Tag Archives: chocolate

Homemade Twix Bars

Homemade Twix Bars | Revamperate Homemade Twix Bars | Revamperate Homemade Twix Bars | RevamperateRecently, I made these homemade butterfingers bars, and they were so popular that I thought it would be fun to make more candy. These Twix candy bars can be as easy or as difficult as you want them to be, depending on whether or not you make everything from scratch, and they make a nice last minute gift for someone! Plus, you know, they taste pretty good. Parts of this recipe you can make from scratch or purchase as a time-saver, such as the shortbread and caramel.

First, you’ll need to make shortbread with these ingredients (or you can buy shortbread cookies):

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1 teaspoon vanilla extract

You’ll also need:

  • 1 bag of caramel candies (I used Kraft brand)
  • 1 bag chocolate chips
  • 1 tablespoon of water

Start out by making the shortbread by creaming together the butter, sugar and vanilla. Once it’s completed mixed, slowly mix in the flour. It may begin to get really thick and hard to turn. If so, pull it onto a piece of wax paper and kneed with your hands until it’s soft and combined. With a floured rolling pin, roll out the dough onto the wax paper until it is about 1/4 inch thick. Using a ruler and a sharp knife, cut the dough into rectangles. You should be able to get 20-24 3×1 inch pieces out of the dough. Leave the pieces on a cookie sheet in the fridge for about 30 minutes.

Bake on 325 degrees for about 25 minutes until the edges begin to brown. Remove immediately and cool on a cooling rack.

Turning to the caramel middle of the candy – melt the caramel candy on low heat with 1 tablespoon of water, stirring constantly with a spatula so it doesn’t burn. When all of the pieces are melted remove the pan from heat, and use the spatula to spread caramel onto the shortbread while it’s hot. The caramel will harden on top if the cookies shortbread pretty quickly.

In a separate bowl, melt the chocolate chips in the microwave on defrost mode for 30 seconds, removing it to stir and continuing to microwave and stir until the chocolate is completely melted. If it’s too thick, add a small amount of vegetable oil.Homemade Twix Bars | Revamperate Homemade Twix Bars | RevamperateUse a fork to carefully dip the caramel-covered cookies and chocolate and let them dry on a sheet of wax paper. Then they’re ready to eat! Store the Twix bars in an airtight container on the counter or in the fridge for several days. Note, the caramel hardens in the fridge, so let them sit out for a few minutes before eating so the caramel has time to soften slightly. Enjoy!

You can also see this shortbread recipe in my sweet and salty pretzel shortbread bars.

I’ll be going off the grid for the rest of the week to celebrate Thanksgiving in Northern California with Andrew’s family. When I come back, you can expect to see lots of lots of Christmas ideas. I’m honestly so excited!

This is the first Thanksgiving I’ve been able to enjoy in at least five years because I always worked in retail during the holidays, and before that, my sister worked in retail, so my family got used to not really celebrating Thanksgiving. We’ve always been more into celebrating Christmas, so it’s really wonderful to be able to spend this week around family. Happy Thanksgiving!

Salted Pretzel Almond Bark

Pretzel Almond Bark | Revamperate Pretzel Almond Bark | Revamperate Pretzel Almond Bark | RevamperateFor the days your sweet tooth needs some satisfaction but your mind keeps talking you out of it, you can still find a way to compromise. With this incredibly easy salted pretzel almond chocolate bark, you not only get a nice combination of sweet and salty but can snack without feeling super guilty. This sweet and salty bark makes a nice gift or just a good midnight snack.Pretzel Almond Bark | RevamperateTo make a small batch (about 10 pieces), you’ll need:

  • 1 cup chocolate chips
  • 1 handful of small pretzels
  • 1 handful of sliced almonds
  • 1/2 teaspoon of salt (optional)

First, lay out a piece of wax paper on a cookie sheet. In a small bowl, microwave the chocolate chips on defrost mode for 30 seconds, stir and repeat until the chocolate is completely melted. Pour the chocolate onto the wax paper and use the back of a spoon to spread it out until it’s about 1/4 inch thick, if not a little bit thicker.

Take a handful of pretzels and use your hands to crunch them into smaller pieces. Spread over the chocolate and gently press the pieces down. Do the same with the almond slices, pushing down slightly to press them into the chocolate. Place the salt in your hands and evenly sprinkle it around the chocolate. It adds a little extra salt if you want it. Otherwise, the pretzels also give it a saltiness.Pretzel Almond Bark | Revamperate Pretzel Almond Bark | Revamperate Pretzel Almond Bark | RevamperateLet the chocolate sit for a while, or put the sheet in the fridge to speed up the hardening of the chocolate. When it’s hard enough, use your hands to break it into pieces.

That’s all there is to it. Pretty easy, right? Package it up for a cute holiday gift or snack on it yourself. Enjoy!

Espresso Frosting on Chocolate Coffee Cupcakes

Espresso Frosting | Revamperate Espresso Frosting | Revamperate Despite never really liking coffee, it has become part of my daily routine. When I get up in the morning, I turn on the coffee maker, and Andrew and I sit together at our breakfast bar every morning drinking our coffee with different flavored creamers and preparing for the day. But let me tell you – I would so much rather start my day off with cupcake. An espresso cupcake to be exact.

Using my recent recipe for chocolate coffee cake, which I last paired with a caramel glaze, I made these espresso topped cupcakes that are made with real ground espresso powder, which is actually quite tough to find, so your best bet is to order it online ahead of time. With just a little added powder, this topping becomes delicious espresso frosting that pairs well with just about any cake, but my first choice is chocolate with some added coffee.

For this frosting, you’ll need:

  • 1 cup butter, softened
  • 2 1/2 cups powdered sugar
  • 2 teaspoons vanilla
  • 2 teaspoons espresso powder

First, beat together the softened butter and powdered sugar, adding a little at a time until it is completely mixed. In a very small bowl, combine the vanilla and espresso powder and stir until the powder has blended into the vanilla (it won’t completely dissolve). Then add this mixture to the whipped butter and sugar, and continue to mix until it has evenly dispersed throughout the frosting. If it’s too thick, add a small amount of water.  Espresso Frosting | Revamperate Espresso Frosting | RevamperateThen pipe the frosting onto cooled cupcakes and serve. They are wonderful with a cup of coffee (hot or iced) or milk. Enjoy!

Cookie Butter Frosting

DSC_1007 DSC_1008I’m so excited to share this recipe for a number of reasons, but most importantly, I’m excited because I finally got a KitchenAid standing mixer! It’s absolutely gorgeous and this frosting is the first recipe I’ve used my new toy to make. My old hand mixer completely fried making cookies a couple days ago, so I knew it was time to make the big investment and buy myself an early Christmas present. I’m looking forward to sharing tons of new recipes on the blog with it. Now, to the cupcakes!

I hope you are all aware of the phenomenon of cookie butter. If you’re not, you might want to get down to Trader Joe’s and pick up a jar because it really is the best thing since sliced bread. Cookie butter is exactly what it sounds like – ground up cookies in butter form, like peanut butter but with cookies. Yeah, that’s about it.

But it’s amazing, and while it goes really good with just a spoon and a good TV show, it also goes really well with cupcakes. This cookie butter frosting recipe is as good as it sounds and would pair well with most cupcakes, but my favorite combination is a simple chocolate devils food cake. This recipe makes enough for about 18 cupcakes, depending on how generously you pipe your frosting.

Your ingredients:

  • 1 cup of butter, softened
  • 1 cup of cookie butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon milk (optional)

Beat together the softened butter and cookie butter until creamy. Mix in the vanilla and then slowly add the powdered sugar. Once completely mixed, add in the milk for an extra creamy texture and you’re ready to begin piping.DSC_1024 DSC_1105Pipe the frosting on your cupcakes and prepare to amaze everyone with the phenomenon of cookie butter. So easy, right? Enjoy!

Homemade Butterfingers Bars

Homemade Butterfingers Bars Homemade Butterfingers BarsYou know what’s great about Halloween (besides costumes and decorations)? Candy! Especially when it’s half off after Halloween.

Fun fact about me – I absolutely love candy corn, something that most people don’t usually like. As I was looking up things to make with candy corn (because there’s such a limited window that you can find the stuff), I came across something a little surprising. Did you know you can make butterfingers with candy corn?! Immediately I knew I had to try it.

The best thing about this recipe is how easy it is with only three ingredients.

To make about 12 mini bars, you’ll need:

  • 1 cup (8 oz) of candy corn
  • 1 cup of creamy peanut butter
  • 1 bag of chocolate chips

On the stove, melt the peanut butter and candy corn together on low or medium-to-low heat. Stir continuously as the candy corn begins to soften and melt. I found it easier to put the peanut butter in first because the candy corn gets so sticky against the pot when melting.

When the mixture is completely melted and stirred together, it should have a thick consistency. Remove from heat. Lightly spray a square or rectangular pan with cooking spray, and use a spatula to spread the mixture into the pan. Press down and into the corners of the pan until it is flat and about ½ inch thick (much like you would with rice krispie treats). If it is not enough to fill your pan, simply use the spatula to make the end as straight as possible.

Let it sit until it is completely cool, and use a sharp knife to cut small bars out of the pan. I made mine about 1 inch wide and 3 inches long.Homemade Butterfingers BarsMelt the chocolate chips on defrost mode for about 40 seconds, then stir, and repeat in 10-20 second intervals until the chocolate is completely melted. If needed, add a tablespoon of vegetable oil to the chocolate to thin it out a little. Use a fork to dip the butterfingers centers in chocolate and set on a piece of parchment paper to harden.Homemade Butterfingers Bars Homemade Butterfingers Bars Homemade Butterfingers BarsJust like that you have delicious bite sized butterfingers! Not only are they so simple to make, they actually do taste like the real thing, and I bet you never thought candy corn would be the secret ingredient in butterfingers. You’ll never buy a butterfingers from the store again. Enjoy!

Mummy Rice Krispie Treats

DSC_1077 DSC_1042Halloween is almost here, and when it comes down to the last minute, it’s nice to have a couple easy-to-make treats ready for parties or other get-togethers. These white chocolate mummy rice krispie treats won’t take up too much of your time and they’ll be a huge hit with anyone you offer them to because, honestly, everyone loves rice krispie treats!

Your ingredients (makes about 12 treats):

  • 5 cups of rice krispie cereal (I used a generic brand)
  • 1 bag (10 oz) of mini marshmallows
  • 2 tbs butter
  • 1 bag of white chocolate chips
  • Black candy melts (only need a couple pieces)
  • Piping bag with small tip

First, melt your butter on low heat and slowly add marshmallows as you continue to stir. I like using mini marshmallows because I think they’re easier to melt and work with. Once you’ve melted together the entire bag, pour over the rice krispie cereal in a separate bowl and mix with your hands or a spatula. I like my rice krispie treats gooey and extra marshmallow-y. If you prefer a different ratio, mix in another cup of cereal.DSC_1098When well mixed and still warm, press the mixture firmly into a pan, pressing into the sides. They should be about an inch thick. Let them cool and use a sharp knife to cut them into rectangles (and maybe eat one or two as you go). Set the treats out onto a piece of parchment paper to decorate them.

Melt the bag of white chocolate chips in a bowl on defrost mode for 30 seconds, stir and continue to melt in 15 second intervals until completely melted. Move the chocolate into a piping bag with a small tip (you can also use a squeeze bottle but I find them to be unreliable). With your piping bag, dispense the chocolate across the rice krispie treats in no particular pattern (I went diagonally one way and then the other to cross the chocolate), leaving just a little uncovered portion at the top where I would put eyes for the mummy.

DSC_1094 DSC_1085Let the chocolate harden, which it will pretty quickly, and microwave several pieces of black candy melts in a small bowl using the same melting method. With a toothpick, create eyes on each treat by dipping into the candy and sticking into the cereal a couple times until the eyes are defined (probably easier that I make it sound). With that, your mummies are complete once all of the chocolate has dried.

Orange Buttercream Frosting Pumpkins on Chocolate Cupcakes

DSC_0941It’s almost Halloween, which means it’s time to get down to business and start throwing out themed treats. Designing with candy melts can be tough sometimes, but here’s one super simple way to show off Halloween themed cupcakes without needing superb candy melt decorating skills (because I don’t have those yet either).

What comes to mind when you think of Halloween? Or October? Or fall? Pumpkins, of course. So here’s one simple way to incorporate pumpkins into your autumn treats with orange flavored buttercream frosting, rich chocolate cupcakes, and a little bit of green candy melts. First, gather your ingredients:

For the cake:

  • Boxed mix (I used Duncan Heins Devils Food Cake)
  • Eggs
  • Water
  • Vegetable Oil

For the frosting/pumpkins:

  • 2 sticks of butter, softened
  • 4 cups of powdered sugar
  • 1 tbs vanilla extract
  • 2 tsp orange flavoring
  • Orange gel food coloring
  • Green candy melts

Start by mixing your cake according to the box’s instructions and bake inside of cupcake liners.

While they bake, mix your frosting by mixing the softened butter and vanilla until smooth and slowly add the powdered sugar, mixing as you go until it is creamy and still pretty stiff. Add about 2 tsp of orange flavoring (try one at first, taste and decide from there) and about 6 drops of orange gel coloring, and continue to mix until the color is evenly distributed. It’s important to use gel coloring so that it does not change the frosting’s texture.

When your cupcakes are done baking, leave on a cooling rack to cool completely. In the meantime, melt your green candy by microwaving  a couple pieces (you don’t need very much) in a bowl on the defrost setting for about 30 seconds. Stir and continue to heat in 10-15 second intervals until it is completely melted. Then, move the candy into a squeeze bottle or a piping bag with a very small tip.

*Pro tip: You can totally use a regular plastic ziplock bag with the tip cut off to do this if you don’t have a bottle or piping bag.

DSC_0948DSC_0952Carefully pipe the melted candy into multiple curved pumpkin stems on a piece of waxed paper until they are about 1/4 inch wide and 1 inch tall. If you have the hang out it, try making the stems thicker on the bottom like a real pumpkin stem might be. Let them cool and harden.

Once your cupcakes are cool, pipe or  spread the orange frosting onto the tops with a large circular tip or a spatula.

Carefully peel the pumpkin stems off of the waxed paper, and stick them into the tops of each of your cupcakes for a delicious, orange and chocolate flavored pumpkin! Stay tuned for a couple more Halloween inspired DIYs and treats. Enjoy!

White Chocolate Cake Bites

DSC_0556DSC_0573The only thing better than cake is cake combined with frosting, amiright? You’re probably familiar with cake pops, but if you’re not, you’ve gotta get on board this delicious cake train. There are lots of ways to make cake pops and lots of fun ways to decorate them, whether you eat them off of a stick or by themselves. My version this time around is a little different than your normal cake bite because it’s flat. Truthfully, I found this way to be much easier to dip and store than your average balls. Plus, let’s be honest, they taste the same, no matter what shape they are.

Put these ingredients together:

  • Chocolate cake
  • Vanilla frosting (any is fine)
  • 1 bag (2 cups) of white chocolate chips

You’ll also need:

  • A large mixing bowl
  • Rolling pin
  • Cooling rack (or cookie sheet covered in foil)

The best way to start out is to, you know, bake a cake. I had leftover cake from a tiered chocolate cake I made a while back as well as some leftover homemade buttercream frosting. Here’s the fun part; combine your cake, crumbled up a bit, and some frosting in a bowl and mash it all together with your hands. The cake-to-frosting ratio isn’t a perfect one, so start with a little frosting and add more as you go. You want everything to stick together but not stick to your hands (or a rolling pin), making it easy to form into shapes. Once it is well-mixed, put it in the fridge for about 30 minutes to set. This will make it easier to roll out afterward.

Roll out your cake mixture with a rolling pin until it is only about a half inch thick. Use a cookie cutter or, in my case, the top of a sprinkles bottle, to cut out shapes in the dough mixture and place them on a cookie sheet. Once all your shapes are cut out, move the tray to the fridge. DSC_0543Next, melt the white chocolate chips in bowl by microwaving them on defrost mode for about one minute. Then stir the chocolate and continue to melt on defrost mode in 15 second intervals until completely melted. I have tried melting chocolate a hundred different ways over the past year and, trust me, this way works. Follow these directions and you’ll be fine as long as you stir well.

Once your chocolate is completely melted, drop your cut cake pieces into the chocolate and use a fork to turn it over, covering it completely, and pull it out with the cake bite sitting on the fork. Gently tap excess chocolate off and carefully place the cake bite on a wire cooling rack to drip and harden. You can also place them on a cookie sheet, but the cooling rack works well for letting excess chocolate drip off instead of pool around it. Once they’ve cooled and hardened, they are complete!DSC_0559You can easily add embellishments to these, like sprinkles or colored stripes, but I decided to keep it simple this time around. Take these bite-sized pieces of heaven anywhere you go and you’re sure to make friends.

Enjoy!

Girl Scout Tagalong Cookie Truffles

IMG_3741 Who doesn’t love Girl Scout cookies, right? I grew up as a Girl Scout, so I’d always try to beg my mom to buy enough to survive on for the rest of the year. Even know, during Girl Scout cookie season, I will always have a cookie-stocked pantry. Hence the dawn of baking with Girl Scout cookies. Of all the things I could do with them, I decided to make truffles.

This recipe only makes ten truffles, so double up if you want more!

IMG_3697 You’ll need:
6 or more Tagalong cookies (or knockoffs)
1/4 cup peanut butter
Bar of baking chocolate
2 1/2 ounces cream cheese

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First, grind up the cookies in a food processor. Move the mixture to a bowl and use the back of a spoon to crush any remaining crunchy pieces. Because of the soft chocolate coating, the cookies would not grind very finely in my ancient food processor. Add in approximately 1/4 cup of peanut butter and 2 1/2 ounces of cream cheese. Use a spoon or spatula to mix everything together. It should be somewhat smooth but still thick.

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Form balls with your hands and place them on a cookie sheet covered with wax paper or aluminum foil. Then melt the bar of baking chocolate according the instructions on the package. Dip each ball into the chocolate and lay back on the cookie sheet. Refrigerate until the chocolate has solidified.

While their cooling, microwave a tablespoon of peanut butter in a small bowl. 30 seconds is all you need. Mix it well. It should be very thin. Using a spoon, gently pour a little bit of the peanut butter over the truffles and put them back in the refrigerator.

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Ta-da! All done and they taste delicious…obviously, since they’re made with Girl Scout cookies.

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Homemade Peanut Butter Cups

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Everyone loves Reese’s, right? Well now you can make them at home, and I swear they’re at least as good.

Here’s what you’ll need:

  • Mini cupcake pan
  • Mini cupcake liners
  • Chocolate chips
  • Brown sugar
  • Powdered sugar
  • Peanut butter
  • Vegetable oil

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Start with lining your pan with mini cupcake liners. All of my measurements are approximate. You may need to adjust amounts based on taste or thickness. Melt 1 cup  of chocolate chips with 1 tablespoon of oil in a small ceramic bowl in the microwave for 30 seconds. Stir and microwave again for 30 seconds. Fill the cupcake liners with a thin layer of chocolate, just enough to cover the bottom. Put the pan in the freezer to solidify the chocolate.

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While the chocolate freezes, make the peanut butter filling. In a pan, melt approximately 1 cup of peanut butter on low and slowly add 4 tablespoons of powered sugar and 4 tablespoons of brown sugar while you stir. Taste it as you go in case you want to adjust the sugar, but I find the sweeter the better with these. The sugar is important because it not only sweetens but changes the consistency of the the peanut butter. When it’s all mixed up, put the pan in the freezer until the peanut butter is hard enough to mold.

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When the mixture is ready to mold, create small balls in your palms and squish them down flat enough to fit comfortably inside the cups. There should be enough room on the sides and on the top for more chocolate. Heat 1/2 cup of chocolate chips and 1 tablespoon of oil again for 30 seconds. Stir and repeat for 30 seconds. Pour the rest of the chocolate on top of each cup. It should fill the liner completely and stay flat on the top. Then put the pan into the freezer to finish them off.

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They should harden fairly quickly, and when they do, you can remove them from the pan. From then on, keep them refrigerated so they don’t melt. I guarantee they’re delicious and great for gifting! My coworkers love them!