bounty chocolate: July 2013

CRISPY ROASTED CHICKEN WITH BRANDY GRAVY!

I Baked my chicken covered in my Pampered chef dish at 400 for 60 mins and then uncovered for another 35 minutes. I seasoned it with White truffle oil, herbs de provence, smoked paprika, turmeric, salt and pepper.

Gravy:
In a small pot combine with whisk:
2T. drippings from the chicken dish
2T. flour (I used gluten free)

Pour in:
1 cup chicken broth
1-2 Tablespoons Brandy and whisk
Cook at a low boil until reduced and thick, 5-7 mins.

Season with salt and pepper

Raspberry jam and pecan bars + a discussion about age

Some of my colleagues on Facebook were discussing actresses that actually look their age – the examples given were Charlotte Rampling and Fernanda Montenegro, then someone mentioned Judi Dench. I always say that when I think of myself in my seventies both Fernanda and Dame Dench come to my mind: talented, beautiful women who aren’t ashamed of all the years stamped on their faces, and I find

DULCE DE LECHE CHEESECAKE BARS SERVED WITH A MASON JAR OF SALTED CARAMEL

For the Crust:
1 cup of graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with nonstick foil, leaving an overhang. Stir all ingredients together and press onto the bottom of the pan. Bake 10 mins and cool on a rack 5 mins.

For the Filling:
1 cup dulce delche (I made mine by pouring one 14-oz can of sweetened condensed milk into an 8x8 pyrex, cover with foil, place in larger pan filled halfway with water and bake at 425 for approx 90 mins. Cool)

16 ounces room temp cream cheese
½ cup granulated sugar
2 eggs
2 teaspoons vanilla extract

Pour the dulce onto the cooled crust and spread. Put in fridge while making the filling. For the filling: beat cream cheese and sugar to blend. Add eggs and vanilla. Pour filling over the dulce de leche layer evenly, and bake for 45-55 minutes at 325, or until the center only slightly jiggles. Remove and cool completely. Chill in fridge at least 3 hours.
For the Glaze:
3 ounces bittersweet chocolate, coarsely chopped
½ stick (4 tablespoons) unsalted butter, cut into pieces2 teaspoons light corn syrup
Microwave all until smooth. Pour over the cheesecake evenly and chill at least 30 mins. Cut into squares!

SERVE WITH SALTED CARAMEL

Cheesecake Recipe adapted from Brown Eyed Baker

I was interviewed!!!

Click here and tell me what you think!!!

BERRY BANANA KALE SMOOTHIE...BECAUSE SMOOTHIES ARE A LICENSE FOR MORE COOKIES! LOL

DRINK THIS AND YOU CAN HAVE MORE COOKIES. WELL, PROBABLY NOT THE FULL TRUTH BUT I KINDA LIKE THE THEORY! FINALLY, A HEALTHY SMOOTHIE THAT TASTES AWESOME!!! YOU CANNOT EVEN TASTE THE KALE-I PROMISE! EVEN MY 3 YEAR OLD LOVES THIS!

1 cup water
1/3 cup frozen blueberries
1 banana
1 scoop protein powder (I like Sun Warrior chocolate)
1 handful of kale
1 Tablespoon hemp seeds
A hefty sprinkle of cinnamon
handful of ice

Place all in a bender and puree until smooth!

Optional add-ins:
1 Tablespoon peanut butter or other nut butter
1 Tablespoon coconut oil
Flax seeds

JUMBO TOASTED MARSHMALLOWS STUFFED WITH ICE CREAM & HERSHEY BARS!

WEREN'T THESE FUN TO MAKE DEB! Not many friends would walk room to room torching marshmallows so I could get the perfect shot! xoxo

1. Place a jumbo marshmallow on a lolli stick.
2. Using a kitchen scissor, cut out a small area from the top center of the marshmallow.
3. Scoop in a small amount of ice cream.
4. Stick in a piece of a Hershey bar.
5. Toast the marshmallow with a kitchen torch and dig in!!!!

Chocolate marmalade slump cake

An open jar of marmalade in the fridge – left from making brioche – had to be used and since it was such a delicious product I had to make something just as good. Lucas Hollweg’s cake was the perfect choice: moist, full of chocolate flavor and gluten free (for those of you who follow that kind of diet).

That was a good use for an excellent ingredient (not exactly like Robert Zemeckis using

TOBLERONE CHOCOLATE GANACHE SUGAR COOKIE TART

Ever have leftover cookie dough? If so, this recipe is perfect for you! Love Toblerone? If so, it's perfect for you, too! After making the cookie dough below, press it into a mini tart pans with removable bottoms. Bake for 10 mins (press down with a spoon if it bubbles up) or until golden. Let cool and remove from pans. Top with ganache and chopped Toblerone candies!

Cookie Recipe:
3 cups flour
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR. CHILL 30 MINS. REMOVE, LET COME TO ROOM TEMP AND PRESS INTO PANS. BAKE 10 MINS 350.

GANACHE:
1 1/3 cup dark chocolate chips (ghiradhelli yum!)
1/4 cup heavy cream
1/2 cup confectioner's sugar
3-6 T. warm water
Instructions:

Place chocolate and heavy cream in a bowl and microwave just 30 seconds or so until melted. Stir to combine. Add the sugar and stir. Add the water slooooowly until you reach a pouring consistency. Pour into tarts. Top with chopped Toblerone bars!

MEET THE CHOCOLATE CHIP COOKIE THAT WILL STOP YOU IN YOUR TRACKS!

This chocolate chip cookie is so packed with flavors, textures and colors, it just may be your new fave!

STOP YOU IN YOUR TRACKS CHOCOLATE CHIP COOKIES!!!

Ingredients

2 3/4 cup all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup sugar
1 cup packed light brown sugar
2 teaspoons vanilla

2 eggs
3/4 cup pecans, chopped (I toasted them in a dry pan first until fragrant and then cool)
1 1/2 cups M&M's (I used MINI M & M's)
2 cups semisweet chocolate disks
Confetti sprinkles-Mine are from ABC Cake Decorating
Sea salt

Instructions

In a mixer, cream butter and sugars together until light and fluffy.
Add eggs and vanilla and mix until combined.
On low, add flour, soda, & salt until just combined.
Fold in toasted pecans, M&M's and chocolate disks.
Scoop dough using a 2" ice cream scoop and roll in confetti sprinkles. PLace on a parchment lined pan and chill the pan for at least 30 minutes. Sprinkle tops with sea salt, if desired.
Bake at 350 degrees for 13-16 mins.
Recipe adapted from BAKERELLA

Pistachio doughnuts with rose water glaze

I adore fried food, but living in an apartment I rarely feel like frying things – I try to avoid having the whole house smelling like the dinner we’d just had. Up until a couple of months ago fries had been the exception because both the hubby and I love them, but after trying Annabel’s recipe for oven fries the problem was solved – Joao told me they were even tastier than the original fried

WHIPPED CREAM CHEESECAKE BARS ON A HERHSEY'S KISS CRUST!

1. Press one Pillsbury cookie into each "compartment" of the 12 squre pan pictured above. Bake 10-13 mins until lightly browned. Let cool. You could also use a muffin pan with liners!

2. NO-BAKE WHIPPED CREAM CHEESECAKE FILLING

2 ¼ c. heavy cream

16 oz. cream cheese, softened

2/3 c. sugar

½ tsp. salt

1 c. Oreos, crushed

Instructions:

Beat heavy cream until medium peaks. Set aside. In a different bowl, beat the cream cheese, sugar, salt until well combined and smooth! Add this mixture to the heavy cream and beat until combined. Carefully stir in the Oreos. Place your filling on top of your crust or crusts (depending on pan choice).

Refrigerate 7 hours or even better ....overnight! (STOP YELLING-SORRY!!!!! It will be worth the wait!!)

Once your bars are cut-or popped out of individual pans it's time to add the ganache!!!! I like to pop them in the freezer while making the ganache. In fact, i think these are delish served frozen!!!!

GANACHE
2/3 c. dark chocolate chips
2 T. heavy cream
4 T confectioner's sugar
2-3 T. warm water
Instructions:

Place chocolate and heavy cream in a bowl and microwave just 30 seconds or so until melty. Stir to combine. Add the sugar and stir. Add the water slooooowly until you reach a pouring consistency and slowly pour over the tops of your cheesecakes!!! I store mine in the freezer!

SILLY BROWNIE POPS!

Bake brownies and cool. "Smoosh" large tablespoons of the cooked brownies into rounds and insert a stick. Freeze! Dip in meted chocolates and add crazy candies!

BROCCOLI & SPINACH MEATBALL PIE!!!!

Step 1. Crust

2 cups "Cup 4 Cup" gluten free flour (or use all purpose flour if not gluten free)
1 tablespoon rapid rise instant yeast
1 teaspoon sugar
3/4 teaspoon kosher salt
3/4 cup warm water (about 105 degrees F)
3 tablespoons extra-virgin olive oil

1. In a mixer, beat flour, yeast, sugar, and salt.

2. Add the 3 tablespoons of olive oil and the water in a stream until a ball begins to form.

3. Place the ball of dough in a bowl that has been drizzled with olive oil. Turn the dough to coat it. Cover the bowl with plastic wrap and let rise 1 hour in a warm place.

4. After the dough has risen, press into a disk and park in the fridge until ready to use-at least 45-minutes.

5. Press dough into a springform pan and build up the sides, too. I had some left over scraps because you want to keep it on the thinner side.

Step 2. Broccoli/Spinach
2 heads broccoli
5 ounces baby spinach
olive oil
sea salt
Chop 2 heads of broccoli and sautee in a pan with some olive oil and salt. When almost tender add in 5 ounces spinach and cook just till beginning to wilt. Place veggies in a colander and let any liquid drain out. Set aside.

Step 3. Meatballs
3/4 lbs meatloaf mix (beef/pork/veal)
1 egg
1/2c-3/4c. bread crumbs (I used gluten free aleia's)
salt/pepper to taste

Heat Avocado oil in pan (or olive oil) and roll small mini meatballs. I made approx 15. Pan fry until golden and basically cooked through. (will continue to cook in oven)

Step 4-The filling
16 ounces mozzarella cheese, shredded
10 ounces ricotta cheese
6 eggs
Combine all of the above. Add sea salt or kosher salt to taste. Stir in the broccoli and spinach. Gently toss in the meatballs. Pour into the crust and bake at 375 for 45-55 minutes until golden and set. Let sit 30 mins before cutting. Serve wit marinara sauce, if desired.

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The Homestead Survival

White chocolate and lemon madeleines and Blogger being stupid

I got a surprise a couple of days ago and it wasn’t a nice one: Blogger decided that the list with the books I own was a spam blog and deleted it – just like that, no questions asked and no proper explanations given. O_O
I have tried to restore the blog, but now have to wait until they feel like analyzing the whole thing and well, let’s just say they don’t work very fast. :(

While that happens

SCRUMPTIOUS SHRIMP THAT WILL KNOCK YOUR SOCKS OFF!

SO EASY! ONE PAN! SCRUMPTIOUS TOO!

INGREDIENTS:
1 STICK BUTTER (I USED GRASSFED-THE GOOD STUFF!!!)
2 POUNDS SHRIMP, DESHELLED/DEVEINED (thawed and dried)
SEA SALT, PAPRIKA, PEPPER,GARLIC POWDER, TURMERIC
1 1/2 LEMONS SLICED THINLY

Diretions:
1. Line a baking pan (with sides) with nonstick foil.
2. Lay the butter on the pan and place in the oven until melted: 3-4 mins.
3. Remove and lay lemon slices on the pan.
4. Place the shrimp on the lemon slices. Season with the above spices evenly & generously and then flip and season the other side.
5. Bake at 350 for 10 mins. Flip shrimp over and bake another 10 minutes or until fully cooked through. Serve over pasta or rice using the rest of the lemon/butter sauce in the pan!

ADAPTED FROM WIKIHOW