Milk Chocolate Ganache Bannana Bread Pudding in the CROCKPOT

Middle-Class Martha is back with a new crockpot recipe.  I did happened to notice a recipe for brownies in the crockpot in a popular food magazine.  This left me scratching my head slightly.  I can barely wait the 30 minutes for the brownies to be done in the oven.  I am fairly certain at some point during the 4 hour SLOW cook period I would be eating half baked brownies with a spoon :) That thought makes me smile!  It also makes me think I need to post a homemade vanilla bean icecream recipe.


I do enjoy my SLOW cooker / Crockpot bread pudding recipes.  Mostly, because I am fast asleep during the cooking process and get to wake up to a wonderful breakfast.    I suppose someone could place the brownie mix in the crockpot and set the timer.  You could return home at the end of a hard day to a house that smells like brownies.  This also makes me smile and wish my ice cream maker had a timer.

Chocolate Ganache Bannana Bread Pudding in the Crockpot

Tres Sucre Chocolatiere Orginal Recipe:

1 pound loaf Wheat french bread left out to dry and cubed.
10 ounces Milk Chocolate chopped (or Dark Chocolate)
2 - 4 ounces of Milk Chocolate Chips
2 cups Heavy Cream
5 eggs
1 cup granulated sugar
1 tablespoon Cinnamon
1 ripe bannana mashed.
1 cup chopped pecans


1.  Butter inside of crockpot well.  Place Bread, Pecans and    
    Chocolate Chips in layers in the crockpot
2.  Place Chocolate in a bowl.   Bring Cream to just below a 
    boil on the stove over low heat.  Pour cream over the 
    chocolate and stir until completely smooth - Ganache :)
3.  In a large bowl beat the eggs, sugar, cinnamon and 
    mashed bannana together until blended.
4.  Incorporate the chocolate ganache and mix well.
5.  Pour chocolate and egg mixture over bread in crockpot.   
    Stir slightly making sure to press the bread
    down into the liquid.
6.  Cook in the crockpot on low for 3 - 4  hours.


Serve with Sauteed Bannanas (or fresh sliced), Spiced Rum sauce, Carmelized Pecans and fresh whipped cream.




Sauteed Bannanas

2 Tablespoon Butter

2 Tablespoon Brown Sugar

2 Bananas sliced

1.  In a skillet over medium heat melt butter and brown 
    sugar.  Slice bananas and lay slices on caramelized 
    sugar mixture for about 3 mins flip and repeat on other 
    side about a minute.  Remove from heat and set aside to 
    cool.

Spiced Rum Sauce

1/2 cup Butter

1 cup Sugar

1/2 Cup half and half

2 - 3 Tablespoons Spiced Rum

1.  Combine Butter, Sugar and half and half in heavy sauce pan

2.  Cook over medium heat until sugar dissolves.

3.  Bring to a Boil

4.  Reduce heat and simmer for 5 mins.

5.  Remove from heat... cool and then add Rum

EASY Caramelized Pecans

1 Tablespoon Butter

1 Tablespoon Brown Sugar

1 Dash of Cinnamon (Optional)

1/2 Cup Pecans

1. Melt Butter in a skillet
2. Add Brown Sugar and Cinnamon.
3. Coat pecans with mixture and brown them.  Takes 2-3 mins






Spicy Carmelized Pecans
1 Egg White
1/4 Cup Brown Sugar
1 Dash Vanilla
2 Tablespoons Cinnamon
1/8 to 1/4 teaspoon Cayenne Pepper
2 Cups Pecans


1. Pre-Heat oven at 275
2. Beat Egg white until stiff
3. Add Brown Sugar, Vanilla, Cinnamon and Cayenne Pepper.  
   Stir Until Smooth.
4. Coat the Pecans with the Mixture
5. Bake until Browned 10 -15 mins.

Enjoy!

Middle-Class Martha

www.tres-sucrechocolatiere.blogspot.com

Smores get a makeover!

It recently became clear to Middle-Class Martha that traditional Smores needed a little tweeking.   We had a lovely weekend at the Lake.  Lots of games, fishing and ending with a fire bowl on the "beach."   The kids LOVE Smores, so my job was to prepare the graham cracker and chocolate bar for the next incoming marshmallow.   I attempted this task in the dark with 3 Boys taking turns, landing semi-flaming marshmallows in my lap, while I "tried" to keep the chocolate bar balanced on the graham cracker.   This left me saying "NOMORE" instead of "SMORE!"  It was soon clear this traditional process needed a little makeover.


NEW and Improved SMORES:
The following recipes are Tres Sucre Chocolatiere Original Recipes.

Graham Crackers broken into squares
Marshmallows (Roasted)
Smores Chocolate Spread

Spread one or both Graham Cracker Squares with Smores Chocolate Spread.   Place roasted Marshmallow between two graham cracker squares.


Smores Chocolate Spread:

4 oz Softened Cream Cheese
6 oz Hershey's Chocolate (I used Hershey's Milk Chocolate Chips)
2 Tablespoons Sweetened Ground Chocolate Powder
3 Tablespoons Powdered Sugar

1.  Place softened Cream Cheese in a bowl.  Cover with 4 oz. Chocolate Chips.  Microwave for 20 seconds and stir.  Repeat until smooth.

2.  Stir in Sweetened Chocolate Powder and Powdered Sugar

3. Stir in 2 oz of Chocolate Chips (I like mine to remain unmelted)

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Sweet and Simple Smores Spread:
2 oz softened Cream Cheese
2 oz Mini Chocolate Chips (Do not melt the chips into the Cream Cheese)
Powdered sugar to taste

Mix powdered Sugar and softened Cream Cheese to taste.  Stir in Mini Chocolate Chips.  Spread on Graham cracker add toasted marshmallow.

Smores Peanut Butter Chocolate Spread:
    This adds protein to your child's snack as well as dairy.  Win-Win!

2 oz Cream Cheese
4 oz Chocolate
2 oz Peanut Butter

1 Tablespoons Sweetened Ground Chocolate Powder

2 Tablespoons Powdered Sugar

1.  Place softened Cream Cheese in a bowl.  Cover with 4 oz. Chocolate Chips.  Microwave for 20 seconds and stir.  Repeat until smooth.

2.  Stir in Sweetened Chocolate Powder and Powdered Sugar

3. Stir in 2 oz Peanut Butter

 Enjoy!

Middle-Class Martha

www.tres-sucrechocolatiere.blogspot.com

www.tres-sucrechocolatiere.blogspot.com

A Few of Middle-Class Martha's Favorite Things

Middle-Class Martha is preparing for the next winter storm.  I am dreading the cold but LOVE the Snow.  I found myself in the grocery store composing a list of a few of my favorite things.   I decided I should share.

A Few of Middle Class Martha’s Favorite Things

Parody of Julie Andrews “Favorite Things”

Snowflakes on cars and Snowmen with pockets

Bright colored mugs and More hot chocolates

Dark chocolate brownies with burnt sugar icing

These are a few of my favorite things!

Crème Brulee recipes and Ganache filled truffles

Martini glasses adorned with chocolate ruffles

Cinnamon Chocolate Cake fit for a king

These are a few of my favorite things!

White chocolate key lime and chocolate dipped strawberries

Warm sugar cookies and tortes topped with raspberries

Aroma of chocolate and the smiles it brings

These are a FEW of My Favorite Things!

During snowball fights

When the frost stings

When I’m feeling sad

I simply remember my favorite things and then I don’t feel so Bad!

Middle-Class Martha Doesn't Do Anything Middle of the Road

In a fashion that would make my "name sake" proud.   I never can just create a "normal" project.

It must be BIG.  It must be the BEST.  It must stay on BUDGET!    Well I may "fudge" on the last B just a little.  

Back on track with my production of Valentine's Simple and Sweet Hot Chocolate on a Spoon.   With my Starbucks salted caramel hot chocolate in hand, I begin my adventure.   I have made my own caramel before but have been experimenting with a Fleur De Sel Salted Caramel.   And YES...Wouldn't it be GREAT if it could be on the Spoon with the hot chocolate?

And the answer is OMG!   Yes!  Sweet Success!

Sweetheart Fleur de sel Salted Caramel:

·1 1/3 cup heavy cream

·2 cups superfine granulated sugar

·1/2 cup light corn syrup

·1/3 cup honey

·6 tbsp butter, cubed

·1 tsp vanilla extract

·2 tsp sea salt, such as fleur de sel

Extra Salt for Garnish

Instructions

1. Spray an 8-inch glass baking pan with nonstick cooking spray.

2. Bring heavy cream in a large saucepan to a boil over medium-high heat.

3. Stir in the sugar, corn syrup and honey and stir until it begins to boil again. 

Occasionally, brush the sides of the pan with a pastry brush dipped in ice water to prevent sugar crystals from forming.

3. Use a Candy Thermometer.   Stirring constantly, until the temperature reaches 260 degrees.

4. Immediately Remove the pan from the heat and stir in the butter, vanilla, and 2 teaspoons of Fleur de sel salt.

5. Pour into glass baking pan and allow Caramel to cool at room temperature.  It will become firm and you may cut it.

Middle-Class Martha used heart shaped cookie cutters to cut the caramel for use with the Sweet and Simple Hot Chocolate.

Middle-Class Martha placed the Sweetheart Fleur de sel Salted Caramel Hearts on the Birchware Spoon before molding the Sweet and Simple Hot Chocolate on a Spoon.

Enjoy!

Middle-Class Martha at www.tres-sucrechocolatiere.blogspot.com

Jack of All Trades Master of None...EXCEPT

Jack of All Trades Master of None...EXCEPT

Chocolate!  Middle Class Martha is a Chocolatier.   So it is safe to say, Chocolate is my thing.   I Love everything about Chocolate from its silky finish to the savory dishes you can create.    I LOVE developing my own signature recipes and creating chocolate masterpieces from my own Pumpkin Spice Truffles, Key lime tarts, Dark chocolate raspberry cake with milk chocolate ganache, white chocolate peppermint ganache soaked petit fours to homemade toffee, caramel and marshmallow accents.   My dream is to open a "Tres Sucre Chocolatiere" Chocolate Cafe.   I have been working on my business plan, however, chocolate making comes easy for me but the business behind it seems difficult?   So for now, I will blog and make my friends call me Martha :)

My friends joke that when they turn the corner to enter my street, they begin salivating at the thought of all of that chocolate.  I keep an entire stocked cabinet above my pantry full of CHOCOLATE!

Everyone knows when you drop by my house it is your duty to help eat all of the chocolate mess-ups that have air bubbles or have broken during the molding process.  A duty Middle-Class Martha’s friends take VERY SERIOUSLY!   Shhh! I also keep a separate cabinet for my more expensive imported chocolates, only a few have the precise location of those speciality bars from all over the world.    It is all in the name of research 

I am constantly developing, learning and acquiring.  This of course brings me to my latest experiment.   Running about town doing At-Home-Mom chores like returning books to the library, picking up dry cleaning and going to the grocery store is a weekly grind for me.   I am not one of those women, whom run about town with my friends or shop every day.   I wish I were but instead spend most of my time trying to vacuum floors, do laundry, dishes and make dinner for my family.  I did happen to have a coffee break with a friend of mine a few weeks ago that I have been “promising” to catch up with for over a year now.  The time to pay the piper had come.   We met at Starbucks.  I rarely spend the time or the Money to do things like that, mostly because I don’t drink coffee.   Bygones.   I ordered a salted caramel hot chocolate and vanilla bean scones.  OMG!  I was in LOVE!   

A week later, my husband and I took a trip to NYC.  My 1^st trip actually.   Most women have their priorities set differently than mine.   My first was to visit Jacque Torres Chocolate shop in Upper Manhattan.  Followed closely by visiting a Broadway show….”Jersey Boys” to be exact and to the Coach store then finally the famous Tiffany’s along with the regular tourist things.    My 1^st priority paid off with a nice Wicked Hot Chocolate, a box of chocolates and a bag pecan brittle.   I was SMITTEN!

A few days after returning I was exploring hot chocolate on a stick pictures and blogs and decided to make my own.  Middle-Class Martha doesn’t do anything “Middle of the road.”   Being a professional chocolatier, I am always a little surprised when I see a photo proudly displayed with air bubbles or not properly tempered (ashy looking).  

I am on the steering committee for our local MOPS group (Mothers Of Preschoolers).  The craft committee chair person to be exact.   I thought what better Valentines craft than “Hot Chocolate on a Spoon.”   BEAUTIFUL idea!   Now, how do I execute something like that for 30 – 40 women?   Hmm?