chocolate, Oreo, Peppermint, White Chocolate

White Chocolate Peppermint Oreo Bark

White Chocolate Peppermint Oreo Bark  

Ingredients
Instructions
  1. Line a 13 x 9 baking tray with parchment paper, making sure that extra paper hangs over the sides for easy lifting once chocolate is hardened. Set aside.
  2. Assemble Oreo cookies and crushed candy canes so that toppings are ready to use.
  3. In a medium bowl, break 8 ounces of white chocolate into pieces and microwave until fully melted and smooth. Be sure to stop and stir every 30 seconds so that chocolate doesn’t burn.
  4. Once chocolate in melted, spread onto prepared tray using a spatula or knife. White chocolate should cover entire pan in a thin layer.
  5. Top white chocolate with crushed Oreo cookies.
  6. Place pan in refrigerator for 10 minutes to harden.
  7. As chocolate mixture is hardening, melt remaining 12 ounces of white chocolate in the microwave until smooth.
  8. Remove pan from refrigerator and spread remaining white chocolate over the top in an even layer, coating the entire pan.
  9. Sprinkle crushed candy canes over top of chocolate.
  10. Place into the refrigerator for 15 minutes to harden completely.
  11. Once ready, lift parchment paper by overhang and set on counter. Chocolate will lift right out of paper.
  12. Break into pieces by hand or using a knife.
  13. Bark will keep in an air tight container for up to one month if left on the counter, or will keep in the refrigerator for several months.

White Chocolate Peppermint Oreo Bark

chocolate, Oreo, Peppermint, White Chocolate

via simple cooking, recipe https://ift.tt/2SIUX6X

Standard
Uncategorized

White Chocolate Peppermint Oreo Bark

White Chocolate Peppermint Oreo Bark  

Ingredients
Instructions
  1. Line a 13 x 9 baking tray with parchment paper, making sure that extra paper hangs over the sides for easy lifting once chocolate is hardened. Set aside.
  2. Assemble Oreo cookies and crushed candy canes so that toppings are ready to use.
  3. In a medium bowl, break 8 ounces of white chocolate into pieces and microwave until fully melted and smooth. Be sure to stop and stir every 30 seconds so that chocolate doesn’t burn.
  4. Once chocolate in melted, spread onto prepared tray using a spatula or knife. White chocolate should cover entire pan in a thin layer.
  5. Top white chocolate with crushed Oreo cookies.
  6. Place pan in refrigerator for 10 minutes to harden.
  7. As chocolate mixture is hardening, melt remaining 12 ounces of white chocolate in the microwave until smooth.
  8. Remove pan from refrigerator and spread remaining white chocolate over the top in an even layer, coating the entire pan.
  9. Sprinkle crushed candy canes over top of chocolate.
  10. Place into the refrigerator for 15 minutes to harden completely.
  11. Once ready, lift parchment paper by overhang and set on counter. Chocolate will lift right out of paper.
  12. Break into pieces by hand or using a knife.
  13. Bark will keep in an air tight container for up to one month if left on the counter, or will keep in the refrigerator for several months.

from Blogger
http://bestsimplecookingrecipes.blogspot.com/2018/12/white-chocolate-peppermint-oreo-bark.html
Find more at
http://bestsimplecookingrecipes.blogspot.com/2018/12/white-chocolate-peppermint-oreo-bark.html

Standard
chocolate, popcorn, REINDEER, REINDEER POPCORN, White, White Chocolate

WHITE CHOCOLATE REINDEER POPCORN

WHITE CHOCOLATE REINDEER POPCORN
INGREDIENTS
  • ⅓ cup popping popcorn kernels or 1 bag white popcorn popped
  • 9 oz bag Vanilla Candy Melts (about 1¾ cups)
  • 1 cup broken pretzel pieces
  • 1¾ cups M&M’s ( I used the holiday ones)
  • Green, red, and white sprinkles
INSTRUCTIONS
  1. Line a jelly roll pan with foil or parchment paper. Set aside.
  2. Pop your popcorn in a popcorn maker or in the microwave if using microwaveable popcorn. Once the popcorn is done add it to a large bowl, add in the broken pretzels, and half of the M&M’s.
  3. Melt the vanilla candy melts in a microwave safe bowl for 30-second intervals, stirring well after each interval. Microwave until the chips are smooth and melted. Drizzle half of the melted candy into the popcorn bowl, stir until everything starts to look coated. Add in the rest of the melted candy, and M&M’s, stir until everything is coated. As soon as everything is coated sprinkle on sprinkles so that they stick. Then spread the popcorn mix onto the prepared pan and let sit until hardened and cooled. Break into pieces, and store in an airtight container.

WHITE CHOCOLATE REINDEER POPCORN

WHITE CHOCOLATE REINDEER POPCORN

chocolate, popcorn, REINDEER, REINDEER POPCORN, White, White Chocolate

via simple cooking, recipe https://ift.tt/2OIuqUG

Standard
Uncategorized

WHITE CHOCOLATE REINDEER POPCORN

WHITE CHOCOLATE REINDEER POPCORN
INGREDIENTS
  • ⅓ cup popping popcorn kernels or 1 bag white popcorn popped
  • 9 oz bag Vanilla Candy Melts (about 1¾ cups)
  • 1 cup broken pretzel pieces
  • 1¾ cups M&M’s ( I used the holiday ones)
  • Green, red, and white sprinkles
INSTRUCTIONS
  1. Line a jelly roll pan with foil or parchment paper. Set aside.
  2. Pop your popcorn in a popcorn maker or in the microwave if using microwaveable popcorn. Once the popcorn is done add it to a large bowl, add in the broken pretzels, and half of the M&M’s.
  3. Melt the vanilla candy melts in a microwave safe bowl for 30-second intervals, stirring well after each interval. Microwave until the chips are smooth and melted. Drizzle half of the melted candy into the popcorn bowl, stir until everything starts to look coated. Add in the rest of the melted candy, and M&M’s, stir until everything is coated. As soon as everything is coated sprinkle on sprinkles so that they stick. Then spread the popcorn mix onto the prepared pan and let sit until hardened and cooled. Break into pieces, and store in an airtight container.

WHITE CHOCOLATE REINDEER POPCORN

from Blogger
http://bestsimplecookingrecipe.blogspot.com/2018/11/white-chocolate-reindeer-popcorn.html
Find more at
http://bestsimplecookingrecipe.blogspot.com/2018/11/white-chocolate-reindeer-popcorn.html

Standard
chocolate, Chocolate Salami, Salami

Chocolate Salami

Chocolate Salami


Ingredients

  • 10 oz dark bittersweet or semi-sweet chocolate
  • 1 stick (1/2 cup) salted butter
  • 1/2 cup almonds (can be slivered almonds if you wish)
  • 1/4 cup shelled pistachios
  • 1/4 candied ginger
  • 1/2 cup crushed homemade or store-bought amaretti cookies (or any kind of crispy cookies – not chewy – will do the trick)
  • 1 tbsp fresh grated organic orange rind
  • 1/4 cup heavy cream
  • 2 eggs
  • 2 Tbsp amaretto (or liqueur of choice)
  • 2 Tbsp cocoa powder
  • 2 Tbsp confectioner’s sugar (for rolling, if you don’t have any, pulse regular sugar in a coffee grinder for 15 to 20 seconds)

Directions

Chocolate Salami
  1. Place the chocolate and butter in a double boiler (or a metal bowl nestled on top of a saucepan of hot water, making sure the bowl isn’t touching the hot water) and place on low heat until melted. Keep a close eye on the chocolate so it doesn’t burn. Once melted, remove from heat add the cocoa powder, mixing well to remove any lumps.
  2. In a small bowl, crack the eggs into the heavy cream and whisk until smooth. Add this to the chocolate mixture. (If you are concerned about eating raw eggs, you can use pasteurized eggs – I use farm fresh eggs and wash the shells well before breaking them). Add the amaretto liqueur to the chocolate mixture and mix well.
  3. If you wish, toast the almonds to bring out their flavor. Place them on a cookie sheet in a 350F oven and toast for about 10 minutes (for whole almonds) and 5 minutes (for slivered almonds), checking them a few times to shake them around and make sure they aren’t burning.
  4. Place the cookies between a clean folded tea towel and using a rolling pin or heavy object, mash them up gently until they are reduced to small bits and pieces, less than 1/2 inch in size (but don’t shred them to the point of turning them into dust). You can also simply break up the cookies with your hands, especially if they are more delicate cookies, such as digestives or arrowroots.
  5. With a sharp knife and cutting board, chop the almonds, then the pistachios, and then the candied ginger. The nuts should be chopped quite finely, about the size of grains of rice, so the knife doesn’t catch on any large chunks when slicing the salami.
  6. Once the chocolate mixture has cooled down a bit, add the chopped almonds, pistachios, candied ginger, crushed cookies, and grated orange rind. Mix everything together well so all the little bits are covered in chocolate. Place the mixture in the fridge for about 30 to 60 minutes. Check it after 30 minutes to see how hardened it is. It should be significantly hardened but still be malleable so you can shape it into a log. (If you leave it in the fridge too long, it will be too hard to shape).
  7. Place the chocolate mixture on a piece of plastic wrap (about 20 inches long) and using your hands, shape it roughly into a log that is approximately 2 1/2 inches thick in diameter, and about 12 inches long. Don’t worry if it’s a little messy looking. Alternately, you can divide the chocolate mixture into two parts to make two shorter salami logs (about 6 inches each). Now wrap the plastic tightly around the log, twisting the ends snuggly to squeeze the mixture in. Use twist ties to fasten the ends. Roll the log back and forth in the plastic wrap, to even it out and pack it together well. Place in the fridge for at least 6 hours, or overnight.
  8. When ready to serve, remove from the fridge and take off the plastic wrap. Roll the log in confectioner’s sugar and shake off any excess. If you are gifting it or wish to have the full “salami effect”, wrap some kitchen twine around the log, salami-style (this video though in Italian, will visually show you how to do it). You can slice right through the twine when it comes time to serve. After removing from the fridge, allow the log sit at room temperature for 15 minutes before slicing.Using a clean sharp serrated knife, carefully slice into 1/4 inch thick slices, if you’re having trouble getting perfect slices, cut them a little bit thicker.
  9. If offering this as a gift, don’t forget to let the recipient know that the salami must be kept in the fridge until ready to eat, and that it contains raw eggs, in case they have a lowered immune system.
Chocolate Salami

Chocolate Salami

chocolate, Chocolate Salami, Salami

via simple cooking, recipe https://ift.tt/2zFYriy

Standard
Uncategorized

Chocolate Salami

Chocolate Salami


Ingredients

  • 10 oz dark bittersweet or semi-sweet chocolate
  • 1 stick (1/2 cup) salted butter
  • 1/2 cup almonds (can be slivered almonds if you wish)
  • 1/4 cup shelled pistachios
  • 1/4 candied ginger
  • 1/2 cup crushed homemade or store-bought amaretti cookies (or any kind of crispy cookies – not chewy – will do the trick)
  • 1 tbsp fresh grated organic orange rind
  • 1/4 cup heavy cream
  • 2 eggs
  • 2 Tbsp amaretto (or liqueur of choice)
  • 2 Tbsp cocoa powder
  • 2 Tbsp confectioner’s sugar (for rolling, if you don’t have any, pulse regular sugar in a coffee grinder for 15 to 20 seconds)

Directions

Chocolate Salami
  1. Place the chocolate and butter in a double boiler (or a metal bowl nestled on top of a saucepan of hot water, making sure the bowl isn’t touching the hot water) and place on low heat until melted. Keep a close eye on the chocolate so it doesn’t burn. Once melted, remove from heat add the cocoa powder, mixing well to remove any lumps.
  2. In a small bowl, crack the eggs into the heavy cream and whisk until smooth. Add this to the chocolate mixture. (If you are concerned about eating raw eggs, you can use pasteurized eggs – I use farm fresh eggs and wash the shells well before breaking them). Add the amaretto liqueur to the chocolate mixture and mix well.
  3. If you wish, toast the almonds to bring out their flavor. Place them on a cookie sheet in a 350F oven and toast for about 10 minutes (for whole almonds) and 5 minutes (for slivered almonds), checking them a few times to shake them around and make sure they aren’t burning.
  4. Place the cookies between a clean folded tea towel and using a rolling pin or heavy object, mash them up gently until they are reduced to small bits and pieces, less than 1/2 inch in size (but don’t shred them to the point of turning them into dust). You can also simply break up the cookies with your hands, especially if they are more delicate cookies, such as digestives or arrowroots.
  5. With a sharp knife and cutting board, chop the almonds, then the pistachios, and then the candied ginger. The nuts should be chopped quite finely, about the size of grains of rice, so the knife doesn’t catch on any large chunks when slicing the salami.
  6. Once the chocolate mixture has cooled down a bit, add the chopped almonds, pistachios, candied ginger, crushed cookies, and grated orange rind. Mix everything together well so all the little bits are covered in chocolate. Place the mixture in the fridge for about 30 to 60 minutes. Check it after 30 minutes to see how hardened it is. It should be significantly hardened but still be malleable so you can shape it into a log. (If you leave it in the fridge too long, it will be too hard to shape).
  7. Place the chocolate mixture on a piece of plastic wrap (about 20 inches long) and using your hands, shape it roughly into a log that is approximately 2 1/2 inches thick in diameter, and about 12 inches long. Don’t worry if it’s a little messy looking. Alternately, you can divide the chocolate mixture into two parts to make two shorter salami logs (about 6 inches each). Now wrap the plastic tightly around the log, twisting the ends snuggly to squeeze the mixture in. Use twist ties to fasten the ends. Roll the log back and forth in the plastic wrap, to even it out and pack it together well. Place in the fridge for at least 6 hours, or overnight.
  8. When ready to serve, remove from the fridge and take off the plastic wrap. Roll the log in confectioner’s sugar and shake off any excess. If you are gifting it or wish to have the full “salami effect”, wrap some kitchen twine around the log, salami-style (this video though in Italian, will visually show you how to do it). You can slice right through the twine when it comes time to serve. After removing from the fridge, allow the log sit at room temperature for 15 minutes before slicing.Using a clean sharp serrated knife, carefully slice into 1/4 inch thick slices, if you’re having trouble getting perfect slices, cut them a little bit thicker.
  9. If offering this as a gift, don’t forget to let the recipient know that the salami must be kept in the fridge until ready to eat, and that it contains raw eggs, in case they have a lowered immune system.
Chocolate Salami

from Blogger
http://bestsimplecookingrecipe.blogspot.com/2018/11/chocolate-salami.html
Find more at
http://bestsimplecookingrecipe.blogspot.com/2018/11/chocolate-salami.html

Standard
chocolate, Krispie, Pops, RICE, RICE KRISPIE, White, White Chocolate

White Chocolate Rice Krispie Pops

White Chocolate Rice Krispie Pops

Ingredients

White Chocolate Rice Krispie Pops

  • 2 6.2 ounce boxes Rice Krispie treats (a total of 16 bars)
  • 16 popsicle sticks
  • 1 package white chocolate chips
  • Sprinkles and decorating supplies of your choice

Instructions

  1. Line two large baking sheets with parchment paper.
  2. Unwrap each of the Rice Krispie bars and gently slide a popsicle stick into the center of each one.
  3. Place bars on prepared baking sheet.
  4. Put all of the white chocolate chips in a large, microwave-safe bowl. Microwave for 30 seconds, stir, and microwave for an additional 30 seconds. Stir and repeat until the chocolate has just melted (careful not to burn it!).
  5. To coat the entire bar, just dip the pop into the bowl of white chocolate. Alternatively, use the back of a spoon or a knife to spread the melted chocolate onto the top of each bar.
  6. Place bars back on parchment paper and decorate with sprinkles before the chocolate sets.
  7. Place in refrigerator until chocolate is firm.
White Chocolate Rice Krispie Pops
pin for later 
White Chocolate Rice Krispie Pops

White Chocolate Rice Krispie Pops

chocolate, Krispie, Pops, RICE, RICE KRISPIE, White, White Chocolate

via simple cooking, recipe https://ift.tt/2PfEiGD

Standard