Christmas Treats and Sweets

Thanks for dropping by for Christmas Treats and Sweets. 

Christmas Treats by Canadian Recipes of the Great White North - Photo while at Rimrock Hotel Resort in Banff Alberta

Welcome to Christmas Treats and Sweets with Chef Bari. Enjoy Christmas 2013 season with my cookies and treats recipes.

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Turtles...Turtles...Turtles...Brownies by Canadian Recipes of the Great White North

Ingredients:
• 3 oz (90grams)unsweetened chocolate – coarsely chopped
• ¼ cup (180grams) butter (cut into small pieces (Tip : use cold hands – run under cold water)
• 3 large eggs or 4 small eggs
• ½ cup (110grams) brown sugar
• 1 cup (225grams) white sugar
• 1 ½ teaspoons of vanilla
• ½ cup plus 2 tablespoons (80grams)flour
• ¼ teaspoon salt
• Caramel Topping:
• 40 Kraft Caramels
• ½ cup (150ml) heavy whipping cream
• 2 cups(300 grams) pecan halves - toasted

Directions:
Gouache Topping:
2 ounces (65grams) semisweet chocolate, coarsely chopped
1/4 cup (75 ml) heavy whipping cream

Method:

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick spray, a 9 x 13 inch (23 x 33 cm) rectangular baking pan. 

Brownies:

1. Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and set aside while you make the brownie batter.
2. Using your favourite mixer beat the eggs and sugars until smooth. Beat in the vanilla and then the melted chocolate mixture. Make sure to scrape down the sides of the bowl and, on low speed, beat in the flour and salt.
3. Pour into the prepared pan and bake for about 20 minutes, or just until the brownies are barely firm to the touch. Remove from oven and place on a wire rack. 

Caramel:

 Place the unwrapped caramels and cream in a saucepan and melt, over low heat (stirring frequently), until smooth.
Remove from heat and stir in the toasted pecans, making sure all the pecans are coated with caramel. Spread the caramel topping evenly over the still warm brownies and let cool to room temperature. Then cover and refrigerate brownies for about an hour or until the brownies are firm. 

Gouache: 

Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat (alternatively, heat the cream in the microwave). Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow standing for 5 minutes. Stir with a whisk until smooth. 

Remove the brownies from the fridge and, using a fork, drizzle the Gouache over the brownies in a zigzag pattern. Cover and refrigerate until the chocolate is set. Using a sharp knife, cut the brownies into 48 bars.

Store, covered, in the fridge for 10 days, or in the freezer for longer storage. Makes a perfect gift to anyone of your friends or family.
Just place it in a lined decorative box that you can buy from any card store or Michael's Art Store. Gets some ribbons and bows – and your set to send it as a wonderful gift that everyone appreciates today.

Why would they appreciate it? Not very many people cook these days – they rather buy it – that makes it a special gift just from you.
Makes about 50 brownies.

Canadian Recipes of the Great White North makes a Great Christmas Gift - Check it out

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