ALL MOOOOVED! No internet yet. The place is a mess BUT the kitchen has already been chrisened(sp?). Over the weekend I made the following:
-chocolate mint thins
-chocolate mint fudge
-chili pepper chocoalte bark
-Monkey Bread via The Pioneer Woman (the woman is a goddess!)
I know that seems like a lot but it wasn't really.
Chili pepper Bark
1 baking sheet pan
1-2 bags of semi sweet chocolate chips
1/2 to 1 tsps of cayanne pepper
Cover baking sheet in wax paper and set aside. In a double boiler, melt chocolate chips stirring frequently. Once Completely melted, add pepper. Stir to combine. Pour chocolate onto wax paper and spread out evenly. Lightly sprinkle with sea salt. Allow to set either at room temp or in fridge. Once set break into pieces. Voila!
The contrast of salt, sweet and spicy is strangly delicious! I don't like spicy a lot but I like this chocolate! Yum. Give it a whirl and see peoples faces go WHOA!
Adapted from ifood.tv
Mint chocoalte thins
1 bag of dark chocolate mint chips (yes the do exist)
1 squeeze bottle (for like hot fudge or sauces, etc)
1(or 2) baking sheets
Lay wax paper on baking sheet and set aside. Melt chocolate in a double boiler, stirring frequently. Once melted, CAREFULLY pour chocolate into squeeze bottle. On your wax paper, squeeze about a nickle to quarter size (depending on how big you want your thins to be) of the chocolate out. Continue doing so until there is no chocolate left. This will make a TON of mints. Allow to set either in Fridge or on your counter until solid. Store in a airtight container in freezer or fridge. I like the freezer.
Use them as dessert toppers, snacks, little gifts, etc. They are so easy and beat the store bought mints.
4 mini cans of buttermilk biscuts
1/2 c. Brown Sugar (or more, yeah baby)
1 C. (2 sticks) of butter (sweet nectar of life)
1 Bundt Cake Pan
1 C. sugar
2-3 tsp. cinnamon
Preheat the oven to 350. Open up all 4 cans of biscuits and cut each biscuit in half (they tiny biscuits).
Next, combine the white sugar with 2-3 teaspoons of cinnamon in a zip lock bag. Gallon size. The more cinnamon flavor you like the more you add. I think I O.D.'d on cinnamon but who cares? Drop all of the biscuit pieces into the cinnamon-sugar mix. Seal bag and shake it like a polarid picture! That is shake the bag to break up the stuck together nuggets and get them allll nice and covered. Once coated, spread the nuggets in bundt pan evenly.
Now you have two choices here. You can A) let it sit over night like I did or B) bake it now. Either choice you make, DO NOT skip the following step!
On a side note, can any one say the word bundt pan and NOT think of My Big Fat Greek Wedding?
Melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Pop it in the oven for 30-40 minutes, until the crust is a deep dark brown. Remove from oven. Allow to cool for at least 10 minutes. Place plate on top of pan (using protective gear to save your poor patties!) Flip the pan and plate over and remove pan. and Voila! Yum yum Time! Because of the hot sugar please use a fork at first. Once the bread is cool enough, USE THOSE FINGERS! WOO!
Adapted from The Pioneer Woman
Now because I suck (and my hungry coworkers) I haven't been able to get a good picture of ANYTHING i've baked! But I promiss i will be better! Now that there is light in my kitchen I will be able to get good pics! That is all for now! TATA!