Easter Peeps

Let's take a look down memory lane and revisit one of my favorite Easter-time snacks. Those precious little marshmallow birds that get stocked to the shelves each year. One of the things I eagerly await. Here's a neat way to turn them into a delicious, fingerlickin' snack. Sugary, sweetness. I snatch up one of every color. Or at least what's available at the time. A classic campfire treat turned into a holiday appetizer (?) or dessert (?). Whichever one you choose it's too tempting not to try.

I remember trying this little s'more concoction several years ago after much trial and error. All I got to say is...gotta love the microwave. :) The oven tends to burn the sugar. By using the microwave you still get the bright sugar color, but with the inner melted goodness.

You know you want to try this!





Peep S'mores

Peeps (any color/bird or rabbit)
Hershey's milk chocolate bar (divided into squares)
Honey Graham Cracker (halved)


Take one half of the graham cracker and place a peep on top.

Microwave for 20 seconds in two 10-second intervals. The peep will puff up like a balloon, but won't explode.

Remove the microwave and add a nice chunk of chocolate on top then place the other half of the graham cracker. The heat from peep will instantly melt the chocolate into liquid goo.

Then enjoy.

Warning: This snack will get messy, so have plenty of napkins on hand.

Pure Dark

A couple weeks ago, I had gotten a nice package. Yep, thanks to Foodbuzz Tastemaker program and Pure Dark for the samples of chocolate. Who could resist chocolate? Remember I'm a self-professed chocoholic? I've been wanting to make something with them, but they've been staring at me for quite sometime. So I gave in and nibbled away at them. I couldn't resist.

Two samples: Classic Bark (Top) and Chocolate Slab

I like the packaging on the chocolates. It's not your usual foil wrapper, it's got the soft paper material. Almost feels like rice dense rice paper. I'm sure there's a name for it, it's just not coming into my mind right now. Anyone know the name of it? 

Classic Bark

As in the description of the package, this chocolate has bits of cherries, roasted almonds and caramelized nibs. This is perfect to snack one. It's got a nice balance of flavors. A bit of the sweet and salty.  You can't go wrong with that. Plus, each bit you take has a taste of each, another cool thing. Unlike some chocolates that just randomly sprinkle the add-ins in certain areas. 

Chocolate Slab

This one is pure dark chocolate. A nice this slab of chocolate. I think this one is perfect for baking or incorporating into some kind of dish. Heck you can even put it into hot cocoa. ( I think I might just do that!) 

If you see these around somewhere and/or you love dark chocolate, give them a try.

Oh and don't forget to check out the website for my new short film. Thanks for the support!! I'm really proud of it and hope it will do well in the world of movies. :)

By The Water's Edge

Eat My Blog: White Chocolate Brownies with Peanut Butter chips

I once again participated in the Eat My Blog bake sale that took place this past Saturday at Tender Greens in West Hollywood. I had made these tasty guys last year and I felt it was right to bake them up once again for others to taste the deliciousness of chocolate. :) I whipped up some white chocolate brownies with peanut butter chips.

I ate up the side scraps and bits and pieces that fell off. Call it a rewarding midnight snack. :)  The texture is a mix between a cake and a brownie with the peanut butter chips half way melted int he nooks and crannies.  Hope that's a good enough description to whet your appetite.

 

Wrapped each square in a treat bag with a little B + B card attached to the back, then made my delivery. I did make a small little batch for myself the next day. Those scraps weren't enough to fill  me up with white chocolate goodness.  I'm happy to report that the Eat My Blog bake sale went great. Raising over $3700 for the LA Food Bank. Woohoo... I'm sure you can find recaps on the event from many LA bloggers. (Here's one from Cathy at Gastronomy Blog.) I'm glad to have been able to participate in some capacity. Can't wait for the next one.

White Chocolate Brownies with Peanut Butter chips

1 c white chocolate chips (plus extra)

1 c granulated sugar

1/2 c unsalted butter or margarine (softened)

2 eggs

1/2 Tbsp vanilla extract

2 c cake flour or all-purpose flour

1/2 tsp baking powder

1 c peanut butter chips

1/4 tsp salt

1/4 c water

Preheat oven to 350˚F

Sift together flour, baking powder, salt. Set aside.

Melt the white chocolate white chocolate chips in a bowl with the water. Heat in the mircowave for 1 1/2 - 2 min or until melted. Stir the mixture after the first minute to combine. Or use the double boiler method. Bring some water to a boil in a small pot. Once the water is boiling bring it down to a simmer. Place the chocolate and water in a metal bowl and place on top of the pot. Stir chocolate ocassionally to combine until melted.

In another bowl, cream together butter and sugar. Then add in the eggs, mixing after each one. Add in vanilla, then the melted white chocolate. Combine well then slowly add the flour mixture. Mix well until there are no lumps.

Add in the peanuts butter chips.

Lightly grease preferred baking pan and pour in the batter. Sprinkle a little more white chocolate chips on top.

Baked for 25 min. Let it cool for at least 5-10min then cut into squares.

Nutella Potstickers

Alrighty, you chocoholics! Today's ingredient is...Nutella. Cue the chorus of Oo's and Ah's. If you haven't tried this stuff, you're really missing out on some really addicting chocolate and hazelnut flavor. It's notable known for being a sandwich spread.

My daily ritual consists of reading an endless amount of blogs everyday. Day and night. Night and day. A couple weeks ago, I was browsing over at La Fuji Mama and she had this recipe for Nutella Banana Gyoza. I thought it was a brilliant idea. Perfect dessert for parties, potluck or whatever. It was just awesome. Have I mentioned yet how awesome Nutella is? I remember having it in sandwiches as a kid. I remember in elementary school begging for a trade with a classmate for her nutella sandwich with my plain ham sammie. Ah, those were the days.

As it just so happens, I had recently bought a jar of nutella few days before. I've been nibbling away at it for breakfast with my morning pan de sal. When I saw the recipe for the gyoza, I knew I had to make it. Last time, I had nutella on a dessert was on a crepe at the mall. The original recipe calls for gyoza wrapper, but the only thing I could find at the store was regular wonton/potsticker wrappers. They'll do. So I made about a couple dozen. One of my bestest and closest friends came by, so she helped make a few them. The ingredients were simple. Nutella, banana, and wonton wrapper.

I did a quick pan-fry of them. The key it make sure the oil is really hot. That way when you set them into the oil, they'll cook up within seconds preventing the oil from soaking too much into the wrappers. Drained them on a paper towel and then sprinkled them with a cinnamon sugar mix. You bite into them. The soft banana with the chocolate hazelnut flavor. So good. These are perfect for parties. Or if you're like me. just eat them for yourself. I did share a few. I ain't greedy.

If you don't like bananas, you can totally omit it and replace it with another fruit or just put a large dollop of nutella instead. Whichever is your choice. This dessert should be put in the "Will cause you to drool" category

Makes roughly 2 dozen or more. Adjust recipe to however many you want to make.



Nutella Potstickers
adapted from original recipe at La Fuji Mama

2 ripe bananas (sliced in 1/4-inch slice) - optional or your choice of fruit
24-30 wonton wrappers
1 jar nutella
egg wash (1 egg + 1 Tbsp water beaten)
canola or peanut oil

Topping:
1 Tbsp granulated sugar
1 tsp cinnamon

Combine the cinnamon and sugar in a small bowl and set aside.

Take a a wonton wrapper, lay it on a flat surface. Take 1/2 tsp of nutella and place a dollop on one side of the wrapper. Leave some room on the edge.

Then take a slice of banana, place it on top of the nutella.

Use the egg wash to wet one side of the wonton edge and fold over into a rectangle.

Do this same process for the rest of the potstickers.

In a large pan, Coat the pan with at least 1/4 to 1/2-inch of canola or peanut oil. Heat it on medium to high heat. You want it to be really hot.

Cook the potstickers for roughly 10-20 secs each side until lightly browned.

Place on some paper towel to drain off any excess oil, then sprinkle some of the cinnamon-sugar on top. Serve hot/warm.

Gooey Deliciousness!!!!!
The cross-section

German Chocolate Mini Cakes with Butterscotch Icing

It was my mom's birthday yesterday and I wanted to surprise her with a little cake or two. Ain't I loving daughter? When I started baking, this was the first cake I ever made. It is a German Chocolate cake. Made it from scratch. None of that boxed stuff. I usually make this once or twice a year. Depending on the occasion or request.

The original recipe comes from a tear-out card in the box of Baker's German's Sweet Chocolate found in the baking section of your grocery. It's the one cake I'm known for in my circle of close friends. It makes about 2-3 9-inch layers. So it's a pretty large cake.

This time around I decided to do half the recipe and make some mini cakes with a butterscotch icing drizzled on top. I'm not very good at decorating and what not them. Eating, yes. Decorating, that's a big fat no. Using a 4-inch cookie cutter to make the rounds. I made 3 mini cakes with it. Of course, there was quite a bit leftover. What did I do with the rest of the filling, cake pieces and icing? I made meatballs and cheese sauce with them. I can imagine you all scratching your heads going..."???" Tune in tomorrow to find out what I mean. Unless, you can figure it out in the next 24 hours. It's a pretty easy answer.

Anyway...my mom loved the cake(s). Here she is ready to blow out the little birthday candle. You know the phrase "aging gracefully"? I truly think my mom fits the title. If you look at a picture of her 10-15 years ago, you'd think it was taken recently. Oddly enough, some people have mistaken us for sisters. True story. Which I find pretty funny because I look more like my dad. Go figure. Hopefully, I can do the same as I get older. *crossing fingers*


I love this cake and I wouldn't mind making this all the time. The recipe below will make 1 9-inch layer, 2 c filling and 2 c butterscotch icing.




German Chocolate Cake with Butterscotch Icing
adapted from Original Baker's German Sweet Chocolate Cake recipe

Cake:
2oz Sweet Chocolate
1/3 water
1 c Cake Flour
1/2 tsp Baking Soda
1/8 tsp salt
1/2 c (1 stick) unsalted butter (softened)
1 c sugar
2 eggs (separated)
1/2 tsp vanilla
1/2 buttermilk

Note: if you don't have buttermilk, you can mix in 1/2 Tbsp lemon juice or vinegar to 1/2 c milk. Let it stand for at least 10 before adding to the cake mixture.

Preheat your oven to 350˚F.

Sift together flour, baking soda, and salt. Set aside. Melt the chocolate with the water in a microwave safe bowl to 1 min 30 sec. After the first minute, stir the chocolate to combine witht he water. Stir again after the final 30 seconds.

In a large mixing bowl, cream together the butter and sugar. Add in the egg yolks, beating after each one. Add in the vanilla and chocolate. Then slowly add the flour mix and buttermilk, alternating between the two.

Beat the eggs whites with an electric mixer until it forms stiff peaks. Gently fold into the fluffy egg white into the chocolate mix.

Line a greased baking pan with parchment paper and pour the mixture.

Bake for 30 min. Use the toothpick method to check. Let it cool for 5 min before removing from baking pan.


Coconut Pecan Filling:
2 egg yolks
1 5oz can evaporated milk
3/4 tsp vanilla extract
3/4 c sugar
6 Tbsp butter or margarine
1 1/2 c sweetened coconut
1 c pecan bits

Beat egg yolks, milk and vanilla into a saucepan until blended together. Add sugar and butter and heat on medium for 12-15 min or until mixture is thick and golden brown. Stir constantly the whole time to prevent the yolk from cooking.

When the mixture is thickened remove from heat and let it cool for 5 min. Add the pecans and coconut and mix well. let it cool down then spread onto the cake.


Butterscotch Icing:
1 1/2 c powdered sugar
1/2 butterscotch chips
4 Tbsp water
1 tsp vanilla
4 Tbsp butter or margarine

Sift the powdered sugar into a bowl.

Melt the margarine in the microwave for 1 min. Add to the powdered sugar and mix.

Add vanilla and 2 Tbsp of the water

Melt the butterscotch chips with the other 2 Tbsp of the water for 1 min 30 sec in a microwave safe bowl. After the first minute, stir the chips, to combine with water. Mix again after the final 30 sec.

Add the butterscotch to the mix and combine well until it is a yellow-caramel color. Spread or drizzle onto the cake.

Note: For thicker icing, add more powdered sugar. For thinner icing, add water.


Putting it all together:
remove the cake from the baking pan. Level off the top and slice it in half horizontally. Take a 3-4 inch cookie cutter and cut out 3 cakes. There should be 6 round pieces.

Spread some of the coconut-pecan filling over the bottoms. Place the top cake piece and drizzle some of the butterscotch icing over coating the top. Place in the fridge, if not being served immediately.

Post #100: White Choco Brownies

Yay!!! I've reached a milestone in this little bloggy of mine since starting it back in March. I've reached 100 posts. Woohoo... I'm actually surprised by the recipes I've posted thus far. And so many, too. Some of you readers may know of my love for chocolate when I've commented on some of your blogs. But I have yet make a chocolate concoction on this site. Never fear! I've finally made a chocolate dessert/snack recipe. What better way to start then with the classic brownie. A white chocolate brownie with peanut butter chips and pecans to be exact. Have I got your attention now?

Btw...I had my first taste of bacon chocolate a couple days ago. Holy cow was it good!!! A wonderful blend of salty and sweet. I must get me more!

Anyway...we're all used to seeing the cocoa version of the brownie. Not too often does white chocolate play a role. We got to give it some star appearances once in a while. I mean it is good stuff.

Don't mind my hack job of a square cut on those brownies seen in the pictures. I could never wait for them to fully cool down. To eager? Yes, but they were begging to be sliced. Really, they were. They were moist and chewy with the slight flaky top crust. Goes perfect with a tall cold glass of moo juice. Better yet, how about a couple mini scoops of oreo sundae ice cream from Baskin and Robbins? When I say mini, I mean mini. Golf ball sized scoops. That's why you see three on the dish slightly melting next to the warm brownie. When that happens, you're in for a fun and delicious time.



White Chocolate Brownies with Peanut Butter chips and Pecans

1 c white chocolate chips (plus extra)
1 c granulated sugar
1/2 c unsalted butter or margarine (softened)
2 eggs
1/2 Tbsp vanilla extract
2 c cake flour or all-purpose flour
1/2 tsp baking powder
1 c peanut butter chips
1 c pecan pieces (plus extra)
1/4 tsp salt
1/4 c water

Preheat oven to 350˚F

Sift together flour, baking powder, salt. Set aside.

Melt the white chocolate white chocolate chips in a bowl with the water. Heat in the mircowave for 1 1/2 - 2 min or until melted. Stir the mixture after the first minute to combine. Or use the double boiler method. Bring some water to a boil in a small pot. Once the water is boiling bring it down to a simmer. Place the chocolate and water in a metal bowl and place on top of the pot. Stir chocolate ocassionally to combine until melted.

In another bowl, cream together butter and sugar. Then add in the eggs, mixing after each one. Add in vanilla, then the melted white chocolate. Combine well then slowly add the flour mixture. Mix well until there are no lumps.

Add in the peanuts butter chips and pecan pieces.

Lightly grease prefered baking pan and pour in the batter. Sprinkle a little more white chocolate chips and pecan pieces on top.

Baked for 25 min. Let it cool for at least 5-10min then cut into squares.

Enjoy with a cold glass of moo juice or ice cream.

Peep S'mores

Easter. Bunnies. Chocolate. Eggs. One of my favorite things about this time of season is the abundance of Peeps. These little marshmallow goodies covered in a sugar coating of the classic yellow, pink, purple or blue. Here's a fun way to take a classic campfire snack and give it a little flair for the Easter holiday. It's a nice treat for the kiddies, too.

I ended up getting a bit of a sugar high after eating a few of them. But they were soooo good. The chocolate oozing from the side. Besides, it's only once a year and I've been good on my Lenten sacrifices. I had tried heating the marshmallows in the oven, but it took long and burnt the graham cracker underneath. I didn't want to do the conventional way by heating them over a fire. I still wanted to keep the sugar coating of the peep in tact. My only other option was the microwave. The peep gets hot enough that when you place the chocolate on top, it instantly begins to melt.

It's finger-lickin' good!





Peep S'mores

Peeps (any color/bird or rabbit)
Hershey's milk chocolate bar (divided into squares)
Honey Graham Cracker (halved)


Take one half of the graham cracker and place a peep on top.

Microwave for 20 seconds in two 10-second intervals. The peep will puff up like a balloon, but won't explode.

Remove the microwave and add a nice chunk of chocolate on top then place the other half of the graham cracker. The heat from peep will instantly melt the chocolate into liquid goo.

Then enjoy.

Warning: This snack will get messy, so have plenty of napkins on hand.

Brownie update

My friend was happy enough to pass along the recipe for those brownies I mentioned in the previous post. Make sure you've got good quality ingredients for these.

Fudge Brownies

Happy eats!!!

Chocolate Brownies!!

Chocolate overload, originally uploaded by dickiesandchucks.

Yes, Chocolate overload indeed! A good friend of mine loves to take food photography, so when I saw this photo among his collection, my heart lept with joy. I had given up chocolate for lent and, of course, temptation ensued. I have until Easter. It seems like a long ways to go. It's hard enough as it is especially when I've got a box of Samoa Girl Scout Cookies staring me in the face whenever i get near the kitchen. Those coconut and chocolate ring cookies. (Must resist!!) But upon seeing this, I was in the "must eat" mode.

I need to get the recipe from him. I believe there are bits of melted milk chocolate in those scrumptious brownies bites. There's just something about brownies that makes you go: Yippy!