Makes 25
3/4 cup butter, softened (1 1/2 sticks)
1/3 cup firmly packed brown sugar
1 1/2 tsp. vanilla
1 1/2 cups flour
25 Hershey kisses
1 1/2 Tbsp. confectioner's sugar
3/4 tsp. cocoa
Preheat oven to 350. Combine the butter and brown sugar in a medium bowl. Beat with an electric mixer set on medium speed until light and fluffly. Add the vanilla. Combine the flour and cinnamon in another medium bowl. Add the flour mixture to the butter mixture. Mix well.
Shape the dough into twenty-five 1-inch balls. Flatten each ball into a 2-inch round 1 inch apart on 2 ungreased baking sheets. Place 1 Hershey Kiss in the center of each round. Enclose the candy with the dough, making sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.
Combine the confectioner's sugar and cocoa in a small bowl and lightly sprinkl over the hot cookies. Cool the cookies on baking sheet for 10 minutes, then transfer to wire racks to cool completely.
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
3/8/10
3/2/10
Shamrock Sundaes
1/4 cup butter, cubed
1 square (1 oz.) unsweetened baking chocolate
1 cup sugar
1/3 cup half-and-half cream
1/4 cup corn syrup
1/2 tsp. vanilla extract
Mint Ice Cream
In a small saucepan, melt butter and chocolate over low heat. Add the sugar, cream and corn syrup; bring to a boil, stiring constantly. Boil for 1 minute. Remove from heat, stir in vanilla. Serve warm or cool over ice-cream. Yield: About 1 2/3 cup chocolate sauce
1 square (1 oz.) unsweetened baking chocolate
1 cup sugar
1/3 cup half-and-half cream
1/4 cup corn syrup
1/2 tsp. vanilla extract
Mint Ice Cream
In a small saucepan, melt butter and chocolate over low heat. Add the sugar, cream and corn syrup; bring to a boil, stiring constantly. Boil for 1 minute. Remove from heat, stir in vanilla. Serve warm or cool over ice-cream. Yield: About 1 2/3 cup chocolate sauce
Slow-Cooker Hot Fudge Sundae Cake
1 cup all-purpose flour
1/2 cup sugar
2 Tbsp. baking cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray the insert of 2-3 1/2 quart slow-cooker with nonstick cooking spray.
2. Medium bowl, mix flour, sugar, 2 Tbsp. cocoa, the baking powder and salt. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in bottom of prepared cooker.
3. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in cooker.
4. Cover and cook on HIGH for 2-2 1/2 hours, or until toothpick inserted in center comes out clean.
5. Turn off cooker. Let cake stand uncovered 30-40 mins to cool slightly before serving.
6. Spoon warm cake into dessert dishes. Spoon sauce over top. Add vanilla ice cream!? Yum!
Serves: 6 Per Serving: 376 cals 66 g. carbs 3 g. fiber 12 g. fat
1/2 cup sugar
2 Tbsp. baking cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray the insert of 2-3 1/2 quart slow-cooker with nonstick cooking spray.
2. Medium bowl, mix flour, sugar, 2 Tbsp. cocoa, the baking powder and salt. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in bottom of prepared cooker.
3. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in cooker.
4. Cover and cook on HIGH for 2-2 1/2 hours, or until toothpick inserted in center comes out clean.
5. Turn off cooker. Let cake stand uncovered 30-40 mins to cool slightly before serving.
6. Spoon warm cake into dessert dishes. Spoon sauce over top. Add vanilla ice cream!? Yum!
Serves: 6 Per Serving: 376 cals 66 g. carbs 3 g. fiber 12 g. fat
1/28/09
Indoor S'mores
8 c. Golden Grahams cereal
6 c. miniature marshmallows
1 1/2 c. chocolate chips
1/4 c. light corn syrup
5 Tbs. butter or margarine
1 tsp. vanilla
1. Butter a 13x9-inch pan. Measure cereal into large bowl.
2. Microwave 5 cups of the marshmallows, the chocolate chips, corn syrup and butter in large microwavable bowl uncovered on high 2 minutes to 3 minutes 30 seconds, stirring after every minute, until mixture can be stirred smoothly.
3. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. Stir in remaining 1 cup marshmallows.
4. Press mixture in pan, using buttered back of spoon. Let stand uncovered for at least 1 hour, or refrigerate for a firmer bar. For bars, cut into 6 rows by 6 rows. Store loosely covered at room temperature up to 2 days.
6 c. miniature marshmallows
1 1/2 c. chocolate chips
1/4 c. light corn syrup
5 Tbs. butter or margarine
1 tsp. vanilla
1. Butter a 13x9-inch pan. Measure cereal into large bowl.
2. Microwave 5 cups of the marshmallows, the chocolate chips, corn syrup and butter in large microwavable bowl uncovered on high 2 minutes to 3 minutes 30 seconds, stirring after every minute, until mixture can be stirred smoothly.
3. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. Stir in remaining 1 cup marshmallows.
4. Press mixture in pan, using buttered back of spoon. Let stand uncovered for at least 1 hour, or refrigerate for a firmer bar. For bars, cut into 6 rows by 6 rows. Store loosely covered at room temperature up to 2 days.
10/20/07
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa.
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add: 2 beaten eggs 1 teaspoon baking soda 1 teaspoon vanilla Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa.
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add: 2 beaten eggs 1 teaspoon baking soda 1 teaspoon vanilla Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
Easy Holiday Chocolate Truffles
1 (8oz.) pkg. Philly Cream Cheese, room temp.
3 cups powdered sugar
1 1/2 pkgs. (12 oz.) semisweet baking chocolates, or chocolate chips...melted
1 1/2 tsp. vanilla
Beat cream cheese in large bowl until smooth. Gradually add powdered sugar, until blended. Add melted chocolate and vanilla; mix well. Refrigerate for 1 hour. After at least 1 hour, shapt mixture into 1 inch balls (can roll in powdered sugar or nuts, etc.) Makes 5 dozen candies.
3 cups powdered sugar
1 1/2 pkgs. (12 oz.) semisweet baking chocolates, or chocolate chips...melted
1 1/2 tsp. vanilla
Beat cream cheese in large bowl until smooth. Gradually add powdered sugar, until blended. Add melted chocolate and vanilla; mix well. Refrigerate for 1 hour. After at least 1 hour, shapt mixture into 1 inch balls (can roll in powdered sugar or nuts, etc.) Makes 5 dozen candies.
10/13/07
Warm Chocolate Cake with Vanilla Cream
Many of you will recognize this recipe from our old recipe exchange group. Definitely only a special occassion type of cake.
Cake:
3 1/2 cups Ghirardelli chocolate
5 1/4 sticks butter
21 oz. (Almost 5 cups) powdered sugar
10.5 oz flour (almost 2 1/2 cups)
12 egg yolks
12 whole eggs
Combine the chocolate and butter in a stainless bowl and place in a 200 degree oven and let melt until combined. Once melted, stir and set aside. In a separate bowl, whish the yolks and eggs together and set aside. Sift the flour and powdered sugar together and set aside. In the bowl with the melted chocolate, whisk in the eggs until fully incorporated. Using a spatula, fold in the flour/sugar mixture making sure all is incorporated.
Butter and flour a muffin pan. Knock off excess flour. Fill each muffin tin until almost full (it won't raise) Chill before you bake. Bake chilled cakes in a 375 degree oven for 10-12 minutes, you want a raw spot in the middle about the size of a quarter. Invert cakes on another cookie sheet to remove from tins. This batter will keep in fridge for 2 weeks. This makes 24 muffin sized individualized cakes...you can cut the recipe in half if needed.
Vanilla Cream
1 quart heavy cream
10 egg yolks
Cake:
3 1/2 cups Ghirardelli chocolate
5 1/4 sticks butter
21 oz. (Almost 5 cups) powdered sugar
10.5 oz flour (almost 2 1/2 cups)
12 egg yolks
12 whole eggs
Combine the chocolate and butter in a stainless bowl and place in a 200 degree oven and let melt until combined. Once melted, stir and set aside. In a separate bowl, whish the yolks and eggs together and set aside. Sift the flour and powdered sugar together and set aside. In the bowl with the melted chocolate, whisk in the eggs until fully incorporated. Using a spatula, fold in the flour/sugar mixture making sure all is incorporated.
Butter and flour a muffin pan. Knock off excess flour. Fill each muffin tin until almost full (it won't raise) Chill before you bake. Bake chilled cakes in a 375 degree oven for 10-12 minutes, you want a raw spot in the middle about the size of a quarter. Invert cakes on another cookie sheet to remove from tins. This batter will keep in fridge for 2 weeks. This makes 24 muffin sized individualized cakes...you can cut the recipe in half if needed.
Vanilla Cream
1 quart heavy cream
10 egg yolks
10 oz. sugar (a little over 2 cups)
2 vanilla beans
Scald cream with split vanilla beans. Whisk yolks and sugar until well incorporated (will get lighter) Temper hot cream and yolk mixture. Return to heat and stir constantly until correct thickness, will coat back of spoon. Strain and cool. Now you have 2 choices, you can chill this in your refrigerator and use it as a custard sauce (it will keep 1 week in refrgerator) or you can place the base in a machine and freeze for ice cream)
To assemble:
Ladle a spoonful of the custard sauce on plate.
Place hot chocolate fudge cake in center of sauce.
Mississippi Mud Cake
Cake:
1 cup veg. oil
2 cups sugar
4 large eggs
1 1/2 cups flour
1/3 cup cocoa
1/4 tsp. salt
1 Tbsp. vanilla
1 cup pecans
1 cup mini-marshmallows
Frosting:
12 Tbsp. butter (1 1/2 sticks)
1 lb. powdered sugar
1/3 cup cocoa
1/3 cup evaporated milk
1 tsp. vanilla
1 cup pecans
Preheat oven to 350. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Sift flour, cocoa and salt and add to creamed mixture. Fold in vanilla and chopped pecans. Pour into greased 9x13" pan. Bake 30 minutes. Sprinkle marshmallows over hot cake and return to oven to melt them (10 min.)
Frosting: Melt butter, add sugar and cocoa, stir until smooth. Stir in milk, vanilla and pecans. Pour over warm cake. Let sit 2 hours before serving.
1 cup veg. oil
2 cups sugar
4 large eggs
1 1/2 cups flour
1/3 cup cocoa
1/4 tsp. salt
1 Tbsp. vanilla
1 cup pecans
1 cup mini-marshmallows
Frosting:
12 Tbsp. butter (1 1/2 sticks)
1 lb. powdered sugar
1/3 cup cocoa
1/3 cup evaporated milk
1 tsp. vanilla
1 cup pecans
Preheat oven to 350. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Sift flour, cocoa and salt and add to creamed mixture. Fold in vanilla and chopped pecans. Pour into greased 9x13" pan. Bake 30 minutes. Sprinkle marshmallows over hot cake and return to oven to melt them (10 min.)
Frosting: Melt butter, add sugar and cocoa, stir until smooth. Stir in milk, vanilla and pecans. Pour over warm cake. Let sit 2 hours before serving.
Texas Fudge Cake
2 sticks butter
4 Tbsp. cocoa
1 cup water
1/2 tsp. salt
2 cups sugar
2 cups flour
2 eggs, well-beaten
1 tsp. baking soda
1/2 pint sour cream
Combine flour, sugar salt and soda in large mixing bowl. Stir butter, cocoa, water together and heat to a boil. Pour in bowl with dry ingredients and mix well. Add beaten eggs. Stir sour cream before adding to mixture. Stir well. Pour into a large greased cookie sheet. Bake at 375 for 20 minutes. Ice while still warm.
Icing:
1 stick butter
2 Tbsp. cocoa
6 Tbsp. milk
1 lb. box/bag of powdered sugar (2 cups)
1 tsp. vanilla
Bring butter, cocoa, milk to a boil. Remove from heat. Pour into bowl and add remaining ingredients. Beat with a mixer. Pour over warm cake. Sprinkle with chopped nuts if you'd like.
4 Tbsp. cocoa
1 cup water
1/2 tsp. salt
2 cups sugar
2 cups flour
2 eggs, well-beaten
1 tsp. baking soda
1/2 pint sour cream
Combine flour, sugar salt and soda in large mixing bowl. Stir butter, cocoa, water together and heat to a boil. Pour in bowl with dry ingredients and mix well. Add beaten eggs. Stir sour cream before adding to mixture. Stir well. Pour into a large greased cookie sheet. Bake at 375 for 20 minutes. Ice while still warm.
Icing:
1 stick butter
2 Tbsp. cocoa
6 Tbsp. milk
1 lb. box/bag of powdered sugar (2 cups)
1 tsp. vanilla
Bring butter, cocoa, milk to a boil. Remove from heat. Pour into bowl and add remaining ingredients. Beat with a mixer. Pour over warm cake. Sprinkle with chopped nuts if you'd like.
10/12/07
Chocolate Dipped Berries
Line 2 baking sheets with waxed paper. Rinse and dry 24 large strawberries. Melt 1 cup semisweet chocolate chips in microwave or place in top of double boiler over simmering water. Stir 1 tsp. vegetable oil into melted chocolate. Dip a berry, place on waxed paper; let stand so chocolate can harden. You can also crush vanilla wafers or use shredded coconut, crushed nuts, etc. to roll the berries in after you've dipped them.
10/9/07
Perfect Bake Sale Brownies
Makes: 24
3/4 cup butter (1 1/2 sticks)
1 cup packed brown sugar
2 cups (12 oz.) semisweet chocolate chips
3 large eggs, at room temperature
1 Tbsp. vanilla
2 tsp. baking powder
2 cups flour
Decoration: Confectioner's Sugar
1. Heat oven to 350* Line a 13x9 inch baking pan with foil, letting foil extend about 2 inches above pan at narrow ends.
2. Melt butter in a saucepan over med. heat. Add brown sugar and cook, stirring until sugar dissolves. Remove from heat, add 1 1/2 cups choc. chips and stir until melted and smooth.
3. Add eggs, vanilla and baking powder; stir briskly until well blended. Add flour and remaining 1/2 cup chocolate chips; stir until blended. Spread evenly in prepared pan.
4. Bake 25 minutes or until a toothpick comes out clean from center.
5. Remove from pan by lifting foil by endes to a cutting board. Cut into 2 inch squares and sprinkle with confectioners sugar.
202 cal., 27 carb., 10 g. fat, 0 fiber per brownie
3/4 cup butter (1 1/2 sticks)
1 cup packed brown sugar
2 cups (12 oz.) semisweet chocolate chips
3 large eggs, at room temperature
1 Tbsp. vanilla
2 tsp. baking powder
2 cups flour
Decoration: Confectioner's Sugar
1. Heat oven to 350* Line a 13x9 inch baking pan with foil, letting foil extend about 2 inches above pan at narrow ends.
2. Melt butter in a saucepan over med. heat. Add brown sugar and cook, stirring until sugar dissolves. Remove from heat, add 1 1/2 cups choc. chips and stir until melted and smooth.
3. Add eggs, vanilla and baking powder; stir briskly until well blended. Add flour and remaining 1/2 cup chocolate chips; stir until blended. Spread evenly in prepared pan.
4. Bake 25 minutes or until a toothpick comes out clean from center.
5. Remove from pan by lifting foil by endes to a cutting board. Cut into 2 inch squares and sprinkle with confectioners sugar.
202 cal., 27 carb., 10 g. fat, 0 fiber per brownie
Whoopie Pies
Cakes:
2 cups all purpose flour
2/3 cup cocoa
1 1/2 tsp. baking soda
1 stick butter (1/2 cup) softened
1 cup firmly packed brown sugar
1 large egg
1 tsp. vanilla
1 cup buttermilk
White Crystal Sugar
Filling:
3/4 stick butter (6 Tbsp.) softened
2 cups confectioner's sugar
1 jar (7 1/2 oz.) marshmallow creme
2 tsp. vanilla
1. Heat oven to 350. Grease 2 large baking sheets. In a med. bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 min. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture. Mix until smooth, occasionally scraping sides of bowl.
2. With a Tablespoon, spoon mounds of batter, 2 inches apart onto baking sheets. Sprinkle half with Crystal Sugar. Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
3. To make filling, in a med. bowl, beat filling ingredients together on high speed until fluffy.
4. Spread filling in between 2 cakes, putting sugared cake on top. Enjoy
2 cups all purpose flour
2/3 cup cocoa
1 1/2 tsp. baking soda
1 stick butter (1/2 cup) softened
1 cup firmly packed brown sugar
1 large egg
1 tsp. vanilla
1 cup buttermilk
White Crystal Sugar
Filling:
3/4 stick butter (6 Tbsp.) softened
2 cups confectioner's sugar
1 jar (7 1/2 oz.) marshmallow creme
2 tsp. vanilla
1. Heat oven to 350. Grease 2 large baking sheets. In a med. bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 min. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture. Mix until smooth, occasionally scraping sides of bowl.
2. With a Tablespoon, spoon mounds of batter, 2 inches apart onto baking sheets. Sprinkle half with Crystal Sugar. Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
3. To make filling, in a med. bowl, beat filling ingredients together on high speed until fluffy.
4. Spread filling in between 2 cakes, putting sugared cake on top. Enjoy
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