Hi! I want to thank Hallie from Turtle Alley Chocolates on Washington Street in Gloucester again for her hospitality (and chocolate) and for taking us through some of what they do in a day in the shop. It is amazing to me that no only do they stock that store to the gills with delicious treats but they also stock their store in Salem as well!
The aroma of chocolate is intoxicating in the shop……if you have not been there–GO NOW!
I hope you enjoy these simple recipes. Very easy to make and certain crowd pleasers! Inspired Cooking airs Tuesdays at 8:30, Fridays at 4:30 in the afternoon and Sundays at 11:30 am on Channel 12, Cape Ann TV. I hope you will tune in.
Decadent Spiced Caramel Brownies
20 Salted Ancho Chipotle Caramels—from Turtle Alley Chocolates—refrigerated and cut into fourths
(if you live far far way and can’t get these, you have two options—Turtle Alley has mail order OR you could use regular caramels and toss them in a tiny tiny bit of chipotle or ancho chili power right when they come out of the fridge)
2 sticks salted butter
4 oz unsweetened chocolate
1 cup all purpose flour
1 teaspoon cinnamon
Pinch kosher salt
4 large eggs at room temperature
2 cups granulated sugar
Preheat oven to 350 degrees. Spray 9 x 13 pan with cooking spray and set aside.
In a microwave save mixing bowl, melt together butter and chocolate, about 2 ½ minutes. Stir until smooth and set aside.
Whisk together flour and cinnamon and set aside.
In a large mixing bowl, stir together eggs and sugar. Stir in flour mixture until smooth. Mix in butter and chocolate mixture and pour in pan.
Drop prepared caramel pieces over brownies and swirl to combine. Bake 24-26 minutes until center is set. Remove from oven and cool on a rack. Allow to cool completely before serving(good luck with that!). Enjoy
Peanut Butter Kissed Chocolate Chip Cookies
½ cup butter flavored shortening
¼ cup salted butter
1 ¼ cup light brown sugar
1-2 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 ¾ cup all purpose flour
1 teaspoon kosher salt
¾ teaspoon baking soda
15 Turtle Alley Peanut Butter bolster bars, chopped
½ cup milk chocolate, chopped
Preheat oven to 350 degrees. Line 4 baking sheets with parchment or spray with non stick cooking spray and set aside.
In a large bowl, cream shortening, butter and brown sugar until light and fluffy. Add milk, vanilla and egg and mix until smooth and lighter in color. Wisk together flour, salt and baking soda and add to sugar mixture. Mix until well blended. Add bolster bars and chocolate and mix just until combined.
With a small scoop, dish out 12 cookies per tray. Bake cookies for 10 minutes, turning once at 5 minutes.
Remove from oven and allow to cool slightly on pan before moving to a cooling rack.
*if you are making these on warm muggy day, refrigerate the dough for an hour or so before you make them