Chocolate Decadence

melted unsalted butter
12 oz sweet dark chocolate
14 oz unsweetened chocolate
1 1/4 cup water
12 oz granulated sugar
1 pound 2 oz soft unsalted butter
12 eggs
6 oz sugar
light chocolate shavings - decoration

Brush melted butter over 2 - 10" round pans. Place rounds of baking paper in bottom and butter the papers.

Cut the dark chocolate and unsweetened chocolate into small pieces

bring the water and 12 oz of sugar to a boil. Remove from heat and add the chocolate. Stir until chocolate is melted and completely incorporated. Add butter in chunks and stir until melted. Set aside until it reaches room temp.

Whip the eggs in with the 6 oz of sugar on high for about 3 minutes. The egg mix should be light and fluffy. Gently fold in the egg mix into the chocolate mixture.

Divide the batter between the two pans and place in a water bath.

Bake 350 for about 40 minutes or until the tops feel firm.

Refrigerate the cakes for at least 2 hours or overnight.

To release/unmold from pans, place pans over the burner on the stove. Heat just enough that you can free the cake from the mold.

TO MAKE WHIP CREAM:
2 tbsp sugar
3 cups heavy cream

Whip until light and fluffy.

TO MAKE RASPBERRY SAUCE:
6 oz raspberries (or any mixed fruit)
1/2 lb sugar
juice of 1/2 lemon
1/2 cup water

Slurry:
1/2 oz corn starch
2 oz water

Boil together raspberries, sugar, juice, and water. Dissolve cornstarch in water and add. Boil for 1 minute. Remove from heat and strain.

Old-fashioned Peanut Brittle

This is my favorite Peanut Brittle recipe.

Ingredients
3 cups sugar
2 cups water
3/4 cup light corn syrup
3/4 cup dark corn syrup
4 cups coarsely chopped salted roasted peanuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon baking soda
1 teaspoon vanilla extract

Preparation
Butter 2 heavy large baking sheets. Stir first 4 ingredients in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260°F., about 40 minutes. Reduce heat to medium-low. Mix in peanuts and butter and cook until thermometer registers 295°F., stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard.

Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)

Caramel Crispix - super easy and super yummy

This is something that I have the kids help me with throughout the year.
Warning: This stuff may become addicting

1 box of crispix cereal
1 stick of butter (real stuff)
1 cup brown sugar
1/3 cup white Karo syrup
1/2 tsp salt
1/2 tsp baking soda
1 clean brown paper bag (grocery size)

In a microwaveable bowl, melt butter in microwave. When its melted, add brown sugar, syrup, and salt. Mix together well. Put back in microwave and cook for 2 min or until it starts to bubble. Remove from microwave.

Place crispix in brown bag.

Add baking soda to caramel mix and stir till mixed

Pour caramel mix over cereal and shake bag.

Place in microwave for 1 min 30 sec, shake, microwave for 1 min 30 sec, shake.

Once done, pour cereal onto cookie sheet and let cool/dry.

NOTE: If you have a older microwave (1000 watts or lower), please add some more cooking time when microwaving in the bag. The mix should be crispy/crunchy when cooled.