Product Rave: Trader Joe's Chocolate Croissants

YOU MUST BUY THESE.
That's all.

Enjoy!

TWD: Chocolate-Orange-Almond Bread Pudding

This week on Tuesdays with Dorie: Chocolate Bread Pudding!

I had never made bread pudding before and was excited to try it. I am trying to use up items in my pantry since we are moving soon, and I had some orange chocolate that I thought would work well in this recipe. It did! We loved it.

You can find the recipe at A Baking Blog and find links to all of the TWD bakers at the home site.


Tim's Rating: 9.5/10 "Tastes like chocolate French toast!"
Liz's Rating: 9/10


Next week on TWD: Chocolate Cream Tart

TWD: Mini Chocolate Armagnac Cakes

Inspiration:
Lyb of And Then I Do The Dishes chose the Chocolate Armagnac Cake and will be posting the recipe.


After discussing this recipe with Bridget, I decided to only prepare one third of the recipe and fill as many ramekins as necessary... which ended up being two. I decided not to glaze them, but I would do so if I were making the cake for a group. I enjoyed making this recipe-- it was definitely different than any chocolate cakes I have made before! I loved the moist texture.

The recipe had a few different options; I went with the ground walnuts, prunes, and brandy.


Tim's Rating: 8.5/10
Liz's Rating : 8.5/10


Next week on TWD: Lemon Cup Custard

TWD: Caramel Crunch Bars

Inspiration:
Whitney from What's Left on The Table chose this recipe and will be posting it. I was excited to make it, as Tim loves toffee. It was pretty easy to prepare, especially since I have a stand mixer. I have no complaints-- easy and tasty! I did use an 8*11 pan instead of a 9*13, and I was glad I did.


Tim's Rating: 9.5/10
Liz's Rating: 8.5/10

Next week on TWD: Chocolate Armagnac Cake

TWD: World Peace Cookies

This week's Tuesdays with Dorie recipe was chosen by Jessica of cookbookhabit. She will be posting the recipe, which is also found on pp. 138-139 of Dorie's cookbook.

LOVE. Love. Love. I love these cookies. Chocolatey. Salty. Delicious. You must make them.

Only one slight issue with the execution: I froze the dough--when I went to slice it to bake, it crumbled a bit. I waited 5 minutes and then it sliced beautifully. I will be making these again-- SOON!

Liz's Rating: 10/10
Tim's Rating: 9/10

I will be skipping the next two weeks of TWD due to vacations and a busy schedule. I look forward to seeing other members' results with the Floating Islands and Devils Food Whiteout Cake! I will be back on Feb 24th with the Caramel Crunch Bars.

TWD: Fresh Ginger and Chocolate Gingerbread

This week's TWD recipe was chosen by Heather of Sherry Trifle, who should post the recipe sometime today. You can also find it on page 212 of Dorie's book.

I had never made gingerbread before--I am not a huge fan of molasses, and I think that's why I didn't love this recipe. I must say the icing is amazing! I used an 8x11-inch pan, and the batter fit perfectly.


Liz's Rating: 7.5/10 (9.5/10 for the icing)
Tim's Rating: 8/10


Next week on TWD: World Peace Cookies

Product Rave: Lindt Intense Orange Dark Chocolate

WOW.
My friend Eric brought this over when he came to our fondue party, and I am addicted. I immediately bought three more bars. So good. I've never been so happy with a $3 purchase.

Helen's Raspberry Chocolate Truffles

Inspiration:
My friend Helen.


Ingredients:

• 1 box brownie mix, oil, and egg as needed for box instructions
• 2 T Chambord raspberry liqueur
• finely chopped toasted walnuts
• candy papers
  

Instructions:

1. Prepare brownies as instructed on box, and bake until brownies are just set but not crispy. Remove from oven and let cool.
2. When brownie mixture is cool enough to handle, scoop into large food processor and add liqueur. Pulse until fully mixed.
3. Roll mixture into 1-inch balls, roll in finely chopped nuts, and place in candy wrappers.

Notes: So easy, and so tasty!

Liz's Rating: 8.5/10
Tim's Rating: 8.5/10

Saltine Toffee Candy

Inspiration, Ingredients, and Instructions:
Joelen

Notes: This is SO easy, and the best part is that if you line your cookie sheet with foil, you'll only dirty ONE dish. I'll be making this often!

Tim's Rating: 9/10
Liz's Rating: 8/10

Zucchini-Chocolate Chip Cookies

Inspiration:
A recipe found in the book Animal, Vegetable, Miracle by Barbara Kingsolver.

Ingredients/Instructions:
PDF or HTML


Notes:
Very moist. You cannot taste the zucchini. (We actually used summer squash.) I think that I may reduce the amounts of cinnamon and nutmeg the next time I make these.

Tim's Rating: 8/10
Liz's Rating: 8/10

Chocolate Chip and Dried Cherry Oatmeal Cookies

Inspiration:
This recipe from vikingrange.com

Ingredients:

• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 stick unsalted butter (4 tablespoons), brought to room temperature
• 1/4 cup canola oil
• 1/2 (packed) cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 3/4 teaspoons vanilla extract
• 1 cup rolled oats
• 1/2 cup dark chocolate chips (at least 60% cacao)
• 1/4 cup dried cherries, roughly chopped

Instructions:

1. Position two racks in center of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda, and salt into a large mixing bowl; whisk to mix evenly, and set aside.
3. Put butter, oil, brown sugar, and granulated sugar in the bowl of a stand mixer. Fit it with the paddle attachment. Mix on low speed for 30 seconds, then increase speed to high. Keep mixing on high speed until it looks light and fluffy, about 5 minutes. This is called "creaming." While you are creaming the butter and sugars, stop the mixer two or three times to scrape down the sides of the bowl with a rubber spatula.
4. With the motor running on low speed, add the egg and vanilla. Increase the speed to medium, and beat until evenly mixed.
5. When the ingredients are mixed together well, reduce speed to low, and carefully add 1/3 of the flour mixture. When flour is mixed into dough, carefully add another one-third of the flour. Continue mixing on low speed to combine. Add the rest of the flour, and mix together well.
6. Turn off the motor, and add the oats, chocolate chips, and dried cherries. Mix on low speed just to combine.
7. Using a small ice cream scoop, scoop out about 1 tablespoon of cookie dough for each cookie. Put them on the parchment paper, spacing them about 2-inches apart.
8. Bake cookies in preheated oven until edges are just beginning to brown, about 12- 15 minutes. (Note: Only edges will be beginning to brown - the rest of the cookie will still be pale.)
9. Carefully remove cookies from oven. Let cool on a cooling rack.

Notes: These are very good; the cherry flavor is subtle, so I may add more next time.

Liz's Rating: 9/10
Tim's Rating: 9.5/10 ("I don't taste the cherries. Or the oats. But they're really good.")

Lunch Lady Bars

Inspiration:
This post on Sherri's blog (appropriately entitled "Yum."")
She found the recipe on allrecipes.com

Ingredients:

• 2 1/2 c. Flour
• 1 t. soda
• 3/4 t. salt
• 1 c. oil
• 1 c. brown sugar
• 1/2 c. granulated sugar
• 2 eggs
• 1 t. vanilla
• 1 c. mini semi-sweet chocolate chips

Instructions:

1. Combine dry ingredients. Set aside.
   
2. In bowl mix together oil and sugars. Add eggs one at a time. Add vanilla. Gradually add dry ingredients. Mix in 3/4 c. of chocolate chips.
   
3. Spread into 9x13 pan. Sprinkle remaining 1/4 c. chips on top.
   
4. Bake at 350 for 15-25 minutes or until light golden brown.

Notes: These are very rich, and very delicious! They totally remind me of the soft chocolate chip cookies served at my own high school. Thanks, Sherri!

Tim's Rating: 9.5/10
Liz's Rating: 9/10