holiday Baking 1997, a special issue put out by Midwest Living. The recipe originally comes from a former Indiana governor's wife. The brownie is composed of three layers: a bottom brownie layer, topped with a mint cream layer, topped with a thin chocolate layer. Makes about 40 bars.
Ingredients:
1 16 oz. can (1-1/2 c.) chocolate syrup
1 1/3 c. flour
1 c. sugar
4 eggs
1/2 c. butter, softened
1 c. semisweet chocolate chips
6 T. butter
2 c. powdered sugar
1/2 c. butter, softened
1 T. water
1/2 t. mint extract
Green food coloring (about 3 drops)
Andes Mints (optional)
Step-by-step:
1. Grease a 13-by-9-by-2-inch baking pan and set aside. Preheat oven to 350 degrees.
2. Beat together syrup, flour, sugar, eggs, and 1/2 c. butter on low speed until combined, then one minute on medium speed.
3. Turn mixture into pan and bake 30-35 minutes, or until top springs back when lightly touched. Cool completely.
4. When brownies have cooled, prepare mint layer: Beat together powdered sugar, 1/2 c. butter, water, extract, and food coloring until smooth. Frost brownies with this. If possible, you might want to take the brownie sheet out of the pan before frosting. The layers tend to run down the sides and you can control them better this way.
5. Make chocolate topping: Over low heat combine chocolate chips and 6 T. butter, stirring until melted. Cool slightly. Spread over mint layer. Store brownies in refrigerator.
Optional garnish: Sprinkle candy curls and confetti over chocolate topping before it sets. You can make two-toned decorations by shaving curls off the striped side of an Andes Mint with a vegetable peeler.
Ingredients:
1 16 oz. can (1-1/2 c.) chocolate syrup
1 1/3 c. flour
1 c. sugar
4 eggs
1/2 c. butter, softened
1 c. semisweet chocolate chips
6 T. butter
2 c. powdered sugar
1/2 c. butter, softened
1 T. water
1/2 t. mint extract
Green food coloring (about 3 drops)
Andes Mints (optional)
Step-by-step:
1. Grease a 13-by-9-by-2-inch baking pan and set aside. Preheat oven to 350 degrees.
2. Beat together syrup, flour, sugar, eggs, and 1/2 c. butter on low speed until combined, then one minute on medium speed.
3. Turn mixture into pan and bake 30-35 minutes, or until top springs back when lightly touched. Cool completely.
4. When brownies have cooled, prepare mint layer: Beat together powdered sugar, 1/2 c. butter, water, extract, and food coloring until smooth. Frost brownies with this. If possible, you might want to take the brownie sheet out of the pan before frosting. The layers tend to run down the sides and you can control them better this way.
5. Make chocolate topping: Over low heat combine chocolate chips and 6 T. butter, stirring until melted. Cool slightly. Spread over mint layer. Store brownies in refrigerator.
Optional garnish: Sprinkle candy curls and confetti over chocolate topping before it sets. You can make two-toned decorations by shaving curls off the striped side of an Andes Mint with a vegetable peeler.
Chocolate Almond Toffee Chunk Cake
This recipe is adapted from the October 1998 issue of Chocolatier magazine. The cake is rich and delicious, perfect for any party!
Ingredients:
1 box Betty Crocker Super Moist Devil's Food Cake (with pudding) mix
1 small box instant Jello chocolate pudding
1 bag Skor candy bits
1/2 c. slivered almonds, lightly toasted, cooled
8 oz. sour cream
4 eggs
3/4 c. canola or vegetable oil
1-1/2 t. vanilla
1 t. almond extract
1/3 c. heavy cream
3 T. unsalted butter
1/4 c. Kahlua
1 T. sugar
1/2 t. vanilla
Step-by-step:
1. Preheat oven to 350 degrees. Butter and flour bundt pan well and set aside.
2. Mix together cake mix and pudding.
3. Place almonds and Skor bits in a bowl and toss with 2 T. cake mix mixture.
4. To remaining cake mixture, add sour cream, eggs, oil, extracts, and cream, in that order. Beat on low speed for one minute. Beat four more minutes on medium low. Stir in Skor-almond mixture.
5. Spoon into prepared pan, level, and bake 50 minutes to 1 hour and 15 minutes, or until done. Test with a toothpick--note that if it hits a Skor chunk, the toothpick will be coated with toffee. Be careful not to burn cake if it cooks over 50 minutes. You might need to cover it with foil for remaining baking time.
6. Cool 5-10 minutes in pan, then turn out onto wire rack. If some of the cake sticks in the pan, you can scoop it out and mold it back into the cake (the toffee will glue it back together).
7. Let the cake stand 10 minutes on the rack. Cake will settle up to one inch.
8. Place butter and Kahlua over medium and melt completely. Add sugar. Simmer one minute. Take off heat and add vanilla. Brush top and sides of cake with the mixture. Allow cake to cool completely before serving.
Ingredients:
1 box Betty Crocker Super Moist Devil's Food Cake (with pudding) mix
1 small box instant Jello chocolate pudding
1 bag Skor candy bits
1/2 c. slivered almonds, lightly toasted, cooled
8 oz. sour cream
4 eggs
3/4 c. canola or vegetable oil
1-1/2 t. vanilla
1 t. almond extract
1/3 c. heavy cream
3 T. unsalted butter
1/4 c. Kahlua
1 T. sugar
1/2 t. vanilla
Step-by-step:
1. Preheat oven to 350 degrees. Butter and flour bundt pan well and set aside.
2. Mix together cake mix and pudding.
3. Place almonds and Skor bits in a bowl and toss with 2 T. cake mix mixture.
4. To remaining cake mixture, add sour cream, eggs, oil, extracts, and cream, in that order. Beat on low speed for one minute. Beat four more minutes on medium low. Stir in Skor-almond mixture.
5. Spoon into prepared pan, level, and bake 50 minutes to 1 hour and 15 minutes, or until done. Test with a toothpick--note that if it hits a Skor chunk, the toothpick will be coated with toffee. Be careful not to burn cake if it cooks over 50 minutes. You might need to cover it with foil for remaining baking time.
6. Cool 5-10 minutes in pan, then turn out onto wire rack. If some of the cake sticks in the pan, you can scoop it out and mold it back into the cake (the toffee will glue it back together).
7. Let the cake stand 10 minutes on the rack. Cake will settle up to one inch.
8. Place butter and Kahlua over medium and melt completely. Add sugar. Simmer one minute. Take off heat and add vanilla. Brush top and sides of cake with the mixture. Allow cake to cool completely before serving.
Chocolate Cherry Bites
These cute little treats will win raves for both their taste and presentation. They're great for holidays and special occasions. Recipe from Better Homes and Gardens, Christmas Cookies magazine.
Ingredients:
2 10 oz. jars of small maraschino cherries, with stems
2 T. cherry brandy or maraschino cherry juice
1/2 c. margarine, softened
1 c. sugar
1/2 c. unsweetened cocoa powder
1/4 t. baking soda
1/4 t. baking powder
1 egg
1-1/2 c. flour
1/2 c. chocolate chips
1/3 c. sweetened condensed milk
miniature (petit-four) foil baking cups
Step-by-step:
1. Drain cherries, reserving juice. Toss cherries with 2 T. cherry brandy or reserved juice. Let stand for 30 minutes, stirring once or twice. Drain well, reserving liquid.
2. Beat margarine with mixer on medium-high for 30 seconds. Add sugar, cocoa, baking powder, and baking soda. Beat until combined. Beat in egg and 1 teaspoon of the reserved liquid. Beat in as much flour as you can with the mixer. Stir in remaining with a wooden spoon.
3. Shape a scant teaspoon of the dough around each cherry, with the stem coming out the top of the shaped ball. Place each ball in a foil cup. Place on a cookie sheet and bake at 350 degrees for 10-12 minutes, or until tops look dry. Transfer to wire racks and cool. Frost (cookies can still be somewhat warm) with 1/2 teaspoon frosting. Cool completely.
4. To make frosting: Stir together chocolate chips and sweetened condensed milk in a small saucepan. Cook over very low heat just until the chocolate is melted, stirring occasionally. Stir in 1 to 2 T. of the reserved liquid to make frosting of spreading consistency. Cool slightly before frosting if it is too runny.
Ingredients:
2 10 oz. jars of small maraschino cherries, with stems
2 T. cherry brandy or maraschino cherry juice
1/2 c. margarine, softened
1 c. sugar
1/2 c. unsweetened cocoa powder
1/4 t. baking soda
1/4 t. baking powder
1 egg
1-1/2 c. flour
1/2 c. chocolate chips
1/3 c. sweetened condensed milk
miniature (petit-four) foil baking cups
Step-by-step:
1. Drain cherries, reserving juice. Toss cherries with 2 T. cherry brandy or reserved juice. Let stand for 30 minutes, stirring once or twice. Drain well, reserving liquid.
2. Beat margarine with mixer on medium-high for 30 seconds. Add sugar, cocoa, baking powder, and baking soda. Beat until combined. Beat in egg and 1 teaspoon of the reserved liquid. Beat in as much flour as you can with the mixer. Stir in remaining with a wooden spoon.
3. Shape a scant teaspoon of the dough around each cherry, with the stem coming out the top of the shaped ball. Place each ball in a foil cup. Place on a cookie sheet and bake at 350 degrees for 10-12 minutes, or until tops look dry. Transfer to wire racks and cool. Frost (cookies can still be somewhat warm) with 1/2 teaspoon frosting. Cool completely.
4. To make frosting: Stir together chocolate chips and sweetened condensed milk in a small saucepan. Cook over very low heat just until the chocolate is melted, stirring occasionally. Stir in 1 to 2 T. of the reserved liquid to make frosting of spreading consistency. Cool slightly before frosting if it is too runny.
Thursday, November 17, 2005
Chocolate-Peanut Butter Banana Dessert
These are an incredibly delicious treat at any time of day--but especially as a late-night snack. Be careful though, they're quite addictive! This recipe comes from Gale Gand on the Food Network.
Ingredients:
4 whole bananas
4 T. peanut butter
4 oz. chocolate chips
Vanilla ice cream
Tin foil
Step-by-step:
1. Preheat oven to 450 degrees.
2. Lay the bananas so the ends are pointing up and cut a slit down the inside top, 3/4 of the way through the banana (do not cut through other side of peel). Open the bananas up, so you can see the pockets you've created.
3. Spread 1 T. peanut butter in each of the banana pockets.
4. Insert 1 T. chocolate chips in each of the banana pockets.
5. Wrap each banana loosely in aluminum foil.
6. Bake bananas on a baking sheet for about 10 minutes.
7. Unwrap bananas and place each banana (with peel) in a separate dish. Top with vanilla ice cream and serve immediately.
