SO last night I baked the night away…..I work with 4 guys and what a better gift than a box filled with homemade goodies!!!!
First UP………..The Neely’s Chunky Chocolate Delight
6 ounces bittersweet chocolate, chopped
6 ounces semisweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons corn syrup
2 tablespoons unsalted butter
1/4 teaspoon table salt
1/4 teaspoon cayenne pepper
1 cup dried tart cherries ( I omitted these)
1 cup shelled pistachios ( I used roasted Almonds instead)
Edible gold leaf, for garnish ( and I omitted this also)
Line a 13 by 9-inch pan with foil, leaving 2 “handles” extended from the sides.
Add the chocolate to a glass bowl set over simmering water. Stir constantly to melt the chocolate. Add the heavy cream, corn syrup, butter, salt, and cayenne. Stir until smooth and remove from the heat.
Add the cherries and pistachios and stir to incorporate. Pour the mixture into the prepared pan and smooth out the mixture evenly with a rubber spatula. Sprinkle with the edible gold leaf on top. Refrigerate for at least 1 hour to firm up.
Once the chocolate is firm, remove it from the pan, using the foil handles to lift it. Remove the foil from the bottom and cut the chocolate into chunks on a plastic cutting board with a sharp knife.
Sprinkle with more edible gold leaf for garnish and package in metallic take-out boxes for guests to take home.
Instead of a water/glass boil I used the microwave which worked great….just be careful because Chocolate will burn.
I also sprinkled a little kosher salt on top and it was the perfect topper and it looked good!
Paula Deen’s White Chocolate Chunkies
1 stick salted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup chopped macadamia nuts
1/2 cup candied cherries ( I omitted these this time but have used them prior)
1 1/2 cups white chocolate chunks or chips
Preheat the oven to 375. Grease 1 or more cookie sheets.
Using a mixer, cream the butter and both sugars in a medium bowl until light and fluffy. Add the eggs and vanilla and beat until just combined. Set aside.
Sift together the flour, baking soda and salt in a separate bowl. Add the milk to the butter mixture and then the dry ingredients. Mix until just combined. (The batter should be stiff.)
Combine the nuts, cherries and white chocolate in another bowl. Add the mixture to the batter, stirring until just blended. Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 13 to 15 minutes. Cool on a wire rack.
FYI………….today at lunch I am off to stand in line to get the Pioneer Woman to autograph my cookbook at Barnes and Noble, I took an extra hour off for lunch. Sooo if you live in OKC I am gonna get to the Quail Springs B&N at 11:30 for her 12:30 signing, come stand in line with me!!!