Mrs. Lee’s Chocolate Sprinkle Balls

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This recipe is in memory of my grandma’s nextdoor neighbor, Clarisse, who past away. She made these chocolate sprinkle balls every year around the holidays. They are so addicting, once you eat one you can’t stop! The texture is similar to fudge, but the outer layer of sprinkles make them easy to handle. These are a great dessert to have around during any time of the year for any occasion. Tip: Butter your fingers well when rounding to avoid a sticky mess!

Update: One of my readers was so kind to share that this is actually a Brazilian dessert, called brigadeiro. I am so happy I finally found the origin of these delicious chocolates!

5.0 from 2 reviews

Mrs. Lee’s Chocolate Sprinkle Balls
 
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Type: Dessert
Serves: 16

Ingredients
  • 1 tbsp butter
  • 1 can condensed milk (14 oz)
  • 1 jar marshmallow creme (7 oz)
  • 16 oz semi-sweet chocolate chips
  • Chocolate sprinkles

Instructions
  1. Bring butter and condensed milk to a soft boil in a large pot over medium-high heat.
  2. Beat in chocolate chips and marshmellow creme with a fork until melted.
  3. Remove from heat and allow to cool overnight.
  4. Form 1 inch balls using a little butter to grease fingers.
  5. Roll in chocolate or rainbow sprinkles.
Makes ~16 balls

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Traditional German Flammkuchen

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Flammkuchen has to be one of my FAVORITE German dishes. It is delicious! The first time I tried it was in the Spring of 2010, when I lived in Germany for a few months. I fell in love with this dish. Its almost like a pizza, but instead of pizza sauce, creme fraiche is used. You can get a really delicious and inexpensive creme fraiche at Trader Joe’s, and I have seen it at other chain grocery stores in the US, but it can be quite expensive.  This traditional German flammkuchen recipe is a basic one, for there are many variations. Usually bacon or prosciutto is used, but I prefer to use ham slices to keep it healthier. Tomatoes, corn, zucchini or basil, are some other toppings I have seen used at German restaurants. The possibilities are endless! Serve with a fresh salad. Tip: If you can’t find creme fraiche, try adding 2 tbsp buttermilk to 1 cup heavy whipping cream and let stand covered for 24h then refrigerate…you can also try sour cream, but it will taste a little different…

Traditional German Flammkuchen
 
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Type: Main
Serves: 4

Ingredients
  • 1 packet active dry yeast
  • 1 cup warm water
  • ½ tsp salt
  • Pinch of sugar
  • 2 tbsp olive oil
  • 2½ cups all purpose flour
  • 1 package creme fraiche (6 oz)
  • 1 cup chopped ham (sub bacon or prosciutto)
  • ½ cup thinly sliced white onion rings
  • ¼ cup shredded mozzarella cheese
  • Pepper

Instructions
  1. Add water to yeast and a pinch of sugar and let stand 10 minutes.
  2. Stir in olive oil and flour a little at a time with a fork or in a standalone mixer.
  3. Knead for 10 minutes on a floured surface, and place in a greased bowl.
  4. Cover with a towel and let rise 1 hour.
  5. Preheat oven to 525 F.
  6. Deflate dough and roll on a floured surface to the size of a large pizza pan.
  7. With a tablespoon, drop creme fraiche around surface of dough, then smear around to fully cover to edges.
  8. Sprinkle pepper over creme fraiche, then top with sliced ham and onions.
  9. Top with mozzarella cheese (only a small amount! No more than ¼ cup).
  10. Bake for 10-15 minutes, checking for browning of the top. Crust should be hard when done.

 

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Double Chocolate Almond Biscotti

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The dark twin of the almond biscotti I made last week, these double chocolate almond biscotti are made with simple ingredients you probably already have in your kitchen: butter, flour, sugar, egg, cocoa, vanilla, sliced almonds, baking powder, salt, milk and chocolate chips. They are twice-baked and come out of the oven the second time crunchy and ready to be dipped in your favorite drink! Try them with this creamy hot cocoa for an extra chocolatey snack ;)

5.0 from 1 reviews

Double Chocolate Almond Biscotti
 
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Type: Dessert
Serves: 6

Ingredients
  • ¼ cup butter, softened
  • ⅓ cup white sugar
  • 1 egg
  • 1 pinch salt
  • ¼ tsp vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • ½ tsp baking powder
  • ¾ cup all-purpose flour
  • ¼ cup semi-sweet chocolate chips
  • ¼ cup sliced almonds
  • 1 tbsp milk

Instructions
  1. In a large mixing bowl, cream butter, salt and sugar with an electric mixer or standalone mixer until light and fluffy.
  2. Gradually beat in cocoa and baking powder for 2 minutes on low.
  3. Beat in the egg and vanilla.
  4. Add the flour a little at a time on low until well blended.
  5. Mix in chocolate chips and almonds by hand with a large spoon.
  6. Preheat oven to 375 F.
  7. Transfer dough to a baking sheet and form a 9 inch long log that is about 1 inch thick. Use buttered fingers to smooth (dough will be sticky).
  8. Brush with milk and sprinkle some sugar over the top if desired.
  9. Bake for 20 minutes, or until toothpick inserted in center comes out clean.
  10. Lower oven temperature to 315 F.
  11. Cool on cookie sheet for 10 minutes, then carefully transfer to cutting board.
  12. Cut the loaf into ½ inch wide diagonal slices.
  13. Place slices on an ungreased baking sheet, and bake at 315 F for 10 minutes.
  14. Turn over, and bake for 10 minutes.
  15. Cool completely, then store in an airtight container.

 
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Whole Wheat Seed Braid Loaf

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I loved the King Arthur’s Flour whole wheat nut and seed bread recipe so much, I decided to try another bread recipe, with a few tweaks of my own. Now I can’t decide which I like more! Another great success in my San Francisco kitchen :) This bread is really great for sandwiches or snacking. It is made partially with whole wheat flour, maybe I will try 100% someday…

Whole Wheat Seed Braid Bread
 
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Type: Bread
Serves: 4

Ingredients
  • 1¼ cups lukewarm water
  • 3 tbsp olive oil
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1½ cups King Arthur Whole Wheat Flour
  • ¼ cup unsalted sunflower seed kernels, chopped
  • ¼ cup flax seeds
  • ½ cup rolled oats
  • 1½ tsp salt
  • 1 tbsp sugar
  • 1 tbsp honey
  • ¼ cup milk
  • 1 tbsp orange juice
  • 2 tsp dry Rapid Rise yeast
  • 1 egg white
  • 1 tbsp cold water
  • Poppy seeds, sesame seeds for decoration

Instructions
  1. Add yeast, honey, sugar and water to a standalone mixer or large bowl and let stand 10 minutes. Yeast should be poofy.
  2. Chop sunflower seeds in food processor to obtain course grounds.
  3. Add salt, oil, seeds, oats and 1 cup of all-purpose flour and mix on low with bread hook attachment, or with a fork if not using standalone mixer.
  4. Add remaining amount of flour little by little, interchangeably with milk and orange juice.
  5. Knead dough for 10 minutes with bread hook on low setting, or by hand on a floured surface.
  6. Place the dough in a lightly greased, covered container, and allow it to rise for 75 minutes.
  7. Gently deflate the dough, and divide it into three pieces. Roll/stretch each piece into a 24″ log.
  8. Beat egg white and water together with a fork.
  9. Brush the logs with the beaten egg white to coat well.
  10. Sprinkle with the seeds. Roll logs over, brush with egg white, and sprinkle on more seeds. Roll them around to coat as completely as possible.
  11. Allow logs to rest for 15 minutes, uncovered.
  12. Squeeze the three logs together at one end. Braid into a braid. When you get to the end, squeeze the three pieces together and tuck them underneath.
  13. Transfer the braid to a lightly greased baking sheet.
  14. Brush with more egg white, and and sprinkle with any leftover seeds.
  15. Cover and let rise for 1 hour, till the braid has become noticeably puffy. Toward the end of the rising time, preheat the oven to 425°F.
  16. Bake the bread for 15 minutes. Tent it lightly with foil (to prevent over-browning), reduce the oven temperature to 350°F, and bake for an additional 10 to 15 minutes, until the crust is golden.
  17. Remove it from the oven, and cool on a rack.
Makes 1 loaf

To see original recipe: http://www.kingarthurflour.com/recipes/crunchy-seed-braid-recipe

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German Yogurt Salad Dressing

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This German yogurt salad dressing recipe is very easy to make, and I have never seen it sold in grocery stores in the US. It goes well with almost any kind of salad. It is a healthy alternative to other salad dressings since the base is yogurt instead of oil. I use dried dill instead of fresh so it lasts longer. Store in an airtight container in the refrigerator.

5.0 from 1 reviews

German Yogurt Salad Dressing
 
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Type: Dressing

Ingredients
  • 1 cup Greek yogurt
  • 1 tbsp fresh lemon juice
  • ¼ tsp lemon zest
  • ¼ tsp salt
  • ½ tsp garlic powder
  • ½ tsp dill weed
  • ½ tsp dry mustard
  • 1 tsp honey
  • ½ tsp oregano
  • 1 tsp olive oil
  • 1 tbsp cold water
  • pinch of black pepper

Instructions
  1. Add all ingredients to a bowl and mix together with a whisk until well blended.
  2. Chill before serving.
Makes about 1 cup

 

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