Halloween Candy Bark

Halloween Candy Bark

 

 This is a great recipe to throw together for a Halloween treat.  Use the candies that you like and omit what you don't like for sprinkling on top of the chocolate.  Not a white chocolate fan, use all milk chocolate.  My children know that Halloween is just around the corner when I serve this- it is usually gone before Halloween ; ). This can be adapted for any holiday using the colored M and M's or Oreo Cookies that come out around the different seasons.  I use crushed peppermint for Christmas. Enjoy!

 

Ingredients

• 1 package white chocolate chips
• 1 package milk chocolate or semisweet chips (I prefer milk)
• 1 snack size bag pretzels
• 2 cups Reeses Pieces
• chocolate sprinkles
• orange sprinkles
• candy corn
• You can add crushed oreos, whoppers, milky way, snickers, m and m's  to sprinkle on top - whatever your family likes or you have on hand.

Instructions

1. Melt the milk chocolate over a double boiler or in the microwave.
2. Spread the chocolate out onto a baking sheet lined with tin foil. Spread the chocolate fairly thin. It will be easier to break up when it chills. Cover with crushed pretzels and put in the fridge to chill.
3. Melt the white chocolate over spread over the pretzel layer.
4. Cover the chocolate with Reeses, orange sprinkles, chocolate sprinkles, and candy corn or any other candies you desire.  If the candy corn, isn't your thing, omit it. 
5. Chill the bark in the refrigerator for a few hours. Break into pieces.

Chocolate Salted Brownies with Caramel Sauce

 I always go to Ina Garten for brownie recipes! Hers are the best!  I don't use a box mix.  It is really just as easy to throw the ingredients in a bowl and mix.  Plus, it is a lot more flavorful and has no preservatives.  You can throw a half a cup of walnuts into this batter if you desire too.  I like the addition of coffee granules, but some don"t so just leave that out if you prefer.  This is hands down the best brownie I have had.  Enjoy!

Chocolate Salted Brownies with Caramel Sauce

Ingredients

1/2 pound (2 sticks) unsalted butter
8 ounces plus 6 ounces Hershey's semisweet chocolate chips
3 ounces unsweetened chocolate
3 extra-large eggs
1 1/2 tablespoons instant coffee granules (optional)

 1 tablespoon pure vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup plus 2 tablespoons all-purpose flour, divided
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 to 6 ounces good caramel sauce

 2 to 3 teaspoons flaked sea salt

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9 x 12 x 1 1/2-inch baking pan.

Melt the butter, 8 ounces of the chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water. Allow to cool for 15 minutes. In a large bowl, stir (do not beat) together the eggs, coffee, vanilla, and sugar. Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 1/2 cup of the flour, the baking powder, and salt and add to the chocolate mixture. Toss the remaining 6 ounces of chocolate chips and the remaining 2 tablespoons of flour in a medium bowl and add them to the chocolate mixture. Spread evenly in the prepared pan.

Bake for 35 minutes, until a toothpick comes out clean. Don't overbake!

As soon as the brownies are out of the oven, place the jar of caramel sauce without the lid in a microwave and heat just until it's pourable. Stir until smooth. Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt. Cool completely and cut into 12 bars.



It is very important to allow the batter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.

This recipe is courtesy of Ina Garten.

Peanut Butter Fudge Pie with Pretzel Crust

 

 

 

 

 

 

 

 

Wow! Don't say that I didn't warn you! Highly addictive. Easy to put together and I cannot stop eating it! I am thinking of making this for my husband's bday.  I am sure he would love it! Who wouldn't sweet and salty all in one bite!

Peanut Butter Fudge Pie with Pretzel Crust

Ingredients

3/4 cup crushed pretzel

1/2 cup all-purpose flour

2 tablespoons sugar

1 stick (1/2 cup) butter, melted

1 cup hot fudge sauce, plus extra for drizzling 

3/4 cup sugar 

1/3 cup cornstarch 

1/2 cup peanut butter chips

2 tablespoons creamy peanut butter

1 cup milk 

1 cup heavy cream  

3 egg yolks 

2 tablespoons butter 

1 tsp vanilla 

Instructions

1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool .

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside.  You can also sprinkle chocolate chips white or milk chocolate chips over crust and bake at 250 for 5 minutes. Spread over crust.

3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 

4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 

5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 

6. I like to garnish with mini reese's cups!

Instructions

1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool .

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 

3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 

4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 

5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 

6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. 

- See more at: http://www.thestayathomechef.com/2013/09/peanut-butter-fudge-pie-with-pretzel.html#sthash.yhXf2iWF.dpuf

Instructions

1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool .

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 

3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 

4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 

5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 

6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. 

- See more at: http://www.thestayathomechef.com/2013/09/peanut-butter-fudge-pie-with-pretzel.html#sthash.yhXf2iWF.dpuf

Instructions

1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool .

2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 

3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 

4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 

5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 

6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. 

- See more at: http://www.thestayathomechef.com/2013/09/peanut-butter-fudge-pie-with-pretzel.html#sthash.yhXf2iWF.dpuf

Chocolate Chip Pumpkin Muffins

 

 

 Great for breakfast or a snack, these muffins fit the bill.  I make them all year round and my family loves them.  You can freeze them after baking and use as needed.  I also have been known to throw in some chopped pecans, white chocolate chips, peanut butter chips, or toffee chips or any combination of those. Make it how you like it! Enjoy!

 

 

 

Chocolate Chip Pumpkin Muffins

Serves about 36

Ingredients
2 cups brown sugar
1 (15 ounce) can pure pumpkin puree (about 2 cups)
1 cup light tasting olive oil or same amount of applesauce
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 cups miniature semisweet chocolate chips or white chocolate chips


 Directions
 Preheat oven to 350 degrees . Line muffin tins with papers. In a large bowl, blend the pumpkin, oil, water, and eggs until smooth. Mix all the dry ingredients together and then gradually blend that into the pumpkin mixture. Fold in chocolate chips (do not use mixer for this part). Fill muffin tins 3/4 full. Bake for 15-19 minutes, or until an inserted toothpick comes out clean. Cool on wire racks before removing.

Chocolate Trail Mix

  Chocolate Trail Mix

 

 

 Easy, Peasy, Lemon Squeezy- this snack is so quick and easy.  My kids gobble it up and it is great for Fall hikes, apple picking, school lunches... you get the picture.  You can add or delete as you see fit.  If I have white chocolate pieces, I throw some in or cereal of your choice or pretzel pieces- anything goes and you can"t go wrong! Enjoy!

 

 

Ingredients

• 3 cups nuts (I used peanuts, almonds, and pecans)
• 1/2 cup sunflower seeds
• 1/2 cup coconut flakes
• 1 cup raisins
• 1/2 cup dried cranberries or cherries
• 1 cup chocolate chips

Directions

1. Mix together the nuts, sunflower seeds, coconut flakes, raisins, and dried cranberries or cherries. Spread the mixture on a baking sheet lined with waxed paper.
2. Melt the chocolate chips in a microwave. Pour the chocolate over the baking sheet in ribbons. Stir to coat everything. Let the chocolate cool, then break the mix into pieces and pack it in individual containers. Makes 12 servings.

Sinfully Delicious Chocolate Tart

Sinfully Delicious Chocolate Tart

This is one of my favorite desserts to throw together at the last minute! Super easy and so satisfying.  You may use bittersweet or semisweet chocolate depending on your taste. Also, the crust can be modified to use any type of cookie you desire.  I like the gingersnaps for fall.  It is unexpected and gives the tart some zing.. I have also made it with oreo, chocolate chip, or peanut butter cookies too.  All are amazing!  You may garnish with chopped Andes candies to add a mint flavor, white chocolate shavings, peanut butter cups(chopped)- Anything goes! Enjoy!

 

 

Ingredients

 

• 1 1/2 cups gingersnap crumbs (about 39 cookies)
• 6 tablespoons butter, melted
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• 3 tablespoons powdered sugar
• 1 3/4 cups heavy cream
• 15 ounces bittersweet  or semisweet chocolate, chopped
• 1 teaspoon vanilla extract
  
  

 

Preparation

1. 1. Preheat oven to 350°. Stir together first 3 ingredients. Firmly press on bottom and up sides of a 9-inch tart pan. Bake 8 to 9 minutes.   Cool on a wire rack 30 minutes.
2. 2. Bring cream to a boil in a 3-qt. saucepan over medium-high heat.
3. 3. Process chocolate in a food processor or blender until finely ground. With processor running, pour hot cream and vanilla through food chute in a slow, steady stream, processing until smooth, stopping to scrape down sides as needed.
4. 4. Pour mixture into cooled crust. Chill, uncovered, 3 hours. Garnish, if desired.

 

Brownie Batter Truffles

Brownie Batter Truffles

printed from melskitchencafe.com

*Makes 2-3 dozen truffles

INGREDIENTS:

3/4 cup unsweetened cocoa powder, Dutch-process or regular (see here for the difference between the two)

1 cup granulated sugar

1/2 cup packed light brown sugar

pinch salt

3/4 cup all-purpose flour

2 teaspoon vanilla extract

1 1/2 sticks (12 tablespoons) butter, melted

8-12 ounces chocolate or chocolate bark (candy coating)

Sprinkles for garnish

DIRECTIONS:

In a large bowl, combine the cocoa powder, granulated sugar, brown sugar, salt and flour until it is well combined. Stir in the vanilla and melted butter until the mixture forms a thick batter.

Line a large rimmed baking sheet with waxed or parchment paper. Roll the dough into about 3/4-inch size balls and place them on the wax paper. Refrigerate for about an hour until the brownie batter balls are firm.

Prepare another large baking sheet lined with parchment or wax paper. Melt the chocolate or candy coating according to package directions (I usually melt either in a microwave-safe bowl at 1-minute increments at 50% power, stirring in between, until melted). Using two forks, plop a truffle into the melted chocolate, submerging it completely. Lift it out with one of the forks and tap the handle of the fork lightly on the edge of the bowl to let the excess chocolate fall through the tines of the fork. Gently lay the fork on the empty baking sheet lined with wax or parchment paper and use the second fork to carefully nudge the truffle off the other fork onto the paper. Repeat with the remaining truffles. Use sprinkles on top of the truffles before the chocolate sets. Refrigerate until ready to serve.

Chocolate Fudge Peanut Butter Cake

 

 

 

 

 

Chocolate Fudge Peanut Butter Cake

Yield: makes 1 bundt cake
Prep Time: 25 minutes
Cook Time: 45-50 minutes
Total Time: about 3 hours (includes cooling time)

Ingredients:

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup sour cream
1 cup unsalted butter, softened to room temp
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup milk chocolate chips
chocolate sprinkles for topping
chocolate ganache
5 ounces chopped milk chocolate
1/3 cup heavy cream
1/4 teaspoon vanilla extract
peanut butter frosting
1 cup creamy peanut butter
1 tablespoon coconut oil
1 tablespoon powdered sugar

Directions:

Preheat oven to 325 degrees F.
In a large bowl, whisk together flour, cocoa, baking soda and salt. In a smaller bowl, whisk together milk and sour cream.
Beat butter in the bowl of your electric mixer (fitted with the paddle attachment) until creamy, then add in sugar and beat on medium-high until fluffy, about 3-4 minutes, scraping down the sides if needed. Add in vanilla extract and beat until combined, then add in eggs one at a time, beating after each addition. Continue to scrape down sides if needed. Once combined, add in half of the flour mixer, beating on low until just combined, then add in the milk and sour cream, beating again. Finish but adding the rest of the dry ingredients, just beating until combined or even stirring with a spoon. Remove paddle attachment and fold in chocolate chips with a spatula. Pour in the greased bundt pan and bake for 45-50 minutes, or until cake is set. Do not overbake - cake will be dry! Let cool for about 30 minutes in the pan, then gently invert and let cake cool completely before covering in ganache.
chocolate ganache
Place chocolate in a large bowl. Heat cream in a small saucepan over low heat until it's warm and bubbles appear on the edges. Once warm, pour over the chocolate and whisk constantly until smooth - about 2-3 minutes. Whisk in vanilla extract. Let ganache sit for 20-25 minutes until it thickens and "sets up" a bit. Once cake has cooled, pour overtop. Place in the fridge to firm up quickly while you make the peanut butter frosting.
peanut butter frosting
Melt peanut butter until creamy (I microwave for 30 seconds, stir well, then microwave again in 15 second increments until melting), then stir in coconut oil. Whisk in powdered sugar until smooth (about 1-2 minutes), then let sit for 15-20 minutes until it cools and sets enough to be pourable but not super runny. Pour over chocolate ganache and cover in sprinkles! Note: you cannot taste coconut whatsoever.

[cake recipe from martha stewart]
Source- How Sweet It Is

Chocolate-Peanut Butter Tart

 

 

 

 

 

 

 

Chocolate Peanut Butter Tart

Yield: about 6 servings

Ingredients

For the crust:
1 cup all-purpose flour
¼ cup Dutch-process cocoa powder
¼ tsp. salt
¼ cup sugar
8 tbsp. unsalted butter, at room temperature
1 large egg
1 tsp. vanilla extract
2 tbsp. heavy cream
For the filling: 
¾ cup creamy peanut butter, divided
5 oz. bittersweet chocolate, finely chopped
¾ cup heavy cream

Directions

• To make the crust, combine the flour, cocoa powder, and salt in a small bowl.  Whisk to blend.  In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the egg and vanilla.  With the mixer on low speed, add in the dry ingredients alternating with the cream, beginning and ending with the flour mixture.  The dough will be quite soft.  Transfer the dough to a piece of plastic wrap, form into a rectangle, and wrap tightly.  Chill until firm, at least 1 hour and up to 2 days.
• Transfer the chilled dough to a well floured work surface.  Roll the dough out into a 7 x 16-inch rectangle and fit into a 4½ x 14-inch rectangular tart pan, pressing the dough into the edges of the pan.*  Trim away any excess.  Prick all over the surface of the dough with the tines of a fork.  Freeze the lined tart pan until the dough is firm, about 30 minutes.
• Preheat the oven to 350˚ F.  Line the crust with parchment paper and fill with baking beads, dried beans or rice. Bake until the edges are set, about 20 minutes.  Remove the weights and parchment and bake 5-10 minutes more.  Let cool completely, about 30 minutes.
• To make the filling, place ½ cup of the peanut butter in a small microwave-safe bowl.  Heat until fluid, about 20-30 seconds.  Pour into the bottom of the tart crust and smooth into an even layer.  Freeze until the peanut butter is firm, about 20 minutes.  Place the chopped chocolate in a medium bowl.  Bring the cream just to a boil.  Pour over the chocolate and let sit 1-2 minutes.  Meanwhile, heat the remaining ¼ cup of peanut butter until fluid.  Transfer to a plastic bag.  Whisk the chocolate mixture together until a smooth ganache forms.  Pour the ganache into the tart shell in an even layer.  Snip a small tip off of the corner of the plastic bag and pipe the peanut butter in diagonal lines on top of the ganache.  Use a toothpick or skewer to marble them gently together. Chill until well set, at least 1 hour and up to 8 hours.  Slice and serve.

Source- Annie's eats

Valentine Peanut Butter Pretzel Bites

Valentine Peanut Butter Pretzel Bites

2 1/2 - cups confectioner's sugar (powdered sugar)
1/2 - cup (1 stick) butter, softened
1/2 - cup + 2 tablespoons creamy peanut butter
1/2 - teaspoon vanilla extract
1 - (12 oz) pkg chocolate almond bark, I prefer plymouth pantry
pretzels
valentine sprinkles

In a large bowl combine the confectioners sugar, butter, peanut butter, and vanilla. Mix well to form a dough (you may need to add a bit more confectioners sugar).

Using a small cookie scoop to make the little balls. Scoop out one scoopful of peanut butter mixture and then break in half. Roll each half into one ball. (I found this to be the perfect size).

Sandwich each one between two whole pretzels. When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about 45 minutes.

Melt the chocolate almond bark in the microwave for 3 minutes on the defrost setting. Continue in 3 minute intervals until the chocolate is melted and smooth.

Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate. Add festive sprinkles.

When you have finished dipping all the pretzels, return the tray to the freezer to set up completely. Store the peanut butter bites in the refrigerator until serving time.

Hot Fudge Sauce

Hot Fudge Sauce
1 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter
1 12-oz can evaporated milk
2 cups powdered sugar
1 tsp. vanilla

In a medium saucepan, melt chocolate chips and butter over low heat. Gradually add evaporated milk and powdered sugar. Blend well and bring to a boil. Boil for 8 minutes, stirring constantly. Serve warm. Store leftovers in an airtight container in the fridge.

Roy’s Chocolate Soufflé

Roy’s Chocolate SouffléSource: Roy Yamaguchi of Roy's

4 squares of parchment paper (3x3 inches)
4 strips of parchment paper (2x12 inches)
4 metal soufflé ring molds (3 inches in diameter x 2 inches tall) or parchment lined ramekins (see Note)

Soufflé Batter:
8 oz. good quality semi-sweet dark chocolate (i.e. Guittard, Vahlrona, Callebeaut - I used a Ghirardelli
baking bar)
12 Tablespoons butter
1 cup granulated sugar
3 Tablespoons cornstarch
4 whole eggs plus 4 egg yolks

To make the soufflé batter, combine sugar and cornstarch in a mixing bowl. In a separate bowl, whisk together eggs and yolks. Bring butter to a simmer in a saucepan. Add chocolate and mix until smooth. Continue to mix until chocolate begins to simmer along the edges. Transfer the chocolate mixture to the dry ingredients. Mix until combined. Add eggs and mix at low speed until mixture is smooth and sugar dissolved. Pour into a bowl and refrigerate overnight.

Preheat the oven to 400°. Line each soufflé ring with a strip of parchment paper and spray with pan release such as Pam. Place parchment paper squares on a baking sheet and set molds on top. Note: If you don't have a souffle ring you can use ramekins. Line the bottom of each ramekin with a circle of parchment paper and line the sides with parchment paper as shown above. Spray with cooking spray. You can also just eat them straight out of the ramekins or use cupcake liners with reduced cooking time because they will be smaller.

Fill each ring mold or ramekin with soufflé batter ¾ of the way full. Bake on top oven rack for 26-28 minutes. My ramekins were a little smaller so I baked them for 21-23 minutes. You just want to make sure the tops are set but the middle is still gooey. Remove baking sheet from oven. Slide a metal spatula under each mold, and carefully transfer to individual serving plates using a pair of tongs. Gently lift off the mold and remove the parchment paper. If using ramekins, use a knife to and run it around the edge then carefully invert and place on a serving dish. Sprinkle with powdered sugar if desired. Serve immediately. Left over batter can be refrigerated for up to 10 days.

Toffee Buttercream Cupcakes

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Yield: about 30 cupcakes
Ingredients:
For the cupcakes:
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
1 tbsp. espresso powder
1 tsp. baking soda
½ tsp. salt
1 cup sugar
1 cup (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
2 tsp. vanilla extract
1 cup brewed coffee
1 cup toffee bits

For the ganache and toffee layer:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
3 tbsp. unsalted butter, at room temperature
1½-2 cups toffee bits

For the frosting:
5 large egg whites
1½ cups sugar
4 sticks unsalted butter, at room temperature
½ tsp. coarse salt
1 tbsp. vanilla extract
1/3 cup caramel sauce

Directions:
To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt. In the bowl of an electric mixer, combine the sugar and butter and beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the coffee, beginning and ending with the dry ingredients. Mix each addition just until incorporated. Fold in the toffee bits with a spatula.

Divide the batter evenly between the prepared liners. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans 5-10 minutes before transferring to a wire rack to cool completely.

To make the ganache, place the chopped chocolate in a heatproof bowl. Add the cream to a saucepan and bring to a simmer. Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes. Whisk together until a smooth ganache forms. Whisk in the butter 1 tablespoon at a time until completely incorporated. Transfer the bowl to the fridge or freezer to chill the ganache to a pipeable consistency, whisking every 5-10 minutes to ensure even cooling. When slightly thickened, transfer to a pastry bag fitted with your tip of choice. Pipe a ring of ganache around the top of each cupcake, leaving a hole in the center. Add the toffee bits to a bowl and dip the ganache portion of each cupcake into the toffee bits, pressing very gently to adhere. Let the ganache set.

To make the frosting, combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!) Blend in the salt, vanilla, and caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Fill a pastry bag fitted with a decorative tip with the frosting and pipe a frilly pile of frosting on top of each cupcake, filling the hole in the center of the ganache. Top with additional toffee pieces, if desired.

Source: adapted from Bakers Royale, originally from Alice Medrich

10






Printer-Friendly Version

Yield: about 30 cupcakes
Ingredients:
For the cupcakes:
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
1 tbsp. espresso powder
1 tsp. baking soda
½ tsp. salt
1 cup sugar
1 cup (2 sticks) unsalted butter, at room temperature
4 large eggs, at room temperature
2 tsp. vanilla extract
1 cup brewed coffee
1 cup toffee bits

For the ganache and toffee layer:
8 oz. bittersweet chocolate, finely chopped
1 cup heavy cream
3 tbsp. unsalted butter, at room temperature
1½-2 cups toffee bits

For the frosting:
5 large egg whites
1½ cups sugar
4 sticks unsalted butter, at room temperature
½ tsp. coarse salt
1 tbsp. vanilla extract
1/3 cup caramel sauce

Directions:
To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt. In the bowl of an electric mixer, combine the sugar and butter and beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the coffee, beginning and ending with the dry ingredients. Mix each addition just until incorporated. Fold in the toffee bits with a spatula.

Divide the batter evenly between the prepared liners. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans 5-10 minutes before transferring to a wire rack to cool completely.

To make the ganache, place the chopped chocolate in a heatproof bowl. Add the cream to a saucepan and bring to a simmer. Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes. Whisk together until a smooth ganache forms. Whisk in the butter 1 tablespoon at a time until completely incorporated. Transfer the bowl to the fridge or freezer to chill the ganache to a pipeable consistency, whisking every 5-10 minutes to ensure even cooling. When slightly thickened, transfer to a pastry bag fitted with your tip of choice. Pipe a ring of ganache around the top of each cupcake, leaving a hole in the center. Add the toffee bits to a bowl and dip the ganache portion of each cupcake into the toffee bits, pressing very gently to adhere. Let the ganache set.

To make the frosting, combine the egg whites and the sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.)

Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer - don’t worry, it will come together!) Blend in the salt, vanilla, and caramel until smooth and completely incorporated, scraping down the sides of the bowl as needed.

Fill a pastry bag fitted with a decorative tip with the frosting and pipe a frilly pile of frosting on top of each cupcake, filling the hole in the center of the ganache. Top with additional toffee pieces, if desired.

Source: adapted from Bakers Royale, originally from Alice Medrich

10

Roy’s Chocolate Soufflé

Roy’s Chocolate SouffléSource: Roy Yamaguchi of Roy's

4 squares of parchment paper (3x3 inches)
4 strips of parchment paper (2x12 inches)
4 metal soufflé ring molds (3 inches in diameter x 2 inches tall) or parchment lined ramekins (see Note)

Soufflé Batter:
8 oz. good quality semi-sweet dark chocolate (i.e. Guittard, Vahlrona, Callebeaut - I used a Ghirardelli
baking bar)
12 Tablespoons butter
1 cup granulated sugar
3 Tablespoons cornstarch
4 whole eggs plus 4 egg yolks

To make the soufflé batter, combine sugar and cornstarch in a mixing bowl. In a separate bowl, whisk together eggs and yolks. Bring butter to a simmer in a saucepan. Add chocolate and mix until smooth. Continue to mix until chocolate begins to simmer along the edges. Transfer the chocolate mixture to the dry ingredients. Mix until combined. Add eggs and mix at low speed until mixture is smooth and sugar dissolved. Pour into a bowl and refrigerate overnight.

Preheat the oven to 400°. Line each soufflé ring with a strip of parchment paper and spray with pan release such as Pam. Place parchment paper squares on a baking sheet and set molds on top. Note: If you don't have a souffle ring you can use ramekins. Line the bottom of each ramekin with a circle of parchment paper and line the sides with parchment paper as shown above. Spray with cooking spray. You can also just eat them straight out of the ramekins or use cupcake liners with reduced cooking time because they will be smaller.

Fill each ring mold or ramekin with soufflé batter ¾ of the way full. Bake on top oven rack for 26-28 minutes. My ramekins were a little smaller so I baked them for 21-23 minutes. You just want to make sure the tops are set but the middle is still gooey. Remove baking sheet from oven. Slide a metal spatula under each mold, and carefully transfer to individual serving plates using a pair of tongs. Gently lift off the mold and remove the parchment paper. If using ramekins, use a knife to and run it around the edge then carefully invert and place on a serving dish. Sprinkle with powdered sugar if desired. Serve immediately. Left over batter can be refrigerated for up to 10 days.