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You don’t have to be Martha Stewart in the kitchen to master these holiday treats! Camille Moore shares four easy and delicious baking recipes to make over the holidays.

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Chocolate Yogurt Granola Bowl with Cherry Compote

Prep time: 10 minutes

WHAT YOU NEED:

  • 1/2 cup CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (125 mL)
  • 3 tbsp whole milk (45 mL)
  • 2 cups plain Greek yogurt (500 mL)
  • 2 cups pitted Bing cherries (fresh or frozen, thawed) (500 mL)
  • 2 tbsp packed brown sugar (30 mL)
  • 1 tbsp coconut oil (15 mL)
  • 1/2 cup granola (125 mL)

WHAT YOU DO:

  1. Heat chocolate chips with milk in heatproof bowl set over saucepan of hot, not boiling, water until melted and smooth. Let cool. Fold cooled chocolate mixture into yogurt. Refrigerate.
  2. Meanwhile, in saucepan, heat together cherries, brown sugar, coconut oil and 1/4 cup (50 mL) water over medium heat; bring to boil. Reduce heat and simmer for about 20 minutes or until cherries are tender and sauce is slightly thickened.
  3. Scoop chilled yogurt mixture into Mason jars or glasses. Top with cherries and granola.
  4. Tip: Use fresh cherries when in season; however, frozen cherries can be substituted easily.
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Dark Fudge Truffles

Makes about 3 dozen truffles

WHAT YOU NEED:

  • 2 cups CHIPITS Dark Chocolate Chips (500 mL)
  • 3/4 cup whipping cream (175 mL)
  • Various coatings such as toasted chopped pecans, coconut, powdered sugar, HERSHEY'S Cocoa or small candy pieces

WHAT YOU DO:

  1. Combine chocolate chips and cream in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  2. Refrigerate 3 hours or until firm. Roll mixture into 1-inch (2.5 cm) balls. Roll each ball in coating. Cover; store in refrigerator.

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Sea Salt Caramel Torte

Makes 12 servings Prep time: 30 minutes

WHAT YOU NEED:

  • 3/4 cup butter or margarine, softened (175 mL or 1 1/2 sticks)
  • 1 cup packed light brown sugar (250 mL)
  • 1 cup granulated sugar (250 mL)
  • 1 tsp vanilla extract (5 mL)
  • 3 eggs
  • 2 egg yolks
  • 1 2/3 cups all-purpose flour (400 mL)
  • 3/4 cup HERSHEY'S Cocoa (175 mL)
  • 1 tsp baking soda (5 mL)
  • 3/4 tsp salt (4 mL)
  • 1 1/3 cups milk (325 mL)
  • Sea salt caramel ganache (recipe follows)
  • Additional HERSHEY'S Cocoa for dusting

WHAT YOU DO:

  1. Heat oven to 350°F (180°C). Grease and flour three 8-inch (20 cm) round baking pans.
  2. Beat butter, brown sugar, granulated sugar, vanilla, eggs and egg yolks in large bowl until combined. Add flour, cocoa, baking soda, salt and milk, beating until blended. Divide batter evenly into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely.
  4. Prepare SEA SALT CARAMEL GANACHE. Place one cake layer on serving plate; carefully spread heaping 1/3 cup (75 mL) ganache over top of layer. Place second layer on top; repeat layering procedure with remaining ganache and cake layer.*
  5. Garnish with cocoa sifted on top of torte and sprinkle with chopped caramel chips reserved from ganache.
For the Sea Salt Caramel Ganache

WHAT YOU NEED:

  • 1 2/3 cups (400 mL)(283g pkg.) CHIPITS Sea Salt Caramel Chips, divided
  • 1/2 cup (125 mL) heavy whipping cream

WHAT YOU DO:

  1. Coarsely chop 1 tbsp (15 mL) caramel chips; set aside. Place remaining caramel chips and whipping cream in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Cool in refrigerator 30 minutes, stirring occasionally or until desired spreading consistency.
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Chocolate Caramel Lava Cakes

Makes 6 Lava Cakes

WHAT YOU NEED:

  • HERSHEY'S Cocoa (for dusting)
  • 1/2 cup HERSHEY’S CHIPITS Semi-Sweet Chocolate Chips (125 mL)
  • 1/2 cup HERSHEY’S CHIPITS Sea Salt Caramel Chips (125 mL)
  • 10 tbsp butter (1 1/4 stick) (300 mL)
  • 1 1/2 cups icing sugar (375 mL)
  • 3 eggs
  • 3 egg yolks
  • 1 tsp vanilla extract (5 mL)
  • 1/2 cup flour (125 mL)
  • Whipped cream (garnish)

WHAT YOU DO:

  1. Preheat oven to 425°F (220°C).
  2. Coat 6 ramekins with cooking spray and dust with cocoa powder.
  3. Add the chocolate chips, caramel chips, and butter to a mixing bowl. Microwave until the chocolate and butter are completely melted, stirring every 30 seconds.
  4. Whisk in the icing sugar.
  5. Add the eggs, egg yolks and vanilla. Stir to combine. Add the flour and stir until the flour is fully incorporated. Divide the batter evenly among the ramekins.
  6. Bake for 13 minutes, or until the outside is set.
  7. Let cool for a few minutes before inverting onto a plate. Dust with icing sugar. Garnish with whipped cream, if desired.