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Chocolate-Ribboned Peppermint Ice Cream by Bridget


How to Make a Caramelized White Chocolate Mocha

I love to work with good quality white chocolate. Though it is sweeter and contains more sugar than its darker counterparts, the vanilla and dairy flavors of a high quality, ultra-creamy white chocolate are hard to beat and work exceptionally well in many recipes. White chocolate is also unusual in that it can be caramelized quite easily. Since it contains more sugar than most other forms of chocolate and has no cocoa solids, those sugars can be caramelized to deepen the flavor of the white chocolate and create something exceptionally delicious – even if you’re not usually a white chocolate fan.

This Caramelized White Chocolate Mocha is one of the easiest treats that you can make with caramelized white chocolate, though I recommend my Caramelized White Chocolate & Cherry Ice Cream when you’re ready to take your white chocolate cookery to the next level.

How to Caramelize White Chocolate

Start with good quality white chocolate that is made with pure cocoa butter, not other vegetable fats. High quality white chocolate is easy to work with and will always have the best flavor.

Place the white chocolate in a nonstick skillet and melt it over medium-low heat. Cook, stirring regularly, until it begins to turn a golden color. Continue stirring until the chocolate is almost the color of peanut butter. If it appears to sieze up a bit as you cook it, don’t worry because it will smooth out again as it sits. The finished chocolate will be almost the color of peanut butter.

Assemble the Drink

Once you have your caramelized white chocolate, all you need to do is combine it with hot milk and coffee to make the mocha. I typically use espresso for this drink, but strong coffee will work, too. All the sweetness of the drink comes from the caramelized white chocolate, which has a wonderful caramel flavor and subtle dairy sweetness that reminds me a bit of sweetened condensed milk – but far more delicious.

The drink is quite rich and the recipe below makes two smaller servings. If you’re feeling indulgent, feel free to pour everything into a big mug and treat yourself! I topped mine with whipped cream, but the drink is just as good without anything on top.

Caramelized White Chocolate Mocha
1/4 cup chopped white chocolate or white chocolate chips*
3/4 cup milk (pref. whole)
1/3 cup strong coffee or 2 oz espresso

In a nonstick skillet, melt the white chocolate over medium-low heat. Cook, stirring regularly, until the chocolate begins to turn a golden color. Cook until chocolate is golden and resembles peanut butter.
In the microwave, heat up the milk for about 60 seconds (just below a simmer). Pour milk and espresso into the skillet with the white chocolate and cook over medium heat, whisking until the chocolate has completely dissolved. Divide into two mugs to serve.
Top with whipped cream, if desired.

Serves 2

*You must use real white chocolate, made with only cocoa butter and not other vegetable fats.

The post How to Make a Caramelized White Chocolate Mocha appeared first on Baking Bites.


Bay Area Chocolate Gifts

The Bay Area is a wonderful place for chocolate. We have bean to bar manufacturers as well as talented confectioners and pastry chefs all crafting wonderful treats. Today is the deadline for 2 day delivery, so if you’re looking for gifts to arrive in time for Christmas, here are some of my top picks: 
Recchiuti is famous for their burnt caramel truffle, fleur de sel caramels and their wonderful s’mores kit. This year I got a chance to try their Dark Hot Chocolate. Please note, this is not cocoa, it’s real chocolate pistoles, made with a custom South American blend. What are pistoles? It’s the French name for a Spanish coin; the chocolate coins melt into a rich, yet mellow and smooth drink when dissolved with water or milk (or a combination). Or you can add some to your coffee, as my mother-in-law likes to do. It’s won raves from many publications and is a great winter time treat for kids or adults, just under $20.
One of my favorite local confectioners is Charles Chocolate. I’m crazy about their triple chocolate coated almonds and their sweet salty cashew bar, this year I tried two more recent additions to line of chocolate bars, the Toffee Coffee dark milk chocolate bar and the Caramelized Crisped Rice bittersweet chocolate bar. The Toffee Coffee bar has chunks of almond toffee and coffee beans in it, the toffee flavor really comes through deliciously. The Crisped Rice bar has caramelized crisped brown rice that might remind you of a Nestle Cunch bar but it’s much darker and with just a light crunch.The bars are available in mini versions for about $3 each. 
Kika’s Treats makes all kinds of things, including outstanding Salted Crunch Caramels and Salted Nutty Caramels. They also make a line of chocolate covered cookies including different flavors of shortbread and graham crackers. The Caramelized Graham Crackers coated in chocolate are a favorite of mine and you can get them coated in dark chocolate, milk chocolate or 70% Dandelion chocolate. You’ve never had graham crackers like these before, they are thick, crisp and crunchy, and positively irresistible. Each box is $8-10.
Earlier this year I got a chance to try the chocolate panettone From Roy studded with Guittard chocolate. I had never had a panettone as luxuriously airy yet moist, rich and delicious. From Roy recently received an investment in cash and is expanding, offering panettone year round and in a variety of different flavors. It’s made with an Italian starter made from wild yeast and takes 40 hours to make! Last week I ordered one for a friend, but I’m sorry to say they are now sold out. The cakes are $50, but lofty and worth every penny.
Another choice for chocolate lovers would be a book on chocolate, and this year there are two I strongly recommend, neither are cookbooks per se, but both include some recipes.
Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution this compact volume starts by explaining just what bean to bar means and how chocolate is made. It has a lot of Bay Area connections including pages devoted to Scharffen Berger and Guittard, both “chocolate pioneers” and a profile of Dandelion Chocolate.

Along the way there are wonderful features on pairing chocolate with cheese, tea, spirits and more plus recipes including a few from locals Michael Recchiuti and Alice Medrich.

This book is perfect for anyone who loves chocolate and wants to know more about the American chocolate makers, and is looking for new ways to enjoy chocolate. 

Making Chocolate from Bean to Bar to S’more, written by Todd Masonis, founder and CEO of Dandelion Chocolate. It’s a gorgeous coffee table volume that covers everything form how to temper chocolate, how to source cacao and even the equipment used to process chocolate.

The recipes come from Dandelion’s in-house pastry chef, Lisa Vega. Vega gives away the secrets to recipes for cookies, brownies, cakes, drinks and more.

This book is for chocolate aficionados, especially those who want to try their hand at making it or just want to learn more about it. It’s also good for those who want to use different percentage chocolate in recipes. The recipes don’t call out specific brands. 

Disclaimer: I purchased each of the items featured in this post, with the exception of the hot chocolate. The books were review copies and this post includes affiliate links. I was not compensated monetarily for this or any other post. 

How to Cut and De-Seed a Pomegranate (Video)

All photos by Greg Seber

Pomegranates are one of the best parts of fall and winter months. Won’t you agree? Love the fruit!

Recently, at a private cuisine and culture presentation and lunch event I did for a group of home economists in our house, I was asked if  there was any special technique I used to cut and de-seed a pomegranate. Well, of course there is! I am a pomegranataholic and I better know how to get those ruby red arils out of the fruit as quickly as possible!

How to Cut and De-Seed a Pomegranat | AZCookbook.com by Feride Buyuran continue reading

The post How to Cut and De-Seed a Pomegranate (Video) appeared first on AZ Cookbook.


Vegetable Chopper Mandoline Slicer Dicer – Onion Chopper – Vegetable Dicer Food Chopper Dicer Pro – Food Choppers and Dicers – Spiralizer Vegetable Cutter – Veggie Chopper Spiralizer Vegetable Slicer

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The Fullstar Chop ‘n Slice PRO lets you tackle all of your slicing, dicing and grating needs with just 1 convenient kitchen tool. Dice onions quickly and skip the tears. Cube cheese in just seconds when unexpected guests drop buy. Treat your family to healthy meal. Nicer than competing choppers with fewer accessories, the Chop ‘n Slice PRO lets you deftly prepare homemade breakfasts, lunches and dinners to tantalize your family’s taste buds.

Designed for safety and durability

Our 8 interchangeable blades are made of rust resistant stainless steel so they resist corrosion and retain their razor sharpness indefinitely. For your safety, the Fullstar Chop ‘n Slice PRO comes with its own finger guard for safety. The 1.2-quart catch tray collects all your salad fixings as a rubberized non-skid base holds the unit firmly on your countertop or table during use. The blades and the non-toxic, BPA-free ABS plastic housing are all FDA and LFBG standard approved. The Chop ‘n Slice PRO disassembles completely for effortless clean-up in the top shelf of your dishwasher.

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We insist on the highest quality materials and manufacturing processes to bring you this premium home kitchen accessory. We confidently offer a 100% Money Back Guarantee for your peace of mind. In the unlikely event that our product does not meet your expectations, return it for a full refund of your purchase price.

Cut the tedium from your meal preparation tasks. Add the Chop ‘n Slice PRO to your cart today.

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The Science of Cooking: Every Question Answered to Perfect Your Cooking

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques.

Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really “seal in” the juices? A good recipe goes a long way, but if you can master the science behind it, you’ll be one step ahead.

Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.


Silicone Kitchen Tongs,Heavy Duty Non-Stick Stainless Steel Tongs Set with Locking Head and Silicone Tips Serving for Cooking,BBQ,Barbecue,Salad,Steak. 2 Pack ( 9 & 12 Inch ) Green

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Instant Pot Duo Mini 3 Qt 7-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

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Beautiful Brussels Sprouts Video by The Pioneer Woman

I wanted to thank you so much for watching my Creamy Mashed Potatoes video and weighing in last week! I read every comment and the feedback was so helpful as I plan the next several cooking videos. Great suggestions, guys—some of it I never would have thought of myself.

Your suggestions will be reflected in the next round of videos I shoot later this month. In the meantime, I wanted to share this video with you, because this happens to be one of my favorite side dishes of all time (and I think it’s one of the prettiest—look at the color!) I filmed this the same time I filmed the mashed potatoes, and it was lots of fun.

The printable recipe is on my original post if you like to print things out: Beautiful Brussels Sprouts post w/ printable recipe

And here it is in living color!

 


Lemon-Chocolate Chip Soft Biscotti

These lemon-chocolate chip soft biscotti are an old recipe from my grandma; they are part cookie, part biscotti, sponge-like soft, lemon-scented, and loaded with chocolate chips. Full of traditional flavor and with a recipe that feeds a small army, this is a perfect holiday gifting cookie!

Soft biscotti sliced and laying on parchment paper.

The story behind how I came to unearth this recipe is a long one, so I’ll give you the short and sweet version… I first had something that tasted like these at a friend’s house over the holidays. Someone in her family made them, but that was the first and last time I had them, and then tried for months to recreate them myself, to no avail.

Then I mentioned it to my grandma and tried to explain what they tasted like and what the texture was like, and lo and behold, she said she had a recipe just like that! Apparently she hadn’t made them in years and years because not many people in the family cared for them, which is why I had never tasted them at her house before.

I tried the recipe, and… boom! It was just like what I tasted at my friend’s house and for someone who really, REALLY does not care for lemon-flavored food (neither sweet or savory, just in my ice water, please), the fact that I absolutely love these little soft biscotti says a lot (also, chocolate chips don’t hurt, either).

A sliced lemon and measuring cup with chocolate chips.

Once you read the recipe you may have a few questions, so let’s get those out of the way…

  • This recipe makes A TON. Eight loaves, to be exact. It’s great for the holidays because you can gift them and add them to your cookie trays with wild abandon, but if you don’t have the need for that much, you can definitely scale the recipe down (I recommend keeping the additional egg yolk to retain the tender consistency).
  • This recipe calls for margarine. I know, it’s so 1950’s, but let’s just roll with it here. I have, more than once, unsuccessfully swapped butter for margarine in old recipes, so now I just embrace the margarine. If that’s what my grandma used, that’s what I use.
  • I think you could swap orange peel and juice for the lemon, if you’d like a different flavor profile. Orange and chocolate is delicious, right?!

Overhead shot of soft biscotti sliced on parchment paper.

I call these soft biscotti because the mixing method is nearly identical, they are shaped as such, but they don’t go through the slicing and second bake that traditional biscotti do; the consistency is a little sponge-like, maybe like a tea cake, and they just TASTE old-fashioned, which I love.

They come together fairly quickly and easily, so you get a lot of bang for your buck given how much the recipe makes. And these freeze really well, too… just wrap them up really tightly in plastic wrap and foil, tuck in a freezer bag, and you’ll be all set for last-minute company.

I hope you enjoy this a-little-bit-different-but-totally-delicious recipe that’s just begging to be enjoyed!

Sliced soft biscotti on parchment.

Five years ago: Snowball Cookies
Six years ago: Gingerbread Men Cookies

Did you make this recipe?
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Lemon-Chocolate Chip Soft Biscotti

An old recipe from my grandma full of traditional flavors and perfect for gifting over the holidays!

Ingredients:

For the Dough

  • 6 whole eggs + 1 egg yolk
  • 3 cups (595 grams) granulated sugar
  • 2½ cups (567 grams) margarine, at room temperature
  • Zest of 6 lemons
  • Juice of 1 lemon
  • 1 tablespoon cream of tartar
  • 1 tablespoon baking soda
  • 9 to 10 cups (1,275 grams) all-purpose flour
  • ½ cup (120 ml) milk
  • 4 cups (680 grams) semisweet chocolate chips

For the Egg Wash

  • 1 egg white, lightly beaten
  • Granulated sugar, for sprinkling

Directions:

  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together 9 cups of the flour, baking soda, and cream of tartar; set aside.
  3. Using an electric mixer on medium speed, blend the eggs and sugar until thoroughly combined, 1 to 2 minutes. Add the margarine and blend well. Add the lemon zest and juice and mix until smooth and combined.
  4. Reduce the mixer speed to low and gradually add the flour mixture alternatively with the milk until just combined. Using a rubber spatula, mix in the chocolate chips.
  5. Turn the dough out onto a lightly floured surface and divide into 8 pieces. Dust the dough lightly with flour if it’s too sticky to handle. Gently shape the dough into logs that are approximately 10 inches by 2 inches, then transfer to the prepared baking sheets (depending on the size of your sheets, you should be able to bake two or three loaves per sheet).
  6. Brush the tops with the beaten egg white and sprinkle with sugar. Bake for 25 to 30 minutes, or until golden brown and tester comes out clean. Allow to cool completely before slicing. The soft biscotti can be wrapped in plastic wrap and stored at room temperature for up to 1 week. You can also add a layer of aluminum foil and freeze for up to 2 months.

Recipe Notes:

  • While you may be tempted to substitute butter for the margarine, I would caution against it, as it may change the taste and texture of the dough.
  • This recipe can be scaled down if desired.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

All images and text ©Brown Eyed Baker, LLC.

The post Lemon-Chocolate Chip Soft Biscotti appeared first on Brown Eyed Baker.