You may alter the recipe by sprinkling coarse salt over the top before the chocolate hardens if you have found yourself on board the sweet/salt train of late.

Ingredients:

1/2 +3/4 c. butter
heaping 1 c. all-purpose flour
heaping 1/4 + heaping 1/2 c. baker’s sugar
7 oz. semisweet chocolate, broken into pieces
3 Tbsp. dark corn syrup
14 oz. condensed milk

Preheat oven to 350.  Grease and line with parchment paper the bottom of a 9-inch square pan. 

Put butter, flour and sugar in a food professor and process until the mixture starts to bind together.  Press into the pan and level the top.  (I roll an orange over the mixture to even it out)  Bake for 20-25 minutes until golden. 

While baking, place remaining butter, remaining sugar, corn syrup and condensed milk in a heavy bottom pan.  Heat gently until the sugar has melted.  Bring to a boil then reduce the heat and let simmer for 6-8 minutes, stirring until very thick.  (I used a double boiler the first time I made caramel.  It’s an easy way to insure you don’t burn it.)  Pour over shortbread and let chill in the refrigerator for 2 hours or until firm. 

Finally, melt the chocolate and let cook, then spread over the caramel.  (This is where I sprinkled a small amount of coarse salt over the chocolate.)  Put back into refrigerator for 2 hours or until set.  Cut shortbread into 1 inch squares using a sharp knife and serve. 

To make pretty pieces you must have a very sharp knife.  I also dipped mine in boiling water before each cut.

Enjoy!

xo–me

Ingredients:

2 egg whites
1/4 c. granulated sugar (more to taste if desired)
1/8 tsp. peppermint extract (you can use any flavor)

Beat together all ingredients at mixer’s highest setting until stiff peaks appear.  Frost cake.

I did not allow the frosting to get peaks as I wanted to place crumbled Oreo cookies on top of the cake and felt the peaks and cookies would produce something not quite pleasing to the eye.  The frosting was very tasty and easy to make.  My palate prefers the sinfully sweet flavor of a 10x sugar frosting but when I am in a pinch, I will not hesitate to use this frosting.

As you can see, the shape of the pan has created a beautiful cake.  Experiment with flavors!  I would have loved to created a nice banana bavarian creme to top the chocolate cake and slice fresh bananas as a topping.  Or whipping creme and fresh berries.

For those who want a pan, I have seen many on eBay, etsy and other sites on line for as low at $7.99.  Enjoy!

xo–me

Ingredients:

4 squares Baker’s Unsweetened Chocolate
1/2 c. hot water
1/2 c. sugar
2 c. sifted Swans Down Cake flour (sift before measuring!)
1 tsp. baking soda
1tsp. salt
1/2 c. butter
1 1/4 c. sugar
3 eggs
2/3 c. milk
1 tsp. vanilla

Preheat oven to 350.  Heat chocolate with hot water in top of a double boiler.  Cook and stir over boiling water until chocolate is melted and mixture is thickened.  Add 1/2 c. sugar and cook and stir 2 minutes longer.  Cool to lukewarm while mixing cake.

Measure sifted flour, add soda and salt and sift together three times.  Cream shortening add 1 1/4 c. sugar gradually, and cream together until light and fluffy.  Add eggs, one at a time, beating thoroughly after each.  Then add flour, alternately with milk, in small amounts, beating after each addition until smooth.  Add chocolate mixture and vanilla; blend.

Pour patter into two round or square layer pans.  Bake for 30 minutes until done (longer if using a 13 x 9 x 2 pan).  Allow cakes to cool on rack before frosting.

Keep this go-to recipe at your fingertips so when a quick need arises, you are not scrambling.  As as I always say, keep that kitchen stocked so you have no excuses when the urge strikes you to “get in your kitchen!”

xo–me

Ingredients:

1 c. molasses
1/2 c. butter
1 1/2 c. tsp. baking soda
1/2 c. milk
1 egg, beaten
2 c. all-purpose flour
1 1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. salt

Combine molasses and butter in a small saucepan; cook over medium heat until almost boiling.  Remove from heat and let cool slightly.  Stir in baking soda, milk and egg; set aside.  Stir together flour, spices and salt in a mixing bowl.  Make a well in the center and pour in molasses mixture; stir until smooth.  Pour about 1/2 c. batter onto preheated waffle iron sprayed with non-stick spray; bake as directed.  Serve hot and drizzle with chocolate!  Or molasses.  Whatever you wish.

I also make extra and toss into the freezer.  When it’s time to have an ice cream sandwich, grab these for the perfect sweet treat with pumpkin ice cream in the center!  Enjoy.

xo–me

Ingredients:

3/4 c. all-purpose flour
1/3 c. unsweetened cocoa powder, sifted
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch of salt
3/4 c. sugar
1/3 c. vegetable oil
1 egg
1/4 tsp. peppermint extract
1/2 c. milk
1/2 c. semisweet chocolate chips

Preheat oven to 350.  In a small bowl, combine flour, cocoa powder, baking soda, baking powder and salt.  Set aside.  In large bowl, whisk together sugar, oil and egg until smooth.  Add peppermint, mixing well.  Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.  Stir in chocolate chips.

Scoop batter into paper liners and bake for 20 to 20 minutes until the cupcakes are done.  Let cool in pan on rack for 10 minutes before removing.  Top with your favorite frosting.

Vanilla, dark chocolate, or the mocha buttercream are great toppings to this very gooey and moist cupcake.  Enjoy!

xo–me

Ingredients:

10  oz. milk, dark or white chocolate (I occasionally triple the recipe and do all three!)
1 c. crisp rice cereal

In a large bowl, microwave chocolate, uncovered, for 1 to 2 minutes until chocolate is soft and almost melted.  Remove from microwave and stir until completely melted and smooth.  Stir in cereal.  Using a nice, round teaspoon, scoop out mixture and place on parchment lined baking sheet.  Refrigerate drops until firm.

I put them in mini cupcake liners to serve at my social affairs.  You can put them in a Rubbermaid container and keep them in the fridge until you are ready to eat. Enjoy!

xo–me

Ingredients:

1 c. unsalted butter, cut into pieces
4 oz. unsweetened chocolate, chopped
1 c. all-purpose flour (or 1 c. + 2 Tbsp. Swan flour)
1/4 c. unsweetened Dutch-process cocoa powder, sifted
2 Tbsp. finely ground espresso
1/4 tsp. salt
1 3/4 c. brown sugar
1/2 c. granulated sugar
4 large eggs

Preheat oven to 350.  In a microwave-safe bowl, combine butter and chocolate.  Microwave, uncovered, on high for 60 seconds, until butter is melted and chocolate is soft.  Stir until smooth.  Set aside and allow to cool slightly.

In a small bowl, mix together flour, cocoa powder, espresso and salt.  In a large bowl, beat together brown and granulated sugar and chocolate mixture until well combined.  Add eggs, one at a time, beating well after each addition.  Add flour mixture, mixing just until blended.

Scoop batter into prepared muffin cups.  Bake in oven for 25 to 30 minutes, or until cake is done.  Let cook in pans on rack for 10 minutes.  Remove from pans and let cool completely on rack.  Frost with Nany’s peanut butter frosting.  Eat until your heart is content.

These are not the kind of cupcakes you want to make for your child’s holiday party.  These are grown-up cupcakes!  Enjoy one tomorrow with your morning coffee and conquer the world!

xo–me

Ingredients:

1 1/2 c. all-purpose flour
1/2 c. light brown sugar
1 tsp. baking powder
1/2 c. salted butter
1 egg yolk
2 tsp. vanilla
5 oz. semisweet chocolate, chopped
1/2 c. whipping cream
fresh blueberries and raspberries (or the fruit of your choice)

Preheat oven to 350. Line baking sheet with parchment paper or silpat. Mix together flour, sugar and baking powder until mixed. Add butter, egg yolk and vanilla, until dough it smooth and begins to form a ball. Scoop dough with 1/4 c measure and place on prepared baking sheet. Flatten dough into 4-inch (I sometimes do 2-inch as mentioned above) circles, crimping edges so you have a lip around the circumference (this is how the chocolate ganache will remain inside the tart). Bake for 18 to 20 minutes or until golden brown and just firm to the touch.

Meanwhile, melt chocolate and cream over medium-low heat, stirring constantly until mixture is thick and smooth. Spread filling over individual crusts, leaving a small border without chocolate filling. Arrange fruit over melted chocolate in a pattern of beauty. Place crusts on clean lined baking sheet and refrigerate for 30 minutes or up to 8 hours.

These are lovely arranged on a pretty dish. I usually put them on a cake stand if I am entertaining. The colors alone are enticing. Enjoy!

xo–me

Ingredients:

13 graham crackers
1 -8 oz. bag toffee bits
1 1/2 c. coarsely chopped toasted natural almonds
1/2 c. sugar
1 c. unsalted butter
3/4 c. bittersweet chocolate chopped
3/4 tsp coarse salt

Preheat oven to 350.  Line a rimmed baking sheet with foil.  Place graham crackers in a single layer on sheet, edges touching.  Sprinkle toffee bits and almonds over graham crackers.

In a small saucepan, bring sugar and butter to a boil over medium-high.  Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes.  Immediately pour over graham crackers. Bake until sugar topping is bubbling, 12 minutes.  Remove from oven and immediately sprinkle chocolate and salt over graham crackers.  With a sharp knife or pizza cutter, cut into 2-inch squares.  Let cool completely on sheet on a wire rack. (Store in an airtight container, up to 1 week.)

There you have it.  You can tell by the way we gobbled it up on national television that it was and is delicious!

For the sake of ordering and delivery time, today I am featuring my favorite sites from which you can order a treat (and most have all levels of financial commitment).  In no particular order…

Fat Witch Babies–Fat Witch is a great bakery in Chelsea.  I have been ordering her babies (a small petite bite-size brownie) for several years prior to making NY my home.   Each are $1.50 and you can put together a lovely assortment and ship for right around $20.

Good Karmal–Enjoy the most delicious candy caramel with a Valentine’s sample for only $10.  Each piece of caramel is wrapped in a “fortune” inscribed with a quote of wise words from sages ranging from Gandhi to Maya Angelou.

Zoe’s Chocolates–Zoe’s offers their heavenly traditional chocolates in several special packages for the lover in you.  Lot’s of choices for less than $20.

Cookie Sandwich Company–These sandwich cookies are truly the size of sliders.  They are sandwiches!  I have been able to soften the hardest individuals with these cookies.  They have a special cookie for Valentine’s with a strawberry filling.  You cannot go wrong here.

I would be overjoyed to be the recipient of any of these specialty items.  You will feel the same sending them.  Get off the site now and go place your orders in order to get the most reasonable shipping charges.

xo–me