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Posts Tagged ‘chocolate’

  1. Peppermint Bark

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    December 14, 2013 by Emily

    The Christmas season always makes me flashback to my junior year of college when I was working at a store… that rhymes with Silliams-wanoma (I’m a master of concealing names right?!) I loved being surrounded by kitchen gadgests I couldn’t really afford, and the candles that smelled like pine tree.. and the room in the back full of samples! Being a clean freak that I am I actually volunteered to work in the kitchen that was in the store room, cleaning all the dishes and machines we used for demonstrations… but I also got to prep all the samples.

    Peppermint-bark2

    Including the peppermint chocolate bark. Good gravy, I wasn’t even a chocolate fan and I HATED peppermint…but it was SO.DAMN.GOOD.

    Peppermint-bark3

    I wanted to recreate the peppermint bark at home so I could bring it in as a gift for my coworkers, the recipe is super simple (and quick!) I was able to find everything I needed in the baking aisle and whipped this up in just a few minutes.

    What You’ll Need:

    1 pound of dark or semi-sweet chocolate chips
    1 10 ounce bag of white chocolate chips
    1/4 teaspoon peppermint candy flavoring OR 1 teaspoons peppermint extract
    15-20 crushed peppermint candies (I used the little round starlight mints, if your using candy cane 5-6 should work)

    Method:

    Line a cookie sheet with parchment paper

    Melt 3/4 of the dark chocolate in a double boiler over low heat, when the chocolate is melted remove from the heat and stir in the remaining dark chocolate until its melted (this will help the chocolate keep its temper) stir in the peppermint extract and spread evenly on the lined cookie sheet.

    Allow the chocolate to set for at least 1 hour.

    Repeat the melting process with the white chocolate chips then spread evenly over the dark chocolate layer, immediately top with the crushed peppermint candies, pressing gently to make sure they stick.

    Allow the chocolate bark to set at room temperature for about 1 hour before breaking into jagged chunks, and then try not to eat them all.


  2. Chocolate Caramel Cracker Toffee

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    October 26, 2013 by Emily

    Recently my dad gifted me a giant box of matzo crackers… and by giant box I mean a large box containing 30 regular sized boxes of matzo. And after gobbling up all of my hummus, cheese and peanut butter with the crackers i still have 29 boxes to deal with and started to noodle around with other ways to use them up.And then I remembered cracker toffee…

    toffee

    My roommate from freshman year in college would make this toffee with saltines in our dorm rooms toaster oven and we would devour sheets of it during last-minute all nighters. While our loving friendship didn’t last, my love for these candies did.

    This candy is super easy to make and a real crowd pleaser, I put this out at my husbands birthday party and it was gone in a flash. I also plan to make a large batch of these to bring to my co-workers around the holidays(I have scads of matzo, I should share the wealth right?)

    What You’ll Need:

    5 to 6 sheets matzo (or about 50 saltine crackers)
    2 sticks unsalted butter
    1 cup packed light brown sugar
    1 1/2 teaspoons sea salt
    1 teaspoon vanilla extract
    1 1/2 cups semi-sweet chocolate chips
    1 cup slivered almonds

    Preheat the oven to 350°F. Line an 11×17 baking sheet completely with foil and lightly grease with butter.

    Line the bottom of the baking sheet with matzos, filling all the spaces.

    In a saucepan, melt the butter and brown sugar together, stirring over medium heat until it begins to boil.

    Let the caramel boil and bubble for about three minutes to allow it to thicken, stir in the vanilla and sea salt then pour evenly over the matzo.

    Bake the sugar covered crackers for 10 minutes, watching carefully to ensure they don’t burn.

    Remove from the oven and immediately cover the surface with the chocolate chips, let the heat from the caramel to melt the chocolate for about 5 minutes before spreading with a spatula.

    Top with the almonds and use your spatula to gently press the almonds into the chocolate to ensure they are stuck in there!

    Allow to cool completely until the chocolate it set, remove from the baking sheet and break into bite sized pieces.

    It should keep a week, but mine was gone in a day!


  3. Chocolate Peanut Butter Chip Cookies

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    October 16, 2013 by Jenn

    chocolatepeanutbutter1
    I don’t really think I need to explain too much here, am I right? Chocolate and peanut butter are my favorite combination of all time. These cookies are the absolute BEST and they’re just in time for the holidays.

    Ingredients:
    - 1 C butter, soft but not melted
    - 1 C white sugar
    - 1/2 C brown sugar
    - 2 eggs
    - 2 tsp vanilla extract
    - 2 C flour
    - 2/3 C cocoa powder
    - 1 tsp baking soda
    - 1/4 tsp salt
    - 2 1/2 cups Reece’s peanut butter chips

    Method:
    - Preheat your oven to 350 degrees.
    - In a mixer or a large bowl, combine butter, sugars, eggs, and vanilla and beat together until light and fluffy.
    - In a separate bowl, combine the flour, cocoa, salt, and baking soda. Add the flour mixture to the butter mixture and stir until well combined. Gently stir in the peanut butter chips.
    - Place the batter in the freezer for about 15-20 minutes before baking. This will help the cookies to rise instead of coming out flat.
    - Lightly grease your cookie sheet and drop the batter in rounded spoonfuls. Bake for 10 to 12 minutes. I prefer my cookies to be softer so I took mine out after about 11 minutes. If you like crunchy cookies, leave them in a bit longer.

    I’m a big fan of recipes that are basic and can be changed a little here and there. This is a really simple and easy recipe that you can modify any way you see fit. I’m thinking that next time I might add pretzel pieces or maybe cherries for Christmas time. What are your favorite holiday cookies??


  4. S’mores Cupcakes

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    March 24, 2013 by Emily

    Do you wanna S’more?

    I haven’t had anything yet, so how can I have some more of nothing?

    You’re killing me Smalls!

    smorescupcake2

    Ok, Ok, Ok I “tortured” my students last week by FORCING letting them watch “The Sandlot” and this has been bouncing around in my head for days. And now I NEED S’mores…Who doesn’t love S’mores?! A person who doesn’t love s’mores is a person who doesn’t love life! Fine, that might be a bit severe, but what’s not to love?

    While camping season is still a whiles a way for this girl, getting my S’mores fix is not. These  cupcakes are a perfect way to get a S’more fix, especially when there’s no fire around!

    What you’ll Need:

    Make 12 Cupcakes:
    1 sleeve of graham crackers, 8 in total
    4 tablespoons melted butter (I was out today and used equal parts coconut oil, just as good!)
    3/4 cup flour
    1/2 cup sugar
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 cup cocoa powder
    2 1/2 tablespoon vegetable oil
    1/4 cup coffee
    1/2 cup milk
    1 egg
    1 tablespoon vanilla

    Frosting:
    1/2 recipe of “7 minute frosting”, I use Martha’s becuase why mess with perfection?!

    smorescucpakes

    Method:

    Preheat over to 350 degrees, and place paper or silicone liners into a cupcake pan.

    1 – In the bowl of a food processor crush the graham crackers and add the butter, or coconut oil, until combined. It should look sandy but stick together a bit when pressed. 2 – scoop about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner, use your fingers or the bottom of a shot glass to press the mixture down. 3 – Mix the wet ingredients a set aside 4 – In a large bowl mix all the dry ingredients until evenly distributed, add the wet ingredients and stir until just combined 5 – fill each cupcake liner with the batter until 3/4 of the way full then sprinkle with the remaining graham cracker mixture. 6 – bake for 15-20 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. 7 – Make the 7 minute frosting while the cupcakes are cooling . 8 – Pipe of top each cupcake with a decent amount of frosting and enjoy!!

    smorescupcake3


We are a collective based out of Baltimore, MD dedicated to showing you how to live a champagne lifestyle on a beer budget. We believe in the power of creativity and fun. We believe that anything is possible and we would like to inspire you to do the same. Thanks for stopping by!

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