Chocolate Coconut Almond Macaroons

Chocolate Coconut Almond Macaroons

1 (14 oz. ) can sweetened condensed milk

2 oz. unsweetened chocolate

1/4 teaspoon salt

1 teaspoon pure vanilla extract

4 cups sweetened shredded coconut

3/4 cup chopped roasted salted almonds

3 oz. bittersweet or 70% cacao chocolate, melted

Preheat oven to 350 degrees.

Line sheet pans with parchment paper.

In a double boiler or heat-proof bowl placed over pan of simmering water, place the unsweetened chocolate, salt and sweetened condensed milk in bowl and stir until chocolate is melted and combined with sweetened condensed milk.

Remove from heat and stir in the vanilla and coconut. Stir until well combined.

Using a small ice cream scoop or disher about the size of a heaping teaspoon, scoop out macaroons out onto parchment lined baking sheets one inch apart.

Bake for about 10-12 minutes. Watch that they do not brown on bottom.

Remove from oven and allow to cool on baking sheets.

Once cooled, drizzle heavily with the melted chocolate. Sprinkle with the chopped roasted-salted almonds.

Set aside and allow the chocolate to set up.

 

Killer Berry Brownies

Killer Berry Brownies

Brownie Batter:

3 oz. unsweetened chocolate

3 oz. semisweet chocolate

1/2 cup butter

3 eggs, beaten

1/2 cup granulated sugar

3/4 cup packed brown sugar

2 tsp. pure vanilla extract

3/4 cup. flour

1 tsp. baking powder

1/4 tsp. salt

1 cup, chopped toasted pecans

1 cup white chocolate chips

Filling:

1 – 8 oz. cream cheese, room temperature

1/4 cup butter, room temperature

1 tsp. pure vanilla extract

1/3 cup granulated sugar

2 eggs, beaten

3/4 cup mixed berry pie filling or any berry filling

Ganache:

16 oz. semisweet chocolate, finely chopped

1 cup heavy cream

3/4 cup granulated sugar

Garnish:

1/4 cup white chocolate, melted

fresh berries

Preheat oven to 350 degrees. Line a 9×13 pan with parchment and grease entire pan.

Batter:

Melt the chocolates with the butter; set aside. In a mixing bowl, combine the eggs, sugars and vanilla; mix well. Stir in the chocolate mixture . In a separate bowl , whisk the flour, baking powder and salt; stir into chocolate mixture. Stir in the nuts and white chocolate chips. Set aside.

Filling:

Cream the butter and cream cheese until smooth. Add vanilla and sugar and blend well. Add the eggs and mix well.

Assembly:

In the prepared pan pour half the brownie batter and smooth out evenly. Top with the fillinf batter and smooth out evenly. Drop by spoonful the berry pie filling all over the top in the filling. Dollop the remaining brownie batter over the top and smooth over top the best you can but don’t over work it. You will see all the layers. It’s just more important that it’s level.

Using a knife swirl it through the batter creating a marbling effect. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.

Once the brownies are cool, make the ganache. In a small saucepan heat the heavy creamm and sugar to boil. Pour the hot cream mixture over the finely chopped chocolate and stir until smooth. Pour over the top of the cooled brownies and spread out evenly quickly. Quickly place berries in position over the brownies according to the number of brownies you will be cutting. The recipe can make 12 -24, so for example 12-24 berries placed accordingly. Place the melted white chocolate into a piping bag and drizzle over the top of the top. Refrigerate until set . Cut and serve.

 

Little Smokey Crinkle Cookies

Little Smokey Crinkle Cookies

These little beauties came about because I’m currently at my one butt cabin kitchen and too far from a grocery to simply run down and get supplies. I used what was hanging around the cabin. They are light, chewy chocolateness (I’m saying that’s a word).

12 oz. chocolate chips, melted and slightly cooled

6 egg whites, room temperature

2 teaspoons pure vanilla extract

1 teaspoon salt

1 1/2 cups granulated sugar

2 cup chopped toasted pecans

2 cups broken shortbread style cookies, the ones that I used were chocolate covered shortbread but any shortbread/vanilla wafer sort of cookie would work

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Beat the egg whites, vanilla and salt until frothy. Slowly add the sugar while beating the egg whites until they hold firm peaks. Fold in the slightly cooled melted chocolate until smooth. Stir in nuts and broken cookies. Using a ice cream scoop of about 1/4 cup capacity, drop cookie mounds onto prepared baking sheets about 2 inches apart. These do spread. Set the scooped out cookies on baking sheets out to set before baking for at least 30 minutes to dry out a bit. Bake for  15 minutes and allow to cool completely before carefully removing from parchment paper. These cookies would be awesome used for ice cream sandwiches. Makes about 3 dozen.

 

Quick Chocolate Mousse

Quick Chocolate Mousse

1/4 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 tablespoon instant espresso

1 cup heavy cream

1 cup half-and-half

3 egg yolks, beaten

7 oz. dark bittersweet chocolate, melted-cooled

1 teaspoon pure vanilla extract or flavored liqueur

about 1/2 cup-1 cup cold heavy cream

In a large saucepan, combine the sugar, cornstarch and salt.

Stir in the 1 cup heavy cream , 1 cup half-and-half and instant espresso until smooth.

Cook and stir over medium-high heat until thickened and bubbly.

Reduce heat: cook and stir 2 minutes longer.

Remove from heat .

Stir a small amount of the hot mixture into the egg yolks to temper the egg: return all to pan, stirring constantly.

Bring to a gentle boil: cook and stir 2 minutes longer.

Remove from heat: gradually whisk in slightly cooled melted chocolate and vanilla until smooth.

Cover top with plastic wrap and allow to cool in refrigerator completely.

Once mixture is completely cooled, remove from refrigerator and plastic wrap. Pour in a small amount about 1/2 cup of cold heavy cream and whip until smooth and combined. Add enough cold cream to create a smooth fluffy mousse.  Place in serving dishes: garish with mint, berries or plain.

 

Chocolate Coconut Tarts

Chocolate Coconut Tarts

Coconut Crust:

1 cup cream of coconut

2 tablespoon light corn syrup

4 egg whites

2 teaspoons pure vanilla extract

1/2 teaspoon salt

6 cup flaked sweetened coconut

1 cup toasted chopped almonds

Filling:

1/2 cup sugar

6 tablespoons cornstarch

1/2 teaspoon salt

1 tablespoon instant espresso powder

2 cups heavy cream

2 cups half-and-half

6 egg yolks

14 oz. bittersweet chocolate, melted

2 teaspoons pure vanilla extract

Almond Topping:

1/8 cup water

1/4 cup sugar

1 1/2 teaspoons cocoa

1/2 cup almonds

Crust:

Preheat oven to 375 degrees. Cut out squares of parchment paper to fit about (16-18) 4-inch pie tins. Center the parchment paper on each tin and place each lined tin on top of each other and weight down while completing recipe.

In a large bowl whisk together the cream of coconut, corn syrup, egg whites, vanilla, and salt until well combined. Stir coconut and chopped almonds. Lightly spray the lined tins with nonstick spray. Press the coconut mixture into each tin , forming a crust. Place tins on baking sheet and bake for 15 minutes. Remove from oven; using the back of the spoon gently press down the center of the crusts, if they have puffed up. Turn off oven and return the sheet pans back to the oven with oven door held ajar.

Filling:

In a large saucepan, whisk the cornstarch, espresso powder, sugar and sat until combined. Whisk in the heavy cream and half-and-half until incorporated. Place over medium high heat, whisk constantly until the mixture begins to thicken and bubble. Reduce heat; continue to cook and stir for 2 minutes longer.

Remove from heat. Whisk in a small amount of the hot mixture into the egg yolks. Whisk in the tempered egg yolks back into the remaining hot mixture; whisking constantly.

Return to medium heat and bring back to a gentle boil; cook 2 more minutes longer.

Remove from heat and whisk in the cooled melted chocolate and vanilla extract until combined. Place the filling in a glass bowl and cover the top with plastic wrap to prevent a skin from forming. Set aside to cool completely.

Almond Topping:

Line a small baking sheet with parchment paper, set aside.

In a small saucepan, combine the sugar, water and cocoa. Over medium heat bring to a boil; add the almonds . Continue to cook while stirring until the liquid has evaporated and formed a thick syrup. Pour the almond mixture over the prepared pan and allow to cool completely. Once cool, chop in coarse pieces.

Assembly:

Remove the crusts form the oven and allow to cool completely before filling. Fill the cooled crusts with the cooled filling and top with the almond topping. Gently lift the tarts from the tins with the parchment paper liner; serve.

Key Lime Brownies

Key Lime Brownies

Brownie Layer:

6 oz. butter

1 1/2 cups granulated sugar

2 1/4 oz. cocoa powder

1/4 teaspoon salt

2 eggs, room temperature

1 teaspoon pure vanilla extract

3 1/2 oz. all-purpose flour

Graham Layer:

10 oz. graham crackers

pinch of salt

6 tablespoons packed brown sugar

8 tablespoons butter, melted

 

Key Lime Layer:

I used regular limes for this because of the accessibility.

4 oz. cream cheese, room temperature

zest from 10 limes

2(14oz.) cans sweetened condensed milk

2 egg yolks

1 cup lime juice

 

Chocolate Layer:

1 cup heavy cream

3/4 cup granulated sugar

1 lb. chopped chocolate

Brownie Layer:

Preheat oven to 325 degrees. Line a 9×13 inch pan with foil; leaving overage on ends to use as handle later. Spray lined pan with nonstick spray; set aside.

In a saucepan melt the butter. Remove from heat and whisk into the butter the cocoa, sugar and salt. Add the eggs and combine well. Mix in the flour. Spread batter evenly into the prepared pan. Bake for 10 minutes. The brownie base will not be fully cooked but slightly set. While brownies are baking prepare the graham layer. Evenly sprinkle the graham crumbs over the par cooked brownie layer. Press down slightly. Bake for another 15 minutes.

Graham Layer:

In the bowl of a food processor, pulse the crackers and sugar until crumbly. Stir in the melted butter.

Key Lime Layer:

Make lime layer while graham brownie layers bake together.

Place all the ingredients in thew bowl of a food processor and blend until combined. Pour evenly over the graham layer and return to oven and bake for about 20-25 minutes or just until sides begin to pull away from edge of pan. Remove from oven and allow to cool completely.

Chocolate Layer:

Heat the cream and sugar until sugar has dissolved. Pour the hot cream mixture over the chopped chocolate and stir until combined. Evenly spread over the lime layer and refrigerate until firm before cutting .

 

 

Coconut Macadamia Nut Brownies

Coconut Macadamia Nut Brownies

Brownie Layer:

6 oz. butter

1 1/2 cups granulated sugar

2 1/4 oz. cocoa powder

1/4 teaspoon salt

2 eggs, room temperature

1 teaspoon pure vanilla extract

3 1/2 oz. all-purpose flour

Coconut Macadamia Layer:

1/2 cup packed brown sugar

1 1/2 oz. all-purpose flour

2/3 cup light corn syrup

1 1/2 oz. butter

1 1/2 teaspoons pure vanilla extract

2 eggs, room temperature

1 1/2 cups chopped salted macadamia nuts

1/3 cup sweetened flaked coconut

Preheat oven to 325 degrees. Line a 9×13 inch pan with foil; leaving overage on ends to use as handle later. Spray lined pan with nonstick spray; set aside.

Brownie Layer:

In a saucepan melt the butter. Remove from heat and whisk into the butter the cocoa, sugar and salt. Add the eggs and combine well. Mix in the flour. Spread batter evenly into the prepared pan. Bake for 20  minutes. The brownie base will not be fully cooked but slightly set. While brownie base is baking make the coconut macadamia nut topping.

Coconut Macadamia Nut Layer:

In a mixing bowl combine the brown sugar and flour. Whisk until there are no more lumps. Add the corn syrup, melted butter, and vanilla. Whisk until blended. Add the eggs and whisk until combined. Stir in the nuts and coconut. Spread mixture carefully over the top of the par-baked brownie layer. Place the brownies back in the oven and continue to bake for about 20-30 minutes or until golden. Remove from the oven and allow to completely cool in the pan before cutting.

German Chocolate Cake with Pecan Bark

1 pkg.  (4 oz.) BAKER’S GERMAN’S Sweet Chocolate

1/2 cup  water

4 eggs, separated and room temperature

2 cups  flour

1 tsp.  baking soda

1/4 tsp.  salt

1 cup  butter, room temperature

2 cups  sugar

1 tsp.  pure vanilla

1 cup  buttermilk

PREHEAT oven to 350°F.

LINE bottoms of 3 (9-inch) round pans with parchment paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Be careful not to burn the chocolate. You may also melt chocolate over a double boiler.

Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely. Spread Coconut-Pecan Filling  between cake layers and onto top of cake. Set aside.

Coconut Pecan Frosting

1-12oz. can evaporated milk

1 1/2 cups granulated sugar

3/4 cup butter

1 1/2 teaspoons pure vanilla extract

5 egg yolks

2 2/3 cups toasted coconut

1 1/2 cup chopped toasted pecans

Mix the first 5 ingredients in a saucepan. Cook over medium heat , stirring constantly. Do not allow to boil. Remove from heat when thickened. Stir in toasted coconut and nuts. Set aside to cool completely.

Dark Chocolate Frosting

12 oz. bittersweet chocolate

1 2/3 cups heavy cream

1/4 cup butter, room temperature

2 tablespoons Praline Pecan Liqueur

Break the chocolate into pieces and process in the bowl of a food processor until very fine. Heat cream to boiling point and slowly pour into food processor bowl with moor running into the chocolate. Process until smooth. Gently stir in the butter and the Praline Pecan Liqueur. Pour into a bowl and set aside to cool for several hours on the counter. It’s ready when the mixture is thick enough to pipe and spread on cake .

Pecan Bark

4 oz. bittersweet chocolate

1 3/4 cups coarsely chopped toasted pecans, 1 cup reserved

Melt and temper the chocolate. Pour onto parchment paper and sprinkle 3/4 of a cup chopped pecans over the top. Allow to set up. Break into random sizes for garnish on cake.

Assembly

After the cake has been filled with the coconut pecan filling, frost the sides of the cake with the dark chocolate frosting. Place the remaining frosting in a piping bag fitted with a star or plain tip and pipe rosettes evenly around the top of the cake edge. Garnish the top with the Pecan Bark and press the 1 cup of reserved pecans around the bottom of the cake.

German Raspberry Marzipan Torten

Cake:

2(8oz.) packages almond paste

1 cup butter, room temperature

1/4 cup honey

6 eggs, room temperature

1 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp nutmeg

1/8 tsp ground cloves

1/8 tsp. white pepper

125 grams all-purpose flour

1/2 tsp. kosher salt

1/2 tsp baking powder

1 tablespoon seedless raspberry preserves

1 tablespoon Dutch-Processed cocoa powder

Simple Syrup:

200 grams granulated sugar

1 cup water

Ganache:

4 oz. bittersweet chocolate, finely chopped

1 tablespoon butter, room temperaure

1 tablespoon vanilla bean paste

2 tablespoons plus 1 1/2 tsp heavy cream

Other ingredients for assembly:

1(15 oz.) jar seedless raspberry jam

2(8oz.) packages almond paste

small container of fresh raspberries

Preheat oven to 325 degrees. Cut a piece of parchment paper to fit the bottom of the half sheet pan. Using a ruler, mark with a pencil the parchment divided into thirds on the long side of parchment. You should have three short rectangles. Turn the parchment upside down in the pan so that the pencil marks are facing down, yet you should be able to see the lines through the other side. Line a half sheet pan with parchment paper and spray entire pan with nonstick cooking spray. Set aside.

Cake:

In the bowl of a stand mixer cream together the almond paste, butter, honey, and granulated sugar until smooth. Add the eggs one at a time beating until combined after each addition.

In a separate bowl whisk together the flour, spices, salt and baking powder. Fold into creamed mixture.

Divide batter evenly between three bowls. Keep one bowl plain batter. Add the 1 tablespoon of raspberry preserves to the second bowl; mix until combined. Add the 1 tablespoon cocoa powder to the third bowl and mix until combined.

Transfer the batters to the prepared pan , having each marked area for each flavor of batter. Carefully spread the batter out the fill each rectangle. The end result should be three separate blocks of cake.

Bake for about 20-30 minutes until done. Top should be slightly golden and cake spring back when touched. Remove from oven and allow to cool in pan on rack.

Simple Syrup:

Add the sugar and water to a small saucepan. Place over medium heat and heat until sugar is completely dissolved. Set aside to cool. There will be syrup leftover. Place extra in a jar and store in refrigerator for later use in things such as drinks or other baked goods.

Assembly:

Flip the cooled cake onto a cake board . Cut the three cakes into the three separate flavors and trim the edges so that they are all the same size.

Place the chocolate layer on a cake board. Lightly brush the simple syrup over the top. Spread a layer of about 1/3 of the raspberry preserves over the top. Top the chocolate layer with the plain layer and repeat the same process as done with the chocolate layer. Top the plain layer with the raspberry layer. Brush the top lightly with the simple syrup. Spread a thin layer of preserves over the top, much less than the previous two layers. The preserves are simply acting as a glue for the almond paste.

With remaining almond paste , knead until smooth. Using a rolling pin, roll out the almond paste to the size of the finished stacked cakes. Carefully place on top of final layer.

Make the ganache by heating the cream and butter just until cream is about to boil  but not boiling. Pour this mixture over the top of the chopped chocolate and vanilla bean paste. Stir until well combined, smooth and shiny. Spread a thin layer over the top of the almond paste. You will not use the entire amount of ganache. Same leftover in refrigerator for later use such as, truffles, hot chocolate and the like.

Place the completed cake into the freezer . Leave in freezer until firm. Once firm , remove from freezer and trim or clean up any rough edges with sharp knife. Working quickly , heat a long knife using very hot water and cut cake into 12 equal square pieces. Clean knife between each cut , creating clean sharp edges.

Using a small amount a ganache as glue . Place a fresh raspberry on the center of each cake.

Store in refrigerator . Allow to come to room temperature when serving.

Gateâu Aux Marrons AKA Chestnut Cake

Chestnuts are not just for the holidays. This cake is divine with coffee or tea.

Gateâu Aux Marrons AKA Chestnut Cake

• Filling:
• 225 grams bittersweet chocolate, finely chopped
• 225 grams Neufchatel cheese, room temperature
• Gateau:
• 430 grams chestnut puree
• 2 tablespoons Frangelico
• 100 grams granulated sugar
• 230 grams butter, room temperature
• 330 grams light brown sugar
• 1 tablespoon vanilla bean paste
• 6 eggs, room temperature
• 420 grams cake flour
• 1 teaspoon kosher salt
• 1 tablespoon baking powder
• 240 ml heavy cream
• Ganache:
• 225 grams bittersweet chocolate, finely chopped
• 1 tablespoon white corn syrup
• 120 ml heavy cream

directions

• Preheat oven to 325 degrees. Line bottom of pullman pan 16x4x4 inches with parchment and spray entire pan with nonstick spray.

• Filling:

• Melt chocolate over simmering water; allow to cool. Beat Neufchatel until smooth. Add melted chocolate and beat until combined. Place in piping bag with end cut off; set aside.

• Gateau:

• In the bowl of food processor, blend the chestnut puree, granulated sugar and Frangelico until it becomes a smooth paste; set aside.

• In a bowl of a stand mixer cream butter and brown sugar until light and fluffy. Add chestnut mixture and mix until incorporated.

• Add the vanilla bean paste and eggs one at a time, scraping bowl after each addition.

• In a separate bowl add the flour, salt and baking powder; whisk to combine. Add one-third of the flour mixture to the egg mixture and blend until combined, followed by half of the cream; repeat until all the flour is incorporated and combined.

• Transfer half of the batter into the prepared pan and smooth. Pipe the filling mixture down the center leaving 1/2 inch edge from pan. Spread the remaining batter over the top of filling . Bake until golden and firm to touch , about 1 hour 20 minutes. Remove from oven and allow to cool slightly and turn cake out onto rack to cool completely.

• Gancahe:

• Place chopped chocolate and corn syrup in a bowl; set aside. Heat heavy cream until just aboout to boil; pour over the chopped chocolate. Stir until mixture is fully incorporated and smooth. Pour over top of cooled cake and smooth to cover entire cake. Allow ganache to set up.

• Assembly:

• Once ganche is set, dust with cocoa powder. Slice cake into 8 slices