Turtle Brownies

Brownies are awesome ALL the time, but when they're turtle brownies, loaded with pecans and dripping with caramel, they're taken to a whole new level.  These are rich, fudgy and absolutely perfect!

Here's what you'll need:
2/3 c vegetable oil
1 12-oz pkg special dark chocolate chips
2 c sugar
4 large eggs
1 1/2 c flour
1 tsp baking powder
1 tsp salt
1 c milk chocolate chips
1 pkg caramel candy squares
1/2 c half & half
1 c pecans

Preheat oven to 325.  Grease a 9 x 13 inch pan.

Combine oil and dark chocolate chips in microwaveable bowl.  Cook at 15-second intervals, until the chocolate is melted.  Stir until smooth.  Whisk in the sugar.

Lightly beat the eggs.

Add the eggs to the chocolate mixture and stir until blended.

Combine flour, baking powder and salt in a bowl.  Whisk to combine.

Put milk chocolate chips in a separate bowl.  Sprinkle with 1-2 TBSP flour mixture.  Stir to coat the chocolate chips.  This helps to keep the chips from sinking to the bottom while baking the brownies. Set aside.

Add the flour into the chocolate mixture in 3 additions, stirring well after each addition.

Fold in the flour-coated chocolate chips.  Stir just until blended.

Pour the batter into the prepared pan.  Spread to even it out.  Bake at 325 for 30-35 minutes, until edges are set and center doesn't jiggle.  Cool on a wire rack.

Combine the caramel candies and half & half in a small bowl.  Microwave at 30 second intervals, stirring well, until the caramel is melted.  Stir until smooth.  Cool slightly-- do not refrigerate.

Roughly chop the pecans.  Drizzle the caramel over the brownies, then sprinkle with the pecans.

Let cool completely before cutting.  Makes 18-24 brownies, depending on size.  Store at room temperature.

Enjoy!

Triple-Chocolate Fudge

This is another fudge great for gift giving or an exchange.  It's creamy and smooth, with a balanced sweetness.  It does have a lot of steps, but each one is simple to do.  Make sure all your prep is done before you start cooking.  This will help prevent graininess from overcooking. As with all fudge, do not make this if it's raining or overly humid.

 
Here's what you'll need:
6 c sugar
1 can evaporated milk
2 sticks butter
1 8-oz tub mascarpone cheese
1 13-oz jar marshmallow cream
1 TBSP vanilla
2 c vanilla milk chips
1 c milk chocolate chips
1 c special dark chips
2 TBSP cocoa powder

Line a 9x13 pan with foil or parchment.  Spray with cooking spray.  Set aside.

Put white milk chips in large bowl.  Set aside.

Combine milk chips, special dark chips and cocoa powder in large bowl.  Set aside.

Heat sugar, milk, butter and cheese to boiling in a 6-quart pot over medium-high heat (6-8 min) stirring constantly.  Reduce heat to medium.  Cook for 10 minutes, stirring occasionally.  Remove from heat.

Quickly stir in marshmallow cream and vanilla.

Pour 4 cups of this mixture over the vanilla milk chips; stir to mix.

Stir the milk and dark chocolates and the cocoa powder into the remaining marshmallow mixture in pot.  Stir, quickly, until mixed well.

Pour one-third of the white mixture into the prepared pan, spreading evenly.

Quickly pour over one-third of the chocolate mixture, evenly, over the top.

Repeat two more times.  Pull a knife through the top to create a marbled design.

Cool, at room temp, until set.  Refrigerate 3 hours or more before cutting into 1 1/2-inch squares.  Makes 96 pieces (about 6 lbs.).

Enjoy!

Peanut Butter Meltaways

December is a time filled with parties and lots of opportunities to show friends and loved ones, teachers and coaches, mail persons and babysitters how much you appreciate them.  Nothing says "love" like a homemade gift.  I started making these peanut butter yummies when I was a young girl.  They've been tweaked over the years for a smoother filling and more professional appearance that only looks hard.

 

Here's what you'll need:
2 c creamy peanut butter
1 stick unsalted butter, room temp
1 tsp vanilla
1 lb powdered sugar, sifted
12 oz milk or dark chocolate, chopped
1 TBSP Crisco shortening

Combine peanut butter and butter in a mixing bowl.

 Beat until well combined.  Add the vanilla.
With the mixer on low, add most of the pound of powdered sugar, stirring until well mixed.  The amount you need will differ, depending on how warm your house is.  You want to add sugar until your mixture looks like a soft playdoh.

Line 2 baking sheets with parchment paper.  Use a small cookie scoop to form all the dough into balls.  I use a cookie scoop so they're all exactly the same size, but you can also use a spoon.

 Put a little bit or powdered sugar into a small bowl.

Dip one side of the peanut butter ball into the powdered sugar, then roll between your hands to form a ball. Work quickly!  The heat from your hands will make the butter melt and make a mess.

 When all the balls are rolled into small balls, place the cookie sheets in the fridge several hours, up til overnight.  I know people who put them in the freezer.  This will speed up the process, but will also cause condensation to form, which can make the chocolate seize when the balls are dipped.

Combine the chopped chocolate and shortening in a small bowl.  The shortening helps the chocolate be extra smooth and shiny.  Heat in the microwave for 30 seconds.  Stir.  Continue, at 30-second intervals, until all the chocolate is melted.

Use a toothpick to dip individual peanut butter balls into the melted chocolate.  Place on parchment-lined baking sheets.  Don't worry about the hole in the top.  We'll fix this later.

Continue the dipping process until all are covered.

Dip the tines of a fork into the melted chocolate, and carefully fill the holes left from the toothpick.

For the finishing touch, load the fork with chocolate and drizzle it over the tops of the candy.

Hold at room temp until the chocolate is set, and you don't leave a mark when you touch them.  Store in an air-tight container at room temp for 1 week, or refrigerated up to 1 month.

Enjoy!

Triple Chocolate Fudge

This is a basic, easy-to-make fudge I started making back in high school oh so many years ago.  If you follow the directions, to a T, it's foolproof.  One BIG thing to remember, though, is not to make fudge if it's humid. The moisture in the air causes the sugar to crystallize, making your fudge grainy in stead of creamy. So, if it's raining, or one of those crazy humid summer days Don't Do It.

Here's what you'll need:
4 1/2 c sugar
2 TBSP butter, plus more for pans
pinch salt
1 12 oz can evaporated milk
1 bag semi-sweet chocolate chips
1 10 oz Hershey bar OR 1 bag milk chocolate chips
2 oz bittersweet chocolate
1 small jar marshmallow cream
1 c peanut butter (optional)

Rub butter inside a LARGE bowl and a 9x13" pan.

Scoop marshmallow cream and peanut butter into the large bowl.  Set aside.

Open chocolate, breaking up large pieces.  Set aside.

In a large pot combine sugar, 2 TBSP butter, salt and evaporated milk.

Bring to a boil over med-high heat.  When it comes to a full rolling boil (a boil that doesn't stop when you stir it), reduce heat to medium and cook EXACTLY 7 minutes, stirring constantly.

Remove from heat and quickly stir in the chocolate until well blended.

Pour the chocolate into the marshmallow-peanut butter mixture.  Work quickly to blend it all together.  The longer it takes, the less shiny and lumpy the fudge will be.

When all blended, pour into the buttered 9x13" pan, smoothing the top.

Cool in pan, on a wire rack, until room temperature.  Cut the fudge into one-inch pieces.  Wait until completely cool to remove from the pan.  I usually store mine in zip top bags in the fridge.  It can also be frozen in bags or air-tight containers, with waxed paper between the layers.

Enjoy!

Chocolate Lava Cakes

When I go to a restaurant, I look at the dessert menu first.  If I see something there I like, it helps me to choose my meal so I have room for dessert.  If there's a dessert that is chocolate and decadent, you can be sure I'll end up with it.  This recipe for lava cakes is that dessert, but so easy you can make it at home.

Here's what you'll need:
2 oz bittersweet chocolate, chopped
1/4 c heavy cream
4 oz semi-sweet or milk chocolate, chopped
8 TBSP butter
2 eggs
2 egg yolks
1/3 c sugar
1/2 tsp vanilla
1/4 c flour

I recommend using the best chocolate you can afford (I used sharffenberger). You don't need a lot of it, but the better quality definitely makes a huge difference in taste.  By all means, you can use chocolate chips, but know the taste will not be the same as a restaurant lava cake.

Start by chopping your chocolate into shavings.  This will help it melt quickly and evenly.

Heat oven to 400.  Grease and flour 4 6-oz ramekins.

Combine bittersweet chocolate with the heavy cream.  Melt in the microwave for 30 seconds.  Stir until totally melted.  Set aside.  This will be the molten center.

Combine remaining chocolate and the butter in a large glass bowl.  Microwave for 30 seconds.  Stir well.   If not completely melted, microwave at 10 second intervals, stirring well after each.  Look cool slightly.

Whisk together the eggs and egg yolks until well combined.

Whisk the sugar, vanilla and flour into the melted chocolate.  Whisk in the eggs.  Stir until everything is well combined.  The batter will be thin.  Scoop about 1/4 cup batter into each prepared ramekin.

Evenly divide the filling between the four cups.

Cover the filling with the remaining batter, making sure the filling is completely covered.
Bake at 400 for 15 minutes.  The edges should hold their shape, but still look a little gooey (sunken) in the center.

Let cool a few minutes.  Run a knife around the edge.  Place a plate over the ramekin and invert.  The lava cake will slide right out.  Serve with whipped cream and berries.

Enjoy!