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Chocolate Caramel Tart Recipe

Katie and I have been pretty excited about our first post for the Holiday Recipe Exchange. After months of organizing – we are ready to launch the series today with our first sponsor – Scharffen Berger. If you’ve heard of Scharffen Berger, you know their name and brand is pretty much synonymous with high quality dark chocolate. Scharffen Berger Chocolate Maker is the first bean to bar artisan chocolate maker established in the United States within the past 50 years. With a full line of eating and home baking products, Scharffen Berger® chocolate is made from the world’s best cacao beans that are perfectly fermented and roasted, elevating your classic recipes with new depths of flavor. I came across this recipe for a Chocolate Caramel Tart months ago and knew immediately that this would be the recipe that I would be featuring for the Scharffen Berger Holiday Recipe Exchange. These tarts are not only decadent, rich and buttery, it’s knock-your-socks-off good! How To Participate

S’mores Truffles I can’t believe that I’m about to utter these two words, but I’m just going to spit them right out – Valentine’s Day. If you’re like me, you’ve barely finished packing away your holiday décor and pine needles may still fleck your floors. However, I’m sure you’ve ventured into Target or your local market only to be bombarded by all things pink and heart shaped. I’ve never really been one to go crazy over Valentine’s Day – honestly I don’t even think Brian and I exchanged cards last year and that’s perfectly fine with me. As a kid, my mom always treated us to a special Valentine’s Day treat which usually included various candies and red, heart shaped suckers for Jared and I and chocolate covered almonds for my dad. Brian picked up a bottle of Smirnoff Fluffed Marshmallow Vodka because he thought that I may enjoy it with the copious amounts of Hot Chocolate that I have been consuming. If you enjoyed this recipe, you may like...

Dangerous Peanut Butter Chocolate Chip Cookies “Can I have a cookie for breakfast?” That is the question I asked Ben the morning after I first baked these cookies. I loved them that much. There are few cookies in my recipe collection that I deem my ultimate favorite, and it’s usually hard to convince me to add to this list. But, in the last month I have tried two new cookie recipes that have earned their spot in the top – these being one of them. They have warranted a place in this year’s Christmas baskets, as well! Ben called these “dangerous” and said I should title them as such. Peanut Butter Chocolate Chip Cookies 8 tablespoons unsalted butter 1/3 heaping cup creamy peanut butter 1 cup brown sugar 1/2 cup granulated sugar 1 egg + 1 egg yolk, at room temperature 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chocolate chips Preheat oven to 325 degrees F. Melt the butter and peanut butter in a microwave safe bowl at 50% power until mostly melted.

The Best Chocolate Cake The Best Chocolate Cake is combines cocoa and coffee to create a chocolate lover’s dream. The rich buttercream frosting makes it perfect! We’re a family that loves to double down on chocolate. Peanut butter is a favorite, too, and my No Bake Cookies combine both with oatmeal. But since there was a birthday, I felt like I really needed cake. Deep, dark, chocolate cake. For birthdays, we have to do it up right by making my version of cake bliss. My family enjoys watching me flit from one thing to another like I’m their own personal reality show for entertainment. They love to point out when my missing spatula can be found at the computer desk, or my phone in the pantry, and helpfully letting me know that the oven timer has dinged at least 15 times. I also like to do things in excess – you know a little mound of frosting will never do in this household. I need to swirl on a pile of it on top, and then top it off with ganache just for the fun of it. Yield: 8 servings Prep Time: 25 minutes Notes:

Chuckwagon Apple Fritters | Scarletta Bakes - StumbleUpon I’ve been thinking about the Good Humor truck a lot lately. Like, a lot. This happens to me almost every summer. I get super hot. The sweating starts. The farmer’s tan shows up. Every summer when I was a kid, we would spend our days at the local pool. I was a champion eater. Around 11:19 a.m., I’d start to get excited. Waiting. And then, in the far-off distance, I heard it… Diddly ding da ding da ding ding-a-ling a ding dongggggggggggggg (Whatever. I have to be first in line. Wait – who is that chubby girl standing on curb, sobbing and clutching two melted Push Pops? Sigh. Why am I talking about the Good Humor truck? Seriously, these fritters are simple and simply amazing. I came into the kitchen and found A. sitting next to an empty fritter bowl. M.: “Hey, what’s that chile sugar all over your face?” A.: “It’s not chile sugar. For reals. Chuckwagon Apple Fritters Prepare the apples by peeling all 5, shredding 2 of the apples, and roughly chopping 3 of the apples. 1.

Cinnamon Toast Crunch Cupcakes New Photo from my cookbook “Your Cup of Cake” The Story: Whenever I see cinnamon sugar, I tend to laugh at myself a little bit. When I was 10 years old, I remember being in the kitchen on a Saturday morning and making myself a piece of cinnamon sugar toast. But our little glass jar of cinnamon sugar was empty. Cinnamon Toast Crunch Cupcakes Ingredients Cinnamon Cake: 3 eggs 1/3 cup oil ¾ cup buttermilk 1 teaspoon vanilla extract ¾ cup sour cream Vanilla Cake Mix (not white cake mix) 1 ½ teaspoon cinnamon (There used to be cereal pieces in the batter, but that has been removed due to comments saying it's better without it) Cinnamon Toast Crunch Buttercream: 8 oz cream cheese, softened ½ cup butter, softened 1 teaspoon vanilla 3 cups powdered sugar 2/3 cup Cinnamon Toast Crunch powder (Crush the cereal in a bag and then sift out 2/3 cup) Directions 1. 2. 3. 4. 5. 6. 7. 8. Copyright © YourCupofCake

Chocolate & orange cheesecake I came home the other day super stressed (thanks work, I love you but sometimes you kill me!) and with an intense hankering for cheesecake. Unwilling to go out and buy a cheesecake I decided to make one knowing full well it wouldn't be done by the end of the day. I also knew the next day would be busy and so coming home to an almost finished cheesecake would be good. I've written before about the wonders of stress baking and my attitude hasn't changed. Sure, baking is sometimes really stressful in itself but it's enjoyable and distracting stress that results in tasty treats. This cake is crazy rich, as many cheesecakes are. The recipe is predominately from Tartelette with the super sweet chocolate topping coming from Gourmet Traveller. Chocolate & orange cheesecake adapted from Tartelette & Gourmet TravellerMakes one 26cm (10") cheesecake For the base 125g butter, very cold and cut into cubes40g sugar150g plain flour10g cocoa powder Preheat the oven to 180°C (350°F).

Design Crush & Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. The post I did last summer on the cold guys was one of DC’s most viewed ever, so I thought you’d all be up for another round – was I right? Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted. House 344: Where We Learned to Live, Love, and Cook: Oreo Layer Dessert... ...Or should I say HEAVEN!? I used to make this dessert all the time years ago. I haven't made it such a long time, because believe it or not, I got Oreo Layered OUT! I made it so much because it is just so dang yummy. My love for the stuff is back. I promise this time I won't make it on a weekly basis and eat half the pan each time. Oreo Layer Dessert 1 pkg of regular Oreos 1/2 c. of butter 1 lg box of instant chocolate pudding 2-8 oz cool whips 8 oz. of cream cheese, softened 1 c. powdered sugar Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin. Hope you enjoy this dessert as much as my family does.

Soufflé de Fresas - Entrevista en Radio Cope Esta vez fué el Gran Chef el que me dió la receta perfecta para terminar una comida de una manera extraordinaria. Lo malo de los soufflés es que no son nada fotogénicos... pero y lo ricos que estan ¿qué? Si os fijáis en las fotos veréis como el soufflé se van deshinchando poquito a poco. Ingredientes: - 200 grms de fresas. - 2 cucharadas de azúcar. - 3 claras. - 1/4 cucharadita de extracto de vainilla. Preparación: Lavaremos las fresas y les quitaremos el pedúnculo. Con tan solo cuatro ingredientes podemos crear un postre extraordinario, lleno de sabor y además curioso, ya que es otra manera de tomar las fresas y además calientes, como ya lo hicimos con el crumble. Fresas, sigue siendo una palabra mágica en una estación del año resplandeciente, florida y donde el calor empieza a aflorar. Con esta receta voy a participar en el concurso que Pepekitchen organiza en su blog. También os dejo la entrevista de la Cope que se emitió la pasada semana, el 20 de Abril, en el programa "A cielo abierto".

Two-Ingredient Banana Peanut Butter Ice Cream Recipe Brown spotted bananas were sitting on our counter, staring me down. I tried to ignore them, but they kept haunting me. It seems like I can never eat bananas fast enough. They always turn brown and beg me to put them to good use. I usually bake banana bread, banana cookies, banana cake, or use them in a smoothie. I was a little skeptical about this recipe. I sliced up four ripe bananas and put them on a large plate. I put the frozen banana slices in my Blendtec blender. I pulverized the banana slices for a few minutes, scraping down the sides a few times. If you are looking for a new way to use up your ripe bananas, try this Two-Ingredient Banana Peanut Butter Ice Cream. Ingredients: 4 large very ripe bananas 2 tablespoons peanut butter Directions: 1. 2. *Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Follow twopeasandpod on Instagram and show us what recipes you are making from our blog!

40 Crock Pot Slow Cooker Dessert & Candy Recipes {Saturday Inspiration & Ideas} I love breaking out the slow cooker this time of year to ‘fix and forget’ some warm comfort meals. While I have used my crock-pots and slow cookers for many convenient dishes, I have never really thought about using them to make any tasty desserts. So this week’s Saturday Inspiration and Ideas is a collection of 40 different crock pot slow cooker recipes. I really like the idea of having a nice warm dessert already cooking and ready to go without spending any additional time away from guests during a dinner party. There are even recipes for crock pot candy which look incredibly easy to make for holiday gifts. Have you ever made any tasty treats using your slow cooker or crock pot? Hope everyone is having a fabulous weekend ~ Enjoy! p.s.

2 Ingredient Truffles How was everyones 4th? Did you all have fun, food, & Family? We sure did and not to mention we had some awesome fireworks! I did break down and make Miss A a shirt, I will add a little tutorial for you soon, here in Utah we still have the 24th to celebrate too! Do you have a love for the truffles but they all seem like a lot of work? 1 8oz pack of Cream cheeseChocolate (1 pkg of almond bark or 2 1/2 boxes of melting chocolate) Start with whipping your cream cheese, while that is whipping melt half of your chocolate. AT this point you can go onto the next step and keep it 2 Ingredients or I like to try my luck and test different combos. Refrigerate the balls for about 1 hr until firm enough to hold their shape in melted chocolate. Dip then decorate! Stand back and enjoy the praise!

Dark Chocolate Cupcakes with Peanut Butter Frosting I have a secret that I’m about to blab. It’s about me. And it’s a doozie. It’s going to rock your world… I don’t really like cake… Shhh… Can you believe it? These cupcakes are insanely rich and moist, and are made using the same type of method used for making brownies – melted chocolate is added to a whisked mixture of eggs and sugar, and then flour is stirred in. And the frosting. Note: To make the swirls of icing, I use a 1M icing tip. One year ago: Sweet and Sour ChickenTwo years ago: Fresh Strawberry Tart More chocolate & peanut butter deliciousness: Chocolate-Covered Peanut Butter Crisp SquaresMarshmallow Crunch Brownie BarsChocolate Peanut Butter TortePeanut Butter-Fudge CheesecakeNo-Bake Cookies