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Cookalong #34 ----- CHOCOLATE

13 years ago

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

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Comments (57)

rosewitch
13 years ago
last modified: 9 years ago
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.
craftyrn
13 years ago
last modified: 9 years ago
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:
http://vanillabasil.blogspot.com/2010/08/chocolate-zucchini-bread.html

Servings: 10

Exported from Home Cookin 5.8 (www.mountain-software.com)
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Comments (33)
I almost forgot this one which I must make again as it was so good! I found the recipe at Delia Online First photo taken while it was on the stove and second when plated: PORK STROGANOFF WITH THREE MUSTARDS Text from Delia Online: 'This is what I'd call a five-star supper dish for two people, with the added bonus that it only takes about 20 minutes to prepare from start to finish. Serve it with plain boiled basmati rice and a salad of tossed green leaves.' Serves 2 Ingredients 12 oz (350 g) pork tenderloin 1 level teaspoon mustard powder 1 heaped teaspoon grain mustard 1 heaped teaspoon Dijon mustard 4 oz (110 g) small open-cap mushrooms 7 fl oz (200 ml) creme fraiche 1 dessertspoon groundnut oil 1/2 oz (10 g) butter 1 small onion, peeled, halved and thinly sliced 3 fl oz (75 ml) dry white wine salt and freshly milled black pepper You will also need a 9 inch (23 cm) solid frying pan. First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and 1/4 inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices. Now, in a small bowl, mix together the three mustards with the creme fraiche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft. Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the creme fraiche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice. This recipe is taken from Delia Smith's Winter Collection. SharonCb
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Cookalong #13 - Cheese
Q
Comments (0)
Posted by wizardnm (My Page) on Mon, Jul 6, 09 at 12:49 The new *star* ingredient is CHEESE!!!! Rob33 has picked something that I'm sure we all have favorite recipes for. So let's make this a real 'cheesey' thread! Here's the link for the last cookalong... Nancy Here is a link that might be useful: Link to #12-----CORN Follow-Up Postings: o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Jul 6, 09 at 14:00 Right up my alley! Here's one of the best cheese cakes I have tasted! Nothing strange in it...just good stuff! Secret Lindy's-Style New York Cheesecake Cookie Pastry Crust • 1/4 lb. (1 stick) unsalted butter, room temperature • 1/4 c. sugar • 1 egg • 1 1/2 c. flour Beat the butter and sugar in a medium mixing bowl with electric mixer on medium speed until light and fluffy, about 2 mins. Add the egg and flour and mix until a smooth dough is formed. With your hands, shape it into a ball and flatten it into a disc. Wrap it in plastic wrap and refrigerate it until it's firm. Remove the sides from the springform pan and press one third of the pastry evenly over the bottom. Place on baking sheet and bake in 400F oven for 6 mins. or until golden. Remove from the oven and cool. Increase oven temperature to 500F. Butter the sides of the springform pan and attach it to the bottom. Press the remaining pastry about two thirds up the sides. Filling • 5 8-oz. pkgs. cream cheese, room temperature • 1 3/4 c. sugar • 3 T. flour • 2 t. lemon peel • 1 1/2 t. orange peel • 1/4 t. salt • 1/4 t. vanilla • 5 eggs plus 2 egg yolks, room temperature • 1/4 c. sour cream Beat the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth and fluffy, stopping to scrape down the sides of the bowl occasionally. Gradually add the sugar, flour, lemon and orange peel, salt and vanilla, beating constantly. Add eggs and yolks one at a time, beating well after each egg. Scrape the bowl one or two more times. Add in the sour cream; the mixture will be thin. Pour it into the pastry-lined springform pan. Put it together Place the pan on a baking sheet. Bake it in the oven at 500F for 8 mins. or until the top is golden. Reduce the oven temperature to 200F (don't open the oven!) and continue to bake it for 1 hour or until the center jiggles slightly. When finished cooking, shut off the open, prop the door open, and let the cheesecake sit in the oven for about 3 or 4 hrs. Once it's finished cooling, wrap it with plastic wrap and refrigerate it several hours or overnight. Serve it up! Remove the sides of the springform pan. Now you can add whatever glaze, ganache, or other spread you desire over the top of the cheesecake. Keep it refrigerated until serving time! Steaks with brandy walnut cheese glaze... 2, 3, 4 or whatever 6 to 8 ounce beef filets mignon, at room temperature (let sit out for at least 30 minutes before beginning prep work) kosher salt black pepper clarified butter cognac or brandy Maytag blue cheese crumbled (about 1/2T per serving) coarsely chopped walnuts (about 1T per serving) On your Weber Genesis, pre-heat a cast-iron skillet that's large enough to hold all the steaks at once (or two smaller) over the Weber burners set on High-High-High for at least 15 minutes, or until the Weber's thermometer reads 550 degrees. You MUST use cast iron for this - anything less will burn or warp. Do not use stainless or aluminum, and only use porcelinized cast iron (like Le Crueset) if you don't mind permanent black stains. While that is preheating, season the filets with a pinch of kosher salt and a generous dose of freshly ground pepper - all pressed into the meat, both sides. Next, toast the chopped walnuts in a dry sauté pan over medium heat for 3-5 minutes - until they begin to brown. When the pan on the grill is BLAZING hot (showing a little gray ash in the center, grill thermometer between 500 and 550 degrees), dip the filets in the butter on both sides (pour a puddle onto a plate - this is why they must be room temp. If colder, the butter will congeal and stick to the plate you set them back on and stay there, and the steaks will stick and burn to the pan) and CAREFULLY drop into the hot pan. They will smoke like a three-alarm fire as they cook. LEAVE THE HOOD ON THE GRILL UP unless it's colder than about 50 degrees outside. Let them cook on the first side about 2 minutes, then turn over and cut the heat to Medium-Off-Medium (your three Weber burners there) and cook with the hood down until just slightly less than your desired doneness (a 1" thick filet will take about 4-5 minutes on the second side) Then open the hood and dump about 2 T of brandy or cognac per serving into the pan and ignite with a long match or lighter - wait for the flame to subside and then remove the steaks to a warmed plate tented with foil to keep the steaks warm. Then, add enough brandy to the pan to be sure you have enough to "sauce" each steak, flame again if needed to burn off the alcohol, and cook until it just begins to thicken and get syrupy - scrape the pan with a wooden spoon or spatula as you do. Then, add in the blue cheese and walnuts and stir until the cheese is melted. Remove the pan from the heat, carry inside, plate up each steak and pour a little sauce over each and add a portion of the nuts. Serve and enjoy. Blue satin soup: one14oz. can chicken broth 1 cup milk 4 T. butter 4 oz Maytag Blue cheese 2 oz dry sherry 1/2 c. flour 1 cup light cream Fresh ground pepper, to taste 1/4 c. each very finely minced celery, green onion and green pepper melt butter in heavy sauce pan, add vegetables and saute very slowly until soft and translucent, but not brown. Add flour and cook for a few minutes, stirring constantly, until the flour is cooked but not brown, add the warmed chicken broth whisking all the while to prevent lumps. Simmer 2 minutes, Add the crumbled blue cheese and stir until smooth. Add milk and cream and heat to serving temp, but do not boil ( it will curdle) add sherry and pepper. Garnish with chopped chives and sour cream if desired. There are many many more....but this is a start... Linda C o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Mon, Jul 6, 09 at 14:26 Nancy, is there a target date for a virtual cook along and if so when? I'd love to participate in more of these cookalongs. Linda, that Lindy Style Cheesecake is a classic. Back when I baked cheesecakes on a more regular basis, that was the one I made. Here are a couple of "Cheesey" recipes Home Cookin Chapter: Recipes From Thibeault's Table Praline Cheesecake ================== 1-1/4 cup crushed graham crackers 1/4 cup granulated sugar 1/4 cup finely chopped pecans toasted 1/4 cup butter melted 3 - 8 oz packages cream cheese 1 cup packed brown sugar 2/3 cup evaporated milk NOte: I used coffee cream 2 Tablespoons all purpose flour 2 teaspoons vanilla 3 eggs 1 cup pecan halves toasted. Caramel Sauce topping 1 cup corn syrup - dark 1/4 cup cornstarch 2 Tablespoon Brown sugar 1 Tablespoon vanilla Note: I use my regular caramel sauce instead of the one mentioned above: Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream pinch of salt 2 teaspoons vanilla Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and ice cream, warm gingerbread, etc.. Combine graham crackers, sugar, pecans and stir in melted butter. Press mixture over the bottom and 1 1/2 inches up sides of a 9" inch spring pan. Bake at 350F for 10 minutes. Beat cream cheese, 1 cup brown sugar, evaporated milk, flour and vanilla. Add eggs and beat until just blended. pour into crust. Bake 50 to 55 minutes or until set. Cool in pan for 30 minutes. Loosen sides and remove rim. Cool completely. Arrange toasted pecans on top of cake decoratively. Make Topping by combining corn syrup, cornstarch and brown sugar in a small saucepan. Cook and stir until thickened. Remove from heat and add vanilla. To serve cake, Pour sauce over top and serve remaining sauce in a pitcher at the table. NOTE: I baked the cake in a Baine Marie. I wrapped foil around the outside of the springform pan to prevent any water from seeping in to the cake. (Toronto Star Newspaper: 1981) Home Cookin Chapter: Recipes From Thibeault's Table Chiles Rellenos =============== I have been making Chiles Rellenos for about 30 years. I have never had an actual recipe. I just watch someone I knew (from Texas) make them and have been making this way ever since. I guess now is as good a time as any to put it down on paper. 1 or 2 cans whole chili peppers (usually 3 or 4 in a can) Monterey jack cheese 2 or 3 eggs separated 1 tablespoon flour salt and pepper oil for frying Sauce. canned tomatoes onions garlic cayenne pepper canned of chopped chilies chicken broth Cut cheese into finger size pieces. Carefully shove the cheese stick into a pepper being careful not to split it. Heat about 1 inch of oil in frying pan. Beat the egg whites until medium stiff peaks form. do not over beat. Beat egg yolks with salt, pepper and the tablespoon on flour. Gently fold the whites into the yolk mixture. Dip the pepper stuffed with cheese into flour and then into the egg mixture. Carefully add to the oil. If needed, spoon a bit of the egg mixture on top of the pepper while in the pan. (these fry quickly), flip over and fry other side. Remove and drain on paper towels. Continue cooking until all of the peppers are cooked. Make sauce by sauting the onions and garlic, add the chopped tomatoes and season with the chilies, salt and pepper. Add some chicken broth and simmer for 20 minutes. Serve Chili Relleno with sauce on the side OR Place the fried chili rellenos in a casserole dish and pour the sauce over them. Bake in a 350 oven for 20 to 30 minutes. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jul 6, 09 at 14:56 Ann, it seemed like it was getting harder to get everyone to cookalong on the same night as we went from winter into spring. So I suggested everyone just post what they made, when they made it during the two week period. I think life got really hectic when nice weather hit and school was out. I do have a new idea though.... maybe after Labor Day we could do a virtual dinner where we use only cookalong recipes (except for the meat). Do you think that would be fun? Nancy o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jul 6, 09 at 15:22 I only make a Delicious, Fluffier type CheeseCake and add Strange things,EG. Vanilla Ice Cream, Cornstarch. My Daughter makes the NY Style and the Italian Style, Easter CheeseCake using Riccotta Cheese. She brings some for me or I pick up a piece at our Market. I use Sharp Provolone when I make Pannini, with Roasted Peppers and Lunchmeat. Also use it in Salads, along with Feta and Cheddar. Of course there is everything you can imagine, in there too. Can't think much Cheese right now. LOU o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 6, 09 at 17:44 I think I am a cheese-a-holic. I have heard that there are addictive compounds in cheese. Here's something I found online from "Physicians Committee for Responsible Medicine" (Note: I am NOT dissing cheese, or chocolate, for that matter.) It's just FYI. I intend to keep on eating it. I try to limit myself to one or two servings a day. I used to be able to stick to one consistently, but I'm getting soft in my old age, kinda like Brie. I'm also not trying to rain on the parade here, VIVE LA FROMAGE! I'm just rationalizing my cheese monkey. "My name is Lpink and I'm a cheese-a-holic." "As common as chocolate addiction may be, it is by no means the only potentially addictive food, nor is it the most dangerous. In PCRMs research studies, when we take people off meat, dairy products, and other unhealthy fare, we often find that the desire for cheese, in particular, lingers on much more strongly than for other foods. While they might like ice cream or yogurt, they describe their feelings for cheese as a deep-seated craving. Could cheese really be addictive? In 1981, Eli Hazum and his colleagues at Wellcome Research Laboratories in Research Triangle Park, N.C., reported a remarkable discovery. Analyzing samples of cows milk, they found traces of a chemical that looked very much like morphine. They put it to one chemical test after another. And, finally, they arrived at the conclusion that, in fact, it is morphine. There is not a lot of it, and not every sample had detectable levels. But there is indeed some morphine in both cows milk and human milk. Morphine, of course, is an opiate and is highly addictive. So how did it get into milk? At first, the researchers theorized that it must have come from the cows diets. After all, morphine used in hospitals comes from poppies and is also produced naturally by a few other plants that the cows might have been eating. But it turns out that cows actually produce it within their bodies, just as poppies do. Traces of morphine, along with codeine and other opiates, are apparently produced in cows livers and can end up in their milk. But that was only the beginning, as other researchers soon found. Cows milkor the milk of any other species, for that mattercontains a protein called casein that breaks apart during digestion to release a whole host of opiates called casomorphins. A cup of cows milk contains about six grams of casein. Skim milk contains a bit more, and casein is concentrated in the production of cheese. If you examined a casein molecule under a powerful microscope, it would look like a long chain of beads (the "beads" are amino acidssimple building blocks that combine to make up all the proteins in your body). When you drink a glass of milk or eat a slice of cheese, stomach acid and intestinal bacteria snip the casein molecular chains into casomorphins of various lengths. One of them, a short string made up of just five amino acids, has about one-tenth the pain-killing potency of morphine. What are these opiates doing there, hidden in milk proteins? It appears that the opiates from mothers milk produce a calming effect on the infant and, in fact, may be responsible for a good measure of the mother-infant bond. No, its not all lullabies and cooing. Psychological bonds always have a physical underpinning. Like it or not, mothers milk has a drug-like effect on the babys brain that ensures that the baby will bond with Mom and continue to nurse and get the nutrients all babies need. Like heroin or codeine, casomorphins slow intestinal movements and have a decided antidiarrheal effect. The opiate effect may be why adults often find that cheese can be constipating, just as opiate painkillers are. It is an open question to what extent dairy opiates enter the adult circulation. Until the 1990s, researchers thought that these protein fragments were too large to pass through the intestinal wall into the blood, except in infants, whose immature digestive tracts are not very selective about what passes through. They theorized that milk opiates mainly acted within the digestive tract and that they signaled comfort or relief to the brain indirectly, through the hormones traveling from the intestinal tract to the brain. But French researchers fed skim milk and yogurt to volunteers and found that, sure enough, at least some casein fragments do pass into the bloodstream. They reach their peak about 40 minutes after eating. Cheese contains far more casein than other dairy products do. As milk is turned into cheese, most of its water, whey proteins, and lactose sugar are removed, leaving behind concentrated casein and fat. Cheese holds other drug-like compounds as well. It contains an amphetamine-like chemical called phenylethylamine, or PEA, which is also found in chocolate and sausage. And there are many hormones and other compounds in cheese and other dairy products whose functions are not yet understood. In naloxone tests, the opiate-blocking drugeliminates some of cheeses appeal, just as it does for chocolate." Got . . . to . . . . have . . . . . Havarti . . . o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Mon, Jul 6, 09 at 17:59 Though I could go without meat the rest of my life, I absolutely could not go without cheese - about my most favorite food. This appetizer was from Lloyd Bridges, the actor, & was published in the LA Times. It is a great hit every time I make it. Curried Cheese Pate with Chutney Makes 4 1/2 cups - about 20 servings Best if made ahead. 2 8-oz pkg sharp Cheddar 2 8-oz pkg cream cheese, softened 2 tsp curry powder 1/4 c. chopped green onions 1/4 c. Port 1/4 tsp salt or to taste 1/2 c. mango chutney such as Major Grey's finely chopped green onions orange twists, optional parsley springs, optional Shred Cheddar in food processor. Remove from processor bowl & set aside. Place cream cheese & curry powder in processor & process until well-blended. Add half of the Chedddar to cream cheese mix & blend well. Add remaining Cheddar, green onion, Port & salt. Blend until smooth. Line a 5-cup (1-qt)casserole or bowl with foil, pressing foil tightly against sides of dish. Lightly spray foil with vegetable cooking spray. Spoon cheese mixture into bowl. Cover & refrigerate 4-6 hours or overnight. To serve, uncover & turn upside down on serving tray about 30 minutes before serving. Remove foil. Spread some chutney on top, & serve remaining chutney on the side. Sprinkle green onions around the top edge. Garnish with orange twists & parsley. Serve with assorted crackers. I've had this 'dressier' version of macaroni & cheese for almost 25 years, & have taken it as a main dish to vegetarians. Instead of layering I have also mixed the ingredients together, topping with the sliced tomato & the shredded Jack cheese. It's good the next day, too. Deluxe Macaroni and Cheese 4-6 servings 1 c. elbow macaroni 1 10-oz pkg frozen French-cut green beans 1/2 lb. Monterey Jack cheese 1/4 c. grated Parmesan cheese 1 pint (16-oz) small curd cottage cheese 1/2 tsp oregano 1/2 tsp basil 1/2 tsp tarragon 1/4 tsp pepper 1 large tomato Cook macaroni in boiling salted water as package directs. Drain & turn into 1 1/2-qt baking dish. Place green beans in a colander & run under hot water until thawed enough to separate. Drain well & spread on top of macaroni. Sprinkle lightly with salt. Dice half the Monterey Jack cheese. Mix in a separate bowl with the Parmesan, cottage cheese, herbs, pepper & 1 tsp salt. Spoon into dish as third layer. Top with sliced tomato. Shred remaining Jack cheese & sprinkle it over the tomato & cheese mixture. Baked in covered 400 degree oven 30 minutes or until heated through. Sprinkle with minced parsley if desired. Can be assembled & refrigerated earlier in the day to cook later, if desired. Increase baking time 5-10 minutes. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Mon, Jul 6, 09 at 18:53 Pinky: I think it is addictive. Always snacking on Ritz , with Extra Sharp Provolone and Pepperoni. Sometimes with wine. After snacking, I walk about 2 feet off the Floor and Bang my head on the doorways. Not the Wine, because it does that when I drink Soda too. Lou o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Mon, Jul 6, 09 at 18:54 lpink....I had to get up and go get some cheese on a cracker before I could read all your post! Addictive indeed! Linda's Cheese ball: 8 oz cream cheese 8 oz sharp cheddar, grated (don't even THINK of using that stuff in the bag!) mix together...I use a hand held beater.. Add: 1 tsp Worchestershire 1/2 tsp garlic powder 1 tsp dried parsley ( or 2 T fresh chopped). 2 T dry sherry wine Mix well, chill and form into a ball and roll in chopped toasted pecans...takes about 1/3 cup to cover. OR mix in the nuts and serve in a crock or a bowl as a spread. Linda C....deciding to have a fresh spinach, mushroom and chedder omelette for dinner o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jul 7, 09 at 10:39 I must be immune to that addiction because I could live the rest of my life without cheese and not miss it. I don't dislike it, I'm just kind of apathetic. Good thing, it's so bad for my cholesterol levels, LOL. Elery just loves the stuff and I think he eats some of it every day, usually just all by itself. His dog loves it too, so I always have several kinds on hand. However, I will admit that the Dubliner that I bought at Trader Joe's was pretty awesome on that dark rye Peppi's Dad gave me, along with a slice of proscuitto... Now, just to be difficult, in spite of the fact that I don't like beer at all and I'm not crazy over cheese, I love this bread. It can be made without a bread machine too, just warm the beer, add the yeast and then the rest of the dry stuff, knead in the cheese, let rise and bake as usual, I do 350 for about 30 minutes but sometimes it takes longer. BEER CHEESE BREAD 1 package active dry yeast 3 cups bread flour ( I use all purpose) 1 tablespoon sugar 1 1/2 teaspoons salt 1 tablespoon butter 10 ounces beer, at room temperature 4 ounces shredded or diced processed American cheese 4 ounces shredded or diced Monterey Jack cheese (I used 8 ounces of sharp cheddar and shredded it) On stovetop or in microwave, heat beer and American cheese together until just warm. There is no need to completely melt cheese. Stir; transfer mixture to bread machine pan. Add remaining ingredients, select white bread or basic setting, and push start. Makes a 1 1/2-pound loaf. I also like the cheese thumbprints filled with my homemade Habanero Gold. My continual thanks goes to Readinglady for giving me this Rick Rodgers recipe. Savory Cheddar and Jalapeño Jelly Cookies from Rick Rodgers Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper. Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Wed, Jul 8, 09 at 9:44 Hi, I'm Sally, and I'm a cheese-a-holic, too. One of my favorite ways to eat cheese is with pasta. (Maybe I should say some of my favorite ways, since there's so many ways to eat cheese with pasta.) A very simple thing to do is to cook your pasta - I usually us spaghetti noodles for this - and crumble lots of blue cheese on the hot, drained pasta when it's done. Add as much chopped garlic as you like (lots and lots for me) and some good extra virgin olive oil, some ground white pepper and salt to taste. You can add other stuff as you like, such as chopped scallions, chopped olives, veggies, mushrooms, herbs (basil is especially good with this dish). If you have any left-over chicken or other meat, you can add that, too. There are so many ways to do this simple "mac and cheese" type dish. Linda, I don't know about other people, but the measurements in first recipe you posted show up as odd symbols rather than numbers. Actually, re-reading it, the odd symbols are before the numbers for the measurements. I don't know if there's supposed to be something there instead of the symbols, or if that's just the way the recipe is presented. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Wed, Jul 8, 09 at 11:08 I don't know about those symbols either....I copied and pasted the recipe from my recipe file...but if you ignore the symbols the measurements are correct....and those symbols are NOT in my copy of the recipe, nor did they show up in the preview. Gremlins? Anyhow....Annie's beer/cheese bread reminded me of a beer cheese spread. 1/2 pound sharp cheddar shredded 1/2 pound Emmenthaler shredded 1/2 tsp Coleman's dry mustard...or perhaps a little more if you like some bite 1/4 tsp garlic powder...or a good sized clove grated on a microplane 1 can of beer...I prefer a lager not a dark beer or a fancy ale. Depending on the cheese it may not take quite all the can of beer....so add half...mix let it sit and then add some more. Mix all together....let sit a few hours and spread on crackers...or rounds of rye bread.....also good on a piece of french bread and then stuck under the broiler for a couple of minutes. This is only as good as the cheese you use....it won't be good with bagged shredded cheese. Linda C o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by cooksnsews (My Page) on Wed, Jul 8, 09 at 13:43 I had to check this thread to see if anyone had a recipe to help out LindaC with her surfeit of "dog-cheese".... Anyway, I have a beery cheesy quick bread that I adapted from a magazine I found last autumn. This should be a bit quicker than Annie's yeasty beery cheese bread. Cheesy Beery Quick Bread 2 tbsp olive oil 1 large onion, chopped 1 clove garlic (or more), chopped ground black pepper 2 1/2 c whole wheat flour 2 tsp baking powder 1 tsp salt 1 c grated aged cheddar (good stuff!) 12oz/350ml bottle of beer (needn't be good stuff) Pre-heat oven to 375F. Saute onion in oo until it begins to brown. Add garlic and stir for another minute or so. Allow to cool slightly. Stir cheese into mixed dry ingredients, then gently stir in onions and beer, just enough to blend. Bake for 45-60 minutes in a greased loaf pan, until it tests done. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Fri, Jul 10, 09 at 13:13 How about "Omlette DU fromage." In her best Steve Martin voice: "You know those French have different word for practically EVERYTHING." I can rarely get a perfect omlette. Mine are basically well-ordered scrambled eggs. I make a version called "Dream Eggs" which I first had at a lake joint in Michigan. You mix cubes of cream cheese (in my case neufatchel) in with scrambled eggs. I add Penzey's "Mural of Flavor" seasoning to them (basically a lemon shallot pepper, which ROCKS btw) but you can use any type of salt/pepper/onion/lemon mix. Chives would be good with this too. Scramble the eggs with a touch of milk, then pour into a well oiled pan at med. heat. When eggs are about half set, toss in the cream cheese cubes (and chives if you have them or like them) and cook until eggs are just set. Sprinkle with seasoned salt or lemon pepper if desired, or just plain salt and pepper. Go easy on the seasonings or you'll overpower the dreaminess of the eggs. Just a touch. Heavanyly with raspberry struesel muffins. Here's two from my "to try" files, which I may or may not get to. I can't vouch for either one. Chevre-Fig Spread (from Better Homes and Gardens magazine, Prize tested recipe by Sara Renee Morris, Laguna Niguel, CA, Jan. 2009) 3/4 cup snipped dried figs 3/4 cup crumbled chevre (3 oz) 1/2 cup light sour cream (I might use some neufatchel here) 3 TBLSP snipped fresh basil (This will be awesome when my cinnamon basil comes on) 2 TBLSP milk 1 TBLSP snipped fresh thyme (mine's lemon thyme) Salt and Ground black pepper to taste 1/2 cup chopped toasted walnuts In a small bowl, pour boiling water over figs to cover, let stand 15 minutes. Drain well. Meanwhile, in a med. bowl, stir together chevere, sour cream, basil, milk and thyme. Season to taste with salt and pepper. Stir in drained figs and half the walnuts. Cover and chill in the fridge. Can make up to 24 hours in advance of serving. To serve, transfer spread to a serving bowl. Sprinkle with remaining nuts and fresh thyme sprigs. Serve with baguette slices or crackers. Makes about 1 1/2 cups (12 2-TBLSP servings) Sweet Polenta Pizza (this is still leftover from the Corn Cookalong) Reipe courtesy of Mario Batali on 1 3/4 cup fresh ricotta 3/4 cup granulated sugar 1/2 TBLSP ground cinnamon 1/2 cup pine nuts, toasted 1/4 cup raisins, plumped in 1/4 to 1/2 cups white wine for 15 min., then drained. 2 cups cornmeal flour (polenta) 2 TBLSP butter Preheat the oven to 310 degrees F. Place the ricotta in a large mixing bowl. Bit by bit, add 1 cup water, mixing well with a wooden spoon after each addition. When the ricotta is loose and creamy, add the sugar, cinnamon, pine nuts and raisins. Stir until the mixture is homogenous. As you stir, add the cornmeal flour bit by bit until completely incorporated. Use 1 TBLSP butter to lightly grease a 9 inch baking pan. Pour the ricotta mixture into the pan and use the back of the wooden spoon to level the top of the filling. Dab the remaining butter across the top of the ricotta mixture. Bake until firm and golden brown, about 40 minutes. Serve immediately, cut into "pizza" slices. This one scares me. Could be good, could be a disaster. Corn flour, cornmeal and polenta are all very different things. Depends of the grind of the corn. So I dunno which to use, I actually have all three! I might mix them together. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Fri, Jul 10, 09 at 13:52 Here is another mac and cheese from Kathleenca! I have this in my fridge right now, waiting to be baked tomorrow (had to do it today cause we're going to the beach with the whole famdamily tomorrow and I've got the first night to cook - but then I should be off duty for the rest of the week, I think :) This tastes great cold, before baking, so I can only imagine how good it will be when its baked. Thanks, Kathleen! Joan's on Third Macaroni and Cheese Posted by kathleenca (My Page) on Wed, Feb 25, 09 at 17:24 I made this recipe last month for the first time, though I cut it out of the paper about two years ago. It's now my very favorite macaroni & cheese. It's very rich & feeds a lot. I gave some to two others, who are still talking about it. It keeps well - doesn't break down & get watery. It is SO good! Joan's on Third is a popular restaurant in Los Angeles. 10 - 12 servings 1 pound pasta (elbow macaroni, fusilli, or any shape desired) 2 ounces butter 3 3/4 cups whole milk 6 ounces ricotta or small curd cottage cheese 3 ounces cream cheese 12 ounces Monterey jack, shredded 12 ounces Gouda, shredded, plus 8 ounces Salt and freshly ground black pepper Preheat oven to 350 degrees F. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of Gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by punamytsike (My Page) on Sun, Jul 12, 09 at 16:45 These are my son's favorite buns - cheese buns that he calls irresistible and addictive LOL CheeseBunDone Ingredients: * Egg, fresh, 1 large ( 0.09 ¢) * Water ¼ cup * Sour Cream, 3 tbsp ( 0.16 ¢) * Olive Oil, 3 tbsp ( 0.24 ¢) * Granulated Sugar, 3 tbsp ( 0.09 ¢) * Flour, white, 2 1/8 cup ( 0.23 ¢) * Yeast, ½ tbsp ( 0.01 ¢) * Cheddar cheese, 8 oz ($1.50) Total $ 2.32 or 0.19¢ per bun I use bread maker to make the dough and I usually make double the dough at one time, as I have 2lb bread machine. CheeseBunDougReady Once the dough is done, preheat the oven to 350 °. Roll the dough out to about 9" by 13". CheeseBunRolledOutWCheese Cover the dough with shredded cheddar cheese (I used extra sharp). Roll the dough into jellyroll and cut it to 12 pieces. CheeseBunShaping Spray pan with oil and put the buns into it. CheeseBunReadyForOven Bake for 30 minutes or until golden brown. Enjoy. CheeseBunCloseupSmall1 Here is a link that might be useful: for nutritional info, check ou the link o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Sun, Jul 12, 09 at 18:50 Funny...I made some "cheesey cinnamon rolls" a couple of weeks ago...about the only difference was that I added a little grated parmesan cheese on top of the cheddar. Yummy!! About time for another cheesy recipe. Robins blue blazers 1/2 cup butter or margarine 2 oz Maytag Blue Cheese 1 T cognac 2 T chili sauce 1/4 cup fresh grated Parmesan cheese 1/4 cup chopped walnuts 2 T minced green onion Cayenne pepper to taste ( more is better!) 4 English muffins split and lightly toasted Black olive halves to garnish Have butter and blue cheese at room temperature. Mix all but muffins and olives with a fork until well mixed. Spread on muffin halves, cut into quarters, top each piece with a black olive half, place on a cookie sheet and broil until lightly browned. Serve hot. I am sure this counts as a "cheese recipe"! Marbled Cream Cheese Brownies ============================= 6 ounces semisweet chocolate 4 tablespoons butter 2 tablespoons butter 4 ounces of cream cheese, softened 1 cup granulated sugar, divided 3 eggs, divided 1/2 cup plus 2 tablespoon all-purpose flour 3 teaspoons vanilla, divided. 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup coarsely chopped walnuts or pecans 3/4 cup semisweet chocolate chips 2 tablespoons butter 3 tablespoons milk 1/2 teaspoon vanilla 1 1/4 cup powdered sugar (more as needed) . Preheat oven to 350°F Butter an 8-inch square pan. Melt chocolate and 4 tablespoons of the butter in small heavy saucepan over low heat; set aside. Mix cream cheese with remaining 2 tablespoons butter in small bowl. Slowly add 1/4 cup of the granulated sugar, blending well. Add 1 egg, the 2 tablespoon flour and 1 teaspoon of the vanilla; set aside. Beat remaining 2 eggs and 3/4 cup granulated sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 2 teaspoon vanilla. Stir in walnuts or pecans. Spread half of the chocolate mixture in prepared pan. Cover with cream cheese mixture, then spoon remaining chocolate mixture over the top. Swirl with knife or spatula to create a marbled effect. Bake 30 to 35 minutes or until set in center. Do not overbake. Meanwhile, prepare Icing. Cool brownies 5 minutes, then spread icing evenly over the top. Cool completely in pan on wire rack. Cut into 2-inch squares. Makes 16 brownies Icing Combine chocolate chips, butter, milk in a bowl and melt in the microwave. Stir until smooth and add vanilla. Add powdered sugar; beat until glossy and easy to spread. I love spinach and blue cheese together! Blue Cheese Chicken Breasts 4 Chicken breast halves, boned and skinless 1 10 oz package of frozen chopped spinach 1 cup medium white sauce (2 T butter, 1 1/2 T. flour and 1 cup of milk) 1 small onion chopped 1 T olive oil (extra virgin is best) 1 clove garlic chopped 1 can water chestnuts, chopped 1/4 cup crumbled Maytag Blue Cheese 1 T dry sherry Sauté onion in olive oil until soft, thaw spinach and drain well, and mix onions, garlic and water chestnuts with the spinach, Mix well. Spread spinach mix in a 9 by 9 baking dish. Arrange chicken breasts over the spinach. Stir blue cheese into white sauce and heat until cheese is melted. Add sherry and parsley and spoon over chicken. (Can be refrigerated, covered, at this point) Bake at 350 degrees for 30 minutes until bubbly and chicken is done. longer if refrigerated. And another cheesy dessert. Apple Kuchen Bars Source: Fireside (Food Network) For the crust: 2 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 2 sticks unsalted butter, cold and cut into pieces For the filling: 1 pound cream cheese, at room temp 3/4 cup sugar 1 teaspoon vanilla extract 1 egg, at room temperature For the topping: 2 tablespoons sugar 1 1/2 teaspoons ground cinnamon 3 Granny Smith apples, peeled, if desired, cored, and thinly sliced Preheat the oven to 450 degrees. Lightly grease and flour a 9x13-inch pan. To make the crust: Place the flour, sugar, and salt in a large bowl or food processor and mix to combine. Add the vanilla and butter, a little at a time, and mix until it resembles cornmeal. Press into the prepared baking pan. Bake until slightly golden but not brown, about 12 to 15 minutes. Set aside to cool. Lower the oven temperature to 400 degrees. To make the filling: Beat the cream cheese, sugar, and vanilla until creamy. Add the egg, mix to combine, pour over the cooled crust. Place the apples on top of the filling in two or three columns. Sprinkle with the cinnamon and sugar. Bake until firm and a rich brown, about 20 minutes. Cut into 20 to 24 pieces. That's enough for now.... o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 13, 09 at 20:13 This one is my tried and true. I've posted it here before to good reviews. Easy way to make something vaguely "gourmet" without any fussing. But also loved by kids. Baked Greek Pasta and Cheese. Serves 4-6 Preheat oven to 300 degrees 1 lb. spaghetti 1 lb feta cheese, crumbled 4 TBLSP melted butter 3 eggs, beaten 1 TBLSP minced parsley 1 tsp. ground nutmeg Break spaghetti into 2" or 3" lengths. (I just break into three parts) Cook in 2 qts. boiling water for 6-8 minutes. Mix all other ingredients together. Add to cooked spaghetti. Place this mixture in a greased baking dish and bake in a 300 degree oven for 20 minutes until top becomes golden brown. Let stand 10-15 minutes before serving (this is important). Note: this gets dry. You'll probably have to add milk to it if you want to reheat it after it's baked. I tend to add a splash of milk to it before I put it in the oven. You can also top this with bread crumbs and melted butter if you want a really golden brown crust. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Jul 18, 09 at 9:30 I guess we're all busy with summer stuff. I'm going to be away from the computer for a few days, and I just haven't had the time lately to do a lot of cooking or posting, so I guess I'm not participating in this cookalong. Actually, it's hard to narrow down the choices, since I use cheese every single day, whether eating it by itself as a snack (one of my favorite ways to eat cheese) or cooked in something or grated onto my salads. Everyone's recipes look so good, though, I want to save them. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sat, Jul 18, 09 at 11:01 I'm afraid that I can't participate here either at the moment because I'm on a diet and have just been allowed the first bits of fresh goat cheese per day and no other type so it's slim picking for me for a while. But I'll copy recipes with pleasure and if I still find one in my files to add here I'll come back and do so. Sorry. SharonCb o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sat, Jul 18, 09 at 14:53 OK, for those of us watching our weight, here' a way I lower the calories in my cheese sandwiches. I am probably making this over the weekend or early in the week: Mix equal parts grated cheese and lowfat cottage cheese in the food processor or use a potato masher. I'm using swiss cheese (jarlsburg) but you could use sharp cheddar or any other strong flavored cheese. You can doll up this cheese spread with veggies and seasonings. I'm using a chopped scallion and some pickled yellow peppers because I have them on hand. Can use dill or caraway or cumin to season. Is great on rye and also on whole wheat with tomato, lettuce and avocado. (But with avocado, there goes your calorie savings!) Can also fill celery sticks, pepper boats or tomatoes with this. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jul 19, 09 at 20:10 This sure is a Cheesey thread! Pun intended! I really am wondering if we should wait until after Labor Day to start the next Cookalong. I've had a hard time myself due to working extra hours. Once vacations are over and life settles down for everyone we can pick up again. What do you think? It's up to you... Nancy o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by mustangs (My Page) on Mon, Jul 20, 09 at 8:58 Punamytsike, That's different and looks tasty. I probably wouldn't have thought to give it a try without your visuals, thanks. o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Mon, Jul 20, 09 at 9:44 Yum, Punamytsike, that looks delicious. However, last night I made a white cheddar and beer loaf, with some of the apple flavored Unibroue beer called Ephemere (because that's what I had on hand, LOL) and white cheddar. I decided to add some marjoram, some basil, onion and garlic and some cayenne pepper. Aye yi yi, it was spicy, but good. I suppose I should take a picture..... Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Mon, Jul 20, 09 at 9:44 I would agree to suspend until Labor Day Nancy. That's in September isn't it? I know I won't be making any special dishes until I'm back to eating at a normal pace which would hopefully be some time in the fall. Since summer is vacation time, many of us would be travelling or moving around. But see how everyone else thinks. SharonCb o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Mon, Jul 20, 09 at 9:47 Hey Annie, I don't have beer (I'm allergic) but I do have one small serving sized bottle of cheapo champagne. Do you think that would work for the "beer bread?" You know me, no beer bread for this girl, it's champagne all the way! :) o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Fri, Jul 24, 09 at 9:47 I don't mind suspending the cookalong until September. It's not like the whole forum would be suspended, and we can still cook as much as we want and post about it as much as we want. Sally o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Fri, Jul 24, 09 at 9:56 L, I don't see any reason why the champagne wouldn't work just like the beer does. It still has yeast and flour and doesn't rely on the beer to rise, I think the beer is just liquid. Probably apple juice would work the same, but the flavor would sure be different. Here's the recipe I use, but I just grate up all the cheese and toss it into the bread machine at the beginning with everything else, on top of the dry ingredients. I don't warm anything because my bread machine has a "preheat" cycle. Oh, and I completely ignore that last part about waiting until it's cool to cut it, LOL. Una's Cheddar Beer Bread ) 1 (12 fluid ounce) can or bottle premium lager 2 tablespoons margarine 2 tablespoons milk 4 cups all-purpose flour 2 teaspoons salt 2 tablespoons sugar 4 teaspoons yeast 1 teaspoon ground black pepper 1 teaspoon ground cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried marjoram 1/2 teaspoon dried basil 8 ounces extra-sharp Cheddar cheese 2 tablespoons butter, melted Grease two (9x5 inch) loaf pans. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes. Preheat the oven to 350 degrees F (175 degrees C). When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted butter. Cool completely before cutting. Oh, and it makes awesome grilled cheese sandwiches and my secretary makes it by hand because she doesn't have a bread machine. Just dump everything into a bowl, stir it up, then knead and let rise, punch it down, shape, rise and bake. Annie o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by rob333 (My Page) on Fri, Jul 24, 09 at 11:08 Last night, with a bit of chicken marsala (two chicken tenders is a bit, right?) I had Sol's Angel Hair Flan. Mmm. Since we're all watching our weight it, it has 204 calories per serving; not too bad. Angel Hair Flan 1 cup whipping cream 3 large eggs 1 teaspoon minced, fresh thyme or pinch of dried thyme. ½ teaspoon ground nutmeg 1½ cups freshly grated Pecorino cheese 3 ounces angel hair pasta, cooked Butter 6 - ½ cup ramekins. Whisk first four ingredients. Season generously with S & P. Stir in 1 cup Pecorino. Divide freshly cooked pasta evenly among prepared ramekins. Pour egg mixture over pasta to the very top of ramekins. Sprinkle flans with remaining ½ cup Pecorino cheese. Bake in a 350°F oven, until flans are set and golden brown, 20-25 minutes. Run a knife around sides of ramekins to loosen. Unmold and serve. These flans will puff up just like a soufflé and once removed from the oven, will fall slightly, just like a soufflé ... but no one will care. ;-) o RE: Cookalong #13 ------- CHEESE clip this post email this post what is this? see most clipped and recent clippings * Posted by hawk307 (My Page) on Fri, Jul 24, 09 at 12:23 Light Cheddar Cheese Cassorole with Broccoli and Chicken. How could I forget this ??? Recipe: 1/2 cup Light Cheddar Cheese cut in small pieces. Or American Cheese. You can also mix in some Parmesan. 2 cups of Instant Rice par cooked in Chicken Broth. I small can of Cream of Mushroom Soup. 1 1/2 cups of Partly steamed or Nuked , Broccoli. 1/2 teaspoon of Onion and Garlic Powder ( optional ). 1 1/2 cups of Cut up Roasted Chicken Breasts ( had saved in the freezer). Cook the rice with Chicken Broth , while the Broccoli is steaming. Add in all the other ingredients and put this into a baking Dish. Bake at 320 Deg.for about 15 to 20 minutes or until the Cheese is melted. This is a fast delicious meal !!! Lou
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Cookalong - Holiday Cookies
Q
Comments (3)
Posted by booberry85 (becky@leadsafe.us) on Sun, Nov 28, 10 at 19:04 I made the Butterhorns and Doucanoe's Holiday Biscotti today with my nieces. Yum! They both got a big thumbs up from the nieces! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Sun, Nov 28, 10 at 20:25 Great idea Nancy! This will be a great reference for holiday cookies and treats. I have a couple of good bar recipes and would love to see some recipes for those too if that's cool with everyone. Here is a great Gingersnap recipe that Ann shared a few years back. I'll be back with a few more next week. Image Hosting by Gingersnaps - Extra-Spicy Gingersnaps ===================================== Posted by: KarenInSeattle on Thu, Oct 17, 02 at 19:14 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon cinnamon 1 teaspoon ground ginger, or more to taste 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/2 cup granulated sugar, plus extra for rolling 1 cup light brown sugar, packed 1/3 cup molasses (not blackstrap) 1/4 cup egg whites (from about 2 eggs) Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition. Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate. Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container. Yield: 60 cookies David o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by momof2doxies (My Page) on Mon, Nov 29, 10 at 21:28 The World Peace Cookies always make it into my baskets. I can't remember who shared this recipe with the forum though. World Peace Cookies - Splendid Table Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan. Makes about 36 cookies I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre HermÃƒÂ©, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablÃƒÂ© family. But, unlike classic sablÃƒÂ©s, they are midnight dark Ã¯Â¿Â½" there's cocoa in the dough Ã¯Â¿Â½" and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt Ã¯Â¿Â½" Pierre uses fleur de sel, a moist, off-white sea salt Ã¯Â¿Â½" that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound. When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness. * 1 1/4 cups all-purpose flour * 1/3 cup unsweetened cocoa powder * 1/2 teaspoon baking soda * 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature * 2/3 cup (packed) light brown sugar * 1/4 cup sugar * 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt * 1 teaspoon pure vanilla extract * 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips 1. Sift the 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 the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. 3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the 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 Ã¯Â¿Â½" if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough Ã¯Â¿Â½" 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 to incorporate. 4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the 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 Ã¯Â¿Â½" just slice the logs into cookies and bake the cookies 1 minute longer.) Getting Ready to Bake: 5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them Ã¯Â¿Â½" don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. 7. Bake the cookies one sheet at a time for 12 minutes Ã¯Â¿Â½" 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 only just warm, at which point you can serve them or let them reach room temperature. Linda o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jojoco (My Page) on Tue, Nov 30, 10 at 12:04 While rugelach might not appear on many traditional Christmas cookie platters, it is always on mine. Photobucket Rugelach 2001, Barefoot Contessa Parties!, All Rights Reserved .Prep Time:10 minInactive Prep Time:1 hr 30 minCook Time:15 minLevel: EasyServes: 4 dozen cookies.Ingredients Ã¢â‚¬Â¢8 ounces cream cheese, at room temperature Ã¢â‚¬Â¢1/2-pound unsalted butter, at room temperature Ã¢â‚¬Â¢1/4 cup granulated sugar plus 9 tablespoons Ã¢â‚¬Â¢1/4 teaspoon kosher salt Ã¢â‚¬Â¢1 teaspoon pure vanilla extract Ã¢â‚¬Â¢2 cups all-purpose flour Ã¢â‚¬Â¢1/4 cup light brown sugar, packed Ã¢â‚¬Â¢1 1/2 teaspoons ground cinnamon Ã¢â‚¬Â¢3/4 cup raisins Ã¢â‚¬Â¢1 cup walnuts, finely chopped Ã¢â‚¬Â¢1/2 cup apricot preserves, pureed in a food processor Ã¢â‚¬Â¢1 egg beaten with 1 tablespoon milk, for egg wash Directions Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedgesÃ¯Â¿Â½Ã¯Â¿Â½"cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. .Printed from on Tue Nov 30 2010 Ã‚Â© 2010 Television Food Network, G.P. All Rights Reserved This is a fabulous recipe that also freezes well. It is labor intensive, but well worth it. Jo o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Tue, Nov 30, 10 at 12:47 David , I love you big guy...but you knew that! I have been watching this thread for a 5th cookie that would complement the cookie recipes I had settled on for our annual cookie bake yet still being something Sara can manage. Those gingersnaps are it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Wed, Dec 1, 10 at 9:36 "Sleighbells ring!!! Are you listening?" We have a few sprinkles of snow at my house! Yeah I know, so what? In the sunny south it's not that common and how appropriate that it's the first day of December! Love this thread and I'm going to save it all. I, the non- baker, have selected 18 recipes I'd like to try. We'll see how that goes. I have a question. Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top. Sound familiar to anyone? I love most anything that has cinnamon and nuts. I hope this rings a bell with someone. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 10:43 Jude a little snow sure can put you in the spirit. We're having rain and high winds. Thanks for starting this thread Nancy. I've been loving it. There sure are a lot of cookies I'd like to make, but there are several I will make for sure this season. As I said on another thread I'm going to try your cream cheese cutouts. I love rugelach and other cream cheese based pastries so these sound like a winner to me. Plantmaven, I love recipes that have been handed down, plus I like cookies that are dark horses, as my contribution will show, so the Amish Sugar Cookies are making the list too. Lori's jam thumbprints are calling me... seriously calling... Cocooonuttt... Coconutttt. Real little yappers those ones. Love rugelach so some version of those, lekvar is my fave. Other than those for sure... hmm.. gingernaps, butterhorns, some type of biscotti..oh, the cuccidati..time will tell. Last year I made the World Peace Cookies and everyone loved them. My offering is an unusual cookie. We first got them about fifteen or twenty years ago from a coworker of Christy and have been making them ever since. They're a soft cookie that's in between a sweet biscuit and cake-like. Hard to describe but very addicting. Not overly sweet. Ricotta Cookies from Elaine 1 C. sugar 1/2# butter 3 eggs 1# ricotta 2 tsp. vanilla 4 C. flour 1 tsp. baking powder 1 tsp. salt Cream sugar and butter well. Add the eggs, one at a time. Stir in the ricotta and vanilla. Mix the dry ingredients together and add until just well incorporated. Drop by spoonful on a greased pan/parchment paper. Bake at 350 for about 12 minutes. Allow cookies to cool most of the way then glaze. Sometimes we put a few nonpareils on the wet glaze. Glaze 1 box 10X/Confectioners sugar 1 stick butter 1 tsp. vanilla milk Cream sugar and butter. Add vanilla and enough milk to form a glaze. You can vary the recipe by adding a few tablespoons of lemon juice to the dough and/or a teaspoon of lemon zest to the glaze. We generally make them the plain traditional way. I'd also like to include one more shortbread from my Aunt. Aunt Minervas Scotch Shortbread 1 C. butter [soft] 5/8 C. sugar [1/2C + 2T.] 2 1/2 C. flour Mix butter and sugar thoroughly and add flour. Chill dough and roll to 1/3 to 1/2 inch thick. These cut nicely with simple cutters. Our tradition is to use a small 2" star. Bake on ungreased pan at 300 degrees for 20-25 minutes. Edges should have barely begun to color. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Wed, Dec 1, 10 at 11:49 It's simply not the holidays without these cookies around our house & now our grown kids' homes as well. The recipe is from my maternal great grandmother, Harriett Mariah. She was born in 1836 & died in 1913. Harriett was married in 1855 & these are Civil War era cookies. Families were large then so this recipe makes a lot of cookies. My cookie cutters are large - mostly those 5-6" copper ones & I still get 4-5 dozen. They are also not overly sweet (sugar was expensive in the mid-1800s!). They're tender & a bit cake-like but hold their shape for cut-outs. Freshly grated nutmeg makes a huge difference as does the sour milk. After glazing with the egg wash, I sprinkle with non-melting sugar crystals from KA but they are also good iced/decorated. We just prefer them without the sweet icing. HARRIETT MARIAH RUNNELS HARTZELL'S CHRISTMAS SUGAR COOKIES Ingredients: 2 Cups Sugar 2 Eggs (slightly beaten) 1 Cup Butter (softened) 1 Cup Whole Milk (soured) 1 Teaspoon Baking Soda 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Nutmeg (freshly grated) 5-6 Cups All-Purpose Flour (enough to make a moderately stiff dough - should still be a bit soft) Glaze: 1 Egg & 2 Tablespoons Water Blended Cream the softened butter with the sugar until light & fluffy. Add the beaten eggs and continue beating until mixture is light yellow. Stir in the baking soda, baking powder, salt, and ground nutmeg. Alternately, add equal portions of the all-purpose flour and soured milk, stirring well after each addition. When the flour is completely blended into the butter/sugar mixture, you will have a soft dough. Shape dough into a ball, cover, and refrigerate for 1-2 hours until slightly firm before rolling. When chilled, divide the dough into two equal portions and return one portion to the refrigerator. On a lightly floured pastry board, roll one portion of the dough to a thickness of approximately 1/4 inch. Place cut cookies on a non-greased baking sheet and brush lightly with the egg/water glaze. Sprinkle with granulated sugar or colored sugar crystals. BAKE AT 325 DEGREES for 20-25 minutes. Cookies will puff slightly during baking. Do not overbake. They should still be white on the top & just beginning to turn golden on the bottom. They will be firm to the touch but not crisp. Coconut, your cookies sound very good. We'll add them to this year's list. There are so many yummy cookies here it's hard to narrow it down to something reasonable for 2 people! :) /tricia o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 11:56 LOL Tricia, thanks. I know what you mean. We are only two here too. We do send some but what I tend to do for us is make one pan of a cookie then freeze the rest of the dough in quart baggies then bring out a few at a time. I like fresh cookies anyway so this works for us. Luckily most/many cookie doughs freeze or even keep in the fridge for quite a while. Something like my ricotta cookie that doesn't freeze as well I just freeze the cookies right away and glaze later. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Dec 1, 10 at 13:39 I hope everyone keeps adding their faveroites. I have more to add myself. This is turning out to be a marvelous list, it wil keep me in 'cookies to try' for a long time and I love that thought. Coconut, the ricotta cookies scream at me to add a little lemon zest. There was a ricotta pancake recipe a few years ago that had lemon zest in them and they were to die for. I saw your note and can't wait to try. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakemayor (My Page) on Wed, Dec 1, 10 at 16:45 It's like a winter wonderland here in Michigan today. About two inches of snow so far. It made me excited to bake cookies!!! So I started. I just took Doucanoe's "Holiday Biscotti" out of the oven and it smells heavenly. Thank you! As I was looking through my cookies recipes, I came across one that I haven't made in years but remember that I loved it so. Here it is! I remember I always doubled the recipe. Czechoslovakian Cookie 1 Cup butter 1 Cup sugar 2 Egg yolks 2 Cups flour 1 Cup chopped walnuts (I'm sure pecans could be used) 3/4 Cup strawberry jam Cream butter and sugar, beat in egg yolks. Gradully stir in flour, then walnuts. Form mixture into a ball and cut in half. Wrap one half of dough in plastic wrap and place in freezer to chill. Pat remaining half of dough into an ungreased square cake pan (9x9) Spread jam over mixture. Remove remaining half of dough from freezer and roll between two pieces of wax paper to 9x9 size. Remove wax paper and invert in pan. Peel off the remaining paper and gently press edges of dough against pan. Bake 325 for 55-60 minutes. Cut into small bars. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tropicals9b (My Page) on Wed, Dec 1, 10 at 21:47 I made the Ina Garten Jam Thumbprints last night and was so mad - they were awful! Tasted like lumps of raw flour! I wasted 3 sticks of butter and all the other ingredients! But after sitting out overnight, room temp, covered in plastic wrap....today they are phenomenal. I brought them in to work and people went nuts over them. Thanks for posting it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Thu, Dec 2, 10 at 10:59 "Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top." That sounds like Hamentaschen (sp?), maybe? I've never made them, but have been wanting to try them. So I'm looking for a recipe for them too. Here is one my mother used to make, many years ago It's from a cookbook she had that was apparently put out by the Burnett Co, a brand of extracts and I don't know what all else they may have made. We used to cut them out in different shapes & sprinkle with colored sugar at Christmas. SAND TARTS 1/2 C shortening 1 C sugar 1 egg 1 Tbsp water 2 C flour 2 Tsp baking powder 1/4 Tsp salt 1/4 C almonds 1 Tsp Burnett's vanilla Blend shortening & sugar. Add egg and water. Beat thoroughly. Add flour, salt, and baking powder, which have been mixed together. Mix well. Chill. Turn out onto a floured molding board and roll very thin. Cut into diamonds and sprinkle with sugar and Burnett's ground cinnamon. Place 2 or 3 blnched almonds on top of each diamond and place cookies on greased baking sheets. Bake in a moderate oven (350 degrees) for 10 minutes. Burnett's Lemon, Raspberry, Cherry, Strawberry, Maple, Almond or Orange Extract may be used instead of Burnett''s Vanilla. Burnett's Food Colors may be sued to color these cookies any desired shade. I have typed this recipe exactly the way it is worded on this old cookbook page I have. I thought it kind on interesting, so may be some of you will, too. Now days, here in Texas, "Sand Tarts" are a completely different kind of cookie, not a cut out at all, but more of a 'rolled into a ball' type, and have finely chopped nuts in them, then rolled in powdered sugar. I have a couple more recipes, will post them later. I'm out of time now. Rusty o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by solsthumper (My Page) on Thu, Dec 2, 10 at 11:37 Here's a list of some of my favorites. You'll have to scroll down a bit to get to the recipes. My favorite Chocolate Chip Cookie recipe is not on the same page, so I'll add it below. Brown Sugar Chocolate Chip Cookies 2Ã‚Â½ cups AP flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups light brown sugar, packed 2 large eggs 1 tablespoon vanilla extract 2 cups semisweet chocolate chunks, or chocolate chips Ã‚Â½ cup chopped walnuts, optional Whisk together the flour, baking soda and salt. In a mixer, cream the butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. On low speed, add the flour mixture, and mix until barely blended. Add chocolate chunks, and nuts. Drop by tablespoons onto sheet pan and bake in a 350Ã‚Â°F oven, for 12-15 minutes. Sol o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Sat, Dec 4, 10 at 9:30 Let the holiday baking begin! This is such a great thread. I make cookies all the time so Christmas is the one time a year I make candy. Made microwave caramels and peanut clusters last night for a cookie exchange and DS's middle school band reception. Buckeyes will coming in the next week and before Christmas I will make my usual toffee, peanut brittle, Sharon's peppermint bark, and caramel corn. caramels and peanut clusters Aunt Pat's Peanut Clusters 1 lb white almond bark 1 12 oz bag chocolate chips 20 oz salted Spanish peanuts Melt almond bark and chocolate chips together, stir in peanuts and scoop into balls onto wax paper. Here is a link that might be useful: Micro caramels recipe o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Dec 5, 10 at 16:28 Those look great, Tracy! Nancy, I have a question about your cream cheese sugar cookies. Could I substitute Marscapone? I have some in the fridge, but no cream cheese. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by woodie2 (My Page) on Sun, Dec 5, 10 at 18:02 Coconut I make almost the identical Ricotta cookies, but Wiz, I wouldn't want lemon in mine, I love the vanilla ricotta cake like taste, just melts in your mouth! I have a lot of favorites and some are from this forum over the years and have been posted above already! Here are a couple that haven't been posted yet with thanks to Diane and Jenn and my Mom and Grandma..................... CRAFTYRN'S TIGER BARK =========== 1 Cup milk chocolate chips 2 Cups (12 ounces) vanilla milk chips or almond bark 2 Cups peanut butter chips 1/2 Cup chopped peanuts Line jellyroll pan with foil. In microwave, melt 3 types of chips separately, stirring until smooth. Pour melted peanut butter chips into prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and chocolate chips on top, drizzling each randomly. To marbleize, use knife to pull through chocolate in wide curves. Refrigerate until set. Break into squares . WOODIE'S MOM'S TOFFEE SQUARES 1 cup butter 1 cup brown sugar 1 egg yolk 1 teaspoon vanilla 2 cups flour 1/4 teaspoon salt 3 to 4 milk chocolate bars (7/8 ounces each) 1/2 cup chopped nuts Preheat oven to 350. Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended. Spread in a rectangle about 13 x 10 inches on greased baking sheet, leaving about 1 inch all around edges. Bake 20 to 25 minutes at 350 or until nicely browned. Crust will still be soft. Remove from oven. Immediately place separated squares of chocolate on top of hot crust. Let stand until soft; then spread evenly over entire surface. Sprinkle with nuts while still warm then cut into small squares while warm. Makes 6 to 7 dozen squares MY GRANDMA'S CHOCOLATE WALNUT PUFFS 1 cup (6 ounce package) semi-sweet chocolate chips 2 egg whites, room temp 1/8 teaspoon salt 1/2 cup sugar 1/2 teaspoon vanilla 1/2 tablespoon white vinegar 3/4 cups chopped walnuts Preheat oven to 350. Line cookie sheet with parchment paper. Melt chocolate over warm water. Beat egg whites with salt til foamy. Gradually add sugar. Beat til peaks form. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop from teaspoon onto cookie sheet. Bake 10 minutes at 350. Remove from oven and let sit on cookie sheet for 2-3 minutes to set up. Makes 36 cookies JENN'S CRANBERRY LEMON COOKIES A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sun, Dec 5, 10 at 21:16 Rusty, thanks for the suggestion. I googled those cookies and they are interesting but different than I made. After thinking about it, I was wrong about the assembly of the cookies. The dough for the ones I made was cut in a square, but the filling was put on a diagonal and the opposing two corners overlapped and pinched to seal. I wish I could remember what else was in the filling besides sugar, cinnamon and nuts, probably butter etc. I remember seeing recipes for Sand Tarts in recipe books when my children were small (many moons ago), but I don't think I ever made them. Anyhow, thanks a lot. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by bcskye (My Page) on Mon, Dec 6, 10 at 16:33 Does anyone have any t&t cookie recipes made with honey instead of sugar? I've looked and found some online, but you never know if they've really been tried before rating. I was particularly interested in some Hermits and anything that I could make for a Sugar Free Christmas plate of cookies. We are both diabetic and have so many friends and relatives that are as well. I would like really good and pretty cookies to serve and gift. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Tue, Dec 7, 10 at 3:53 Woodie, must be a New Jersey Italian cookie. Smiles. Our friend Elaine lived in Trenton, but I think her family might come from more up by you. I always want mine plain too. They have a really great, distinctive, subtle flavor. I love walnuts and I had Christy pick up some extra today so I can try your Grandmothers Walnut Puffs. Sounds right up my alley. Bcskye, I don't have any in particular. Do you use Splenda in cooking at all? With that you should be able to make many recipes. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by murphy_zone7 (My Page) on Tue, Dec 7, 10 at 6:22 Thanks to all for the recipes.....what wonderful cookies!! I am not baking this year...gonna travel by air and you know how those TSA people are!! Anyway, I don't know if this really qualifies as a cookie but they are incredibly easy, very very good, and loved by many. Kids love to help make these. I found the recipe on the Kitchenaid forum several years ago, don't remember who posted it but here it is: Oreo Truffles aka Oreo Balls -------- ------------ -------------------------------- 1 pound Oreo Cookies -- 3 sleeves 1 8 oz Cream Cheese -- room temp 1 pound melting milk chocolate 1/2 pound melting white chocolate -- (Can vary the colors depending upon the occasion) Using a food processor, grind cookies to a fine powder Using mixer, blend cookie powder and cream cheese until thoroughly mixed (should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted tool, lift ball out of chocolate and let excess chocolate drip off. Place on wax-paper lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. If not eating that day. store in airtight container, in refrigerator. Let come to room temperature before eating. We like them either way....we just like them. Murphy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Dec 7, 10 at 8:39 Sally2, I really don't know if you could sub Marscapone for the cream cheese. I would try it though. You might need to adjust the flour for the difference in moisture but I think it would taste fine. If you try it, please report back. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Dec 7, 10 at 9:34 Okay. I've had some Marscapone in the fridge planning to use it someday, but it's getting to the point that someday needs to come soon. I'll see what happens. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by iris_gal (My Page) on Tue, Dec 7, 10 at 18:16 Love this thread. Here are my two finest cookie/bar recipes. Enjoy. My mother got the recipe for Nanaimo Bars in Vancouver B.C. in the 1950s. When cut the 3 layers resemble the dark, light, dark of the Nanaimo ferry in the distance. It contains a raw egg in the base which has never caused problems. It is simply the best bar I've ever tasted. After chocolate my favorite is marzipan. Every Christmas my SIL and I would spend a day making miniature marzipan fruits: apples painted with red food coloring, oranges rolled in tinted granulated sugar with a clove for stem, bananas painted also, Xmas trees using Scandinavian butter paddles for texture, etc. Finally in the late 80's I found a recipe worthy of the paste. As good as the finest bakery item. *** Nanaimo Bars 1/2 c. margarine, melted 1/4 c. sugar 5 Tb. cocoa 1 tsp. vanilla 1 egg, slightly beaten 1/2 c. chopped walnuts 2 c. graham cracker crumbs (34 single) 1 c. coconut 1/4 c. margarine 2 Tb. vanilla custard powder (pudding & pie filling) 2 c. pd. sugar, sifted 3 Tb. milk 4 squares (4 oz.) semisweet or bittersweet choc. 1 Tb. butter Stir melted margarine, sugar, cocoa, vanilla & egg together thoroughly. Stir in nuts, cracker crumbs & coconut until well mixed. Firmly press into 9x9 pan; chill. Beat margarine & custard powder; beat in pd. sugar alternately with milk. Spread over chilled base; set aside. Melt choc. & butter. Dribble over frosting layer & carefully spread to cover. Before top choc. layer hardens, score into narrow bars with sharp paring knife. Chill overnight. Cut into bars; store in refrigerator, tightly covered. Easily keeps 3 weeks. Notes double recipe in 9x13; prefer bittersweet choc. in top layer. today's margarines are too soft - use butter. ===================================================== *** Almond Triangles (Sunset 12-87) 2 1/2 C. flour 8 oz. butter 1 egg Make as pie pastry except knead a bit. (or it will be too crumbly) Press into 9 x 13 pan. Cover & set aside. 8 oz. almond paste 2 eggs 1 C. sugar 1 C. slivered or thinly sliced blanched almonds Break marzipan up with mixer, or by fork, into vy. small chunks. If it has been on the grocery shelf too long this will take awhile. Add one egg & beat just til smooth. Stir in other egg (prevents adding additional air) & sugar until well mixed & smooth. Spread almond paste mixture over pastry base. Sprinkle with silvered almonds, pressing them in gently. Preheated 350 degree oven for about 35 min. Cool in pan. Cut 3" or larger squares, then triangles. (sacrifice a 1 inch strip to ease removal of first row) Store well wrapped in refrigerator for 1 1/2 weeks. Haven't tried freezing. Notes Thinly sliced almonds dislodge when cutting - use very sharp knife. If unable to find Almond Paste this is wonderful: Homemade Almond Paste 1 1/2 C. blanched almonds 1 1/2 C. sifted pd. sugar 1 egg white 1 tsp. almond extract 1/4 tsp. salt Grind almonds fine. Mix thoroughly into stiff paste with remaining ingredients. Makes 13 oz. about 1 1/3 cups.
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Cookalong - #25 Cream Cheese
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Comments (1)
o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sun, Apr 11, 10 at 16:36 I don't know Food, but don't use it if you make this..it doesn't come out nice and creamy... Photobucket Photobucket Crab Spread.. 1/2 lb crab meat 8 oz cream cheese 1 small onion, minced 1 heaping teaspoon horseradish, or to taste 3 TBS cream or 1/2 and 1/2 juice of a half lemon pepper Mix all together. Spread into greased casserole.Sprinkle with crumbled bacon or slivered almonds..Bake till it bubbles and browns lightly..350 deg. Allow to sit a few mins before serving on crackers. Apricot Cheese Coffee Cake Photobucket Photobucket Here is the recipe, from Land O Lakes Country Heritage. Coffee Cake Ingredients: 1 3/4 cups all-purpose flour 3/4 cup LAND O LAKESÂ® Butter, softened 1/2 cup sugar 2 LAND O LAKESâ„¢ All-Natural Farm-Fresh Eggs 1 teaspoon vanilla 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Filling Ingredients: 1/4 cup sugar 1 (8-ounce) package cream cheese, softened 1 LAND O LAKESâ„¢ All-Natural Farm-Fresh Egg 1 teaspoon freshly grated lemon peel 1 (12-ounce) jar apricot preserves Glaze Ingredients: 1/3 cup powdered sugar 1 to 2 teaspoons lemon juice Heat oven to 350Â°F. Grease and flour bottom and sides of 10-inch springform pan. Set aside. Combine all coffee cake ingredients in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread batter on bottom and 2 inches up sides of prepared pan. Combine all filling ingredients except apricot preserves in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Spread evenly over batter in pan. Spoon preserves evenly over filling. Bake for 45 to 55 minutes or until crust is golden brown. Cool 20 minutes. Loosen sides of cake from pan by running knife around inside of pan; remove sides of pan. Meanwhile, stir together powdered sugar and enough lemon juice for desired drizzling consistency in small bowl. Drizzle over warm coffee cake. Serve warm or cold; store refrigerated. I am enjoying reading and seeing the recipes. I make the cheese coffee cake that Annt does, my pic isn't as good! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Sun, Apr 11, 10 at 16:58 Here is a link to the previous cookalongs. I'm sure that we would all appreciate additions to any of these old threads if any one has found great uses of these ingredients. Here is a link that might be useful: All the other Cookalongs o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by mamalou (My Page) on Sun, Apr 11, 10 at 17:11 Caramel Apple Cheesecake I made this recipe for Thanksgiving and everyone said it was a KEEPER!! The whole thing disappeared! 1 cup graham cracker crumbs 3 tablespoons sugar 1/2 teaspoon ground cinnamon 1/4 cup butter or margarine, melted 2 tablespoons finely chopped pecans Filling 3 (8 ounce) packages cream cheese, softened 3/4 cup sugar 3 eggs 3/4 teaspoon vanilla extract Topping 2 1/2 cups chopped peeled apples 1 tablespoon lemon juice 1/4 cup sugar 1/2 teaspoon ground cinnamon 6 tablespoons caramel ice cream topping, divided sweetened whipped cream 2 tablespoons chopped pecans Directions: 1. Combine the first five ingredients; press onto the bottom of a lightly greased 9-inch spring form pan. 2. Bake at 350 degrees for 10 minutes; cool. 3. In a mixing bowl, beat cream cheese and sugar until smooth. 4. Add eggs; beat on low just until combined. 5. Stir in vanilla. 6. Pour over crust. 7. Toss apples with lemon juice, sugar and cinnamon; spoon over filling. 8. Place cheesecake/pan in a large rectangular baking pan filled with 2 inches of hot water; place in 350 degree oven and bake for 55-60 minutes or until center is almost set. 9. Remove cheesecake from oven and water-filled pan and cool on a wire rack to 10 minutes. 10. Carefully run a knife around edge of pan to loosen. 11. Drizzle with 4 tablespoons caramel topping. 12. Cool for 1 hour. 13. Refrigerate overnight. 14. Remove sides of pan. 15. Just before serving, garnish with whipped cream. 16. Drizzle with remaining caramel; sprinkle with pecans. 17. Store in refrigerator. X-Treme Chocolate Double Nut Caramel Ladyfinger Torte Kathy Specht, Cambria, California Southern Living, OCTOBER 2004 Prep: 30 min., Cool: 5 min., Cook: 5 min., Chill: 1 hr. Ingredients: 1 1/2 cups NESTLÃ‰ TOLL HOUSE Semi-Sweet Chocolate Morsels 2 (3-ounce) packages ladyfingers 1 (13-ounce) jar hazelnut spread (I use Nutella brand) 20 caramels 2 1/3 cups whipping cream, divided 1 1/2 cups chopped pecans 1/3 cup DOMINO 10-X Confectioners Sugar 1 (8-ounce) package PHILADELPHIA Cream Cheese, softened 2 tablespoons crÃ¨me de cacao 3 (1-ounce) semisweet chocolate baking squares 2 tablespoons DOMINO 10-X Confectioners Sugar Directions: Microwave chocolate morsels at HIGH 90 seconds or until melted, stirring at 30 second intervals; cool 5 minutes, and set aside. Split ladyfingers, and stand halves around edge of a 9-inch spring form pan, placing rounded sides against pan; line bottom of pan with remaining halves. Reserve remaining ladyfingers for other uses. Spread hazelnut spread evenly over ladyfingers on bottom of pan. Cook caramels and 1/3 cup whipping cream in a medium saucepan over low heat, stirring constantly, just until melted. Stir in pecans until coated; spoon caramel mixture evenly over hazelnut spread. Beat 1/3 cup confectioners sugar and cream cheese in a medium bowl at medium speed with an electric mixer until fluffy. Add crÃ¨me de cacao; beat until blended. Beat in melted morsels until blended. Beat remaining 2 cups whipping cream in a medium bowl at medium speed with an electric mixer until stiff; fold into cream cheese mixture, and spoon evenly over caramel layer in pan. Shave baking squares with a vegetable peeler evenly on top. Sprinkle evenly with 2 tablespoons confectioners sugar. Chill 1 hour. Yield: Makes 12 servings o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sun, Apr 11, 10 at 19:21 Neufatchel, which has a little hat on one of the vowels but I don't know how to type that, has 1/3 less the calories than regular cream cheese, so 1/3 less taste. I've read it is not good for cheesecake but I don't make cheesecake anyway. I have seen recipes for cheesecake using it in Cooking Light magazine, but I dunno if the recipes are any good. Probably not good in danish and the like either. I use it mostly to spread on bagels and toast and english muffins, in which case it tastes just fine. I top it with a dab of homeade jam, yum. Great with lox, since that has a strong taste so I don't miss the extra taste for that application. Fine with those dream eggs, because they were flavored with the herbs anyway, and the neufatchel just added a wonderful creamy texture, even with 1/3 less fat. Since cream cheese is almost pure fat, 1/3 less doesn't make it a diet food by any means, but I like it just as well if not better than cream cheese for what I use it for, so that's what I buy for the calorie savings. I don't mind it in party spreads either. If I want them to taste "fatter" I can always add mayo or butter. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Apr 12, 10 at 10:48 Thanks lpink - but is there any taste difference between it and 1/3 less fat cream cheese? It looks like Philly makes both, so there must be some difference, no? The recipe I was looking at was artichoke dip. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Mon, Apr 12, 10 at 15:54 This is a great spread. I especially like to put it in a pretty ramekin and bring it, along with a spreader, as a hostess gift Homemade Boursin With Fresh Herbs 1 lb farmers cheese, or 1/2 cottage cheese & 1/2 Ricotta 8 ounces cream cheese 1/2 cup butter, softened 4 large garlic cloves, minced 2 medium shallots, minced 1/2 cup fresh parsley, chopped finely and packed tight 1/2 cup chopped fresh thyme OR 2/3 cups fresh dill chopped finely 1/3 cup chives, chopped finely 1 tsp pepper, freshly ground 1/4 tsp cayenne Blend the cheeses and butter, add the remaining ingredients. Mix thoroughly. Store in small crocks or ramekins in the fridge until well chilled. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 17:13 The taste difference is that stuff made with neufatchel tastes 1/3 less rich, and with 1/3 less fat carrying the flavor, neufatchel doesn't have the same "creamy" taste of cream cheese. However, I LIKE the taste of neufatchel better than cream cheese, to me it's slightly tangier. NO FAT cream cheese, on the other hand, tastes "gummy" to me and with almost no taste, it's all gummy texture. The best I can describe it is tastes slightly of plastic. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Mon, Apr 12, 10 at 20:16 I agree with Lpink - it's a little tangier and less creamy. IMO, no-fat cream cheese is awful stuff. "Plastic" is a good description for it. I'll do without or make a different recipe before I'd use/eat it. I made this today. Yummy stuff. Miss Verba's Pimento Cheese Ingredients: 1 pound sharp yellow cheddar 1/4 pound cream cheese, softened 1 teaspoon freshly ground white pepper 3 large red bell peppers, roasted, peeled, seeded, and chopped 1/2 cup homemade mayonnaise or best-quality commercial mayonnaise 1 teaspoon sugar Splash of hot sauce, such as Tabasco or Cholulu 1/8 teaspoon cayenne pepper (optional) Method: 1. Grind the cheddar in a food processor fitted with the grating disk, or grate it on the small-holed side of a hand grater. 2. Transfer the grated cheese to a bowl, add the cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce, and cayenne, if using, and blend all together thoroughly. 3. Refrigerate and serve chilled. (The spread will keep for several days in the refrigerator, but it usually disappears long before than.) Source: Frank Stitt's Southern Table: Recipes and Gracious Traditions from Highlands Bar and Grill My notes: I used Cabot extra sharp cheddar (so mine isn't really the "proper" color). Normally, I'd cut the sugar, but I was using Duke's mayo (which has no sugar), so this amount was about right. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Apr 12, 10 at 21:23 I use Neufchatel almost exclusively these days and have not noticed any real diference in flavor or richness. Funny the difference in what people can taste. I actually prefer "parmesan" over "parmigianno reggiano". To me it tastes better! OMG..I am DEFINITELY going to make that Apricot Cream Cheese Coffeecake! (I feel faint....) Linda o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Mon, Apr 12, 10 at 22:02 I agree with Doucanoe, I think with spreads and highly seasoned dishes neufatchel is good. Even with blintzes or fillings. Where it wouldn't do too good is where the cream cheese is the major fat in the recipe, like a cookie dough or cake recipe, or frosting. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Apr 13, 10 at 10:44 Alexa, I'll be making the coffee cake recipe you posted when it's my turn to take a treat to our Knitting Circle at the library. Mmmmm. I'm not a big fan of cheesecake but I often make these when bite-sized desserts are needed. I usually mix up the dough and shape the balls (store tightly covered) the night before but bake them the day of the event. 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 cram 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 #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 10:49 I asked the group last week if I could freeze these and the only problem I've had is that they went too quickly. They are great cold or even frozen! Carrot Cake Sandwich Cookies - Martha Stewart's Cookies Makes about 25 sandwiches Ingredients: 1 cup packed light-brown sugar 1 cup granulated sugar 1/2 pound (2 sticks) unsalted butter, room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old-fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots) 1 cup raisins Cream Cheese Frosting: 8 ounces cream cheese, room temperature 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature 1 cup confectioners' sugar 1 teaspoon pure vanilla extract For the cookies: Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator. Cream Cheese Frosting: Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine. Photobucket I'm sorry I don't know the rules on cookalongs but could I suggest all types of beans? o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleenca (My Page) on Tue, Apr 13, 10 at 18:38 Hi natesgram, Beans were the subject of the 21st cookalong - see the following link. :) When it's time for the next cookalong, wizardnm will pull a name from those who contributed to the current cookalong, & that person selects the next topic. I hope you're enjoying it. BTW, links to all the cookalongs are in this link: Here is a link that might be useful: Cookalong #21 --- Beans o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by natesgram (My Page) on Tue, Apr 13, 10 at 22:51 Thank you Kathleen, so many good recipes and so little time to read them all. I'll check out that link. :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by georgysmom (My Page) on Wed, Apr 14, 10 at 10:15 Jezebel Sauce 1 (18 oz.) jar pineapple preserves 1 (18oz.) jar apple jelly 1 can dry mustard (1.12 oz.) 1 5 oz jar horseradish 1 T. coarsely ground black pepper Mix together in blender and pour back into jars......... Refrigerate. Serve over cream cheese with favorite cracker. I prefer wheat thins with this. . o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by cookebook (My Page) on Wed, Apr 14, 10 at 13:14 My Mom's Cucumber Sandwiches in her words: 1 8 oz. pkg. cream cheeseâ€"I always use the Neufchatel 1 small cucumber, peeled, seeded and chopped fine 2-3 green onions with tops, chopped fine Soften cream cheese, thin with a little milk, yogurt or sour cream and 1 tablespoon real mayonnaise. Add chopped veggiess and season with 1/2 teaspoon each lemon pepper and cayenne pepper, and 1/4 teaspoon red pepper flakes, or to taste. Spread mixture on heavy brown bread and cut each sandwich into 3 or 4 pieces desired shape. Make at least the day before serving. Cover and refrigerate with damp paper towels on top of sandwiches so they will stay moist. Makes 4-5 large sandwichesâ€"maybe 4 because I like lots of filling in mine. o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Apr 15, 10 at 11:23 OK, better late than never: JALAPENO CHEESECAKE (MY FAVORITE) 8 ounces cream cheese 5 ounces sharp che4ddar cheese, grated 2 cloves garlic 1 egg 8 ounces jalapeno jelly Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 335 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers. Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because itâ€™s covered with jelly!! I use my own home canned Habanero Gold to make this stuff, and I'll be making 8 or 10 of them for that wedding in May. Somehow I just know I'm going to be eating some of them myself, and I'm going to experiment with making one with a fruit jam instead of the hot pepper jam and see how that works, the bride wanted something "sweet", she says "only the guys will like the hot stuff". HUH? I love it and I'm sure not a guy! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by kathleen_li (My Page) on Sat, Apr 17, 10 at 22:12 You are not late, still one more day! :) o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 11:11 Nate, I want to make those cookies! I have a lot of carrots, and today just might be a great day to make cookies with my grandson. "â€¢ For an extra-fancy presentation, borrow an old trick from French chef Michele Girard. Serve the eggs in their shells by carefully cutting away the top third of each shell, emptying out the egg, then sterilizing the shell in simmering water. Drain completely. Have egg cups handy. Stuff the hot eggs into the shells, mounding them high. Sprinkle with a little fresh herb for color and serve." ...Yeah, right. But the eggs sound very good. I'll have to try those sometime. Lpink, that kugel recipe looks interesting, too. I've never had anything like it. I'm wondering if I could do something along those lines, varying some of the ingredients, and using that chocolate pasta I haven't gotten around to using yet. I'll think about it and come up with something I hope works. Ann, your recipes and photos are always so tempting and beautiful! David, I want to save that onion dip recipe, too. Everyone's recipes look so good. Great choice. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by beanthere_dunthat (My Page) on Sun, Apr 18, 10 at 19:01 LOL! Sally, I believe my response to that part of the recipe was "Yeah, I'll do that the day after h_ll freezes over. Sure thing." But since it was part of the original recipe in the newsletter, I figured I should include it. :) Nate's killing me with those cookies. I'm going to have to make them now that I know they can be frozen! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Sun, Apr 18, 10 at 19:26 OK, I'm still chuckling about Renee cutting the tops off egg shells, sterilizing them and filling them with cooked egg, or anything else. ROFL. I just finished two of the habanero cheesecakes for the wedding so I even cooked along for a change. Thanks, Kathleen, for letting me know I'm not late. I just figured I was, I always am, somehow... Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Apr 18, 10 at 22:41 Well, I had good intentions, and got started, but ran out of time to meet tonight's deadline. DH and I went out today on a chicken coop tour of East Dallas. (which was lots of fun, but a whole nother topic) Then I had to clean the kitchen in order to cook in it. But, my little grandson (a month away from 3 yrs. old) and I did get started on Nate's carrot cake cookies, but since we didn't finish making the dough until an hour before his bed time, and the dough has to chill at least an hour, it'll be tomorrow before we bake them and do the cream cheese part. It doesn't matter. Both DGS and I had a great time mixing up the batter. He got to taste the flour, the sugar, the butter, and all the other ingredients as they went into the mix. No germaphobes need taste these cookies when they're done! Thanks Nate for the recipe, and the fun time with my grandson! Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 8:06 Great response, everyone loves to bake and cook with cream cheese. Thank You to all that contributed!! I just pulled out a name for the next ingredient choice..... >>>>>>>>>> Tracey_Oh <<<<<<<<<<<<<<< Please post your ingredient pick here....... Nancy o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Mon, Apr 19, 10 at 9:25 Whoo hoo! Ok, I think I'm going to go with peanut butter. If I had to pick one food to live on, it would definitely be that. Thanks again Nancy for organizing these cookalongs! o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 19, 10 at 11:33 Great choice! I love peanut butter too. Thanks Tracey! Nancy Here is a link that might be useful: Cookalong #26 ----- Peanut Butter o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sherrmann (My Page) on Mon, Apr 19, 10 at 12:08 Gosh, the only recipe I have that uses peanut butter is for Peanut Butter Cookies! I put it under jam and on toast and bananas and apples all the time, but don't use it in "recipes." I can't wait to see what we get here! Sherry o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 14:19 Sally, I'm still chuckling over the "chicken coop tour". Now there's something I'd really like! Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Apr 19, 10 at 15:59 Oh, Annie, it was a blast! I can post over on conversations about it, if anyone's interested. Sally o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Apr 19, 10 at 17:01 I'm interested, I don't know about anyone else. Deanna, maybe? Annie o RE: Cookalong #25 --------- Cream Cheese clip this post email this post what is this? see most clipped and recent clippings Posted by claire_de_luna (My Page) on Mon, Apr 19, 10 at 17:08 Oh I'm definitely interested in a Chicken Coop Tour! Do tell Sally!
...See More
Terri_PacNW
13 years ago
last modified: 9 years ago
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
caliloo
13 years ago
last modified: 9 years ago
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.
hawk307
13 years ago
last modified: 9 years ago
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
sally2_gw
13 years ago
last modified: 9 years ago
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
Terri_PacNW
13 years ago
last modified: 9 years ago
Sounds good Lou!!

Anyone have recipes using Cocao Nibs? I've got a quart jar full of them...
ann_t
13 years ago
last modified: 9 years ago
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.
jessyf
13 years ago
last modified: 9 years ago
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'
Gina_W
13 years ago
last modified: 9 years ago
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 (Wholefoods.com)

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.
claire_de_luna
13 years ago
last modified: 9 years ago
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.
KatieC
13 years ago
last modified: 9 years ago
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.
Terri_PacNW
13 years ago
last modified: 9 years ago
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.
Lars
13 years ago
last modified: 9 years ago
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 manufacturers 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 evenlyyou 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
booberry85
13 years ago
last modified: 9 years ago
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.
WalnutCreek Zone 7b/8a
13 years ago
last modified: 9 years ago
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.
Terri_PacNW
13 years ago
last modified: 9 years ago
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...
lpinkmountain
13 years ago
last modified: 9 years ago
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.
countrygal_905
13 years ago
last modified: 9 years ago
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.
doucanoe
13 years ago
last modified: 9 years ago
Here is one of my contributions. I'm sure I'll have more....

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
ruthanna_gw
13 years ago
last modified: 9 years ago
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.
JoanM
13 years ago
last modified: 9 years ago
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.
Rusty
13 years ago
last modified: 9 years ago
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
lpinkmountain
13 years ago
last modified: 9 years ago
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!
Terri_PacNW
13 years ago
last modified: 9 years ago
Rusty, I would love love love that cake!! I'm putting it in the MUST try soon file!!
lakeguy35
13 years ago
last modified: 9 years ago
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.

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
wizardnm
Original Author
13 years ago
last modified: 9 years ago
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
rosewitch
13 years ago
last modified: 9 years ago
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
Rusty
13 years ago
last modified: 9 years ago
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
lakeguy35
13 years ago
last modified: 9 years ago
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

Recipe at the link below.

David
doucanoe
13 years ago
last modified: 9 years ago
Just finished the caramel sauce for this torte I made yesterday. It is so easy, yet soooo sinful!

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
ï¿½ 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.

Linda
caliloo
13 years ago
last modified: 9 years ago
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
ï¿½ cup butter softened
ï¿½ cup sugar
1 egg
2 cups cake flour
1 tsp vanilla
ï¿½ 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
lpinkmountain
13 years ago
last modified: 9 years ago
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!
sally2_gw
13 years ago
last modified: 9 years ago
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
empress
13 years ago
last modified: 9 years ago
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.
Terri_PacNW
13 years ago
last modified: 9 years ago
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.
loves2cook4six
13 years ago
last modified: 9 years ago
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.
lindac
13 years ago
last modified: 9 years ago
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.
denise8101214
13 years ago
last modified: 9 years ago
Link to all the Cookalongs.
wizardnm
Original Author
13 years ago
last modified: 9 years ago
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 Hermï¿½, with whom Dorie Greenspan wrote "Desserts by Pierre Hermï¿½," 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
sally2_gw
13 years ago
last modified: 9 years ago
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
wizardnm
Original Author
13 years ago
last modified: 9 years ago
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
lpinkmountain
13 years ago
last modified: 9 years ago
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!
cloudy_christine
13 years ago
last modified: 9 years ago
Linda, do you remember the frango mints at Marshall Fields?
wizardnm
Original Author
13 years ago
last modified: 9 years ago
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
rosewitch
13 years ago
last modified: 9 years ago
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
lakeguy35
13 years ago
last modified: 9 years ago
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!

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

{{gwi:1548343}}

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
lakeguy35
13 years ago
last modified: 9 years ago
Forgot to thank Nancy for letting this run another week....THANKS! I love, love chocolate anything.

David
wizardnm
Original Author
13 years ago
last modified: 9 years ago
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
lakeguy35
13 years ago
last modified: 9 years ago
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

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