bounty chocolate: SRC

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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.

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CHOCOLATE & WHITE CHOCOLATE CHEESECAKE COOKIE BARS

Black and White Cheesecake Bars

Author: ANNIE'S NOMS

For the base:
2 sticks + 2tbsp unsalted butter, at room temp
2 cups white sugar
2 eggs
2⅓ cups all purpose flour
½ cup cocoa powder
1tsp baking soda
For the cheesecake filling:
½ cup, heaping, white chocolate chips
10.5oz full fat cream cheese
⅓ cup icing sugar
1 egg

Instructions

No need to preheat the oven just yet, the base needs to chill. Grease and line a 9 x 13 inch pan.
Make the base first – place the butter and sugar into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
Add in the eggs and mix until well incorporated. Sift the flour, cocoa powder and baking soda together into a medium bowl and stir until well incorporated. Add the flour mix into the wet ingredients and mix until a soft dough forms.
Reserve a ¼ of the dough and wrap in cling film. Place in the fridge.
With the remaining ¾ of the dough, press it into the baking pan and then place it in the fridge for 20-30 minutes. During this time preheat the oven to 325F.
Once the base is chilled, place it in the oven to bake for 20-25 minutes until slightly risen and puffy, turn off the oven and allow to cool completely before making the cheesecake layer.
Once the base is cooled it’s time to make the cheesecake layer! Preheat the oven to 325F. Place the white chocolate chips into a heatproof bowl and place over a small saucepan of simmering water. Stir until melted, then leave to one side to cool briefly.
Place the cream cheese and icing sugar into a medium sized bowl and beat together until light and fluffy, add in the egg and mix until well incorporated, about 1 minute on med-high speed. Add in the melted chocolate and mix on low until well incorporated.
Pour the mixture all over the base and smooth slightly with a spatula. It doesn’t have to be perfectly smooth! Take out the reserved ¼ of the dough and crumble it over the top of the cheesecake layer.
Place in the oven for 25-35 mins (it took 30 mins in my oven) until the cheesecake is just set and the crumbled topping is slightly firm to touch.
Leave to cool completely, once cooled place in the fridge for at least 2 hours before slicing into 12-15 bars.
Bars will keep in an airtight container in the fridge for 2 days.

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CHOCOLATE GANACHE...

DRIZZLED OVER CHEESECAKE!!!!

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 SIMPLY. FOOD
WHAT A FUN AND ADVENTUROUS BLOG WITH SOME VERY FANCY DESSERT TECHNIQUES TO TRY OUT!!! I DECIDED TO MAKE THE CHOCOLATE SAUCE BECAUSE WHO DOESN'T LOVE A DESSERT DRIPPING IN CHOCOLATE SAUCE!!!! I HAPPENED TO HAVE SOME EXTRA CHEESECAKE TO TEST DRIVE IT ON AND IT WAS A HIT!

CHOCOLATE SAUCE:

75ml (1/3c) heavy cream
40g of dark chocolate roughly chopped
½ tsp vanilla
Put the cream into a small heavy-based pan and heat gently, stirring frequently. When the cream comes to the boil, remove from the heat. Let it cool for a minute and then stir in the chopped chocolate. Stir gently until smooth, stir in the vanilla. Let cool to thicken a bit. Pour over cake or strawberries. Mmmmmm!!!

Here is the cheesecake recipe I used.

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STRAWBERRY SHORTCAKE CREPES!!!!!!

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 DEBBIE DOES DINNER HEALTHY

I CHOSE TO MAKE HER FABULOUS CREPE RECIPE! THANKS FOR THIS AMAZING RECIPE, DEBBIE!

CREPE RECIPE: ADAPTED FROM DEBBIE DOES DINNER HEALTHY

Crepes

1 1/4 cup milk (I needed 1 1/2 cups milk for proper consistency)
1 cup flour
pinch of salt
2 tbsp. sugar
1 tbsp. vanilla
3 eggs

Add all ingredients to a blender. Blend until smooth and no lumps remain.

Preheat a crepe pan or non-stick pan on medium heat. Spray with coocnut oil (available at Trader Joe's) or cooking spray. Pour a small amount (scant 1/2 cup) of batter into pan while swirling around to make it thin in an even coat. Place pan back on heat and cook for 30 - 45 seconds on the first side, then flip and cook for about 10 - 20 seconds more until done.

Fill with your favorites: nutella, bananas, strawberries, whipped cream, eggs, etc!

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PECAN PIE MUFFINS SERVED WITH WARM, 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 ANGELS HOMESTEAD.

APRIL HAS SOME FABULOUS RECIPES...THIS BEING ONE OF THEM!!!! PECAN PIE MUFFINS!!! THAT WAS ALL I NEEDED TO HEAR. I HAD TO GUILD THE LILY A BIT AND SERVE THEM WITH SALTED CARAMEL. OH YES, MY FRIENDS-WE HAVE A WINNER!!!!! THANKS FOR A GREAT BRUNCH TREAT, APRIL!
RECIPE BELOW!

Pecan Pie Muffins with Salted Caramel

1 cup packed light brown sugar
1/2 cup all-purpose flour
1 cup chopped pecans, (I toasted mine first in a dry skillet until fragrant)
2/3 cup butter, softened
2 eggs, beaten
*I also used coarse sugar & cinnamon for the topping
Preheat oven to 350 degrees. Line a muffin tin with paper liners.
In a medium bowl, stir together brown sugar, flour, pecans, butter and eggs until smooth. Spoon the batter into the prepared muffin cups 3/4 full. Top with coarse sugar and a sprinkle of cinnamon.
Bake at 350 degrees for 18 minutes. Cool on wire racks when done.

Makes 12 regular size muffins-
I halved the recipe above for a small batch and it worked perfectly!!!!! Serve with salted caramel.

BEST SALTED CARAMEL RECIPE-

Ingredients:

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. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Makes 2 cups.

HEAT GENTLY IN MICROWAVE WHEN READY TO SERVE WITH MUFFINS!

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BLACK & WHITE OREO BARS

BLACK AND WHITE BARS
adapted from Cinnamon Freud

INGREDIENTS

1 1/3 cup all purpose flour
3/4 teaspoon salt
3/4 cup light brown sugar
6 tablespoons butter, soft
3/4 cup dark chocolate chips
3/4 cup white chocolate chips
1 1/2 cups chopped Oreos (I USED 12 OREOS)
14 ounces sweetened condensed milk
milk chocolate chips to sprinkle on top once out of the oven

DIRECTIONS

Preheat oven to 350°F. Line a 9×9 baking pan with nonstick foil and grease.
In mixer, combine flour, salt, and brown sugar. Mix in butter until crumbly. Press evenly into prepared baking pan. Sprinkle white chocolate chips and milk chocolate chips on top. Sprinkle chopped Oreos on top. Lightly press down. Pour sweetened condensed milk evenly all over the top. Bake for 20-23 minutes, until golden brown on top. Sprinkle extra chips on top out of the oven.
Cool completely and cut into bars. Store in refrigerator

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CANDIED ALMONDS & CASHEWS WITH SEA SALT

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 THE GINGERSNAP GIRL. GLORIA HAS A BEAUTIFUL BLOG WITH MANY WONDERFUL TREATS TO CHOOSE FROM! I DECIDED TO GO WITH THE CANDIED NUTS BECAUSE WHO DOENS'T LOVE CANDIED NUTS! SHE USED PECANS WHICH I LOVE, BUT I ONLY HAD ALMONDS AND CASHEWS ON HAND SO I WENT WITH THEM. JUST LIKE THE ONES YOU SMELL AT THE FAIRS!

Salted Candied Pecans
FROM GINGER SNAP GIRL VIA Steak N Potatoes Kinda Gurl

1 cup whole unsalted raw pecan halves (I used 1 cup cashews and 1 cup almonds)
1/2 cup sugar
3 tablespoons water
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon

Add pecans, sugar and water to a medium to large heavy bottomed bottom pan over medium heat. When sugar dissolves, begin stirring. Continue cooking, stirring often, until sugar becomes crystallized (looks like raw brown sugar).

Turn heat to medium low and allow the crystallized sugar to melt and lightly brown on the bottom of the pan. Use a heat proof rubber spatula to spoon the liquid over the pecans to coat them. Once pecans are coated (quite a bit of crystallized sugar will remain), sprinkle on salt and cinnamon and stir a few times to evenly distribute.

Transfer nuts in a single layer to a silpat (or parchment paper) lined baking sheet and allow to completely cool.

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HOMEMADE "WHATCHAMACALLIT CANDY BARS"...WOW!!!!

This month I received Yumsilicious Bakes! When I saw her recipe for Whatchamacallit bars I knew I had found my winning recipe! This recipe came from one of her past Secret Recipe Challenges via the blog Mele Cotte. You have to try this candy bar...it's outrageous!!! The only change I made was to use peanut butter chips instead of butterscotch chips! Here is the recipe as I made it!

Ingredients:
1 cup light brown sugar
1 cup light corn syrup
1 cup peanut butter
1/3 cup peanut butter chips
6 cups Rice Krispies
2 cups Ghirardelli bittersweet chocolate chips
Instructions:

Line 9x13 pan with nonstick foil. Place the Rice Krispies in a large bowl, that allows space for mixing.
In a medium saucepan, mix together the sugar, corn syrup and peanut butter. Melt, remove from heat and add the peanut butter chips. Stir until melted completely.
Pour this mixture over the Rice Krispies, and stir/toss to coat evenly. This takes a few minutes. Transfer into the prepared pan, and pack it in tightly into an even layer. Freeze until set.
Once set (about 10 minutes), cut them into candy bars. Lay out some wax paper on a pan.
Melt the chocolate in the microwave. Using a spoon, dip each bar into the chocolate, ensuring it is coated on all sides, and lay onto the wax paper. Add a design on top, if desired. Chill until set!

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