Double Chocolate Peanut Butter Cup Cookies

Double Chocolate Peanut Butter Cups Cookies

I haven't done a bake along in a while, life has just been BUSY!!

But I knew I needed to make these when I saw them.

Love me some peanut butter cups!!

So, thanks to Danielle from Hugs & Cookies XOXO for sharing her recipe!!

If you don't follow her...you simply must.  

She has some wonderfully sweet creations!!

When I posted the recipe I doubled her recipe on her site, because she said that it didn't make many.

Double Chocolate Peanut Butter Cup Cookies

from Hugs & Cookies XOXO

2 Sticks butter

1 1/2 cups sugar

1/2 t. salt

2 t. vanilla

2/3 c unsweetened cocoa (I used Hershey's Special Dark Cocoa)

2 eggs

2 cups flour

1 t. baking soda

1 bag (12 ounce) peanut butter chips

1 bag mini Reeses Cups, slightly chopped

Preheat oven to 350 degrees and line cookie sheets with parchment paper.

In a mixer, combine butter, sugar, salt and vanilla.  Slowly add cocoa, eggs, flour and soda, stirring to combine.  Fold in your peanut butter chips.

Scoop large scoops of dough onto cookie sheets.  

Bake for 12-14 minutes.

I cooled for just a couple minutes on the cookie sheet, then pressed chopped peanut butter cups into the top of each cookie.

Remove to rack and cool completely.

Pour yourself a big 'ol glass of milk and ENJOY one (or 3!!)

Made 3 dozen cookies.

Double Chocolate Peanut Butter Cups Cookies

I haven't done a bake along in a while, life has just been BUSY!!

But I knew I needed to make these when I saw them.

Love me some peanut butter cups!!

So, thanks to Danielle from Hugs & Cookies XOXO for sharing her recipe!!

If you don't follow her...you simply must.  

She has some wonderfully sweet creations!!

When I posted the recipe I doubled her recipe on her site, because she said that it didn't make many.

Double Chocolate Peanut Butter Cup Cookies

from Hugs & Cookies XOXO

2 Sticks butter

1 1/2 cups sugar

1/2 t. salt

2 t. vanilla

2/3 c unsweetened cocoa (I used Hershey's Special Dark Cocoa)

2 eggs

2 cups flour

1 t. baking soda

1 bag (12 ounce) peanut butter chips

1 bag mini Reeses Cups, slightly chopped

Preheat oven to 350 degrees and line cookie sheets with parchment paper.

In a mixer, combine butter, sugar, salt and vanilla.  Slowly add cocoa, eggs, flour and soda, stirring to combine.  Fold in your peanut butter chips.

Scoop large scoops of dough onto cookie sheets.  

Bake for 12-14 minutes.

I cooled for just a couple minutes on the cookie sheet, then pressed chopped peanut butter cups into the top of each cookie.

Remove to rack and cool completely.

Pour yourself a big 'ol glass of milk and ENJOY one (or 3!!)

Made 3 dozen cookies.

reade more... Résuméabuiyad

Mexican Chocolate Frosted Brownies

Mexican frosted chocolate brownies with cinnamon whipped cream

Every luncheon needs one main ingredient.... CHOCOLATE.

My Valentine luncheon this year was no different.  

I do a bake along challenge with Danielle, from Hugs and Cookies XOXO 

and this month it was for frosted brownies.

Danielle challenged everyone to put their own spin on things, though, with candy toppings, etc.

I decided I would "kill two birds with one stone" and make them Mexican chocolate.

With the reading I did, it seemed that pretty much meant adding cinnamon.

Have you ever had a Mexican hot chocolate??

AMAZING.

Some recipes called for cayenne pepper, but I decided to leave that out.

Here is the link to the original recipe on Hugs and Cookies XOXO for frosted brownies.

Mexican Chocolate Frosted Brownies

1 2/3 cups sugar

3/4 cup butter

2 T Water

2 eggs

2 t vanilla

1 1/3 cups flour

3/4 cup cocoa powder

1/2 t baking powder

1/4 t salt

1/2 t cinnamon

Preheat oven to 350 degrees.  Grease a 13x9 pan.

Combine sugar,  butter ad water in a large bowl. Stir in eggs and vanilla. Combine flour, cocoa, cinnamon, baking powder and salt in a medium bowl, stir into sugar mixture.  Spread into prepared pan.

Bake for 18 to 25 minutes or until toothpick in center comes out clean.

Cool.

Frosting:

Beat with an electric mixer until fluffy:

1 stick butter

1 1/4 cup powdered sugar

3 T cocoa powder

2 T milk

1/4 t cinnamon

splash of vanilla

Frost cooled brownies.

Cinnamon Whipped Cream frosting topping

by Your Cup of Cake

1/3 cup heavy whipping cream

1 stick butter

2-3 cups powdered sugar

2 teaspoons cinnamon

1/2 teaspoon vanilla

Whip cream until fluffy, remove from bowl and set aside.

Beat butter for 5 minutes.

Add whipped cream back in, add cinnamon, vanilla and powdered sugar slowly.  More sugar if you prefer it sweeter.

Pipe on and sprinkle with cinnamon.

Mexican frosted chocolate brownies with cinnamon whipped cream

Every luncheon needs one main ingredient.... CHOCOLATE.

My Valentine luncheon this year was no different.  

I do a bake along challenge with Danielle, from Hugs and Cookies XOXO 

and this month it was for frosted brownies.

Danielle challenged everyone to put their own spin on things, though, with candy toppings, etc.

I decided I would "kill two birds with one stone" and make them Mexican chocolate.

With the reading I did, it seemed that pretty much meant adding cinnamon.

Have you ever had a Mexican hot chocolate??

AMAZING.

Some recipes called for cayenne pepper, but I decided to leave that out.

Here is the link to the original recipe on Hugs and Cookies XOXO for frosted brownies.

Mexican Chocolate Frosted Brownies

1 2/3 cups sugar

3/4 cup butter

2 T Water

2 eggs

2 t vanilla

1 1/3 cups flour

3/4 cup cocoa powder

1/2 t baking powder

1/4 t salt

1/2 t cinnamon

Preheat oven to 350 degrees.  Grease a 13x9 pan.

Combine sugar,  butter ad water in a large bowl. Stir in eggs and vanilla. Combine flour, cocoa, cinnamon, baking powder and salt in a medium bowl, stir into sugar mixture.  Spread into prepared pan.

Bake for 18 to 25 minutes or until toothpick in center comes out clean.

Cool.

Frosting:

Beat with an electric mixer until fluffy:

1 stick butter

1 1/4 cup powdered sugar

3 T cocoa powder

2 T milk

1/4 t cinnamon

splash of vanilla

Frost cooled brownies.

Cinnamon Whipped Cream frosting topping

by Your Cup of Cake

1/3 cup heavy whipping cream

1 stick butter

2-3 cups powdered sugar

2 teaspoons cinnamon

1/2 teaspoon vanilla

Whip cream until fluffy, remove from bowl and set aside.

Beat butter for 5 minutes.

Add whipped cream back in, add cinnamon, vanilla and powdered sugar slowly.  More sugar if you prefer it sweeter.

Pipe on and sprinkle with cinnamon.

reade more... Résuméabuiyad

Chocolate Chip Raspberry Muffins

I started doing bake along challenges with Danielle over at Hugs and Kisses XOXO around Thanksgiving.  

It was awesome, because everything she chose got me a little closer to having my cookie trays full for the holidays, and I was able to try some new things and then SHARE them with ALL of you!

My husband and I have decided to take off some of this holiday weight, and when they bake along came through I thought "should I subject myself to this yumminess?"  

But, alas,  I did!!

chocolate chip raspberry muffins

I have to admit, I only had about a 1/4 of one. 

 I can't share something with you that I haven't tasted can I??

They are yummy!!

My kids enjoyed them immensely, they are tired of salad and chicken (even after one week!!)

prettiness!

Chocolate Chip Raspberry Muffins

1 3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

8 oz cream cheese

1 stick butter

1 c sugar

2 eggs

1/4 c milk

1 bag dark chocolate chips

raspberry jelly

Line muffin cups. Preheat oven to 350. beat butter, cream cheese and sugar. add eggs. Add dry ingredients and milk. Stir in chips and divide into muffin cups. Top each with a dollop of jam and swirl in with a toothpick. Bake approx 30 minutes (for XL muffin cups and 20 for standard one) Can top with powdered sugar when cool.

My Notes:

I shared the recipe as the bake along stated it.  I made according to the blog, and let me tell you, my kids wouldn't keep their mitts out of the BATTER!

 It is delicious!!

ready for the oven

I filled them full in hopes they would "cap" like my regular muffin recipe that I use.  

This recipe made one dozen muffins.

Here is where I ran into problems, so when you try them (and you should!)  

Make SURE that the jam is really down inside of the muffin batter.  

I suggest putting some batter in the cup, then jam then batter then swirl.

The problem that I had was, as you know, jam will bubble when it gets hot, and it did. 

It didn't make a big 'ol mess in my oven,

 but it did adhere the little beauties to my muffin pan pretty darn good!!

I was afraid they would taste scorched, and they didn't thank heaven!!

I removed the liners and they were yummy.

Instead of the powdered sugar dusting that Danielle suggested, I drizzled mine with a little vanilla glaze!

I love, love, love raspberries, and I think next time I will use frozen ones, an"poke" them into the muffin so I can get them WHOLE! 

All in all this was a great "diet slip" of a recipe! 

Thank you for visiting!!

Hugs, 

Michaela

I started doing bake along challenges with Danielle over at Hugs and Kisses XOXO around Thanksgiving.  

It was awesome, because everything she chose got me a little closer to having my cookie trays full for the holidays, and I was able to try some new things and then SHARE them with ALL of you!

My husband and I have decided to take off some of this holiday weight, and when they bake along came through I thought "should I subject myself to this yumminess?"  

But, alas,  I did!!

chocolate chip raspberry muffins

I have to admit, I only had about a 1/4 of one. 

 I can't share something with you that I haven't tasted can I??

They are yummy!!

My kids enjoyed them immensely, they are tired of salad and chicken (even after one week!!)

prettiness!

Chocolate Chip Raspberry Muffins

1 3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

8 oz cream cheese

1 stick butter

1 c sugar

2 eggs

1/4 c milk

1 bag dark chocolate chips

raspberry jelly

Line muffin cups. Preheat oven to 350. beat butter, cream cheese and sugar. add eggs. Add dry ingredients and milk. Stir in chips and divide into muffin cups. Top each with a dollop of jam and swirl in with a toothpick. Bake approx 30 minutes (for XL muffin cups and 20 for standard one) Can top with powdered sugar when cool.

My Notes:

I shared the recipe as the bake along stated it.  I made according to the blog, and let me tell you, my kids wouldn't keep their mitts out of the BATTER!

 It is delicious!!

ready for the oven

I filled them full in hopes they would "cap" like my regular muffin recipe that I use.  

This recipe made one dozen muffins.

Here is where I ran into problems, so when you try them (and you should!)  

Make SURE that the jam is really down inside of the muffin batter.  

I suggest putting some batter in the cup, then jam then batter then swirl.

The problem that I had was, as you know, jam will bubble when it gets hot, and it did. 

It didn't make a big 'ol mess in my oven,

 but it did adhere the little beauties to my muffin pan pretty darn good!!

I was afraid they would taste scorched, and they didn't thank heaven!!

I removed the liners and they were yummy.

Instead of the powdered sugar dusting that Danielle suggested, I drizzled mine with a little vanilla glaze!

I love, love, love raspberries, and I think next time I will use frozen ones, an"poke" them into the muffin so I can get them WHOLE! 

All in all this was a great "diet slip" of a recipe! 

Thank you for visiting!!

Hugs, 

Michaela

reade more... Résuméabuiyad

Bake Along Challenge: Caramel, Toffee and Pecan Fudge

caramel toffee pecan fudge

My third bake along challenge was for caramel, toffee & pecan fudge.  

A little shout out to Danielle over at Hugs & Cookies XOXO for helping me with my holiday baking!!

Woo Hoo!!!

This is a very soft and moist fudge.  If you love white chocolate, this one is FOR YOU!  

I am attaching the recipe the way it was emailed to me. 

Thank you for looking!

bake along challenge 

Caramel, Toffee and Pecan Fudge

Ingredients:

·  3 cups NESTLE white chocolate chips (I like to use Nestle)

·  1 can sweetened condensed milk

·  7 OUNCES Kraft's Caramels (1/2 BAG), melted in microwave with a 1T. heavy cream

·  1/2 cup, coarsely chopped pecans (Toast them in the oven 350 for a couple of minutes!!! Made a huge taste difference)

·  1/3 cup toffee bits (i used two Heath bars chopped)

1. In a medium saucepan, mix together the white chocolate chips and the sweetened condensed milk over low heat. Stir until melted and smooth. 

2. Pour into a 9x9 dish lined with nonstick foil.

3. Pour the melted caramel over the fudge and use a knife or spatula to marble throughout the fudge.  Scoop some of the fudge from the bottom on top of the caramel so it's mixed well from top to bottom.

4. Add chopped pecans and toffee bits. I swirled them through just a drop.

5. Chill for at least an hour. Cut into squares and enjoy!

Recipe adapted from something swanky

Recipe Challenge from Hugs & Cookies XOXO

caramel toffee pecan fudge

My third bake along challenge was for caramel, toffee & pecan fudge.  

A little shout out to Danielle over at Hugs & Cookies XOXO for helping me with my holiday baking!!

Woo Hoo!!!

This is a very soft and moist fudge.  If you love white chocolate, this one is FOR YOU!  

I am attaching the recipe the way it was emailed to me. 

Thank you for looking!

bake along challenge 

Caramel, Toffee and Pecan Fudge

Ingredients:

·  3 cups NESTLE white chocolate chips (I like to use Nestle)

·  1 can sweetened condensed milk

·  7 OUNCES Kraft's Caramels (1/2 BAG), melted in microwave with a 1T. heavy cream

·  1/2 cup, coarsely chopped pecans (Toast them in the oven 350 for a couple of minutes!!! Made a huge taste difference)

·  1/3 cup toffee bits (i used two Heath bars chopped)

1. In a medium saucepan, mix together the white chocolate chips and the sweetened condensed milk over low heat. Stir until melted and smooth. 

2. Pour into a 9x9 dish lined with nonstick foil.

3. Pour the melted caramel over the fudge and use a knife or spatula to marble throughout the fudge.  Scoop some of the fudge from the bottom on top of the caramel so it's mixed well from top to bottom.

4. Add chopped pecans and toffee bits. I swirled them through just a drop.

5. Chill for at least an hour. Cut into squares and enjoy!

Recipe adapted from something swanky

Recipe Challenge from Hugs & Cookies XOXO

reade more... Résuméabuiyad

Bake Along Challenge: Rainbow Cookies

Hugs & Cookies xoxo - "Rainbow Cookies" - Bake Along

This week I did my second bake along challenge given to me by Danielle at  Hugs & Cookies XOXO

The bake along was for her Rockin' Rainbow Cookies. 

Now let me just back up and tell you that I have always loved to cook, but I have never really thought of myself as much of a baker. 

When I joined the bake along,  I knew that I would be making somethings out of my "comfort zone" 

and things they I would normally not make.

That's why I joined!! 

Not to mention, it's really fun!

Danielle said that these are the first cookies gone off of her cookie plates, I will have to say that hers, are MUCH prettier than mine!

Here are hers:

Hugs & Cookies Rockin' Rainbow Cookies

I decided to change it up a bit and make them more Christmasy, 

 Using red, white and Green batter and white chocolate for the outside.

my (not so rockin') rainbow cookies

I'm not sure what went wrong with mine?

She dunks hers in chocolate, and I thought that looked cool! 

The recipe said to frost the tops, but I decided to follow her lead and dunk mine!

When I dunked them, the cakey crumbs fell into the chocolate and then stuck to the outside!!  

The chocolate seemed really thick?

So, after I had dunked and dusted a few with sprinkles to cover up the crumbs,

 I decided to ":frost" the tops of the others. 

They are really pretty, and they taste super good.  

I love raspberry and almond, I cut mine with a biscuit cutter

Here is Hugs & Cookies XOXO Recipe:

Rockin' Rainbow Cookies

8 OUNCES ALMOND PASTE

3/4 C SUGAR

1/2 TSP. ALMOND EXTRACT

3/4 C. BUTTER (1 1/2 STICKS)

3 EGGS

1 C. FLOUR

1/4 TSP. SALT

2/3 C.RASPBERRY JAM

1 BAG GHIRADELLI BITTERSWEET CHOC CHIPS

LINE THREE 8X8 PANS WITH NONSTICK FOIL.  PREHEAT OVEN TO 350.  IN MIXER, BEAT ALMOND PASTE, SUGAR, EXTRACT AND BUTTER TILL CREAMY.  ON MEDIUM, ADD EGGS TILL INCORPORATED.  ON LOW, ADD FLOUR AND SALT.  DIVIDE THE BATTER EVENLY INTO 3 BOWLS-APPROX. 1 CUP IN EACH.  TINT EACH BOWL A DIFF COLOR:PINK, YELLOW, GREEN.  SPREAD EACH INTO ONE OF THE PANS AND SPREAD EVENLY WITH OFFSET SPATULA.  BAKE 10-12 MINS UNTIL JUST BEGINNING TO BROWN IN CORNERS.  DON'T  LET CAKES BROWN.  COOL 30 MINUTES IN PANS.  FLIP ONE LAYER ONTO COOKIE SHEET LINED WITH NONSTICK FOIL AND PEEL AWAY THE FOIL IT BAKED ON.  SPREAD ON 1/3C. JAM.  FLIP ANOTHER LAYER ONTO THE JELLY-REMOVE FOIL AND SPREAD WITH THE REST OF THE JAM.  TOP WITH FINAL LAYER.  IF YOU LIKE YOURS FLATTER, PLACE FOIL ON TOP AND WEIGH DOWN WITH HEAVVVY BOOKS AND/OR CAS TO FLATTEN WHILE CHILLING IN FRIDGE. I DID NOT WEIGH THESE DOWN AS I WANTED A TALLER PRESENTATION.  ONCE FIRM, MELT CHOC CHIPS IN MICROWAVE AND SPREAD ON TOPS.  CHILL AGAIN.  LET SIT A FEW MINS AT ROOM TEMP BEFORE CUTTING OR CHOCOLATE WILL CRACK.

THIS RECIPE DOUBLES WELL-JUST USE 9X13 PANS.  FOR THE ONES ABOVE I CUT THE COOKIES USING COOKIE CUTTERS AND FULLY DIPPED IN THE MELTED CHOCOLATE!  SO PSYCHED TO SEE YOURS! SOME PEOPLE LIKE TO ADD CHOC SPRINKLES ON TOP TOO-JUST AN IDEA!

ooey gooey raspberry center

So, All in all, I guess they weren't a total failure.  In my book, they can't be bad if they taste that good!

My oldest daughter keeps making me laugh, she keeps saying, 

"can I have another one of those colored zebra cakes?!

Happy Baking!!

Michaela

Hugs & Cookies xoxo - "Rainbow Cookies" - Bake Along

This week I did my second bake along challenge given to me by Danielle at  Hugs & Cookies XOXO

The bake along was for her Rockin' Rainbow Cookies. 

Now let me just back up and tell you that I have always loved to cook, but I have never really thought of myself as much of a baker. 

When I joined the bake along,  I knew that I would be making somethings out of my "comfort zone" 

and things they I would normally not make.

That's why I joined!! 

Not to mention, it's really fun!

Danielle said that these are the first cookies gone off of her cookie plates, I will have to say that hers, are MUCH prettier than mine!

Here are hers:

Hugs & Cookies Rockin' Rainbow Cookies

I decided to change it up a bit and make them more Christmasy, 

 Using red, white and Green batter and white chocolate for the outside.

my (not so rockin') rainbow cookies

I'm not sure what went wrong with mine?

She dunks hers in chocolate, and I thought that looked cool! 

The recipe said to frost the tops, but I decided to follow her lead and dunk mine!

When I dunked them, the cakey crumbs fell into the chocolate and then stuck to the outside!!  

The chocolate seemed really thick?

So, after I had dunked and dusted a few with sprinkles to cover up the crumbs,

 I decided to ":frost" the tops of the others. 

They are really pretty, and they taste super good.  

I love raspberry and almond, I cut mine with a biscuit cutter

Here is Hugs & Cookies XOXO Recipe:

Rockin' Rainbow Cookies

8 OUNCES ALMOND PASTE

3/4 C SUGAR

1/2 TSP. ALMOND EXTRACT

3/4 C. BUTTER (1 1/2 STICKS)

3 EGGS

1 C. FLOUR

1/4 TSP. SALT

2/3 C.RASPBERRY JAM

1 BAG GHIRADELLI BITTERSWEET CHOC CHIPS

LINE THREE 8X8 PANS WITH NONSTICK FOIL.  PREHEAT OVEN TO 350.  IN MIXER, BEAT ALMOND PASTE, SUGAR, EXTRACT AND BUTTER TILL CREAMY.  ON MEDIUM, ADD EGGS TILL INCORPORATED.  ON LOW, ADD FLOUR AND SALT.  DIVIDE THE BATTER EVENLY INTO 3 BOWLS-APPROX. 1 CUP IN EACH.  TINT EACH BOWL A DIFF COLOR:PINK, YELLOW, GREEN.  SPREAD EACH INTO ONE OF THE PANS AND SPREAD EVENLY WITH OFFSET SPATULA.  BAKE 10-12 MINS UNTIL JUST BEGINNING TO BROWN IN CORNERS.  DON'T  LET CAKES BROWN.  COOL 30 MINUTES IN PANS.  FLIP ONE LAYER ONTO COOKIE SHEET LINED WITH NONSTICK FOIL AND PEEL AWAY THE FOIL IT BAKED ON.  SPREAD ON 1/3C. JAM.  FLIP ANOTHER LAYER ONTO THE JELLY-REMOVE FOIL AND SPREAD WITH THE REST OF THE JAM.  TOP WITH FINAL LAYER.  IF YOU LIKE YOURS FLATTER, PLACE FOIL ON TOP AND WEIGH DOWN WITH HEAVVVY BOOKS AND/OR CAS TO FLATTEN WHILE CHILLING IN FRIDGE. I DID NOT WEIGH THESE DOWN AS I WANTED A TALLER PRESENTATION.  ONCE FIRM, MELT CHOC CHIPS IN MICROWAVE AND SPREAD ON TOPS.  CHILL AGAIN.  LET SIT A FEW MINS AT ROOM TEMP BEFORE CUTTING OR CHOCOLATE WILL CRACK.

THIS RECIPE DOUBLES WELL-JUST USE 9X13 PANS.  FOR THE ONES ABOVE I CUT THE COOKIES USING COOKIE CUTTERS AND FULLY DIPPED IN THE MELTED CHOCOLATE!  SO PSYCHED TO SEE YOURS! SOME PEOPLE LIKE TO ADD CHOC SPRINKLES ON TOP TOO-JUST AN IDEA!

ooey gooey raspberry center

So, All in all, I guess they weren't a total failure.  In my book, they can't be bad if they taste that good!

My oldest daughter keeps making me laugh, she keeps saying, 

"can I have another one of those colored zebra cakes?!

Happy Baking!!

Michaela

reade more... Résuméabuiyad

Bake Along Challenge - Pecan Caramel Bark - (Turtle Bark)

pecan caramel bark - turtle bark

I decided it would be fun to join a bake along challenge!!

Danielle over at Hugs & Cookies XOXO hosts one of these a week!

I have been having so much fun in the kitchen, I figured if I did something  like this, I would most likely be baking something I wouldn't normally bake. 

Turns out, that happened on the first challenge!

First off, I have never been a big fan of pecans, and secondly, the thought of making homemade caramel always sort of intimidated me!

Well, Danielle, being the sweetheart she is, gave me a cheater version using melted caramels. 

I seriously considered it.... and then I tightened my apron straps, 

pulled up my big girl panties and tackled it!

I knew I had enough of the ingredients to have a few do-overs, and fully planned to.

Then... guess what?

I did it... on the FIRST TRY!

(takes a bow)

It was surprisingly easy.

So, I made this pecan turtle bark today with HOMEMADE caramel....

and it smells, looks and

TASTES amazing!

Thanks, Danielle for the fun "homework!"

Here is the recipe for those of you who want a yummy assignment!

* ~ *

Turtle Bark

• ½ cup pecans, toasted

• 16oz Ghirardelli DARK chocolate chips

Caramel Filling:

• ½ cup sugar

• 2 tablespoons water

• 1 tablespoon butter

• 5 tablespoon heavy cream

*Optional Topping:

2 tablespoon pecans, finely chopped

2oz caramel sauce

Instructions:

 

Toasting the pecans:

Place pecans on bake sheet pan and toast at 375 degrees for about 5-6 minutes then stir for even toasting and bake for about another 5-6 minutes or until nuts darken and become aromatic. Remove bake sheet from oven and set aside to cool. Once pecans are completely cooled; chop and set aside. Reserve 2 tablespoons of chopped pecans and chop it some for a finely chopped consistency; set aside for finishing.

To make the caramel filling:

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly.

Whisk to combine (bubbles will subside upon cooling).

 Set aside to cool completely.

To melt the chocolate:

Place chocolate in a heat proof bowl over (not on) simmering water and stir until melted.

Preparation:

 Line 8×8 pan with parchment or wax paper

To assemble:

Pour half of melted chocolate into prepared 8×8 pan, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place pan in refrigerator for 5 minutes for chocolate to slightly harden. Remove from refrigerator and pour ¼ of caramel on top and sprinkle pecans on top of caramel and gently press pecans down into caramel. Place pan in refrigerator for 7 minutes for caramel to become slightly harden. Pour remaining chocolate on top and return to refrigerator for 20 minutes for fully assembled

 Turtle bark to set.

Finish top by sprinkling remaining 2 tablespoons of finely chopped pecans. Drizzle with caramel.

 

Makes one 8×8 pan

 

 

Guess who has a jump on her holiday baking?!!? 

I do! I do!!

.

pecan caramel bark - turtle bark

I decided it would be fun to join a bake along challenge!!

Danielle over at Hugs & Cookies XOXO hosts one of these a week!

I have been having so much fun in the kitchen, I figured if I did something  like this, I would most likely be baking something I wouldn't normally bake. 

Turns out, that happened on the first challenge!

First off, I have never been a big fan of pecans, and secondly, the thought of making homemade caramel always sort of intimidated me!

Well, Danielle, being the sweetheart she is, gave me a cheater version using melted caramels. 

I seriously considered it.... and then I tightened my apron straps, 

pulled up my big girl panties and tackled it!

I knew I had enough of the ingredients to have a few do-overs, and fully planned to.

Then... guess what?

I did it... on the FIRST TRY!

(takes a bow)

It was surprisingly easy.

So, I made this pecan turtle bark today with HOMEMADE caramel....

and it smells, looks and

TASTES amazing!

Thanks, Danielle for the fun "homework!"

Here is the recipe for those of you who want a yummy assignment!

* ~ *

Turtle Bark

• ½ cup pecans, toasted

• 16oz Ghirardelli DARK chocolate chips

Caramel Filling:

• ½ cup sugar

• 2 tablespoons water

• 1 tablespoon butter

• 5 tablespoon heavy cream

*Optional Topping:

2 tablespoon pecans, finely chopped

2oz caramel sauce

Instructions:

 

Toasting the pecans:

Place pecans on bake sheet pan and toast at 375 degrees for about 5-6 minutes then stir for even toasting and bake for about another 5-6 minutes or until nuts darken and become aromatic. Remove bake sheet from oven and set aside to cool. Once pecans are completely cooled; chop and set aside. Reserve 2 tablespoons of chopped pecans and chop it some for a finely chopped consistency; set aside for finishing.

To make the caramel filling:

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly.

Whisk to combine (bubbles will subside upon cooling).

 Set aside to cool completely.

To melt the chocolate:

Place chocolate in a heat proof bowl over (not on) simmering water and stir until melted.

Preparation:

 Line 8×8 pan with parchment or wax paper

To assemble:

Pour half of melted chocolate into prepared 8×8 pan, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place pan in refrigerator for 5 minutes for chocolate to slightly harden. Remove from refrigerator and pour ¼ of caramel on top and sprinkle pecans on top of caramel and gently press pecans down into caramel. Place pan in refrigerator for 7 minutes for caramel to become slightly harden. Pour remaining chocolate on top and return to refrigerator for 20 minutes for fully assembled

 Turtle bark to set.

Finish top by sprinkling remaining 2 tablespoons of finely chopped pecans. Drizzle with caramel.

 

Makes one 8×8 pan

 

 

Guess who has a jump on her holiday baking?!!? 

I do! I do!!

.

reade more... Résuméabuiyad