Sparkly Red Velvet Brownie Bites

Seeing as how my sister and I both  love red velvet, when I came across this recipe,  I knew it would be the perfect addition to our Christmas desserts.

Not only are these brownies beautiful, with the contrast of the rich red velvet and the snowy white cream cheese frosting, they are absolutely divine.

The brownies are dense and rich, although not overpoweringly sweet. The perfect companion for a nice thick layer of cream cheese frosting (my favorite) and a delicate sprinkling of  sparkly white edible glitter.

Not only does their miniature size make them adorable, they're  perfect for holiday platter or parties when you want to sample a little of everything but not go home on sugar overload !

I have a feeling these babies could be making a repeat appearance right around Feb. 14th!!


*Because I was traveling, and like everyone else around the holidays was super busy and making a gazillion other things, I decided to go for it and make these ahead of time and freeze them. I baked them as directed, let them cool completely and then wrapped them in layers of plastic wrap, aluminum foil and a couple of freezer bags. (Can you tell I was a little worried?) The day of I let them defrost and then finished them off with the frosting and glitter. *


Sparkly Red Velvet Brownie Bites
Picture and Recipe from A Farm Girl's Dabbles

INGREDIENTS

for the red velvet brownies:
nonstick vegetable oil spray
1/2 c. (1 stick) unsalted butter, diced
3 oz. bittersweet chocolate, chopped
1-1/2 c. sugar
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
1 oz. liquid red food coloring
1 c. flour
1/2 tsp. baking powder

for the sparkly cream cheese frosting:
8 oz. cream cheese, at room temperature
4 T. butter, at room temperature
1 tsp. vanilla
1-1/2 c. sifted powdered sugar
white sparkles edible glitter, optional


PREPARATION

Preheat oven to 325°. Fold a 16″ long piece of foil to a 9″x16″ strip and place in 9″x9″ metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil the same size in the opposite direction, lining pan completely. Spray foil with nonstick spray.

Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat. Whisk in sugar, then eggs, 1 at a time. Stir in vanilla, salt, and food coloring. Sift flour and baking powder over mixture and stir to blend well. Transfer batter to prepared pan.

Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 30 to 35 minutes. Cool completely in pan on rack.

Prepare the frosting by first beating together the cream cheese and butter until light and fluffy. Add vanilla and mix a bit to incorporate. Then add the sifted powdered sugar and beat to combine.

Using the foil as an aid, lift brownies from pan and place on cutting board. Peel foil down away from the sides of brownies. Spread cream cheese frosting evenly over brownies. Sprinkle with edible glitter, if desired. Cut into bites 1-1/4″ x 1-1/4″. To achieve clean cuts, wipe the knife after each slice.

Yield: 50 brownie bites

Posted by: Sallie

Caramel Apple Dip

I had my book club spread all planned out. A few old favorites, a few new recipes to try. Unfortunately, one of the "new" recipes just wasn't working. With  not a lot of time to spare and running low on energy, I turned to the Internet and spotted this delicious looking dip.

A snap to put together and perfect for fall, this sweet dip couldn't be better. It could easily be served  as a dessert or appetizer. Lightly sweetened cream cheese, topped with creamy caramel and crunchy toffee bits. Served with tart granny smith apples it's a winning combination. If you were serving this for  dessert it would also be fun to add graham crackers, pretzels, teddy grahams, etc.


Caramel Apple Dip
Jane Deere

Ingredients

• 16 ounces, weight Philadelphia Cream Cheese, Softened
• ½ cups Powdered Sugar
• 16 ounces, weight Old Fashioned Caramel Apple Dip (I Used Marzettis)
• 1 cup Heath Bits-O-Brickle Toffee Bits
• 4 Large Granny Smith Apples, Sliced Thick

Preparation Instructions

In a medium bowl, beat together cream cheese and powdered sugar until fluffy. Spread mixture evenly onto a platter. Spread caramel apple dip on top of the cream cheese layer. Sprinkle the top generously with toffee bits. Serve with thick slices of Granny Smith apples.

Posted by: Sallie

Gooey Chocolate Coconut Bars

Pictures From Evil Shenanigans 

Being that my sister and I live only about 2 hours apart, we are lucky enough to  spend most holidays together. Labor Day was perfect. Good food, good weather and just a fun time watching the cousins play. My brother in law loves, loves coconut and requested these coconut bars  for dessert.

Fudgy, creamy, coconutty and just downright good. These were a major winner.

Gooey Chocolate Coconut Bars    

Evil Shenanigans

Serves 8

For the base:
3/4 cup all-purpose flour
1/3 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons butter, melted
2 eggs, at room temperature
1 teaspoon vanilla
1/8 teaspoon almond extract

For the topping:
4 ounces (1/2 block) cream cheese, at room temperature
4 tablespoons butter, at room temperature
1 egg
1/4 cup cocoa powder
1/2 teaspoon vanilla
2 cups powdered sugar
1 cup sweetened shredded coconut

Heat the oven to 350 F and spray an 8″x8″ square pan with non-stick cooking spray.  Line the pan with parchment paper, leaving a 2-inch overhang on the sides, and spray the paper with non-stick cooking spray.

In a medium bowl combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined.  Add the butter, egg, vanilla, and almond extract and mix until the mixture forms a stiff dough.

Carefully press the dough evenly into the prepared pan.  Set aside.

For the topping, cream together the cream cheese and butter in a medium bowl until smooth.  Add egg and mix well, then add the cocoa powder and vanilla and mix until well blended.  Slowly beat in the powdered sugar until smooth then fold int he coconut.

Spread the topping evenly over the base then bake for 35 to 40 minutes, or until the edges are just set and the center is a little wobbly.  Cool for 40 minutes in the pan before lifting out and slicing.

"The best advice I can give you for these bars is this: do not over-bake them.  They need to be set at the sides but jiggly in the center.  Trust me, things will firm up after cooling.  If you wait for the center to firm up in the oven the edges will become hard as a rock."

**

Posted by: Sallie & Julia

Mini Chocolate Chip Cookies

Picture from Two Peas and their Pod (She takes GREAT pictures.)
Maybe it's because I'm on the miniature side myself (we're talking pushing  5'1) or maybe it's because I can trick my kids into thinking they're eating two cookies when they're actually only getting one, but when it comes to bite sized treats, I'm a sucker.

These cute little chippers are fast becoming a household favorite. Not only do they come out looking practically perfect, they taste great, bake up quickly, and freeze beautifully. (See bottom of recipe for freezing instructions.)

Perfect for lunches, wrapping up for a quick gift, or just changing up the classic chocolate chip cookie to something a little more fun, these mini cookies are sure to become a household staple.

Mini Chocolate Chip Cookies
Two Peas and their Pod

Yield: Makes 3 dozen mini cookies

Cook Time: 8 minutes

Ingredients:

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup mini chocolate chips

Directions:

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
2. In medium bowl, whisk the flour, salt, and baking soda together. Set aside.
3. In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract.
4. Slowly mix in the flour, until combined. Stir in mini chocolate chips.
5. Roll dough into tiny balls, about 2 teaspoons of dough. Place on baking sheet and slightly flatten with the palm of your hand. Bake for 8 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes. Transfer to a wire rack to cool.

Freezing Instructions: To freeze before baking, roll cookie dough into desired size balls. Place on cookie sheet lined with parchment or wax paper. Freeze for 15-20 minutes or until firm. Once they are firm enough to retain their shape and not stick together, place in freezer bag.

When ready to bake, I like to place the frozen dough on cookie sheets and let come to room temperature before baking. Then just bake according to directions. I've had better results that way.

Posted by: Sallie

Cookie Dough Truffles

One bite desserts are another of my  favorites for casual get togethers and taking to friends and neighbors. Just reading the name I knew they'd be good. Cookie dough. Yum. Truffles.Delish .Mix em together and wow!

A creamy cookie dough like center, studded with mini chocolate chips and crunchy pecans then wrapped in a heavenly coating of chocolate. Let me tell ya, these babies didn't last long!!

Cookie Dough Truffles
Paula Deen

Ingredients

• 1/2 cup butter, softened
• 3/4 cup firmly packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup semisweet mini chocolate morsels
• 1 cup finely chopped pecans
• 1 1/2 pounds chocolate bark candy coating, melted

Directions

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Posted by: Sallie

Congo Bars

I love cookies. I love brownies. Naturally I loved these Congo Bars and I think you will too.

Start with a layer of chewy chocolate chip cookie dough, add a moist, chocolately brownie layer and top it all off with a nice little drizzle of chocolate ganache.

Perfect with a tall glass of cold milk or a scoop of vanilla ice cream. Simple enough to serve to the family, yet fancy enough to wow your friends, these Congo bars are a sure to become a new family favorite.


Congo Bars
Flo Braker Baking for All Occasions


*Makes about 18-24 bars, depending on what size you cut them


Congo Layer:

1 1/3 cups (6¼ ounces) all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon salt
3 ounces (¾ stick) butter, melted and cooled
1¼ cups firmly packed (8 ounces) light brown sugar
1 large egg
1 large egg white (save the egg yolk for the brownie layer!)
1 teaspoon pure vanilla extract
1 cup (4 ounces) chopped walnuts


Brownie Layer:
1 cup plus 2 tablespoons (5 ounces) all-purpose flour
¼ cup (¾ ounce) unsweetened cocoa powder
1/8 teaspoon baking powder
¼ teaspoon salt
4 ounces (1 stick) butter
4 ounces semisweet chocolate, coarsely chopped
3/4 cups granulated sugar
2 large eggs, lightly beaten
1 large egg yolk
2 teaspoons pure vanilla extract


Ganache Drizzle:
3 ounces semisweet chocolate, finely chopped
3 tablespoons heavy cream
Center a rack in the oven and preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease and flour (or use a combination spray like Baker's Joy.)
For the congo layer: in a small bowl, stir together the flour, baking powder, and salt. In a large bowl, stir together the butter, brown sugar, egg, egg white, and vanilla just until blended. Stir in the flour mixture just until the batter is smooth.
Scoop the thick, sticky batter onto 8 or 9 different areas on the bottom of the prepared pan. With an offset spatula or rubber spatula, spread the batter to cover the pan as evenly as possible. Sprinkle the walnuts evenly on top and gently press them into the batter.
Partially bake the layer until it is no longer shiny on top and is beginning to come away from the sides of the pan, about 12-15 minutes (it will continue baking with the brownie layer). Transfer the pan to a wire rack to cool while you prepare the brownie layer.
For the brownie layer: in a small or medium bowl, stir together the flour, cocoa powder, baking powder, and salt. In a small saucepan, melt the butter and chocolate over very low heat, stirring with a silicone spatula until smooth. Or, combine in a medium microwave-safe bowl and melt in a microwave oven at 50 percent power (medium) for 30-second bursts, stirring after each burst, until melted, 1 to 1½ minutes. Transfer to a medium bowl and let cool for 5 minutes.
Stir the sugar into the chocolate mixture until incorporated. Add the eggs, egg yolk, and vanilla and stir until well blended. Stir in the flour mixture just until the batter is smooth. Scoop the thick, sticky batter onto 8 or 9 different areas of the still-warm congo layer. With the offset spatula, spread the batter as evenly as possible.
Bake the brownie until the top is no longer shiny; appears set; feels firm, rather than soft; and a round wooden toothpick inserted in the center comes out with moist chocolate crumbs attached, about 20 minutes. Transfer the pan to a wire rack and let cool completely. The top layer will set up as it cools.
To make the ganache drizzle: place the chocolate in a medium bowl. In a small saucepan, bring the cream just to a boil over medium heat. Pour the cream over the chocolate and let it stand for 30 seconds. Whisk together until smooth and creamy. Set the mixture aside at room temperature just until it cools a bit and begins to thicken slightly.
Pour the warm glaze into a small ziploc bag. Snip a small opening at one of the corners to allow a thin flow of glaze. Squeezing lightly, pipe thin lines of chocolate in a zigzag pattern over the cooled surface of the brownie. Set aside at room temperature until the glaze is set, 1 to 1½ hours.

Posted by: Sallie

Classic Fresh Fruit Tart

As summer progresses and the temperatures keep rising, we're naturally gravitating towards lighter meals and that carries over into dessert. While I'm a huge fan of rich desserts, I also love a lot of the lighter tasting summer desserts, especially those made with lemon or fruit.

Take this Classic Fruit Tart for example. A slightly sweet, buttery crust is filled with a divine vanilla pastry creamed and topped off with a variety of beautiful fruits.  It has a little bit of everything. Buttery, sweet, tart, crunchy, creamy, fruity. Not only is it delicious, it looks impressive.

While it does take longer than your average dessert, it can be broken down into steps and even made over the course of a few days to simplify the process.

Classic Fresh Fruit Tart

                                                                                                Cook's Illustrated

Printable Version

*READ THROUGH THE RECIPE TO SEE WHAT CAN BE MADE AHEAD. iF YOU PLAN ON MAKING THIS DESSERT ALL IN THE SAME DAY YOU WILL HAVE TO START QUITE EARLY TO ALLOW ENOUGH TIME FOR CHILLING.*

Ingredients

• Pastry Cream
• 2cups half-and-half
• 1/2cup granulated sugar
• pinch table salt
• 5large egg yolks , chalazae removed (see note at bottom)
• 3tablespoons cornstarch
• 4tablespoons unsalted butter (cold), cut into 4 pieces
• 1 1/2teaspoons vanilla extract
• Tart Pastry (Pâte Sucrée)
• 1large egg yolk
• 1tablespoon heavy cream
• 1/2teaspoon vanilla extract
• 1 1/4cups unbleached all-purpose flour (6 1/4 ounces)
• 2/3cup confectioners' sugar (about 3 ounces)
• 1/4teaspoon table salt
• 8tablespoons unsalted butter (1 stick), very cold, cut into 1/2-inch cubes
• Fruit and Glaze
• Fruit , unwashed
• 1/2cup red currant jelly or apple jelly

INSTRUCTIONS

1. 1. For the Pastry Cream: Heat half-and-half, 6 tablespoons sugar, and salt in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
2. 2. Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar and whisk until sugar has begun to dissolve and mixture is creamy, about 15 seconds. Whisk in cornstarch until combined and mixture is pale yellow and thick, about 30 seconds.
3. 3. When half-and-half mixture reaches full simmer, gradually whisk simmering half-and-half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medium heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened and glossy, about 30 seconds. Off heat, whisk in butter and vanilla. Transfer mixture to medium bowl, press plastic wrap directly on surface, and refrigerate until cold and set, at least 3 hours or up to 48 hours.
4. 4. For the Tart Pastry: While pastry cream is chilling, whisk together yolk, cream, and vanilla in small bowl; set aside. Pulse to combine flour, sugar, and salt in bowl of food processor fitted with steel blade. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse meal, about fifteen 1-second pulses. With machine running, add egg mixture and process until dough just comes together, about 25 seconds. Turn dough onto sheet of plastic wrap and press into 6-inch disk. Wrap in plastic and refrigerate at least 1 hour or up to 48 hours.
5. 5. Remove dough from refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until malleable). Unwrap and roll out between lightly floured large sheets of parchment paper or plastic wrap to 13-inch round. (If dough is soft and sticky, slip onto baking sheet and refrigerate until workable, 20 to 30 minutes.) Transfer dough to tart pan by rolling dough loosely around rolling pin and unrolling over 9- to 9 1/2-inch tart pan with removable bottom. Working around circumference of pan, ease dough into pan corners by gently lifting dough with one hand while pressing dough into corners with other hand. Press dough into fluted sides of pan. (If some edges are too thin, reinforce sides by folding excess dough back on itself.) Run rolling pin over top of tart pan to remove excess dough. Set dough-lined tart pan on large plate and freeze 30 minutes (can be sealed in gallon-sized zipper-lock plastic bag and frozen up to 1 month).
6. 6. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees. Set dough-lined tart pan on baking sheet, press 12-inch square of foil inside frozen tart shell and over edges and fill with metal or ceramic pie weights. Bake until golden brown, about 30 minutes, rotating halfway through baking time. Remove from oven and carefully remove foil and weights by gathering edges of foil and pulling up and out. Continue to bake until deep golden brown, 5 to 8 minutes longer. Set baking sheet with tart shell on wire rack to cool to room temperature, about 30 minutes.
7. 7. To Assemble and Glaze the Tart: When tart shell is completely cool, spread cold pastry cream over bottom, using offset spatula or large spoon. (Can press plastic wrap directly on surface of pastry cream and refrigerate up to 30 minutes.) Arrange fruit on top of pastry cream starting with sliced kiwis, then raspberries, and finally blueberries.
8. 8. Bring jelly to boil in small saucepan over medium-high heat, stirring occasionally to smooth out lumps. When boiling and completely melted, apply by dabbing and flicking onto fruit with pastry brush; add 1 teaspoon water and return jelly to boil if it becomes too thick to drizzle. (Tart can be refrigerated, uncovered, up to 30 minutes.) Remove outer metal ring of tart pan, slide thin metal spatula between bottom of crust and tart pan bottom to release, then slip tart onto cardboard round or serving platter; serve.

*Note: Chalazae are cordlike strands of egg white protein that are attached to the yolks—removing them with your fingers is easy and eliminates the need to strain the pastry cream after cooking.*

Posted by: Sallie

Lemon Berry Trifle

Before.........

After.......

If you're looking for a beyond delicious, crowd pleasing, show stopping, perfect summer dessert, this is it! Layers of  tender, moist lemon pound cake are accentuated by the most delicious lemon infused whipped cream and topped off with a classic berry syrup.

This is another great recipe for feeding a crowd (although if it would have stayed in my fridge a few more days, I'm pretty sure it would have mysteriously disappeared.)

Although it can be a bit labor intensive, most everything can be made 2-3 days ahead.  You could also simplify things quite a bit by purchasing the pound cake and lemon curd.

Lemon Berry Trifle
Mel's Kitchen Cafe

*Note: the trifle should be assembled about 5-8 hours before serving so all the flavors can blend together. All of the components can be made from 1-3 days ahead. Look through the recipe for more specific details.

*Serves 8-10

Berries (can be cooked up to a day in advance and refrigerated):
4 cups berries (a combination of blueberries, strawberries and raspberries), you can use fresh or frozen – if using frozen, they need to be thawed and drained
1 lemon, juiced
1/4 cup sugar
2 teaspoons cornstarch

Lemon Cream (the lemon curd can be made up to 3 days in advance):
3 cups whipping cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
1 recipe lemon curd (see below) or an 11-ounce jar lemon curd

Pound Cake (can be made a day in advance or longer, if it is frozen):
1 9-inch round or loaf lemon (or plain) pound cake, homemade (Danielle used this recipe, I wanted to try a new version and typed it up below – both are fantastic) or store-bought, cut into 1/2-inch thick slices
Combine the berries, sugar, cornstarch, and lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down, about 3-4 minutes. Take the berries off the heat and let the mixture cool. This can be done a day in advance. Cover and refrigerate the berry syrup until ready to use.
In a clean bowl, whip the cream with the powdered sugar and the vanilla until soft peaks form. Put the lemon curd into a second bowl and whisk in about 1/4 cup of the whipped cream to loosen it up a bit. Then gently fold in the rest of the cream. Cover and refrigerate if not using immediately.
To assemble the trifle, spoon a layer of the cream into a large glass or trifle bowl. Add a layer of pound cake. You may need to break the pound cake slices into smaller pieces and jigsaw them together to fit. Then drizzle on about 1/3 of the berry syrup. Don’t worry if it doesn’t completely coat the pound cake – just drizzle it across and let the berries fall where they may. Spoon a layer of lemon cream over the top, smoothing to the sides. Repeat all the layers, 2 or 3 more times, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve. It is best to make this several hours before serving and refrigerate it.


Lemon Pound Cake:
adapted from Martha Stewart Living 2002 Annual Recipes
1 cup (2 sticks) butter, at room temperature
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
5 large eggs
3/4 cup buttermilk
2 tablespoons lemon zest (from about 2 lemons)
2 tablespoons freshly squeezed lemon juice (from 1-2 lemons)
Preheat the oven to 324 degrees. Butter and dust with flour a 9-inch round cake pan (or I suppose a loaf pan would work, also). Sift together the flour, baking powder and salt; set aside.
Place the butter in a large bowl and using an handheld or stand mixer, beat until soft. Add the sugar and beat until fluffy, 1 to 2 minutes. Add the eggs, one at a time, beating until incorporated and scraping down the sides of the bowl as necessary. Reduce the speed to low. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Beat until incorporated after each addition. Stir in the lemon zest and lemon juice.
Pour the batter into the prepared pan; bake until a toothpick inserted in the center comes out clean, 50-60 minutes (perhaps longer for a deep loaf pan). Invert onto a wire rack and let cool completely.

Lemon Curd:
adapted from Martha Stewart Living 2002 Annual Recipes
4 large egg yolks
1 large whole egg
1 cup sugar
1/2 cup freshly squeezed lemon juice (about 2 lemons), strained
8 tablespoons (1 stick) butter, cut into pieces
1 tablespoon grated lemon zest (about 1 lemon)
Strain the yolks and whole egg through a fine mesh strainer into a heavy medium saucepan (this took a bit of work – I pressed on the egg mixture with the back of a spoon, moving it around, until they moved through the strainer). Add the sugar and juice; whisk to combine.
Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of a spoon, 12-14 minutes. Transfer to a medium bowl and stir in the butter, one piece at a time, until fully incorporated. Stir in the lemon zest. Cover the surface with plastic wrap to prevent a skin forming and chill in an airtight container for up to 3 days.

Posted by: Sallie

Bittersweet Chocolate Pudding Pie

After tasting this pie for the first time, it ranked among my most favorite of all time desserts! The deep,
dark, rich, chocolate filling and creamy, slightly tangy creme freiche whipped topping complement each other so well. Just looking at the picture  has me drooling and wishing I had this in my fridge right now!

While I'll admit this is a special occasion dessert that requires a little extra time and effort, the results are well worth it. I do like dark chocolate but I also need my sugar so I always opt for the semisweet chocolate. I have made this several times and it never disappoints!


P.S. We are trying to update our blog and make it easier to find recipes. Please be patient with us!!

Bittersweet Chocolate Pudding Pie
Mel's Kitchen Cafe

*Read through the recipe to see the notes about what parts of the pie can be made ahead of time.The pudding portion needs to be made at least one day ahead of time to chill overnight in the refrigerator. If  you want to skip the crème fraîche part , you can sub the same amount of heavy whipping cream (making it 1 1/2 cups total) for the topping – but you will be missing out!!!

Crust:
1 1/2 cups chocolate wafer cookie crumbs (I use about 3/4 package of chocolate Teddy Grahams (a 9 oz. box)
2 tablespoons sugar
5 tablespoons butter, melted
2 ounces bittersweet or semisweet chocolate, finely chopped
Filling:
2/3 cup sugar
1/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon salt
1 3/4 cups whole milk, divided
1/4 cup heavy whipping cream
4 ounces bittersweet or semisweet chocolate, finely chopped
1 teaspoon vanilla extract
Topping:
3/4 cup chilled crème fraîche**
3/4 cup chilled heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
Bittersweet chocolate shavings or curls (optional – I used Pioneer Woman’s chocolate curl instructions found here)

Crust: (can be made one day ahead of time, lightly covered with plastic wrap and refrigerated)
Position rack in center of oven; preheat to 350°F. In a food processor (or by hand in a ziploc bag with a rolling pin), blend cookie crumbs and sugar. If using a food processor, add melted butter (if using a bag, pour the crumbs into a bowl and mix in the butter); process until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides (not rim) of 9-inch glass pie dish. Bake until crust begins to set and no longer looks moist, pressing gently with back of fork if crust puffs, about 10 minutes. Remove crust from oven, then sprinkle chopped chocolate over bottom of crust. Let stand until chocolate softens, 1 to 2 minutes. Using offset spatula or small rubber spatula, spread chocolate over bottom and up sides of crust to cover. Chill crust until chocolate sets, about 30 minutes.
Filling: (can be made 2 days ahead of time – keep covered in the refrigerator until ready to use)
Whisk sugar, cocoa, cornstarch, and salt to blend in heavy medium saucepan. Gradually add 1/3 cup milk, whisking until smooth paste forms. Whisk in remaining milk, then 1/4 cup cream. Using flat-bottom wooden spoon or heatproof spatula, stir mixture constantly over medium heat, scraping bottom and sides of pan until pudding thickens and begins to bubble at edges, about 5 minutes. Add chocolate; stir until mixture is smooth. Remove from heat; stir in vanilla. Pour hot pudding into crust and spread evenly. Cool 1 hour at room temperature. Cover with a cake dome or other covering that doesn’t lay directly on the pudding; chill overnight.

Topping: (Assembled pie can be made 6-8 hours ahead of time – cover with a cake dome or tall pot and refrigerate)
Using electric mixer, beat crème fraîche, whipping cream, sugar, and vanilla in medium bowl just until stiff peaks form and mixture is thick enough to spread (do not overbeat or mixture may curdle). Spread topping decoratively over top of pie, swirling to create peaks, if desired. Sprinkle chocolate shavings decoratively on the top of the pie, if desired. Cut pie into wedges and serve.


**Crème fraîche is a tangy, thinner form of sour cream and is used a lot in French cooking/baking. The unique property of crème fraîche compared to sour cream is that it can be whipped to soft or stiff peaks, just like whipping cream. Crème fraîche is quite expensive to buy but the good news is you can easily make it yourself at home (which is what I did for this recipe). Here is the method I used:
In a small saucepan, pour in 1 cup of heavy cream and over low heat, heat the cream until it is tepid and slightly warm to the touch (no need to overheat it – you just want to take the chill off). Stir in 1 1/2 tablespoons buttermilk. The cultures in the buttermilk are going to turn the cream into crème fraîche. Pour the mixture into a glass jar, cover it loosely and leave it at room temperature for 24 hours, stirring every 6-8 hours (don’t worry about it – the cultures in the buttermilk will protect it from going bad). You’ll notice it will start to thicken a bit. After 24-36 hours, put it in the fridge where it can be kept for 7-10 days. Once completely chilled, it can be used accordingly.

Posted by: Sallie

Paula Deen's Lemon Bars

Picture from A Farm Girl's Dabbles

If I'm not eating chocolate for dessert, another favorite is lemon. Paula never lets me down and these bars were no exception. I loved the addition of powdered sugar to the crust which made it buttery and sweet. The filling was super lemony,tangy and delicious. Topped off with a healthy dose of powdered sugar,these bars are the perfect take along to your next summer outing.

Paula Deen's Lemon Bars

INGREDIENTS

for the crust:
1 c. unsalted butter, softened (not melted)
2 c. all-purpose flour
1 c. powdered sugar
1/8 tsp. salt

for the lemon filling:
6 large eggs
3 c. sugar
4 T. grated lemon zest
1/2 c. fresh lemon juice
1 c. all-purpose flour

additional powdered sugar for dusting

PREPARATION

Preheat oven to 350°. Spray a 9" x 13" pan with cooking spray and set aside.

To make the crust, combine the butter, flour, powdered sugar, and salt in a medium bowl. Mix with a large spoon or your fingers until well combined. Shape dough into a ball and then pat evenly into your prepared pan. Bake for 15 to 20 minutes, or until set and just beginning to turn color.

Prepare the lemon filling while the crust is baking. With an electric mixer on medium speed, beat together the eggs, sugar, lemon zest, lemon juice, and flour. Pour mixture over the baked crust and bake for an additional 30 to 35 minutes, or until golden brown. Although you don't want to overbake, you don't want to underbake either, as the lemon filling will not set up properly.My oven usually requires a little extra cooking time and they took 40 minutes. You want the filling set,but not too hard.

Let cool completely, then sift additional powdered sugar over the top. These keep very well on the kitchen counter for a few days, although they're really good stored in the fridge. Just take them out about 10 minutes before serving. They also freeze well.

Yield:  24 large or 48 small bars

posted by: Sallie

Ina Garten's Outrageous Brownies

 

I love Ina Garten, better known as the Barefoot Contessa, on Food Network. She is always making the most fabulous food. I've wanted to make her "Outrageous Brownies" for quite awhile but was always hesitant because of the huge amount they make. Or maybe it was because I had heard so much hype, I didn't want to be let down.  I was planning a big family party and just happened to spot them on A Bountiful Kitchen. Once I saw the pictures, I knew there was no going back.

Big, bold and packed with 3 pounds of chocolate and a whole pound of butter, these aren't for the faint of heart! No surprise, I was in chocolate heaven. The brownies are dense, fudgy and  intensely chocolaty. The chocolate ganache took them to a whole new dimension.

The big surprise? My husband proclaimed these the ultimate, best ever, his favorite brownies of all time and ate at least five of them (thankfully not all in one sitting). I, on the other hand, will continue to be a die hard brownie lover of all kinds, shapes and sizes and  probably never proclaim one to be the best.

Ina Garten's Outrageous Brownies

from A Bountiful Kitchen *see bottom of recipe for tips and notes*

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 1 1/2 tablespoons instant coffee granules (optional. It brings out the flavor of the chocolate)
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 2 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt

Directions

Preheat oven to 350 degrees F.

Butter and flour a 12 x 18 x 1-inch baking sheet.

Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.

In a medium bowl, sift together 2 cups of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 1/4 cup flour and 12 ounces of chocolate chips in a medium bowl, then add to the chocolate batter. Pour into the baking sheet.

Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake!

Ganache Frosting

9 oz. Semisweet chocolate

1 cup whipping cream

2 tablespoons butter

Place all ingredients in saucepan over medium heat. Whisk until melted and combined. Pour over brownies after brownies are cooled slightly. Let sit for about 1 hour, or in refrigerator until set, then cut and serve. 

Tips:

-The original recipe calls for 3 cups chopped walnuts or pecans and 1 1/4 cups flour.

-These freeze well. Cut and wrap in Ziploc bags on paper plates. They will keep for up to two months in the freezer.

Posted by: Sallie

Peanut Butter Cup Caramel Shortbread Bars

Peanut butter cup caramel shortbread bars. Doesn't just the name make you want to start drooling? I'm a sucker for peanut butter cups alone but combining them with caramel and a buttery shortbread crust. Forget it!

These are amazing! Loved them. Make them.
Peanut Butter Cup Caramel Shortbread Bars
Recipe adapted from King Arthur Flour by Our Best Bites

1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
3 tablespoons cream (see notes above)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)
Preheat oven to 300. Spray a 9×13″ pan with non-stick cooking spray and set aside.
In a large bowl or the bowl of your mixer, combine the butter, sugar, flour, and vanilla until the mixture comes together. Lightly press the shortbread dough into the pan. Prick with a fork to prevent the crust from bubbling. Bake for 35-45 minutes or until the crust is lightly golden. Remove from oven and run a knife around the edges of the bars. Allow to cool completely.
Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth. Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.
In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth, stirring each 45 seconds. Spread over the cooled caramel. Place in refrigerator for 1-2 hours or until the chocolate layer is solid. They can also be placed in the freezer for less time if you’re in a hurry. Cut into squares and serve. Store leftovers in a cool area or the refrigerator to prevent messy disasters.

Posted by: Sallie

Toffee Chip Snickerdoodles

 

It's been awhile since a new cookie recipe has graced our house. I mean with good old chocolate chip, peanut butter, triple chocolate, and oatmeal, one could lead a pretty happy existence.

My family, especially my husband and kids, love snickerdoodles so when I saw this "kicked up" version from recipe girl I had to try it.

They turned out slightly crispy on the outside and chewy on the inside. Bursting with morsels of chocolate and crunchy toffee, I think we found a winner!

Toffee Chip Snickerdoodles

Recipe Girl

Yield: About 3 dozen cookies

Prep Time: 20 min

Cook Time: 16 min

An alternative variety for Snickerdoodle and Chocolate Chip Cookie lovers...

Ingredients:

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated white sugar, divided
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups semi-sweet chocolate chips
2/3 cup chopped Heath bar chocolate toffee

Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.
2. In a medium bowl, sift together flour, cream of tartar, baking soda and salt. In a separate, small bowl, stir together 1/2 cup of sugar and the cinnamon; set both bowls aside.
3. In a large bowl, use electric mixer to beat butter and remaining 1 1/2 cups sugar until blended together (about 1 minute). Add eggs and vanilla extract; mix until blended (about 1 minute). Add flour mixture and mix just until incorporated. Stir in chocolate chips and toffee pieces.
4. Scoop out a heaping Tablespoonful of dough and use your hands to roll it into a ball. Roll in the cinnamon-sugar mixture. Repeat with remaining dough. Place cookies 3 inches apart on the cookie sheets (I baked 8 at a time and found that was perfect).
5. Bake cookies until edges are golden, centers are still golden and no longer look raw in the middle- about 16 minutes. Cool cookies on baking sheet for at least 5 minutes, then remove to a rack to cool completely.

Tips:

*If you don't have access to Heath candy bars- you can always use packaged toffee bits or some other kind of toffee candy bar.

Posted by :Sallie

Chocolate Mousse Crunch Cake

Pictures from Our Best Bites

This was the other recipe I chose for Mother's Day dessert. Simple, but delicious was my theme! I had seen this recipe several times while browsing through Sara and Kate's blog, but I recently purchased their cookbook (isn't it so cute) and decided to finally try it.

Don't be intimidated by the mousse, cake or ganache. Even though there are three parts to this recipe, each is super simple and takes minimal time. While your cake is baking, make your ganache and mousse. You can even choose to make them on separate days. Just bake your cakes, freeze and defrost when ready to use.

I love lots of different textures in my food and this cake delivered. Moist, chocolate cake, creamy chocolate mousse, crunchy pieces of chocolate covered toffee and silky chocolate ganache. Not for the faint of heart, this is a true chocolate lovers dream.



Chocolate Mousse Crunch Cake
Recipe by Our Best Bites

1 package Duncan Hines Devil’s Food Cake

1 recipe (give or take a little) Chocolate Ganache (see recipe below)

Crushed Heath bars or a bag of chocolate-covered Heath bits

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache.

Super Easy Chocolate Ganache

Recipe by Our Best Bites

8 oz. semi-sweet or dark chocolate

8 oz. heavy cream

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom to make sure you don’t find any globby bits of chocolate when you start working with it.

The ganache will thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgy and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency

With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.

Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides. Sprinkle with additional Heath bits and refrigerate until ready to serve.

Posted by: Sallie