I found a great vintage recipe blog recently that has this recipe for "Dad's Famous Chocolate Chip Cookies" for Father's Day! There is another 30 or so chocolate recipes on this site as well!
Happy Father's Day!
Here is the link:
Showing posts with label chocolate recipe. Show all posts
Showing posts with label chocolate recipe. Show all posts
Thursday, June 11, 2009
Wednesday, September 24, 2008
Hershey's Candy Corn Kisses are a Halloween fave!
I bought some Hershey Candy Corn Kisses at Target and love them! They smell heavenly like vanilla and are so cute.
Here is a recipe from the Hershey website to make for Halloween:
KISSES Candy Corn Pixies
Ingredients:
1/4 cup (1/2 stick) butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Yellow and red food colors
48 HERSHEY'S KISSES Brand Candy Corn Flavored Candies
Powdered sugar
Directions:
1/4 cup (1/2 stick) butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Yellow and red food colors
48 HERSHEY'S KISSES Brand Candy Corn Flavored Candies
Powdered sugar
Directions:
1. Beat butter, granulated sugar, eggs and vanilla in large bowl until well blended. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until blended.
2. Place about 3/4 cup dough in each of three separate bowls. Add yellow food coloring to one bowl, mixing until color of dough is uniform and close to color of candy piece. Tint another bowl orange using yellow and red food coloring. Cover; refrigerate doughs about 1 hour or until firm enough to handle.
3. Heat oven to 300° F. Remove wrappers from candies. Taking a small pinch of dough from each bowl, shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet.4. Bake 14 to 16 minutes or until edges are set. Cool about 2 minutes; press candy piece into center of cookie. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.
Wednesday, August 27, 2008
King Arthur Flour has all your chocolate desires!
Just got done checking out some more great chocolate finds at the King Arthur Flour website! This is a premo site for all kinds of scrumptious chocolate recipes, gadgets, mixes, baking ingredients, and cocoa. If you have never used their flour, you really need to use it in all your chocolate recipes. There is no better, and their whole wheat flour makes the best chocolate chip muffins. See their site for the Golden Chocolate Chip Muffin recipe or if your in the mood for a great chocolate chip cookie, their recipe rocks!
Have a great Labor Day!
Friday, June 13, 2008
The Ice Cream Sandwich Dessert..... SO EASY!!
This is a real find and time saving dessert. All you need is a box of ice cream sandwiches, some whipped cream topping, some fudge sauce or caramel sauce and some crumbled up candy bar pieces like toffee bars or peanut butter and chocolate cups or even just simple chocolate chips!
Get a large bowl (like a trifle bowl) and layer it with ice cream sandwiches on the bottom, then add a layer of whipped topping and some sauce with a little sprinkle of the candy or chips and repeat the layers. At the top just add some more whipped cream and candy sprinkles. Top with a cherry! Freeze until ready to eat or dig in everybody!!!
Frozen Hot Chocolate from Paula Deen for summer! Stay Cool with Chocolate!
Paula's Party is one of my favorite shows on the Food Network. The celebrities that Paula has on the show cook up some of their favorite recipes! I also love to see the ones who don't cook try to help Paula in the kitchen. Here is a delicious chocolate recipe that is sure to keep you cool in the heated summer months ahead! Enjoy!!!
3 ounces best-quality chocolate (or a variety of your favorites)
2 teaspoons store bought hot chocolate mix (recommended: Serendipity Frozen Hot Chocolate Mix)
1 1/2 tablespoons sugar 1 1/2 cups milk
3 cups ice Whipped cream, for garnish
Chocolate shavings, for garnish
Chop the chocolate into small pieces and melt in a small heavy saucepan or in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended.
Remove from heat and slowly add 1/2 cup of the milk, stirring until smooth. Cool to room temperature.
In a blender, place the remaining 1 cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cram and chocolate shavings!!! Fun!
Chop the chocolate into small pieces and melt in a small heavy saucepan or in the top of a double boiler over simmering water. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended.
Remove from heat and slowly add 1/2 cup of the milk, stirring until smooth. Cool to room temperature.
In a blender, place the remaining 1 cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a giant goblet and top with whipped cram and chocolate shavings!!! Fun!
Thursday, August 2, 2007
Give Starbucks a run for its money with this recipe from Hungry Girl! Raspberry Mochachino!
Swap out your Raspberry Mocha Frappuccino with this recipe from Hungry-girl.com! It is 63 calories versus 390 at Starbucks! I love Hungry-girl.com! It is full of great reviews on diet foods and great recipes! It is so cute too!
Tuesday, May 8, 2007
Creamy Chocolate Fondue Recipe from our Pampered Chef friends!
Cool & Creamy Chocolate Fondue
Ingredients:3/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon Cinnamon
1/2 teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges Directions:
1. Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes.
2. To serve, spoon fondue into small bowl. Serve with fruit dippers, if desired.
Yield: 2 cups (16 servings)
Nutrients per serving: (2 tablespoons fondue): Calories 80, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 0 g, Sodium 0 mg, Fiber 0 g
www.pamperedchef.biz/ruthcornell
Ingredients:3/4 cup semi-sweet chocolate morsels
1 container (8 ounces) frozen whipped topping, thawed
1/2 teaspoon Cinnamon
1/2 teaspoon rum or vanilla extract (optional)
Assorted fresh fruit dippers such as whole strawberries, apple, peach or pear wedges Directions:
1. Place chocolate morsels and half of the whipped topping in Small Batter Bowl. Microwave, uncovered, on HIGH 1 minute or until chocolate is melted and smooth, stirring after each 20-second interval. Fold in remaining whipped topping, cinnamon and rum extract, if desired; mix until smooth. Cover; refrigerate at least 30 minutes.
2. To serve, spoon fondue into small bowl. Serve with fruit dippers, if desired.
Yield: 2 cups (16 servings)
Nutrients per serving: (2 tablespoons fondue): Calories 80, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 0 mg, Carbohydrate 7 g, Protein 0 g, Sodium 0 mg, Fiber 0 g
www.pamperedchef.biz/ruthcornell
Sunday, April 29, 2007
More Chocolate Recipes! Cherry Chocolate Mousse Pie and Death by Chocolate Brownies
I was recently at the H.E. Corley Elementary School Carnival in Irmo, SC doing a booth for ChicksLoveChocolate and met a wonderful lady who worked for Pampered Chef.
She sent me these two great chocolate recipes:
Cherry Chocolate Mousse Pie
Pampered Chef 2004
1 package refrigerated pie crust dough, softened (15oz)
1 egg white,lightly beaten
3/4 cups semi-sweet chocolate morsels, divided
1 package cream cheese, softened (8ounces)
1/4 cup powdered sugar
2 Tablespoons milk
1 container frozen whipped topping,thawed, divided
1 can cherry pie filling (21 ounces) divided
1. Preheat oven to 425 degrees. Unfold one crust onto lightly floured Baker's mat. Roll into a 12inch circle using a floured rolling pin. Place into a deep dish pie plate, pressing dough into bottom and up sides. Unfold remaining crust onto lightly floured surface. Cut 24 hearts using heart shaped cookie cutter. Brush edge of crust with egg white; gently press hearts onto the edge of the crust. Prick bottom and sides with a pastry tool. Bake 10-12 minutes or until lightly golden brown. Cool completely.
2. Microwave 1/2 cup of the chocolate morsels, uncovered on high for one minute. Stir at every 20 second intervals until smooth. Chop remaining chocolate. In batter bowl, combine cream cheese and powdered sugar; whisk in milk and melted chocolate until smooth. Fold in chopped chocolate and 2 1/2 cups of the whipped topping until blended.
3. Spoon half of the cherry pie filling over the bottom of the crust, spread with cream cheese mixture. Top with remaining pie filling. Pipe remaining whipped topping around the edge. For chocolate drizzle, microwave 1/4 cup of the remaining chocolate morsels with 1 teaspoon vegetable oil for 30 seconds or until melted; drizzle over pie. Refrigerate 30 minutes.
Yield: 8 servings
Death by Chocolate Brownies
Make the recipe on a package of Ghiradelli brownie mix (eggs, oil, water). With your kitchen spritzer, spray oil in the bottom of the 9 x 9 square baker or for more brownies use the 9 x 13 baker and 2 boxes of Ghiradelli brownie mix. Pour half the prepared brownie mix in the bottom of the pan. Add 2 Symphony Chocolate bars (any good chocolate will do) and pour the other half of the brownie mix over the bars. Bake at 350 degrees for 45 minutes.
For more information and to order from Pampered Chef:
Monday, April 2, 2007
"Be a Babe" Black and White Cupcakes
This recipe is from Discovery Health's food TV show using healthy cooking and great tips to reduce the fat and sugar in recipes.
For the cupcakes:
Butter-flavored cooking spray
1-1/4 cups unbleached, all-purpose flour
1/2 cup unsweetened cocoa
1/4 cup corn starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups sugar
1 cup fat free milk
1 teaspoon instant coffee granules
3 egg whites
1/2 cup light corn syrup
Preheat the oven to 350 degrees. Place 18 silicone or foil (not paper) cup cake liners into 18 cups of 2 standard, non-stick muffin tins (or you can work in batches, using only 1 tin). If using foil liners, lightly mist them with spray.
Add the flour, cocoa, corn starch, baking powder, baking soda, and salt to a medium mixing bowl. Using your hands, mix them until combined, being sure to break any lumps. Set it aside.
In a large mixing bowl, using a sturdy whisk, mix the sugar, milk and coffee granules, stirring continuously for 1 minute. Whisk in the egg whites and the corn syrup until blended. Add the dry ingredients and stir them until just smooth. Fill each cup about two-thirds full. Transfer the pan to the oven and bake them about 21-25 minutes or until a toothpick in the center comes out dry (a few crumbs are okay). Transfer the pan to a cooling rack for 10 minutes. Then remove the cupcakes from the pan and allow them to cool completely.
Preheat the oven to 350 degrees. Place 18 silicone or foil (not paper) cup cake liners into 18 cups of 2 standard, non-stick muffin tins (or you can work in batches, using only 1 tin). If using foil liners, lightly mist them with spray.
Add the flour, cocoa, corn starch, baking powder, baking soda, and salt to a medium mixing bowl. Using your hands, mix them until combined, being sure to break any lumps. Set it aside.
In a large mixing bowl, using a sturdy whisk, mix the sugar, milk and coffee granules, stirring continuously for 1 minute. Whisk in the egg whites and the corn syrup until blended. Add the dry ingredients and stir them until just smooth. Fill each cup about two-thirds full. Transfer the pan to the oven and bake them about 21-25 minutes or until a toothpick in the center comes out dry (a few crumbs are okay). Transfer the pan to a cooling rack for 10 minutes. Then remove the cupcakes from the pan and allow them to cool completely.
For the butter cream frosting:
1/2 cup light butter, room temperature
1 tablespoon vanilla extract
1/8 teaspoon salt
3-3/4 cups powdered sugar
Add the butter, vanilla and salt to a medium mixing bowl. Using an electric mixer fitted with beaters, beat it on high speed until smooth. Then add half of the powdered sugar. Beat on low speed until well combined. Beat in the remaining powdered sugar until combined. Then beat on high speed until fluffy. Cover the bowl tightly with plastic wrap until the cupcakes are completely cooled. Then spread 1 tablespoon + 2 teaspoons of the icing evenly over each cupcake. Makes 18 cupcakes.
Add the butter, vanilla and salt to a medium mixing bowl. Using an electric mixer fitted with beaters, beat it on high speed until smooth. Then add half of the powdered sugar. Beat on low speed until well combined. Beat in the remaining powdered sugar until combined. Then beat on high speed until fluffy. Cover the bowl tightly with plastic wrap until the cupcakes are completely cooled. Then spread 1 tablespoon + 2 teaspoons of the icing evenly over each cupcake. Makes 18 cupcakes.
Each cupcake has: 230 calories, 2 g protein, 52 g carbohydrates, 3 g fat, 2 g saturated fat, 7 mg cholesterol, less than 1 g fiber, 204 mg sodium
Traditional Black and White Cupcakes have: 384 calories, 5 g protein, 49 g carbohydrates, 21 g fat, 13 g saturated fat, 93 mg cholesterol, 2 g fiber, 104 mg sodium
Traditional Black and White Cupcakes have: 384 calories, 5 g protein, 49 g carbohydrates, 21 g fat, 13 g saturated fat, 93 mg cholesterol, 2 g fiber, 104 mg sodium
Love it when you can save some cals! Right gals!
Friday, March 23, 2007
Chocolate Orange Liqueur Souffle with Chocolate Sauce from Paula Deen and the Food Network
We love Chocolate and Orange combined at Chicks Love Chocolate! Try this recipe from one of our favorite celebrity chefs-Paula Deen!
Chocolate Orange Liqueur Souffle with Chocolate Sauce Recipe
6 tablespoons (3/4 stick) butter, divided
1/2 cup sugar
5 tablespoons all-purpose flour
1 cup milk
1 to 1 1/2 tablespoons orange liqueur (recommended: Grand Marnier)
2 (1-ounce) squares semisweet chocolate, melted
3 (1-ounce) squares bittersweet chocolate, melted
1/4 teaspoon salt
5 egg yolks, lightly beaten
1 teaspoon vanilla extract
7 egg whites
Chocolate Sauce, recipe follows
Preheat oven to 350 degrees F. Coat the bottom and sides of a 2 1/2 quart souffle dish with 2 tablespoons butter, sprinkle bottom and sides evenly with 1/2 cup sugar. Tap out excess sugar; reserve sugar for later use.
In a medium saucepan, melt the remaining 4 tablespoons butter. Stir in flour and cook, stirring occasionally, until mixture begins to bubble. Add milk, orange liqueur, melted chocolates, and salt. Cook over medium-low heat until mixture thickens, stirring occasionally. Remove from heat and allow mixture to cool for 10 minutes. Whisk in beaten egg yolks and vanilla.
In a large bowl, beat egg whites until foamy. Gradually add reserved sugar, beating until stiff. Fold whites into chocolate mixture. Gently spoon mixture into prepared souffle dish. Place souffle dish in a baking pan. Fill pan with 1-inch warm water. Bake for 55 minutes. Serve immediately with Chocolate Sauce.
Preheat oven to 350 degrees F. Coat the bottom and sides of a 2 1/2 quart souffle dish with 2 tablespoons butter, sprinkle bottom and sides evenly with 1/2 cup sugar. Tap out excess sugar; reserve sugar for later use.
In a medium saucepan, melt the remaining 4 tablespoons butter. Stir in flour and cook, stirring occasionally, until mixture begins to bubble. Add milk, orange liqueur, melted chocolates, and salt. Cook over medium-low heat until mixture thickens, stirring occasionally. Remove from heat and allow mixture to cool for 10 minutes. Whisk in beaten egg yolks and vanilla.
In a large bowl, beat egg whites until foamy. Gradually add reserved sugar, beating until stiff. Fold whites into chocolate mixture. Gently spoon mixture into prepared souffle dish. Place souffle dish in a baking pan. Fill pan with 1-inch warm water. Bake for 55 minutes. Serve immediately with Chocolate Sauce.
Chocolate Sauce: 1/4 cup (1/2 stick) butter 1 (1-ounce) square bittersweet chocolate 1/4 cup unsweetened cocoa powder 1/2 cup sugar 1/2 cup whipping cream 1/8 teaspoon salt 1 teaspoon vanilla extract 1 to 1 1/2 tablespoons orange liqueur (recommended: Grand Marnier)
Melt butter and chocolate in the microwave or in a double boiler. Add cocoa, sugar, cream, and salt. Bring to a boil. Remove from heat and add vanilla and orange liqueur.
Melt butter and chocolate in the microwave or in a double boiler. Add cocoa, sugar, cream, and salt. Bring to a boil. Remove from heat and add vanilla and orange liqueur.
Yum! Enjoy!
Tuesday, March 20, 2007
Easter Idea with Chocolate of course! Chocolate and Peanut Butter Bird Nests
Chocolate - Peanut Butter Bird Nests
1 cup peanut butter
1/2 bag (12 oz.) milk chocolate chips
1 bag (6 or 7 oz.) thin pretzel sticks - broken into short pieces
Preparation - Melt the peanut butter and chocolate chips in a saucepan over low heat, stirring constantly until smooth. Stir in the pretzel sticks. Drop the mixture by heaping tablespoons full onto a waxed paper covered cookie sheet. Use the bottom of a tablespoon to make an indentation in the center of each one. Chill until set. After the nests are set, store in a single layer in an airtight container at room temperature or in the refrigerator until ready to fill. Fill with tiny jelly eggs or other small candies.
Thanks for the ideas from bellaonline. Check out their Easter recipes!
www.bellaonline.com/articles/art9150.asp
1 cup peanut butter
1/2 bag (12 oz.) milk chocolate chips
1 bag (6 or 7 oz.) thin pretzel sticks - broken into short pieces
Preparation - Melt the peanut butter and chocolate chips in a saucepan over low heat, stirring constantly until smooth. Stir in the pretzel sticks. Drop the mixture by heaping tablespoons full onto a waxed paper covered cookie sheet. Use the bottom of a tablespoon to make an indentation in the center of each one. Chill until set. After the nests are set, store in a single layer in an airtight container at room temperature or in the refrigerator until ready to fill. Fill with tiny jelly eggs or other small candies.
Thanks for the ideas from bellaonline. Check out their Easter recipes!
www.bellaonline.com/articles/art9150.asp
Friday, March 16, 2007
Rachel Ray's Chocolate Macadamian Coconut Cookie Bars
A great Easter Treat!
1 package dry sugar cookie mix, prepared to package directions
1 cup macadamia nuts
1 cup shredded coconut
1 cup white chocolate chips
9 by 12-inch baking dish Softened butter, to prepare baking dish
Preheat oven to 375 degrees F.
To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve. So easy!
To cookie mix prepared to package directions, add nuts, coconut and white chocolate chips. Butter the baking dish and spread cookie dough evenly into a thin layer across the baking dish. Bake bars for about 15 minutes, or until lightly golden brown. Remove from oven, and cool slightly. Then cut into squares, remove with offset spatula and serve. So easy!
Eat Chocolate Daily!
Rich Chocolate Cake with a New York Attitude from the Food Network
Looking for a great chocolate recipe for Easter! This one sounds so good, and it is enough for 3 cakes if you want to make them individually dusted with powdered sugar or stacked with fruit filling!
New York Cheesecake Swirl:
2/3 cup sugar
16 ounces cream cheese
2 teaspoons vanilla extract
2 whole eggs, room temperature
16 ounces semisweet chocolate morsels
Rich Chocolate Cake: 3 cups all-purpose flour
2 cups cocoa powder
1 tablespoon plus 1 teaspoon baking soda
2 teaspoons baking powder
4 cups sugar 1 teaspoon kosher salt
6 whole eggs
2 cups buttermilk
2 teaspoons vanilla extract
8 ounces unsalted butter, melted and cooled
Make the New York Cheesecake Swirl: In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar, cream cheese, and vanilla extract on high speed until well combined. Add the eggs and continue to beat on high speed. Make sure to scrape down the sides to ensure incorporation of all the ingredients. Once combined, gently fold in the chocolate morsels. Chill the mixture for approximately 1 hour.
Make the Rich Chocolate Cake: Preheat the oven to 350 degrees F.
Lightly grease and flour 3 (9-inch) cake pans and set aside. In a large bowl, sift the flour, cocoa powder, baking soda, and baking powder together. Add the sugar and salt and stir to combine well.
In a medium bowl, whisk together the eggs, buttermilk, vanilla and melted butter. Add the wet ingredients to the dry ingredients in small increments, gently folding the mixture until well combined.
Pour the mixture into 1 of the prepared cake pans, only filling the pan halfway. Randomly place teaspoon-size dollops of the cream cheese mixture atop the chocolate cake batter. Repeat with the remaining 2 prepared cake pans. Bake for approximately 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
www.foodtv.com
New York Cheesecake Swirl:
2/3 cup sugar
16 ounces cream cheese
2 teaspoons vanilla extract
2 whole eggs, room temperature
16 ounces semisweet chocolate morsels
Rich Chocolate Cake: 3 cups all-purpose flour
2 cups cocoa powder
1 tablespoon plus 1 teaspoon baking soda
2 teaspoons baking powder
4 cups sugar 1 teaspoon kosher salt
6 whole eggs
2 cups buttermilk
2 teaspoons vanilla extract
8 ounces unsalted butter, melted and cooled
Make the New York Cheesecake Swirl: In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar, cream cheese, and vanilla extract on high speed until well combined. Add the eggs and continue to beat on high speed. Make sure to scrape down the sides to ensure incorporation of all the ingredients. Once combined, gently fold in the chocolate morsels. Chill the mixture for approximately 1 hour.
Make the Rich Chocolate Cake: Preheat the oven to 350 degrees F.
Lightly grease and flour 3 (9-inch) cake pans and set aside. In a large bowl, sift the flour, cocoa powder, baking soda, and baking powder together. Add the sugar and salt and stir to combine well.
In a medium bowl, whisk together the eggs, buttermilk, vanilla and melted butter. Add the wet ingredients to the dry ingredients in small increments, gently folding the mixture until well combined.
Pour the mixture into 1 of the prepared cake pans, only filling the pan halfway. Randomly place teaspoon-size dollops of the cream cheese mixture atop the chocolate cake batter. Repeat with the remaining 2 prepared cake pans. Bake for approximately 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
www.foodtv.com
Tuesday, February 27, 2007
Another chocolate breakfast idea-Chocolate Oatmeal!
I found this recipe on the 3fatchicks forum!
Chocolate Oatmeal
Mix 1/2 c. oats with a scant 2 tbsps of SF/FF instant chocolate pudding mix (1/4th of the pkg), and 1 cup of FF milk. Cook in microwave until done.
__________________
http://www.3fatchicks.com/forum/showthread.php?p=1579126
Chocolate Oatmeal
Mix 1/2 c. oats with a scant 2 tbsps of SF/FF instant chocolate pudding mix (1/4th of the pkg), and 1 cup of FF milk. Cook in microwave until done.
__________________
http://www.3fatchicks.com/forum/showthread.php?p=1579126
Sunday, February 18, 2007
We love the Barefoot Contessa Products too
Ina Garten has one of the best brownie mixes out there that has double the chocolate! Here at Chicks Love Chocolate we are always after good quality and rich chocolate taste! These brownies by the Barefoot Contessa are both! Try the mix (called the Outrageous Brownie Mix) and we melted the chocolate using the microwave method. Use the defrost setting and do it at 30 second intervals. We love how these came out, rich and scrumptuous brownies that everyone will love! They went like wild-fire at the SuperBowl Party!They are available at the following online stores:
www.stonewallkitchen.com
www.surlatable.com
www.crateandbarrel.com
Enjoy!
www.stonewallkitchen.com
www.surlatable.com
www.crateandbarrel.com
Enjoy!
Chocoholic recipes in this month's Oprah Magazine! You'll think you went to Chocolate Heaven!
Oprah is a long time chocolate fan (ever since hitting menopause she has been known to say). I love her recipes this month! These are some great ideas for your sweetheart (or to treat yourself) during the wonderful chocolate season of Valentines Day! Pick up the February 2007 issue and find recipes for:Nibby Napoleons with Chocolate SauceSpice-Dusted Brownies ( I can't wait to try that one out!)Three Layer Chocolate Cake with Blackout Filling
You'll just double over in ectasy with these recipes!
www.oprah.com
Enjoy!
You'll just double over in ectasy with these recipes!
www.oprah.com
Enjoy!
Chocolatinis for all! Happy Valentines' Day!
We're getting close to our favorite holiday at Chicks Love Chocolate, Valentines' Day! Have fun with it and make some new martini recipes using our favorite ingredient, chocolate! There is this site called martiniart full of great ideas for chocolatini's. They have recipes for Lady Godiva chocolate martini, chocolate orange martini, white blizzard martini, mint patty martini, funky monkey chocolate banana martini, and out in the milky way martini! Take a look and here's the link:
www.martiniart.com/index.asp
Happy Valentines' Day, party on!
www.martiniart.com/index.asp
Happy Valentines' Day, party on!
Never do I pass up a good brownie recipe!
I came across a site called www.kitchenchick.com , a blog full of great recipes! I thought I would pass this recipe to others since everyone loves a good brownie-young and old love them! You can do so much with them too- cut them up in pieces and layer them with chocolate pudding for a great truffle, serve them with vanilla ice cream and a great hot fudge sauce, or add a nice raspberry sauce and fresh raspberries with a dollop of whipped cream or just alone with a glass of milk! So simple, yet so awesome! So check this site out and the brownie recipe!
www.kitchenchick.com/2006/11/fudgy_chocolate.html
Enjoy!
www.kitchenchick.com/2006/11/fudgy_chocolate.html
Enjoy!
Chocolate Recipes from Nigella Lawson
My favorite chocolate recipes are from Nigella Lawson's cookbook on 'How to be a Domestic Goddess". Please check it out! She is amazing! Here is an example of one of my favorites:
Dense Chocolate Loaf Cake
1 cup unsalted butter
1 2/3 cups brown sugar
2 eggs beaten
1 tsp vanilla extract
4 ounces best bittersweet chocolate, melted
1 1/3 cups all purpose flour
1 tsp baking soda
1 cup plus 2 tablespoons boiling water
9x5 loaf pan
Preheat oven to 375 degrees. Grease and line loaf pan with parchment. This is a very damp cake and it is what Nigella recommends also.
Mix the flour with the baking soda in a separate bowl. Cream the butter and sugar, either with a wooden spoon or with an electric hand held mixer, then add the eggs and vanilla, beating in well. Next, fold in the melted and slightly cooled chocolate, taking care to blend well but being careful not to overbeat. Gently add the flour/baking soda alternating spoon by spoon with the boiling water until you have a smooth and fairly liquid batter. Pour into the lined loaf pan, and bake for 30 minutes. Turn the oven down to 325 degrees and continue to cook for another 15 minutes. The cake will be a little moist and an inserted toothpick or skewer will not come out completely clean. Place on a rack and let it get completely cold before inverting out of the pan. This cake is dense and damp and very moist!!! It goes great with pudding or berries! Enjoy!
For more on Nigella and her recipes, please visit:
www.nigella.com
Dense Chocolate Loaf Cake
1 cup unsalted butter
1 2/3 cups brown sugar
2 eggs beaten
1 tsp vanilla extract
4 ounces best bittersweet chocolate, melted
1 1/3 cups all purpose flour
1 tsp baking soda
1 cup plus 2 tablespoons boiling water
9x5 loaf pan
Preheat oven to 375 degrees. Grease and line loaf pan with parchment. This is a very damp cake and it is what Nigella recommends also.
Mix the flour with the baking soda in a separate bowl. Cream the butter and sugar, either with a wooden spoon or with an electric hand held mixer, then add the eggs and vanilla, beating in well. Next, fold in the melted and slightly cooled chocolate, taking care to blend well but being careful not to overbeat. Gently add the flour/baking soda alternating spoon by spoon with the boiling water until you have a smooth and fairly liquid batter. Pour into the lined loaf pan, and bake for 30 minutes. Turn the oven down to 325 degrees and continue to cook for another 15 minutes. The cake will be a little moist and an inserted toothpick or skewer will not come out completely clean. Place on a rack and let it get completely cold before inverting out of the pan. This cake is dense and damp and very moist!!! It goes great with pudding or berries! Enjoy!
For more on Nigella and her recipes, please visit:
www.nigella.com
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