Flourless Chocolate Cake with Meringue

Pretty, right? This was the finale to Eric and my Valentine's Day dinner. It was good but so rich, you can really only eat a small piece.

Flourless Chocolate Cake with Meringue

Adapted from February's Food Network Magazine

Ingredients

Cake:

2 1/2 sticks butter, cut into small pieces

6 oz bittersweet chocolate, chopped

6 oz unsweetened chocolate, chopped

6 large eggs

3/4 c turbinado sugar

pinch of salt

1/2 c stout beer (Guinness)

1 tsp vanilla extract

Meringue:

2 oz semisweet chocolate, chopped

2 tbsp butter

1 tbsp light corn syrup

1 c sugar

3 egg whites

1/4 tsp cream of tartar

pinch of salt

2 tsp vanilla extract

Directions

Preheat the oven to 325 degrees. Butter and flour the sides and bottom of a 9-inch spring form pan and line the bottom with parchment paper.

Put the bittersweet and unsweetened chocolate in a heatproof bowl and place over a pan of simmering water (you're making a double boiler, here). Stir until the chocolate melts and set aside.

Put the eggs, turbinado sugar and salt into the bowl of a mixer. Set that bowl over the same bowl of simmering water and stir until warmed through. Transfer to your stand mixer, and wish a whisk attachment, beat on medium speed until tripled in volume, about 5 minutes.

Meanwhile, bring the beer and vanilla to boil in a small saucepan. Reduce the mixer speed to low and add in the beer mixture then the chocolate mixture. Beat until combined. Gradually beat in the butter until just combined.

Pour the batter into the prepared pan and bake until a toothpick comes out clean, about 35 minutes. Remove from the oven and cool in the pan for 1 hour, then turn out onto a wire rack and let continue cooling. Refrigerate when completely cool.

To make the meringue, microwave the chocolate, butter and corn syrup for 30 second intervals until the chocolate is melted.

Whisk the egg white, sugar, cream of tartar, salt and 1/3 c of water in a heatproof bowl. Put the bowl over a pan of simmering water; beat with a hand mixer, gradually increasing the speed to high. Continue to beat until soft peaks form, about 5 minutes. Remove the bowl from the pan and continue beating until meringue firms and you have stiff peaks. Fold in the vanilla and then fold in the melted chocolate until just combined. Spread on your cake and refrigerate before serving.

Chocolate Coconut Almond Scones

I've decided that I love scones, basically because of their simplicity. You throw the dough together, dump it out, make it a circular shape and then cut into wedges. No cookie cutters, no rolling out, nada. I love things that are supposed to be rustic!

Chocolate Coconut Almond Scones

Adapted from JoytheBaker.com

Ingredients

3 c flour

2 tbsp sugar

3 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 c butter, cold and cut into cubes

1 large egg

3/4 c plus 3 tbsp buttermilk

1/3 c shredded coconut

1/3 c almonds, slivered, chopped (whatever you have)

1/2 c chocolate chips

Buttermilk and sugar for topping before baking

Directions

Preheat oven to 350 degrees. Place shredded coconut and almonds on a baking sheet and toast in the oven for 8-10 minutes. Keep your eye on the coconut, it browns quickly. Remove and allow to cool. Heat oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

Toss the cold butter cubes into the flour mixture. Using your hands, quickly work in the butter into the flour mixture, breaking it up with your fingers. Some butter bits will be the size of pebbles and some the size of oat flakes. Set in the fridge for a few minutes.

Whisk together buttermilk and egg.

Remove the flour butter mixture from the fridge and add coconut, almonds and chocolate chips. Whisk together and create a well in the center of the mixture. Add the buttermilk mixture all at once. Use a fork to bring the wet and the dry ingredients together. Mixture will be shaggy. Lightly flour a work surface and dump the mixture out. Bring together the dough with your hands into a 1 1/2 inch disk. Slice into 8 wedges.

Place on your baking sheet. Brush with buttermilk and sprinkle with extra sugar. Bake for 14-18 minutes until golden brown and cooked through. Serve warm!

Chocolate Cupcakes with Vanilla Buttercream Frosting

We just celebrated a lot of birthdays in the last 2 weeks! Happy Birthday to my Aunts Pami, Kimberle, and Linda as well as my dearest cousin Cassady!!

I wanted to make my aunts some treats but was on a time crunch (hello procrastination...). I used a chocolate fudge box cake mix and then made my own frosting. This buttercream is really yummy and pretty easy- you just throw the ingredients into the mixer and let it go.

Vanilla Buttercream Frosting

Adapted from SavorySweetLife.com

Ingredients

1 c unsalted butter, softened

3-4 c powdered sugar

1/4 tsp salt

1 tbsp vanilla extract

up to 4 tbsp milk or heavy cream

Directions

In your mixer fitted with the paddle attachment, beat the butter for a few minutes. Add 3 cups of powdered sugar and turn your mix on low speed (otherwise you'll be wearing the powdered sugar) until incorporated. Increase the speed and add vanilla, salt and 2 tbsp milk and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If it needs a thinner consistency, add a bit more milk.

I tried my hand at piping again... it went ok. I make a huge mess and am not thrilled with my results. I'm determined to keep trying, however.

Chocolate Chip Oatmeal Cookies with Buttercream Frosting

College football begins today. I'm headed to a BBQ at my friend Liz's and her husband is a huge Oregon Ducks fan. Although I'm not a Ducks fan, I am a fan of Liz, her new baby Jameson, and BBQ. Therefore, it should be a great time!

I wanted to make some treats to bring for the party and had a great idea to make them green and yellow, the Ducks colors. They came out so cute! I'm so excited to show up to the party with them!

Chocolate Chip Oatmeal Cookies

Adapted from www.kevinandamanda.com

Ingredients

For the cookies:

2 sticks softened butter

3/4 white sugar

3/4 brown sugar

1 tbsp vanilla

2 eggs

1 c rolled oats

2 1/2 c flour

1 tsp baking soda

1 tsp salt

2 c chocolate chips

For the frosting:

2 sticks butter, softened

4 c powdered sugar (maybe more to stiffen your frosting)

1 tsp vanilla

2 tbsp milk or heavy cream

Food coloring of your choice

Directions

Preheat oven to 350 degrees. Spray mini muffin tins with cooking spray (or regular sized muffin tins, if you wish).

In a mixer, cream the butter and sugars together. When light and fluffy, add the eggs and vanilla until well combined.

In a separate bowl, mix flour, baking soda, salt and oats. With the mixer on, add the dry ingredients in several batches. When combined, add the chocolate chips and mix by hand.

Spoon the cookie mixture into the muffin tins, about 1- 1 1/2 tsp a piece. Bake for 8-10 minutes or until you feel like they're done. While still hot, run a knife along the edge to loosen them. Let cool completely before icing them. To make a well in the center of the cookie for frosting, use the back of a spoon and press into the middle of the hot cookie.

To make the icing, in a mixer, combine all ingredients. You may need to use more powdered sugar to get a stiff icing for piping. If you want to pipe your frosting, put a sandwich bag in a glass measuring cup. Fold the edges of the plastic bag down around the cup so you've got sturdy grip on the glass. Spoon your frosting in, remove from glass, and push towards one of the bottom corners. With kitchen scissors, snip off an end and there you go! Pipe away!

Nutella Coffe Mug Cake

aka the easiest cake you'll ever make. Do you know what Nutella is? It's a delicious chocolate hazelnut spread. You'll love it!

My sister gave me the heads up on this recipe and it's awesome! All you have to do is put everything in a large coffee mug and microwave. Really! Wait til you see this...

Ingredients

4 tbsp flour

4 tbsp sugar

3 tbsp cocoa powder

3 tbsp vegetable or canola oil

3 tbsp milk

3 tbsp Nutella

1 egg

Mix all ingredients in a large coffee mug. Microwave for 1- 1 1/2 minutes depending on the strength of your microwave. Just keep an eye on it.

If I'd whipped cream I would have topped my individual cake with it, but alas, delicious chocolate cake will have to do... ;)

Strawberry and Oreo Parfaits

Eric was visiting recently and it was so hot outside, I didn't feel like cooking much. We had fajitas, which were delicious, but I needed a dessert that I didn't have to bake. I'd seen this idea used all over the magazines and websites I follow, but hadn't tried it myself.

I didn't have any graham crackers but had oreos that I'd crushed for another recipe and then frozen the leftovers. I sliced and macerated strawberries in a little sugar. A little heavy whip cream, Amaretto liqueur and powdered sugar made the perfect homemade whipped topping. Assemble in layers in a glass (I used stemless white wine glasses) and enjoy! They were a big hit and so easy!

Peanut Butter Chocolate Chip Bacon Cookies

Yes, you read that correctly. And they're rad. Just let go and make these. It won't hurt, I promise.

Peanut Butter Chocolate Chip Bacon Cookies

Adapted from The Food Network Magazine

Ingredients

1 1/4 c all purpose flour

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp ground cinnamon

Pinch of chipotle powder

1/4 tsp salt

5 strips bacon

4 tbsp butter, at room temp

1/2 c creamy peanut butter

1/2 c granulated sugar

1/2 c brown sugar, packed

1 large egg

1 tsp vanilla

1/2 c roughly chopped peanuts

1/2 c chocolate chips

Directions

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine the flour, baking soda and powder, cinnamon, chile powder, and salt in a large bowl.

Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper-towel lined plate; reserve 2 tbsp of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth. Beat in the peanut butter until combined. Beat in the 2 sugars until creamy. Add the egg and vanilla and beat until light and fluffy.

Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed. Stir in the peanuts and all but 2 tbsp of the chocolate chips and bacon.

Form dough into 12 balls and arrange 2 inches apart on the baking sheets. Flatten with your fingers (the cookies will not spread when baked), press the reserved bacon and chocolate chips on the tops of the cookies. Bake until golden, about 12-14 minutes. Cool 2 minutes on the baking sheets then transfer to a wire rack to cool completely.

Cookies 'n Cream Cupcakes

You know, I'm not a huge fan of Oreos, but for some reason this recipe spoke to me. I had no reason to make them other than to bake, so I took them to my sister's classroom for a special treat for her students. I was told they were "amazing" and "the best cupcake I've ever had." My sister said her students were on their knees begging for seconds. She could just be inflating my ego by saying that, but doubtful.

Cookies 'n Cream Cupcakes

Adapted from TastyKitchen.com

Ingredients

Cupcake:

1 c butter, softened

2 c sugar

1 tsp vanilla extract

4 whole eggs

1 c milk

1 1/4 c flour

1 1/2 c self-rising flour

1 1/2 c crushed Oreo cookies (I put mine in the food processor and pulverlized them)

Frosting:

1/2 c butter, softened

1 tsp vanilla extract

1 lb powdered sugar

5 tbsp milk

1/2 c ground Oreo cookies

24 whole mini Oreos for garnish

Directions

Preheat oven to 350 degrees. Line 24 muffin tins with paper liners and set aside.

In a large stand mixer, while butter and sugar together until light and fluffy (I used my paddle attachment, if you're using a KitchenAid mixer). Stir in vanilla and eggs 1 at a time until combined. Scrape sides and mix again. Slowly stir in flours and milk, alternating back and forth until all ingredients are added to the bowl. Scrap sides down and mix again briefly. Fold in Oreo pieces by hand.

Scoop batter into prepared tins so they are 2/3 full. Bake 18-22 minutes or until a toothpick inserted comes out clean. Once baked, remove from the oven and set aside to cool. Wait until completely totally utterly cool to frost or you'll get ugly melty cupcakes!

For the frosting, whip butter and vanilla together in a large bowl (use a whisk attachment or hand mixer for this). Stir in powdered sugar and then milk. You may not need all of the milk, so check the consistency of your frosting as you go. Whip 1-2 minutes until light and fluffy. * I didn't whip my frosting enough so it was kind of runny. Don't be me! Whip your frosting!*

Fold in ground Oreo pieces and top with mini Oreos.

Simple Chocolate Crinkle Cookies

I was craving a cookie, but didn't want to put much effort in. I found these on a great blog that I follow called MyBakingAddiction. You should definitely check it out!

Simple Chocolate Crinkle Cookies

Adapted from MyBakingAddiction.com

Ingredients

1 box Devil's Food Cake Mix

2 eggs

1/3 c vegetable oil

1 tsp vanilla extract

1/3 c powdered sugar

Directions

Preheat oven to 375 degrees. Line a baking sheet with parchment or a silpat mat.

In the bowl of a mixer, combine the cake mix, eggs, vegetable oil, and vanilla extract. Mix until combined.

In a separate bowl, set the powdered sugar. Using a small ice cream scoop, scoop mounds of the cookie dough and roll into balls in your hands. The dough will be sticky. Roll the balls in the powdered sugar and place 2 inches apart on your baking sheet.

Bake for 7-9 minutes, the middles will appear slightly undercooked but don't worry. Let set 5 minutes before serving and they'll be the perfect texture. Serve with milk as these are chocolate-y!

Rocky Road Bars

"It's a rocky road, but someone has to bake it." That's the quote for this recipe in my cookbook. So cute!

I felt the need to bring treats to work, much to the chagrin of my co-workers' waistlines, and had all these ingredients on hand. Yipee!!!

Rocky Road Bars

Adapted from The Happy Baker Cookbook

Ingredients

1/2 c butter, softened

1/3 c sugar

1 c flour

1 1/4 c mini marshmallows

1 c semi-sweet chocolate chips

1 c almonds, roughly chopped (or walnuts or pecans or whatever you want)

Directions

Preheat oven to 350 degrees, grease an 8 inch square baking dish.

Beat butter and sugar until light and fluffy.

Stir in flour and 1/2 c nuts. Press into the pan and bake for 15-18 min.

Remove from the oven. Sprinkle chocolate chips, marshmallows, and remaining nuts on top. Return to the oven for 5-7 min until the marshmallows are slightly puffed.

Remove from the oven and with the tip of a knife, swirl the toppings to incorporate and make a pretty pattern. Let cool then slice and go to heaven!

Valentine's Day Treats

For Valentine's Day, my sister had a bunch of the girls over (including Madison, Brooke, and Caitlyn; the cousins) for lunch, treats and crafts. I brought over a couple treat ideas and they turned out SO cute!!

This cake idea came from a Martha Stewart birthday cake I saw in her magazine. I just bought M&Ms in their Valentine's Day color and covered a boxed cake which I'd frosted with store bought frosting that I dyed pink with food coloring. The little girls LOVED this!

Being the funny chicks we are, we had to cut the cake like this... hahahahaha! We're so hilarious!!

These are no-bake choca-mocha squares!

Choca-Mocha Squares

Adapted from The Happy Baker Cookbook

Ingredients

2 tbsp cocoa

1/2 c sugar

1 egg

1/2 c butter

1 tsp vanilla

2 c graham cracker crumbs, about 1 sleeve of crackers

1/2 c almond slivers, toasted at 325 for 5 min

Frosting

1 tbsp butter, softened

1 tsp cocoa

1 tbsp coffee

1 c confectioners sugar (powered sugar)

Directions

Combine cocoa, sugar and egg in a medium saucepan, mix well. Add butter, stir frequently over medium heat until bubble. Remove from heat, add vanilla and nuts. Gradually add graham cracker crumbs and mix well. Press into a greased 8-inch square pain. Let cool.

For the frosting, combine the butter, cocoa and coffee until smooth. Gradually add confectioners sugar until you get a creamy texture. Spread over cooled squares and refrigerate. Once firm, cut into desired shape and serve.

White Chocolate Lollipops

This are adorable!! I was intimidated to make them, but found out it is so easy and terribly impressive. You're making cute lollipops!! Who wouldn't think you spent hours doing it?! Please try this as a little gift or would be fantastic for a shower favor.

White Chocolate Lollipops

Adapted from Barefoot Contessa

Ingredients

16 oz good white chocolate, finely chopped

1/2 c dried cranberries

1/2 c yellow raisins

1/2 c salted roasted pistachios

Directions

Melt white chocolate in a doubleboiler.

Put a piece of parchment paper on a baking sheet. Make sure you've got your lollipop sticks at the ready. (You can but them at Michael's in the baking section, along with cute gift bags).

Once the chocolate is melted, spoon a tablespoon onto the paper and use the back of the spoon to spread into a nice circle shape. Press the lollipop stick into the middle of your circle, giving the stick a little twist to coat with chocolate. Top with cranberries, raisins and pistachios. Impress away!

French Chocolate Bark

This is the second year that I've made this at Christmas and it's a huge hit! It is SO easy, you won't believe it. Chocolate bark makes great little gifts too. Just get little cellophane bags at Michael's and tie with a cute ribbon!

French Chocolate Bark

Adapted from Barefoot Contessa

Ingredients

8 oz semisweet chocolate, for melting

8 oz bittersweet chocolate, for melting

1 c whole roasted, salted cashews

1 c chopped dried apricots

1/2 c dried cranberries

Directions

Melt two chocolates in a heatproof bowl over simmering water (a doubleboiler).

Meanwhile, on a sheet of parchment paper, draw a 9x10 inch rectangle. Flip the paper over (so the written on side is facing down) on a baking sheet. You will use this to spread the melted chocolate into a nice rectangle.

Pour the melted chocolate onto the parchment paper and spread to fill the rectangle. This helps ensure you get an even layer. Once spread out, top with cashews, apricots and cranberries. Refrigerate for 2 hours then break into pieces and serve.

Red Velvet Cake Trifle

Well now... isn't this fancy? I told you that I was in love with my trifle dish. Of course, for Christmas I had to pull out some hoity toity dish to make my family oohh and aahh. This was awesome! It seems like a lot of steps, but if you made this for a party or shower of some kind, you'd be so impressive!

Red Velvet Cake Trifle

Adapted from www.recipegirl.com

Ingredients

Cake:

1 c butter, room temp

1 3/4c sugar

2 1/2c flour

1 1/4tsp salt

2 eggs

1c buttermilk

1 tsp vanilla

1 tsp baking soda

1 1/2tsp vinegar

1 1/2tsp unsweetened cocoa powder

1 oz red food coloring

Syrup:

1/3c granulated sugar

1/3c water

1/2tsp vanilla

The rest:

4 oz cream cheese, room temp

8 oz marscapone cheese

1/3 c sugar

2 c heavy whipping cream

sliced almonds (about 1 c)

shaved chocolate (4 oz)

Directions

Preheat oven to 350 degrees. Spray a 9x13 inch pan generously with cooking spray, then dust lightly with flour.

Cake: With an electric mixer, blend butter and sugar in a large bowl. Sift together flour and salt in a separate bowl. Mix the eggs, buttermilk, vanilla, baking soda, and vinegar in a separate bowl. Alternate adding flour mixture and buttermilk mixture to the butter mixture. Mix well after each addition. In a small bowl, mix red food coloring and cocoa powder; add to the cake mixture until just combined. Pour batter into a prepared pan and bake for 30-40 minutes, until a toothpick comes out clean. You don't want the cake to be soft and super moist, so be sure to bake until its totally done.

Syrup: In a small saucepan, bring sugar and water to boil over medium heat. Stir to dissolve sugar completely. Stir in vanilla. Let cool.

Cut the cake in half and cut one half into cubes. Brush with the cooled syrup. You likely won't need the whole cake for the trifle, so save for another purpose (like eating plain all day long).

Whipped layer: In a large bowl, beat cream cheese, mascarpone and sugar on high speed until light and fluffy. Reduce the speed to medium and slowly pour in heavy whipping cream. Continue beating until mixture resembles soft whipped cream.

Assembly: In the bottom of your trifle dish, arrange a single layer of cake chunks. Spoon about 1 1/2c of whipped topping on top of cake cubes. Next, sprinkle almonds then shaved chocolate. Keep repeating layers until you run out of room. Garnish with mint, if you have some.

Better than Crack Brownies

I'm not joking. These are way better than crack (assuming I've tried crack, which I'll let you decide how you feel about that). I've made these several times and when people take a bite, their eyes roll back in their head and their legs go numb. No joke... ok maybe that's just me, but it is my blog so there... :)

Better than Crack Brownies

Adapted from Pioneer Woman

Ingredients

1 box brownie mix plus required ingredients

1/2 c salted peanuts

1 c chopped Reese's Peanut Butter cups

1 1/2 c milk chocolate chips

1 1/2 c creamy peanut butter

1/2 tbsp butter

1 1/2 c rice krispie cereal

Directions

Mix brownies according to directions and bake for 20 min in a 9x13 baking dish. Remove and top with peanuts and chopped peanut butter cups, bake for 4-6 min more.

While they finish baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over the top. Refrigerate 2 hrs before serving. Prepare to be worshipped like a crack dealer... Ha ha ha!

World's Best Chocolate Chip Cookies

I mean, of course my chocolate chip cookies are World's Best. Like I'd say second best to someone else's... Psshhh! I got this recipe from the mother of a good friend of mine and haven't made another chocolate chip recipe since. It's the only one you'll ever need. I made them to take to work to thank one of my preceptors and I hope she'll enjoy them!

Chocolate Chip Cookies

Adapted from Katherine Blaisdell

Ingredients

1 c butter, softened

1/4 c sugar

3/4 c brown sugar, packed

1 3-1/2 oz package butterscotch instant pudding mix (in the Jell-o aisle)

1 tsp baking soda

1 tsp vanilla

2 eggs

2 1/2 c flour

2 c chocolate chips

Directions

Beat butter and sugars together until creamed. Add eggs, pudding mix, vanilla, and baking soda. Once just combined, add flour and chocolate chips.

Place heaping tsp 2 inches apart on an ungreased baking sheet. (I used a small ice cream scoop to make sure all the cookies were uniform in size as well as using parchment paper).

Bake for 9 minutes at 375 degrees.

Homemade Ice Cream Sandwiches

Holy Cow!! These were A-mazing!! They were a bit labor intensive, but completely and totally worth it. And the oohs and ahhs that I got when I brought them to the table erased all the work from my memory (and the fact that there are leftovers in my freezer doesn't hurt either...).

In order for this to work best, you need 2 8x8 baking dishes. I only had one, which made it more labor intensive than it needed to be.

Ice Cream Sandwiches

Adapted from The Food Network Magazine

Ingredients

4 tbsp butter

3/4 c flour

cooking spray

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 c cocoa powder

1/2 light brown sugar, packed

1/2 c sugar

1/2 c brewed coffee (not espresso)

1/2 c buttermilk

1 egg

1 tsp vanilla

1.75 quarts of your favorite ice cream

Directions

Preheat oven to 325 degrees. Line the bottom of 2 8x8 square-inch metal baking pans with parchment paper and lightly spray them with non-stick cooking spray. Sift the flour, baking soda, baking powder, and salt into a bowl, whisk to combine.

Melt the butter in a saucepan over medium heat. Add the cocoa powder and whisk until dissolved, about 1 minute. Transfer to a bowl and whisk in both sugars until combined. Add the coffee, buttermilk, egg, and vanilla and whisk until smooth. (It takes a few minutes to loosen up and become smooth, but it will).

Divide the batter evenly between the 2 prepared pans. Bake until a toothpick comes out with a few moist crumbs, 15-20 minutes. Cool slightly in the pans, then turn out onto cooling racks to cool completely. Transfer the cakes to a baking sheet lined with parchment paper, cover with plastic wrap and freeze for 1 hour.

Remove the ice cream from the freezer and let soften 10-20 minutes. Clean and dry the baking pans used to make cake. Line each with plastic wrap, leaving a 4-inch overhang on all sides. Scoop the ice cream into one of the pans, packing it to make an even 1-inch layer. Smooth with a small offset spatula or the back of a spoon. Fold the plastic wrap over the ice cream to cover it, then freeze until solid, about 1 hour.

Put 1 frozen cake in the remaining plastic-lined pan. Unwrap the ice cream layer and invert it on top of the cake; remove the plastic wrap. Cover with the remaining cake, pressing gently. Fold the plastic wrap over the cake and cover it and freeze until firm, about 1 hour.

When ready to serve, unwrap the cake and cut into squares or desired shape. Enjoy!

Pecan Squares

For Mother's Day, I wanted to make my Gram one of her favorite things, which is pecan pie. I decided to try these pecan squares because they would be easier to eat. I also drizzled them with chocolate because my Gram's other favorite thing is chocolate (and it's more yummy that way). They are very rich, but got rave reviews from the family.

*****NOTE: Do not continue if you are afraid of butter. This will traumatize you.*****

Pecan Squares

Adapted from The Barefoot Contessa

Crust:

1 1/4 pounds unsalted butter, room temperature

• 3/4 cup granulated sugar
• 3 extra-large eggs
• 3/4 teaspoon pure vanilla extract
• 4 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 
  
• Topping:
• 1 pound unsalted butter
• 1 cup good honey
• 3 cups light brown sugar, packed
• 1 teaspoon grated lemon zest
• 1 teaspoon grated orange zest
• 1/4 cup heavy cream
• 2 pounds pecans, coarsely chopped

Directions

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

*I melted bittersweet chocolate chips and drizzled that on the bars to make them more delicious*

Chocolate Bundles

So, I'm on day 3 of being sick with the flu or something equally awful. I've been very bored and wanted something dessert-y now that I got my appetite back. Being that I couldn't make it to the mail box let alone the grocery store, I had to use what was on hand. Luckily for me, the ingredients for this were in my freezer (and are subsequently in my stomach). This is SO easy and would be really nice for company. You can make them as small as large as you want so you get just the desired amount of dessert.

Chocolate Bundles

Adapted from Puffpastry.com

Ingredients

1 sheet puff pastry

6 oz semi-sweet chocolate chips

1/4 c chopped walnuts

Confectioners sugar

Directions

Thaw sheet of puff pastry for 30 minutes prior to baking. Preheat oven to 400 degrees. Mix walnuts and chocolate chips together.

On a floured surface, roll out puff pastry to 12-in square. Cut into 9 4-in squares. Place about 2 tbsp chocolate chip/walnut mixture in center of pastry. Brush edges of squares with water. Fold corners into center on top of filling and twist slightly to seal and fan out corners. Place 2-in apart of a baking sheet.

Bake 15 min or until golden. Let cool 10 min before serving. Sprinkle with confectioners sugar and serve.

Mocha Chocolate Chip Cookies

I made these cookies as gift mixes for baby shower gifts for my sister's baby shower. They were the perfect cookie for my sister because she loves coffee and chocolate. They are really delicious and the instant coffee really brings out the chocolate flavor, rather than tasting like coffee.

Mocha Chocolate Chip Cookies

Adapted from Gifts from the Cookie Jar Cookbook

Ingredients

3/4 c dark brown sugar

1/2 c sugar

1/4 c cocoa

2 tbsp instant coffee

1 3/4 c flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 c semi-sweet chocolate chips

3/4 c butter, melted

1 egg, beaten

1 tsp vanilla

Directions

Preheat oven to 350 degrees. Put all dry ingredients into a bowl. Add butter, egg and vanilla. Beat or mix until combined.

Drop by heaping teaspoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes. Remove from the oven and let cookies cool on cookie sheet for 1 minute, then transfer to a cooling rack.