Just like the world-famous candies! So incredible it’s literally unreal. Why does writing on things with food coloring pens just get me so excited? There must be something therapeutic about filling in a hundred tiny pastel hearts with romantic sayings…who knew? I’m going to take them to my friends at the Minuteman Arc www.minutemanarc.org/programs/adult-services tonight where I volunteer on Monday nights with my Telem group. We’ll come up with some great sayings, write on the cookies and then eat them. Yum!!!
1. Grease an 9-inch baking dish with melted butter and set aside.
2. Place the chopped chocolate in a glass bowl over a small saucepan of simmering water (the bowl should not touch the water), and stir gently until melted. Remove from heat.
3. Chop 2 of the peppermint patties up into small pieces and place into a microwave-safe bowl. In five second increments, microwave the pieces until they are just melted.
4. Stir the peppermint patty mixture into the melted chocolate mixture until combined. Add the melted butter and softened butter and mix until smooth. Set aside.
5. Crack the eggs into the bowl of a stand mixer fitted with the whisk attachment and add both sugars. Turn the mixer on to medium-high and whip until light colored, fluffy and thick (it should be about 3 times its original volume), about 5 minutes. Add vanilla extract and salt.
6. Add the chocolate mixture to the egg mixture and stir gently together with a rubber spatula until combined.
7. Pour 1/2 of the batter into the prepared baking pan. Slice the remaining 5 peppermint patties horizontally (they may fall apart a bit) so you have thin pieces. Place the pieces of peppermint patty on the top of the batter, spacing it out a bit, leaving a half an inch border along the outside. Spoon the remaining half of batter on top and smooth with a spatula.
8. Place the pan into the preheated oven and bake for about 18-20 minutes. The top should be entirely baked and a toothpick inserted into the middle should come out a bit gooey.
9. Eat the cake warm (it has a molten quality) with ice cream or let it cool to room temperature (it becomes silken and fluffy) and eat with whipped cream.
2. FOR THE CAKE: Cream butter and brown sugar in a large mixing bowl with a wooden spoon until creamy. Add eggs and vanilla and mix until combined.
3. In another bowl, mix flour, salt, cinnamon and baking powder together. Add to butter mixture in 3 parts, alternating with milk. Add in lemon zest and mashed bananas and stir until combined.
4. FOR THE BANANAS: In a small saucepan, place butter and brown sugar. Mixing well over medium heat, bring the mixture to a boil. When the mixture is smooth and thick and boiling, add the water and stir quickly until smooth and dark-colored. Remove from heat.
5. In the bottom of a greased 9-inch baking pan, spread a thin layer of the caramel mixture and then cover it with banana slices, spiraling out from the center and overlapping slightly. When the whole bottom is covered, drizzle a few more tablespoons of the caramel mixture on top so each banana is covered. Set the rest of the caramel aside for later. Spoon the cake batter on top of the bananas and bake for about an hour until the top is puffed and golden and a toothpick inserted into the middle comes out clean.
6. Let the cake cool in its pan for 5 minutes, then invert and turn out onto a flat serving dish. Drizzle the cake with the remaining caramel mixture and serve warm with whipped cream and fresh mint. For more delicious recipes from Chef Chloe, click here!
Ingredients
For Dough
•¾ cup granulated sugar
•2 stick butter, melted
•1 egg
•1 cup semi-sweet chocolate chips, melted
•1 tsp vanilla extract
•1 tsp peppermint extract
•1½ cups all-purpose flour
•¾ cup cocoa powder
•1 tsp kosher salt
•½ tsp baking soda
To Coat
•2 bags (12 oz each) bittersweet chocolate chips
•3 tsp peppermint extract
•3 tbsp butter, room temperature
How-to
Make Cookies
1.In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla, peppermint extract and chocolate. Add the egg and whisk until thoroughly incorporated
2.In another bowl (or on a flexible mat), sift together the flour, cocoa powder, salt and baking soda
3.Stir the flour mixture into the chocolate mixture. The dough will start to seem too thick to stir and you may find it easiest to switch to mixing it with your hands until it comes together
4.Let the dough sit at room temperature for about 1 hour to firm up
5.Divide the dough in half and transfer each to 2 long pieces of parchment or waxed paper
6.Using your hands, shape each half of dough into logs about 10″ long and 2-½” in diameter
7.Place the logs at the edges of the parchment paper and roll the parchment around, using the parchment to smooth and form the logs
8.Refrigerate for at least 1 hour, or until firm. The logs may settle and sink a bit in the fridge, so re-roll it every 10-15 minutes to maintain a uniform shape. At this point, the dough log can be wrapped in plastic and stored in the refrigerator for up to 1 week, or frozen for later use (for up to a month). If the dough is frozen, thaw overnight in the refrigerator before proceeding
Slice & Bake
1.Preheat oven to 325° and situate a rack in the center of the oven
2.Line a baking sheet with parchment paper
3.Cut each dough log into ¼” slices
4.Place the slices about 1″ apart on the prepared baking sheet
5.Bake 15-25 minutes, or until the cookies are firm to the touch. Check them frequently after 16 or 17 minutes, poking them in the middle. As soon as they feel firm to the touch, remove them from the oven
6.Let cool completely
Coat & Cool
1.Melt the chocolate chips over a double-boiler (assuring that the simmering water does not touch the bottom of the bowl)
2.When completely smooth and glossy, shut off heat and stir in the butter and peppermint extract (the residual heat will help the butter to melt)
3.Using two forks, dip each cookie into the chocolate mixture, covering both sides and letting the excess drip off through the tines of the fork. Place on a sheet pan lined with tin foil or parchment paper and refrigerate for at least 25-30 minutes, until set and cold. Enjoy!
I do believe I’ve done it. The ever elusive perfect chocolate cake has been found. Stop your searches. Stop your cookbook buying and internet scouring. Look no further than the back of the Hershey’s special dark cocoa powder box. I know, I know, I too was so skeptical, but let me tell you, with a bit of tweaking, this is easily the most delicious thing I’ve ever put in my mouth. I use 1/2 cup softened unsalted butter instead of the oil (yick) and use some higher-quality black cocoa to add depth, as well as vanilla and melted chocolate in the batter. Whip up a little ganache til its fluffy, slather it on, and then enjoy.
Ingredients
1 1/2 cups Sugar
1 3/4 cups All Purpose Flour
3/4 cup unsweetened dutch processed cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 eggs
1 cup buttermilk
1 cup strong black coffee (instant OK)
2 teaspoons vanilla extract
Directions
1. Pre-heat Oven to 350 degrees. Butter and flour 2 9″ round baking pans. Set aside.
2. In the bowl of a stand mixer, fitted with paddle attachment, combine the sugar, flour, cocoa, baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined. With the mixer on low, add the butter a tablespoon at a time, and mix until incorporated. Add eggs and buttermilk and beat on medium speed for 30 seconds. Add coffee and vanilla and beat until thoroughly incorporated. The batter will be relatively thin. Pour the batter evenly into prepared pans.
3. Bake in pre-heated oven for 30 – 35 minutes or until wooden toothpick inserted into the center comes out clean. Cool completely.
4. Frost as desired.
Makes 50 Cookies
Ingredients
For Dough
•¾ cup granulated sugar
•2 stick butter, melted
•1 egg
•1 cup semi-sweet chocolate chips, melted
•1 tsp vanilla extract
•1 tsp peppermint extract
•1½ cups all-purpose flour
•¾ cup cocoa powder
•1 tsp kosher salt
•½ tsp baking soda
To Coat
•2 bags (12 oz each) bittersweet chocolate chips
•3 tsp peppermint extract
•3 tbsp butter, room temperature
How-to
Make Cookies
1.In a medium bowl, whisk together the butter and granulated sugar until well combined. Whisk in the vanilla, peppermint extract and chocolate. Add the egg and whisk until thoroughly incorporated
2.In another bowl (or on a flexible mat), sift together the flour, cocoa powder, salt and baking soda
3.Stir the flour mixture into the chocolate mixture. The dough will start to seem too thick to stir and you may find it easiest to switch to mixing it with your hands until it comes together
4.Let the dough sit at room temperature for about 1 hour to firm up
5.Divide the dough in half and transfer each to 2 long pieces of parchment or waxed paper
6.Using your hands, shape each half of dough into logs about 10″ long and 2-½” in diameter
7.Place the logs at the edges of the parchment paper and roll the parchment around, using the parchment to smooth and form the logs
8.Refrigerate for at least 1 hour, or until firm. The logs may settle and sink a bit in the fridge, so re-roll it every 10-15 minutes to maintain a uniform shape. At this point, the dough log can be wrapped in plastic and stored in the refrigerator for up to 1 week, or frozen for later use (for up to a month). If the dough is frozen, thaw overnight in the refrigerator before proceeding
Slice & Bake
1.Preheat oven to 325° and situate a rack in the center of the oven
2.Line a baking sheet with parchment paper
3.Cut each dough log into ¼” slices
4.Place the slices about 1″ apart on the prepared baking sheet
5.Bake 15-25 minutes, or until the cookies are firm to the touch. Check them frequently after 16 or 17 minutes, poking them in the middle. As soon as they feel firm to the touch, remove them from the oven
6.Let cool completely
Coat & Cool
1.Melt the chocolate chips over a double-boiler (assuring that the simmering water does not touch the bottom of the bowl)
2.When completely smooth and glossy, shut off heat and stir in the butter and peppermint extract (the residual heat will help the butter to melt)
3.Using two forks, dip each cookie into the chocolate mixture, covering both sides and letting the excess drip off through the tines of the fork. Place on a sheet pan lined with tin foil or parchment paper and refrigerate for at least 25-30 minutes, until set and cold. Enjoy!
Ingredients
Crust
•2 cups all-purpose flour
•1 tbsp sugar + extra for sprinkling on top
•pinch of salt
•1½ sticks of chilled butter, cubed
•6-8 tbsp of ice water
•1 egg, lightly beaten and mixed with 2 tbsp of water
Filling
•1 (14.5 oz) can sour cherries
•1½ tsp sugar
•5-6 cups fresh Bing cherries, pitted & halved
•4 tbsp cornstarch
•2 tbsp fresh orange juice
•3½ tbsp fresh lemon juice
•pinch of salt
•½ tsp vanilla extract
•½ cup sugar
How-to Make Dough
1.Place flour, salt and sugar into the bowl of a food processor and pulse a few times to combine
2.Add the chilled cubed butter, pulsing until the butter is the size of small peas. With the processor on, stream in ice water, 1 tbsp at a time, into the butter and flour mixture, until the dough pulls away from the side of the bowl and forms a rough ball.
3.Turn off the mixer and dump the dough out onto a lightly-floured work surface. Roll the dough into a ball, and wrap with plastic wrap. Place in refrigerator for 30 minutes.
Make Filling
1.Preheat oven to 425º
2.Pour sour cherries and their liquid in a small saucepan and cook over medium-high heat for 15 minutes, or until a light syrup has formed. Remove from heat and pour mixture through a sieve. Discard the cherries
3.Place cherries, sugar, cornstarch, salt, juices and vanilla in a large mixing bowl, and stir to combine. Add in 3 tbsp of the strained liquid from the sour cherries. Stir to combine
Weave Lattice Top
1.Roll out one half of the pie dough (placing the other half back into the refrigerator to chill) until between ¼” and ¹⁄₈ “ thick. Place dough into pie plate
2.Roll out the other half of the pie dough to same thickness. Using a fluted-edged pastry wheel, slice the circle of dough into 1″ thick strips
3.Place cherry pie filling into the pie crust-lined pie plate, mounding it slightly in the center
4.Lay 4 strips of pastry dough across the filling equidistantly, leaving space in between the strips to let the filling show (if your strips are thinner, you may need 5 strips). Fold back strips 1, and 3 a little bit more than halfway. Lay a strip across the filling at the place where the three strips fold back. Unfold strips 1 and 3 so they are laying straight across the pie, over the new strip. Then, fold back strips 2 and 4 about halfway, and place another strip of dough where those strips fold back, leaving room in between the new strip and the first. Unfold strips 2 and 4 then rotate the plate 180 degrees and follow the same steps on the other side of the pie. (NOTE: This part of the process is actually very easy but much easier to follow if you watch the video)
5.When finished with the lattice, cut all overhang of the dough strips back so only ¾” hangs past the edge of the pie plate. Fold the overhang of dough under itself and crimp the edge of the pie
Bake
1.Brush with egg mixture and sprinkle with sugar. Reduce oven temperature to 375º and bake pie for 25-30 minutes, or until the crust is nicely browned, and the filling is bubbly
Worms worms worms worms…JELLO WORMS!!! My thumbs are a bit stiff from squeezing these babies out of their little straw houses but its all for the love of halloween. And a little caramelized banana upside down cake never hurt anyone. This is a great recipe for Halloween or just for a fun Saturday night.
INGREDIENTS:
1 pkg. (6 oz) purple gelatin/jello
3/4 ounce (3 envelopes) unflavored gelatin
3 cups boiling water
3/4 cup whipping cream
green food coloring, as needed
100+ plastic straws with bendable necks
DIRECTIONS:
Choose a container that can hold at least 4 cups of liquid. It should be completely straight all the way up or have a slightly wider top than the bottom. Try to get a container as tall as it is wide and preferably even taller, otherwise the jello won’t fill the straws high enough. Extend each of the straws and pack the straws in as tightly as you can, adding more straws as needed to get a tight fit. Make sure that each straw is flush with the bottom of the container and that the bendable neck part (even though it is completely extended) is facing down. If your container is slightly wider on top than it is on the bottom, it may help, once the straws are packed tightly in, to rubberband the top of the straws to help when pouring in the jello.
In a medium, heat safe mixing bowl, preferably with a pourable edge, stir together plain and flavored gelatin powders. Pour the boiling water over the gelatin, stirring until it is fully dissolved. Allow the gelatin to cool for about 15 minutes, until it is slightly warm but not beginning to set. Stir in the whipping cream. Stir in the green food coloring until you get the desired color. You can see my worms were more gray than brown and I think I added about 10 drops of green food coloring so you may need to play around with the colors a bit, possibly adding a few drops of red or some other color.
Place your container of straws in a larger dish to catch any possible spills. With your container of straws prepped, gently pour the jello mixture over the straws. Don’t worry as you see the jello seeping up the sides of the container. If your straws are tightly packed in and flush with the bottom, they will still fill with jello.
Chill the jello straws for at least 8 hours. When the jello is set, remove the container from the refrigerator and run the sides under warm water until you can pull the straws and jello blob out of the container. This is the messy part – gently extract each straw from the mess and holding the top of the straw tightly with one thumb and forefinger, use the other thumb and forefinger to tightly apply pressure down the entire length of the straw thereby propelling the jiggly little worm from the straw.
Place the jello worms on a baking tray lined with wax paper and refrigerate until ready to serve. Serve in a chilled bowl.
To melt chocolate, place in microwave-safe bowl and heat in 30 second increments — stirring between each — until melted
Cut fruits into desired shapes, using a melon baller or small cookie cutters. Set aside
Line a sheet tray with parchment paper. Using a bamboo skewer, dip strawberries or raspberries (or whichever fruits you would like to chocolate-coat) in the melted chocolate
Place on sheet tray and transfer to refrigerator to harden, about 10-15 minutes
Assemble fruit on bamboo skewers as desired, topping each skewer with a piece of chocolate-covered fruit. Eat immediately, or refrigerate until serving
