pumpkin spice latte pie

prep time:  tbd
cook time:  tbd
servings:  8

crust ingredients:
2 1/2 cups flour
2 tablespoon sugar
1 teaspoon salt
1 tablespoon apple cider vinegar
16 tablespoons unsalted butter - cut into pieces
1/2 cup ice water

filling ingredients:
6 ounces semi-sweet chocolate chips
4 tablespoon unsalted butter - cut into pieces
1 15-ounce can pumpkin puree
1 12-ounce can evaporated milk
3 large eggs
3/4 cups brown sugar
1 teaspoon vanilla extract
1 tablespoon cornstarch
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup milk chocolate chips - melted

crust steps:
1.  preheat oven to 350 degrees.  in a bowl of a food processor, combine the flour, sugar, and salt.  add the butter and pulse until the mixture resembles a coarse meal.  combine the vinegar and ice water.  slowly add the ice water to the flour mixture and pulse until mixture just comes together.  divide into two portions and wrap in plastic wrap.  refrigerate for at least 30 minutes.

filling steps:
1.  in a medium saucepan over medium heat, combine the butter and chocolate chips.  melt, stirring frequently, until chocolate and butter are melted and smooth.  remove from heat.

3.  in a second bowl, combine the pumpkin, evaporated milk, eggs, sugar, vanilla, cornstarch, cinnamon, ginger, nutmeg and salt.  stir until well combined and smooth.  add the chocolate butter mixture to the pumpkin mixture, stirring until smooth and well combined.

4.  remove one of the dough portions from the fridge.  roll out onto a lightly floured surface into a 1/4-inch thick circle.  transfer to a 9-inch pie pan.  crimp the edges with your fingers.  pour the filling mixture into the unbaked pie shell.  bake for 55 - 60 minutes or until the edges are set and the center is still slightly jiggly.  cool for 30 minutes on wire rack.  refrigerate for at least 8 hours. 

5.  before serving, drizzle with melted chocolate.

- food 52

almond and goat cheese candy bars

prep time:  tbd
cook time:  tbd
servings:  18 bars

ingredients:
5 tablespoons + 1 teaspoon butter, softened
1/3 cup sliced almonds
1/4 teaspoon salt + more as needed
3/4 cup smooth almond butter
2 tablespoons softened goat cheese
1 1/2 cups confectioner's sugar
4 ounces bittersweet 72% chocolate - coarsely chopped

steps:
1.  line an 8-inch square baking pan with parchment paper.  melt 1 teaspoon butter in a small skillet over medium heat.  add almonds and a pinch of salt.  cook, stirring occasionally, until almonds are golden, about 5 minutes.  pour into a bowl.

2.  in an electric mixer, beat together almond butter and goat cheese.  beat in almond flour.  stop mixer and scrape down sides.  beat in sugar, 1/4 teaspoon salt and 5 tablespoons butter until combined.  scrape down sides and beat once more to combine.  spread into pan.

3.  bring a pot of water to a simmer.  place chocolate in a heatproof bowl.  place bowl over pot of simmering water and cook, stirring, until the chocolate is completely melted.  scrape chocolate into the pan over the almond butter mixture and spread evenly.  scatter almonds over chocolate.  let cool to room temperature.  cover with foil and chill until firm.  cut into bars.

- new york times

salted licorice brigaderios

prep time:  tbd
cook time:  tbd
servings:3 dozen

ingredients:
1 7-ounce box soft black licorice
1 14-ounce can sweetened condensed milk
1 1/2 ounces unsweetened chocolate - coarsely chopped
chocolate sprinkles
coarse sea salt

steps:
1.  in a food processor, grind licorice until finely chopped, about 30 seconds.  transfer to a heavy-bottomed saucepan and add 1/4 cup water.  cook gently over medium-low heat, stirring frequently, until licorice is shiny and almost melted, 5 - 7 minutes.

2.  add condensed milk and bring to a simmer, stirring.  scrape mixture back into food processor and add chocolate.  process until as smooth as possible, about 1 - 2 minutes.  scrape mixture into a bowl and chill until very cold, at least 3 hours.

3.  pour sprinkles into a bowl.  roll teaspoons of licorice mixture into balls and drop them into the sprinkles, turning to coat.  place balls into paper candy cups and sprinkle tops with salt.

- new your times, october 2012

chocolate chip cookie dough devil's food cake cheesecake

prep time:  tbd
cook time:  tbd
servings:  9-inch cake

cake ingredients:
1 ounce fine quality bittersweet chocolate - chopped evenly
1/4 cup + 2 tablespoon unsweetened dark cocoa powder
1/2 cup hot coffee
1 egg
1 egg yolk
2 tablespoons sour cream
2 teaspoon vanilla
1 cup + 2 tablespoons flour
3/4 cup light brown sugar - tightly packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter - softened

cheesecake ingredients:
1 stick unsalted butter - softened
1/2 cup sugar
2 8-ounce packages cream cheese - softened
2 eggs
/14 cup + 2 teaspoons cook and serve vanilla pudding mix
2 tablespoons sorghum molasses (not black strap)
2 teaspoons vanilla
1 teaspoon baking powder

chocolate chip cookie dough ingredients:
3 cups flour
3/4 teaspoon salt
1 1/2 cups light brown sugar - packed
3/4 cup sugar
1 cup unsalted butter - melted
1 1/4 teaspoon vanilla
1 cup chocolate chips
6 tablespoons milk

chocolate-molasses buttercream ingredients:
1 1/2 cups unsalted butter - salted
4 cups powdered sugar
1 teaspoon vanilla
2 tablespoons molasses
1 tablespoon cocoa powder
1/4 teaspoon salt

cake steps:
1.  preheat oven to 350 degrees.  grease a 9-inch cake pan with vegetables shortening and line with a circle of parchment paper.  grease paper and set pan aside.

2.  in a medium bowl, whisk the chocolate, cocoa and hot coffee until smooth.  set aside.

3.  in another bowl, whisk the eggs, yolks, sour cream, half the chocolate mixture and vanilla until just combined.

4.  in the bowl of a sand mixer fitted with the paddle attachment, mix the flour, brown sugar, baking soda and salt on low for 30 seconds.  add the softened butter and the remaining chocolate mixture.  mix on low speed until the dry ingredients are moistened.  raise the speed to medium and beat for 30 seconds.  scrape down the sides of the bowl.

5.  with the mixer off between additions, add the egg mixture in two parts, starting on medium-low speed and gradually increasing to medium.  beat on medium speed for 45 seconds after each addition to incorporate the ingredients and strengthen the structure.  the batter will be slightly fluffy.  scrape down the sides of the bowl.  using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.

6.  bake for 30 - 40 minutes (check at 30).  cake is done with a toothpick tester comes out clean and the cake springs back when pressed in the middle.  let the baked cake cool in the pan on a wire rack for 10 minutes, then turn cake out onto a wire rack.  let cool completely.

cheesecake steps:
1.  preheat oven to 325 degrees.  grease on 9-inch springform pan with shortening, line the pan with parchment and then grease the parchment.  lightly flour the pan and tap out excess over the sink.  set aside.

2.  cream butter and sugar in a stand mixer fitted with paddle attachment.  add cream cheese a little at a time until smooth.  scrape bowl down and beat again on medium speed, adding eggs one at a time.  add vanilla pudding mix, molasses, vanilla, and baking powder.  mix again until well combine.

3.  pour batter into prepared pan.  smooth batter with offset spatula and bake for 55 - 60 minutes.  cheesecake will puff up during baking, then deflate when taken out.  allow cheesecake to cool in pan.  place in freezer until needed for assembly.

chocolate chip cookie dough steps:
1.  line a 9-inch springform pan with parchment paper.  in the bowl of a stand mixer fitted with the paddle attachment, stir together flour, salt, brown sugar and sugar.  pour in butter and vanilla.  mix until dry dough forms.  add chocolate chips and mix on lowest speed.

2.  when chocolate chips are evenly dispersed, add milk 1 tablespoon at a time with the machine on low speed.  remove dough from mixer bowl and press into the prepared springform pan.  place in freezer.

chocolate-molasses buttercream steps:
1. combine butter and powdered sugar in the bowl of a stand mixer.  beat on low until just combined, then beat on high until mixture is thoroughly incorporated.  stop mixer and add vanilla, molasses, cocoa powder and salt.  beat on high speed until light and fluffy.

2.  scrape down bowl and beat again until no streaks of molasses remain.

assembly:
1.  choose a serving plat on which to build the cake.  line the edges of the plate with strips of sax paper to keep the plate edge clean while frosting. 

2.  level the cake layer with a serrated knife.  place it in the center of the wax paper lined plate.  spread a small amount of frosting over the top of the cake - just enough to hold the next layer in place.

3.  remove the cheesecake from the freezer and level with a serrated knife, if needed.  carefully place the cheesecake on top of the frosted cake, supporting it with a spatula on one side and your hand on the other.

4.  remove cookie dough layer from freezer and remove it from the springform pan.  turn layer over and remove parchment round.  place cookie dough layer on top of the cheesecake.  no icing is used between the cheesecake and the cookie dough layer.

5.  frost the sides of the cake with an off-set spatula, do not frost the top.  transfer remaining frosting to piping bag fitted with a large star tip.  pipe 2-inch swirls around the edge of the top of the cake.  press chocolate chip turned upside down into the middle of each swirl.

6.  gently press handfuls of ground cookies into the icing on the bottom half or the cake.  refrigerate cake until ready to serve. 

- sprinkle bakes

chocolate caramel tarts

prep time:  tbd
cook time:  tbd
servings:  6

crust ingredients:
1 1/2 cups flour
1/4 cup + 1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
10 tablespoons unsalted butter - cubed and softened
1/2 cup + 2 tablespoons confectioner's sugar
2 egg yolks - room temperature
1/2 teaspoon vanilla extract

caramel ingredients:
1 1/2 cups sugar
3 tablespoon light corn syrup
1/4 teaspoon kosher salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon pure vanilla extract

ganache ingredients:
1/2 cup heavy cream
4 ounces bittersweet chocolate - finely chopped
vanilla fleur de sel for garnish (optional)

crust steps:
1.  in a medium bowl, combine flour, cocoa powder and salt, set aside.  using a mixer cream the butter and sugar until light and fluffy.  mix in yolks and vanilla.  add flour mixture. 

2.  divide dough into 6 equal portions.  evenly press each portion into the bottoms and sides of 6 3.5-inch tartlet pan with removable bottoms.  refrigerate for 30 minutes. 

3.  preheat oven to 350 degrees, prick the tart shells all over with a fork.  bake until cooked through, 13 - 15 minutes.  transfer to a rack and let cool.

caramel steps:
1.  in a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tablespoons water and bring to a boil.  cook, without stirring, until a candy thermometer inserted into the syrup reads 340 degrees.  remove pan form heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth. 

2.  pour caramel into cooled tartlet shells and let cool slightly.  refrigerate until firm, 3 - 4 hours.

ganach steps:
1.  in a medium saucepan over medium heat, bring cream to a boil.  put chocolate into a medium bowl and pour in hot cream.  let sit for 1 minute, then stir slowly with a rubber spatula until smooth. 

2.  spoon ganache evenly over tartlets and refrigerate until set, 3 - 4 hours.

4.  if desired, sprinkle tart withvanilla fleur de sel or sea salt and slice.  serve cold.

- my baking addition blog

toffee-coffee tartlets

prep time:  tbd
cook time:  tbd
servings:  6 tartlets

filling ingredients:
1 1/2 cup heavy cream
1/4 cup ground coffee
3/4 cup caramel topping + more for drizzling
2 tablespoons unsalted butter
1/2 cup confectioners' sugar - sifted

cup ingredients:
1 10-ounce package frozen puff pastry shells
1/2 cup semisweet chocolate chips
1/3 cup toffee bits

filling steps:
1.  bring the cream and coffee nearly to a boil in a saucepan over medium heat.  reduce the heat to low, cook for 5 minutes.  remove from the heat.  strain through a fine-mesh strainer into a bowl.  set aside.

2.  bring the caramel topping to a boil in a saucepan over medium-high heat.  reduce the heat to medium and cook for 2 more minutes.  remove from the heat and stir in the butter.  slowly whisk in the cream-coffee mixture until combined.  pour into a large bowl and cool to room temperature.  refrigerate for 45 minutes or until completely chilled.

cups steps:
1.  place the pastry shells on an ungreased baking sheet and bake according to the package directions.  transfer to a rack and cool, then pull out the center of the shells with your fingers.

2.  place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes.  pour the toffee bits into a pie plate.  dip the rims of the pastry shells in melted chocolate and then in the toffee.  set aside.

3.  beat the coffee mixture with a mixer on medium speed until thickened.  slowly beat in the confectioners' sugar on high until stiff peaks form.

4.  assemble the cups right before serving.  spoon the coffee mixture into a large zip-top plastic bag.  press out the air and seal.  snip off a corner, pipe the mixture into the shells.  drizzle with more caramel.

- food network magazine, april 2011

chocolate babka

prep time:  tbd
cook time:  70 - 75 minutes
servings:  3 loaves

streusel topping ingredients:

1 2/3 cups confectioners’ sugar
1 1/3 cups all-purpose flour
12 tablespoons unsalted butter - room temperature

babka ingredients:
1 1/2 cups warm milk - 110 degrees
2 1/4-ounce each packages active dry yeast
1 3/4 cups + a pinch of sugar
3 whole large eggs - room temperature
2 large egg yolks - room temperature
6 cups all-purpose flour, plus more for work surface
1 teaspoon salt
1 3/4 cups  unsalted butter - cut into 1-inch pieces, room temperature + more for bowl and loaf pans
2 1/4 pounds semisweet chocolate - very finely chopped
2 1/2 tablespoons ground cinnamon
1 tablespoon heavy cream

streusel steps:
1.  in a large bowl, combine sugar, flour, and butter.  using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.


babka steps:
1.  pour warm milk into a small bowl.  sprinkle yeast and pinch of sugar over milk; let stand until foamy, about 5 minutes.

2.  in a bowl, whisk together 3/4 cup sugar, 2 eggs, and egg yolks.  add egg mixture to yeast mixture, and whisk to combine.

3.  in the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt.  add egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds.  change to the dough hook.  add 2 sticks butter, and beat until flour mixture and butter are completely incorporated, and a smooth, soft dough that’s slightly sticky when squeezed is formed, about 10 minutes.

4.  turn dough out onto a lightly floured surface and knead a few turns until smooth.  butter a large bowl. place dough in bowl, and turn to coat.  cover tightly with plastic wrap.  set aside in a warm place to rise until doubled in bulk, about 1 hour.

5.  place chocolate, remaining cup sugar, and cinnamon in a large bowl, and stir to combine.  using two knives or a pastry cutter, cut in remaining 1 1/2 sticks butter until well combined, set filling aside.

6.  generously butter three 9-by-5-by-2 3/4-inch loaf pans; line them with parchment paper.  beat remaining egg with 1 tablespoon cream; set egg wash aside.  punch back the dough, and transfer to a clean surface.  let rest 5 minutes.  cut into 3 equal pieces.  keep 2 pieces covered with plastic wrap while working with the remaining piece.  on a generously floured surface, roll dough out into a 16-inch square; it should be 1/8 inch thick.

7.  brush edges with reserved egg wash.  crumble 1/3 of the reserved chocolate filling evenly over dough, leaving a 1/4-inch border.  refresh egg wash if needed.  roll dough up tightly like a jelly roll.  pinch ends together to seal.  twist 5 or 6 turns.  brush top of roll with egg wash.  carefully crumble 2 tablespoons filling over the left half of the roll, being careful not to let mixture slide off.  fold right half of the roll over onto the coated left half.  fold ends under, and pinch to seal.  twist roll 2 turns, and fit into prepared pan.  repeat with the remaining 2 pieces of dough and remaining filling. (When shaping the babka, twist dough evenly throughout the length of the roll a full 5 to 6 turns.)

8.  heat oven to 350 degrees.  brush the top of each loaf with egg wash.  crumble 1/3 of streusel topping over each loaf.  loosely cover each pan with plastic wrap, and let stand in a warm place 20 to 30 minutes.
9.  bake loaves, rotating halfway through, until golden, about 55 minutes.  lower oven temperature to 325 degrees and bake until babkas are deep golden, 15 to 20 minutes more.  remove from oven, and transfer to wire racks until cool. Remove from pans; serve.
 
- goop, september 2011

chocolate covered cheesecake bites

prep time:  tbd
cook time:  35 - 40 minutes
servings:  tbd

ingredients:
1 1/2 cup graham cracker crumbs
1/4 cup melted butter
2 8-ounce packages cream cheese
1/2 cup sugar
1/4 cup sour cream
2 eggs
1/2 teaspoon vanilla extract
24-ounces semisweet chocolate
3 tablespoons shortening

steps:
1.  preheat oven to 325 degrees.  line a 9 x 9 pan with foil and grease the foil.  in a small bowl combine the graham cracker crumbs and butter.  press the graham cracker mixture into the bottom of the pan and set aside.

2.  in a mixing bowl beat the cream cheese, sugar and sour cream together until smooth.  add the eggs and vanilla and mix.  pour cream cheese mixture over crust.  bake for 35 - 40 minutes or until center is set.

3.  cool the cheesecake and refrigerate until it is chilled.  freeze the cheesecake overnight.

4.  remove cheesecake from pan and cut into squares.  melt the chocolate in a microwave safe bowl.  dip the cheesecake squares in the chocolate, keeping the squares in the freezer until you are ready to use them.  refrigerate the chocolate covered cheesecake squares until ready to serve.

- henning love blog

dark chocolate studded banana bread

prep time:  tbd
cook time:  45 minutes
servings:  tbd

ingredients:
1 3/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 1/4 teaspoon cream of tartar
2 eggs - beaten
1/2 cup oil
3 medium-sized ripe bananas - mashed
1/2 bar ghiradelli dark chocolate

steps:
1.  preheat oven to 350 degrees.  combine flour, soda, salt, sugar, and cream of tartar in a large bowl.  in a separate bowl, combine eggs, oil, and bananas.  add wet mixture to dry, stirring until moistened.

2.  pour batter into greased 9 x 5 x 3-inch loaf pan.  break dark chocolate into bite-sized pieces and stick into batter, placing pieces an inch or so apart.  bake for 45 minutes or until wooden pick inserted in center comes out clean.

3.  cool in pan for 10 minutes.  remove from pan and cool on wire rack.
- design crush blog

jessi's famous chocolate kahlua cake

prep time:  tbd
cook time:  45 minutes
servings:  tbd

ingredients:
1 package duncan hines devil's food cake mix
2 eggs
1/4 cup oil
2 cups sour cream
1/2 cup kahlua
1 package milk chocolate chips
1/2 cup hot fudge - to drizzle on top
powdered sugar - for sprinkling on top

steps:
1.  pre-heat oven to 350 degrees. 

2.  mix all ingredients, except hot fudge and powdered sugar, and pour evenly into a greased bundt pan.

3.  bake for 45 minutes.  let rest for 10 minutes

4.  place serving plate upside down on bundt pan and flip to serve.

5.  drizzle with hot fudge and sprinkle with powdered sugar.

- spokane dinner club

chocolate-rum mousse

prep time:  tbd
cook time:  tbd
servings:  8

ingredients:
1/4 cup cold whole milk
1 envelope unflavored gelatin
3/4 cup milk - heated to boiling
6 tablespoons dark rum
1 large egg
1/4 cup sugar
1/8 teaspoon salt
1 6-ounce package semisweet chocolate pieces
2 cups heavy cream
2 ice cubes
1 teaspoon vanilla

steps:
1.  put the cold milk and gelatin in blender.  cover and blend at low speed to soften the gelatin.

2.  add boiling milk; blend until the gelatin dissolves.  if gelatin granules cling to the container, use a rubber spatula to push them down.

3.  when the gelatin is dissolved, add the rum, egg, sugar and salt.  blend at high speed and add chocolate pieces until smooth.

4.  add 1 cup of the cream and the ice cubes.  continue blending until the ice is liquefied.  pour into parfait or wine glasses and chill.

5.  add vanilla to the other cup of cream and whip until stiff.  top the mousse with whipped cream.

- new york times, december 2010

beet-rum mousse

prep time:  tbd
cook time:  tbd
servings:  8

ingredients:
1/4 cup cold milk
1 envelope unflavored gelatin
3/4 cup milk - heated to boiling
1 large egg
6 tablespoons steen's can syrup (lyld's brand or molasses works too)
5/8 teaspoon fine sea salt
4 small red beets - roasted, peeled and roughly diced
6 tablespoons dark rum
2 cups heavy cream
2 ice cubes
1 tablespoon sugar
1 teaspoon vanilla
2 ounces bittersweet chocolate

steps:
1.  put the cold milk into a small bowl and sprinkle the powdered gelatin on top.  stir the gelatin mixture to make sure it is completely hydrated.  let it sit at room temperature for 10 minutes to allow the gelatin to bloom.

2.  while the gelatin blooms, boil 3/4 cup milk in a small pot over medium-high heat.  transfer the hot milk to a blender and add the gelatin.  blend on low to evenly disperse and melt the gelatin.

3.  increase the speed to high and add the egg, cane syrup and 1/2 teaspoon salt and puree until fully blended, about 15 seconds.  turn the speed to medium and add the beets.  increase the speed to high to puree the beets.  when the mixture is smooth, about 30 seconds, add the rum, 1 cup heavy cream and two ice cubes.  blend until the ice cubes have dissolved, then put the beet mixture into a bowl set over an ice bath.

4.  stir the mixture with a rubber spatula as it cools so that it cools evenly and does not begin to gel on the edges of the bowl.  when the mixture feels ice cold, put half of it into an isi canister.  close the lid and charge with one nitrous charge.  shake the canister and dispense the mixture into 4 1/2-pint mason jars (you will need another 4).  fill the jars and put on the lids immediately.  put the jars into the freezer to allow the gelatin to set; this takes about 4 hours.  repeat this process with the remainder of the beet mixture.

5.  remove the jars from the freezer.  open each jar to break any vacuum.  put the jars of mousse in the refrigerator to warm for about 2 hours or until ready to serve.

6.  put 1 cup shipped cream into a bowl and add 1 tablespoon sugar, 1/8 teaspoon salt and the vanilla.  whip the cream to stiff peaks.  top each jar of mousse with a dollop of whipped cream and grate some chocolate on top with a microplane to finish.

note:  if you do not have an isi canister, cool the beet mixture in the ice bath.  while it is cooling, whip the second up of cream with the vanilla and 1/8 teaspoon slat.  when the cream is whipped, fold it into the beet mixture in three stages to that the cream acts to lighten the entire base.  put the mixture in mason jars or parfait glasses in the refrigerator to chill and set, about 6 hours.  finely grate the chocolate over the top of each mousse and serve.

- new york times, december 2010

mississippi mud cake

prep time:  30 minutes
cook time:  30 minutes
servings:  15

cake ingredients:
1 cup butter - melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs - lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 bag miniature marshmallows

chocolate frosting ingredients:

1 package powdered sugar - sifted
1/2 cup milk
1/4 cup butter - softened
1/3 cup unsweetened cocoa


cake steps:
1.  whisk together melted butter, sugar, cocoa, eggs, vanilla and salt.  stir in flour.  pour batter into a greased and floured 15- x 10-inch jellyroll pan.

2.  back at 350 degrees for 20 - 25 minutes or until a wooden pick inserted in center comes out clean. 

3.  remove from oven.  top with warm cake evenly with marshmallows.  return to oven and bake 5 minutes. 

4.  drizzle chocolate frosting over warm cake.  cool completely.

- southern living, june 2004


chocolate frosting steps:

1. beat all ingredients at medium speed with an electric mixer until smooth.

neiman-marcus cookies

prep time:  tbd
cook time:  10 minutes per batch
servings:  112 cookies (recipe may be halved)

ingredients:
2 cups butter
24 ounces chocolate chips
4 cups flour
2 cups brown sugar
2 teaspoons soda
1 teaspoon slat
2 cups sugar
1 8 ounce hershey bar - grated
5 cups blended oatmeal
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla

steps:
1.  measure oatmeal and blend in a blender to a fine powder. 

2.  cream the butter and both sugars.  add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda.  add chocolate chips and hershey bar.

3.  roll into balls and place 2 inches apart on a cookie sheet.  bake for 10 minutes at 375 degrees.

- unknown

bacon maple cupcakes

prep time:  tbd (the ganache can take a while to get smooth, but the cupcakes took about 20 minutes)
cook time:  20 minutes
servings:  18 cupcakes (it actually makes about 30 cupcakes)

ganache ingredients:
2 cups heavy cream
1 pound semisweet chocolate (chopped or chocolate chips)
pinch of salt
bacon

cupcake ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
2 tablespoons maple extract
1 1/4 cups milk

ganache steps:
1. in a small saucepan over medium-high heat, bring cream to a full boil; turn off heat. add chocolate, and swirl pan to completely cover with cream. slowly whisk mixture until smooth. add salt. stir until combined. transfer to a clean bowl and let chill overnight or until spreadable.

cupcake steps:
1.  preheat oven to 350 degrees.  line the cupcake pans with cupcake liners.  into a medium bowl, sift together flours, backing powder and salt.  set aside.

2.  in a separate bowl, beat the butter and sugar with an electric mixer until light and fluffy, 3 - 4 minutes, scraping down the sides of the bowl as needed.  beat in eggs, one at a time, then beat in maple extract.  with the mixer on low speed, add the flour mixture in 3 parts, alternating with the milk and beginning and ending with the flour.  beat until combined after each addition.

3.  fill liners 2/3 full. bake 20 minutes until golden and the tester comes out clean.

4.  when cupcakes have cooled, spread some ganache on top.  chill for a minute or two.  while the cupcakes are chilling, cook up some of your favorite bacon until it's crunchy and toasted.  chop into pieces and add to the top of each cupcake.

- delish.com