Double Chocolate Zucchini Bread

 

• 
  
• 1 cup (125g) all-purpose flour 
• 1/2 cup (41g) unsweetened natural cocoa powder (not Dutch process)*
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon espresso powder*
• 3/4 cup (135g) semi-sweet chocolate chips*
• 2 large eggs
• 1/4 cup (60ml) vegetable oil or melted coconut oil
• 1/3 cup (80g) plain Greek yogurt or sour cream*
• 2/3 cup (135g) granulated sugar*
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (180g) shredded zucchini (no need to blot)*

1. Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or 8×4-inch loaf pan (for a taller loaf) with nonstick spray. Set aside.
2.  In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together until combined. Mix in the chocolate chips. Set aside.
3. In a medium bowl, whisk the eggs, oil, yogurt, granulated sugar, and vanilla together until combined. Slowly pour the wet ingredients into the dry ingredients and gently whisk to combine. Fold in the zucchini. The batter is very thick.
4. Bake for 45–55 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from over-cooking. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. The 9×5-inch pan takes closer to 45 minutes, and the 8×4-inch pan takes closer to 55 minutes. All ovens vary, so begin checking around the 45-minute mark.
5. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. While it’s still warm, I gently press a few more chocolate chips into the top; this is optional and only for looks.
6. Remove bread from the pan and place the loaf directly on the wire rack to cool completely.

NOTES:

I used mini chocolate chips but otherwise made it as written. Easy and excellent!

Hat tip to the ever-excellent Sally’s Baking Addiction

Mocha Madness Ice Cream

 

• 1 cup (227g) milk, cold, whole preferred
• 3/4 cup (149g) granulated sugar
• 2 tablespoons (11g) espresso powder
• 2 tablespoons (11g) unsweetened cocoa, Dutch-process or natural
• 2 cups (454g) heavy cream or whipping cream, cold
• 1 teaspoon Vanilla Extract
• 8 (113g) chocolate sandwich cookies, broken into small pieces

1. Whisk or mix together the milk, sugar, espresso powder, and cocoa until the sugar has dissolved. Stir in the heavy cream and vanilla.

2. Freeze in an ice cream maker according to the manufacturer's directions.

3. Stir the cookie bits into the soft ice cream and serve immediately. Or freeze for longer storage.

   NOTES:

   less espresso powder would also be good.

Dark Chocolate Buttercrunch

1 cup (16 tablespoons) unsalted butter
1/2 teaspoon salt
1 1/2 cups sugar
1 teaspoon espresso powder, optional; for enhanced flavor
3 tablespoons water
1 tablespoon light corn syrup
1 teaspoon baking soda, optional (see "tips," below)
2 cups diced pecans or slivered almonds, toasted
2 2/3 cups semisweet or bittersweet chocolate, finely chopped; or chocolate chips

INSTRUCTIONS

• In a large, deep saucepan, melt the butter. Stir in the salt, sugar, espresso powder, water, and corn syrup, and bring the mixture to a boil. Boil gently over medium heat, without stirring, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer). The syrup will bubble without seeming to change much for awhile, but be patient; all of a sudden it will darken, and at that point you need to take its temperature and see if it's ready. (If you don't have a thermometer, test a dollop in ice water; it should immediately harden to a brittleness sufficient that you'll be able to snap it in two, without any bending or softness). This whole process should take about 10 to 12 minutes. Pay attention; too long on the heat, and the syrup will burn.
• While the sugar mixture is gently bubbling, spread half of the nuts, in a fairly closely packed, even single layer, on a lightly greased baking sheet (a half sheet pan works well here). If you're unfamiliar with making buttercrunch, it may be easier to use a 9" x 13" pan lined with greased foil or parchment. Top the nuts in the pan with half the chocolate.
• When the syrup is ready, stir in 1 teaspoon baking soda; it'll foam up, so be careful. Pour the syrup quickly and evenly over the nuts and chocolate. Immediately top with the remaining chocolate, then the remaining nuts.
• Wait several minutes, then gently, using the back of a spatula, press down on the chocolate-nut layer to spread the chocolate around evenly.
• While the candy is still slightly warm, use a spatula to loosen it from the baking sheet. When cool, break it into uneven chunks.
• Store cooled candy tightly wrapped; it'll stay fresh for a couple of weeks at room temperature. Freeze for longer storage.

NOTES:

• I used toasted almonds (and some TJ's almond meal I happened to have) to make it Jonah-friendly
• I followed some other directions on their English Toffee post and put the chocolate chips on the bottom and sprinkled the nuts on the top.  I wouldn't do it that way again - the chips didn't quite melt and lots of the almonds just fell off the top.
• Espresso powder = instant coffee (at least it was close enough to work and that's what I had on hand)
• The baking soda step is an option, but it really does give it a better texture.  Teeny bubbles make it easier to eat.

SOURCE:  https://www.kingarthurflour.com/recipes/dark-chocolate-buttercrunch-recipe

https://blog.kingarthurflour.com/2018/12/10/tips-for-making-english-toffee/?fbclid=IwAR3w8efre0PX8BRyI4xvIVkxnK5vb0LuyyNIqNnwfvavJ9iW5T3K24AKfJ0

Cocoa Raisin-Nut Brownies Bars

1/2 c. butter or margarine, softened
1 c. sugar
1 tsp. vanilla extract
2 eggs
1/2 c. raisins (or golden)
1/2 c. all purpose flour
1/2 c. Hershey’s semi-sweet chocolate chips
1/2 cup Hershey’s premium European style cocoa
1/8 tsp salt
1/2 c. coarsely chopped nuts
1/4 – 1/2 tsp. ground cinnamon
Powdered sugar, optional

Heat oven to 350°. Grease 8-inch square baking pan. In small mixer bowl beat butter, sugar, eggs and vanilla until light and fluffy. In separate bowl stir together flour, cocoa, chocolate chips, raisins, nuts, cinnamon and salt; add to butter mixture, stirring until well blended. Spread batter into prepared pan. Bake 30-35 minutes or until bars just begin to pull away from sides of pan; cool completely in pan on wire rack. Cut into bars. Sift powdered sugar over top if desired. About 20 bars.

I'm currently debating the value of holding on to cookbooks that contain just a handful of favorites.  I'm finding that many of the recipes (like this one) are online somewhere.  But will I regret getting rid of the paper copy?  If I needed to make brownies during a power outage, maybe.  (But I can probably think of better uses for that shelf that is currently holding dozens of cookbooks.)  Anyway, these brownies are noted as being "excellent" and I cut down the cocoa to 1/3 cup.

Source:   Hershey's Homemade cookbook

Almond Roca

1 cup brown sugar
1/2 pound butter
3 almond hershey bars, chopped

Chop bars and place on cookie sheet.
Melt better, add sugar and stir constantly.
Turn head down to keep boiling until 280 degrees.
Pour over candy bars and quickly spread it around with the back of a spoon.

Store in a dry place.
And you'll probably want a double batch.

The Darkest Chocolate Ice Cream in the World

Makes a generous quart.

Chocolate Syrup:
1/2 cup unsweetened cocoa powder
1/2 cup brewed coffee
1/2 cup sugar
1 1/2 ounces bittersweet chocolate (55-70% cacao), finely chopped

Ice Cream Base:
2 cups whole milk
1 tbls plus 1 tsp corn starch
1 1/2 ounces cream cheese, softened
1/8 tsp fine sea salt
1 cup heave cream
1/2 cup sugar
2 tbls light corn syrup.

PREP:
For the chocolate syrup:
Combine the cocoa, coffee, and sugar in a small saucepan, bring to a boil over medium heat, stirring to dissolve sugar, and boil for 30 seconds.  Remove from heat, add the chocolate, and let stand for 5 minutes.
Stir until smooth and set aside.

Fir the ice cream base:
Mix about 2 tbls of the milk with the cornstarch in a small bowl to make a slurry.
Whisk the cream cheese, warm chocolate syrup, and salt in a medium bowl until smooth.

COOK:
Combine remaining milk, cream, sugar, and corn syrup, in a 4 qt. saucepan and bring to a rolling boil over medium high heat and boil for 4 minutes.
Remove from the heat, and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about one minute.  Remove from heat.

CHILL:
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a gallon zip-loc and submerge in an ice bath until cold - about 30 minutes.

FREEZE:
Pour ice cream base into frozen canister and spin until thick and creamy.
Meanwhile, melt the chocolate in a double boiler.  Remove from the heat and let cool until tepid but still fluid.

Chill at least 4 hours.

MY NOTES:
I chilled it in a tupperware in the fridge instead of the zip-loc (too much trouble)
Source: Jenni's Splendid Ice Creams at Home
I haven't made this recipe, but Em has and highly recommends it.

The Buckeye State Ice Cream

Makes about 1 quart.

2 cups whole milk
1 tbls plus 1 tsp cornstarch
1 1/2 ounce (3 tbls) cream cheese, softened
1/2 cup unsalted, natural peanut butter
1/2 tsp. fine sea salt (less if using salted peanut butter)
1 1/4 cup heavy cream
2/3 cup sugar
2 tbls light corn syrup
2 tbls honey
4 ounces chocolate (55%-70% cacao), chopped

PREP:
Mix about 2 tbls of the milk with the cornstarch in a small bowl to make a slurry.
Whisk the cream cheese, peanut butter, and salt in a medium bowl until smooth.

COOK:
Combine remaining milk, cream, sugar, corn syrup, and honey in a 4 qt. saucepan and bring to a rolling boil over medium high heat and boil for 4 minutes.
Remove from the heat, and gradually whisk in the cornstarch slurry.
Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about one minute.  Remove from heat.

CHILL:
Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a gallon zip-loc and submerge in an ice bath until cold - about 30 minutes.

FREEZE:
Pour ice cream base into frozen canister and begin to spin.
Meanwhile, melt the chocolate in a double boiler.  Remove from the heat and let cool until tepid but still fluid.
When the ice cream is thick and creamy and almost finished, drizzle the melted chocolate slowly through the opening in the top of the ice cream machine and allow it to solidify and break up in the ice cream for about 2 minutes.
Chill at least 4 hours.

MY NOTES:
I used plain ole' Jiff of whatever I had around and just reduced the salt
I chilled it in a tupperware in the fridge instead of the zip-loc (too much trouble)
Source: Jenni's Splendid Ice Creams at Home

Peanut Butter Banana Bread with Chocolate Chips

2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
3 medium bananas, mashed
½ cup creamy peanut butter
½ cup granulated sugar
½ cup light brown sugar
⅓ cup buttermilk
¼ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan and then line with parchment paper so that it hangs over the two long sides.

2. In a large bowl, whisk together the flour, baking soda and salt; set aside.

3. In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.

4. Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.

5. Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it (I did this at the 45-minute mark).

6. Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.

NOTES:

• Recipe credit
• This definitely made enough batter for two smaller pans.  I thought it might overflow and put a pan under it just in case.  (It didn't.)
•  In my single pan, it took a lot longer to bake.  I kept going until the internal temperature was 190.
• I used mini chips so mine looks a lot more chocolaty.  Fewer minis would also work.
• It tastes yummy and is staying moist, even after a few days.

Chocolate Peppermint Blossoms

1 -1/2 cups unbleached, all-purpose flour
3/4 cup cocoa
1 & 1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) salted butter, cut into chunks
1 & 1/4 cup sugar
3 eggs
1/2 teaspoon vanilla
1 teaspoon peppermint extract (see note below)
1/2 cup powdered sugar for rolling
Hershey's Kisses

• Line cookie sheets with parchment.  Preheat oven to 350.
• Whisk together the flour, cocoa, baking powder and salt.  Set aside.
• With an electric mixer, cream the butter and sugar until light and fluffy.  Beat in the eggs and extracts, beating until combined and scraping down the sides and bottom of the bowl as needed.
• Gradually, add the flour mixture, beating on low just until combined.  The mixture will be very sticky.
• Place the bowl in the refrigerator and chill for 30 minutes to 1 hour.
• Use a teaspoon cookie scoop (or a spoon) to scoop generous teaspoons of dough and roll them in the powdered sugar.
• Bake for 12 minutes and meanwhile, unwrap the Kisses.
• Remove from the oven and immediately press a Hershey's Kiss on top of each hot cookie.  Press firmly, so that it doesn't pop off.  Let the cookies sit on the sheet for 1-2 minutes, then remove to a wire cooling rack to cool completely. 

NOTES: 

• The original recipe from Bake at 350 called for mint extract in the cookies and a regular Kiss on top.  I didn't have the extract and used the candy cane Kisses for a little extra visual festivity.  
• On the down side, it looks like the white chocolate has a lower melting point, because they immediately melted into puddles.  (Glad I pushed them down firmly as suggested so there was a well to contain all that melted chocolate.) On the up side, they're still cute, just not it the 3-D way I expected.
• This is a really delicious cookie!  Chewy and nice texture.
• The Kisses did eventually firm up.  I was doubtful at first so I put most of them out on the freezer to cool.  By the time we got back from N's concert, both the indoor and outdoor ones were firm.
• I made a double batch (half butter and half margarine, btw) and the yield was 8 dozen.
• I'd definitely makes these again.

Fantastic Chocolate Chip Cookies

Mom's Chocolate Chip Cookies
a double batch...

1 1/3 cup butter
1 1/3 cup shortening
2 cups sugar
2 cups brown sugar
4 eggs
4 teaspoons vanilla
6 1/2 cups flour
2 teaspoons baking soda
2 teaspoons salt
1 (12 ounce) bag chocolate chips

Preheat oven to 375 degrees.

Cream butter and shortening and two sugars together. Add eggs and vanilla. Beat until combined. Add flour, 2 cups at a time. Add baking soda and salt with last 2 cups. Stir in chocolate chips.

Drop by large tablespoons (or ice cream scoop) onto ungreased cookie sheets. 

Bake at 375 degrees for 8 minutes. Cookies will seem underdone when first removed, but will set as they cool!

NOTE:  Quite possibly the best chocolate chip cookie recipe I've ever made.  Seriously.
Source.http://www.shortstopblog.com/2008/12/christmas-cookie-12-moms-chocolate-chip.html
It also worked well as a deep dish option.

Filipino Chocolate Rice Pudding(Champorado)

1 cup short grained rice(sushi rice)
1 can coconut milk
3 cups water
1/3 cup sugar
6 oz bittersweet chocolate
Half and half

Rinse the rice in cold water until the water runs clear.  Combine rice, coconut milk and water in a medium saucepan.  Bring to a boil over medium heat and then reduce to a simmer, stirring occasionally, until the rice is tender and the mixture thickens, remove from the heat.  Microwave the chocolate until just melted and stir it and the sugar into the rice.  Serve either warm or chilled, drizzled with milk or half and half.

Peanut Butter Brownies

This is becoming my go-to way of dressing up plain brownies. Adapted from this recipe, I just add the peanut butter filling to a 9 x 13 batch of brownies. A couple notes: 1) Making the PB filling as written gives you brownies that are at least half PB. If you don't want that much, use scant measurements or half it. 2) These seem to keep better than regular brownies, no doubt due to all the extra fat. They'd probably mail well.

Peanut butter mixture:

• ½ cup (8 tablespoons) unsalted butter, melted
• 1 cup powdered sugar
• 1½ cups creamy peanut butter
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Directions:

1. Mix brownies as directed, pour into prepared pan.
2. Mix all peanut butter filling ingredients, then spoon it out on top of brownie batter.
3. Using a knife or spoon (or finger if you want, I guess), swirl them together.
4. Bake as directed on brownie mix.

Twix Bars

But so much more decadent than that.  Shortbread, vanilla bean caramel, bittersweet chocolate and grey sea salt all combined to make one of the most perfect and praised treats I've ever made.


Now I tweaked this rather significantly from Annie's Eats, most notably by replacing the caramel recipe entirely with a half batch of the caramel that I make at Christmas, after discovering that the original didn't work too well.  


Crust
2 cups flour
2 tsp. baking powder
1/2 cup brown sugar
1 cup butter


Caramel
1/2 lb. butter
1 lb. brown sugar
8 oz corn syrup
1 cans sweetened condensed milk
2 tbsp rum(optional)
1/2 tbsp vanilla paste
1/2 tsp salt


Chocolate
8 oz. bittersweet or semisweet chocolate, chopped
1 stick butter


To make the shortbread layer, preheat the oven to 325° F.  Line a 9 x 13-inch baking pan with parchment paper.  In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside.  In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes.  With the mixer on low speed blend in the dry ingredients just until incorporated.  Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan.  Bake 15-18 minutes or until golden.  Transfer the pan to a wire rack and let cool completely.


In a large kettle melt butter, stir in brown sugar, rum and salt. Gradually add corn syrup and milk, stirring constantly. Cook over medium heat until it reaches firm ball stage(245 to 250). Remove from heat and stir in the vanilla.  Pour over the crust and allow to cool until firm.


Melt the chocolate and butter together, stir until smooth.  Spread over the caramel and sprinkle lightly with sea salt.


Use the parchment to lift the bar out of the pan; cut into 1-inch squares. Store in the refrigerator.

Cocoa Raisin-Nut Brownies Bars

1/2 c (1 stick) butter or margarine, softened

1 c sugar

2 eggs

1 tsp. vanilla extract

1/2 c flour

1/3 c cocoa powder

1/2 c chocolate chips

1/2 c coarsely chopped nuts

1/2 c raisins (or golden raisins)

1/4 to 1/2 tsp. cinnamon

1/8 tsp salt

Heat oven to 350. Grease 8-inch square baking pan.

In a small mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. In a separate bowl, stir together other ingredients. Add to butter mixture, stirring until well blended.

Spread batter into prepared pan. Bake 30-35 minutes or until bars just begin to pull away from sides of pan. Cool; cut into bars. Sift powdered sugar over the top if desired.

Double for baking in a cake pan.

NOTE: Excellent!

Source: Hershey's Homemade (1991)

Bittersweet Chocolate Soufflé with Earl Grey Custard Sauce

(source)

No Picture, because you really do have to eat it immediately.

Sauce
6 large egg yolks
2 tablespoons plus 1/2 cup sugar
1 1/2 cups whole milk
1/2 cup whipping cream
1 tablespoon Earl Grey tea leaves (from 3 tea bags)

Soufflé
1/3 cup whole milk
8 tablespoons sugar
2 1/2 ounces unsweetened chocolate, chopped
2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 large egg yolks
5 large egg whites

For sauce:
Whisk egg yolks and 2 tablespoons sugar in medium bowl to blend well. Combine milk, cream, tea leaves, and remaining 1/2 cup sugar in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolk mixture; return to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on spoon when finger is drawn across, about 8 minutes (do not boil). Immediately strain sauce into small bowl. Refrigerate uncovered until cold, at least 4 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

For soufflé:
Preheat oven to 375°F. Generously butter 6-cup soufflé dish; coat dish with sugar. Combine milk and 5 tablespoons sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and milk comes to simmer. Remove from heat; add both chocolates and stir until melted and smooth. Whisk in egg yolks.
Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into warm chocolate mixture in 3 additions. Transfer mixture to prepared dish.
Bake soufflé until just set in center and top is puffed and cracked all over, about 32 minutes. Serve soufflé immediately with custard sauce.

Notes: I cut back on the sugar in the sauce, and it was still really sweet. It was also super thick straight out of the fridge (more like custard), so bringing it back to room temperature might be good. It would also probably be good with mint tea or orange zest.

When you fold, it shouldn't be completely homogeneous; mine was still marbled and had small lumps of egg whites. It sorted itself out in the oven pretty well. I made a half batch in a 5-cup pyrex dish, and that baked about 20 minutes.

Carbomb Cupcakes

Cupcakes
1 cup Guinness
1 cup unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour cream

Ganache
8oz semisweet chocolate, chopped
2/3 cup heavy cream
2-3 oz whiskey

Frosting
1/2 cup unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream



To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with paper liners.  Combine the stout and butter in a medium saucepan over medium heat.  Add the cocoa powder and whisk until smooth.  Remove from the heat and allow to cool slightly.In a large mixing bowl, combine the flour, sugar, baking soda and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend.  Add the stout-butter mixture and beat just to combine.  Mix in the dry ingredients on low speed just until incorporated.  Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 17 minutes.  Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.


To make the ganache filling, place the chocolate in a heatproof bowl.  Heat the cream in a small saucepan until simmering, then pour it over the chocolate.  Let sit for one minute and then whisk until smooth.  If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave.  Add the butter and whiskey and stir until combined.  Set aside to let the ganache cool until it is thick enough to be piped.  (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.)  


Meanwhile, cut out a portion from the center of the cupcake using the cone method (or, if they sink a bit like mine sometimes do, don't bother cutting out).  Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.


To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Gradually add the powdered sugar until it is all incorporated.  Mix in the Bailey’s until smooth.  Add more if necessary until the frosting has reached a good consistency for piping or spreading.  Frost the cupcakes as desired.

Irish Cream Brownies

BROWNIES:
1 (1 lb. 3.5 oz.) package fudge brownie mix
1/4 Irish cream liqueur
1/2 cup oil
2 eggs

FROSTING:
1/2 c butter, softened
2 c powdered sugar
1/2 tsp vanilla
2 tbls Irish cream
2-3 tsp. milk*

GLAZE:
1 oz. semi-sweet chocolate, chopped
1 tsp butter

Mix brownie ingredients and bake according to directions. (Do not overbake, of course!) Cool.

Mix frosting ingredients and spread over cooled brownies.

In small saucepan or microwave, melt glaze ingredients and drizzle over frosted brownies. Refrigerate 15 minutes or until firm.

NOTES

• *I skipped the milk in the frosting and used all Irish Cream. I feel this was a good choice!
• The presentation on the photo is pretty lame because I realized after I'd made about two rows of squizzles that the chocolate probably should've cooled a bit before I held it in my bare hand.

Chocolate-Hazelnut Fondue

8 ounces chopped semisweet chocolate

1/3 cup cream

Cook over medium heat until melted and smooth. (I used a double boiler.)

Stir in 1/3 cup hazelnut syrup and a pinch of salt.

Transfer to a fondue pot and place over a low flame.

Serve with angel food cake cubes, strawberries, mini pretzels, dried apricot, bananas, strawberry marshmallows

Makes about 1.25 cups.

NOTES:

• I doubled this for my HS mom party (1-22-11) and apparently Holly has made it before for a youth group social night (1-30-06). Good both times!
• Used Ghirardelli Candy Making & Dipping Bar for the chocolate
• Survived nicely in the fondue pot for my 4 hour party and looks like the leftover bit would reheat well also.
• It's fairly thin so the angel food cake cubes survived the dipping process well.

Butter Toffee

16 ounces, weight Butter, Melted

16 ounces, weight Granulated Sugar

3 ounces, fluid Water

1 teaspoon Salt

1 teaspoon Vanilla Extract

16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.

24 ounces, weight Tempered Dark Chocolate For Coating, Melted

Preparation Instructions

• *Necessary Equipment: Candy Thermometer*
• Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
• Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
• Remove from heat and stir in vanilla until well combined.
• Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
• Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.
• When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.
• Allow to set, then break into bite-size pieces.
• Store in an airtight container.

NOTES: I made a 1/2 batch and thought it would spread out on one pan. I thought it was too thick; certainly thicker than what is described in the original post from Pioneer Woman.

It worked well to spread it on parchment.

Chocolate on both sides was delicious! I sprinkled some sea salt on one side.

Chocolate Truffles

7 ounces, fluid Heavy Cream

2 ounces, fluid Corn Syrup

15 ounces, weight Dark Chocolate, Unmelted, Tempered, Chopped

½ ounces, weight Soft Butter

1-½ ounce, fluid Liqueur: Brandy, Kahlua, Schnapps, Chambord, Grand Marnier

2 pounds Dark Chocolate, Melted And Tempered, For Precoating And Dipping

Preparation Instructions

Combine cream and corn syrup and bring to a boil.

Pour the hot cream over the chopped chocolate and let sit for about sixty seconds to allow the chocolate to melt.

Whisk together, checking to see if all the chocolate is melted. If needed, place briefly over a warm water bath, but do not exceed 94 degrees.

Stir in soft butter. Then stream in the liqueur and mix until homogeneous.

Pour ganache into a large shallow pan. Let it rest at room temperature until slightly firm. Agitate/stir around the ganache with a spatula to break it up a bit.

Scoop truffles onto parchment paper and let sit until firm enough to handle.

Roll into balls and precoat in tempered chocolate. Dip again once the first layer of chocolate is set.

If desired, roll in cocoa powder. Truffles should look beautifully imperfect!

NOTES: Original recipe here.

We made two types - rum (real rum and a little extract) and orange (with orange oil for flavoring). Both were good, but the orange were double good.

Ours never did get firm enough to roll at room temperature. Perhaps we used too much rum :-) Once refrigerated though, they were very firm.