Taste testers claim this is the most delicious, smoothest chocolate thing they’ve ever eaten. Bakers can use this for desserts, tarts and candy making - Enjoy! (Guest Post) JD Provence Formed (Molded) Chocolate Ingredients: 1/4 Pound Chocolate Chips, ground to powder 3/8 Cup Boiling Water 1 Tablespoon Powdered Milk 1 Tablespoon Unflavored Gelatin Powder Directions:
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You know what's nice? this recipe is easy! As easy as candy making gets! All you need is some Vanilla Almond Bark from the baking aisle of your local grocery store (it comes in a 24oz brick of large cubes) it also comes in Chocolate (as in looks and tastes like milk chocolate) and the Vanilla looks and tastes like white chocolate. Bark doesn't use cocoa butter as chocolate does, Barks use vegetable fats. Barks are right up there with 'Candy Melts' in the workability of the product once melted.
I prefer microwaving the Bark. Follow the directions on the package but, basically you melt for 1 minute at high, stir and then heat in 12 second intervals, stirring in-between until completely melted. Melting is usually 2 minutes total cooking time. You can also add colorings and flavorings. You cannot (must not) use water based liquids or the Bark chocolate will seize. Oil based food colorings are best for this application. Wilton "Candy Colors Food Colorings" work great for candy making! When making a batch of Vanilla, white chocolate almond bark for this recipe today, I added in some peppermint white chocolate chips I had on hand - and then added some on top along with green sprinkles for the Christmas Holiday. Again, you don't want to flavor or color with any non-oil based product or the candy will seize. Enjoy! Diane Almond Bark Candy Ingredients: 1/2 pound whole almonds 6 bricks/cubes of Vanilla Bark (12 oz. white almond bark) Sprinkles of your choice Directions: Toast your almonds in the oven at 350 for 10 minutes. Toasting deepens the flavor of the nuts and a step that shouldn't be skipped. Let the almonds cool while you prepare/melt the bark. Once the bark is melted, stir in three-fourths of your toasted almonds and any oil based food colorings you prefer. (optional) Pour the mixture out onto an 8x8 or 9x12 baking sheet, lined with parchment paper. Sprinkle top of bark with remaining almonds and any decorations you prefer. Press the almonds down slightly so they set into the bark and won't pop off easily. Let the entire mixture cool on your counter for 20 minutes and then place in refrigerator for a half hour. Once fully cooled and solidified, break the bark into chunks as you prefer, I break into larger pieces first and then break those in half. (Almond Bark typically comes in 12 segmented bricks per 24 ounce bag) My Holiday White & Peppermint Almond Bark pictured below: A cookie that is named after a pretty flower, what else do you need to know? These cookies are a true family favorite and can be made any time of the year but, a great treat for any Holiday. Simple ingredients and easy to make, these tiny shortbread type cookies are topped with dollops of fudgy goodness. I like these because while they are small, they pack a tasty punch. I hope you enjoy these as much as we do. ~Enjoy! Diane
Black-Eyed Susan Cookies Cookies: Ingredients: 1 1/4 cups all-purpose flour 1/2 cup cornstarch 1/4 teaspoon salt 1 cup unsalted butter, softened 1/2 cup powdered sugar 1 teaspoon vanilla paste or vanilla extract 1/2 teaspoon almond extract Frosting: Below Directions: In a medium bowl sift together the flour, cornstarch and salt (set aside.) Using an electric mixer cream the butter with the powdered sugar until well combined. Blend in the extracts. Add in the flour, half the amount at a time and mix just until combined. Cover dough and chill for at least 45 minutes. Preheat oven to 350. Remove dough from fridge while oven is heating up. Scoop dough out into 1-inch balls and roll. place about 2 inches apart on a parchment lined cookie sheet. Bake approx. 12 minutes. (the cookies should be puffed, the bottoms should be slightly golden, do not overbake) Yield: 3 Dozen Cookies Fudgy Icing/Frosting that hardens when cool: 2 Tablespoons melted butter 2 Tablespoons unsweetened cocoa 2 Tablespoons hot water 1 cup powdered sugar 1/2 teaspoon vanilla paste or extract Combine melted butter, cocoa and hot water Blend in the powdered sugar and vanilla Place icing in a small piping bag Squirt into a small round atop each cookie Let icing dry; it will harden when cooled. (this icing is also great when poured and spread onto brownies or cake and let to cool/set) Yield: 1 Cup I'm so excited this year to participate in the "Cookies with Rodelle by the Dozen" Event. Rodelle Kitchen Brand Ambassadors are bringing their favorite cookie recipes directly to you this Holiday Season. A month-long holiday cookie celebration. Want a flavorful and delightful Christmas Cookie? Try Chocolate Crinkle Cookies. The taste of these are similar to a brownie, made into a decadent cookie! Part of my yearly Holiday Cookie baking lineup, everyone seems to love these. I love how the Rodelle baking cocoa lends a deep chocolate richness to the cookies. Give these traditional and tasty cookies a try! ~Enjoy! Diane Chocolate Crinkle Cookies Ingredients: 2 cups all purpose flour 3/4 cup Rodelle baking cocoa 2 tsp baking powder 1/2 tsp salt 1/4 cup butter, softened 1/4 cup vegetable oil 1 1/2 cups sugar 1/2 cup brown sugar 3 eggs 2 tsp Rodelle vanilla extract or Vanilla Paste 1/2 tsp Rodelle chocolate extract powdered sugar and granulated sugar for rolling Directions: Preheat oven to 350F Line cookie sheet with parchment paper or silicone mat. In a medium bowl, whisk together flour, Rodelle baking cocoa, baking powder, and salt. Set aside. In your mixer (or a large mixing bowl) beat butter until smooth. Add oil, sugar and brown sugar and cream until light and fluffy. Beat in eggs one at a time and then stir in the Rodelle vanilla paste and Rodelle chocolate extract. Add the flour mixture and stir until just combined. Roll a Tablespoon of dough at a time into a ball. Then roll in granulated sugar and powdered sugar. *If you find the dough hard to work with, you can put it in the refrigerator for 10 minutes to firm it up a bit. Place cookie dough balls about 2 inches apart on prepared cookie sheets and bake for 12-13 minutes or until crackled. Cool for 5 minutes on the cookie sheet and then remove to a wire rack to cool completely. Store extras in an airtight container. Makes Approx. 3 dozen I thought I'd share the photos below - I won "most creative cookie display" at friends cookie exchange party this past weekend. I had 6 dozen chocolate crinkle cookies made and packed into 6 tins, placed into a larger basket with ornaments scattered about - such a fun day and tasty too!! This post is sponsored by Rodelle, Inc
So excited to be working with our Gold Sponsor for #Choctoberfest 2018. Imperial Sugars are new to me but, what a great product! I am so happy they sent me their sugars and to use as baking season ramps up for the Holidays.
*********** A little bit of Imperial Sugar History: "In 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin. Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Our family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results." Make sure to visit Imperial Sugars Halloween Contest!! ********** Brown Sugar Chocolate Bundt Cake Ingredients: 3/4 cup (1 1/2 sticks) butter, softened 1 cup packed Imperial brown sugar 1/2 cup Imperial granulated white sugar 1/2 cup sour cream 3 eggs 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon vanilla paste or extract 1 teaspoon chocolate extract 1/2 teaspoon baking soda 1/4 cup cocoa Directions: Preheat oven to 325º F. Prepare bundt pan with nonstick baking spray. Cream together butter and sugars until light and fluffy, about 3 minutes. Add sour cream and then incorporate the flour, salt, vanilla, chocolate, baking soda and cocoa. Pour into prepared bundt pan and bake until a toothpick or skewer inserted into the cake comes out clean, about 1 hour and 30 minutes. Allow to rest in Bundt pan for about 10 minutes to cool before removing to a wire rack to cool completely. This cake is great frosted or unfrosted but, since Halloween is approaching, I opted for a pumpkin theme. |