Breads, Brownies & Bars, Cookies, Cupcakes, Dessert, Main Dish, Muffins, Yeast Breads

Happy St. Patrick’s Day

Saint Patrick’s Day is an official Christian Feast Day to commemorate the arrival of Christianity in Ireland as well as the heritage and culture of the Irish. It is celebrated all over the world each year on March 17th. So let’s celebrate, I’m always up for a feast! Here are some ideas…

Reuben Sandwich Ring

Reuben Sandwich Ring

Rye Bread

Rye Bread

Ham & Cheese Rye Muffins

Ham & Cheese Rye Muffins

Chocolate Mint Marshmallow Brownies

Chocolate Mint Marshmallow Brownies

Double Frosted Mint Chocolate Cookies

Double Frosted Mint Chocolate Cookies

Frosted Chocolate Mint Blondies

Frosted Chocolate Mint Blondies

Double Frosted Dark Chocolate Mint Cupcakes

Double Frosted Dark Chocolate Mint Cupcakes

One Year Ago: Strawberry Malt Cookies Strawberry Malt Cookies

Two Years Ago: Caramel Walnut Dream Bars Caramel Walnut Bars

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Chocolate Chip Cookies 52

Chocolate Chip Cookies, what’s not to like? I am always willing to try a new recipe, this one comes from dashandbella found at food52.com that is why I am calling it Chocolate Chip Cookies 52. I think they are totally delicious, loaded with chocolate. I don’t know if it will stop me from using my old standby chocolate chip cookie recipe that I have been using for years, because it is engrained in my brain. They both are excellent texture, flavor, and experience! You just might want to do some baking and taste test for yourself, what a way to spend an afternoon!

Chocolate Chip Cookies 52

2¹/8 cups flour
1 tsp baking soda
1/2 tsp salt
1½ cups semi sweet chocolate chips
1 cup large bittersweet chocolate chips
1½ cups chopped walnuts
1 cup butter, softened
1 cup light brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla

Preheat oven to 375°. Line a baking sheet with silpat or parchment paper.

Sift flour, baking soda, and salt. Set aside. Mix together chocolate chips and chopped nuts. Set aside. Cream butter and sugars until well mixed and light. Add one egg. Mix for 5 seconds. Add second egg. Mix for 5 seconds. Add vanilla. Mix for 5 seconds. Add sifted flour mixture in 4 batches, stopping before adding final batch. For first 3 batches, mix at low speed just to combine, scraping down sides between each addition. Before adding final batch of flour, add chocolate chip/nut mixture. Add last batch of flour and mix until there is barely a trace of flour visible. Don’t over-mix. It might be better to mix in the final batch by hand.

Drop by scoopfuls onto prepared baking sheet. Bake for 8-10 minutes, I baked mine for 9 minutes. It is best to pull them out when they are barely set in center, they continue to cook a bit after pulled from oven. Cool on baking sheet for at least 2 minutes, then remove to cooling rack.

Try These Recipes:

Coconut Pecan Cinnamon Chip Oatmeal Cookies Coconut Pecan Cinnamon Chip Oatmeal Cookies

Double Chocolate Walnut Brownies Double Chocolate Walnut Brownies

Candy

Crisp Chocolate Truffles

This recipe came from a Christmas baking magazine years ago. It is easy as far as the ingredients, but a little time consuming with the dipping. We will call it a labor of love. When I dip truffles or chocolates I put in a good movie, get in the zone, and enjoy the ride. ;o)

Crisp Chocolate Truffles

1 (7 oz) jar marshmallow creme
2 Tbl butter
1 cup semisweet chocolate chips
2 cups crisp rice cereal
1 (14 oz) pkg bittersweet chocolate chips
2 Tbl shortening
1/4 cup white baking chips, optional

In heavy saucepan combine marshmallow creme, butter, and semisweet chocolate chips. Cook over low heat until chocolate is melted and mixture is smooth, stirring constantly.  Remove from heat. Stir crisp rice cereal into chocolate mixture, mixing until thoroughly combined.
Drop by small scoopfuls onto silpat or waxed paper lined cookie sheet. Shape into round balls and refrigerate about 1 hour or until firm.

Melt bittersweet chocolate and shortening slowly over double boiler. Dip each chocolate ball in melted chocolate, let excess drip off, and place back on the silpat or waxed paper lined cookie sheet. I use two forks. One (my meat fork with long tines) to scoop up the chocolate covered truffle and let it sit on the tines, drip, and then swipe across the bottom (with a dinner fork) to remove excess chocolate. That is my way, let me know if you have a better way, I’m willing to learn! Melt white chips (if using) and place in zip lock bag.  Cut tiny hole in corner of bag and drizzle over truffles.  Refrigerate until firm. Place in small candy paper cups. Keep in airtight container.

Two Years Ago: Double Chocolate Coconut Cookies Double Chocolate Coconut Cookies

Cookies

Triple Chocolate Cookies

It’s cookie time!  These are intensely chocolate, a recipe from foodnetwork.com.

Triple Chocolate Cookies

6 oz bittersweet chocolate, coarsely chopped
2 oz unsweetened chocolate, coarsely chopped
2 tsp instant espresso powder (I used Pero)
1/4 cup plus 2 tablespoons flour
1/4 tsp baking powder
1/4 tsp salt
3/4 stick (6 Tbl) unsalted butter, slightly softened
1/2 cup sugar
1/4 cup brown sugar
2 eggs
2 tsp vanilla
1 cup toasted pecans, coarsely chopped
1/2 cup semisweet chocolate chips
1/2 cup best-quality white chocolate chips

Preheat oven to 350°. Line baking sheets with silpat or parchment paper and set aside. Place bittersweet and unsweetened chocolate and espresso powder in medium bowl and place over double boiler and melt, whisking occasionally, until smooth. Sift together flour, baking powder and salt in small bowl, and set aside. In large bowl with electric mixer, beat butter, sugar and brown sugar. Add eggs, one at a time, then the vanilla, and beat on high speed for 1 minute. On low speed beat in melted chocolate mixture until just combined. Fold in flour mixture until just combined. Stir in pecans and chips. The batter will be soft. Cover and refrigerate until firm, at least 30 minutes. Using small scoop (about 1” diameter), scoop batter onto prepared baking sheets. Bake for 8 to 10 minutes. Cool on baking sheets for 2 minutes, then remove to rack to cool 5 minutes longer.

One Year Ago Today:  Pumpkin Spice Sheet Cake  Pumpkin Spice Sheet Cake With Cream Cheese Frosting

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.