Salted Carmel Brownies

I was looking for an excuse to make these ever since I saw the Barefoot Contessa make them on TV! Thank goodness for Book Club.

Melt together in the microwave in a large glass bowl.
4 squares unsweetened chocolate
2 sticks butter
Add:
2 cups sugar
4 eggs
1 Tablespoon vanilla
Mix well by hand until smooth.
Stir in until just combined:
1 1/2 cups flour
1 cup chocolate chips
1 cup chopped pecans
Bake in foil lined and sprayed 9 x 13 inch pan at 350 degrees for 30 minutes. Don't overbake!

Meanwhile make carmel sauce:
Dissolve 1/2 cup brown sugar in 2 T. water in sauce pan over medium heat. Bring to boil and let cook until color gets deeper brown about 10 minutes. Stir in 2 T. heavy cream and 2 T. butter.

Drizzle over baked brownies and sprinkle with coarse sea salt. 

Haystacks

These tasty little treats are the perfect dessert with an asian theme!
1 cup chocolate chips
1 cup butterscotch chips
1 cup peanuts-dry roasted salted
6 oz. chow mein noodles
Melt chips together in the microwave oven. Stir in nuts and noodles. Drop onto wax paper and let them cool.

Chocolate Hazlenut Mousse Tart

• This is what I'm bringing to Thanksgiving...saw it in Sunset Magazine and had to try it!!!
• CRUST AND SPREAD
• 1/2 cup raw, skin-on hazelnuts
• 6 ounces (about 20) thin chocolate wafer cookies such as Famous Chocolate Wafers
• 6 tablespoons butter, melted
• chocolate-hazelnut spread such as Nutella
• MOUSSE AND TOPPING
• 6 ounces bittersweet chocolate, roughly chopped
• 2 tablespoons sugar
• 2 large eggs, separated
• 1/2 cup whipping cream
• 1/2 cup very roughly chopped roasted hazelnuts

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1. Preheat oven to 350°. Make crust: Roast hazelnuts 

on a rimmed baking sheet until light golden, about 18 minutes. 

Rub the warm nuts in a kitchen towel to remove skins. 

Reduce oven temperature to 325°.

2. Whirl cookies and hazelnuts in a food processor until finely ground.

 Add butter and whirl until crumbs start to clump together. 

Press crumbs over bottom and up sides of a 9 1/2-in. tart pan with a removable rim.

3. Bake until crust is set, about 10 minutes. Let cool completely.

 Spread chocolate-hazelnut spread over crust. 

Chill until spread is firm, about 30 minutes.

4. Make mousse: Melt chocolate, sugar, and 2 tbsp. water 

in a small saucepan over low heat until smooth, 

stirring frequently, about 10 minutes. Set aside.

5. Beat eggs whites in a medium bowl using

 a mixer until they hold stiff peaks. Beat cream 

in another bowl until stiff. Stir yolks into chocolate mixture.

6. Fold chocolate mixture gently into egg whites,

 then fold in cream until no streaks remain.

 Pour mousse into crust and spread evenly.

 Sprinkle with chopped hazelnuts and chill until mousse

 is firm at least 3 hours and up to 2 days. 

Remove rim from pan and cut into wedges.

Graham Cracker Chocolate Chip Muffins

These muffins are just as tasty as they sound.

The muffin has the the most perfect amount of graham cracker flavor and

the buttery, graham cracker topping is crunchy and delicious.

Make them. You'll love them.

recipe and image via

Ingredients

• 2 cups Flour, All Purpose
• 1 Tablespoon Baking Powder
• ½ teaspoons Kosher Salt
• ½ cups Sugar
• 1 cup Graham Cracker Crumbs, They Can Have Small Bits In Them
• 1 cup Whole Milk
• ⅓ cups Canola Or Vegetable Oil
• 1 whole Large Egg
• 2 teaspoons Vanilla Extract
• ¾ cups Milk Chocolate Chips
• FOR THE TOPPING:
• ¼ cups Flour, All Purpose
• ¼ cups Light Brown Sugar, Packed
• ¼ cups Graham Cracker Crumbs
• ½ teaspoons Cinnamon
• 3 Tablespoons Butter, Melted

Preparation Instructions

Preheat oven to 400ºF. Line muffin tins with liners or spray well with cooking spray and set aside.

For the muffins, in a medium bowl whisk the flour, baking powder, salt, sugar, and graham cracker crumbs until blended. Set aside.

In the bowl of a stand mixer, combine the milk, oil, egg, and vanilla and beat until incorporated. Add the dry ingredients and mix until just combined. Add the chocolate chips and stir in by hand.

Using an ice cream size scoop, fill each muffin liner or tin with 1 scoop, about 2/3 full.

For the topping, in a bowl mix the flour, brown sugar, graham cracker crumbs, cinnamon and stir to combine all the dry ingredients well. Add the melted butter and mix well until crumbly and looking like wet sand.

Top each muffin with 1 heaping tablespoon of crumb topping.

Bake for 16-19 minutes or until a toothpick inserted into the middle comes out clean.

Moist, delicious muffins that taste kind of like a warm cookie. Makes 15 muffins.

Chocolate Chip Cookie Pie

I made this tasty little number for dessert last night and it was a hit.  I'm not a huge pie person, but happened to have a frozen pie crust leftover in the freezer and thought this would be the perfect use for it. We served it warm and topped it with a scoop of ice cream. Delicious!

recipe and image via

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must!  I prefer ice cream)

optional: chocolate sauce (honestly, doesn’t really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

No-Bake Cookies

I realized these are a staple Brink recipe, yet we have failed to post it to the blog. I've made these so many times, the recipe is engrained in my brain (I'm currently making them for our ward's last dessert party!) but for those who need a little refresher, here you go:

1 cube of butter

4 T of unsweetened cocoa powder

2 cups sugar

1/2 cup milk

dash of salt

Combine these ingredients on the stove and bring to a boil. Let it boil for just 1 minute.

Then add:

1/2 cup peanut butter

3 cups oatmeal (preferably not quick oats)

1 t vanilla

Stir it all together and drop mixture by the spoonful on wax paper. Place in fridge or freezer for approximately an hour.

Chocolate Sour Cream Bundt Cake

I've been patiently waiting for a reason to make this cake-Grandma turning 91 seems like a great reason to me! It's from Williams-Sonoma and it's divine!

For the cake:

• 1 cup cocoa powder, sifted, plus more for dusting pan
• 7 1/2 oz. semisweet chocolate, finely chopped
• 1 cup boiling water
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1 1/4 tsp. kosher salt
• 20 Tbsp. (2 1/2 sticks) unsalted butter
• 2 1/2 cups firmly packed light brown sugar
• 5 eggs, lightly beaten
• 4 tsp. vanilla extract
• 1 1/2 cups sour cream
• 1 1/2 cups semisweet chocolate chips

For the ganache:

• 6 oz. semisweet chocolate, finely chopped
• 2 Tbsp. unsalted butter
• 1/2 cup heavy cream

Have all the ingredients at room temperature.

Preheat an oven to 325 degrees F. Grease a 15 cup bundt pan and dust with cocoa powder; tap out the excess.

To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.

Sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan.

Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.

Serves 16

Decadent Hot Chocolate

I'm addicted to hot chocolate. I drink it (almost) every morning. Our good friends had us over to watch The Polar Express and drink hot chocolate and now I think I'm addicted to this hot chocolate.

1 cup milk

1 cup half and half

8 tsp. sugar

1 oz. semisweet chocolate; chopped

1 oz. unsweetened chocolate, chopped

1 T. brown sugar

1/2 tsp. vanilla

Heat everything in a saucepan, except the vanilla, until chocoltes melt and sugar dissolves. Pour half into a blender and mix until foamy. Return to the saucepan, and add vanilla. Stir briefly then serve.

Coconut Candy Bars

Ingredients:

2 
cups graham cracker crumbs

1 1/2
cups whole almonds, toasted*

1/3
 cup packed brown sugar

2/3
 cup butter, melted

1 -
14 ounce package flaked coconut

1 -
14 ounce can (1 1/4 cups) sweetened condensed milk

18 
 ounces dark chocolate pieces, melted

Preheat oven to 350F. Place graham cracker crumbs, 1/2 cup of the almonds, and the brown sugar in a food processor. Cover and process until almonds are finely chopped. Add butter; cover and pulse with four or five on-off turns or until mixture is well combined. Press crumb mixture onto bottom of an ungreased 13x9x2-inch baking pan. Bake in preheated oven for 12 minutes

Combine coconut and sweetened condensed milk in a medium bowl. Spread mixture evenly over crust. Sprinkle remaining 1 cup almonds evenly over coconut layer. Bake for 10 minutes.

Spread melted chocolate evenly over top of baked mixture. Cool completely in pan on a wire rack. (If desired, chill in the refrigerator until the chocolate is set.) Cut into bars. Makes 36 bars.

Chocolate Zucchini Muffins

Wondering what to do with your over-grown zucchini?? These are amazing! Serious chocolate goodness-moist and delicious and nutritious, right?



Chocolate Zucchini Muffins

1 1/2 cups brown sugar
1/4 cup melted butter
1/2 cup vegetable oil
3 eggs
1 tsp vanilla
1/2 cup non-fat Greek yogurt
2 cups grated zucchini
1 cup chocolate chips
2 cups unbleached flour
1 cup cocoa, sifted
1/2 tsp salt
2 tsp baking soda
1 tsp allspice
1 1/2 tsp cinnamon

Combine all of the dry ingredients in one bowl and blend all of the wet ingredients and the chocolate chips in another bowl. Add the dry to the wet and stir only until combined. Fill each cupcake pan 2/3 full. Bake at 350 degrees for about 20 minutes or until the center appears firm. Do not over-bake to insure ultimate moist chocolate goodness.

America's Test Kitchen Perfect Chocolate Chip Cookies

I love a good chocolate chip cookie recipe and this one did not disappoint! The browned butter gives them the most delicious flavor and the texture was just perfect!

1 3/4 cups unbleached all-purpose flour ( 8 3/4 ounces)
1/2 teaspoon baking soda
14 tablespoons unsalted butter ( 1 3/4 sticks)
1/2 cup granulated sugar ( 3 1/2 ounces)
3/4 cup packed dark brown sugar ( 5 1/4 ounces)
1 teaspoon salt
2 teaspoons vanilla extract
1 large eggs
1 large egg yolks
1 1/2 cups semi-sweet chocolate chips

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12- inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
2. Heat 10 tablespoons butter in 10 inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.).
5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking seet to wire rack; cool cookies completely before serving.

Chocolate Cupcakes w/Chocolate Mousse Filling and Chocolate Frosting

One of my good friends made these cupcakes for a baby shower a few months ago and I knew I had to make them again! We had another baby shower this afternoon at my house and these were definitely a hit. This made about 4 dozen cupcakes (i.e. a lot) so you might want to cut it in half or plan on giving some away!

For the cupcake, I used a Betty Crocker Devil's Food Cake Mix. I made them the night before and covered them with a tea towel overnight. I also made the chocolate mousse the night before, so assembly the next morning was easy.

When you're ready to assemble the cupcakes, take a knife and cut a quarter sized chunk out of the top of the cupcake. Put your mousse into a pastry bag (or large ziplock bag, like I did) and squeeze about a tablespoon of mousse into the hole of each cupcake. This process is pretty quick if you have all the holes already cut out of each cupcake.

After the cupcakes are filled, take your frosting in a pastry bag (or large ziplock) and squeeze frosting onto each cupcake in a circular motion starting on the outside. This is the fastest and prettiest (I think) way to frost a cupcake!


Chocolate Mousse:

6 ounces semisweet chocolate, chopped coarse

4 tablespoons of unsalted butter

2 tablespoons strong coffee (I used about 1 1/2 tablespoon cocoa powder)

1 teaspoon vanilla

one pinch of salt

4 large eggs separated

2 tablespoons sugar

1/2 cup heavy cream, chilled

1. Microwave the chocolate and butter together, whisking often, until melted and smooth, 1 to 3 minutes. Stir in coffee or cocoa powder, vanilla, and salt. Whisk in the yokes one at a time, making sure that each is fully incorporated before adding the next.

2. Whip the egg whites with an electric mixer on low speed until foamy. Increase the speed to medium-high and continue to whip, slowly sprinkling in the sugar, until the whites are shiny and form soft peaks.

3. Whisk a quarter of the beaten whited into the chocolate mixture, then, gently fold in the remaining whites using a rubber spatula.

4. Whip the cream with an electric mixer set on medium speed until soft peaks form, then gently fold into the mousse. Cover with plastic wrap and let set for at least two hours or over night.

Chocolate Frosting
(I didn't have enough cocoa for the recipe, so I pieced together a couple of chocolate frosting recipes to get this one)

2/3 cup cocoa powder
4 squares of unsweetened bakers chocolate
1 cup butter
2 tsp. vanilla
32 oz bag powdered sugar (minus a little bit)
1/2 - 2/3 cup milk (or cream - left over from the mousse)

Melt the butter and chocolate squares in the microwave. Stir in the cocoa powder and vanilla. Alternate adding the powdered sugar and milk while beating the frosting until you have your desired consistency. Frosting should be very smooth & soft with a little stiffness, so it can hold it's shape once piped onto the cupcakes.

Nie Nie's Banana-Chocolate Chip Bread

This bread is tasty tasty and easy to make. The sour cream (I used plain yogurt) gives it the most moist texture and the chocolate chips make it a tempting option for breakfast, lunch, dinner and dessert. Make it. You'll love it :)

image & recipe via

• 
  
• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups whole-wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mashed very ripe bananas
• 1/2 cup sour cream (I used plain yogurt)
  
• 1 teaspoon vanilla
• 1 cup chocolate chips
  

Directions

1. Preheat oven to 350 degrees;. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in chocolate chips and pour into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Chocolate Chocolate Chip Cookies

I made these for our "after-tennis-match-snack" and promised I would post them on the blog. Have to say, they are my #1 favorite cookie of all time!!

1 cup butter

1 cup white sugar

1 cup brown sugar

2 lg. eggs

1 T. vanilla

Cream the butter and sugar together until very light and smooth. Add the eggs and vanilla and incorporate well.

2 1/2 cups flour

1 tsp. baking soda

1/2 tsp salt

1/3 cup unsweetened dark chocolate powder.

Add the dry ingredients and mix until just combined. Stir in 2 cups chocolate chips and 1 cup toasted chopped walnuts. Bake at 350 degrees for 10-12 minutes.

Man Catching Caramel Bars

via (because let's be honest... they didn't last more than a few seconds!)

Our neighbor brought us a plate full of this incredible caramel goodness and I couldn't help but ask her for the recipe. They were AMAZING! Make them. You'll love them. I promise! (And while I didn't come up with the name, I'm sure they're appropriately named)

52 caramels (16 oz. bag)

1/2 cup canned evaporated milk

1 1/2 cups flour

1 1/2 cups instant oats

1 cup butter, melted

1/4 tsp salt

3/4 tsp baking soda

1 1/4 cup brown sugar

1 1/2 cups chocolate chips (3/4 cup semi-sweet and 3/4 cup milk chocolate)

Mix flour, oats, salt, soda, brown sugar & melted butter. Spread 1/2 of this cookie mixture into a 9x13 pan. Bake at 350 degrees for about 10 minutes.

Melt carmel with evaporated milk and set aside.

Remove the cookie mixture from the oven and sprinkle choc. chips all over.

Pour caramel/milk mixture over the choc. chips.

Pat the rest of the cookie mixture on top and bake for 15 more minutes.

Cool and cut.

Enjoy!!

Avalanche Bark

via

If you've ever had Rocky Mountain Chocolate Factory's Avalanche Bark, this is a delicious copy-cat. Easy to make and a perfect cure-all for your late-night sweet tooth :)

1/4 C creamy peanut butter

2 C white chocolate chips (one 12 oz. bag)

1 C Rice Krispies

1/2 C miniature marshmallows, slightly packed

1/3 C semi-sweet chocolate chips

Place semi-sweet chocolate chips in the freezer to harden.

In microwaveable bowl, melt white chocolate chips and peanut butter - stirring every so often so as not to burn.

Once completely melted, allow to cool for about 5 minutes.

Stir in Rice Krispies and then set aside until the mixture is nearly room temperature. This will take a while but is necessary to keep the semi-sweet chocolate chips and marshmallows from melting. (I put mine in the refrigerator to speed up the cooling time, but just be careful to not allow the chocolate to prematurely harden.)

When the mixture is close to room temperature, fold in the marshmallows followed by the frozen chocolate chips. Don’t over mix or the chips may melt.

Pour the mixture into a greased or wax paper lined square (8x8) pan. Smooth out the top of the using a second sheet of wax paper.

Place in the refrigerator for 20-30 minutes or until hard.

Cut into desired size pieces. If it is too hard to cut allow it to set out a few minutes and soften

Chocolate Graham Cracker Toffee

via

If you're craving something chocolately and delicious, this is the perfect easy treat! The graham cracker adds the most delicious touch to this incredibly amazing toffee!

6 whole graham crackers(depending on the size of your crackers you may need more)
1/2 cup butter
1/2 cup brown sugar
1 cup milk chocolate chips
1/3 cup chopped pecans

Arrange graham crackers in a single layer in a 8X10 inch pan. Add the butter and brown sugar to a small sauce pan. Bring to a boil, stirring constantly for 2 minutes. Remove from heat. Pour the mixture evenly over the crackers. Bake for 10 minutes at 350 degrees. Remove from the oven and immediately sprinkle evenly with chocolate chips. The chocolate will immediately start to melt, and using a spoon or knife, spread the chocolate to cover the sugar mixture evenly. Sprinkle the chopped pecans over the top. Let the pan cool to room temperature and then chill until chocolate is firm. Break into pieces.

Peppermint Oreos

You can't beat this variation of the homemade oreo for Christmas!

1 package devil's food cake mix
2 beaten eggs
1/2 cup veg. oil
1/4 cup flour

Mix all ingredients until well blended. Dough will be stiff. Roll into 1/2 in. balls and place on greased cookie sheet. Bake 350 for 8-10 min...do not overbake!

Filling:
4 oz. cream cheese softened
2 Tbsp. butter softened
1 tsp. vanilla
2 cups powdered sugar
5 drops red food coloring
1/2 cup crushed candycane for rolling

Mix all ingredients in bowl. Fill cookies with a spoonful of frosting roll in crushed candycane and ENJOY!

"No-Bakes"!!

These have got to be by far one of my favorite combination of flavors and textures....it just satisfies.

1 cup sugar

4 T. cocoa or more if you're like me and like 'em dark chocolate!

1/3 cup butter

1/3 cup milk

Bring the above to a boil and add:

1/4 cup peanut butter-chunky is best

1 tsp. vanilla

2 cups old-fashioned oats (not quick cooking)

Drop onto waxed paper and chill.

Peanut Butter Bars

These are glorified Reeses peanut butter cups and are oh so delicious! I remember making them growing up and just stumbled on the recipe - which of course reminded me how much I loved them and so I made them and have since devoured way too many!

1 1/2 C graham cracker crumbs (about 1 1/2 packages)
3 1/2 C powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) butter, melted
2 cups chocolate chips (milk, semi-sweet, or dark, you pick!)
a spoonful of peanut butter

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and spoonful of peanut butter in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars.

Enjoy!