Dessert: Toffee Crunch Squares

I don't have the original recipe on this one, and I wasn't expecting it to make it to the Codex, but it was really enjoyed by the family. As we head into spring, here's an ice cream treat.

Ingredients:

Crust:
1 cup graham crackers crumbs
2 tablespoons sugar
3 tablespoons butter, melted

Filling:
1 1/2 teaspoons instant coffee powder
1 teaspoon hot water
1/2 teaspoon vanilla extract
2 tablespoons light corn syrup
1 half gallon chocolate ice cream
1 bag (6 ounces) chocolate covered toffee chips, divided (I cut up mini Heath bars)
whipped cream for garnish

Directions:

1. In a medium bowl, combine crust ingredients; mix well. Press into the bottom of an ungreased 8 inch square baking pan. Bake at 350º (325º if using glass pan) for 8-10 minutes. Cool.
2. In a small bowl, combine coffee and hot water, stir to dissolve coffee; add vanilla and corn syrup and stir to mix. Pour into a large bowl. Fold in ice cream and 1 cup toffee chips. Spoon onto crust. Freeze several hours. Garnish with whipped cream and remaining toffee chips.

Other details:

• Makes 16 servings. 
• Pin It

Dessert: Homemade Salted Caramels

I made these on New Year's Day. They are a soft caramel and delicious, but be careful not to burn them!

Ingredients:
Vegetable oil
1 cup sugar
1/4 cup water
1/4 cup light corn syrup
1 cup heavy cream
4 tablespoons unsalted butter
1 teaspoon sea salt, plus extra for sprinkling
1/2 teaspoon vanilla extract

Directions:

1. Line an 8-inch square baking pan with parchment paper. Lightly brush the paper with the vegetable oil.
2. In a small pot, bring the cream, butter, and one teaspoon of the sea salt to a simmer, over medium heat. Do not let it boil. Once it has reached a simmer, turn off the heat, and set it aside.
3. In a deep saucepan, combine the water, corn syrup, and sugar. Over medium-high heat, stir only until the sugar has dissolved. Then allow the mixture to boil, without stirring, until the mixture is a warm, golden brown. Watch very carefully, as the caramel can burn quickly toward the end. (It can be helpful to use a wooden spoon and drip some of the caramel onto a white plate to gauge the exact color).
4. When the sugar mixture is done, remove it from the heat and slowly add the cream mixture to the sugar mixture. Be careful because it will bubble up violently. Stir in the vanilla.
5. Return the mixture to the heat and cook over medium heat until a candy thermometer reads 248 degrees (firm ball), about 10 minutes. Pour the caramel into the prepared pan. (Don’t scrape the pot). Refrigerate for a few hours, until firm.
6. Remove the caramel from the refrigerator and allow it to come close to room temperature. Pry the caramel from the pan. On a cutting board, cut the square in half. Using parchment paper, roll each piece of caramel into a tight 8- to 10-inch log. Sprinkle the logs with sea salt. Cut each log into 3/4-inch or 1-inch pieces. Individually wrap each caramel in glassine or parchment paper, twisting the ends. Store in the refrigerator or in an air-tight container.

Other Details:

• Prep Time: Requires a few hours of cooling 
• Cook Time: 20 minutes
• Yield: 16 to 20 Caramels
• Nutrition per caramel 
• Original Recipe
• Pin It

Breakfast: Chocolate French Toast

I'm not exactly sure when or where I heard about chocolate French Toast, but it sounded delicious. It must have been on a cooking show, because I recall the recipe calling for using chocolate pound cake/chocolate bread. However, when I saw this French Toast Recipe at Fine Cooking which uses a chocolate coating and our favorite base, Challah bread, I knew it was the one I wanted to make. While this is published under breakfast, it is really a dessert. Each of us had only 1 slice and that was quite enough. 

Ingredients:

2/3 cup granulated sugar 
1 oz. (1/3 cup) unsweetened cocoa powder (natural or Dutch-processed) 
1/8 tsp. baking powder 
1/4 tsp. table salt 
1 cup whole milk 
4 large eggs 
1 tsp. pure vanilla extract 
4 1-inch-thick slices challah bread (stale is fine)  (called for – you could go ahead and do 6-8 to not waste sauce)
2 oz. (1/4 cup) unsalted butter 
Confectioners’ sugar, for garnish (optional) 

Directions:

1. In a medium bowl, combine the sugar, cocoa, baking powder, and salt. Whisk until well blended and no cocoa lumps remain. Pour in about half of the milk and whisk until the mixture is a lump-free paste. Add the remaining milk, the eggs, and the vanilla. Whisk until well blended.
2. Arrange the bread in a single layer in a 9x13-inch baking dish (or similar vessel) and pour the cocoa mixture over the bread. Turn the bread once to get both sides nicely coated. Poke each bread slice repeatedly with the tines of a fork to encourage the bread to absorb the batter. Let soak, turning every 10 min., until the bread is well saturated, 20 to 30 min..
3. Set a griddle or large nonstick skillet over medium heat. When the pan is hot, add the butter and spread to cover the pan. (If using a skillet, you’ll need to cook the French toast in two batches, using 2 Tbs. butter for each batch.) Using your fingers and a large rubber spatula, carefully transfer the bread slices, one at a time, from the batter to the griddle. Cook until the underside looks browned and lightly crisp, 3 to 4 min. (Reduce the temperature if the slices are browning too fast.) Flip and continue cooking until the slices are slightly puffed in the center and are bouncy to the touch, another 3 to 4 min. Transfer the French toast to plates and serve immediately, dusted with confectioners’ sugar and fruit, if you like.

Other Details:

• Nutrition per slice. 
• Pin It

Dessert: Lemon Creme Lemon Cupcakes

These were one of my Longaberger recipes from when I was a Longaberger Collector. You can use cupcake/muffin tins, the Longaberger dessert bowls, or another ramekin to make these in. They are a lot of work, but a great spring dessert and have been very popular every time I've made them. 

Ingredients:

Cakes
1/3 cup butter, softened
1 yellow cake mix (18.25 ounce box)
3 large eggs
1 cup of water, room temperature
Zest of 2 large lemons

Cream
3 large egg yolks
1 large egg
½ cup sugar
1/3 cup fresh lemon juice
Zest of 1 lemon
3 tablespoons cold butter, cut into small pieces

Icing
1 ½ cups confectioner's sugar
2-3 tablespoons lemon juice
Food coloring, as desired

Handles
4 ounces prepared white fondant
Food coloring
1 empty paper towel tube

Toppings
Jelly beans or pastel candies

Directions:

Cakes

1. Preheat oven to 350ºF. Lightly mist 12 dessert cups with non-stick cooking spray or line 12 large-cup (3 1/2” diameter) muffin tin with paper liners. 
2. In the bowl of an electric mixer fitted with a flat paddle, cream the butter for 2 minutes or until light and smooth. Add remaining cake ingredients and mix on slow for 30 seconds. Increase speed to medium and mix for 2 more minutes. 
3. Spoon batter evenly into cups and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. 
4. Cool 5 minutes, run a small knife around the edge of cake, invert & release. Cool completely. If using muffin tins, cool cakes and remove paper liners.

Cream

1. Place egg yolks and egg in a bowl and quickly whisk in sugar. Add lemon juice and zest. Place all in a small non-reactive sauce pan and add butter. 
2. Cook over medium heat, stirring the entire time until mixture is very thick and looks like custard, about 5 to 7 minutes. 
3. Pour mixture into a bowl, place plastic wrap directly onto the cream and refrigerate until cold (at least 1 hour).

Icing

1. Combine all ingredients in a small bowl and mix until smooth. Add food coloring as desired. Place plastic wrap directly onto icing and set aside.

Handles

1. Work food coloring into the fondant by twisting, distributing color evenly. Roll fondant between two layers of parchment or wax paper until it measures 7” x 4”. From this, cut a 5 ½” x 3” rectangle and twelve ¼” strips. Place the paper towel tube on a lined sheet pan, and drape strips over tube to form handles. Make sure a ½” section on each end of the handle rests flat on the tray. 
2. Allow to dry 10 hours or overnight.

Assembling

1. With a small paring knife, cut a small cone from the top of each cake. Set aside. 
2. Scoop out about 1 tablespoon of cake form the center of each cake. 
3. Spoon the lemon cream into the cavity. 
4. Using the paring knife, cut away the point of the cone cap and place over the lemon cream to seal. 
5. Ice the tops of the cakes with a pastel-colored icing. Reserve extra icing. 
6. Decorate center of each cake with jelly beans or pastel candies. Place cakes on a tray, cover and refrigerate until ready to serve. 
7. Remove cakes from the refrigerator ½ hour before serving. 
8. Using the reserved icing, place a small dot of icing on the underside of the handles. Attach to the cakes and serve.

Other Details

• Nutrition per cupcake. 

Dessert: Chocolate Pudding Pie

This pie is a chocolate pudding with a meringue top. It's very rich and very yummy. This is actually two recipes: the chocolate pie and the meringue topping. If you need meringue for another recipe, this is a good one to try. It was my first time making a meringue and it came out great, if I do say so myself.

Chocolate Pudding Pie

Ingredients:

1/2 c. (1 stick) unsalted butter
3 oz. Bittersweet chocolate
1 c. sugar
3 Tbsp. Cornstarch
3 Tbsp. Baking cocoa
1 can (12 oz) evaporated milk
1/2 c milk
3 egg yolks, beaten
1tsp. Vanilla extract
1 baked (9”) pie shell

Foolproof Meringue* (see recipe)

Directions:

1. Melt butter and chocolate in a heavy saucepan. 
2. Mix sugar, cornstarch and cocoa in a small bowl. Add to the melted butter and blend well. Measure the 2 cups total of milk (evaporated+homogenized) and stir into chocolate mixture. Stir a small amount of the mixture into the beaten egg yolks; stir egg yolks into mixture. Add vanilla. 
3. Cook until thickened, stirring constantly. Pour into the pie shell. 
4. Spread Foolproof Meringue over the filling, sealing to the edge. 
5. Bake at 450º for 5-7 minutes or until golden brown. 
6. Chill, covered in the refrigerator.

Foolproof Meringue

Ingredients:

6 Tbsp. Sugar
1 Tbsp. Cornstarch
1/2 cup water
1/2 Tbsp. Vanilla extract
3 egg whites
salt to taste

Directions:

1. Combine sugar, cornstarch and water in a small saucepan. 
2. Cook for 5 minutes or until clear and thickened, stirring constantly. Cool slightly. 
3. Add vanilla. Beat egg whites and salt in a mixing bowl until soft peaks form. Add syrup gradually, beating constantly until stiff peaks form.

Other details:

• Serves 8 (but rich enough that could serve 16 no problem) 
• Nutrition is for 8 servings

Dessert: Baker's One Bowl Brownies

I've been making these brownies for years. There are a few tips to making these brownies that make them be so good! These are always popular for sharing at kids schools (no nuts) or bringing to a potluck. I almost always double this recipe (from what is listed) and make it in a lined roasting pan usually used for turkeys.

Ingredients:

4 squares unsweetened baking chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup flour
1 cup chopped pecans or walnuts (optional)
2 squares semi-sweet baking chocolate, melted or powdered sugar (optional)

Directions:

1. Preheat oven to 350º.
2. Microwave unsweetened chocolate and butter in large microwaveable bowl on high 2 min or until butter is melted.  Stir until chocolate is completely melted.  Stir in sugar.  Add eggs and vanilla; mix well.  Add flour and pecans; stir until well blended.  
3. Spread into greased foil-lined 13x9” baking dish.  Bake at 350^o for 30 to 35 min or until toothpick inserted in center comes out with fudgy crumbs.  Do not overbake.  Cool in pan.  
4. Lift out of pan onto cutting board.
5. Melt the semi-sweet chocolate in the microwave and drizzle over the brownies or sift powdered sugar over the brownies.
6. Cut into desired squares.

Other Details:

• Prep: 15 min  
• Bake: 35 min
• Serves 24.  
• 165 Cal/ brownie (no nuts/no melted chocolate)
• Tip: Line any dish you use with foil and use no stick spray to grease the foil. 

Dessert: Red Velvet Cake

My husband and I made this cake for a friend's birthday one year. We worked together to make it. There are 3 parts to this recipe: the cake, the cream cheese frosting, and the ganache to seal the cake before frosting it.

Red Velvet Cake (a.k.a. Waldorf Astoria Cake)

Ingredients:
2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting.
6. (Seal with ganache - recipe below) 
7. Frost with buttercream or cream cheese icing (recipe below).

Other details:

• *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring. As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.

Ganache (to seal Red Velvet Cake or just because what doesn't go with ganache?)

Ingredients:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)

Directions:

1. Ganache: Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.
2. If desired, add the liqueur.
3. Makes enough ganache to cover one - 9 inch (23 cm) cake or torte.
4. To Cover a Torte or Cake: If the cake you are covering needs to be refrigerated, first chill the cake. (This will ensure that the ganache will not lose its shine when the cake is stored in the refrigerator.)
5. First, brush any loose crumbs from the cake. Using a cake spatula or knife, cover the sides and top of the cake with a thin layer of ganache. (This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish.) Refrigerate the cake for about 5 minutes or until the crumb coat has set. Then place the cake on a wire rack, and put the wire rack on top of a large baking sheet (to catch any excess ganache that drips from cake.) Then pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake. (This will create an even coating of ganache.) If there are any bare spots on the sides of the cake, cover with ganache. Let the ganache set before covering and storing the cake.
6. Leftover ganache can be strained to remove any crumbs. 
7. It can be used to make chocolate truffles. Cover and refrigerate the ganache until firm (several hours or overnight).Roll into small balls and then roll in cocoa powder, confectioners (powdered or icing) sugar or chopped nuts. You can use your hands to form the truffles, a melon baller or small spoon. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.

Cream Cheese Frosting for Red Velvet Cake

Ingredients:
16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt


Directions:

1. With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. 
2. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Other details:

• If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you’ll be able to taste the tangy cream cheese!