Chocolate Caramel Pecan Turtles

This recipe is so easy and delicious (and delayed!). But just in time for Valentine's Day. And they couldn't be easier. I made these the first time forever ago when I was prepping for a cross country trip to meet my then-boyfriend-now-husband's parents... and really wanted to impress them. The great thing about these little guys is that you can adapt them endlessly-- different nut, different type of chocolate, based on your preferences. They also pack and travel well in a tin. Great as a gift for your honey, to put out as a dessert snack at a party, or even as a homemade treat for your friends.

INGREDIENTS
2 1/2 cups of pecans (not chopped)
1 bag of Kraft/Werther's soft caramels, unwrapped
1-2 tablespoons half-and-half
1/4-1/2 teaspoon salt
12 oz of your favorite chocolate, chopped (I prefer semi-sweet or dark)

Lightly toast the pecans in a pan and then let cool completely. Prep a few cookie sheets with parchment paper (to help reduce sticking) and set aside.

Meanwhile, in a small/medium pot (preferably non-stick) heat the caramels with the half-and-half (start with 1 tablespoon) over low heat, stirring constantly until totally melted. Add the salt to taste and stir to combine.

Place about 4 pecans in clusters on the cookie sheet and pour some caramel on top, trying to get in the nooks and crannies, so the pecans stick together. Once your pecans have been "caramelized," melt the chocolate over a double boiler or in the microwave, stirring every 15 seconds. Stir until smooth. Top each cluster with some chocolate. I like to layer in such a way that you can see each ingredient, so everyone know what they're eating. Let cool completely and store on the kitchen counter if its cool, or in the fridge if not. Serve and enjoy!

Chocolate Toffee Matzah Crack

Every year I buy 1 box of matzah to last me the week of Passover. I always have leftovers. I don't like matzah (not that I am supposed to), but if I think of it as a vessel for other delicious things, I am able to enjoy it. I eat it one of two ways: 1) a tiny square of it during seder that I cover with a massive amount of horseradish to clear out my sinuses, and 2) smothered with salty butter, sugar, and chocolate (see above). The first way is really just about the horseradish. The second way is really just about, well, the salty butter, sugar, and chocolate.

Also, my last note: IF YOU DON'T LIKE MATZAH AND/OR AREN'T JEWISH AND/OR ITS NOT PASSOVER MAKE THIS WITH SALTINES OR *CLUB CRACKERS* and eat it year-round. You won't be sorry.

INGREDIENTS
4-5 pieces of matzah
2 sticks unsalted butter
1 cup packed brown sugar
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
12 oz. dark chocolate, chopped
Flakey sea salt for sprinkling
Various toppings (chopped roasted nuts, cocoa nibs & toasted coconut work well)

Preheat oven to 350 degrees F. Line a large rimmed baking sheet with tin foil and cover the bottom with matzah pieces, trying to cover the whole sheet.

In a medium saucepan, heat together the butter and brown sugar. Bring to a boil and let simmer for 2-3 minutes until thick. Take off the heat and add the salt and vanilla an stir to combine. Pour over the matzah and spread with a spatula- careful, its hot!

Place in the oven and cook for about 10 minutes until nice and bubbly. Remove from oven, place on a cooling rack and sprinkle the chocolate pieces on top. Let sit for 3-5 minutes letting the chocolate melts.

Using a knife or offset spatula spread the chocolate to the edges and then sprinkle with your favorite toppings. Place in refrigerator for about 45 minutes, remove the pieces from the tin foil and cut into squares. Serve and enjoy!

Apple Cider Caramels

I spent my weekend getting ready for the holidays by wrapping presents and making candy. In addition to my favorite holiday candy (Peppermint Bark), I made these apple cider caramels. Wowza, these have some serious flavor. They taste like a bite-sized caramel apple with tiny bits of sea salt that you notice as you chew on them. Goodness, they are good. And as far as candy making goes, these were really simple and are jam-packed full of flavor. Make them! Recipe adapted from Smitten Kitchen.

INGREDIENTS

4 cups apple cider (not juice)

1 cup granulated sugar

1/2 cup light brown sugar, packed

1 stick butter, cut into pieces

1/3 cup heavy cream

1/2 teaspoon ground cinnamon

1 teaspoon sea salt

1 candy thermometer

Pour the apple cider into a 3 quart saucepan and place on the stove over high heat. Bring to a boil, stirring occasionally, and let reduce until the liquid measures about 1/2-1/3 cup (this will likely take 30-45 minutes). 

Meanwhile, measure out the sugars, butter, and cream and set aside. In a small bowl stir together the salt and cinnamon and set aside. Prepare an 8x8 inch baking pan by lining two strips of parchment paper on the bottom, leaving extra hanging off the top for easy removal once the caramel hardens. Set aside.

Once the apple cider has reduced, remove from heat and add the sugars, butter, and cream and stir to combine. Put back on the burner on medium-high heat and bring to a boil until the mixture reaches a temperature of 252 degrees F (about 5 minutes). Promptly remove from heat, stir in the cinnamon/salt mixture and pour into the parchment paper-lined pan. Let cool/harden on the counter (~2 hours) or in the fridge (faster). 

Once hardened, remove the caramel by pulling up on the sides of the parchment paper and place on a cutting board. Using a well oiled sharp knife, cut into 1-inch squares and wrap in parchment/wax paper, twisting the sides to keep the caramel sealed. These will keep fresh for approximately 2 weeks on the counter. You can store them in the fridge, but I found them to be too hard when cold and just perfect when room temperature. 

Chocolate Brigadeiros

Brigadeiros are sweet Brazilian truffles that are made from only 3 ingredients then rolled in sprinkles before eating. They are really tasty, incredibly easy to make, and quite cute. They'd be great as a gift for a co-worker or friend, to bring to a party, or even for kids to make and eat. This recipe adds significantly more chocolate than traditional recipes, but you're probably not surprised that I believe that more is better when it comes to chocolate.

INGREDIENTS
2 tablespoons butter
1/4 cup unsweetened cocoa
1 (14 oz) can sweetened condensed milk

Melt the butter in a medium saucepan over medium heat and slowly add the cocoa, stirring constantly until incorporated. Add the can of sweetened condensed milk and stir with a spatula or wooden spoon, basically non-stop for about 20-30 minutes, or until thickened. You will know that its done when you can use a spatula to create a clean 2-inch clean line at the bottom of the pan for a few seconds before the chocolate mixture fills it in. Make sure to keep stirring and scraping the corners of the pan so the mixture doesn't burn.

When thickened pour into a greased 8x8 glass dish and refrigerate for 30-45 minutes.

Using a tablespoon, scoop the chocolate mixture, roll into balls (you may want to grease your hands) and roll in sprinkles or toppings of your choice. Serve immediately or refrigerate. Makes ~2 dozen truffles.

Caramelitas

Ok. So the thing that happened... was... well... see, I joined Pinterest.............. and then I did nothing but spend hours upon hours for days upon days searching for new recipes/DIY projects/design ideas/hostess ideas, etc. that I want to try. Joining was a seriously dangerous move, both for the status of my dissertation and my waistline.

But, sometimes you just have to make sacrifices. And long story short, I found this recipe for Caramelitas and knew that I had to make them immediately. These guys are wonderful. The picture above shows just how gooey the caramel is... even after baking, even after cooling, even after sitting overnight... you cut them into perfect squares and just watch the caramel oooze. You should make them immediately. *Adapted from Lulu The Baker

INGREDIENTS
32 caramels, unwrapped
1/2 cup half-and-half
3/4 cup butter, melted
3/4 cup brown sugar
1 cup flour
1 teaspoon baking soda
1 cup oats
6 ounces chocolate chips

Preheat oven to 350 degrees.

In a small pan heat the caramels and half-and-half, stirring frequently, until just melted and smooth. Set aside.

Stir together the melted butter, brown sugar, flour, baking soda and oats. Press half of the batter into the bottom of an 8x8 glass pan. Bake for about 10 minutes and remove from oven. Sprinkle the chocolate evenly over the crust and then pour the caramel mixture on top. Crumble the rest of the buttery/sugary/oat mixture on top and bake for about 15 more minutes, until edges are golden brown. Remove from oven and cool completely. If you don't cool completely, they will still taste delicious, but you'll need a spoon to eat it (which is how I ate my first "piece"). If you chill them in the fridge they are even easier to cut.

Peppermint Bark

Peppermint Bark is one of my favorite winter treats. This "recipe" is so fast, easy, and affordable... only 4 ingredients! This will be a hit at any holiday party, a wonderful gift for a coworker or loved one, and is a perfect treat to make tons of and keep all for yourself.

*In order to have the white chocolate melt properly, make sure that you get real white chocolate chips, not "white morsels." If you're unsure if its real chocolate, check the ingredients: one of the first 2 ingredients in real white chocolate is cocoa butter.



INGREDIENTS
12 ounces semi-sweet chocolate chips
12 ounces real white chocolate chips
1/2-1 teaspoon peppermint extract
6 candy canes, crushed

Take the semi-sweet chocolate chips and place them in a glass bowl. Microwave the chips for 15 second intervals, stirring with a spatula in between, just until melted- you do not want the chocolate to be hot. Pour onto a baking sheet lined with parchment paper. Using a spatula, spread the chocolate into an even layer, about 1/8-inch thick. Put in fridge for about 20-30 minutes.

Meanwhile, melt the white chocolate chips the same way as the semi-sweet chips. Once melted, add the peppermint extract, and stir together, tasting to make sure you've added enough. Once the semi-sweet layer has hardened, pour the white chocolate on top and spread evenly. Top with crushed candy canes. Refrigerate for another 20-30 minutes, or until very hard. Remove from fridge and break into pieces. Store in an airtight container/tin. These will stay good in the fridge for weeks, the freezer for months, or on your counter for a good 10-days. YUM.

Homemade Caramel Apples!

Mmmm I love caramel apples. In high school there was this candy apple shop right next to the movie theater and I used to sneak in apples instead of popcorn. This was my first time attempting to make them at home and it was SO much fun and quite easy. I topped them with whatever chocolate/candies/cookies/sprinkles I had in my pantry, which meant they did not require many special ingredients other than caramels and apples. MAKE THESE ASAP.

INGREDIENTS
6 granny smith apples
2 (14oz) bags wrapped caramels
4 tablespoons half-and-half
1/2 teaspoon kosher salt
8 ounces white chocolate, melted
8 ounces milk chocolate, melted

Sticks: Chopsticks

Toppings: sea salt, sprinkles, chopped nuts, crushed OREOS, Heath Bar pieces, mini M&M's, crushed Whoppers, coconut, etc.

Bring a large pot of water to boil and submerge each apple in the water for about 20 seconds. Remove and use a vegetable brush/rough sponge to scrub the wax off. Dry the apples thoroughly and keep at room temperature. At this point your apples should look dull and without shine... this is good. If you do not do these two steps, your caramel might not stick to the apple. Take the stems off the apples, turn them upside down and stick a chop stick in the middle of the bottom. Set aside.

In another large pot add the unwrapped caramels, half-and-half, and salt and stir constantly over medium-low heat until melted. Take each apple and dunk in the caramel, making sure to coat a bit of the chop stick. Use a spatula to completely coat each apple and let the caramel drip a bit before placing on greased parchment paper-lined cookie sheet in the refrigerator. Let sit in the fridge for about 45 minutes.

Meanwhile get your toppings ready and put them in separate bowls. Place the melted chocolate in either a candy squirt bottle or a ziplock back with the corner cut off. One at a time, remove each apple from the cookie sheet and drizzle or coat with melted chocolate and toppings however you wish! Then devour them.

Chocolate Truffles

Coo

When I was a kid one of my favorite things to make with my dad was chocolate truffles. We'd set up a chocolate assembly line, roll up our sleeves and get to work. Making these alone is not quite as fun as making them with my dad, but its just as messy (and finger-linking-good).

I made these today for a Thank-You-Treat for my research advisor for her help on a recent project. This recipe is a combination of a few that I found while searching online. They are incredibly easy to make and you could add any kind of liquor/flavoring you'd like to the truffle (i.e. peppermint extract, Bailey's, Grand Marnier, Kahlua, etc.) and coat them in any topping you choose (cocoa, coffee grounds, ground nuts, toasted coconut, sprinkles, etc.).


INGREDIENTS
-11 ounces good quality semi-sweet or bittersweet chocolate
-1/2 cup heavy cream
-3 tablespoons butter
-3 tablespoons liquor (I used a combination of Bailey's and whiskey)

-8 ounces semi-sweet or bittersweet chocolate, chopped
-Sprinkles, coconut, coffee granules, cocoa, nuts, etc.

Chop the 11 ounces of chocolate and place in a medium bowl. Set aside. Meanwhile, in a small saucepan heat the cream and butter just until it begins to simmer- do not boil. Immediately pour on top of the chocolate and let sit 2 minutes. Then stir until the chocolate is completely melted. If it does not melt completely, put it in the microwave for 10 seconds at a time, stirring in between. Pour into a 8x8 glass pan and refrigerate for an hour or two.

Once hardened (actually once its a fudge-like consistency), remove from fridge and using a spoon scoop out chocolate and roll in your hands until desired size and shape balls. Place on a cookie sheet lined with wax paper and refrigerate again for about an hour.

Once chilled, head the 8 ounces of chocolate in a microwave safe bowl... 15 seconds at a time, stirring in between each. You want the chocolate to melt and the lowest heat possible, so do not over-microwave it.  Once melted and smooth, set aside and bring out the cookie sheet with the truffles on them. Pour each of your topping into separate bowls and set aside. Drop each ball into the melted chocolate and use a fork to pick it up and tap the sides of the bowl to get rid of excess chocolate. Drop into one of the toppings and toss to coat. Remove from bowl and place back on cookie sheet. Once hardened (just a few minutes) place in mini muffin papers and refrigerate in an airtight container. These will stay good for a few weeks in the fridge, but should be eaten at room temperature.

Chocolate Covered OREOS

I made these the other night out of default— I had only 1 tablespoon of butter and no oil and thus was quite limited with what I could make for dessert. I scoured my pantry and remembered a friend making chocolate covered Oreos a few years ago. I gave these a whirl… they were SO easy, SO fast, really tasty and look much more impressive than they should. All-in-all these are winners. 

INGREDIENTS

• 20 Oreos
• 1 bag semi-sweet chocolate chips
• 1/2 cup white chocolate chips
• 1 tablespoon butter

Melt the chocolate chips and butter over a double boiler (or in the microwave in 15 second increments). Stir until smooth. Drop an Oreo into the melted chocolate and cover with chocolate. Scoop up the Oreo with a fork and lightly tap the fork against the side of the bowl to let the excess chocolate drip off the cookie. Place on wax paper and let cool/harden. Continue with other cookies. 

Melt the while chocolate in a double boiler (or in the microwave in 15 second increments) and stir until smooth. Transfer into a piping bag or a small ziplock bag and cut a small corner out. Pipe the white chocolate onto the chocolate covered-cookies. Let cool.

These do well if stored in the fridge… Serve and enjoy!

Worms in Dirt

Okay, so the other day I randomly started craving dirt and worms… I have no idea what made me think of it, and I honestly do not know how long its been since I’ve had this birthday party treat- maybe 15…20 years? It was a serious craving and I managed to wrangle a friend into coming over the next night to help me make and eat them (I’m a demanding friend). It was better than I remembered it being. We each made our own pot-o-dirt and decorated it with worms to our liking. Yummy. Will be making again… soon. Makes 4 servings.

• 1 package instant chocolate pudding mix
• 2 cups cold milk
• 1 cup whipped cream/cool whip
• ~10 oreos
• Gummy worms (SOUR are best!) or any other treats you want to decorate with

Whisk the pudding and milk together according to package directions. Set aside for a few minutes to let thicken. Stir in the whipped cream. 

In a food processor crush the oreo cookies. 

Layer the oreos and pudding however you see fit. Decorate with worms. 

EAT. MOAN. FEEL 5 YEARS OLD AGAIN. Its worth it. 

Sea Salted Nutella Fudge

This recipe was recommended to me from my fellow food blogger, friend, and future bakery co-owner, Stephanie (www.whatstephaniemade.wordpress.com). Its a great fudge recipe- incredibly easy and fast. Requires no arm muscles (BONUS). Next time I’ll add more nutella and chop some hazelnuts to sprinkle on top, yum. 

• 1 can sweetened condensed milk (~14 oz)
• 3 tablespoons unsalted butter
• 1 (or 1 1/2) cups nutella
• 8 ounces semi or bittersweet chocolate chips
• 1 1/2 teaspoon vanilla
• 1/2 teaspoon sea salt to sprinkle on top (optional)

Butter the bottom of a 8x8 pan. Line the pan with parchment paper, leaving a 2-inch overlap on the sides (to help you take the fudge out when cooled). 

In a double boiler heat the sweetened condensed milk, 3 tablespoons butter, nutella, chocolate chips, and vanilla until everything is melted and smooth. Pour into prepared pan. Sprinkle with sea salt (or chopped hazelnuts) and place in refrigerator for at least 2 hours. 

Cut into squares and serve and enjoy! 

Chocolate Heath Bar Fudge

I went through a long phase in high school when I made fudge all the time… all different kinds, all different recipes, and most didn’t work out. I haven’t attempted to make fudge since. However, I wanted to make it and bring it to a friends house for dinner, but I didn’t want to fuss with a candy thermometer (which I don’t have), nor did I want to have to frantically beat the fudge with a wooden spoon until thick (which was one of the required steps to one recipe I tried in high school). I literally googled “no-fail easy fudge recipe” and found some good ideas, changed a few things, like used 3 different kinds of chocolate, and added heath crumbles on top. Its a really good and REALLY easy recipe! Adapted from a variety of recipes, including the one on the marshmallow fluff jar.

• 4 tablespoons unsalted butter
• 3/4 teaspoon salt
• 5 ounces evaporated milk
• 7 ounces marshmallow fluff
• 2 1/2 cups granulated sugar
• 1 teaspoon vanilla
• ~14 ounces chopped chocolate (I used 6 ounces semi-sweet, 4 ounces german chocolate, 4 ounces bittersweet)
• 1/4 cup Heath Bar crumbles for top

In a 3 quart saucepan melt the butter, salt, milk, marshmallow fluff, and sugar over low heat until smooth. Turn heat up to medium-high and cook, stirring frequently until the mixture begins to boil. Once it boils, stir constantly for about 5 minutes (until soft ball stage… this means that if you were to drop a dollop of the mixture in a bowl of ice water, the fudge would be easily formed into a soft ball with your fingers). Remove from heat, add vanilla and chocolate and stir until smooth. Pour immediately into an 8x8 dish with greased tin foil in the bottom. Immediately sprinkle the Heath Bar on top (if you wait too long, it will not stick). Let cool for about 3-4 hours. Remove from pan and cut into squares. Serve and ENJOY. 

Chocolate Covered Strawberries

Everyone loves chocolate covered strawberries. I need not offer some cute story or reason behind why I made these… I just did. Partially from Bon Appetit, April 2010.

• 16 ripe, unblemished strawberries
• 6 ounces good white chocolate
• 6 ounces good dark chocolate (I used 72%)
• 2 tablespoons granulated sugar
• 1 teaspoons grated lemon or orange rind (I used a mixture of both)

Wash and dry the strawberries. 

Mix the sugar with the citrus rind until sugar becomes moist and everything is incorporated.

Meanwhile, melt the white chocolate and dark chocolate in separate bowls (either in a double boiler or in the microwave, stirring every 20 seconds or so). 

Dip the strawberries in the chocolate however you’d like… and sprinkle some/all/none with the citrus sugar. Once dipped, place on a baking sheet lined with wax paper. Allow to cool and harden completely. Remove and serve or store in an airtight container. 

*** In order to make the swirled strawberries, I dolloped a bit of each chocolate into a bowl and slightly swirled it with a knife and then dipped the strawberries into the swirled mixture.