Chocolate-Peanut Butter Granola Bites
- 1/3 cup packed brown sugar
- 1/3 cup honey
- 1/3 cup peanut butter
- 1 bag Gluten Free Chex™ Granola Mix Mixed Berry Almond
- 1/3 cup chocolate chips
- Line cookie sheet with cooking parchment paper.
- In 1-quart saucepan, stir together 1/3 cup brown sugar, 1/3 cup honey and 1/3 cup peanut butter. Heat to boiling; boil 1 minute.
- In large bowl, stir together 1 bag Gluten Free Chex™ mixed berry almond granola mix and 1/3 cup chocolate chips. Pour honey mixture over granola mixture; stir until well combined.
- Using small cookie scoop or 2 spoons, scoop small balls of mixture onto cookie sheet. Cool completely before serving.
Chocolate Chip-Peanut Butter Waffles
- 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
- 1/3 cup milk
- 1/4 cup creamy peanut butter
- 2 eggs
- 2 ripe bananas, sliced
- 3 tablespoons honey
- Heat waffle maker. (Waffle maker without a nonstick coating may need to be brushed with oil or sprayed with cooking spray before batter for each waffle is added). Let cookie dough stand at room temperature 10 minutes to soften.
- In large bowl, break up cookie dough. Add milk, peanut butter and eggs. Beat with electric mixer on medium speed 1 to 2 minutes, scraping bowl as needed, until well blended.
- To make waffles, pour 1/3 cup batter onto center of each waffle section. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle maker. Bake about 3 minutes or until waffles are golden brown.
- To serve, top each waffle with sliced bananas; drizzle with honey.
Chocolate Malt Ice-Cream Cake Recipe
Ingredients 1 1/2 cups Gold Medal™ all-purpose flour 1 cup sugar 1/4 cup unsweetened baking cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup water 1/3 cup vegetable oil 1 teaspoon white vinegar 1 teaspoon vanilla 1 cup chocolate fudge topping 1 1/2 quarts (6 cups) vanilla ice cream, slightly softened 2 cups malted milk ball candies, coarsely chopped 1 cup whipping (heavy) cream 1/4 cup chocolate fudge topping Additional malted milk ball candies, if desired
Preheat oven to 350ºF. Grease bottom and side of springform pan, 9×3 or 10×2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour. Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
Delicious Chocolate Chip Cookies
2 1/4 cups all-purpose flour 1 teaspoon baking soda Fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup packed light brown sugar 2/3 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract One 12-ounce bag semisweet chocolate chips
Position 2 racks in the center of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking soda and 1 teaspoon salt in a large bowl. Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at time, beating after each addition to incorporate. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Stir in the chocolate chips. Scoop 12 heaping tablespoons of dough about 2 inches apart onto each prepared baking sheet. Roll the dough into balls with slightly wet hands. Bake, rotating the cookie sheets from upper to lower racks halfway through, until golden but still soft in the center, 12 to 15 minutes (the longer the cook time, the crunchier the cookies). Let cool for a few minutes on the baking sheet, and then transfer to a rack to cool completely.
Let the baking sheets cool completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
Peanut Butter Chocolate Chip Shortbread Cookies
- 1 stick, (1/2 cup) unsalted butter, at room temperature (important!)
- 1/3 cup creamy peanut butter
- 1/2 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/4 cup confectioner’s sugar
- scant 1/2 tsp sea salt
- 3/4 cup milk chocolate chips
- Set oven to 325F
- Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla.
- Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together.
- Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours.
- Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch. If a slice crumbles a bit, just smoosh the dough back together. These don’t have to be perfect disks.
- Bake on a parchment or silpat lined baking sheet at 325 for about 12-14 minutes. The cookies will not be browned, and they may look undone, but don’t over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth.
- Let the cookies cool on the pan for 5 minutes before transferring to a rack.
Darkest Chocolate Crepe Cake
- ⅔ cup heavy cream
- 6 large egg whites
- 1⅔ cups sugar
- 1 ¾ cup (3 ½ sticks) unsalted butter, cut into pieces, softened
- 1 teaspoon pure vanilla extract
- ⅓ cup hazelnut cream (available at Liberty Heights Fresh)
- Pinch of salt
- Put cream into a bowl of an electric mixture fitted with a whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate.
- Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160 degrees, 5 minutes.
- Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff, (but not dry) peaks form, about five minutes. Make sure the bottom of the bowl has completely cooled before add the butter.
- Fit mixer with paddle attachment. With mixer on medium-low speed, add butter several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added. Add vanilla, hazelnut cream and salt; mix until mixture comes together, 3-5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.
- Spread about 2 tablespoons of the filling inbetween each layer of the crepes.
Chocolate Salted Caramel Pretzel Bark
- ½ bag of Mini Pretzels
- 1 cup butter (2 sticks)
- 1 cup brown sugar
- 1 cup milk chocolate chips
- 1 cup semi sweet chocolate chip
- fleur de sel or sea salt
- Preheat oven to 400 degrees.
- Arrange the pretzels in a single layer on a rimmed baking sheet lined with foil.
- Melt the butter with the brown sugar over low heat.
- When the mixture begins to boil continue cooking over low heat about 5 minutes until it thickens and forms a soft caramel.
- Pour the caramel evenly over the pretzels and place in the oven to bake for 5 minutes.
- While the pretzels are baking, place the milk chocolate and semi-sweet chocolate chips in a small sauce pan. Cook over very low heat until melted and smooth.
- Remove the pretzels from the oven.
- Pour the melted chocolate evenly over the pretzels and use a spatula to smooth.
- Sprinkle with fleur de sel.
- Place in the fridge to chill and harden for about 2 hours.
- Break into pieces and try your very best to resist eating the entire pan.
1/2 pound (2 sticks) unsalted butter
1 cup granulated sugar
1/4 cup plus 2 tablespoons brown sugar
1/4 cup plus 2 tablespoons water
1 tablespoon molasses
3 teaspoons instant coffee powder (I like to use the new Starbucks VIA)
1/2 teaspoon kosher salt
1 pound bittersweet or semisweet chocolate, melted and cooled to just above room temperature.
Prepare a baking sheet with a Silpat or parchment or wax paper In a medium sized heavy-bottomed sauce pan, with a Candy Thermometerattached, bring all the ingredients, excluding the chocolate, to a boil over medium low heat. Continue to cook and stir the mixture until it reads 275 on the candy thermometer. The mixture will be much thicker. Stir constantly until it reaches 315 degrees, which will happen pretty quickly. Remove it from the heat and stir until very smooth, just a few seconds. Pour the toffee onto the prepared cookie sheet. Using a spatula spread the toffee out into a 1/16-inch thick rectangle. try to keep it as even as possible. Work quickly because the toffee will set fast. Using a Pastry Wheel or pizza cutter, VERY GENTLY (you don’t want to cut so deep that it actually reaches the bottom or you may destroy your silpat) score the toffee into bite sized pieces. You should get about 60 pieces. Again work quickly so the toffee doesn’t set before you are done. Allow the toffee to sit until it is room temperature and then break apart the pieces. Melt the chocolate over a double boiler until perfectly smooth. Remove from the heat and allow to cool to just above room temperature. If the chocolate is too hot it will run off the toffee and not give you a nice coating, if it is too cold it will be too thick to work with. Set up a second cookie sheet with a sheet of parchment or wax paper. Drop a piece of the toffee into the chocolate. If the chocolate is a touch warm the toffees may crackle a bit, but that is fine. Using a fork flip the toffee over to coat the other side. lift the covered toffee from the chocolate and shake gently to allow the excess to fall away and any large air bubbles to come to the surface. As the chocolate cools down the air bubbles may have to be popped by hand. once this starts to happen, just return the chocolate to the double boiler and reheat for a minute to soften the chocolate slightly. In order to get a nice smooth bottom, without a bunch of excess chocolate (otherwise known as a “foot”) you want to scrape the bottom of the fork on the edge of the bowl before laying it to set on the parchment. Lay them on the parchment until they set up. Continue dipping until they are all covered in chocolate. Allow them to sit out in a cool spot to set up. Because we are not tempering the chocolate (that is another post) you may want to set them in the refrigerator for a few minutes until they are firm. You will have a bit of chocolate left over so you can add some decoration to the tops if you wish with a parchment bag. Allow the decorations to set up and then serve or Fill decorative Treat Bag as gifts for teachers, co-workers, family or yourself.
Cannoli Tart Recipe
FOR THE CRUST:
- 2 cups Sifted Flour
- ½ cups Plus 1 Tablespoon Sugar
- ½ teaspoons Salt
- 1 teaspoon Cinnamon
- ⅓ cups Cold Butter
- 1 whole Egg
- 1 Tablespoon Milk
FOR THE FILLING:
- 2-¼ cups Ricotta
- 1 whole Egg
- 2 teaspoons Sugar
- 2 teaspoons Amaretto
- ½ cups Chocolate Chips Or Chunks
- For the crust: If using a food processor, add flour, sugar, salt and cinnamon and pulse a few times. Add butter, and pulse until butter and flour have formed pea-sized crumbles. Add egg and milk and pulse until a large ball is formed.
- If mixing by hand, in a bowl combine flour, sugar, salt and cinnamon. Whisk a few times to mix up. Cut in butter until the mixture forms pea-sized crumbles. With your hands, mix in egg and milk and knead into a ball.
- Place the dough ball in between 2 pieces of parchment paper. Roll dough out large enough to fit a deep dish pie pan or deep dish tart pan. Grease pan with butter or nonstick cooking spray. Gently place the dough into pan. Refrigerate while you make your filling and your oven is preheating.
- For the filling: In a food processor or mixer, blend ricotta, egg, sugar, and amaretto until just combined. Stir in chocolate chips. Pour into crust.
- Bake at 350ºF for around 25-35 minutes, or until your crust has slightly browned and the filling has puffed a bit. Serve cold or at room temp sprinkled with powdered sugar or drizzled with chocolate.
Easy Baked S’Mores Bars Recipe
Ingredients ½ cup butter on room temperature ¼ cup brown sugar ½ cup sugar 1 egg 1 teaspoon vanilla 1 and a half cups flour ¾ cup graham cracker crumbs 1 teaspoon baking powder ¼ teaspoon salt 2 king-sized milk chocolate bars
1 and a half cups marshmallow fluff
Directions Preheat your oven to 350 degrees. Cream butter, brown sugar, sugar, egg, and vanilla together in a large bowl. In a separate bowl, stir flour, graham cracker crumbs, baking powder, and salt. Slowly incorporate dry ingredients into butter mixture. Press half of dough into a greased 9×9 pan. Set chocolate bars on top. Spread marshmallow fluff over chocolate and top with remaining dough.
Bake for about 30-35, or until golden.