guittard superchips

I love these chips.  My sis in law Kathy introduced us (me and chip) about a year and a half ago.  They are bigger than a Nestle chip, but flatter and stay softer in baked goods.  But I do love Nestle and Ghiradelli and many more!

I searched the web (because I can’t find them locally) and found them at Chososphere!  I love this site – so many awesome products and chocolates.  And you can buy in bulk!

Again, no money for me here in this rec – just sharing!

Here is the direct link.  And they sell in larger amounts and so many other products – you will get lost in a chocolate haven.

more chocolate

cookie do roll up and freeze

You don’t have to bake all your cookies at once.  Bake some fresh and then freeze or refrigerate the dough for another day (or month!)

Just take a piece of Stretch-tite (or any wrap) and spoon the dough into a long log.  Fold the plastic wrap over, then roll it up and you are set for slice and bake.

Another photo and more directions and thoughts are at the bottom of this post.

 

things i love – Lilac Chocolate All American Bar

Lisi's Kitchen

All  American Bars from Li-Lac Chocolates.

These are delicious.  Beyond good.  Greg and I have taste tested many or these bars often called “all american bars” or “s’mores” or “marshmallow bars” and well, these ones from Li-Lac Chocolate win.  There is something about the marshmallow,  it is light, fluffy and moist and not cloyingly sweet.  The chocolate is so delicate – thinly coated and therefore not overbearing.  It’s as if they dipped these in chocolate and shook vigorously to get rid of the excess chocolate  (and normally I like excess!)

As mentioned – Greg loves these very much.  So much that I kind of hide them from Andy and Sylvie so he gets to eat the bulk of them.  I can’t help it since he is so particular these days and it is nice to see him indulge.  Although only a half at a time for him.

These bars are pricey.  Very pricey so save for a special event or a special someone.  You can order on-line and they have a nice small shop in Grand Central as well as the West Village.

Again, I’m not making any money here – I’m just sharing some of the good stuff!

 

popcorn brittle

Yum.  Crunchy, sweet, salty and then chocolaty!  I made these treats and they were a hit with mostly me, Mark and Jack (Andy’s friends) and my sis in law Linda.  She kept telling Patrick that they were good “Patrick this is good!”  but sadly he refuses to enjoy popcorn in any form.  I happen to love popcorn.  It is up there with ice cream and brownies and lasagna.  So when I came across this recipe in Cooking Light – I was eager to try it.  Make no mistake, there is nothing really “lite” about these nuggets save for the fact popcorn replaces nuts.  Oh and speaking of nuts, my niece Emily who is severely allergic took a look at these and said, “wow, nuts” (clearly dissapointed that I made something so obviously nutty and placed it right in front her!)  But I was happy to report that these treats were miraculously nut free!  The brittle is good as is – or, like me you can dip or drizzle them with chocolate.  If you choose to keep them clean, crunch the brittle and mix it into vanilla ice cream.  Yum.

These can be a little tricky to make in that you must be careful working with the hot sugar – and you need a candy thermometer.  But beyond that – not too difficult.  Then of course the chocolate – the tempering of the chocolate.  See past posts for that and remember if you are into it, investing in a small tempering machine can be very helpful.

Oh, and these little gems last a long time so great for the holidays.

Enjoy –

popcorn brittle

5 1/2 cups popcorn (I cooked in a tad of oil and salted – you can also use plain, or air popped but I like the salt with the sweet)
1 1/2 cups sugar
6 tablespoons light corn syrup
1/4 cup water
3 tablespoons molasses
1 tablespoon butter
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/4 teaspoon salt (unless you salted your popcorn like me)

Line a baking sheet with foil and coat foil with cooking spray.

Place popcorn in a lare zip lock bag.  Seal and crush with a mallet or rolling pin.  Set aside.

Place sugar, syrup and water and a medium small saucepan and cook for 1 minute or until sugar dissolves.  Stir to help it melt.

Now take next steps carefully as this mixture will become very hot.

Then cook, over medium high heat without stirring until a candy thermometer registers at 270 degrees (should take 7-9 minutes or so) then add molasses and butter – and cook until therm registers at 290 degrees.  Remove from heat.

Stir in baking soda, vanilla and salt.  Then add the reserved popcorn and mix to combine quickly – then carefully pour onto prepared baking sheet.  Spread with a palet knife or back of a spoon to flatten as best you can.

Let cool completely then break or cut into chunks.  Dip in tempered chocolate for an extra treat!

Enjoy-

matzoh candy (caramel, salty goodness)

Re-posting this from 2 years ago.  So good!

Many of my friends (and kids friends) keep Passover, so I wanted to try this recipe that I’ve heard about throughout the years.  I like the idea of a handy treat for those who celebrate.  My friend Stephanie happily shared the recipe from her “Passover Stuff” book and I must tell you that this is really good and I thank you (Stephanie).  Really good.  Sweet, yes, but I added some bittersweet chocolate and some delicious sea salt and I have to say this is better than I expected and utterly addictive.  I had friends over this weekend – none who happen to celebrate Passover and they were munching away and loving it.  I mentioned that it didn’t look so pretty but they were undeterred.  They all loved and commented on the salty caramel and nutty chocolate (the matzoh just holds it together).  I used toasted pecans…but really most nuts will do – walnuts, almonds, pistachios – maybe even some raisins too.  You can go really crazy here and have fun.  Serve for your family and friends who happen to celebrate (or not!)  Happy Passover.  Enjoy-

If you have time – find some Maldon sea salt.  It is great – flaky and tasty.  You can order online but pretty certain whole foods sells it.  (Great for salads too – with olive oil.)

chocolate/caramel matzoh candy with sea salt (slightly adapted from Stephanie’s “Passover Stuff”)

4 Matzoh boards (I used salted, but believe unsalted OK too)
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
2 cup chocolate chips or chunks (I used half semi and half bitter – but use what you like – Stephanie said she’s tried milk chocolate too)
1 cup (or more to taste) toasted pecans, walnuts, or almonds (raisins too optional)
1/2 teaspoon good quality flaky sea salt – or kosher salt

Preheat oven to 450 degrees.  Line a sheet pan with parchment.  (Reader Jessie said she made this without the parchment and the toffee spread to the underside…she said it was fantastic.)

Arrange matzoh in a single layer – break if necessary and try to cover the whole sheet pan.

Combine the butter and brown sugar in a small sauce pan over medium heat and bring to a boil – stirring constantly.  Cook until syrupy — about 3 minutes or so.

Pour the toffee mixture over the matzoh and spread it out evenly (this is hot be careful.)

Place in oven and bake until bubbly – about 4 minutes (now it is extra hot).  Remove from oven and sprinkle the chocolate over the hot bubbly mixture.  Place in the oven again for about 30-60 seconds more.  (The second time I made this I did not place the chocolate back in the oven.  I let it be…prettier appearance and the chips all over were delicious.)

Now you have a choice…leave as is – or you can spread the chocolate around.  Either way – its a matter of appearance.  I happen to like to see the chocolate chips and chunks.  Sprinkle the toasted nuts over and then the flaky salt.  (Reader Michelle used salted peanuts and said it was AMAZING.)

Refrigerate until the chocolate is firm about 30 minutes to and hour.  cut or break into pieces.  I happen to like this cold – so I store in the fridge.  The chocolate discolors over time, but it is tasty!

Save the crumbs for an ice cream topping.

Enjoy-

matzoh candy again!

I’m re-posting this from a year ago.  Sorry to repeat, but just so good…Happy Passover!

Many of my friends (and kids friends) keep Passover, so I wanted to try this recipe that I’ve heard about throughout the years.  I like the idea of a handy treat for those who celebrate.  My friend Stephanie happily shared the recipe from her “Passover Stuff” book and I must tell you that this is really good and I thank you (Stephanie).  Really good.  Sweet, yes, but I added some bittersweet chocolate and some delicious sea salt and I have to say this is better than I expected and utterly addictive.  I had friends over this weekend – none who happen to celebrate Passover and they were munching away and loving it.  I mentioned that it didn’t look so pretty but they were undeterred.  They all loved and commented on the salty caramel and nutty chocolate (the matzoh just holds it together).  I used toasted pecans…but really most nuts will do – walnuts, almonds, pistachios – maybe even some raisins too.  You can go really crazy here and have fun.  Serve for your family and friends who happen to celebrate (or not!)  Happy Passover.  Enjoy-

If you have time – find some Maldon sea salt.  It is great – flaky and tasty.  You can order online but pretty certain whole foods sells it.  (Great for salads too – with olive oil.)

chocolate/caramel matzoh candy with sea salt (slightly adapted from Stephanie’s “Passover Stuff”)

4 Matzoh boards (I used salted, but believe unsalted OK too)
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
2 cup chocolate chips or chunks (I used half semi and half bitter – but use what you like – Stephanie said she’s tried milk chocolate too)
1 cup (or more to taste) toasted pecans, walnuts, or almonds (raisins too optional)
1/2 teaspoon good quality flaky sea salt – or kosher salt

Preheat oven to 450 degrees.  Line a sheet pan with parchment.  (Reader Jessie said she made this without the parchment and the toffee spread to the underside…she said it was fantastic.)

Arrange matzoh in a single layer – break if necessary and try to cover the whole sheet pan.

Combine the butter and brown sugar in a small sauce pan over medium heat and bring to a boil – stirring constantly.  Cook until syrupy — about 3 minutes or so.

Pour the toffee mixture over the matzoh and spread it out evenly (this is hot be careful.)

Place in oven and bake until bubbly – about 4 minutes (now it is extra hot).  Remove from oven and sprinkle the chocolate over the hot bubbly mixture.  Place in the oven again for about 30-60 seconds more.  (The second time I made this I did not place the chocolate back in the oven.  I let it be…prettier appearance and the chips all over were delicious.)

Now you have a choice…leave as is – or you can spread the chocolate around.  Either way – its a matter of appearance.  I happen to like to see the chocolate chips and chunks.  Sprinkle the toasted nuts over and then the flaky salt.  (Reader Michelle used salted peanuts and said it was AMAZING.)

Refrigerate until the chocolate is firm about 30 minutes to and hour.  cut or break into pieces.  I happen to like this cold – so I store in the fridge.  The chocolate discolors over time, but it is tasty!

Save the crumbs for an ice cream topping.

Enjoy-

Valentine Peeps

So I know, I did Valentine chocolates last year, but last year I didn’t have Valentine Peeps!!  And this year I do, and my family is happy.  As I’ve said before, Peeps and chocolate are ridiculously good.  Seriously one of my favorite confections.  Marshmallows are similar, but there is something special about the sugary texture of the Peep combined  with the snappy chocolate shell that makes music.  Rob loves them with bittersweet chocolate – it cuts the sweetness a bit while the rest of us like them sweet and yummy dipped in milk chocolate.  Actually Andy can go both ways.  I dressed them up with sprinkles and jimmies but they are just as good plain.  If you are up for tempering chocolate, find some Peeps and start the party.  These are perfect to tell those you love that you love them…or like them.  Be sure to treat yourself to one too.  Enjoy –

valentine Peeps:

Go the the Halloween Peeps post to learn how to temper chocolate.  And also be sure to check out the bottom of the Valentine chocolates from last year that shows what happens if you don’t temper it.

Enjoy and happy Valentines day!

top 20 crowd pleasers to date

Lisi's Kitchen

This was supposed to be a top 10 list but I just cannot do it.  Can’t pick 10 and can’t be “favorites” since I have waaay too many!

So I narrowed it down to 50 crowd pleasers which was already terrifically hard to do.  Went back again and got it down to 30.  Then Rob started slashing and cutting here and there and everywhere.  He said I should really have a top 10 – but we compromised at 20.  Remember, crowd pleasers.  Can’t put jeweled winter soup or pomegranate grapefruit sorbet on the list even though I love them both – because I do know that these sweets are not for everyone.  But the following 20 are sure to be a hit with most family and friends.  I promise.  (Well, I hope!)

The list is un-ranked and in random order.  The orange cake which is last is just as much a crowd pleaser as the buttermilk chocolate cookies which are first.

Oh, and if you click on the highlighted dessert – you will be directed to the post.

buttermilk chocolate cookies
banana streusel cake
blue cornmeal biscotti
ginger cookies
crystal almond pound cake
mom’s candied bacon
blueberry cake with crumb topping
brownie pudding
oatmeal cinnamon pancakes
gingerbread pudding cake
heartland turtle bars
favorite fudgy brownies
rocky road cookie bark
chocolate covered peeps
dark chocolate sorbet
quick and easy banana bread
cranberry apple crisp
luscious lemon pound cake
brown butter cookies
orange cake

Sylvie just read this and said I must add the following: berry boy bait, caramelized bananas, summer fruit crumble, chocolate chunk Rice Krispie treats, and danish pancakes.  So I get to sneak in an extra five.

Aunty Linda is here and says we must add the Nutella-swirl pound cake too.  And just now (after my post) my most faithful reader, baker, recipe tester  (Rachel) just commented that I cannot forget the Nutella fudge mini cupcakes or the blondies.  And now I’m done!

Please don’t ignore the other sweets though.  I recommend all of them.  I know I’m repeating myself.  I’m aware.

Oh, and please please don’t forget to read through the baking tips again (even if you think you know it all).  Especially instructions on measuring flour and softening butter.  I find that I learn something new almost every time I read a new cookbook.  Or I get reminded of something that I forgot when I re-read an old one.

Enjoy and happy baking and happy happy New Year!