Beverages Chocolate, Cocoa, Sugar, Vanilla Bean 7:56 pm
Ingredients
4 cups granulated sugar
1/2 vanilla bean, split crosswise
1 1/2 pounds high-quality semisweet chocolate, coarsely chopped
8 ounces milk chocolate, coarsely chopped
2 cups unsweetened cocoa powder, preferably Dutch process
Directions
Place sugar in large bowl. Split half vanilla bean lengthwise, scrape seeds into sugar, and add pod. Work seeds in with your fingers. Cover snugly with plastic wrap and let stand overnight at room temperature. In food processor fitted with metal blade, process semisweet chocolate and milk chocolate until finely ground, using 4-second pulses. (Process in two batches if necessary.) Remove pod from sugar. Add ground chocolate and cocoa powder to sugar and whisk to blend. To gift, carefully transfer mix to decorative jars or bags. Add instruction labels for recipents: “For each serving, heat 8 ounces milk in small saucepan over medium heat until scalded (or microwave 2 1/2 minutes at full power). Whisk in 1/4 to 1/3 cup mix. Serve with unsweetened softly whipped cream or marshmallows. Mix keeps airtight at room temperature for up to six months.”
Yields 10 cups of mix (24 to 36 servings).
source: yumsugar
Desserts Chocolate, Peppermint 7:36 pm
Ingredients
1 can sweetened condensed milk
1 12 oz bag of gluten-free chocolate chips (I use semi-sweet)
1 oz. unsweetened chocolate, chopped coarsely
1/2 tsp- 3/4 tsp peppermint extract (I only wanted a hint of mint, so taste and add more if that is the way you like to roll)
2 candy canes, crushed (I pounded mine in a ziploc bag)- optional
Directions
Line a 2 qt. square casserole dish with aluminum foil and set aside. In a microwaveable medium bowl, pour in the condensed milk, chocolate chips, and stir in the chopped unsweetened chocolate. Mix to combine. Microwave for about 45 sec. (depending on microwave) and then slowly stir the chocolate. It will melt as you stir. If you need to put it back in the microwave, go ahead, but don’t overheat chocolate- no more than another minute or so. If you want to get out that double boiler, it is the proper way to melt chocolate. This is the hurried, busy way! After you chocolate is melted and stirred, add the peppermint extract to taste. Just remember that a little goes a long way. Pour the chocolate mixture into the casserole dish lined in foil. Sprinkle the mixture with the crushed candy canes. Cover with saran wrap and let the fudge set for at least four hours or overnight. Then cut the fudge into tiny squares and carefully remove the fudge from the foil. Store in an airtight container in the refrigerator.
Makes: 25 pieces
source: gluten free mommy
Desserts Chocolate, Peppermint 9:51 pm
Ingredients
9 Peppermint Patty miniatures (.6 oz each)
6 oz semisweet chocolate chips
3/4 cup flour
1/2 cup dark brown sugar
1/4 cup cocoa
1/4 cup sugar
4 tablespoons butter
1/2 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Directions
Preheat oven to 350. Spray with baking spray or grease and flour one 9 inch baking pan. In a saucepan, melt the butter, cocoa and chocolate together over low heat*. Stir occasionally, and when the chocolate is nearly melted, remove from heat. Whisk until smooth. Set aside. In a small bowl, stir together flour, salt, baking powder. In a separate bowl, beat together the brown sugar, sugar, eggs and vanilla until frothy. Slowly stream the chocolate mixture into the eggs and mix to combine. Gradually stir in the dry ingredients and mix until the batter is thick and glossy. Pour half into prepared pan. Top with peppermint patties, the top with remaining batter. Bake 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely before slicing and serving.
source: coconut & lime
Breakfast and Desserts Chocolate, Graham Crackers, Marshmellows 1:56 am
Ingredients
2 cups Graham crackers, crushed
2 teaspoon Baking powder
1 cup Soy milk
Egg replacer for 1 egg
2 Tablespoon Agave
Chocolate chips
Optional: Marshmallow fluff
Directions
Preheat oven to 400 degrees F. Grease 12 muffin cups or line with paper muffin liners. In a large bowl, combine cracker crumbs and baking powder. Add the agave (tip: spray your tablespoon with oil spray so the Agave slides off easily). In a separate cup, stir together the milk and egg replacer. Stir this into the dry ingredients, mixing just until moistened. Spoon batter into prepared muffin cups and stick some chocolate chips into each. Bake in the preheated oven for 15 to 18 minutes, until a toothpick comes out clean. Let stand for 5 minutes. Spread marshmallow fluff over the muffins.
Yield: 8 muffins
Source: chocolate covered vegan
Breakfast Chocolate, Whole Wheat 6:15 pm
Ingredients
1 cup All-purpose Flour
1 cup Whole Wheat Flour
1/2 cup Egg Beaters
3 cups Skim Milk
1/2 cup Splenda granulated
2 teaspoons Vanilla Extract
1 teaspoon Baking Powder
1 tablespoons Cinnamon
1 cup Chocolate Morsals
Cooking spray
Directions
In large bowl, sift together flours, baking powder, cinnamon, and sugar. In separate bowl whisk eggs. Add to flour mixture. Using a hand mixer or whisk, add milk to flour and egg mixture until it is smooth and slightly thicker than cream. Add vanilla. Pour mixture onto a hot griddle, making 4-5 inch pancakes. Add chocolate chips before flipping*. Flip when bubbly and edges begin to lift from pan and look firm. 2 cups of mix makes about 3 nice sized pancakes.
Source: tdp
Desserts Carmel, Chocolate, Pecans 6:09 pm
Ingredients
Brownies:
12 Tbs (6 oz.) unsalted butter, cut into ½-inch pieces; more softened for the pan
4 ounces unsweetened chocolate, coarsely chopped
4 large eggs
1¾ cups granulated sugar
1½ tsp pure vanilla extract
¼ tsp table salt
¾ cup unbleached all-purpose flour
¼ cup natural cocoa powder
1½ cups pecans, coarsely chopped
Topping:
1 cup granulated sugar
¼ tsp fresh lemon juice
¼ cup cold water
½ cup heavy whipping cream
3 Tbs unsalted butter, cut into 3 pieces
1 tsp pure vanilla extract
¼ tsp table salt
Garnish:
2 ounces bittersweet chocolate, coarsely chopped
1 Tbs heavy whipping cream
½ cup pecans, toasted and chopped
Directions
Make the brownies: Position a rack in the center of the oven and preheat oven to 350°F. Butter bottom and sides of a 9×13-inch baking pan. Put butter and chocolate in a medium heavy-duty saucepan over low heat and stir constantly until melted and smooth. Remove from heat and set aside. In a medium bowl, whisk eggs until well blended. Gradually whisk in sugar and then whisk vigorously until well blended. Whisk in melted chocolate mixture, vanilla extract, and salt. Whisk in flour and cocoa powder until blended. Stir in pecans and then scrape batter into prepared pan, smoothing it into an even layer with a spatula. Bake until a toothpick inserted in center of the brownies comes out with a few moist crumbs attached, 20 to 22 minutes. Transfer the pan to a wire rack and, if necessary, gently press down any puffed areas with a spatula to make the top level. Let cool about 5 minutes. Make the topping: While the brownies are baking, make the caramel. Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. In a heavy duty 2-quart saucepan, stir the sugar, lemon juice, and ¼ cup cold water. Brush down the sides of the pan with water to wash away any sugar crystals. Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes. Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it!) Remove the pan from heat and carefully add the cream- the mixture will bubble up furiously. Once the bubbling has subsided, add the butter and gently whisk until completely melted. Whisk in the vanilla extract and salt. Pour the caramel topping over the brownies (it won’t be thick). Roll the pan around (or use a spatula) to spread the caramel evenly over the entire top. Let the brownies cool on the rack for 45 minutes and then refrigerate until the caramel topping has set (at least an hour and longer, if possible). The caramel will most likely sink into the brownies quite a bit, leaving a thin layer on top of the brownies. Garnish the brownies: Combine the chocolate and heavy cream in a small saucepan over low heat and stir constantly until melted and smooth. Pour chocolate into a small piping bag fitted with a 1/8-inch plain tip. (Or put in a small zip-top bag and seal the bag. Using scissors, snip off a corner of the bag to make a small hole.) Drizzle the chocolate over the brownies in a zigzag pattern. Sprinkle the chopped pecans over the top. Refrigerate until the chocolate is set, about 30 minutes. Cut the brownies into 36 rectangles. Serve chilled or at room temperature. (Well- covered brownies will keep at room temperature for up to 2 days and in the refrigerator for up to 5 days) . If your kitchen is warm, it’s best to keep them chilled.
Makes about 36 brownies.
Source: recipe girl
Desserts Chocolate, Peanut Butter 1:40 am
Ingredients
3 1/2 oz semi-sweet chocolate (divided use) or a heaping half cup of chocolate chips
1/2 tablespoon unsalted butter plus 1 stick (4 oz) butter
1 1/2 cups Rice Krispy Cereal
8 oz peanut butter
1/8 teaspoon salt
3/4 cup to 1 ½ cups powdered sugar (to taste)
Directions
Line a 9×5 inch loaf pan with non-stick foil or regular foil. If using regular foil, spray it with cooking spray. In a medium saucepan, melt 1 1/2 oz chocolate with 1/2 tablespoon of the butter. Stir in 1/2 cup of the peanut butter. When well mixed, stir in 1 cup cereal. Spread in bottom of pan and chill for 15 minutes or until firm. Clean out saucepan and set over medium heat. Add 1 stick (4 oz) of butter and salt. Cook over medium until melted then stir in remaining 1/2 cup of peanut butter. When smooth, stir in powdered sugar to taste. Pour a little less than half of the peanut butter mixture over the chocolate crispy mixture. Sprinkle remaining ½ cup of cereal over peanut butter mixture, pressing it gently into peanut butter mixture. In a microwave-safe bowl, melt remaining 2 oz semi-sweet chocolate. Add melted chocolate to peanut butter mixture and carefully spread over Rice Krispies. This part is a little tricky, as the Rice Krispies want to go with the chocolate peanut butter mixture. Chill until set. Lift from pan and cut with a big knife.
Makes 8-12, depending on how you cut.
Source: cookie madness
Desserts Cherries, Chocolate 2:58 am
Ingredients
1 box Betty Crocker SuperMoist chocolate fudge cake mix
1 can (21 oz) cherry pie filling
2 eggs, beaten
1/2 bag (12-oz size) miniature semisweet chocolate chips (1 cup)
1 container Betty Crocker Whipped chocolate frosting
Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15×10x1-inch or 13×9-inch pan, or spray with baking spray with flour. In large bowl, gently mix dry cake mix, pie filling, eggs and chocolate chips with rubber scraper; break up any undissolved cake mix by pressing with scraper. Carefully spread in pan. Bake 15×10x1-inch pan 25 to 30 minutes, 13×9-inch pan 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. For bars, cut into 8 rows by 6 rows.
Source: betty crocker
