MD’s Chocolate Salted Almond Bark

barkingredients

 

My Chocolate Salted Almond Bark is undoubtedly one of my most popular and most requested sweet recipes of all. It’s super simple to make, but looks incredibly fancy. The recipe does call for gourmet chocolate, so it can be a pricey finished product, but it’s well worth it! I recommend using the best dark and white chocolate that you can find and afford. At the minium, use the king size Hershey bars, they aren’t too pricey and will give you a delicious treat!

Ingredients:

16 oz. Dark Chocolate

16 oz. White Chocolate

1 cup Salted Almonds (you can also used smoked almonds)

1-2 Tablespoons Sea Salt (Camargue Fleur de Sel is my favorite and can be found in gourmet food stores like Sur La Table, or online from Amazon)

Directions:

1. Pre-heat oven to 250 degrees F.

2. Break the white and dark chocolate into little pieces and scatter evenly on a large rimmed baking sheet lined with non-stick parchment paper.

2. Bake the chocolate for 5-7 minutes until soft.

3. Remove the chocolate from the oven, and use a fork to swirl the pieces together, mix well until white and dark are well blended and smoothed out.

4. Sprinkle the salted almonds evenly over the smoothed out chocolate. Push the almonds deep into the chocolate with your palms. Make sure the almonds are covered in the chocolate.

5. Sprinkle the salt over the chocolate almond mixture. 1-2 tablespoons depending on how much salt you want to taste.

6. Cool for 3 hours, or over night if you can. Break apart the pieces and enjoy!

 

Home Made Vanilla Ice Cream

vanilla-ice-cream

Ingredients

  • 2 cups half-and-half
  • 1 cup whipping cream (or heavy whipping cream)
  • 1 cup sugar (less if you don’t want it too sweet)
  • 1 vanilla bean, split and scraped

Directions

Mix all the ingredients in a large saucepan and stand over medium heat. Insert a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and let mixture stand to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Place the mixture in the freezer. Once the mixture volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

NOTE: If you do not have a thermometer, bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat. Do not let it boil!

 

Beignets (French Donuts)

84617

Prep Time: 30 Min, Cook Time: 30 Min

Ingredients

  • 1/2 cup water
  • 1 tablespoon yeast
  • 1/4 cup shortening
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 cup boiling water
  • 1 cup evaporated milk
  • 2 eggs, beaten
  • 7 1/2 cups flour
  • 1 quart vegetable oil for frying
  • 1 cup confectioners’ sugar for dusting

Directions

  1. Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
  2. Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
  3. Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
  4. Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
  5. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
  6. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners’ sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.

Cookies N’ Creme Fudge

cookies-n-creme-fudge

Preparation Time:  20 minutes
Cooking Time:  40 minutes

Servings: 24

Ingredients

  • 3 (6 ounce) packages white chocolate baking squares
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 1/8 teaspoon salt
  • 3 cups coarsely crushed chocolate creme-filled sandwich cookies

Directions

  1. In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
  2. Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
  3. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Marshmallow Brownies

marshmallow-brownies

Preparation Time:  20 minutes
Cooking Time:  40 minutes

Servings: 12

Ingredients

  • 1 cup butterscotch chips
  • 1/2 cup butter
  • 1 1/2 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups miniature marshmallows
  • 2 cups milk chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan.
  2. Melt butterscotch morsels and margarine in a large bowl in microwave. Stir the mixture well and let it cool to lukewarm.
  3. While the liquid mixture is cooling, mix flour, brown sugar, baking powder, salt, vanilla, and eggs into the butterscotch mixture; mix well. Fold in marshmallows and chocolate morsels.
  4. Spread batter into a lightly greased 9×13 inch pan.
  5. Bake 25 minutes. Be careful not to overcook.

Creme Brulee

creme-brulee

Preparation Time:  30 minutes
Cooking Time:  75 minutes

Servings: 8

Ingredients

  • 1 vanilla bean
  • 2 cups heavy cream
  • 2 cups half-and-half
  • 8 large egg yolk
  • 1/2 cup plus 8 teaspoons superfine sugar
  • 1/2 teaspoon kosher salt

Directions

 

Prepare the vanilla: Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife. Position a rack in the middle of the oven and preheat to 325 degrees.

Infuse the cream:Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat. Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes. Discard the vanilla pod. Remove the cream mixture from the heat and cool slightly. Meanwhile, bring a kettle of water to a boil.

Make the custard.

Whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. Pour in the cream mixture in a slow, steady stream, whisking constantly. Skim off any foam or bubbles from the surface.

Pour into ramekins: Arrange eight 6-ounce ramekins in a roasting pan and divide the custard evenly among them.

Bake in a water bath: Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.

Bake until the custards are just set in the center, 40 to 45 minutes. Carefully remove the ramekins from the water bath and transfer to the refrigerator. Chill, uncovered, at least 2 hours and up to 1 day.

Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard. Tilt the ramekins to evenly distribute the sugar and tap out any excess.

Carmelize the sugar: Holding a kitchen torch about three inches away, burn the sugar until it turns a deep amber. Refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but not longer (the topping may start to soften). Serve cold.

Blueberry Lime Tiramasu

bluberry-lime-tiramasu

Preparation Time:  10 minutes
Cooking Time:  420 minutes

Servings: 8

Ingredients

  • 1 pint heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1 pound mascarpone cheese, at room temperature
  • 3 (3-ounce) packages unfilled ladyfingers
  • 1 (6-ounce) can frozen limeade concentrate, thawed
  • 1 (21-ounce) can blueberry pie filling
  • Fresh mint leaves, optional

Directions

In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add confectioners’ sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside.

Split ladyfingers in half. Line a 13 by 9 by 2-inch baking dish with ladyfingers, cut side up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure for the next layer with remaining ladyfingers, limeade, cheese mixture, and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint, if desired.

Old Fashioned Gingerbread Squares

149921

Preparation Time:  25 minutes
Cooking Time:  60 minutes

Servings: 12

Ingredients

  • 1/2 cup white sugar
  • 1/2 cup butter
  • 1 egg
  • 1 cup molasses
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup hot water

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
  2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Overnight Caramel Pecan Rolls

15264

Preparation Time:  90 minutes
Cooking Time:  35 minutes

Servings: 24

Ingredients

  • 2 cups milk
  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water
  • 1/3 cup white sugar
  • 1/3 cup vegetable oil
  • 1 tablespoon baking powder
  • 2 teaspoons salt
  • 1 egg
  • 7 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup butter
  • 2 tablespoons light corn syrup
  • 1 cup pecan halves
  • 1/4 cup butter, softened
  • 1/2 cup white sugar
  • 1 1/2 tablespoons ground cinnamon

Directions

  1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9×13 inch baking pans. Sprinkle 1/2 cup pecans in each pan.
  4. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48.
  5. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  6. Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

Cinnamon Rolls

29568

Preparation Time:  120 minutes
Cooking Time:  20 minute

Servings: 16

Ingredients

  • 1/4 cup warm water
  • 1/4 cup butter, melted
  • 1/2 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup warm milk
  • 1 egg, room temperature
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 4 cups bread flour
  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup butter, softened
  • 1 cup brown sugar
  • 4 teaspoons ground cinnamon
  • 3/4 cup chopped pecans
  • 1/2 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons milk

Directions

  1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
  2. When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17×10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
  3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9×13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk. Remove rolls from oven and top with frosting.