It's summertime! Let's make s'mores. But let's be different. Let's melt butter and homemade brown sugar and pour that creamy, caramel deliciousness over a layer of crunchy graham crackers. And then bake it. Until it's almost worth burning your fingertips to shove a bubbling caramel sauce-drenched graham cracker into your face.
Whenever I catch a glimpse of this dainty Chinese bowl tucked behind other odd and pretty things in the back of my cupboard, I think of Nane Bernard. Holidays inspire sentimental walks down memory lane, so bear with me as I wax nostalgic about a special couple and my first real chocolate revelation. That revelation came from a handful of chocolate truffles in the very bowl pictured here, a Christmas gift from Nane, the wife of my chef-mentor Eugene Bernard.
Do you ever have those weeks where you feel like you’re doing nothing but apologizing for stupid mistakes? That was my week last week. It was like every day was a new blunder which required a new apology. I will spare you the details of my mishaps, but they weren’t minor. Sometimes an apology by itself isn’t enough.
Salty and sweet. Crunchy and melt-in-your-mouth. Peanut butter and chocolate.
. Whatever. I bet Oprah doesn’t even make her own candy. But maybe Oprah would make her own Coffee Toffee is she knew how dead simple it was.
Tomorrow’s Christmas Eve! Let’s cover more things in melted chocolate! I’m Georgia bound, but wanted to share this fun (and simple!) recipe with y’all while I’m high in the sky.
Ingredients 1/2 cup (about 3 ounces) toasted slivered almonds 24 individually wrapped caramel candies (about 6 ounces) 1 cup (about 6 ounces) bittersweet chocolate chips 4 to 6 tablespoons cream, room temperature, divided 1 cup (about 6 ounces) white chocolate chips Special equipment: 2 mini muffin tins Directions Preheat the oven to 350 degrees F.
(Cocoa bark with potato chips and cheese) Apparently we have a ban on cheesy 80′s music in our house. Wish he’d mentioned it before we agreed to move in together. Or perhaps you never truly know someone until you start living with them and discover their little quirks. Such as belting out Whitney Houston classics into a hair brush or eating ice-cream at midnight. That would be me, guilty on both counts.
I recently had a culinary epiphany. I knew that I wanted to make chocolate bark but I couldn't decide what I wanted to put in it. I thought about doing hazelnuts or cherries but nothing really seemed right.
Happy Labor Day, everyone! Today is a very special day for another reason as well. Today I claim my creative right to pretend that I’m ten years old.
Welcome to Christmas Candy Fest 2010. Over the last few days, my girlfriend Paula and I made some delicious gift-worthy treats. When we were finished, we had 30 boxes of 5 different homemade candies and, yes, they were all fantabulous!…if I do say so myself. So with my next series of posts, I’m going to share the triumphs, the heartaches and the recipes from this endeavor starting with one of my favorites, Sea Salt Caramels.
When I was growing up, one of my favourite ice creams were Rainbow Paddle Pops . Those of you in Australia, or anywhere else that sells Streets ice cream will recognise these. Multi-coloured, creamy iced treats on a popsicle, with a super sweet flavour that you couldn't quite identify (according to the wrapper it's meant to be caramel flavoured). I was addicted to them. I seemed to have an unhealthy obsession with all blue coloured foods. A few years ago they took the blue out of the rainbow paddle pop ice creams, so there's no 'artificial colouring'.
There are times when I feel like baking something complicated, like this . I spend hours researching what kind of impressive dessert I will make, gathering the ingredients, and creating my masterpiece. In the end I look at it with pride. I am often surprised that I can successfully execute some of the recipes I try. That is not to say there are not failures.
If you don’t want gaggles of children beating down your door on Halloween night then look no further. If you’d rather not be the most popular house on the block then continue on your Internet search. If you aren’t a fan of a cookie crust so tender it shatters in your mouth, or a creamy caramel – dark, intense and scattered with salt, or bittersweet chocolate blended with butter to create the perfect cap to this cookie, then you might need to get checked because I think something is very wrong. If you like the idea of all these things then you are in the right spot and you are here just in time as this is the perfect cookie for this candy-laden season.
So, I was running behind today with my VeganMoFo post and was trying to find something superquick to make up for it. As I wandered into my kitchen, I immediately spotted two of my favorite foods: potato chips and chocolate chips. I considered today’s post done! I know this isn’t exactly a recipe… at all.