Desserts
Chocolate Pecan Pie
Classic White Crème Brûlèe
Ultimate Chocolate Fondue
Chocolate Cupcakes with Peppermint Frosting
Red Velvet Cupcakes with Cream Cheese Frosting
Spice Cupcakes with Gingerbread Frosting
Chocolate Pecan Pie
(Yield: 8 servings)
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Ingredients:
4 ounce(s) Semi-Sweet Chocolate Baking Bar
2 tablespoon(s) unsalted butter
3 eggs
1 cup(s) light corn syrup
1/2 cup(s) light brown sugar, packed
1 teaspoon(s) vanilla extract
1/8 teaspoon(s) salt
1 1/2 cup(s) pecan halves
1 (9-inch) unbaked piecrust, store-bought or homemade
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Directions: Heat oven to 325F. In double boiler over hot water, melt chocolate and butter. In large bowl with electric mixer or whisk, beat eggs, corn syrup, sugar, vanilla and salt until blended; beat in chocolate mixture. Stir in pecans; pour into piecrust. Place pie on baking sheet on middle rack of oven; bake about 55 minutes or until filling is set. Cool completely at room temperature. Cut pie into 8 wedges; serve with whipped cream or vanilla ice cream.
For homemade piecrust, in large bowl, stir together 1 cup all-purpose flour and 1/2 teaspoon salt. Add 6 tablespoons cold unsalted butter, cut into small pieces. With 2 knives or pastry cutter, cut butter into flour until it is the size of small peas. Add 2 tablespoons very cold water; stir quickly with fork until dough comes together, adding up to 2 more tablespoons water if dough looks too dry. (Be careful not to add too much water, or dough will be tough.) Form into ball, flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour before rolling. On lightly floured surface, roll dough into 14-inch circle. Line 9-inch pie pan with dough, cut away excess dough and crimp edge of piecrust. Prick bottom of piecrust all over with fork. Wrap in plastic wrap and refrigerate up to 1 day or freeze up to 1 month before using.
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Classic White Crème Brûlèe
(Yield: 4 servings)
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Ingredients:
4 ounce(s) White Chocolate Baking Bar
4 large egg yolks, at room temperature
1/3 cup(s) sugar
2 cup(s) whipping cream
1/2 teaspoon(s) vanilla extract
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Directions: Preheat oven to 300°F. In medium bowl, whisk egg yolks with sugar until smooth. In 2-quart saucepan, bring whipping cream to a simmer over medium-high heat. Add white chocolate (chopped in small pieces) to simmering whipping cream. Turn off heat and whisk until white chocolate is melted. Add white chocolate mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling. Whisk until smooth. Add vanilla. Pour into four ramekins or custard cups. Place cups in 13" x 9" baking pan or broiler pan. Add enough water so cups sit in 1 to 1 1/2 inch of water. Bake until set, about 45 minutes. Serve warm, at room temperature, or refrigerate overnight. For a delicious crunchy surface: Sprinkle the tops of the crème brûlèe with 1 teaspoon of sugar and place under broiler until caramelized.
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Ultimate Chocolate Fondue
(Yield: 4 - 6 servings)
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Ingredients:
6 ounce(s) Milk Chocolate Baking Bar
1 1/4 cup(s) cup milk (or heavy cream)
1 teaspoon(s) vanilla extract
2 tablespoon(s) unsalted butter
2 tablespoon(s) chocolate liqueur, if desired
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Directions: In a medium saucepan at medium heat, combine milk, vanilla, and butter, and heat until mixture just simmers. Remove from heat, and stir in chocolate bars and liqueur until completely melted and smooth. Serve over heat source that will keep it warm, but not hot. Dip in strawberries, large seedless oranges, fresh pineapple chunks, pieces of cake, cookies, or other items.
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Chocolate Cupcakes with Peppermint Frosting
Chocolate and peppermint come together for this delicious cupcake treat!
Directions:
- Preheat oven to 350 degrees F. Combine cupcake with water, oil and egg and hand mix until well-blended.
- Evenly fill muffin cups 2/3 full with batter. Bake for 17-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and place on a wire rack to cool. Yields 12.
- Mix frosting ingredients until smooth and top cooled cupcakes as desired.
- Decorate to your heart's content – for instance, sprinkle crushed peppermint on top of cupcakes.
- *Add more or less powdered sugar to achieve your desired thickness – less for more of a cupcake glaze and more for a stiffer frosting.
- For an elegant twist on traditional cupcakes, use the included frosting base as a filler. Simply fill the muffin cups half full. Dollop a 1/4 tsp. of the frosting base into each and fill with remaining cupcake batter. Bake as above and enjoy
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Red Velvet Cupcakes with Cream Cheese Frosting
These perfect Red Velvet treats will make anyone's mouth water when served at your next get together.
Directions:
- Preheat oven to 350 degrees F. Combine cupcake with milk, oil and egg and hand mix until well-blended.
- Evenly fill muffin cups 2/3 full with batter. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and place on a wire rack to cool. Yields 15.
- Mix frosting ingredients until smooth and top cooled cupcakes as desired. Decorate to your heart's content.
- *Add more or less powdered sugar to achieve your desired thickness – less for more of a cupcake glaze and more for a stiffer frosting.
- For an elegant twist on traditional cupcakes, use the included frosting base as a filler. Simply fill the muffin cups half full. Dollop a 1/4 tsp. of the frosting base into each and fill with remaining cupcake batter. Bake as above and enjoy!
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Spice Cupcakes with Gingerbread Frosting
These Gingerbread Spice Cupcakes make a perfect fall treat.
Directions:
- Preheat oven to 350 degrees F. Combine cupcake with water, oil and egg and hand mix until well-blended.
- Evenly fill muffin cups 2/3 full with batter. Bake for 17-22 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and place on a wire rack to cool. Yields 12.
- Mix frosting ingredients until smooth and top cooled cupcakes as desired. Decorate to your heart's content.
- *Add more or less powdered sugar to achieve your desired thickness – less for more of a cupcake glaze and more for a stiffer frosting.
- For an elegant twist on traditional cupcakes, use the included frosting base as a filler. Simply fill the muffin cups half full. Dollop a 1/4 tsp. of the frosting base into each and fill with remaining cupcake batter. Bake as above and enjoy!
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