I perfected this recipe so it'd have all my fave granola characteristics: the granola clusters we all crave, equal parts sweet and savory, crunchy but not tooth-cracking hard...and customizable! II've found that making this granola base, and then customizing with mix-ins later (when you serve) is the perfect solution because:
POSSIBLE MIX-INS (your choice!)
Feedfeed and Ghirardelli are having their annual s’mores contest and I absolutely love seeing all the creative ideas people come up with. I also have a blast dreaming up some of my own s’mores inspired treats. This year, I leveled up my s’mores game and bought a kitchen torch specifically for this contest!
I made these mini icebox cakes, which are perfect for summer because very little actual cooking is required.
They have luscious layers of whipped marshmallow cream, chocolate magic shell and graham crackers. They’re topped with toasted marshmallows and a ghirardelli milk chocolate caramel square.
I've given instructions both with and without a kitchen torch. To get the square shape, I used a “brownie bite” pan. I ordered this fancy one to get it here quickly, but here's a cheaper option. you could also use a standard muffin pan, because round cakes would be just as delish. The key is that the cavities are at least 1.5" deep so you have room to build layers.
It's been exactly one year, to the day, since my last post, and it's been quite a year. The absence was due to my sudden full-time role as caretaker for my mom, who ultimately lost her yearlong struggle with brain cancer.
So, here i am, trying to put the pieces back together during this strangest of quarantine times. And a big part of that effort is getting back to creating and baking.
Which brings me to this recipe—a riff on the classic chocolate toffee matzah seen at many a Passover seder. But you don't need to be Jewish, or have matzah, to enjoy this treat...most any cracker will do...like saltines, stoned wheat, or water crackers.
Any chocolate will work (Milk, Dark, White), but darker chocolate balances nicely with the super sweet toffee.
If you've made some other version of this recipe, most likely it called for half the amount of butter and brown sugar. I upped the quantities because i realized i prefer the toffee to seep under the matzah, coating the bottom as well as the top. That way, when you go to take a bite, toffee is the first thing your tongue hits.
If you want regular chocolate toffee matzah, you can bake for 12-14 minutes in step 5, and skip steps 6 & 7. Lastly, make sure to line the pan as described below, which will ensure easy removal post-bake.
The Easter linzer bunnies pictured here were made with Rodelle Pure Almond Extract. I've used their almond extract for years and absolutely love it.
To make these delicious treats, i used my Linzer Cookie Recipe.
For a twist on the traditional linzer decor, I topped some of them with a mixture of Rodelle’s Organic Dutch Process Baking Cocoa & Organic Hot Cocoa. I hadn't tried Rodelle's cocoa powders before. So, when they kindly offered to send me some to experiment with, i was super excited since i knew they are among Rodelle's bestsellers. and wow! they are so rich and flavorful!
To make the cocoa topping, mix 2 parts hot cocoa + 1 part baking cocoa, and then follow the powder sugar application instructions in the assembly section.
The cocoa bunnies are filled with melted white chocolate tinted in various shades. To make the filling, simply melt white chocolate chips in a microwave for 20-30 seconds, or until soft enough to mix. add food color a drop at a time till you achieve desired shade.
If you don’t have white chocolate on hand, tinted royal icing in a thicker consistency would do just fine.
I usually stick to cookies so please bear with me on this one. if you make this recipe, any feedback would be appreciated!
things to note:
Yield: about 60 2” cookies
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
½ teaspoon sea salt
1 ½ tsp peppermint extract
¼ cup + 1 tbsp black cocoa (i use King Arthur)*
½ cup unsweetened natural cocoa
1 3/4 cups all-purpose flour
Coarse sea salt for sprinkling
2 cups confectioners' sugar
5-6 tbsp water
4 tsp meringue powder (optional. i like Wilton)*
crushed candy canes for sprinkling*
Yield: About 3 dozen 2.5" cookies
1 cup (2 sticks) unsalted butter, softened
3/8 cup granulated sugar
½ teaspoon salt
2 cups all-purpose flour
1/4 cup sprinkles (quantity can be adjusted to taste)
extra sugar for sprinkling
coarse sea salt for sprinkling
You will also need:
Parchment paper or silicone baking mat
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