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Chocolate Macroon Bars

14 Feb

2 cups chocolate wafer cookie crumbs

6 TBSP butter, melted

6 TBSP powdered sugar

1 can (14 oz) sweetened condensed milk

3-3/4 cups sweetened flaked coconut

1 cup Dark Chocolate chips

1/4 cup whipping cream

 

Heat oven to 350

Grease a 13 x 9 x 2 baking pan. Combine cookie crumbs, melted butter and sugar in a large bowl. Firmly press in the bottom of prepared pan. Stir together sweetened condensed milk and coconut in a large bowl, mixing well. Carefully drop by spoonfuls over crust; spread evenly.

Bake 20 to 25 minutes or until edges of coconut begin to brown slightly. Cool.

Place chocolate chips and whipping cream in a medium microwave safe bowl. Microwave on medium ( 50 %) power 1 minute; stir. If necessary, microwave at medium in 15 second increments; stirring after each heating, until chips are melted and smooth. Cool until slightly thickened. Spread over cooled bars. Cover and refrigerate several hours. Cut into bars. Refrigerate leftovers.

Makes about 36 bars

Magnolia Cream Cheese Brownies

13 Feb

4 (1) ounce unsweetened chocolate squares

4 (1) ounce semi-sweet chocolate squares

1/2 cup butter

2 (3 oz) packages cream cheese, softened

1/4 cup butter, softened

2 cups sugar, divided

6 large eggs, divided

1 tsp vanilla

2 TBSP flour

1-1/2 cups chocolate chips

2 tsp vanilla

1 cup all-purpose flour

1 tsp baking powder

1 tsp salt

Preheat oven to 325

Microwave first 3 ingredients in a 1 quart glass bowl at high 2 minutes; stir well. Cool and set aside. Beat cream cheese and 1/4 cup butter at medium speed until creamy; gradually add 1/2 cup sugar; beat well. Add 2 eggs, 1 at a time, best until well combined. Stir in vanilla and 2 TBSP flour and 1/2 cup chocolate chips; set aside.

Beat remaining eggs in a large bowl at medium speed. Gradually add 1-1/2 cups sugar, beating well. Add melted chocolate mixture and 2 tsp vanilla.; mix until well blended. Combine 1 cup flour, baking powder, and salt; fold into chocolate batter until blended. Stir in remaining chocolate chips. Reserve 3 cups of batter; spread remaining batter evenly in a greased 13 x 9 baking pan. Pour cream cheese mixture over the top. Top with reserved batter, and swirl mixture with a knife.

Bake 40 to 45 minutes. Cool and cut into squares.

Makes 1-1/2 dozen

Rich Hot Chocolate

15 Jan

2 tsp cornstarch

3 cups milk, divided

1 cup half-and half

2 (3.5 oz) dark chocolate bars, chopped

1/3 cup honey

1 tsp vanilla

Pinch of salt

 

Whisk together cornstarch and 1/2 cup milk until smooth. Cook remaining milk and half and half in a large saucepan over medium heat until bubbles appear around the edge of pan; about 4 minutes, do not boil. Whisk in chocolate, honey, vanilla, and salt until blended and smooth. Whisk in cornstarch mixture. Bring to a light boil, whisking frequently; about 4 minutes. Remove from heat. Let cool slightly. Serve with whipped cream or mini marshmallows.

 

Serves 4

 

Supreme Chocolate Cake

15 Jan

1 cup boiling water

1/2 cup cocoa

2-1/4 cups all-purpose flour

2 tsp baking soda

1/4 tsp salt

1 cup mayonnaise (I use Duke’s)

1-1/4 cups sugar

1 TBSP vanilla

 

 

Preheat oven to 350

Grease and flour two 8 inch cake pans; set aside. In a small bowl , pour boiling water over cocoa and stir until smooth. Set aside. In a medium bowl, combine flour, baking soda, and salt. Set aside. In a large bowl, beat mayonnaise and sugar at medium speed for 3 minutes. Add vanilla and cocoa mixture, beating well. On low-speed of mixer, gradually add flour mixture, beating just until combined. Bake 25 to 28 minutes or until a toothpick comes out clean. Cool in pan 10 minutes. Invert onto cooling racks and cool completely.

White Chocolate Peanut Butter Squares

14 Jan

3/4 cup plus 1 TBSP butter

3 cups sugar

2/3 cup evaporated milk

1 (10 oz) package peanut butter chips

1 (7 oz) jar marshmallow creme

1 cup chopped pecans

1 TBSP vanilla

1-1/2 pounds white candy coating

1/2 cup semi-sweet chocolate chips

1 tsp shortening

Line a 13x9x2 inch pan with foil. Grease the foil with 1 TBSP butter; set aside. In a heavy saucepan, combine sugar, evaporated milk, and 3/4 cup butter. Bring to a boil over medium heat; cook and stir 5 minutes. Remove from heat; stir in peanut butter chips until melted. Add marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool.

Remove from pan and cut into 1 inch squares. Place on waxed paper-lined baking sheets; refrigerate until firm. In microwave, melt candy coating; stir until smooth. Dip squares into the coating; place on baking sheets until set. In microwave melt chocolate chips and shortening; stir until smooth. Drizzle over squares. Store in air tight container.

Double Chocolate Pound Cake

13 Jan

1 (16 oz) can chocolate syrup

1 (7 oz) chocolate candy bar

2 tsp vanilla

1 cup butter, softened

2 cups sugar

4 eggs

2-1/2 cups all-purpose flour

1/2 tsp baking soda

1 cup buttermilk

1 cup chopped pecans

 

Place chocolate syrup and candy bar in top of a double boiler; bring water to a boil and reduce heat to low. Cook until candy bar has melted; stirring occasionally. Remove from heat and stir in vanilla. Beat butter at medium speed 2 minutes or until creamy. Gradually add sugar and beat at medium speed 5 to 7 minutes. Add eggs, one at a time just until yellow disappears. Add chocolate, beating until blended. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour. Mix at low-speed just until blended after each addition. Fold in nuts. Pour into a greased and floured Bundt pan. Bake for 1 hour-15 minutes; Remove from pan and cool completely.

Chocolate Custard Ice Cream

13 Jan

2/3 cup cocoa

2 cups sugar

2 TBSP cornstarch

1/4 tsp salt

2 cups milk

3 eggs

1 TBSP vanilla

3 cups half and half

2 cups heavy cream

 

Combine cocoa, 1-1/2 cups sugar, cornstarch, and salt in a saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil; boil 1 minute; stirring constantly. Remove from heat. Beat eggs with 1/2 cup sugar. Blend in a small amount of hot mixture into eggs; add to mixture in saucepan. Blend in vanilla and both creams. Chill. Freeze in an ice cream freezer according to manufacturer’s directions.

Makes 3 quarts

 

 

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