Double-Chocolate Caramel Apples

Ready to try something new for this Halloween? Try this delicious (and fun!) recipe Double-Chocolate Caramel Apples. This recipe is perfect for kids, dessert and celebrations! Everyone will love this apples.

INGREDIENTS
5 Granny Smith or Fuji apples
14 ounces unwrapped soft caramels
2 tablespoons water
5 ounces bittersweet chocolate
5 ounces milk chocolate
1 cup chopped toasted almonds (optional)

DIRECTIONS

1. Rinse and dry 5 apples (we prefer Granny Smith and Fuji varieties, 6 to 8 oz. each). Insert a craft or popsicle stick halfway into the stem end of each apple. Line a baking sheet with plain parchment paper or wax paper that has been generously coated with butter.

2. In a bowl set over a pan of simmering water, combine 14 ounces (about 50 pieces) unwrapped soft caramels (such as Kraft) and 2 tablespoons water. Stir frequently until melted and smooth.

3. Holding the stick, dip each apple one at a time into the caramel about three-quarters of the way. Swirl to coat evenly.

4. Hold stem side up and use a knife to scrape excess caramel off the bottom of apple back into bowl. Place apples on the parchment paper or buttered waxed paper and refrigerate until caramel is firm, about 5 minutes.

5. Return pan of water to a boil; remove from heat. Place 5 ounces bittersweet chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.

6. Dip one side of each apple in the bittersweet chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes.

7. Return pan of water to a boil; remove from heat. Place 5 ounces milk chocolate in another bowl and set over pan. Stir frequently until chocolate is melted and smooth.

8. Dip other side of each apple in milk chocolate, turning to coat evenly. Hold stem side up and use a knife to scrape excess chocolate off bottom of apple and back into bowl. Place each coated apple on the parchment paper or buttered waxed paper and refrigerate until chocolate is slightly set, about 10 minutes.

9. If desired, place 1 cup chopped toasted almonds (optional; we love the way these look without the nuts) on a plate. Roll bottom third of each apple in almonds to coat. Refrigerate until chocolate is firm, about 15 minutes.

[recipe & photo courtesy of: myrecipes.com]

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Chocolate Chunky Banana Bread

Tired of the old-traditional bread in the mornings? Try this delicious Chocolate Chunky Banana Bread! Fill with chunks of chocolate and chewy dates, this banana bread recipe will bright any morning! Recipe for breakfast and kids school snack.

Yield: 10 to 12 servings

Ingredients
Butter and flour, as needed for greasing the loaf pan
2 cups flour
1 tsp. baking soda
Pinch salt
Pinch nutmeg, freshly grated
1/2 cup butter, room temperature
1 cup regular granulated sugar
1 egg
1-1/2 cups mashed ripe bananas, (about 3 medium)
1 tsp. vanilla or almond extract
1/2 cup finely chopped dates
About 3/4 cup chopped dark chocolate

Preparation
1. Preheat oven to 350 degrees F.

2. Butter and flour an 8-inch x 4-inch loaf pan or line with parchment paper. Set aside.

3. Combine flour, baking soda, salt and nutmeg. Set aside.

4. Cream butter and sugar with electric mixture until light and fluffy. Beat in egg until smooth and incorporated. Beat in mashed banana and vanilla until smooth. Stir in flour mixture, just until blended, it’s okay if some flour remains. Fold in dates and chocolate.

5. Scrape batter into prepared loaf pan. Bake until toothpick inserted in centre of bread, come out clean, about 1 hour. Let cool completely. Slice and serve.
















[recipe & photo credit belongs to: Chef Stefano Faita]

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Churros with Chocolate Orange Sauce

This Spanish/Latin doughnuts are one of the best desserts I have ever taste, is perfect with coffee for breakfast, for snacks with he whole family or friends, or just on a Sunday afternoon to relax and enjoy this delicious Churros.

Yield: 4 to 6 servings

Ingredients
Churros
1/2 cup all purpose flour
1/2 tsp. salt
1/2 cup water
1/4 cup butter, cut into pieces
2 large eggs
Vegetable oil, for frying
Icing sugar, for dusting churros
Cinnamon, for dusting churros

Chocolate Orange Sauce
1 cup whipping cream (35 %)
1 cup finely chopped dark chocolate
Zest of 1/2 orange
1 tbsp. orange liqueur
1 tsp. vanilla

Directions
Churros

1. Sift flour with salt. Set aside.

2. Add water and butter to saucepan. Heat over medium heat until mixture comes to a boil. Immediately add sifted flour mixture all at once and stir with a wooden spoon. Remove from heat and continue stirring until mixture pulls away from the sides of the pan. Return mixture to heat. Cook, stirring, until mixture is drier, about 1 to 2 minutes. Remove from heat.

3. Cool mixture slightly for 5 minutes or beat for 1 minute to cool down faster. Beat in eggs one at a time, beating well after each addition until dough is shiny and smooth.

4. Add oil to deep fryer or pour enough oil into a deep saucepan to come 2 to 3-inches up sides of pan. Heat oil to 375 degrees F.

5. Fit piping bag with large star tip. Scrape churros dough into piping bag. Cook churros in batches, carefully, piping mixture into hot oil into desired lengths. Fry until golden brown and cooked through, about 3 to 5 minutes. Transfer to paper towel. Dust with icing sugar and cinnamon. Serve warm with Chocolate Orange Sauce.

Chocolate Orange Sauce

1. Add chocolate to heatproof bowl. Heat cream until it just comes to a boil. Pour over chocolate. Let stand for 1 minute. Whisk until chocolate is melted and smooth. Add orange zest, orange liqueur and vanilla. Stir to combine.

[recipe & photo credit belongs to: www.cbc.ca]

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Fudgy Brownie Bites

Chocolate lovers have never been more happy, know why? This Fudgy Brownie Bites will make anyone happy! perfect for kids, family and friends. Good for Sunday snacks, appetizers, dessert, or just for fun!

Ingredients

8 ounces (2 sticks) unsalted butter, chopped

2 cups sugar

1 cup unsweetened cocoa powder

4 ounces 70% cocoa chocolate bar, chopped

1/2 teaspoon salt

1/2 teaspoon pure vanilla extract

3 large eggs, cold

3/4 cup cake flour

Directions

1. Butter a mini muffin pan (with 36 muffin cups); preheat an oven to 325°F with a rack in the bottom third of the oven.

2.  Place the butter in a large bowl over a pot of simmering water (bain marie). When it begins to melt, add the sugar, cocoa powder and chocolate bar. Stir occasionally until the butter and chocolate have completely melted and mixture is completely mixed together–it may still appear a bit grainy.

3. Remove the bowl from the bain marie and allow the temperature of the mixture to cool slightly.

4. Add the vanilla and stir. Then add each egg, one at a time, mixing well after each to completely incorporate it.

5. Add the cake flour and mix the flour in until it is completely dispersed. Continue to mix for another minute to ensure the mixture is smooth. The batter will be very thick.

6. Spoon the batter evenly into the mini-cupcake pan. Place in the preheated oven and cook for 15 to 20 minutes, or until a toothpick inserted comes out covered in crumbs and a paste-like substance, but not a liquidy looking substance (it should stick to the toothpick and not run or fall off). Baked for 18 minutes.

7. Allow the brownies to cool to room temperature then place the pans in the freeze for 20 minutes–this will help the brownies come out of the pan easier. Remove from the freezer, run a knife along the outside of each brownie and pop the brownie bite out.

[recipe as seen in: chasingdelicious.com]

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Hazelnut Chocolate Thumbprint Cookies

Chocolate Hazelnut lovers get ready, you will fall in love with this delicious Hazelnut Chocolate Thumbprint Cookies! This recipe is perfect for the whole family and kids will love it. 

Makes about 2 dozen

Ingredients

1 almost-full cup (4 ounces) hazelnuts, toasted, skinned and cooled

2/3 cup sugar

2/3 cup matzo cake meal or 1 cup plus 1 tablespoon flour

1/4 teaspoon salt

1 stick (1/2 cup) unsalted butter, melted and cooled slightly

1 large egg, lightly beaten

1 teaspoon vanilla extract

Chocolate (I used chocolate baking discs or “wafers”; 2 or 3 chocolate chips would also work)

Directions

1. Pulse hazelnuts, sugar, matzo cake meal or flour, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extract until combined well. Chill dough, covered, until firm, about 30 minutes.

2. Put oven rack in middle position and preheat oven to 350°F.

3. Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets (though I lined mine with parchment paper, for an easier lazier clean-up). Roll dough into balls, then chill until slightly firm, about 10 minutes.

4. Press one piece of chocolate firmly into the top of each ball of cookie dough and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes. Be careful not to overbake. Transfer cookies to a rack and cool completely.

5. To fill with jam instead: After balls of cookie dough have been chilled for an additional 10 minutes, make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam.

Almond variation: The hazelnuts can also be swapped with 3/4 cup sliced almonds.

Do ahead: Cookies keep in an airtight container at room temperature 3 days.

[recipe credit belongs to: smittenkitchen.com]

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Ina's Chocolate Brownie Pudding

photo/ foodnetwork

If you're a chocolate lover, be ready to love this recipe! Ina's Chocolate Brownie Pudding is the perfect dessert for any meal. A soft - warm on the inside brownie, with vanilla ice cream on top.

Ingredients

1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish

4 extra-large eggs, at room temperature

2 cups sugar

3/4 cup good cocoa powder

1/2 cup all-purpose flour

Seeds scraped from 1 vanilla bean

1 tablespoon framboise liqueur, optional

Vanilla ice cream, for serving

Directions

1. Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

3. When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

4. Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding. Allow to cool and serve with vanilla ice cream.

[recipe credit belongs to: foodnetwork.com]

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Summer Recipe: Frozen Peanut Butter Bites

photo / foodnetwork

Summer is here! and let's enjoy this beautiful season with everyone in the family, and for that let me share a must-try recipe: Frozen Peanut Butter Bites. This recipe is perfect for kids, family, easy-to make and super quick! Enjoy~

Preparation time: 20 minutes
Inactive time: 1 hour and 30 minutes
Cook time: 5 minutes
Total time: 1 hour and 55 minutes

Ingredients
1 (18-ounce) jar creamy peanut butter
2 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
8 ounces semi-sweet chocolate, chopped

Directions

1. Using an electric mixer or a whisk, beat the peanut butter and confectioners' sugar together until smooth and stiff. Beat in the vanilla extract. Shape the peanut butter mixture into 20 (1-inch) balls and place on a waxed paper-lined sheet tray. Place the tray in the freezer for 1 hour.

2. Add chopped chocolate to a small bowl set over gently simmering water. Stir to melt. Remove chocolate from heat. With 2 forks, carefully dip the chilled peanut butter balls 1/2 way into the chocolate, let excess drip off, and lay onto the waxed paper-lined sheet tray.

3. With a fork, swirl some decorative chocolate across the top of each bite. Place in the refrigerator for the chocolate to set and the peanut butter to solidify, about 30 minutes.

Cook's Note: If it's a hot and humid day outside dust your hands with confectioners' sugar before rolling the balls. This will make it less sticky.

[recipe credit belongs to: foodnetwork.com]

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Chocolate hazelnut biscotti

photo credit / smitten kitchen

There's nothing better than a cup of hot coffee and a chocolate hazelnut biscotti on the side. This recipe is the favourite of many and you must try it. It can be serve with tea, coffee or hot chocolate. Perfect for kids and family snacks or desserts.

Preparation time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour

Ingredients
1 cup whole hazelnuts, preferably blanched
2 1/2 cups flour, plus flour for work surface
1/2 cup Dutch-style cocoa powder
1 tablespoon espresso powder
Pinch of salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
4 large eggs
1 1/3 cups sugar.

Directions

1. Preheat oven to 350 degrees. Spread hazelnuts on baking sheet and toast about 10 minutes, until lightly browned. If hazelnuts are not blanched, toast them until the skins begin to crack, then remove them from oven and wrap them in clean linen or cotton towel (not terrycloth). Rub hot nuts to remove most of the skin. Set toasted nuts aside.

2. Sift the flour, cocoa, espresso powder, salt, baking soda and baking powder together and set aside.

3. Beat eggs lightly, just until blended, in mixing bowl with whisk or in electric mixer. Remove two tablespoons of egg mixture to small dish and set aside. Beat sugar into remaining eggs until blended. Stir in flour mixture to form soft dough.

4. Divide the dough in half and place one portion on a well-floured work surface. With floured hands, pat it into a six-inch square. Scatter half the hazelnuts on the dough and press them into the surface. Roll the dough into a cylinder about 2 inches in diameter and 12 to 15 inches long. Line the baking sheet with parchment paper and place the roll of dough on the baking sheet. Repeat with the remaining dough. Brush the tops of both rolls with the reserved egg.

5. Place in the oven and bake about 15 minutes, until firm to the touch. (It takes 20 to 25 minutes.) Transfer to a cutting board and cut on an angle into slices one-half-inch thick. (Let them cool for five minutes it will made this easier, as well as a sharp knife with a tight serrate.) Return the slices to the baking sheet, laying them on their cut sides, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.

[recipe credit belongs to: smitten kitchen.com]

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