Easy as Can Be: Brownie S’Mores
July 11, 2010
Recently, Naturally Nora, a company specializing in all natural baking mixes, asked me to experiment with some of their mixes. Their cake mixes, brownie mixes and frostings have no artificial colors, artificial flavors, preservatives or hydrogenated oil. I was so excited to try their mixes. My kids went nuts over their brownie mix, and it worked great in this simple Brownie S’mores recipe. It was so fun to make these with the kids-a wonderful summertime afternoon project.
Brownie S'mores
Prep:
10 minutes
Cook:
45 to 50 minutes
Yield:
Makes 20 servings
Ingredients
1 box Brownie Mix (I used Naturally Nora)
2 cups mini marshmallows
20 full graham crackers, halved
2 cups mini marshmallows
20 full graham crackers, halved
Preparation
1. Prepare brownie mix according to package directions. Let cool and cut into 1-inch squares.
2. Preheat oven to broil.
3. Place 10 graham cracker halves on an aluminum-lined large baking sheet. Place individual brownie squares on each graham cracker half. Top each brownie with 11/2 tablespoons marshmallows. Broil with electric door partially opened for 1 minute or until marshmallows look golden and roasted. Top with remaining graham cracker and press down slightly. Serve immediately.
Note: You can also cook these on indirect heat over the grill.
2. Preheat oven to broil.
3. Place 10 graham cracker halves on an aluminum-lined large baking sheet. Place individual brownie squares on each graham cracker half. Top each brownie with 11/2 tablespoons marshmallows. Broil with electric door partially opened for 1 minute or until marshmallows look golden and roasted. Top with remaining graham cracker and press down slightly. Serve immediately.
Note: You can also cook these on indirect heat over the grill.
One Response to “Easy as Can Be: Brownie S’Mores”
Margo says:
July, 12 2010at 01:20 pm
Ooh La La! Those look like Smore heaven! I never have thought there was enough chocolate in a S'more, but I do believe this would take care of that complaint.
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Oh My: S’More’s Pie
June 08, 2010
I have been on a S’mores kick lately as you will see in the coming days. I came up with this recipe by accident. I was trying to get rid of some ingredients from another s’mores recipe project I was working on for “Makes and Takes”, a great website for craft ideas, kid’s craft ideas, food and fun, and I ended up with this. When I put the photograph up on twitter and facebook, everyone went nuts. So here it is. It’s not a “light” recipe, but here are some ways to lighten it up and make it a tiny bit healthier. Use a store-bought reduced-fat graham cracker crust. Use dark chocolate morsels instead of semisweet. Otherwise, take small bites and enjoy. Trust me, adults as well as kids will love it! As for the other s’more recipe, I created for Makes and Takes, it’s coming soon.
S'mores Pie
Prep:
10 minutes
Cook:
5 minutes
Yield:
8 to 10 servings
Ingredients
1 (12-ounce) package semisweet or dark chocolate morsels
1 (9-inch) reduced-fat graham cracker crust
21/2 cups mini marshmallows
1 (9-inch) reduced-fat graham cracker crust
21/2 cups mini marshmallows
Preparation
1. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth. Pour chocolate evenly over piecrust. Top evenly with marshmallows.
3. Preheat broiler. Broil 51/2 inches from the heat (with oven door partially opened) 1 to 2 minutes or until marshmallows are roasted. Let cool slightly and serve.
3. Preheat broiler. Broil 51/2 inches from the heat (with oven door partially opened) 1 to 2 minutes or until marshmallows are roasted. Let cool slightly and serve.
No Responses to “Oh My: S’More’s Pie”
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Spring Little Cakes: Easter Petis Fours
April 01, 2010
My daughter’s Leigh’s favorite dessert is Petit Fours, and these remind me just like her: sweet, pretty and incredible! I thought for Easter and spring, I would offer this recipe from Land O Lakes butter that I use when I’m short on time. It uses a cake mix which really cuts down on the work. These are light and taste as good as they look.
Petit Fours
Prep:
2 hours
Cook:
20 minutes
Yield:
4 dozen
Ingredients
Cake Ingredients
1 (18 1/2-ounce) package white cake mix
1/2 teaspoon almond extract
Icing Ingredients
3 cups sugar
1/4 teaspoon cream of tartar
1 1/2 cups water
1 cup powdered sugar, sifted
1 teaspoon almond extract or vanilla
3 drops food color
Candy flowers, if desired
Frosting flowers, if desired
1 (18 1/2-ounce) package white cake mix
1/2 teaspoon almond extract
Icing Ingredients
3 cups sugar
1/4 teaspoon cream of tartar
1 1/2 cups water
1 cup powdered sugar, sifted
1 teaspoon almond extract or vanilla
3 drops food color
Candy flowers, if desired
Frosting flowers, if desired
Preparation
1. Heat oven to 350°F. Grease and flour 2 (8-inch) square baking pans. Set aside.
2. Prepare cake mix according to package directions, adding 1/2 teaspoon almond extract with water. Evenly divide cake batter between prepared pans. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Trim edges from cake; cut each cake into 24 (1 1/2 x 1-inch) pieces.
For the icing:
1. Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes). Cover; boil 3 minutes. Uncover; continue cooking until candy thermometer reaches (228°F. to 234°F.) or small amount of mixture dropped into ice water forms a 2-inch soft thread (15 to 20 minutes). Remove from heat; cool to 110°F. or until bottom of pan is slightly warm to touch (do not stir) (1 hour). Stir in powdered sugar, 1 teaspoon almond extract and food color.
2. Place wire rack on baking sheet. Place cake pieces cut-side up on wire rack. Carefully spread icing over edges of cake pieces using small spatula or spoon. Spoon about 1 tablespoon over top of each cake and let drizzle over sides. Repeat, coating each piece twice, if needed. (If icing becomes too thick, reheat over low heat until thin consistency and easy to drizzle (2 to 3 minutes)). Scrape icing from baking sheet; reuse, if needed. Garnish each petit four with candy flowers or frosting flowers, if desired.
2. Prepare cake mix according to package directions, adding 1/2 teaspoon almond extract with water. Evenly divide cake batter between prepared pans. Bake for 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Trim edges from cake; cut each cake into 24 (1 1/2 x 1-inch) pieces.
For the icing:
1. Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14 minutes). Cover; boil 3 minutes. Uncover; continue cooking until candy thermometer reaches (228°F. to 234°F.) or small amount of mixture dropped into ice water forms a 2-inch soft thread (15 to 20 minutes). Remove from heat; cool to 110°F. or until bottom of pan is slightly warm to touch (do not stir) (1 hour). Stir in powdered sugar, 1 teaspoon almond extract and food color.
2. Place wire rack on baking sheet. Place cake pieces cut-side up on wire rack. Carefully spread icing over edges of cake pieces using small spatula or spoon. Spoon about 1 tablespoon over top of each cake and let drizzle over sides. Repeat, coating each piece twice, if needed. (If icing becomes too thick, reheat over low heat until thin consistency and easy to drizzle (2 to 3 minutes)). Scrape icing from baking sheet; reuse, if needed. Garnish each petit four with candy flowers or frosting flowers, if desired.
3 Responses to “Spring Little Cakes: Easter Petis Fours”
Robin Bloomston says:
April, 06 2010at 11:18 am
I am a Savages petit four junkie! Cant wait to make these, What cake mix brand do you suggest?
Kristi Rimkus says:
April, 02 2010at 09:48 am
How pretty! Perfect for Easter Sunday. How talented you are!
Pat Sinclair says:
April, 02 2010at 04:24 pm
i worked on this recipe when I was a free-lancer in the test kitchens at Land O'Lakes. Mine didn't look nearly as pretty!
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Easter or Summer Entertaining Idea: My Favorite Cupcakes
March 30, 2010
Lots of you have been writing to me asking for awesome Easter dessert ideas so how about these Easter Cupcakes? This recipe comes from “The Pioneer Woman Cooks” cookbook, and it is fabulous. If you’re short on time, I have also included a “cupcake express” recipe to save you time. Either way, I just simply sprinkled mine with spring sprinkles, a perfect look for this time of year.
Yellow Cupcakes with Chocolate Icing
Prep:
30 minutes
Cook:
22 minutes
Yield:
12 servings
Ingredients
2 cups cake flour
2 teaspoons baking powder
3/4 teaspoons salt
1/2 cups unsalted butter, softened
1 cup sugar
3 whole eggs, room temperature
2 teaspoons vanilla extract
3/4 cups (plus one tablespoon) milk
FOR THE ICING:
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter
2 teaspoons baking powder
3/4 teaspoons salt
1/2 cups unsalted butter, softened
1 cup sugar
3 whole eggs, room temperature
2 teaspoons vanilla extract
3/4 cups (plus one tablespoon) milk
FOR THE ICING:
3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter
Preparation
1. Preheat oven to 350F.
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
Scrape sides of bowl, then mix one final time.
4. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.
Chocolate Icing:
1. Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
2. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.
Simple express cupcake version: Combine 1 box yellow cake mix, 3 large eggs and 1/3 cup vegetable oil in a large bowl. Heat oven to 375° F. Line a 24-muffin tin with cupcake papers. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out clean, about 20 minutes. Remove the cupcakes from the pan and place on a wire rack; allow them to cool completely before frosting with store-bought frosting.
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
Scrape sides of bowl, then mix one final time.
4. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.
Chocolate Icing:
1. Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
2. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.
Simple express cupcake version: Combine 1 box yellow cake mix, 3 large eggs and 1/3 cup vegetable oil in a large bowl. Heat oven to 375° F. Line a 24-muffin tin with cupcake papers. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Fill each cup 2/3 full. Place in oven and bake until a toothpick inserted into a cupcake's center comes out clean, about 20 minutes. Remove the cupcakes from the pan and place on a wire rack; allow them to cool completely before frosting with store-bought frosting.
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Light and Fabulous: Passover Crescent Cookies
March 28, 2010
Every year my sister, Julie, bakes with her college friend, Toby, and they make dozens and dozens of wonderful Passover desserts. I’m in awe when I go see what they have cooked up in the kitchen in just one day. They are always trying new Passover dessert recipes, but some have been passed to them by their other college friend, Elaine. Elaine’s mother, Joan May, told them about this recipe for Crescent Cookies a few years ago. Since then, this recipe has been a staple dessert on Passover in Julie’s and Toby’s homes. Sometimes they dip them in chocolate, but I personally like them with a small dusting of powdered sugar. They are airy, light and so incredibly addictive. They taste nothing like a Passover cookie (no offense to Passover). They are great and only 5 ingredients. Thank you Toby, Julie, Elaine and Joan for letting me share this recipe with my readers.
Passover Crescent Cookies
Prep:
15 minutes
Cook:
10 minutes
Ingredients
1 cup butter, softened
1 cup sugar
1 egg
11/2 cups ground pecans
13/4 cup matzoh cake meal
Confectioners sugar or Semisweet chocolate chips (optional)
1 cup sugar
1 egg
11/2 cups ground pecans
13/4 cup matzoh cake meal
Confectioners sugar or Semisweet chocolate chips (optional)
Preparation
1. Preheat oven to 375F.
2. Cream butter, sugar and egg until blended. Add nuts and cake meal, mixing well. Shape dough into crescents and place on a lightly greased baking sheet. (Note: These expand so made them smaller than you want.)
3. Bake at 375F for 10 minutes or until lightly browned. Dust with powdered sugar or melt chocolate and dip in chocolate.
2. Cream butter, sugar and egg until blended. Add nuts and cake meal, mixing well. Shape dough into crescents and place on a lightly greased baking sheet. (Note: These expand so made them smaller than you want.)
3. Bake at 375F for 10 minutes or until lightly browned. Dust with powdered sugar or melt chocolate and dip in chocolate.
3 Responses to “Light and Fabulous: Passover Crescent Cookies”
Alison Lewis says:
March, 29 2010at 07:07 am
yes, that is correct.
Rhonda says:
March, 29 2010at 06:40 am
For Passover, you mean Matzah Cake Meal, correct?
Kristi Rimkus says:
April, 07 2010at 09:09 am
I don't bake often, but these look like something I could handle. I think I agree with you, I would probably prefer them without the chocolate. Thanks for the recipe!
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Flourless Chocolate Torte: Gluten-Free and Wonderful for Passover and Easter
March 25, 2010
I have made this Flourless Chocolate Torte for several years for my wonderful family for Passover. It’s been a treasured recipe that I haven’t shared. When I got a note from my friend, Robin, saying that her son’s birthday falls on Passover this year, I knew I had to give her the recipe. So here it is…..You can substitute bittersweet chocolate for semisweet or mix the two. It is really easy to prepare and only a few ingredients. Just take your time and follow the directions very carefully. I was in a hurry and unhooked my springform pan too soon (trying to make it to my son’s baseball game) and it came out looking like a chocolate souffle as seen above. Still wonderful and sinfully rich.
Flourless Chocolate Torte
Prep:
20 minutes
Cook:
25 minutes
Yield:
8 to 10 servings
Ingredients
2 (8-ounce) packages semisweet chocolate squares, chopped
1 cup unsalted butter
6 large eggs
1/2 cup sugar
Sifted powdered sugar
Whipped Cream (optional)
1 cup unsalted butter
6 large eggs
1/2 cup sugar
Sifted powdered sugar
Whipped Cream (optional)
Preparation
1. Preheat oven to 425F. Grease a 9-inch springform pan; wrap bottom of pan with foil. (This will keep water from seeping in during baking.) Set aside.
2. Melt chocolate and butter in a heavy saucepan over low heat, stirring often. Cool mixture slightly.
3. Beat eggs at medium speed with an electric mixer until foamy. Gradually add sugar, beating 5 minutes or until volume is increased 4 times. Fold chocolate mixture into egg mixture; pour into prepared pan. Place in a large shallow pan. Add water to depth of 1 inch.
4. Bake at 425F for 25 to 30 minute or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack at least 20 minutes. Remove sides from pan. Cool torte on wire rack. (Cake will fall and become uneven.) Dust with powdered sugar.
For whipped cream, beat whipping cream until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Serve with torte with strawberries and/or raspberries.
2. Melt chocolate and butter in a heavy saucepan over low heat, stirring often. Cool mixture slightly.
3. Beat eggs at medium speed with an electric mixer until foamy. Gradually add sugar, beating 5 minutes or until volume is increased 4 times. Fold chocolate mixture into egg mixture; pour into prepared pan. Place in a large shallow pan. Add water to depth of 1 inch.
4. Bake at 425F for 25 to 30 minute or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack at least 20 minutes. Remove sides from pan. Cool torte on wire rack. (Cake will fall and become uneven.) Dust with powdered sugar.
For whipped cream, beat whipping cream until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form. Serve with torte with strawberries and/or raspberries.
One Response to “Flourless Chocolate Torte: Gluten-Free and Wonderful for Passover and Easter”
Robin Bloomston says:
March, 30 2010at 11:08 am
If the manna from the sky was this chocolate torte it would have been more than sufficient. It was absolutely delicious and made us very popular. It held a birthday candle well and was devoured. I have sent everyone to yor web page for the recipe. Thank you sooo much for the recipe!
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Talk of the Town Nashville: Chocolate Chipotle Cookies
December 10, 2009
Yesterday I has the awesome opportunity once again to be on “Talk of the Town Newschannel 5 in Nashville making this recipe for Chocolate Chipotle Cookies. I developed this recipe for Wisconsin Milk and Marketing Board and http://butterisbest.com working on a “regional holiday cookie” recipe project. This recipe represented the Southwest with the chipotle chocolate twist. Everyone at the station went wild over these cookies. They are wonderful for Christmas gifts or for a holiday cookie swap . Here’s the link from the television spot.
http://www.newschannel5.com/Global/category.asp?C=85286
Chocolate Chipotle Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. Reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
One Response to “Talk of the Town Nashville: Chocolate Chipotle Cookies”
Ginny Hutchinson says:
December, 11 2009at 08:11 am
Do you get the Chipotle seasoning at the regular grocery store or somewhere else?
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New Thanksgiving, Christmas or Holiday Family Dessert: Chocolate Chip Pie
November 25, 2009
I was asked by the family this year to make something “chocolate” for dessert in addition to our Pumpkin Pie, Pecan Pie-I know, enough is enough. My good friend Sheila, who works for Favorite Recipes Press, gave me the book “Recipes Worth Sharing” last week. I found this recipe for Chocolate Chip Pie, and I had to try it. It’s so easy, and my daughter, Leigh, helped me make it in no time. We will be indulging in it on Thanksgiving, but it is wonderful anytime of the year (the kids love it!). Happy Thanksgiving to all my blog fans, family and dear close friends. You all know who you are!
Chocolate Chip Pie
Prep:
15 minutes
Cook:
50 minutes
Yield:
8 servings
Ingredients
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup semisweet chocolate chips
1 cup pecans, chopped
1 unbaked (9-inch) pie shell
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup semisweet chocolate chips
1 cup pecans, chopped
1 unbaked (9-inch) pie shell
Preparation
1. Beat the eggs in a mixing bowl at high speed for 3 minutes or until frothy. Add the flour, sugar and brown sugar and beat until blended. Beat in the butter. Stir in chocolate chips and pecans.
2. Spoon the chocolate mixture into the pie shell. Bake at 325F for 50 to 60 minutes or until the center is set. Let stand until cool.
2. Spoon the chocolate mixture into the pie shell. Bake at 325F for 50 to 60 minutes or until the center is set. Let stand until cool.
2 Responses to “New Thanksgiving, Christmas or Holiday Family Dessert: Chocolate Chip Pie”
Barbara says:
November, 26 2009at 06:43 am
Happy Thanksgiving! This sounds good! In the picture it looks like your daughter is using a graham cracker crust. Is that the case or a refrigerated unbaked pie crust? Thanks!
Alison Lewis says:
November, 26 2009at 09:04 am
yes, we used a graham cracker crust! I think either would be fine though
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In Company with Martha Stewart and Bon Appetit: Dark Chocolate-Pistachio and Cherry Bark
November 18, 2009
One of the best parts being a food blogger is when some of my favorite media writes about me, and it’s just out of the blue. Yesterday, a very famous food blog, “The Kitchn” listed their favorite top 10 Brittle and Bark recipes. I made it on the list in great company with Martha Stewart, Bon Appetit, Epicurious and many others. Check out the post http://www.thekitchn.com/thekitchn/break-off-a-piece-barks-and-brittles-101614
This recipe ran last year during my first month of my blog. It’s 3 ingredients and fabulous. I will be making it on television next month in Birmingham NBC 13 “Daytime Alabama” and NewsChannel 4 CBS “Talk of the Town” in Nashville, Tennessee.
Chocolate-Pistachio and Cherry Bark
Prep:
5 minutes
Cook:
1 minute
Yield:
11/2 pound
Ingredients
1 (12-ounce) package semisweet or dark chocolate morsels (I used Nestles semisweet and Hershey’s dark chocolate)
1 cup pistachio nuts, shells removed and toasted
1 cup dried cherries or cranberries (or half-and-half)
1 cup pistachio nuts, shells removed and toasted
1 cup dried cherries or cranberries (or half-and-half)
Preparation
1. Place chocolate in a microwave-safe bowl, covered with wax paper on HIGH 1 to 2 minutes or until melted, stirring once. Add pistachios and cherries, stirring well. Spread on large baking sheet covered with parchment paper.
2. Refrigerate 1 hour or until firm. Break bark into pieces. Store in a tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes or tins lined with wax tissue paper or colored cellophane for gift giving.
2. Refrigerate 1 hour or until firm. Break bark into pieces. Store in a tightly sealed container in refrigerator up to 1 month. Pack in decorative boxes or tins lined with wax tissue paper or colored cellophane for gift giving.
One Response to “In Company with Martha Stewart and Bon Appetit: Dark Chocolate-Pistachio and Cherry Bark”
kathryn N. says:
December, 03 2009at 09:29 am
Does this have to stay in the refrigerator all the time or just for storage? My chocolate has a dusty look to it now (made it 10 days ago). Stored it in a screw on top ziploc container. Maybe that type of container is not air tight or did the chocolate get too hot?
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Holiday Cookies with a Kick: Chocolate Chipotle Shortbread Cookies
November 17, 2009
I live in interesting (and fortunate) life as a Recipe Developer creating Christmas recipes in the heat of July and summery recipes and grilling during winter. I created this recipe last summer for a “REAL BUTTER” recipe project coming up with “regional” cookie ideas and recipes. I’m not from the west, but I thought a touch of chipotle mixed with chocolate in a shortbread-type cookie would rock. They did! My assistant, Alacia, has been a fan of chipotle ever since. You can’t go wrong with Chocolate Chipotle Shortbread Cookies. They are perfect for holidays or anytime of the year.
Chocolate Chipotle Shortbread Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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