Too Much Candy for Halloween??? Nah……recipes for leftover candy

So the high holiday of candy is coming up and your little darlings will get enough sugar to power a small nuclear plant and it’s time for the “parent” to consider confiscating a portion of bounty “for their own good” of course. Yeah, right, that didn’t work with my kids either.

What I did do was try to channel some of the candy to other venues. I always let my kids eat about 1/3 of the candy, they had to give at least 1/3 of the goodies they collected to one of the women’s shelters for the kids there who didn’t get to trick or treat and the remaining 1/3 was put into the communal candy basket at home for us to use as a family (ok, my husband and I snarfed a few) for some of our favorite, made with candy recipes.

Rather than try and justify how chocolate should really be its own food group I’m just going to offer the following recipes that have graced my family’s table in the weeks following Halloween and pray you don’t gain as much weight as we do when we eat them.

 

 

CHOCOLATE CANDY BAR CROISSANTS

 

1 (8 ounce) tube refrigerated crescent rolls

1 tablespoon butter or margarine, softened

2 (1.55 ounce) milk or semi sweet chocolate candy bars, broken into small pieces

1 egg, beaten

2 tablespoons sliced almonds

Unroll crescent roll dough; separate into triangles. Brush with butter.

 

Preheat oven to 375. Arrange candy bar pieces evenly over triangles; roll up from the wide end. Place point side down on a greased baking sheet; curve ends slightly. Brush the top of the croissant with the beaten egg and then sprinkle the top with almonds. Bake for 11 to 13 minutes or until golden brown. Cool on a wire rack. Makes 8. This recipe can be doubled.

 

CANDY BAR CAKE

 

3 1/2 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

2 cups finely chopped candy bar (Snickers, Almond Joy, Milky Way, peanut butter cups or a combination of any of your favorites)

2 sticks unsalted butter, softened

1 1/2 cups sugar

4 large eggs, separated, at room temperature

2 teaspoons vanilla

1 1/4 cups milk

1/4 teaspoon cream of tartar

 

Frosting:

4 1/2 ounces milk, semi sweet or bittersweet chocolate, chopped

1/2 cup whipping cream

1/2 cup chopped candies

 

Preheat oven to 350. Grease and flour a 10-cup nonstick Bundt pan. In a bowl sift together the 3 cups flour, baking powder and salt. In a separate bowl combine the chopped candy with remaining 1/2 cup flour. In the bowl of an electric mixer combine the butter and sugar and beat until combined about 2 minutes then add the yolks and vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk.  Add 1/3 of the flour, the remaining milk and then the last of the flour.  In another bowl for the electric mixer beat the egg whites and cream of tartar until you get stiff peaks. By hand, fold the chopped candies and egg whites into the batter. Spoon the batter into the prepared pan. Bake 50 to 60 minutes or until a toothpick comes out clean. Cool the cake, in the pan, on a cooling rack for 10 minutes, then remove the cake from the pan and allow to cool on the rack for an additional 20 minutes.

 

To make the frosting place the chocolate in a bowl and pour the cream over the top. Microwave for about 30 seconds and then remove and stir. Return to microwave and cook an additional 30 seconds or until the chocolate is totally melted. Whisk to combine and let cool for a few minutes. Place the cake on the serving platter and pour the icing evenly over the top of the cake (some will drip over sides but that’s ok). Sprinkle the remaining chopped candy over the top. Let cool and serve.

 

 

Modified from ALL YOU OCTOBER 2011

KIT KAT KAKE

 

1 (18 ounce) packages refrigerated chocolate chip cookie dough, prepared recipe favorite

6 cups whipping cream

2 1/2 cups chocolate chips, divided

14 Kit Kat bars

2 tablespoons butter or 2 tablespoons margarine

whipped whipping cream or whipped topping

 

Preheat oven to 350. Line bottom of 9-inch round cake pan with parchment or wax paper. Press cookie dough in bottom to 1/2 inch thickness. Bake approximately 18 minutes or until lightly brown. Cool completely. In a large bowl, put 1 1/2 cups chocolate chips and 5 cups whipping cream. Microwave on HIGH for 4 – 5 minutes until chocolate is soft. Remove and stir well until chocolate and cream are mixed well. Cover with plastic wrap and chill overnight.  Melt remaining chocolate chips with butter and stir until smooth.

 

Place large cookie in center of 10-inch spring form pan. Cut candy bars long ways and dip one end in chocolate mixture. Place vertically between cookie and sides of pan. Continue until all candy bar pieces are used.  Chill 20 minutes.  Whip cream and chocolate mixture until stiff.  Chop remaining candy bars into chunks. Take cookie shell and place one-third of mousse on bottom. Sprinkle chunks on top. Repeat layers, ending with mousse. Chill in freezer overnight.  Top with whipped cream and chunks of candy bar.  Return to freezer for at least 1 hours. When ready to serve remove from freezer and slice.

 

Submitted by Rachael Margoles Philadelphia PA source unknown

 

CANDY CORN BLONDIES

 

1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan

1 cup packed light-brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour (spooned and leveled)

1 1/2 teaspoons coarse salt

1/4 cup each orange, yellow, and brown candy-coated chocolates (from a 12.6-ounce bag) or 8 Reese’s peanut butter cups, removed from their wrappers and coarsely chopped

 

Preheat oven to 350. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper. In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies or chopped peanut butter cups in 12 rows (2 rows per color, repeating once) on top of dough.Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 2 days. Makes 16.

 

Modified From Everyday Food

MILKY WAY TART

 

 

Crust

3/4 cup plus 2 tablespoons all purpose flour

2 tablespoons plus 2 teaspoons unsweetened cocoa powder (preferably Dutch process)

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup plus 2 tablespoons powdered sugar

1 large egg yolk

 

Filling

3 1/2 ounces milk chocolate candy bars chopped

2 cups heavy whipping cream, divided

 

1/4 cup (1/2 stick) unsalted butter

1/2 cup plus 2 tablespoons sugar

3 tablespoons water

 

Unsweetened cocoa powder (for dusting)

 

Make crust: Whisk flour and cocoa in medium bowl. Beat butter and powdered sugar in another medium bowl until well blended. Beat in yolk. Add flour mixture in 2 additions, beating just until blended. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 2 hours.

 

Divide dough into 6 equal pieces. Press each onto bottom and up sides of 4 1/2-inch-diameter tartlet pan with removable bottom. Refrigerate crusts 1 hour or freeze 30 minutes.

 

Preheat oven to 375. Bake cold crusts until set and dry-looking, about 12 minutes, pressing with back of spoon if bubbles form. Cool crusts in pans. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.

 

Make filling: Place milk chocolate in medium bowl. Bring 1 1/2 cups cream to simmer in small saucepan. Pour hot cream over chocolate; let stand 1 minute, then whisk until melted and smooth. Cover with plastic wrap and refrigerate until cold, at least 4 hours or overnight.

 

Combine remaining 1/2 cup cream and butter in small saucepan and stir over medium heat until butter melts; remove from heat. Combine sugar and 3 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until color is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately add hot cream-butter mixture (mixture will bubble vigorously). Remove from heat and stir until any caramel bits dissolve. Transfer caramel to small bowl and chill until slightly firm (semi-soft), stirring often, about 40 minutes.

 

Spoon caramel into center of baked crusts (about 2 generous tablespoons for each crust). Set aside.

 

Using electric mixer, beat chilled milk chocolate-cream mixture until peaks form; spoon atop caramel in crusts, dividing equally (about 1/2 cup for each crust) and spreading evenly. Chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Cover and keep refrigerated. Remove tartlets from pans. Lightly sift cocoa powder over tartlets and serve.

 

Created by Maury Rubin City Bakery /  Bon Appétit  September 2006

 

KITCHEN SINK COOKIES

 

4 eggs

3/4 cup margarine

2 cups sugar

1 1/2 cups brown sugar

1 teaspoon vanilla extract

2 cups peanut butter

3 teaspoons baking soda

1 teaspoon salt

7 cups oatmeal

3/4 cup chocolate chips (milk or semi sweet)

3/4 cup pecans, chopped

3/4 cup M&M’s ® (you can use the peanut or peanut butter ones too!)

 

Preheat oven to 350. In a bowl combine the eggs, margarine, sugar, brown sugar, vanilla and peanut butter. Beat to combine . In a separate bowl mix together the baking soda, salt, and oatmeal. Mix the oatmeal mixture into peanut butter mixture. Add chocolate chips and pecans and stir until combined.  Drop golf ball sized balls of dough (I use an ice cream scoop) on an ungreased cookie sheet and flatten each cookie into a circle shape with the bottom of a glass. Press M&M‘s into the top of unbaked cookies.  Bake for 10 to 12 minutes. Cool for 5 minutes on cookie sheet before removing. Makes 2 to 3 dozen.

 

My files, source unknown

 

Candy Cane Heaven

There are certain foods that have a finite season where the price is perfect and the taste sublime. You rush to the store at the first advertisement and shop with the motto “shop till you drop” and stock up.  Most the time this kind of hunting for the perfect specimen is conducted in the produce aisle. However, at this time of year, when you’re talking prime time a specialty item, it’s all about the candy cane.

The candy cane is that once a year item that you can find in abundance until December 26th and then it disappears (except for the 75% off rack for about 30 seconds) until Thanksgiving the following year. I say, plan ahead, buy now, buy a lot (because they store very well and I ‘m going to give you lots of yummy recipes) and store them the extras until you need them.

So, what is the best way to store candy canes? The best way to store any hard candy for a length of time is to place it in a zip lock bag and store in a dry place.  Do not store them in the freezer or refrigerator, the moisture is too high and will cause them to get sticky.

CANDY CANE TIP: In the event of a candy cane emergency (can’t find any) you can always substitute those round peppermint candies that are always available.

WHITE CANDY CANE FUDGE

 

2 (10 ounce) packages vanilla baking chips

1 (14 ounce) can sweetened condensed milk

1/2 teaspoon peppermint extract

1 1/2 cups crushed candy canes

1 to 2 drops red food coloring (not too much)

 

Line an 8 inch square baking pan with aluminum foil, and grease the foil. In a saucepan combine the vanilla chips and sweetened condensed milk. And heat over a low flame, stirring frequently until almost melted. Immediately remove the pan from the heat and continue to stir until totally smooth. Stir in the peppermint extract, food coloring, and crushed candy canes. Mix quickly and spoon the mixture into the prepared pan. Refrigerated (do not cover) for 2 to 3 hours and then cut into bite sized squares. Makes at least 24 pieces or more depending on how you cut the pieces.

 

Source unknown, my files

 

OREO ® MINT BALLS

 

1  12 oz package of Oreo cookies (plain not double stuff)

2/3 cup crushed candy cane pieces (not too big)

1 8 oz. package cream cheese

1 package Chocolate Almond Bark ®

Mini chocolate chips or sprinkles for decorating

 

Put a piece of wax paper on a cookie sheet and set it aside. In the bowl of the food processor combine the cookies and broken candy canes. Process until combined and it’s totally crumbs. Add 1/2 of the cream cheese to the mixture and process to combine. Add the remaining cream cheese and process to combine. Using a small ice cream scoop, scoop the mixture into balls and place it on the prepared pan. When you use up all the dough place the cookie sheet in the freezer for at least 1 hour. Melt the dipping chocolate in a microwave bowl.  Remove the pan from the freezer. Using a long bamboo skewer dip the cookie balls, one at a time, into the melted chocolate. Place the dipped balls back on the waxed paper and then sprinkle the chocolate or sprinkle over the balls. Makes 24 to 30 depending on the size of the balls. Refrigerate until ready to serve.

 

Modified from about.com

 

CHOCO MINT PIE

 

Crust

2 cups plain vanilla wafer cookie crumbs (about 1 8 oz box crumbled)

6 tablespoons unsweetened cocoa

1/3 cup confectioners’ sugar

6 tablespoons butter, melted

 

Chocolate Layer

3 tablespoons boiling water

3/4 cup chocolate chips

1 cup heavy cream

1/2 cup powdered sugar

 

Peppermint Layer

1 1/2 cups miniature marshmallows

1/4 cup milk

1 cup whipping cream

1/2 cup finely crushed candy canes (7 to 8 canes)

whipped cream, for toping optional

2 or 2 candy canes chopped into small pieces

 

Preheat oven to 350. In a bowl combine the cookie crumbs, cocoa and sugar.  Add the butter and mix to combine. Press the mixture into the bottom and up the sides of a 9 inch spring form pan. Bake for 8 to 10 minutes and then cool to room temperature.

 

While the crust is cooling combine the chocolate chips and boiling water and mix until the chips are melted. Cool the chocolate mixture to room temperature. In the bowl of an electric mixer beat the whipping cream with the powdered sugar until it forms stiff peaks. Fold the whipped cream into the chocolate mixture. Spoon the chocolate mixture into crust and refrigerate for at least 1 hour. While the pie is cooling place the candy canes in the bowl of a food processor and process until it becomes a fine powder. Place the marshmallows and milk in a small pan and cook over a low heat until the marshmallows are melted. Remove from the heat and cool slightly. Beat the 1 cup of whipping cream to form stiff peaks. Fold the crushed candy canes into the whipped cream and then fold that mixture into the marshmallow mixture. Cool for 10 minutes in the refrigerator and then spoon the mixture over the chocolate layer. Refrigerate for at least 2 hours before serving. You can also freeze this pie and serve it frozen. Top with sweetened whipped cream and chopped candy canes.

 

Modified from food.com submitted by Ronnie Cohn Chicago IL

 

CHOCOLATE AND SOUR CREAM CANDY CANE BARS

 

Crust:

20 chocolate wafer cookies

3 tablespoons butter

1 tablespoon sugar

1/2 teaspoon instant coffee

1/4 teaspoon salt

 

Filling:

8 ounces milk or semi sweet chocolate

8 ounces cream cheese, room temperature

2/3 cup sugar

1/2 cup sour cream

2 eggs

 

Frosting:

4 ounces bittersweet chocolate

2 tablespoons unsalted butter

1 teaspoon light corn syrup

2 tablespoons sour cream at room temperature

6 to10 candy canes, chopped

 

Preheat oven to 350. Grease an 8 inch square baking pan and then set it aside. In the bowl of a food processor combine the chocolate cookies, butter, sugar, coffee and salt and process until combined. . Press the crust into the prepared pan. Bake for 15 minutes and then cool to room temperature.

 

While the crust is cooling melt the milk chocolate in a microwave dish and set it aside. While it’s cooling, in the bowl of the food processer combine the sugar, sour cream, and cream cheese. Process until smooth. Add the eggs and process until smooth. Add the melted chocolate and process until smooth. Spoon the mixture over the baked crust. Bake 30 minutes or until the edges are slightly puffed but the center is set but still a little wiggly in the center. Remove from the oven and let cool to room temperature

 

In a microwave bowl combine the chocolate, butter, and corn syrup and cook for 1 minute or until the chocolate is melted. Add the sour cream and mix to combine. Spread the frosting over the cake. Sprinkle the chopped candy canes over top of the warm frosting .Cool slightly and then refrigerate for at least 3 hours before cutting. Serves 8 to 10.

 

Modified from Cricketcakes.com

 

CANDY CANE CHEESECAKE

 

8 ounces white baking chocolate, coarsely chopped, or 1-1/3 cups white baking pieces

2 cups finely crushed graham crackers (about 8 ounces)

1/2 cup butter, melted

2 8 ounce package cream cheese, softened

1 3 ounce package cream cheese, softened

1 8 ounce carton mascarpone cheese

3/4 cup sugar

1/4 teaspoon salt

1/2 teaspoon peppermint extract

3 eggs

3/4 cup finely crushed candy canes

2 ounces white chocolate or 1/3 cup white baking pieces

Crushed candy canes for garnish

 

For crust:

Preheat oven to 325. In a medium bowl, stir together graham crackers and butter until combined. Press crumb mixture firmly onto the bottom of a 9-inch spring form pan (do not go up the sides of pan.) Bake for 10 minutes then cool to room temperature.

 

For filling:

In a microwave bowl melt the 8 ounces white chocolate and set it aside. In a large bowl, beat cream cheese, mascarpone, sugar and salt with an electric mixer until combined. Beat in the melted chocolate and extract until smooth and combined, scraping sides of bowl. Add eggs 1 at a time until combined. Stir in 3/4 cup candy. Pour the filling onto the crust. Place pan on a cookie sheet and bake for 40 to 50 minutes or until a 2 1/2-inch area around the outside edge of the cheesecake seems set when gently shaken. Remove the cheesecake from the oven and cool on a wire rack for 15 then using a sharp small knife, loosen the cake from the sides of pan. Cool for an additional 45 minutes. Remove sides of the spring form pan and cool completely. Cover with plastic wrap and chill overnight in the refrigerator. When ready to serve place the cheesecake on a serving plate (keep the cheesecake on the bottom of the spring form pan.) In a microwave bowl melt the white chocolate and drizzle it over the top of the cheesecake and then sprinkle the chopped candy canes over the top. Cut in wedges with a sharp knife dipped in warm water. (To store any remaining cheesecake, cover and chill in refrigerator up to 2 days.)

Modified from Midwestliving.com submitted by Carin Silverston Chicago IL

POP goes the Popsicle/ Cool and Crazy Recipes

   

“Pop” goes the summer as soon as we pass that Labor Day mark. While that date tends to mean the end of vacations for most of us it sure doesn’t mean the end of the hot, sticky, hot, and humid and did I mention hot weather. While we’re on track for the one of the hottest summers on record I can safely say that I have reinvented the coolest way to stay cool will all around me are melting.

            Ta daaa…………………..may I present the home made pop-sicle. Ok, I didn’t really reinvent anything, everyone one knows what a pop-sicle is (in fact, the word Popsicle ® is trademarked so I’m using the hyphenate version for the purposes of this column), but I have done is collect a really interesting group of recipes that lets you take the corn syrup and artificial colors out of the mix and give you some really sophisticated flavors that can be whipped together with a blender or food processor in a few minutes and once they are frozen will give you plenty of pop-sicles to share. While some of the recipes are unabashedly adult in the combination of flavors and ingredients all can be modified to satisfy the kids too. So get your molds out (plastic cups and pop-sicle sticks will do if you don’t have molds) and get going. This list isn’t exclusive to pop-sicles, I’ve also included pudding pops, frozen yogurt and fruit pops.

I believe that these recipes are healthier (and sometimes less expensive) than buying ready-made Pop-sicles because you can use seasonal fruits that are typically very inexpensive (you can also you the stuff that’s a tad bit over ripe as you’re going to puree it anyway). For my money I guess the biggest problem you’re going to have is picking which recipe you’re going to try first.

 

Tips to making pop-sicles:

 

ALWAYS LEAVE ROOM AT THE TOP OF YOUR POPS FOR THE LIQUID TO EXPAND!!! THEY WILL OVERFLOW IF FILLED TOO FULL.

 

To release pops, dip molds into hot water until pops loosen and slide out. If using cups, peel away paper

 

Some fruits and syrups freeze harder than others; some are super-sweet, while others are lighter. You may need to tweak some of the recipes to get them to the sweetness level you like the best.

 

NOTE: These recipes call for you use about/approx 3 oz of filling per each pop-sicles

 

LIME AND ORANGE YOGURT POP

 

16 oz vanilla yogurt

2/3 cup(s) thawed orange juice concentrate

2 large bananas

Zest of 1 lime

1 tablespoon fresh lime juice

 

In a blender or food processer combine the yogurt, orange juice concentrate, bananas, lime zest, and fresh lime and process until smooth. Divide the mixture between six pop-sicle molds or paper cups.  I using molds put the top on and freeze. If using paper cups fill the cups and then put a layer of foil over the top of the cup and crimp into place. Push the stick through the middle of the foil, the foil will hold the stick in place while it freezes. You can place the cups in a cake pan to keep them in place while freezing. Freeze until the pop-sicles are solid, approx 4 to 5 hours. Makes 6

 

Submitted by Renee Barcon St. Petersburg FL

 

FUDGY POPS

 

1 package (3.4 oz) instant chocolate pudding mix

2 1/2 cups milk

1/2 cup marshmallow creme

chopped pecans

 mini marshmallows

 miniature chocolate chips (you can use peanut butter chips or butterscotch chips)

 

In a bowl combine the pudding and milk. Mix to combine and stir in the marshmallow cream before it sets up. Fill the bottom of the mold or cup with a few chopped pecans, mini marshmallows and chocolate chips (about 1 1/2 to 2 tablespoons total. Pour in the mixture until the mold is 1/2 full, add a few more nuts, marshmallows and chocolate chips and then top with more of the pudding mix.  Place the tops on the molds or, if using paper cups, fill the cups and then put a layer of foil over the top of the cup and crimp into place. Push the stick through the middle of the foil, the foil will hold the stick in place while it freezes. You can place the cups in a cake pan to keep them in place while freezing. Freeze until the pop-sicles are solid, approx 4 to 5 hours. Makes 12

 

CHERRY LIMADE POPS

 

Juice of 1 lime

Zest of 1 lime

1 cup lemon-lime soda

3/4 cup Maraschino cherry juice/syrup

8 to 10 Maraschino cherries, chopped

 

In a bowl combine the zest, lime juice, lemon-lime soda and cherry juice. Mix to combine and get rid of a little of the fizz. Add the chopped cherries and pour the mixture into molds or, if using paper cups, fill the cups and then put a layer of foil over the top of the cup and crimp into place. Push the stick through the middle of the foil, the foil will hold the stick in place while it freezes. You can place the cups in a cake pan to keep them in place while freezing. Freeze until the pop-sicles are solid, approx 4 to 5 hours. Makes 6 to 8

 

 

LAYERED BLUEBERRY LEMON-SICLES

 

1 cup blueberries

1/4 cup frozen grape juice concentrate, slightly thawed

3/4 cup sugar

1 cup water

zest of 2 lemons

1 cup lemon juice

 

In a food processor or blender combine the blueberries and grape concentrate. Process to combine and fill the pop-sicle molds about 1/4 full with the blueberry mixture and freeze it. Refrigerate the rest of the mixture until need it for the next step. In a small saucepan combine the water, sugar, and lemon juice and heat until the sugar has dissolved. Bring the mixture to a simmer, add the zest, cook for 1 minute, stirring and then remove the mixture from the heat. Cool the mixture completely. Fill the mold up about halfway with the lemon mixture and freeze for about 30 minutes. Top the lemon mixture with the remaining blueberry mixture and then put the stick part in and freeze for another 30 minutes. Top with the lemon mixture return the stick to the center of the pop-sicle and freeze for 3 or more hours. Makes 6 to 8.

 

Modified from a recipe submitted by Lois Winterfield Oakbrook IL

 

FOR THE OVER 21 CROWD

Most people assume you can’t freeze alcohol because it freezes at a much lower temperature than water. Most of us don’t have a freezer at home that can reach 30 degrees below zero. Still, you can have a frozen pop WITH alcohol as an ingredient as long as you only use a small amount of liquor and mix it with other stuff. It’s a taste or flavor rather than a main ingredient. Everything else will freeze and the alcohol will freeze right along with it. I can also suggest that if you’re using fruit you might want to try soaking some of the fruit in a wine or liquor for a few minutes before you puree it.

 

TEQUILA POPS

 

2 cups watermelon puree

1/4 cup lime juice (roughly 1 large lime)

3 ounces tequila

1 ounce orange liquor

1 tablespoon orange zest

2/3 cup sugar

 

Place the watermelon puree in a large bowl. Add the lime juice and sugar and mix until the sugar has dissolved. Add tequila and orange zest, orange liqueur and mix to combine. Fill pop-sicle molds or if using paper cups put a layer of foil over the top of the cup and crimp into place. Push the stick through the middle of the foil, the foil will hold the stick in place while it freezes. You can place the cups in a cake pan to keep them in place while freezing. Freeze until the pop-sicles are solid, approx 4 to 5 hours. Makes 6 to 8

 

CREAMY LEMON VODKA POPS

 

3 or 4 medium lemons

1 cup whipping cream

1 cup whole milk

1/2 cup granulated sugar

1/8 teaspoon salt

2 Tbs. citron vodka

 

Using a vegetable peeler, remove all of the zest from 3 of the lemons in 3- to 4-inch-long strips. Set the lemons aside. Combine the lemon zest, cream, milk, sugar, and salt in a large saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar, about 5 minutes. Remove from the heat. Let steep at room temperature, stirring occasionally, for 20 minutes.

 

Squeeze 2/3 cup juice from the reserved lemons (juice the fourth lemon, if necessary). Stirring constantly, pour the lemon juice into the cream mixture in a slow stream. Stir in the vodka.

 

Strain the mixture through a fine sieve into a 4-cup glass measure (or any container with a spout for easy pouring), pressing on the solids to extract as much liquid as possible. Divide the mixture among eight 3-oz. pop molds or wax-lined paper cups. Freeze until just barely set, 5 to 6 hours. Insert craft sticks and freeze until completely set, about 2 hours more. When ready to serve, unmold or peel off the paper cups. Makes 8 pops.

 

From finecooking.com

 

BLUEBERRY AND PEACH TEQUILA POPS

 

2 large ripe peaches, pitted and sliced

5 tablespoons sugar

3 tablespoons tequila

1 tablespoon plus 2 teaspoons fresh lemon juice

1 pint blueberries

 

Puree the peaches in a food processor. Strain the puree into a bowl and stir in 3 tablespoons of the sugar, 2 tablespoons of the tequila and 1 tablespoon of the lemon juice. Pour 3 tablespoons of the puree into four 5-ounce pop-sicle molds or paper cups. Freeze until almost firm, about 25 minutes. Poke a pop-sicle stick into the center of each.

 

Meanwhile, puree the blueberries in a food processor. Strain through a fine sieve into a bowl and stir in the remaining 2 tablespoons of sugar, 1 tablespoon of tequila and 2 teaspoons of lemon juice. Carefully pour 2 tablespoons of the blueberry puree into each mold and cover with plastic wrap. Freeze until almost firm, about 25 minutes. Pour the remaining peach puree on top and freeze until almost firm, about 25 minutes. Finish with a blueberry layer and freeze until firm, about 1 hour. Unmold and serve.

 

From foodandwine.com

 

SANGRIA POPS

 

3/4 cup fruity red wine, such as malbec or merlot

1/2 cup apple, diced small

1/2 orange, peeled and diced small

3/4 cup orange juice

1/4 cup lemon juice

3 tablespoons sugar

Combine the red wine, apples and oranges in a small bowl and let sit for at least 10 minutes. Meanwhile combine the orange juice, lemon juice and sugar in a small saucepan over medium-high heat. Stirring occasionally, heat just enough to dissolve the sugar and then cool to room temperature.

 

Set a strainer over a 2-cup measuring cup or medium-sized bowl and strain the fruit from the wine. Divide the strained fruit evenly between all pop-sicle molds. Add the cooled orange juice mixture to the wine.

 

Pour the sangria mix over the fruit in each mold, leaving a quarter-inch of space at the top and using a chopstick to dislodge any air bubbles. Freeze for an hour, insert pop-sicle sticks, and then freeze until completely firm (at least 8 hours). Run pop-sicle molds under warm water to dislodge pops before serving.

 From iHaveNet.com

 TARRAGON BLACKBERRY AND GRAPEFURIT POPS

 1 1/4 cup water

3/4 c sugar

about 4 large sprigs fresh tarragon

12 oz fresh blackberries

3 cups grapefruit juice, preferably freshly squeezed

  In a sauce pan combine the water, sugar, and 1 sprig tarragon. Bring the mixture to a boil, stirring constantly until the sugar dissolves. Remove the mixture from the heat and let cool, uncovered for 30 minutes. Strain the liquid and set it aside. In the bowl of a food processor or blender combine the blackberries with the remaining 2 sprigs of tarragon. In a bowl combine the blackberry mixture with the grapefruit juice and 1 1/4 cup of syrup. You should have about 1/4 cup of syrup remaining. Taste the mixture and if it isn’t sweet enough add more of the sugar liquid. Pour mixture into pop-sicle molds and top it with the top or if using paper cups fill the cups and then put a layer of foil over the top of the cup and crimp into place. Push the stick through the middle of the foil, the foil will hold the stick in place while it freezes. You can place the cups in a cake pan to keep them in place while freezing. Freeze until the pop-sicles are solid, approx 4 to 5 hours. Makes 6 to 8

Modified from onehungrymama.com

Hazelnuts Are 4 Everyone

Of all the nuts I have hanging around my house (hubby and kids not withstanding) the one that used to be taken out only for special occasions was the hazelnuts (AKA filberts). Then I was introduced to Nuttella ® a wonderful chocolaty hazelnut spread that made my taste buds stand up and say WOW give me more!!! I had, prior to that culinary revelation, only used hazelnuts in a few cookies and an occasional cake or two. Trying a chocolate hazelnut spread on toast for breakfast (don’t judge me) made me realize just how versatile that little nut could be.

A hazelnut has a sweet slightly unusual flavor and unique texture make them perfect for both sweet and savory dishes.  But, wait, there’s more. This nut has some real substantial nutrition to offer.

Hazelnut is a terrific source of vitamin E, protein, and fiber as well as being a great source for antioxidants. The hazelnut is readily available BUT they can be a tad more expensive than a peanut, pecan or almond. That’s why most recipes tend to use them as a side note or accent rather than a main ingredient. The following recipes will let you take them from appetizer to dessert and will open the door to hazelnut heaven.

Note: Nuttella ® is available at most grocery stores right next to the peanut butter.

 

CRUNCHY HAZELNUT BARS

Cookie

1 1/2 cup flour

1/2 cup brown sugar

1/4 teaspoon salt

1/2 cup butter, room temperature

1/2 cup cocoa

2 tablespoons flour

1 teaspoon baking powder

1/2 teaspoon salt

3 eggs

1/4 cup butter, at room temperature

1 teaspoon vanilla

2 cups packed brown sugar

2 cups hazelnuts, toasted and coarsely chopped

2 cups shredded coconut

Preheat oven to 350. Grease a 9 x 13-inch baking pan. In a bowl combine the 1 1/2 cups flour, 1/2 cup brown sugar and 1/4 teaspoon salt. Add the 1/2 cup butter and mix to combine until the mixture is crumbly. Press the mixture into the bottom of the greased pan. Bake for 15 minutes and remove from the oven. While to base is cooling make the topping

In a bowl, combine the cocoa with the 2 tablespoons flour, baking powder and salt and set it aside. In another bowl whisk together the eggs, butter, vanilla and sugar. Whisk in the cocoa mixture until blended. Stir in the hazelnuts and coconut. Pour the mixture over the crust and make sure it covers it completely.

Reduce heat to 325. Bake for 30 to 35 minutes. Cool for 15 to 20 minutes before cutting. Makes 16

Submitted by Ronnie Mixser-Hoffman Chicago IL

SIMPLE TILAPIA WITH LEMON AND HAZELNUT

6 six-eight ounce fillets of tilapia

Butter or olive oil

Salt and freshly ground pepper, to taste

1/3 cup hazelnuts, coarsely ground

Juice of 1 lemon

1 tablespoon butter

4 teaspoons flour

3/4 cup vegetable broth

3 tablespoons white wine

Preheat oven to 350. Grease a 9X13 baking dish and place the fillets in the prepared pan. Season with salt and pepper to taste. Brush the top of each fillet with melted butter and top each fillet with a tablespoon of chopped hazelnuts. Sprinkle the top of each fillet with fresh lemon juice Bake for 20-25 minutes or until the fish flakes easily. Remove the fish to a warm plate and then melt 1 tablespoon of butter in a skillet and add the flour.  Whisk to blend until smooth but don’t let it brown. Add the stock and wine and stir until smooth. Pour the sauce over the fish and serve. Serves 6

HAZELNUT CRUSTED CHICKEN WITH RASPBERRY SAUCE

Great over salad greens or rice

3/4 cup fresh raspberries (about 3 1/2 ounces)

3 tablespoons white wine vinegar

1 tablespoon sugar

1/2 cup oil

3 to 6 teaspoons water (optional)

Chicken:

1 cup chopped hazelnuts (about 4 1/2 ounces)

3/4 cup panko or plain dried breadcrumbs

1 tablespoon plus 1 teaspoon coarse kosher salt

3 teaspoons ground black pepper, divided

1/3 cup honey mustard

1/4 cup mayonnaise

1 tablespoon Dijon mustard

4 large butterflied skinless boneless chicken breasts

4 tablespoons unsalted butter

3 tablespoons oil

4 cups salad greens

1/2 cup fresh raspberries

raspberry sauce:

In a food processor or blender combine the 3/4 cup raspberries, white wine vinegar, and sugar and process until smooth. With blender running, gradually add the oil. Add water by teaspoonfuls as needed to thin to desired consistency. Season raspberry sauce to taste with salt and pepper.

For chicken:

Preheat oven to 375. In a bowl combine the hazelnuts, breadcrumbs, 1 tablespoon coarse salt, and 2 teaspoons pepper.  In another bowl combine the honey mustard, mayonnaise, Dijon mustard, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl. Add the chicken to the mayonnaise mixture and turn to coat. Then dip the chicken pieces, 1 at a time, into crumb-nut mixture, coating both sides and pressing to adhere. Transfer coated chicken pieces to baking sheet.

Divide equal amounts of butter and oil between 2 large nonstick skillets; heat over medium-high heat. Add 2 chicken pieces to each skillet; reduce heat to medium and cook until chicken is light brown, about 4 minutes per side. Place chicken on rimmed baking sheet; transfer to oven. Roast chicken until cooked through, about 15 minutes.  Serve immediately with fresh raspberries and serve raspberry sauce alongside.

Modified from epicurious.com

  HAZELNUT LAMB BURGERS

Debbie Russell of Colorado Springs won a 1st Prize at the Build a Better Burger Cook-off with this recipe and it truly deserved to win, it’s amazing

2 pounds ground lamb

1/2 cup Cabernet Sauvignon

1/2 cup minced red onion

1/2 cup fresh Italian bread crumbs

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoons chopped fresh basil, or 1 teaspoon crumbled dried basil

1 tablespoons chopped fresh rosemary, or 1 teaspoon crumbled dried rosemary

1 tablespoon chopped fresh thyme, or 1 teaspoon crumbled dried thyme

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup chopped blanched hazelnuts

1/4 cup unseasoned dried Italian bread crumbs

Vegetable oil, for brushing on the grill rack

6 large sesame seed sandwich buns split

6 tablespoons fresh goat cheese (about 3 ounces)

1/4 cup Dijon mustard

1 bunch spinach leaves

6 large tomato slices

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine the lamb, Cabernet Sauvignon, onion, fresh bread crumbs, parsley, basil, rosemary, thyme, garlic, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. On a plate, combine the hazelnuts and dried bread crumbs. Press both sides of each patty into the nut mixture, coating evenly.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with 1 tablespoon of the cheese.

To assemble the burgers, spread the mustard over the cut sides of the buns. On each bun bottom, place several spinach leaves and a tomato slice. Add the bun tops and serve. Makes 6 burgers.

Reprinted from Sutter Home Family Vineyards, written by James McNair, Build a Better Burger, published by Ten Speed Press

 STRAWBERRY HAZELNUT COOKIES

1 cup hazelnuts

1 cup oatmeal

1 cup cake flour

Pinch of salt

Pinch of cardamom

1/4 teaspoon cinnamon

1/2 cup maple syrup

1/2 cup oil

1/3 cup strawberry preserves

Preheat oven to 350. Grease 2 cookie sheets and set them aside. In a food processor chop the hazelnuts until they are coarsely chopped.  Add the flour and oatmeal and pulse 5 seconds and then place it in a mixing bowl. Add salt cardamom and cinnamon. Mix to combine and then add the maple syrup and oil and mix to combine. Make walnut-size balls and place on an oiled cookie sheet. Press cookies with the middle with your thumb, making a small indentation and fill it with about 1/2 teaspoon of strawberry jam.  Bake for 12 to 15 minutes until golden brown. Allow to cool for 5 minutes before removing to a rack to cool. Makes 3 to 3 1/2 dozen depending on size.

THAI HAZELNUT NOODLES

8 oz angel hair pasta

1 cup sugar

1/2 cup water

1/3 cup ketchup

1/4 cup fish sauce or soy sauce

2 tablespoons lime juice

1/2 teaspoon red or chili pepper

2 tablespoons oil

2 cups ground chicken or tofu cut into ½-inch cubes

1 tablespoon minced garlic

2 eggs, beaten

3 cups fresh bean sprouts (you can use canned but they don’t taste as good)

1 cup thinly sliced green onions

1 cup toasted chopped hazelnuts

1 English cucumber sliced thin

Juice of 1/2 lime

Cook noodles according to the package directions, drain and set aside. In a bowl combine the sugar, water, ketchup, fish sauce, lime juice and cayenne pepper. Whisk to combine and set aside.

Heat oil in wok or large frying pan over high heat. Add the chicken or tofu and garlic, stirring constantly, for 3 minutes. Add noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed. Remove the noodle mixture to a bowl and then return the frying pan to the heat. Add the eggs and cook, stirring until almost cooked. Add the bean sprouts, 2/3 cup green onions and 1/2 cup hazelnuts, stirring until mixed with eggs. Return the noodles to the pan and cook while stirring constantly for about 3 minutes. Immediately remove the pan from the heat and place the noodles in a large wide bowl. Sprinkle the top with the remaining green onions and hazelnuts and decorate the cucumber slices. Sprinkle the lime juice on top and serve immediately.

Recipes Using (wait for it) Girl Scout Cookies!!

            There is a mystique to Girl Scout Cookies. Partly because you can only buy them once a year but mostly because just about everyone I know has devoured an entire box of their favorite flavor in less than 10 minutes.

            Depending on where you live the same cookie you find in say, New York, could be called something else in Albuquerque. No, there are not two warring factions of green clad girls pounding the pavement to ambush the unsuspecting cookie buyer. The answer is that Girl Scout Cookies are baked in two different bakeries, ABC/Interbake Foods and Little Brownie Bakers. There are regional differences but rest assured you will be able to find Thin Mints, Do-Si-Dos and Trefoil when the door bell rings and the multi color coded order sheet is thrust into your face.

            There typically aren’t often leftovers after Girl Scout cookie season is over. HOWEVER, since cooks (and parents) in the know OCCASIONALLY hide a box or six in the freezer it’s possible to utilize them for something other than just munching on. I discovered that using Girl Scout Cookies as an ingredient can make a so so dessert spectacular. Several of the recipes I use were actually created by chefs who not only love these cookies as much as we do but have been know to actually serve these desserts in their eating establishments.

            All kidding aside, Girl Scout Cookies are the primary fund raiser for the organization and if behooves us all to buy early and buy often.   

GIRL SCOUT COOKIE BAKED ALASKA

1 pkg. Trefoils
5  3 oz. chocolate covered vanilla ice cream bars
4 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon vanilla
1/8 teaspoon salt
1/2 cup sugar

Line 9×9 pan with foil. Place Trefoils on top. Place ice cream bars on top. Cover with another layer of cookies. Place in freezer. Preheat oven to 500°. In large bowl, beat egg whites, cream of tarter, vanilla and salt until soft peaks form. Gradually add sugar (one tablespoon at a time) and beat on high with electric beater. Make sure meringue is very stiff. Remove pan from freezer and transfer everything (including foil) to a cookie sheet. Fold out side of foil and quickly cover with meringue all around. Bake for 2 to 3 min. or until meringue is light brown. Quickly return to freezer for no more than 5 hrs. Serves 6 to 8

GIRL SCOUT COOKIE CHOCOLATE PEANUT BUTTER PARFAIT

6 individual souffle dishes, buttered and lined with wax paper on all sides
8 oz. semi-sweet or milk chocolate
4 tbsp. butter, softened
1/4 cup sugar
1/2 teaspoon vanilla
2 boxes Tagalong cookies
2 1/2 cups whipping cream
2 tablespoons confectioner’s sugar
1/2 cup smooth peanut butter
chocolate shavings for garnish

Melt chocolate with 2 tablespoons butter in top of double boiler. While chocolate in melting, prepare crust for parfait.

CRUST: Finely grind 1 1/2 boxes of Tagalong cookies. Divide mixture evenly between six prepared molds. Gently pat down cookie mixture to form bottom crust of parfait.

Whip 1 cup whipping cream with 1/4 cup sugar and vanilla just until slightly thickened. Add cream mixture to melted chocolate and fold together. Divide chocolate mixture evenly between six molds and tap down lightly.

Whip 1 1/2 cups whipping cream with confectioner’s sugar until soft peaks form. Mix peanut butter with 2 tablespoon butter until very smooth and creamy. Fold the 2 mixtures together and divide evenly between the six molds. Smooth tops and tap lightly. Refrigerate at least 4 hours. Remove from refrigerator at least 30 min. before serving. Place parfait on plate and remove mold. Gently peel away wax paper. Garnish with remaining cookies that have been coarsely chopped and shaved chocolate. Serves 6.

GIRL SCOUT COOKIE REALLY FABULOUS BROWNIES

1 cup evaporated milk
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 tablespoon butter
3 cups Thin Mint cookies crushed into crumbs
1/2 cup nuts (chopped)

In a large microwaveable bowl combine the milk, marshmallows, chocolate chips, sugar and salt. Bring to a boil in microwave. Stir well and cook in microwave an additional 2 minutes. Remove the bowl from the microwave. Add butter, vanilla, and chopped nuts and mix well.  Add the Thin Mint cookies crumbs to mixture. Pack the mixture into a 9 in square pan. Refrigerate to harden. Cut into squares. Serves 8 to 10

GIRL SCOUT COOKIE CHOCOLATE COCONUT BROWNIES

1 chocolate 2-layer cake mix

3/4 cup butter, melted

1/3 cup evaporated milk

1 cup milk chocolate chips

1 1/4 cups caramel sauce

One 7-ounce box Samoas crushed, divided

Preheat oven to 350. Lightly grease 9 x 13 pan. In a bowl combine the cake mix, butter and evaporated milk. Mix well and  pour half of the mixture in the pan. Bake for 6 minutes. Remove the pan from the oven and sprinkle the milk chocolate chips over warm cake. Drizzle 3/4 cup caramel over chips. Next add 1/2 cookie crumbs. Top with the rest of the cake batter. Bake for 10 more minutes. Remove the cake from the oven and drizzle the cake with 1/2 cup caramel sauce. Sprinkle the rest of the cookie crumbs on top. Let cool and then cut. Serves 8 to 10.

GIRL SCOUT COOKIE BOURBON AND SAMOA BARS

1 cup sweet flaked coconut
1 box yellow cake mix
3 eggs
2 sticks butter, melted
8 oz. cream cheese, softened
4 cups powdered sugar
3 tablespoons Kentucky bourbon
2 boxes Samoa cookies, roughly chopped

Preheat oven to 350. Spread coconut out on a rimmed baking sheet and bake for about 15 minutes, stirring every 5 minutes or so. Coconut should be tan, not dark brown. Set aside. Grease a 9”x13” baking dish. In a bowl combine the  cake mix, 1 egg, and 1/2 of the melted butter. Mix by hand. Pat this mixture into the greased dish and top with toasted coconut. In the bowl of an electric mixer, combine the  cream cheese and remaining eggs and beat until smooth. Gradually mix in the powdered sugar and then the butter. Mix until smooth. Stir in bourbon and chopped Samoas. Pour cookie mixture over coconut. Bake for about 30 minutes, until edges are brown. The middle will still be a little jiggly; allow cake to sit for at least 30 minutes. Serves 8 to 10.

Submitted by Carolyn Rivers Evanston IL

TREFOIL TIRAMISU

2 boxes Trefoil cookies
1 1/2 cup strong espresso coffee
3 tablespoon Coffee liqueur (optional)
2 tablespoons Bailey’s Irish Cream (optional)
4 egg yolks
1/2 cup sugar
2 teaspoons vanilla
1 1/2 cup Mascarpone cheese
1 1/2 cup heavy cream
1 teaspoon vanilla
3 tablespoon powdered sugar
Grated chocolate for garnish

Blend coffee and liqueurs in small bowl and set aside. Place egg yolks, sugar, and vanilla in bowl and place over simmering water. Whisk constantly until custard-like. Do not overcook. Whip mascarpone cheese and slowly add egg mixture, beat until smooth. Place trefoils in the bottom of a 9” x 13” pan and pour coffee mixture over the cookies until very little liquid remains. Place cheese mixture over the cookies and refrig­erate for 2 hours. Whip cream with vanilla and sugar to thick consistency. Pour over cookie mix­ture. Chill overnight. Garnish with grated chocolate. Serves 10 to 12

Recipe by Amy Berry, Pastry Chef, Baxter Station Bar & Grill

THIN MINT RASPBERRY TRIFLE

1 4.4-ounce package instant white chocolate pudding mix
2 ea 1/2 pints fresh raspberries
1 pack of Thin Mint cookies
11/4 cups chilled whipping cream

Prepare pudding mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cookies. Pour half of custard mix over top of cookies. Sprinkle fresh raspberries on custard and crush some of the cookies enough to cover custard. Top with remaining custard and cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)

Beat cream in large bowl until stiff peaks form. Spoon cream onto edge of the trifle. Garnish remaining raspberries in center and cut 6 Thin Mints in half and place along edge of trifle, sticking up out of the whipped cream.

Cook notes: frozen raspberries can be used, but make sure to drain well and serve same day since frozen raspberries tend to become runny and can take away from presentation.

SAMOAS MACAROONS
1 box Samoas
1/3 cup butter, softened
3 oz. cream cheese, softened
3/4 cup sugar
1 egg yolk
2 teaspoons almond extract
2 teaspoons orange juice
1 1/4 cup flour
2 teaspoons baking powder
¼ teaspoon salt
14 oz. package flaked coconut (5 cups)

In the bowl of an electric mixer cream butter, cream cheese and sugar together until light and fluffy. Add egg yolk, almond extract, and orange juice; beat well. Combine flour, baking powder, and salt; gradually add to creamed mixture. Stir in 3 cups of the coconut. Cover tightly and chill for 2 hours or until firm enough to handle.   Preheat oven to 350. Line cookie sheet with parchment paper. Divide chilled dough into 14 sections. Each section will enclose one cookie. Completely wrap each 1 of 14 Samoas with chilled cookie dough; roll in remaining coconut. Bake for 20 minutes or until lightly browned. Makes 14 large cookies

Recipe by Jenna Miller, Café Metro/Uptown Café, Louisville, KY 

TREFOIL TOFFEE

1/2 box Trefoils
1 cup Butter
1 cup Brown Sugar
12 oz. Chocolate Chips
1 1/2 cup Chopped Nuts

Line a 9 x13″  baking dish with aluminum foil and grease with butter or margarine.  Place a single layer of whole trefoils across the bottom of the prepared dish. In a saucepan, combine the butter and brown sugar and bring to a boil over medium heat, stirring.  Continue to boil for 3 minutes.  Slowly pour the syrup over the trefoils and spread gently to coat completely.  Bake at 350 for 7 minutes or until bubbly. Remove from oven and sprinkle with chocolate chips. When the chips have melted, spread the chocolate evenly over the top. Sprinkle with nuts. Refrigerate until complete cool and set, then break into pieces.

Recipe by Jennifer Laszlo, Pastry Chef, Ohana Keauhou Beach Resort

Chocolate Will You Please Be My Valentine?

Chocolate has been the “high priestess” of aphrodisiacs since it was discovered over 3,000 years ago in Mexico.  Montezuma (of the don’t drink the water fame) would drink 50 goblets of a chocolate drink a day to give himself stamina to handle his harem of over 600 women.

So with my quantum leap of food logic I say what better way to say I love you on Valentines Day than giving or serving chocolate (for breakfast lunch AND dinner).

Hold on a second before you go rushing out to buy DeBrands, Godiva, Ghirardelli, Hershey’s or even Nestles. You need to know a little bit about the chocolate you’re about to use or eat. Not all chocolate or cocoa is created equally. Different recipes call for different types of chocolate.
          Unsweetened or baking chocolate is simply cooled, hardened chocolate liquor. It is used primarily as an ingredient in recipes, or as a garnish. Semi-sweet chocolate is also used primarily in recipes. It has extra cocoa butter and sugar added. Sweet cooking chocolate is basically the same, with more sugar for taste. Milk chocolate is chocolate liquor with extra cocoa butter, sugar, milk and vanilla added. Milk chocolate is the most popular form for chocolate. Cocoa is chocolate liquor with most of the cocoa butter removed, creating a fine powder. Each form of chocolate can create a different taste so make sure you’ve got the right ingredient for your recipe.

White chocolate is somewhat of a misnomer. In the United States, in order to be legally called ‘chocolate’ a product must contain cocoa solids. Most of the stuff you get in the market place today does not contain these solids so technically it’s not really chocolate. Real white chocolate is primarily cocoa butter, sugar, milk and vanilla.

Chocolate in its many forms is always welcome as an expression of love. The making or serving the following recipes won’t guarantee the love will be returned but they could give you a shot a few extra brownie points.


CHOCOLATE CHOCOLATE CHIP SCONES

1 3/4 cups flour
1/3 cup cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cut into chunks
1/2 cup powdered sugar
1/2 cup heavy cream
2 large eggs
2 teaspoons vanilla extract
3 bars (1.5 ounces each) Dark Chocolate, cut into 1/4-inch pieces
Coarse sugar

In bowl of a food processor, combine flour, cocoa powder, baking powder and salt. Pulse until well blended. Add butter chunks and process for a few seconds, just until butter is size of peas. Transfer mixture to large bowl and stir in sugar.

In small bowl, whisk together heavy cream, eggs and vanilla extract. Pour cream mixture over dry ingredients. Add chopped chocolate and stir to form dough. Knead dough lightly in bowl about 10 times. Transfer dough onto lightly floured work surface and shape into 8-inch round disc. Transfer round to plate, cover with plastic wrap and chill for 30 minutes. Preheat oven to 375. Remove dough from refrigerator and cut round into 8 wedges. Transfer scones to ungreased baking sheet and sprinkle tops with coarse sugar. Bake for 22-25 minutes or until set. Transfer to wire rack and cool completely. Or serve slightly warm. Makes 8

Modified from epicurious.com

CHOCOLATE CREPES

2/3 cup flour

1/3 cup sugar

1 teaspoon unsweetened chocolate powder

1 egg

1 egg white

1/4 cup oil

1/4 cup milk

strawberries or raspberries or sorbet

Mix all dry ingredients together in a mixing bowl. Add all liquid ingredients and stir until batter is smooth and creamy.  Let batter rest in the refrigerator until the air is settled, about 2 hours. When ready to prepare crepes, heat crepe pan over medium heat and pour 1/3 to 1/4 cup of the batter into hot pan. Rotate pan until batter is cooked through and then turn to cook the other side. When done remove from pan and let cool on a rack. Store until ready to serve. May be made one to two days ahead of time. Fill with berries, sorbet. Serves 2.

CHOCOLATE WAFFLES

This recipe is a fun way to portion out cake mix into individual servings much like cupcakes, but with a much quicker bake time.

1/2 cup of unsweetened cocoa powder

1 cup of boiling water

2 cups of flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup of softened butter

1 cup of sugar

1 teaspoon vanilla

2 eggs

In a bowl whisk together the cocoa and boiling water. Allow to cool to room temperature before using. In another bowl mix together the flour, baking soda and salt. Add 2 large eggs to the butter mixture, stirring between each egg to combine thoroughly. Alternate adding the dry ingredients and the cocoa water mixture to the butter mixture, stirring until just mixed. Batter may be stored in the refrigerator until needed. Makes 4 waffles.

CHOCOLATE FRENCH TOAST PUFF

This recipe should be started the night before you want to serve it as it has to sit for at last 4 to 5 hours before you cook it.
12 slices white bread, crusts removed
2 cups skim milk, divided
1 cup semi sweet chocolate chips
1/2 cup sugar
2 teaspoons vanilla extract
8 eggs
2 cups half and half

Topping
3/4 cup butter, very soft or melted
1 1/3 cup packed brown sugar
1 cup chopped walnuts
1 cup flaked coconut
3 tablespoons dark corn syrup
Whipped cream or maple syrup, optional
Generously grease a 9×13 baking dish that is at least 2 inches deep. Arrange trimmed bread slices on bottom of pan in 2 layers. In a small saucepan, combine 1 cup milk, chocolate chips and sugar. Heat over medium heat, stirring, until chips are melted and sugar is dissolved. Do not let mixture come to a boil. Stir in vanilla. Let cool. In a large bowl, beat eggs, remaining milk and half and half. Mix chocolate mixture into egg mixture. Pour over bread slices. Cover pan tightly and refrigerate for at least 4 hours or overnight. In the morning, remove from refrigerator and prepare topping.

Preheat oven to 350. In a medium bowl, combine butter, brown sugar, walnuts, coconut and dark corn syrup. Spread or spoon the topping over the bread slices. Bake, uncovered, 1 hour or until center is set. If edges are browning to fast, cover with foil. Remove from the oven and cool for 10 minutes or so until cool enough to spoon or slice. Top with whipped cream or syrup, if desired. Serves 8

CHOCOLATE ORANGE BREAKFAST DRINK

1 orange – peeled, quartered, and cut into 1/2 inch slices

2 tablespoons chocolate syrup

1 cup cold milk

1 cup crushed ice

Combine orange pieces, chocolate syrup, milk, and ice in a blender. Blend until smooth. Pour into a tall glass and serve. Makes 1 serving

COLOSSAL CHOCOLATE CINNAMON ROLLS

2 loaves (1 pound each) frozen white yeast bread dough, thawed, divided

1/4 cup granulated sugar

1 tablespoon ground cinnamon

2 cups semi sweet or milk chocolate chips

1 cup chopped pecans, divided

1 cup powdered sugar, sifted

3 tablespoons milk
Grease two 9-inch-round baking pans. Roll out 1 bread loaf into 16 x 10-inch rectangle on lightly floured surface. Combine sugar and cinnamon in small bowl; sprinkle 2 tablespoons over dough leaving 1/2-inch border around sides. Sprinkle with 1 cup morsels and 1/2 cup nuts. Roll up the dough starting at short end; seal edges. Cut into 6 slices; place cut side up in prepared baking pan. Repeat with remaining bread loaf, sugar mixture, morsels and nuts; place in second prepared baking pan. Cover; let rise in warm place until dough almost fills pans. Preheat oven to 350. Bake for 25 to 30 minutes or until deep golden brown. Cool slightly in pans on wire racks. In a small bowl combine the powdered sugar and milk and mix into a stiff glaze. Drizzle over warm cinnamon rolls. Serves 10 to 12.

PUMPKIN CHOCOLATE CHIP MUFFINS

3 cup sugar

1 teaspoon salt

1 cup oil

1 teaspoon baking soda

2 eggs

1 teaspoon nutmeg

1 can of pumpkin (1 pound)

1 tablespoon cinnamon

3 cup of flour

1/4 teaspoon ginger

1/4 teaspoon allspice

8-12 oz. chocolate chips (miniature or regular)

Preheat oven to 375. In the bowl of an electric mixer combine the sugar, oil, eggs, Mix to combine. Mix dry ingredients separately; then add slowly to wet ingredients. Stir in chocolate chips. Grease muffin pan and fill cups 2/3 full. For full size muffins bake 20 to 25 minutes. For mini muffins bake at 350 degrees for 15 minutes. Makes 12.

Cinnamon is the best spice

 

Check out my most recent article in the Journal Gazette http://journalgazette.com/article/20110102/FEAT/301029993/1011/FEAT

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