Addictive And Easy

These are just too good for words!

I’m pretty sure everyone has made, or at least heard of, the famous crockpot peanut clusters. This is just a variation on that.

These are made with cashews–mainly because I had a lot of those–and white chocolate. I’m confident that they can be made with any nuts. Yes, even peanuts if that’s what you have on hand, but I think that this candy gets a little more interesting if you use different nuts.  It’s a year-round treat so try a few variations.

An Older Recipe And A Caveat

As I said before, this is a variation on an old recipe. That old recipe has been updated with a warning (of sorts).

Newer slow cookers cook hotter than the original appliances. In my crock pot group, I’ve seen people ask from time to time why their older recipes now are overcooked or done faster in their new slow cookers. The reason is that it is now deemed that 200 degrees F (which was low on the old slow cookers) is not a safe temperature to cook at. I don’t recall anyone getting sick from meals made in the old appliances, but I’m just going to leave that there because I’ve not done extensive research on the matter. However, now the new “low” is 300 degrees F so cooking times have to be adjusted.

The original recipe has been updated to inform you of this difference. It even states that you may not get the same results.  Which leads to…

Another Happy Accident

You’d think I’d have paid attention to these warnings. Especially when I’ve answered questions such as these in that group.  My experience just proved I was somewhat of a ditz and didn’t take my own advice.

However, this, much like my maple meatloaf, proves that what you think is a disaster can have surprisingly good results.

First of all, most white chocolate clusters are actually white. Mine are tan. Why? Because my new slow cooker cooks hotter–DUH. My heart sort of sank when I opened the lid to see this non-white concoction. But when I tasted it, it was fantastic because the extra heat caramelized the sugars and gave this a rich, deep taste.

Another instance of something better coming from pure ditziness! Enjoy them!

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Crockpot Cashew Clusters

Cashew clusters make great candy for the holidays or any time! Easy to make in the crockpot.

Prep Time5 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 5 minutes mins

Course: Slow Cooker

Cuisine: American

Keyword: cashew clusters, crockpot recipes, homemade candy, slow cooker recipes

Servings: 24

Calories: 294kcal

Author: Judith Hannemann

Ingredients

• 12 oz white chocolate chips see NOTES
• 4.4 oz white chocolate bar I prefer Lindt, but Ghirardelli is good too.
• 20 oz almond bark
• 2 tbs coconut oil or solid vegetable shortening
• 1-1 1/2 cups cashews I used unsalted

Instructions

• Place all ingredients, except the cashews in a 4-6 qt slow cooker.
• Cover and cook on low about 1 1/2-2 hours, or until when stirred, the mixture is melted and has no lumps.
• Stir in the cashews and drop by tablespoon-fulls onto parchment or waxed paper. Garnish with colored sprinkles, if desired

Notes

Use high-quality white chocolate chips. I used Ghiradelli.

Nutrition

Serving: 1cluster | Calories: 294kcal | Carbohydrates: 31g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 4mg | Sodium: 25mg | Potassium: 109mg | Fiber: 1g | Sugar: 29g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 0.6mg

The post Crockpot Cashew Clusters appeared first on The Midnight Baker.

Sensational Brownies

I’ve made many a brownie in my day, but these are the best I’ve ever made. Up to now, nothing beat the old one-bowl brownies from Bakers, but these sure surpassed those!

These have a great texture. It’s somewhere between a fudgy chewy brownie and a cake-like one.

The addition of one ingredient adds a special flavor–one you can’t quite put your finger on, but it makes them as decadent as can be. Of course if you’re making them for young children, I’d leave it out–and it can be omitted if you either don’t have it or it’s substitute (which is a common pantry item).

Espresso Powder

This is that special ingredient I spoke of before.

This is actually a common ingredient in a lot of baking recipes. Most times it’s used to enhance a flavor–especially chocolate. I’ve often substituted instant coffee (the powdery kind, not the freeze dried) because it works pretty well and moreover, I found the price of baking espresso powder outrageously expensive.

I did break down and buy some because I found it at a very good price. This particular brand of espresso powder came in a bulk size, but you can always use it to make yourself a cup of espresso and guess what? It ain’t bad either for instant!

Toasting Makes A Difference

These brownies contain the usual nuts–which can, of course, be left out if you have allergies.

The big difference here is you toast the nuts before adding them to the batter. You won’t believe how much better the flavor is when you take this extra step.

This can always be done in advance of baking. That’s the best idea because you have to wait for them to cool completely before adding them. Just make sure you don’t eat them all before you need them!!!

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Deluxe Brownies

These deluxe brownies have a great texture. It’s somewhere between a fudgy chewy brownie and a cake-like one.

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Dessert

Cuisine: American

Keyword: brownie recipe, chewy brownies

Servings: 9

Calories: 424kcal

Author: Judith Hannemann

Ingredients

• 4 oz unsweetened chocolate chopped
• 8 tbs unsalted butter cubed
• 1 tbs espresso powder
• 2 tbs unsweetened cocoa
• 1 1/2 cups sugar
• 1 tsp vanilla
• 3 eggs
• 1/4 tsp salt
• 1 cup flour
• 3/4 cup toasted chopped walnuts see NOTES

Instructions

• Preheat oven. Coat an 8-inch baking pan with non-stick spray.
• Melt the chocolate, butter, cocoa and espresso powder, either in a microwave or over low heat in a saucepan. In a microwave, do it on high for about 30 seconds each time then stir. When the chocolate is nearly all melted, stop and keep stirring until it’s smooth.
• Stir in the sugar, vanilla and salt. Add the eggs one at a time, blending well after each addition.
• Fold in the flour and walnuts. Spread batter in the prepared pan and bake until a toothpick inserted in the center comes out clean; about 30 minutes.
• Cool completely then cut into squares.

Notes

To toast nuts, spread them in a single layer on a baking sheet in a preheated 350 degree F oven for 5-10 minutes.

Nutrition

Serving: 1g | Calories: 424kcal | Carbohydrates: 50g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 82mg | Sodium: 91mg | Potassium: 221mg | Fiber: 4g | Sugar: 34g | Vitamin A: 395IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 3.6mg

*Post contains affiliate links

The post Deluxe Brownies appeared first on The Midnight Baker.

Iced Chocolate Lumpies

This is an easy oldie but a goodie that I have not made for close to 25 years now.  I lost the recipe I had written down–which upset me since I knew I had made “changes” to it.

I’d seen it way back when in an AARP magazine in a story about the late M.F.K Fischer.  It was her recipe.  Anyway, after I searched, I found the original and made it, well, ALMOST like it directed.  I know I changed the frosting.  I did not use the 2 tbs of hot strong coffee because I am not a lover of mocha.  I had some amaretto coffee creamer on hand so I used that instead and liked it better.

These had spread more than I remembered, although the original recipe cautions that they do.  Only after I’d made them, I remembered I used to add about 1/2 cup MORE flour to stop it spreading so much.  Try it both ways.  Either way the taste is the same, but the cookie with more flour actually has a little mound in the center.

Here’s the almost-original recipe.  Only change is I don’t use coffee in the frosting, I use something else.  Feel free to change it back to coffee if you think you’d like it.  

Note:  this does NOT contain the extra flour I spoke of above.

Cookies

• 2 1/2 squares unsweetened chocolate
• 1/2 cup butter or margarine; room -temp
• 1 cup sugar
• 1 large egg
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 cup chopped nuts

Frosting:

• 2 tbs butter or margarine; melted
• 2 cups powdered sugar; sifted
• 2 1/2 tbs unsweetened cocoa
• 2 tbs amaretto or hazelnut coffee creamer

 Preheat oven to 350 degrees. Grease cookie sheets
and set aside.


Melt unsweeted chocolate in the microwave in 30 second intervals; stir well each time.  Make sure it is smooth with no lumps. 


In large mixer bowl, cream butter and sugar.


Add egg, milk and vanilla, beating until smooth; set aside. 


Add the flour with baking soda,  adding in small additions, beating well after each addition


Stir in melted chocolate and nuts.


Drop batter by tablespoons onto prepared cookie sheets.


Cookies will spread a bit in baking. Bake in preheated oven for 12-15 minutes.  Remove immediately to rack to cool.  Cool completely.


Prepare icing by mixing together all ingredients except coffee creamer (or coffee).  Add either liquid, 1 tbs at a time until a glossy, spreadable texture is achieved.  Ice the center of each cookie.


Makes about 24 cookies.

Iced Chocolate Lumpies

The post Iced Chocolate Lumpies appeared first on The Midnight Baker.