Petits gâteaux au chocolat et noisettes torréfiées
Dans un saladier, détendre les blancs d’oeuf au fouet. Tamiser la farine et le cacao. Hâcher grossièrement le chocolat. Ajouter le beurre fondu, la poudre de noisettes, la farine, le sucre glace, le cacao et les morceaux de chocolat. Bien mélanger pour obtenir un ensemble homogène.
Mettre les noisettes entières sur une plaque et les passer au four une dizaine de minutes pour les torréfier. Chemiser les moules à muffin de papier sulfurisé. Garnir les moules de préparation. Parsemer de noisettes torréfiées
Cuire 25 minutes à 200°C (th. 6-7) et laisser refroidir avant de déguster.
Roasted hazelnuts & chocolate muffins
In the mixing bowl, whisk the egg whites until loose. Sieve the flour and cocoa. Coarsely grind the chocolate. Add the melted butter, hazelnut meal, powdered sugar, cocoa and chocolate bits. Blend until homogenous.
Place the whole hazelnuts on an oven rack and roast them for 10 minutes. Line parchment paper in the cases of the muffin pan. Fill the cases with the dough. Scatter roasted hazelnuts on top.
Cook for 25 minutes at 390°F (200°C th. 6-7) and let cool down before tasting.
Peppermint bark is a classic Christmas candy. Candy canes are a classic Christmas candy. And when these two classics collide? You get an entirely new (but soon-to-be-classic!) Christmas candy that looks beautiful, tastes delicious, and is perfect for gift giving! I mean, really. Have you ever seen anything cuter than this?
Peppermint Bark Candy Cane Hearts | From OhNuts.com
These candy cane hearts are dead simple to make, but they look so impressive that you can give them to your friends, family, coworkers–heck, even your boss–and bask in the knowledge that they will think you’re a culinary genius. Make mini ones to use as cake or cupcake toppers, or make large ones and package them individually as edible gifts. You can also omit the peppermint bark and just make candy cane hearts to hang on your Christmas tree.
Ready to learn the simple secret to making these awesome candy cane hearts? Read on! Peppermint Bark Candy Cane Hearts | From OhNuts.com
Peppermint Candy Cane Hearts
yield: 12 large candy cane hearts
Ingredients
Preheat your oven to 250 degrees F (120 C), and line two baking sheets with foil sprayed with nonstick cooking spray, or silicone liners.
Unwrap the candy canes. It’s okay if some of them break during this process, because they can be fused back together—just place the broken pieces next to each other as if they had not broken. Arrange the candy canes on the baking sheet in pairs, with 2 candy canes facing each other like a heart shape. You can make this recipe with all large candy canes, all small ones, or do what I did and make a mix of both! Leave a bit of room between the candy cane pairs because they will expand a bit and will need some wiggle room.
Bake the candy canes in the 250 F oven for 5-8 minutes, checking them after every few minutes. They will gradually soften as they heat up, and the trick is to soften them enough so that you can bend and shape them, but not to let them get so warm that they start to melt and get misshapen. The exact time will vary depending on your canes and your oven, so keep a close eye on them.
Peppermint Bark Candy Cane Hearts | From OhNuts.com
Remove the trays from the oven. Work carefully, because the canes and baking trays will be warm, and gently form them into a heart shape. Firmly press the points of the heart together, where the two candy canes join, to fuse them together, and pull the sides out a bit to make them more round. Leave the candy canes on the warm baking sheet until you are ready to use them, since they get hard fairly quickly once they cool down.
If at any point the candy canes get too cool and become too difficult to shape, return them to the oven to soften for a few additional minutes. Once all of the hearts are formed, let them cool completely at room temperature before proceeding.
Peppermint Bark Candy Cane Hearts | From OhNuts.com
Unwrap the mini candy canes and place them in a large plastic zip-top bag. Crush the candy canes with a rolling pin or meat mallet until they are in small pieces.
Peppermint Bark Candy Cane Hearts | From OhNuts.com
Melt both candy coatings in separate microwave-safe bowls, heating them in short bursts and stirring frequently to prevent overheating. If you want to intensify the peppermint flavor in this candy, add a drop or two of peppermint oil (not extract! Be sure that your flavoring is oil-based instead of water-based, so you don’t ruin your chocolate) to the chocolate during this step.
Peppermint Bark Candy Cane Hearts | From OhNuts.com
To make single-flavor peppermint bark, spoon white or dark chocolate into the center of a candy cane heart and smooth it into an even layer. You don’t need to fill chocolate all the way to the top of the heart–reaching about halfway or two-thirds to the top of the candy cane is just fine.
Peppermint Bark Candy Cane Hearts | From OhNuts.com
While the coating is still wet, top the bark with a generous sprinkle of candy cane pieces all over the top of the heart.
Peppermint Bark Candy Cane Hearts | From OhNuts.com
To make swirled bark, drop alternating spoonfuls of white and dark chocolate coating inside the candy cane heart. Again, you don’t have to fill the chocolate to the top of the heart, so a single layer of white and dark chocolate inside should be fine.
Drag a toothpick through the chocolates to create a swirled pattern, and top the swirls with crushed candy canes. Repeat until all of the hearts have peppermint bark inside. Peppermint Bark Candy Cane Hearts | From OhNuts.com
Refrigerate the trays to set the coating completely. Once set, you can serve the candy cane hearts or package them to give as gifts. The candy canes will become soft and sticky as they are exposed to moisture or humidity, so it is best to package them in individual bags and store them in an airtight container if you’re making them in advance. They will keep for up to a month.
As always, I’ve included an easily printable recipe and pin-able image below. Enjoy, and have a very Merry Christmas!
This recipe yields 12 large hearts, or up to 120 miniature hearts if you only use small candy canes. You can also make a mix of large and small, and use all dark or all white chocolate to suit your tastes. I recommend making a few extra candy cane hearts with each batch, in case any of them break during assembly.
Preheat your oven to 250 degrees F (120 C), and line two baking sheets with foil sprayed with nonstick cooking spray, or silicone liners.
Unwrap the candy canes. It's okay if some of them break during this process, because they can be fused back together—just place the broken pieces next to each other as if they had not broken. Arrange the candy canes on the baking sheet in pairs, with 2 candy canes facing each other like a heart shape.
Bake the candy canes in the 250 F oven for 5-8 minutes, checking them after every few minutes. They will gradually soften as they heat up, and the trick is to soften them enough so that you can bend and shape them, but not to let them get so warm that they start to melt and get misshapen. The exact time will vary depending on your canes and your oven, so keep a close eye on them.
Remove the trays from the oven. Work carefully, because the canes will be warm, and gently form them into a heart shape. Firmly press the points of the heart together, where the two candy canes join, to fuse them together. Set it aside to cool as you move on to another warm candy cane. Leave the candy canes on the warm baking sheet until you are ready to use them, since they get hard fairly quickly once they cool down.
If at any point the candy canes get too cool and become too difficult to shape, return them to the oven to soften for a few additional minutes. Once all of the hearts are formed, let them cool completely at room temperature before proceeding.
Unwrap the mini candy canes and place them in a large plastic zip-top bag. Crush the candy canes with a rolling pin or meat mallet until they are in small pieces.
Melt both candy coatings in separate microwave-safe bowls, heating them in short bursts and stirring frequently to prevent overheating. To make single-flavor peppermint bark, spoon white or dark chocolate into the center of a candy cane heart and smooth it into an even layer. Top the bark with a generous sprinkle of candy cane pieces while the chocolate is still wet.
To make swirled bark, drop alternating spoonfuls of white and dark chocolate coating inside the candy cane heart. Drag a toothpick through the chocolates to create a swirled pattern, and top the swirls with crushed candy canes. Repeat until all of the hearts have peppermint bark inside.
Refrigerate the trays to set the coating completely. Once set, you can serve the candy cane hearts or package them to give as gifts. The candy canes will become soft and sticky as they are exposed to moisture or humidity, so it is best to package them in individual bags and store them in an airtight container if you're making them in advance. They will keep for up to a month.
How to Make Peppermint Bark Candy Cane Hearts | From OhNuts.com
Peanut Butter Cup Magic Cookie Bars – These gooey and addicting bars are a peanut butter lovers dream! Check out all SIX layers of chocolate and peanut butter! These are the best Magic Cookie Bars you will ever sink your teeth into.
Chocolate & peanut butter is the name of the game here. Are you in? Of course you are; that’s why we’re friends.
Today I’m bringing you a twist on Magic Cookie Bars. I’ve got 6 layers of deliciousness going on in here, and you are going to LOVE every bite!
Last month I was wondering what do with ALL our leftover Halloween candy and I came up with the idea for these Peanut Butter Cup Magic Cookie Bars. I dug through my kids’ candy stashes for peanut butter cups and I got to work.
Here’s what I came up with…
Peanut Butter Cup Magic Cookie Bars
Chewy peanut butter cookie crust
Chocolate chips
Peanut butter chips
Peanut butter cups
Salted peanuts
Sweetened condensed milk
As you can see, I crammed as much chocolate and peanut butter as possible into these Magic Cookie Bars.
Over the top? You betcha.
But, so, so, so incredibly good.
This recipe makes a big pan of bars, which is perfect for sharing this holiday season.
They also freeze beautifully, which means two things:
You can make these ahead if you need to get a head start on holiday baking.
You can leave a couple bars in your freezer for when you need a little pick me up. We’ll call this “self care”.
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels )
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn’t have salt in it
1/2 cup (90 grams) chocolate chips
* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons
** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.
Directions:
Preheat your oven to 350°F / 175°C.
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.
Yields about fourteen 1 1/2″ cookie dough balls.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter.
Sure, chocolate chip cookies are great. But chocolate chip cookies STUFFED with Oreos? They might sound over-the-top, but trust us; one of these babies and a cold glass of milk = cookie nirvana.
Made them? Let us know how it went in the comment section below.
Preheat oven to 375º and line a large baking sheet with parchment paper. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs. In a separate bowl, whisk flour, baking soda, and salt. Stir into butter-sugar mixture. Fold in chocolate chips. Place dough in the refrigerator to firm up, 30 to 35 minutes.
Scoop about a tablespoon of cookie dough and flatten into a pancake-like circle. Top with one oreo. Form another tablespoon of cookie dough into a flat circle and place on top of filling. Pinch edges together to seal.
Bake cookies for 12 to 15 minutes, or until lightly golden.
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Love chocolate and peanut butter? Then these No Bake Chocolate Peanut Butter Balls will become a favorite!
Is there a better combination than peanut butter and chocolate? No, there isn’t. Not even peanut butter and jelly, sorry for all you PB&J lovers out there.
Honestly though, if I was on my death bed, this would be one food that I would request. I am a lover of all things chocolate and peanut butter, but combine them? I am in HEAVEN.
I used to make these a lot and they would quickly disappear. Who me? NOoooo, it’s not me, it’s my inner fat girl that can’t control herself around these things.
I don’t even remember where the original recipe was from because I started making these years ago, but once I started Keto I forgot about them because the recipe called for honey.
If you have been following me for a bit you know that my mission is to make you see that anything can be Keto, just like cauliflower can be pizza!
The first time I tried to Keto-vert these (hey, I just made a word) I used erythritol as the sweetener.
Although they still turned out really tasty, I wasn’t too thrilled with how thick the dough was and the gritty texture from that particular sweetener. Not to mention, my husband is not a fan of erythritol. I can’t be the only one eating these so I had to think of a substitute.
Feel free to use any sweetener you do have. I would recommend you grind it in a Nutri bullet or grinder first though. Otherwise, if honey isn’t an issue for you, go ahead and use 1/4 cup honey instead.
Secondly, I added some coconut flour to make it easier to mix and roll the balls. Otherwise, they will just break in your hand and frustrate you.
Besides that, freeze them for at least 30 minutes if not longer before dipping them into the chocolate mixture. Otherwise, they will melt and make a giant mess.
For storage, I recommend you keep them in the freezer in an airtight container or freezer bag. They will last longer this way because you may forget about them in there.
Or, you can be brave and leave them in the fridge, test your self-control (I already know mine sucks when it comes to these). Just don’t leave them out for too long or they will melt.
Want to see the rest of my Keto Christmas Recipes? You can find them HERE.
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*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
Preheat oven to 350°F degrees. Grease and flour an 8-inch baking dish. Or line with foil, and spray with non-stick spray.
In a bowl combine melted chocolate with canola oil. Add sugar and eggs. Mix until well combined. Stir in flour, salt, and baking powder.
Pour batter into prepared pan. Bake for 25-30 minutes, until a tester comes out mostly clean. Remove from oven and let brownies cool completely.
To prepare chocolate mousse, heat marshmallows, chocolate chips, and milk in a saucepan over low heat, stirring occasionally until melted. Remove from heat and cool completely.
Once chocolate is cooled, whip heavy cream until stiff peaks form. Slowly add in cooled chocolate until well combined and stiff peaks reform.
Spread over cooled brownies. Store in the refrigerator for 2 hours to set before serving.
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Big, soft cookies filled with Andes Mint Candies, Mint Chips and Chocolate Chips. Mint and chocolate in every delicious bite! No chill time; you can enjoy these Mint Chocolate Chip Cookies in 30 minutes!
Is there just enough green in these Mint Chocolate Chip Cookies to make them appropriate for St Patrick’s Day? I say yes!
In the past I always made Guinness Brownies on St Patty’s Day, but seeing as how my kids probably shouldn’t be consuming beer brownies with whiskey frosting, I decided to make a kid-friendly St Patrick’s Day dessert (don’t worry, adults will love these too!).
Mint Chocolate Chip Cookies
What we have is soft and chewy peppermint cookies loaded with mint chips, chocolate chips and Andes chocolate candies.
To increase the peppermint flavor just a touch, I also add a little bit of peppermint extract to the cookies. This gives an underlying peppermint flavor in every single bite.
You can pick and choose which mix-ins you want to use. You can add just Andes Mints, or just mint chips. I will say that I think the Andes really take these over the top. They bring the status from good to great. I mean, do you see those melty little pools of chocolaty-peppermint deliciousness? Gah!
Mint Chocolate Chip Cookies now have a permanent spot in my baking rotation.
If you’re a fan of chocolate and peppermint you will go crazy for these. I would normally never choose a mint-chip cookie, but I seriously loved these Mint Chocolate Chip Cookies! I might have lost some self control when these beauties were fresh from the oven. One bite led to another, and let’s just say I lost count how many were consumed. Can you blame me?
Have yourself a safe and Happy St Patrick’s Day! Oh, and check out my Guinness and Irish Cheddar Mac and Cheese (we need some “real” food before eating all the Mint Chip Cookies, right?).
We know you love you love chocolate mint recipes so we created Mint Chip Brownies just for you. These brownies have a secret layer of Andes Mints under all that glorious frosting and for some reason we STILL didn't feel it was enough so we topped it off with even more!
Preheat oven to 350°. Line an 8"-x-8” pan with parchment paper and grease with cooking spray. Prepare brownie batter according to package instructions and pour into prepared pan. Top brownie batter with an even layer of Andes candies.
Bake until a toothpick inserted into middle of a brownie comes out with only a few moist crumbs, about 40 minutes. Let cool completely.
Meanwhile make frosting: In a large bowl using a hand mixer, beat butter until light and fluffy. Add powdered sugar, mint extract, milk and a few drops of food coloring. Beat until smooth, then fold in mini chocolate chips.
Spread frosting in an even, thick layer over cooled brownies. Slice into squares and top with chopped Andes candies.
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Mini cheesecakes are the best way to get a party started...or rather, the best way to end one. Either way, death by chocolate is always the best of the best. These cupcakes are rich and creamy, and chocolate is involved from top to bottom. They're the perfect indulgence.
Preheat oven to 350°. Line 12 muffin tins with paper liners.
Make crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moistened. Press about 1 tablespoon of crumb mixture into the bottom of each liner.
Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugar, flour, cocoa powder, and salt until light and fluffy. Add eggs; beat until well combined. Fold in melted chocolate.
Pour cheesecake filling over crust in prepared liners. Bake cheesecakes until only slightly jiggly in the center, 12 to 14 minutes.
Let cool for 5 minutes in the pan and then transfer to a rack to cool completely. Refrigerate until cold, at least 1 hour.
Make chocolate ganache: Once cheesecakes are cold, add chocolate chips and heavy cream to a microwave-safe dish. Microwave in 10-second intervals until chocolate is melted; stir until smooth and creamy. Spread about 1 tablespoon chocolate sauce on top of each cheesecake. Return to refrigerator to let chocolate sauce set, about 10 more minutes.
Make chocolate whipped cream: In a large bowl, beat heavy cream with chocolate syrup just until stiff peaks form, about 4 minutes. Transfer to a piping bag fitted with a star tip. Top each cheesecake with chocolate whipped cream and garnish with a piece of chocolate.
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Instructions
In a small saucepan, stir together corn syrup and sugar. Cook and stir over medium heat until sugar is melted and mixture boils; remove from heat. Stir in butter until melted; set aside to cool slightly (about 10 minutes).
Meanwhile, on a lightly floured surface, roll Pastry for Single-Crust Pie to form a 12-inch circle. Ease into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Set aside.
In a large bowl, beat eggs, flour, and vanilla with electric mixer on medium speed until mixture is blended and smooth. Add corn syrup mixture in a slow, steady stream, beating constantly.
In pastry shell, layer coconut, semisweet chocolate pieces, and pecan pieces. Pour egg mixture over all, spreading evenly. Cover edge of pastry shell with foil.
Bake in a 325 degree F oven for 1 hour. Remove foil; bake for 20 minutes more or until filling is set in center and slightly puffed. Cool completely on a wire rack. Serve with whipped cream, if you like. Makes 8 to 10 servings.
Pastry for Single-Crust Pie
In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.
Ricos mazapanes fáciles a base de cacahuate tostado cubiertos en chocolate amargo derretido. Este dulce o postre tradicional mexicano te va a fascinar. La cobertura de chocolate le va a dar el toque ideal a este bocadito dulce.
