Mint Chocolate Fondue
1/2 cup Heavy Cream
2 tablespoons Peppermint Liqueur
8 ounces Semisweet Chocolate
Warm the heavy cream over medium low heat
Add liqueur
Grate the chocolate or break into small pieces and slowly add to mixture while stirring
Stir until the chocolate is melted
To Dip:
Candied Fruit, Pears, Peach Slices, Cubes of Pound Cake, Cubes of Angel Food Cake
Sunday, January 10, 2016
Dark Chocolate Fondue Recipe
Dark Chocolate Fondue
12 ounces Premium Dark Chocolate (chopped)
3/4 cup Whipping Cream
2 teaspoons Kahlua or other coffee liqueur (optional)
Over low flame, heat whipping cream until warm (DO NOT BOIL)
Slowly add the chopped dark chocolate while stirring
Stir until the mixture becomes smooth
Stir in liqueur
To Dip:
Strawberries, Bananas, Sliced Apple, Cubes of Pound Cake, Cubes of Angel Food Cake, Pretzel Sticks, Chunks of Pineapple, Marshmallows, Potato Chips
12 ounces Premium Dark Chocolate (chopped)
3/4 cup Whipping Cream
2 teaspoons Kahlua or other coffee liqueur (optional)
Over low flame, heat whipping cream until warm (DO NOT BOIL)
Slowly add the chopped dark chocolate while stirring
Stir until the mixture becomes smooth
Stir in liqueur
To Dip:
Strawberries, Bananas, Sliced Apple, Cubes of Pound Cake, Cubes of Angel Food Cake, Pretzel Sticks, Chunks of Pineapple, Marshmallows, Potato Chips
Thursday, May 14, 2015
Almond Chocolate Chip Cookies
Almond Chocolate Chip Cookies (T&T)
Source: Loosely adapted from Fishing for Compliments: A collection of Recipes from the Shedd Aquarium (Chicago), 1996
2 2/3 cups all-purpose flour
1 teaspoon each salt, baking soda and baking powder
2/3 cup granulated sugar
1 1/3 cups packed brown sugar
2 eggs
1 teaspoon each vanilla extract AND almond extract
1 cup slightly cooled MELTED butter, or
combination of butter and margarine
2 (10 ounce) packages semisweet or milk chocolate chips, (I use one package of each)
2 cups coarsely chopped toasted almonds (toasting intensifies the almond flavor - be sure nuts are completely cooled before stirring into the dough, or they'll melt the chips)!
Preheat the oven to 325 degrees F. Set out two large nonstick cookie sheets. (Do NOT grease).
Mix the first four ingredients together.
In a separate mixing bowl, stir together the sugars, eggs, flavorings and melted butter. Gradually stir in the flour mixture, blending well. Then stir in the chips and almonds. Use a 1/3 cup capacity ice cream scoop to drop dough (or drop by heaping tablespoonsful) onto cookie sheets, allowing room for cookies to spread slightly. Bake, placing a single cookie sheet in the center of the preheated oven, for 15 to 18 minutes, or until cookies are lightly browned and "just" set around the edges. (Cookies should still be somewhat soft in the middle - better to UNDER-BAKE slightly for soft, chewy cookies.)
Yield: 2 to 3 dozen large "bakery-shoppe" type cookies.
Source: Loosely adapted from Fishing for Compliments: A collection of Recipes from the Shedd Aquarium (Chicago), 1996
2 2/3 cups all-purpose flour
1 teaspoon each salt, baking soda and baking powder
2/3 cup granulated sugar
1 1/3 cups packed brown sugar
2 eggs
1 teaspoon each vanilla extract AND almond extract
1 cup slightly cooled MELTED butter, or
combination of butter and margarine
2 (10 ounce) packages semisweet or milk chocolate chips, (I use one package of each)
2 cups coarsely chopped toasted almonds (toasting intensifies the almond flavor - be sure nuts are completely cooled before stirring into the dough, or they'll melt the chips)!
Preheat the oven to 325 degrees F. Set out two large nonstick cookie sheets. (Do NOT grease).
Mix the first four ingredients together.
In a separate mixing bowl, stir together the sugars, eggs, flavorings and melted butter. Gradually stir in the flour mixture, blending well. Then stir in the chips and almonds. Use a 1/3 cup capacity ice cream scoop to drop dough (or drop by heaping tablespoonsful) onto cookie sheets, allowing room for cookies to spread slightly. Bake, placing a single cookie sheet in the center of the preheated oven, for 15 to 18 minutes, or until cookies are lightly browned and "just" set around the edges. (Cookies should still be somewhat soft in the middle - better to UNDER-BAKE slightly for soft, chewy cookies.)
Yield: 2 to 3 dozen large "bakery-shoppe" type cookies.
Friday, October 31, 2014
Golden Cream Chocolate Cake
Golden Cream Chocolate Cake
2 c Cake flour; sifted
2 ts Baking powder
1/4 ts Salt
1/2 c Butter
1 1/4 c Sugar
2 Eggs; unbeaten
3 oz Unsweetnd choc
1 c Milk
1 ts Vanilla
Sift flour once, measure, add baking powder, soda and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add melted chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla.
Bake in two greased 9-inch layer pans in moderate oven, 350 deg. F., 30 minutes.
2 c Cake flour; sifted
2 ts Baking powder
1/4 ts Salt
1/2 c Butter
1 1/4 c Sugar
2 Eggs; unbeaten
3 oz Unsweetnd choc
1 c Milk
1 ts Vanilla
Sift flour once, measure, add baking powder, soda and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add melted chocolate and blend. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla.
Bake in two greased 9-inch layer pans in moderate oven, 350 deg. F., 30 minutes.
Friday, October 24, 2014
Hazelnut Or Almond Truffles
Hazelnut Or Almond Truffles
2/3 cup finely ground toasted almonds or hazelnuts
7 T melted butter 3 oz. bittersweet chocolate
3 oz. milk chocolate
1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut)
4 egg yolks
2/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
Makes about 30 truffles
Chop toasted nuts in a blender or food processor until finely chopped. Slowly drizzle in 3 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extracts and liquer and continue to beat until thick (see p[hoto). With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
Food Safety Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
2/3 cup finely ground toasted almonds or hazelnuts
7 T melted butter 3 oz. bittersweet chocolate
3 oz. milk chocolate
1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut)
4 egg yolks
2/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
Makes about 30 truffles
Chop toasted nuts in a blender or food processor until finely chopped. Slowly drizzle in 3 tablespoons of melted butter and process till well mixed. Set aside.
Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extracts and liquer and continue to beat until thick (see p[hoto). With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
Food Safety Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.
Friday, October 17, 2014
Grand Marnier Truffles
Grand Marnier Truffles
Makes about 30 truffles
4 T melted butter
4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces
4 T Grand Marnier
4 egg yolks
1 1/4 cup confectioner's sugar
2 tsp. orange extract
Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extract and liquer and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
Makes about 30 truffles
4 T melted butter
4 oz. bittersweet chocolate, broken into small pieces
4 oz. milk chocolate, broken into small pieces
4 T Grand Marnier
4 egg yolks
1 1/4 cup confectioner's sugar
2 tsp. orange extract
Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn). Remove from heat and add the chocolate. Stir constantly until smooth and melted. Set aside.
In a large bowl, beat egg yolks until foamy. Beat in the sugar gradually, add extract and liquer and continue to beat until thick (see photo). With mixer on slow to medium speed, gradually beat in the melted chocolate mixture. Beat until smooth and well mixed. Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.
Place your choice of coating in a bowl. If you're going to have more than one, use separate bowls. Some possibel coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball. Work quickly as the heat of your hand will quickly start melting the chocolate. Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl. Gently roll the truffles in the coating mixture and a sheet of waxed paper.
Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
Food Safety Note: Pregant or nursing women, young chilren or any with an immune deficieny should not eat foods made with raw eggs.
Friday, October 10, 2014
Chocolate Candy Recipe
Chocolate Candy Recipe
10 1/2 oz Marshmallows
1/4 c Butter
1 c Coconut
1 1/4 c Semi sweet choc. chips
2 c Rice Crispies
Line a 13 X 9 pan with foil. Grease or spray with Pam. Combine marshmallows, butter, and chocolate in a microwavable bowl. Mike for 4-6 min. checking and stirring every 2 min. until melted. Stir in Rice Crispies and coconut. Spread in pan quickly using a buttered spatula.
Chill. Cut into small bars, finger size.
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