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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

Banana Cake Recipe with Butterscotch and Cream Cheese Frosting We entered the convention center’s ballroom to find two women sitting on the stage. One in her 30′s-40′s, chef jacket attired with a professional’s serene gaze. The other – a bubbly, plump Southern Grandma with short cropped hair, her enthusiasm barely contained. That woman was Shirley O. Corriher and over the next 45 minutes she would become one of my heroes. It was the 2011 IACP conference in Austin, TX and Diane and I had just given a talk on food photography. At first glance she appeared to be just a cute grandma with a lot of enthusiasm, but the more I listened it became evident to me that Shirley was brilliant. Her knowledge was deep, but then she would also come up with new twists on techniques that were absolutely remarkable. Needless to say, I’ve since bought her book, Bakewise. Bakewise is filled with the scientific wisdom of a baking education, but sugared and spiced with Shirley’s uninhibited enthusiasm. Fast forward to last week. -Todd Yield: 1 - 8" Layer Cake Ingredients:

Mocha Scones Recipe I love making scones almost as much as I love eating scones. Up until I discovered my version of scone bliss at Panera a few years back, I always tuned my nose up to them thinking they were a slightly glorified biscuit. As much as I love me a good biscuit – scones are different and scones are delicious. My latest shipment from Green Mountain Coffee included a variety of K-Cup® portion packs from the The Donut House® Collection. My initial thought was to make cupcakes – go figure, right? The scones turned out beautifully – they were tender, moist and perfectly sweet. Whether you’re looking for a midday pick-me-up or a delicious accompaniment to your morning coffee, these scones are sure put a little pep in your step. NEW CODEUse the code AM0004-3568. If you enjoyed this recipe, you may like... Tagged as: Breakfast, Brunch.

Ganache Recipe Ganache is a French term referring to a smooth and velvety mixture of chocolate and cream. Its origin is a little unclear, but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. To make Ganache, hot cream (cream with a 35-40% butterfat content) is poured over chopped semi sweet or bittersweet chocolate, and the mixture is stirred until smooth. Ganache is widely used in the pastry kitchen. The taste and quality of the ganache is primarily dependent on the quality of chocolate you start with. Besides the chocolate, a Ganache contains cream, in this case heavy "whipping" cream, or double cream.

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.

gluten-free chocolate bundt cake, adapted from Joy the Baker How can you not love someone whose name is Joy the Baker? That’s what she is — Joy. Yes, her name is Joy, but I mean more than that. Joy Wilson is sunlight and goofiness, connected conversations, generosity and cookies, and a good amount of butter and sugar. I’ve been relishing her website for years. Joy’s first cookbook, Joy the Baker Cookbook: 100 Simple and Comforting Recipes , came out recently and I’ve been reveling in it as well. We’re mostly moved in now. Dear friends came over for dinner on Friday. After the tamales — so comforting and good — and the conversation, Tita and John were ready to push away from the table. We sat together, forks working, in silence. Didn’t I tell you? GLUTEN-FREE CHOCOLATE BUNDT CAKE , adapted from Joy the Baker Cookbook: 100 Simple and Comforting Recipes As Joy wrote about this, “Coffee, cocoa, and sour cream are the magic ingredients in the cake. Feel free to use 350 grams of any gluten-free flours that work for you here. Preparing to bake. Enjoy.

Orange Chicken Revisited Here is another recipe I'm revisiting because the original photos are HORRIBLE, and this dish is worthy of being on my blog twice. QUESTION: Whenever you are in the process of making a dish, do you think about what you are going to write about on your blog for the same dish? I do. For instance, I wanted to mention that using cornstarch in place of flour makes the chicken pieces look too white while flour browns the chicken more. So, you should combine the two when coating the chicken. Anyway, I think the fact that I made this dish again tells you how good it is. I accompanied the orange chicken and rice with cold, green teasans the ice. This piece is about to go into my mouth. . .riiiiiight. . .NOW.Orange Chickenfrom Blog Chef Chicken- 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes) (I used 1.25 lbs) 1/2 - 1 cup all-purpose flour 1/2 - 1 cup cornstarch1 egg (beaten) ¼ teaspoon salt ¼ teaspoon pepper Want a piece?

Triple Layer Fudgy Mint Oreo Brownies Triple Layer Fudgy Mint Oreo Brownies Happy Saint Patrick’s Day! A few weeks early, but who’s counting. I couldn’t resist sharing these. Now. These brownies are the best thing to come out of my kitchen thus far in 2012. I know we’re only two months into the year, but I assure you, these take the cake take the brownie. Let’s talk about what’s going on in them. To the brownie batter for the base layer, I added a dozen crumbled Cool Mint Oreo Cookies (Layer 1) I also made a green minty marshmallow mixture, comprised of Marshallow Fluff, peppermint extract, and green food coloring, and I swirled half of it through the brownie batter along with the crumbled Oreos. To say this green mixture is “pretty good” is an understatement: white chocolate chips + buttercream frosting + Marshmallow Fluff + peppermint extract = Dive In and Don’t Come Up For Air. I would like to have this stuff on hand for mental health days because a spoonful of it is guaranteed to put a smile on your face. Heaven-sent. PMS? Save

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

Pi Day Recipe: Chocolate Stout Pudding Pie Recipe & Review of Gesine Bullock-Prado's Pie It Forward I find that pie is a personal thing. People are either scared of baking it or embrace it. Some have family recipes they treasure, others rely on cookbooks and online recipes. Pie It Forward by Gesine Bullock-Prado is a pretty, educational, and thorough collection of pie recipes and baking tips. Now I bake a lot of pies, and I have to admit that I was struck by how much I learned after just a few minutes flipping through Pie It Forward. Delicious recipes include the Pear and Rhubarb Cardamom Custard Pie, Bruléed Maple Custard Tart, Nutella Tart, and of course the Chocolate Stout Cream Pie that I prepared at home (recipe below). The crust (and the whole pie) is quite wonderful. The filling is unique and may not be for everyone, although if you like dark chocolate, you really must try it. The cool thing about the book and about the author's mission is the idea behind Pie It Forward. • To Learn More: Pie it Forward Day (and Recipe!) Chocolate Stout Pudding Pie Make the dough:1. Assembly1.

Snickers Cheesecake Recipe TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;)

Rolo Stuffed Chocolate Chip Cookie Recipe Ingredients Directions 1.

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