1. Place chocolate in a large bowl. In a small saucepan, warm cream until it comes to a simmer. Remove from heat and immediately pour cream over chocolate. Stir until blended and glossy. Cool ganache to room temperature.
2. Place 1 cake layer on a serving platter, domed-side down. Spread prepared caramel over layer. Cut about 12 candies in half; press into caramel. Top with remaining cake, rounded side up. Spread cooled ganache over the top and sides of cake. Pile remaining candies in a mound in the center of the cake.
TIP: The longer you allow the ganache to cool, the thicker it will become. You can refrigerate the bowl to speed up cooling, but keep an eye on it to make sure it doesn’t become too thick.
WINTER
Christmas Morning Chocolate Swirl Buns
Start a family tradition and make a special breakfast treat to serve every Christmas morning. This recipe makes 4 giant buns. For classic smaller buns, roll the dough log, starting on the long end, and cut into 12 buns.
Makes 4 giant buns
Dough
1 cup whole milk
3 tablespoons unsalted butter, cut into 4 pieces, plus additional for greasing bowl
3½ cups all-purpose flour, divided, plus additional for rolling out
½ cup granulated sugar
1 large egg
1 package (2¼ teaspoons) instant yeast
½ teaspoon salt
Filling
4 tablespoons (½ stick) unsalted butter, at room temperature
⅓ cup granulated sugar
1 cup (6 ounces) finely chopped semisweet chocolate (or mini–chocolate chips)
Icing
1 cup powdered sugar
3 tablespoons unsweetened cocoa
3–4 tablespoons whole milk, as needed
For dough and filling:
1. In a glass measuring cup, combine milk and chopped butter. Microwave until butter melts. In the large bowl of an electric mixer, combine warm butter mixture, 1 cup of the flour, sugar, egg, yeast and salt. Mix on low speed for 2 minutes, until well blended. Add remaining 2½ cups flour; mix just until blended. If dough is too sticky, add additional flour until dough holds together and pulls away from the sides of the bowl. Dump dough out onto a lightly floured surface; knead for 5 minutes, until dough is smooth and elastic.
2. Lightly grease a large bowl. Form dough into a ball; place in the greased bowl and turn to coat. Cover the bowl with plastic wrap and a kitchen towel. Place the bowl in a warm area and let the dough rise for 2 hours, until doubled
3. Line a large baking sheet with parchment paper. Turn the dough out onto a lightly floured surface; punch down dough and let it sit 5 minutes. Using a floured rolling pin, roll out the dough to a 10-by-20-inch rectangle. Spread 4 tablespoons butter over the dough. Sprinkle with sugar, then chopped chocolate. Starting from the short side, roll up the rectangle to a fat roll. Slice the rolled log into 4 equal pieces. Transfer buns to the prepared baking sheet. Cover with plastic wrap; place in a warm area and let rise 30 minutes. (At this point, dough can be covered and refrigerated overnight. Let stand 30 minutes at room temperature before continuing recipe.)
4. Preheat oven to 350°F. Bake rolls 30 to 35 minutes, until golden. Cover rolls in the last 10 minutes of baking if they’re overbrowning. Let buns cool 5 minutes in the pan; transfer to a wire rack to cool completely.
For icing:
1. In a small bowl, whisk icing ingredients to drizzling consistency. Drizzle over cooled buns.
TIP: If you prefer the classic cinnamon flavor, substitute cinnamon sugar for the chopped chocolate.
WINTER
WINTER
Layered Pear Cranberry Crumb Pie
Two classic holiday pies combined in one sweet, crumble-topped dessert.
Serves 10
Cranberry layer
2 cups fresh or frozen cranberries
¼ cup orange juice
1 cup granulated sugar, divided, plus additional for topping
½ teaspoon salt, divided
1/4cup water
Pears
6 medium ripe pears, peeled and thinly sliced
½ teaspoon ground cinnamon
1 tablespoon cornstarch
¼ cup water
1 prepared pie crust
Streusel topping
½ cup (1 stick) unsalted butter, melted
⅓ cup light-brown sugar
⅓ cup granulated sugar
1¼ cups all-purpose flour
Pinch of salt
For cranberry layer:
1. In a small saucepan over medium heat, bring cranberries, juice, ½ cup of the sugar and ¼ teaspoon of the salt to a boil. Cook 10 minutes, until berries are soft and mixture is jamlike, stirring often and pressing berries against the side of the pot. Remove from heat, stir in ¼ cup water and let cool slightly.
For pears:
1. In a large microwave-safe bowl, combine pears with remaining ½ cup sugar, cinnamon, remaining ¼ teaspoon salt, cornstarch and 1/4 cup water. Toss until pears are coated. Microwave 10 minutes, until pears are very tender and liquid thickens, stirring every few minutes. Let cool slightly.
2. Preheat oven to 425°F; set oven rack to the lowest position. Spoon the cooled cranberry mixture into the pie crust. Spoon pears on top of the cranberries, mounding slightly in the center.
For streusel topping:
Susan Mallery's Fool's Gold Cookbook: A Love Story Told Through 150 Recipes (Fool's Gold #12.1)
Susan Mallery's books
- A Christmas Bride
- Just One Kiss
- Chasing Perfect (Fool's Gold #1)
- Almost Perfect (Fool's Gold #2)
- Sister of the Bride (Fool's Gold #2.5)
- Finding Perfect (Fool's Gold #3)
- Only Mine (Fool's Gold #4)
- Only Yours (Fool's Gold #5)
- Only His (Fool's Gold #6)
- Only Us (Fool's Gold #6.1)
- Almost Summer (Fool's Gold #6.2)