I think I will make my own caramel next time, but for speed, this works well.
Ingredients
6 Chilled Gala or Granny Smith if you want tart apples
(Make sure your apples are washed well to remove the wax.)
6 wooden sticks – I like to use actual sticks.
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water or cream
1/2 teaspoon vanilla extract or black walnut extract
Directions
1.Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a cookie sheet covered with greased parchment paper.
2.Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramels are just barely melted and smooth. Stir in vanilla extract. Dip each apple into the caramel and gently run apples around insides of saucepan to scrape off some of the caramel. Scrape excess caramel from the apple bottoms using the side of the saucepan. Dunk into nuts. Place on the paper and chill for 1 hour. If you chill too long they get gooey.
Once you apples have been in the refrigerator for an hour, melt chocolate chips in ziplock bags, cut off a corner and drizzle the apples with chocolate. I love ’em! Awesome bites!
Every now and then, come on, you have to have somethin’ rich, sweet, chocolate and it has to be brownies!
1/2 cup melted butter
2 eggs
1 tsp vanilla
3/4 cup sugar
3/4 cup sweet cocoa powder
2/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp instant expresso powder
1 tsp black walnut extract
1/2 cup black walnuts (optional)
Variations: Use one or more of the following to create what you are craving!
1/2 cup pretzel pieces
1/2 cup mini marshmellows
1/2 cup chocolate chips
Want to decrease the calories?
Replace the oil with mashed canned black beans. Use the juice and all.
Replace 1/3 of the sugar with Splenda.
Be careful not to overbake!
Beat eggs in mixer with your dough attachment along with melted butter. (Microwave 1 stick of butter in microwave for 1 minute in a bowl. Add slowly to your mixer as you beat them for 2-4 minutes on medium high.) Add extracts to egg mixture. In a separate bowl mix all dry ingredients. Slowly add to egg mixture.
Bake for 10-15 minutes in a 9×9 inch square pan.
So awesome!
Directions:
1. Line two 1/2-cup coeur a la creme molds or two 6-ounce custard cups with double thickness of dampened cheesecloth, extending far enough beyond edges to enclose filling completely.
2. Combine 1/4 cup whipping cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat; cool.
3. Beat cream cheese, powdered sugar and vanilla in small bowl until smooth. Add cocoa mixture, blending well. Add remaining 1/4 cup whipping cream; beat until well blended. Spoon mixture into prepared molds. Fold cheesecloth over top. Place a wire rack in a tray or deep plate; place molds on rack.
4. Refrigerate 8 hours or overnight. To serve, pull back cheesecloth and invert each mold onto a chilled dessert plate; carefully remove cheesecloth. Serve with STRAWBERRY SAUCE. 2 servings.
STRAWBERRY SAUCE:
1. Puree 1 package (10 oz.) frozen strawberries in light syrup, thawed, in food processor bowl or blender container.
2. Strain puree through fine sieve into small bowl. Stir in 1 tablespoon kirsch (cherry brandy), if desired. About 1 cup sauce.
Modified from Martha Stewart’s Recipe:
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract lor black walnut extract
1/4 teaspoon instant expresso (optional)
1/2 cup finely chopped black walnuts
Directions
1.Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped vegan chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
2.Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
3.Using a 1 1/2-inch ice cream scoop, drop dough onto
parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 12-13 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
For more delicious vegan recipes like this one, be sure to check out the wide variety of recipes on janeunchained.com.
Pour coffee and kahlua into an coffee cup, and sweeten to taste. Gently float the cream on top, and sprinkle with grated chocolate.
The typical cup we expect from specialty Mexican coffee contains candy bar flavors and this are from the coffee pods that are compatible with Nespresso machines so you know it will be a good coffee. It’s a terrific crowd pleaser and one that people don’t necessarily know to look for. And Mexican coffees often stand out in their ability to carry lots of chocolate and nutty sweetness across a lot of roast levels. When I bought coffee for a multi-roaster shop, we put a very light roast from the Chiapas region on our menu a few years in a row and it was always a top seller; it basically tasted like a peanut butter cup — much to the delight of even customers who tended to stay away from super-light roasts. And those flavors tend to hold up really well in darker roasts as well. If you like fruitier coffees, those Mexican coffees are starting to become available as well.
In fact, they’ve already been available for years, you just might have had to go to Mexico to get them. According to the International Coffee Organization, Mexico consumes not too far from half of the coffee they produce. For nearby countries like Guatemala and Honduras, that number tends to be less than 10 percent. That internal consumption — combined with the thriving specialty coffee scene in cities like Mexico City — means that some of the highest quality coffees don’t have to leave Mexico to make their producers money.
Abby was up at 2:00 am this morning making the chile colorado that would become magnificent tamales. She was at my house at 4:00 and she was ready to show me how to make tamales. (Her beautiful Chili Colorado was made with three different chili – another cooking adventure for another day.)
I had my filling ideas, I had asked Abby to help me make some tamales, and specifically sweet tamales, I was craving them when I was having my detoxgreen smoothie. She said she would come to my house early. She ordered me to “Get corn husks and have them soaking in water overnight, and also be ready with fillings you want to try.” She would bring everything else. Abby purchased 15 pounds of premade masa. She said it was not complete – we would need to “play with it”.
And play with it we did. She melted 1 pound of lard and kneaded it into the masa, added about 3 Tablespoons of Baking Powder. She also revealed her secret incredient in making the masa lighter – she added rice she had steamed, about 3 cups. By the way, she measures nothing, it is all about this much, about that much. The masa was right when it resembled the feel of mashed potatoes. “Are you feeling the love?”
For sweet or dessert tamales, we added brown sugar, to about 5 pounds of the masa.
In another 5 pound batch, we added chopped spinach and about 1 Tablespoon of salt.
In another 5 pound batch, we just added salt.
The masas were ready!
My fillings were ready. I wanted to try.
Onion marmalade with pulled pork (Both recipes are on this site.)
Apricot Jam with Pepper Jack Cheese
1/2 cup Chardonnay, Diced apples (2), currants (1 cup), brown sugar (1/4 cup) cooked on the stovetop until the apples are fork tender. Then when cool, add 1/2 cup of chopped pecans. (This is my take on mincemeat.)
Chocolate chips with Pecans
Chocolate chips with Chipolte Adobe Sauce
Sort thru the corn husks and the real thick one, are great to use as the stings to tie.
The largest are great for standard meat tamales. The small and lighter weight husks are perfect for dessert tamales. The lighter thinner husks allow you to shape the tamale easier – better for beginners.
We spread a big spoonful of masa on the corn husk and then added the filling to the center, and then rolled the tamale.
The top half, the small end, should not have masa, and is used to fold and close the tamale.
For the small dessert tamales we used ties made from the ugly husks, and tied them together like candy kisses, or you can also tie them on both ends, a bit of work if you ask me, so they look like a candy. I do like quick and easy.
This is pulled pork and onion marmalade on spinach masa.
Abby’s hands were moving so fast, I had to have her slow down so I could take a quick snap shot.
For Abby this is an endeavor of love. Kneading the masa, she kept saying, “Do you feel the love?” Of course I feel the love. I get it. This is what women have been giving to their families for years. This is their labor of love.
Once we had the tamales packaged up, we ensured the tamales were tilted and standing tops up and loaded them into a steamer for about 45 minutes. You can take a few out and let them cool to check for doneness. You will see that the masa has the perfect texture, and will pull away from the husk.
What’s for dinner? You guessed it. Lots of love.
Try your favorite combinations of ingredients!
I haven’t been able to try all the flavors, and already, I do know the diced apple mincemeat may be my favorite.
Well, we are planning for Christmas Eve dinner and this pie is on the menu. If you don’t have something chocolately, most will feel something is missing. So, this is going to be our Chocolate fix. So exciting!Â
Chocolate Pecan Pie
4 eggs, lightly beaten
1 cup light corn syrup
1/4 cup granulated sugar
1/4 cup brown sugar
2 T butter
2 Ounces unsweetened Chocolate cut into pieces
1 T Bourbon
1 tsp Vanilla
1/2 tsp Salt
1 cup chopped Pecans
1/2 cup semi-sweet chocolate pieces
1 9-inch unbaked pastry shell
Honey-Pecan Topping
1. Prepare your pie crust.
2. Preheat oven to 350 degrees.  In a large bowl combine eggs, granulated and brown sugars, corn syrup, bourbon, vanilla and salt. Melt butter and unsweetened chocolate pieces in microwave for 15 seconds or until melted (just barely – do not over do it.). Mix well, stir in semi-sweet chocolate pieces and chopped pecans.
3. Carefully pour the pie filling into the pie shell. Bake for 25 minutes. Use foil to cover pie edges to prevent overbrowning. Remove foil and bake another 15 minutes.
4. Make the Honey Pecan topping: In a small saucepan combine 2/3 cup brown sugar,  6 T of butter, 6 T of honey. Bring to a boil stirring constantly; reduce heat. Simmer 2 minutes uncovered stirring occasionally. Remove from heat. Stir in 2 cups Pecan halves.
5. Carefully spoon the Honey Pecan topping onto the pie.  Continue to bake for 10 minutes more or until the topping is bubbly. Cool completely.
This is a beautiful pie. Can be made 24 hours in advance.
I would love to take credit for these. While I was in Trader Joe’s I picked up a couple of packages.
Oh my. Sometimes, Trader Joe’s hits it out of the park. These are so good.
Trader Joe’s Truffle Brownies
Just follow the directions and add 1/2 cup of melted butter and 2 eggs.
Yummy. Bake at 375 for 30 minutes.
Of course, I added chopped walnuts. Dennis said they would be perfect if I had added a little coconut.
Being a coconut nut, he says that about everything I make.
This cake is extremely rich, and tastes like the most delicious,
silkiest, most supremely-chocolate ganache you’ve ever had which is also offered and sold by some of the leading online Cake Shops similar to Anges de Sucre cake shop. As
mentioned, it’s equally good a few days later – in fact maybe better the next day.
Use ScharffenBerger chocolate for this cake, you’ll appreciate it when you taste
your first melt-in-your-mouth bite.
10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped
7 ounces (200 g) butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup (200 g) sugar
And any of the following options:
1 T instant espresso/coffee or
1 T vanilla or
2 T Grande Marnier and 1 T Grated Orange Rind (Optional)
Preheat the oven to 350F (175C).
1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa
powder, tapping out any excess. If you suspect your springform pan
isn’t 100% water-tight, wrap the outside with aluminum foil, making
sure it goes all the way up to the outer rim, you can also line the pan
with parchment.
2. Melt the chocolate and butter in a double boiler (or microwave),
stirring occasionally, until smooth. Remove from heat.
3. In a large bowl, whisk together the eggs and sugar, then whisk in
the melted chocolate mixture until smooth.
4. Pour the batter into the prepared springform pan and cover the top
of the pan snugly with a sheet of foil. Put the springform pan into a
larger baking pan, such as a roasting pan, and add enough hot water to
the baking pan to come about halfway up to the outside of the cake
pan.
Bake for 1 hour and 15 minutes.
You’ll know the cake is done when it feels just set, like quivering
chocolate pudding. If you gently touch the center, your finger should
come away clean.
5. Lift the cake pan from the water bath and remove the foil. Let cake
cool completely on a cooling rack.
Serve thin wedges of this very rich cake at room temperature, with
creme anglaise, ice cream, or whipped cream.
Storage: This Chocolate Cake can be wrapped and chilled in the
refrigerator for 3-5 days.
