Chocolate Walnut Brownies

The perfect post-exam recipe to get ride of all my blues! Today marks the end of my fall semester at school; and I couldn't think of a better way to treat myself:) 1 cup of unsalted butter
6 ounces unsweetened chocolate, chopped
1 cup coarsely chopped walnuts
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup all purpose flour

1. Preheat oven to 325°F.
   
2. Lightly butter your baking pan. I used a 12-cup mini cheese cake pan; to make 12 individual servings. The pan I used can be found here.
   
3. Melt butter and chocolate in a medium saucepan over low heat, stirring frequently until the chocolate mixture is smooth and allow the to cool.
   
4. Next, using electric mixer (or tons of elbow grease!!) beat eggs and sugar in large bowl until light and fluffy. Beat in chocolate mixture, vanilla, salt, and add walnuts.
   
5. Add flour and stir until blended. Pour batter into the prepared, smoothing the top. If desired, sprinkle the top with walnuts.
   
6. Bake until a toothpick inserted into center comes out with crumbs attached, about 35 minutes.
   
7. Transfer pan to rack; cool completely, and remove from the mini cups. Dust with powdered sugar, and add a walnut half for garnish.
   
8. Finally, grab one quickly! (Cause I know mine went fastJ)
   

Run Run Rudolph

Santa is getting his reindeer geared up for the big day, and Rudolph is leading the pack! This recipe was inspired by some great candy pops by Bakerella:)

• 12 assorted doughnut holes
• 12 candy sticks
• 24 white chocolate chips
• Mini pretzels
• Red and Brown M&Ms
• Black Icing Color
• 1/2 cup of plain white icing
• Paint Brush

1. Take your doughnut holes, and place them on the candy sticks
2. Poke holes for the eyes, and antlers using a candy stick. 
3. Pipe icing into the holes, and one dab in the centre for the nose

    4.  Place two white chocolate chips as the eyes, two broken pretzels as the antlers, and a m&m for the nose.

    5.  Using the black icing color, paint on eyes! Voila, you now have your first reindeer.

    6.  Make the whole pack:)

Peppermint Bark

Ingredients and Supplies

1 Medium cookie sheet – lined with parchment paper
1 Cup peppermint chocolate chips
1 Cup milk chocolate chip chips
2 Cups white chocolate wafers
2 Large candy canes, crushed
1 Medium pot filled with water, and a bowl (for double boiler)

Directions

1. Using a double-boiler, start by melting the peppermint chocolate chips with the plain milk chocolate chips.
2. Pour a thin layer of melted chocolate on your cookie sheet; and place in fridge for approximately 20 minutes to cool
3. Using the same double-boiler technique, melt the white chocolate wafers in a separate pot, and pour a thin layer of the melted white chocolate on top of the cooled milk chocolate.
4. While the top layer is still warm, sprinkle the crushed candy canes on top, and place in the fridge to completely cool
5. Cut, or break off into small pieces, and store in a air tight container. Enjoy

Ho Ho Ho-liday Contest!

In lieu of the first snowfall here in Toronto, it reminded me that the holidays are just around the corner! What better way to celebrate this than having a mini HOLIDAY CONTEST.

How to Enter:

It's simple! All you have to do is either submit one of the following:

a.) A recipe and a picture of your favorite holiday treat

-or-

b.) A creative idea and something you want to see on Duhlicious

Submissions are accepted by e-mail or by replying to this post. (Don't forget to include your contact information)

The Grand Prize:

and...The top three recipes or ideas will be featured on the site! 

*Contest closes November 30th!

Honoring Our Veterans

• ½ cup of butter, room temp
• ¼ cup of icing sugar
• 1 teaspoon of pure vanilla extract
• ½ cup of all purpose flour
• ¼ cup of cornstarch
• Dash of salt
• ¼ cup poppy seeds (crushed oreo cookie can be used instead)
• Red Food Coloring
  *Recipe yiels about 6 large poppy cookies. For a larger batch, increase the ratios :)

1. Pre-heat the oven to 300ºF. In a large bowl, whisk butter until fluffy; gradually add in cornstarch, then sugar. With wooden spoon, gradually beat in flour. Add in vanilla and food colouring and stir until color is a uniform red.*Note that in order to get a vibrant red colour, it is best to use commercial grade food coloring. If you use water based coloring, it will dilute the dough and change the consistency. You can find the ideal food coloring here.
2. Wrap the dough in plastic wrap, and place in the fridge to chill for about 30 minutes until firm. The dough needs to be firm so you can roll it into balls for the next step. IF you have a cookie press, this dough works great and makes this recipe extremely easy. 
3. On a lightly floured surface, cut the dough log into even squares
4. Begin rolling the dough squares small between your palms into ½" balls
5. For every four balls, you will end up with one cookie. Continue to roll balls with the remainder of the dough
6. Place four balls on a flat surface
7. Using your fingers, press the dough together. Create a  slight dip in the middle of the cookie
8. Add poppy seeds to the middle of the cookie
9. Bake cookies on a cookie sheet for 18-20 minutes. *Since the cookies are colored, it is much easier to burn them, since it is difficult to see the color changing, so keep an eye on them!! 
10. Cool, and serve. Shortbread can be stored in airtight containers for up to two weeks. :)

Maple Pecan Tarts

The tart pan that I used can be found here