Chocolate Bark Recipes!

  Around the holidays we see a lot of peppermint bark, one of my (and many others’) favorite holiday treats. What most people don’t know is that peppermint bark isn’t the only type of bark that’s particularly tasty. If you’ve ever been to a chocolate store, you’ve seen the clear glass display cases full of fudge, bon-bons, truffles, bars, and last but not least, the barks. The best thing about working with chocolate is you can do pretty much anything and not mess it up. There are two primary steps in making chocolate bark: Step 1: melt chocolate; Step 2: sprinkle tasty things on top; Step 3: wait for the bark to harden.

  I promise it looks a lot more intimidating then it actually is. It is actually an incredibly versatile method, meaning you can put anything from butterscotch to bacon in it and it will still taste pretty darn good. The only thing to worry about  is proportions; for instance the sweet to salty ratio, savory to sweet, light to rich; all of those factors can make or break your bark. Best part? When you're making bark as a gift, you can still eat all the good parts and edges and they will never know due to the asymmetrical way bark is cut. It's like taking the best slice of pizza without anyone seeing, except it's chocolate, therefore even better.

  I made four barks: salted caramel and potato chip bark, MnM and pretzel bark, pecan pie bark, and the traditional peppermint bark. Before I say anything, let me just say that the unanimous winner (chosen by those near and dear to me) was the pecan pie bark, which I made as a side note not intended as one of the main flavors but more of an experiment. When I was cutting the bark, I tried a little piece and almost laughed it was so good, considering I wasn’t going to make it at all. Point being: never be afraid to try something unique, different, or just straight-up weird because you never know what may come out of it.

The “Bark” Method

-The Salted Caramel Potato Chip Bark was one that most of the samplers were hesitant to try, but turned out to be the favorite of the “main” barks (there was only a tiny bit of the pecan pie to sample).  The reason it works is short and sweet: texture. By using kettle-cooked potato chips, they stayed hard and crisp through the process and kept the flavor. The caramel and sea salt just keeps it from getting too salty, while still tasting each individual flavor.

Ingredients:

1 cup milk chocolate chips

1 cup dark chocolate chips

2 cups WHOLE (not crushed) potato chips

8 soft caramels

¼ teaspoon Sea salt

Directions:

1.       Roll out a piece of parchment paper (or tin foil) about 1 ¾ feet. Place the sheet on a flat surface, such as a cookie baking sheet (I find the ones with ridges work the best). If the ends try to curl up, place a butter knife or a fork on each side to hold them down.

2.       Melt together the milk and dark chocolate chips in the microwave at 20-second intervals, mixing between each one until the chocolate is around 90% melted. Take out the bowl and stir until it is completely melted.

3.       Pour all but about ¼ of a cup of the chocolate onto the parchment paper and spread it out with a rubber spatula until it is about 1/8 inch thick and forms a rectangular shape with a relatively even surface.

4.       Take the (whole) potato chips and drop them onto the chocolate. Use as little or as many as you want, but I would suggest covering at least 50% of the surface area with chips. It’s okay if they stick up or out, the best barks are never perfect or symmetrical.

5.         Put the caramels in a microwave-safe bowl for about 30 seconds (or until they start to bubble) and use a fork to drizzle the caramel over the chips and chocolate. If it starts to harden, remove the fork and put it back in the microwave for 30 more seconds.

6.       Drizzle with the remaining chocolate and sprinkle the sea salt over the top. Put in freezer to harden.

-The Pretzel and MnM Bark follows the exact same directions as above, but instead of caramel, sea salt, and potato chips, it uses (believe it or not) pretzels and MnM’s! After step 3 above, sprinkle the pretzels and mnms ( about ½ cup mnm’s and 1 cup pretzels) on top and garnish with sea salt if you’s like. Drizzle with remaining chocolate.

-The Peppermint Bark uses all dark chocolate (2 cups) and also white chocolate (2 cups). ASfter melting and spreading the dark, let it harden in the freezer. Once firm, pour melted white chocolate over the top and spread gently (as to not re-melt the dark chocolate as well) until it is one even layer, and top with crushed peppermint (8 candy canes, crushed).

-As for the Pecan Pie Bark, if you ever, for some unfathomable reason, have any left-over pecan pie you can use it here. This bark was melted chocolate (2 cups milk chocolate chips), topped with pecan pie filling (no measurement, just try to cover a good amount of surface area and give it all you’ve got), then topped with some of the pie crust crumbles (edges work best) and a dash of sea salt,  melted dark chocolate (I cup chips) and a tiny bit more pie crust crumbles.

If you have any questions or comments, feel free to leave them below!

 

 

 

 

http://www.chocolate-isgoodforyou.blogspot.competzel bark http://www.chocolate-isgoodforyou.blogspot.compeppermint bark http://www.chocolate-isgoodforyou.blogspot.compecan pie bark http://www.chocolate-isgoodforyou.blogspot.compotato chip bark http://www.chocolate-isgoodforyou.blogspot.com

Pecan Pie for Big Boys

  Anyone can eat pecan pie that's mostly a gooey buttery filling and a couple pecans here and there, but it takes a real man at heart to have what I would call a true pecan pie, about 85% pecans. That is, if you think you can do it. In my personal opinion, the gooey (but amazing, don't get me wrong) filling acts as training wheels and I think it's time to take off the training wheels, sport. If you really feel like putting on your big boy pants, add a couple tablespoons of whiskey or bourbon to the egg/butter mixture. 

  This recipe has been in my family for a while and I got it from my grandma to make for thanksgiving. When I made it, I felt like it needed a couple more pecans (or the rest of the bag if we're being specific here). I ended up doubling the pecans and adding a little molasses but it is pretty much Grandma's pecan pie. And yes, we cheat and use store-bought pie crust; I promise it'll be okay.

Pecan Pie for Big Boys

Ingredients:

1 frozen 9-inch deep dish pie crust

3 eggs 

1 cup light corn syrup

1 teaspoon molasses

1/2 cup sugar

1/4 cup melted butter

1 and ½ teaspoons vanilla

1/2 teaspoon kosher salt

2 cups pecan halves, toasted *

2 cups crushed pecans, toasted

*You can toast them in a toaster oven or a regular oven (I prefer a toaster oven if you have one). It should take around 5 minutes, or until they turn a darker brown and you can smell them in the kitchen. Let them cool before mixing them in!!

Directions
1.      Preheat oven to 350F.  Beat the eggs well, until combined but not frothy; I’d suggest doing this by hand so they’re not over-beaten.
2.     Combine the eggs, corn syrup, molasses, sugar, (not too hot) butter and vanilla in a large bowl. Once combined, add the salt and stir in the pecans. Be sure that every nut is coated with the mixture.
3.     Pour into the frozen pie crust and adjust the pecans so there are no big gaps or lumps. Place the pie on a cookie sheet in the oven and bake for 1 hour, covering it loosely with aluminum foil about 30 minutes through. It is done when the middle is almost set (it doesn’t slosh around when gently wiggled).
4.     Cool the pie, loosely covered, for at least 20 minutes and serve with vanilla ice cream (I’m supposed to say that part is optional but I do not wholeheartedly support that statement).

Brownie for One

It's not the most photographic dish,
 but it gets the job done.

The mug brownie, or "Emergency Brownie" as I like to call it, is one of those survival methods we all should know, right up there with stop drop and roll and the basics of stranger danger. Perfectly invented for those nights where you just NEED something sweet, these are for one person, made in the microwave, and are prepared with ingredients that most people have lying around. I'll make it short and sweet (pun definitely intended) because I know how aggressive these craving can make a person. Just know that this recipe can be manipulated (milk vs. cream, or sour cream instead of mayo) and chocolate chips are always welcome.




Mix together-

1 1/2 tbsp cream

1/2 tsp vanilla

1 1/2 tbsp mayonnaise (just trust me)

2 tbsp sugar

2 tbsp cocoa powder

2 tsp flour

pinch of salt (about 1/8 tsp)

     -in a Microwavable mug until combined. Nuke on high for 1-2 minutes, depending on how you like it. Closer to one minute will give you a fuggier brownie (my personal favorite), and close to two minutes will give you a chewier brownie with an edge on the sides. PLEASE let it cool for about 5 minutes (just put it in the freezer) because it will burn your taste buds mercilessly, which means all that hard work for nothing.

 

 

Pumpkin Maple Cake Balls

    Initially made for Halloween, these cake balls, or “pops” if we’re being specific, are incredibly fun to make because it involves mashing cake and frosting with your hands which is not only exhilarating, but also calls for licking the leftovers off your fingers. These are not the cheater cake pops that use manufactured cake pop pans or makers, these are the real deal. I used lollipop sticks and dipped them in chocolate to decorate. I threw a failed attempt at decorating the pops to make them irresistibly cute, but the plan actually backfired mercilessly, so I'd suggest solid colors for those of you lacking in artistic skill like me. I used the maple cream cheese frosting from my previous post in this recipe, and I think it's safe to say that this one's a keeper!

Maple Pumpkin Cake Balls

1. Take the warm (but not hot) cake- cool for at least 20 minutes- and crumble the cake into a large bowl.

2. Top with HALF of the frosting recipe and mash together with your hands (the fun part). Once it is consistent, pick off small clumps and roll them into 1 inch balls.

3. From there, you can poke lollipop sticks in them (cake pops), dip them in chocolate, or see how fast you can eat them;). Freeze them before dipping for a good coating, and try not to eat too many! 

 

Maple Pumpkin Cake

Ingredients:

½ cup white sugar

¼ cup brown sugar

½ cup unsalted butter

1 egg

1 teaspoon vanilla extract

½ cup PURE maple syrup

2 cups all purpose flour

1 ½ teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

1/4 cup hot water

½ tsp salt

¾ cup pumpkin puree

Directions:

1. Preheat oven to 350F and grease a 13X9 pan.

2. In a large bowl, cream butter and sugar. Beat in egg, vanilla, and mix in maple syrup.

3. In another bowl, sift the dry ingredients (flour, baking soda and spices) and add half of it to the butter mixture. Mix in half of the hot water and continue stirring. Beat in the pumpkin mixture, followed by the remaining halves of both the dry ingredients and the water. Mix just until the batter is consistent and pour into prepared pan.

4. Bake for 15-20 minutes, or until a knife inserted in the center comes out clean.

Maple Cream Cheese Frosting

2 eight-ounce packages cream cheese

½ cup unsalted butter

1/3 cup PURE maple syrup

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups sifted confectioner’s sugar

2 teaspoons allspice (optional)

Directions

1. Cream butter and cream cheese.

2. Beat in maple syrup, followed by both extracts until combined, then gradually beat in the powdered sugar. If desired, add allspice and beat in.

Maple Cream Cheese Frosting

    A quick post just in time for fall, this frosting is incredibly easy to make and goes perfectly with most fall favorites like gingerbread, spice cake, pumpkin bars and all that fun stuff! Just make sure you get pure maple syrup, it costs a little more but it is well worth the taste!

2 eight oz packages cream cheese
1/2 cup unsalted butter (1 stick)
1/2 cup PURE maple syrup
1 tsp vanilla extract
1tsp almond extract
2 cups sifted confectioner's sugar
1/2 tsp kosher salt
1 tsp allspice (optional)

Cream butter and cream cheese together, then beat in maple syrup, extracts, followed by the powdered sugar. Beat in the kosher salt and allspice if desired and you're good to go!

PS if you really feel like wowing 'em, sub the beans of 1 vanilla bean pod for both of the extracts!

Happy Baking;)

Oh My Gourd!

    It’s that time of year again… The time where you can’t order a coffee or a cake without being offered the seasonal “pumpkin spice” flavor, candy is sold in “value packs” to trick you into buying more, and slightly-too-tight pumpkin sweaters are sported by the community retirees. Old people put out scarecrows, everything smells like cinnamon and everyone starts to notice that the so-called “fun size” candy isn’t too fun... IT’S FALL YALL!

It seems like everyone is
getting in the fall spirit!

    The main role that fall plays in baked goods has to be the pumpkin, considering the start of fall is pretty much dependent on when Starbucks starts serving pumpkin spice lattes. You may be surprised to know that pumpkins can be used for so much more than carving:  you can eat the seeds, the “flesh” can be used in food, and they also tend to make decent paperweights.

    Most people buy canned pumpkin puree, but you can actually make pumpkin puree yourself, which can save you some money when the pumpkins are on sale. Be sure you get a “pie pumpkin” versus a “Jack-O-Lantern” pumpkin when you’re baking or cooking with pumpkin . Pie pumpkins are smaller than carving pumpkins and are available in most grocery stores during the fall season (look at the first picture).  

    To make the puree, just slice the pumpkin down the middle, scrape out the insides, and slice the sides into somewhat equally-sized wedges. Put them on a baking tray (one with ridges if you don’t feel like cleaning burnt pumpkin off your oven), add just enough water to cover the bottom,  and bake rind-side-up at 350F for about  1 hour, or until the “flesh” is fork-tender. Let the wedges cool until you are able to hold them and scrape the flesh from the rind. Next, put the scrapings into a food processer and pulse it until the mixture is lump-free and resembles a puree.

    Pureed pumpkin can be used in a number of things such as pie, custard, cake, bread and so much more. I once added pumpkin to a box of gingerbread mix,  threw in some ground cloves and cinnamon, baked it in a 13X9 pan like a cake and layered it in jars with vanilla bean cream cheese frosting and pumpkin caramel (homemade caramel with the puree mixed in while still warm). It was a big hit and perfect for a gift or parties! Pumpkin is also a great moistener for cakes and breads - play around with it in classic recipes like muffins, chocolate cake or even gingerbread!

Lucky For Leftovers: Cake Jar Follow-Up

(This is an extremely horrible picture of
 the Funfetti cake balls)

  Aside from their less than appealing name, cake balls are a great treat to have on hand (and are extremely easy to make, whether it’s from scratch or out of the box). It's a great method for cake leftovers or scraps and perfect to bring to a party. They're basically what you would get if you threw a layer cake in a blender.
  All you have to remember is 2 to 1, that is, two parts cake to one part frosting ( such as 1 box cake + 1/2 can of frosting, 1 cake recipe with 1/2 buttercream recipe, whatever floats your boat). They can be frozen, refrigerated, decorated or just eaten straight (my personal favorite). The best part is that the flavors are endless. Chocolate on chocolate works just as well as carrot cake and cream cheese frosting, or Funfetti like the previous recipe... If you can call it that. This post is a follow up to the cake jars because whatever is left in the jars, or fails to fit in them, can be made into some dang good balls.

Ready?

1. Mash up the cake in a bowl, still a little warm but nowhere near hot. Add the frosting and mash them together with your (CLEAN) hands.

2. (This next part is crucial) Roll them into balls.

3. Place them on a tray lined with parchment paper to freeze for 30 minutes.

Yay! You made balls of cake.

   Another awesome thing about these bad boys is that they're easily decorated and can instantly become the glamorous and famed "Cake Pops" that people get so utterly excited about. Here's the secret: you put a stick in them.

   You can them dip them into melted chocolate or colored candy melts, or basically anything dippable, top with some crumbs, sprinkles, sea salt, whatever you have on your hand and they're instantly party-approved.

**Tip: easiest way to stick 'n dip them is to take them out of the freezer, dip a lollipop stick in melted chocolate (or whatever you choose) and stick the cake balls. Put them back in the freezer for another ten minutes, then take them out, dip the cake into your melted substances and let freeze on parchment paper for another ten minutes. If you're really picky, you can stand them up like a traditional lollipop by stabbing them into styrofoam, but if the cake is on the bottom and stick is in the air, it doesn't matter. Besides, it's easier to decorate, eat, and no one will care because at the end of the day, its food.