·3 cups oatmeal (old fashioned rolled oats, not instant)
Mix the sugar, butter, cocoa, and milk in a medium saucepan. Boil for 1 minute. Stir
Reduce heat and stir in the peanut butter and vanilla. Mix quickly until peanut butter melts, then add the oatmeal. Mix until the ingredients are well blended. Stir for a couple more minutes on low heat (you want the oats to slightly cook, so they won't be hard when you eat them).
Drop spoonfuls onto tin foil, wax or parchment paper. Allow to set and cool completely before serving. I would suggest putting them in the fridge if you want them to set faster. Makes 2 dozen 3 inch cookies.
I'm sure everyone has heard of the famous Nestlé Toll House cookies. They have the best all-American cookie recipe EVER. Until now...same recipe, but with a twist -- Skor bars and milk chocolate chips! Other cookies pale in comparison to these babies!
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
3 Skor bars
1/4 cup milk chocolate chips
Directions
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Chop up 3 Skor bars into small chunks and stir into the cookie dough along with the milk chocolate chips. Drop by rounded tablespoon onto a baking sheet lined with a silpat mat or waxed paper.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
*Tip: make sure that each cookie dough ball is 1 tablespoon or smaller. These cookies need a bit of room when they bake!
I love making these...they are actually easier than you would think. As soon as I make them they're gone. Everyone loves chocolate éclairs!
Ingredients
Pastry:
1/2 cup butter
1 cup water
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
Filling:
2 cups whole milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
Chocolate Icing
2 (1 ounce) squares semisweet chocolate
2 tablespoons butter
1 cup confectioners' sugar (sifted)
1 teaspoon vanilla extract
3 tablespoons hot water
Directions
Pastry:
Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.
In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat.
Add eggs, one at a time, beating well to incorporate completely after each addition.
With a spoon or a pastry bag fitted with a No. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips.
Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.
Poke a hole on one end of each éclair (for the filling) and set aside until your custard is ready.
Custard Filling:
In a medium saucepan, heat the milk and vanilla beanto a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes.
In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whiskvigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated.
Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly.
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 20 minutes or until the custard is cool enough to be spooned into a piping bag to fill your éclairs.
*Filling techniques. I like to use a pastry piping bag, but if you don't have one handy, you can also use a Ziploc bag and cut one corner off. When filling the pastries, be sure to tap them on the counter to make sure the custard is distributed the whole length.
Chocolate Icing:
Melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup of sifted confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and dip the top of each filled éclair into the chocolate icing. Refrigerate until serving.
This is an altered and combined version of two separate recipes found on Allrecipes and Foodnetwork. Picture by: A Bit of Bees Knees
Oh I want to make these so bad! Could you imagine bringing these out at a dinner party? Everyone would be so excited! Are you ready for a culinary challenge?
These showstoppers are a creative spin on a classic dessert. Here, individual ganache-glazed chocolate cake bombs are filled with decadent chocolate mousse and creamy pecan-coconut pudding. And, they're the perfect ending for a dinner party because you can make them ahead. Yields 10 individual bombs
For the cake Cooking spray 4 oz. unsweetened chocolate, chopped (about 1 cup) 1 oz. (1/4 cup) natural cocoa powder 1-1/2 cups boiling water 7 oz. (1-1/2 cups) unbleached all-purpose flour 1 tsp. baking soda 1/4 tsp. kosher salt 1-1/2 cups packed dark brown sugar 8 oz. (1 cup) unsalted butter, softened 4 large eggs, at room temperature 1/2 cup buttermilk, at room temperature 1 tsp. pure vanilla extract
Tip: This recipe contains raw eggs; if that’s a concern, buy pasteurized.
For the coconut-pecan filling 3-1/4 oz. (about 1 cup) sweetened, shredded dried coconut, toasted and cooled 3 oz. (2/3 cup) pecans, toasted and cooled 2/3 cup granulated sugar 2-1/2 oz. (5 Tbs.) unsalted butter, cut into chunks 6 large egg yolks 1 5-oz. can evaporated milk 1/2 tsp. pure vanilla extract
For the chocolate mousse 4 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup) 3-1/2 oz. (7 Tbs.) unsalted butter 2 large eggs, separated 1 Tbs. granulated sugar 3/4 cup heavy cream 1/4 tsp. pure vanilla extract Pinch kosher salt
For the glaze 4 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup) 2 Tbs. light corn syrup 1 cup heavy cream
Make the cake Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13x18-inch rimmed baking sheet with cooking spray. Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly. In a small bowl, combine the flour, baking soda, and salt. Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through. Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla—the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture (in 3 additions) with the chocolate mixture (in 2 additions), ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter. Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.)
Make the coconut-pecan filling Pulse the coconut and pecans in a food processor until they resemble coarse cornmeal. Combine the sugar, butter, egg yolks, evaporated milk, and vanilla in a 3-quart saucepan. Cook over medium-low heat, stirring constantly with a spoon or spatula, until the mixture is thick enough to coat the spoon and hold a trail when a finger is drawn through it, 6 to 7 minutes. Transfer to a stand mixer fitted with the whisk attachment and whip on high speed until cooled, fluffy, and slightly lightened in color, 6 to 10 minutes. Add the coconut-pecan mixture and beat on medium speed until combined, 1 minute more. Refrigerate until ready to use. (You can refrigerate the filling for up to 1 week.)
Make the chocolate mousse Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly. Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes. In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks. In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream—there shouldn’t be any visible streaks.
Assemble the bombes Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13x18-inch rimmed baking sheet. Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 10 circles from the chocolate cake. Scoop about 1/4 cup of the mousse into each mold and smear it evenly all over the insides of the molds with the back of a small spoon. Refrigerate or freeze until set, 10 to 20 minutes. Evenly distribute the coconut-pecan filling among the molds (about 2-1/2 Tbs. each), and then gently press a cake circle into each mold. Cover with plastic wrap and freeze overnight. Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet. Let sit until nearly room temperature, 2 to 3 hours.
Glaze the bombes Put the chopped chocolate and corn syrup in a medium stainless-steel bowl. In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring. Pour the glaze evenly over the bombs to coat them completely. Refrigerate until set, about 2 hours. (Glaze the bombs no more than 8 hours in advance.) Let the bombs sit at room temperature for about 30 minutes before serving.
I got a box of Baci! They are so good! And each chocolate comes with a little love note in Italian, English, Spanish, French and German.
Adorable.
I've eaten 4 so far...here are my love quotes
"Love has made me live love ardently." - G. Stampa
"Oh truly love me! Oh murmur words of fire!" - J. keats
"Lovers can live on kisses and water." - Proverbio
"You will always be beautiful to me and I will always be true to you." - Cira de Pers
Baci – A kiss from the heart of Italy. Silky dark chocolate enrobes a heart of gianduia (a luscious creamy blend of milk chocolate and ground hazelnuts) dotted with chopped hazelnuts and crowned with a whole hazelnut. Each confection is hugged with a love note and is wrapped in Baci’s signature silver and blue foil.
My friend Julia made this last week. It's amazing! Definitely a keeper recipe for parties!
Cookie Dough Dip makes about 1 1/2 cups 1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 3/4 cups chocolate chips 1/2 cup heath bar toffee crumbs
Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla. Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Add the chocolate chips and toffee. Stir. Garnish with additional chopped chocolate. Serves with fruit, cookies, crackers, pretzels or a spoon.
One of my dreams is to temporarily house swap and live in Spain with Danny! Oh how great would that be? Dan was a lucky duck; he grew up in a bilingual family and can switch from English to Spanish like it ain't no thing. Spain could be my chance to finally learn Spanish fluently! Until then, I will continue to practice my Rosetta Stone and make Churros con Chocolate -- a popular breakfast treat among Spaniards. Believe it or not, this recipe is really easy to make. And...it's AMAZING!
Churros are usually served plain with a hot chocolate dipping sauce in various European countries. And check this out...when we were in Costa Rica, they made their version with dulce de leche in the middle! Awww so good! But my all time favorite would be rolled in cinnamon-sugar and dipped in chocolate!
Makes approximately 20 churros (depending on size) 1 cup water 1/2 cup butter (I used salted butter, if you use unsalted add a pinch of salt to the batter) 2 tbsp sugar 1 cup flour 3 eggs oil for frying
Start by making the chocolate sauce and the cinnamon sugar. Melt the chocolate and cream together and set aside. Mix together the cinnamon and sugar and set aside.
In a saucepan, combine the water, butter, sugar and salt. Allow the butter to melt and stir everything together.
Combine the saucepan mixture with sifted flour and stir until a ball starts to form.
Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender.
Allow the mixture to cool for 5 minutes.*You don't want the hot dough to currdle the eggs
Place enough oil into a pot to fry the churros and allow to heat.
Start beating the dough and add the eggs one at a time. Beat well after each addition. The mixture will become slightly sticky and more like a batter, but still thick.
Place the batter into a piping bag fitted with a star nozzle.
When the oil is hot, pipe long shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side.
Snickers Fudge has all the elements of the classic candy bar, with plenty of chocolate, peanut, and caramely goodness! This fudge is bit time-intensive, but WELL worth the work.
*I've taken the liberty of dividing the recipe into sections with ingredients and instructions for each layer -- so you don't have to do the back and forth ingredients checks!
Ingredients
2 cup milk chocolate chips (divided) ½ cup butterscotch chips (divided) ¾ cup creamy peanut butter (divided)
4 tablespoons butter 1 cup granulated sugar ¼ cup evaporated milk 1 ½ cups marshmallow crème 1 teaspoon vanilla 1 ½ cups chopped salted peanuts
14 ounce package caramel cubes ¼ cup heavy cream
First Layer(bottom layer)
1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup peanut butter
In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lightly coated with nonstick spray. Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.
Second Layer 4 tablespoons butter 1 cup granulated sugar 1/4 cup evaporated milk 1 1/2 cups marshmallow crème 1/4 cup peanut butter 1 teaspoon vanilla 1 1/2 cups chopped salted peanuts
In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow crème, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.
Third Layer
14 ounce package caramel cubes 1/4 cup heavy cream
Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.
Fourth Layer (top layer)
1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter
In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.
I love white chocolate bread pudding, it's the ultimate comfort dessert -- the kind of dessert you'll want to eat while snuggling up to a fireplace. Everyone will come back for seconds...and thirds.
Bread Pudding 3 cups Whipping Cream 10 ozs White Chocolate Chips 1 cup Milk 1/2 cup Sugar 2 Eggs 8 Egg Yolks 1 Loaf French Bread
White Chocolate Sauce 8 ozs White Chocolate Chips 1/2 cup Heavy Cream
For the Bread Pudding (Preheat the oven to 275) 1. Tear up your loaf of french bread into bite size pieces. Distribute the pieces evenly in a baking pan. 2. Heat the whipping cream in a double boiler and add 10 oz. of white chocolate chips. Stir. When the chocolate is melted, remove from heat. Pour pour into a large bowl and set aside. 3. In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Stir well. Blend the egg mixture into the cream and chocolate mixture in the large bowl. 4. Spoon the mixture over the bread in the baking pan, making sure that the bread is evenly soaked. Cover with aluminum foil and bake at 275 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
For the White Chocolate Sauce 1. Melt 8 oz. white chocolate chips in a double boiler. Remove from heat and whisk in 1/2 cup heavy cream. Spoon over bread pudding.
I thought I would try my hand at chocolate covered coffee beans tonight. I used Don Francisco’s Vanilla Nut Coffee Beans and Toll House semi-sweet chocolate. I melted the chocolate in a double boiler and covered each bean with a baby spoonful of melted chocolate.
Danny and I had a nice night. I took my man to the Nordstrom's Cafe for a cup of tomato soup and a mission fig salad (this ain't no prissy salad). I've been wanting to take him there for awhile now. Their tomato soup is the best I've ever had and their mission fig is A-mazing.
After our light dinner we got a piece of chocolate from See's Candy. My favorites are milk chocolate bordeaux and raspberry buttercream. Mmmm that was good, but eating just one isn't enough...so we made our own when we got home!
After that we met up with friends for black almond tea at Cha for Tea. Ahhhh life is good -- it was the perfect way to end the evening. I'm thankful for such a wonderful day and my wonderful man.
