April 29: Chocolate Tiffins

Chocolate Tiffins

Ingredients:
Bottom and Top Layers
3 tablespoons (1.5 oz) unsalted butter
6 ounces semisweet chocolate, chopped

Middle Layer
5 1/2 tablespoons (2.75 oz) unsalted butter
6 ounces semisweet chocolate, chopped
1 tablespoon golden syrup or light corn syrup
16 graham cracker squares, broken into pieces, or a heaping cup of bear grahams
1/4 cup toasted and chopped pecans
1/3 cup dried sour cherries or cherry-flavored cranberries

1. Line a 9-inch loaf pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
2. Make the first layer: In a small, microwave-safe mixing bowl, microwave the butter on high for 30 seconds, or until melted. Add the chocolate and stir until it has melted as much as it can. It probably won't melt all the way, so return it to the microwave and heat on 50% power for another 30 seconds to 1 minute and stir until fully melted. Spoon half of this melted chocolate over the bottom of the prepared pan to make an even layer of chocolate. Chill the pan to set the chocolate. Set the bowl of the remaining melted chocolate aside.
3. Make the middle layer: In a second microwave-safe mixing bowl, microwave the butter on high for 30 seconds, or until melted. Add the chocolate and stir until fully or partially melted. If necessary, return to the microwave and heat on 50% power for 30-60 seconds. Stir until completely melted. Stir in the golden syrup, broken graham crackers, nuts, and cherries. Carefully spoon this mixture over the thin layer of set chocolate in the pan. Press down as evenly as possible. Return the pan to the refrigerator and start on layer three.
4. Make the top layer: Soften the remaining chocolate mixture in the first bowl in the microwave by heating at 50% power for about 30 seconds. Spread it over the cookie mixture to make a flat top. Return the pan to the refrigerator and chill for about 3 hours, or until set. Grasp the foil, lift from the pan, and cut into squares.

Bottom layer

Melting chocolate...again

Addition of the corn syrup

Addition of the graham crackers

Addition of cranberries and pecans

Middle layer

Top layer

Thoughts: If I had to make this recipe over again, the only thing I would do differently is make more of the top and bottom layers. After splitting them evenly, I felt like there wasn't enough to make the smooth layer. The other thing I'm not crazy about is melting chocolate. Sometimes it comes out and sometimes it comes out with this weird chunky consistency that can't be fixed and has to be tossed. Luckily it didn't happen this time because I didn't have any more chocolate. I was told this was a bit rich, but it was just right to me! The taste is overwhelmingly chocolaty.

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.

February 18: Frozen Mousse Balls

Frozen Mousse Balls

Ingredients:

9 oz milk chocolate, or 1 1/2 cups milk chocolate chips
1 (12 oz) tub frozen whipped topping, thawed
2 cups vanilla wafer or graham cracker crumbs

1. Melt the milk chocolate in the microwave in a large, microwave-safe bowl, using 50% power and stirring every 30 seconds, or until the chocolate is fully melted. Let the chocolate cool for about 10 minutes, and then fold in the whipped topping. Cover the bowl and chill for about 1 hour, or until thick enough to handle. Shape the mixture into 1 inch balls and then roll them in the crumbs. Lay the balls on a large, parchment-lined cake pan and freeze for a few hours, or until ready to eat. Serve frozen.

I used 3 Fresh Stacks packs and it yielded just under 2 cups

This picture makes it look like 2 cups!

I was making them a little large because I wanted it over with! It was so messy!

Thoughts: This was another annoying "cookie" to make.  I put the whipped chocolate mixture in the fridge for 90 minutes and another 30 in the freezer and they were still not really hard.  Because I was running out of time, I just molded them anyway but they were very soft and it was very messy. However, once they are rolled in the crumbs, it becomes easier.  I had a little less than 2 cups  of graham cracker crumbs, which made me a little nervous, but it turned out fine and I still had some leftover. The taste was good...Patrick really liked them. They were good but if I had to do them over again, I would want a stronger chocolate flavor.