CROCK POT HORS D OEUVRES RECIPES

Steps:

• Whisk together the water, sugar, and melted butter in the bowl of a stand mixer.
• Whisk in the eggs thoroughly, one at a time.
• Whisk in the yeast.
• Stir in 2 cups of the flour with a wooden spoon or dough whisk and then stir in the salt. Stir in 2 more cups (120 grams each) of the flour.
• Add the rest of the flour, one tablespoon at a time, while kneading in the stand mixer with the dough hook. The final dough should be tacky but not sticky or oily. I used 540 grams of flour (4 1/2 cups) total.
• Place the dough into a dough rising bucket or clean bowl and let rise until doubled, 60 to 90 minutes.
• Line two baking sheets with parchment paper.
• Deflate the dough and divide it into 20 pieces. Cover the pieces with a cloth or plastic wrap as you work with the dough.
• Press each piece of dough into a 4 inch square and place two overlapping rows of pepperoni on top of the dough, and roll them up into the dough and seal the seam and the ends. Place them, seam side down, on the baking sheet. Cover with a cloth or plastic wrap and let rise until puffy, about 45 minutes. Heat the oven to 350 degrees F.
• Bake the rolls, one sheet at a time, for 15 to 18 minutes, until lightly golden.
• Serve warm.
• Reheat leftovers, covered with foil, in a 325 degree oven for about 20 minutes.

Steps:

• Cut parchment paper and foil into 3 five inch squares each. Place the parchment on top of the foil.
• Place 3 inch baking rings on top of the parchment and bring the parchment and foil up over the sides of the rings to create a pan. Brush the parchment and the rings with butter and dust very lightly with flour or cocoa powder.
• Heat your oven to 350 degrees F.
• Place the melted butter and chopped chocolate in a bowl and microwave for about 60 to 90 minutes. Stir until smooth. Add the Kahlua and whisk.
• In a small bowl, add the egg, egg yolk, and sugar and beat with a hand mixer on high for about 5 minutes, until tripled in size.
• Add 1/4 of the egg mixture to the chocolate mixture and stir.
• Fold all of the chocolate mixture into the egg mixture and then divide the mixture among the three prepared baking rings placed on a baking sheet.
• Bake the cakes for 20 minutes. Remove the pan from the oven and let rest for 10 minutes in the rings on a wire rack.
• Remove the cakes from the rings and onto a wire rack to cool completely.
• Place the confectioner's sugar, unsweetened cocoa powder, and instant espresso powder in a small bowl.
• Gradually whisk in the whipping cream.
• Whip with a hand mixer until you have stiff peaks, about 1 minute.