Dessert Drama!

Chocolate Peanut Butter Banana Bites!!! YAY! Recipe...

Thu, 17 May 2012 09:59:58 -0400

Chocolate Peanut Butter Banana Bites!!! YAY! Recipe here!~

ingredients:

2 large bananas, sliced 1/2 inch thick rounds
1/4 cup powdered sugar
2 tablespoons creamy peanut butter
1 tablespoon heavy cream
4 oz 62% cocoa chocolate, chopped
Fleur de Sel (fancy, flaky, French sea salt), to taste

directions:

Line multiple cookie sheets with wax paper. Place banana slices in rows. Set aside.

Whisk together powdered sugar, peanut butter, and heavy cream until smooth. Transfer to a ziplock baggie and cut off the tip. Pipe on to the top of the banana slices. Set aside.

In a double boiler (or glass bowl) over simmering water, melt 2 oz of the chopped chocolate. Stir with a spatula until completely melted. Once melted, continue cooking until the chocolate reaches a temperature of 115°F.

Immediately remove double boiler from the heat. Begin slowly adding in the remaining 2 oz chopped chocolate, stirring constantly. Continue stirring until chocolate cools down to 90°F.

Using a spoon and toothpicks (or whatever works for you) coat the peanut butter topped bananas with the tempered chocolate and return to the wax paper. Lightly sprinkle the tops with some Fleur de Sel. Continue until all the bananas have been coated.

Then transfer the cookie sheets to the fridge and let harden for 2 hours. At this point you have a few options:

1. Eat Immediately: This one is pretty self explanatory! ;)

2. Eat Gradually: If you are going to eat them throughout the week, transfer to an airtight container (or a ziplock baggie) and grab them whenever you need a sweet treat. If you are storing them longer than 7 days, freeze them instead.

3. Freeze: Transfer to an airtight container (or a ziplock baggie) and freeze for up to 3 months. Eat directly from the freezer if that’s your thing, or let cool on the counter for 15 minutes before eating!

Oreo Cheesecake Cookie ahhhhh soooo good!! :) Recipe here!~ 16...

Thu, 17 May 2012 09:54:45 -0400

Oreo Cheesecake Cookie ahhhhh soooo good!! :) Recipe here!~

16 Oreo cookies

1/2 cup non-dairy butter, softened (such asEarth Balance)
6 tablespoons non-dairy cream cheese (such asGalaxy Foods Cream Cheese Alternative)
1 cup sugar
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour

Preheat oven to 375. Spray two baking sheets with cooking spray. Set aside. In a food processor, add Oreo cookies and process into fine crumbs. Set aside. In a large bowl, cream the butter and cream cheese using a mixer until light and doubled in volume. Add sugar and vanilla, and mix until well combined. Add flour and 1 cup Oreo crumbs, and mix by hand until just incorporated. Refrigerate dough for about 30 minutes. In a shallow bowl, add remaining Oreo crumbs. For each cookie, take a golf ball-sized amount of dough, roll into a ball, and roll in Oreo crumbs until completely covered. Place cookie balls onto prepared baking sheets. Bake for 12 minutes, or until puffy and set. Cool on pan for 3 minutes before transferring to a wire rack to cool. Store in airtight container. Makes about 24 cookies.

Mini Rock Road Cookies = HEAVEN!!! Yum! Recipe...

Thu, 17 May 2012 09:44:07 -0400

Mini Rock Road Cookies = HEAVEN!!! Yum! Recipe here!~

ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup Dutch processed cocoa
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 cup Mallow Bits
1 cup chopped almonds

directions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.

2. In a medium bowl, whisk together flour, baking soda, salt, and cocoa. Set aside.

3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

4. Slowly add flour mixture to sugar mixture and mix until flour disappears. Stir in chocolate chips, Mallow Bits, and chopped almonds. Drop cookie dough by rounded teaspoons onto prepared baking sheet, about 1 inch apart.

5. Bake cookies for 8 minutes, or until the cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from oven and let sit on baking sheet for 2 minutes. Move to a cooling rack and cool completely.

Almond Joy Candy Fudge!! Yummmm(: Recipe here!~ Chocolate Almond...

Thu, 17 May 2012 09:39:46 -0400

Almond Joy Candy Fudge!! Yummmm(: Recipe here!~

Chocolate Almond Base:
128g (1/2 cup) Coconut Butter (or make your own)

42g (2 tbs) Brown Rice Syrup (or honey/agave)

1/4 cup Light Coconut Milk, canned
1/2 tsp Almond Extract
48g (1+1/2 scoops) Chocolate Protein Powder
30g (6 tbs) Regular Cocoa Powder (unsweetened)
1/8 tsp Salt
Top Coconut Layer:
64g (1/4 cup) Coconut Butter, room temp/soft
1/4 cup Light Coconut Milk, canned
3/4 tsp Stevia Extract*
1/4 tsp Coconut Extract (optional)
48g (1/4 cup) Granulated Erythritol
64g (2 scoops) Vanilla Protein Powder
45g (3/4 cup) Reduced Fat Shredded Coconut

Directions (for the bottom layer):
1. Line a brownie pan (or loaf pan if you want a taller/thicker fudge)) with tin foil (parchment paper might work too) and set aside
2. Add the protein powder, cocoa powder and salt into a small bowl and set aside
3. In a medium microwave-safe bowl, add the coconut butter and brown rice syrup. Microwave for 20 seconds, until coconut butter becomes soft and slightly melted
2. Stir in the coconut milk and extract. Then stir in the prepared protein powder/cocoa/salt mixture one spoonful at a time (mixture should look like a dark paste). Scoop this into the prepared pan, spread to the edges and flatten with a rubber spatula. Freeze while you make the coconut topping.

Directions (for the top layer):
1. In a large bowl, add the coconut butter (it should be somewhat soft, like play-doh or fudge), coconut milk and coconut extract. Stir this mixture until the coconut butter “dissolves” and it looks like a paste (I used the back of a spoon to press the coconut milk into the butter).
2. Stir in the erythritol (don’t worry if it doesn’t dissolve right away, it will soon). Add the protein powder, one scoop at a time, pressing the powder into the coconut mixture with the back of a spoon until it dissolves (it will look like there is too much but it will dissolve soon)
3. Repeat with the shredded coconut. When mixture is fully mixed, scoop it over the chocolate crust and flatten with a rubber spatula (I used a pastry roller). Refrigerate covered overnight. Slice and serve the next day!

Reeses cups! Recipe here!~ INGREDIENTS ½ cuporganic graham...

Mon, 14 May 2012 11:08:48 -0400

Reeses cups! Recipe here!~

INGREDIENTS

½ cuporganic graham cracker crumbs3/4 cuporganic palm sugar3/4 cupnatural crunchy peanut buttermake your own peanut butter1 poundorganic fair trade milk chocolate

PREPARATION:

METHOD

Use a large mixer to combine graham crackers, sugar, and peanut butter.
Mix on medium speed until filling is well combined.
Melt the chocolate in a double boiler.
Spoon with 1 to 2 inches of chocolate in the muffin tins (use muffin tin wrappers).
Spoon 1 tbsp peanut butter combination in the center and flatten the top.
Cover with chocolate and smooth the top so that it’s shaped like a true Reeses cup.
Once cooled down, freeze the Resses cups for a few hours. Enjoy!

p.s. follow this boy here he made them!! :)

Olive Oil Rice Krispie Treats! Recipe here!~ ingredients: 12...

Mon, 14 May 2012 10:53:37 -0400

Olive Oil Rice Krispie Treats! Recipe here!~

ingredients:

12 ounces marshmallows (about 44 regular or 7 cups mini marshmallows)
3 tablespoons extra virgin olive oil
7 cups crisp rice cereal
sea salt

directions:

Lightly grease a 13-by-9-inch baking pan with olive oil or cooking spray.

Melt marshmallows and olive oil together in a large saucepan over low heat, stirring occasionally, until completely melted. Remove from heat and fold in cereal, gently turning the mixture until completely coated. Press into prepared pan (you may find it easier to use your hands for this, and if so, generously oil them beforehand so the cereal mixture doesn’t stick). Sprinkle with sea salt. Cut into 2-inch squares.

Treats can be stored, lightly covered in the refrigerator, for up to three days, but are best enjoyed within a day of making them.

Brown Butter Cookie Dough Pretzel Bars = TO DIE FOR!! <3...

Thu, 10 May 2012 09:27:41 -0400

Brown Butter Cookie Dough Pretzel Bars = TO DIE FOR!! <3 Recipe here!~

Crust Ingredients:
1/2 cup (1 stick) cold butter
1 cup all-purpose flour
1/4 cup confectioners’ sugar

Cookie Dough Ingredients:
1/2 cup butter, room temperature
4 ounces cream cheese, room temperature
3/4 cups light brown sugar, packed
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup semisweet chocolate chips (I like to use mini chips)
a few tablespoons water (as needed)

Other Ingredients:
about 30 pretzels
1/2 cup chocolate chips for assembly

Directions:
Note: I decided after making these bars that the cookie dough needed to be half as high to make them easier to eat and to better balance the flavors, so I’ve cut it in half in this recipe. That means your bars will only be half as high as in the photos. If you’d rather them be just like the photos, just double the cookie dough ingredients (not the crust or other ingredients).

Brown the butter for the cookie dough: Put the 1/2 cup of butter in a saucepan over medium heat. Melt it and heat until the butter begins to brown. Begin swirling so it will cook evenly. Brown it to a dark amber and then pour it out into a shallow dish. Stick this in the freezer to firm up a bit. When firm, set it out to come to soften slightly while you prepare your crust.

Make your crust: Preheat your oven to 350°F. Prepare a 9-inch square baking dish with a foil sling. To do this, tear off 4, 16-inch long pieces of aluminum foil and fold them in half. Situate two side-by-side in the pan, covering the bottom of the pan to the edge (they will overlap). Situate the other two strips in the same manner, but perpendicular to the first. The overhanging foil of the sling will make it easy to remove the cake from the pan after baking and cooling. Grease the sling with cooking spray or butter and flour.

In a big bowl using a pastry cutter (or in the bowl of a food processor), cut the cold butter into the flour and confectioners’ sugar. Press this mixture into your prepared pan using the bottom of a glass or something similar. Bake 20 minutes or until light brown. Let cool on wire rack.

Make your cookie dough: While the crust cools, in a medium bowl, cream together the softened brown butter and sugar. Add the cream cheese and whip the mixture until fluffy. Stir in the flour, salt, vanilla and chocolate chips. Add the water one tablespoon at a time stirring between each, until the dough reaches a consistency just a touch thinner than regular cookie dough (such that it will be thick but spreadable).

When your crust is completely cool, spoon cookie dough in big dollops around it and use an offset spatula to gently level it out into an even layer. Chill this while you prepare your chocolate.

Assemble the bars: Melt chocolate chips according to package instructions in the microwave (usually you heat on half power for a minute and stir, followed by 15 second intervals until the chips are melted, stirring between each heating) and let them cool slightly before pouring the melted chocolate into a plastic zip bag and cutting off the tip of one corner. Drizzle chocolate across the surface of the cookie dough and use this as “glue” to lay your pretzels out in neat rows (working quickly so your chocolate doesn’t harden before you’ve finished laying your pretzels out).

Repeat the chocolate drizzle over the surface of the pretzels. Chill to set the chocolate, then use the ends of the foil sling to pull the bars out of the pan and then slice them to serve. I sliced them into two-pretzel bars for photos, but they’re so rich that one-pretzel squares are the serving size I’d recommend.

Lemon Crumb Cake Recipe! Yummy!!!! (There’s no link but...

Tue, 08 May 2012 13:19:09 -0400

Lemon Crumb Cake Recipe! Yummy!!!! (There’s no link but here’s how to do it!)

20 Servings / Prep: 20 min. Bake: 30 min. + cooling

Ingredients:

2 cups buttermilk
1 cup sugar
2 eggs
2 tablespoons butter, melted
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 can (15-3/4 ounces) lemon pie filling

Topping:

1 cup all-purpose flour
2/3 cup sugar
1/3 cup cold butter, cubed
1/4 cup sliced almonds, toasted
Reduced-fat vanilla ice cream, optional

Directions:

In a large bowl, beat the first five ingredients until well blended, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by tablespoonfuls over batter.
In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired. Yield:20 servings.

Nutrition Facts: 1 piece (calculated without ice cream) equals 295 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.

Rhubarb Cheese Pie Recipe!!! Yum! (There’s no link.. but...

Tue, 08 May 2012 13:15:45 -0400

Rhubarb Cheese Pie Recipe!!! Yum! (There’s no link.. but here’s the recipe!)

8 Servings / Prep: 35 min. Bake: 25 min. + chilling

Ingredients:

Pastry for single-crust pie (9 inches)
4-1/2 teaspoons all-purpose flour
1 tablespoon cornstarch
1 cup sugar, divided
1/2 cup water
3 cups sliced fresh or frozen rhubarb
1 teaspoon vanilla extract, divided
12 ounces cream cheese, softened
2 eggs, lightly beaten
1 egg yolk

Directions:

Line a 9-in. pie plate with pastry; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, combine the flour, cornstarch and 1/2 cup sugar. Add water and rhubarb; stir until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/2 teaspoon vanilla. Transfer to prepared pastry.
In a small bowl, beat the cream cheese and remaining sugar and vanilla until smooth. Add eggs and egg yolk; beat on low speed just until combined. Spread over top of pie.
Cover edges with foil. Bake at 325 degrees F for 25-30 minutes or until set. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours before serving. Yield: 8 servings.

Editor’s Note: If using frozen rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts: 1 slice equals 410 calories, 24 g fat (13 g saturated fat), 130 mg cholesterol, 246 mg sodium, 43 g carbohydrate, 1 g fiber, 7 g protein.

S’mores Browines!! Ahhhh so good!!! Recipe here!~ 1 pack...

Fri, 04 May 2012 11:04:45 -0400

S’mores Browines!! Ahhhh so good!!! Recipe here!~

1 pack Betty Crocker Fudge Brownie mix (made with Dutch Cocoa) 10.25oz

1/3 cup vegetable oil

2 tbsp water

1 large egg

2 cups miniature marshmallows

4 graham crackers, cut into chunks

2 Hershey’s Milk Chocolate Bars, cut into each segment

Preheat the oven to 350F. Line an 8x8 inch square baking pan with non-stick baking paper.

Transfer the brownie mix into a bowl. Add the vegetable oil, water and egg. With a wooden spoon or a whisk, stir the mixture 50 times. It may be a little lumpy. Pour into the baking pan and bake for 25-26 minutes or until a toothpick inserted in the center comes out almost clean.

Remove pan from the oven. Set the oven to broil.

Cool brownies for about a minute then sprinkle the marshmallows over the warm brownies. Make sure to cover most of the area. Sprinkle the graham crackers on top of the marshmallows. Broil about 4-5 inches from the heat for 30 seconds to a minute until the marshmallows are golden brown. Watch carefully so that they don’t burn. Sprinkle with Hershey’s milk chocolate bars.

Homemade Chocolate Coconut Almond bites! Recipe...

Fri, 04 May 2012 11:01:37 -0400

Homemade Chocolate Coconut Almond bites! Recipe here!~

Ingredients

1/4 cup raw almonds
3 tablespoons corn syrup
1 1/2 cups powdered sugar
1 tablespoon melted butter

2 cups shredded coconut
1/2 teaspoon coconut extract (optional)
1/2 vanilla extract
1 1/2 cups milk chocolate

Directions

1Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and bake in preheated oven for about 10 minutes.
2In a large bowl, stir together the corn syrup, powdered sugar, melted butter, coconut extract, shredded coconut and vanilla extract, to form a thick paste.
3Moisten hands slightly and form mixture into small rectangular cubes (or roll it into balls). Place on a sheet of parchment paper.
4In a medium, microwave-safe bowl, melt chocolate by microwaving it for 15 seconds, then stirring, microwaving for 15 seconds, then stirring, etc. until it’s smooth and melty.
5Dip coconut squares into the melted chocolate. Gently spread the chocolate around the coconut until the filling is fully covered by chocolate. Press a toasted almond into the top of the chocolate and allow to dry completely before serving.
6Allow to cool at room temperature until chocolate hardens.

Caramel Pretzel Brownies with White Chocolate Mousse!!! Yumm!...

Fri, 04 May 2012 10:57:47 -0400

Caramel Pretzel Brownies with White Chocolate Mousse!!! Yumm! Recipe here!~

For Caramel Sauce

1 cup sugar
2 Tbsp. water
1 cup heavy cream

For Brownies

1 box brownie mix
2 1/2 cups pretzels
1 1/4 cup butter, melted
5 Tbsp. caramel sauce

For Mousse

8 oz. white chocolate baking bar, broken into pieces
4 Tbsp. Frangelico (hazelnut liqueur)
2 Tbsp. water
1 1/4 cup heavy cream
2 egg whites

Directions

Start by making the mousse. Melt white chocolate, Frangelico, and water over a double-boiler (just a glass bowl balanced over a pot of boiling water). Continue stirring until smooth, then set aside to cool completely.

Once chocolate mixture has cooled, add cream to a medium bowl and beat with an electric mixer until soft peaks form. Fold cream into white chocolate. In a separate bowl, whisk egg whites until soft peaks form. Fold egg whites into chocolate mixture. Cover with plastic wrap and chill in fridge for at least 2 hours (stick in freezer if you’re in a hurry).

While mousse is chilling, make the caramel sauce. Bring sugar and water to a boil, over medium-high heat, in a heavy saucepan. Don’t stir! While boiling, wipe sugar down off of the sides of the pot with a wet pastry brush. Continue to boil (without stirring!) for about 5 minutes, until sugar reaches a dark golden color. Turn off heat and immediately add cream, whisking until combined and smooth. Set aside to cool and thicken.

Grease 10 half-pint mason jars with butter or cooking spray then place on a cookie sheet. Pulse pretzels in a food processor for about 30 seconds. Add pretzels pieces to a small bowl, stir in melted butter and caramel sauce. Add pretzel mixture to the bottom of the greased jars (about a heaping tablespoon in each jar).

Preheat the oven to 350°. Mix brownie batter according to box instructions. Divide brownie batter evenly among jars (about 1/4 cup batter in each). Bake for about 35 minutes, or until brownies have set, but are still a bit gooey. Set aside to cool.

Once the mousse has set and the brownies have cooled, it’s time to assemble these little beauties. Pipe the white chocolate mousse onto the brownies. Finish with a drizzle of the caramel sauce and some dark chocolate shavings.

Final step: pour a tall glass of ice cold milk (you’re gonna need it when eating one of these sweet and salty treats).

Oreo Crunch Bars = to die for!! Recipe here!~ 34 OREO...

Fri, 04 May 2012 10:54:21 -0400

Oreo Crunch Bars = to die for!! Recipe here!~

OREO Cookies, divided

1/4

cup (1/2 stick) butter or margarine, melted

jar (7 oz.) JET-PUFFED Marshmallow Creme

squares BAKER’S Semi-SweetChocolate, chopped

1/3

cup chopped PLANTERS Walnuts

make it

PREHEAT oven to 350°F. Coarsely chop 8 of the cookies; set aside. Finely crush remaining 26 cookies; mix with butter. Press crumb mixture firmly onto bottom of greased 9-inch square baking pan.

TOP crust evenly with dollops of marshmallow creme, leaving 1/2-inch border around all sides. Sprinkle with chopped chocolate, walnuts and chopped cookies; press lightly into crust.

BAKE 15 min. or until marshmallow creme just begins to brown. Cool completely in pan on wire rack before cutting into bars to serve.

Mixed Berry Parfait with Coconut Granola! Recipe here!~ 1/2 cup...

Thu, 03 May 2012 10:23:04 -0400

Mixed Berry Parfait with Coconut Granola! Recipe here!~

1/2 cup raspberries
1/2 cup strawberries
1/2 cup blueberries
1/2 cup blackberries
1/4 cup orange juice
Pinch orange zest
2 tablespoons good honey
2 cups greek yogurt

Combine the berries, orange juice, and orange zest in a bowl, and let them sit in your fridge for about 30 minutes, until the juices start running out. Serve in a glass bowl, and layer with greek yogurt and granola giving each layer a drizzle of honey.

walnut coconut granola
3 cups oats (slow cooking kind)
1/3 cup brown sugar
3 tablespoons honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 egg white (optional)
3/4 cup toasted walnuts, chopped
1/4 cup flax seeds
1/2 cup coconut

Preheat the oven to 350 F. Mix the oats, brown sugar, honey and oil together. Fun tip: Pour the honey into the oil for no sticky mess! Add the vanilla, and if you prefer clumpy granola, the egg white. Add the walnuts, flax seeds, and coconut, mix, and pour onto a cookie sheet covered in aluminum foil or a silicone mat. Spread over the entire cookie sheet and pop in the oven for ten minutes. Remove the cookie sheet and with a spatula, break up the granola, flipping pieces over to let the sides brown. Return to the oven for another 10-15 minutes, or until golden brown. Let the granola cool for 10-15 minutes, then gently break it up using the back of a spoon. Enjoy!

Classic Tarte Tatin with Maple Whipped Cream! Recipe here!~ A 10...

Thu, 03 May 2012 10:21:12 -0400

Classic Tarte Tatin with Maple Whipped Cream! Recipe here!~

A 10 inch cast iron skillet or round pan

8-10 gala or pink lady apples, any high acid firm apple with a hint of sweetness, peeled, cored, and halved

1/2 cup salted butter

1/2 cup sugar

1 vanilla bean, seeds extracted

1 recipe pie crust, rolled out to 1/8 inch thick.

Pie Crust:
(This is a double crust recipe, so you will only be using one for the tarte tatin. Refrigerate or freeze the other one for future use)

2 1/2 cups flour

8 oz (two sticks) unsalted butter

1 tsp kosher salt

3 tblsp sugar

1/4-1/2 cup ice water

Maple whipped cream

1 cup heavy cream

2-3 tablespoons maple syrup (depending on how sweet you like it)

1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)

For the pie crust, in a food processor or quickly using your fingertips, combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add two tablespoons of water at a time, you can always add more water but not more flour, so careful not to add too much! Bring the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up the ball and press down, smooshing the ball into a disc about an inch thick. Pop them in the fridge for 30 minutes while you busy yourself with the other stuff.

For the Maple Whipped cream, combine all of the ingredients in a bowl and whip with a whisk or a hand mixer until soft peaks form. Set aside in the fridge.

Preheat oven to 400 F. Stir together the sugar and vanilla seeds. Pat down the butter onto a skillet and sprinkle the vanila sugar on top. Place the apple pieces vertically in the pan, snaking in a circle along the edge. Keep repeating until the whole pan is full. Over a medium flame, place the pan for 20-25 minutes, until the butter, sugar, and apples have created a golden brown caramel. It’s ok if it’s a little patchy. Let it cool for a few minutes and roll the chilled pie dough neatly onto the dish, and roll the crust on the edge. Put in the oven and bake for about 20 minutes, or until the apples are bubbling and the crust is golden brown. Bring to room temp (if you can wait) and flip onto a serving dish. Served with maple whipped cream. Enjoy!

Double Chocolate Gooey Butter Cake! Recipe here!~

Thu, 03 May 2012 10:18:31 -0400

Double Chocolate Gooey Butter Cake! Recipe here!~

English Toffee!! The recipe here!~ Ingredients:1 pound unsalted...

Thu, 03 May 2012 10:15:38 -0400

English Toffee!! The recipe here!~

Ingredients:

1 pound unsalted butter (plus extra for greasing the pans)
2 cups white sugar
½ teaspoon salt
1/4 cup water
1 ½ teaspoon vanilla
2 cups dark chocolate, chopped
2 cups milk chocolate, chopped
2 cups finely chopped toasted almonds

Directions:

Melt the butter, sugar, water and salt over a low flame, stirring with a wooden spoon. When the mixture starts to boil, turn the heat up to medium. Meanwhile, grease two cooking pans with butter. After 15-20 minutes, the mixture has reached 305 F. Turn off the heat and add the vanilla, stirring to incorporate. Be careful not to burn yourself or the mixture, but if you do, and I have, run your hand under room temperature water (never cold or hot water) to subside the pain. Immediately take the hot toffee and pour into two greased cooking pans and smooth until evenly coated and about 1/8 or 1/4 inch thick. Put the pans into the fridge to let the toffee cool (this will take several hours, or leave the toffee in over night, uncovered).

Once the toffee has cooled, remove it from the refrigerator and carefully loosen the pieces (you can do this by hand or with a knife). If it cracks, it’s not a big deal.

Melt the two types of chocolate over a double boiler, stirring to combine. Once the chocolate has melted, use a spatula to coat one side of the toffee, and then immediately sprinkle heavily with the chopped toasted almonds. This must be done immediately because the cold toffee can cause the chocolate to harden before the almonds can stick. Put the toffee back in the fridge to cool the chocolate. Once it has hardened (it takes about an hour), flip and coat the other side with the chocolate and almonds. You will probably have chocolate and almonds left over, which you can use for more toffee. Let the toffee cool in the fridge until hardened again. When it’s ready, take the toffee out, and using your hands crack it into irregular pieces. Bag them or stick them in a tin for your own enjoyment.

Chocolate Covered Coffee Crackle Crunch!!!! Recipe...

Thu, 03 May 2012 10:13:05 -0400

Chocolate Covered Coffee Crackle Crunch!!!! Recipe here!~

Ingredients:
Vegetable oil, for baking sheet
3 cups sugar
1/2 cup strong brewed coffee (or coffee plus a little instant espresso)
1/2 cup light corn syrup
2 tablespoons baking soda, sifted

1 lb milk chocolate chips
1 lb semi sweet chocolate chips
Gold powder, for cake decorating (optional)

Directions:

Lightly coat a rimmed baking sheet with oil; set aside.

In a large saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil. Cook over medium heat to just below the hard-crack stage (310 degrees on a candy thermometer).

Remove from heat for 10 seconds. Sprinkle the baking soda evenly over sugar syrup. Whisk just until combined. Pour immediately onto the prepared baking sheet. Let stand until cool, about 45 minutes.

When ready to use, cut the pieces into large chunks (pieces will shatter off and crack) with a large knife.

To coat in chocolate, melt the chocolate chips over a double boiler over medium heat (or just place a glass of metal bowl over a pot of boiling water, making sure the water doesn’t touch the bowl). Cover two baking sheets with wax paper. Take the chocolate off the heat and using two spoons (or your fingers) coat each piece of crackle in the chocolate and place on the wax paper.

Handmade Ice-Cream Sandwiches!! Recipe here!~ Dark Chocolate...

Thu, 03 May 2012 10:08:40 -0400

Handmade Ice-Cream Sandwiches!! Recipe here!~

Dark Chocolate Cookies

For 24 cookies (12 sandwiches)

8 oz butter, room temp
1/2 cup powdered sugar
1/4 cup brown sugar, packed
2 cups flour
1/2 cup cocoa powder
1/2 tsp salt
2 tsp vanilla
1/2 cup grated or finely chopped bittersweet chocolate

For Ice cream sandwiches
1 quart of your favorite flavor (I chose vanilla and chocolate
Toppings (I did vanilla + sprinkles, vanilla + grated chocolate, chocolate + salted pistachios, chocolate + cayenne pepper)

Preheat oven to 350F. With a mixer, blend together the butter and sugars until pale and fluffy. Sift together the dry ingredients and add to the mixer on low speed. Add the vanilla and chocolate and blend until the dough becomes a rich, dark brown. On a floured surface, roll out the dough to a 1/4 inch thickness and using a cookie cutter, cut out cookies. Place on a baking sheet covered in parchment paper and top with sugar crystals is you like. Bake for 15 minutes and cool completely on a rack.

Chocolate Brown Butter Bread Pudding!! Recipe here! 1 baguette...

Thu, 03 May 2012 10:06:03 -0400

Chocolate Brown Butter Bread Pudding!! Recipe here!

1 baguette or french loaf, cubed and dry (stale bread is perfect), about 6-7 cups

3 cups half and half

1 cup packed light brown sugar

1/4 cup cocoa powder

6 eggs, lightly beaten

8 ounces semisweet chocolate, grated/chopped

2 tablespoons unsalted butter

2 tsp vanilla

1/2 tsp sea salt

8 oz creme fraiche or sour cream

1 tablespoon sugar

1 teaspoon vanilla

Preheat oven to 325 degrees F.

Lightly grease a 13 by 9-inch baking dish or 5-6 12oz ramekins with butter and fill with the bread. Sift the brown sugar and cocoa into the half and half and mix well. Add the vanilla and salt to the beaten eggs. To make the brown butter, melt the butter over medium heat until the milk solids turn golden brown. Take off heat and pour into a bowl to cool (it can still burn in the warm pan). Combing with the egg mixture and add to the milk mixture, mixing well.

Stir the grated chocolate into the mixture. Pour the mixture over the cubed bread in the pan. Let the mixture stand, stirring occasionally for approximately 20 minutes or until bread absorbs most of the milk mixture. Bake the large pudding for 1 hour or 45 minutes in the small ramekins until set in a water bath.