Chocolate Peanut Butter Shortbread
Yield: 16 squares
Pairing chocolate with peanut butter is a to-die-for winning combination with this recipe from the Fraiche Living website! This recipe is originally from Desiree Nielson's cookbook Good For Your Gut, and is gluten-free and dairy free.
Select for a square pan, such as Le Creuset's Non-stick Square Cake Tin (Shop it here), for this recipe to work its magic!
INGREDIENTS
Shortbread Base
• 2 cups almond flour
• 1/2 cup refined coconut oil
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
Caramel Layer
• 1 cup natural smooth peanut butter
• 1/4 cup pure maple syrup
• 1/4 cup refined coconut oil, melted
• 1 tablespoon pure vanilla extract
• pinch of salt
Chocolate Layer
• 3/4 cup dairy-free dark chocolate chips (at least 70% cocoa)
• 1 tablespoon coconut oil
• flaky sea salt (optional) (Shop it here)
INSTRUCTIONS
Make the Shortbread Base
1. Preheat the oven to 350ºF (180ºC). Lightly grease the bottom and sides of an 8-inch (2L) square baking pan with coconut oil. Cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides.
2. In a medium bowl, stir together the almond flour, coconut oil, maple syrup, vanilla, and salt. Evenly press the mixture into the baking pan and lgihtly prick the base all over with a fork. Bake until the edges start to firm up and turn golden, 13 to 15 minutes. Remove from the oven and let cool for 10 minutes while you prepare the caramel layer.
Make the Caramel Layer
In a small bowl, whisk together the almond flour, coconut oil, maple syrup, vanilla, and salt. Spread the caramel mixture over the shortbread base, then place the baking pan in the fridge while you prepare the chocolate layer.
Make the Chocolate Layer
1. In a small pot, bring 2 inches (5 cm) of water to a simmer over medium heat. Stir the chocolate chips with the coconut oil in a small heatproof bowl. Set the bowl over the simmering water. Ensure that the bottom of the bowl is not touching the water.
2. Gently and continuously stir until the chocolate and coconut oil are melted and smooth. Remove from the heat and let sit for a few minutes to thicken slightly. Pour the melted chocolate mixture over the caramel layer.
3. Remove from the pan using the parchment paper overhang. Cut into bars. Store in an airtight container in the fridge for up to 1 week.
Angel Food Candy
Prep: 20 mins | Cook: 30 mins | Additional: 25 mins
Servings: 30 pieces/1 1/2 pounds
This heavenly combination may scare the spooks away! Explore our selection of non-stick cookware (Shop here). This recipe is from the All Recipes website.
INGREDIENTS
• 1 cup white sugar
• 1 cup dark corn syrup
• 1 tablespoon vinegar
• 1 tablespoon baking soda
• 1 pound chocolate confectioners' coating
INSTRUCTIONS
1. Butter a 9X13 inch baking dish (Shop Emile Henry baking dish here)
2. In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300-310 degrees F (149-154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
3. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. (Mixture will not fill pan.) Allow to cool completely.
4. In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite-sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.
Bloodcurdling Red Velvet Cake
We found this recipe from the Delish website to be just frighteningly tempting! Indulge in one of Mason & Cash's mixing bowls for a delectable experience while you bake. (Shop it here).
INGREDIENTS
Cake
• cooking spray
• 1 c. (2 sticks) butter, softened
• 1 c. granulated sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 2 c. all-purpose flour
• 1/3 c. Dutch-processed cocoa powder
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 1 c. buttermilk
• 1 tblsp. distilled white vinegar
• 2 tblsp. red food colouring
Cream Cheese Frosting
• 2 (8 oz) blocks cream cheese, softened
• 1/2 c. (1 stick) butter, softened
• 4 c. powdered sugar
• 1 tsp. pure vanilla extract
• 1/4 tsp. pinch kosher salt
INSTRUCTIONS
1. Preheat oven to 350ºF. Line two 8" round cake pans with parchment paper and grease with cooking spray. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then add vanilla.
2. In another large bowl whisk together flour, cocoa, baking soda, and salt. Add half the dry ingredients to we ingredients, beating until just combined. Add buttermilk, vinegar, and red food colouring, beating to combine. Add remaining dry ingredients.
3. Divide batter between prepared cake pans and bake until a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Let cool 15 minutes, then invert onto a cooling rack to cool completely.
4. Meanwhile, make frosting: in a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until light and fluffy. Add vanilla and salt and mix until combined. Add more powedered sugar, 1/4 cup at a time, if necessary, until frosting is thick and a nice spreadable consistency.
5. Assemble cake: Using a serrated knife, level tops of cakes, reserving the scraps for decorating. Place one layer on cake stand or serving platter, then top with a thick layer of frosting and second cake layer. Frost top and sides of cake. Crumble reserved cake pieces and press onto side of cake if you wish. For the blood effect in the picture shown: 2 cups of powdered sugar, 2 tablespoons softened butter, 1 teaspoon vanilla and 3 to 4 tablespoons milk plus drops of red food colouring to make the drizzle red. Do a slow pour over the top and spread it around, and then drip down the sides.