Sugar Bean Bakers: white chocolate

Showing posts with label white chocolate. Show all posts

Wednesday, December 10, 2014

{ Peppermint Crunch Bark }

Hello Decemeber, hello Christmas!

I'm SO excited to see you.

Yeah, I have eleventy million things to do, but I loooooooooooove you, and you are finally here!

One of my favorite things to do at Christmas is bake with my awesome friend, Lori and also with my boy. Lori and I make trays of treats for teachers, neighbors, family members, and other friends. It's always an exhausting but great day. Together we make what could be a chore into a great time! Love me some Lori time! Bean loves to make Buckeyes and Cake Balls, so we always do that together. Also, rolled and decorated sugar cookies because what is more Christmas than that? The boy LOVES traditions, and I love that.

I know that Peppermint Bark has been done and done again, but this is just a wee bit different.

This adds a layer of Andes Peppermint Crunch chips in the middle. I love the flavor it gives, but even more, I love the color. It makes a classic, lovely Christmas treat just that much better.

Isn't the red festive? I'm pretty smitten.

These are totally going on the Christmas trays this year!

Delicious, easy, and inexpensive to pack little boxes up as gifts for friends, family, co-workers, etc!

Tina

Peppermint Crunch Bark
by Tina @ Sugar Bean Bakers

6 ounces white chocolate*
6 ounces semi-sweet chocolate*
6 ounces Andes Peppermint Crunch chips
2 candy canes, crushed
1 Tablespoon white sanding sugar
1 Tablespoon red sanding sugar

*Chips work great, but for even better flavor, use a higher quality chocolate, chopped into small pieces

Add crushed candy canes & sanding sugars to a small bowl and set aside.

For instructions on melting chocolate, follow this link: How to Melt Chocolate.

Line a baking pan with parchment paper. Melt semi-sweet chocolate. Pour onto pan and spread out. Tap on counter to remove any bubbles. Allow to harden by placing in the fridge (about 20 mins) or freezer (about 10 minutes).

Melt Peppermint Crunch. Pour on top of the hardened chocolate layer. Tap to remove bubbles. Return to fridge/freezer to harden.

Melt white chocolate layer. Spread on top of Peppermint Crunch layer. Tap to remove bubbles. Immediately top with crushed candy cane/sugar mixture.

Allow to fully harden. Cut or break into pieces. Store in airtight container.

Makes approx 1 1/2 pounds

This can be made in any quantity as long as the chocolate/Peppermint Crunch portions are even (adjust candy canes accordingly).

You can add a bit of peppermint extract if you wish, if you prefer it a bit more pepperminty. I like the mild peppermint flavor that the Peppermint Crunch adds.

Thursday, April 25, 2013

{Neapolitan Brownie Bites}

This story has nothing to do with anything Neapolitan.

It's about my Mamma. That's Mam-maw. My grandmother.

You can read more about her here.

Next Monday, April 28, 2013, she will be 93 years old. Yes, Nintey-Three.

She's a spitfire. I love her sooooo much & when I grow up, I want to be just like her.

On Sunday we are having a cookout for her birthday and I'm making her favorite cake- Pineapple Upside Down Cake. I bought her a huge angel for her garden (3'). She loves angels and gardening, so it seemed like a win win.

I wish you all could meet her. She's just the best. Ever.

And she's darn funny too!

I took this photo of her in December when she was over. She loves my dogs, Jingle and Luna, who she calls 'boys'. She always says, "Oh, I know they are girls, but I just call them my boys!". Hilarious.

I'm blessed not only to know this incredible lady, but to call her my grandmother.

Wishing her the happiest of birthdays!

Also, I made these.

Like I said, they have nothing to do with my Mamma.

Oh, she'd like them, I know she would, but I just had to dedicate today's post to her!

These little gems are white bottom brownies with strawberry buttercream.

Easy & delicious.

This is the most amazing brownie recipe. It's super easy too. They are moist and fudgey, but they hold together well enough for you to cut them however you like.

For these, I cut the brownie into a circle, dipped in white chocolate, and topped with the icing.

Cause yummy.

Want more Neapolitan? You HAVE to go see the totally adorable (and delish) Neapolitan Sugar Cookies Darla made over at Bakingdom!

Tina

P.S. If you haven’t already, you can ‘like’ my Facebook page here, and follow me on twitter here, and you can follow me on instagram here.

Neapolitan Brownie Bites

For the brownies:
recipe by Darla @ Bakingdom

1/2 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.

Grease and flour and 8 x 8 inch glass baking pan.

Combine the cocoa, flour, salt, and baking powder in a bowl; put aside.

In a medium saucepan, melt the butter. Once butter is melted, remove from heat and whisk in the sugar until combined. One at a time, add the eggs, mixing well after each. Stir in the vanilla. Whisk in the dry ingredients until well combined. Pour into the prepared pan.

Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow brownies to cool completely before dipping/icing.

After allowing brownies to totally cool, cut into desired shape & dip the bottoms in melted white chocolate. Place on parchment paper/wax paper/foil to dry.

When dry, top with Strawberry Buttercream.

For the Strawberry Buttercream:
Recipe by Tina @ Sugar Bean Bakers

1/2 cup butter, at room temperature
2 cups powdered sugar
1/4 cup finely crushed berries
1 Tablespoon heavy cream OR 1 Tablespoon melted and lightly cooled white chocolate

Beat butter until fluffy. Add powered sugar and mix well. Beat in the heavy cream, or melted chocolate*. (If using chocolate, be sure to add it WHILE the mixer is going.) Add in the berries. Mix until combined.

*the wateriness of the berries tends to 'break' the buttercream. The heavy cream or melted chocolate will bind it back together.

Tuesday, January 1, 2013

{ Top Twelve of 2012! }

2012 was a great year for Sugar Bean Bakers.

I've had a lot of growth on the site, I've made things I always wanted to (especially this), but never tried, celebrated SBB's 2nd Anniversary, I posted my first party ideas, my first non-food tutorials, and my first travel tips.

Not to mention I made a great new friend! My first real food blogger friend!

So, exciting times.

I'm going to post the Top 12 posts of 2012, however, a couple are not recipes. Soo... I'll also post the top 12 Recipes of 2012 (making 14 posts in all).

Are you ready??

14. (recipe #12) -Straight from my elementary school cook's recipe book,

Peanut Butter Cheerio Treats

13. (recipe #11) -For Dr. Seuss' Birthday, I made these crazy tie dye cupcakes.
Because crazy tie dye just screams "Dr. Seuss"!

Happy Birthday, Dr. Seuss

12. In celebration of my SECOND favorite ginger, (hey, the Bean is a red-head!), I whipped up this Homemade Cocoa for Ron's birthday

Cocoa for Ron (& you!)

11. I love chocolate and mint together. And, hello? put brownies in the mix and you have a true winner! For St. Paddy's, I made

Mint Oreo Brownie Truffles

10. When the Bean was little, it was such a PAIN trying to find good Valentine's Day box ideas. You'd think they'd be all over the web, but in my years of searching, I came up with precious few. So, my first non-recipe post makes an appearance in the countdown.

Valentine's Day Box Ideas

9. Reese's Cups are by far the Bean's favorite candy, so, of course, I had to shove them in a cupcake & then top said cupcake with Peanut Butter Buttercream. It had to be done.

Reese's Cupcakes

8. Ironically, this cupcake, not the Reese's I just posted, is the Beans F A V O R I T E cupcake.

Of course, Chocolate Chip Cookie Dough + Cupcake + Cookie Dough Buttercream does seem like a no brainer for #1 in his book.

Cookie Dough Cupcakes

7. A family classic is next. My grandmother in law's (aka Grammy) Strawberry Pie. It's just about hubby's favorite thing in the history of forever.

Grammy's Strawberry Pie

6. Next is something I THOUGHT I'd created. Of course, I didn't. Darn internet full of darn creative people. Alas, I was pretty proud of myself, and the Bean has deemed them necessary at Easter forever now.

Carrot Strawberries

5. This was simply summer day fun that I decided to share with you. I had no idea it'd be so popular! They are super pretty & people really do enjoy them, so, you should definitely try this sometime!

Layered Drinks

4. This was an idea I found via Pinterest. Simply Peanut Butter Blossom cookies with chocolate hearts instead of the normal Hershey Kisses. Very cute & festive update for Valentine's Day.

Peanut Butter Blossoms the VDay Way

3. My other non-recipe post. I'm over the moon stupid with happy that this is such a popular post! A lot of time and love went into this party. It went over in real life amazing, and I'm so excited that it is so popular on my blog too! It makes my geeky little heart go pitta patta.

The Epic Harry Potter Party Post

2. I love when my playing around in the kitchen with no real plan works out. This worked out very well. So well, that I make this often now. Very popular with the chocolate & mint lovers in my life! I even did another version of it for Christmas.

Here is the Christmas version- Candy Cane & Chocolate Cupcakes

Here is the original, crazy popular post

Chocolate Mint Cupcakes

And... numero uno is..........

1. This recipe is so popular that since I posted it in August, it has been the number one hit on the blog EVERY DAY. EVERY. DAY. So, without further adieu, I give you....

Buckeye Bites: A Peanut Butter & Chocolate Treat

That's all, folks! The top 12 recipes of 2012!

It's been a great year & I'm looking forward to what 2013 brings.

While it may seem a little selfish, I'm really hoping for more comments this year. The only way I know you like a post is by stats. I get precious few comments on anything. If you like a recipe, please consider popping me a reply.

Thanks so much.

Here's to a sweet 2013!!!!!!!!!!

Tina

Thursday, December 13, 2012

{ Homemade Cocoas! }

Today I present to you, cocoa.

When the Bean was little, he'd run outside and play in the snow for all of about 10 minutes. That's all his asthma would allow. In the length of time though, I'd whip him up some amazing place and bake cookies & cocoa from a box. He'd sit down, rosy cheeked and tingly & eat the cookies warm from the oven & drink his hot chocolate happily.

Half of the time I think he'd go out in the snow JUST so he'd get the treats when he came in.

Dirty trickster.

How times have changed though. He no longer runs out to play in the snow. Sad.

However, I no longer make place and bake cookies, so that's a plus!

I won't say I never make cocoa from an envelope anymore, because that would be a total untruth, but, when it's time for something truly decadent, homemade cocoa is the way to go.

While I have my own Homemade Cocoa recipe here on the blog, I'm using another's today.

I'm starting off with Darla's hubby's cocoa. Darla, as I'm sure you know by now, is the baking genius behind Bakingdom. She's also my mental twinsie, I'm not sure if that is good or bad. Haha.

I'm starting off with his cocoa, actually, but I'm just making 1 cuppa. His recipe makes 4.

Then, I'll make some Snowfall Cocoa... as in White Chocolate Cocoa.

And then, I'll make some Candy Cane Syrup to add to the cocoas, so you can have Candy Cane Cocoa.

I have a lot to type.

I'd better start.

Homemade Hot Cocoa

by Darla of Bakingdom's Hubster

recipe makes 1 cup (easily adjusted to make larger quantities)

1 cup milk (or 3/4 cup milk, 1/4 cup heavy cream or half and half)
1 heaping tablespoon unsweetened cocoa powder
1 heaping tablespoon sugar *
1 scant tablespoon semisweet chocolate chips

1/4 teaspoon vanilla (or other extract of your choice)

Use 1 1/2 teaspoons of sugar if using a flavored syrup like the Candy Cane Syrup below

Pour milk, and half and half or cream, if using, in a bowl and warm in the microwave for 1 to 1 1/2 minutes (optional).

Transfer milk to small saucepan over medium heat and whisk in cocoa, chocolate chips, sugar, and vanilla. Continue cooking over medium heat, whisking almost constantly, until it just barely begins to lightly boil, about 10 minutes; remove from heat.

Pour into a mug, throw in some marshmallows, or plop on some whipped cream and sprinkles!

Or make a little Mallow Man, like this

He is simply 3 mini marshmallows on a swizzle stick. His eyes, mouth, and buttons are drawn on with an Americolor Food Writer. You could also just dot on some melted chocolate. His nose is an orange jimmie that I just poked into the mallow, and his hat is a gumdrop that I squished with my fingers. 'Glue' it on with a little melted chocolate.

Now, some Snowfall Cocoa (white chocolate cocoa), you say?

Snowfall Cocoa

recipe by Tina @ Sugar Bean Bakers

1 cup milk (or 3/4 cup milk, 1/4 cup heavy cream or half and half)

2 Tablespoons white chocolate chips

1/4 teaspoon vanilla extract

*White chocolate is very sweet. I, personally, don't think you need any extra sugar, but feel free to use some if you wish.

Heat your milk over medium heat, whisk in your chips & vanilla. Whisk constantly, until it comes to a very light boil. Remove from heat.

Pour into a mug and top with whipped cream & sprinkles!

Or............

Make a Mallow Man like this!

He is 2 large marshmallows on a toothpick.

His eyes and mouth are, again, an Americolor Food Writer, but his nose is orange chocolate.

This is actually quite sweet, as I said, and not really to my personal taste, but the Bean LOVES it,
so I had to include it in my post.

Plus Marshy Man #2 had to be seen, right?

But, to get you in the Holiday Spirit a little more, wouldn't you like a little Candy Cane Cocoa?

Ok!

This is a true Candy Cane Cocoa, not just Peppermint.

First we will make a Candy Cane Syrup.

Candy Cane Syrup

recipe adapted from Chica & Jo

2 Candy Canes

1/2 cup white sugar

1/4 cup water

Crush 2 candy canes very finely. Power fine.

To a heavy pan add, 1/2 cup sugar & 1/4 cup water. Over medium heat, whisk this together, then add in your crushed candy cane.

Allow your candy cane to melt, but do not let your syrup boil. If it boils, it will become too thick.

When finished, your syrup will look like this, kind of a cloudy pink.

Skim off the frothy stuff at the top & fish out any unmelted candy cane.

When it cools it will be a bright red.

Now, you have a Candy Cane syrup to add to your cocoas.

Stir in a bit!

I suggest 1-2 Tablespoons per cup of chocolate & 1 Tablespoon for the Snowfall Cocoa.

Do not add vanilla extract if you are adding the Candy Cane Syrup.

You can also use this syrup in lattes, or maybe poured over vanilla ice cream!

I'm sure you can think of other great ideas!

You can make this in larger quantities as well. Simple syrups like this, and my Homemade Pancake Syrup, just use a 2 parts sugar to 1 part water ratio.

But...

it's Christmas & maybe you aren't the mint and chocolate kinda person (are there people out there like that? Really??).

What about some Gingerbread Cocoa??

Yeah? Yeah.

Head over and see Darla. She, too, is starting with her hub's cocoa as a base and making something truly delish!

You won't want to miss this!

Darla's Gingerbread Hot Cocoa

Happy Christmas!

Tina

Tuesday, December 4, 2012

{ Christmas Pop }

Let me tell you a merry, merry Christmas story.

The Bean has decided to give his closest friends all gifts this year. They are from his own allowance and all under $5. Just little token, 'it's the thought that counts' type of gifts. He's buying for several though, so last night he had a lot gifts to wrap.

After showing him the basics of wrapping (and my awesome Mickey Mouse paper is gridded on the back for easy measuring), I left him to his own devices while I cooked supper. About 30 minutes later I wandered back in to the Family Room, where he loudly, and aggressively exclaimed:

"Wrapping presents sucks!"

"I hate wrapping presents. It's stoopid!", I said.

"I'm never wrapping presents again!", he growled.

*me, gesticulating wildly at the large mound of gifts I had wrapped earlier in the day*

"Yeah, thanks for wrapping them, but you never have to again. You can just put them in a grocery bag!", he said.

"I feel like that would kinda suck.", I pondered.

"Yeah, probably. So, yeah, thanks for wrapping my presents, Mom.", he says again.

Does anyone like wrapping presents? I feel like there probably are people out there.

But I don't know them. Or understand them.

I mean, I LIKE for my presents to look neat and pretty (and they HAVE to coordinate. No mish mash of papers here, sorry), but I do not like the process.

Or the .32 milliseconds it takes for all of my hard work to be destroyed.

Sigh.

You know what I do like?

Popcorn.

See all my popcorn posts here

Also, I like chocolate and mint.

See all my chocolate & mint posts here

Well, all of those things come together in this creation.

This is a quick, simple, no skill required recipe (just be careful with the hot chocolate!). It's also an easy to adapt recipe, just put whatever candies in you wish!

Christmas Popcorn

Recipe by Tina @ Sugar Bean Bakers

(easily doubled, tripled, etc, if you are serving a crowd)

1 bag of popcorn, popped, unpopped kernels removed

1 1/2 cups of Rice Chex Cereal

2 Squares white melting chocolate (almond bark)*

12 Andes Chocolate Mints*

Candy Canes

SnoCaps

Assorted Christmas Sprinkles

*you can use more of either chocolate if you like

Lay out a sheet of wax paper/foil/parchment.

Pour your popped corn (unpopped kernels removed) onto it. Sprinkle the Chex cereal over.

Melt your white chocolate, 30 seconds at time and stirring at the 30 second mark, until fully melted.

Drizzle onto your popcorn and Chex.

Melt the Andes Mints, 15 seconds at a time and stirring at the 15 second mark, until fully melted.

Drizzle over your popcorn & Chex.

Let cool for about 5 minutes, then toss lightly to coat.

While the chocolates are still wet, sprinkle with crushed candy canes, SnoCaps, and Christmas Sprinkles.

This would also be great with M&Ms.

Add in any other candies you like.

Just play around and have fun with it.

You can also use regular chocolate in place of the white.

Pretty, quick, easy, festive, and fun.

Oh, and it tastes goood!

Happy Christmas!
Tina

Monday, July 2, 2012

{ Mint Chocolates }

This post is really about Peppermint Toads, but I was afraid that title would scare people off.

Ok, wait. DON'T close your browser, it's toadly not as weird as it sounds. (Didja see what I did there? Didja? Didja?).

If you've followed my blog for any length of time, you probably know that I'm a ~~rabid~~ Harry Potter ~~obsessed~~ fan. Harry Potter FAN. Yes.

You'll see I've already done an assortment of HP inspired treats if you follow this link.

I'm currently planning a big birthday party for Harry this month! So excited. Lots of Potter Nerds doing nerdy Potter things, it'll be a trip!

So, I'm testing out some recipes. There will be, of course, chocolate frogs, Butterbeer, Pumpkin Juice, licorice wands, lemon drops, Droobles Best Blowing Gum, etc, but I wanted to try out some Peppermint Toads. Here is the info about Peppermint Toads in the Harry Potter Wiki.

Mine don't hop in your stomach however. Unless you eat way, way too many.
(Don't do that!)

I bought this cutesy mold and set to work.

I went to my cabinet to find some peppermints (which I was going to crush and stir into chocolate), and lo and belold, I had zero.

Sad Panda.

After rummaging through drawers for a while, I found Mint M&Ms. Hmm *strokes beard deviously*

(I don't actually have a beard, fyi. Thought I should come clean about that fact).

I used 1/3 cup for 3 squares of chocolate bark (sold in the baking section at your grocery store)

I popped them in the micro for 1 minute. Watch closely, times vary depending on microwave.

When I took them out, they were cracked, like this:

Then, I simply smooshed them with the back of a spoon

Once well smooshed (yes, I'm all about proper terminology), stir into your melted chocolate bark.

In this version, I used white chocolate. I kinda like how they look muddy and earthy, like a real toad.

I prefer the chocolate flavor over the white, however.

Here's a tip, I think I've mentioned it before, but I'm not positive.

When using chocolate molds, try a baby spoon, they are so much easier to work with! If you don't have one, go get one, they only cost a couple bucks (they are also great for filling cupcakes)!

Then, pop into the fridge until completely set! Pop out of the molds. The end!

Look at 'em. I almost hate to eat them... almost!

While those set, you may find it necessary to remelt your chocolate mixture. I got about 24 toads from this recipe.

At first, I was skeptical about using the M&Ms, but I loved the crunch they gave these guys!

Yurmmy, yurmmy!!

This will, of course, work with any chocolate mold! The toads are quite small, so the amount it makes for you, if you are not into making slimy lil creatures to eat (and why not???) will vary depending on the size of your particular mold.

But really, give the toads some credit here.
They ARE adorable.

And delicious.

Poor toads.

Tina

*footnote: I hope you enjoyed this post! It took both time and love. If you enjoyed it, please take a second to comment or share it. Or both. Yeah, both!! If you didn't like it, please feel free NOT to tell me and make me face High School-esque rejection! Kthx.

Shared at:
Mandy's Recipe Box

Wednesday, April 4, 2012

{ Carrot Strawberries? }

Yeah, that's what I said.

Carrot. Strawberries.

Now, Dear Internets, let me tell you a story.

I'm sad.

You see, I thought I'd invented these! I was standing at the kitchen counter washing berries while contemplating if I was smarts enough to come up with a new Easter post, when WHAMO, idea.

I don't know if you know this, but strawberries have the little green leafies at the top. (That's the scientific name, look it up). Carrots? Well, by golly gosh darn, THEY have the little leafies at the top.

Hmmmmmm.... If I had some orange tinted chocolate, I'd be in bizzznezz.

Guess what! I did. Well, I had white chocolate and candy coloring, but folks, semantics.

I set to work, thinking, alas, my readers will think I'm SO clever!

They will oooooh and ahhhhhh.. and they will reply and email me, and share my blog, and Pin my things to Pinterest!

And my life will be changed....

By Carrot Berries!!!!!!!!!!!

YUS.

Ok, maybe I didn't think all that. Or maybe I did. You'll never know.

So, I berried away.

They are cute, yes. I am proud.

Clever Tina.

After finishing, I sit down to post, and think... I should consult the Google Machine.

Google says to me, "Bahahahaha... Tina, you LOSE! Someone smarter than you, prettier than you, skinnier than you, and all together better than you has already made these".

Google, I thought you were my friend, why are you so mean?

I found them in a few places, not many, but a few, this was the first Google return.

After I wiped my tears, I pulled up my big girl panties and soldiered on.

I realized, mine have sprinkles. Sprinkles always make things better, right?

I win.

So here we go.

These are very, very easy.

Make some up and stand back and wait for applause.

What, am I the only one that does that??