bounty chocolate: November 2013

Chocolate and almond babka and another post-movie emergency

After watching in a row four movies by Danish directors (four amazing movies, by the way) I thought it was time for something lighter with a touch of romance, and because of that I went for Sarah Polley’s Take This Waltz, the reason for choosing it being that I was never a fan of Michelle Williams but that changed after My Week With Marilyn and that Seth Rogen reminds me of my 18 year old

CHOCOLATE DIPPED MARSHMALLOWS

SO EASY! PICK UP SOME ROYAL ICING CANDIES AT THE LOCAL CANDY STORE. MELT SOME CHOCOLATES, DIP THE MARSHMALLOWS AND LET SET ON WAX PAPER. ATTACH CANDIES WHILE THE CHOCOLATE IS STILL WET!

THE BEST LATKES!!!

IN THE FOOD PROCESSOR, SHRED:
2 POUNDS POTATOES
1 ONION

POUR INTO A BOWL, LEAVE REMAINING LIQUID IN BOWL AND STIR IN 2 EGGS AND 1/3C. FLOUR. (I USED CUP 4 CUP GF FLOUR). ADD 1 1/2 TSP. KOSHER SALT AND MIX.

HEAT OIL IN FRYING PAN (I USED AVOCADO OIL FROM CHOSEN FOODS) AND SPOON IN THE "PANCAKES"-COOK UNTIL DEEP GOLDEN BROWN ON EACH SIDE. REMOVE TO PAPER TOWELS AND I SPRINKLED ON SEA SALT.

SERVE WITH A SIDE CHOICE OF
SOUR CREAM
SUGAR
APPLE SAUCE

TRADITIONAL PUMPKIN PIE

Ingredients

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Flourless chocolate and hazelnut cake + "Bronson"

Not only do I love watching movies but I also love reading about them (I am a very curious person, I’ll admit it), and when a guy I’d never heard of before won the best director prize in Cannes in 2011 I knew I would watch that movie as soon as possible (Ryan Gosling being the leading actor wouldn’t hurt either). ;) I did, and it became one of my all-time favorites, and up to this day I still

OVER THE TOP REESE'S COOKIES

THERE TRULY ARE NO WORDS FOR THESE COOKIES. THEY ARE NOTHING SHORT OF PERFECT! MAKE SOME TODAY!!!
OVER THE TOP REESE'S COOKIESOver the Top Reese’s Peanut Butter Cookies

3/4 cup butter, soft
1 cup sugar
1 cup brown sugar
1 cup SKIPPY peanut butter
2 large eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 1/2 cups flour
1 1/2 cup milk chocolate chips
32 mini Reese’s peanut butter cups, each cut into 4 pieces

Mix the ingredients down to the vanilla. Add soda, salt, and flour. Fold in chocolate chips.
Using and ice cream scoop, scoop dough (these are big cookies). Place 6 scoops of dough on ungreased cookie sheet. Use your hand and slightly flatten each scoop of dough. Cook for 12 minutes at 350.
Remove cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut butter cups over the top of each cookie. Return to oven for 2 more minutes. Cool on baking sheet 2 minutes before placing on cooling rack. Makes 18 cookies.
ADAPTED FROM REAL MOM KITCHEN

CHOCOLATE DIPPED PRETZEL RODS

BEST! CHOCOLATE! MELTS! EVER! I USED THE DARK AND WHITE DISKS FOR THESE PRETZELS. MELT IN THE MICROWAVE ON 50% POWER AND DIP EACH ROD. ADD A WHITE DRIZZLE AND PARK IN THE FRIDGE TO SET UP!

Berry-berry streusel bars and another fan of "The Hunger Games"

My sister, a.k.a. my movie buddy, did not watch The Hunger Games when it was released last year, so I asked her to do it last week so we could watch Catching Fire together. She did and loved it, and then loved the sequel, too, and when I arrived home there was a text message from her on my phone: “can I borrow the books?” :) I can totally relate since last year, after watching the first movie,

SPRINKLE COOKIES!

DON'T SPRINKLES MAKE YOU SMILE?

TIME TO ADD THEM TO THE BATTER!

HEY, GET OUT OF MY SPRINKLES!! LOOK AT THIS KID SABOTAGING MY PICTURE!!!

HERE HE IS AGAIN GETTING IN MY PHOTO-HE SURE LOVES SPRINKLES, HUH?

HERE IS IS-THE SPRINKLE CULPRIT HIMSELF!!!

NOW HE'S BEING A FUNNY LITTLE GUY, GETTING ELMO IN MY PICTURE!!!

ELMO IS GIVING COOKIE MOSTER SOME COMPETITION!!

FINALLY-SOME COOKIES!!!

Ingredients:

1/2 cup butter, room temperature
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 and 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup sprinkles, plus more for tops before baking

Directions:

In a mixer, beat butter and sugar. Add egg and vanilla.
Add all dry ingredients except sprinkles. Once blended, fold in the sprinkles.
Scoop onto a cookie sheet and add some more sprinkles. Chill a few hours (I only had time for 30 mins in freezer) and bake at 350F on a parchment lined cookie sheet for 9-11 mins. Remove when they look slightly underdone as they will set up more on the cookie sheets.

Adapted from Sally's Baking Addiction

GOBBLE GOBBLE

COOKIES FOR MY LITTLE MAN'S KINDERGARTEN THANKSGIVING FEAST!

RECIPE TIME!
3 c flour
1/2 Tablespoon baking powder
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 & BAKING POWDER. PAT INTO DISK. CHILL 1 HOUR. PREHEAT OVEN TO 350. ROLL DOUGH ON FLOURED BOARD TO DESIRED THICKNESS. I MAKE THEM THICKER IF CREATING COOKIE POPS. CUT SHAPES AND INSERT OVEN SAFE COOKIE POP STICKS. BAKE 12-15 MINUTES DEPENDING ON SIZE OF COOKIE. IF SMALLER, CHECK THEM EARLIER. LET COOL ON SHEETS.
ROYAL ICING Ingredients

1 pound confectioners' sugar
3 tablespoons meringue powder
Scant 1/2 cup water

Directions

Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more. Add coloring.

APPLY SPRINKLES WHILE ICING IS WET!

RASPBERRY & STRAWBERRY JAM FILLED CRUMB BARS!!!!

NOTE: YOU CAN HALVE THIS RECIPE AND USE A 9X13 PAN BUT THE BARS FREEZE BEAUTIFULLY SO I SAY GO FOR THE WHOLE BIG BATCH!!!!

GREASE A 12X17 JELLYROLL PAN WITH PAM (I USE PAM WITH FLOUR)
PREHEAT OVEN 350

CRUST:
3c. FLOUR
1 1/3c. CONFECTIONERS SUGAR
3 STICKS SOFT BUTTER
ELECTRIC MIX ALL TILL COMBINED AND PAT DOWN EVENLY INTO THE PAN. (OK IF DOUGH IS CRUMBLY-JUST PAT DOWN) BAKE 15-20 MINUTES TILL LIGHTLY GOLDEN. COOL COMPLETELY (40 MINUTES)

SPREAD 1 1/4c. JAM ( I USED HALF RASPBERRY AND HALF STRAWBERRY) ON THE CRUST OR ANY FLAVOR YOU'D LIKE!!!!! BE CREATIVE!!! I AM THINKING CHOCOLATE WOULD BE GOOD TOO, OR CARAMEL OR NUTELLA!! MMMM... THE POSSIBILITIES!!!

MILE HIGH CRUMBS:
4 1/2c. FLOUR
3c. LIGHT BROWN SUGAR
4 STICKS SOFT BUTTER
ELECTRIC MIX ALL TILL HUGE CRUMBS FORM. SPRINKLE OVER ENTIRE TRAY. IT LOOKS LIKE A LOT BUT IT'S PERFECT-KEEP SPRINKLING!!! TRUST ME!!! LIFT CAREFULLY AS IT WILL BE HEAVY LOL AND BAKE 25-30 MINUTES TILL GOLDEN. COOL. SPRINKLE WITH POWDERED SUGAR BEFORE SERVING.
NOTE: IF FREEZING, DO SO BEFORE YOU ADD THE POWDERED SUGAR!

S'MORES COOKIES!!!

S'MORES + COOKIES = SMOOKIES!!!!!! THE BEST!
2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped (This time I used Hershye's Nuggets -usually I use snack size because they r thick, too...mmm)

Preheat oven to 375 degrees. Line cookie sheet with parchment paper.
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by LARGE scoop onto ungreased cookie sheet.

Bake for 9 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of Hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. (watch carefully-baking time varies by size of cookies and also type of cookie sheet) Cool cookies.

CARAMEL & WHITE CHOCOLATE POPCORN

DANGEROUS! BEWARE! SCRUMPTIOUS! NEED I SAY MORE?

1. Start with 10 cups of popcorn (I used 3 bags of microwave popcorn). Here is my favorite tip to share with you.....Lay popcorn in a roasting pan!!! This will allow for lots of room to stir!!!!

2. In a pot, melt:
1/2 cup butter
Add:
1 cup light brown sugar
1/4 cup light corn syrup
1/2 tsp. salt
Stirring all to combine, bring to a boil and then boil without stirring for 4 minutes.
Remove from heat and add:
1/4 tsp. baking soda
1/2 tsp. vanilla
Pour over the popcorn stirring well to coat. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Remove, cool, drizzle with melted white chocolate (I used Ghirardelli disks!!!) and break into pieces.

Citrus coconut snack cake, good casting and bad casting

One of the many things that make Breaking Bad the best TV show ever made is the cast: each and every actor is brilliant and they were perfectly chosen to play those characters, and I don’t even have to start with the leading men – for instance, how will anyone be able to forget Bob Odenkirk’s Saul Goodman? It’s pure genius.

That kind of amazing casting is not something we see every day – and

COOKIE DOUGH SNICKERS BARS WITH A SALTED PRETZEL TOPPING!!!

These bars are pure insanity!!!!!! Beyond amazing and a real show stopper!!!!

Ingredients

Bottom Layer

1 1/4 cups milk chocolate chips
1/4 cup creamy peanut butter

Nougat layer

1/4 cup butter
1/2 cup granulated sugar
1/4 cup milk
1 1/2 cups marshmallow fluff
1 cup salted peanuts chopped
1 teaspoon vanilla

Caramel

1 14-ounce bag of caramels
1/4 cup heavy cream

Cookie Dough Layer

1 1/2 (3/4 cup) sticks butter
2/3 cup brown sugar
2 tablespoons heavy cream
1 1/2 teaspoon vanilla
1 cup flour
1/4 teaspoon salt
1/2 -3/4 cup mini chocolate chips

Top chocolate layer

1 1/2 cups milk chocolate chips
1/4 cup creamy peanut butter
1 cup pretzels sticks
1/2 cup chocolate chips, melted

Instructions

Line a 9x13 inch pan with nonstick foil and let some hang over the edges. Melt 1 1/4 cups chocolate chips with 1/4-cup peanut butter in microwave, then pour into the baking dish and spread until even. Place in the freezer a few mins until set.
Make the nougat layer. Melt the butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in marshmallow fluff and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Place in freezer until firm.
Make the caramel layer. Combine the caramels and cream in the microwave until smooth. Pour over nougat layer and stick back in freezer until firm.
Make the cookie dough. Beat butter, add the brown sugar, cream, vanilla. Beat until combined, fluffy and light in color. Beat in the flour and salt until combined. Stir in the chocolate chips. Spread the cookie dough over the caramel layer gently with an offset spatula and yes, back into the freezer!
Melt 1 1/2 cups chocolate chips with 1/4-cup peanut butter in microwave. Pour over cookie dough and spread until even. Sprinkle with the pretzels and drizzle with the remaining melted chocolate. Let cool and harden completely.
Refrigerate for at least one hour before serving, then cut as desired. I had some trouble cutting these and many of my pretzels came off. Next time I will cut the bars and THEN drizzle each individual one with chocolate and "attach" the pretzels.

THIS INSANE RECIPE COMES FROM HALF BAKED HARVEST!

MINI SALTED CARAMEL & CHOCOLATE PANNA COTTAS TOPPED WITH FRESH WHIPPED CREAM & HOMEMADE CARAMEL POPCORN!

1. Click here for the caramel popcorn recipe! (Can be made a day ahead and stored in a ziploc bag.)

2. Bottom Layer Milk Chocolate Ganache:

8 ounces heavy cream
8 ounces chopped milk chocolate

Heat cream in the microwave just under a boil. Pour over the chocolate and stir to combine. Pour into the bottom of your 8 mini trifle dishes and chill.

3. Make Salted Caramel:

2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt

Method to make the caramel sauce:

1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.

2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.

3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!

4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir. This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in. Be patient...you have a lot of cream so this will take a few minutes. Once smooth, add butter and salt. Let cool. Makes 2 cups

4. Panna Cotta:

3/4 cup plus 1 cup milk
1 tablespoon powdered gelatin
2 cups heavy cream

Pour 3/4 cup of the milk in a bowl. Sprinkle the powdered gelatin over the milk. Heat the remaining 1 cup milk and the heavy cream in a saucepan over medium-high heat and bring to a light simmer. Pour the milk and cream mixture over the gelatin mixture and whisk until dissolved. Pour 1 cup of the salted caramel sauce into the mixture, whisking as you pour. Pour over the chocolate layer in your dishes and chill 3-4 hours. Once firm, pour on some of the left over caramel sauce to make a thin layer. Add some chopped peanuts if desired, too!

5. Make Whipped Cream

Beat 3 cups heavy cream to soft peaks. Add 3-4 Tablespoons powdered sugar (to taste) and whip a bit more. Pipe on top of the caramel layer.

6. Pile on the caramel corn as high as you can and drizzle with salted caramel sauce because you can never have enough!

Marzipan cookies and less is more

As I drove to work the other day listening to one of my favorite songs I started thinking about the two or three episodes of The X Factor I’ve watched recently and how everyone seems to sing in the absolute same tone – I don’t think that one has to have Christina Aguilera’s voice to make good music (and let’s just say that the girl shouldn’t feel very proud about her repertoire), and my humble

MANCHEGO MEATBALL PARM

This dinner was AMAZING!!!! To make it gluten free, I used Scharr brand bread crumbs but you can certainly use regular bread crumbs if you're not gluten free. Use your favorite sauce-homemade or jarred. I used Market Pantry brand from Target and was shocked by how delish it was!!!!

Hugs & Cookies Meatball Ingredients:

1 1/2 pounds ground beef (excellent from Costco)
4 cloves garlic,minced
a handful of chopped parsley
1 cup bread crumbs (I used Scharr brand)
1 cup shredded Manchego cheese (I grated it from a 1/2 pound piece and used the rest to grate on top on the meatballs and sauce later)
2 eggs
salt to taste

Other Ingredients:

Sauce of your choice (approx two 24-oz jars)
Rest of the Manchego cheese to top it off with!

Mix all of the above meatball ingredients and form your meatballs-not too large. I made approx 30 meatballs. Pan fry to brown them. Don't worry about cooking them through-they will finish cooking in the oven. Preheat oven to 375.

Pour some sauce in the bottom of your ceramic oven-safe dish. Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with the extra manchego! Cover with foil and bake for 20 mins. Remove foil and bake an additional 15 mins or until meatballs are cooked through (depending on size you make them.)

Serve this sauce and meatballs right over some spaghetti pie muffins!!!

TIP: This would freeze really well! Make an extra batch and freeze for a busy work night!!!

Brown Sugar Salted Caramel

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!!
FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
This month I received Lick That Spoon. What a fun blog. I often make salted caramel, but had never tried it with brown sugar. Definitely a very sweet version but loved just the same! And super easy to make! Thanks for a great sauce!

CARAMEL SAUCE
2 cups brown sugar
1/2 cup water
1 1/2 cups heavy cream
1 tsp vanilla essence
2 tbsp butter
large pinch of salt

Add the water and sugar to a medium saucepan, and stir to combine. Place over a low heat until the sugar dissolves, refrain from stirring. Increase the temperature to a medium heat and boil for about 5 minutes until the sauce turns a golden brown. Using a swirling motion, move the saucepan around to stir the sauce. Be sure to keep a close eye on the sauce as it can easily burn at this point. Remove from heat and slowly add cream and vanilla essence. At this point the caramel will solidify--then add the butter and the salt. Return to the stove on a low heat, stirring continually until the ingredients are well incorporated the sauce becomes a smooth caramel. Cool for at least four hours, then bottle and refrigerate. Sauce will become thicker on cooling and refrigeration.

Makes approximately 3 cups of delicious caramel.

PEANUT BUTTER & CANDY GALORE COOKIES!!!

4 cups all purpose flour
1 tsp baking soda
1 cup butter
1/2 cup peanut butter
2 cups light brown sugar, packed
1/2 cup granulated sugar
2 whole eggs, plus 2 egg yolks
2 Tbsp vanilla
3 cups assorted candy (1 cup Raisinettes, 3/4 cup Milk Duds, 3/4 cup Reese's Pieces, 1/2 cup Mini M&Ms or regular -I used raspberry)

Preheat oven to 325°
Combine butter and peanut butter in a microwave safe bowl and melt together for 30 seconds. Remove and stir until smooth.

In mixer beat, eggs, egg yolks, vanilla and sugar. On low, slowly pour in your butter/peanut butter mixture. Add your flour and baking soda until just combined. Stir in candies until even;y mixed through. Form scoops with 3 Tablespoons of dough in each. Bake 10-12 minutes. Let cool.
Adapted from Picky Palate

GLUTEN FREE STRAWBERRY SHORTCAKE PANCAKES

MADE FROM THE BEST GF MIX IN THE WORLD -OF COURSE, BY CUP 4 CUP!!!!!! GO VISIT THEM ON FACEBOOK, TOO!!!! BAKE ACCORDING TO PACKAGE DIRECTIONS AND ADD LOTS OF STRAWBERRIES & WHIPPED CREAM!