1 c butter (no substitutes)
2 c packed brown sugar
1c light corn syrup
1/4 cup water
1 (14-0z) can sweetened condensed milk
2 tsp vanilla
1 1/2 c coarsely chopped pecans
1 c semi-sweet choc chips
Melt butter in a heavy saucepan over med heat. Add brown sugar, corn syrup & water. Cook & stir until mixture comes to a boil. Stir in sweetened condensed milk & vanilla. Cook, stirring constantly, until a candy thermometer reads 248 (firm ball stage.) Generously butter a 9x 13" baking pan. Sprinkle with choc chips & pecans. Poor mixture into prepared pan. Cool completely before cutting.
(I omitted the choc chips & pecans in one batch & found it a bit too sweet. Next time I try plain caramels, I'm going to substitute 2 cups cream for the sweetened cond milk.)
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Tuesday, October 22, 2013
Sweet & Salty treat
Get a large back of the waffle pretzels.
Pre-heat oven to 350 degrees. Line a baking sheet with foil.
Put a single layer of pretzels on the pan.
Unwrap a bag of Hershey hugs (or any kind of kisses you like, I did some pumpkin spice at Thanksgiving time). Put one candy in the middle of each pretzel. Pop into preheated oven for 3 minutes.
Remove pan from oven. Press a second pretzel on top of the softened candy, some will squish through and make them hold together. If you want, while chocolate is still warm and soft you could sprinkles with red or green colored sugar.
Let cool completely (pop in the fridge if you want to speed it up)
Store in an air tight container.
These are MUCH easier than dipping pretzels in chocolate and just as yummy!
Pre-heat oven to 350 degrees. Line a baking sheet with foil.
Put a single layer of pretzels on the pan.
Unwrap a bag of Hershey hugs (or any kind of kisses you like, I did some pumpkin spice at Thanksgiving time). Put one candy in the middle of each pretzel. Pop into preheated oven for 3 minutes.
Remove pan from oven. Press a second pretzel on top of the softened candy, some will squish through and make them hold together. If you want, while chocolate is still warm and soft you could sprinkles with red or green colored sugar.
Let cool completely (pop in the fridge if you want to speed it up)
Store in an air tight container.
These are MUCH easier than dipping pretzels in chocolate and just as yummy!
Halfway Cookies
1 cup shortening (Crisco, margarine, or butter)
1 1/2 cup brown sugar, divided
1/2 cup white sugar
2 egg yolks, slightly beaten (save whites for topping)
2 tsp vanilla extract
1 tsp water
2 cups sifted flour
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1 (12-oz) package semi-sweet chocolate chips
Cream butter and sugar. Add egg yolks, vanilla, and water; blend well. Sift flour three times with salt, baking powder, and baking soda. Mix well (dough will be stiff). Spread into a greased baking pan (the recipe calls for 10x14"; I recommend the next size down, is it 9x13"?). Sprinkle chocolate chips on top. Beat together 2 egg whites and 1 cup brown sugar. Spread over chips. Bake at 350 for 35 minutes.
Modifications for the topping:
Beat together 2 egg whites with 1 cup white sugar. The topping is supposed to be a meringue, so I added some cream of tartar to help it form peaks. I sprinkled it in bit by bit until it did it's job. The topping on Halfway Cookies is supposed to be light brown, and mine was white, so I added a little bourbon...you know, for coloring. If I use white sugar again I will cut it back to at least 3/4 cup, because while the topping was absolutely delicious, it was a little gooey and difficult to pour over the chips.
I always use unsalted butter when I bake these. I don't recommend mini-chips...I tried them once and they sort of melted together into a big chocolate layer, rather than having individual chips melt in your mouth.
1 1/2 cup brown sugar, divided
1/2 cup white sugar
2 egg yolks, slightly beaten (save whites for topping)
2 tsp vanilla extract
1 tsp water
2 cups sifted flour
1/4 tsp salt
1/4 tsp baking soda
1 tsp baking powder
1 (12-oz) package semi-sweet chocolate chips
Cream butter and sugar. Add egg yolks, vanilla, and water; blend well. Sift flour three times with salt, baking powder, and baking soda. Mix well (dough will be stiff). Spread into a greased baking pan (the recipe calls for 10x14"; I recommend the next size down, is it 9x13"?). Sprinkle chocolate chips on top. Beat together 2 egg whites and 1 cup brown sugar. Spread over chips. Bake at 350 for 35 minutes.
Modifications for the topping:
Beat together 2 egg whites with 1 cup white sugar. The topping is supposed to be a meringue, so I added some cream of tartar to help it form peaks. I sprinkled it in bit by bit until it did it's job. The topping on Halfway Cookies is supposed to be light brown, and mine was white, so I added a little bourbon...you know, for coloring. If I use white sugar again I will cut it back to at least 3/4 cup, because while the topping was absolutely delicious, it was a little gooey and difficult to pour over the chips.
I always use unsalted butter when I bake these. I don't recommend mini-chips...I tried them once and they sort of melted together into a big chocolate layer, rather than having individual chips melt in your mouth.
Hidden Kisses cookies
1 cup butter at room temperature
2/3 cup sugar
1/2 teaspoon of vanilla
1/4 teaspoon of pure almond extract
1 3/4 cup flour
3/4 cup chopped pecans
One 9 ounce package of Hershey kisses
1 1/2 cups confectioners sugar
In a large bowl, cream the butter, sugar and vanilla and almond extract. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour. Preheat the oven to 375 degrees.
Unwrap the Hershey's kisses. Press a scant tablespoon of dough around each Kiss, coverning it completely; shape into balls.
Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, than transfer to a rack to cool completely. Roll the cookies in confectioners' sugar.
2/3 cup sugar
1/2 teaspoon of vanilla
1/4 teaspoon of pure almond extract
1 3/4 cup flour
3/4 cup chopped pecans
One 9 ounce package of Hershey kisses
1 1/2 cups confectioners sugar
In a large bowl, cream the butter, sugar and vanilla and almond extract. Stir in the flour and blend well. Add the pecans and blend well. Cover the bowl and refrigerate the dough for 1 hour. Preheat the oven to 375 degrees.
Unwrap the Hershey's kisses. Press a scant tablespoon of dough around each Kiss, coverning it completely; shape into balls.
Place the cookies on ungreased cookie sheets and bake for 10 minutes. Cool slightly, than transfer to a rack to cool completely. Roll the cookies in confectioners' sugar.
Heavenly Bars / Sooper Doopers / Magic Bars / Hello Dollies
1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs (crush yourself, instead of getting readymade crumbs)
1 (14 ounce) can Sweetened Condensed Milk
2 cups semisweet chocolate morsels (just use how much you like. I use 1 c. choc. chips, 1 c. butterscotch chips, ½ c. peanut butter chips)
1 cup coconut flakes
1/2 cup chopped nuts (optional and any kind you like. I usually use peanuts)
And I add a sprinkling of mini marsh mellows on top
Heat oven to 350 degrees (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Then start your layers: chocolate/butterscotch/peanut butter chips, coconut, nuts, marsh mellows. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
I usually pour half the condensed milk over the graham crumbs and the rest over the top once the layers are complete; however, it works better as directed above so you can more easily cut into bars once baking is done and the pan has cooled. Enjoy!
1 1/2 cups graham cracker crumbs (crush yourself, instead of getting readymade crumbs)
1 (14 ounce) can Sweetened Condensed Milk
2 cups semisweet chocolate morsels (just use how much you like. I use 1 c. choc. chips, 1 c. butterscotch chips, ½ c. peanut butter chips)
1 cup coconut flakes
1/2 cup chopped nuts (optional and any kind you like. I usually use peanuts)
And I add a sprinkling of mini marsh mellows on top
Heat oven to 350 degrees (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Then start your layers: chocolate/butterscotch/peanut butter chips, coconut, nuts, marsh mellows. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.
I usually pour half the condensed milk over the graham crumbs and the rest over the top once the layers are complete; however, it works better as directed above so you can more easily cut into bars once baking is done and the pan has cooled. Enjoy!
Amazing Chocolate Chip Cookies
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Chocolate Crinkle Cookies
1/2 cup vegetable oil (original recipe calls for, specifically, Mazola corn oil---I used generic canola oil)
4 oz. unsweetened chocolate
2 oz. semi-sweet chocolate (This is my addition. I didn't use additional unsweetened chocolate since I didn't want to mess around with sugar/flour/liquid ratios.)
2 cup sugar
2 tsp. vanilla extract
4 eggs
1/2 tsp salt
2 cups flour
2 tsp baking powder
1 cup confectioners sugar (for rolling cookies in)
1. Melt both types of chocolate in a heavy bottomed pot (or double boiler, if you have one).
2. Meanwhile "cream" oil and sugar together. Blend in the melted chocolate. Blend in the eggs, adding one at a time. Finally, mix in the vanilla. (The mixture will be a bit gritty compared to cookie bases made via creaming sugar with butter).
3. Sift or mix together the flour, salt, and baking powder in a separate bowl. Stir the flour mixture into the chocolate mixture until incorporated fully.
4. Let the batter chill in the refrigerator for several hours until firm
5. Preheat oven to 350 F. Either grease a cookie sheet or cover a cookie sheet with aluminum foil
6. Put confectioners sugar in a bowl
7. Shape teaspoons full of the chilled dough into round balls and roll these in the sugar to coat fully (there shouldn't be any cookie showing through).
8. Place the balls 2 inches apart on the cookie sheet.
9. Bake cookies for 10-12 minutes. (In my experience, the cookies are done once they have started to firm up on their outsides; they will still look wet in the regions of the cookie showing through the cracks that will form while baking).
10. Let the cookies cool for 3 minutes on the cookie sheet then move them to cooling rack to cool fully. They should still be tender once fully cooled.
4 oz. unsweetened chocolate
2 oz. semi-sweet chocolate (This is my addition. I didn't use additional unsweetened chocolate since I didn't want to mess around with sugar/flour/liquid ratios.)
2 cup sugar
2 tsp. vanilla extract
4 eggs
1/2 tsp salt
2 cups flour
2 tsp baking powder
1 cup confectioners sugar (for rolling cookies in)
1. Melt both types of chocolate in a heavy bottomed pot (or double boiler, if you have one).
2. Meanwhile "cream" oil and sugar together. Blend in the melted chocolate. Blend in the eggs, adding one at a time. Finally, mix in the vanilla. (The mixture will be a bit gritty compared to cookie bases made via creaming sugar with butter).
3. Sift or mix together the flour, salt, and baking powder in a separate bowl. Stir the flour mixture into the chocolate mixture until incorporated fully.
4. Let the batter chill in the refrigerator for several hours until firm
5. Preheat oven to 350 F. Either grease a cookie sheet or cover a cookie sheet with aluminum foil
6. Put confectioners sugar in a bowl
7. Shape teaspoons full of the chilled dough into round balls and roll these in the sugar to coat fully (there shouldn't be any cookie showing through).
8. Place the balls 2 inches apart on the cookie sheet.
9. Bake cookies for 10-12 minutes. (In my experience, the cookies are done once they have started to firm up on their outsides; they will still look wet in the regions of the cookie showing through the cracks that will form while baking).
10. Let the cookies cool for 3 minutes on the cookie sheet then move them to cooling rack to cool fully. They should still be tender once fully cooled.
Pumpkin Chocolate Chip Cookies
2 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/4 teaspoon ground ginger
3/4 cup butter, softened
2 1/4 cup brown sugar
2 eggs
1 – 14 ounce can pumpkin, solid packed pumpkin not pie filling
3/4 cup evaporated milk
1 teaspoon vanilla
2 cups chocolate chips
Whisk together flour, baking powder, baking soda, salt , cinnamon, and ginger in a bowl and set aside.
Place butter and brown sugar in a bowl and mix on medium speed for about 3 minutes or until light and fluffy
.
Add eggs and mix well.
Add pumpkin, evaporated milk, and vanilla and mix until well blended.
Add flour mixture and mix just until combined. Stir in chocolate chips.
Drop onto cookie sheets and bake at 375 for 10-12 minutes or until done.
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/4 teaspoon ground ginger
3/4 cup butter, softened
2 1/4 cup brown sugar
2 eggs
1 – 14 ounce can pumpkin, solid packed pumpkin not pie filling
3/4 cup evaporated milk
1 teaspoon vanilla
2 cups chocolate chips
Whisk together flour, baking powder, baking soda, salt , cinnamon, and ginger in a bowl and set aside.
Place butter and brown sugar in a bowl and mix on medium speed for about 3 minutes or until light and fluffy
.
Add eggs and mix well.
Add pumpkin, evaporated milk, and vanilla and mix until well blended.
Add flour mixture and mix just until combined. Stir in chocolate chips.
Drop onto cookie sheets and bake at 375 for 10-12 minutes or until done.
Sunday, October 13, 2013
Triple layer brownies
1 cup quick or old-fashioned oats
1/2 cup chopped salted, dry-roasted peanuts
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 tsp baking soda
1/2 cup butter (1 stick), melted
1 pkg fudge brownie mix (plus ingredients to make brownies)
3/4 cup (semi-sweet chocolate morsels
1/2 cup creamy peanut butter
Additional chopped peanuts (optional)
Preheat oven to 350°F. Spray baking pan with nonstick cooking spray. Combine oats, peanuts, brown sugar, flour and baking soda in a large mixing bowl. Add butter; mix well. Press oat mixture onto bottom of pan; bake 8 minutes. Remove from oven.
Prepare brownie mix according to package directions. Spoon batter over crust; carefully spread to edges. Bake 24-28 minutes or until wooden pick inserted 2 in. from the edge of pan comes out clean. Cool completely.
Combine chocolate morsels and peanut butter in small microwave-safe bowl. Microwave on HIGH 1 minute; stir until smooth. Spread chocolate mixture evenly over cooled brownies. Sprinkle with additional chopped peanuts, if desired. Cool until chocolate mixture is set; cut into bars.
1/2 cup chopped salted, dry-roasted peanuts
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 tsp baking soda
1/2 cup butter (1 stick), melted
1 pkg fudge brownie mix (plus ingredients to make brownies)
3/4 cup (semi-sweet chocolate morsels
1/2 cup creamy peanut butter
Additional chopped peanuts (optional)
Preheat oven to 350°F. Spray baking pan with nonstick cooking spray. Combine oats, peanuts, brown sugar, flour and baking soda in a large mixing bowl. Add butter; mix well. Press oat mixture onto bottom of pan; bake 8 minutes. Remove from oven.
Prepare brownie mix according to package directions. Spoon batter over crust; carefully spread to edges. Bake 24-28 minutes or until wooden pick inserted 2 in. from the edge of pan comes out clean. Cool completely.
Combine chocolate morsels and peanut butter in small microwave-safe bowl. Microwave on HIGH 1 minute; stir until smooth. Spread chocolate mixture evenly over cooled brownies. Sprinkle with additional chopped peanuts, if desired. Cool until chocolate mixture is set; cut into bars.
Milk chocolate frosting for brownies
3 tablespoons butter
1 1/2 cups powdered sugar
2 tablespoons milk
2 tablespoons cocoa
1 teaspoon vanilla
Melt butter in a small saucepan. Add cocoa and remove pan from heat. Stir in remaining ingredients until smooth. Immediately spread over brownies.
1 1/2 cups powdered sugar
2 tablespoons milk
2 tablespoons cocoa
1 teaspoon vanilla
Melt butter in a small saucepan. Add cocoa and remove pan from heat. Stir in remaining ingredients until smooth. Immediately spread over brownies.
Friday, October 11, 2013
Chocolate Chunk Cookie Dough Frozen Yogurt
½ cups Unsalted Butter, Softened
½ cups Packed Dark Brown Sugar
¼ cups Granulated Sugar
2 teaspoons Vanilla Extract
1 cup All-purpose Flour
¼ teaspoons Baking Soda
¼ teaspoons Salt
¾ cups Mini Chocolate Chips Or Chunks
1 cup Vanilla Yogurt
In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy. Add vanilla and beat until combined.
In a small mixing bowl, whisk together the flour, soda and salt. Add the chocolate chips or chunks and stir.
Add the flour and chocolate mixture to butter mixture and fold in gently. Add yogurt and stir again.
Place in a container and cover with lid. Freeze until set, preferably overnight.
Cookie dough recipe adapted from Better Homes and Gardens Bridal Edition Cookbook.
Makes about 2 cups.
½ cups Packed Dark Brown Sugar
¼ cups Granulated Sugar
2 teaspoons Vanilla Extract
1 cup All-purpose Flour
¼ teaspoons Baking Soda
¼ teaspoons Salt
¾ cups Mini Chocolate Chips Or Chunks
1 cup Vanilla Yogurt
In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy. Add vanilla and beat until combined.
In a small mixing bowl, whisk together the flour, soda and salt. Add the chocolate chips or chunks and stir.
Add the flour and chocolate mixture to butter mixture and fold in gently. Add yogurt and stir again.
Place in a container and cover with lid. Freeze until set, preferably overnight.
Cookie dough recipe adapted from Better Homes and Gardens Bridal Edition Cookbook.
Makes about 2 cups.
Deployment Cake
First, prepare cake mix of your choice in a 13x9 pan according to package directions. I recommend the flavor of consolation, chocolate. Once cooled, poke all over with a fork or other pointy implement, like the Army (or branch of military of your choice) viciously poking holes in all your hopes and dreams of having a happy family life for more than 11 months at a time. But don't totally destroy the poor thing, you need something left for re-enlistment time! Now pour over 1 can of sweetened condensed milk and 1 jar of caramel sauce, allowing cake to wallow between gooey substances like you will be wallowing in self pity for the next year of your life. "Frost" the cake with Cool Whip, which we shall euphemistically refer to as "separation and/or hazard pay." Sprinkle generously with garnish of your choice- sprinkles, chocolate chips, mini M&Ms all readily lend themselves to the task, or you can crush a favorite couple of candy bars in a plastic bag with a rolling pin like your hope of Having Him There for the Next Birth. Keep in fridge. Will feed 1 military wife sobbing along to Michael Bolton, or a wife and a herd of kids if she is smart enough not to have that kind of cheesy music on her ipod at deployment time.
*Recipe itself not originally mine, but the directions are. It's really just a poke cake with caramel sauce and sweetened condensed milk instead of Jell-O.
*Recipe itself not originally mine, but the directions are. It's really just a poke cake with caramel sauce and sweetened condensed milk instead of Jell-O.
No-Bake Chocolate Peanut Butter Bars
2 cups peanut butter divided
3/4 cup butter softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups semi-sweet chocolate mini morssls
Grease 13 x 9 baking pan
Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoons, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels Press evenly into prepared pan. Smooth top with spatula.
Melt remaining peanut butter and remaining morsels in medium, heavy duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm, cut into bars.
3/4 cup butter softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups semi-sweet chocolate mini morssls
Grease 13 x 9 baking pan
Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoons, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels Press evenly into prepared pan. Smooth top with spatula.
Melt remaining peanut butter and remaining morsels in medium, heavy duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm, cut into bars.
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