Thursday, December 8, 2011

Sinful Bark (aka Salted Caramel Pretzel Chocolate Toffee)

I wanted to try to make a bark, especially something salty & is what I came up with, and I think it could be gluttonous, hence the name ;)

15 ounces of dark chocolate (I used 1 1/2 bags of Nestle Dark Chocolate Chips)
3/4 cups Heath Bar Bits (divided)
1/2 cup crushed pretzels
1 bag (11 oz) Caramel Bits (I've only found them at Target and they are amazing for baking; so much easier than unwrapping those hard caramels) or make your own caramel sauce instead
2 tbsp milk
Sea Salt
1. Melt chocolate in the microwave on medium to low power, stirring frequently (about every 30 seconds) until completely melted and smooth.
2. Mix 1/2 cup of Heath bits and 1/2 cup pretzels into chocolate.
3. Pour on to your Demarle Flexipat or Silpat (if you do not have, use a cookie sheet lined w/ wax paper). It does not spread much, so just leave about an inch around the border if using cookie sheet or silpat. Refrigerate for 30 minutes.
4. Melt caramel and milk in microwave at high power 2 minutes, stirring a couple times. Once caramel is fully melted and mixed well, spread on top of the chocolate.
5. Sprinkle with remaining 1/4 cup Heath bits and Sea Salt 
6. I say freeze before cutting/breaking up into pieces. The caramel is very sticky if just refrigerated. (When I made it the first time, I only refrigerated it and the caramel stuck to my cutting board). So freeze for about 30-60 minutes, flip out onto cutting board, cut into pieces, then store in airtight container in refrigerator.
7. ENJOY!!

Sunday, December 4, 2011

Christmas Dough Ornaments

Demarle at Home newsletter shared this recipe and I had to try it out! It worked pretty well; however, I added too much dough to mine so they are pretty thick, but they did work. It was much easier than making the kind you roll out and use dough cutters to make the shapes, but you can also do that. We haven't even painted them yet, but the girls did each color one with markers. I need to go buy paint do the rest.

2 cups flour
1 cup salt
1 cup water
Preheat oven to 300 degrees F and place oven rack in the center position. Mix all ingredients until well blended. Fill Molds or Tray wells with dough. I used the Christmas Tree Tray and the Little Chef Tray (looks like gingerbreak men). Bake for up to 2 hours, until dough is firm in the center.

Make a hole at the top of each ornament BEFORE baking in order to run a ribbon through for hanging the ornament. I just used a straw to poke a hole, make sure it goes all the way through.

TIP: Add food coloring to batter to color dough.

Chubby Hubby Truffles

Found this amazingly delicious idea from - she is a fabulous resource for all things baking :) This was created to imitate the yummy Ben & Jerry's Chubby Hubby ice cream, and I think it definitely does it justice! I, of course, used my Demarle product which makes it super duper easy. Use the Silpat or Roul'Pat for placing your truffles on and refrigerating, or the Baking sheet with wax paper. They peel right off!

1½ cups pretzel pieces  
1/2 cup creamy peanut butter (could also use almond butter)       
1 tbsp unsalted butter, room temp                                             
2 tbsp brown sugar                                                            
Pinch of salt  
3 tbsp powdered sugar
1 cup your favorite chocolate chips
1 tbsp vegetable shortening

1. Put the pretzel pieces into a resealable plastic bag and crush into very small bits (a rolling pin works great for this).
2. In a small bowl, combine the peanut butter, butter, brown sugar and salt. Mix until all of the ingredients are completely blended and smooth. Add the powdered sugar and mix until completely combined. Add the pretzel bits to the peanut butter mixture and mix thoroughly.  
3. Line a small baking sheet with wax paper, or use your Silpat or Roul'Pat. Using a small cookie scoop, or about 2 teaspoons worth of peanut butter mixture, gently shape into a ball with your fingertips. Place the ball on the wax paper-lined cookie sheet and repeat with the remaining peanut butter mixture. Place the baking sheet into the refrigerator and chill for at least 30 minutes.
4. When ready to dip the truffles, microwave the chocolate chips  (any kind will do but I prefer Nestle's dark chocolate or semi-sweet) and vegetable shortening together in a small bowl at 50% power in 30-second increments, stirring after each, until completely melted and smooth.
5. Dip each peanut butter-pretzel ball into the melted chocolate and use a fork to roll it around. Let any extra chocolate drip off and place back on cookie sheet.
6. Return the baking sheet to the refrigerator and chill for at least 30 minutes. Garnish with a drizzle of melted peanut butter and crushed pretzels, if desired. Store in an airtight container in the refrigerator. NOTE: these do not have to be refrigerated once they are completely done (have been chilled), but I think they actually taste better chilled.

This amount yields about 18-20 truffles. It is very easy to double or triple...which is what I did the first time to have enough for 2 cookie exchange parties :)

Thursday, June 23, 2011

Two Tasty Recipes

I saw this blog from Demarle the other day and I love these ideas! I'm going to make them tomorrow I think, so I will post pictures once I do. In the meantime, I wanted to share the recipes...they sound so easy and yummy!

So, I made dinner/dessert for our Girls Supper Club last night. I made both of these recipes. For the salad, I could not find cherry vinegar, so I used raspberry instead. I also used pecans in the parmesan mixture instead of walnuts, as well as added candied pecans on was SO good!! The cheese mixture I might have cooked a little long. It tasted excellent but did not form as easily as I would have liked. Next time, I think I would make circles of the cheese mixture, then mold it to the back of muffin tray to make cups instead. Either way, it looked pretty good and tasted really good!

The dessert was very soupy! However, it tasted really good! I forgot to take pics of the finished product, but honestly it didn't look that special. Here is the picture of what it looked like as I was putting it together in the Round Tray. I added ice cream on top and everyone loved it and ate it up! That's gotta say something, right? ;) PLUS, I used the leftover apples & caramel sauce this morning on french toast...YUMMY!!

Monday, May 16, 2011

UH-mazing cookies!

**UPDATE - I just started adding caramel bits to this recipe (about 1 1/2 cups) with the chocolate chips. Maybe use a little less chips if adding caramel. Then after you scoop the dough out, press lightly with your fingers (or bottom of a cup) and sprinkle coarse sea salt on top. This adds a little something extra, and who doesn't love a chocolate salted caramel cookie?!!**

Have to give credit where credit is due...these cookies are out of the Demarle catalog "Marlene Cain's Famous Chocolate Chip Cookies" - pg. 26 :)

2 1/4 cups unbleached all-purpose flour, plus 2 more tbsp
1 tsp baking soda
1/2 tsp salt
1/2 cup butter (unsalted is best) at room temp.
1/2 cup butter flavored crisco (although I just use regular crisco)
1/2 cup white sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla
1 12 ounce bag semi sweet chocolate chips
chopped nuts, optional

Place the Silpat on Perforated Baking Sheet (seriously this is the way to make cookie!). In a small bowl, combine flour, baking soda, and salt and set aside. In mixing bowl, cream butter and crisco. Then add sugar and brown sugar, mix til creamy w/ electric mixer on high. Add egg and vanilla until blended. Add flour mixture slowly and mix on low speed just until dry ingredients are incorporated. It may be necessary to finish by hand. Do not over-beat. Dough should not be overly creamy, it should have some texture. Chop walnuts and add to dough along w/ chocolate chips. (I like pecans better personally, but no one else likes the nuts at all).

The true recipe says to wrap in plastic wrap for 2 hrs or more. I, however, am not that patient. When I want to make cookies, I also want to eat them...right away!! So, I will tell you that even if you do not refrigerate, they turn out pretty darn good!! This is also a great recipe to make ahead of time so that they're easy to make when you do want them.
Make sure oven rack is in center of oven. Preheat oven to 325. I use the little scoop to make my cookies - perfect portion  control...unless you eat 6-8 as soon as they come out of the oven...on top of the dough you have to try ;) Bake for about 11 minutes until just starting to brown on edge. Let cool a couple minutes, then remove from silpat. ENJOY!!

Yields about 3 1/2 dozen...also great to place in freezer bag and just take out 1-2 hours before eating...or giving to your friends :)

Wednesday, May 4, 2011

Cranberry Apple French Toast Bake

This is a recipe that looks and sounds so yummy! It is on the Demarle newsletter this month, but I wanted to post for those who don't get that. This would be a great Mother's Day breakfast :)

Friday, April 8, 2011

Chili Relleno Quiche...or any other kind of crustless quiche

This is the most popular recipe, by far, from the food I make at my parties!
And, to my surprise, I have never posted it on, figure I should now.


This is the recipe for about a 2qt mold, like the flower mold, or if you're going to pour into a tray (muffin, square savarin, etc.). However, I use the Sunflower mold the most, so in parentheses I will put how much I use for the sunflower mold...if that makes any sense ;)
8 eggs, beaten (10)

¾ cup sour cream (1 cup)

3 cups Monterey Jack & Cheddar shredded cheese mix (4 cups) - you can use whatever cheese you like best, even the Mexican blend would be good. I like the Jack/Cheddar combo best though
2 - 4 oz cans or 1 - 7 oz can of diced green chilies, undrained (a 4 oz AND a 7 oz can)

Tabasco Sauce, optional (I never use this at parties, but if you like spice, go for it!)

Whisk the eggs first, really well.

 Then, add your sour cream and whisk very well. It turns out best when there are no sour cream lumps.

Then add your cheese and diced green chilies and mix until everything is well blended.

 Cover and refrigerate for at least 1 hour, or even over night if you prefer. Heat your oven to about 400-425 (Note: if your oven gets really hot, or is convection, use a lower heat like 375). Place your tray or mold on your Perforated Baking Sheet, fill the tray about 1/2-2/3 full; for mold, just fill it.

For a tray (regular muffin or square savarin, cook for about 18-20 minutes, you want it to brown on top, so check until done). For a Mold cook about 35-40 minutes.'s another wonderful thing about this recipe...the egg, sour cream and cheese combo is the best base for any crustless quiche. So, you can cut up meat, veggies, etc and add to that base. VOILA - you have an abundance of quiche recipes...whatever you like, throw it in and enjoy!!

This has diced ham and veggies, in the Flower Mold

Monday, April 4, 2011

Ham & Cheese Crescent Rolls

Ever wanted to make a Ham & Cheese Croissant?
Well, here is the cheater version, and might I add it's yummier (okay, that's just my opinion since I don't really care for croissants)

Ingredients for 8 rolls
1 tube of Pillsbury Crescent Rolls
4 pieces of thinly sliced deli ham, cut lengthwise (creating 8 pieces in case you didn't get that)
8 pieces of thinly sliced cheese (or more depending on how much cheese you like; you can use any cheese you like, I prefer cheddar or colby)

Unroll each triangle
Lay 1-2 pieces of thinly sliced cheese, then lay the ham over it

Roll the ham and cheese up in the crescent roll, starting at wide end of dough.

Place on your Silpat - this seriously makes a huge difference in how they cook...crispy and delicious!
 Bake at 360 for about 15-20 minutes. You will want to start checking them about every 1-2 minutes after about 13 minutes because you want them to brown on top and not be gooey in the middle. The cheese will ooze out the side and you can snack on that first if you want ;)

Devour as many as you'd like...keep in mind, they are probably just as fattening as the original croissant ones, although smaller...ENJOY!

Strawberry Chocolate Chip Muffins

I had a ton of strawberries that were going to go bad, so I HAD to find something to make, right?...

2 cups flour
1/2 cups sugar
1/2 tsp salt
2 Tbsp baking powder
1 egg
1 stick butter, melted and slightly cooled
1 tsp vanilla
3/4 c milk
2 Tbsp sour cream
1 1/2 cups chopped, small, diced strawberries
1 cup chocolate chips, I used milk chocolate chips

Preheat oven to 350. You can use any Demarle tray but I used the Medium Tartlet Tray and this recipe made two trays, so 40 muffins...great for freezing, so you have plenty for another time too :)

In a large bowl, combine flour, sugar, salt & baking powder and whisk to incorporate. In a small bowl, whisk the egg, butter, vanilla, milk & sour cream. Add the wet ingredients into the dry and mix with a rubber spatula to incorporate. Do not over mix; a few lumps are fine. Gently fold in the strawberries (cut the smaller, the better) and chocolate chips.

Using an ice cream scoop (the small one for medium tartlet tray or mini muffin tray), evenly distribute the batter into the trays, about 2/3 full. Bake for about 16 minutes, or until a toothpick inserted in the center comes out clean. Enjoy!!

Tuesday, March 29, 2011

Roasting Meat

Yes, you can use Demarle for ANYthing!! And, so can your husband ;)
Joe made trip tip & potatoes the other night, together, in the sunflower mold.
We buy the Kinder meat from Costco. Great because it's smaller (than a normal tri tip), two come in a package (wrapped separately though) and cooks quicker. He cut up potatoes and placed around the meat...delicious! They both took about an hour at 375...depending on how you like your meat.

Just had to share another reason why I love Demarle :)