Friday, September 21, 2018

Friday Favorites from Taste of the South, Mom Loves Baking, Living Sweet Moments, and More


You can never have enough chocolate and just because it's Fall doesn't mean that you have to give it up and start making everything with pumpkin You can combine the flavors of Fall with chocolate for the perfect dessert! Here are a few of my favorite chocolate finds this week. 


Chocolate Spice Cake

Cinnamon, ginger and cardamon add a touch of fall to your  Chocolate Spice Cake


Image Mom Loves Baking

If you love caramel apples but don't want to eat a whole one these Chocolate Turtle Apple Slices from Mom Loves Baking.



Image Living Sweet Moments

Living Sweet Moments made Apple Cider Caramels don't they look delicious?




Cranberry Pumpkin Seed Bark from A Clean Bake is easy, delicious and healthy. 





Pumpkin Bars with Nutella Frosting from Carlsbad Cravings, yum! I cannot wait to try these. 




Monday, September 10, 2018

Friday Favorites from Also the Crumbs Please, Baker By Nature, Savor the Best and More

This post contains affiliate links. 


Good morning! I thought it would be fun to start a new weekly post of all of my favorite chocolate finds! I hope you like the recipes, books, and whatever else I find! Enjoy!

Image

Fall means lots of baking and comfort foods and one of the first things I will be making are these Chocolate Rolls from Also the Crumbs Please





I have bookmarked this Chocolate Pecan Pie from Pretty Simple Sweet to make over the holidays!





Baked Brownies my all time favorite and most requested brownies. 


Baker by Nature


I love no bake desserts, especially as it is still in the high 90's here. This No Bake Chocolate Espresso Cheesecake from Baker by Nature looks like the perfect dessert to whip up this weekend. 


Savor the Best









Just in case you need a chocolate fix for your lips! Mint Cocoa lip balm!






And last but not least! Chocolate Tea.

Have a great weekend!


Thursday, September 6, 2018

Brownie Raspberry Ice Cream Sandwiches


I love ice cream sandwiches. As a child whenever we would walk to the store for treats or when the ice cream truck came around I always got one of two things, a fudgsesicle or an ice cream sandwich. More often than not I would get an ice cream sandwich. I haven't had one in years and so I thought I would make some with some leftover homemade ice cream that I had.




These are the easiest and most delicious ice cream sandwiches you have ever made, you simply make a pan of brownies, a batch of no-churn vanilla ice cream or store bought mix in fresh raspberries and then sandwich together and enjoy.


Ice Cream Sandwiches

1 Batch of This Brownie Recipe
1 Batch Vanilla Bean Ice Cream or store bought
1 pint raspberries

Bake the brownies, you can either make 1 9 x 13" pan or take the recipe and divide it between 2 8x8" pans and let them cool overnight. Take the ice cream out of the freezer and let it sit for 5 minutes to get a little soft, then mix in the berries.

If you are using the 8 x 8 inch pans leaf the brownies in one pan and then spread a layer of the vanilla raspberry ice cream over them, then remove the other pan of brownies from the pan and place on top. Press down a little. Return to the freezer and let let. When ready to eat remove pan from freezer and cut into rectangle sized bars.

If you are using a 9 x 13" pan, simple remove the cooled brownies from the pan, cut the brownies in half and fill one piece with ice cream and then place the other brownie piece on top. Wrap in foil and return to freezer until ready to eat.

The last way to make these are to bake the brownies, let them cool, cut into pieces, add a dollop of ice cream add another brownie to the top to create a sandwich and enjoy.






Enjoy!



Friday, July 20, 2018

Connie's Caramel-Stuffed Sea Salt Brownies




I am always on the hunt for a new and interesting brownie and recently I found it while paging through my absolutely favorite cookbook Extreme Brownies: 50 Recipes for the Most Over-the-Top Treats Ever. I have had this book for years and have made many recipes from it, some of which I have shared here before they were gobbled up but I have never made these caramel-stuffed brownies. I am not sure if that was a good thing or a bad thing because they are so good that I wanted to eat the entire pan! 





Connie's Caramel Stuffed Sea Salt Brownies
Recipe from Connie Weiss


Ingredients

Caramel Layer

1/3 cup and 1 teaspoon heavy whipping cream
tablespoons unsalted butter
2 tablespoons and 1 teaspoon bleached all purpose flour
12 ounces (about 43) Kraft America's Classic Caramels
1 teaspoon pure vanilla extract

Brownie Batter

Vegetable shortening for the pan
2 sticks unsalted butter
3 ounces unsweetened baking chocolate
1 cup 60% cocoa bittersweet chocolate chips
4 large eggs at room temperature
1 cup granulated sugar
1 packed cup light brown sugar
3/4 teaspoon salt
11/2 teaspoons pure vanilla extract
1 cup bleached all purpose flour
1/2 teaspoon baking powder


Milk chocolate glaze

3/12 teaspoons canola oil
3/4 cup and 1 tablespoon milk chocolate chips

Garnish

1 to 2 teaspoons Maldon flaked Sea Salt

Directions

To make the caramel layer, place the cream and the butter in a 2 quart sauce pan, begin the melt the mixture. Then add the unwrapped caramels and add them to the saucepan. Cook the mixture over medium-low heat, stir occasionally with a rubber spatula, until the caramels are completely melted and smooth. FINISH the caramel layer when the brownie base is in the oven.

To make the brownies: make sure the oven rack in in the middle level and preheat the oven to 350. Prepare a 9 x 13" baking pan with heavy duty aluminum foil and then lightly grease the foil lined pan.

Cut the butter into 1" pieces and place in a heavy saucepan. Be sure to melt the butter on the lowest setting. While the butter is melting, chop the unsweetened chocolate and add it to the melted butter along with the 60% chocolate chips. Whisk until melted and smooth, then turn off the heat and leave the saucepan on the burner while you continue with the rest of the recipe.

In a large bowl lightly whisk the eggs. Place the sugars and salt in a small bowl and then add to the eggs until just incorporated. Briefly whisk the chocolate and then gradually whisk it into the egg mixture until just combined. Briefly whisk in the vanilla.

Place the flour and the baking powder in the small mixing bowl, whisk to combine. Sift through a strainer directly over the chocolate batter. Stir in with a spatula until just combined. Pour half of the brownie batter into the prepared pan. Spread evenly with a small offset spatula, bake for 15 minutes or until a toothpick comes out clean.

While the base is baking make the rest of the caramel.

Once the caramels are completely melted and smooth, sift the flour over the top and stir well. Remove from heat and add the vanilla. Stir well.

Pour the cooked caramel over the HOT brownie base immediately after it comes out of the oven, spread with a spatula. Dollop the remaining brownie batter over the top and carefully spread over the caramel mixture. Return to the oven and bake an additional 20 minutes.

Let cool for 15 minutes then glaze. 

For the milk chocolate glaze:

Bring a medium saucepan of water almost to a boil. Combine the chocolate and canola oil in a bowl that will fit over the saucepan to form a double boiler. Once water comes to a boil remove from the heat and place the bowl over the top. Stir with a spatula until the mixture is smooth, once smooth pour over the brownies, smooth in an even layer. Then sprinkle with sea salt. Let sit for 30 minutes at room temperature. Then refrigerate for at least 8 hours. Remove brownies from pan, cut and enjoy.






If you love baking, and you love brownies you need to get a copy of this book and the good news is that it is on sale for $15.00 or was at the time I was writing this post! You can also order the Kindle edition here for $8.99!

If you get yourself a copy and you make something please come back and share your recipe!








Monday, July 16, 2018

Fine & Raw Chocolate Bars




Good morning! I hope that you had a wonderful weekend! Mine was so relaxing that I do not want to go back to work this week. 

This weekend I was lucky enough to try a a few, new to me, candy bars from Fine & Raw and they were so delicious I thought I would tell you about them just in case you wanted to try a few for yourself.

Fine & Raw was started by Daniel Sklaar who came to the US from South Africa for a job in finance. After a couple of years working as an analyst Daniel decided that finance was not for him so he left his job to search for his passion. Lucky for us he discovered his passion was chocolate and he began creating raw chocolate bars in 2007. For those of you who do not know raw food can only be cooked to a certain temperature, and the belief is that it retains more of its nutrients, in the case these chocolate bars 118 degrees.

All Fine & Raw chocolates are bean to bar, meaning that Daniel and his crew start with the raw beans instead of making their bars from ready made chocolate and melting it. 

I was sent a few bars to sample, including Almond Chunky, Sea Salt, and Cashew Butter and they were all delicious but my favorite was the Alderwood Smoked Salt. I love the slightly smokey salty flavor, paired with the rich 70% dark chocolate.

You can find Fine & Raw at Whole Foods or you can order directly from their website.


NOTE: This is not a sponsored post, I was sent several bars to sample in exchange for my honest opinion. 



Friday, June 8, 2018

Zingerman's Bakehouse Black Magic Brownies


This post contains affiliate links. 





While I was born in Michigan and lived there for many years I have not been to the world famous Zingerman's Bakehouse or the Deli in Ann Arbor. When I had the chance to review a copy of their new Zingerman's Bakehouse cookbook I couldn't wait to try a few of their recipes. 

The Zingerman's Bakehouse cookbook shares 25 years of the their best bread and pastry recipes with home cooks and bakers. There are 65 recipes for bagels, Detroit style pizza, French Crueller donuts, Rhubarb pie, brownies and more. Because I love brownies that was the first recipe that caught my eye.






The bakehouse actually makes three different brownies, the Black Magic which are plain brownies, Magic brownies with walnuts and Buenos Aires brownies with dulce de leche in the middle. I made both the Black Magic and the Magic brownies and they were both fabulous. I typically do not like walnuts in my brownies but the addition of them is this brownie was delicious. The brownies are not cakey and they are not fudgy, they fall in between and are incredibly chewy. 

This cookbook is a wonderful book for both fans of Zingerman's and those who have yet to visit. I am looking forward to making more of their recipes. 






If you would like to make the Black Magic or Magic Brownies here is the recipe.


Black Magic Brownies

1 cup plus 1 Tbsp chopped unsweetened  chocolate
3/4 cup plus 2 Tbsp softened unsalted butter
11/2 cups pastry flour
1 tsp baking powder
4 large eggs
23/4 cups granulated sugar
1 tsp sea salt
2 tsp. vanilla extract

For Magic Brownies:
11/4 cup toasted walnuts


Preheat the oven to 350. Prepare a 9 x 13" baking pan with baking  spray . I like to line my pan with foil and then spray it so that I can easily lift the brownies out.

In a double boiler, melt the chocolate and butter and set aside.

In a medium mixing bowl combine the flour, and baking powder. Mix with a whisk to eliminate the lumps.

In a large mixing bowl or the bowl of a stand mixer combine the eggs, sugar, salt and vanilla. Beat with a whisk until well aerated, about 5 minutes. Add the melted chocolate and whisk to combine. Stir in the dry ingredients using a rubber spatula. If you are making with the walnuts stir in the toasted walnuts at this point.

Pour the batter into the prepared pan, spread the batter evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Cool on a cooling rack for at least an hour. Cut into squares. Enjoy


Note: I was given a copy of the book in exchange for my opinion.


Linking to:

Savvy Southern Style



Sunday, May 13, 2018

Happy Mother's Day



To all the moms out there and most especially my mom, I hope that today you are surrounded by your children and perhaps grandchildren, enjoying a wonderful day and maybe even something chocolate. 

I love you mom!

Happy Mother's Day!