2024 32nd ANNUAL
Hot Chocolate Bombs x6
Ingredients:
12 ounces high-quality semisweet chocolate bars or chips, such as Ghirardelli
1/4 cup hot cocoa mix
18 to 24 mini marshmallows Sprinkles, for decorating (optional)
6 cups whole or 2% milk, for serving
Equipment:
Chefs knife and cutting board
Measuring cups and spoons
2 (2-inch) silicone sphere molds with 6 wells each, or 6 parchment paper cupcake liners
Digital probe thermometer
Large heatproof bowl
4-quart pot
Pastry brush
Nitrile or latex gloves
Small piping bag (optional)
Muffin papers, for packaging (optional)
Temper the chocolate:
1. Set up a double boiler. Fill a 4-quart pot halfway with water and set over medium-high heat. Find a heat proof bowl that fits securely on top of the pot without touching the water.
2. Chop and temper the chocolate. If using bars, finely chop 12 ounces semisweet chocolate. Set 1/3 aside (about 4 ounces). Transfer the remaining 2/3 (8 ounces) to the bowl and fit over the double boiler. Melt the chocolate in the double boiler, stirring regularly with a heatproof spatula to help with melting and keep it from getting too hot. Keep an eye on the chocolate temperature — it should never get too hot to touch but you can check this using a digital probe thermometer — do not exceed 100 F.
3. Remove the bowl from the double boiler. Add the reserved chocolate in three increments, stirring until incorporated and melted after each addition.
Continue mixing until the chocolate is between 88 F and 91 F. You can check this with a digital probe thermometer or by touch — the chocolate should be about body temperature, so test on the back of your hand or wrist.
Option 1: With silicone mold trays
1. Coat the molds with the tempered chocolate. Drop 1 tablespoon tempered chocolate into each well of 2 (6-count, 2-inch wide) half sphere silicone mold trays. Use a brush to spread the chocolate up the sides and over the edges of the molds by just a bit. Let sit at room temperature until the chocolate is hardened, 5 to 15 minutes. Brush the wells with more tempered chocolate (about 1 teaspoon each) to achieve a thick, even coating.
2. Let sit at room temperature until completely hardened, 15 to 30 minutes.
3. Fill half the spheres with cocoa and marshmallows. Place 2 teaspoons hot cocoa mix, 3 to 4 mini marshmallows, and 1/2 teaspoon sprinkles if desired into 6 of the wells.
4. Paint or pipe a border of chocolate on the unfilled shells and assemble the bombs. Wearing nitrile or latex gloves, gently release the remaining 6 unfilled shells from their molds, but keep them resting in the well. Use a pastry brush or a small piping bag to coat their edges with tempered chocolate. (If the chocolate has cooled and lost its temper, place it back briefly over the double boiler until warmed back to between 88 F and 91 F.)
5. Top each marshmallow-filled shell with a coated, unfilled shell to form a sphere. Let sit at room temperature to harden and set, 30 to 45 minutes.
Option 2: Without a mold
1. Coat cupcake liners with chocolate. Drop 1 tablespoon tempered chocolate into each of 6 parchment paper cupcake liners. Use a brush to coat the bottom and sides of the liners with the chocolate. Let sit at room temperature until the chocolate is hardened, 5 to 15 minutes.
2. Brush the liners with more tempered chocolate (about 1 teaspoon each) to achieve a thick, even coating. Let sit at room temperature until the chocolate is completely hardened, 15 to 30 minutes.
3. Fill with cocoa and marshmallows. Place 2 teaspoons hot cocoa mix, 3 to 4 mini marshmallows and 1/2 teaspoon sprinkles, if desired, into each liner.
4. Close the bombs with more chocolate. Drizzle 1 tablespoon tempered chocolate over the filling in each liner. Use the back of a small spoon to smooth the chocolate over the filling to completely enclose it. Let sit at room temperature until the chocolate is completely hardened, 30 to 45 minutes. (If the chocolate has cooled and lost its temper, place it back briefly over the double boiler until warmed back to between
88 F and 91 F.) Wearing nitrile or latex gloves, gently release the chocolate bombs from the liners.
Decorate and serve:
1. Drizzle with any remaining chocolate and add sprinkles (optional). Before storing, you can decoratively drizzle the bombs with any remaining chocolate and add sprinkles to garnish if desired. Use gloves when decorating or moving the cocoa bombs to prevent fingerprints.
2. Serve the chocolate bombs. Heat 1 cup milk for each hot chocolate bomb gently on the stovetop or in the microwave for about 2 minutes until very hot, almost to a boil. Pour the hot milk into a large mug and gently add the bomb for the most dramatic explosion. After the bomb melts, stir vigorously to incorporate into the milk. Recipe note: Store hot chocolate bombs in an airtight container at room temperature for up to two weeks.
Meghan Splawn was the food editor for Skill’s content for TheKitchn.com, a nationally knownblogforpeoplewholove foodandhomecooking.Submit any comments or questions to editorial@thekitchn.com.
Seven
Layer Bars
In a 9x13 pan, melt 1/2 cup of butter, sprinkle the following evenly over the top in this order:
1 cup crushed graham cracker
1 cup flaked coconut
1 pkg. choc. chips
1 pkg. butterscotch chips
1 cup nuts
Drizzle 1 can Eagle Brand
Sweetened Milk over the top.
Bake at 350° for 25 minutes. Cut into squares while warm, then cool and break.
Amish Sugar Cookies
1 cup granulated sugar
1 cup powdered sugar
1 cup butter
1 cup cooking oil
2 eggs
Cream sugar and butter - Add 2 eggs beat well then add dry ingredients.
4 3/4 cup flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon of salt
2 teaspoons vanilla
Drop small teaspoon dough on an ungreased cookie sheet.
Press down dough with fork dipped in granulated sugar (red &/or green sugar for Christmas)
Bake at 350° for 8-10 minutes or a little longer. Dough may be stored overnight.
Makes about 10 dozen cookies.
Cranberry Steamed Pudding
2 cups cranberries cut in half
1 1/2 cups flour
2 teaspoon baking soda dissolved in 1/2 cup water
1/2 cup molasses
Mix baking soda, water, molasses and 1 1/2 flour and cranberries.
Mix well and add a pinch of salt. Put in tin cans, well greased (crisco works well),
3/4 full. Cover with wax paper. Rubber Bands work well to secure the wax paper over the tin can.
Steam 1 1/2 hours.
Be sure to put a flat lid under cans in a pan of hot water. Punch holes in wax paper you steam them in.
- Sauce to drizzle on top
1 cup sugar
1/2 cup butter
1/2 cup good cream
1 teaspoon vanilla
Warm in a pan over the stove slowly until liquid. Serve hot
Leftover Thanksgiving Pot Pie
Ingredients:
Cooking Spray
2 1/2 Cups leftover stuffing (or leftover pie dough)
1 1/2 cups + 3 tbsp chicken broth
2 tbsp butter
2 tbsp all-purpose flour
2 cups chopped turkey meat, skin removed
1 cup chopped leftover vegetables or frozen peas and carrots, thawed
1/2 tsp poultry seasoning
2 cups leftover mashed potatoes (or leftover pie dough)
2 tbsp leftover or jarred gravy
Steps:
Preheat oven to 400F. Coat the inside of a 9-inch pie with the cooking spray. If using pie dough, place pie dough in pie plate and parbake for 15-20 min until light brown. If using stuffing, add the stuffing to a medium-sized microwave-safe bowl. Microwave 30 sec.-1 min., until warm. Stire in 2-3 tbsp chicken broth to make stuffing moist. Press stuffing into the bottom and side of pie plate, using the back of a measuring cup to press down. Bake 20-25 min., until slightly golden
on edges.
Melt the butter in 1012” skillet. Stir in the flour and cook 2 min. Gradually whisk in remaining 1/2 cups chicken broth and cook 2-3 min., until saucethickens, stirring constantly. Stir in the turkey and vegetables and simmer 3 min. Add the poultry seasoning and season with salt and pepper. Remove from heat.
Pour turkey mixture over the stuffing crust.
If using pie dough, place dough on top, pinch the sides to create a seal, cut small holes in top of dough to release steam. If using potatoes top with the potatoes, spreading over the turkey mixture with a spatula. Make an indent in the middle of potatoes and pour gravy into indent. Place pie plate onto sheet pan and bake 20-25 min., until bubblyand golden-brown. Let sit 10 min. before serving.
Salted Honey Parker House Rolls
Ingredients:
Rolls-
1 tbsp unsalted butter
4 1/2 cups all-purpose flour
4 1/2 tsp active dry yeast
2 tsp kosher salt
1 1/3 cup whole milk
1/4 cup unsalted butter (melted)
4 tbsp honey
1 large egg
2 large egg yolks
For Topping -
1 large egg (beaten, for egg wash topping)
1/4 cup unsalted butter
2 tbsp honey
Flakey sea salt
Instructions:
To Make the DoughButter a 9x13” baking pan or comparable, set aside. In the bowl of a stand-up mixer
(with hook attachment) add the flour, yeast and salt. Mix until combined. In a small pot, set over medium-low heat, warm the milk, butter and honey until butter is melted, being sure it’s not too hot (it should be lukewarm) or else the yeast won’t rise. If it does get a bit too hot, let it stand at room temp until it cools down. Pour the liquid mixture into the dry ingredients. In a small bowl, add the egg and egg yolks and beat until combined. Next, add the egg mixture to the flour mixture and knead with machine on medium speed for about 5-7 min., until smooth and elastic.
The dough should be quite wet. Rub a medium bowl with about a tsp of oil (I use olive oil), and transfer the dough to the bowl. Cover with a clean kitchen towel and allow to rise for 3-40 min. Alternatively cover the bowl with a lid or plastic wrap and allow to rise in fridge for 12-24 hours.
To assemble the RollsDivide the dough into 15 equal pieces.
Roll the dough into balls, stretching the dough and pinching it under the ball of dough to ensure it has a smooth top. Transfer to the buttered pan, allow to rise for 1-1 1/2 hours. They should double in size. Preheat the oven to 350F. brush tops of the rolls with egg wash and transfer to oven to bake til golden brown ~20min.
To Make the Honey ButterIn a small saucepan, melt the butter and add the honey. mix together until smooth. When the buns come out of the ove, immediately brush the tops with th ehoney butter mixture and sprinkle with flakey sea salt.
Maple Ginger Glazed Carrots
Ingredients:
4 lbs medium carrots, cut into 1/4-inch slices
1/4 cup water
3 tbsp butter, divided
1 tbsp minced fresh gingerroot
1/3 cup maple syrup
1 tbsp cider vinegar
1/2 tsp salt
1/4 tsp pepper
Minced fresh parsely, optional
Directions:
1. In a Dutch oven, combine the carrots, water, 2 tbsp butter and ginger. Cover and cook for 10 min. Uncover and cook until carrots are crisp-tender, 6-8 min. longer.
2. Stir in the syrup, vinegar, salt and pepper. Cook, stirring frequently, until sauce is thickened, 5-6 min. Stor in remaining butter. If desired, garnish with parsely.
Baked French Eggs
Ingredients
12 large eggs or desired amount
8 oz grated or shredded Parmesan cheese
1/2 cup heavy cream. More or less depending on how many eggs being prepared
Salt and black pepper to taste
Directions:
1. Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray. Crack an egg into each cup.
2. Drizzle each egg with 1-2 tsp of heavy cream. A drizzle of melted butter will work, too.
3. Season with salt and freshly ground pepper to taste and sprinkle with 1 Tbsp of Parmesan cheese.
4. Place the eggs into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for firm centers.
5. Garnish with additional Parmesan cheese and serve immediately.
Notes:
You can garnish these eggs with any fresh herbs that you enjoy. Fresh chives, parsley and thyme all work well.
Variations of Oeufs en Cocotte: Sautéed veggies such as zucchini, mushrooms and bell peppers could also be added, then crack the egg on top and bake. You could also add a hint of spice with a sprinkle of crushed red pepper flakes or a few dashes of hot sauce. For a nice variation, line the muffin cups with a piece of Canadian bacon, ham or a cooked sausage patty. For a vegetarian twist, a bed of spinach. Then crack the egg into the center and bake.
You can line the wells of the muffin pan with spinach or add minced shallot, red onion, or garlic.
Italian Ricotta Cookies
Ingredients:
Cookies -
1 cup unsalted butter (2 sticks), softened to room temperature
2 cups sugar
2 eggs
15 ounces full-fat Ricotta cheese
1 teaspoon vanilla extract
2 tablespoons orange zest (or fresh)
4 and 1⁄2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
Glaze -
1⁄4 cup butter, melted
2 cups powdered sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract
Instructions:
Cookies -
1. Preheat oven to 350 degrees.
2. In the bowl of an electric mixer, cream together butter, sugar medium speed.
3. Add eggs and beat those in, as well.
4. Add Ricotta cheese and mix until smooth and fully incorporated. Add vanilla extract and orange zest and blend.
5. In a separate medium bowl, whisk together flour with baking powder, baking soda and salt.
6. Gradually add the flour mixture to the wet ingredients (one cup at a time) on low speed until a dough is formed.
7. Drop the dough by heaping tablespoons onto an ungreased baking sheet (they will puff up while baking).
Bake for 10-12 minutes (this will depend on size of cookies and your oven so keep an eye on them).
Cookies will just be started to get lightly golden around the bottom edges. You want them
to remain soft and not get too over-baked.
8. Remove from baking sheet and place on a cooling rack to cool completely before putting on the glaze.
9. Spoon glaze onto cookies, add sprinkles of your choosing before glaze dries, and allow it to fully set before storing.
GlazeMix together melted butter, powdered sugar, heavy cream, vanilla extract in a bowl until smooth and no lumps remain. Add additional splashes of milk or cream to get the desired consistency. You don’t want it to be so thick that it’s not spreadable, but also not too runny.
