Thursday, July 6, 2023

Satisfy your Sweet Tooth🍨🤎

Satisfy your sweet tooth with our delectably decadent Milk Chocolate Sea Salt Caramel Sauce or Bittersweet Chocolate Sauce.High-quality milk chocolate and gooey caramel are balanced by a pinch of sea salt, creating the perfect ice cream topping or hot chocolate mix-in.
Bittersweet Chocolate Sauce….Enjoy it drizzled over ice cream or pound cake or try adding a teaspoon to your coffee for a delicious treat after a meal.

Chocolate Semifreddo 
2 cups heavy cream
1/4 cup sugar
1-teaspoon pure vanilla extract
1 (12 ounce) jar Stonewall Kitchen Dark Chocolate Sea Salt Caramel Sauce or Milk Chocolate Sea Salt Caramel Sauce
Whip heavy cream in a chilled mixing bowl until soft peaks form. Slowly add sugar and vanilla.
Heat dessert sauce 15-30 seconds in the microwave, if it is not pourable. Fold into the whipped cream. Place in a covered container that can go into the freezer.
Place semifreddo in the freezer for at least 6 hours or overnight.

Bittersweet Chocolate Rocky Road Bars
1 1/2 cups all-purpose flour
1/8 teaspoon salt
6 Tablespoons sugar
1/2 cup cold, unsalted butter, cut into pats
1 egg yolk, beaten with 2 Tablespoons half and half or milk
1 teaspoon vanilla
1 jar Stonewall Kitchen Bittersweet Chocolate Sauce
1 cup pecans or walnuts, coarsely chopped
2 cups miniature marshmallows
1/2 cup coconut, shredded
Preheat oven to 375 degrees F. Grease a 9x9-inch baking pan.
Place flour, sugar and salt in the bowl of a food processor and pulse to combine.
Add butter. Process until the mixture is like coarse meal.
Add the yolk mixture and vanilla. Blend until the dough forms clumps. Stop several times during this process to scrape down sides of bowl.
Pat dough evenly over the bottom of the greased pan. Bake for 20 minutes, until golden on top and brown on the edges. Let cool on a rack.
Warm the jar of Bittersweet Chocolate Sauce.
Spread a thin layer on top of cooked cookie bottom (use enough to allow nuts to stick to cookie).
Sprinkle with chopped nuts, then marshmallows, then coconut.
Drizzle remainder of sauce over the top of the bars in a crosshatch design.
Allow bars to set until chocolate sauce firms up. 

S’mores Pizza
For the Dough:
1 ½ cup warm water
2 ½ teaspoons active dry yeast
2 ½ cups all-purpose flour, plus additional as needed
¾ cup graham cracker crumbs
¼ cup light brown sugar, lightly packed
½ teaspoon salt
2 teaspoons olive oil
For the Pizza:
1 Jar Stonewall Kitchen Milk Chocolate Sea Salt Caramel Sauce, or dessert topping of your choice
3-4 cups mini marshmallows
Roughly crushed graham crackers, optional for garnish
Makes 2, 10” pizzas
Whisk together the warm water and yeast in the bowl of an electric mixture until frothy. Let sit 5 minutes.
Add in the flour, graham cracker crumbs, sugar, salt and olive oil. With the dough hook attached, mix it until it begins to form a ball and starts to pull away from the sides. Add more flour as needed to create a ball of dough. Allow the dough to beat for 1-2 minutes before removing from mixer.
Flour a flat surface and knead dough with hands for an additional minute. Form it into a ball and place into a greased bowl and cover with a damp towel. Place in a warm environment and allow to rise until doubled in size, about one hour.
When dough has risen fully, punch down and remove from bowl.
Preheat the grill to 500° F.
Cut the dough in half and let sit for 5-10 minutes. Sprinkle with flour and roll out to a circle that is about 10” across.
When grill reaches temperature, spray, or lightly brush one side of dough with oil. Place the dough, oil side down, on the grill. Brush the other side with oil and close the lid. Wait about 1-2 minutes, open the grill and rotate the dough. Close and continue cooking another 1-2 minutes, keeping a close eye on the dough to ensure it does not burn.
Open the grill and flip the dough over. Cook an additional 2-3 minutes.
Remove the dough from the grill and allow to cool.
When ready for your s’mores pizza, preheat your broiler in your oven. Thinly spread Stonewall Kitchen dessert topping over the top of the crust. Cover with mini marshmallows and broil until the marshmallows have browned slightly. 
Remove and cool slightly, sprinkle with crushed graham crackers and serve.