Category Archives: Chocolate

Chocolate-Dipped Pretzel Shortbread

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Chocolate-Dipped Pretzel ShortbreadAs I write this, New York City is expecting snow. It’s hard to believe, considering that it reached 60 degrees on Wednesday, but we are all preparing for ten inches of snow. Schools are set to be closed, Trader Joe’s is out of everything, and everyone has trudged home with their essentials. I’ve got my pound of cornmeal.

Is it snowing where you are? If not, I’m giving you permission to pretend it is. Go put on your softest pajama pants. I’ll wait.

Chocolate-Dipped Pretzel ShortbreadNow that you’re calling in to work and pretending you’ve got a winter wonderland outside your kitchen window, I think you should make some cookies. What says snow day comfort food more than cookies? Well, maybe Hot Chocolate. But you’ve got to have a cookie to go with it.

Chocolate-Dipped Pretzel ShortbreadToday, let’s make Chocolate-Dipped Pretzel Shortbread. It’s crunchy and a little crumbly, studded with nubbly bits of salty pretzel, and dipped in chocolate. It’s what salty-sweet snow day dreams are made of. The shortbread base comes together with minimal ingredients in just a few minutes and has a light caramel flavor that is out. of. this. world. It’s only enhanced by the addition of crushed honey wheat pretzels.

The dough gets pressed into an even layer and briefly frozen before being sliced into bars and baked. You will want to try these shortbread straight from the oven, but you should wait a few extra minutes to dip them in milk chocolate. Let the chocolate set and then grab two. You’re going to want two.Chocolate-Dipped Pretzel Shortbread

Chocolate-Dipped Pretzel Shortbread
makes about 4 dozen

1 3/4 cups all purpose flour
3/4 cup unsalted butter, softened to room temperature
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons pure vanilla extract
1 1/2 cup crushed honey wheat pretzels

Chocolate Dip:
4 ounces milk chocolate, chopped
1/2 teaspoon coconut oil
1 teaspoon corn syrup (or Lyle’s Golden Syrup)

In a small bowl, whisk together flour and salt. Set aside.

In a large mixing bowl, cream butter with an electric mixer until light and fluffy, about two minutes. Add granulated and brown sugars and beat until combined. Add vanilla extract and combine. With the mixer running on low, add in flour mixture in two installments, mixing until it is just incorporated. Fold in pretzels. Dough will be crumbly, but should hold together when pinched.

Line a 9-inch square pan with parchment. Place dough in pan. Using another sheet of parchment, press dough into an even layer in the pan. Freeze for half an hour.

Preheat oven to 325F.

Remove dough from pan to a cutting board and use a large, sharp chef’s knife to slice it into 24 pieces.

Line a baking sheet with parchment. Place sliced shortbread at least 2 inches apart on prepared pan. Bake 15 minutes, rotating top-to-bottom racks at the 8 minute mark. Shortbread are done when the edges start to brown. Let cool on the baking sheet for ten minutes before moving to a rack to cool completely.

While cookies are cooling, prepare chocolate dip. Line a baking sheet with parchment. Place chopped chocolate in a bowl and microwave for one minute. Stir. Add coconut oil. Microwave in 30 second increments, stirring in between, until chocolate is smooth. Stir in corn syrup. Dip cookies in chocolate one by one, removing any excess with the side of a fork. Lay them on the parchment-lined sheet. Freeze for 15 minutes, or until chocolate is set.

Cookies will keep in an airtight container at room temperature for up to a week.

Chocolate-Dipped Pretzel Shortbread

Brownie Truffles

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Brownie TrufflesAre you on Pinterest? I’ve had an account since it started up a few years ago. I think this was during the height of the mason jar trend. If it could be baked, layered, or served in a mason jar, it made my recipe board. Never mind that I didn’t bake or own mason jars at the time. I just liked all those pretty things lined up next to each other on my computer screen.

Flash forward a few years to the creation of this blog. I went to create a Pinterest business account and took a scroll through my old, long-dormant page. To my utter shock, I hadn’t made any of those recipes, and most of them didn’t interest me anymore. Now that I’ve been running the E2 Bakes account for a year or so, I’ve made a point of only pinning things that actually inspire me. For this blogger, that means things made from scratch with real ingredients (or things I can easily convert to be made with real ingredients). There’s nothing wrong with using boxed cake mix. It’s just not my style.

Brownie TrufflesThis past weekend, I was scrolling through for Valentine’s Day fodder when I came across these Peanut Butter Brownie Truffles from Sincerely Jean. Brownie. Truffles. Brownies coated in chocolate. Does a better treat exist?!

In an effort to actually use my Pinterest for its intended purpose, I got to work making my own version of those truffles. Instead of boxed brownies, I use a double batch of my go-to Cocoa Brownies and leave out the peanut butter. I love peanut butter, but if I’m going to eat chocolate, I want it to be all chocolate.

Brownie TrufflesBrownie TrufflesBrownie TrufflesOnce the brownies are baked and cooled, the truffles come together in about an hour. Slice off the crunchy edges of your brownies and save them for a snack. Crumble the soft middle section with a couple of forks and then roll all that brownie goodness into balls. Freeze them for 15 minutes or so, and then dip them in a mixture of melted milk chocolate, coconut oil, and corn syrup. You could serve them unadorned, but I have a stash of chocolate sprinkles that were calling my name. Freeze everything for 15 more minutes and voilà! Brownie Truffles.

I have big plans to make a batch of these treats for my friends next week. Is there a better way to tell someone you love and appreciate them?! 

Brownie TrufflesLooking for more Valentine’s Day Treats? Check out these Chocolate-Dipped Strawberry Cookies and Glazed Cream Cheese Cake Doughnuts.

Brownie Truffles
inspired by Sincerely Jean
makes about 6 dozen truffles*

Brownies:*
1 1/4 cups (2 1/2 sticks) unsalted butter
1 1/2 cups granulated sugar
1 cup light brown sugar
1 3/4 cups cocoa powder (natural or Dutch process)
4 large eggs, cold
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 teaspoon Kosher or sea salt

Coating:
16 ounces milk chocolate,* chopped
1 teaspoon coconut oil
2 teaspoon corn syrup
sprinkles, for topping

Preheat oven to 325F. Butter the inside of a rimmed quarter sheet pan or 9×13-inch pan. Line the bottom with parchment and butter again. Set aside.

Melt butter in a saucepan or the microwave. Stir butter, sugars, and cocoa together in a large mixing bowl. Let mixture cool for a couple of minutes. Add the eggs one-by-one, mixing until they are completely incorporated. Stir in vanilla extract. Fold in flour and salt just until combined.

Pour batter into prepared pan. Tap the full pan on the counter a couple of times to release any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out with only a few moist crumbs. Let the brownies cool completely in the pan on a rack.

Line a separate quarter sheet pan with parchment. Set aside.

Lift brownies out of the pan and onto a cutting board. Slice off all edges–they aren’t good for crumbling. Use two forks to crumble brownies.

Scoop crumbled brownies by the tablespoon, press them together to hold their shape, and roll into balls. Place on prepared sheet pan. Freeze for 15 minutes.

Place chopped milk chocolate in a microwave-safe bowl. Microwave for 1 minute. Stir with a fork. Add coconut oil. Continue to microwave in 30 second increments, stirring in between, until smooth. Stir in corn syrup.

To dip, drop one brownie ball into the melted chocolate. Use a fork to coat brownie in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the truffle on the prepared pan. Immediately top with sprinkles. Reheat chocolate in 15 second increments if it becomes too stiff. Continue this process until all truffles are coated.

Freeze truffles for 15 minutes before serving.

Truffles will keep in an airtight container in the refrigerator for up to a week.

Notes:

  1. This recipe halves easily.
  2. Feel free to use your favorite brownie mix. Prepare them according to package directions (not the cake-style) and let cool to room temperature before proceeding.
  3. I like milk chocolate here, but feel free to use dark. I nearly always use Trader Joe’s Pound Plus bars. I do not recommend using chocolate chips.

Brownie Truffles

Malted Whoppers Cookies

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Malted Whoppers CookiesIt feels good to be making cookies again. I haven’t baked much since the holidays ended–I had eaten so much sugar that it simply didn’t appeal. I made a few cakes for orders, but other than those (and a batch of granola), January was all savory. It was nice to change it up, but…I just really love making cookies.

Malted Whoppers CookiesY’all know I have a thing for chocolate malts. I already have a recipe for the classic fountain treat and a really delicious Malted Chocolate Buttercream on here. If I had it my way, there would be malted milk powder in pretty much everything I make, but since an all-malt-all-the-time blog might get a little tedious, I’ve tried to space it out.

If you are as in love with malted milk powder as I am, today’s your lucky day. These Malted Whoppers Cookies have a double dose of the good stuff: 1/2 cup in the dough and crushed Whoppers candies strewn throughout! Oh yes, these are a malt lover’s dream cookie.

Malted Whoppers CookiesOne thing before we get to the recipe. I have gone on and on about how I prefer my cookies to be puffy rather than flat. Malted milk powder contains sugar which, combined with the sugar in this recipe, causes the cookies to spread. Normally, this would drive me insane, but somehow these thinner cookies don’t bother me in the slightest. Maybe it’s the chewy centers and crispy edges. Or maybe it’s all that malt.

It’s probably the malt.Malted Whoppers Cookies

Malted Whoppers Cookies
makes about 3 dozen cookies

2 1/2 cups all-purpose flour
1/2 cup malted milk powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1/2 cup dark brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
2 cups Whoppers candies, crushed (most of a 12-ounce box)

In a medium-large mixing bowl, whisk together flour, malted milk powder, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add granulated and dark brown sugar and beat until combined. Mix in eggs one by one, followed by vanilla. Add dry ingredients in two installments, combining completely after each addition. Add crushed Whoppers and mix just until dispersed. Cover dough with plastic and refrigerate for at least 2 hours, or up to 3 days.

Preheat oven to 350F. Line two baking sheets with parchment.

Scoop chilled dough in 2 tablespoon increments and roll into balls (I use a medium cookie scoop). Place dough balls at least 3 inches apart on prepared pans. Bake 9-11 minutes, or until the edges are turning golden and the tops are still a bit shiny. Let cookies cool on the baking sheets for 10 minutes before removing to a rack to cool completely. Repeat with any remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Malted Whoppers Cookies

Almond Joy Granola

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Almond Joy GranolaWell, I said I was going to do savory recipes for the rest of January, but I just can’t help myself.

After weeks of eating pastry for breakfast (kolaches, y’all), I practically leapt at getting back to my usual yogurt and granola last week. It might sound a tad boring, but I adore granola. Well, I adore homemade granola. The prepared stuff tends to be overly sweet and full of ingredients I can’t pronounce and, with little exception, all tastes the same to me. Homemade granola though? It’s just sweet enough, I know exactly what’s in it, and I can make any flavor I want: see exhibits A, B, and C.

Almond Joy GranolaReturning home from three weeks away, I didn’t have any idea what kind of mix-ins I’d find in my cabinets. The holiday season was a blur for this baker–I went through so many chocolate chips and pecans and pounds of sugar that I honestly wasn’t sure what I had left. When I went into my kitchen to investigate, I found a 1/2 jar of almond butter leftover from a cookie order, 1/4 of a Trader Joe’s Pound Plus dark chocolate bar, about 10 half-bags of nuts, and 24 ounces (!) of unsweetened coconut. Seeing all those ingredients piled on the counter, I knew exactly what kind of granola I’d be having: Almond Joy, y’all!

Almond Joy GranolaAlmond Joy GranolaWhile it’s certainly not like eating a candy bar for breakfast, this Almond Joy Granola is decadent and delicious–there’s chocolate in there after all. It’s full of toasted almond flavor, scented with coconut, and littered with chunks of dark chocolate. Stirred into some plain yogurt or milk, it’s a delightful way to start the day. And did I mention that it’s good for you? While granola is generally pretty calorie dense, it packs a nutritional punch. The protein and good fats in the oats, almonds, and almond butter, the all-around goodness of coconut oil, and the antioxidants in dark chocolate are an excellent combination. Well, I may be exaggerating about the chocolate, but who cares–I just gave you an excuse to eat chocolate for breakfast.Almond Joy Granola

Almond Joy Granola
makes about 2 quarts

1/4 cup creamy almond butter
1/4 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon pure vanilla extract
2 tablespoons light brown sugar, packed
1/4 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
2 1/2 cups old-fashioned oats
1 1/2 cups unsweetened flaked coconut
1 cup roughly-chopped raw almonds
4 ounces bittersweet chocolate, finely chopped

Preheat oven to 350F. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.

In a large mixing bowl, whisk together almond butter, maple syrup, olive oil, light brown sugar, cinnamon, and salt. Use a silicone spatula or wooden spoon to fold the oats, coconut, and chopped almonds into the mixture.

Spread mixture in an even layer on the prepared pan. Bake for 40 minutes, stirring every fifteen minutes. Cool granola in the pan on a rack. Scatter chopped chocolate over the cooled granola and stir together with a spatula.

Transfer granola to an airtight container. It will keep well at room temperature for up to three weeks.

Brownie Mix {Easy Gift Idea}

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Brownie MixChristmas is five days away! How did this happen? Where did the last three weeks go? As you read this, I am either on a plane or in Texas…unless you’re reading this before 4:15am, in which case, I am frantically running around my apartment, probably making more noise than is appropriate.

Have you finished all your Christmas shopping? Are you one of those people who has all the gifts under the tree by December 15th? I definitely am not. Nope. I am not quite a Christmas Eve shopper, but I definitely procrastinate.

Brownie MixTake this blog post, for instance. I had plans to do a post about baking with small children, but when I went to prepare everything, I realized it just wasn’t going to happen. Enter my best friend, Emily. She is something I am not: logical. She texted to ask if my Cocoa Brownies were an appropriate teacher gift. They’re quick, easy, and super fudgy and delicious–perfect gift for teachers, coworkers, or anyone who makes your life simpler. But again, it’s five days before Christmas. There is no time to make ten batches of brownies.

Brownie MixSo today, let’s take the work out of making brownies. Let’s keep the oven and stove off. Let’s not even break out a whisk. Nope. Let’s make brownie mix. Just layer all the dry ingredients that go into my Cocoa Brownies into a quart mason jar, top them off with chocolate chips (and pecans, if that’s your style), and screw on the lid. Tie on a ribbon and a little note with instructions for assembly, and voilà! Another gift done, and it only took five minutes! And it makes you look like Martha Stewart! Mason jars are magical like that.Brownie Mix

Looking for more easy food gifts? Check out this Hot Chocolate Mix, or pair these Orange Cardamom Pistachio Shortbread with a box of tea.

Brownie Mix
makes 1 quart mason jar

3/4 cup granulated sugar
1/2 cup light or dark brown sugar
3/4 cup + 2 tablespoons cocoa powder (natural or Dutch process)
1/2 cup all-purpose flour
1/2 teaspoon Kosher or sea salt
1/2 cup chocolate chips
1/2 cup chopped nuts (or more chocolate chips)

In a quart-sized mason jar, layer ingredients in the order in which they are listed (i.e. Granulated sugar will be in the bottom of the jar). Tamp down each layer with a long-handled spoon. Screw on lid.

To make Cocoa Brownies:

1 jar Brownie Mix
10 tablespoons unsalted butter, melted
2 large eggs, cold, beaten
1 teaspoon pure vanilla extract

Preheat oven to 325F. Grease an 8-inch square pan with butter. Set aside.

Pour brownie mix into a large mixing bowl. Whisk ingredients together. Use a silicone spatula to stir in melted butter followed by beaten eggs and vanilla. Spread brownie batter into prepared pan. Bake 25-30 minutes, until a toothpick inserted in the middle comes out mostly clean. Let cool completely in the pan on a rack. Slice and serve.

Brownie Mix {Easy Gift Idea}