Crock Pot Peanut Clusters

Using the crock pot, is an easy way to make peanut clusters and this recipe includes tips for tempering and ways to prevent condensation from ruining these yummy treats that contain three types of chocolate.

 

Crock Pot Peanut Clusters     Yield: about 80 o 85 clusters depending on preferred size; recipe can be cut in half

2 pounds white almond bark (this helps ensure the peanut clusters will harden

2 cups semi sweet (or dark) chocolate chips

4 ounces sweet baking chocolate (such as German by Baker's), cut into chunks

28 ounces salted dry roasted peanuts  Salted Dry Roasted Peanuts

1. Use cooking spray, spray the sides and bottom of 5 qt or larger slow cooker; add 2 of the chocolates—the white melting chocolate, and semi sweet chocolate chips. Put the lid on and set to LOW for 45 minutes to 1 hour, stirring occasionally (you will want to check it to make sure it is not burning).
 Cover the top of the slow cooker with a kitchen towel or paper towels before adding the lid in order to catch condensation that can drip onto the chocolate when you lift the lid to stir; condensation cancause the chocolate to seize.
2. When the chocolates are all soft and melted enough, stir to combine them.

3. Add the sweet baking chocolate (German chocolate) in order to temper the chocolate. Note: All of the chocolate  was initially tempered, meaning it has undergone a process which increases shine and durability.  However, when it is melted it loses its temper because the crystal structure breaks down above 90°F.  Untempered chocolate when cooled can develop white streaks and a crumbly texture and can stay soft at room temperature .To bring the almond bark and semi sweet chocolate chips back into temper just add tempered chocolate (the German  chocolate) to the untempered chocolate!
   
4. After all the chocolate is melted, add the nuts to the crock pot and stir well. 
   
5. Use an ice cream scoop or a bablespoon, depending on how large you want your peanut clusters, to scoop small mounds onto the parchment paper or into candy liner.  Allow to set for about l hour. 
6. When they are set, transfer to an air tight container. 

Recipe without photos . . . Crock Pot Peanut Clusters     Yield: about 80 o 85 clusters depending on preferred size; recipe can be cut in half

2 pounds white almond bark (this helps ensure the peanut clusters will harden

2 cups semi sweet (or dark) chocolate chips

4 ounces sweet baking chocolate (such as German by Baker's), cut into chunks

28 ounces salted dry roasted peanuts  Salted Dry Roasted Peanuts

1. Use cooking spray, spray the sides and bottom of 5 qt or larger slow cooker; add 2 of the chocolates—the white melting chocolate, and semi sweet chocolate chips. Put the lid on and set to LOW for 45 minutes to 1 hour, stirring occasionally (you will want to check it to make sure it is not burning).
 Cover the top of the slow cooker with a kitchen towel or paper towels before adding the lid in order to catch condensation that can drip onto the chocolate when you lift the lid to stir; condensation cancause the chocolate to seize.
2. When the chocolates are all soft and melted enough, stir to combine them.

3. Add the sweet baking chocolate (German chocolate) in order to temper the chocolate. Note: All of the chocolate  was initially tempered, meaning it has undergone a process which increases shine and durability.  However, when it is melted it loses its temper because the crystal structure breaks down above 90°F.  Untempered chocolate when cooled can develop white streaks and a crumbly texture and can stay soft at room temperature .To bring the almond bark and semi sweet chocolate chips back into temper just add tempered chocolate (the German  chocolate) to the untempered chocolate!
4. After all the chocolate is melted, add the nuts to the crock pot and stir well. 
5. Use an ice cream scoop or a bablespoon, depending on how large you want your peanut clusters, to scoop small mounds onto the parchment paper or into candy liner.  Allow to set for about l hour. 
6. When they are set, transfer to an air tight container. 

German Chocolate Oatmeal Cake with Caramel Topping

Amish in origin, this soft, moist cake with a chewy topping is a favorite of Jessica

Weissenbach's family. Jessica shared Marica Adams recipe, that appeared in Cooking From Quilt Country, when I interviewed her for a monthly cooking column that appeared in the Abilene Reflector-Chronicle on April 27, 2010.
It is yummy!

German Chocolate Oatmeal Cake with Caramel Topping     Makes one 9” x 13” cake; 12 to 16 pieces

1 cup quick-cooking oats - not instant 

½ cup (1 stick) butter, at room temperature

4 oz. (4 squares) German sweet chocolate*, broken into small pieces

1 ¼ cups milk, scalded**

1 ½ cups all-purpose flour

1 cup granulated sugar

¾ teaspoon salt

1 teaspoon baking soda

1 cup light brown sugar, packed

3 eggs, lightly beaten

1 teaspoon vanilla

Topping:

6 tablespoons (3/4 stick) butter

¾ cup light brown sugar, packed

¼ cup heavy cream or evaporated milk

½ cup chopped pecans

1. Preheat the oven to 350°.  Grease a 9” x 13” pan.  (If using a glass dish, lower the heat to 325°.)
2. In a medium mixing bowl, combine the oats, butter, chocolate, and hot milk; cover with a plate and let stand 20 minutes. (This allows the oats to soften, the butter and chocolate bar to soften or melt.)
   
3. Meanwhile in a large mixing bowl, whisk the flour, granulated sugar, salt, and baking soda together.  
4. Add the brown sugar, eggs, vanilla, and chocolate mixture; mix well.  
   
   
   
   
5. Pour into the prepared pan and bake for 35 minutes or until the top springs back when touched lightly with your finger.  
   
6. Once cake is removed from the oven, spread immediately with the topping and chopped pecans.
   
7. Prepare the Topping:  In a small saucepan, over medium-high heat, mix the butter, brown sugar, and cream; bring to a boil. Stir constantly for 2 minutes or until slightly thickened.  Pour over the hot cake and sprinkle the top of the cake with the pecans.  Cool completely before serving.
   
   
   
   

*Substitute for German Chocolate Bar — I did not have a bar of German Chocolate (dark chocolate bar with added sugar) on hand so I used this substitute: For each 1 oz. of German sweet chocolate use 3 tablespoons unsweetened cocoa (dark cocoa preferred), 4 teaspoons granulated sugar + 1 tablespoon butter or vegetable oil.

**Scalded milk is milk heated just to the boiling point; tiny bubbles will form around the edges of the pan.  Remove the pan from the heat but don’t let it cool.

Recipe without photos . . .

German Chocolate Oatmeal Cake with Caramel Topping     Makes one 9” x 13” cake; 12 to 16 pieces

1 cup quick-cooking oats - not instant 

½ cup (1 stick) butter, at room temperature

4 oz. (4 squares) German sweet chocolate*, broken into small pieces

1 ¼ cups milk, scalded**

1 ½ cups all-purpose flour

1 cup granulated sugar

¾ teaspoon salt

1 teaspoon baking soda

1 cup light brown sugar, packed

3 eggs, lightly beaten

1 teaspoon vanilla

Topping:

6 tablespoons (3/4 stick) butter

¾ cup light brown sugar, packed

¼ cup heavy cream or evaporated milk

½ cup chopped pecans

1. Preheat the oven to 350°.  Grease a 9” x 13” pan.  (If using a glass dish, lower the heat to 325°.)
2. In a medium mixing bowl, combine the oats, butter, chocolate, and hot milk; cover with a plate and let stand 20 minutes. (This allows the oats to soften, the butter and chocolate bar to soften or melt.)
3. Meanwhile in a large mixing bowl, whisk the flour, granulated sugar, salt, and baking soda together.  
4. Add the brown sugar, eggs, vanilla, and chocolate mixture; mix well.  
5. Pour into the prepared pan and bake for 35 minutes or until the top springs back when touched lightly with your finger.  
6. Once cake is removed from the oven, spread immediately with the topping and chopped pecans.
7. Prepare the Topping:  In a small saucepan, over medium-high heat, mix the butter, brown sugar, and cream; bring to a boil. Stir constantly for 2 minutes or until slightly thickened.  Pour over the hot cake and sprinkle the top of the cake with the pecans.  Cool completely before serving.

*Substitute for German Chocolate Bar — I did not have a bar of German Chocolate (dark chocolate bar with added sugar) on hand so I used this substitute: For each 1 oz. of German sweet chocolate use 3 tablespoons unsweetened cocoa (dark cocoa preferred), 4 teaspoons granulated sugar + 1 tablespoon butter or vegetable oil.

**Scalded milk is milk heated just to the boiling point; tiny bubbles will form around the edges of the pan.  Remove the pan from the heat but don’t let it cool.

Vintage Chocolate Ice Box Dessert - Unforgettable!

For years I've thought of a chocolate icebox dessert that my mom used to make. The filling was rich and creamy yet light, studded with chopped nuts and set on a tender shortbread crust. Somehow the recipe was lost over the years and when I've tried doing an online search, I find overly sweet versions filled with instant pudding and whipped topping. 
However, I recently discovered  a filling that I thought might match the one from my past. It was set on a layer of ladyfingers so I substituted a shortbread crust for our 2016 Mother's Day dessert. It was delicious and both Mom and I  believe it rivals that unforgettable dessert from long ago.
Note -- back when Mom made this dessert no one worried about using uncooked eggs. However, with today's safety concerns, simply use pasteurized eggs. (Pasteurized eggs can be purchased at most major supermarkets.)

Vintage Chocolate Ice Box Dessert   Makes one 8x8" dessert; 9 servings
Shortbread Crust
6 tablespoon cold butter, cut into chunks
3/4 cup all-purpose flour
1/4 to 1/3 cup chopped pecans

1. Line an 8x8" baking pan with foil or parchment paper so that edges of foil overlap the pan (see photo in step #4 below). Spray with pan release.
2. In a mixing bowl, using the flat blade attachment, cut the butter into the flour until mixture resembles coarse meal. (Or, use a pastry blender if preferred.)
   
   
   
3. Stir in chopped pecans.
   
4. Press mixture into the bottom of a sprayed 8x8" baking pan.
   
5. Bake in a preheated 350° oven for 12 to 15 minutes or until crust is golden brown. Cool.
   

Chocolate Filling

2 (4 oz.) bars German's® Sweet Chocolate*, coarsely chopped

3 tablespoons water

4 large eggs, pasteurized  -- separated (eggs separate best when cold but have most volume if at room temp when whipped, so plan ahead and allow egg whites to set at room temp after separating; also make sure that no yolks are present in the egg whites as the fat in the whites will interfere with proper whipping)

2 tablespoons powdered sugar

3/4 to 1 cup chopped pecans

1 cup heavy cream

Garnishes as desired: whipped cream, grated or shaved chocolate, mint leaves

1. Melt chocolate in double boiler or large stainless steel bowl set atop pot of simmering water (do not allow bottom of bowl to touch water.)
   
2. Add 3 tablespoons water and stir well to combine. Remove from heat and cool for a few minutes.
   
3. Add yolks one at a time, beating vigorously after each addition.
   
4. Add powdered sugar and nuts.
   
5. In a large mixing bowl (chilled is preferable but not mandatory), whip cream until stiff. Set aside.
   
6. In a large mixing bowl, with whisk attachment, beat egg whites at high speed until stiff peaks form. (Note -- if using the same mixing bowl as the one used for whipping cream, be sure to thoroughly wash and dry as the fat from the cream will interfere with proper whipping of the egg whites.)
   
7. Using a silicon spatula, gently fold about 1/3 of the whipped cream and 1/3 of the whipped egg whites into the chocolate mixture; continue until all of the whipped cream and egg whites are incorporated.
   
8. Top cooled shortbread crust with the chocolate mixture.
   
9. Chill 12 to 24 hours.
10. Garnish with additional whipped cream, chopped or shaved chocolate and mint sprigs if desired.

* German's® Chocolate is a dark baking chocolate with sugar added for convenience; it was created in 1852. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin.

Recipe without photos . . .

Vintage Chocolate Ice Box Dessert   Makes one 8x8" dessert; 9 servings

Shortbread Crust
6 tablespoon cold butter, cut into chunks
3/4 cup all-purpose flour
1/4 to 1/3 cup chopped pecans

1. Line an 8x8" baking pan with foil or parchment paper so that edges of foil overlap the pan (see photo in step #4 below). Spray with pan release.
2. In a mixing bowl, using the flat blade attachment, cut the butter into the flour until mixture resembles coarse meal. (Or, use a pastry blender if preferred.)
3. Stir in chopped pecans.
4. Press mixture into the bottom of a sprayed 8x8" baking pan.
5. Bake in a preheated 350° oven for 12 to 15 minutes or until crust is golden brown. Cool.

Chocolate Filling

2 (4 oz.) bars German's® Sweet Chocolate*, coarsely chopped

3 tablespoons water

4 large eggs, pasteurized  -- separated (eggs separate best when cold but have most volume if at room temp when whipped, so plan ahead and allow egg whites to set at room temp after separating; also make sure that no yolks are present in the egg whites as the fat in the whites will interfere with proper whipping)

2 tablespoons powdered sugar

3/4 to 1 cup chopped pecans

1 cup heavy cream

Garnishes as desired: whipped cream, grated or shaved chocolate, mint leaves

1. Melt chocolate in double boiler or large stainless steel bowl set atop pot of simmering water (do not allow bottom of bowl to touch water.)
2. Add 3 tablespoons water and stir well to combine. Remove from heat and cool for a few minutes.
3. Add yolks one at a time, beating vigorously after each addition.
4. Add powdered sugar and nuts.
5. In a large mixing bowl (chilled is preferable but not mandatory), whip cream until stiff. Set aside.
6. In a large mixing bowl, with whisk attachment, beat egg whites at high speed until stiff peaks form. (Note -- if using the same mixing bowl as the one used for whipping cream, be sure to thoroughly wash and dry as the fat from the cream will interfere with proper whipping of the egg whites.)
7. Using a silicon spatula, gently fold about 1/3 of the whipped cream and 1/3 of the whipped egg whites into the chocolate mixture; continue until all of the whipped cream and egg whites are incorporated.
8. Top cooled shortbread crust with the chocolate mixture.
9. Chill 12 to 24 hours.
10. Garnish with additional whipped cream, chopped or shaved chocolate and mint sprigs if desired.

* German's® Chocolate is a dark baking chocolate with sugar added for convenience; it was created in 1852. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin.

Happy Birthday! German Chocolate Cake

     I started to write that this was a 2-bowl cake but the truth is I used four—one for the chocolate batter, another for the beaten egg whites + bowls for the dry ingredients and the melted chocolate . . . and, lots of measuring cups, spoons, silicon spatulas, etc.

     Straight from the Baker’s German’s Sweet  Chocolate box, the recipe is referred to as the “original.” I must take exception as my grandmother made the “original” back in the 1950s and there was not a microwave in sight in her kitchen, or anyone else’s for that matter. Other than that adaptation, I do believe it is almost exactly as she made it. And, she, too, dirtied a multitude of bowls and utensils by the time she was finished!

     I assembled the cake as instructed with the coconut-pecan filling/frosting sandwiched between and on top of the three cake layers. Grandma used that coconut-pecan mixture just as the filling and then frosted it with a chocolate ganache icing. Can you imagine how many calories were in each forkful?

     The challenge then was how to decorate the traditionally assembled cake with the coconut-pecan top. My solution was to make a chocolate plaque that I could pipe with frosting. And, I added a few caramel roses for the finishing touch.

 

Original BAKER'S GERMAN'S Sweet Chocolate Cake   Make one 3-layer cake

Prep: 30 min.  Total: 2 hr (inc. cooling)

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

½ cup water

4 eggs, separated

2 cups all-purpose flour

1teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

2 cups granulated sugar

1 teaspoon vanilla

1 cup buttermilk (If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.)
Coconut-Pecan Filling and Frosting (recipe follows)

1.     Heat oven to 350°F.

2.     Cover bottoms of 3 (9”) round pans with waxed paper (I used parchment); spray sides with cooking spray.

Using a pencil, trace around the bottom of cake pans; cut out the parchment rounds & insert in bottom of each pan.

3.     Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

When microwave time is up, stir the chocolate until smooth.

4.     Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.

Stiff peaks have formed. Click here for Tips on Egg Whites.

5.     Mix flour, baking soda and salt.

6.     Beat butter and sugar in large bowl with mixer until light and fluffy.

Butter and sugar have been combined and an egg yolk (step #7) is ready to be incorporated.

7.     Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition. (Start and end with the dry ingredients. When you begin with dry, the fat in the creamed mixture will start to coat the flour particles and you will avoid the development of gluten; end with dry to take up any available moisture in the batter. This is how I did it — added about 1/3 of the dry , then 1/2 of the liquid, the second third of the dry followed by the rest of the liquid, and then the final dry ingredients.)

Batter is a rich chocolate color at this point.

8.     Ad egg whites; stir gently until well blended. Pour into prepared pans.

Batter lightens in color and texture after the egg whites are carefully folded in.

9.     Bake 30 min. or until toothpick inserted in centers comes out clean.

Position pans in the about the center of the oven, stagger the arrangement of pans to allow room for air circulation as the cakes bake.

10.    Once out of the oven, immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.

To avoid a mesh imprint on the surface of the cake (from the design in the cooling rack), cover rack with wax paper before turning out the cake.

11.     Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake. Optional—     Add Chocolate “Happy Birthday” plaque and Caramel Roses.

Coconut-Pecan Filling and Frosting   Makes about 4 ½ cups, enough to cover the layers and top of a 3-layer cake or 36 cupcakes.

Prep: 5 min.  Total: 17 min

4 egg yolks

1 can (12 oz.) evaporated milk

1½ teaspoons vanilla

1½ cups granulated sugar

¾ cup (1½ sticks) butter or margarine

1pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)

1½ cups chopped PLANTERS Pecans

1.     Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened (took me about 15 min.) and golden brown (personally, I think golden is the color you are looking for vs. a brown color), stirring constantly. Remove from heat. (In case  there might be any cooked egg present – just run the mixture through a medium mesh strainer at this point.)

"Golden" color of cooked sauce.

2.     Add coconut and nuts; mix well. Cool to desired spreading consistency. (I made mine ahead and chilled it in the refrigerator just until it was set so it would not seep out or the sides of the cake.)

This is what the finishing filling/frosting looks like.

To Make Chocolate “Happy Birthday” Plaque

Semi-sweet chocolate chips – about ½ cup

A couple of drops of canola oil

·      Microwave chocolate and oil in microwaveable bowl at 50% power for about 2 min. or until chocolate is almost melted, stirring after 1 min.

·      Spread out in a circle (or other desired shape) on top of waxed paper.

Allow spread chocolate to harden.

·      Let set (or chill in fridge) until hard).

·      Using a piping bag and decorator frosting, pipe “Happy Birthday” onto hardened plaque; transfer to top layer of frosted 3-layer cake and cover edges with Coconut-Pecan Filling and Frosting.

Beginning to add the lettering.

Caramel Rose made from 2 rolled
and layered caramels.

To Make a Caramel or Gumdrop Rose  

• Sprinkle a cutting board and a rolling pin generously with sugar – this will help keep the candy from sticking as you roll it out.
• Roll out caramel or gumdrop into an oval shape; continue to sprinkle and pat with sugar.
• To form a flower--roll oval into a cone or bud shape flaring out the top edge; pinch the bottom to secure the layers. Optional: Add a 2nd layer if desired.
• Leaves--roll out a caramel or a green gumdrop and use a paring knife or scissors to cut a leaf shape.
• Arrange on cake remembering that uneven numbers are most pleasing to the eye (i.e. a cluster of three rosebuds).

Use a lot of sugar when rolling out the caramel to keep it from sticking to the board.
To form a rose, roll the elongated caramel, crimping the bottom & flaring the top.

To create caramel leave, shape rolled out caramel with your hands & use a knife or scissors to press or cut surface.

EASY TO PRINT COPY . . .

Original BAKER'S GERMAN'S Sweet Chocolate Cake   Make one 3-layer cake

Prep: 30 min.  Total: 2 hr (inc. cooling)

1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate

½ cup water

4 eggs, separated

2 cups all-purpose flour

1teaspoon baking soda

¼ teaspoon salt

1 cup (2 sticks) butter, softened

2 cups granulated sugar

1 teaspoon vanilla

1 cup buttermilk (If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.)

Coconut-Pecan Filling and Frosting (recipe follows)

1.     Heat oven to 350°F.

2.     Cover bottoms of 3 (9”) round pans with waxed paper; spray sides with cooking spray.

3.     Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

4.     Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside.

5.     Mix flour, baking soda and salt.

6.     Beat butter and sugar in large bowl with mixer until light and fluffy.

7.     Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition. (Start and end with the dry ingredients. When you begin with dry, the fat in the creamed mixture will start to coat the flour particles and you will avoid the development of gluten; end with dry to take up any available moisture in the batter. This is how I did it — added about 1/3 of the dry , then 1/2 of the liquid, the second third of the dry followed by the rest of the liquid, and then the final dry ingredients.)

8.     Ad egg whites; stir gently until well blended. Pour into prepared pans.

9.     Bake 30 min. or until toothpick inserted in centers comes out clean.

10.  Once out of the oven, immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.

11.  Spread Coconut-Pecan Filling and Frosting between cake layers and onto top of cake. Optional—     Add Chocolate “Happy Birthday” plaque and Caramel Roses.

Coconut-Pecan Filling and Frosting   Makes about 4 ½ cups, enough to cover the layers and top of a 3-layer cake or 36 cupcakes.

Prep: 5 min.  Total: 17 min

4 egg yolks

1 can (12 oz.) evaporated milk

1½ teaspoons vanilla

1½ cups granulated sugar

¾ cup (1½ sticks) butter or margarine

1pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)

1½ cups chopped PLANTERS Pecans

1.     Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened (took me about 15 min.) and golden brown (personally, I think golden is the color you are looking for vs. a brown color), stirring constantly. Remove from heat. (In case any there might be any cooked egg present – just run the mixture through a medium mesh strainer.)

2.     Add coconut and nuts; mix well. Cool to desired spreading consistency. (I made mine ahead and chilled it in the refrigerator so it was set and would not seep out or the sides of the cake.)