Millionaire Shortbreads

Hi all! Hope you’re enjoying the warm weather after all that cold rain we got! It’s actually looking like summer could come after all!

Last week, my sister was in town for Mother’s Day and we decided to have our own “British Baking Show” time (if you haven’t watched the show, go watch it. Seriously.) We made a couple different desserts that are popular on the show including a classic Bakewell Tart and this recipe for Millionaire Shortbread, a really rich and tasty dessert made from a shortbread covered with a layer of caramel, all topped with chocolate. The pan was empty within a couple days, which should tell you how good these things are. Keep in mind, the recipes were written by folks in the UK so I’ve converted the recipe over from grams to cups, so it’s not quite exact. Here’s the recipe:

Ingredients:

• 1 cup softened butter (for shortbread)
• 1/2 cup granulated sugar
• 2 cups all purpose flour
• 5oz butter (10 tbsp)
• 5oz dark brown sugar (a little over 1/2 cup)
• 1, 14oz can sweetened condensed milk
• 2 cups semisweet chocolate chips

To make the shortbread, preheat the oven to 300F. With an electric mixer, cream the butter and sugar together until fluffy. Gradually mix in the flour until everything is well combined.

Pat the dough down into a parchment paper-lined 9″ square baking dish and prick the dough all over with a fork. (You can also just use an ungreased baking dish but we thought it would be fun to line the dish like they do in the British Baking Show.)

Bake for 40 minutes or until light golden brown. Let the shortbread cool completely on a cooling rack.

Now for the caramel! In a medium saucepan, melt the butter and brown sugar together until very smooth and the sugar is completely dissolved. It definitely helps to use a nonstick pan, and I’ll explain why below!

After the sugar is dissolved, add the condensed milk and bring the caramel to a rapid boil, stirring continuously. Cook the caramel for another minute or so until it thickens and then turn off the heat to let it cool.

Pour the caramel over the shortbread and chill until set.

Ok, so the reason you want to use a nonstick pan is because the heated sugar crystals will latch onto any sticky surface they can find to form new and bigger crystals (like when someone makes rock candy). A nonstick pan helps prevent these crystals from forming, which helps give you a smoother caramel. I didn’t use a nonstick saucepan because I don’t have one, so I ended up with some sugar crystal flecks in my caramel (see the picture below). It totally didn’t affect the taste one bit, but if you’re going for the British Baking Show caliber of this treat, you should probably use a nonstick pan.

Once the caramel has set, it’s time to melt the chocolate and pour it over the top! We went one step extra with this chocolate and tempered it, which gives it a nice shine when the chocolate has hardened. Here’s how you do it:

1. Melt the majority of your chocolate in the microwave (or over a double boiler if you’re feeling fancy) by microwaving it for 30 seconds, stirring, and repeating until it’s melted.
2. Add unmelted chocolate chips into the melted chocolate and stir until all the chocolate is melted.

When all the chocolate is melted, pour it over the caramel and spread into an even layer.

Once the chocolate sets a bit, go ahead and cut the shortbread and dig in!

I hope you enjoy this recipe as much as we did- and seriously, go watch the British Baking Show if you haven’t yet! Happy baking!

Chocolate Truffles

Hi, everyone! Happy holidays! I hope you’re all enjoying this holiday season and getting to spend time with lots of friends and family! Per usual, our calendar is filling up quickly with Christmas parties and work potlucks galore, and I find myself baking more and more treats to bring to each event! This week, I have three different events that require treats- so I knew I needed a good recipe that made a ton of whatever I chose so that I could just make one batch and get it over with for all the parties! I found this recipe for chocolate truffles and decided to give it a try, and was pleasantly surprised with the results! Be warned, it makes about 100 truffles, so I would recommend recruiting help for all the rolling (fun family activity, anyone?).

Ingredients:

• 8oz cream cheese, softened
• 3 cups powdered sugar, sifted- DO NOT SKIP THE SIFTING!!
• 3 cups melted semisweet chocolate chips
• 1 1/2 tsp vanilla
• Toppings of choice- cocoa powder, powdered sugar, graham cracker crumbs, melted chocolate of all varieties, Oreo crumbs, sprinkles….

First, beat the cream cheese with a hand mixer just to get some air into it. Then, gradually add in the powdered sugar and beat with a hand mixer until fully combined. I usually turn the speed up on the mixer for a few seconds to get the mixture a bit more aerated and light.

Next, melt the chocolate. I always put the chocolate chips in a microwave-safe bowl and microwave for 30 seconds, stir, and repeat until the chocolate is fully melted and smooth. Pour the melted chocolate and the vanilla into the cream cheese mixture and beat with the mixer until fully mixed. The mixture does tend to stiffen up quite a bit, so if needed, feel free to stir by hand if the mixer isn’t strong enough.

Chill the mixture for a maximum of 1 hour. Definitely set a timer or something- I lost track of time watching The Great British Baking Show and left the mix in for more like an hour and a half, and I had to then wait for the mix to soften so that I could roll the truffles! The goal is to get the mixture firm enough to roll into balls without it sticking to your hands.

Next, roll out truffle after truffle! I used a 1/2 tbsp measure to scoop the mixture so that I had fairly uniform truffles. I then rolled them into balls and put them on a cookie sheet to await toppings. All told, I ended up with 103 truffles.

Now for toppings! I tried toffee bits, sweetened shredded coconut, mini chocolate chips, cocoa powder, powdered sugar, graham cracker crumbs, and chocolate sprinkles. The toffee, coconut, and chocolate chips didn’t stick very well, so I went with the other four ingredients and had much better luck. You could definitely also try melted chocolate or Oreo crumbs.

   

Now all that’s left is to package them up for each holiday party, and eat the few that I saved for me! Happy holidays, and happy baking!

Toffee Saltine Bars

Ingredients:

• saltine crackers (about 1 sleeve)
• 1 cup light brown sugar
• 1 cup butter
• 1 package (~2 cups) chocolate chips

Preheat the oven to 350°F. Line a large baking sheet (~15×10″) with foil and spray with baking spray. Lay the saltines over the foil in a single layer.

In a pot, melt the butter and sugar together over medium heat until the mixture comes to a boil.

Turn the heat down to a simmer, and continue to stir the mixture for 5 minutes until the mixture thickens.

Turn off the heat. Pour the mixture over the saltines and spread into a thin layer.

Bake for 8-10 minutes. Let it rest for 3-5 minutes after baking, until the toffee begins to set. Then, sprinkle the chocolate chips over the top. The toffee will still be hot enough that the chocolate will melt and become spreadable. When it melts, spread chocolate into a thin layer, covering all the toffee.

Refrigerate until the chocolate is hardened. Finally, break the toffee bars into small pieces and refrigerate until you are ready to eat them!

A Day on Pinterest

Hi friends! Happy almost-April, and almost-Palm Sunday! I was so pleased that so many people enjoyed my last recipe for No Bake Cookies, and I knew I needed to find a recipe to top it. I was perusing Pinterest the other day when I happened upon a recipe for Cookie Dough Truffles. I couldn’t help myself- I had to give them a try! These turned out so spectacularly that I had to share them, even though it’s not my original recipe. So here is the recipe for Chocolate Chip Cookie Dough Truffles, originally Pinterested by BruCrew Life.

PS- if you’re currently worrying about Salmonella, don’t. They’re egg-free!

• 1 stick butter, softened
• 3/4 cup packed brown sugar
• 14 oz. sweetened condensed milk
• 1 tsp vanilla extract
• 2 1/4 cup flour
• 1 large bag mini semi-sweet chocolate chips
• 1 tbsp shortening

In a large bowl mixer, cream the butter and brown sugar until they’re fully combined and fluffy. Add the condensed milk and vanilla, and beat until combined. While the mixer is on low, slowly add in the flour and mix well. Finally, add in 1/2 cup chocolate chips and mix.

Put the whole bowl of cookie dough in the freezer for 15 minutes to stiffen the dough. After the 15 minutes are up, line a cookie sheet with wax paper, roll the cookie dough into 1-inch balls, and place the balls on the cookie sheet. Put the cookie sheets back in the freezer for 15 minutes (so that they will be easier to dunk in chocolate later!).

Just before it’s time for the dough balls to come out of the freezer, melt the shortening in a small bowl. Put the rest of the mini chocolate chips into a separate larger microwave-safe bowl, and pour the melted shortening over them. Melt the chocolate chips in the microwave in 30 second increments, stirring in between.

Here’s where you get to decide your technique- you can either fully roll the truffles in chocolate, or just dip them partially. I did both methods, and I found the simple dipping method to be much easier. You can also taste the cookie dough better with the simple dipping method. I’ll explain both methods, though.

For the complete rolling method: spear a dough ball with a toothpick, and dip the ball into the melted chocolate. Spoon more chocolate over the top, and then wipe the excess chocolate away. Put the truffle back on the cookie sheet, and twist the toothpick out.

   

The dip method: spear the truffle with a toothpick, and just simply dip the truffle into the melted chocolate, without spooning more chocolate over the top. Place the truffle back on the baking sheet, and twist the toothpick out. If you’re feeling fancy, you can fill in the hole made by the toothpick with more melted chocolate.

 

Stick the truffles back in the freezer to harden the chocolate, and then enjoy! These do taste really good when cold, so I would recommend keeping them in the fridge or freezer. We’re going to freeze ours and save them for Easter treats! I hope you guys get a chance to try these- let me know what you think! Happy baking!

The Chocolate I Dream About

Hey friends! Happy almost-Valentine’s Day! I’m sure some of you are making plans with your sweeties to celebrate, and I wish you a very happy holiday with your loved one! My fiancé will not be around for Valentine’s Day, sadly, so I decided to treat myself to some yummy chocolate. That decision morphed into a new creation, namely a chocolate that I just made up that I’m calling Nutty Bark. It is so simple to make this chocolate bark, and it’s heavenly! Here are the ingredients:

• 2, 4-ounce boxes of Baker’s semi-sweet chocolate bars
• 1/2 cup chopped cashews (or peanuts, or really any nut)
• 1/2 cup Reese’s Pieces

First, chop the cashews if they’re not pre-chopped. Sprinkle the cashews and Reese’s Pieces on a non-stick baking mat or on wax paper in a baking sheet.

Next, in a microwave safe bowl, melt the semi-sweet chocolate. Hint: Heat it for 30 seconds, then stir. Heat for another 30 seconds and stir again. Continue heating in 10-second increments after that until it’s fully melted. This chocolate melts perfectly into a silky smooth liquid. Pour the chocolate over the chopped nuts and candies and, using a rubber spatula, spread the melted chocolate out so there is one uniform layer.

Put the pan in the fridge for about 1 hour or until the chocolate has completely hardened. You should be able to pull it off the wax paper or baking mat in one heavenly chocolate brick.

Now, break the chocolate slab up! I suppose you could also just eat it all right then, and that would be perfectly acceptable too. I plan on sharing this bark with my family, so I had to break it into smaller pieces. You can break it up with your hands, a knife, or however you prefer.

 

Now, dig in! This chocolate bark is the perfect balance of a sweet chocolate (but not too sweet!) and a creamy salty-sweet peanut bite, and it’s delightfully crunchy but melts smoothly on the tongue. If that doesn’t say “Happy Valentine’s Day”, I don’t know what does! Happy eating!

Chocolate Peanut Butter Rice Krispie Treats

“All, everything that I understand, I understand only because I love.”- Leo Tolstoy

Happy Valentine’s Day, one day late! I had to wait to post about these treats until my boyfriend received them in the mail, because otherwise he’d know what his present was! After two weeks of waiting, he finally got the package, and I can finally spill the beans on this yummy dessert. It’s Chocolate Peanut Butter Cocoa Krispie Treats!

This recipe is super simple, and is gluten free (if you make sure the peanut butter is gluten free). It can also be dairy free, if you exclude the Reese’s cups. It’s also a very light dessert, so you can enjoy it completely guilt-free! And it’s OH so good.

Here are the ingredients:

• 3 tbsp margarine
• 6 cups Cocoa Krispies cereal
• 4 cups marshmallows (or 10 oz., which is usually a whole bag)
• 1/3 cup creamy peanut butter
• Reese’s miniature cups to taste

Here’s how you make them!

First, unwrap as many Reese’s cups as you want to include in the treats. This is definitely the most tedious part of the recipe- it feels like you unwrapped about 4,000 candies. It’s totally worth it! Then, using a butter knife, cut the Reese’s into small bits on a cutting board.

Now get all your other ingredients prepped, because this recipe goes pretty fast. Grease a 9×13″ pan to put the treats in. Have your marshmallow bag already cut open, and have your 6 cups of Cocoa Krispies all set. Mix the Reese’s cups with the Cocoa Krispies, so that you can stir it all in together. Also, have your peanut butter out and a wooden spoon or spatula ready.

In a medium saucepan, melt the margarine. Then, add the marshmallows and stir until the marshmallows are fully melted. Add the peanut butter and mix until it’s all fully incorporated. You can add more or less peanut butter depending on how much you like it. I just went for a good healthy dollop.

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After the marshmallow peanut butter mixture is done, turn off the heat. Quickly add all of the Cocoa Krispies and Reese’s and fold the cereal and marshmallow mixture together. It’ll be pretty stiff and sticky, so make sure that you really scoop the mixture from bottom to top, or else all the marshmallow goo will stay at the bottom of the saucepan (never a good thing).

Scrape all the yummy gooey goodness into your greased pan, and press it down with wax paper to create a flat, even layer of Cocoa Krispie treats.

When the treats are set, cut them using a dull knife in short, sawing motions. Then, if you’re like me, wrap them in a plastic bag and a cardboard box and ship them off to your loved ones! Or, you can eat them all and be one happy camper.

I know Valentine’s Day isn’t everyone’s favorite holiday (it’s not even my favorite holiday!), but there are ways to make any holiday special, no matter how you celebrate it. Even from across the country, I’m happy that I was able to help my boyfriend have a great day. These treats are a great way to show a loved one that you’re thinking about them on any day, not just Valentine’s Day. Enjoy!

 Mexican Hot Chocolate Fudgesicles

Well, I’m stuck inside during a snowstorm again, and not very excited about it. Since it’s so cold out, I was craving hot chocolate…but I’m also wishing for summer, so I decided to make a fudgesicle (aka a chocolate popsicle). Then I figured, why not combine the two?

This recipe is super simple- it’s based on Mexican hot chocolate, which is just good old hot chocolate with a little flair of cinnamon. It takes about 5 minutes to prepare. It also is gluten free, and can be made dairy free with a few modifications.

Here are the ingredients:

• Hot chocolate powder (I used Hershey’s powder, but you can use any mix. You could also buy a dairy free hot chocolate mix.)
• Boiling water
• 1/8 tsp cinnamon per mug of hot chocolate (optional, you can just make plain hot chocolate)
• Tall, thin plastic container (I have a little popsicle holder, but any tall thin container will work)
• Popsicle sticks
• Milk and whipped cream (optional, and you can use dairy free varieties)

Here’s how you make it:

Boil hot water in a kettle or however you usually boil water. While the water is boiling, put about 4 tbsp of hot chocolate mix and 1/8 tsp cinnamon in your favorite mug. It’s a lot of mix, but it’ll be super yummy and chocolatey. Then, pour the boiling water into the mug and stir until the mix and cinnamon are fully dissolved. Pour a little bit of low-fat milk into the mug. Finally, top it with whipped cream and stir the cream in to make the hot chocolate wonderful and smooth.

Pour the hot chocolate from the mug into your popsicle containers (do this over the sink- mine spilled a bit!). For me, each mug’s worth made about 6 fudgesicles. Put a popsicle stick in the middle of each plastic container. My popsicle holder has these little plastic sticks that fit right in, but popsicle sticks work just fine too!

Next, carefully put the containers in the freezer for about 6 hours. I know it’s a long time, but it’s definitely worth the wait! When they’re done, hold the plastic container sideways under warm water. Make sure the warm water is only hitting the plastic and not the popsicle, or else it’ll melt too much. After about 30 seconds, the popsicle should slide out of the container with a little bit of pulling.

Now enjoy! This recipe is so simple, but SO yummy. Its the perfect blend of creamy chocolate and a refreshing cool fudgesicle.

Possible Variations:

1. You can skip the popsicle sticks and just pour the hot chocolate into a regular glass pan. Then, put it in the freezer for 6 hours; but every 45 minutes or so, take the pan out and shave the ice with a fork. This will create a fantastic granular texture, more like an Italian ice or a granita. It’s also easier than trying to balance popsicle sticks! It’ll come out looking like this:

2. Leave out the cinnamon, and make it regular American hot chocolate. That’s equally delicious!

Peppermint Bark Lollipops

Well, I think I’ve finally caught up on my sleep from the New Year’s Eve party we held. We had quite a few families at our house, and stayed up until about 2 am. That may not seem late for a New Year’s Eve party, but I’m not exactly a night owl.

It was totally worth it, though. I made a few desserts, including some yummy peppermint bark lollipops. They’re super easy to make!

Ingredients:

• 1 bag semi-sweet chocolate chips
• 2 crushed candy canes
• Lollipop sticks (you can find them at most craft stores)

Instructions:

Melt the chocolate chips in a bowl in the microwave. My trick is to put all the chips in the bowl, and microwave the bowl for 30 seconds at a time, and stir after each microwaving. That ensures that you won’t burn the bottom chips while the top ones aren’t even melted yet.

Next, take spoonfuls of chocolate and swirl them onto a baking sheet lined with wax paper, so that little chocolate circles are formed.

Then, take a lollipop stick and put it on the bottom part of the circle. Spin the stick around so that the entire stick is covered in chocolate.

Sprinkle the lollipop with crushed candy cane. You can crush the candy cane by putting it in a plastic bag on a cutting board and hammering it with a meat tenderizer or a rolling pin. Repeat until the baking sheet(s) are filled with lollipops, and then put the baking sheets into the freezer until the lollipops are hard.

When the lollipops are done, gently take them off the baking sheet (they should come right off if they’re hard enough) and put them in any glass or platter you want. I used a clear drinking glass, and it looked really pretty!

We all had a great time at the party! We played ping pong, poker, board games, and watched the ball drop together. It was great having so many friends and family together. Now we just have to make it through the winter! Stay warm, everyone!