Einstein’s Chocolate Chip Coffee Cake May 8, 2008

Ingredients
2 C. Flour
1 1/2 t. Baking Powder
1 t. Baking Soda
1/2 t. Salt
1 1/4 C. Sugar
1 t. Cinnamon
1 Stick Butter (Room Temp)
2 Eggs (Room Temp)
1 C. Sour Cream
1 t. Vanilla Extract
1 C. Chocolate Chips

Topping:
4 T. Butter
1/4 C. Flour
1/4 C. Brown Sugar
1/2 C. Chocolate Chips

Method
1. Preheat oven to 350. Grease an 8-inch square baking pan. In a medium bowl, mix together flour, baking powder, baking soda and salt. In a small bowl, combine 1/4 C. sugar and cinnamon.
2. Beat together butter and remaining 1 C. sugar until fluffy, about 5 minutes. Beat in the eggs, one at a time, then beat in sour cream and vanilla. Fold into the flour mixture until just combined. Add cinnamon sugar mixture and chocolate chips. Spread into pan.
3. Mix together butter, brown sugar and flour for topping. Crumble over top of batter. Sprinkle with chocolate chips.
4. Bake 30-35 minutes

Notes: The chocolate chip coffee cake from Einstein’s Bagels is very yummy and while pregnant I was really craving it, so I searched around for some recipes that seemed like they’d be close. We added the streusel and chocolate chip topping and it was perfect! Great as a breakfast or a dessert.

Butter Crunch Toffee March 2, 2008

Ingredients
1 C. Slivered Almonds
2 Sticks Butter
1 C. Sugar
3 T. Water
1 T. Corn Syrup
1/4 t. Salt
6 oz. Chocolate (Finely Chopped)

Method
1. Sprinkle half the almonds in the baking pan.
2. Melt butter in saucepan. Add sugar, water, corn syrup and salt. Cook, stirring over medium-high heat until mixture boils. Reduce heat to medium and boil until reaches soft ball stage. Remove from heat and pour candy over almonds in pan.
3. Let stand 5 minutes. Sprinkle with choolate. Let stand until chocolate softens, about 2 minutes. Spread chocolate evenly over candy. Sprinkle with remaining almonds.

Notes: This makes a great Christmas gift!

Peppermint Bark December 12, 2006

Ingredients
2 lbs. White Chocolate (Chopped)
12 Candy Canes
1/2 t. Peppermint Oil

Method
1. Line a rimmed baking sheet with parchment. Melt the chocolate. Crush the candy canes. Stir the candy and the peppermint into the chocolate.
2. Remove from heat and pour onto baking sheet, spreading evenly. Chill 1/2 hour in the refrigerator. Break apart.

This is super duper easy and really pretty. You can make the recipe with a different type of chocolate and you can substitute the candy canes for some other type of candy or even nuts. You could replace the peppermint oil with a different type of oil. Dark chocolate with almonds and almond extract would be divine!