Tag Archives: white chocolate

I Love

M&M Bark

Originally this post was going to be a guest post for an awesome food and crafts blog but for some reason they decided to not use it :-(  So after waiting for over a week to see if they would change their mind, or just respond letting me know they got the original email with the post, I decided to share it here.  When it comes to fall my mind always goes to varios types of candies, and the variety of ways they can be used.  Last year I made some Kat-Kit Cookies while the year before that I treated my friends to some Kit Kat Cheesecake.  This year I debated all sorts of goodies, and then realized this was going to fall in the middle of our trans-state move and scaled back a bit.  After checking what my temporary kitchen had equipment wise, I went for a triple layer bark – with some fall colored M&Ms (tho left over M&Ms from Halloween would work just as well).  This recipe is so simple, with or without a double-boil, it just requires prior  planning since the bark takes a bit of time to “dry”.
chocochips

I Love

Ingredients

  • 1 lb semi sweet chocolate chips
  • 1 lb white chocolate chips
  • 1 1/2 cups M&Ms

Instructions

  1. Line a cookie sheet (or pizza pan) with a single layer of wax paper.
  2. Set up a double boiler and begin by melting the white chocolate chips. Once they are liquid slowly pour them in to the center of the parchment paper. Use a knife to slowly spread out the chocolate as evenly as possible.
  3. Then begin melting the orange chips (or the orange colored chips) repeating the process of pouring them over the white layer. Repeat with the final chocolate chips. By going from light to dark there is no need to clean the double boiler between meltings, saving some cleaning time.
  4. Slowly and gently pour the M&Ms over the chocolate layers doing your best to avoid clumps. Once finished allow to chill to room temperature and then place in fridge for at least 1 hour.
  5. To break the bark either a) use a pizza cutter or b) use the wax paper to bend and break. Eat and Enjoy!
http://www.dancingveggies.com/blog/2013/11/i-love.html

I got lucky and found a bag of Halloween themed chocolate chips (not pictured due to spaz – this photo is with a “regular” bag of chips) and spent a bit of time splitting up the orange and black in order to create the triple layer effect.  Another option would be two bags of white chocolate chips and using food dye to create the orange layer. doubleboiler
whitelayer

Triple Layer Chocolate Bark

I normally make this the night before, that way when I get up in the morning it’s ready to break.  I took this batch to work as a good-bye treat for my coworkers, and to insure I didn’t eat the entire thing by myself…

I’m also sending this over to /52weeksofcooking for their candy week – homemade bark with store bought candy make the perfect treat!

Winter Wonderland

Layered Peppermint Bark

image

Merry Christmas!  Hopefully all your presents are wrapped and ready to go, but just in case this Peppermint Bark makes a wonderful last minute gift.  It also makes a great treat, so even if you are ready to go gift wise nothing wrong with making some candy to go with all the other treats.  I love how quickly this treat comes together, though sometimes it is rather hard to wait for it to set.  All the ingredients are easy to locate, and for those willing to be extra, patient candy canes will go on super discount tomorrow so buy in bulk now for later!

Layered Peppermint Bark

Ingredients

  • 2 cups semi-sweet chocolate chips
  • 2 cups white chocolate chips
  • 1 cup candy cane, crushed

Instructions

  1. Line a cookie sheet with parchment paper
  2. Melt the semi-sweet chocolate chips in a double boiler, then spread out over the cookie sheet. Chocolate should be about 1/2 in thick. Set Aside
  3. Melt the white chocolate chips in a double boiler, at about the half way point add half of the crushed candy canes. Once melted slowly pour over the semi-sweet chocolate layer.
  4. Top with the remaining candy canes and then place in the fridge. Cool for at least 1 hour, the break up and enjoy!
http://www.dancingveggies.com/blog/2012/12/winter-wonderland.html

Hope everyone has an amazing day!  Merry Christmas :-)  I’m also sending this recipe over to r/52 weeks for the final challenge: Holidays.  Whether being made as a gift or being enjoyed as a gift to yourself these peppermint treats certainly say winter holidays!

Toil and Trouble

Double Chocolate Sea Salt Cookies

Secret Recipe Club time!!!  This month I was assigned A Couple in the Kitchen, and I very much agree with their tag-line of “The Couple that Sautes together, stays together.”   I had a rough time picking a recipe this month, I think I had a good dozen flagged at one point before narrowing it down to three finalists.  In the end my sweet tooth won out and I decided to go with the delicious Double Chocolate Sea Salt cookies.  The first time I made these cookies I followed the recipe exactly and while they were amazingly moist I agreed that the chocolate needed some sort of something to bring it to that next level. While Chris and Amy suggested switching to a higher grade chocolate, I decided to keep with the Ghirardelli and add 1/2 cup of Milk Chocolate and White Chocolate baking chips.   Perfection!!!!  The combination of melted chips with sea salt created the most amazing taste sensation, which made this kitchen couple very happy indeed.

Double Chocolate Sea Salt Cookies

Serves: 4 dozen cookies

Ingredients

  • 6 ounces bittersweet chocolate, finely chopped (about 1 cup)
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1/4 cup natural cocoa powder
  • 3/4 tablespoon baking powder
  • 2/3 teaspoon kosher salt
  • 2 cups granulated sugar
  • 5 large eggs
  • 2/3 cup extra-virgin olive oil
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup White Chocolate Chips
  • 1/4 cup Milk Chocolate Chips
  • flaky sea salt

Instructions

  1. In a heatproof medium bowl, add the chopped chocolate. Set a medium saucepan filled with water over medium heat, bring to a simmer and set the heatproof bowl over the saucepan; melt the chocolate, stirring frequently. Once the chocolate is melted, carefully remove the bowl from the heat and set aside to cool slightly.
  2. In a medium bowl, sift together the all-purpose flour, whole-wheat flour, cocoa, baking powder and kosher salt.
  3. In a large bowl mix together the melted chocolate, sugar, eggs, olive oil and vanilla. When the ingredients are well combined, slowly add the sifted dry ingredients. Mix well, until a sticky yet firm dough forms, then gently stir in the two types of chips.
  4. Wrap the dough in plastic wrap. Place in the refrigerator and chill for at least three hours or up to overnight.
  5. Preheat the oven to 375. Line a baking sheet with parchment paper and divide the chilled dough into ½-inch balls. Space the dough balls far enough apart so there is room for spreading. Press a pinch of flaky sea salt into the top of each ball. Bake until firm and the tops begin to crack slightly, about 10 minutes. Remove from the oven and cool. Enjoy!
http://www.dancingveggies.com/blog/2012/05/tandt.html

In other news, Joe and I will be heading out of country later this week for our belated honeymoon.  We are heading to Vienna for the first week before going to London to catch the Queen’s Jubilee.  I’m looking forward to introducing my hubby to the place where my Grandmother was born and raised, and where her family still lives.  I’m also looking forward to seeing all the sites in London that I’ve been reading about for the past decade or so.  This trip is going to be amazing and I can’t wait to get going!