chocolate chip rice krispie treats

OK, yes we all know how to make these – but my kids (or their friends) sometimes mention that mine taste better than those they buy at the bake-sale.  I often say it’s because I bake with looove and give them a big smile.  Truthfully though, the love comes from a little kosher salt and vanilla – and the added chocolate chunks (although if you’re a purist even just the vanilla and salt will heighten your pleasure).  My whole family enjoyed these yummy treats, even Rob who surprises me here.  I haven’t made them in a while – Greg just said…”mom, I’m so glad you made these again.  They are so good.”  I usually cut them up into reasonable portions (otherwise we are all slicing away day and night), wrap them in plastic wrap, and pop in an airtight container.  Good for a while although they do disappear fairly fast!

chocolate chip rice krispie treats(adapted from the Kellogg’s Rice Krispie cereal box recipe):
3 tablespoons unsalted butter
1 package mini marshmallows (10.5 oz)
3/4 teaspoon pure vanilla extract (please high quality here)
1/3 – 1/2 teaspoon kosher salt (or just about)
6 cups rice  krispie cereal
(about) 1 cup semi-sweet chocolate chunks (I happen to prefer Nestle’s chunks here.  Of course you can use chocolate chips instead.)

Spray or butter a 9×9 inch pan.  (I usually double this recipe and use my 9×13 inch pan.)

In a large saucepan, melt butter over low heat.   Once melted, add the marshmallows and stir and until they too have melted.  Watch them – they burn easily.

Add the vanilla and salt, mix to incorporate.  Add the rice krispies and mix.  Add the chocolate chunks and mix in.  (If marshmallow mixture is very warm, some may melt, but that is OK too!)  Pour onto prepared pan. Flatten and push down with the back of a large spoon (easiest if you spray spoon with non stick spray).

Let set for about 45 minutes to an hour.  (Or longer).  Cut into squares and enjoy!

As mentioned – I cut, wrap and place in an airtight container.  But eating right out of the pan is good too.

Another note – sometimes I add some mini chips to the melted marshmallows.  Mix and melt them too – this makes the marshmallow mixture brown and changes the whole look of the bars.  Fiddle a bit.  See what you like to do.  Add peanut butter chips or milk chocolate chips, or maybe even a natural peanut butter laced throughout…next time…

chocolate popcorn

In my teens I loved go to the movies with my (then) new friend Pam (now old friend).  We both loved the movie theater popcorn and we both loved peanut and plain m&m’s – and we usually got it all and shared.  One day as we sat down, Pam turned to me, giggled and dumped the extra large packs of plain and peanut m&m’s into our humongous popcorn bucket!  Well…DELICIOUS.  The salty buttery popcorn mixed with the chocolate – oh my.  Seriously.  About 15 years later, when I was pregnant with Andy, I craved this concoction – so I made some popcorn and poured some chocolate chips into it.  They kind of melted and I salted them and oh, sold and forever addicted.  Over the years, I fiddle.  Today I made a milk chocolate popcorn (my favorite) – and one with mini m&m’s.  I also made a semi-sweet chocolate popcorn – one with peanuts and one with out.  Ideas are endless…you can melt and drizzle as I did or you can pour chunks into the warm popcorn.  You can add Raisinets to the melted chocolate or scatter Snow Caps on top.  Quite a movie treat!  Or an any-day treat.  Greg and his friend John sat down to two bowls of  it and were in heaven.  Andy is eating his now, and Sylvie and I keep munching away.  Melissa said…”yummy and so good.”  And Ali was thrilled to find chocolate in her popcorn.  Sadly Rob said, “not my thing.”  Oh well, not for everyone I suppose. There is no exact recipe but I’ll try let you know what I did and you can use as a guide with your own taste.  Enjoy this.  I REALLY do.

If you are looking for the best presentation, then temper the chocolate.  It will set faster, and for longer and have a prettier sheen.  I eat this up so fast I skipped it.  And I don’t mind if it is a little sticky or wet 🙂  – up to you.

chocolate popcorn:
popped popcorn (preferably with a little oil)
melted butter (unsalted) – optional
melted milk and/or semi-sweet chocolate
mini m&m’s (optional)
peanuts (optional)
kosher salt to taste

Make popcorn.  I really love my Whirly Pop popcorn maker.  I was able to use just 2 teaspoons of oil for about 3/4 cup kernels (why I’m worried about the oil is beyond me since I’m slathering with chocolate!)  I suppose you can make in an air popper but I do think that a little bit of oil goes a long way with popcorn.  I really do.

Spread popcorn onto a sheet pan lined with parchment or foil.  Melt and drizzle very very lightly with melted butter if you choose.  I did, just a little.  But really this is also very good with out butter (especially if you used oil in popping).  Lightly lightly salt the popcorn with kosher salt (You will salt again).

Melt chocolate in a metal bowl over a bit of barely simmering water (or double boiler).  Drizzle the melted chocolate all over the popcorn.  (Use as much as you like.  You can use a light touch or a heavy hand.  I go heavy but no surprise!)

If using m&m’s or peanuts, scatter them on top of the drizzled chocolate.  Lightly salt the popcorn with the chocolate (again).  The salt is sooo good with the chocolate.  Don’t skip!  (Save the extra chocolate for another use — if you have extra!)

Take a spoon, and gently mix the popcorn – or just leave as it is.  Again, up to you.  You can transfer to a big bowl if  it is easier for you to mix.  Let the popcorn sit and the chocolate will harden (although it is good wet!)  Set by an open window to speed up the process if you are eager.

Turn on the movie (or not), sit down, relax, eat and enjoy!!

dark chocolate sorbet

Years and years ago – Rob and I had our first meal at Picholine in NYC.  The meal was awesome, but the chocolate sorbet was sublime.  We became somewhat friendly with the chef, Terrance Brennan, because my mom is terrifically chatty and loves discussing food and meeting new people.  By our 5th visit, she told the chef that she was from Boston, that I worked as a pastry cook in NYC, and that we love the sorbet – and wow, can we please have the recipe?  He smiled indulgently and listed a few ingredients (those common in chocolate sorbet!)  No measurements, no method.  I wrote them down – water, chocolate, cocoa and sugar – determined that one day I would fiddle and play and make Rob very happy (since he can’t eat ice cream – and loves chocolate).  I’ve tried over the years, taking notes and comparing recipes from all my books and today, I think it is done!  I do.  This sorbet is rich, dark, chocolaty, and intense.  Fresh out of the machine…ridiculous.  Seriously.  I used Valrhona cocoa powder and I do think that it makes a difference – so go all out (with a high quality natural cocoa powder) if you decide to make it.  Oh, and Rob loved it.  Loves it.  Next time I might let the kids try it – and certainly my parents when they come for a visit!

Note that this sorbet is lovely the day you make it – soft and delicious.  But it does firm up very hard over night.  So remember to pull from the freezer a solid 20 minutes before you serve – or place in fridge for a gentler softening for a bit longer.

dark chocolate sorbet:
2 1/3 cups water
8 oz sugar (1 cup plus 2 tablespoons)
6 oz bittersweet chocolate – coarsely chopped
4 oz natural cocoa powder (1 cup)
1/2 teaspoon kosher salt

Stir and heat the water and sugar until the sugar dissolves.  Bring to a boil, and remove from heat.  Whisk in the cocoa powder until smooth and set aside to cool.

Melt the chocolate in bowl over a pot of barely simmering water (or a double boiler).  Melt the chocolate gently.  Remove from heat when a few chunks remain – and stir to complete the melting process.  You do not want this to get too hot.  Set aside to cool.

Let the chocolate and the water, sugar, cocoa mixture sit at room temp to cool.  Let cool for about 30 minutes or so.

Slowly add a little bit of liquid to the cooled chocolate and whisk to incorporate.  Really just a little.  Add little by little and really go carefully here so that you don’t break the chocolate.

Once all of it has been added – whisk in the salt and place in the refrigerator for at least 4 hours or overnight.

Run in your ice cream machine and oh…soooo good.  Enjoy-

peppermint stick ice cream

This is my old friend Dani’s all time favorite.  We were lucky growing up – in that both of our families went to Vermont during the winter weekends.  Dani from NJ, me originally from MA, these were very special times.  But oh, it wasn’t just me and “Eight is Enough” that made her smile – it was the holiday season – and Friendly’s featured Peppermint Stick ice cream – her absolute fave!  She requested it a few years ago – maybe for the birth of a baby or a different event (my memory is really fading, sadly) but needless to say she was thrilled.  I think I dipped Oreos in chocolate and then crunched them into the peppermint stick.  Wow.  A friend just mentioned that Trader Joes sells a peppermint version of an Oreo that sounds perfect.  Anyway, this ice cream is really very good.  I made half just peppermint and the other half with ground bittersweet chocolate.  I love that one.  Greg loves the pure peppermint and he’s lucky because no one else in our family will eat it, and Dani is still over that bridge!  Enjoy this – it is nice for the holidays and although rich, it is quite refreshing.

peppermint stick ice cream
2 1/4 cups heavy cream
3/4 cup milk
3/4 cup sugar
4 large egg yolks (room temp)
3/4 teaspoon kosher salt
2 peppermint candies (I used peppermint candies in this recipe because I thought they would be easier for the home cook to buy.  You can also use peppermint oil, or extract to taste if you prefer.  Just add 2 extra tablespoons of sugar if so.)

mix in –
1/4 cup ground peppermint candies (ground coarsely or to your liking)
ground bittersweet chocolate (amount to taste – and optional)
crushed Oreos (also, to taste and optional)

Prepare an ice bath – a big bowl with ice and water.  In it, place another container or bowl with a strainer.  This is where the custard ice cream base will land once cooked.

In a medium heavy weight saucepan mix the cream, milk and half of the sugar.  Bring until almost a simmer…but do not boil.

In medium sized bowl, place the egg yolks, the other half of sugar, and salt and whisk well.

Slowly slowly ladle the hot liquid into the eggs and whisk well after each addition.  Keep adding the hot liquid until you’ve added it all to the eggs (again slowly so as not to cook the eggs).

Pour the whole mixture back into the saucepan and cook, over medium low heat stirring constantly with a wooden spoon until it thickens (reaches 175 degrees) and lightly coats the back of the spoon.

Strain the mixture into the prepared bowl and immediately add the two candies.  Mix until dissolved.  Let mixture cool in ice bath until it reaches room temp, then place in the refrigerator overnight.

The next day, churn the ice cream and when hard, add the ground peppermint candies (with or with out the chocolate or Oreos).

Place the ice cream in the freezer and oh, although soft, this is delicious the same day.  (If hard the following day, let sit in the refrigerator for 20 minutes to soften before you serve.)

Enjoy!

freshly whipped cream

My friend Ali texted me this AM.  She said she’ll make the gingerbread pudding cake for Thanksgiving, especially since the ready made box somehow failed her.  (She said she followed directions but may have substituted milk for oil or butter for oil – not sure.)  She then asked…do I have to whip fresh cream?  I said YES!  I told her sooo easy and for some reason people seem really scared of this.  She said Betty Crocker probably thought her box was easy too.  Funny.  But this really is.  I can’t tell you how many people are impressed by home made whipped cream, it is nutty to me, only because it is not tricky at all.  And it is so good.  You put the cold cream in a bowl, add a little sugar and whip.  Voila.  There you go.  OK, some dirty dishes…but come on!

I like my cream on the not too sweet side – especially if I’m serving it with something sweet.  But fiddle as you like and to your taste.

freshly whipped cream (double this if making for a crowd, or want left over for fresh fruit – usually do):
1 cup cold heavy cream
2 teaspoons – 1 tablespoon sugar (more or less depending on your taste and the sweet you are pairing it with – I usually go with about 2 teaspoons)
1 teaspoon vanilla (optional)

In bowl of stand mixer (with whisk attachment) or with hand held beaters – or with a hand held whisk (this is how we did it at the bakery and boy did my arms look good after whipping 3 quarts of cream, three times in a row for a triple chocolate moose cake – but those days are long gone).  Moving on…

Place the cold cream and sugar into the bowl (make sure the bowl is not warm from the dishwasher or sitting out in the hot sun :)) – and whisk on medium high speed until it starts to thicken – add the vanilla if desired and whip it in.

I actually like to whip the rest end by hand, so I have more control and so as not to over whip the cream (which is awful – looks curdled).  But continue in the machine if you like – just watch it.  The cream should have flow – whip just to a soft peak.  Enjoy immensely-

coffee ice cream (Philadelphia style)

I love coffee – coffee with milk and sugar.  This ice cream is just that – but cold.  (There is coffee ice cream hiding in this photo.)  The ice cream has a great mellow coffee taste that is perfect.  In addition, for those of you who don’t want to go through the trouble and time to make a custard (or egg based) ice cream – Philadelphia style ice cream is just right for you.  This recipe is quick and easy to make – although I should mention that it is less rich and smooth as its’ custard based counterpart.  With all ice cream – but especially Philadelphia style, it is best to really let it soften in the refrigerator 20 minutes before you eat for the best flavor and consistency – unless you eat right after you churn it which is when it is the best.  I added melted chocolate to some of the frozen ice cream which gives it another dimension and bite (which I happen to need).  I used this ice cream and the espresso brownie ice cream in the above sundae with carmalized bananas, fresh whipped cream and the glazed nutty brownie.  Amazing.  Have fun – make it Mexican by adding a 1/2 teaspoon cinnamon (with the coffee beans), or add other mix-ins try Oreos or chocolate covered nuts.  Yum.  Next time.  This ice cream also pairs well with the brown sugar cookies – in an ice cream sandwich.  Enjoy!

* A quick word about ice cream machines – they are so easy to use and affordable these days.  In addition to ice cream, you can make sorbets, sherbets, frozen yogurts and slush drinks.  I happen to like Cuisinart’s 2 quart model – it is on sale for 50.00 bucks.  The 1.5 quart model is also good.  And if you have a kitchen aid mixer – there is an ice cream attachment that you can purchase and your done!

coffee ice cream (Philadelphia style) adapted from The Ultimate Ice Cream  Book by Bruce Weinstein:
3  cups heavy  cream
1 cup milk
about 3/4 cup sugar (or just under…or add to taste)
1 cup whole coffee beans

mix-ins:
melted semi sweet chocolate
chocolate chips
Oreos
Grape Nuts cereal
nuts

Mix together the cream, milk and sugar in a heavy saucepan and heat until mixture bubbles around the edges.  Do not boil.  You want it to heat to the point right before it boils.  Remove from the heat and add the coffee beans.  Cover and cool to room temperature then place in refrigerator and let sit overnight (best) – or at least 6 hours .

The following day or hours later, strain the mixture and freeze the ice cream in your machine according to the instructions.

If adding a a mix in, go for it.  If you want to add the melted chocolate (it forms nice strings of chocolate throughout)…simply melt chocolate in a double boiler 0r over a pan of simmering water and then let cool a bit.  Once ice cream is churned drizzle the melted chocolate on top of the ice cream – in a bowl or container and fold it in.  Keep drizzling and adding to taste.  The chocolate will harden and form little chocolate strings throughout.

With all ice creams, place in container and cover with plastic wrap so that it touches the ice cream and then a cover and freeze.  Eat that night for best results but again, pull out and let soften in the refrigerator if making ahead.

Enjoy!

vanilla ice cream (custard base)

Home-made vanilla ice cream is sooo very good.  The vanilla beans, cream and milk freshly churned make for an extra special treat.  Vanilla ice cream pairs well with most desserts – cookies, crisps, cobblers and pies…with chocolate cake, loaf cakes, brownies and fruits – it is one of my favorite things!  (My family is really very tired of hearing me exclaim…”that would be so good with vanilla ice cream!”)  But it is true.  It is a staple.  I cut the espresso brownies into little pieces and added some to half of the ice cream and turned it into an espresso brownie swirl (photo above).  Really good.  And to right is the ice cream with apple cranberry crisp.  Really completes the dessert.  For a new ice cream mix-in, try Grape Nuts cereal and raisins…I had a version of this at Toscanini’s (my favorite ice cream parlor in Cambridge, MA) many many years ago (and I’m so happy that I can remember).  I don’t even love Grape Nuts, or raisins, but together in vanilla ice cream…wow (seriously).

* A quick word about ice cream machines – they are so easy to use and affordable these days.  In addition to ice cream, you can make sorbets, sherbets, frozen yogurts and slush drinks.  I happen to like Cuisinart’s 2 quart model – it is on sale for 50.00 bucks.  The 1.5 quart model is also good.  And if you have a kitchen aid mixer – there is an ice cream attachment that you can purchase and your done!

vanilla ice cream (adapted slightly from The Perfect Scoop by David Lebovitz):
1 cup whole milk
3/4 cup sugar
2 cups heavy cream
1 vanilla bean split and seeded
6 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Prepare an ice bath.  In a large bowl, place ice and water.  Place a medium sized bowl (or container) on top with a strainer ready as well.  (This is where the cooked custard will land.  Strain it into this bowl, on top of the ice bath.  This is to stop the custard from cooking.)

In a medium saucepan mix together the milk, heavy cream and about half of the sugar.  Cut the vanilla bean lengthwise and scrape the beans out with the back of your knife and add it to the  the mixture (including the cut bean – better yet, cut the bean up too).  Heat over medium heat and bring to a simmer.  Watch it carefully – you don’t want it to boil.

In a medium bowl, whisk together the egg yolks and remaining sugar.

Now you will “temper” the eggs which means warming them slowly so that they do not turn into scrambled eggs!  With a ladle, scoop a small amount of hot cream/milk into the eggs and whisk well.  Continue slowly ladle by ladle and constantly whisking the eggs while you do this.  Keep going (slowly) until you’ve added all the milk/cream/vanilla to the eggs.

Pour the warm egg and milk/cream mixture from the bowl back into the (same) saucepan.  Over low heat, mix the custard constantly with a wooden spoon and keep the mixture moving at all times.  Make sure you scrape the bottom as you stir.  The custard should thicken so that it coats the back of the wooden spoon.  It should take about 4-8 minutes depending on the heat.  Do not boil.  Cook slowly and carefully.

Once thickened, immediately pour and strain the custard into the bowl atop the ice bath.  Be sure to mush and smush the vanilla beans into and through the strainer.  You want all of that goodness.   Let cool then cover and chill in refrigerator preferably overnight but for at least 4-6 hours.

Freeze in your ice cream maker.  Add any mix-ins.

With all ice creams, place in container and cover with plastic wrap so that it touches the ice cream and then cover and freeze.  Eat that night for best taste and texture but if frozen hard, remember to pull it out and let soften in the refrigerator for 20 minutes.  Yum.  Enjoy.

caramelized bananas

carmelized-banana-completeI love these bananas.  I’m not even a fan of a raw banana – but oh…a sprinkling of sugar, a blow torch – and voila – magic banana.  These are great in addition to most any dessert.  Really and truly.  I absolutely love them in an ice cream sundae.  My favorite.  The crisp topping is like a creme brulee – but underneath, a banana.  Yum!  These are a great snack when you’re craving something sweet – especially for the kids (well, me too).  The hard sugary shell entices them (us) and while we are at it – eat a whole healthy potassium filled banana!  (OK, yes, with some added sugar.)  Actually these might be good cut into hot oatmeal for breakfast – just thought of that now.  Hmmm…tomorrow.  These are relatively easy to make if you have a blow torch – but sadly most people don’t?  Blowtorches are easy to find at your local hardware store – you don’t need anything fancy – but if you want a fancy one – especially styled for pastry, then by all means purchase.  And don’t be scared – I know it sounds intimidating.  The blow torch comes in very handy for caramelizing fruits, meringues and creme brulee.  Unfortunately, unlike creme brulee – broiling these in the oven is really not quite as good.  The banana “cooks” a bit and gets very mushy – but I guess  it’s worth a shot if there is no other option.  (OH, just got a note from Robert a friend and neighbor who says he cooks bananas in a nonstick pan over high heat with balsamic vinegar and some sugar.  Yes, a pan friend banana may be the alternative way to go if you’re not daring enough for the blowtorch!)

caramelized bananas:
firm, just ripe, bananas
sugar

blowtorch–
Slice each banana lengthwise.  Place on foil or a foil-lined roasting dish or sheet pan.  For each banana, sprinkle about a teaspoon of  sugar (you can use more or less depending on the size of the banana and your personal taste) onto the cut side of the banana – and go to blowtorch town.  Take your time…hold the blowtorch about 3-5 inches away and slowly move the flame around the banana.  Keep the blowtorch moving all over and over and over again until the sugar caramelizes and turns a lovely shade of nutty brown.  Delish.

broiler–
Follow directions above (but I would try a less ripe banana) – then place in oven – and broil.  This will probably take under a minute so watch it carefully.  I tried at home – but pretty unhappy with my results – but practice and see if maybe you can do better…I will try again – just hard to waste my bananas when my blowtorch is so close by!

Enjoy-

(moms) candied bacon

OK, so this isn’t dessert – I know, I do know…but I just had to put it in here because this bacon is scrumptious!  There is sugar in it – a lot of sugar so maybe it qualifies just a little bit for this baking blog.  My friend Melissa asked me to show her how to make it.  We had a bacon making date.  My mom makes a delicious salad with spinach, hard boiled eggs, onions and mushrooms.  The addition of this bacon is seriously to die for (and I don’t even normally use that expression).  She crumbles and adds it to the above ingredients and tops it off with a mayo/olive oil/mustard dressing that completes it.  My family loves this bacon in a turkey club – I surprise the kids and put it in their lunches for a treat once in a while.  It is great next to eggs and toast and can also hold its own alone.  I’ve made an endive, fennel and blue cheese salad with the bacon and oh…equally as good as my moms.  So – enjoy this sweet treat.  Experiment.  This bacon freezes well so make a bunch!

candied bacon:
2 packs bacon – I like to use a thick slice or center cut but anything works
3/4 cup light brown sugar (or more or less depending on your taste)

Spray aluminum foil with cooking spray or grease with a little bit of canola oil.

Place bacon in a large heavy duty skillet.  Layer it all around and fill the pan – overlapping when necessary.  Over medium high heat cook the bacon, stirring occasionally.  After about 3-4 minutes, take the fat out of the pan.  Tilt the pan to the side, and with a very big spoon, scoop out all the liquid fat that has been rendered from the bacon (sounds good, right?)

Keep cooking and rendering the fat for probably about 8 minutes in total.   Cook the bacon about 2/3’s of the way through.

Add the sugar by sprinkling it all around and over the bacon.  Turn the heat to low and continue to cook the bacon and sugar together.  Continue to scoop out the fat when needed…and just keep cooking and stirring occasionally for about 25 minutes.  This is best done over a watchful eye – so that the sugar doesn’t burn.  It’s over if it does.

You can tell the bacon is done and the sugar is “candied” when you see little strings of sugar form around the bacon.  Move the bacon around and touch it (with the fork) – see if you can pull these strings to see them…you should.  (Should have taken a photo here…will add one next time I make it!)  Cook the bacon a little bit more to get it crispier and more or less well done depending on your taste.

Once cooked, transfer bacon onto prepared foil.  Let cool or serve warm.  It will be VERY hot at first so please don’t pop into your mouth right away…even though you will want to!

To freeze, let cool and wrap the bacon in foil (you don’t have to spray it now) and place in freezer.  When ready to eat, place bacon on counter for 10 minutes or in refrigerator overnight – and then reheat for about 5-10 minutes in a warm toaster oven (or oven) at about 350 degrees.   Watch it because the bacon/sugar can still burn if re-heated for too long or at too high a temperature.  I like to freeze the bacon in units of 2-3 pieces – so that I can pull from the fridge the night before I make the kids their turkey clubs.  Ready to roll in the AM.  Enjoy!

halloween peeps

A plain Peep is not something that I love.  However…a chocolate covered Peep is divine.  Seriously.  I did a short stint at Chocolations (a local chocolate shop) last year and Maria, the owner, was dipping Easter Peeps in chocolate.  Well, that was it.  Done. Count me in.  My early resistance to Peeps was no more.  I lovingly dip, serve and eat them often.  Surprisingly it is not just the kids (and I) who love them.  Rob loves them coated in dark bitter chocolate – to cut the sweetness – and both milk and dark make me happy.  The ghosts are almost fully dipped in chocolate while the pumpkins are placed on a chocolate disk.  While I was at it, I decided to make some chocolate covered Halloween Oreo treats as well.

chocolate covered Halloween Peeps:

Tempering chocolate is vital in chocolate making.  Tempering allows the chocolate to dry and set with  a glossy sheen and snap when you break it.  If you don’t temper you may find that you have off color streaks in the chocolate (a whitish bloom) and sometimes the chocolate wont set unless you refrigerate.  The chocolate may also be grainy.

Tempering chocolate is crazy easy if you have a tempering machine – which if you are dedicated to dipping you may want to invest in.  I have the Rev1 Chocolate Temperer which is in the less expensive range – although they range from about $400-$2000!

It can  be hard to justify the cost of the machine, but if you do purchase, simply follow the instructions on the machine – dip ingredients (in dark, mild or white chocolate) and let set on a parchment lined baking sheet.  You can go crazy here – I’ve dipped so many things- nuts, fruits, cookies, potato chips, pretzels, and popcorn.

If you want to dip by hand, it is a little more labor intensive but still worth the effort.  It would be helpful to have a good chocolate thermometer. And follow instructions below:

Start with at least one pound of chocolate.  It is easier to work with a larger amount.  Chop the chocolate and reserve about 4 oz.  Place the remaining chocolate (12 oz) in a stainless steel bowl over simmering water.  (If you start with more chocolate — let’s say 2 pounds, then reserve about 8 oz.)  When about a half of the chocolate has melted, remove from the heat and stir.  Place chocolate back on the simmering water and continue to heat – until the chocolate registers 118-120 (for dark chocolate) and 116-118 degrees (for milk and white chocolate) on the thermometer.  Do not go above 120 degrees.

Remove chocolate from heat and add the reserved chocolate – stir until incorporated and let sit on counter stirring occasionally until the chocolate cools a bit and reaches 80 degrees.  This can take a while – so be patient.

Once the chocolate cools, return to the simmering water (barely simmering) and heat it until it reaches 88-90 degrees (for dark chocolate) and 85-87 degrees (for milk and white chocolate).  This shouldn’t take long…keep a very watchful eye because if it goes over 90 degrees, you will have to start all over again!

Now it is ready.  Take out those ghost Peeps and dip away.  For the pumpkins, drop a teaspoon (or desired amount) of chocolate onto the parchment and using the bottom of the spoon, flatten it – and then place the pumpkin on it.  You can even make Halloween bark.  Now wish I had.  Next time.

Whatever left over chocolate you have (if any, I can always find something to dip) save for next time you temper or in any other chocolate recipe.  Oh, and by the way, there are many many videos on-line for tempering chocolate by hand – which might be helpful if you are a novice or would like a visual.  The chocolate  Peeps last a long time in an airtight container.  Enjoy!