Chocolate Crunch

An excellent addition to your dessert table. Or, just make it and stand in the kitchen and eat it!

Chocolate Crunch

1 cup semi sweet chocolate chips
1 cup milk chocolate chips
1 Tbl butter
1 Tbl oil
1 cup chopped nuts (*macadamia, almonds, pecans, walnuts or peanuts)
1 cup crisp rice cereal
1 cup white chocolate chips

Line a cookie sheet with foil. In a double boiler, slowly melt semi sweet chocolate chips, milk chocolate chips, butter and oil. Stir and heat just until melted and smooth. Remove from heat. Let cool  to tepid. Stir in nuts, rice cereal, and white chocolate chips. Spread into even layer of desired thickness in prepared pan, recipe will not fill the pan. Refrigerate for 20-30 minutes or until set. Break or cut into desired pieces.
*I used a mixture of macadamia and almonds

More Candy!

Pecan Toffee Pecan Toffee

Cool Mint Oreo Fudge Cool Mint Oreo Fudge

Crisp Chocolate Truffles Crisp Chocolate Truffles

Pecan Caramels Pecan Caramels

Rocky Road Fudge Rocky Road Fudge

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Very Versatile Perfect Cookies

The original recipe comes from picky-palate.com, her recipe for How to make Perfect M and M Cookies. I have made this recipe quite a few times in the past few months, I just switch up the flavor instant pudding I use and the types of chips, nuts, etc. to change up the taste. Pictured here, I made one cookie with coconut pudding, white chocolate chips, coconut, and macadamia nuts. The other uses chocolate pudding, dark chocolate cocoa, dark chocolate chips, and cinnamon chips. Infinite combinations, I can’t wait to try more!

Very Versatile Perfect Cookies

Coconut Macadamia Nut White Chocolate Chip:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla
1½ cups flour
3 Tbl coconut instant pudding
1/2 tsp baking soda
1/2 tsp salt
3/4 cup white chocolate chips
1/2 cup coconut
1/2 cup chopped macadamia nuts

Preheat oven to 350°. Line baking sheet with silpat or parchment paper. Cream butter, sugar, and brown sugar until well combined. Add egg and vanilla, mix to combine. Add flour, pudding mix, baking soda and salt, stir to combine. Stir in chips, coconut, and nuts. With medium cookie scoop, place dough 1″ apart from each other on prepared baking sheet. Press each scoop of dough down slightly. Bake 10-12 minutes, do not over bake. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

Dark Chocolate Cinnamon Chip Cookies:
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1/2 tsp vanilla
1¼ cups + 2 Tbl flour
2 Tbl unsweetened dark cocoa
3 Tbl chocolate instant pudding
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cinnamon chips
1/2 cup dark chocolate chips

Preheat oven to 350°. Line baking sheet with silpat or parchment paper. Cream butter, sugar, and brown sugar until well combined. Add egg and vanilla, mix to combine. Add flour, cocoa, pudding mix, baking soda and salt, stir to combine. Stir in cinnamon chips and chocolate chips. With medium cookie scoop, place dough 1″ apart from each other on prepared baking sheet. Press each scoop of dough down slightly. Bake 10-12 minutes, do not over bake. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.

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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.

Pecan & Coconut Cream Popcorn

I am thinking about treats for the Superbowl, what to munch? How about Pecan & Coconut Cream Popcorn, why not! Once you start munching, you may not be able to stop!

Pecan & Coconut Cream Popcorn

Pecan & Coconut Cream Popcorn 1Pecan & Coconut Cream Popcorn 2Pecan & Coconut Cream Popcorn 3

Pecan & Coconut Cream Popcorn 4Pecan & Coconut Cream Popcorn 5Pecan & Coconut Cream Popcorn 6

1½ cups pecans
1 cup flaked coconut
10 heaping cups popped popcorn
1 (11 oz) bag white chocolate chips (I used Ghirardelli)
1/2 pkg (3.4 oz) coconut cream instant pudding mix, (1/3 cup, save other half for next batch)
3 tsp shortening

Line baking sheet with Silpat, parchment, or wax paper. Toast pecans and coconut in fry pan over medium low heat about 3-5 minutes, watch and stir. In large bowl, mix popped popcorn, pecans, and coconut. In double boiler over LOW heat, slowly melt chips. Do not try to rush, white chocolate or white chips have a very low burning point, so slowly let it warm stirring constantly (melting white chocolate). Remove from heat just as chips are softening, stir in coconut pudding mix, it will be thick. Put mixture back on the heat and slowly stir in the shortening, one tsp at a time to loosen up or thin the mixture. Pour the mixture over the popcorn mixture in four batches, stirring gently after each addition. Between additions, set coconut cream mixture on the low heat. Make sure to stir all the way to the bottom of the big bowl to bring all the coconut and pecans up and mix them in. Gently stir until all is coated. Pour out onto prepared baking sheet. Refrigerate for about 15 minutes until coconut cream mixture sets up. Break apart into pieces and store in airtight container.

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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.

White Chocolate Macadamia Nut Muffins

A new favorite!  This is not your everyday muffin, definitely special.  These would be great for a brunch or shower, make them as mini muffins.  The salty macadamia nuts and creamy white chocolate, yum!

White Chocolate Macadamia Nut Muffins

Muffin Batter:
1-3/4 cups flour
3/4 cup sugar
2-1/2 tsp baking powder
1/2 tsp salt
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup white chocolate chips
3/4 cup chopped macadamia nuts

Glaze:
1/2 cup white chocolate chips
2 Tbl heavy whipping cream

Preheat oven to 400°. In large bowl, combine flour, sugar, baking powder, and salt. In another bowl, combine egg, milk, and butter; stir into dry ingredients just until moistened. Fold in chips and nuts. Evenly distribute batter into 12 or 6 (depending on the size you want) paper-lined muffin cups, sprayed cups, or Demarle tray (no prep necessary). Bake 15-18 minutes for 12 smaller muffins, 20-22 minutes for 6 large muffins, or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. For glaze, in microwave, melt chips with cream at 70% power for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Drizzle over warm muffins. Serve warm. From tasteofhome.com.

One Year Ago:  Orange Creamsicle Cookies  Orange Creamsicle Cookies

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

Candy Corn Cupcakes

Happy Halloween!

Candy Corn Cupcakes:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tsp vanilla
1½ cups flour
2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
food coloring

Preheat oven to 350°.  Line a 12 cup cupcake pan with paper liners.

In large bowl with electric mixer, cream butter and sugar.  Add eggs and vanilla and mix well.  Combine flour, baking powder, and salt, add to creamed mixture alternately with buttermilk, mixing until batter is smooth.  Divide batter in half, putting half in another bowl (should be about 2 cups in each bowl).  Using food coloring, make batter in one bowl yellow and the other orange.

Divide yellow batter evenly among the 12 cups (about 2 heaping Tbl per cup), tap pan to level batter.  Divide orange batter evenly among the 12 cups, gently spooning on top of yellow batter (again, about 2 heaping Tbl each cup).  Bake for 20-22 minutes, until center is set.  Cool completely before frosting.

White Chocolate Buttercream Frosting:
1/2 cup butter, softened
1/2 cup white chocolate chips, microwave until just melted
3½ cups powdered sugar
1 tsp vanilla
3-4 Tbl milk
orange sprinkles
candy corn

Whip butter and white chocolate together with electric mixer.  Add powdered sugar and milk and whip to desired frosting consistency.  Frost completely cooled cupcakes and decorate with sprinkles and candy corn.

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

Coconut Spice Bars

A spice cake mix makes a cinnamon spice shortbread crust with coconut, white chocolate chips, and walnuts in a creamy layer on top.  Tastes like fall time to me!

Crust:
1 pkg spice cake mix
1/3 cup butter, softened
1 egg, beaten

Topping:
1 can sweetened condensed milk
1 tsp vanilla
1 egg
1½ cups flaked coconut, divided
1 cup chopped walnuts
1 cup white chocolate chips

Preheat oven to 350°.  Mix cake mix, butter, and egg until well combined and crumbly.  Press into sprayed 9″x13″ baking pan.  Mix together sweetened condensed milk, vanilla, and egg, beat until well combined.  Stir in 1 cup coconut, walnuts, and white chocolate chips, pour over crust mixture in baking pan.  Sprinkle remaining 1/2 cup coconut evenly over topping.  Bake for 30-40 minutes, until golden brown and center is set.  Cool completely and cut into bars.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Triple Chocolate Chip Challah

This is an incredible bread recipe.  My husband and I really wanted to eat the whole loaf, but we were too full from dinner.  We have it to look forward to for breakfast!  If you love bread and you love chocolate, try it!  Adapted from girlversusdough.com.

1 cup warm water (about 110°)
1 pkt (2¼ tsp) yeast
1/3 cup sugar
¼ cup oil
1 egg, beaten, reserve about 1 Tbl to brush over loaf
3½ cups flour
2 tsp salt
¼ cup semisweet chocolate chips
¼ cup white chocolate chips
¼ cup milk chocolate chips

In large bowl of mixer, pour warm water, sprinkle yeast, then sprinkle sugar over yeast.  Let sit for 5 minutes.  Add oil, egg (minus about 1 Tbl) mix well.  Add flour and salt, knead.  Mix in semisweet, white, and milk chocolate chips.  Turn out into greased bowl and let rise one hour.  Divide dough into three equal pieces and shape into long ropes all same length.  Lay three ropes on silpat lined tray or sprayed baking sheet.  Braid to make one loaf, pinch ends to seal.  Let rise 30 minutes, gently brush with reserved egg.  Bake in 375° oven for 30-35 minutes.

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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.

White Chocolate Blondies with Raspberry & Pecans

I seem to be into bars and brownies right now…and why not.

1 (11 oz) pkg white chocolate chips, divided
1/4 cup butter
1/2 cup sugar
2 eggs, beaten
1 tsp vanilla
1/2 tsp almond extract
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup pecan pieces
1/4 cup seedless raspberry preserves

Preheat oven to 350°.  Spray 9”x9” baking pan with non-stick spray.  Melt butter and 1 cup white chocolate chips slowly in microwave, stir and let cool a few minutes.  In large bowl, mixing by hand, stir together white chocolate mixture and sugar.  Stir in beaten eggs, vanilla, and almond extract.  Stir in flour, baking powder, and salt just until combined.  Fold in pecans and remaining white chocolate chips.  Spread batter in prepared pan.  Drop little spoonfuls of raspberry preserves all over batter and use a knife to swirl gently into batter.  Bake 20 minutes until golden and center is set.

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Lemon Truffle Pie

If you love pie, if you love lemon, and if you love cheesecake, you need to make this pie.  There are many versions of this pie on the web, the one I used (adapted just bit) is from doublebatch.wordpress.com, incredible!   This is lemony, creamy, happiness on a fork!

                       

1 (9” deep dish) *graham cracker crust or baked 9” deep dish pastry shell
3 Tbl cornstarch
1/3 cup sugar
1 1/2 cups cold water
¼ cup (about 1 lg lemon) lemon juice
zest from 1 lemon
4 egg yolks
1/4 cup sugar
2 Tbl butter
1 tsp vanilla
1 cup white chocolate chips
2 (8 oz) pkg cream cheese, room temperature
1 cup whipped cream
powdered sugar
1/2 tsp vanilla
Toasted sliced almonds (optional for garnish)

Whisk cornstarch and the 1/3 cup sugar in medium saucepan, whisk in cold water.  Stir in lemon juice and lemon zest.  In a separate bowl beat egg yolks with a fork, add the 1/4 cup sugar and mix well.  Add egg yolk mixture to the lemon mixture and whisk together.  Cook on medium heat, stirring constantly until mixture boils for one minute.  Remove from head and stir in butter and vanilla.

Remove 1½ cups of lemon pudding and reserve for top layer.  Add while chocolate chips to mixture left in saucepan and stir until they are melted.  Cut cream cheese in cubes and add to saucepan.  Beat until well mixed and smooth.

Pour mixture into pie shell or graham cracker crust.  Pour reserved lemon pudding on top and chill at least 2 hours.  Whip cream to stiff peaks thick, add powdered sugar to taste and vanilla.  Spread whipped cream over top of pie.  Garnish with toasted sliced almonds.  Keep leftovers in refrigerator.

*Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
5 Tbl butter, melted

Mix and press into 9″ pie plate and bake in 375° oven for 8 minutes.

One Year Ago Today:  Peanut Buster Brownies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.