Caramelized White Chocolate Ganache

Short recipe this morning, cuz I’m in a rush! This recipe requires caramelizing the best quality white chocolate you can get. The cookbook I was using recommends this (quite expensive) chocolate, but the nicest that was convenient in my supermarket was Lindt, which came out still tasting AMAZING but looked awful until re-melted into ganache.

Ingredients:

  • 12 ounces (2 1/4 cups) good quality white chocolate
  • 6 ounces heavy cream

Preheat your oven to 250 degrees. Roughly chop the white chocolate and place in an 8×8″ glass dish.

Cook, stirring every 10 minutes, until golden and thick, about 65 minutes. After my first 10 minute time period, it looked like it was starting to melt like expected. By the second or third it looked like it was almost curdling. By the fourth it was clearly changing color. Although it wasn’t the melty chocolate expected, I just kept stirring and then spreading it back out before returning to the oven.

Once cooked, spread the chocolate onto a sheet of parchment/silpat, and refrigerate until firm, about 15 minutes.

Break or cut into 1/4″ pieces. At this point you can eat it, use it for other things (melted into blondies!), store it in an air tight container for months, or proceed on to make your ganache.

To make the ganache, heat the cream to a boil on a small pot. Remove from the heat and add the chocolate, then whisk until smooth.

This is only 1/3 batch of ganache!

Pour over dessert to be topped and enjoy! This is a somewhat thin ganache, not one that set to a solid shell, and it’s got a really wonderful caramely flavor.

These blondies were suuuuper undercooked =/

White Chocolate Ganache

From Bravetart.

  • 12 ounces (2 1/4 cups) good quality white chocolate
  • 6 ounces heavy cream

Preheat your oven to 250 degrees. Roughly chop the white chocolate and place in an 8×8″ glass dish. Cook, stirring every 10 minutes, until golden and thick, about 65 minutes.

Once cooked, spread the chocolate onto a sheet of parchment/silpat, and refrigerate until firm, about 15 minutes, then break into 1/4″ pieces. At this point you can eat it, use it for other things, store it in an air tight container for months, or proceed on to make your ganache.

To make the ganache, heat the cream to a boil on a small pot. Remove from the heat and add the chocolate, then whisk until smooth. Pour over dessert to be topped and enjoy!

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Winter Squash Croquettes

I brought home 1 buttercup squash from our garden at work this year, and it sat around for weeks while I eyeballed this recipe and waited for my new kitchen scale to arrive. In the end, though, I didn’t bother using a measuring cup for the peas or onion, so then thought it looked like a bit more than they were supposed to be, so I weighed the squash, 8 ounces as instructed, but then threw in the rest of that half of the squash, for a total of 11 ounces. Oh well.

crispy!

I really appreciate cookbooks that give you options, and especially in this case where the recipe is fried, but they tell you how to bake it instead. I love fried things, but hate all the hot grease that you later have to do….something?? with. The baking method used for these created a nice, browned, crisp close-to-fried outside I quite enjoyed!

Ingredients:

  • 8 ounces winter squash such as kabocha, delicata, buttercup, or kuri (you can cook a larger amount and save the rest for other use later)
  • 8 ounces floury potatoes such as russet (I just used the lil potatoes I had in the cabinet, bigger proper potatoes like russet would probably be a better skin:inside ratio)
  • 1/4 cup very finely chopped yellow onion
  • 1/4 cup peas
  • 1 teaspoon fine sea salt, divided, plus more to taste
  • black pepper, to taste
  • 2 tablespoons vegetable oil, plus more for baking
  • 3 tablespoons cornstarch, divided (I needed more)
  • 1 large egg, beaten
  • 1-2 tablespoons milk
  • 1/2-3/4 cup panko breadcrumbs

Preheat oven to 400 degrees. Cut the squash in half and scoop out the seeds.

Cut the potatoes in half lengthwise. Lightly brush the cut sides of the squash with oil, then toss the potatoes in the rest of the oil, and sprinkle with a pinch each of sea salt and pepper. Roast until tender, about 45 minutes, then set aside to cool.

If you hate the taste of raw onion, during this time is a good time to cool the onion, in a small skillet over medium heat with a bit of oil until softened and translucent, but it’s not necessary.

Once the squash and potatoes are cool enough to handle, scrape out the flesh and discard the skins, then mash in a medium bowl with a potato masher or some forks. I found it extremely soft and easy to mix just by stirring with a spoon. Add the onions and peas, then add 1/2 teaspoon salt and a pinch more pepper. You can make ahead to this point, cover, and refrigerate, which I did to have it mostly ready to cook after work the next day.

When ready to cook, re/preheat oven to 400 degrees with a rack in the top third of the oven. Pour 2 tablespoons of oil into a rimmed baking sheet and place in the oven for 10 minutes. While that heats, prepare the croquettes.

Place 2 tablespoons (or more) of cornstarch in a bowl/shallow dish. Mix together the egg and milk in another bowl. Place the panko in a third bowl/shallow dish. Line a plate with parchment paper. Dust your hands with the remaining tablespoon of cornstarch.

Divide the vegetable mixture into 8 portions, then shape each portion into a log about 3″ long. Roll each log in cornstarch, then in the egg mixture, and finally in panko, pressing more panko lightly on if needed to cover any gaps. Place each prepared croquette gently on the lined plate. These don’t have incredible structural integrity, so be gentle with them. You can also prepare up until this point, then cover and refrigerate several hours before cooking.

When ready to cook, carefully remove the pan with the hot oil from the oven. Transfer the croquettes onto the plate and gently brush each all over with more vegetable oil. Bake 10 minutes, then remove from the oven. Roll each croquette a quarter turn and bake 4 more minutes. Repeat 2 more times, until they’ve baked on each side and are crispy and golden all over.

Sprinkle with a bit more sea salt, and serve with a dipping sauce such as tonkatsu sauce mixed with ketchup. (I just ate ’em, didn’t even bother digging through the door full of bottles.)

Winter Squash Croquettes

Fractionally adapted from Farm to Table Asian Secrets.

  • 8 ounces winter squash such as kabocha, delicata, buttercup, or kuri
  • 8 ounces floury potatoes such as russet
  • 1/4 cup very finely chopped yellow onion
  • 1/4 cup peas
  • 1 teaspoon fine sea salt, divided, plus more to taste
  • black pepper, to taste
  • 2 tablespoons vegetable oil, plus more for baking
  • 3 tablespoons cornstarch, divided
  • 1 large egg, beaten
  • 1-2 tablespoons milk
  • 1/2-3/4 cup panko breadcrumbs

Preheat oven to 400 degrees. Cut the squash in half and scoop out the seeds. Cut the potatoes in half lengthwise. Lightly brush the cut sides of the squash with oil, then toss the potatoes in the rest of the oil, and sprinkle with a pinch each of sea salt and pepper. Roast until tender, about 45 minutes, then set aside to cool. If you hate the taste of raw onion, during this time is a good time to cool the onion, in a small skillet over medium heat with a bit of oil until softened and translucent.

Once the squash and potatoes are cool enough to handle, scrape out the flesh and discard the skins, then mash in a medium bowl with a potato masher or some forks. Add the onions and peas, then add 1/2 teaspoon salt and a pinch more pepper.

When ready to cook, heat oven to 400 degrees with a rack in the top third of the oven. Pour 2 tablespoons of oil into a rimmed baking sheet and place in the oven for 10 minutes. While that heats, prepare the croquettes.

Place 2 tablespoons (or more) of cornstarch in a bowl/shallow dish. Mix together the egg and milk in another bowl. Place the panko in a third bowl/shallow dish. Line a plate with parchment paper. Dust your hands with the remaining tablespoon of cornstarch.  Divide the vegetable mixture into 8 portions, then shape each portion into a log about 3″ long. Roll each log in cornstarch, then in the egg mixture, and finally in panko, pressing more panko lightly on if needed to cover any gaps. Place each prepared croquette gently on the lined plate.

When ready to cook, carefully remove the pan with the hot oil from the oven. Transfer the croquettes onto the plate and gently brush each all over with more vegetable oil. Bake 10 minutes, then remove from the oven. Roll each croquette a quarter turn and bake 4 more minutes. Repeat 2 more times, until they’ve baked on each side and are crispy and golden all over.

Sprinkle with a bit more sea salt, and serve with a dipping sauce such as tonkatsu sauce mixed with ketchup.

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Stuffed Blue Hubbard Squash

A massive delicious squash with all sorts of good flavors! This would be a pretty amazing thing to serve at a Thanksgiving, but I guess I’m also up to the challenge of eating it all myself… You’ll want to give yourself about 2 hours to make this, but most of the second hour will be hands-off time. The recipe is flexible, so you can add more or less of various ingredients depending on a) what you like, and b) what’s actually going to fit in your particular squash.

Ingredients:

  • 10-12 pound blue hubbard squash
  • olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 sweet onion, chopped
  • 3 stalks celery, chopped
  • 1/4 teaspoon salt
  • dash ground pepper
  • 1 pound prepared cornbread, cut into 3/4-inch cubes
  • 2 small/1 large apple(s), chopped
  • 1/2 cup craisins
  • 1/2 teaspoon parsley flakes
  • 1/2 teaspoon ground sage
  • 1/2 – 1 cup reduced-sodium chicken broth

Only used one of those cornbreads in the back.

To start, preheat your oven to 375 degrees. Cut the top of the squash off, cutting off enough that it’ll be easy to scoop out the seeds/goopy bits but still leave a large bottom ‘bowl’.

Remove the seeds then rub the inside of both pieces with olive oil. Place, cut sides down, on a baking sheet and bake 45 minutes, or until the inside is tender.

Meanwhile, make the stuffing: Cook the sausage in a large nonstick pan over medium-high heat, breaking up well with a large wooden spoon. Once fully browned, pour off any excess grease and reduce the heat to medium-low.

Add the onion and celery and cover, then cook, stirring occasionally, until tender, 10-15 minutes.

Transfer the sausage mixture to a large bowl and add the salt, pepper, cornbread, apple, craisins, parsley, and sage. Stir together well.

Heat the broth in a small pot until simmering. Drizzle a half a cup over the stuffing mixture and stir in. Add as much of the remaining broth as needed to make the stuffing feel moist, but not wet – that was about an additional quarter cup for me this time.

Transfer the mixture into the roasted squash, piling up the extra as needed, and then cover with the top of the squash.

The foil ‘support’ didn’t actually do anything, but can’t hurt…

Readjust your oven rack to the bottom 1/3 and reduce the oven temp to 350 degrees. Bake for 45 minutes, then take the lid off the squash and bake another 10-15 to brown up the top of the stuffing a bit. Get a huge spoon, and serve! Don’t forget there’s good squash in the lid too!

Stuffed Blue Hubbard Squash

  • 10-12 pound blue hubbard squash
  • olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 sweet onion, chopped
  • 3 stalks celery, chopped
  • 1/4 teaspoon salt
  • dash ground pepper
  • 1 pound prepared cornbread, cut into 3/4-inch cubes
  • 2 small/1 large apple(s), chopped
  • 1/2 cup craisins
  • 1/2 teaspoon parsley flakes
  • 1/2 teaspoon ground sage
  • 1/2 – 1 cup reduced-sodium chicken broth

To start, preheat your oven to 375 degrees. Cut the top of the squash off, cutting off enough that it’ll be easy to scoop out the seeds/goopy bits but still leave a large bottom ‘bowl’. Remove the seeds then rub the inside of both pieces with olive oil. Place, cut sides down, on a baking sheet and bake 45 minutes, or until the inside is tender.

Meanwhile, make the stuffing: Cook the sausage in a large nonstick pan over medium-high heat, breaking up well with a large wooden spoon. Once fully browned, pour off any excess grease and reduce the heat to medium-low. Add the onion and celery and cover, then cook, stirring occasionally, until tender, 10-15 minutes. Transfer the sausage mixture to a large bowl and add the salt, pepper, cornbread, apple, craisins, parsley, and sage. Stir together well.

Heat the broth in a small pot until simmering. Drizzle a half a cup over the stuffing mixture and stir in. Add as much of the remaining broth as needed to make the stuffing feel moist, but not wet. Transfer the mixture into the roasted squash, piling up the extra as needed, and then cover with the top of the squash.

Readjust your oven rack to the bottom 1/3 and reduce the oven temp to 350 degrees. Bake for 45 minutes, then take the lid off the squash and bake another 10-15 to brown up the top of the stuffing a bit. Get a huge spoon, and serve!

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Birthday Bundt

I remain a yellow cake/chocolate frosting fan, and this cake is that, but in a way that works both for you and for your friend who believes that things can be “too sweet”. My cake came out of the pan so perfectly I texted a few people pictures of this perfect bundt! Grease heavily enough and hopefully you can do the same soon too!

Ingredients:

Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk

Ganache:

  • 4 ounces/2/3 cup dark chocolate (about 70% cacao), roughly chopped (I used dark chocolate chips)
  • 1 tablespoon corn syrup
  • 1/2 cup heavy cream
  • sprinkles (optional)

Preheat oven to 350 degrees. Heavily grease a 10 or 12 cup bundt pan and set aside.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda, and set aside.

In a large bowl, beat together the butter and sugar on medium speed until light and fluffy.

Add the eggs one at a time, beating after each, then mix in the vanilla.

Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with 2 additions of milk, mixing until just combined each time.

Gently transfer to the greased pan and smooth the top until even.

Bake 50-60 minutes, until it passes the toothpick test.

Cool in the pan 20 minutes, then invert onto a cooling rack to cool completely.

Told you, it’s PERFECT

To make the ganache, place the chocolate and corn syrup in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally, until it just begins to bubble, then pour over the chocolate.

Let stand for 5 minutes, then stir until smooth.

Pour the ganache over the cooled cake, then top with sprinkles as desired.

The ganache stood up better to sitting in a park in 80 degree weather better than buttercream would have! Happy birthday to me.

Birthday Bundt

From Bake or Break.

Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk

Ganache:

  • 4 ounces/2/3 cup dark chocolate (about 70% cacao), roughly chopped (I used dark chocolate chips)
  • 1 tablespoon corn syrup
  • 1/2 cup heavy cream
  • sprinkles (optional)

Preheat oven to 350 degrees. Heavily grease a 10 or 12 cup bundt pan and set aside.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda, and set aside.

In a large bowl, beat together the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating after each, then mix in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with 2 additions of milk, mixing until just combined each time. Gently transfer to the greased pan and smooth the top until even. Bake 50-60 minutes, until it passes the toothpick test.

Cool in the pan 20 minutes, then invert onto a cooling rack to cool completely.

To make the ganache, place the chocolate and corn syrup in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally, until it just begins to bubble, then pour over the chocolate. Let stand for 5 minutes, then stir until smooth. Pour the ganache over the cooled cake, then top with sprinkles as desired.

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Breakfast Crumble Pie

Apparently breakfast pies can be a thing? I suppose if danish can be for breakfast, no reason you couldn’t have a fruit and granola type pie! Serve with some plain yogurt and a bit of honey for breakfast, or a pile of whipped cream or vanilla ice cream for dessert.

The correct amount is: Lots

The recipe I followed called for a 9″ pie dish, but I found that that made such a thick crust that there was practically no room for filling, so transferred over to a springform. Perhaps a 9″ deep-dish pie pan would work, but I don’t currently own one!

I did lots of the prep work the day before for this, baking the crust, stirring together the spices, etc., for the filling, and prepping the crumb topping. Not at all necessary, but it didn’t harm anything and meant pie with less waiting on a work day!

Ingredients:

Crust:

  • 1 cup whole-wheat flour
  • 3/4 cup old-fashioned oats
  • 2 tablespoons brown sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 8 tablespoons cold, unsalted butter cut into cubes
  • 2 tablespoons cold apple cider (I used apple juice, already had it for something else)

Crumb Topping:

  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 3/4 cup old-fashioned oats
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 4 tablespoons cold, unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup walnuts, almonds or pecans, coarsely chopped (no thx)

Filling:

  • 5 cups of raw fruit – thinly sliced apples and/or pears, with assorted berries as well as desired (I used mostly apples, and a pear)
  • 2 tablespoons lemon juice
  • 1/4 cup brown sugar
  • 1-2 tablespoons good quality maple syrup, depending on sweetness of fruit
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 2 tablespoons cornstarch

To make the crust, first grease a 9″ springform and set aside.

In a large bowl, combine the flour, oats, brown sugar, salt, cinnamon, and cardamom.

Add the butter and use your fingers to incorporate it until it’s mixed into the dry ingredients with some pea-sized chunks remaining.

Drizzle in the apple cider and mix in. It can mostly, but not 100%, hold together if squeezed into clumps at this point.

Cover and refrigerate for 15 minutes, and preheat oven to 375 degrees while you wait. Sprinkle the chilled mixture into your prepared pan. Press into a 1/4″ thick layer on the bottom, and then up the sides as far as there is crust for.

Refrigerate for 10 minutes, then place on a baking sheet and bake for 8 minutes. Using the bottom/sides of a ramekin or cup, press the crust down, flat and against the sides, then bake an additional 6-8 minutes until golden. Set aside to cool.

To make the topping, stir together the sugars, oats, flour, salt, and spices in a large bowl. Add the butter and work in with your fingers until only small pieces remain. Stir in the nuts, if using. Cover, and refrigerate for 15 minutes.

To make the filling, place the prepared fruit in a large bowl and toss with the lemon juice.

I will never ever care enough to peel apples first, but you can if you want

Stir in the remaining filling ingredients until well combined.

Pour the mixture into the cooled pie shell, then sprinkle the refrigerated crumb topping mixture over the top.

Place (back) on a baking sheet and bake at 375 for 30 minutes. Place a piece of parchment paper over the top to prevent singeing, and cook an additional 10-15 minutes until the fruit is bubbling and the topping is golden.

Let cool some before slicing.

Breakfast Crumble Pie

Sliiiiightly adapted from WBUR.

Crust:

  • 1 cup whole-wheat flour
  • 3/4 cup old-fashioned oats
  • 2 tablespoons brown sugar
  • 1/4 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 8 tablespoons cold, unsalted butter cut into cubes
  • 2 tablespoons cold apple cider (I used apple juice, already had it for something else)

Crumb Topping:

  • 1/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 3/4 cup old-fashioned oats
  • 1/3 cup whole wheat flour
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • 4 tablespoons cold, unsalted butter, cut into 1/2-inch pieces
  • 1/4 cup walnuts, almonds or pecans, coarsely chopped

Filling:

  • 5 cups of raw fruit – thinly sliced apples and/or pears, with assorted berries as well as desired
  • 2 tablespoons lemon juice
  • 1/4 cup brown sugar
  • 1-2 tablespoons good quality maple syrup, depending on sweetness of fruit
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 2 tablespoons cornstarch

To make the crust, first grease a 9″ springform and set aside.

In a large bowl, combine the flour, oats, brown sugar, salt, cinnamon, and cardamom. Add the butter and use your fingers to incorporate it until it’s mixed into the dry ingredients with some pea-sized chunks remaining. Drizzle in the apple cider and mix in. Cover and refrigerate for 15 minutes, and preheat oven to 375 degrees while you wait. Sprinkle the chilled mixture into your prepared pan. Press into a 1/4″ thick layer on the bottom, and then up the sides as far as there is crust for. Refrigerate for 10 minutes, then place on a baking sheet and bake for 8 minutes. Using the bottom/sides of a ramekin or cup, press the crust down, flat and against the sides, then bake an additional 6-8 minutes until golden. Set aside to cool.

To make the topping, stir together the sugars, oats, flour, salt, and spices in a large bowl. Add the butter and work in with your fingers until only small pieces remain. Stir in the nuts, if using. Cover, and refrigerate for 15 minutes.

To make the filling, place the prepared fruit in a large bowl and toss with the lemon juice. Stir in the remaining filling ingredients until well combined. Pour the mixture into the cooled pie shell, then sprinkle the refrigerated crumb topping mixture over the top.

Place (back) on a baking sheet and bake at 375 for 30 minutes. Place a piece of parchment paper over the top to prevent singeing, and cook an additional 10-15 minutes until the fruit is bubbling and the topping is golden. Let cool some before slicing.

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Chocolate Chip Cookie Brittle

A one-pot gift that would probably be a good gift or party snack, but for now will certainly do just fine for crunching through alone in your isolation home! This brittle is, as the name implies, crisp and breakable once it has cooled, making it an irresistible treat, but you’ll want to eat with a plate or something as it’s quite crummy. I’d know, I just ate A LOT of it!

Ingredients:

  • 14 tablespoons unsalted butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • 1 1/2 cups milk chocolate chips

Preheat your oven to 350. Line a jelly roll pan (large, rimmed baking sheet) with parchment or a silpat and set aside.

In a medium pot, combine the butter and sugar. Stir constantly until the butter has melted, then stir an additional minute to work in any butter floating on top of the sugar mixture. Remove from the heat and let cool for 5 minutes, then whisk for an additional minute.

Whisk in the vanilla and salt.

Add the flour, stirring until evenly mixed.

Stir in the chocolate chips, then turn out onto the lined pan.

Spread the dough thinly, pressing all the way out to the edges of the pan, then bake for 25 minutes, rotating halfway through. (Totally forgot the rotating and mine managed to cook evenly – good work, oven!)

Let cool in the pan for 3 minutes, and in that time line another pan or the counter with parchment/another silpat. Turn out onto the counter/second pan, and let cool completely before breaking into pieces.

Do it up!

Chocolate Chip Cookie Brittle

Adapted from Lovin’ From the Oven.

  • 14 tablespoons unsalted butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 2 cups all purpose flour
  • 1 1/2 cups milk chocolate chips

Preheat your oven to 350. Line a jelly roll pan with parchment or a silpat and set aside.

In a medium pot, combine the butter and sugar. Stir constantly until the butter has melted, then stir an additional minute to work in any butter floating on top of the sugar mixture. Remove from the heat and let cool for 5 minutes, then whisk for an additional minute.

Whisk in the vanilla and salt, followed by the flour, stirring until evenly mixed. Stir in the chocolate chips, then turn out onto the lined pan. Spread the dough thinly, pressing all the way out to the edges of the pan, then bake for 25 minutes, rotating halfway through.

Let cool in the pan for 3 minutes, and in that time line another pan or the counter with parchment/another silpat. Turn out onto the counter/second pan, and let cool completely before breaking into pieces.

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Chocolate Layer Dessert

Delicious layered jiggly nonsense that doesn’t take as many dishes as expected to make!

Ingredients:

Layer 1:

  • 8 tablespoons unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 cup Cocoa Pebbles (or Cocoa Krispies – I think I might use them if I did this again, they’re maybe slightly better flavored?)

Layer 2:

  • 1 8 ounce block cream cheese, room temperature
  • 1 cup powdered sugar
  • 8 ounces Cool Whip

Layer 3:

  • 2 3.4 boxes chocolate pudding mix
  • 3 cups cold milk

Layer 4:

  • 8 ounces Cool Whip
  • 1 cup Cocoa Pebbles

Preheat oven to 350 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, combine the ingredients for layer 1 and mix together until crumbly, then press into the bottom of the prepared pan. Bake 10-12 minutes, until slightly golden, then set aside to cool.

In a large bowl, use a mixer to beat together the layer 2 ingredients until smooth. (It’ll get much smoother if you actually let your cream cheese come to room temp!) Spread evenly over the crust.

In a large bowl (I used the same as from the crust) whisk together the pudding mix and milk until it starts to thicken. Spread the chocolate pudding over the first Cool Whip layer.

Top with the remaining Cool Whip, then sprinkle the remaining Cocoa Pebbles over the top. refrigerate for at least 1 hour to help set.

Cocoa Pebbles Layered Dessert

Adapted from The Country Cook.

Layer 1:

  • 8 tablespoons unsalted butter, melted
  • 2 cups all-purpose flour
  • 1 cup Cocoa Pebbles

Layer 2:

  • 1 8 ounce block cream cheese, room temperature
  • 1 cup powdered sugar
  • 8 ounces Cool Whip

Layer 3:

  • 2 3.4 boxes chocolate pudding mix
  • 3 cups cold milk

Layer 4:

  • 8 ounces Cool Whip
  • 1 cup Cocoa Pebbles

Preheat oven to 350 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, combine the ingredients for layer 1 and mix together until crumbly, then press into the bottom of the prepared pan. Bake 10-12 minutes, until slightly golden, then set aside to cool.

In a large bowl, use a mixer to beat together the layer 2 ingredients until smooth. Spread evenly over the crust.

In a large bowl, whisk together the pudding mix and milk until it starts to thicken. Spread the chocolate pudding over the first Cool Whip layer.

Top with the remaining Cool Whip, then sprinkle the remaining Cocoa Pebbles over the top. refrigerate for at least 1 hour to help set.

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Chocolate Malted Cookies

There’s a lot going on in these cookies, and all of it’s good. Chocolate chips, chocolate pudding mix, and malted milk powder work together to make something really super delicious and simple to throw together.

Ingredients:

  • 2 1/2 cups all purpose Gold Medal Flour
  • 1/2 cup Carnation Malt Powder
  • 3.4 ounce box instant chocolate pudding mix
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups semi sweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with a silpat or parchment and set aside. Combine the flour, malt powder, pudding mix, baking soda, and salt in a medium bowl and stir together.

In a large bowl, cream together the butter and sugars.

Add the eggs and vanilla and beat until combined.

Add the dry goods mixture, starting beating on low to avoid a huge puff of flour in your face, beating until just combined.

Stir in the chocolate chips, then scoop dough with a medium cookie scoop onto the lined pans.

I was going to freeze these – to bake you’d want to space them out over two pans so they can spread!

Bake 11-13 minutes, then let cool for several minutes on the pan before transferring to a wire rack to cool completely.

Alternately, freeze the dough and bake a few at a time in the toaster oven. With mine, I throw them in right when I get home and set it to 300 for 12 minutes, and leave them in there a while longer once it’s turned off, while I shower and eat dinner, but each toaster oven’s different!

Chocolate Malted Cookies

From Picky Palate.

  • 2 1/2 cups all purpose Gold Medal Flour
  • 1/2 cup Carnation Malt Powder
  • 3.4 ounce box instant chocolate pudding mix
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups semi sweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with a silpat or parchment and set aside. Combine the flour, malt powder, pudding mix, baking soda, and salt in a medium bowl and stir together.

In a large bowl, cream together the butter and sugars. Add the eggs and vanilla and beat until combined. Add the dry goods mixture, beating until just combined. Stir in the chocolate chips, then scoop dough with a medium cookie scoop onto the lined pans. Bake 11-13 minutes, then let cool for several minutes on the pan before transferring to a wire rack to cool completely.

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Apple Spiral Bread

A pretty spiral bread I’ve been meaning to make for years. Realistically if you cut your apple slices into smaller pieces, you could make tighter (=prettier) spirals, but I just went with how the slices came from the apples.

Ingredients:

Spiral:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 3/4 cup warm milk
  • 2 tablespoons melted butter
  • 3 small/2 large apples, cored and sliced
  • water with lemon juice

Topping:

  • 3 tablespoons melted butter
  • 3 tablespoons sugar

In a large bowl, combine the flour, sugar, yeast, and salt. Stir in the warm milk and melted butter until a rough dough forms, then knead until smooth and soft. Shape into a ball and place in a greased bowl, then cover and let rise until doubled, 75-90 minutes.

Towards the end of the rising time, prepare your apple slices, placing them in the water with a bit of lemon juice to help prevent browning. Lightly grease 2 8″ or 9″ cake pans.

Punch down the risen dough and divide into two pieces. Roll each ball into an 8×11″ square, then cut each into 9 strips.

Beginning in the center of the pan, coil the dough strips around apple slices in a spiral, working your way out, and pinching the dough firmly to hold each piece in place. Don’t worry too much about drying off your apple slices, just shaking them off over the bowl is fine. Form a spiral in each pan, using half the dough and half the apples for each. Gently cover with plastic wrap and let rise for 45 minutes. Towards the end of that time, preheat your oven to 375.

Bake 20-25 minutes, until golden brown.

Remove from the oven and brush with the remaining melted butter, then sprinkle with the remaining sugar. Best right away, but I certainly kept eating it for a few days of leftovers!

A bit of the sugar kinda soaks in with the butter after a bit and looks a bit less…snow-covered?

Apple Spiral Bread

Adapted slightly from Treat & Trick.

Spiral:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 1/2 teaspoons instant yeast
  • 1/2 teaspoon salt
  • 3/4 cup warm milk
  • 2 tablespoons melted butter
  • 3 small/2 large apples, cored and sliced
  • water with lemon juice

Topping:

  • 3 tablespoons melted butter
  • 3 tablespoons sugar

In a large bowl, combine the flour, sugar, yeast, and salt. Stir in the warm milk and melted butter until a rough dough forms, then knead until smooth and soft. Shape into a ball and place in a greased bowl, then cover and let rise until doubled, 75-90 minutes.

Towards the end of the rising time, prepare your apple slices, placing them in the water with a bit of lemon juice to help prevent browning. Lightly grease 2 8″ or 9″ cake pans.

Punch down the risen dough and divide into two pieces. Roll each ball into an 8×11″ square, then cut each into 9 strips. Beginning in the center of the pan, coil the dough strips around apple slices in a spiral, working your way out, and pinching the dough firmly to hold each piece in place. Form a spiral in each pan, using half the dough and half the apples for each. Gently cover with plastic wrap and let rise for 45 minutes. Towards the end of that time, preheat your oven to 375.

Bake 20-25 minutes, until golden brown. Remove from the oven and brush with the remaining melted butter, then sprinkle with the remaining sugar.

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Melt In Your Mouth Blueberry Cake

Another one from the Amish cookbook, but this time not enough to feed 800 people at once. Actually, they say it’s often served crumbled into milk, so if you’re eating it alone, slowly enough that it got stale, you could probably keep it going longer by serving it that way. It absorbs the milk very quickly, and, I mean, at that point is basically just breakfast in a bowl, right?

Ingredients:

  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs, separated
  • 1 1/4 cups sugar
  • 1/2 cup shortening
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup milk

Preheat oven to 350 degrees. Grease 8×8” and set aside. (I only had an 11×7″ handy, it worked.)

Wash and dry your blueberries, then put them in a small bowl. Measure out the flour, then pour a small amount of it over the blueberries, shaking to coat. Set aside. Sift the baking powder into the remaining flour and set aside.

In a medium bowl, beat the egg whites until stiff peaks form, gradually adding 1/4 cup of the sugar as you go.

In a large bowl, cream the shortening, salt, and vanilla. It’s little enough shortening that you’ll just sort of have a mess in the bowl.

Measure out the remaining 1 cup of sugar, and scoop out 1 tablespoon, setting it aside. Add the rest of the cup to the shortening mixture, as well as the egg yolks, and beat until light and creamy.

Add the flour mixture in 3 additions, alternating with half the milk each time, until evenly mixed.

Fold in the beaten egg whites.

Fold in the blueberries.

Gently turn out into the greased pan and sprinkle the remaining 1 tablespoon of sugar over the top.

Bake 1 hour, or until the cake passes the toothpick test. Because I used a slightly larger pan, I checked mine at 55 minutes and it was done.

Cool in the pan, then slice and serve.

A nicely fluffy cake, with sweet crunchy spots on top thanks to the sugar!

Melt In Your Mouth Blueberry Cake

From Amish Cooks Across America.

  • 1 1/2 cups fresh blueberries
  • 1 1/2 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 2 large eggs, separated
  • 1 1/4 cups sugar
  • 1/2 cup shortening
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup milk

Preheat oven to 350 degrees. Grease 8×8” and set aside.

Wash and dry your blueberries, then put them in a small bowl. Measure out the flour, then pour a small amount of it over the blueberries, shaking to coat. Set aside. Sift the baking powder into the remaining flour and set aside.

In a medium bowl, beat the egg whites until stiff peaks form, gradually adding 1/4 cup of the sugar as you go.

In a large bowl, cream the shortening, salt, and vanilla. Measure out the remaining 1 cup of sugar, and scoop out 1 tablespoon, setting it aside. Add the rest of the cup to the shortening mixture, as well as the egg yolks, and beat until light and creamy. Add the flour mixture in 3 additions, alternating with half the milk each time, until evenly mixed.

Fold in the beaten egg whites, then the blueberries, and gently turn out into the greased pan. Sprinkle the remaining 1 tablespoon of sugar over the top. Bake 1 hour, or until the cake passes the toothpick test.

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