Lia’s Dark Chocolate Truffles

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 36

Ingredients
■7 ounces, fluid Heavy Cream
■2 ounces, fluid Corn Syrup
■15 ounces, weight Dark Chocolate, Unmelted, Tempered, Chopped
■½ ounces, weight Soft Butter
■1-½ ounce, fluid Liqueur: Brandy, Kahlua, Schnapps, Chambord, Grand Marnier
■2 pounds Dark Chocolate, Melted And Tempered, For Precoating And Dipping
Preparation Instructions
Combine cream and corn syrup and bring to a boil.

Pour the hot cream over the chopped chocolate and let sit for about sixty seconds to allow the chocolate to melt.

Whisk together, checking to see if all the chocolate is melted. If needed, place briefly over a warm water bath, but do not exceed 94 degrees.

Stir in soft butter. Then stream in the liqueur and mix until homogeneous.

Pour ganache into a large shallow pan. Let it rest at room temperature until slightly firm. Agitate/stir around the ganache with a spatula to break it up a bit.

Scoop truffles onto parchment paper and let sit until firm enough to handle.

Roll into balls and precoat in tempered chocolate. Dip again once the first layer of chocolate is set.

If desired, roll in cocoa powder. Truffles should look beautifully imperfect!

http://thepioneerwoman.com/cooking/2010/12/lias-dark-chocolate-truffles/

Lia’s Butter Toffee

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Difficulty: Intermediate
Servings: 18

Ingredients

■16 ounces, weight Butter, Melted
■16 ounces, weight Granulated Sugar
■3 ounces, fluid Water
■1 teaspoon Salt
■1 teaspoon Vanilla Extract
■16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
■24 ounces, weight Tempered Dark Chocolate For Coating, Melted

Preparation Instructions

*Necessary Equipment: Candy Thermometer*

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.

Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.

Remove from heat and stir in vanilla until well combined.

Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.

Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.

When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.

Allow to set, then break into bite-size pieces.

Store in an airtight container.

http://thepioneerwoman.com/cooking/2010/12/lias-butter-toffee/

Decorated Brownie Bites

Prep Time: 30 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 24

Ingredients
■Brownies
■4 whole 1-ounce Squares Unsweetened Chocolate, Melted And Cooled
■2 sticks Butter, Softened (but Not Room Temperature)
■2 cups Sugar
■4 whole Large Eggs
■3 teaspoons Vanilla Extract
■1-¼ cup All-purpose Flour
■1 cup Milk Chocolate Chips
■1 cup Semi-sweet Chocolate Chunks
■ICING/GLAZE
■8 whole 1-ounce Squares Semi-sweet Chocolate, Chopped
■1 cup Cream, Heated
■2 Tablespoons Light Corn Syrup
■2 teaspoons Vanilla Extract
Preparation Instructions
Preheat oven to 325 degrees

For brownies, melt 4 ounces chocolate and set aside for 15 to 30 minutes, allowing to cool. Chocolate should not be warm!

Cream butter and sugar until fluffy. Beat in the eggs two at a time.

With mixer on low, drizzle in cooled chocolate. Mix until just combined. Add flour and mix until just combined. Scrape sides and bottom of bowl and mix for five more seconds.

Add chocolate chips and chocolate chunks and mix for just a few seconds on low, until they’re incorporated.

Generously grease and flour mini-muffin pan. Scoop generous teaspoons of batter into each tin. (We don’t want the brownies to have muffin tops; try to get them to stay under the top of the tin.)

Bake for 10 to 14 minutes, or until set. Remove pans and invert on a cooling rack. Allow brownie bites to cool completely.

To make the icing, mix cream with corn syrup and heat in a microwave safe container. Add chopped chocolate to a separate bowl. Add vanilla to warm cream mixture, then pour over chopped chocolate. Stir until chocolate totally melts and mixture is smooth.

Add brownie bites face down in the icing. Dunk to submerge, and spoon icing over the top to thoroughly coat. Remove with a fork, tapping the fork on the side of the bowl several times quickly in order to get the excess to drain between the tines. Carefully set on a baking mat or sheet of waxed paper.

Decorate as you wish! Chopped nuts, candies, sprinkles, sea salt…the world is your oyster!

http://thepioneerwoman.com/cooking/2010/09/pretty-little-brownie-bites/

Chocolate Truffles with Sea Salt

Prep Time: 2 Hours
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 36

Ingredients
8 ounces, weight (up To 9 Oz.) Good Semisweet Chocolate
8 ounces, weight (up To 9 Oz.) Good Bittersweet Chocolate
1 can (14 Oz) Sweetened Condensed Milk
1 Tablespoon Vanilla Extract
8 ounces, weight Meltable Milk Chocolate
Sea Salt
Preparation Instructions
Heat dark chocolates and condensed milk in a double boiler over medium low heat until chocolate is melted. Stir—mixture will have a slight marshmallow texture. Stir in vanilla.
Remove from heat, cover and refrigerate for two hours.
Once chilled, roll in balls, then roll in melted milk chocolate coating. Sprinkle with sea salt or other fine, coarse sprinkles.

http://thepioneerwoman.com/cooking/2009/10/chocolate-truffles-with-sea-salt/

Chocolate Peanut Butter Pie

Crust:
25 Oreos
4 tablespoons butter, melted

Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

Filling:

1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!

http://thepioneerwoman.com/cooking/2009/06/another-pie/

Pita Chip Crunch, by Pioneer Woman

Chocolate Pecan:

6 ounces Stacy’s Simply Naked Pita Chips (can also use Stacy’s Cinnamon Sugar Pita Chips)
6 ounces milk chocolate bark
1/2 cup fine chopped pecans

Line baking sheet with waxed paper.
In a small skillet, lightly toast pecans over medium low heat for 3 to 4 minutes, or until flavor deepens. Melt chocolate in a double boiler or microwave.
To assemble, spread pita chips in a single layer on top of waxed paper.
Pour half the melted chocolate over the top, distributing as evenly as possible. Sprinkle half the toasted pecans over the top.Repeat with the rest of the chocolate an the rest of the pecans. Allow to sit at room temperature to harden, or place in the freezer for ten minutes to speed the process along.
Crack apart with a fork and place on a serving platter.

Chocolate/Peanut Butter:

6 ounces Stacy’s Simply Naked Pita Chips (can also use Stacy’s Cinnamn Sugar Pita Chips)
6 ounces white chocolate bark
2 ounces peanut butter chips (can also use milk chocolate for contrasting color)

Line baking sheet with waxed paper.
Melt white chocolate and peanut butter chips in separate bowls. Place melted peanut butter candy in a squeeze bottle or Ziploc bag (with tiny hole cut in corner.)
Spread pita chips in a single layer on top of waxed paper.
Pour melted white chocolate all over the top of the chips, spreading lightly if necessary to cover evenly. Place into the freezer for ten minutes to harden. Immediately drizzle melted peanut butter candy over the top in a pretty design. (Make sure it isn’t too hot or it will melt the white chocolate.)
Place back into the freezer once more, to harden again.
Crack apart with a fork and serve. Yummy!

VARIATIONS:

White chocolate - crushed M & M’s
White chocolate - blue, green, pink melting chocolate
White chocolate - dark chocolate
Dark chocolate - white chocolate
Milk Chocolate - crushed toffee candy

Shout out your own ideas! I’d love to hear them.

http://thepioneerwoman.com/cooking/2009/05/pita-chip-crunch/

Yellow Cupcakes with Sticky Chocolate Icing

Cupcakes:

2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
3 eggs, room temperature
2 teaspoons vanilla
3/4 cup (plus a tad more) whole milk

Preheat oven to 350 degrees.
Sift together flour, baking powder, and salt.
With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds.
Add eggs, one at a time, mixing well after each addition.
Add vanilla. Mix to combine.
Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
Scrape sides of bowl, then mix one final time.
Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.

Sticky Chocolate Icing

3/4 cup sweetened condensed milk
6 ounces semi-sweet chocolate
2 tablespoons butter

Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so.
Allow iced cupcakes to sit at least ten minutes before serving.
WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK!

http://thepioneerwoman.com/cooking/2009/02/sweets-for-your-sweetie-yellow-cupcakes-with-sticky-chocolate-icing/

Spreads

1 cup brown sugar
1 cup margarine
1 egg
2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
6 to 8 ounces chocolate chips

Preheat oven to 350 degrees.
Mix together brown sugar and margarine. Add egg and mix together. Add flour, salt, and vanilla, and mix together well.
Spread dough onto cookie sheet to a thickness of 1/4 to 1/2-inch.
Bake for 15 to 20 minutes, or until slightly brown.
Sprinkle chocolate chips evenly over the top. Return to oven for 1 minute.
Remove and spread melted chips over the top.
Cut into squares.

Love,
P-Wizzle

http://thepioneerwoman.com/cooking/2009/02/spreads-my-brothers-favorite-cookie/

Baked Fudge

2 eggs
1 cup sugar
2 heaping tablespoons cocoa
2 tablespoons flour
1/2 cup butter, melted
1 teaspoon vanilla extract
Preheat oven to 300 to 325 degrees.
Beat eggs until light in color. Beat in sugar until just combined.
Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.
Pour batter into four large ramekins or 1 8-inch square baking dish.
Set ramekins or pan into a larger pan halfway full of water.
Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten minutes.
Serve with sweetened whipped cream or vanilla ice cream, whatever makes your skirt fly up.
Lotsa Love and Kisses and All That Jazz,
Pioneer Woman
http://thepioneerwoman.com/cooking/2009/02/sweets-for-your-sweetie-1-delicious-baked-fudge/

P.W.’s Homemade Chocolate Milk Mix for the Fridge

1 cup heavy (whipping) cream
4 ounces semi-sweet chocolate pieces

Heat cream over medium-high heat until slightly boiling. Add chocolate pieces and turn off heat. Whisk slowly until chocolate is melted and mixture is very smooth. Pour into a container and keep in the fridge up to two weeks. Mix with cold or warm milk, depending on how frightful the weather outside is.

Note: Mixture, after refrigerated, will be quite thick. Just stir well in cold milk and you’ll be fine.

http://thepioneerwoman.com/cooking/2008/10/decadent-chocolate-milk/

Delicious! Chocolate Pie

1 1/2 cups sugar
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla
4 eggs
1 baked pie shell

2 sticks regular butter, softened

Beat butter and sugar together until light and fluffy, then mix in cooled melted chocolate. Add vanilla and mix. Turn the mixer to medium speed, then add in the four eggs, one at a time, mixing for 4 to 6 minutes after the addition of each egg. Scrape sides of bowl once during mixing. Pour into the cooled pie shell and refrigerate for at least two hours or overnight. Plop whipped cream on top and serve. Garnish with chocolate curls if you're feeling sassy.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_iv_de-licious_chocolate_pie/

Pioneer Woman Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa.
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/