Chocolate Zucchini Bread

It’s the time of year where zucchini start winding up on your doorstep – or in my case, my desk at work.  I only grow herbs in my garden – but I know that people who grow zucchini wind up with more of it than they know what to do with.  I am always happy to take any extra – just one less thing to buy at the market!   I always make my favorite summer meal – summer pasta bolognese – whenever I get a fresh summer zucchini.  But I decided that its been too long since I made any sort of quick bread so this chocolate zucchini version was in order.   Especially since I was already grating the zucchini in my food processor for dinner – it made sense to grate some for this recipe as well. 

Ingredients

• 2 eggs
• 1/3 cup honey
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1 tsp. vanilla extract
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. espresso powder, optional
• 1/3 cup Dutch-process cocoa
• 1 2/3 cups all-purpose flour
• 1 cup chocolate chips
• 2 cups shredded, unpeeled zucchini

Directions

1. Preheat oven to 350 degrees F.  Lightly grease an 8 1/2” by 4 1/2” loaf pan.

2. In a large bowl combine the eggs, honey, oil, brown sugar and vanilla.  Beat until smooth. 

3. Add the salt, baking soda, baking powder, espresso powder, cocoa and flour, stirring just until combined.

4. Fold in the chocolate chips and the shredded zucchini.  Pour into the loaf pan.

5. Bake for 65-75 minutes, or until a toothpick(tester) comes out clean.  Cool in pan for 10-15 minutes and then cool completely on a wire rack before slicing and serving.

Source: King Arthur Flour

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Brownie bites

Whenever I make a dessert for work or a large gathering I always try to make something that is all ready to grab-n-go – no cutting or scooping involved.   That is what I loved about these brownie bites – there were the perfect size and very people pleasing.  Who doesn’t love a bite of brownie – topped with chocolate ganache and toffee bits or sprinkles (or walnuts or coconut, etc. etc.)

Ingredients

For the brownies:
3 oz. unsweetened chocolate, chopped
5 1/3 Tbsp. unsalted butter
1 cup granulated sugar
2 eggs, lightly beaten
1 tsp. vanilla extract
1/4 tsp. salt
1/2 cup all-purpose flour

For the ganache:
1/4 cup heavy whipping cream
1/2 cup bittersweet chocolate, finely chopped

For topping:
Toffee bits, sprinkles, chopped nuts, coconut, etc..

Directions

1. Preheat the oven to 350 degrees F.  Grease a 24-cup mini muffin pan.  Set aside.

2. In a medium saucepan, combine the unsweetened chocolate and butter.  Cook and stir over medium-low heat just until melted and smooth.  Remove the pan from the heat. 

3. Add the sugar, eggs, vanilla and salt, and whisk until combined.  Stir in the flour until just incorporated.  Spoon a heaping tablespoon of batter into each mini muffin cup. 

4. Bake for 12-15 minutes or until completely set.  Allow to cool in the pan for 10-15 minutes.  Remove brownies from the pan and transfer to a wire rack to cool completely.

5. To make the ganache: heat the whipping cream in a small saucepan over medium heat just until it simmers; remove from the heat.  Add the bittersweet chocolate to the heated cream, let stand for 30 seconds, then whisk until the chocolate is melted and the mixture is well blended.

6. Gently dip the top of each brownie in the ganache and then sprinkle with toppings.  Allow the glaze to set completely before serving.

Source: Annie’s Eats

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Chocolate Toffee Shortbread bars

One of the ‘difficult’ things about having a food blog is when you bake something to give away you need to make sure you have time to photograph and taste each item that you bake before its gone.   I made these chocolate toffee shortbread bars and the chocolate needed to harden before I could cut/photograph them.   So I had to wait until the next morning to do that. 

Nothing like being a little late for work just to get a photo of these delicious beauties.   Completely worth the extra step in my morning routine to get some photos of these. 

The best part was sneaking one (or two) of these in my lunch for the day   Enjoy!

Ingredients

For the shortbread base:

• 1 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. ground cinnamon
• 2 sticks (1 cup) unsalted butter, at room temperature
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract
• 5 Tbsp. mini chocolate chips

For the topping:

• 6 oz. bittersweet or semisweet chocolate chips
• 1 1/2 cups toffee bits or chopped toffee bars

Directions

1. Preheat the oven to 375˚ F.  Line a 9 x 13" baking dish with foil and spray lightly with cooking spray. 

2. To make the shortbread: combine the flour, salt and cinnamon in a small bowl; stir to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and fluffy, about 3 minutes.  Blend in the vanilla.  With the mixer on low speed, beat in the dry ingredients just until incorporated.  Stir in the mini chocolate chips until evenly distributed. 

3. Transfer the dough to the prepared baking dish and press into an even layer covering the bottom of the pan.  Bake for 18-20 minutes, or until the shortbread is bubbling.  Remove the pan from the oven and transfer to a wire rack.

4. Sprinkle the 6 ounces of chocolate chips evenly over the top of the cookie base.  Cover the pan with foil and let sit for 5 minutes.  Remove the foil and use an offset spatula to spread the melted chocolate evenly over the crust in a thin layer.  Immediately sprinkle the toffee bits over the melted chocolate and press down gently to adhere. 

5. Let the bars cool to room temperature.  When the topping is set, remove from the pan, transfer to a cutting board and slice into bars.

Source: Annie’s Eats

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Oatmeal Fudge Crumble Bars

I *love* having an excuse to bake – I really do not need much convincing.  So when my husband requests treats to bring to a group he is working with – I am more than happy to oblige.  The hard part for me is picking out what to make.  These beauties have been on my pinterest dessert board for a while now – so they seemed like the perfect treat to make for a group.   The crunch oatmeal crust and topping and the gooey, chocolaty centers were a perfect dessert treat.   Enjoy! 

Ingredients

• 2 1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup unsalted butter, softened
• 2 cups brown sugar
• 2 eggs
• 2 tsp. vanilla
• 3 cups oats

fudge layer:

• 2 cups chocolate chips
• 1 can (15 oz.) Sweetened Condensed Milk
• 2 Tbsp. butter
• 1 tsp. salt
• 2 1/2 tsp. vanilla

Directions

1. Preheat oven to 325. Grease and flour a 9×13 pan.

2. In a large bowl sift together flour, baking soda and salt. Set aside.

3. In large mixing bowl, beat together the butter and brown sugar until light and fluffy, about 3 minutes. Add eggs, one at a time and beat until combined. Add vanilla and mix well.

4. Add the sifted flour mixture and mix until combined. Stir in oatmeal.

5. Gently spread 2/3 crust into bottom of prepared pan. Reserve the rest for topping.

6. To make the fudge layer: Over medium-Low heat, melt together chocolate chips, sweetened condensed milk, 2 tablespoons butter, and salt. Stir until smooth. Remove mixture from heat and stir in vanilla.

7. Evenly pour filling mixture onto crust but keeping filling about a 1/4 inch away from side of pan so it does not stick to side while baking.  Evenly dollup top of filling with remaining oat mixture. Bake for 30-35 minutes or until topping is light brown and fudge layer set but not solid.

8. Cool in pan on rack until set before cutting.  Keep stored in airtight container.

Source: Erin’s Food Files

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Rocky Road Ice Cream

I hope everyone had a great week – I had an amazing vacation in Seattle – with lots of great food and dessert.  I had a few amazing ice creams as well – a honey flavored from an ice cream truck (not at all like the ones that drive around my neighborhood!) and an amazing vanilla with shaved chocolate from a local shop.   I am now completely spoiled when it comes to artisanal, small-batch ice creams – good thing I know how to make my own too! 

I made this rocky road a few weeks before we went on vacation – I had some marshmallow left from when I made marshmallow eggs.  So I thought this would be a fun way to use it up.   I’m not sure you can do better than this ice cream – the chocolate is so rich and smoothly and the marshmallow and peanuts give this a perfect texture.

Have a happy, happy start to summer-time: Enjoy!!!   

Ingredients

• 2 cups heavy cream, divided
• 3 Tbsp. Dutch-process cocoa powder
• 5 oz. bittersweet chocolate chips or chopped
• 1 cup whole milk
• 3/4 cup sugar
• Pinch of salt
• 5 large egg yolks
• 1/2 tsp. vanilla extract
• 1 1/2 cups miniature marshmallows
• 1 cup honey roasted peanuts, coarsely chopped

Directions

1. In a medium saucepan, combine 1 cup of the cream with the cocoa powder.  Warm over medium-high heat, whisking to dissolve the cocoa.   Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 30 seconds, whisking constantly. 

2. Remove the pan from the heat, mix in the chocolate chips and whisk until melted and smooth.  Stir in the remaining 1 cup of cream.  Transfer this mixture to a medium-large mixing bowl.  Set a fine mesh sieve over the top.

3. In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium heat.  In a medium mixing bowl, whisk together the egg yolks.  When the milk mixture is warm, gradually whisk into the egg yolks, beating constantly.  Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened and reads 170-175° F on an instant-read thermometer. 

4. Remove from the heat and pour through the mesh sieve into the chocolate-cream mixture and stir to blend.  Stir in the vanilla extract.

5. Cover and chill the mixture thoroughly in the refrigerator or using an ice bath.  Once the mixture is completely chilled, freeze in an ice cream maker according to the manufacturer’s instructions.  Fold in the marshmallows and peanuts when the ice cream is completely churned.  Store in an airtight container and freeze until ready to serve.

Source: Annie’s Eats from David Lebovitz

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Marshmallow eggs

When I realized that this year for our Easter gathering I had a gift for everyone that was there (mostly because of birthdays) except for my Mom – so I wanted to buy her some chocolate covered marshmallow eggs (her favorite).  Except I could not find any at the local chocolate shop I went to.  So instead of driving all over looking of them I wanted to see if I could make them myself. 

My first thought was that I had an Easter egg cookie cutter and I would make a sheet of marshmallow and just cut out egg shapes.  But during my search for a recipe – I came across this ingenious idea where you use a real egg and make a mold in flour.  Then you pour the marshmallow into the molds to get your egg shape.   So much fun!  I loved how these turned out!

Even better that they were unbelievably good – so light and fluffy with that crisp chocolate coating.  Marshmallow is not at all difficult to make either – I don’t know why I haven’t made it sooner since it has been on my to-make list forever. 

I think the Easter bunny will be making more of these again next year!  Enjoy!

Ingredients

• 5 lbs. all-purpose flour
• 1 large egg
• 2 Tbsp. unflavored gelatin
• 1/2 cup cold water
• 2 cups sugar
• 1 cup light corn syrup, divided
• 3/4 cup hot water
• 2 tsp. vanilla extract
• 1 pound dark chocolate, melted

Directions

1. Spread flour in each of three 13-in. x 9-in. pans.  Carefully wash the egg with soap and water and pat dry.  Press washed egg halfway into the flour to form an impression. Repeat about 35 times; set aside.

2. In a small bowl, sprinkle the gelatin over cold water; set aside.

3. In a medium saucepan, combine the sugar, 1/2 cup corn syrup and hot water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 238°F (soft-ball stage).  Remove from the heat; stir in remaining corn syrup.

4. Pour into the bowl of a stand mixer. Add reserved gelatin, 1 tablespoon at a time, beating on high speed with the whisk attachment until candy is thick and has cooled to lukewarm, about 10 minutes. Beat in vanilla.

5. Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.

6. Brush excess flour off marshmallow eggs. Dip each in melted chocolate. Place flat side down on waxed paper.  Let stand until set.

Source: Taste of Home

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Chocolate Scotcheroos

Peanut butter, butterscotch, chocolate and rice krispies = chocolate scotcheroos!   I had no idea that you could make rice krispie treats without using marshmallows either!   I was trying to make a dessert to bring to a friends house and I wanted to figure out something using ingredients I had in the house already.  I have a pretty well stocked baking pantry – so it wasn’t that difficult – but we all know that usually you run out of something right when you need it.   Luckily, I had just enough of everything to make these.  Good thing – because not only were they simple to make – they tasted delicious!   Enjoy!

Ingredients

• 1 cup light corn syrup
• 1 cup sugar
• 1 cup peanut butter
• 6 cups Rice Krispies cereal
• 1 cup semi-sweet chocolate morsels
• 1 cup butterscotch chips

Directions

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well.

2. Add rice krispies cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

3. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly.  Spread evenly over cereal mixture. Let stand until firm and then cut. 

Source: Rice Krispies

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Banana Oatmeal Chocolate Chip Cookies

We all know the dilemma of a very over-ripe banana that just needs to be used before it starts to attract fruit flies in your kitchen.  These cookies are perfect – especially if you have just one banana that needs to be used up.  The banana also keeps the cookies very soft and moist – without being overpowering of banana flavor.   They were a great, almost healthy dessert – and very much enjoyed by my niece and nephew!  I hope you enjoy them too!   

Ingredients

• 4 Tbsp. unsalted butter, at room temperature
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 tsp. vanilla extract
• 1 large egg
• 1 large banana, mashed
• 1 1/4 cups all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups old fashioned oats
• 1 cup semisweet chocolate chips

Directions

1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars, mix until smooth and fluffy. Mix in vanilla extract and egg. Next, add the banana. Beat well.

3. Slowly add in flour mixture until just combined. Stir in oats and chocolate chips by hand.

4. Drop cookie dough by heaping tablespoonfuls onto baking sheets that have been lined with parchment paper or Silicone baking mats.

5. Bake at 350 degrees F for 15-18 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

Makes about 2 1/2 dozen cookies

Source: Makes and Takes

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Caramel Brownies

umm, yeah – I know what you are thinking – these look like the best brownies you have ever seen.  Well, you are correct in that assumption.  I am not sure you can beat a brownie with a layer of gooey caramel in the center, chopped pecans and topped with chocolate chips and pecans.  Crunchy, gooey, and super delectable. 

We liked them best warmed for just a bit in the microwave.  My husband likes to make them even richer by piling whipped cream on top of them.  Enjoy!

Ingredients

For the brownies:

• 1/2 cup (1 stick) unsalted butter
• 6 oz. bittersweet chocolate, coarsely chopped
• 3/4 cup sugar
• 2 large eggs
• 1/2 Tbsp. vanilla extract
• 3/4 cup all-purpose flour
• 1/4 tsp. salt
• 3/4 cups pecan, coarsely chopped
• 1/2 cup semisweet chocolate chips

For the caramel filling:

• 7 oz. caramel candies, unwrapped
• 2 1/2 Tbsp. heavy cream

Directions

1. Preheat the oven to 350˚ F.  Line a 8x8-inch baking pan with foil and grease the foil well with butter or cooking spray.

2. Combine the butter and chocolate in a heatproof bowl and microwave in 30 second intervals, stirring in between, until completely melted.  Remove the bowl from the heat.  Whisk in the sugar, eggs and vanilla until incorporated.  Stir in the flour and salt just until combined. 

3. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer.  Bake for 20 minutes.  Remove from the oven, maintaining the oven temperature, and let cool for 20 minutes.

4. Meanwhile, add the chopped pecans to a medium skillet over medium heat.  Toast, stirring occasionally, until fragrant and light golden brown.  Remove from the heat and set aside. 

5. To make the caramel filling, combine the caramel candies and cream in a medium saucepan over medium-low heat.  Heat, stirring frequently, until melted and smooth.  Stir in half of the pecans.  Immediately spread the caramel mixture over the bottom brownie layer. 

6. Pour the remaining brownie batter over the caramel layer, taking care to pour and spread it evenly otherwise it will be difficult to spread evenly over the caramel layer.  Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer.  Bake for 20 minutes.  Transfer to a wire rack and let cool completely before slicing and serving.

Source: Annie’s Eats

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Chocolate Chip Granola Bars

You can never go wrong with a granola bar as a quick snack/treat.  I happen to really like the combination of oats and chocolate.  So these were the perfect simple recipe to make if you don’t want to buy these at the store.  You can add in nuts or dried fruits or peanut butter to make these your own – I think I liked them just the way they are.

Enjoy! 

Ingredients

• 1/4 cup butter
• 1/4 cup honey
• 1/3 cup packed brown sugar
• 2 cups quick cooking oats
• 1 cup crispy rice cereal
• 1/2 tsp. vanilla
• 2 Tbsp. mini chocolate chips

Directions

1. In a large bowl, stir oats and rice cereal together. Set aside.

2. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes. Add in vanilla and stir.

3. Pour into dry ingredients and mix well to moisten all ingredients. Pour into lightly greased small jelly roll pan (about 12x8x1) and press out to be about 3/4 inch in thickness (you will not use the entire pan).  Sprinkle with mini chocolate chips and press down lightly.  Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars.  Store at room temperature.

Source: Lauren’s Latest

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Black and White Cookies

These are the classic – black and white cookie – and they are much simpler than I thought!  I was making something for a friend and her family – and I only had one egg and I had no desire to run out to the store for more – so I had to search for a good recipe that only had one egg.   I was seriously surprised how many cookie recipes call for more than one egg! 

My husband and I were in long island last year for a wedding and on our way home stopped and bought some bagels and black and white cookies.  So the last time I had one of these it was truly authentic – and I can honestly tell you that these were just as good as the ones straight from the source!  Enjoy!

Ingredients

Cookies (makes 12)

• 1 3/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/8 tsp. salt
• 10 Tbsp. unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 2 tsp. vanilla
• 1/3 cup sour cream

Glaze

• 5 cups powdered sugar, sifted
• 7 Tbsp. milk
• 2 Tbsp. corn syrup
• 1 tsp. vanilla
• 1/2 tsp. salt
• 3 Tbsp. Dutch-processed cocoa powder, sifted

Directions

1. Preheat oven to 350°F.  Adjust racks to upper middle and lower middle.  Line two baking sheets with parchment paper or silicone liners.

2. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.

3.  Using a stand mixer with a paddle attachment, beat butter and sugar on medium-high until pale and fluffy, about 2 minutes.  Add the egg and vanilla, and beat until combined.  Reduce the speed to low, add the flour in 3 additions alternating with 2 additions of sour cream, scraping down the bowl as needed. Give the dough a final stir by hand.

4. Using a greased 1/4 cup measure, drop cookie dough 3 inches apart on the prepared cookie sheets.   Bake until the edges are lightly brown, 15 to 18 minutes, switching and rotating the sheets halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely, 1 hour. 

5. To make the glaze: Whisk sugar, 6 Tbsp. milk, corn syrup, vanilla and salt together in a bowl until smooth.  Transfer 1 cup of glaze to a small bowl and reserve.  Whisk cocoa and the remaining 1 Tbsp. of milk into the remaining glaze until combined. 

6. Working 1 cookie at a time, spread 1 Tbsp. of vanilla glaze over half of the underside of a cookie (the flat side) with an offset spatula.  Refrigerate until the glaze is set, about 15 minutes.  Cover the other half of the cookies with 1 Tbsp. of chocolate glaze and let the cookies sit at room temperature until the glaze is firm, about 1 hour. The cookies can be stored at room temperature for up to 2 days.

Source: Cook’s Country Magazine

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Chocolate Crème Brulee

Tomorrow is Valentines Day!     My husband and I really don’t ‘celebrate’ on Valentines day – but I always love an excuse to make a special dessert.  He already bought me flowers – so they are blooming for Valentines day and he doesn’t have to pay the outrageous price mark-up just because it’s a certain calendar date. 

If you are looking for a last-minute dessert to make and you want something impressive and outrageously delicious.  This is for you.  It is like a super smooth, creamy pudding topped with a crispy, crunchy sugary top.  

And seriously – who doesn’t want to play with fire?   My husband was very happy to help out with this photo!

I added a few fresh raspberries to mine – I thought it was the perfect accompaniment to this.  I decided I need to make more crème brulee really soon. 

Ingredients

• 5 large egg yolks
• 4 Tablespoons granulated sugar (plus more for the burnt sugar topping)
• 2 cups heavy cream
• 1/2 vanilla bean, split
• 4.5 ounces dark chocolate, finely chopped
• extra sugar for topping (I used turbinado)

Directions

1. Preheat your oven to 300°F and assemble 4 ceramic crème brulee tarts in a roasting pan.

2. Whisk together two tablespoons of sugar with the egg yolks.

3. Bring the cream, two remaining tablespoons of sugar and vanilla bean to a simmer over medium heat.  Once it begins to foam, remove from heat and fish out the vanilla bean. Scrape the vanilla seeds into the cream and discard the pod. Add the chocolate to the mixture and stir until completely melted and smooth.

4. Pour about 1/2 a cup of the warm chocolate cream into the bowl with the eggs while whisking. Then add the remaining cream and mix well.

5. On a large 4-cup glass measuring cup (or another large spouted vessel), place a fine mesh sieve over the vessel and pour in the custard.

6. Pour the strained mixture between the tarts, tapping the roasting pan gently on the counter to settle the custard and remove any air bubbles. Pour hot water into your roasting pan so it comes up roughly as high as the custard and then bake for 25-35 minutes, until set.

7. Allow to cool to room temperature and then chill in the refrigerator until cold. 

8. When ready to serve,  sprinkle each with 1-2 tablespoons granulated sugar and torch them until melted. Allow the sugar to set and then serve.

Source: Not So Humble Pie

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Chocolate Biscotti

I haven’t always been a coffee drinker – but I’ve found myself needing a cup of coffee more and more lately.  I think its sufficed to say that I am now a coffee drinker.   Luckily biscotti goes perfectly with a hot drink of your choice.

I have a close friend that is an avid tea drinker – and she loved the last biscotti recipe that I made.   So for her birthday I decided to make her a batch of biscotti to enjoy with some fun tea flavors. 

You can never go wrong with chocolate – never!  This recipe has a combination of white and dark chocolates.  I think the next time I make this I will put in walnuts in place of the white chocolate.  I think it will give them a better texture and not that overly-sweet flavor of the white chocolate.

Enjoy! 

Ingredients

• 2 cups all-purpose flour, plus some extra for dusting
• 1/2 cup unsweetened cocoa powder
• 2 Tbsp. instant espresso powder
• 3/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1 tsp. salt
• 6 Tbsp. unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs, lightly beaten
• 1 tsp. vanilla extract
• 1 cup white chocolate chips or walnuts
• 4 oz. bittersweet chocolate, coarsely chopped

Directions

1. Center a rack in the oven and preheat to 350 degrees F.  Line a baking sheet with parchment paper or a silicone mat.

2. Sift together the flour, cocoa powder, espresso powder, baking soda, baking powder and salt.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. 

4. Scrape down the sides of the bowl, add the eggs and the vanilla and beat for another 2 minutes.  Reduce the mixer speed to low and mix in the dry ingredients in three additions, mixing only until a dough forms.  Scrape down the sides of the bowl.  Mix in the white chocolate chips or nuts and chopped bittersweet chocolate.

5. Sprinkle some flour on a clean work surface.  Dust your hands with some flour – the dough may be very sticky.  Divide the dough in half.  Working with one half at a time, roll the dough into 10-inch logs.  Transfer logs onto the baking sheet.  Flatten both logs so that they are 1/2 to 1 inch high and at least 4 inches apart.

6. Bake the logs for at least 25 minutes, or until are just slightly firm.  The logs will spread and crack during baking.  Remove the baking sheet from the oven, place on a wire rack and allow to cool for about 20 minutes.

7. Working with one log at a time, cut each log into slices 1/2 to 3/4 inch thick.  Stand the slices up on the baking sheet.  Bake the cookies again, this time for 10 minutes.  Transfer to a rack to cool.

Source: Annies Eats originally from Baking: From My Home to Yours by Dorie Greenspan

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Chocolate Chip Cookie Dough dip

If you ever need an easy, last-minute dessert to bring to a party – this is for you.   There is no baking involved – just a little mixing and stirring and you’ve got a drool-worthy dessert. 

Most people will not be able to resist a bowl full of ‘cookie dough’.  Don’t worry though – there is now raw eggs (or even flour) in this recipe. 

I used diced granny smith apples, chocolate graham cracker and chocolate teddy grahams to use to dip into this.  I think the apples were my favorite though – the nice tart flavor balances out the sweetness from the dip. 

I need to find an excuse to have a party – just to make this again. Enjoy!

 

Ingredients

• 1 8-ounce package cream cheese, softened
• 1/2 cup butter, softened
• 1 cup powdered sugar
• 2 Tbsp. brown sugar
• 1 1/2 tsp. vanilla
• 1 cup chocolate chips
• 1 cup toffee bits
• graham crackers, apples, etc. (for dipping)

Directions

1. Cream together cream cheese and butter.  Add all remaining ingredients and mix until well-combined.

2. Serve with graham crackers or apple wedges.

Source: Add a Pinch

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Oreo biscotti

I’ve never made biscotti before, but I am sure glad I decided to change that.  Of course, I’ve been on an Oreo kick lately – so these biscotti are just another example of that.  Yes, you read that right – they are a cookie within a cookie.   But they are the perfect excuse to eat a cookie for breakfast – since biscotti are really perfect for dipping into your coffee or tea.   So make your morning (or afternoon or evening) more delightful and make some biscotti!  It’s way easier than it looks too!  Enjoy!

Ingredients

• 1 cup sugar
• 1/3 cup butter, melted
• 3 eggs
• 2 tsp. vanilla extract
• 3 cups flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 16 Oreo cookies, coarsely chopped
• 2 oz. semisweet chocolate or 2 oz. white chocolate, melted

Directions

1. Preheat oven to 350 degrees F.

2. Beat sugar, butter, eggs and vanilla in large bowl with electric mixer at medium speed until blended.

3. Stir in flour, baking powder and salt. Fold in chopped cookies.

4. Divide mixture in half.  With floured hands, shape each half into a 9x3-inch loaf on a lightly greased large baking sheet.

5. Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean.

6. Remove from oven; cool for 10 minutes.

7. Cut each loaf diagonally into 15 (1/2-inch thick) slices.

8. Place slices, cut side up, on same baking sheet.

9. Bake for 10 to 12 minutes more on each side or until lightly toasted.

10. Once cooled, drizzle tops with melted chocolate.

Source:  What Katie’s Baking

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Four layer Oreo Bark

Today is my Birthday! 

Plans are to celebrate with my family tonight and have Dairy Queen Ice Cream Cake (probably my favorite dessert ever!).   I wouldn’t have it any other way! 

I made this Oreo bark around the holidays – but it’s a super simple dessert (or snack!) that can me made anytime.   It’s hardly even a recipe – but it was so good I had to share.  I’m starting to think you can put Oreos in pretty much anything and it will be a hit.   I’ve got another recipe with Oreos coming up soon too! 

Ingredients

• 26 oz. high quality milk or dark chocolate
• 26 oz. high quality white chocolate
• 10 Oreos, crushed

Directions

1. Melt 14 ounces of dark chocolate in a double boiler or microwave. Pour on parchment paper and spread, sprinkle with crushed cookies, and set in the freezer for 15 minutes.

2. Within the 15 minutes, melt 14 ounces of the white chocolate. Pour on top of dark chocolate and cookies – it will most likely NOT spread evenly because of the cookies, but move quickly and use a spatula to spread it out. Sprinkle with more cookies and set in the freezer for 15 minutes.

3. Repeat this method with the dark chocolate layer again, and then the white chocolate layer, sprinkling cookies on each time and freezing.

4. Remove from freezer and chop into triangles with a large, sharp knife.  Store in the refrigerator.

Source: How Sweet Eats

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Chocolate Chip Cookie Dough Fudge

It’s holiday time!  I hope everyone is having fun baking new and old recipes.  I knew the second I saw this recipe that it would be a hit with pretty much anyone who tried it.  I found myself eating the edges as I was cutting it – and it is highly addictive.   

This recipe has now been added to my chocolate chip cookie dough obsession – along with truffles, ice cream and cupcakes.

It’s impossible to not want more cookie dough. It’s not to late to add this one to your holiday baked goods.  Enjoy and Happy Holidays!

Ingredients

• 1 3/4 cup sugar
• 3/4 cup brown sugar
• 1/2 cup heavy cream 
• 1/4 cup milk
• 1 Tbsp. corn syrup
• 3/4 tsp.  kosher salt
• 2 Tbsp. unsalted butter
• 1 tsp. vanilla extract
• 1/2 cup flour
• 1/3 cup mini semi-sweet chocolate chips

Directions

1. Spray an 8x8 inch  baking dish with cooking spray and set aside.

2. In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt.  Cook over medium heat, stirring occasionally, until the mixture reaches 242 degrees F (i.e. the soft-ball stage). 

3. Remove from heat and stir in the butter, vanilla, and flour.

4. Pour the mixture into the bowl of a stand mixer fitted with the paddle attachment, and allow to cool until it reaches 110 degrees – it takes about 20 minutes to cool.

5. Beat at medium speed until the fudge thickens and holds its shape, 3 to 5 minutes. 

6. Transfer the fudge to the prepared 8x8 inch dish and smooth the top with a spatula.  Sprinkle the chocolate chips over the top, pressing them lightly into the fudge.

7. Allow to set at least 2 hours.  If it's not setting up, cover and refrigerate for a few hours.  Cut into squares and store in an airtight container.

Source: Pink Parsley

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Flourless Fudge Cookies

I was looking for an quick and easy gluten-free and dairy-free dessert recipe to make for a last minute get-together since one of my Aunts can’t have either of those items.   I easily whipped these up and baked them in no time at all.  The are super gooey and fudgey – who would think the only chocolate flavor comes from the cocoa powder.  You definitely need to use high-quality cocoa in a recipe like these (I buy mine at Penzeys), otherwise the intense fudgey flavor will not shine through.

Enjoy! 

Ingredients

• 2 1/4 cups confectioners' sugar
• 1/4 tsp. salt
• 1 tsp. espresso powder
• 1 cup Dutch-process cocoa powder 
• 3 large egg whites
• 2 tsp. vanilla extract

Directions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners.

2. Stir together all of the ingredients until smooth and completely mixed.

3. Drop batter onto baking sheets (a cookie scoop will be very helpful since the batter is sticky).

4. Bake the cookies for 8-10 minutes, until the tops are crackly.  Cool completely on baking sheet.

Source: King Arthur Flour

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Chocolate Toffee Pie

I made six different desserts this year for Thanksgiving.  This pie went quicker than anything else.  Any recipe with chocolate and toffee in the title automatically catches my attention because my husband is crazy about anything toffee.   I also wanted to make something with chocolate to balance out the fruit and nuts in the other pies.  This turned out to be super easy to mix up and super delicious.  

I actually only ended up trying one bite of this pie myself – I couldn’t believe how quickly it was gone.   I waited until just before serving to add the additional toffee bits on the top – since they have a tendency to get melty when stored in the refrigerator.  This way they were nice and crunchy.   So if you need a quick and easy (and tasty) pie this holiday season – make sure you add this one to your repertoire. 

Ingredients

Crust:

• 1 1/2 cups chocolate wafer crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

Filling:

• 3/4 cup heavy cream
• 6 ounces bittersweet chocolate, coarsely chopped (or use chips)
• 3/4 cup cream cheese, softened
• 1/4 cup packed light brown sugar
• 1 tsp. vanilla extract
• 3/4 cup chopped chocolate covered toffee candy

Directions

1. Preheat oven to 350 degrees.

2. Make the crust: In a medium bowl, combine the wafer crumbs, butter and sugar. Press the mixture into the bottom and up the sides of a 9-inch pie place. Bake for 10 minutes. Place on a wire rack to cool.

3. Prepare the filling: Measure the heavy cream in a 2 cup measuring cup. Heat the cream in the microwave for 1 minute until warmed. Remove the cream from the microwave and add the chopped chocolate/chocolate chips to the cream. Let stand, covered for 5 minutes, then stir until cream and chocolate combine and gets smooth.

4. In the bowl of a stand mixer with the paddle attachment, combine the cream cheese, brown sugar and vanilla. Beat with an electric mixer until smooth.

5. Gently beat in the chocolate/cream mixture into the bowl until fully incorporated. Fold in a 1/2 cup of the chopped toffee candy into the mixture.

6. Pour this filling into your cooled chocolate crust. Chill the pie until firm, about 2 hours or overnight to allow flavors to meld.  Sprinkle with remaining 1/4 cup chopped toffee bits before serving.

Source: What’s Cooking, Chicago

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