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How to make unsweetened chocolate bittersweet

Unsweetened chocolate, as its name indicates, contains absolutely no added sugar, while bittersweet chocolate has anywhere from about 10% to 50% sugar. Because of the difference in sugar content, these two types of chocolate are not interchangeable in recipes.

Can i add sugar to unsweetened chocolate to make it bittersweet?

YES! You adjust a tablespoon of sugar for each ounce of chocolate. In this case. If you’re using unsweetened instead of bittersweet, add 1 tablespoon of sugar per ounce of chocolate and vice versa.

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Peppermint Bark

Candy Cane Chocolate Peppermint Bark (click image for full size) 

Candy Cane Bark

White Chocolate Peppermint Candy Bark 

White Chocolate Bark

This is a pretty way to wrap your Bark into Holiday Bins

 

 

 

 

 

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Hershey’s Chewy Brownie Pie

Hershey's Chewy Brownie PieIngredients:
6oz. Hershey’s Cookies ‘n’ Creme Chocolate Candy Bar
½ cup sugar
½ cup butter
1 cup flour
½ teaspoon baking powder
Pinch of salt
7oz. sweetened condensed milk
¾ cup mini semi sweet chocolate chips
6oz. Hershey’s Cookies ‘n’ Creme Chocolate Candy Bar
½ cup sugar
½ cup butter
Melt over med low heat until melted
Whisk in 2 lightly beaten eggs and ½ teaspoon vanilla

 

Add:
1 cup flour
½ teaspoon baking powder
pinch of salt
Stir until mixture is incorporated and smooth
Pour into greased 9″ springform pan
Bake at 350°, 20 minutes
Remove from oven
Immediately pour 7oz. sweetened condensed milk over top of brownies
Layer with ¾ cup mini semi sweet chocolate chips
Let cool

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Old-Fashioned Apple Pie 1/2 Recipe (marth stewarts)

Apple Pie – 1/2 Recipe (double it for a full pie)

“Apple pie conjures warmth, aroma, taste, and togetherness. This one is filled with Granny Smith apples and is tucked into a buttery crust.”Martha Stewart

photo from marthastewart.com
photo from www.marthastewart.com

Ingredients:

Pate Brisee (Pie Dough)

Flour for rolling out Pie Dough

12 Granny Smith apples, peeled, cored, and sliced

3/4 cup sugar (or 1/2 cup of Honey)

Zest and juice of 1 lemon

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

Pinch ground cloves

2 tablespoons all-purpose flour

For Pie Top:

2 tablespoons unsalted butter – for dotting apple mix

1 large egg, beaten – to brush on top of crust

Sugar – sprinkle over top of crust after brushing with egg

Directions:

  1. Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.

  2. In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.

  3. Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

Recipe by Martha Stewart

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Rice Krispie X-mas Trees

Rice Krispie Trees with Ribbon
Rice Krispie Trees with Ribbon

INGREDIENTS:

  • 3 tablespoons butter or margarine
  • 1 package (10 oz., about 40) regular marshmallows or 4 cups miniature marshmallows
    6 cups Kellogg’s® Rice Krispies® cereal
    2 Boxes of Candy Canes
    White frosting (a tube works best)
    Bag of baby M&Ms

    OTHER SUPPLIES:
    Parchment Paper
    Cello Bags or Syran Wrap
    Pretty Ribbon

rice-krispie-xmas-trees-1

DIRECTIONS:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula evenly press mixture onto a Cookie Sheet lined with parchment paper (You can also press into a buttered pan but a cookie sheet makes it easier to cut the krispie treats).

4. Cool Slightly then cut into triangles to form the shape of a tree.  Or use a cookie cutter for a different shape such as an ornament.

5. While still warm poke a candy cane through the bottom of the tree.

6. Let fully cool down (I put mine outside for an hour)  then apply some white frosting and stick mini m&ms onto the frosting to create tree decorations or use your own creative ideas.

7. Once frosting is dried and candy cane is set inside of tree then you can package them individually into clear cello bags or syran wrap.  Tie a festive bow on the bottom of the candy cane.  Or tie a bow on top of the tree around the cello bag.

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Apple  Crisp

Aunt Joan’s Apple Crisp Recipe

Topping:

  • 1 cup oatmeal ((dry) put through blender until it = 1 cup oatmeal flour)
  • 1/2 cup butter
  • 1/3 cup brown sugar
  • 1/3 cup chopped pecans

Cut butter into the flour and sugar mixture. Set aside in the refrigerator while you slice 3-4 apples.

  • 3 -4 apples pealed and sliced
  • sprinkle with a little sugar and cinnamon
  • you can put a handful of cranberries into the apples for a nice ‘pop’ and contrast to the sweet apples

Place apples in a pan and top with the oatmeal mixture, dust lightly with nutmeg (just a little bit).

Bake @ 350 for 30-40 minutes….Yummmmm

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Blueberry Scones (Maine Receipt)

photo from La Petite Brioche
photo from La Petite Brioche

Blueberry Scones – this an old Maine Receipt that I modified

  • 2 Cups Flour
  • 1/4 Cup Brown Sugar (I use 1/8 cup lightly packed)
  • 1 Tablespoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1/4 Cup of Butter (receipt says cold but I use it room temp)
  • 1 Cup Maine Blueberries (or other berries – frozen ok but coat with flour)
  • 3/4 Cup 1/2 and 1/2 Cream (I use lactose free whole milk)
  • 1 Egg
  • Natural Raw Sugar for the top

Cut Butter into Flour, Sugar, Baking Powder & Salt.

Beat Cream and Egg together then pour into dry ingredients.

Fold in Berries. Sprinkle tops with natural raw sugar.

Bake at 375 degrees for 20 minutes.

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Raisin Bran Muffins

Raisin Bran Muffins

4 beaten eggs
1 cup Crisco oil
1 qt. buttermilk*

Bananas (optional)

Add 1/2 box of 20 oz. Raisin Bran

5 cups flour
3 cups sugar
5 tsp. baking soda
2 tsp. salt.

Mix all together & cook what you want,
Bake 15-20 min. @ 400*

Put the rest in the refrigerator…
will keep up to six weeks.

*Make Buttermilk or sour milk by adding 3-4 Tbsp. of vineger to regular milk.

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