June 2: Rocky Road Bars

Rocky Road Bars

Ingredients:
1 cup (8 oz) unsalted butter
1 cup unsweetened natural cocoa powder
1/2 cup firmly packed light brown sugar
4 large eggs, cold
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (4.5 oz) all-purpose flour
2 cups miniature marshmallows
1 cup semisweet chocolate chips
1 1/4 cups toasted and chopped walnuts

1. Preheat the oven to 350 and place a rack in the center. Line a 9 by 13-inch metal pan with nonstick foil.
2. In a small saucepan, melt the butter over medium heat. Reduce the heat to low and stir in the cocoa powder until smooth. Add the brown sugar ad stir until blended. Remove from the heat.
3. In a large mixing bowl, whisk the eggs for about 1 minute or until frothy, then whisk in the sugar and the vanilla. Using a large silicone scraper or mixing spoon, stir in the chocolate mixture, followed by the salt and the flour.
4. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Remove from the oven and sprinkle with the marshmallows, chocolate chips, and walnuts.
5. Return the pan to the oven for 2 minutes, or just until the marshmallows puff up. Let cool completely in the pan, then chill for about 1 hour or until the top is firm. For an even cleaner cut, freeze for about 30 minutes before cutting. To serve, lift from the pan, using the foil as a handle, set on a cutting board, and cut into 24 bars.

Addition of cocoa powder to butter

Thoughts: I feel like I have made these bars before but I think that I made rocky road cookies in the past. There were no issues making these bars except I hate that cocoa powder gets everywhere! I used slightly more chocolate chips so I could cover the pan. I only had pecans so I substituted them for walnuts and only put it on half. I decided to serve them warm so they were gooey. The people at work thought that if I had chilled them, the brownie would've been hard and tough to chew.They were very good in any case.

This Week's Concoctions Ending 5/27

Here are some highlights of items that I made this week other than the "Weekly Cookie"

I had my recipe exchange program this past week and the theme was "breakfast". I only had a couple of people signed up so I wanted to make something on the smaller scale. I also had a bunch of very ripe bananas so...this was made.

It was one of my co-workers birthdays this week and he wanted a yellow cake with mocha frosting. I knew that Duncan Hines had a flavor of its "frosting creations" that was mocha...however, I couldn't find it in the store. So I had to make it from scratch. I didn't think it had a strong coffee like flavor though.

This Week's Concoctions Ending 2/4

Here is the highlight of an item that I made this week other than the "Weekly Cookie"

These are Ecstasy Bars. It was my co-worker's birthday and in recent years, she picks out her own recipe. She loves oats and chocolate and this recipe satisfies both. The whole thing gets covered in chocolate bars and it melts over the whole thing.

July 1: Nanaimo Bars

Nanaimo Bars

Base
8 tablespoons (4 oz) unsalted butter
1/4 cup granulated sugar
1 large pasteurized egg, lightly beaten
5 tablespoons unsweetened natural cocoa powder
2 cups graham cracker crumbs
1/2 cup chopped and toasted pecans
1/2 cup sweetened flaked coconut

Filling
4 tablespoons (2 oz) unsalted butter, room temperature
2 cups confectioners' sugar, lightly spooned
2 tablespoons instant vanilla pudding or custard powder
2-3 tablespoons milk
1 teaspoon vanilla extract

Topping
1 1/2 tablespoons unsalted butter
6 oz semisweet chocolate

1. Line a 9x13 pan with nonstick foil.
2. Make the base: In the top of a double boiler or in a mixing bowl set over but not touching a pan of simmering water, melt the butter. Remove from the heat and whisk in the sugar, egg, and cocoa powder. Return the pan to the heat and whisk for about 3 minutes. Remove from the heat and stir in the graham cracker crumbs, pecans, and coconut. Spread in the prepared pan and press down tightly. Chill the pan while you make the second layer.
3. Make the filling: In a medium-size mixing bowl, stir together the butter and confectioners' sugar, then beat with a handheld mixer until fluffy. Beat in the pudding mix, milk, and vanilla. Spread the filling over the cooled crust, and then chill for about an hour.
4. Make the topping: In the top of a double boiler, or in the microwave using 50% power, melt the butter and the chocolate, stirring at 1-minute intervals. Spread the melted chocolate over the custard layer and chill until set. When ready to serve, lift from the pan, set the bars on a cutting board, and cut into 32 squares.

If you use the fresh stacks like me, it took 3 packets

Addition of the egg, sugar and cocoa powder

Addition of pecans, graham cracker crumbs, coconut

1st attempt in the microwave

Tried to save it by putting it over the stovetop to melt...fail.

2nd attempt by stovetop

Fail.

3rd attempt...I should've thrown it out instead of putting it on the top

4th attempt to put on top of the other stuff....just melted chocolate in a double boiler...no butter

Finally the finished product!

Thoughts: I had a lot of problems with melting the chocolate for the topping. As you can see by the pics, it took 4 attempts. It was crazy I must've wasted 24 oz of chocolate chips. Other than that there were no issues except they were kind of blah tasting. I think we each ate one bite.

June 3: Mud Bars

Mud Bars

Ingredients:
2 cups semisweet chocolate chips
1 3/4 cups butterscotch chips
1 cup creamy or crunchy peanut butter
2 cups, dry roasted lightly salted peanuts
2 cups mini marshmallows

1. Line a 9 inch square pan with nonstick foil.
2. Combine the chocolate chips, butterscotch chips, and peanut butter in a large saucepan; heat on medium-low heat, stirring often, until melted. Remove from the heat and stir in the peanuts and marshmallows.
3. Spread the mixture in the prepared pan and chill for at least 2 hours. Grasp the foil, lift from the pan, set on a cutting board, and cut into 30 pieces. The mud should remain stored in the refrigerator and will keep for a couple of months in an airtight container.

Thoughts: This was a VERY easy recipe. The only variation that I made was that I topped it with peanuts instead of mixing them in. It makes a very rich and thick piece of chocolate. It was good. It tasted mostly of chocolate (obviously) and peanut butter...not so much butterscotch. Patrick didn't think he would like it because of the thickness and texture, but it got a thumbs up!

May 19: Devil's Food Chocolate Cake Cookies

Devil's Food Chocolate Cake Cookies

Ingredients:

Cookies
8 tablespoons (4 oz) unsalted butter or 1/2 cup (3.4 oz) shortening
2 squares unsweetened baking chocolate, chopped
1 cup firmly packed light brown sugar
1 large egg
1/2 cup whole or 2% milk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups (8 oz) all-purpose flour

Frosting
1 1/2 cups confectioners' sugar, sifted
4 tablespoons (2 oz) butter, room temperature
1/3 cup unsweetened natural cocoa powder
1 teaspoon vanilla extract
2 tablespoons whole milk
Sprinkles, for decorating

1. Preheat the oven to 350 and place a rack in the center. Have ready two ungreased baking sheets.
2. Make the cookies: Combine the butter and chocolate in a microwave-safe mixing bowl and microwave at 50% power for 1 minute. Stir well. Repeat until the chocolate is fully melted. Set aside and let cool completely.
3. When cool, whisk in the brown sugar, followed by the egg, milk, vanilla, baking soda, and salt. Add the flour gradually until you have a thick, sticky batter.
4. Drop well-rounded teaspoonfuls of batter about 2 1/2 inches apart onto the prepared baking sheets. Bake one sheet at a time for 10-12 minutes, or until the tops appear set. Transfer to a wire rack and let cool completely.
5. Make the frosting: In a mixing bowl, using a handheld electric mixer, beat the confectioners' sugar and butter together at medium speed until creamy. Beat in the cocoa powder and vanilla. Add the milk 1 tablespoon at a time until you get a nice spreading consistency. Spread the frosting on the cookies and decorate with sprinkles.

 Cookies:

About 2 minutes stirring every 30 seconds

Addition of brown sugar

Addition of milk, egg, vanilla, baking soda and salt

Addition of flour

Rounded teaspoons

 Frosting:

Thoughts: I hate making frosting. It is something that I prefer buying because I usually hate the taste of my own. I didn't whisk it well enough because it was a little grainy and there were small specks of powdered sugar that didn't mix when I was frosting these. I cooked these for exactly 10 minutes. It made a lot!! Patrick liked the cookie and I thought it was a little bland. It would've been better if I had used Devil's Food cake mix and store bought frosting!