Magic Shell Chocolate Sauce

Magic Shell SundaeThis is a recipe for Magic Shell chocolate sauce.

You pour it over ice cream and it magically hardens into a delicious hard chocolate shell.

I’m going to make a sundae with my devil’s food cupcake, chocolate ice cream, and magic shell on top.

Yum yum yum.

If you are not on a limited diet like me, add some toasted, buttered and chopped nuts, some marshmallow fluff, caramel sauce, strawberry sauce or jam, some chopped pretzels or graham crackers. Maybe some fruits for balance? Like strawberries or raspberries or blueberries? Or even (yuck) some chopped bananas?

http://www.seriouseats.com/2014/06/how-to-make-your-own-chocolate-dip.html

MAGIC SHELL

Makes 2 c, keeps for basically forever at room temperature (do NOT fridge)(to reuse later, just microwave and stir again)

250 g chocolate

200 g coconut oil

125 g corn syrup

Directions:

Finely chop chocolate.

Stir in coconut oil and corn syrup.

Microwave for 15 seconds at a time, stirring constantly.

Enjoy!

What I did:

Chopped up a hershey bar

added two heaping teaspoons of coconut oil

added two level teaspoons of palm treacle (I didn’t have corn syrup)(can also use lyle’s golden syrup)

Microwave for 15 sec.

Pour onto cold ice cream.

It freezes in less than a minute!!!

YUM!!!

I ate one sundae, that was half the chocolate sauce. There is enough for a second sundae.

So, with my proportions, it makes enough for two sundaes.

Outback Steakhouse Honey Wheat Dinner Rolls

These are the Outback Steakhouse Honey Wheat Dinner Rolls.

Outback Rolls 1 Outback Rolls 2

Makes 12 rolls

Ingredients:

Dough
1 1/3 cups (10 5/8 ounces) warm water
4 tablespoons (2 ounces) butter, softened
1/2 cup (6 ounces) honey or molasses
2 3/4 cups (12 1/2 ounces) King Arthur Unbleached Bread Flour
1 3/4 cups (7 3/4 ounces King Arthur 100% White Whole Wheat Flour OR regular whole wheat flour
2 teaspoons salt
1 tablespoon powdered caramel color OR 2 teaspoons liquid caramel color (optional, but without it the rolls will lack their distinctive color) OR 1 tsp ccocoa powder OR 1 tsp coffee powder (I used both the coffee powder and the cocoa powder)
2 1/2 teaspoons instant yeast

Topping
yellow cornmeal or rolled oats

Directions:

DOUGH MAKING TIME: 30 MINUTES: Combine all of the dough ingredients in a Kitchenaid, bread machine, or mix by hand. Dough will be sticky and slightly elastic.

If you’re using a bread machine, program it for the dough or manual cycle.

If you’re using a Kitchenaid, start with the flat beater, then switch to the dough hook when the dough starts to form a ball and come away from the sides of the bowl.

If preparing this dough by hand, remember that it’s very sticky and a bit messy at first, but just keep at it, flouring your hands and trying not to add too much additional flour to the dough; eventually it’ll smooth out.

FIRST RISE: 60 MINUTES: Let the dough rise for 1 hour. It won’t have doubled in size, but should be just a bit puffy.

Divide the dough into 12 even pieces (about 4 ounces each), and shape the pieces into 6 x 2-inch oval rolls.

Coat each roll, top and bottom, with some yellow cornmeal.

SECOND RISE: 90-120 MINUTES: Place them on a lightly greased baking sheet, and allow them to rise, covered, in a warm place, for 90 minutes to 2 hours. They won’t have doubled in size, but will appear puffy; when you gently press your finger into one, the indentation will rebound quite slowly.

BAKING TIME: 24 MINUTES: Bake the rolls in a preheated 350°F oven for 24 minutes, until the bottoms appear slightly browned (you’ll have to carefully pick one up to look), or until an instant-read thermometer inserted into the center of a roll reads about 200°F. Remove the rolls from the oven, and cool them on a rack.

Note: I did not brush these with butter when I took them out of the oven. They didn’t need it. And, it would have dislodged the corn meal.

TOTAL TIME TO MAKE THESE ROLLS: 4 HOURS
Nutrition information per serving (1 roll, 109g): 304 cal, 5g fat, 7g protein, 44g complex carbohydrates, 14g sugar, 4g dietary fiber, 13mg cholesterol, 430mg sodium, 173mg potassium, 46RE vitamin A, 3mg iron, 12mg calcium, 131mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. XII, No. 3, Early Spring 2001 issue.

Honey Butter

1 stick butter, softened and at room temperature

1/2 c honey

Mix butter and honey with fork. Serve with rolls.

VERDICT: BEST RECIPE EVER. NEVER MAKE ANOTHER DINNER ROLL RECIPE. NEVER. NEVER. NEVER. BE A HERO AND MAKE THIS. PILLOWY SOFT, LIGHT, AMAZING TEXTURE, HONESTLY THE BEST. THING. EVER.

THIS IS THE GOLD STANDARD OF DINNER ROLL RECIPES.

THANKS, KING ARTHUR FLOUR, FOR SHARING THE AMAZING!!!

Mocha Bread with Cream Cheese Filling

This recipe has three parts – the bread dough, the mocha “biscuit” bread cover, and the cream cheese filling.D
I had bread like this at Lotte Department Store in Korea, and wanted to replicate the recipe.
First, make the bread dough. While it rises (the first time), make the biscuit. While the biscuit is in the fridge, make the cream cheese filling. Then combine by making cream cheese logs, wrapping the bread dough around it, and then wrapping the biscuit around that. Ta da! Instant yum!

BREAD DOUGH RECIPE:

2 c bread flour
2 tbsp sugar
1/2 tsp salt
1.5 tsp dry yeast

Mix dry ingredients.

1 c milk
2 tsp instant coffee
1 egg

microwave wet ingredients for 40 sec

Mix wet and dry ingredients in kitchenaid bowl.

Start kitchenaid. Mix.

Add:

2 tbsp (1/4 stick) butter (room temperature)

Kitchenaid for 9 min. (I mixed it for just 1 minute on high speed because my mixer was bouncing around too much; it was fine).

Add:

1 handful chopped walnuts (optional)
1 handful cranberries (dried) (optional)

Kitchenaid for 2 min. (I just hand kneaded the dough; it worked fine).

LET RISE until double in size, around 30-60 min. While the bread dough is rising, make the biscuit below.

BISCUIT RECIPE:

3 tbsp butter (room temperature)
1/3 c sugar

Mix.

Add 1 egg. Mix.

Add:

1 tbsp milk
2 tsp instant coffee.

Mix.

Add:

1 c all purpose flour (sifted)
1/2 tsp baking powder.

Mix wet and dry biscuit ingredients.

Refrigerate biscuit dough until bread dough finishes first fermentation. While the biscuit is in the fridge and the bread is rising, make the cream cheese filling.

CREAM CHEESE FILLING:

8 ounces cream cheese
1/2 cup sugar
3 tbsp all purpose flour
1 large egg, lightly beaten
2 tsp vanilla

Directions: Mix till smooth. Refrigerate until bread has finished its first rise.

PUTTING IT ALL TOGETHER:

Roll out the bread dough, about 8 in diameter.

Take cream cheese filling out of the fridge. It should be pretty solid. Place it in the center of the bread dough, and wrap the bread dough around it (fold up, fold down, and fold both ends in and wrap under the loaf).

Now roll out the biscuit dough, about 9 in diameter. Wrap around the bread dough loaf.

Let dough rise a second time 30-60 minutes.

Bake at 350 degrees Farenheit for 25 min. (Baking time may need to be adjusted, that is the time for when the dough is divided into four rolls and there is no cream cheese frosting).

Enjoy!