Inn Cuisine

Best of Breakfast: A Taste of California's Strawberry Creek Inn (Recipe: Chocolate Espresso Pancakes with Raspberry Coulis

Let us eat first with our eyes...

Prominently featured in Strawberry Creek Inn B&B's newly released cookbook, I debated the best time to share this recipe. Although perfect for Valentine's Day, it is also suited for National Pancake Week, National Pancake Day, and International Pancake Day (who knew there were so many food-based holidays surrounding pancakes). Finally realizing anytime is the right time to share this extraordinary recipe, I'm posting it today---for you to prepare whenever your heart desires. The only caveat? You must prepare this recipe in its entirety, as directed, to appreciate its full extravagance.

While the Chocolate Espresso Pancakes are sublime alone, they sparkle and shine when paired with fresh Raspberry Coulis to draw out their chocolatey goodness. Like champagne and strawberries or milk and cookies, even the tastiest foods become outstanding when paired with their perfect complement.

Enjoy!

Chocolate Espresso Pancakes with Raspberry Coulis

A "Best of" Inn Cuisine, recipe courtesy Strawberry Creek Inn B&B

For the Chocolate Espresso Pancakes

• 2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup cocoa powder
• 1 teaspoon freshly grated orange zest
• 1/2 cup semi-sweet chocolate chips
• 4 tablespoons unsalted butter, melted
• 2 large eggs, *separated (separating is optional, but will give a lighter texture and keep the pancakes from being too rich---although true chocoholics won't mind the richness)
• 1 & 1/2 cups buttermilk
• 1/2 cup brewed espresso or strong coffee
• 1 tablespoon coffee liqueur, optional
• 1 teaspoon pure vanilla extract

For the Raspberry Coulis

• 2 & 1/2 cups raspberries, fresh or frozen
• 1/4 cup granulated sugar
• 1 teaspoon fresh squeezed lemon juice

Garnishing, Optional

• freshly whipped cream
• vanilla ice cream
• a few sprigs of mint
• fresh raspberries

Putting It All Together

In a large mixing bowl, sift together first 6 pancake ingredients; stir in orange zest and chocolate chips. In a separate bowl combine butter, egg (*yolks), buttermilk, espresso, vanilla and liqueur; whisk well. Pour wet ingredients into dry ingredients and whisk until just combined. Do not over-mix. In a clean bowl, whip *egg whites until fluffy. Gently fold egg whites into batter, taking care not to deflate the whites (do not fully incorporate whites into batter, some streaking is okay). Heat a well-seasoned, cast-iron skillet or griddle to medium.

Meanwhile, combine raspberries, sugar and lemon juice in a blender; blend until smooth. Pour coulis through a fine, wire mesh strainer, pushing mixture against the bottom and sides with a rubber spatula until all of the liquid runs through and nothing but seeds remain (discard raspberry seeds). Brush a thin layer of butter on hot skillet or griddle. Using a 1/3-cup scoop (a measuring cup or ice-cream scoop work well here), portion out each pancake and pour onto griddle. When pancake edges begin to set, gently flip each pancake and cook for another minute or so, until edges are set all the way around; take care not to overcook the pancakes (you may want to test 1 or 2 before cooking too many at once).

When cooked, serve pancakes with freshly whipped cream or vanilla ice cream if desired, topping all with raspberry coulis. If desired, garnish with a sprig of mint and additional fresh raspberries.

Yield: approximately 12 pancakes

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Best of Dessert: A Taste of North Carolina's Andon-Reid Inn (Recipe: Choco-Mania Souffle Cake)

Looking for a chocolate cake recipe that is elegant, unique, and airy? The following recipe for Choco-Mania Soufflé Cake is sure to fill that bill!

Both quick and simple to make, this chocolate soufflé cake bakes up nicely and cuts & serves with ease. I suggest pairing it with a quality vanilla ice cream or dollop of freshly whipped cream, as it’s a touch plain to be served as a stand-alone dessert. That acknowledged, this soufflé cake is extraordinary---refined and graceful---something I would serve anyone, anytime, anywhere. Its texture is sublime, precisely what should be expected from a soufflé cake (somewhat a cross between a mousse and a cake) and its flavor was spot on (delicate and not too sweet).

Choco-Mania Soufflé Cake

A "Best of" Inn Cuisine, recipe courtesy the Andon-Reid Inn Bed & Breakfast, Waynesville, NC

• 1/2 cup butter (plus more for buttering a 9-inch cake pan)
• 1 cup granulated sugar
• 3 ounces unsweetened baking chocolate, melted
• 1/4 cup all-purpose flour
• 3 large eggs, beaten
• 1 teaspoon pure vanilla extract
• cocoa powder (for dusting cake pan after buttering)

Preheat oven to 325 degrees F for baking. Liberally butter, then dust, a 9-inch cake pan with cocoa powder; set aside. Using an electric mixer, cream butter and sugar together until well blended; add melted baking chocolate, eggs, and vanilla, blending well. By hand, fold in flour until mixture is combined. Pour batter into prepared 9-inch cake pan and bake at 325 degrees F or 25-30 minutes, or until cake is set. Remove from oven and let cool for 10 minutes, then invert on serving plate. Serve warm, or cover the cake for serving the next day, heating in the microwave for 20 seconds before serving. Makes a perfect accompaniment to vanilla ice cream and/or whipped cream. 

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Best of Beverages: A Taste of Georgia's Aska Lodge B&B (Recipe: Green Tea Blueberry Smoothies)

Bob & Mary Jo Stamper, owners of the Aska Lodge B&B in Blue Ridge, Georgia, have created a no-fail, signature smoothie for pampering their bed & breakfast guests with this refreshing recipe for Green Tea Blueberry Smoothies.

Packed with antioxidants capable of neutralizing free radical damage in the body, the Aska Lodge B&B's signature smoothies also benefit from the addition of frozen banana for that extra kick of potassium---perfect for invigorating inn guests before hiking & white water rafting trips.

From Mary Jo of the Aska Lodge B&B...

Even when the blueberry bushes on our property aren't in season, blueberries have been so reasonable in our local groceries that our signature Green Tea Blueberry Smoothie has become a popular, year-round treat. Whether I'm harvesting berries from our own bushes or buying them on sale, they are so easy to prep (simply wash, dry and freeze) that I always have an abundant supply of blueberries on hand.

For re-creating our signature smoothies at home, I suggest keeping a few, frozen bananas on hand as well---they will make this enticing drink even more frosty and delicious! I try to buy (and freeze) overripe bananas when available since they're less expensive to purchase and are perfect for lots of different recipes: just peel, put the bananas in a zippered, freezer-safe bag, freeze and take out as needed.

Also, I recommend Celestial Seasons Blueberry Green Tea, which gives this smoothie extra blueberry punch, but any good green tea would work.

Editor's note: I have found that using chilled Pomegranate Green Tea works nicely as well and adds a nice dimension to the flavor. By following Mary Jo's suggestions and using frozen blueberries, frozen bananas and chilled green tea, you are sure to be rewarded with thick, frosty smoothies of perfect consistency. Enjoy! 

Green Tea Blueberry Smoothies

A "Best of" Inn Cuisine, recipe courtesy the Aska Lodge B&B, adapted from Woman's Day magazine

• 1 & 1/2 cups strong, chilled green tea (made with 6 standard tea bags)
• 2 cups frozen blueberries
• 1 frozen banana, sliced into 1" chunks
• 3 tablespoons honey

In a blender, whirl chilled green tea, frozen blueberries, banana chunks and honey on high speed until smooth and combined. Top with fresh blueberries, a sprig of basil or mint if desired, and serve immediately.

Yield: Makes 3 (1-cup) servings.

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Best of Breakfast: A Taste of Connecticut's Starbuck Inn (Recipe: Lydia's Baked Eggs & Cheese Casserole)

Flavorful enough to holds its own amongst servings of fruit, bacon, sausage, potatoes, pancakes and more, this recipe can be easily adapted to spice up your day. Consider adding a small can of diced green chiles, a few pinches of crushed red pepper, or a handful of roasted veggies and you've got the makings of an entree that is sure to fulfill your stomach's desire.

Originally serving 12, I cut the recipe back to create a casserole perfect for serving 6-8. Next time you're looking for a basic egg casserole, I hope you'll consider this one. Dressed up or paired down, it's sure to please the palates of family and friends alike.

Lydia's Baked Eggs & Cheese Casserole

A "Best of" Inn Cuisine, recipe adapted from the Starbuck Inn Bed & Breakfast of Kent, Connecticut

• 5 large eggs
• 1/2 cup milk
• 1 teaspoon granulated sugar
• 8 ounces (2 cups) Monterey Jack or Muenster cheese
• 2 ounces cream cheese, cubed
• 8 ounces small curd, low-fat cottage cheese
• 2 tablespoons unsalted butter, cut into small cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• pinch of fresh chives
• salt and fresh-ground black pepper to taste
• optional - 1 small can of diced green chiles, a dash of crushed red pepper, or a handful of your favorite roasted veggies

Thoroughly spray a 1.5-quart casserole dish with non-stick cooking spray. Preheat oven to 325 degrees F.

In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3 cheeses and the butter, whisking well. Add the flour, baking powder, chives, salt, pepper and optional ingredients (if desired) and whisk or stir gently to combine. Pour mixture in the greased 1.5-quart casserole dish and place in a 325 degree F oven for approximately 45 minutes (begin checking at about 40 minutes and cook until center is set and knife inserted in center comes out clean).

Note: This casserole may be assembled ahead of time (up to 1 day in advance if covered tightly with wrap) and refrigerated until baking. Remove wrap, allow casserole dish to warm at room temperature for about 15 minutes, then bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven pre-chilled.

Yield: serves 6-8

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Best of Baking: A Taste of California's Agate Cove Inn (Recipe: Chocolate Cheesecake Muffins)

There's magic in Mendocino: from ocean waves crashing into rocky bluffs, to graveyards steeped in fog, to Chocolate Cheesecake Muffins served at California's Agate Cove Inn.

Studded with chocolate baking chips and filled with dollops of sweetened cream cheese, these deep chocolate muffins are a delightful addition to your day. Easy to make and baked to perfection in just 20 minutes, I found myself flanked by helpers when the oven timer beeped.

"I'll try one," said the first helper.

"I'll try one, too!" said another.

Before the oven had cooled, these moist muffins had practically vanished and I struggled to reserve a few for photos. The consensus? Surprisingly well-balanced, these muffins are a chocolate lover's delight and stop short of being cloyingly sweet. Until you can escape to Mendocino for some much needed R&R, you can enjoy a taste of the Agate Cove Inn from the comforts of your own kitchen.

Chocolate Cheesecake Muffins

A "Best of" Inn Cuisine, recipe courtesy the Agate Cove Inn

dry ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 3 tablespoons unsweetened cocoa (pictured here, Hershey's Special Dark Cocoa)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup chocolate baking chips

wet ingredients

• 1 large egg, lightly beaten
• 3/4 cup milk
• 1/3 cup canola oil

filling

• 8 ounces cream cheese, softened at room temperature for 15 minutes
• 2 tablespoons granulated sugar

optional

• powdered sugar for garnish

Preheat oven to 350 degrees F for baking. Mix dry ingredients together in a medium-sized bowl; set aside. In a second bowl, blend the cream cheese and granulated sugar together until fluffy; set aside. In a third, smaller bowl, whisk the egg, milk and canola oil together until incorporated.

Making a well in the center of the dry ingredients, pour wet ingredients (all at once) into the dry mixture, folding gently until moistened (it's ok if batter is lumpy). Spray a standard, 12-cup muffin tin with non-stick cooking spray. Fill muffin cups approximately 1/4 full with batter. Spoon a generous teaspoon of cream cheese filling into each cup of batter, then continue filling muffin cups approximately 3/4 full with remaining batter. Bake at 350 degrees F for 20 minutes. Note: Accurate oven temperature and exact timing are your best bets to test for doneness---the toothpick test won't work due to filling, although you can press tops (and see if they spring back).

When muffins are done, remove from oven. If necessary, gently loosen edges of muffins with tip of knife. Carefully lift (or turn out) muffins onto wire cooling rack. Dust with powdered sugar if desired; serve warm or at room temperature.

Yield: 9 muffins

Note: While the original recipe stated a yield of 12 muffins, I found the recipe to produce 9 standard muffins when prepared as directed.

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Best of Baking: A Taste of New Hampshire's Riverbend Inn (Recipe: Toffee Walnut Cookies)

Today we're baking Toffee Walnut Cookies from the Riverbend Inn B&B!

Chock full of subtle toffee and walnut goodness, these cookies are the first to surpass traditional chocolate chip cookies as my overall favorite. Funny thing is, I never saw it coming

Think of these Toffee Walnut Cookies as the Clark Kent of the cookie world: mild-mannered, attractive, yet at first glance...plain. But hear me now: it would be a mistake to let this cookie's unassuming exterior fool you. What lurks inside is pure, buttery, toffee-walnut bliss: a cookie so refined it begs to be savored, bite after tantalizing bite.

If you're looking for a recipe to please the masses, I think you'll find these cookies are your Superman. Served warm from the oven and paired with ice-cold milk, hot coffee or your favorite tea, consider this your invitation to enjoy a taste of the lovely Riverbend Inn without ever leaving the comforts of your home.

Enjoy!

Toffee Walnut Cookies

A "Best of" Inn Cuisine, recipe courtesy the Riverbend Inn, as featured in the 2009 13th Annual Inn to Inn Cookie & Candy Tour by the Country Inns of the White Mountains

• 2 & 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, softened
• 1 & 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 & 1/2 cups Heath English Milk Chocolate Toffee Bits (found in the baking chip section of your local grocery; may substitute chopped Heath Candy Bars)
• 1/2 cup chopped walnuts

In a medium-large bowl, sift together flour, salt and baking soda; set aside. In a separate, smaller bowl combine toffee bits and walnuts; set aside. Using an electric mixer, cream butter until fluffy; add sugar and beat for a couple of minutes until light and fluffy. Beat in eggs, one at a time, then vanilla. Alternatively mix in toffee mixture and flour mixture, a third at a time, until well blended. Chill cookie dough for at least 1 hour.

Preheat oven to 350 degrees F and line baking sheets with parchment paper or Silpat liners. Spoon out dough and roll in small 1-inch balls (about the size of a large marble). Place balls three inches away from each other on cookie sheet(s). Bake for 10-12 minutes, until edges are just starting to brown. Remove from oven and let cool on sheet for a few minutes, then transfer to a wire rack.

Yield: about 6 dozen cookies

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Best of Baking: A Taste of New Hampshire's 1785 Inn (Recipe: Seven Layer Cookies & How They Became 10)

My biggest fault as a cook is often my greatest blessing: rarely can I prepare a recipe as-is. My general rule is to prepare a recipe once as directed, then tailor it on subsequent remakes. But sometimes the adventurous side of me takes over and my good intentions go out the window.

Case in point, this very competent Seven Layer Cookie recipe from the 1785 Inn: when prepared as directed, I have no doubt it produces one heck of a cookie. But because I believe in transparency, I admit to tweaking this recipe before making it through even once. Was it a wise move? Only your taste buds can decide.

Fair warning: my adapted version of this cookie is sweet, moreso than the original recipe. I found my version like fudge---love it, but a little goes a long way. Mr. Inn Cuisine, on the other hand, ADORED these cookies (and you know what they say about the way to a man's heart).

In all fairness to the 1785 Inn, I'm going to provide their original recipe, then include my tweaks at the end. I didn't necessarily change their recipe (i.e. make substitutions), as much as I added extra ingredients to it. Hence, this is how Seven Layer Cookies become Ten Layer Cookies (and I'm even including a tip for turning these into Eleven Layer Cookies which I think would be divine).

Whichever version you try, it is my sincere hope you enjoy them. And should you find the adventurous baker in you shining through, I encourage you to make your own adaptations as well!

Seven Layer Cookies (& How They Became Ten Layer Cookies)

A "Best of" Inn Cuisine, original recipe courtesy the 1785 Inn as featured in the 13th Annual Holiday Inn to Inn Cookie & Candy Tour presented by the Country Inns in the White Mountains, adapted versions courtesy Inn Cuisine.

Yield: One 13x9-inch pan of layered cookie bars (12-24 cookies, depending on size cut)

Ingredients:

• ½ cup butter
• 1 & 1/2 cups crushed graham crackers
• 2 cups semisweet chocolate chips
• 2 cups butterscotch chips
• 7 ounces flaked coconut
• 2 cups chopped walnuts
• 1 can (14 ounce) sweetened condensed milk

Directions:

Melt the butter in a saucepan and mix in the crushed graham crackers.  Press the mixture into the bottom of a 9”x13” pan.  Layer in the chocolate chips, layer in the butterscotch chips, layer in the coconut, layer in the walnuts, and cover with the condensed milk.  Bake at 350^oF for 25 to 30 minutes until golden brown.  Cool and cut into squares.

To Make As Ten Layer Cookies

As pictured with this post 

Ingredients:

• 1/2 cup butter
• 1 & 1/2 cups crushed graham crackers
• 1 cup semisweet chocolate chips
• 1 cup dark chocolate baking chips
• 1 cup butterscotch baking chips
• 1 cup Heath Milk Chocolate English Toffee baking chips
• 7 ounces sweetened angel-flake coconut
• 2 cups chopped walnuts
• 7 ounces canned Dulce de Leche
• 7 ounces sweetened condensed milk

Directions:

Melt butter in a saucepan and mix in the crushed graham crackers. Press the mixture into the bottom of a lightly greased 13"x9" pan. Layer in the semisweet chocolate chips, layer in the dark chocolate baking chips, layer in the butterscotch baking chips, layer in the Heath Milk Chocolate English Toffee bits, layer in the flaked coconut, and layer in the chopped walnuts. In a small bowl, mix 7 ounces EACH (14 ounces in total) canned Dulce de Leche and sweetened condensed milk (warm in the microwave for a few seconds if necessary to blend and make pourable). Pour mixture evenly over layered ingredients. Bake in a preheated 350 degree F oven for 25-30 minutes. Cool in pan and cut into squares. Serve at room temperature.

Note: like many prepared dishes, I found these cookies to taste even better the day after they were baked. Also, if you're interested in turning Ten Layer Cookies into Eleven Layer Cookies, consider adding a layer of miniature marshmallow as well (1 cup).

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Best of the Holidays: A Taste of North Carolina's Big Mill B&B (Recipe: Homemade Cranberry Liqueur)

'Tis the season to make, give & enjoy homemade spirits with this easy-to-follow recipe for festive Cranberry Liqueur, courtesy Big Mill Bed & Breakfast.

Requiring 3 weeks of steeping before being ready to bottle & serve, now is the time to start prepping your very own batch of homemade Cranberry Liqueur so it's ready in time for this season's get-togethers, gift-giving and ringing in the new year!

A note from Big Mill B&B owner Chloe Tuttle:

This liqueur is an original recipe which produces a gorgeous, clear-red libation perfect for holiday entertaining and seasonal gift-giving. Another reason to love this recipe? Nothing goes to waste! After 3 weeks of soaking the cranberries in quality vodka, simply strain to separate them from the liqueur. Reserve these vodka-infused berries and serve them as-is, or as a festive topping for homemade sorbet or ice cream.

Ready to give this "Best of" recipe a try? I know I am, and can't wait to spoon those vodka-infused cranberries over a bit of Serious Vanilla Ice Cream or Blood Orange Sorbet. Enjoy!

Big Mill's Cranberry Liqueur

A "Best of" Inn Cuisine, recipe courtesy Big Mill Bed & Breakfast

• 1 cup water
• 2 cups granulated sugar
• 2 cups *fresh cranberries, washed & picked through, discarding bad berries *(See note at end of recipe if wanting to substitute frozen cranberries for fresh)
• 1 tablespoon grated orange rind
• 1 tablespoon frozen orange juice concentrate
• 2 cups quality vodka (if you prefer a stronger alcoholic mixture, substitute some of the water with vodka to taste)

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photo credits Chloe Tuttle

Best of Breakfast: A Taste of California's Strawberry Creek Inn (Recipe: Bacon-Topped Shrimp and Grits)

An enticing combination of stone-ground grits, Applewood smoked bacon, and shrimp coated with coconut milk, cayenne pepper, thyme and a dash of lime, this dish brings a touch of class to any meal. A solid competitor against other Shrimp and Grits recipes such as Paula Deen's Shrimp and Grits or Bobby's Lighter Shrimp and Grits, I invite you to try them all and put this one to the test. I think you'll agree: this recipe from California's Strawberry Creek Inn holds its own.

Not a fan of grits? Prepare the shrimp according to recipe instructions and serve atop a bed of rice or pasta. Either way, it's a bit of heaven on a fork. Enjoy!

Strawberry Creek Inn's Shrimp and Grits

A "Best of" Inn Cuisine, recipe courtesy Strawberry Creek Inn B&B

for the grits

• 3 cups whole milk
• 1 cup mushroom stock (in a pinch, may substitute vegetable stock)
• 1 cup stone-ground grits (or any non quick-cooking grits)
• 3 tablespoons unsalted butter (or to taste)
• dash of heavy cream (or as needed)
• 1 teaspoon salt (plus more, after grits are prepared, if desired)
• 1 teaspoon fresh ground pepper (plus more, after grits are prepared, if desired)

for the shrimp

• 1 pound shrimp---peeled, de-veined and butterflied (tails on or off according to your preference)
• 1 teaspoon cayenne pepper (more if you like heat)
• 1 cup coconut milk
• 6 slices applewood smoked bacon, chopped into bite-size pieces (reserve cooked bacon to be used as a topping; bacon grease will be used to cook the shrimp)
• 4 teaspoons lime juice
• 2 tablespoons chopped thyme
• 1 cup thinly sliced scallions (1/2 cup used to cook shrimp, plus 1/2 cup reserved for toppings)
  

suggested toppings

• 2 cups shredded sharp Cheddar cheese
• 1/2 cup thinly sliced scallions
• 1 & 1/2 cups diced tomatoes
• chopped bacon (reserved from shrimp prep)

putting it all together

Combine milk and mushroom stock in a large saucepan; bring to a boil. Add salt and pepper, then pour in grits slowly, whisking continuously, bringing back up to a boil. Reduce heat to a simmer, cover, and cook until liquid is absorbed, about 20 to 25 minutes; continue stirring/whisking about every 5 minutes or so. Remove from heat; stir in butter and a dash of heavy cream. Taste, then add more butter, heavy cream, or salt/pepper if desired. Cover and set aside.

Rinse shrimp and pat dry. Toss shrimp in cayenne, then pour coconut milk over shrimp and toss to combine. Set aside.

Place chopped bacon in a cold skillet and turn heat to low; stir often, cooking until browned. Remove bacon with a slotted spoon, allowing grease to drain back into skillet; drain cooked bacon on paper towels. Increase heat under skillet to medium, add shrimp to bacon grease one at a time, shaking off excess coconut milk before adding to pan. Cook shrimp on each side until pink; pour lime juice over shrimp (being careful of splattering), then add scallions and thyme. Saute for 3 minutes. Remove from heat and set aside.

Spoon grits into serving bowl(s), add shrimp and any desired toppings, and serve immediately.

Yield: 4 servings

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Best of Dessert: A Taste of North Carolina's Andon-Reid Inn (Recipe: Brownies on Steriods)

Life doesn't always go as planned. For those moments when a little chocolate therapy is in order, I invite you to try this indulgent recipe from the Andon-Reid Inn of Waynesville, North Carolina. Chock full of cocoa, chocolate chips, nuts, shredded coconut and toffee bits, there are few situations these Brownies on Steroids can't improve.

 
 Brownies on Steroids

A "Best of" Inn Cuisine, recipe courtesy the Andon-Reid Inn

• 1 & 3/4 cup all-purpose flour
• 3/4 cup confectioner's sugar
• 1/3 cup baking cocoa
• 3/4 cup cold butter, cut into 1-inch squares
• 14 ounce can sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 cups semi-sweet chocolate chips, divided
• 1 cup coarsely chopped toasted pecans (may substitute walnuts as pictured above)
• 1/2 cup shredded, sweetened coconut
• 1/3 cup English toffee bits

Preheat oven to 350 degrees F. In a food processor, combine the flour, sugar and cocoa. Add the butter and pulse just until the mixture resembles coarse crumbs. Press into the bottom of a well-greased 13x9" baking dish. Bake on center rack at 350 degrees F for 10 minutes.

While crust is baking, combine condensed milk, vanilla extract and 1 cup of chocolate chips in heavy-bottomed saucepan and cook over low-medium heat, stirring constantly, until mixture is smooth. When crust has cooked for 10 minutes, remove from oven and pour chocolate mixture directly over crust, spreading gently with a spatula if necessary. Sprinkle top with coconut, nuts, toffee bits and remaining chocolate chips. Press down to set, and return brownies to oven to continue baking at 350 degrees F for 18-20 minutes. Remove from oven, allow to cool, and cut into squares of desired size.

Notes & Substitutions: Replace half of the chocolate chips with butterscotch baking chips or another favorite flavor.

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Share your thoughts: When do you crave chocolate therapy the most?