Posts tagged ‘chocolate’

April 6, 2011

Chocolate Covered Marshmallows

This is such a non-recipe that I am almost embarrassed to share it with you. I was desperate for something chocolate a few nights ago and after raiding my cupboards, this is what I came up with. Simple? Yes. Easy? Certainly. Delicious? Yes oh yes! My neighbor who I shared these with ever so nicely described them; “They look like the mushrooms in Super Mario Bros and taste FREAKIN’ DELICIOUS”.

Ingredients

Marshmallows (as many as you can eat)

Some chocolate chips or a few squares of bakers chocolate (I used both as thats what I had)

1 tablespoon of peanut butter (optional)

Any topping that sounds appealing to you – crushed nuts, candy, sprinkles, coconut, cookie crumbs mmmm

 

Method:

Melt the chocolate and peanut butter together in a double boiler (pot with water with a bowl on top with the chocolate in it)

Once melted, dip your marshmallows so they are half covered.

Dunk the the chocolate side into your topping.

Put them in the fridge until the chocolate hardens and then store them in an air tight container out of the fridge.

 

Mmmmm I’m thinking white chocolate and pistachio would be delish, or chocolate with graham cracker crumbs – like a smore. Or use butterscotch chips instead of chocolate? The possibilities are endless!

Enjoy!

 

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March 21, 2011

Guinness Brownies

Left over Guinness from the weekend? Try this chocolately treat. Guinness has a very similar effect on chocolate as coffee does – it becomes richer, more flavourful, more robust! You will smell the beer as these babies bake in the oven, but they won’t taste like beer when they come out.

 

Ingredients

1 cup flour

3/4 cup unsweetened cocoa powder

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

8 ounces dark bittersweet chocolate (chopped or measured chips)

3/4 cup white chocolate chips

4 large eggs, room temperature

1 cup sugar

1 1/4 cups Guinness Extra Stout beer, room temperature, (let the foam settle)

1 cup semisweet chocolate chips

Method
1. Preheat oven to 375. Grease 9×13 pan.

2. In medium bowl, whisk flour, cocoa powder and salt until evenly combined. Set aside.

3. In double boiler over low heat, melt butter, bittersweet chocolate and white chocolate chips. Stir constantly until melted. Remove from heat.

4. In large bowl, beat eggs and sugar on high speed until light and fluffy; about 3 minutes. Add spoonful of egg mixture to chocolate mixture to cool it off (you don’t want to cook your eggs.) Add chocolate mixture to egg mixture and beat well.

5. Add flour mixture to egg mixture and beat until just combined. Whisk in beer. Pour in chocolate chips and stir to combine. Pour into prepared pan.

6. Bake 25 to 30 minutes (checking for doneness starting at 25 minutes). Brownies are done when toothpick inserted in center comes out clean. Let brownies cool to room temperature before cutting.

February 18, 2011

Peanut Butter and Chocolate Covered Cherries

I first tasted these absolutely delish little pieces of happiness this Christmas when Ryan’s mama made them. I couldn’t believe how good they were when I had my first bite. Chocolate covered cherries are my dad’s favourite thing. His kryptonite I would even say so naturally these were his birthday gift (I’ll get him that Corvette one day). He LOVED them and I knew it when I saw his face as he ate.

Ingredients:

1/2 cup butter, softened

1 cup peanut butter

1 teaspoon real vanilla extract

2 cups icing sugar

24 to 26 maraschino cherries with stems

Additional icing sugar

2 cups semi-sweet chocolate (chips or bakers)

1 teaspoon oil

Directions

Take your cherries out of the jar and pat them dry. Let them air dry (the drier the better).

In a small bowl, beat the butter and peanut butter until smooth. Beat in vanilla. Gradually add icing sugar and mix well. Cover and refrigerate for at least 1 hour.

Dust hands with additional icing sugar. Wrap each cherry with a rounded tablespoon full of peanut butter mixture. I find the easiest way to do this is to roll the peanut butter mixture into a ball, flatten it out in your hands and wrapping it around. Peanut butter mixture may need to be refrigerated occasionally while rolling cherries. Cover and refrigerate for at least 1 hour.

Melt chocolate  and oil in a double boiler (pot of boiling water with another pot or metal bowl on top if it for those who aren’t sure).

Dip peanut butter balls in chocolate; allow excess to drip off. Place on waxed paper. Place in the freezer to set.

They can be stored in the fridge or the freezer – I suggest freezer.

February 17, 2011

Coconut Hot Chocolate

Well I have never patted my self on the back for my hot chocolate making abilities until last night  – coconut hot chocolate. It tastes just like a rich, creamy, smooth, velvety little macaroon. To die for!

 

1 cup coconut milk (low fat or regular)

1/2 cup milk

1/2 semi sweet chocolate chips

whipped cream

flaked coconut

 

Heat coconut milk and milk over low/medium heat in a sauce pan until hot but not boiling.

Add chocolate chips and heat while stirring until they are melted and incorporated.

Serve with whipped cream and flaked coconut sprinkles on top.

I must warn you, this is almost obnoxiously rich. Start with a small serving – like an espresso cup to start.

February 3, 2011

Oreo Truffles

In my experience, these rich little balls of goodness have been appreciated more by my female friends that possess a sweet tooth versus any of my male friends. These Oreo Truffles are seriously easy and seriously impressive.

This recipe is adapted from KRAFT Canada:

1 package oreo cookies (use whole cookie including the cream center)
1 8oz. package cream cheese (softened)
8 oz. semi sweet bakers chocolate or chocolate chips (I like using white chocolate too but it can get REALLY sweet)

1. Finely crush 7 cookies in a food processor and crush into a fine consistency. Reserve for later.

2. Crush remaining cookies in food processor and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.

3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. Put in the freezer for 30 minutes.

4. Melt chocolate in double boiler or in the microwave and dip your balls in it to cover. (I find the easiest way is to use 2 toothpicks).

5. When the chocolate is still wet, sprinkle the reserved crushed Oreo cookie crumbs on top.

5. Refrigerate and enjoy!

January 30, 2011

One of My (and Oprah’s) Favourite Things.

I’ve been drooling over the Baker’s Edge Brownie Pan ever since I learned about it. I was lucky enough to get one on my birthday from a friend who is fully aware that I cannot help myself from baking something every single time I get a chocolate/candy/sugar/sugar/sugar craving (every day). This M shaped design gives every brownie what they’ve always dreamed of – edges. How could I resist?

Batch number one: Peanut Cup Brownies. I know – it does sounds good doesn’t it? They are gooey and warm and crispy on the outside. They are sweet and chocolately. They are salty because they are packed full of peanut butter cups and and peanuts. And then the top… Oh my goodness the top!! There is a peanut butter layer, there is chocolate frosting and even more peanut butter cup goodness. You have to make them, I’m serious. This recipe fits in a regular 9×9 baking dish too.

 

Brownie Layer

▪ 3/4 cup unsalted butter

▪ 8 ounces semisweet chocolate, chips or chopped

▪ 1 1/4 cups sugar

▪ 1 1/2 teaspoons vanilla extract

▪ 1/4 teaspoon kosher salt

▪ 4 large eggs

▪ 1 cup all purpose flour

▪ 3/4 cup roasted salted peanuts, coarsely chopped

Peanut Butter Layer

▪ 1 cup peanut butter (not natural or old-fashioned)

▪ 1/4 cup (1/2 stick) unsalted butter, room temperature

▪ 1 cup powdered sugar

▪ 3 tablespoons whole milk

▪ 1 teaspoon vanilla extract

Chocolate Frosting

▪ 1/4 cup unsalted butter, softened

▪ 1/4 cup cocoa powder

▪ 1/2 teaspoon vanilla extract

▪ 1 cup powdered sugar

▪ 2 tablespoons whole milk

Topping

▪ 1 cup Peanut Butter Cups, cut into quarters

MAKING BROWNIE LAYER

Preheat oven to 350 degrees. Line an 9 X 9 inch baking pan with foil and butter

the foil. Melt butter and chocolate in a double-boiler (aka a heatproof bowl suspended

over barely simmering water without touching said water). Stir until chocolate is melted. Then beat in the sugar followed by the

eggs, vanilla extract and kosher salt.  Gradually add the flour and stir until combined.  Then add the salted peanuts.  Spread the

batter in the prepared pan. Bake until tester inserted into center comes out with moist crumbs attached, about 22-25 minutes.

Take care not over bake.  Cool the brownies to room temperature.

MAKING PEANUT BUTTER LAYER

Using an electric mixer, beat together the peanut butter and 1/4 cup softened

unsalted butter in medium bowl.  Then, beat in the powdered sugar, milk and

vanilla.  The mixture should be very spreadable.  If, for some reason, it isn’t,

incorporate a little more milk.  Spread this peanutbuttery goodness over the cool

brownies.  Then put the pan in the refrigerator while you make the chocolate

frosting.

MAKING THE CHOCOLATE FROSTING

To make the chocolate frosting, beat together all of the ingredients in a medium

size bowl.  I use my mixer for this, but it could be done by hand.  When the

frosting is spreading consistency, spread it over the peanut butter layer.

Sprinkle the top of all this decadence with quartered Peanut Butter Cups.  Cut into

squares and serve.

STORAGE: No need, you will eat them right away.

 

Recipe adapted from Making Life Delicious. Thanks!