Chocolate nuggets

 I had chocolates left over from the "He Popped the Question Tin."  So I made the Valentine tray.

German Chocolate Cake

I love this German Chocolate Cake Frosting!  

 This mini German Chocolate bundt cake is from 2015. 

This cupcake is from 2016

This beautiful cake made its way into the Flops section.  I guess it is a little lopsided.  At least that is what Mike thinks.  I know he is right so I took pictures from the angles it wasn't as noticeable.  And if that wasn't enough to make it into the flops section... the poster board fall onto the cake. 

The picture below explains everything.

2016 Cake

Ingredients

• 4 egg yolks
• One 12-ounce can evaporated milk                                          
1 cup granulated sugar  
4 tablespoons dk brown sugar
3/4 stick butter                                                                            
• 1 teaspoon vanilla extract                                                          
• 1-1/3 cups sweetened grated coconut                                        
1 1/4  cup pecans broken into small pieces 

Baking Instructions

In a  jelly roll pan, toast the pecans and  coconut at 350 about 8-10 minutes, watch closely. 
See picture below, the coconut is toasted but not brown.

Now in about a 2-quart heavy saucepan, whisk evaporate milk and egg yolks well; then add the sugars. Cut the butter into pieces and add to pan.  Now heat on mediium high, whisking constantly, the butter will melt as it is warmed. It will start to thicken up as it reaches the boiling point. Once it starts to boil, keep stirring about 30 seconds more, then remove from heat, about twelve minutes from start to finish.  Pour through a sieve into a clean medium-sized heatproof bowl.

This traps some little bits of egg but probably wouldn't be noticed.   I won't sieve again.  I actually ate the little clumps of eggs and they tastes great.   

Stir in vanilla thoroughly.

Let cool at room, then chill in refrigerator for 30 minutes.

Remove after 30 minutes and stir in the coconut and pecans well. .

Baking 411

     

3rd Annual Cookie Exchange 2014

We had so many good cookies, bars and fudge this year.  I am so glad I decided to add bars and candy to the selection, especially since Saltine Toffee is my favorite.

Below:
Teresa's Saltine Toffee and Ione's gingerbread cookies.

I filled a piping bag with 1 cup creamy peanut butter.

Next, I piped it on one ritz cracker and put another ritz cracker on top.  Making a ritz cracker sandwich.  Meanwhile I melted chocolate chips in my mini crock pot.  When all the chocolate was melted I dipped as much of the ritz sandwich as possible.  Then I topped with a (crushed ritz cracker). There is usually a small corner where my finger was that doesn't have chocolate, I use a knife and just spread the chocolate on the missed spots. 

Christmas 2017

Fourth Annual Cookie Exchange 

Ants on a Log

  Ants on a log

A snack made by spreading peanut butter on celery and placing raisins or chocolate  chips on top. The snack name was first used in the 1950s.     

• Ants on vacation: Without "ants", or no raisins
• Ants on a Slip 'n Slide: Add honey on top of the peanut butter before adding raisins

http://en.wikipedia.org/wiki/Ants_on_a_log

Saltine Toffee Candy

Click here to get original recipe 

I use to make these years ago and couldn't remember why I stopped.  Now, I remember... mine always turn out sloppy.  Thank goodness I doubled the recipe because I was able to get enough GOOD PIECES to make a few good packages.   I will tell you this, I think it is me and not the toffee.  My friend Teresa doesn't bake or cook...she makes it and it is amazing ( see picture at the bottom of the page)  It looks great, taste great and everyone goes crazy over it.  So, I don't know what I am doing wrong but it isn't because I am not reading the directions because I am and I even set the timer. 

Prep Time: 15 minutes

Ingredients:

1.5 sleeves of saltine crackers

1 stick (4 oz) butter

1 cup packed brown sugar

2 cups chocolate chips

optional~ nuts or crushed up candy cane

Preparation:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.
3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.
4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.
5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.
6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

Here is a picture of Teresa's toffee from, "The 3rd Annual Cookie Exchange."  She used graham crackers instead of saltines,  I guess you can interchange the crackers.  It was so DELICIOUS, like always.

Rhonda's Dunkin Delights

It is Christmas time and my niece and nephews want Apples for Christmas.  I think they love them as much as I do.   Click here to see the caramel I use.  It is really good and super easy. 

Rolo Turtles

Preheat oven 200 degrees
1. Line cookie sheet with the pecans, pick the best ones.  Toast in oven for 2 minutes.
2. Line a cookie sheet with Snyder's Butter Snaps.
3. I used the mini Rolo's because they are already unwrapped.   I put two Rolo's on some of the  pretzel's to see if it made a big difference.  I thought they were both great, my son like the pretzel   with 2 Rolo's.  I also tried Milky Ways...I probably won't do that again.

    4. Put them in the oven for 3 to 4 minutes, they will be soft because they are melting.

    5. As soon as you take them out of the oven press a pecan half into the center of the Rolo. 

Dark Chocolate Merlot Cupcakes

They are really delicious and most people haven't had a cupcake like this one.  I found the recipe on flickr (Fields of Cake).   I shouldn't call them Chocolate Merlot because I use Port, it is sweeter.   So, if you need a amazing dessert, try this.  I have made these cupcakes a few times and what I have decided is they need to have a blackberry on top, I even push one into the cupcake. 

INGREDIENTS
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 cups white sugar 1/2 cup dark brown sugar
2 teaspoons baking soda 1 teaspoon baking powder
1/2 teaspoon salt 2 eggs 1/2 cup cooled, strong coffee
1/2 cup Merlot (I use port)
1 cup buttermilk
1/2 cup vegetable oil

DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugars, baking soda, baking powder and salt. In separate bowl, whisk together eggs, coffee, wine, buttermilk and oil. Make a well in the center of the flour mixture and pour wet ingredients into the center.

 Blackberry Merlot Ganache
16 ounces good quality 65-70% dark chocolate (in 1/4 inch pieces or smaller)
1/2 cup heavy cream
1/4 cup merlot (I use port)
1/4 cup seedless blackberry preserves
2 Tbsp. unsalted butter, softened

Directions
Set chocolate in a heat proof bowl and set aside. In small sauce pan heat cream to just about to boil (little bubbles coming up but not to a boil yet) Pour immediately over the chocolate and shake the bowl to help the chocolate settle. Allow to rest for a few minutes. Meanwhile, heat the wine and blackberry preserves together till almost too hot to touch (I just used my microwave for about 45 seconds) Pour into the chocolate mixture and whisk until very smooth. Add butter and whisk until completely blended.

Merlot Buttercream
2 cups firm but room temperature blackberry merlot ganache
1 stick unsalted butter (softened)
1 stick salted butter (softened)
1/3 cup dutch cocoa, sifted
1/2 cup heavy cream
1/2 cup (or more to suit your tastes) powdered sugar

Directions
Beat the ganache and butter on  medium until smooth and silky. Reduce speed to low slowly add the cocoa, beat until smooth (about 2-4 minutes then add cream, a little at a time. When fully incorporated bring speed up to high and beat for 5-7 minutes. Reduce speed back down to low and add powdered sugar by Tbsp., tasting along the way. When it is sweet to your taste, beat again at high speed for a good 5 minutes to really break down any graininess that you might get from the powdered sugar. Reduce speed to low until you get rid of air bubbles.

Baker's Chocolate Brownies

Recipe adapted from Cooks

I just joined a baking group and this month they are making brownies. I looked for a recipe that called for Baker's chocolate,  because that is what I had in my cupboard when I decided to bake.

I made the cake-like version of this recipe and I don't think I will do that again.  I give this 2 stars but hope the fudgy brownie version is better.   I am going to keep this recipe and give the fudgy brownie a try, because so many people gave this recipe 5 stars.
Ingredients

4 sq. Baker's unsweetened chocolate
3/4 cup (1 1/2 sticks) butter
2 cup sugar
3 eggs
1 tsp. vanilla
1 cup flour

1 cup chopped nuts, optional
1/2 cup chopped oreo cookies optional

                                         1. Preheat oven 350.
2. Microwave chocolate and butter in large microwave bowl at high 2 minutes or until butter is melted. Stir until chocolate is completely melted.
3. Stir sugar into chocolate. Mix in eggs and vanilla until well blended. Stir in flour and nuts. Spread in greased 13 x 9 inch pan. 4. Bake 30-35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan; cut into squares. Makes 24 fudgy brownies. Note: When using glass baking dish, bake at 325 degrees. For cake-like brownies, stir in 1/2 cup milk with eggs; use 1 1/2 cups flour.

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