Salted Caramel Hot Chocolate

December 5, 2011

Salted Carmel Hot chocolateI love Starbuck’s   Salted Caramel Hot Chocolate – but the nearest Starbuck’s is almost 2 hours away!

We desperately needed to find a recipe we could make at home, because – let’s face it – you never know when a craving will hit!

So Dagmar and I hit the kitchen with lots of enthusiasm and a recipe to try.

An hour later we had four dirty saucepans, major sugar buzzes – and some amazing salted caramel hot chocolate.

***At this point – those of you who need a quick fix – simply make an envelope of hot chocolate mix, squirt  some caramel ice cream topping in it and sprinkle it with salt and enjoy.

If – however – you want the real deal – so rich and creamy and wonderful that the Hallelujah chorus plays when you drink it – keep reading.***

Let’s start with the caramel sauce. The original recipe was a disaster. (That’s why we had so many dirty saucepans – what a mess!)

So I dug out a recipe for caramel sauce that I pinned on Pinterest. Hot diggety! That was some seriously good caramel! It was so good that you could eat it by the spoonful! (not that I would know from personal experience or anything ! :) But seriously – you should try it with a whole almond!)

Caramel Sauce

1/4 c. butter
1 c. corn syrup
1 can sweetened condensed milk
2 c. sugar
1 tsp. vanilla

Combine first four ingredients in a saucepan. Heat over medium heat stirring constantly. Keep cooking and stirring until the temperature reaches 235 -240 degrees (soft ball stage).

Remove from heat and add vanilla.

At this point – you could make a delectable caramel candy by pouring the caramel mixture into a foil-lined baking dish and refrigerating. Then cut into squares and enjoy. Or – you could add nuts or coat with chocolate…but I’m getting carried away.

We’re making caramel sauce here – so you need to add half – half to prevent the caramel from turning hard. (We didn’t add enough and ours turned into a semi-solid that makes it very difficult to sneak out of the fridge when the kids aren’t looking!)

Now for the hot chocolate part. You could use a packet if you wish, or my hot chocolate recipe, or even hot milk with chocolate syrup stirred in. But if you want to go over the top – try this one.

Uber Rich Hot Chocolate

12 oz. chocolate
1 c. heavy cream
milk

Melt together the chocolate and heavy cream in a double broiler.

When melted and mixed, add milk until you reach the desired consistency and chocolately goodness.

Now let’s assemble -

Coat the inside of a mug with the caramel sauce and fill with hot chocolate. Sprinkle a little bit of sea salt on the very top and behold your masterpiece.

Now slowly inhale the chocolate aroma before taking your first sip.

Did you hear the music?

Yep – I thought so.

Enjoy!

I’ve linked this post with Tasty Tuesday at Balancing Beauty and Bedlam and Tempt My Tummy Tuesday at Blessed With Grace.

By Country Gal | Posted in Beverages, Chocolate, Cooking and Food | Tagged , , , | Comments (8)

Chocolate Peppermint Poke Cake

November 28, 2011

Poke 2I must confess that we didn’t even wait until after Thanksgiving was over before we opened the first box of candy canes.

It is a little embarrassing.

But at least it went into something really yummy – a chocolate peppermint poke cake.

You remember the original poke cakes made with colorful jello poked into a white cake? This holiday version features a chocolate cake poked with a yummy peppermint simple syrup.

It’s rich and minty and most of all – super easy!

Chocolate Peppermint Poke Cake

1 – 9 x 13 chocolate cake (you can use a mix – or make your own from scratch)
1 cup water
1 cup granulated sugar
1 teaspoon peppermint extract
1 tub of Cool Whip
1 or 2 crushed candy canes

Bake cake as directed.

While the cake is baking, combine the water and sugar in a saucepan. Heat over medium heat until the sugar is dissolved and the mixture boils. Add the peppermint extract.

Reduce heat and let it simmer for 20 minutes, stirring occasionally.  Remove from heat and let cool slightly.

As soon as the cake comes out of the oven, use a fork to poke the entire top and slowly pour the peppermint syrup over it all.

Let it cool completely.

Frost with the Cool Whip and garnish with the crushed peppermints.

Refrigerate until you are ready to serve.

The cake just gets more minty as it sits!

Enjoy!

I’ve linked this post with Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

By Country Gal | Posted in Cakes, Chocolate, Cooking and Food, Holidays | Tagged , , , | Comments (3)

Mocha Brownie Nut Torte

October 3, 2011

Coffee CakeHaving my parents visit over the weekend was the perfect excuse to try a new recipe.

And – of course – that recipe needed to be a rich, decadent, and chocolate dessert worthy of a Papa Jim and Nana Shirley visit!

Dagmar took this challenge on willingly. She pulled out all of her favorite cookbooks and spent an hour looking for the perfect recipe.

(I know it was an hour – because she confessed to doing this while listening to a business DVD for school. I’m thinking she probably didn’t get much out of that lesson!)

From all of those cookbooks, she narrowed it down to 3 different chocolate desserts, and then asked her siblings to help her choose. All three of them voted for number 3,  so of course, she made number 2! :)

Nobody complained when it was served though! It was just as rich and decadent as the picture promised – and the mocha cream on top was – as Dagmar put it, “One of the best spoonfuls I have ever put in my mouth, just saying…”

Yep. It was that good.

Mocha Brownie Nut Torte
(original recipe from The Hershey’s Chocolate Cookbook)

1 cup (2 sticks) butter
4 ounces of unsweetened baking chocolate, chopped
4 eggs
1 teaspoon vanilla
2 cups granulated sugar
1 cup flour
1 cup finely chopped pecans (we were out, so we substituted almonds)
1 – 8 ounce package cream cheese, softened
1 cup powdered sugar
1/2 cup chilled whipping cream
2-3 tablespoons powdered instant coffee

Heat oven to 350 degrees. Line bottom and sides of a 9 inch round cake pan with foil, extending the foil beyond the sides. Grease the foil.

Melt the butter and chocolate together in a double broiler. Stirring till combined. Let cool 5 minutes.

Beat eggs and vanilla in a large bowl until foamy. Gradually beat in the granulated sugar. Blend in the chocolate mixture. Fold in the flour and pecans.

Spread the mixture in the prepared cake pan and bake 40 – 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire rack.

Remove the brownie from the pan using the aluminum foil. Discard the foil and place the brownie on a serving plate.

Beat the cream cheese and powdered sugar in a bowl until well-blended.

Beat whipping cream and instant coffee until stiff. Gradually fold in the cream cheese mixture, blending well.

At this point you can spread the luscious coffee cream over the brownie and refrigerate it until serving time.

Or you can do what we did – serve the brownie naked and let each guest put either the coffee cream on top, or just plain whipped cream, or both!

Delicious!

Enjoy!

I’ve linked this post with Tasty Tuesday at Balancing Beauty and Bedlam and Tempt My Tummy Tuesday on Blessed With Grace.

 

By Country Gal | Posted in Chocolate, Cooking and Food, Desserts | Tagged , , | Comments (4)

Peanut Butter Cup Ice Cream Cake

August 2, 2011

Peanut Butter CakeEvery year before Dagmar’s birthday – she pours over cookbooks and websites to find the perfect ice cream cake.

Her only requirements are chocolate and of course – peanut butter.

This year’s concoction was no exception.

It was a veritable feast of peanut butter – chocolate goodness with creamy peanut butter ice cream and crushed up peanut butter cups.

Warning – this is NOT low calorie. Sure is good though!

Peanut Butter Cup Ice Cream Cake

Original recipe from Kittencal

1 quart chocolate ice cream
16 ounces peanut butter
6 Reese’s Peanut Butter Cups, chopped and frozen
2/3 cup chopped salted peanuts

Crust

1-1/2 cups Oreo cookie crumbs
1/4 cup sugar
6 tablespoons melted butter

Combine all the crust ingredients in a a bowl and then press into the bottom of a 9 inch springform pan. Bake at 375 degrees for 8-10 minutes. Cool. Put in the freezer until ready to fill.

in a large bowl combine the softened ice cream with peanut butter until well combined. Then mix in 4 of the chopped peanut butter cups and 1/3 cup of chopped peanuts. Spread in the frozen crust.

Sprinkle with the remaining peanut butter cups and chopped peanuts.

Freeze until firm.

Enjoy!

This post linked up with Tempt my Tummy Tuesday at Blessed with Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

By Country Gal | Posted in Cakes, Chocolate, Desserts | Tagged , , | Comments (4)

Chocolate Peanut Butter Ice Cream Dessert

June 27, 2011

DessertIt’s summertime!

The days are longer.

The temperatures are higher and my days are busier!

It sounds like the perfect time to make a yummy ice cream dessert!

This recipe was the inspiration for two of our family favorites, Chocolate Strawberry Ice Cream Dessert and Chocolate Ice Cream Dessert.  Both of which we’ve enjoyed often.

But would you believe that we have never made the original?!

It was past time to try it.

And it was delicious!

Chocolate Peanut Butter Ice Cream Dessert

1 cup vanilla wafer crumbs
1/2 cup finely chopped peanuts
1/4 cup butter or margarine, melted
2 tablespoons powdered sugar
6 cups chocolate ice cream, softened, divided.

Filling:
3 ounces cream cheese, softened
1/3 cup peanut butter, either crunchy or smooth
3/4 cup powdered sugar
1/4 cup milk
1/2 cup whipping cream, whipped (I cheated and used about 4 ounces of Cool Whip)

Line the bottom and sides of a loaf pan (9 inch x 3 inch x 5 inch) with heavy duty aluminum foil.

Combine the vanilla wafer crumbs, chopped peanuts, melted butter and 2 tablespoons of powdered sugar. Press half into the bottom of the foil lined pan. Freeze for 15 minutes.

Spread half of the ice cream over the crust and freeze for 1 hour.

(Here’s a hint for the ice cream: a half-gallon carton is the perfect size! Open it up lengthwise and cut the rectangle of ice cream in half. Then cut one of the halves into thirds and squish them into the loaf pan. Put the rest of the ice cream in the freezer till later.)

Meanwhile, for the filling, beat cream cheese and peanut butter in a mixing bowl. Add powdered sugar and milk. Mix well. Fold in whipped cream.

Spread over the ice cream and freeze for 1 hour or until firm.

Spread with remaining ice cream – the pan will be very full. (Just cut the remaining half of the carton of ice cream into thirds and start squishing it in!) Press the remaining crumb mixture on top. Cover and freeze for several hours of overnight.

Remove from the freezer about 10 minutes before serving. using the foil, remove the loaf from the pan and discard the foil.

Cut into pieces with a serrated knife.  It should yield 10-12 large slices, or 15 smaller ones.

Enjoy!

I’ve linked this post up with Tempt My Tummy Tuesday at Blessed with Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

By Country Gal | Posted in Chocolate, Cooking and Food, Desserts | Tagged , , , , , , , , | Comments (2)