Posted in Chocolate Bark, Desserts, tagged Andes Mint Chips, Chocolate, Chocolate Wafers, Dark Chocolate, Holiday Bark, Mint, Quick and Easy, White Chocolate on December 4, 2011 |
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Holiday season is in full swing and I couldn’t be happier! I wish there was more time between Thanksgiving and Christmas. Life is just way too busy to sit down and enjoy this time of the year as often as I would like sometimes. Although one of the nice things about being pregnant (among soo many others) is that it has forced me to slow down. I mean, sometimes, it’s really slow. I can’t imagine my snail pace when I’m 30 weeks. haha!
One of the unfortunate things about the holiday craziness is that most of us don’t get to spend nearly enough quality time baking up all the goodies we long for each year. Yes, we might find a day or two to make a few batches of cookies, but I am talking good, quality, christmas music on, dancing and twirling to the sounds of the season, and the oven door opening and closing with batches of delicious treats. And since this is our ideal situation, how about we call a maid to come clean up all the dishes while we sit down with a cup of coffee and enjoy all that “hard” work. Sigh….wouldn’t that be the life.
It’s a good thing this bark is quick and easy and allows you some time back in your day to get that last-minute shopping down. One thing I usually don’t like about chocolate barks is that it’s usually all chocolate except for the toppings. I know that’s what it’s mainly supposed to be, but I really liked the addition of chocolate wafers in this recipe. It gave a nice crunch to each bite to break up the layers. If you are a big mint fan, you would flavor one of the melted chocolates with a little peppermint extract, but I preferred just the Andes Mint chips on top. It had a nice balance of both chocolate and mint. A perfect after dinner dessert while you are trimming the tree or wrapping gifts.
Mint Chocolate Chip Bark
Recipe adapted from Baker’s Royale
- 1/2 cup Andes Mint Chips
- 1 cup dark chocolate chip morsels
- 3/4 – 1 cup crushed chocolate wafers
- 6 oz white chocolate baking squares
- 1-2 drops green food color (add slowly)
1. Line a small baking sheet with wax paper. Place crushed chocolate wafers in a small bowl and set aside.
2. Place dark chocolate in a heat proof bowl over a simmering water (not boiling) and stir frequently until melted. Pour melted chocolate onto baking sheet and using an offset spatula, smooth chocolate until even and desired thickness is achieved. Immediately sprinkle crushed chocolate wafers over melted chocolate and press down slightly. Place pan in refrigerator for 5-10 minutes or until chocolate becomes slightly hard.
3. Place white chocolate in a small heat proof safe bowl over simmering (not boiling) water and stir frequently until melted. Remove from heat. Add 1 drop of green food color at a time until desired “mint” color is achieved. (I didn’t add slowly and was a little heavy-handed on my green).
4. Remove pan from refrigerator and pour melted white chocolate on top. Smooth chocolate with an offset spatula until an even layer is formed on top. Sprinkle Andes Mint chips over white chocolate. Return pan to refrigerator for another 10-15 minutes or until bark is full set.
- For the chocolate wafers I used Oreo’s. I scraped off the filling and just used the chocolate wafer. They worked great if you don’t have chocolate wafers on hand or want to save some money.
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If you follow Baking with Basil on Facebook, you may have noticed there was a chocolate frenzy going on in my kitchen Saturday morning. Well……I thought there was going to be. I attempted to create some chocolate cookies with caramel and sea salt, instead I ended up with chocolate cookie scraps and caramel that stuck to my cooling rack. After many attempts on trying to fix this process, I ended up with 5 chocolate cookies with butterscotch and chocolate chips. A slight fail, but luckily these brownies saved the morning.
As most of you know, frosting is my kryptonite. So when I saw this recipe on My Baking Addiction, between the pretty picture, the bright orange frosting, and the fun sprinkles I started to drool. The brownies turned out wonderful. They were dense and almost fudge like. I wasn’t as big of a fan of the orange cream cheese frosting. It was good but it wouldn’t be my first choice for a frosting. If you are a chocolate and orange lover though, these are perfect for you. The brownie recipe is definitely a keeper!!
Thanks for stopping by!
Dark Chocolate Brownies
- 12 tbsp unsalted butter
- 1 1/2 cups sugar
- 2/3 cup dark cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp kosher salt
- 1/2 cup dark chocolate chunks or chips
1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
2. Set a medium sized saucepan over medium heat and warm the butter until melted; add the sugar and stir well. Remove pan from heat and whisk in cocoa powder.
3. In a separate bowl, lightly beat the eggs and vanilla; slowly pour the chocolate mixture into the bowl and whisk in with the eggs until well combined. Gently stir in the flour and salt; do not beat or over mix. Fold in chocolate chunks.
4. Pour batter into prepared baking pan and smooth top with an offset spatula.
5. Bake for 30-35 minutes. Be careful not to overbake. Cool completely in pan on a wire rack.
Orange Cream Cheese Frosting
- 4 oz cream cheese, room temperature
- 2 tbsp unsalted butter, room temperature
- 1/2 tsp vanilla extract
- Zest of one orange
- 2 tbsp orange juice
- 2 1/2 cups confectioners sugar
1. Combine cream cheese, butter, vanilla, orange zest, and orange juice with an electric mixer until well combined, about 2-3 minutes.
2. Gradually add the confectioners sugar and continue mixing until the frosting is smooth and reaches the desired consistency.
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I love brownies! I love all their chocolaty, fudgey goodness! I’m especially a sucker for ones topped with frosting and sprinkles. Yes, I may have the sweet tooth of a 5 year old but anything with frosting is my friend!
For being a relatively healthy brownie, these are pretty good! Slightly warmed up in the microwave and add a scoop of ice cream and it was very good!! They come together quick with just a few simple steps. I tossed the chocolate chips in a little cocoa powder to keep them from falling to the bottom of the batter once in the pan. Grab a glass of milk and relax with one of these “healthier” brownies!
Dark Chocolate Raspberry Brownies
Recipe from myrecipes.com
- 3/4 cup all-purpose flour
- 1 cup sugar
- 3/4 unsweetened cocoa powder
- 1 tsp baking powder
- 3/4 tsp salt
- 1/3 cup raspberry preserves
- 1/3 cup water
- 5 tbsp butter
- 1 large egg, lightly beaten
- 1 large egg white
- 1/3 cup semisweet chocolate chips
1. Preheat oven to 350 degrees
2. Line a 9 inch square baking sheet with parchment paper.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl. Set aside.
4. Combine cherry preserves, water, and butter in a small saucepan, bring to boil. Add preserves mixture to flour mixture, stir well.
5. Add egg an egg white slowly, until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake for 25-28 minutes or until a wooden toothpick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack.
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