Guilt Free Desserts
1 square baking chocolate -- melted 1 egg Cream butter and sugar blend in melted chocolate. Add egg and vanilla beat well. Sift dry ingredients together and blend into chocolate mixture. Roll pastry to 1 8-inch thickness on lightly floured pastry cloth. Cut circles with 3-inch cookie cutter and place in buttered tartlet pans or shallow muffin tins.
Non-gluten flours to use for desserts whole-grain brown rice (from short grain rice or from sweet brown rice, but only in small proportions), whole-grain amaranth, whole-grain teff, whole-grain millet, and or sorghum flour. Flours with gluten to use for desserts whole-grain pastry wheat, whole-grain kamut (very similar to wheat), whole-grain spelt (very similar to wheat), and or whole-grain oat (either ground from oat groats or from food processed rolled oats). NOTE As you change the flours used in a dessert, the proportion of wet ingredients required may change (due to different moisture levels in different flours, and how they absorb moisture), so adjustments may be needed to give the right consistency to the batter dough. For example, teff flour in a pie crust may not require as much liquid as whole wheat pastry flour to make a good, rollable pie crust dough. Additionally, using pre-ground flours instead of fresh ground flours from whole grains may change the amount of wet...
Chopping Use a sharp serrated knife to shave the chocolate from one end on a cutting board, making 4-inch (6-mm) pieces. Or use a 4-pronged, pointed, forklike ice pick. Just remember not to use the ice pick on a good cutting board. melting Cut the chocolate into 4-inch (6-mm) pieces. Place the chocolate in a glass or stainless-steel bowl. Half-fill with water a saucepan large enough for the bowl to sit in without the water getting inside it. Bring the water to a full boil. Turn off the heat and place the bowl on the pan. Stir occasionally until the chocolate is melted and smooth. For milk and white chocolate, stir often. If overheated, the sugar and milk solids in milk and white chocolate can form lumps. To microwave, cut the chocolate as above and place in a glass bowl. Microwave for 20 seconds and stir, then repeat. It will take 2 or 3 times for the chocolate to begin melting, then once it does it will go quickly. Repeat the 20-second microwaving and stirring until the chocolate is...
6 oz Semi-sweet Chocolate Chips** 1 3 c Strained Raspberry Preserves 6 oz Semi-sweet Chocolate Chips 1 4 c Whipping Cream * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan cool before removing rim of pan. Melt chocolate pieces and whipping cream over low...
- This cake takes a bit more work than usual because two cake batter and two icings are made this provides a nice contrast between the pumpkin color and the chocolate color. CHOCOLATE CAKE 1o servings o3-Chocolate Icing 1 teaspoon chocolate, bittersweet, dairy-free, shaved 1 2 cup hazelnuts, toasted, glazed Sift dry ingredients for pumpkin cake together. Cut shortening (or oil) into flour mixture for the pumpkin cake (using a fork and a knife). Sift dry ingredients for chocolate cake together in a separate bowl. Combine liquids for pumpkin cake. Combine liquids for chocolate cake in a separate bowl. Stir together liquids and dry ingredients for the pumpkin cake. Stir together liquids and dry ingredients for the chocolate cake. Pour the pumpkin cake into one of the prepared cake pans. Pour the chocolate cake into one of the prepared cake pans. After the cakes have cooled, place the bottom layer of the cake (either chocolate or pumpkin) on a serving plate (with parchment paper under the...
1 c Chocolate Wafer Crumbs 3 tb Margarine, Melted 24 oz Cream Cheese, Softened 3 4 c Sugar Combine crumbs and magarine press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired.
1 Cup Dark chocolate pieces Preheat the oven to 350 degrees. Whisk the eggs, half-and-half, heavy cream, vanilla, sugar, cinnamon and nutmeg, together until the sugar dissolves. Stir in the bread cubes and allow the mixture to sit for 1 hour, stirring occasionally. Stir in the chocolate pieces and sliced bananas. Pour the mixture into a greased 10 cup baking dish. Bake the pudding for about 1 to 1 1 2 hours or until the pudding sets. Remove the pan from the oven. The pudding can be served right from the oven, warm or room temperature. For the bourbon sauce, Melt the butter in a double boiler over simmering water. Add the sugar and whisk to dissolve. Add the bourbon and whisk for 1 minute. Remove from the heat and drizzle in the egg yolks, whisking constantly. Return the double boiler to the heat and continue whisking until the sauce is pale and slightly thickened, 3 to 4 minutes. Spoon the sauce over the pudding and serve immediately. Garnish with mint sprigs. This recipe yields 10...
1 c Chocolate Wafer Crumbs 3 tb Margarine, Melted 1 c Mint Chocolate Chips, Melted 1 ts Vanilla Combine crumbs, margarine and sugar press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan cool before removing rim of pan. Chill. Beat egg whites until soft peakes form. Gradually add marshmallow creme, beating until stiff peakes form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F. 3 to 4 minutes or until lightly browned.
3 squares unsweetened chocolate Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids they all were part of the original fresh berry. (Sieve 1 2 of the pulp to remove some seeds if desired. You can sieve it all if preparing for those with dental problems. Removing seeds causes waste, so be sure you have enough berries.) Measure 6 cups of crushed fruit into 6- or 8-quart heavy saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
1 2 c Semi-sweet Chocolate Chips * * Chocolate chips should be melted. Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1 2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.
1 cup Semisweet Chocolate Chips 1 2 cup Coarsely Chopped Walnuts 3. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts. Ben & Jerry's Giant Chocolate Chip Cookies
Bittersweet Chocolate, chopped 3 4 cup unsalted butter cut into pieces 2 teaspoons vanilla extract Place a rack in the middle of the oven Heat oven to 350. Line a springform 9 diameter by 3 with parchment. In heavy saucepan over medium low heat, combine chocolate and butter and stir until smooth. Remove from heat and whisk in vanilla. Combine eggs and sweetener and beat until three times the volume, fold in with chocolate. Pour into spring form. Bake 45 minutes until top forms a crust. Press the top down and let cool. Run a knife around edges to loosen cake. Top with sweetened whipped cream. Serves 12.
4 Cup Crushed chocolate wafers 2 Sticks Butter melted 6 Eggs 12 Ounce Hawaiian Vintage Chocolate disks Preheat the oven to 350 degrees. In a mixing bowl, combine the cookie crust and the melted butter together. Blend the mixture thoroughly. Press the mixture evenly and firmly on the bottom and sides of a 1 2 sheet pan. Place the pan in the oven and bake for about 10 minutes. Remove from the oven and cool. In a mixing bowl, whisk 4 eggs, brown sugar, cane syrup salt, cinnamon, nutmeg, and ginger together. Add 1 1 2 cups of the cream and 1 teaspoon vanilla to the mixture and mix well. In a small mixing bowl, mash the squash with 1 2 cup of the cream. Mash the mixture until smooth. Whisk the squash mixture into the egg mixture and blend until smooth. Fold in the chocolate pieces. In another mixing bowl, whisk the cream cheese until smooth. Add the remaining 2 eggs, cream, vanilla, sugar and lemon juice. Whisk until smooth. Pour the squash mixture over the prepared crust. In a steady...
4 squares (4 ounces) unsweetened chocolate, melted MIX oil, chocolate, sugar. BLEND in 1 egg at a time until well mixed. ADD vanilla. STIR in salt, flour, baking powder. CHILL several hours or overnight. HEAT oven to 350 F. DROP teaspoonful of dough into confectioners' sugar. ROLL around and SHAPE into a ball. PLACE about 2-inches apart on greased baking sheet. BAKE 10 to 12 minutes. Makes about 50 of another one of Caj's favorite cookies. Oh my, yes, it certainly does.
1 c Chocolate Wafer Crumbs 1 4 ts Cinnamon mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan cool before removing rim of pan. Chill.
6 Large Red apples 6 Small Wooden dowels - (6 long) 2 Cup Caramel warm 2 Cup Melted milk chocolate warm 2 Cup Melted white chocolate warm 2 Cup Melted semi-sweet chocolate warm 2 Cup Pecan pieces toasted Wash and pat dry each apple. Place each skewer down the center of each apple. Line a baking sheet with parchment or waxed paper. Dip each apple in the caramel sauce, coating completely. Place on the baking sheet and refrigerate until firm. Dip each caramel apple for a second time in the melted milk chocolate, coating completely. Place on the baking sheet and refrigerate until firm. Dip each apple a third time in the white chocolate, coating completely. Place on the baking sheet and refrigerate until firm. Dip each apple for a final time in the semi-sweet chocolate, coating completely. Place on the baking sheet and sprinkle each apple with the pecans. Refrigerate until firm and serve. This recipe yields 6 apples.
I'm sure a true Scotsman would keel over 1. at the thought of a chocolate scone. But these are quite restrained, even though they contain three forms of chocolate milk, 2. bittersweet, and cocoa powder. I use cut-up bittersweet chocolate for the chunks in the scones instead of chocolate chips because the latter are seldom made from high-quality chocolate. Combine the milk chocolate, cocoa, and sugar in the bowl of a food processor fitted with the metal blade. Pulse repeatedly until the chocolate is finely ground. Don't over-process or the chocolate will melt. Add the flour, baking powder, and salt and pulse 5 to 6 times to mix thoroughly. Add the butter and pulse until it is finely mixed in and the mixture resembles cornmeal, 10 to 12 pulses. Add the bittersweet chocolate chunks to the bowl. serving Serve the scones with butter, clotted cream, or nothing. I prefer mine plain, since the chocolate has plenty of richness.
* 1 cup Semi-Sweet Chocolate Morsels Microwave morsels and sweetened condensed milk in medium, microwave-safe bowl on high (100 ) power for 1 minute stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set. Arrange raspberries over chocolate sprinkle with powdered sugar. * 12 ounces white chocolate, chopped * White chocolate leaves Filling Melt chocolate in top of double boiler, stirring until smooth. Mix in cream and butter. Remove from over water. Spread berries evenly over the crust, saving a few for garnish. Pour filling over berries and refrigerate tart until set (at least 1 hour ). Arrange leaves and berries on top of tart and sprinkle with powdered sugar. For the white chocolate leaves 3 oz. white chocolate, chopped 16 small thick leaves, from edible bushes like lemon, camelia, or gardenias, with 1 8 stems. Melt white chocolate in top of double boiler over...
4 (1 oz) squares unsweetened chocolate, melted 3 4 cup semisweet chocolate chips 1.In a large bowl, beat together the butter and sugar w a mixer on high speed 1-2 minutes, or until fluffy. Beat in the applesauce, cinnamon, vanilla and eggs until well mixed. Beat in the melted chocolate until blended. Add the flour, baking soda & powder, and salt. With the mixer on low speed, beat in the dry ingredients, adding the buttermilk as you beat. Beat just until evenly mixed. By hand, stir in chocolate chips and nuts. Scrape the batter into a WELL BUTTERED 3 1 2 quart slow cooker (crock pot) and smooth the top.
Melt the chocolate and butter together and stir in the pecan halves, coating well. Set the choc o-late pecan mixture aside to cool. Combine the sugar, flour and the eggs mixing by hand, blend but do not beat, the batter will be stiff. Stir in the chocolate mixture and vanilla. Mix well. Fill cu p-cake pan full with batter. Bake in a 325 -degree oven for 35 -40 minutes. Do not over bake. Cool a few minutes before removing fr om pan.
Serving Ideas Put the 05-Chocolate Cream Pie filling in this crust. - GLUTEN NOTE If you are not able to find chocolate wafer cookies without gluten, then this recipe will end up having gluten (most chocolate wafer cookies have wheat flour in them). Therefore, this recipe is not necessarily a gluten free recipe. 200 grams chocolate wafer cookies 1 tablespoon water
2 -1 ounce squares of chocolate 1 2 cup of milk Melt the chocolate in a pan and remove from heat. Mix in the sugar and milk and bring to a full boil. Cook the chocolate mixtu re until it reaches the soft ball stage (when a small amount dropped into a glass of cold water forms a soft ball). Remove the c hocolate mixture from the heat and stir in the vanilla and butter. Spread on the cooled cake.
8 1 2 oz Chocolate Wafers, Fine Crush 12 oz Semi-sweet Chocolate Chips In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1 2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.
Unsweetened Bakers Chocolate (2 squares) 2 tbsp. Water 2. Float a smaller saucepan in the boiling water, and melt the chocolate and the 2 tbsp. water until it starts to melt. 4. Add the butter to the chocolate, bit by bit, stirring constantly until you have a liquid goo. 6. Remove the pan from the boiling water, and put it in the ice bath, stirring constantly. Bring down the temperature of the chocolate until it's the same as your finger. 7. Slowly add the egg yolks to the chocolate mixture, mixing well. The mixture will curdle if you got it too hot. 10. Gently fold the whites into the liquid chocolate (you can use the boiling water to melt the chocolate if it set up while you were whipping the whites).
150 gm good bittersweet chocolate, broken into separate squares Not sure what I'd use here. Either Lynne's chocolate, or straight baking chocolate with maybe a little more sweetener. 150gm is a bit over 5 oz 3. As soon as the margarine is melted, turn the flame off. Add the chocolate to the pan. Mix until it's all melted and the mix is uniform. 5. Pour the melted chocolate into egg whip.
8 Ounce Cream cheese room temperature 1 2 Cup Semi-sweet chocolate melted 1 Dash Grand Marnier 1 Cup Heavy cream 18 Fresh strawberries washed, patted dry 1 Cup Melted semisweet chocolate tempered 1 Dozen Shortbread cookies Using an electric standing mixer, fitted with wire attachment, add the heavy cream. Whip the cream to soft peaks. Set the cream aside. Change the wire attachment to a paddle attachment. In another bowl, cream the cheese and chocolate. Mix thoroughly, scraping down the sides of the bowl, occasionally. Fold the whipped cream into the chocolate mixture. Line 6 small heart-shaped ceramic molds with dampened cheesecloth, allow the cheesecloth over the sides of the mold. Fill each mold with the chocolate filling. Fold the overlapping cheesecloth over the filling, covering tightly. Place the molds on a baking sheet and refrigerate over night, at least 12 hours. Remove the hearts from the molds and discard the cheesecloth. Line baking sheet with parchment paper. Dip each...
1 2 Pound Semisweet chocolate melted 2 Tablespoon Candied lemon peels 2 Tablespoon Candied orange peels In a mixing bowl, whisk the cheese, sugar, vanilla and rum. Mix well. Fill a pastry bag with the cheese mixture. Fill each cannoli shell with about 1 4 cup of the filling. Line a baking sheet with parchment or waxed paper. Dip half of each cannoli in the melted chocolate. Sprinkle the remaining half with the candied lemon and orange peels. Place on the parchment paper and refrigerate until the chocolate is set. This recipe yields 12 servings.
1-1 2 Cup Crushed chocolate cookies 2 Tablespoon Chopped peanuts 2 3 4 Cup Heavy cream divided 6 Ounce Semi-sweet chocolate chopped Preheat oven to 350 degrees. In a mixing bowl, combine the cookie crumbs with 1 4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8 to 10 minutes. In an electric mixture with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the springform pan and place on a wire rack...
8 Ounce Semisweet chocolate chips Preheat the oven to 275 degrees. Grease 10 (4-ounce) ramekins. In a saucepan, over medium heat, combine the cream and chocolate. Whisk until smooth. In a small mixing bowl, whisk the eggs until smooth. Temper the egg yolks into the hot cream mixture. Remove from the heat and cool. Ladle into the individual ramekins. Place the ramekins in a baking dish. Fill the dish with water coming up half of the ramekin. Place in the oven and cook until the center is firm, about 45 minutes to 1 hour. Remove from the oven and water. Cool completely. Refrigerate until chilled. Sprinkle the sugar over the top, shaking off the excess. Using a hand-blow torch, caramelized the sugar on top. Garnish with the whipped cream and raspberries. This recipe yields 10 servings.
1 Cup Chocolate sauce store bought or home made For the crepes tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large saute pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liqueur and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add 8 of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minute, basting with the sauce. To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce.
1 2 Pound Semisweet chocolate chopped 2 Dozen fresh cape gooseberries husks on 13 1 2 Fat 10 Other Carbohydrates In the bowl of a small double boiler, combine the fondant and 2 tablespoons of the simple syrup. Heat the fondant, stirring with a wooden spoon. The mixture should be light but able to coat the back of a spoon. If the mixture is too thick, add some of the remaining simple syrup. In another double boiler heat the chocolate, stirring occasionally until the chocolate melts. Line a baking sheet with parchment paper. Peel back the husks from each berry. Holding the husks, dip each berry 3 4 of the way in the fondant. Place the berries on a baking sheet. Refrigerate until the fondant is firm to the touch, about 30 minutes. Holding the husk, dip each berry in the melted chocolate. Refrigerate until the chocolate is firm to the touch, about 30 minutes. Remove and serve on a serving platter.
2 squares (2 oz) unsweetened baking chocolate (8 gm) Cream butter and sweetener. Melt chocolate and blend into butter sweetener mixture when cooled. Stir in vanilla. Add eggs, one at a time. With electric mixer, beat 5 MINUTES after adding each egg (total 10 minutes). This is an important step, so set your timer.
3 Pound High-quality chocolate finely chopped 2 1 4 Cup Heavy cream 1 Dash Creme de Mint 1 Dash Nocello 1 Dash Grand Marnier Place 1 pound of chocolate in each of three fondue pots. Turn the pot setting to medium or 5. In a saucepan, heat the cream. When the cream comes to a simmer, remove from the heat and pour 1 3 over each pot of chocolate. Whisk each pot until smooth. Splash a different liquor into each pot and whisk until smooth. Serve the fondues with the various garnishes. This recipe yields 12 servings.
1 3 Cup Melted semisweet chocolate In a mixing bowl combine flour, baking powder and salt. In another bowl beat the chocolate, egg yolks and vanilla slightly. Beat the milk and 1 2 cup of the butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl beat the egg whites until stiff peaks form. Gently fold beaten egg whites into batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron (grease the waffle iron with 2 tablespoons of the butter, in all). Close lid quickly do not open during baking. Bake according to the manufacturer's directions for the waffle iron. In a saute pan, melt the remaining butter. Add the sugar, stirring constantly until the sugar dissolves, about 1 minute. Add the raspberries and saute for 2 to 3 minutes. Remove from the heat and add the Grand Marnier. Flame the liquor and continue to cook for 1 minute. Serve the waffles with...
1 Pound Bittersweet chocolate chopped 2 Cup White chocolate sauce warm Whipped cream for garnish Chopped mint for garnish Preheat the oven to 300 degrees. Butter and flour a 12-inch springform pan. In a double-boiler, over medium heat, melt the chocolate and butter together. Stir in the Grand Marnier. Remove from the heat and cool to room temperature. In an electric mixer, on medium speed, beat the egg yolks until pale yellow and ribbon like, about 6 to 8 minutes. During the last 2 minutes, add the sugar in a steady stream. With the machine running slowly add the chocolate mixture and blend until all of the chocolate is incorporated. Fold in the stiff egg whites. Pour the batter into the prepared pan. Place the pan on the rack, in the center of the oven. Bake the cake for about 1 1 2 to 2 hours or until the center of the cake comes out clean with a toothpick. Remove the cake from the oven and place on a wire rack. Cool the cake for 15 minutes. Remove the sides of the pan and cool...
8 Ounce Semi-sweet chocolate melted 3 Ounce Semi-sweet chocolate shaved into curls 10 Scoops vanilla bean ice cream up to 12 In the bowl of an electric mixer, combine the cream and the chocolate. On medium speed. Whip until stiff peaks form, set aside. Spread the frosting evenly over the sides and top of the cake. Refrigerate until the frosting sets. Place the chocolate curls on top of the cake. Slice and serve with the ice cream.
1 pk (8 1 2 oz) chocolate wafers crushed (Oreos work well, filling and all) 6 tb Unsalted butter melted 12 oz Or 2 cups semi-sweet chocolate, melted In a large bowl, combine cream cheese and sugar beat until smooth. Add eggs 1 at a time, beating well after each addition. Add melted chocolate beat well. Add remaining ingredients, and beat until smooth. Pour into crust-lined pan.
Nestle's semi-sweet chocolate morsels 1 4 cups milk 1 egg Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder, salt and butter cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semi-sweet chocolate morsels. Remove from heat and cool slightly at room temperature (about 5 minutes). Add milk and egg to melted chocolate and mix well. Blend chocolate into flour mixture. Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts. Bake at 350 F for 40 - 45 minutes. Serve warm with heavy cream. Cracker Barrel Cherry Chocolate Cobbler
7 lbs unhopped extract syrup 1 lbs chocolate malt .5 lbs black patent malt .5 lbs crystal malt (90 degrees L.) Procedure Place chocolate, patent, and crystal malts in about 2 gallons of water and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of water. Bring to boil and add bittering hops. 30 minutes into the boil, add 1 2 teaspoon Irish moss. Boil one more hour. Add finishing hops in last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast. Submitted by Doug Roberts
2 cups (12 ounces) semisweet chocolate chips, melted 2 3 cup mayonnaise In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients add to the creamed mixture alternately with water. Fold in sauerkraut, coconut and pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350 for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks cool completely. In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1 4 cups for frosting. To the remaining chocolate mixture, add half of the coconut and pecans spread between cake layers. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans press onto sides of cake. Store in the refrigerator. Slice with a serrated knife. Yield 12-14 servings. German Chocolate Cake
6 oz package of chocolate chips Cream together the shortening and the sugars then add the eggs and vanilla. Sift together the flour, s alt and baking soda and add to butter mixture. Add the oatmeal, nuts and chocolate chips to creamed mixture. Drop by teaspoonful onto baking sheet. Bake at 350 degrees for 12 -15 minutes.
1 2 cup chopped walnuts 1 2 cup of chocolate chips Be sure that the bread cubes are really dry so that they soak up the m ilk and egg mixture before baking. Beat the eggs on high speed in an electric mixer for about three minutes. Add the sugar, 1 1 2 teaspoon of vanilla, nutmeg, cinnamon and butter. Beat for about a minute until well blended. Add the milk, walnuts and the chocolate chips. Mix well. Grease or butter a bread or lasagna pan that is just large enough to hold all the bread cubes. Put the bread into the pan and pour the egg and milk mixture over it, stirring a couple of times. Let the mixture sit in the pan f or 45 minutes. Preheat the oven to 350 degrees and stir the pudding once again. When the oven is hot, stir the pudding one las t time and put it in the oven. Immediately lower the temperature to 300 degrees. After baking for 40 minutes, turn the oven up t o 425 degrees and let the pudding bake another 15 to 20 minutes. While the pudding is baking, whip the cream with...
2 oz unsweetened chocolate I set my electric kettle on to boil, and while it boils I pop the chocolate into the microwave topped by the butter, and melt it down. Usually takes about 2 1 2 minutes in my microwave. Place the gelatine in a small bowl. When water boils add one cup of water to the gelatine and stir until all the gelatine has melted. Then add half the orange peel (I don't want to 'waste' an orange so I so use bottled orange peel from the spices section at the supermarket) and stir for another minute or so. Then stir in the 2 ice cubes until they are melted. Mixture should be tepid by now. Meanwhile after chocolate and butter melt stir until they are well blended. While chocolate and gelatine are cooling on your counter get out a large bowl and the whipping cream and begin to beat until peaks start to form. Then add in the sweetener and cocoa powder. Then, while continuing to beat, slowly pour in the chocolate mixture. You may need to stop beating for a minute to scrape the...
2 oz Unsweetened Baking Chocolate 2 tb Margarine Combine crumbs, sugar and margarine press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat stirring until smooth. Combine cream cheese, sugar and salt mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan cool before removing rim of pan. Chill.
6 cups chocolate fat free skim milk 1 4-serving-size package instant vanilla or chocolate pudding mix (regular or sugar-free) 1 4 teaspoon peppermint extract Peppermint sticks In a blender container combine half of the chocolate fat free skim milk and all of the pudding mix. Cover and blend it until smooth. Pour into a pitcher and stir in remaining chocolate fat free skim milk and the peppermint extract. Refrigerate for at least 1 hour.
1 8oz. package of Philadelphia cream cheese 1 1oz. square of Bakers' brand baking chocolate 1 tbsp. Vanilla extract 1 tbsp. butter or margarine Blend softened cream cheese, vanilla extract, and 3 4 of the Splenda until smooth. Melt the square of chocolate in the microwave for 1 minute and add margarine and 1 4 of the Splenda into the chocolate. Slowly beat in the chocolate mixture into the cream cheese. Place the cheesecake mixture into a bowl and place in the fridge for an hour to set.
Tiramisu Cherry-Apple Turnovers Chocolate Cookie Cups Chocolate Ladyfinger Cake Mocha Fudge Pie Strawberry Shortcake Upside-down Apple Tart Apple Coffee Cake Apple Pie Cake Grandma's Banana Cake Black Bottom Cupcakes Black Cake Chocolate Chip Cake Cocoa Cola Cake Orange Cake
2 squares semisweet chocolate (1-ounce) coarsely chopped Combine the first 4 ingredients in a large saucepan. Gradually add skim milk, stirring with a wire whisk until blended. Add the chopped chocolate bring to a boil over medium heat, and cook for 1 minute, stirring constantly. Add the margarine, and cook for 1 minute, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 10 minutes or until the chocolate mixture cools to room temperature, stirring occasionally. Remove pan from ice. Spoon 1 2 cup chocolate mixture into a small bowl, and gently fold in whipped topping. Cover and chill chocolate-whipped topping mixture. Set aside the remaining chocolate mixture. Spread about 1 2 cup chocolate mixture over the ladyfinger layer. Repeat procedure 3 more times with the remaining ladyfingers, Grand Marnier, and chocolate mixture, ending with ladyfingers (1 lady finger half will be left over). Cover chill for at least 8 hours. Notes Dutch process cocoa has less...
Note Use a good quality unsweetened chocolate like Callebaut, Vahlrona or Scharffen-Berger (perhaps you have a favorite). Bakers chocolate is very grainy when used in low-carb sweets so it's not recommended. Total carbs 99. You can pipe the mixture into different types of cups for something different or pleasing to the eye. You can also vary the flavoring as you like. Bourbon is especially good with chocolate. 1 2 lb. unsweetened chocolate, chopped into small pieces 1 3 cup granular Splenda 1 3 cup granular Sugar Twin 1 tsp. peppermint extract 4 Tbsp. cocoa powder In a small pot, bring the cream to a boil. Remove from the heat and stir in the chocolate until melted. Stir in the artificial sweetener and peppermint extract. Transfer to a larger With an electric mixer, beat the chocolate mixture until it becomes light and fluffy. Spread out evenly into a plastic wrap lined 8 by 8-inch pan. Refrigerate until set.
2 tablespoons granulated sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1 (.25 ounce) package active dry yeast 1 cup white chocolate chips Place all ingredients (except white chocolate chips) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle, and start machine. If your machine has a Fruit setting, add the white chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished.
4 squares bitter chocolate STEP TWO Chocolate Sauce-Put cream, chocolate, powdered sugar, butter, and strong coffee in a double boiler and heat for 30 minutes or until the chocolate is melted. Mix well. Drain the pears, spoon the chocolate sauce in a nice stem glass or a bowl, and place the pears in the center. Garnish with fresh mint leaves. These pears are excellent served over French Vanilla ice cream and topped with chocolate sauce.
Using these new sauces will increase the flavor and plate profiles of your plated desserts. The sauces' lack of fat means that they possess strong top and or base notes. Visually, however, the sauces can be challenging to work with. We know a sauce anglaise is cooked when it reaches the nape stage. The sauce gently coats the back of a spoon. The resulting sauce is easy to use in a squirt bottle. It will hold its line and allows the chef to design intricate sauce patterns without worrying that the sauce will not hold its edge. Modern dessert sauces are not always cooked. And when the sauces are cooked, their flavor tells the chef when they are done, not their consistency. designing plates with modern dessert sauces Often these sauces are not at a nape stage when they are used for plating. The sauces may not flow easily from a squeeze bottle, being either too thick or too thin. The chef must, therefore, be prepared to attack the plates from a new visual angle. Consider using more than...
6 tb Hershey's cocoa or 1 4 lb Hershey's baking chocolate Use a large kettle to make this fudge, as it will boil very high. Break the chocolate into pieces and add the water, or simply mix cocoa and water cook till thick. Mix the sugar, milk and salt and add to the chocolate cook slowly, stirring all the time, until the sugar is dissolved, then boil more rapidly until the mixture will make a soft ball when dropped into cold water. Add the butter without stirring and let the mixture stand until it is cold. Now beat vigorously till nearly dry. Place in oblong shallow pans which have been well buttered cut in squares. A cupful of broken nut meats or candied fruit may be added for variety.
2 oz Unsweetened chocolate 2 c Sugar Grease an 8x8 square pan with butter. Grease a heavy-bottomed saucepan with butter. Grate the chocolate into it and add the sugar, milk and corn syrup. Stir over low heat until chocolate melts and sugar dissolves. Increase the heat to medium-high and boil the mixture until it reaches soft ball stage (240F.). Stir just enough to prevent scorching., remove from the heat and add the butter. Cool to lukewarm (110F.) without stirring. Add the vanilla. Beat until the candy loses its gloss and becomes thick enough to hold its shape. This will take 10 minutes if you use a heavy electric mixer and longer by hand. Immediately pat into the prepared pan. Cool and cut into squares. Yields 36 pieces.
A double chocolate stout with a strong cocoa flavor. Color is dark brown, and aroma is that of cocoa. 6.0 Lbs Light Dry Malt Extract 0.333 Lbs Roasted Barley 0.667 Lbs Chocolate Malt 0.333 Lbs 60 L Crystal Malt 0.5 Lbs Carapils Malt 1.0 Lbs Baker's Chocolate 1.0 Tbsp Irish Moss Procedure 1) Steep crushed grains in 5 gallons of 150 F water for 30 minutes. Remove grains and bring water to a boil. 2) Melt chocolate in a double boiler and add to boiling water stirring constantly. 3) Dissolve DME in boiling water, let boil for 15 minutes. 4) Add boiling hops for 60 minutes of the boil. 5) Add flavor hops for 30 minutes of the boil. 6) Add Irish moss for the final 15 minutes of the boil. 7) Steep 1 oz of aroma hops for a minute after turning off the heat on the water. 8) Cool wort and add to fermenter to pitch the yeast. 9) Primary fermentation was 5 days, and secondary fermentation was 10 days. A layer of oil will be present at the top of the fermenting beer, try not to transfer this...
And remember those chocolate malts that we used to enjoy at the corner drug store This old-fashioned pudding will remind you of those days. It is much, much better than those box pudding mixes from the store. 3 4 cup milk chocolate chips 2 tablespoons butter 1 teaspoon vanilla 4. Melt the chocolate chips and the butter in the microwave. Stir the melted chocolate into the hot pudding. Add the vanilla.
2 ts Pure Vanilla Extract 1 1 2 c Chocolate Chips Place a rack in the middle of the oven. Preheat oven to 325 F. Temperature is critical so use an oven thermometer to verify the correct oven temperature and adjust as necessary. Melt the butter in a small saucepan and set aside to cool until it's lukewarm. In a large bowl, whisk the flour, baking soda, and salt. Do not sift. Place both sugars in a medium mixing bowl. Pour melted butter into sugar and mix until completely blended. Add egg, yolk, and vanilla extract. Mix until blended. Add flour mixture and mix until blended. Add chocolate chips. Mix just until chips are evenly distributed. Line 11 x 17 cookie sheets with parchment paper. Don't use waxed paper. It's too flammable. NOTES 1) The dark brown sugar makes darker colored cookies. The light brown or golden brown sugar makes lighter colored cookies. I prefer the dark ones because of the little extra flavor the molasses adds. 2) For a nice variation, use light brown sugar instead...
2 oz Semiswet chocolate -melted and cooled 1 1 2 ts Finely shredded orange peel 1 ts Ground cinnamon In large mixing bowl beat margarine or butter and brown sugar with an electric mixer on medium speed for 30 seconds. Add egg yolks, beating well. Blend in melted chocolate, orange peel, cinnamon, vanilla, and salt. Stir in flour. Place pecans and egg white in two separate small, shallow bowls. Slightly beat egg whites with a fork. Shape dough into 1-inch balls. Dip each ball into egg white roll in pecans to coat. Place balls, 2 inches apart, on lightly greased baking sheets. Using your thumb, make slight indentation in top of each cookie. Bake in 350 degree oven about 12 minutes or till edges are firm. Cool cookies on a wire rack. Fill centers of cooled cookies with a small spoonful of jelly or preserves. Makes about 60 cookies.
1 Teaspoon Pure vanilla extract 8 Ounce Semisweet chocolate melted Preheat the oven to 350F. In a mixing bowl, sift the flour, coco powder, baking powder, salt and cinnamon. Stir in the almonds and cherries. In another mixing bowl, whisk the eggs, sugar, and vanilla until smooth. Stir the dry ingredients into the egg mixture. Mix well. Lightly dust the work surface. Turn the dough onto the service and knead the dough a couple of times. Shape the dough into a log, about 12 inches long and 4 inches wide. Place the dough on a parchment lined baking sheet and bake for about 30 minutes, or until golden and firm to the touch. Remove from the oven and cool completely on a wire rack. Using a serrated knife, slice the bread diagonally into 1 2 inch slices. Place the slices on a parchment lined baking sheet and bake for an additional 12 to 14 minutes or until golden and crispy. Remove from the oven and cool completely a second time on a wire rack. Dip half of each biscotti in the melted...
1 tsp. lemon juice 12 oz. chocolate chips 1 1 2 cup walnuts Preheat oven to 375 degrees. Lightly grease cookie sheets. Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, and salt. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine. Using a 1 4 cup measure or a 2-oz ice cream scoop, drop the batter on the cookie sheets, leaving 2 -3 inches between each cookie. Bake for 13 - 15 minutes or until lightly browned around the edges. Remove from the cookie sheets and cool on wire racks. Double Tree Hotel Chocolate Chip Cookies 1 2 cup chocolate chips Simmer peanut butter, corn syrup, chocolate chips, and brown sugar together for 8-10 minutes. Mix in remaining ingredients. Press...
4 oz. semisweet chocolate, coursely chopped. In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside. In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside. In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend. Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed. Transfer the dough to a floured surface and gather it together. Divide in half. Form each half into a log 12 inches long. Carefully transfer the logs to the prepared baking sheet, spacing them evenly. Pat to even up the shapes. Bake until almost firm to the touch, about 50 min. Let cool for 10 min. Leave the oven set at 300 F. Chocolate Walnut Biscotti
8 ounces semisweet chocolate, chopped into 1 4-inch pieces 4 ounces unsweetened chocolate, chopped into 1 4-inch pieces Combine the semisweet and unsweetened chocolate pieces and evenly divide and sprinkle over the surface of the caramelized honey-almond mixture. Allow to stand for 5 minutes. Use a spatula to spread the chocolate throughout the mixture. Evenly divide and sprinkle the toasted almonds over the chocolate. Place both baking sheets in the freezer for 20 minutes. Remove the Chocolate Honey Almond Crunch from the freezer and break into irregular pieces. Store in a sealed plastic container in the freezer or refrigerator. Death By Chocolate Honey Almond Crunch
1 small Box Jello cook & serve, chocolate pudding powder 1 2 cup Non-fat dry milk powder 1 tablespoon Unsweetened Hershey's cocoa 1 2 cup Sugar 1 cup Self-rising flour Entenmann's Fat Free Chocolate Cupcakes 1 package of chocolate chips Mix together margarine, eggs, vanilla, sugars, water and baking soda. Gradually add the flour, salt and chocolate and any other things that you add to cookies such as nuts or raisins. Mix well place on ungreased cookie sheets. Bake at 375 for 8 minutes. Makes 6 dozen. Lightly grease a 9 by 13 baking pan. In a large sauce pan, combine sugar, corn syrup, condensed milk, milk, cream and butter. Place over medium heat and stir occasionally with a wooden spoon until it comes to a boil. Attach a candy thermometer and continuously stir until temperature reaches 240F. Remove immediately and stir in vanilla and nuts. Pour into baking pan and allow to cool completely before cutting. Cut into desired serving pieces. They can also be dipped in chocolate that has...
2 cups chocolate chips Preheat oven to 350F, grease cookie sheets. Cream together butter and shortening. Gradually add sugars, creaming well. Beat in eggs and vanilla. In separate bowl, combine flour and baking soda. Blend into cream mixture. Stir in chocolate chips. Chill dough for several minutes.
1 cup 100 Brazilian Dark Roast, ( or any dark roast ) whole beans 4 oz. milk chocolate (pieces) 3 tbsp cocoa Removed and let cool. In double boiler, melt chocolate until very creamy. Add coffee beans and stir until completely coated. Remove with slotted spoon allowing excess chocolate to drip off and place beans on waxedpaper so they do Once the coffee beans have cooled sufficiently, but the chocolate is still a little soft, roll the beans in your hands to form round balls. Roll each one in cocoa and set aside until chocolate has hardened. Chocolate Coffee Bark Chocolate Coffee Bark (2) cups chocolate chips (your favorite semi sweet chocolate) (1) cup whole bean fresh roast coffee beans dark roast Using a double boiler melt first, butter, then chocolate chips, then add Kahlua. Once the mixture has liquefied add the cracked coffee, if too thin add more chocolate and stir slowly. If the mixture is too thick add more Kahlua. When the ingredients are to a consistency that will allow you...
42 grams chocolate, bittersweet, dairy-free, cut in chunks (or 1 4 cup dairy-free chocolate chips) Place dough in a bowl and mix in the chopped almonds, diced dried banana, and chocolate (could be almost like kneading depending on the consistency of your dough). - Use a combination of maple syrup, brown rice syrup, and barley malt syrup as the liquid sweetener use a combination of sucanat, sugar, maple sugar, and other granulated sugars as the granulated sweetener. The current ratio of maple syrup to sucanat sugar makes a soft slightly crisp cookie. See the Sweetener Substitutions section in Dessert Notes earlier in the book for more information. - See the Dessert Notes at the front of this chapter for more variation ideas. - Use a combination of maple syrup, brown rice syrup, and barley malt syrup as the liquid sweetener. The current ratio of maple syrup to brown rice syrup makes a soft slightly crisp cookie, whereas if more brown rice syrup were used in place of the maple syrup, the...
Cobbler, crisp, crumble, crunch, brown betty. and grunt are among America's simplest and best-loved desserts. All are essentially sweetened baked fruit with a crumbly or biscuitlike topping. Here are four easy steps to creating 36 possible flavor combinations. Just pick a fruit filling, match it with any of the toppings, and bake as directed. Each recipe makes 4 to 6 servings.
40 grams chocolate, bittersweet, dairy-free, cut in chunks (or 1 4 cup dairy-free chocolate chips) Combine dry ingredients in a large bowl. Cut shortening (or oil) into flour mixture (using a fork and a knife). Add about half of the sliced dried apricots and chocolate chunks to these dry ingredients. Set aside the other half of the apricots and chocolate for using as garnish on the cookies before they are baked. Form balls of dough and place on the cookie sheet (or sheets). Garnish cookies by pressing the remaining apricots and chocolate chunks into the tops of the cookies (I like to make half the cookies with apricot chunks in the top and half with chocolate chunks in the top). - Use a combination of maple syrup, brown rice syrup, and barley malt syrup as the liquid sweetener. The current ratio of maple syrup to brown rice syrup makes a soft slightly crisp cookie, whereas if more brown rice syrup were used in place of the maple syrup, the cookie would be crispier crunchier. See the...
85 grams chocolate, bittersweet, dairy-free, cut in (or 1 2 cup dairy-free chocolate chips) Combine dry ingredients in a large bowl. Cut shortening (or oil) into flour mixture (using a fork and a knife). Add about half of the chopped hazelnuts and chocolate chunks to these dry ingredients. Set aside the other half of the chopped hazelnuts and chocolate for using as garnish on the cookies before they are baked. Form balls of dough and place on the cookie sheet (or sheets). Garnish cookies by pressing the remaining chopped hazelnuts and chocolate chunks into the tops of the cookies. URL http www. vitalita.com Desserts of Vitality - 115 - Use a combination of maple syrup, brown rice syrup, and barley malt syrup as the liquid sweetener. The current ratio of maple syrup to brown rice syrup makes a soft slightly crisp cookie, whereas if more brown rice syrup were used in place of the maple syrup, the cookie would be crispier crunchier. See the Sweetener Substitutions section in Dessert...
URL http www. vitalita.com Desserts of Vitality - 117 - Use a combination of maple syrup, brown rice syrup, and barley malt syrup as the liquid sweetener. The current ratio of maple syrup to brown rice syrup makes a soft slightly crisp cookie, whereas if more brown rice syrup were used in place of the maple syrup, the cookie would be crispier crunchier. See the Sweetener Substitutions section in Dessert Notes earlier in the book for more information. - See the Dessert Notes at the front of this chapter for more variation ideas. - Alternative flavorings can be added such as amaretto or other liqueur, dark chocolate chunks, orange zest, grain coffee, carob, spices, etc._ - Use a combination of maple syrup, brown rice syrup, and barley malt syrup as the liquid sweetener. The current ratio of maple syrup to brown rice syrup makes a soft slightly crisp cookie, whereas if more brown rice syrup were used in place of the maple syrup, the cookie would be crispier crunchier. See the Sweetener...
2 cups of real semi-sweet chocolate chips Preheat the oven to 375 degrees. In a plastic bowl, add 2 cups of flour, salt, and the baking soda and mix well. In another bowl, soften the butter with a wooden spoon, add the brown sugar, the vanilla and mix well. Next add the sugar and stir until well blended then add the beaten eggs, again mixing well. Add the dry ingredients and mix well. Add the last 1 4 to 1 1 4 cups of flour slowly until the mixture barely sticks to your fingers. Add the chocolate chips and stir until well blended throughout. Place level tablespoons of dough rolled into a ball on a nonstick cookie sheet and bake for 9 to 11 minutes at 375 degrees or until golden brown on top.
2 cups (12 oz pkg.) Hershey's baking chips or milk chocolate Cream shortening, brown sugar, sugar, and vanilla until light and fluffy. Add eggs and beat well. Combine flour, baking soda, and salt add to creamed mixture. Stir in chocolate chips and pecans. Drop by tsp. onto ungreased cookie sheet. Bake
18 ounces semi-sweet chocolate chips 1 box Ghiradelli Rich & Chewy Chocolate Chip Cookie Mix In a small saucepan over a low heat, melt 2 1 4 cups of the chocolate chips, removing and returning the saucepan while stirring, until the chocolate is smooth. Or microwave it on low for 3-6 minutes. In a small cup, dissolve the coffee crystals in 2 tablespoons of water. Add the vanilla extract. Add some rum flavoring if desired. Stir this thoroughly into the melted chocolate, then combine with the buttered-sugar mass, and beat until it's a uniform color. Open the Chocolate Chip Cookie Mix. Gradually add the flour mixture, beating it in until it's well blended. Then add the shredded coconut, until it's doughy. Stir in (don't grind) the rest of the chocolate chips. Drop rounded-tablespoon globs of the dough onto *ungreased* baking sheets, placing each about 1 inch apart. Top 1-2 pecan halves, shaping cookies into hearts. You may have to push in the pecans and wayward chocolate bits since...
85 grams chocolate, bittersweet, dairy-free, cut in chunks (or 1 2 cup dairy-free chocolate chips) Place dough in a bowl and mix in the chopped peanuts and chocolate chunks (could be almost like kneading depending on the consistency of your dough). - Use a combination of maple syrup, brown rice syrup, and barley malt syrup as the liquid sweetener use a combination of sucanat, sugar, maple sugar, and other granulated sugars as the granulated sweetener. The current ratio of maple syrup to sucanat sugar makes a soft slightly crisp cookie. See the Sweetener Substitutions section in Dessert Notes earlier in the book for more information. - See the Dessert Notes earlier in the book for more variation ideas. o7_ **+++++ FROZEN DESSERTS+++++++ - These frozen desserts are best made in an ice cream maker, but it can be done in a pan without an ice cream maker. The consistency will not be nearly as good without an ice cram maker that constantly turns mixs the mixture as it freezes.
Semi-Sweet, or Milk Chocolate Chips, or Chocolate Chunks 1 (6 oz.) bag Walnut Pieces Place small amount of oats in blender or food processor container. Process until powdered. Repeat until all oats are powdered. Combine oats, flour, baking powder, baking soda and salt mix well. Beat butter and sugars with electric mixer until light and fluffy. Blend in eggs and vanilla. Add dry ingredients to sugar mixture mix well. Stir In chocolate and walnuts. Chill at least 1 hour.
* 2 large bakery-style chocolate chip cookies * 1 4 cup semisweet chocolate chips 1 2 teaspoon vegetable shortening In a small saucepan, melt chocolate chips and shortening over low heat, stirring until smooth. Drizzle over tarts and serve immediately. Chocolate Covered Cherries * 12 ounces Chocolate Chips Mix syrup, butter, vanilla and sugar refrigerate 1 hour. Melt chips and wax together in top of double boiler. Roll refrigerated mixture into small balls and form around drained cherries. Dip into chocolate-wax mixture. Place on waxed paper to set. Chocolate Covered Cherries
8 ounces white chocolate, melted 1 1 2 pound (about 4) very ripe bananas 3 tablespoons fresh lemon juice Strain into large bowl. Add white chocolate whisk until well blended. Mix in remaining 2 cups cream. Refrigerate until cold. 12 to 16 ounces melted semisweet chocolate In a large pot over medium-high heat, combine the cream, milk, sugar, salt and chocolate. Temper in the egg yolks (that is, add a little of the hot liquid to the egg yolks to warm them, then slowly add the egg yolks to the hot mixture). Add the vanilla extract. Cook until the mixture thickens and coats the back of a spoon. Use immediately, or chill in the refrigerator. 2 (3 1 2 ounce) bars Tobler bittersweet chocolate, finely chopped Combine chopped chocolate, half-and-half and milk in a medium size saucepan. Cook, stirring, over low heat until chocolate melts and mixture is smooth, being careful not to scorch. Set aside. Beat egg yolks with the salt and sugar until sugar is dissolved. Add 1 2 cup of the chocolate...
* 48 maraschino cherries with stems 9 ounces semi sweet chocolate 2 tablespoons crisco If your fingers get sticky, just pat a little powdered sugar on them. Return to baking sheet chill 3 hours. Melt chocolate with crisco. Hold each cherry by its stem and dip into chocolate, covering well. Return again to baking sheet and chill for 2 hours.
* 6 ozs. milk chocolate chips Chocolate Covered Strawberries 6 ounces package semi sweet chocolate chips Rinse and thoroughly drain strawberries. Chill for 20 minutes. Line a baking sheet with waxed paper. Meanwhile, transfer chocolate chips to a zippered sandwich bag and place in a bowl of very hot water until chips have melted. Dry bag carefully and set into a small bowl. Spread open top of bag. Hold leaves and stem and dip strawberries, one at a time, into chocolate to coat to within about 1 4-inch of leaves. Allow any excess chocolate to drain back into bag, then place strawberry on baking sheet. Any remaining chocolate may be refrigerated in the same bag for another use. For best appearance, set berries aside in a cool place until chocolate is firm and serve immediately. Refrigerate for longer storage, but this may cause condensation to form on chocolate.
1 2 C. firmly packed dark brown sugar 1 C. chocolate covered raisins 1 2 C. milk chocolate chips 1 3 4 C. flour mixed with 1 tsp. baking powder and 1 2 tsp. baking soda CHOCOLATE COVERED RAISIN COOKIES 1 3 C. milk chocolate chips 1 3 C. white chocolate or vanilla milk chips 1 3 C. semisweet chocolate chips
* 3 ounces Semisweet Chocolate Melt 3 ounces semi-sweet chocolate, a tablespoon of butter and a teaspoon of brandy in a double boiler over hot water. Dip the strawberries halfway into the chocolate and set them on a plate covered with a sheet of wax paper. Refrigerate them until chocolate is set, about 10 minutes. Chocolate Passion Dessert * 2 Tubs (8 oz ea) Cool Whip Chocolate Non-Dairy Topping thawed Directions Cut brownies into 1 2 inch cubes. Layer in a 3 quart serving bowl 1 2 of the brownies, 1 cup of the strawberries, 1 sliced banana, and 1 tub of the Cool Whip Chocolate Whipped topping. Chocolate Passion Dessert
1 package (6 oz) semisweet chocolate chips Butter a 9x9x2 inches pan. Heat chocolate, 1 2 cup syrup and the butter in 2 quart saucepan over low heat, stirring until smooth. Remove from heat mix in 2 cups cereal until well coated. Spread in pan. Heat peanut butter, remaining corn syrup and the vanilla in 2 quart saucepan over low heat, stirring until smooth. Remove from heat mix in remaining cereal until well coated. Spread over mixture in pan. Refrigerate 30 minutes. Cut into about 2 inch squares. Refrigerate any leftover squares.
75 grams chocolate, bittersweet, dairy-free, chopped (or 1 2 cup dairy-free chocolate chips) 4 teaspoons chocolate, bittersweet, dairy-free, shaved When freezing the ice cream in an ice cream maker, you will probably want to add the chocolate chunks somewhere between after the half way point and near to the end of the freezing. This way they will be evenly distributed through the ice cream, and they will not get all broken up during the freezing process. If you do not have an ice cream maker, start with the refrigerated mixture and pour into a large rectangular pan, freeze until solid (but not hard) and blend again. Mix in chocolate chunks. Freeze in a regular bowl. Remove from Garnish individual servings with shaved chocolate. Makes about 4 cups. VARIATIONS - As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see Dessert Notes for more information...
1 4 to 1 2 cup milk chocolate chips, if desired Combine 3 4 cup water, brown sugar, and cocoa in a saucepan. Bring to a boil. In the meantime combine the remaining ingredients in a small bowl. Whisk together or mix well with a spoon. Spread the batter evenly in the bottom of a lightly buttered slow cooker Crock Pot. Pour boiling mixture over the batter. Cover and cook on high about 2 hours turn heat off and let stand for about 30 minutes. I made this in a 5-quart pot, but I'm sure it would be fine in a 3 1 2- quart (I'll try that size next). Spoon into dessert dishes while warm serve with whipped cream or ice cream. Serves 6 to 8.
1 teaspoon baking soda 1 2 teaspoon salt 1 cup chocolate chips Combine flour, baking powder, soda and salt together and add to creamed mixture. Stir in most of the chocolate chips, reserving a few for the top. Spoon mixture into a greased and floured 2 1 2 to 3-quart souffle dish or mold (which will fit in your Crock Pot). Place a small trivet (or fashion a little ring from aluminum foil) in the Crock Pot, place the dish on the trivet, then cover the dish with 4 layers of paper towels. Cover loosely to allow steam to escape and cook on high for about 4 hours.
- This ice cream is made with no sugar - the only sweetener is stevia, a very sweet herb, that has a slightly bitter edge, with no calories. The bitter edge of the stevia seems to be fine matched with the chocolate and the cinnamon. See the Glossary of Ingredients for more information about stevia. 85 grams chocolate, bittersweet, dairy-free, cut in (or 1 3 cup dairy-free chocolate chips) 1 teaspoon chocolate, bittersweet, dairy-free, shaved 1 8 teaspoon ground cinnamon Blend all custard ingredients (except vanilla, cinnamon extract, and melted chocolate) at a very high speed until nuts are completely pureed (not gritty) and mixture is smooth. Transfer mixture to a sauce pan, and heat over medium heat to thicken custard. Mix frequently with a wire whisk. Heat at low simmer for about 8 minutes. Mix in vanilla extract, cinnamon extract, and melted chocolate. Garnish individual servings with toasted glazed pine nuts, shaved chocolate, and a dash of ground cinnamon. Makes about 4 cups. -...
* 1 cup chocolate fudge sauce Spread top of cake with a thin layer of jam, then gently spread a 2-inch border of chocolate sauce around outer edge and down the sides. Smooth with a rubber spatula and arrange raspberries around the edge of the cake. Refrigerate to set. Chocolatetown Special Cake Chocolatetown Special Cake
This rich dessert showcases fruits and nuts in season. Mangoes, plums, or apples can be used instead of the bananas. Serve with cream, whipped or poured, if desired. Among the sauces originating in Mexico, the most commonly known is molepoblano (mole from Puebla), which features bitter chocolate and smoked chili peppers. Many pre-Columbian Mexican dishes were, apparently, prepared with mole sauces. The current form of mole poblano was refined by nuns in the seventeenth century, though its origins are much earlier. A popular dish, mole poblano de guajolote (turkey in mole), originates in a Mayan codex, according to one source.
1 2 cup semisweet chocolate chips In bowl combine flour, sugar, baking powder and salt. Cut butter into flour mixture until it resembles fine crumbs. Stir in egg, chocolate chips and just enough half-and-half so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead lightly ten times. Roll into a 1 2-inch thick circle, cut into 12 wedges. Place on ungreased cookie sheet. Brush with beaten egg and bake at 450 degrees F for 10 to 12 minutes.
85 grams chocolate, bittersweet, dairy-free, cut in (or 1 3 cup dairy-free chocolate chips) 2 tablespoons macadamia nuts, toasted, glazed 1 teaspoon chocolate, bittersweet, dairy-free, shaved Blend all custard ingredients (except vanilla and melted chocolate) at a very high speed until nuts are completely pureed (not gritty) and mixture is smooth. Transfer mixture to a sauce pan, and heat over medium heat to thicken custard. Mix frequently with a wire whisk. Heat at low simmer for about 8 minutes. Mix in vanilla extract and melted chocolate. Garnish individual servings with toasted glazed macadamia nuts and shaved chocolate. Makes about 4 cups. VARIATIONS - As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see Dessert Notes for more information about sweeteners)._
* 1 jar maraschino cherries with stems (10 ounce) Chocolate Fondant * 1 ounce unsweetened chocolate, melted 1 package (12 ounce) vanilla milk chocolate chips 1 tablespoon shortening Drain cherries on several thicknesses of paper towels press out excess moisture. Allow to drain at least 1 hour. In medium bowl combine butter, corn syrup, chocolate and half & half beat until smooth. Stir in powdered sugar (mixture will seem dry and crumbly). When most of the powdered sugar is mixed in turn onto flat surface and knead until smooth. Line large cookie sheet with waxed paper. In small saucepan over very low heat melt vanilla milk chocolate chips and shortening, stirring constantly. Place over pan of hot water to maintain dipping consistency. Holding stems, dip covered cherries into melted chips draw bottoms of cherries lightly over edge of pan to remove excess coating.
1 box (18 1 4 ounces) German or other chocolate cake mix 3 4 cup (1 1 2 sticks) butter, melted 2 3 cup evaporated milk, divided 2 packages (7 ounces each) chocolate-covered caramels (see note below) 1 cup (6 ounces) semisweet chocolate chips 3. Meanwhile, in a medium saucepan, melt the caramels with the remaining 1 3 cup evaporated milk over medium heat, stirring frequently. Remove the baking dish from the oven and sprinkle the chocolate chips over the warm dough. Spread the melted caramel mixture over the chips, then crumble the remaining dough over the top. 4. Bake for 20 minutes. Let cool, then refrigerate for at least 1 hour before cutting. Note If you prefer, you can use plain caramels rather than chocolate covered ones.
1 4 tsp Salt 2 oz Chocolate, unsweetened Stir salt and baking powder into flour stir into butter sugar mixture. Melt chocolate in water over a double-boiler add to dough. Form into a long roll approximately 2 - 3 inches wide. Wrap dough with plastic wrap and chill overnight.
6 oz chocolate chips Combine sugar, milk, water, chocolate and butterscotch chips in 3 quart heavy saucepan. Cook over medium heat, stirring constantly, to soft ball stage (234F). Remove from heat. Combine butter and vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts. Spread into greased 9 inch square baking pan. Cool and cut into 1 1 2 inch squares.
2 jars (10-ounce) maraschino cherries with stems 1 package (12 ounce) semi-sweet chocolate chips Put chocolate chips in a medium saucepan with a heavy bottom. Heat over low heat, stirring constantly, until chocolate is melted. Remove from heat. Dip cherries into chocolate swirl to coat completely. Place on baking sheet lined with waxed paper. Refrigerate until set.
3 4 Cup Whole chocolate milk 8 Scoops Vanilla Bean Ice Cream - (lg scoops) Powdered sugar in shaker In a mixing bowl, combine the strawberries and 1 2 cup sugar. Using a fork, lightly mash the berries. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees. Grease a baking sheet with 1 teaspoon of the butter. In a mixing bowl, sift the flour, cocoa, salt and baking powder together. Add the remaining sugar and mix well. Add the remaining butter and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Fold in the chocolate milk. The dough will be sticky. Dust your work surface with 1 tablespoon of the flour. Turn the dough onto the floured surface. Gently fold each side towards the center. Pick up the dough and dust the work surface with the remaining tablespoon flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and lightly press it out to 1-inch thickness. Cut the biscuits...
4 Ounce Melted unsweetened chocolate Preheat the oven to 350 degrees. Grease and lightly flour 12 individual (about 1 cup size) bunt tins. In the bowl of an electric mixer, fitted with a paddle, cream the butter and sugar together. In a small mixing bowl, sift together the flour, baking powder, baking soda and salt and set aside. Add the eggs, one at a time, to the butter mixture. Mix well after each egg. Add the chocolate and vanilla. Mix well. Add the sifted flour mixture, 1 2 cup at a time, alternating with the milk. Mix well. Fill each tin 1 2 full with the batter. Place some of the peanut butter chips in the center of the batter. Pour the remaining batter over the chips. Place in the oven and cook for about 18 to 20 minutes. Remove from the oven and cool for a couple of minutes in the pan. Invert the cakes onto a wire rack.
85 grams chocolate, bittersweet, dairy-free, cut in (or 1 3 cup dairy-free chocolate chips) Blend all custard ingredients (except vanilla, Kahlua, melted chocolate, and the last portion of sugar) at a very high speed until nuts are completely pureed (not gritty) and mixture is smooth. of Vitality - 155 While the ice cream is being frozen in the ice cream maker, melt the chocolate. Once melted, stir in the sucanat sugar. Once the ice cream is done freezing in the ice cream maker (see note about how this ice cream freezes due to the high alcohol content), add drips of the melted chocolate sugar mixture to the ice cream, and mix in. The chocolate should immediately become hard on hitting the ice cream, but you only want to end up with small chunks, so do not add too much chocolate at one time, and mix it in right away (use a spoon to chop chunks up if they end up too large). If you do not have an ice cream maker, start with the refrigerated mixture and pour into a large rectangular pan,...
1- 5 1 2 oz can Hershey's Chocolate syrup Combine all ingredients except cherries and chocolate syrup. Blend to moisten, then beat 3 minutes at medium speed. Pour about 3 4 of batter into well greased and floured Bundt pan after adding cherries. Add chocolate syrup to remaining batter. Mix well. Pour over cherry batter in pan. Bake at 350 about 45 minutes or until tests done. Cool in pan 10 minutes before removing. When cool, ice with cherry cake icing
1 pound fine-quality bittersweet (not unsweetened) or semisweet chocolate Make ganache In a saucepan bring cream just to a boil. Finely chop chocolate. Put chocolate in a metal bowl and pour hot cream over it, stirring until smooth. Cool ganache to room temperature and beat with an electric mixer until it just holds soft peaks (do not overbeat or it will become grainy).
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Making Chocolate 101
If you love chocolate then you can’t miss this opportunity to... Discover How to Make Homemade Chocolate! Do you love gourmet chocolate? Most people do! Fine chocolates are one of life’s greatest pleasures. Kings and princes have for centuries coveted chocolate. Did you know that chocolate used to be one of the expensive items in the world, almost as precious as gold? It’s true!