Graveyard Brownie Bites

by | Oct 18, 2019 | DESSERTS, CAKES AND SQUARES | 0 comments

Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
Graveyard Brownie Bites
Print Recipe
    Servings Prep Time
    36 mini brownies 60-80 minutes
    Cook Time Passive Time
    12 minutes 60 minutes
    Servings Prep Time
    36 mini brownies 60-80 minutes
    Cook Time Passive Time
    12 minutes 60 minutes
    Graveyard Brownie Bites resting on crumbled cookie dirt scattered with sculls and bones.
    Graveyard Brownie Bites
    Print Recipe
      Servings Prep Time
      36 mini brownies 60-80 minutes
      Cook Time Passive Time
      12 minutes 60 minutes
      Servings Prep Time
      36 mini brownies 60-80 minutes
      Cook Time Passive Time
      12 minutes 60 minutes
      Ingredients
      Servings: mini brownies
      Instructions
      1. Preheat oven to 350°F.
      2. Prep 36 non-stick mini muffin tin cups by either spraying generously with non-stick spray or greasing and flouring. See note.
      3. Chop the semi-sweet chocolate and measure out 4 ounces. In a large bowl combine the 4 ounces of chocolate with the butter and microwave at 30-second intervals until melted, stirring often.
      4. Whisk in the sugar, eggs, and vanilla until fully combined.
      5. Sift in the flour, cocoa, baking powder, and salt directly into the bowl. Whisk to combine just until the dry ingredients are incorporated.
      6. Scoop the batter into prepared mini muffin cups using a level 2 tbsp scoop.
      7. Bake on the centre rack for 12 minutes. Remove to a cooling rack and allow to cool completely in the pan.
      8. Meanwhile, prepare the tombstones but slicing each cookie wafer into thirds, tapering the bottom slightly inward toward the center piece to create a tombstone shape. Reserve the side pieces that have been cut off.
      9. Crush reserved cookie wafers that have been cut off the sides to a fine crumb that resembles dirt and set aside.
      10. Dust each tombstone piece with a small amount of powdered sugar by rubbing the sugar lightly onto the cookie wafer.
      11. Melt the remaining 3 ounces of chopped chocolate in a small bowl in the microwave using 30 second intervals and stirring often until melted.
      12. Remove brownie bites from the pan and spread the tops with a small teaspoon of melted chocolate. Immediately sprinkle with crumbled cookie wafers and press lightly to adhere.
      13. Push a tombstone wafer into each brownie bite, cutting a small slit in the brownie if needed to push in far enough to hold in place.
      14. Decorate with candy bones, spiders, or worms as desired. Drizzle with red decorating gel to mimic blood. Serve and enjoy!
      Recipe Notes

      - I have used both pan preparation methods with similar results.  The key is to allow the brownie bites to cool completely in the pan before trying to remove them.  Loosen the tops from the pan with a sharp knife if necessary. Twist the brownie lightly to loosen and the brownie should pop out.

      Kahlúa Coffee Cream Cake

      by | Apr 23, 2017 | DESSERTS | 0 comments


      Kahlúa Coffee Cream Cake
      Print Recipe
        Servings
        12 people
        Servings
        12 people
        Kahlúa Coffee Cream Cake
        Print Recipe
          Servings
          12 people
          Servings
          12 people
          Ingredients
          Cake
          Coffee syrup
          Coffee ganache
          Mascarpone frosting
          Servings: people
          Instructions
          Cake
          1. Preheat oven to 350℉. Spray 3 8" round cake pans with non stick spray and line the bottoms with parchment paper.
          2. In a small bowl, whisk together flour, baking powder, espresso powder and salt.
          3. Using a whisk attachment stir together sugar and oil until combined. Add one egg at a time, whisking well after each. Whisk in milk, kahlúa and vanilla until smooth. Add dry ingredients and whisk until starting to smooth out. With mixer running on low, slowly add boiling water and continue to mix until starting to combine. Increase speed and whisk until smooth, about 1 minute.
          4. Divide batter evenly into prepared pans, using approximately 2.5 cups of batter per pan. Tap pans lightly on counter to remove any bubbles. Bake for approximately 35 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 15 minutes before removing to cooling rack.
          5. Flatten out top of cakes if necessary using a serrated knife. Brush each cake with coffee syrup. Place one cake on cake board and/or cake plate. Spread half of the coffee ganache evenly over first cake layer. Top with 1/2" layer of frosting. Place second cake layer on top of first and repeat with ganache and frosting. Add top cake and spread a thin layer of frosting over entire cake. Allow cake to cool in fridge for 30-60 minutes. Frost as desired with remaining frosting and garnish with chocolate covered coffee beans. Can be served immediately or kept cool until ready to use.
          Coffee Syrup
          1. In a small pot over medium heat, whisk together all ingredients. Bring to a full boil and cook for 2 minutes. Remove from heat and allow to cool to room temperature.
          Coffee ganache
          1. Heat cream until hot, either in the microwave or stovetop. Pour hot cream over chocolate and whisk until chocolate melts and is smooth. Stir in kahlúa. Allow to cool in fridge, stirring occasionally until starting to firm up but is still spreadable.
          Mascarpone frosting
          1. Beat mascarpone, powdered sugar and espresso powder until smooth. Set aside. Whip heavy cream and kahlúa until soft peaks form. Gradually add mascarpone mixture and whip until thick and smooth, being careful not to over mix. Keep chilled until ready to use.
          Recipe Notes

          Cakes will flatten slightly as they cool.

          Peanut Butter Tarts

          by | Mar 13, 2017 | DESSERTS | 0 comments


          Peanut Butter Tarts
          Print Recipe
            Servings Prep Time
            8 people 30 minutes
            Cook Time Passive Time
            10 minutes 80 minutes
            Servings Prep Time
            8 people 30 minutes
            Cook Time Passive Time
            10 minutes 80 minutes
            Peanut Butter Tarts
            Print Recipe
              Servings Prep Time
              8 people 30 minutes
              Cook Time Passive Time
              10 minutes 80 minutes
              Servings Prep Time
              8 people 30 minutes
              Cook Time Passive Time
              10 minutes 80 minutes
              Ingredients
              Tart Shells
              Ganache
              Filling
              Servings: people
              Instructions
              Tart Shells
              1. Preheat oven to 350℉. In a food processor pulse together Nilla wafers, peanuts and sugar until you have a course uniform crumb. Drizzle in melted butter and pulse a few times to combine. Using 8, 4" mini tart pans with removable bottoms add 1/4 cup of crumb mixture to tart pan and evenly spread over the bottom and up the sides, pressing lightly to compact. Place prepared tart shells on a large baking sheet and bake for 10 minutes. Remove and allow to cool at room temperature.
              Ganache
              1. Heat heavy cream in a small sauce pan or microwave until hot. Pour over chopped chocolate and allow to sit for 1-2 minutes to melt. Add sweetened condensed milk and whisk until smooth. Scoop 1tbsp of ganache into cooled tart shells and spread out evenly over the bottom. Reserve remaining ganache for drizzling. Refrigerate tart shells for 15-20 minutes to firm up ganache.
              Filling
              1. Beat cream cheese and peanut butter together until light and fluffy. Add icing sugar, sweetened condensed milk and vanilla. Beat until combined and smooth.
              2. Beat heavy cream until stiff peaks form. Fold into peanut butter mixture. Scoop a full 1/4 cup of filling into each tart shell, smooth out the top as desired. Chill for at least an hour. Drizzle remaining ganache over tarts and garnish with shaved chocolate and/or chopped peanuts and serve.
              Recipe Notes

              You may need to warm the reserved ganache for drizzling.  Simply microwave under medium power, whisking at 10 second intervals.

              Almond Oatmeal Cookies

              by | Feb 13, 2017 | COOKIES | 0 comments


              Almond Oatmeal Cookies
              Print Recipe
                Servings
                4 1/2 dozen
                Servings
                4 1/2 dozen
                Almond Oatmeal Cookies
                Print Recipe
                  Servings
                  4 1/2 dozen
                  Servings
                  4 1/2 dozen
                  Ingredients
                  Servings: dozen
                  Instructions
                  1. Preheat oven to 350℉. In a small bowl whisk together flour, baking soda and salt. Set aside.
                  2. Beat together sugars and butter until soft and combined. Add almond butter and continue to beat for one minute. Add eggs, one at a time, beating well after each. Beat in almond extract. Mix in flour until just starting to come together, add oats and almonds. Mix until fully combined.
                  3. Roll a generous tablespoon of dough (20 grams) into a ball and drop onto a parchment lined baking sheet, spacing 2" apart. Flatten dough ball slightly with the palm of your hand. Bake in the centre of preheated oven for 10 minutes. Remove from oven and allow to cool for a few minutes before moving to a cooling rack to cool completely.
                  4. Melt semi sweet chocolate in a small sauce pan over low heat or in the microwave by 20 second intervals. Drizzle chocolate over cookies.
                  Recipe Notes

                  Recipe makes 4 1/2 dozen 2 1/2" cookies.

                  Chocolate Coconut Nut Bars

                  by | Nov 24, 2016 | SQUARES & BARS | 0 comments

                  Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
                  Chocolate Coconut Nut Bars
                  Print Recipe
                  A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
                    Servings
                    1 9"x13" pan
                    Servings
                    1 9"x13" pan
                    Chocolate Coconut Nut Bars have a chocolate shortbread like base topped with sweet coconut and nuts.
                    Chocolate Coconut Nut Bars
                    Print Recipe
                    A chocolate cookie like bottom topped with sweet and chewy coconut and nuts.
                      Servings
                      1 9"x13" pan
                      Servings
                      1 9"x13" pan
                      Ingredients
                      Base
                      Filling
                      Servings: 9"x13" pan
                      Instructions
                      Base
                      1. Preheat oven to 350℉. In a food processor bowl pulse together flour, sugar, cocoa powder, espresso powder and salt. Add butter and pulse until butter has broken down into small bits. About 10 seconds. Add cream and pulse until just combined (mixture will seem dry). Spray a 9"x13" pan with non stick spray. Line the bottom and two sides of the pan with parchment (will help to lift out squares). Press mixture evenly into pan and bake in preheated oven for 15 minutes. Remove from oven and sprinkle base with the chocolate chips. Allow to sit for 1-2 minutes then spread melted chips evenly over base. Allow to cool to room temperature.
                      Filling
                      1. In a medium heavy bottom pot combine brown sugar, cream, and corn syrup. Heat over medium high heat until sugar dissolves, stirring often. Continue to cook until mixture reaches 225℉ on a candy thermometer, stirring occasionally, about 10 minutes. Remove from heat and add vanilla, nuts and coconut. Allow to cool to thicken slightly, about 30 minutes.
                      2. Pour nut mixture over base and spread evenly. Bake for 30-35 minutes until the entire pan is bubbling. Remove from oven and allow to cool to room temperature. Melt the semi sweet chocolate and drizzle over bars. Allow chocolate to set before cutting. Run a knife along edges to loosen and lift the entire unit out of the pan using the parchment sides. Cut as desired.
                      Recipe Notes

                      Toast nuts by placing in a single layer on a baking sheet and baking in a 350℉ oven for about 12 minutes, turning once.