Chocolate Twist - an L.L. recipe

I wanted to share this recipe with everyone - it’s from one of our “lunch with the loonies” luncheon. We are just a bunch of fun-loving gals (some guys - when we let them come) that love to cook and bake. Everytime we are together, you know we have good food and good times and plenty of laughs.

We get together often and we share our concoctions.

At this particular luncheon we had to not only bring goodies and the recipes to go with them - but some of the crafts we have come up with - it was very interesting on just how creative we have all become!

I will post our “L.L.” recipes from time to time.

We had 2 different chocolate twists -

first one:

Combine 3 T. flour, 3 T. sugar and 1 T. butter or margarine - using a fork - work until crumbly and set aside - this is the streusel topping.

Open a can of crescent rolls leaving in a rectangle- roll into 18 X 12-inch piece, and pinch the seams to seal. Sprinkle with 2/3 c. chocolate chips (semi sweet, milk or dark chocolate - it’s your choice); sprinkle with 2 T. cinnamon/sugar mixture and half of the streusel topping.

Roll from the long side (jelly roll style) and pinch to seal; twist to form a ring; pinch ends to seal; gently twist into a figure “8” and place in greased and floured loaf pan.

Brush top with melted butter (1 T. should do); press remaining streusel topping into dough; then press additional chocolate chips into top.

Bake 30 to 40 minutes in preheated 375* F. oven.

Remove from pan - tastes best served warm.

the second recipe -

follow the above using white chocolate chips