The Pioneer Woman Tasty Kitchen
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How To Make Chocolate Curls

Posted by in Kitchen Talk

Here’s how I make chocolate curls. I put them on pies, cakes, and ice cream sundaes.

They make me feel frilly and fancy.

Try them sometime!

 
 
choc pie creamed spinach pizza crust 019Grab some Crisco and some semi-sweet baking chocolate. (Any brand will do, and you can even use semi-sweet chocolate chips if you’d like!)

 
 
choc pie creamed spinach pizza crust 020Place three ounces (usually three squares) of chocolate into a microwave-safe bowl.

 
 
choc pie creamed spinach pizza crust 021Now place one tablespoon of Crisco (vegetable shortening) into the bowl.

 
 
choc pie creamed spinach pizza crust 022Now throw it in the microwave for 30 to 45 seconds, or until the shortening is melted and hot.

 
 
choc pie creamed spinach pizza crust 023With a fork…

 
 
choc pie creamed spinach pizza crust 024Stir to combine thoroughly.

 
 
choc pie creamed spinach pizza crust 024And there you have it—chocolate curls!

Just kidding. I just love doing that, though.

 
choc pie creamed spinach pizza crust 030Now, grab a metal cookie sheet, turn it upside down, and pour the melted chocolate on.

 
 
choc pie creamed spinach pizza crust 031Then, with a flat spatula (or heck, a knife), spread the chocolate in a thin layer…

 
 
choc pie creamed spinach pizza crust 034Keep going until it’s very, very thin. Then…and this is the key…stick it in the freezer for a few minutes.

 
 
choc pie creamed spinach pizza crust 035Now, this is after one minute in the freezer. I gave the chocolate the ol’ fingerprint test, and it failed miserably. It’s still way too soft to make the curls. So I put it back in for exactly two minutes.

 
 
choc pie creamed spinach pizza crust 036Be sure to give it the ol’ fingerprint test. And when it’s ready, it should leave the slightest mark, but not an actual depression.

Next, get a somewhat sharp-edged spatula and begin to scrape the chocolate from the bottom of the pan. When the chocolate is just the right temperature, it’ll curl instead of break.

 
 
choc pie creamed spinach pizza crust 038See, right now it’s still just a tad too cold/hard. So I waited one minute and tried again.

 
 
choc pie creamed spinach pizza crust 041And guess what? It’s just right.

 
 
choc pie creamed spinach pizza crust 042Now you have a couple of minutes before the chocolate gets too soft.

 
 
choc pie creamed spinach pizza crust 044So just scrape along the bottom of the pan…

 
 
choc pie creamed spinach pizza crust 047…And the chocolate will curl right up. If it’s too hard, give it a minute, then try again. If it gets too soft, stick it back in the freezer for a minute.

 
 
choc pie creamed spinach pizza crust 048Pretty soon you’ll have a bunch of fun little chocolate curls. If you’re not trying to take photos with one hand while you’re doing this, the curls will turn out better. But you get the general idea!

 
 
choc pie creamed spinach pizza crust 049And I have no idea how this one happened, but I think it’s kinda neat. And I totally meant to do it.

Important: as soon as possible, transfer the curls to a cold pan or plate, then stick them in the freezer to harden. Store in the freezer in a Ziploc bag until you need them. Use them to adorn pies, cakes, or platters of fruit. You’ll feel instantly fancy!

And frilly.

Then end.

 
choc pie creamed spinach pizza crust 058

*This Tasty Kitchen How-To was extracted from the Pioneer Woman recipe, “Delicious Chocolate Pie”. I recommend making it sometime before you croak.

Avatar of TK-Erika

Drinks

Posted by in Holidays, Looks Delicious!

Tasty Kitchen Blog: Eggnog Latte. Photo and recipe from TK member Alice Currah of Savory Sweet Life.

 
Around this time of the year, appetizers, gift trays or baskets, and meal plans get a lot of attention. Drinks? Sometimes they’re an afterthought. Or sometimes we just default to the standard fare we get at the store. The planning that goes into it pretty much involves figuring out how many bags of ice to get, whether to use disposable glasses or risk possibly losing one or two pieces of our glassware, and where in the world did you stash that punch bowl that Aunt Martha gave you for your wedding.

Drinks just don’t get the respect they deserve.

But we’ve got lots of wonderful drink recipes here. And I’m not just referring to the kind that can make you loopy if you’ve had too much. Lovely recipes for egg nog, coffee drinks that are off the hook, and some that combine both. Like Savory Sweet Life’s offering above. It’s a wonderful Eggnog Coffee Latte concoction that spreads happiness in your mouth as soon as you take that first sip. It warms you up inside out too, with or without the rum. It’s excellent both ways. Trust me, I know of which I speaketh. (That’s not a rum-induced lisp there, in case you were wondering.)

How about you? Do you have any special drink recipes that go beyond popping a can, uncorking a bottle or twisting off a cap? We’d love to hear your favorites!

 
Cheers,
Erika

Avatar of TK-Erika

Beer Bread

Posted by in Baking, Looks Delicious!

Tasty Kitchen Blog: Cheesy Beer Bread. Photo by Erika of Tasty Kitchen, recipe submitted by TK member BellaDonna.

 
Hello everyone! I’d like to welcome you all by name, and you know, I probably could. I’ve read through just about every single recipe here at Tasty Kitchen, and I’m telling you, sometimes I wish I could summon memory lapses at will. There are so many wonderful recipes in here that I think I’m good with my meal plan for the next 8.27 years. (I actually calculated that.)

One of the first discoveries that excited me was Beer Bread (look Ma, no yeast!). There are more than a few recipes for Beer Bread here, and they’re all incredibly simple. Using a bottle of pomegranate-raspberry beer, I made mini-loaves of bread in less than 45 minutes. They disappeared in about the same amount of time. I made another batch the next day, this time with cream ale and some leftover shredded cheese. (It was BellaDonna and her Cheesy Beer Bread recipe that made me do it.) Oh my. Adding the melted butter on top really does the trick.

So the next time you’re making some soup or a hearty salad for dinner and forego the bread because you think there’s just no time to make it, think again! Excluding the time spent preheating the oven, a loaf of fresh beer bread can be on your table in about an hour, or less if you make mini-loaves or muffins. Try it!

 
Happy cooking,
Erika

 
P.S. If you want to peruse the various recipes for Beer Bread here, simply type in “beer bread” enclosed in double quotes in the search box. That gives you results with the exact phrase “beer bread” and will save you from having to wade through other recipes with either “beer” or “bread” in them. Like beer-battered fish. Or bread pudding. On second thought, sometimes wading is good. You just might stumble upon something tempting enough to make you forget what you searched for in the first place.

Avatar of Ree | The Pioneer Woman

Welcome to the Tasty Kitchen Blog!

Posted by in Holidays

Tasty Kitchen Blog: Candy Cane Treats. Photo and recipe from TK member Angie Arthur.

It’s been a long time coming! Since launching Tasty Kitchen last summer, I’ve been working on getting the Tasty Kitchen blog up and running, so I can communicate with users more easily, highlight delicious recipes, and—the best part—feature the awesomely creative Tasty Kitchen members.

Members like Angie Arthur, who created the delicious Candy Cane Treats you see above. Give these yummy babies a try! Thanks, Angie, for the sharing this sweet treat!

I’m looking for recipes for all the little treats that creative folks put in Christmas treat baskets: cookies, candies, brownies, etc. Feel free to leave an idea (or link) in the Comments. There are some incredible goody recipes here on Tasty Kitchen!

Can’t wait to touch base with you more and more. I’ve been dying to brag on you guys.

Love,
Ree