o Cookalong - #34 - Chocolate

Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Aug 30, 10 at 11:56

Ready for a new Cookalong subject?

Terri_pacnw has picked chocolate!

I'm ready and already into it, just the thought of chocolate can put a smile on my face.

I also have an idea for some fun!
If everyone could try to post their favorite, T+T chocolate recipes by Sunday Sept 12, I think it would be fun to make a recipe that has been submitted during the next week. Do a little post on this thread about it the recipe you choose, during that week after.
A picture of the final product would be great but not necessary.

So it would go like this....
Aug 30 - Sept 12 post recipes using chocolate Sept 13-19 make one of those recipes and do a little post about the recipe.

No rules other than our standard T+T rule for posted recipes. You don't have to post a recipe to join in the fun of making one that has been posted that last week..... just join in and reap the benefits of making something yummy!
That's what cooking and baking is all about.

Nancy

Here is a link that might be useful: Link to Cookalong #33-Cinnamon Follow-Up Postings:

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by lpinkmountain (My Page) on Mon, Aug 30, 10 at 13:01

This recipe immediately comes to mind right now, because raspberries are in season. These are awesome with morning coffee. Here's to you Marlen!!

Marlen's Raspberry Love Muffins

2 cups flour (I use half whole wheat pastry flour) 2 tsp. baking powder 1 heaping cup white chocolate chips (I use semi-sweet dark ones, Hershey's brand) 1 stick softened butter (that's 1/2 cups) 3/4 cup sugar (I often use 2/3 cup instead) 1 tsp. pure vanilla extract 1 TBLSP grated orange zest 1/2 cup milk (I use lowfat, and have used soy) 2 cups fresh or frozen unsweetened raspberries. (Could use blackberries too)

Sift flour with baking powder and mix in the chocolate chips; set aside. With an electric mixer (or your own arm power and a wooden spoon, lol!), beat softened butter with sugar until light and fluffy. Add vanilla and orange zest. Mix in dry ingredients in two additions, alternating with the milk. Fold in raspberries as gently as possible. Do not overmix.

Spoon into greased muffin tins and bake at 375 degrees F, for 25-30 minutes. Cool for 10 minutes before removing from tins. If you can stand to wait ten minutes.
Makes I think one dozen. I use a cookie scoop to put the batter in the muffin cups, sure makes it easier.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by terri_pacnw (My Page) on Mon, Aug 30, 10 at 13:58

Oooh I love those too Pink...They are like a scone muffin..

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by ann_t (My Page) on Mon, Aug 30, 10 at 14:09

What could be better than a Chocolate Cookalong.

Ann

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by lindac (My Page) on Mon, Aug 30, 10 at 14:20

How about a double chocolate cook-a-long!
This is not double chocolate...but I suppose you could dust it with cocoa after removing from the pan.

Flourless Chocolate cake 14 oz Ghrirdelli Chocolate semi sweet 14 oz unsalted butter 3/4 cups sugar 1/2 cup sugar 10 eggs 1 Tbs vanilla 2 Tlbs triple sec ( or grand mariner)............12 inch spring form pan, well buttered

Preheat oven to 250 Melt chocolate and butter in double boiler Separate eggs When chocolate and butter are melted, add 3/4 cup sugar and stir until well dissolved Beat egg yolks and add chocolate mixture, mix well and return to double boiler and cook stirring until slightly thickened. Add Vanilla and triple sec/ In a clean bowl, with clean beaters, beat the eggwhites until soft peaks form. Add the last 1/2 cup sugar 1 Tbs at a time beating after each addition until stiff peaks form. Fold chocolate mixture into egg whites and pour into springform pan. Bake 250 for 2 hours......when cool, turn upside down so the top is the bottom and sift powdered sugar over the top for pretty.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by ruthanna (My Page) on Mon, Aug 30, 10 at 15:05

I made this often when our kids were younger because the ingredients were always on hand.

REAL CHOCOLATE PUDDING

2/3 cup sugar 1/4 cup unsweetened cocoa powder 1/8 tsp. salt 2 1/2 Tbsp. cornstarch 2 cups milk 1 tsp. vanilla 1 Tbsp. butter

In a heavy saucepan, thoroughly combine sugar, cocoa, salt and cornstarch. Gradually stir in about half of the milk until smooth (a wire whisk is a great help for this), then stir in remaining milk. Cook, stirring constantly, over medium-low heat until mixture is thickened and comes to a boil, about 5 to 8 minutes. Cook, stirring, 1 minute more. Remove from heat and stir in vanilla and butter until smooth. Pour into individual serving dishes. If desired place pieces of waxed paper directly on the surface of the pudding to prevent ‘skin’ from forming. Chill until set. Serve with a big cone shaped tower of whipped cream on top, if desired. Makes 4 servings.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by canarybird (My Page) on Mon, Aug 30, 10 at 15:20

Chocolate is such a great choice!

If you were around in the 1960s you may remember that little fridge dessert made from Nabisco thin dark chocolate wafers and whipped cream. Stand the wafers on end and slather whipped cream between each one and cover with cream to make a white log. Refrigerate.
After a few hours remove it from fridge and slice diagonally to make a chocolate striped dessert to surprise your student friends.

I wanted to make something like that a few years ago but as those thin chocolate wafers were not available I decided to try using Oreo biscuits, making it into a sliced fridge loaf.
It's full of calories and very rich. Something I might make once every ten years.

I lost the recipe when my computer crashed, but luckily I had a printed copy which I've scanned and saved.

STEP 2:

STEP 3:

STEP 5:

Nearly ready....just needs retouching and some chocolate curls.

SharonCb

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by arabellamiller (My Page) on Mon, Aug 30, 10 at 15:55

Oh my, Sharon. That is something. I had better not let my kids see that recipe or I'm in trouble.

Here's a favorite celebration cake in our house. Just a sliver works because it is super rich. I've swapped out the liquor listed for others. American Honey works nicely with the white chocolate, and Godiva liquor or XO Cafe work with the chocolate. Really anything!
Chocolate Truffle

It's a layer of dense chocolate cake, almost brownie like, with three layers of frozen truffle on top and a chocolate ganache to top it off. It's not difficult, just time consuming. Feel free to skip the ganache on top, it's overkill. A dusting of cocoa powder is plenty.

12ounce Bittersweet chocolate; coarsely chopped 9 tablespoon Unsalted butter; cut into tablespoons 8 large Eggs; separated, at room temperature ¼ cup Plus 3 tablespoons granulated sugar, divided 2 tablespoon All-purpose flour

WHITE CHOCOLATE TRUFFLE LAYER:
1 pounds White chocolate; coarsely chopped ¾ cup Heavy cream 3 tablespoon Poire Willliams liqueur

MILK CHOCOLATE TRUFFLE LAYER:
1 pounds Milk chocolate; finely chopped ¾ cup Heavy cream 3 tablespoon Bailey's Irish Cream liqueur

BITTERSWEET CHOCOLATE TRUFFLE LAYER:
1 pound Bittersweet chocolate; finely chopped 1 cup Heavy cream 6 tablespoon Pure maple syrup

Cocoa powder

Whipped cream

YIELD: 10 servings SPECIAL EQUIPMENT: One 8 1/2-inch springform pan.

Make the moist chocolate cake:
1.Position a rack in the center of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 17 1/2 -by 11 1/2-inch jelly-roll pan. Line the bottom of the pan with baking parchment or waxed paper. Dust the sides of the pan with flour and tap out the excess.
2.Melt the chocolate with the butter according to the directions in the Chocolate Melting Tips; set aside.
3.In a 4 1/2-quart bowl of a heavy-duty elec trio mixer, using the wire whip attachment, beat the yolks with 3 tablespoons of the sugar on high speed until pale, 3 to 4 minutes. At low speed, beat in the melted chocolate mixture; increase the speed to medium and continue to beat for 2 minutes, until the mixture is silky and shiny. Remove the bowl from the mixer stand and sprinkle the flour over the chocolate batter (do not mix it in).
4.In a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 1/4 cup of sugar and continue to beat the whites until they are stiff and glossy. Using a balloon whisk or rubber spatula, fold the beaten whites (along with the flour) into the chocolate mixture one-third at a time. Scrape the batter into the prepared pan and spread it into an even layer with an offset metal cake spatula.
5.Bake the cake for 20 to 25 minutes, until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a wire rack to cool for 15 minutes. Run a small knife around the sides of the pan and invert the cake onto a wire rack. Peel the paper off the cake and allow it to cool completely.

Make the white chocolate truffle layer:
1.Place the white chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently stir until smooth; stir in the Poire Williams liqueur.

Begin to assemble the cake:
1.Using the bottom of an 8 1/2-inch springform pan as a guide, cut out two 8 1/2-inch rounds from the moist chocolate cake layer. Place one of the rounds in the bottom of the spring-form pan. Scrape the white chocolate truffle mixture onto the cake round and spread it into an even layer. Freeze the cake for 1 hour, until set.

Make the milk chocolate truffle layer:
1.Place the milk chocolate in a medium bowl. In a small saucepan over median heat, bring the cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth; stir in the Bailey's Irish Cream liqueur.
2.Remove the cake from the freezer and scrape the milk chocolate truffle mixture over the white chocolate layer. Spread the mixture into an even layer. Return the cake to the freezer for another hour.

Make the bittersweet chocolate truffle layer:
1.Place the bittersweet chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream and maple syrup to a gentle boil. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth.
2.Remove the cake from the freezer and scrape the bittersweet chocolate truffle mixture over the milk chocolate layer. Spread the mixture into an even layer. Return the cake to the freezer for 30 minutes.
3.Place the second cake round on top of the bittersweet truffle layer and gently press down on the cake to seal it. Chill the cake in the refrigerator for 6 hours.

Unmold and garnish the cake:
1.Using a portable blow dryer or damp, very hot towel, carefully heat the outside of the springform pan. Run a small, thinbladed knife around the edge of the pan to loosen the cake. Carefully remove the side of the springform pan.
2.Dust the top of the cake with cocoa powder. Cut the cake into slices using a long sharp knife and garnish each slice with whipped cream

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by rosewitch (My Page) on Mon, Aug 30, 10 at 16:35

I love chocolate and really love brownies. I finally got around to trying this one from Fine Cooking. I really liked being able to make them using only a whisk and saucepan. Turned out to be the easiest brownies I have ever made and I have made them three times in the last month. I took one batch to work and they were gone in less than an hour and there were only about 8 people working during that hour! Many of the guys had 2 or 3! Now every time anyone needs a treat I have been asked to bring this again.

Fine Cooking's Ultimate Fudgy Brownies 1-1/2 cups unsalted butter; cut into 9 pieces 1-1/4 cups unsweetened natural cocoa powder; sifted 2-3/4 cups sugar 1/2 tsp. table salt 5 large eggs 2 tsp. vanilla 1-2/3 cups flour

Preheat oven to 325* and line the bottom and sides of a 9x13-inch tin with foil; leaving an overhang on the short sides. Lightly butter the foil.

Put the butter in a large saucepan over medium-low heat and stir occasionally until melted, about 2 mins. Off the heat, whisk in the cocoa powder until smooth, 1 minute. Add the sugar and salt and whisk until well blended. The batter should be warm not hot. If it's hot, set the pan aside for a minute or two before continuing.

Whisk in the eggs, two and then three at a time until just blended. Whisk in the vanilla until the batter is well blended. Sprinkle the flour over the batter and stir with a rubber spatula until just blended.

Scrape the batter into the tin and spread evenly. Bake until a toothpick inserted in the center comes out with small bits of brownie sticking to it, 35 to 45 minutes. For fudgy brownies, do not overbake. Cool the brownies completely in the pan on a rack, about 3 hours.

When the brownies are cool, use the foil overhang to lift them from the pan. Invert onto a cutting board and peel away the foil. Flip and cut into 24 squares. Serve immediately or wrap in plastic and store at room temp. for up to 3 days. Can also be frozen for up to 1 month.

Variations Add-Ins: Stir 1 cup chopped toasted nuts (such as pecans, unsalted peanuts, or walnuts) or 3/4 cup baking morsels (peanut butter, or bittersweet, semisweet, or white chocolate) into the batter after adding vanilla.
Chocolate Glaze and Toppings: Put 6 oz. chopped bittersweet chocolate and 4 oz. unsalted butter, cut into 4 pieces, in a small, heatproof bowl set over a small pot of barely simmering water and stir frequently until melted, about 3 minutes.(Alternatively, the chocolate and butter can be melted in a microwave.) Pour the glaze onto the center of the cooled brownie (after unmolding but before cutting into squares). Using a small offset spatula, spread the glaze evenly over the brownie. If you like, sprinkle your choice of topping (crushed toffee or peppermint candies, or chopped nuts) over the just-poured glaze. Let the glaze cool until set, 1-1/2 to 2 hours, then cut and serve.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by craftyrn (My Page) on Mon, Aug 30, 10 at 19:00

Oh Darn-- I wounder how many calories we'll ingest just reading these posts?

I've made alot of different chocolate zuchinni breads over the years but ran across this recipe from the blog Vanilla Basil-- & have made it 3 times since-- it's by far the moistest, tastiest one I've ever had ! ( & as much as I like cardamom the one I used cinnamon & cayanne was better).

Diane's Home Cookin Chapter: Quick Breads

Chocolate Zucchini Bread With Coffee And Cardamom ================================================= 2 large eggs 1/2 cup vegetable oil 1/2 cup sugar 1/2 cup light brown sugar 2 teaspoons vanilla extract 1-1/2 tablespoons instant espresso granules 1 teaspoon ground cardamom (optional) or cinnamon & a bit of cayanne 1/2 teaspoon salt

1 cup all-purpose flour 1/2 cup really good quality cocoa powder 1 teaspoon baking soda 1/4 teaspoon baking powder

1-1/2 cups shredded zucchini (summer squash also works well) 1 cup semisweet chocolate chunks 1/2 cup chopped macademia nuts (optional) . Preheat the oven to 350 F and grease a loaf pan.

Beat the eggs in the bowl of a stand mixer. Add the oil, sugars,
vanilla, espresso, cardamom and salt and mix well. Sift in the dry ingredients and mix until just combined. Toss in zucchini, chocolate and nuts and stir to combine.

Pour into the loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.

Cool in the pan for 10 minutes, then run a knife around the edge and invert to remove. Let cool completely on a wire rack before slicing.

From:

Servings: 10

Exported from Home Cookin 5.8 (

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by terri_pacnw (My Page) on Mon, Aug 30, 10 at 19:18

ooh Diane, I am definitely trying that one. And Ruthanna, that pudding is a staple at my house.

Here's a few of mine.

Cappuccino Muffins

These are full of coffee flavor with bits of chocolate and drizzled with white chocolate. They are a big hit at my house.

2 c flour

1 c sugar

2 1/2 t baking powder

1/2 t salt

1/2 c strong brewed coffee

1/2 c milk

1/2 c oil

1 egg, slightly beaten

1 t vanilla

3/4 c mini chips (I use finely chopped dark chocolate.)

Topping:

2 oz white chocolate

1 T shortening

Combine flour, sugar, baking powder and salt. Add in liquid all at once. Fold ingredients, until almost mixed. Add chocolate pieces, and mix until just combined and chocolate is strewn evenly. Divide evenly into a 12 greased or waxed muffin paper lined muffin pan. Bake at 375F for 15-17 minutes. Let cool.

Topping:Melt chopped white chocolate (or vanilla chips) with shortening in microwave. (On 70% power at 30 second intervals.) Stir until smooth. Drizzle over cooled muffins. .

© 2001 My Island Kitchen

Peanut Butter Cookies with Chips

These are my all time favorite Peanut Butter cookies. I use vanilla chips, but any chip flavor that compliments peanut butter will do.

1 c butter, at room temp

1/2c sugar

1-1/4 c brown sugar, packed

3 large eggs

1 c peanut butter

1 T vanilla

3 c flour

1 t baking soda

1 t salt

1 bag of vanilla chips

In bowl or electric mixer, beat butter and sugars on medium-high speed until creamy. Turn mixer down to lowest speed and add eggs one at a time, mixing well before adding the next egg. Add peanut butter and vanilla. Fold the flour, baking soda and salt into butter mixture. Fold in white chips. Stir until ingredients are well blended. Preheat oven to 375° F. Roll into large walnut size balls, and place 2 inches apart on a baking sheet. Dip fork into a glass of cold water and make a criss-cross pattern, gently pressing dough down. Bake 13-15 minutes at 375° F. Store in airtight container at room temperature or in freezer for longer storage. Makes 4 dozen cookies.

© 2001 My Island Kitchen

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by caliloo (My Page) on Mon, Aug 30, 10 at 22:16

I made these in 2006 according to my notes, and I can't imagine why I haven't made them since. They were awesome!

Chocolate Cheesecake Candy Cane Bars From Food Network Kitchens

A very happy marriage of brownie and cheesecake, these holiday bars always get raves.

Recipe Summary Difficulty: Easy Prep Time: 20 minutes Inactive Prep Time: 8 hours Cook Time: 45 minutes Yield: about 16 (2-inch) squares

Crust:
20 chocolate wafer cookies 3 tablespoons unsalted butter, melted 1 tablespoon sugar 1/2 teaspoon ground coffee beans (I used instant coffee granules) 1/4 teaspoon fine salt

Filling:
8 ounces semisweet chocolate, finely chopped 8 ounces cream cheese, room temperature 2/3 cup sugar 1/2 cup sour cream 2 large eggs, room temperature

Glaze:
4 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter 1 teaspoon light or dark corn syrup 2 tablespoons sour cream, room temperature 1/2 cup crushed candy canes (see Cook's Note)

Instructions Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.

For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.

Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.

For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight.

Cut into small bars or squares. Serve chilled or room temperature.

Store cookies covered in the refrigerator for up to 5 days.

Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by hawk307 (My Page) on Mon, Aug 30, 10 at 22:57

Terri;

You talked me into making my favorite cup of coffee.

1/2 cup of Vanilla Ice Cream 2 Ounces of Chocolate ( any of Chocolate you mentioned) 1/2 cup of Hot Coffee 1/2 teaspoon of Sugar or Sweetner ( for those who are on a diet ) Whipped cream

Melt the Chocolate in a Sausepan with the Coffee.
Add the Vanilla Ice Cream and sugar.
Pour into a cup and top with Whipped Cream.
Salute !!!

No Photo's . I didn't make mine yet.
Lou

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by sally2 (My Page) on Tue, Aug 31, 10 at 10:25

Oh, this is going to be fun! I'll have to think about which chocolate recipe to post. The ones I make the most frequently, Ina Garten's Outrageous Brownies, and Dorothy Greenspan's World Peace Cookies, have also been on this forum pretty frequently, so I hate to repeat post. But they're always, always hits.

Sally

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by terri_pacnw (My Page) on Tue, Aug 31, 10 at 22:04

Sounds good Lou!!

Anyone have recipes using Cocao Nibs? I've got a quart jar full of them...

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by ann_t (My Page) on Tue, Aug 31, 10 at 22:29

Some very good recipes here.

Here is one of my favourite "chocolate" recipes.

Home Cookin Chapter: Recipes From Thibeault's Table

Brownies - Decadent Brownies ============================ 1 cup butter 20 ounces chocolate 1-1/2 cups sugar Pinch of salt 4 eggs 1 cup flour Vanilla to taste 1 cup toasted pecans/walnuts

(Optional: use 3/4 cup brown and 3/4 cup white sugar

Add a shot of espresso . Method One

Melt chocolate and butter in microwave bowl. Beat in sugar and salt Beat in eggs add vanilla Mix in flour Mix in pecans. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake. Should still be soft in the middle. Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze.

Method Two

Another Option. Both methods are good and I use them interchangeably.

Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth.

Add one egg at a time and mix until each is well incorporated before adding the next egg.

Add vanilla (and espresso if using).

Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bkae in a 350 °F for approximately 30 minutes.
Do not over bake. Brownies should be set in the middle but still slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by jessyf (My Page) on Thu, Sep 2, 10 at 13:05

DS #1 emailed this one to me (like a good CFer I modified it). Within minutes I knocked on his door and brought him the final product. Nothing like a hug from a teen!

Emergency Brownie Fix

1/4 cup cake flour 1/4 cup sugar 2 Tbsp cocoa 1/4 tsp salt or to taste 1 egg, beaten 2 Tbsp milk 3 Tbsp butter, melted 1/2 tsp vanilla

1 mug

In a bowl, mix dry ingredients (flour through salt). In a microwave-safe mug, whisk together egg, milk, butter, vanilla. Add dry ingredients to the liquids in the mug. Microwave for about three minutes on high, or until the batter stops rising and sets in the mug. It may take trial and error to determine the right MW settings.

Mug will be hot, so handle with care and enjoy! To quote my kid....'Om nom nom nom'

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by gina_w (My Page) on Thu, Sep 2, 10 at 14:25

I made this last Thanksgiving for 6 people (it could have served 10), but will probably never make it again - it is so decadent and rich and delicious and fattening and !!!

:-(

** I did not sift (what's that!?) and I did not use a springform pan and I survived.

:-)

============================================= Flourless Chocolate Cake with Dark Chocolate Glaze )

Ingredients

12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped 1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks 1 1/4 cups sugar 6 eggs 1 cup unsweetened cocoa powder 1 tablespoon milk 1 tablespoon honey 1/4 teaspoon vanilla extract

Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

-------------------------------------------- GANACHE

1/4 cup raspberry jam, heated to a near boil, whisked until smooth and removed from heat 6 ounces whipping cream or nondairy creamer 1/4 cup butter or unsalted margarine, cut up 6 ounces semisweet chocolate, chopped Extra whipping cream, softly beaten, or nondairy whipped topping (for serving)

1. In a small saucepan, heat the raspberry jam, whisking, until it almost comes to a boil.

2. In another saucepan over medium heat, combine the cream or nondairy creamer and butter or margarine. Bring to a simmer and remove from the heat. Add chocolate and whisk until smooth. Add raspberry jam and whisk well.

3. While the cake is still in the pan, pour the ganache over the top. Without spreading it, gently shake the pan to distribute the ganache evenly. Refrigerate the cake in the pan for at least 2 hours and at long as overnight or until the ganache sets.

4. Run a knife around the sides of the pan to loosen the cake; unlatch the spring.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by claire_de_luna (My Page) on Thu, Sep 2, 10 at 18:03

Well, I'm making this one next, which includes Chocolate and Cinnamon. Since I finally had some luck making the Glazed Sour Cream Lemon Bundt Cake, I'm going for another, which is from Bon Appetit.

Chocolate-Cinnamon Bundt Cake with Mocha Icing Makes 12 to 16 servings

• 1 cup boiling water • 1/2 cup natural unsweetened cocoa powder • 4 teaspoons instant espresso powder, divided • 2 cups unbleached all purpose flour • 2 teaspoons baking powder • 2 teaspoons ground cinnamon • 1 teaspoon salt • 2 1/2 cups (packed) golden brown sugar, divided • 1 cup vegetable oil • 1 tablespoon vanilla extract • 2 large eggs • 1 1/4 cups mini semisweet chocolate chips, divided • 1/4 cup (1/2 stick) unsalted butter, room temp

Preheat oven to 350°F. Generously brush a 12-to 15-cup nonstick Bundt pan with oil.

Whisk 1 cup boiling water, cocoa powder, and 2 teaspoons espresso powder in 2-cup glass measure. Whisk 2 cups flour, baking powder, cinnamon, and salt in medium bowl. Using an electric mixer, beat 2 cups brown sugar, 1 cup vegetable oil, and 1 tablespoon vanilla in large bowl to blend. Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture; beat to blend. Fold in 1 cup chocolate chips. Transfer batter to prepared Bundt pan.

Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool the cake 10 minutes. Invert cake onto rack; cool 15 minutes longer.

Meanwhile, stir remaining 1/2 cup brown sugar, 2 teaspoons espresso powder, and 2 tablespoons water in small saucepan over medium heat until sugar melts. Remove from heat. Add butter and remaining 1/4 cup chocolate chips; stir until butter and chocolate melt. Cool slightly. Using spoon, drizzle icing over cake. Cool cake completely, slice, and serve.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by katiec (My Page) on Fri, Sep 3, 10 at 22:37

Mmmmmm....it's going to be hard to choose what to make.

This is my fundraiser tart...the last one brought $100 at an auction (it was a wine tasting...they were tiddled).

Originally from Nick Malgieri, I added espresso to the filling and more butter to the crust. Drizzle some berry coulis on the plate and top with vanilla Häagen-Dazs...mmmmm....

Chocolate Mascarpone Tart

Crust:
1 cup all-purpose flour 3 tablespoons Dutch process cocoa 1/4 cup sugar 1/4 teaspoon salt 3/4 teaspoon baking powder 6 tablespoons cold butter 1 large egg

Filling:
1/2 cup sugar 1/3 cup espresso or strong coffee 4 tablespoons butter 8 ounces bittersweet chocolate, cut into 1/4-inch pieces 3 eggs 1 cup (about 9 ounces) mascarpone cheese

Decoration 2 ounces milk or white chocolate, melted

Crust: Pulse dry ingredients in food processor. Cut butter into pieces, add and pulse until finely mixed in. Add egg and pulse until dough forms a ball. Wrap and chill dough until ready to bake the tart.

Knead chilled dough until malleable, then form into a disk. Roll dough on floured surface and press into 10-inch tart pan, trimming edges.

Filling:
Bring sugar and water to a boil. Add butter and cook until butter is melted. Remove from heat, add chocolate and let to stand 2 minutes, then whisk smooth.

Whisk together the eggs and mascarpone, then whisk in the chocolate mixture. Pour filling into crust and bake until filling is set, about 30 minutes.

Cool on rack. Drizzle with melted milk or white chocolate. Serve with huckleberry, raspberry or strawberry coulis and top with a little whipped cream or ice cream.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by terri_pacnw (My Page) on Fri, Sep 3, 10 at 23:03

Homemade Chocolate Syrup

Use for chocolate milk or pour over ice cream.

1 c Cocoa powder 1 1/2 c sugar 1/4 t salt 1 1/2 c water 1-2 t vanilla (to taste)

Mix the cocoa and water over medium heat until the cocoa is dissolved. Add in the sugar and bring to a boil. Boil 3 minutes. Add in the salt and vanilla. Let cool. Pour into a sterile glass jar, and store in the refrigerator. Keeps several months.

I cut in half and it fills a pint canning jar about 3/4ths full.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by publickman (My Page) on Sat, Sep 4, 10 at 14:13

I posted my chocolate hazelnut Bavarian cream pie recipe on the "favorite pie recipe" thread I started, but I have several more favorite chocolate recipes:

Chocolate Almond Amaretto Ice Cream

Makes about 1-1/2 quarts

2 cups heavy cream 3 tablespoons unsweetened cocoa powder 5 ounces bittersweet or semisweet chocolate 1 cup whole milk ¾ cup granulated sugar Pinch of salt 5 large egg yolks 1 tbsp Amaretto 1/2 cup blanched almonds, lightly toasted and coarsely chopped

Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.

Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the Amaretto. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator (at least two hours or overnight), then freeze it in your ice cream maker according to the manufacturer’s instructions. About 5-10 minutes before the process is complete, add the toasted almonds.

Lars’ Toffee

1 2/3 c raw almonds, (7.5 oz) 1 c unsalted butter 1 1/2 c sugar 3 Tbs. light corn syrup 3 Tbs. Water 12 oz. bittersweet chocolate

Place almonds on a cookie sheet and toast in 350° oven for about 15 minutes, stirring every five minutes. Chop the almonds, and then sort out the larger pieces into a one-cup measuring cup. Save the finer pieces in two 1/3 cup measuring cups.
Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300°F on candy thermometer. This may take up to one hour! (A teaspoonful of syrup will separate into brittle threads when dropped in cold water; the color of the mixture will be like peanut butter or caramel at this point.) Remove from heat, and stir in the cup of coarser almond pieces. Pour into a buttered 13x9x2" pan, spreading quickly and evenly"you can shake and tilt the pan to distribute the mixture. Cool the mixture, but not until brittle. Turn out onto waxed paper, and return to the pan with the waxed paper underneath.

Melt chocolate in the top of a double boiler over hot water; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/3 cup nuts; allow to cool for about 20 minutes, or until chocolate has set. Turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set in refrigerator or freezer. Break into pieces.

Makes l-1/2 pounds.

Madeleine Turtles

Ingredients:
1 cup sugar 1 cup dark corn syrup (or ¾ cup light corn syrup and ¼ cup molasses) 1/2 cup butter 1 cup heavy cream, divided ~2 cups whole pecans (or 36 pecan halves) 3.2 oz paraffin wax (Parowax brand will work " use ~3/4 block) ~2 pounds bittersweet chocolate (have an extra pound on hand in case you run out)

Directions:
Dissolve 1 cup sugar, 1 cup dark corn syrup, 1/2 cup butter, and 1/2 cup cream in a large heavy saucepan, stirring until the mixture boils. [Note: you will need a very large pan because mixture will bubble up when it boils and increase three-fold in volume.]

Cook over moderate heat, stirring constantly, to the firm-ball stage, 244°. Remove from heat and add very gradually the remaining half cup of cream.

Return to heat and cook to the firm-ball stage, 244°.

Place Madeleine mold in freezer for at least 5 minutes. Silicone molds work best. If you are using a metal mold, it should be buttered very lightly with all excess butter wiped out.

Remove the necks of the pecans so that the bottoms are flat and toast the pecan halves at 325° for 10 minutes, stirring at least once and allow to cool. This could be done way ahead of time.

Melt the wax in the top of a double boiler and add the chocolate, broken into small pieces. Take the mold from the freezer and spoon chocolate into the molds, filling about 1/4 to 1/3 full. With the back of the spoon, push some chocolate up against the sides of the molds so that all of the bottom of the mold is covered. If there is too much chocolate at the bottom of the mold, spoon some of it out and return it to the pan of tempered chocolate. Scrape the top of the mold with a putty knife or metal spatula so that there is a clean edge around each mold. Return the mold to the freezer for five more minutes.

Have the caramel mixture warm but not hot " approximately 120° - enough to able to work with. Take the mold from the freezer and spoon about one teaspoon of caramel mixture into each cavity. Place two pecan halves, upside down into the caramel and push down so that they can be covered with caramel. Use the back of a spoon to spread the caramel over the pecans, making sure to leave 1/8" or so space from the top of the mold. Do not push caramel all the way to the corners, if possible. Return the mold to the freezer for 5 minutes.

Make sure the chocolate is still warm, and remove the mold from the freezer. Spoon melted chocolate mixture into the molds and spread to all corners. The chocolate can go slightly above the mold. Drag the putty knife or metal spatula across the top of the mold to clear off excess chocolate, especially at the edge of the mold. This should be done before the chocolate cools. Return the excess chocolate to the tempered chocolate. Chill the mold for 10 minutes or more in the freezer and then remove the candy from the mold. Wrap candy pieces in plastic wrap and store in an air-tight container (or baggy) in the refrigerator or freezer.

To use the mold again, make sure that excess chocolate has been removed from the inside. Do not wash the mold " wipe clean only. If using a metal mold, it will have to be buttered again. If the caramel is too cold, place it in a 200° oven for 5 to 10 minutes, or until usable.

*Note: You do not have to melt all the chocolate and wax together at the same time, but you will need to keep the proportions of 1:10 wax to chocolate.

Lars

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by booberry85 (becky@leadsafe.us) on Sat, Sep 4, 10 at 15:34

I'm surprised. No chocolate chip cookie recipes? Here's one that's a little different than then norm.

Chocolate Chunk Caramel Cookies

This is from The Best of Gourmet, 1997. These cookies taste better cool than right out of the oven. The caramel is a little fussy to work with, but the cookies are yummy. This makes 50 cookies.

Ingredients

2 ½ cups flour 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon salt 2 sticks (1 cup) unsalted butter 1 cup sugar ½ cup packed brown sugar 2 Eggs 6 oz bittersweet or semisweet chocolate, chopped coarse 18 caramels (Kraft squares) chopped coarse 1 cup chopped pecans

In a bowl whisk together flour, baking soda, baking powder and salt. In another bowl with an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in flour mixture.

Stir in chocolate, caramel and pecans into dough and drop rounded tablespoons about 2 inches apart onto a baking sheet (I recommend lining with silpats or parchment paper. The caramel will stick). Bake for 12 " 15 minutes at 375 degrees F.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by walnutcreek (My Page) on Sat, Sep 4, 10 at 16:21

FORT WORTH PEANUT BUTTER FUDGE

This is so very good. It is quick and easy and great for the busy holidays.

2 sticks butter (real butter) 2 cups chocolate chips 16-oz jar crunchy or extra crunchy peanut butter (I use JIF) 1 lb. box powdered sugar

Put butter and chocolate chips in a large glass bowl and place in microwave. Microwave on high for 1 minute; then stir mixture well. If chips are not totally melted return to microwave and run on high for another 30 seconds. Remove and stir well. Put the peanut butter in the chocolate mix and stir well. Add box of powdered sugar and mix thoroughly. It gets tougher to stir once you have added powdered sugar so need some muscle. When thoroughly mixed, spray a 9 x 13 pan with Pam (or equivalent) or you can butter the pan well. Put fudge in the pan and spread out evenly. Place in refrigerator overnight. When ready to cut fudge into squares, remove from refrigerator for 30 minutes or so before cutting.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by terri_pacnw (My Page) on Wed, Sep 8, 10 at 10:19

I made the Chocolate Zucchini Bread into muffins yesterday that Diane posted.

I must say..I could eat that all day long..And I don't like zucchini bread...

I used 1 t of cinnamon and a few dashes of cayenne.
My husband said....last night "your chocolate muffins need more sugar"....I chuckled...I thought they were perfect for a muffin...

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by lpinkmountain (My Page) on Wed, Sep 8, 10 at 10:41

I made the raspberry love muffins for my love and he loved them, lol! If you make these, here's a couple of tips. Like Terri says, they are basically a "scone muffin" so the batter will be very stiff. Use well softened butter. Mine was soft, but still cold and I had a heck of a time incorporating the wet and dry ingredients. I ended up adding some more milk so that I could stir in the raspberries. The muffins were still good but more doughey than they should have been. I used 2/3 cup sugar and half whole wheat pastry flour and they were still good, so that's a way to shave some of the richness. I prefer my baked goods less sweet than most people do, so I routinely add whole wheat flour and shave the sugar or use two egg whites in place of a whole egg, and use lowfat milk or soy milk. Also, having made the muffins with both dark and white chocolate, while I like both, I think the white chocolate is the best.

Sorry no pics. I have misplaced the memory card for my camera. BF took photos with his camera but it may be a while before I can access them.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by countrygal_905 (My Page) on Wed, Sep 8, 10 at 11:08

I experimented with this recipe and my family can't seem to get enough.

S'more Cobbler

1 stick butter 2 cups flour 1 1/2 cups sugar 1 Tbsp. baking powder 1 1/2 cups milk

2 cups. chocolate chips minature marshmallows - not sure how many, but I didn't use a whole bag.
brown sugar

Melt butter in an 11 x 14 pan. (I do this while I'm preheating the oven to 350.)

Mix flour, sugar, baking powder and milk.
Pour on top of melted butter.
Sprinkle most of the chips evenly on top of batter.
Then make a layer of marshmallows.
Sprinkle the remaining chips and then sprinkle brown sugar over the top.

Bake about 40 minutes at 350 degrees.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by doucanoe (My Page) on Thu, Sep 9, 10 at 0:31

Here is one of my contributions. I'm sure I'll have more....

Free Image Hosting at

Chocolate Walnut Crumb Bars

1 c butter, softened 2 c all purpose flour ½ c granulated sugar ¼ tsp salt 2 c Nestle semi sweet chocolate chips, divided 1-1/4 c (14 oz can) Sweetened Condensed milk 1 tsp vanilla 1 c walnuts, chopped Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb mixture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned. Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack.
Yield: 2-1/2 dozen bars

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Oops, just remembered these....second contribution.

Black Bottom Muffins

1-1/4 c flour 3/4 c sugar 1/2 tsp baking soda 1/3 c unsweetened cocoa 1/4 tsp salt 2/3 c buttermilk 1/4 c vegetable oil 1 lightly beaten egg 1 tsp vanilla 1/4 c butter, melted and cooled 1/3 c semi sweet chocolate chips, chopped

Preheat oven to 375F. Prepare pans. In a large bowl, stir together flour, sugar, cocoa, soda and salt. In another bowl, stir together buttermilk, oil, butter, egg and vanilla until well blended. Add wet ingredients to dry and mix until just combined. Stir in chips, Spoon into prepared pans.

Topping:

6 oz cream cheese, softened 1/4 c sugar 1 lightly beaten egg 1/8 tsp almond extract 1/4 c slivered almonds

In a medium bowl, stir together cream cheese, sugar, egg and almond extract until well blended. Stir in almonds. Spoon mixture over muffins. Bake 20-25 minutes or until golden.

Makes 12, these muffins freeze well.

Linda

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by ruthanna (My Page) on Thu, Sep 9, 10 at 10:16

These are a good mini-sized dessert for a tea party.

TINY CHERRY CHEESECAKES

1 cup flour 1/3 cup sugar 1/4 cup baking cocoa 1/2 cup cold butter 2 Tbsp. cold water

Filling:
2 packages (3 oz. each) cream cheese, softened 1/4 cup sugar 2 Tbsp. Milk 1 tsp. vanilla extract 1 egg 1 can (21 oz.) cherry pie filling

In a small bowl, combine flour, sugar and cocoa: cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide and shape into 24 balls. Place a ball in greased miniature muffin cups; press dough evenly onto the bottom and up the sides of each cup. In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325 degrees for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Makes 2 dozen.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by joanm (My Page) on Thu, Sep 9, 10 at 22:09

These were pretty good.

Chocolate Truffles Ina Garten

1/2 pound good bittersweet chocolate such as Lindt 1/2 pound good semisweet chocolate such as Ghiradelli 1 cup heavy cream 2 tablespoons Grand Marnier, optional 1 tablespoon prepared coffee 1/2 teaspoon good vanilla extract Confectioners' sugar Cocoa powder

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the Grand Marnier, if using, coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or both. These will keep refrigerated for weeks, but serve at room temperature.

I love chocolate lace cookies

MILK CHOCOLATE FLORENTINE LACE COOKIES COOKIES:
2/3 c. butter 2 c. quick oats, uncooked 1 c. sugar 2/3 c. flour 1/4 c. corn syrup 1/4 c. milk 1 tsp. vanilla extract 1/4 tsp. salt FILLING:
1 (11 1/2 oz.) pkg. (2 c.) milk chocolate morsels

Cookies: Preheat oven to 375 degrees. Melt butter in saucepan. Remove from heat; stir in oats, sugar, flour, corn syrup, milk, vanilla extract, and salt; mix well. Drop by level teaspoonfuls, 3 inches apart onto foil-lined cookie sheets. Spread thin with rubber spatula. Bake 5 to 7 minutes. Let cool. Peel foil away from cookies.

Filling: Melt over hot (not boiling) water, milk, and chocolate morsels; stir until smooth. Spread chocolate on the flat side of each half of the cookies. Top with remaining cookies.

My notes

Do not go larger than a teaspoon. Only place 6 on a large cookie sheet and stagger them, they will run together if too close or too large. I put then in the fridge for about 30 minutes to get the chocolate to set before placing them in the cookie tin. I also sprayed the foil with Pam since another version mentioned greasing the tin foil. I lifted the foil onto racks to cool as well.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by therustyone (My Page) on Sun, Sep 12, 10 at 15:09

I've not participated in the "Cook-a-longs" before.
And must admit, I'm kind of surprised that there aren't a whole lot more chocolate recipes here.
Just wanted to throw in my contribution if it's not too late:

Chocolate Raspberry Cake*

Ingredients 6 (1 ounce) squares semi-sweet chocolate 6 (1 ounce) squares unsweetened chocolate 7 eggs, separated 1 cup all-purpose flour 1 cup butter 2 cups white sugar 1 1/2 teaspoons vanilla extract 6 (1 ounce) squares semisweet chocolate 3/4 cup heavy whipping cream 1 (4 ounce) package frozen raspberries, thawed 3 tablespoons seedless raspberry preserves Directions Preheat oven to 300 degrees F (150 degrees C). Line bottoms of two 9 inch cake pans with waxed paper.
To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks.
In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy. Add chocolate mixture, and continue beating until smooth. Stir in flour until just combined.
In another bowl, beat egg whites until foamy. Gradually beat in 1/2 cup sugar, and continue beating until the whites hold soft peaks. Fold whites into chocolate batter, in three additions. Pour batter into prepared pans, and smooth tops.
Bake until a toothpick stuck into the centers of the cakes comes out with moist crumbs, about 45 minutes. Cool in pans.
To Make Frosting: In a saucepan, bring cream just to a boil. Chop 6 ounces semisweet chocolate, and stir into the cream. Remove saucepan from heat, and continue stirring until smooth. Pour frosting into bowl, and press sheet of plastic wrap directly against surface of chocolate to prevent formation of a skin. Refrigerate until thick enough to spread.
To Make Filling: Drain the thawed raspberries, if necessary, and combine with the jam. Sandwich the cake layers with raspberry filling. Spread top and sides with chocolate frosting.

*This cake is for serious chocolate lovers only!

Rusty

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by lpinkmountain (My Page) on Sun, Sep 12, 10 at 16:09

Here are the raspberry love muffins. I finally found my camera memory stick. I had it in a safe place, that's why I couldn't find it, lol!

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by terri_pacnw (My Page) on Sun, Sep 12, 10 at 18:28

Rusty, I would love love love that cake!! I'm putting it in the MUST try soon file!!

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by lakeguy35 (My Page) on Mon, Sep 13, 10 at 0:10

I'm late here but I think CHOCOLATE deserves a three week run Nancy!! Where is Sol our Chocolate Godess???

Here is a good one that Carol(dishesdone) posted.

Image Hosting by

Posted by dishesdone (My Page) on Fri, Mar 10, 06 at 21:26 This was also in this month's Chocolatier magazine and looked sinful!

Chocolate Peanut Butter Crunch Cake with Frozen Milk Frozen Milk:
3 1/2 cups whole milk 1/2 cup granulated sugar 3 1/2 tablespoons light corn syrup 1/4 teaspoon sea salt 1/2 teaspoon vanilla extract

Chocolate cake:
2 cups plus 2 tablespoons granulated sugar 1 3/4 cups all-purpose flour 3/4 cup plus 2 tablespoons alkalized cocoa powder (preferably Valrhona), sifted 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2 large eggs 1 cup whole milk 1/2 cup canola oil 2 1/2 teaspoons vanilla extract 3/4 cup plus 2 tablespoons boiling water

Ganache:
1 pound milk chocolate (preferably Valrhona Jivara or Guittard) 1 1/2 cups heavy cream

Dacquoise layer:
1/3 cup sliced almonds 1/2 cup confectioners' sugar 2 large egg whites, at room temperature 1 tablespoon granulated sugar 1/2 cup salted peanuts, chopped

Peanut butter crunch:
1 1/2 tablespoons unsalted butter 1 cup Skippy creamy peanut butter 3 ounces milk chocolate (preferably Valrhona Jivara or Guittard) 1 cup Rice Krispies

Make the Frozen Milk: Combine all ingredients except vanilla extract. Bring to boil over medium-high heat. Transfer mixture to medium bowl and set bowl in large bowl filled one-third of way with ice water. Let stand, stirring occasionally, until chilled, about 20 minutes. Stir in vanilla. Process in ice cream machine according to manufacturers instructions. (Frozen Milk is best when served the same day.)

Make chocolate cake: Position rack in center of oven and preheat oven to 350°F.
Spray 9" x 13" pan with non-stick cooking spray. Place all dry ingredients in a large mixing bowl and whisk to combine. In a separate bowl, mix together all wet ingredients except water; pour into dry ingredients. Stir until well combined. Add boiling water and stir to combine. Pour into prepared pan and bake until cake springs back when touched in middle, about 30-40 minutes. Cool cake in pan set on wire rack for 20 minutes. Invert cake onto rack and cool completely.

Make ganache: Melt chocolate in microwave or double boiler. In small saucepan, bring cream to a gentle boil and gradually whisk into melted chocolate. Set aside..
Make dacquoise: Position rack in the center of oven and preheat to 375°F. Using 13" x 9" baking pan as a guide, trace a rectangle onto a piece of parchment paper. Turn paper over and place on a large baking sheet.
Combine sliced almonds and confectioners' sugar in food processor and process until finely ground. Set aside.
In bowl of electric mixer fitted with a whisk attachment, whip egg whites on medium speed to soft peaks, gradually adding granulated sugar while whipping. Once stiff and shiny, fold in almond flour mixture. Spread into 9" x 13" rectangle on prepared baking sheet. Sprinkle top with chopped peanuts and bake until browned, 12-15 minutes. Set aside to cool on wire rack.

Make peanut butter crunch: In medium bowl, combine butter, peanut butter and chocolate. Place bowl over saucepan filled one-third of way with simmering water. Heat, stirring occasionally, until chocolate is melted and mixture is smooth. Stir in Rice Krispies. Spread chocolate mixture evenly over dacquoise. Freeze until firm, about 20 minutes.

Using a serrated knife, cut chocolate cake in half horizontally for form 2 layers. Spread one-third of ganache on top of bottom half. Remove dacquoise from freezer and peel off parchment paper. Place dacquoise, peanut butter crunch-side up, on top of ganache covered cake; gently press to remove any air pockets. Spread half of remaining ganache over peanut butter crunch. Place second half of cake on top. Refrigerate until ganache is set, about 1 hour.

Using serrated knife, carefully trim off rough edges of cake. Rewarm remaining ganache over a pot of simmering water, and spread over top of cake. Serve a square of cake with a scoop of frozen milk.
Recipe by Nancy Olson, Peacock Alley, Waldorf-Astoria, NYC from Chocolatier Magazine March 2006

Lots of steps but a to die for cake for sure.

Still think we need another week for chocolate....I KNOW there has to be more recipe out there for us chocolate lovers!

Note: I used store bought ice cream so I can't vouch for the frozen milk.
David

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by wizardnm (My Page) on Mon, Sep 13, 10 at 11:07

OK David, this Cookalong will run for another week!
I still have some great recipes to share myself.

If anyone makes any of these posted recipes this week (please try) post the results on this thread.
There's great stuff here!!!!!

Nancy

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by rosewitch (My Page) on Mon, Sep 13, 10 at 11:33

I haven't baked anything with chocolate lately, but figured a chocolate drink could be included here.

The weather has finally gotten a bit chilly at night and last night it was also rainy. I usually have hot tea after work to relax and unwind but last night I had the urge for hot chocolate. I made my usual mix but replaced the semi-sweet chocolate with Lindt Excellence Chili Dark. This bar is infused with spicy red chili and made more for eating out of hand but what the heck, I decided to use it for this instead. I did adjust sugar amounts in my recipe since the bar has sugar. I am not a fan of lots of heat and hot spice as a rule, but this batch of hot chocolate was so good and warming that I am going to make sure to keep a bar or two of that chocolate on hand for the coming winter. I have to confess that I finished all of that hot chocolate by myself and skipped dinner! Good thing I live alone and didn't have to share.
Kat

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by therustyone (My Page) on Mon, Sep 13, 10 at 11:35

Thanks for the suggestion, David, and Nancy, thanks for going along.
Here's another of our favorites.
I got this from a magazine in a doctor's office several years ago.
But I don't remember what magazine.

Chocolate Chubby Cookies

6 (1 ounce) semisweet chocolate squares, chopped 2 (1 ounce) unsweetened chocolate squares, chopped 1/3 cup butter 3 large eggs 1 cup granulated sugar 1/2 cup all-purpose flour 3/4 teaspoon baking powder 1/8 teaspoon salt 2 cups (12 ounces) semisweet chocolate morsels 2 cups coarsely chopped pecans 2 cups coarsely chopped walnuts

Combine first 3 ingredients in a heavy saucepan; cook, stirring often, over low heat until chocolate melts. Remove from heat; cool slightly.

Beat eggs and sugar at medium speed with an electric mixer until smooth; add chocolate mixture, beating well.

Combine flour, baking powder and salt; add to chocolate mixture, stirring just until dry ingredients are moistened. Fold in chocolate morsels, pecans and walnuts. Drop batter by teaspoonsful* 2 inches apart onto lightly greased baking sheets. Bake at 325 degrees F for 12 to 15 minutes or until done. Cool cookies on baking sheet 1 minute. Remove to wire racks; cool.
* I use a cookie scoop, no number on it, it holds about 3 tbsps. Makes nice BIG 'Chubby' cookies.

Can you tell I'm a serious chocoholic?

Rusty

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by lakeguy35 (My Page) on Mon, Sep 13, 10 at 23:40

Thanks Nancy!

This one from Sharon is a holiday staple now.

Sharon's Peppermint Bark

1 lb bittersweet chocolate 8 drops peppermint oil 1 lb chopped white chocolate 3/4 cup chopped candy canes

Line a 11 X 17 inch baking sheet with parchment paper. Set aside

Melt bittersweet chocolate in a heavy pan over low heat, stirring constantly. Stir in 4 drops of peppermint oil. Spread evenly over pan and chill for about 1 hour.

Melt white chocolate in a heavy pot over low heat, stirring constantly. Stir in remaining 4 drops of peppermint oil and then add in candy cane.

Spread white chocolate over chilled dark chocolate, spreading to the egde of the pan. Chill 4 hours.

Refrigerate just until just before serving then break into pieces. Will keep in the fridge for 3 weeks ( yeah right!!! LOL)

Another great cake recipe from Carol.

Hot Chocolate Cake with Homemade Marshmallows

Image Hosting by

Recipe at the link below.

David

Here is a link that might be useful: Hot Chocolate Cake o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by doucanoe (My Page) on Thu, Sep 16, 10 at 15:56

Just finished the caramel sauce for this torte I made yesterday. It is so easy, yet soooo sinful!

Free Image Hosting at

Chocolate Turtle Torte Source: St Paul Hotel

Crust:
3-2/3 c pecans 1-1/4 c sugar 7T unsalted butter

In food processor blend pecans and sugar, add melted butter in steady stream until combined well. Turn out mixture into a 12" tart pan with removable bottom. Press to 1/8" thickness on bottom and 3/8" on sides. Bake at 350F for approximately 20-25 minutes or until lightly toasted. Cool.

Filling:
1lb semi sweet chocolate 2 c heavy whipping cream

Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnite.

Caramel Sauce:
4oz unsalted butter 1 c sugar 1 c heavy whipping cream � c crushed pecans (for garnish)

In heavy saucepan melt butter, add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color.
Drizzle over slices of torte and serve.

Free Image Hosting at

Free Image Hosting at

Linda

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by caliloo (My Page) on Thu, Sep 16, 10 at 17:19

This is FAB! and VERY easy

Chocolate Glazed Chocolate Tart From Gourmet Magazine

For the crust:
9 (5-by 2-1/4") chocolate graham crackers (not chocolate-covered), finely ground (1 cup) 5 Tablespoons unsalted butter, melted 1/4 cup sugar

For the filling:
1-1/4 cups heavy cream 9 oz bittersweet chocolate (between 60-65% cacao), chopped 2 large eggs 1 teaspoon pure vanilla extract 1/4 teaspoon salt

For the glaze:
2 Tablespoons heavy cream 1-3/4 oz bittersweet chocolate, finely chopped 1 teaspoon light corn syrup 1 Tablespoon warm water

Equipment:
A 9" round fluted tart pan (1 inch deep) with removable bottom.

Preheat oven to 350o F with rack in the middle. For the crust, stir together graham crackers, sugar and butter and press evenly onto bottom and sides of tart pan. Take time to build your crust walls, this will prevent them from crumbling when you remove the pan. Bake tart until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.

For the filling, bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

To make the glaze, bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water.

Pour glaze onto the middle of the tart, then tilt and rotate tart so glaze coats evenly (this was very easy because the glaze has nice consistency). Let stand until glaze is set, about 1 hour.

Cook's Note: Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.
*****************************************************

These are a MUST HAVE on my holiday cookie trays too

Chocolate Raspberry Sticks

2 squares unsweetened chocolate � cup butter softened � cup sugar 1 egg 2 cups cake flour 1 tsp vanilla � tsp salt

1 cup seedless raspberry jam 6 oz white chocolate (@1 cup white chocolate chips)

Melt the unsweetened chocolate in a double boiler over hot water. Remove from heat and allow to cool. Cream butter and sugar in a large bowl until light. Add egg and melted chocolate and beat until fluffy. Add vanilla and mix well. Add cake flour, and salt until well blended. Cover and refrigerate until firm, about 1 hour.

Preheat oven to 400. Line cookie sheets with parchment paper. Divide dough into 4 equal parts. Divide each part into 2 equal pieces. Roll each piece into a rope 12 inches long on a lightly floured board. The rope should be about the thickness of a finger. Place each rope about 2 inches apart on the prepared sheets. With the side if your finger (I use a chopstick) press a channel along the length of each rope. Bake 8 minutes until firm.

Melt the white chocolate in a double boiler over hot water. Stir until very smooth. Stir the preserves until smooth. Place preserves in a pastry bag (or heavy plastic sandwich bag, snip off the corner) and run a bead of preserves down the channel of each chocolate rope. Return to the oven for 2 minutes.

When you remove them from the oven, place them on a wire rack to cool. Put the melted white chocolate in a pastry bag (or heavy sandwich bag). Drizzle the ropes with the melted white chocolate. Cut strips into 1 inch lengths. Refrigerate until chocolate is set.

***************************************************

I've not tried this yet, but it came from a reliable source LOL

Brazilian Iced Chocolate Cocacola Recipe Ingredients:
2 oz Chocolate, unsweetened 1/4 c Sugar 1 c Coffee, double-strength And hot 2 1/2 c Milk 1 1/2 c COCA-COLA, chilled Whipped cream or vanilla Ice cream Directions:
1.In the top of a double-boiler over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes.

2.Pour into a jar. Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in tall glasses.

3.For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream. Makes 5 cups.

Yields 5 Servings

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by lpinkmountain (My Page) on Sat, Sep 18, 10 at 12:01

I made Terri's Cappicinno muffins this morning since I had some coffee and chips to use up. I did two small tweaks, used 1/2 WWH pastry flour for some of the flour, and used 3/4 cup sugar instead of 1 cup. They were great with my morning coffee! I didn't bother with the white chocolate glaze--they were sweet enough and I'm a terminally lazy cook. It's a sunny day and me and BF are going to a festival. That does it for me for chocolate, I am all out, lol!

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by sally2 (My Page) on Sun, Sep 19, 10 at 8:49

I'm a chocoholic, and I can't believe I've not been testing every recipe here, but I've just not had the opportunity to make anything yet. Plus, it's still just so hot, or actually so humid, I haven't been in the mood to bake much. But, I realized I have some chocolate pasta I never did anything with, so I'm going to try something out with it. I decided I'm going to make a desert type mac and cheese, using the chocolate pasta and marscapone or cream cheese. I figured I could make a ganache, or some sort of bechemel, add the marscaone and some sugar, and mix it with the cooked pasta. I'll fold in some raspberries and put it in a baking dish. Then I'll top it off with some kind of crumbly walnut type topping, and bake it a little, or at least run it under the broiler to brown the topping, maybe. That part I'm a little shaky on. Maybe I won't bake it. But I picture it all topped with some shaved chocolate. I've never used the pasta because it just seems like it would be so heavy of a desert. But this cookalong gives me a good excuse to use them. I'll report back on how it turns out.

Sally

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by empress (My Page) on Sun, Sep 19, 10 at 15:24

Wow! I have gotten so many wonderful recipes from this forum over the years, I cannot believe I can contribute some that I know are wonderful that I have not seen here before. Here are three of my favorite chocolate recipes:

Dessert Cheeseball

Soften:
8 oz. of cream cheese 1/2 cup butter (1 stick).

Mix together well with:
2 tablespoons of brown sugar 1/2 cup of powdered sugar

Stir in:
1/2 cup mini chocolate chips

After that is all mixed together, press firmly into a round bowl and chill completely - I recommend overnight.

Remove from bowl, retaining shape as well as possible (maybe you should line the bowl with plastic wrap before pressing cheese mixture into it....). Ultimately, you want to shape this into a nice cheese ball and roll it into more mini chocolate chips.

Place on center of serving dish and re-chill.

Serve surrounded by graham crackers, vanilla wafers, chocolate wafers, apple wedges, or whatever sounds good to you. Enjoy!
~~~~~~~~~~~

One-pan Chocolate Pudding Cake from Land O' Lakes

Cake:
1 cup flour 3/4 cup granulated sugar 3 tablespoons cocoa 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla

Topping:
3/4 cup brown sugar 1/4 cup cocoa 1 3/4 cups boiling water or coffee

Heat oven to 350 degrees F.

In a mixing bowl, stir together flour, sugar, 3 tablespoons cocoa, baking powder and salt. With a fork, mix in milk, oil and vanilla.

Spread the batter evenly in a lightly buttered 9-inch square baking pan.

Combine brown sugar and 1/4 cup cocoa; sprinkle over the batter. Slowly pour boiling hot water over the batter and brown sugar-cocoa mixture.

Bake chocolate pudding cake for 40 minutes. Let chocolate pudding cake stand for 5 minutes. Spoon into dessert dishes or cut into squares. Top chocolate pudding cake with ice cream or whipped topping.
~~~~~~~~~~~~

This is a recipe I have served since the mid-70's, so I more than likely found it in a woman's magazine at that time.

Brownie Mint Dessert

3 egg whites, room temperature 3/4 cup sugar 3/4 cup chocolate wafer cookie crumbs 1/2 cup walnuts or pecans, chopped 1/2 tsp vanilla extract 1 cup whipping cream 2 Tbsp confectioner's sugar 1/4 cup soft peppermint stick candy, crushed chocolate curls grated chocolate

Beat egg whites until foamy. Gradually add sugar, 1 tablespoon at a time, beating until mixture is glossy. Fold in crumbs, chopped nuts, and vanilla. Spread mixture into a buttered 8-inch square baking pan. Bake at 325 degrees F for 30 minutes. Cool completely.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in peppermint; spread over chocolate layer. Garnish with chocolate curls and grated chocolate. Cover and chill at least 3 hours. Cut into squares to serve. Store in refrigerator.

This recipe is rich, but light and cool, so we enjoy it in the summer. I have successfully made substitutions in this recipe, such as scraping the cream out of Oreo cookies to use when I couldn't find the plain dark chocolate cookie wafers. I have used commercial whipped topping when I didn't have cream handy. I have also used regular peppermint candy, but now when I find the softer, puffed, peppermint I stock up and store it in the freezer just for this dessert.

Enjoy! And thanks again for all the wonderful recipes, information, and especially inspiration I've received here.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by terri_pacnw (My Page) on Sun, Sep 19, 10 at 18:11

Pink, I'm glad you made those changes.
I too sub part WWP flour in a lot of things...and reduce the sugar in everything by atleast a 1/4c if it's 1c and 1/2 c for 2 cups of sugar.

I agree the drizzle is over kill..but it's a nice addition on a treat plate.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by loves2cook4six (My Page) on Sun, Sep 19, 10 at 18:47

Posting from my cell phone but I want to add that sheshebop's prizewinning Kahlua cake with Chocolate Mousse absolutely MUST be on this list.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by lindac (My Page) on Sun, Sep 19, 10 at 19:55

This thread needs to go on forever!! When I think it's about ended I am going to copy and save it all!!
here's anotehr goodie....good for make ahead.

Frangos 1 cup butter 2 cups sifted powdered sugar 4 sq baking chocolate, melted 4 eggs ( I use refrigerated, pasturized egg stuff like egg beaters) 1 tsp pure vanilla 1/2 tsp other flavoring...peppermint, almond, hazlenut, raspberry etc.
Vanilla wafer crumbs....about 1/2 a 7 oz box Place cup cake papers in the bottom of muffin tins and put a lite coating of crumbs in the bottom of each one.
Cream the butter and sugar and add the melted chocolate and beat well, add the eggs and flavorings and beat again fill muffin cups and freeze. Makes 10 or 12....depending on how full you fill the cups.

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by denise8101214 (My Page) on Sun, Sep 19, 10 at 22:19

Link to all the Cookalongs.

Here is a link that might be useful: All the Cookalongs o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by wizardnm (My Page) on Sun, Sep 19, 10 at 22:44

I have a few to add..

Rich Chocolate-Cherry Cookies

Yields: About 3 dozen cookies Cook Time: 13 minutes per batch Total Time: 45 minutes plus cooling

INGREDIENTS:

1 package (8 ounces) semisweet-chocolate squares, coarsely chopped 6 tablespoons margarine or butter, cut up 3/4 cup sugar 2 teaspoons vanilla extract 2 large eggs 1/4 cup all-purpose flour 1/4 cup unsweetened cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt 1 package (6 ounces) semisweet-chocolate chips (1 cup) 1 cup dried tart cherries

DIRECTIONS:

1. Preheat oven to 350 degrees F. In 3-quart saucepan, melt chocolate with margarine or butter over low heat, stirring frequently. Remove saucepan from heat and, with wire whisk, stir in sugar and vanilla until blended. Whisk in eggs, 1 at a time. With spoon, stir in flour, cocoa, baking powder, and salt. Add chocolate chips and cherries, stir just until evenly mixed.
2. Drop dough by rounded tablespoons, 1 1/2 inches apart, onto ungreased large cookie sheet. Bake 13 to 15 minutes, until tops of cookies are set. Let cookies remain on cookie sheet on wire rack 1 minute to cool slightly. With wide metal spatula, transfer cookies to wire rack to cool completely. Repeat with remaining dough. Store cookies in tightly covered container up to 2 weeks.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

WORLD PEACE COOKIES

Dorie Greenspan

Servings: Makes about 36 cookies

--These cookies, the brainchild of Parisian pastry chef Pierre Herm�, with whom Dorie Greenspan wrote "Desserts by Pierre Herm�," caused Greenspan's neighbor, Richard Gold, to say that a daily dose of these is all that is needed to ensure planetary peace and happiness. You can't eat just one. The salt is important to the taste; don't skimp on it.

Ingredients:
1 1/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 tsp. baking soda 1 stick plus 3 Tbsps. (11 Tbsps. altogether) unsalted butter, at room temperature 2/3 cup packed light-brown sugar 1/4 cup sugar 1/2 tsp. fleur de sel or 1/4 tsp. fine sea salt 1 tsp. pure vanilla extract 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store- bought mini chocolate chips

1. Sift flour, cocoa and baking soda together.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat butter on medium speed until soft and creamy. Add both sugars, salt and vanilla extract and beat 2 minutes longer.

3. Turn off mixer. Pour in dry ingredients; drape a kitchen towel over stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek -- if there is still a lot of flour on the surface of the dough, pulse a couple more times; if not, remove the towel. Continuing at low speed, mix for about 30 seconds longer, just until the flour disappears into the dough -- for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only enough to incorporate.

4. Turn dough out onto a work surface, gather it together and divide it into half. Working with half at a time, shape dough into logs that are 11/2 inches in diameter. Wrap logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking -- just slice the logs into cookies and bake 1 minute longer.)

5. When ready to bake, center a rack in the oven and preheat the oven to 325 degrees. Line 2 baking sheets with parchment or silicone mats.

6. Using a sharp, thin knife, slice logs into rounds that are 1/2 inch thick. (The rounds may crack as you're cutting them; don't be concerned, just squeeze the bits back onto each cookie.) Arrange rounds on baking sheets, leaving about 1 inch between them.

7. Bake cookies 1 sheet at a time for 12 minutes. They won't look done nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are just warm, at which point you can serve them, or wait until they are room temperature.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Wicked Chocolate Banana Cake

Cakes

Ingredients:
CAKE 6 oz. sweet cooking chocolate 3/4 c. margarine or butter 4 eggs, separated 1/8 tsp. salt 3/4 c. granulated sugar 3/4 c. ground pecans 1/2 c. mashed banana (about 1 med.)

CREAMY BANANA SAUCE 1 c. mashed bananas (about 2 med.) 1/4 c. whipping cream 2 tbsp. powdered sugar 1/8 tsp. ground cinnamon Pecan halves, toasted

Directions:
Heat oven to 375 degrees.

To prepare cake, grease and flour 8 x 2 1/2 inch springform pan. Heat chocolate and margarine in 1-1/2 quart saucepan until melted. Cool 5 minutes. Beat egg whites and salt in medium bowl on high speed until stiff but not dry. Beat egg yolks and sugar on medium speed until lemon colored. Stir into chocolate. Stir in ground pecans and banana. Gradually fold chocolate mixture into egg whites. Pour into pan. Bake until top is dry and knife inserted in center comes out slightly wet, 40 to 45 minutes. (Do not overbake). Cool completely. Remove from pan.

To prepare sauce, beat together bananas, cream, powdered sugar and cinnamon until well blended.

Makes 12 servings. Serve cake with sauce, garnished with pecan halves.

Nancy

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by sally2 (My Page) on Mon, Sep 20, 10 at 9:06

World Peace Cookies have become a standard at my house. So good, so subtle, but so outstanding, too.

I didn't have time to make that pasta yesterday, after all, but I'll try to get to it today, even if it's after the fact.

I'll have to copy and paste this thread, too. There's so many recipes and so little time, and so much exercise to do to make up for it!

Sally

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 9:42

I made AnnT's Boston Cream Pie...sooo good. But I'm a bad girl, I forgot to take a picture.

I need to jot down names a then draw one... I'll be back in a little while.

Nancy

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by lpinkmountain (My Page) on Mon, Sep 20, 10 at 11:10

Terri I've been lovin' up those muffins with my morning coffee! They'll also be a great quick and easy dessert (with the glaze) for an italian dinner party with liqueur flavored coffee! If I can ever regain control of my house from the disorganization gremlin!

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by cloudy_christine (My Page) on Mon, Sep 20, 10 at 12:29

Linda, do you remember the frango mints at Marshall Fields?

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 13:06

Ready to move on to a new topic?

I'm drawing a name from those that posted on this thread....

It is >>>>>>>>>>>>>>>>>>>> Rosewitch <<<<<<<<<<<<<<<<<<<<

Rosewitch, please post your choice here and I'll set up the new thread. Thanks.

Thank You to all that posted all the chocolate recipes, I know I'll be referring to this thread over and over.

Nancy

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by rosewitch (My Page) on Mon, Sep 20, 10 at 19:51

How about mustard? Both prepared from the jar and dry or mustard seed? I keep all of them but really can't say that I use them.

Other than a chicken dish that calls for mustard and cream and topping a hot-dog, I never know what else to do with mustard. Yet on a recent trip to Lancaster, Pa, I came home with Horseradish mustard and Raspberry Honey mustard that have yet to be opened. I do keep Dijon and Colman's on hand but hardly use them. So I hope to get some great ideas and the nudge to open these jars.

Thanks,
Kat

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 20:06

Busy weekend here so I'm reporting in late. I made the flourless cake that Gina posted. I saw Linda's too but only had eight eggs in the fridge. I added some rasberries and sauce for serving. This is a wonderful and VERY rich cake. A small slice will take care of your chocolate fix for sure!

Image Hosting by

Image Hosting by

Beverly asked me for this recipe a couple of weeks ago. I'm posting it here and hope she finds it. I don't have her email addy....might post a new thread so she can see???

A friend brought this over for Labor Day Weekend. We took a quick pic on her phone so it's not the best but you get the idea. She got the recipe from Women's World but they don't have a web site. We found this one on google and it's the same that was in the magazine.

Deluxe Dirt Cake

Posted by shirley on May 10, 2008, 6:59 pm in General ( Shirleys collections)

Ingredients:

1 pkg. (18.25 oz.) devil's food cake mix eggs, oil and water 2 pkgs. (3.9-oz.) instant chocolate pudding and pie filling 1-1/2 cups + 3 tbsp. milk 1 cup butter, room temperature 1 pkg. (8 oz.) cream cheese room temperature 5-1/2 cups confectioners' sugar from 2 (1 lb.) bags 1 tsp. vanilla extract 36 Oreo cookies

Directions:

1. Preheat oven to 350 degrees. Grease and flour 2 (9-in.) round cake pans. Prepare cake mix according to package directions, adding 1 pkg, pudding filling to batter. Divide batter between pans. Bake 35 minutes or until a toothpick inserted in center comes out clean. Cool 10-minutes. Remove from pans to racks; cool completely.

2. In bowl, whisk remaining pudding filling and 1-1/2 cups milk until thickened. Chill until set, 15-minutes. On medium speed, beat butter and cream cheese until fluffly. Gradually beat in confectioners' sugar, remaining tbsp. milk and extract, 1-minute.

3. Place 10 cookies in plastic food storage bag; crush coarsely with rolling pin. Stir into pudding mixture. Place 1 cake layer on plate. Spread with 1-cup frosting, then with pudding mixture, leaving about 1-inch border. Top with remaining layer. Transfer 1-1/2 cups frosting to pastry bag fitted with star tip; reserve. Frost cake with remaining frosting. Pipe reserved frosting around edge of cake. Break up 10 cookies; place in center. Press remaining cookies into bottom of cake, (Cookies form a bottom border.) Chill before serving.

Yields: 16 servings

Image Hosting by

Another great collection of recipes to work through for sure! Kate, mustard sound like a good topic too. I have one in mind when Nancy starts the new post.

David

o RE: Cookalong #34 ----- CHOCOLATE/// clip this post email this post what is this?
see most clipped and recent clippings

Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 20:12

Forgot to thank Nancy for letting this run another week....THANKS! I love, love chocolate anything.

David

o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by wizardnm (My Page) on Mon, Sep 20, 10 at 20:32

Hey David, that dirt cake looks fun...but was it good?
Your flourless cake has me drooling, hope my keyboard doesn't short out.

Thanks Rosewitch....mustard it is. I'll get it set up right now.

Nancy

Here is a link that might be useful: Cookalong --- #35 Mustard o RE: Cookalong #34 ----- CHOCOLATE clip this post email this post what is this?
see most clipped and recent clippings

Posted by lakeguy35 (My Page) on Mon, Sep 20, 10 at 22:45

Nancy, at two something in the morning it was a great treat for sure. LOL The kids loved it too earlier in the day. My friend and her partner went over board with the oreos on top....overkill for sure. More of a kid desset in my book though... but hey it is chocolate. : )

David

Entered by ann_t

        Cooking FAQ Page


That Home Site! Home Page | Forums | Cooking Forum
 
 
Click here to learn more about in-text links on this page.