Katey's Kitchen

Christmas Fudge

May 5th, 2013 Posted in Candy, Chocolate, Desserts Tags: Chocolate, Fudge, Holiday

5 cups sugar

1 (13oz) can evaporated milk

1/4 lb butter

12 oz marshmallow cream

1 tsp salt

1 tsp vanilla

2 (12oz) bags chocolate chips

1 cup walnuts (optional)

 

~Combine first 5 ingredients in 4 quart saucepan.  Stir over low heat until blended.

 

~Bring to boil over medium heat, being careful not to mistake escaping air bubbles for boiling.  Boil slowly, stirring constantly for 5 minutes (over cook rather than under cook).

 

~Remove from heat, stir in vanilla, chocolate chips and walnuts.  Stir until chocolate is melted.  Pour into 2 butter 9×9 pans and cool.

 

~Yield 5 pounds

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Peanut Butter Rice Krispie Bars

February 18th, 2012 Posted in Bars, Desserts Tags: Butterscotch, Chocolate, Peanut Butter, Rice Krispies, Snack

6 cups Rice Krispies

1 cup Karo syrup

1 cup granulated sugar

1 cup peanut butter

1 cup chocolate chips

1 cup butterscotch chips

 

~Measure out Rice Krispies and set aside in large bowl

~In medium saucepan combine sugar and Karo syrup.  Bring just to simmer, then add peanut butter and stir.  Do not let the mixture boil

~Working quickly, pour peanut butter mixture into Rice Krispies and mix thoroughly.  Pour mixture into prepared 9×12 lightly greased pan and flatten out evenly, being careful as mixture is hot

~In separate saucepan, combine chocolate and butterscotch chips and melt over double boiler or low heat, stirring constantly. When completely melted, po

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Chocolate Chip Cookies

January 29th, 2012 Posted in Cookies, Desserts Tags: Chocolate, Cookies, Party

2 cups minus 2 Tbl cake flour

1 2/3 cups bread flour

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp Kosher salt

2 1/2 sticks unsalted butter

1 1/4 cups light brown sugar

1 cup plus 2 Tbl granulated sugar

2 eggs

2 tsp vanilla extract

1 package Nestle chocolate chunks

3/4 package Nestle white chocolate chips

 

~Sift flours, baking soda, baking powder and Kosher salt into a bowl.  Set aside

 

~Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.  Add eggs, one at a time, mixing well after each addition.  Stir in the vanilla.  Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.  Drop chocolate pieces in and incorporate them without breaking them.  Press plastic wrap against dough and refrigerate for 24 to 36 hours.  Dough may be used in batches, and can be refrigerated for up to 72 hours.

 

~When ready to bake, preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a nonstick baking mat.  Set aside.

 

~Scoop six 3 1/2 oz mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up.  Sprinkle lightly with kosher salt and bake until golden brown but still soft, 15 – 17 minutes.  Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.  Repeat with remaining dough, refrigerated, for baking remaining batches the next day.  Eat warm, with a big napkin.

 

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