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