Tomorrow’s (Luscious, Scrumptious!) Recipes

The thirteen new episodes of Season 3 have all aired, and the new Thanksgiving episode will air November 17.

Here’s a peek!

I hope you love the Thanksgiving episode. I tried to break down the meal planning in a simple way, and I picked my very favorite dishes in the universe.

In the meantime, some “older” (like, within the last year. ha.) episodes of my show will air for those who might not have caught them the first time around.

Tomorrow’s episode is “Chocolate Day,” where in addition to seeing me looking less made up and more disheveled because I hadn’t yet learned how to do my hair or makeup for television, you’ll also catch me making some of my very favorite chocolate recipes…along with a delectable soup recipe at the end.

Here are the recipes on the show tomorrow! Click on the pics to see the step-by-step recipes. I’m also including the printables at the bottom of this post.

 

Chocolate Cookie with Toppings Bar. These are so fun, and you can change up the candy/chocolate combination however you’d like.

 

 

 

I also made these Chocolate Mint Truffles, which are a variation of these Sea Salt Truffles I posted a few years ago. I just added a little mint extract to the chocolate filling, then colored some coarse sugar with a tiny bit of green food coloring and sprinkled it on top for fun.

 

 

 

And heavenly Pots de Crème a l’Orange, a creamy, dreamy chocolate treat that sounds a lot more fancy than it is! A cinch to make in the blender.

 

 

 

And, because I really needed something salt: Corn and Cheese Chowder. Ridiculously yummy. Serve it in bread bowls, serve it in regular bowls…doesn’t matter. Just serve it.

Hope you enjoy, guys!

 


Recipe: Chocolate Cookies with Toppings

Prep Time: 2 Hours
 | 
Cook Time: 10 Minutes
 | 
Difficulty: Easy
 | 
Servings: 16

Print Recipe
3"x5" Cards
4"x6" Cards
Full Page



Ingredients
2 sticks Salted Butter, Slightly Softened1 cup Powdered Sugar1 whole Egg2 teaspoons Vanilla Extract2-1/2 cups Flour1/2 cup Cocoa Powder3/4 teaspoons Salt4 ounces, weight White Almond Bark4 ounces, weight Chocolate Almond Bark DIPPING BAR Pistachios, Finely Chopped M & M's, Slightly Chopped Toffee Bars, Chopped Assorted Nuts, Sprinkles, Candies Preparation Instructions

For the cookies: Cream the butter with the powdered sugar. Add the egg and vanilla and mix to combine. Add the flour, cocoa powder and salt, and mix together until the dough comes together. Place plastic wrap on the surface of the dough and refrigerate for 2 hours.

Preheat the oven to 375 degrees F. Line baking sheets with baking mats or parchment.

Roll out the cookie dough and cut out the cookies using a rectangular cookie cutter, re-rolling the scraps in order to use as much of the dough as possible. Place the cookies onto the prepared baking sheets. Bake for 7 to 9 minutes, in batches if necessary, being careful not to burn. Cookies will remain the same general size and shape after they bake.

Remove from the oven and place the cookies on a cooling rack. Allow them to cool completely.

Melt the almond barks in separate bowls in the microwave. Dip half of each cookie into the white almond bark and half into the chocolate bark. Immediately sprinkle or press toppings from the dipping bar over both sides of the cookies.

Gently set on parchment paper or another nonstick surface and allow to cool before serving.

Posted by Ree on February 16 2012

 

 


Recipe: Chocolate Truffles with Sea Salt

Prep Time: 2 Hours
 | 
Cook Time: 15 Minutes
 | 
Difficulty: Easy
 | 
Servings: 36

Print Recipe
3"x5" Cards
4"x6" Cards
Full Page



Ingredients
8 ounces, weight (up To 9 Oz.) Good Semisweet Chocolate8 ounces, weight (up To 9 Oz.) Good Bittersweet Chocolate1 can (14 Oz) Sweetened Condensed Milk1 Tablespoon Vanilla Extract8 ounces, weight Meltable Milk Chocolate Sea Salt Preparation Instructions

Heat dark chocolates and condensed milk in a double boiler over medium low heat until chocolate is melted. Stir—mixture will have a slight marshmallow texture. Stir in vanilla.

Remove from heat, cover and refrigerate for two hours.

Once chilled, roll in balls, then roll in melted milk chocolate coating. Sprinkle with sea salt or other fine, coarse sprinkles.

Posted by Ree on October 15 2009

 

 


Recipe: Pots de Creme a l’Orange

Prep Time: 2 Hours
 | 
Cook Time:
 | 
Difficulty: Easy
 | 
Servings: 12

Print Recipe
3"x5" Cards
4"x6" Cards
Full Page



Ingredients
12 ounces, weight Semi-Sweet Chocolate Chips4 whole Eggs1 Tablespoon Grand Marnier, More To Taste1 dash Salt1 cup Very Hot Strong Coffee Fresh Whipped Cream, For Serving Thinly Sliced Orange Peel, For Garnish Preparation Instructions

Place the chocolate chips into a blender. Crack in the eggs, then add Grand Marnier and salt. Blend for a few seconds, or until combined.

Pour the coffee in a thin stream through the blender lid until it's all added. Blend another few seconds, or until smooth.

Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set.

Top with plenty of sweetened whipped cream, then garnish with sliced orange peel.

Posted by Ree on February 13 2012

 

 


Recipe: Corn & Cheese Chowder

Prep Time: 15 Minutes
 | 
Cook Time: 20 Minutes
 | 
Difficulty: Easy
 | 
Servings: 12

Print Recipe
3"x5" Cards
4"x6" Cards
Full Page



Ingredients
4 Tablespoons 1/2 Stick Butter1 whole Onion, Chopped3 slices Bacon, Cut Into Pieces3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)5 ears Corn, Kernels Sliced Off1/4 cup All-purpose Flour3 cups Chicken Stock Or Broth2 cups Half-and-half1 cup (heaping) Grated Monterey Jack1 cup (heaping) Pepper Jack1/3 cup Sliced Green Onions Bread Bowls Preparation Instructions

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.

Ladle into hollowed out boules and serve immediately.

Posted by Ree on October 23 2011