Who doesn’t like chocolate? Kids of all ages, no matter what form. Easter bunny, Santa. bar, or in a cake
This is a recipe for an open fire.
Take a banana and cut it in half lengwise. Put it on foil, a piece big enough to just wrap one. The put a little dab of butter, a few marshmellows and pieces of chocolate bars on banana. You can put as much or as little as you want. Wrap up tight. Put on a rack over an open flame, or on a barbeque. This is such good camping dessert.
Chocolate Curls
Melt chocolate bakeing squares. Spread onto the back of a cookie sheet. Put in the fridge for 7 - 10 minutes. It should be just firm. Put the backside of a metal spatula under edge of chocolate and push forward. For smaller curls use the edge of a knife.
These are very delicate, so transfer them with a toothpick, as it is easier.
Chocolate Leaves
Wash and dry non toxic leaves that have veins. Brush underside with melted chocolate. Put on wasx paper and let harden at room temperature. Repeat the brushing of the chocolate to make them 1/8 inch thick. Let them set and dry till they are hard. Carefully peel leaf from chocolate.
I have made these, the best leaves to use are things like rose leaves and mint leaves. The mint leaves leave a bit of the mint taste on the chocolate, which we all knows goes good together.
Chocolate Fondue
8 oz good quality milk chocolat cut up
4 x 1oz. bittersweet baking chocolate squares cut up
1 c whipping cream(not whipped)
2 tbsp Tia Maria Liqueur or Cognac
Combine all 4 ingredients in heavy saucepan. Heat on low stirring often until chocolate melts and is blended. Pou into fondue pot and keep warm over low flame
Place fruits in the freezer for 30 minutes as the chocolate will stick better to slightly chilled fruit
Oh Henry Squares
2 cups Corn Flakes
2 cups Rice Krispies
½ cup unsalted peanuts (halves)
1 cup brown sugar
1 cup corn syrup
1 cup peanut butter
Topping:
1 bag semi-sweet chocolate chips
½ bag butterscotch chips
Melt brown sugar, corn syrup and peanut butter in large saucepan, when everything is well melted, add Rice Krispies, peanuts and Corn Flakes.
Mix well and press down (not too hard but just enough to even it out) in a buttered 9x13 pan.
For topping: melt 1 bag of semi-sweet chocolate chips and ½ bag of butterscotch chips and add on top of cereal mixture. Let it cool then cut in pieces the size you want and once cut, you can even freeze.
Chocolate Turtle Cheesecake
1 (14-oz) pkg caramels
1 (5-oz) can evaporated milk
1-1/4 cups chopped pecans, divided
1 (9-inch) chocolate crumb pie crust
1 (3-oz) pkg cream cheese, softened
1/2 cup sour cream
1/4 cup milk
1 (3.9 ounce) pkg chocolate instant pudding mix
1/2 cup fudge topping
Place caramels and evaporated milk in heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1 cup chopped pecans. Pour into pie crust.
Combine cream cheese, sour cream and milk in blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.
Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.
Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.
Variation: Drizzle 1/4 cup caramel topping over the cheesecake instead of the fudge topping for a gooey sweet treat.
Old-Fashioned Milk Chocolate Fudge
3 tbsp. plus 1 tsp. butter
1 1/2 c. sugar
1/2 c. light brown sugar
3/4 c. half and half
2 oz. milk chocolate, chopped
1 tsp. light corn syrup
1 tsp. pure vanilla extract
1/2 c. chopped walnuts, toasted
Line an 8 by 8 by 2-inch square pan with aluminum foil. Butter pan with 1 tbsp. of the butter.
Butter bottom and sides of a 2-quart heavy saucepan with 1 tsp. of the butter.
Combine sugars, cream, chocolate and corn syrup in saucepan. Place over medium heat and cook (stirring constantly) until mixture reaches softball stage (234 degrees F), about 20 minutes.
Remove from heat and add remaining butter and vanilla. Let mixture stand, without stirring, for about 1 hour or until mixture reaches 110 degrees F. Remove candy thermometer.
Using a wooden spoon, beat mixture continuously until it thickens. Add nuts and continue to beat for about 10 minutes, or until very thick and looses shine.
Spread mixture in prepared pan. Using a knife, score mixture into individual squares. Let mixture set completely.
Carefully lift foil from pan and cut fudge into individual squares. Yield: 1 lb.
Chocolate Caramel Bars
· 7 oz. individually wrapped caramels (about 32 caramels)
· ½ c. evaporated milk
· 1 c. all-purpose flour
· 1½ c. rolled oats
· ¾ c. lightly packed brown sugar
· ½ tsp. baking soda
· ¼ tsp. salt
· ¾ c. margarine/butter, softened
· 1 c. semi-sweet chocolate chips
· ½ c. walnuts
Preparation time is 20 minutes. Preheat oven to 350 degrees F.
Melt caramels and evaporated milk together on low heat, stirring until smooth.
Combine flour, oats, brown sugar, baking soda and salt in a large mixing bowl. Cut in butter until mixture is crumbly. Press half of mixture into a 9-inch square cake pan. Bake at 350 degrees for 5 minutes. Sprinkle chocolate chips and walnuts evenly over the baked crust.
Pour caramel mixture on top. Sprinkle with remaining crumb mixture. Bake for 15 to 20 minutes longer, or until golden brown. Cool and cut into bars. YIELD: 20 servings
Rich Chocolate Pecan Pie
1 1/2 c. pecans
1 c. semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 c. sugar
1/2 c. light brown sugar
1/2 c. corn syrup
1/2 tsp. vanilla
Pinch salt
Preheat oven to 375 degrees F. Spread pecan pieces and chocolate chips evenly on bottom of pie shell. In mixing bowl, whisk remaining ingredients together. Pour filling over pecans. Bake for about 1 hour or until filling sets. Cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and powdered sugar.
CARAMEL SAUCE:
1 c. granulated sugar
1/4 c. water
1 c. heavy cream
In small, heavy-bottomed saucepan, combine sugar and water and bring mixture to a boil, stirring often. Cook, stirring occasionally, until mixture is a deep caramel colour and has consistency of thin syrup, 10 to 15 minutes. Remove from heat. Stir in cream, return saucepan to high heat, and boil sauce until it regains the consistency of thick syrup, about 2 minutes. Cool. Yield: about 3/4 cup
Chocolate Cheese Icing
3 (1 oz. each) unsweetened chocolate baking squares
8 oz. cream cheese, softened
1 tsp. vanilla
1 tbsp. milk
4 c. icing (confectioner’s) sugar
Melt chocolate in small saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Remove from heat.
Beat cream cheese, vanilla, milk and about 1/3 of icing sugar in medium bowl. Add remaining icing sugar. Beat until smooth. Add chocolate. Beat to mix. Makes 2 ¾ cups.
Chocolate Pecan Zucchini Bundt Cake
3 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs
3 c. sugar
3 squares baking chocolate, melted
1 1/2 c. oil
3 c. grated zucchini
1 c. pecans, chopped
3 tsp. powdered sugar
Mix flour, powder, soda, salt, and set aside. In mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, and then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve.
Molten Chocolate Cake
Unsalted butter, for cake molds
2 tbsp. cocoa powder
3 oz. extra-bitter chocolate, finely chopped
3 oz. unsalted butter
2 eggs
2 egg yolks
3 oz. sugar
1 1/2 oz. all-purpose flour
Espresso Crème Anglaise (recipe follows)
5 (2 by 2 1/4-inch) round molds
Preheat oven to 400 degrees F. Butter molds with butter and dust with cocoa powder, tapping out excess cocoa.
Melt chocolate and butter in double boiler. Beat eggs, yolks, and sugar until light and fluffy. Stir in the chocolate/butter mixture. Add all the flour and mix until just incorporated.
Carefully spoon batter into prepared molds, filling no more than 1/2 full. Place filled molds on baking sheet. Refrigerate for minimum of 20 minutes. Batter will hold overnight in refrigerator after it’s been put into molds. Bake for 7 to 9 minutes. Tops will have cracks, sides will be set, but centers will be very soft.
Serve immediately and drizzle with Espresso Crème Anglaise. YIELD: 5 servings
Espresso Crème Anglaise
3 egg yolks
1/3 c. sugar
1 1/2 c. light cream
3 tbsp. brewed espresso
Whisk yolks and sugar together until thickened and pale yellow.
In small pot, warm cream just to boiling point over medium heat.
While whisking, add some hot cream into egg mixture. Pour into pot with rest of cream and stir until mixture thickens enough to coat back of spoon. Add espresso. Refrigerate until ready to use. Yield: 2 cups Cooking Time: 10 minutes
Chocolate Peanut Butter Thumbprint Cookies
1/2 c. butter
1/2 c. light brown sugar
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
2 tbsp. milk
1/4 c. semisweet chocolate chips, chopped
1/4 c. chopped skinless peanuts
For the filling:
3/4 c. semisweet chocolate chips
2 tbsp. peanut butter
2 tbsp. corn syrup
1 tbsp. water
1 tsp. vanilla
Preheat oven to 375 degrees F.
Cream butter, add sugar and continue creaming, then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix.
Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression.
Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling.
To make the filling. Over hot water, melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes.
Chocolate Brownie Drop Cookies
6 oz. unsweetened chocolate
½ c. unsalted butter
1 ¾ c. sugar
4 large eggs
1 tsp. vanilla
1 ¼ c. flour
¾ c. each white and dark chocolate chips
¼ c. toasted ground pecans (optional)
Preheat oven to 350 F. Place chocolate and butter in large metal bowl set over a pan of simmering water. When the chocolate is just melted, remove from heat. Add sugar and mix well. Add eggs and vanilla and mix well. Add flour, chips and pecans, and mix well.
Drop by large spoonfuls onto a well-greased sheet pan. Bake 7 to 10 minutes, or just until cookies are set. Let cool on pan at least 5 minutes, and then remove.
Yield: 2 dozen large cookies
Pecan Toffee Squares
13 Honey Maid Graham Wafers
1/2 cup margarine
1/2 cup firmly packed brown sugar
1/2 cup sweetened condensed milk (not evaporated)
1 cup or 175g pkg semi-sweet chocolate chips
36 pecan halves
Line a 9-inch square pan with aluminum foil. Cover bottom of pan with one layer of wafers, trimming to fit.
Combine margarine, brown sugar and condesned milk in small saucepan. Bring to a boil, over medium heat, and boil 5 minutes stirring constantly. Remove from heat and beat for 1 minute with wooden spoon. Pour over wafers in pan.
Sprinkle chocolate chips over surface and let stand 1 minute to melt. Then spread evenly over surface.
Place pecan halves on chocolate layer. Chill at least 2 hours or overnight. Remove from pan, peel off foil and cut into squares.
Makes about 3 dozen. Preparation time: 20 minutes
One-Bowl Double Chocolate Cookies
6 squares semi-sweet chocolate
4 squares unsweetened chocolate
1/3 cup butter
1-1/4 cup granulated sugar
3 eggs
1 cup all-purpose flour
1 tsp baking powder
1 cup chopped pecans (optional)
Melt chocolate and butter over hot water or in microwave on medium 2 minutes or until butter is melted. Stir until chocolate is completely melted.
Stir sugar into chocolate until blended. Mix in eggs. Stir in flour and baking powder. Stir in nuts. (Mixture will be thin.) Drop by rounded tablespoonful measure onto ungreased cookie sheet.
Bake at 325 degrees for 12 minutes or until set. Do not overbake. Cool 5 minutes; remove from cookie sheet. Cookies have a brownie-like texture. Cool. Makes 2 dozens.
Dip cooled cookies in melted white or semi-sweet chocolate (to coat half the cookie). Chill to set.
Hot Fudge Sauce
Makes about 2 cups
1 (6-oz) pkg semi-sweet chocolate chips OR
4 squares semi-sweet chocolate
2 tbsp butter
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
2 tbsp water
1 tsp vanilla extract
In heavy saucepan, over medium heat, melt chips and butter with sweetened condensed milk, water and vanilla. Cook and stir constantly until thickened, about 5 minutes. Serve warm over ice cream. Refrigerate leftovers.
To Reheat: In small heavy saucepan, combine desired amount of sauce with small amount of water. Over low heat, stir constantly until heated through.
Variations:
Moch: Add 1 tsp instant coffee. Proceed as above.
Toasted Almond: Omit vanilla extract. Add 1/2 tsp almond extract. When sauce is thickened, stir in 1/2 cup chopped toasted almonds.
Choco-Mint: Omit vanilla extract. Add 1/2 to 1 tsp peppermint extract. Proceed as above.
Spirited: Add 1/3 cup almond, coffee, mint or orange-flavored liqueur after mixture has thickened.
Mexican: Omit water. Add 2 tbsp coffee-flavored liqueur or 1 tsp instant coffee dissolved in 2 tbsp water, and 1 tsp ground cinnamon after mixture has thickened.
Chocolate Cinnamon Bread Pudding
4 cups soft white bread cubes (5 slices)
1/2 cup chopped nuts
3 eggs
1/4 cup unsweetened cocoa
2 tsp vanilla extract
1 tsp ground cinnamon (or more to taste)
1/2 tsp salt
1 (14-oz) can Eagle Brand Sweetened Condensed Milk
2-3/4 cups water
2 tbsp butter, melted
Cinnamon Cream Sauce (recipe follows)
Preheat oven to 350 degrees. Place bread cubes and nuts in buttered 9-inch square baking pan.
In large bowl, beat eggs, cocoa, vanilla, cinnamon and salt. Add sweetened condensed milk; mix well. Stir in water and butter.
Pour evenly over bread mixture, completely moistening bread. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cook slightly. Serve warm with Cinnamon Cream Sauce. Refrigerate leftovers.
Cinnamon Cream Sauce: In medium saucepan, combine 1 cup whipping cream, 2/3 cup firmly packed brown sugar, 1 tsp vanilla and 1/2 tsp ground cinnamon. Bring to boil; reduce heat and boil rapidly 6 to 8 minutes or until thickened, stirring occasionally. Cool slightly. Serve warm. Makes about 1 cup.
Chocolate Crunch Cookies
6 oz semi-sweet chocolate chips
6 oz butterscotch chips
1 cup choy mein noodles
1 cup peanuts
Melt chips in saucepan. Mix mixture into chocolate and spoon onto plate and cool.