Thanksgiving Turkey Smores' Pops

This one is just in time for the Holidays!  Yeah, I know it's been like a year since I last posted, but hey - take what you can get!  These little smores' pops will be perfect for pre or post Thanksgiving parties where there will be lots of kids.  I know tons of kids who don't like pumpkin or pecan pie, plus who wants to waste the good stuff on the kids anyway?

Thanksgiving Turkey Smores' Pops

Makes 20ish

Ingredients:

• 1 box honey Graham Crackers
• 5 Extra-Jumbo-Huge Campfire Marshmallows
• 5 regular/large marshmallows
• 1 bag candy corn
• 1 C real chocolate chips
• 1 bag thin pretzel sticks
• Bowl of powdered sugar

Other Supplies:

• Set of 3 circle cutters - 2", 1", 1/2"(perfect size set available in the cake baking section of Michaels or Hobby Lobby for cutting fondant - they make great regular cookie/small biscuit cutters!)
• Candy melting/icing bag OR quart ziplock
• 20 4" cake pop sticks (optional)
• Cake pop display (optional)

So, just to be clear - this is not a FAST craft/treat.  It is, however, an easy one, and you won't need any special skills or knowledge to put these cute little guys together.  They are fine at room temperature, and the only possible problem will be the crackers going stale.  Wrap the plate or pop stand lightly with several overlapping layers of plastic wrap to keep out the air and they should be fine for a day or 2.

Step One - Melt the Chocolate

This needs to happen first because the chocolate will actually be too warm and thin at first, and we want it to thicken up before we need it.  Pour about 1/2C of real semi-sweet chocolate chips into the corner of a quart baggie or candy/icing bag.  Fake chocolate-flavored chips won't melt or set up properly.  Even cheap real chocolate will work fine here.  Set it into a bowl or coffee cup so it won't start dripping out the top, and microwave for 30 seconds.  Remove and try to squish the chocolate.  It won't be ready yet, so nuke it again for just 15 seconds.  Squish and nuke again for only 10 seconds.  Do this a couple more times until about 2/3 of the chocolate is melted, and it is just barely warm.  DO NOT LET THE CHOCOLATE GET HOT!!  Once you feel a warm patch, hold the top closed and just knead and squish until the rest melts with it's own warmth.  Set this aside - it will be plenty soft for the next 20-30 minutes.  Melt more when needed.

Step 2 - Cut out the Graham Crackers

The first graham crackers we need are for the Turkey's Body Base.  Stack the crackers 2 high and cut right through them with the 2" cutter.  I was amazed that they didn't crack or crumble!  The edges aren't perfect, but that's ok.  For 20 pops, you'll need 40 2" circles total, so get cuttin'!  This cracker cutting process is extremely messy and wasteful.  Scoop all your edges and scraps into another baggie to save for a graham cracker pie crust for Thanksgiving!  While you're in cutting mode, you might as well cut the rest of your circles and be done with the mess.  Cut 20 1" circles and 20 1/2" circles as well.  You will probably have enough large edge pieces for all your smallest circles.  Use a pretzel stick to pop the smallest circles out of the cutter when they're stuck.  Maybe make a few extras for breakage.

Step 3 - Make The Turkey's Tail

I hadn't added the legs yet here

Lay out 20 of your 2" circles on a cookie sheet, large cutting board, cooling rack, or whatever else you want to leave them on to dry.  You'll want a couple of inches between them so they are easy to work with.  Snip a very tiny corner off your chocolate bag.  If you are using a baggie, you'll want to watch for tearing - the hole may stretch out and get to big, and you'll need to squirt it all into a fresh bag.  If you're using a candy/icing bag this won't happen.  Make a thick-ish half circle of chocolate across the top of your cracker, and an upside-down 'V' at the bottom.  Go ahead and do all of them now so the chocolate can continue to set up.  If your chocolate was already too cool, nuke it again but only for 5 seconds.  Once it's been melted it re-liquifies very quickly.  Just be sure to pinch the tip closed when you knead it ;-)

Press 5 candy corns into your semicircle, points down, for the tail.  Now, take one thin pretzel stick, break it in half, and make 2 legs sticking out at the bottom.  You can do one turkey at a time, or do all the tails then all the legs - it doesn't matter.  Chocolate cools slowly. (But only when you're waiting for it to cool.  If you need it to stay warm and and soft, it cools too fast... go figure.)

Step 4 - Cut the Marshmallows

Now comes the sticky part.  Wash a pair of scissors with dish soap, then use them to cut your jumbo and regular marshmallows into 4 slices each.  Cut each 'mallow in half, then each piece in half again - you want to end up with jumbo discs about 1/2" thick, and regular discs around 1/4" thick.  After each slice is completed, drop it into the powdered sugar.  When they are all done, flip and pat the pieces so the sticky sides get coated with sugar - now they won't stick to your hands!  Pat them well to remove excess then you can toss them all into a pile or onto a plate and put away the powdered sugar and clean up the large cloud of white powder you just created.  Your scissors will appreciate a trip through the dishwasher.

Now, go back to your tails.  Make another semicircle of chocolate on top of the tips of the candy corn, and another upside-down "V" over the legs.  Since these are the highest points, this is the only place the marshmallow will touch.  Now gently press a jumbo 'mallow disk onto each tail, roughly lining it up with the cracker.  Since it isn't sticky, you can re-round it a bit first from where the scissors flattened it.  Hopefully, your tail has cooled enough by now that the candy corn doesn't move out of place, but keep an eye on them anyway.

Step 5 - Add the Pop Stick and Front of Body

Originally, I tried to stick the legs into the sides of the mallow.  No Fun.  Gluing them into chocolate worked much better.

This next part is quick and easy, but do just one turkey at a time for this round.  Make a thick-ish line of chocolate, about 1" long, right between the legs.  Press a cake pop stick onto the chocolate, make another thick line of chocolate on top of the stick and a swirl on the 'mallow, then press the other 2" graham cracker on top.  The weight of the cracker will hold the stick down in the chocolate. (at some point during all of this you'll need to melt more chocolate.  You can use the same bag, just pinch the hole closed while kneading) Repeat for all Turkeys.  Of course, you can skip the stick altogether and just serve these on a plate.

Step 6 - The Rest of the Turkey

My first 4 Turkeys didn't get sticks.  I forgot.

Whew!  You're over halfway done!  Now the rest is just squirt and stack!  Make a blob of chocolate near the bottom and place a regular 'mallow disc, then more chocolate and the 1" cracker.  Make a thin line of chocolate from the bottom of the cracker to the middle, then press on a single candy corn, with the point up.  You may want to do them all up to this point to let the chocolate set up holding the candy corn.  The last step is to make a small blob of chocolate at the top of the candy corn to stick on the 1/2" cracker.  Now add eyes and a beak and you are done!!

You'll want to give these guys at least 2 hours to dry.  You can check them by picking one up and flexing it gently around the stick - to see if the stick tries to peel out of the chocolate or not.  If the chocolate is solid and only the 'mallow stretches, then they are cool enough to place in your pop stand!  You'll need to space them out, since they are so much bigger than regular cake pops.  Tail-to-tail works well.

These are a lot of work, but not hard.  They are pretty crummy to eat, but no more than regular smores - and at least the chocolate and marshmallows aren't squishy! Impress all your friends this Thanksgiving Day with these cute Thankgiving Turkey Smores' Pops!

Chocolate Mousse a la Julia Child

The other day I was planning a dinner party, and I made a wonderful Braised Eye Of Round Roast from The Art of French Cooking.  It marinaded in a whole liter of Chianti, with Brandy and aromatic vegetables.  Then I braised it in the marinade and thickened it for the gravy.  It was amazing.  Long about 3ish that day, everything was cooking along and I realized that not only had I not planned a dessert, but everything else was done and I had time to make one!

I flipped through the desserts section, and kept seeing recipes that I did not have ingredients for... until I spotted Mousseline Au Chocolat.  I make it a habit to keep chocolate in my cupboard for impromptu cookies, real hot chocolate, etc.  This recipe also didn't call for any heavy whipping cream (which I never have!)  I had leftover coffee in the pot from breakfast, and orange liqueur from another recipe.  I think the orange liqueur would be the only thing that a normally well-stocked baking cupboard might not have.  I think any liqueur would work well - creme de menthe, Kahlua, even just straight vodka with a 1-2 teaspoons of vanilla or almond extract added.  I think it needs to be alcohol to make the eggs work properly but I haven't tried, so not sure - if you try it with regular coffee or something, let me know how it goes!

The recipe is made in 3 parts, but each one can sit and wait once it is complete, so if you need to make this while also doing other things it will work fine.  The yolk mixture takes the most time, so I made it first.  Then it sat there while I melted chocolate, basted my roast, got Anya up from her nap, etc, until I got around to finishing the other parts.  Worked out great.

The finished product was full of airy bubbles that made a nice popping sound when spooned into, but it melted into the smoothest cream in the mouth.  It really did not taste like orange or coffee - my guess is that no one would have thought those ingredients were in there - It just tasted like rich, creamy chocolate.  I will be making this one again, and often!!

Chocolate Mouse - from The Art of French Cooking 

by Julia Child, pg 604

The Yolks Mixture
3qt glass or stainless mixing bowl
Electric mixers or a whisk (I used a whisk - it takes a while, but you don't need to whisk fast)
4 egg yolks (save the whites for later)
3/4C powdered sugar
1/4C orange liqueur (or other liqueur)
small saucepan of barely simmering water (for double boiler - make the level of water low enough that it won't touch your mixing bowl)
a bow of cold water (I added  ice cubes) that WILL touch your bowl

The Chocolate
Small mixing bowl
same saucepan of simmering water

6 oz semi sweet chocolate (I had 4 squares of Bakers Chocolate, and I added 1/4C semisweet chocolate chips)
1/4C strong coffee (I used leftover from breakfast, espresso might have given more flavor)
1 1/2 sticks of butter, room temp (12T - yeah, its alot!)

The Whites
medium mixing bowl
electric hand mixers (unless you are super hard core... I'm not)
4 saved egg whites
pinch of salt
1 tablespoon regular sugar

1. Beat the egg yolks and powdered sugar with a whisk until the mixture is pale yellow, thick and the mixture falls in a ribbon when drizzled into the bowl.  Beat in the liqueur and place bowl over the small saucepan of hot water.  Whisk continuously (doesn't need to be super fast, just don't let it sit and cook!) until the mixture is foamy and too hot for your finger.  Then move your mixing bowl over to the cold water and mix until the yolks have cooled to room temp. and will drizzle in a ribbon again.  Set aside - it can hold for a while.
2. Place your chocolate (chop it roughly if you have baker's squares) in a small mixing bowl along with the coffee - YES you can mix chocolate and water!!  It has to do with the temperature you begin with when the water is added.  It mill melt together if you start everything at room temp, while the chocolate is still solid.  Place over your simmering water and melt - I used a rubber spatula to mix and mash as it melted - you need to keep the chocolate moving while it melts into the coffee.  
3. When it is finished melting, remove from heat and beat in the softened butter with a whisk - about 1T at a time.  When it is smooth and creamy, whisk the chocolate into the yolks - it should be room temp by now, and won't cook the eggs.
4. In another mixing bowl, beat the egg whites with a pinch of salt until soft peaks form.  Sprinkle on the sugar and beat until stiff.  WHISK in 1/4 of the mixture - this lightened the heavy chocolate to make it easier to fold.  Then, gently fold in the rest, incorporating as much of the white as you can - a few streaks or lumps may remain.  
5. Pour into a large serving dish, or into individual serving dishes.  Serve with whipped cream if you have it, but I didn't have any and it was so rich that it didn't need any!
6. Refrigerate 2+ hours, covered.  Makes about 5C of mousse - 10 1/2C servings!

Enjoy!

Alterations -

1. You may stir in extras as you add the chocolate to the yolks - the original recipe called for candied orange peel.  Other ideas might be mini chocolate chips, nuts, crushed peppermints, espresso powder, etc.
2. Lightly oil a 6C ring mold, pour in, cover with plastic wrap, and refrigerate 4 hours until quite firm.  Dip mold into hot water for 1 second and unmold onto chilled serving dish.  Fill center with fruit or whipped cream (or both!)
3. Line a serving dish with sliced ladyfingers, pound cake, etc.  Fill with mousse and refrigerate, then unmold onto chilled serving dish. Decorate with whipped cream and fruit.

Sinfully Rich Brownies

So, I've had million of great comments about my buttercream frosted brownies, so I thought it was high time to post the recipe!  Here ya go!


Sinfully Rich Brownies
2 sticks butter, melted & slightly cooled
1 3/4C sugar
2 teaspoons vanilla
3 large eggs
1C flour
1C cocoa powder
1C chopped walnuts (optional - i did not use)

Heat oven to 350.  Grease an 8x8 or 9x9 pan (crisco works best)

Beat sugar, vanilla and eggs on med/high speed for 5 minutes - a stand mixer helps here.  They should be pale and very fluffy.  With the mixer running, drizzle in the butter.  Turn mixer to low, and add cocoa (carefully so you don't get a face-full!)  Then, add flour and mix just until moistened.  Use a spoon to stir in nuts, then pour into pan.

Bake for 40-45 minutes or until edges pull away from sides of pan (center can be a tad gooey).  Be careful not to overbake.  Cool completely before cutting. (not even kidding, don't cut them warm!)

Wedding Cake Buttercream
1 stick butter, softened
1/2 teaspoon almond extract
1/4 teaspoon vanilla
1 tablespoon milk
3-5 C powdered sugar
mini chocolate chips, optional

Mix together all ingredients except sugar.  Add sugar 1C at a time until your desired consistency/taste.  Spread over totally cooled brownies - you should only need about 1/2 the frosting.  Sprinkle top with mini chocolate chips, if desired.

For better presentation, i always cut my brownies before icing them.  Then they pop out perfectly, but the top still looks great when it's time to serve.

Hope you all love them!!

Out of This World Chocolate Syrup

I found this recipe floating out on the internet, because they don't have Hershey's Chocolate Syrup here in the UK. Chocolate milk is a favorite for both Matt and I, and Hershey's Syrup was a staple at home. Now, Matt tells me that I'm not allowed to buy Hershey's, even when we get back to the states because this is so much better. Once you taste this, Hershey's won't taste like Chocolate anymore. Seriously... try them side by side on your finger... And, of course, no corn syrup or chemical preservatives. I use this syrup to make wonderful chocolate milk, and just mix it up stronger and heat it in the microwave or over the stove for hot chocolate. And don't even get me started about when I poured it over homemade French Vanilla Ice Cream and fresh strawberries...

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Out Of This World Chocolate Syrup

1/2 cup cocoa (any brand)
1 cup sugar
1 cup water
1 teaspoon vanilla extract
1 dash salt

1. Whisk together cocoa, sugar, and salt in a medium heavy saucepan(make sure it's larger than you think you'll need). Add water and mix until smooth.
   
2. Bring this mixture to a boil. Allow it to boil for 2 minutes after it comes to a rolling boil (use a timer - don't guess). Be careful this does not boil over.
   
3. Remove from heat, and when cooled add vanilla. Will appear really runny but will thicken up as it cools.
4. Stores (from what I can tell) rather indefinitely - covered in the fridge. If you have a large, empty Hershey's bottle, you can double the recipe and put it in there!
   

Simple Homemade Hot Chocolate

Have you seen the movie Chocolat? It was Vianne's hot chocolate that inspired this thick creamy drink. "Instant" hot chocolate won't even taste like chocolate anymore! And it's so simple!!

Update: Since discovering this tasty treat, I've found an easier, tastier way! And the new way can make chocolate milk too... visit that posting over here.

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Simple Homemade Hot Chocolate

4 heaping T. cocoa powder
8 heaping T. white sugar
16 oz. milk, divided

1. Mix cocoa and sugar together in a med. saucepan. Add 1/2 the milk, and whisk thoroughly until all the powder is absorbed, then add remaining milk.
2. Heat over med/low heat, whisking about every 1 min, scraping the bottom and corners well, until tiny bubbles just break the surface.
3. Serve in heavy mugs with mini-marshmallows or whipped cream.