Video: New Trend on Grocery Savings - Grocery Auctions!

From Denny: Now I've heard it all! But it does make sense. Grocery Auctions are gaining in popularity as food prices are the highest they have been in twenty years. It does make sense to bid for items you use every day and in great quantity. Just keep in mind these bulk items are offered because they are grocery store left-overs, often close to the expiration date. But hey! If you have a house full of hungry teen-aged boys the expiraton date won't matter at all! :)

Visit msnbc.com for Breaking News, World News, and News about the Economy

Video: Helping the Amazon Forest by Growing Chocolate!

From Denny: In case you missed this wonderful story on NBC News the other night, here it is. Businessman Steve McDonnell is helping a group of people in the Amazon grow cacao and make chocolate. This is one way to help preserve the rain forest and improve the lives of people in Ecuador. The farmers have formed a co-op to get better prices for their cacao beans. Their goal is to become popular chocolate competitors with the Americans and Europeans.

It is amazing that everyone wins here from the farmer to the consumer - even the planet - for slowing down de-forestation of the Amazon rain forest!

Visit msnbc.com for Breaking News, World News, and News about the Economy

Top Chef's Chocolate And Vanilla Recipes

Image by Bev (Sugarbloom Cupcakes) via Flickr

Top Chef's Chocolate and Vanilla Recipes – check out chocolate cake baked in a glass jar so you can travel with it!!!

From Denny: From Food Network’s top pastry chef Gale Gand are some wonderful recipes depicting how she says she thinks: “Some people think in black and white. I think in chocolate or vanilla and thought it would be fun to do a cookbook dedicated to America’s favorite flavors.”

My favorites are the Chocolate-Praline Cake baked in a jar so it can travel, Baked Ricotta Custards and Boston Cream Cupcakes.

CBS won’t allow embedding this video so here is the link just for the video, go here.

Here’s the link to the print story, recipes with the video, go here.

All recipes are from CBS.

CHOCOLATE-PRALINE CAKE IN A JAR

8 tablespoons unsalted butter, softened

1 1/2 cups packed light brown sugar

2 large eggs

1 teaspoon pure vanilla extract

6 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/2 cup sifted cake flour

2/3 cup sour cream

2/3 cup brewed coffee

For the praline topping

2 tablespoons unsalted butter

3/4 cup firmly packed light brown sugar

1/2 cup water

1 cup powdered sugar

1/2 cup pecan halves

Preheat the oven to 350 degrees F. Place 10 to 12 half pint glass canning jars on a rimmed baking sheet, evenly arranged with space between them.

To make the cakes, in a mixer fitted with a whisk attachment, beat the butter until smooth. Add the brown sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda, and salt and mix until combined. Add the half of the flour, then half of the sour cream, and mix until combined. Repeat with the remaining flour and sour cream. Drizzle in the coffee and mix until smooth. The batter will be thin, like heavy cream.

Pour the batter into the jars, filling them halfway. Bake until the tops of the cakes are firm to the touch, about 25 minutes.

To make the topping, melt the butter in a medium saucepan over medium heat, then add the brown sugar and 1/2 cup water and stir with a wooden spoon until the sugar is dissolved, 2 to 3 minutes. Remove the pan from the heat and bring to a boil. Stir in the nuts.

Pour the praline topping over the cakes to cover, working quickly, because the praline hardens as quickly as it cools. Let the cakes cool completely if they aren't already, before screwing on lid jars.

***

PEANUT BUTTER AND CHOCOLATE CHIP THUMBPRINTS

8 Tablespoons unsalted butter, softened

1/2 cup packed light brown sugar

1 teaspoon pure vanilla extract

1 1/2 cup all purpose flour

1/2 teaspoon salt

2 tablespoons milk

1/4 cup semisweet chocolate chips, chopped

1/4 cup chopped roasted salted peanuts

For the Filling

3/4 cup semi sweet chocolate chips

2 tablespoons peanut butter

2 tablespoons corn syrup

1 tablespoon water

1 teaspoon pure vanilla extract

Preheat the oven to 375 degrees F.

To make the cookies, in a mixer fitted with the paddle attachment, beat the butter until light and fluffy, about 3 minutes. Add the brown sugar and vanilla and mix on medium low speed. Mix in the flour and salt, then add the milk and chocolate chips and mix until combined.

Using your hands, roll pieces of dough into 1 1/2 inch balls and dip the top of the balls in the chopped peanuts. Place peanut side up 1 1/2 inches apart on a cookie sheet. Push your thumb into the middle of each cookie to make a deep impression.

Bake the cookies for 10 to 12 minutes, or until they're light golden brown. Let cool on the cookie sheet while you make the filling

To make the filling, melt the chocolate chips in a medium bowl set over, but not touching, a sauce pan of simmering water. Stir in the peanut butter, corn syrup, 1 tablespoon water, and the vanilla until well combined. Let cool for 5 minutes. Using a spoon, fill the centers of the cookies with the filling. Let sit for 30 minutes to set.

***

CHOCOLATE-DIPPED PEANUT BUTTER BALLS


4 1/4 cup powdered sugar 2 cups creamy peanut butter

8 tablespoons unsalted butter, softened

3 cups crisped rice cereal

12 ounces semi sweet chocolate

12 ounces milk chocolate, chopped

2 tablespoons vegetable oil

In an electric mixer fitted with the paddle, or by hand, mix the powdered sugar, peanut butter, and butter on low speed until well combined. Mix in the puffed rice cereal.

Using your hands, form the mixture into walnut-size balls and refrigerate until firm, about 1 hour.

Stir the chocolates together in a heat-proof bowl and set the bowl over a saucepan of simmering water. Stir occasionally until the chocolates are melted and smooth. Stir in the vegetable oil.

Using a fork, dip the peanut butter balls into the melted chocolate, rolling them around so they are entirely coated, then fish them out with a fork, shake them off a bit, and set the coated ball on a parchment lined cookie sheet. Set aside for at least 2 hours to cool and set up.

***

INDIVIDUAL CHOCOLATE PAVLOVAS


1/2 cup large egg whites, at room temperature

1/8 teaspoon cream of tartar

1/8 teaspoon salt

1 cup plus 2 tablespoons sugar

1 1/2 teaspoons cornstarch

1 teaspoon vanilla extract

1 tablespoon raspberry vinegar or red wine vinegar

1/4 cup cocoa powder, preferably dutch processed, sifted

1 cup heavy cream

10 ripe strawberries, or 1/2 cup raspberries, blueberries or blackberries

2 to 3 ripe kiwis, peeled and thinly sliced

Center a rack in the oven and preheat the oven to 300 degrees.

In a mixer fitted with the whisk attachment, whip the egg whites, cream of tartar and salt on medium high speed until foamy. Add 1 cup of the sugar, the cornstarch, vanilla and vinegar, and continue whipping until the whites form stiff peaks and are smooth and shiny, about 5 minutes more. Add the cocoa powder and stir on low speed until just blended.

Line a cookie sheet with parchment. Fit a pastry bag with a large plain tip and fill the bag with the meringue. Pipe twelve 4- to 5-inch disks of meringue about 1 inch apart onto the parchment.

Bake for 40 minutes or until the pavlovas are crisp on the outside but still moist on the inside. Remove from the oven and let them cool on the pan.

To serve, whip the cream with the remaining two tablespoons sugar. Place a dollop of cream on each meringue, spreading it to the edge, and arrange the fruit on top.

***

BAKED RICOTTA CUSTARDS WITH RASBERRY-MINT SALAD

10 ounces cream cheese, at room temperature

1 cup whole milk ricotta cheese

2 large eggs

1 large egg white

1/2 teaspoon pure vanilla extract

1/2 cup sugar

1/2 cup heavy cream

For the Raspberry Mint Salad

2 (1/2) pint containers of raspberries

2 tablespoons sugar

2 mint leaves, thinly sliced

Preheat the oven to 250 degrees F. Bring a tea kettle or medium sauce pan of water to a boil. Have ready ten to twelve 4-ounce ramekins in a baking dish or roasting pan that's large enough to hold them all.

To make the custard, using an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until it's light, smooth and fluffy, 5 to 7 minutes. Add the ricotta and mix until combined. Mix in the eggs and egg white at one at a time until combined, then mix in the vanilla sugar, and cream.

Pour the batter into the ramekins, filling almost full and pour the boiling water around them to come halfway up the sides. Bake for 45 minutes, or until the custards are set but not colored. Remove from the oven and let cool in the water bath to room temperature. Remove from the water, cover, and put in the refrigerator to chill for at least one hour.

For the raspberry mint salad, using a fork, mash a quarter of the berries in a bowl with the sugar until pureed. Fold in the whole berries along with the mint.

***

BOSTON CREAM CUPCAKES


For the Cupcakes

8 tablespoons unsalted butter, softened

1 cup sugar

1/2 teaspoon pure vanilla extract

2 large eggs

1 1/2 cups sifted cake flour

1 1/2 cup teaspoons baking powder

1/4 teaspoon salt

1/2 cup whole milk

1/2 recipe éclair custard filling


For the Chocolate Glaze

1 cup heavy cream

8 ounces semi sweet chocolate, chopped

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with paper cupcake liners

In a mixer fitted with the whisk attachment, beat the butter on medium speed until light a fluffy, 3 to 5 minutes. Add the sugar and continue to whip. Add the vanilla and gradually mix in the eggs, one by one until well combined. Sift together the flour, baking powder and salt. Add the dry ingredients to the butter mixture in 3 batches, alternating with the milk and ending with the dry ingredients.

Pour the batter into the prepared pan, filling each slot three-quarters full. Bake for 20 to 25 minutes, until the cupcakes are puffed firm in the center, and light golden brown on top. Let cool in the pan on a cooling rack.

To fill the cupcakes, use a small paring knife to remove a plug of cake from the top center of each cake and set the plugs aside. With pastry bag fitted with a large (1/2 inch) plain tip, pipe or spoon the custard into the cavities. Trim each plug so that it is a flat coin. Top the filled cupcakes cavities with the coins and chill for 30 minutes while you make the glaze.

To make the chocolate glaze, heat the cream in a saucepan or in the microwave until almost boiling. Meanwhile place the chocolate in a medium bowl. Pour the hot cream over the chopped chocolate and whisk until melted.

Dip the chilled cupcakes in the warm chocolate glaze to coat the top. Refrigerate until serving.

To serve, spoon the raspberry mint salad over the top of the chilled custards.

***

VANILLA CHARLOTTE

1 package ladyfingers, store bought

2 (1/2) pint containers raspberries

4 cups whole milk

1 vanilla bean, halved lengthwise

1 tablespoon powdered gelatin

2 tablespoons cold water

12 large egg yolks

1 1/3 cups granulated sugar

white chocolate curls

powdered sugar

Have a large bowl ready near your cooktop. Fill the bowl three-quarters, full with ice and cover the ice with water.

Bring the milk and vanilla bean to a boil in a large saucepan over medium high heat. As soon as it comes to a boil, turn off the heat and let vanilla steep in the milk for 10 minutes.

Gradually sprinkle the gelatin over the cold water in a small bowl and set aside for the gelatin to soften.

In a medium bowl, whisk the egg yolks with the granulated sugar for about 1 minute to combine and then gradually pour in the hot milk, whisking continuously. Return the mixture to the saucepan and, stirring constantly with a wooden spoon, cook over medium heat until the sauce has thickened and is 180 degrees on an instant read thermometer, being careful not to over cook it or it will break.

Immediately stir the softened gelatin into the custard until it's dissolved and then strain the mixture through a fine mesh sieve into a medium bowl. Put the bowl of custard into the bowl of ice water and stir frequently until the custard starts to cool and thicken.

Fold in the less than perfect berries and then pour the custard into the pan lined with ladyfingers. Spread the top of the custard to smooth it. Cover the charlotte with plastic wrap and put it in the refrigerator to chill for at least 4 hours.

To serve, trim the ladyfingers even with the top of the custard. Put a serving platter upside down over the pan and quickly invert it. Remove the old and parchment. Arrange the reserved raspberries around the edge of the charlotte and pile white chocolate curls in the center. Dust with powdered sugar and cut into wedges for serving.

***

MARY'S BUTTERBALLS

1 cup unsalted butter, softened

1/2 cup granulated sugar

1 3/4 cups all purpose flour

1/2 cup raspberry jam or ganache

2 cups vanilla sugar for rolling

In a mixer fitted with the whisk attachment, beat the butter on medium speed until it's light and fluffy, 3 to 5 minutes. Mix in the granulated sugar and when the mixture is blended add the flour and mix until it forms a dough. Wrap the dough in plastic and chill for at least 3 hours to make it easier to handle. This also helps prevent balls from flattening out too much when they're baked.

Preheat the oven to 375 degrees F.

Taking off pieces of dough with your hands, roll small (3/4 inch) balls of dough (about the size of a hazelnut in the shell). Chill them for 30 minutes in the freezer, then place them 2 inches apart on cookie sheets to allow for some spreading. Bake for 10 to 12 minutes, or just until the cookies are firm but not browned. Remove from the oven and let cool on the pans.

Spread the flat face of half of the cooled cookies with the jam or ganache and top with a second cookie to form a little sandwiched ball. The filling will not show very much. Once you've sandwiched them all together, but them in vanilla sugar to coat the entire outside.

Video: Unexpected Twists On Comfort Foods

From Denny: Exuberant and creative Chef George Duran does low-fat panko crumb baked chicken that tastes like fried chicken without all the calories, a wonderful stuffing that you can also serve as a corn muffin and a tiramisu done with, drum roll please, twinkies! Really. Apparently, he dialed back on the sugar in other areas for the recipe since we all know the twinkies carry a lot of sugar. Chef thought this was an easy intro to making tirimisu for those who unfamiliar and intimidated by it. Using a familiar ingredient is a great way to bridge the gap in culture.

Recipes are from CBS and follow the video. Enjoy!



GUILTLESS OVEN-FRIED CHICKEN


Prep: 10 minutes

Bake: 20 minutes

Yield: 4 servings


Ingredients:

1 cup low-fat mayonnaise

1 Tbsp garlic powder

1 Tbsp paprika

1 tsp chili powder

3 Tbsp water

Kosher salt or table salt and freshly ground pepper, to taste

4 chicken thighs, skin removed

Nonstick cooking spray

2 cups panko (Japanese-style bread crumbs)

Directions:

Preheat the oven to 350 degrees F. In a large bowl combine the mayonnaise, garlic powder, paprika and chili powder. Mix with water, 1 tablespoon at a time, to make it the consistency of whipping cream; season with salt and pepper. Add the chicken pieces; coat well with the mayonnaise mixture.

Lightly coat a nonstick baking sheet with cooking spray. Pour the panko onto a plate. Toss the chicken thighs, one at a time, in the crumbs to completely coat. Place the chicken on the baking sheet; coat with cooking spray. Bake for 20 to 25 minutes or until the chicken is browned and cooked through, turning once.

ROSEMARY-GARLIC MASHED POTATOES

Prep: 15 minutes

Cook: 20 minutes

Roast: 45 minutes

Yield: 8 to 10 servings


Ingredients:

1 bulb garlic

1-1/2 teaspoons extra virgin olive oil

3 pounds russet potatoes, peeled and cubed

Kosher salt or table salt

1-1/2 cups whipping cream

3 sprigs fresh rosemary

1/2 cup butter (1 stick), at room temperature

Freshly ground black pepper

Snipped fresh rosemary (optional)

Directions:

Preheat the oven to 400 degrees F. Cut the top off the garlic; wrap the bulb in foil, leaving the top cut edge exposed. Drizzle with the olive oil. Roast for 45 minutes or until the garlic is soft and caramelized. Set aside to cool.

Meanwhile, in a medium pan cover the potatoes with water and add a big pinch of salt. Bring to a boil over high heat. Lower the heat to medium and simmer about 20 minutes or until the potatoes are tender; drain well.

While the potatoes are cooking, warm the cream and rosemary in a small pan over low heat. Strain out the rosemary.

Put the hot potatoes through a ricer into a large bowl. Squeeze in the roasted garlic and add some of the warm cream. Mix well. Add the butter; mix again. Add more cream if necessary. Season with salt and pepper. If desired, garnish with snipped rosemary. Serve immediately.

CORN BREAD MUFFIN STUFFING

Prep: 15 minutes

Cook: 15 minutes

Bake: 45 minutes

Yield: 8 to 10 servings


Ingredients:

2 Tbsp extra virgin olive oil

2 (4-ounce) hot Italian sausages, casings removed

1 cup chopped carrot

1 cup chopped celery (2 stalks)

1 cup chopped onion (1 large)

Kosher salt or table salt and freshly ground black pepper

1/2 cup snipped fresh sage

4 (4-ounce) corn muffins

3 eggs

1/2 cup chicken stock or broth

Nonstick cooking spray

Directions:

Heat the oven to 350 degrees F. In a skillet heat 1 tablespoon of the oil over medium-high heat. Add the sausage; cook about 5 minutes or until browned and cooked through, breaking the meat into small pieces with a wooden spoon. Drain on a plate lined with paper towels; set aside to cool. Wipe excess fat from the pan with paper towels.

In the same skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the carrot, celery, and onion. Season with salt and pepper; add the sage. Cook about 10 minutes or until the vegetables are soft. Set aside.

Crumble the corn muffins into a large bowl. Add the cooled sausage and the vegetables. Add the eggs and ¼ cup of the chicken stock. Using your hands, mix well, adding more stock if the stuffing is too dry. Coat a 2-quart ovenproof baking dish with nonstick cooking spray. Put the stuffing in the dish and bake for 45 minutes to 1 hour or until the top is browned and crispy.

TWINKIE TIRAMISU

Prep: 15 minutes

Chill: 2 Hours

Yield: 6 to 8 servings

Ingredients:

8 cream-filled sponge cakes (recommended: Twinkies)

1 cup unsweetened brewed espresso or strong coffee

1-1/2 cups whipping cream

1/3 cup sugar

2 (8.75-ounce) packages mascarpone cheese, at room temperature

10 vanilla water cookies, crushed, and 5 chocolate wafer cookies, crushed (optional)

Directions:

Cut the sponge cakes in half lengthwise and fit the bottom halves into an 11*7*1 ½ -inch pan. Drizzle with ½ cup of the coffee.

Whip the cream and sugar to soft peaks. In a large bowl, whisk the mascarpone a bit to loosen it; fold in the whipped cream. Pour half the mixture over the sponge cakes; drizzle with the remaining coffee. Spread mascarpone mixture evenly over the sponge cakes.

Sprinkle crushed vanilla wafer cookies over mascarpone mixture. Or, if desired, gently place several different sized round cookie cutters on the surface of the mascarpone mixture. Carefully sprinkle the crushed vanilla wafers into a few of the cookie cutters and the crushed chocolate wafers into the remaining cutters. Gently remove cookies cutters. Lightly cover and refrigerate at least 2 hours before serving.

Chocolate Heaven

Image by rachel is coconut&lime via Flickr

From Denny: This video was done for the last Christmas season and featured editor Dede Wilson from Bon Appetit magazine. Lots of great recipes here for any time of the year for a chocolate lover! A quick to mix up macaroon with a wonderful bittersweet chocolate sauce to drizzle over them and many more.



THE RECIPES

Ambrosia Macaroons

These cookies use the flavors of ambrosia -- the South's favorite sweet salad -- in a new way, adding finely-grated orange peel to classic coconut macaroons, and then drizzling them with bittersweet chocolate for a festive finish.

INGREDIENTS

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
1/8 teaspoon salt
2 teaspoons finely grated orange peel
3 large eggs
24 oz sweetened flaked coconut (about 6 cups firmly packed)
6 oz bittersweet chocolate, melted

METHOD

Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.

Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.

Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.

Bittersweet Chocolate Sauce

INGREDIENTS

6 oz bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter
1/3 cup heavy whipping cream
2 tablespoons Armagnac, Cognac, or other brandy
1 teaspoon vanilla extract
1/8 teaspoon salt

METHOD

Combine chocolate and butter in medium metal bowl. Place bowl over saucepan of simmering water; stir until melted and smooth. Remove from over water.

Bring cream to simmer in small saucepan; gently stir into chocolate. Add Armagnac, vanilla, and salt and stir to blend. DO AHEAD Can be made 3 days ahead. Cool, cover, and chill. Re-warm over low heat before using.


Devil's Food Cake with Peppermint Frosting

This showstopping cake is layered with dark chocolate ganache and white chocolate cream, then topped with marshmallowy peppermint frosting. To give the final product pastry-shop flair, set a pile of chocolate curls in the center.

INGREDIENTS

Cake


2 2/3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 large egg yolk
1 1/4 cups unsweetened cocoa powder, sifted
2 cups ice water

Dark Chocolate Ganache

1 1/3 cups heavy whipping cream
2 tablespoons light corn syrup
14 oz bittersweet chocolate, chopped

White Chocolate Cream

12 oz high-quality white chocolate (such as Lindt or Perugina), finely chopped
3 cups chilled heavy whipping cream, divided
1 1/2 teaspoons pure peppermint extract

Peppermint Frosting


2 1/4 cups sugar
1/2 cup water
3 large egg whites
1 tablespoon light corn syrup
1/2 teaspoon pure peppermint extract

METHOD

Cake:

Position rack in center of oven; preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops.

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD Can be made 1 day ahead. Wrap in foil; store at room temperature.

Dark Chocolate Ganache:

Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes.

White Chocolate Cream:

Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD Can be made 1 day ahead. Chill.

Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.

Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting.

Peppermint Frosting:

Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes.

Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill.

Orange Scented Brownies with Dried Cranberries, Pistachios and Ginger

INGREDIENTS

1/2 cup (1 stick) unsalted butter, diced
3 1/2 cups bittersweet chocolate chips (about 21 ounces), divided
2 oz unsweetened chocolate, chopped
2 large eggs
1/2 cup sugar
1/2 cup (packed) dark brown sugar
1/4 teaspoon coarse kosher salt
1 tablespoon finely grated orange peel
3/4 cup all purpose flour
1/2 cup dried cranberries
1/3 cup shelled unsalted natural pistachios
1/4 cup chopped crystallized ginger
2 oz high-quality white chocolate (such as Lindt or Perugina), chopped.

METHOD

Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with foil, leaving overhang. Butter foil. Place butter, 1 cup chocolate chips, and unsweetened chocolate in medium metal bowl set over saucepan of simmering water. Stir until mixture is smooth. Remove from over water and cool to room temperature.
Using electric mixer, beat eggs, sugar, brown sugar, and coarse salt in large bowl until light and fluffy, about 4 minutes. On low speed, gradually beat in chocolate mixture, then orange peel. Add flour and beat just until blended. Fold in 1 1/2 cups chocolate chips. Spread batter in pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Remove from oven; sprinkle evenly with remaining 1 cup chocolate chips. Let stand 2 minutes for chips to soften, then spread evenly over brownies. Sprinkle cranberries, pistachios, and ginger over.

Place white chocolate in small glass custard cup. Microwave on low in 10-second intervals until just melted; stir until smooth. Drizzle white chocolate over brownies. Chill until topping sets, at least 1 hour and up to 1 day.

Using foil overhang as aid, lift brownie sheet from pan. Cut into squares.

All recipes from CBS.

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