Chocolates and Confections

I received several great cookbooks for Christmas this year and I'm excited to try some new recipes.  The first one I've tried is from my new book, "Chocolates and Confections at Home with the Culinary Institute of America", Pecan Buttercrunch, a chocolaty nutty toffee ~ it's so wonderful.   Overall it is simple to make, the tricky part is cooking the sugar mixture.  You will need a candy thermometer for this.  Here's the recipe:

Pecan Buttercrunch
1 cup sugar
2 sticks unsalted butter
1/4 cup water
1/2 tsp salt
1 tbsp vanilla extract extract
8oz dark chocolate, I used ghirardelli 60 % cacao bittersweet chocolate about 3/4 of a 12 oz bag
2 cups chopped salted toasted pecans


Line a 10X15 sheet pan with parchment paper.
In a heavy 2 qt saucepan combine the sugar, butter, water, salt and vanilla.  Bring to a boil, stirring constantly with a wooden spoon or heat resistant spatula.
Attach a candy thermometer to the side of the pan and continue stirring while cooking until the thermometer reads 290 F degrees and the mixture is a light golden brown.
Immediately pour into prepared pan and spread quickly to the edges with a metal offset spatula.
Sprinkle the chocolate evenly over the buttercrunch and let sit for 2-3 minutes to melt.  Then spread the chocolate until smooth with a clean offset spatula.  Sprinkle with the pecans.  Allow the chocolate to set completely.  Break the buttercrunch into pieces and serve.  Can be stored at room temp in an airtight container for up to 10 days.
Adapted from "Chocolates and Confections at Home with the Culinary Institute of America"

Cinnamon-Eggnog Scones

I am in love with these scones - the combination of butter, cinnamon chips and eggnog flavors bring out heavenly aromas and flavors.   I dare you to not fall in love with these too!  These would make the perfect holiday breakfast or brunch offering.

 I followed the recipe from King Arthur Flour except I cut in half the cinnamon chips:

2 3/4 cups AP Flour
1/4 cup sugar
3/4 teaspoon salt
1 Tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup butter, cut into small cubes
1 cup cinnamon chips
1 large egg
1 tsp vanilla extract or 1/2 teaspoon eggnog flavor (King Arthur Flour)
3/4 cup cold eggnog

Topping:  1 Tablespoon eggnog, 2 Tablespoons sparkling white sugar or cinnamon sugar for sprinkling

In a large mixing bowl, whisk together the dry ingredients.  Work the butter into the flour - I used my fingers, you could use a food processor, until the mixture is crumbly.  Add and stir in the cinnamon chips.  In
another bowl whisk together the egg, flavoring and eggnog.  Add the liquid to the dry ingredients and stir until moistened and holds together.

After mixing in all ingredients as directed, transfer to a lightly floured surface and shape and roll the dough into a circle about 3/4" thick

Cut circle into 6-8 wedges

Transfer to a baking pan lined with parchment paper,  separating wedges slightly. Brush with eggnog and sprinkle with sparkling sugar or cinnamon sugar, I did 1/2 in the sparkling and 1/2 with cinnamon sugar - I couldn't decide, they were both delicious!  Then put in freezer for 20 minutes before baking.

Bake at 425 degrees till golden brown and baked all the way on edges (they should not look wet or unbaked)

 

Enjoy them warm and fall in love . . .they can be wrapped in saran wrap when cool and stored at room temp for a few days, rewarm for a few minutes in toaster before serving. 

 Recipe adapted from King Arthur Flour.

 

Cinnamon Chips available in my baking store:

http://astore.amazon.com/rosscoubak-20/detail/B004H6KM06

 

Enjoy!