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Snacks & Candies

Snacks & Candies

Cinnamon S’mores Bark

If you ever went camping as a kid, you probably made s’mores with the classic Hershey’s milk chocolate bars, graham crackers and toasted marshmallows. And if you did, you probably became (like me) addicted to the iconic flavor combination. So much so that anytime you can recapture that flavor, that special feeling in a recipe you can make in your own kitchen that you jump at the chance. Am I right?

S’mores remind any of us over the age of 35 of a simpler time. Food manufacturers know that, which is why you see so many s’mores flavored versions of products and those gigantic store displays that put all three key ingredients together conveniently. I know I immediately reach for them, even though I haven’t been camping in decades! And I doubt many of us are still going camping, so I’m assuming we’re all just toasting the marshmallows in the fireplace or over the top of our gas cook tops – quietly enjoying s’mores in the “virtual campgrounds” inside our homes.

This recipe for cinnamon s’mores bark captures the core ingredients of a traditional s’more and adds a pinch of cinnamon for a modern twist. I will admit that using un-toasted marshmallows means that it cannot truly capture the smoky flavor of a burnt marshmallow inside a gooey, sticky s’more that you remember eating in front of the camp fire. But it’s still quite delicious. And if I can figure out how to toast the marshmallows without melting the chocolate bark holding it all together, I will share that with all of you. Or if you discover a way, please share as well. Until then, we’ll just have to bear the burden (not!) of un-toasted marshmallows in our s’mores bark.

smores bark with cinnamon body image

Cinnamon S’mores Bark

Yield: about 20 pieces

Ingredients

2 2/3 cups bittersweet chocolate chips
2 cups milk chocolate chips
1 1/2 cups crushed graham crackers
2 cups mini marshmallows
1 tablespoon ground cinnamon

Instructions

Gently melt the bittersweet chocolate over very low heat, just until it barely melts. You can do this over a hot water bath or in a skillet. I prefer the microwave, heating the chocolate in 30-second intervals just until it starts melting. Then stir with spatula (chocolate will continue to melt as you stir) until completely smooth.

Spread the chocolate on a parchment-lined baking sheet into (approximately) an 8' by 12' rectangle. Allow the chocolate to set, but not harden completely.

Melt the milk chocolate in the same way. Then mix half of the crushed graham crackers thoroughly in the milk chocolate. Spread the chocolate-graham cracker mixture over the bittersweet chocolate layer.

Sprinkle marshmallows and remaining graham cracker crumbs on top, gently pressing them in before they set. Allow the candy to cool until hardened.

Break or cut into chunks. Store in an airtight container for up to 1 week (or freeze for longer storage).

Notes

Adapted from a recipe on the King Arthur Flour website.

http://bakedchicago.com/cinnamon-smores-bark/

Snacks & Candies

How To Make Donut Chips [PopSugar video] – OMG!

donut chips

This post is twice as sweet for me. First, I’m excited to announce that I’ll now be a contributing blogger to PopSugar Food.  One of the things I love about PopSugar is that it’s got the latest trends in food, shopping, entertainment and lifestyle. And I’m eager to share exclusive content from Baked Chicago to PopSugar’s readers.

PopSugar Select Blogger

The second reason this post is sweet FOR YOU is that it’s the latest, greatest on a new food trend I learned of just today: donut chips. I love a good bagel chip. And I’ve got on my 2013 bucket list to try an actual cronut (they’ve alluded me so far this year, but I’ve got about a week left to achieve this goal). I like to stay up on the latest food trends and when I heard about donut chips just today, I knew I had to spread the news immediately with you.

This great video from PopSugar shows how easy it is to turn your panini press into a donut chip factory! My next stop is to grab a dozen Krispy Kreme glazed donuts at the supermarket to make my own “healthy breakfast” snack. Bon appetit!

Snacks & Candies

Mocha Cinnamon Coconut Fudge

mocha cinnamon coconut fudge-2

Fudge you! And fudge me, too!

This confection is a single serving of sugary decadence that you can make in less than 2 minutes in the microwave. It’s so easy – and you can make so many flavor combinations – that you’re gonna wanna fudge yourself everyday.

The recipe is simple. You can make this in a large ramekin or (like I prefer to do) in a 2-cup Pyrex glass measuring cup. Just make sure whatever you use is microwave-safe.

With a fork, mix together the granulated sugar, cocoa powder and coconut milk. [If you don’t have coconut milk, you can use any regular milk or even soy or almond milk.]

Microwave on HIGH for 1 minute. Stir the mixture with a fork, then microwave for another 40 seconds. Remove from the microwave.

Add the butter, vanilla, cinnamon and brewed coffee. Beat until thick. You can let it cool and cut it into piece – or I recommend you grab a spoon and enjoy it warm. Yummmmmm!

Mocha Cinnamon Coconut Fudge

Ingredients

6 tablespoons granulated sugar
2 tablespoons unsweetened cocoa powder
1 1/2 tablespoons coconut milk
1 tablespoon butter
2 teaspoons warm, brewed coffee
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Instructions

In a microwave-safe ramekin, mix together the sugar, cocoa powder and milk. Microwave for 1 minute on HIGH. Stir and microwave on HIGH for 40 seconds more.

Remove from microwave. Add butter, vanilla, cinnamon and coffee. Beat until thick. Eat warm with a spoon or let cool.

http://bakedchicago.com/mocha-cinnamon-coconut-fudge/

Snacks & Candies

Cheesy Beer-Salsa Dip

cheesy beer salsa dip

On most weekends, I’m whipping up a quadruple batch of a favorite casserole or soup, so I’ve got enough for a few meals during the week and can also freeze some for when there’s just no time to cook. But when fall hits, I like to just take things real slow with a great crock pot recipe. This cheesy beer-salsa dip is a great snack during Sunday football or as part of a relaxing brunch with friends.

Berghoff Beer Sir Dunkle Crispy Dark LagerIf you’re a regular reader of Baked Chicago, you know I like to experiment with new ingredients and for this recipe I’m changing up the beer with one of the new Berghoff Beer Classics: Sir Dunkle Crispy Dark Lager. This beer pairs well with the medium spice of the salsa, and the specialty malts used add a toasty, cookie and dark toffee character to the flavor. Grab a six-pack along with your favorite tortilla chips. Use (almost) one bottle for the dip and you’ve got five more to share with friends (or not). Prost!

 

Cheesy Beer-Salsa Dip

Ingredients

16 ounces salsa, medium-hot
4 cups Cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded
8 ounces cream cheese
1 red bell pepper, sliced, for garnish
tortilla chips

Instructions

In a 4-quart slow cooker, combine the salsa and beer. Stir in the cheeses. Cover and cook on low-heat for 3 to 4 hours (or high-heat setting for 1 to 2 hours).

Stir and garnish with sliced red peppers. Serve with tortilla chips or your favorite dippers.

http://bakedchicago.com/cheesy-beer-salsa-dip/

Snacks & Candies

Dark Chocolate-Peanut Granola

Dark Chocolate-Peanut Granola

Ingredients

1/4 cup dark chocolate cocoa powder
4 1/2 cups rolled oats
1 3/4 cups sunflower seeds
3/4 cup applesauce, no sugar added
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/3 cup rice malt syrup
1/4 cup honey
3/4 cup dark brown sugar
2 cups peanuts, raw
1 teaspoon kosher salt
2 tablespoons canola oil

Instructions

Preheat oven to 310F degrees. Mix everything together in large mixing bowl. Spread mixture evenly on 2 baking pans. Bake for 1 hour, mixing halfway through for even coverage. Cool for at least one hour and store in airtight container for up to 10 days.

http://bakedchicago.com/dark-chocolate-peanut-granola/

Snacks & Candies

Honey-Lavender Granola Bars

Honey-Lavender Granola Bars

Ingredients

1/4 cup butter, room temperature
1 cup dark brown sugar
1 egg
2 tablespoons edible lavender buds
2 tablespoons honey
2 cups old-fashioned rolled oats
1 cup all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon baking soda

Instructions

Preheat oven to 350F degrees. Spray an 11x7-inch baking pan with non-stick spray and set aside.

In a large bowl, beat butter and brown sugar, about 2 minutes. Add egg and beat well. Stir in lavender and honey.

In small bowl, combine oats, flour, cinnamon and baking soda. Stir into the butter mixture, until just blended.

Press into the prepared baking pan and bake for 14 - 16 minutes, until edges are lightly browned. Cool on wire rack and cut into 12 bars.

http://bakedchicago.com/honey-lavender-granola-bars/

Snacks & Candies

Peanut Butter & Lavender Fudge

Peanut Butter & Lavender Fudge

Ingredients

1 1/4 cups unsalted butter
1 1/4 cups crunchy peanut butter
2 tablespoons edible lavender blossoms
1/4 teaspoon sea salt
1 1/2 teaspoons vanilla extract
2 cups confectioners' sugar
2 cups dark brown sugar

Instructions

Butter an 8-inch baking dish (or line with parchment paper) and set aside.

In a medium saucepan over medium heat, heat the butter and peanut butter until the mixtures comes to a boil. Remove from the heat.

Add the salt, lavender and vanilla extract, then stir in the sugars until smooth and no lumps remain.

Pour the fudge mixture into the prepared pan and smooth the top. Press a piece of plastic wrap directly on the fudge and refrigerate until set, at least 1 hour.

Cut into squares and serve. Fudge can be stored at cool room temperature in an airtight container.

http://bakedchicago.com/peanut-butter-lavender-fudge/

Breads/ Breakfast/ Snacks & Candies

british scones

raspberry scones

After a month of television reruns and holiday not-so-special programs, I’m excited that tonight season 3 of “Downton Abbey” premiers on PBS in America. I’m a bit of an Anglophile, so I find this series very interesting, well-written and well-acted. Anything with Dame Maggie Smith is worth watching in my book. In honor of tonight’s season premier, I decided to make British scones, which is often considered the quintessential British snack. Most Brits will enjoy a scone paired with afternoon tea.

British scones can be sweet or savory, and – as you’ll see in this recipe – are easily made. The secret for making great British scones is to use very cold butter and to work quickly with the dough. Keeping all the ingredients and utensils (including your hands if you rub in the butter by hand) as cool as possible will ensure for a lighter, fluffier scone that rises well.

I decided to make two kinds of scones: one with blackberries and a second batch with raspberries. You could just as easily prepare cheese scones by substituting the same amount of shredded cheese for the fruit. Don’t be afraid to be creative – or to use what’s leftover in the refrigerator.

blackberries and raspberries

© 2013 Baked Chicago. All rights reserved.

British Scones

Preheat your oven to 425° F. Line a baking sheet with parchment paper and set aside.

In a large bowl, sift together the flour, cream of tartar, baking soda and salt. Use a pastry blender to quickly cut the butter into the flour mixture, until it resembles fine breadcrumbs. Stir in the sugar and milk. Fold in the chopped fruit. I prefer blackberries or raspberries, but any fruit will work (e.g. cranberries, apples, cherries). The higher the water content of the fruit, the less milk you should use in the dough. When all ingredients are combined, it should be a soft dough.

Turn the dough onto a floured work surface. Knead the dough lightly and roll it out to about 3/4-inch thickness. Cut the dough into 2-inch rounds or squares. Place the scones on the prepared baking sheet and brush the tops with the remaining 2 tablespoons of milk to glaze.

Bake for 10 minutes, or until golden brown. Cool on a wire rack for a few minutes, then serve warm with butter or jam.

 

Ingredients:

2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 pinch salt
1/4 cup butter, very cold but not frozen
1/8 cup granulated sugar
1/2 cup plus 2 tablespoons milk, divided
1/4 cup blackberries or raspberries, roughly chopped

 

Number of servings: 12

Cooking time: 10 minutes

Snacks & Candies

German Soft Pretzel Sticks with Bacon

German soft pretzel sticks with bacon

Warm, homemade pretzels have always been a hit with my family at the holidays. When I saw this recipe for German Soft Pretzel Sticks, I really liked how easy it was to make. And, of course, I made a few minor tweaks to personalize it to my tastes.

German Soft Pretzel Sticks with Bacon

Cook Time: 10 minutes

Yield: 24 servings

Ingredients

1/2 cup dark brown sugar
water
2 envelopes active dry yeast
1/4 cup vegetable oil
5 3/4 cups all-purpose flour
1/2 cup crispy bacon bits (approximately 4 slices)
3/4 cup baking soda
1 egg, beaten with 1 tablespoon of water
flaky salt
mustard, for serving

Instructions

Preheat the oven to 450° F. Line 3 large baking sheets with parchment paper and butter the paper.

Cook the bacon in a skillet over medium-high heat until crispy. Remove the bacon from the pan and let cool. Finely chop the bacon into small bacon bits and set aside.

In a large bowl, stir the brown sugar into 2 cups of warm water until fully dissolved. Sprinkle yeast over the water and let stand until foamy (5 minutes). Stir in vegetable oil and 3 cups of the flour. Knead in the remaining 2 3/4 cups of flour (dough will be slightly sticky).

Transfer dough to a lightly floured work surface and knead until silky (3 minutes). If the dough is very sticky, knead in up to 1/4 cup more flour. Transfer dough to a large, oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in bulk (45 minutes).

Punch down the dough and turn it out onto a floured work surface. Knead the dough lightly, flatten it out and cut it into 24 pieces. Roll each piece into a 9-inch stick about 1/2 inch thick. Transfer the sticks to the prepared baking sheets, leaving at least 2 inches between them. Let stand uncovered until puffed (25 minutes).

In a large, deep skillet, stir the baking soda into 2 quarts of water and bring to a simmer over high heat. Reduce the heat to medium high. Using 2 slotted spoons, carefully transfer 6 pretzel sticks at a time to the simmering water for 30 seconds, turning once. Add about 1 cup of hot water after before cooking the second batch of pretzels. Transfer the pretzel sticks to paper towels to drain, then return them to the baking sheets, spacing them evenly.

Brush the pretzel sticks with the egg wash and sprinkle with salt and crispy bacon bits. Bake for 10 minutes, or until dark brown. Serve pretzels warm or at room temperature with your favorite mustard.

Notes

Lightly adapted from German Soft Pretzel Sticks Recipe by Grant Achatz, appearing in Food & Wine.

http://bakedchicago.com/german-soft-pretzel-sticks/

Snacks & Candies

sugar and spice nut mix

This nut mix is special enough for the holidays, but simple enough that you could make it on any Thursday night for the book club. Or would that be the Kindle Club? This recipe has four kinds of nuts, but you can easily include your favorite nut by swapping out an equal amount of your least favorite. But keep the almonds: the crunchy texture is a nice balance to the sugar-and-spice mix. Your mouth will thank you.

Preheat your oven to 300° F. Coat a rimmed baking sheet with nonstick cooking spray and set aside.

In a small bowl, whisk the brown sugar with salt, cinnamon and cayenne pepper. In a large bowl, beat the egg white until frothy. Add the cashews, almonds, pecans and pistachios. Add the spiced sugar mix and toss.

Spread out the nuts on the prepared baking sheet and bake for 45 minutes or until browned, stirring at least twice. Let the nuts cool on the baking sheet, stirring occasionally to avoid clumping. This sugar and spice nut mix may be stored in an airtight container for up to 2 days.

Adapted from Sugar-and-Spice Nuts Recipe – Bronson Van Wyck | Food & Wine.

 

Ingredients:

3/4 cup dark brown sugar
1 tablespoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons cayenne pepper
1 egg white
1 cup raw cashews
1 cup raw pecans
1 cup raw pistachios
1 cup raw almonds

 

Number of servings: 10

Cooking time: 45 minutes