Professional Documents
Culture Documents
“…a food or
flavoring, typi-
cally a smooth
sweet brown
solid, made from
roasted and
ground cacao
seeds usually
sweetened and
mixed with cocoa
butter and dried
milk. Chocolate is
made into bars or
candy, or used to
flavor other
foods, especially
cakes, desserts,
sauces, and
Merry Christmas
2008
2
Table of Contents
Almost Fat-Free Chocolate Cupcakes
Banana Chocolate Muffins
Chocolate Tofu Ice Cream
Chocolate Coconut Frosting
Ultimate Mousse Cake
Super Chocolate Chocolate Bread
Chocolate Angel Pie
Chocolate Bavarian Cream Pie
Apricot White Chocolate Scones
Chocolate Butterscotch Fondue
Double Chocolate Fondue
Chocolate Cheesecake Pie
Alabama Chocolate Pecan Jumbo Christmas Fudge Pie
Chocolate Obsession
Peanut Butter Cups
Chocolate Chip M&M Chewy Bars
Chocolate Balls with Caramelized Almonds
White Chocolate Fondue
Texas Pecan Chocolate Pie
Chocolate Macaroon Squares
Peppermint Chocolate Squares
Butterscotch Chocolate Chunk Cookies
Basic Chocolate Cookies
Chocolate Drop Candy
Banana Oatmeal Chocolate Cookies
Blonde Chocolate Chip Brownies
American Brownies
Chocolate Éclairs
Dark Chocolate Torte with Raspberry Coulis
I'll Be Dipped Bars
Chocolate Coconut Bon-Bons
Bisquick Chocolate Waffles
Chocolate Turtles
Chocolate Raspberry Cheesecake
Chocolate filled Thumbprint cookies
Chocodiles
Chocolate Brownie Drop Cookies
Chocolate Double Chocolate Cheesecake
Candy Bark
Chocolate Banana Smoothie
Chex and Chocolate Party Mix
Chocolate Pistachio Biscotti
Almond Joy Cookies
Chocolate Oreo Dessert
Rocky Road Treats
Chocolate Popcorn Bars
Best Brownies
Chocolate and Pecan Surprises
Chocolate Fudge Cupcakes
Snoopy Snacks
Dave’s Schweeet Chocolate Cake
Chocolate-Chip Mint Ice Cream
Chocolate Chocolate
Chocolate Caramel Pecan Cheesecake
Chocolate Turtle Cheesecake
Chocolate Pizza
Chocolate Chip Shortbread
Chocolate Chip Cookie Dough Ice Cream
Best Oatmeal Chocolate Chip Cookies
3
4
Almost Fat-Free Chocolate Cupcakes
1 1/3 c All-purpose flour
1/2 c Unsweetened cocoa powder
1 1/2 ts Baking powder
1 1/2 ts Baking soda
2 ts Salt
3/4 c Packed dark brown sugar
1/4 c Cinnamon applesauce
1 Egg
1 Egg white
1 tb Oil
1 ts Vanilla extract
2/3 c Skim milk
Powdered sugar, optional
5
Banana Chocolate Muffins
1 c Flour, White
1/2 c Whole-Wheat Flour
1 ts Baking Powder
3/4 ts Baking Soda
1 Egg
1/2 c Milk
50 g Butter
3 tb Corn Syrup, Light
1 Banana -- mashed
3 tb Chocolate Chips
Yield : 12
6
Chocolate Tofu Ice Cream
1 3/4 c Rice milk or soy milk
1 tb Agar flakes
6 oz Soft tofu
1/2 c Sugar
2 tb Cocoa powder; preferably Dutch
2 oz Semi-sweet chocolate; finely chopped
1 ts Vanilla extract
In a blender, combine 1/3 cup of the rice or soy milk with the agar
flakes. Let agar soak for 20 minutes. Blend for 2 minutes on me-
dium speed. Add remaining rice or soy milk, rinsing down the sides
of the blender, and blend on high for another minute. Add tofu and
sugar.
Blend until smooth. Add cocoa and blend on medium until cocoa is
completely incorporated. Pour mixture into a medium saucepan and
cook over medium heat, stirring continuously, until boiling.
Remove from
heat, add choco-
late, and whisk
until chocolate has
completely
melted. Stir in va-
nilla.
Transfer mixture
to a mixing bowl
and chill until cool,
about 2 hours.
Pour chilled mix-
ture into an ice
cream freezer and
freeze according
to manufacturer's
instructions.
7
Chocolate Coconut Frosting
1/3 c Sugar
1 tb Cornstarch
3/4 c Evaporated milk
3 Hershey's Bars, 1.55 oz. ea (Milk Choco-
late) broken into pieces
1 tb Butter or margarine
1 c Mounds Sweetened Coconut Flakes
1/2 c Chopped nuts
8
Ultimate Mousse Cake
From Nancy Hainfield, Shelly Kaurin
Day 1, Cake
Go to next page……...
9
Ultimate Mousse Cake, Continued
Day 2, Glaze
Remove ring of springform pan, place on rack or large tray for the
glazing procedure
10
Super Chocolate Chocolate Bread
1 c Tepid water, PLUS 1 Tablespoon
2 3/4 c Bread flour
2 tb Hot cocoa mix
1 1/2 tb Sugar
1 1/2 ts Salt
1 ts Cinnamon
2 tb Butter, or margarine
2 ts Active dry yeast
1 1/4 c Chocolate chips, added at the *beep
Put all ingredients in your bread maker in the order given by the
manufacturer.... Use SWEET CYCLE.
WOW!!!!
11
Chocolate Angel Pie
2 Egg whites
1/8 ts Salt
1/8 ts Cream of tartar
1/2 c Sifted granular sugar
1/2 c Pecans
1/2 ts Vanilla
1 pk German's chocolate
3 tb Water
1 ts Vanilla
1 c Whipping cream
Beat egg whites, salt, and cream of tartar until soft peaks are
formed. Add sugar gradually and continue beating until mixture is
stiff. Fold in nuts and 1/2 tsp. vanilla. Turn into lightly greased 8" pie
pan and make
nest-like shell,
building up 1/2"
above edge of
pan. Bake at 300
for 50-55 min-
utes.
Place chocolate
and water in
saucepan over
low heat. Stir until
chocolate is
melted. Cool until
thickened. Add 1
tsp. vanilla. Whip
cream. Fold
chocolate mixture
into cream.
Spoon into cooled
shell. Chill 2
hours.
12
Chocolate Bavarian Cream Pie
1 1/2 c Chocolate Wafer Cookies; crushed
1/2 c Butter; melted
1 tb Gelatin
1/4 c Cold Water
3 Egg Yolks; slightly beaten
1/2 c Sugar
1/4 ts Salt
1 c Milk; scalded
3 Egg Whites; stiffly beaten
1 c Whipping Cream; whipped
Mix crushed wafers and butter together and pat into a buttered 8 x
11-inch cake pan.
Chill.
Soften gelatin in
cold water and
set aside. In top
of double boiler
combine eg yolks,
sugar, salt, and
milk. Add custard
to gelatin mixture
and cool.
13
14
Apricot White Chocolate Scones
1 1/8 c Flour
1/3 ts Baking Powder
1/4 ts Salt
2 2/3 tb Sugar
3/4 oz Butter
1/2 c Cream
1/2 Whole Eggs
3/4 ts Vanilla
2 3/8 oz White Chocolate Chips
1/2 cn Dried Apricot halves;
chopped
1/2 c Pecans; dry-roasted,
chopped
Sift the dry ingredients together. In a large mixing bowl, cut the but-
ter into the flour. In a small mixing bowl mix the cream, eggs, and
the vanilla together, pour into the flour and mix until it is incorpo-
rated.
15
Chocolate Butterscotch Fondue
14 oz Sweetened condensed milk
6 oz Butterscotch pieces
4 Squares unsweetened chocolate
7 oz Marshmallow fluff
1/2 c Milk
1 ts Vanilla
1/2 c Coconut; optional
Mix all ingredients and stir over low heat until chocolate and butter-
scotch melts.
Add milk if it becomes too thick.
Serve with fresh fruit. Strawberries, apple, pineapple, bananas,
cherries.
Note: Pound cake and angel food cake cut in cubes are also good.
16
Double Chocolate Fondue
8 oz Chocolate, semi-sweet
8 oz Milk Chocolate
1/2 c Milk
14 oz Sweetened cond milk
1/4 c Sugar
17
Chocolate Cheesecake Pie
1 Pie crust shell
1 pk Cream cheese, softened 6 oz.
2/3 c Powdered sugar
3/4 ts Vanilla extract
3/4 c Semi-sweet chocolate chips, melted 4 oz.
1 1/2 c Whipped topping, thawed
1/2 c Pecan halves
Caramel ice cream topping
Bake crust according to the package directions for empty baked pie
crusts; let cool. In a medium bowl, beat together cream cheese,
powdered sugar and vanilla. Stir in melted chocolate chips, mixing
well. Fold in whipped topping. Spoon cream cheese mixture into
baked pie crust; arrange pecan halves on top. Chill for 1 to 2 hours.
Drizzle caramel topping over each servings, makes 6 servings.
18
Alabama Chocolate Pecan Jumbo
Christmas Fudge Pie
1 1/4 c Chocolate wafer crumbs
1/3 c Butter; melted
1/2 c Butter; softened
3/4 c Sugar, brown
3 Egg
12 oz Semisweet chocolate morsels;
2 ts Coffee, instant
1 ts Vanilla extract
1/2 c Flour
1 c Pecans; coarsely chopped
Whipped cream, sweetened
Chocolate syrup
Maraschino cherries with ste
Mint sprigs
Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly
press on bottom and sides of a 9-inch tart pan or pie plate. Bake at
350F for 6 to 8 minutes.
Cream 1/2 cup softened butter; gradually add brown sugar with the
electric mixer at medium speed until blended. Add the eggs, one at
a time, beating after each addition. Stir in the melted chocolate, in-
stant coffee granules, vanilla extract, flour and chopped pecans.
Pour into the prepared crust.
Bake at 375F for 25 minutes.
Remove from oven and cool
completely on a rack.
Before serving, pipe sweet-
ened whipped cream on each
piece and drizzle with choco-
late syrup. Garnish with cher-
ries and/or mint if desired.
19
Chocolate Obsession
1 3/4 cups light brown sugar -- divided
1 cup flour
1/4 cup plus 3 tbs. cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter -- melted
1/2 teaspoon vanilla extract
1 3/4 cups hot water
1/4 cup blanched sliced almonds -- (optional)
Stir together 1 cup of brown sugar, flour, 3 tbs. cocoa powder, bak-
ing powder and salt. Whisk in the milk, melted butter and vanilla.
Spread over bottom of a 3 1/2 quart cooker.
Mix remaining 3/4 cup brown sugar, 1/4 cup cocoa powder and 1/12
cups hot water and almonds. Sprinkle evenly over top of the batter
but so not stir.
20
Peanut Butter Cups
12 mini cupcake liners
3/4 cup semisweet chocolate chips
1/2 cup creamy natural peanut butter
+ 2 generous T to add to the melted
chocolate
1/4 cup powdered sugar
1/2 t pure vanilla extract
21
Chocolate Chip M&M Chewy Bars
1 1/4 c Butter
2 Eggs
2 c Sugar
2 ts Vanilla
2 c Flour
1 ts Baking soda
1 c Chocolate chps
1 c M&m's
1/4 c Cocoa
1/2 ts Salt
Cream butter, eggs, sugar and vanilla well. Add remaining ingredi-
ents. Spread 1/2 mixture in pan. Top with M&M's and then remain-
ing dough. Bake at 375F for 25-30 minutes.
22
Chocolate Balls with Caramelized Almonds
Flavorless oil for the baking sheet
1 1/4 cups (9 ounces) granulated sugar
1/4 cup (2 ounces) water
1 2/3 cups (9 Ounces) whole blanched almonds,
at room temperature
8 ounces bittersweet chocolate, finely chopped
Remove the thermometer, and turn off the heat. Add the almonds. Stir until
the sugar syrup clumps and turns opaque. Over low heat, continue stirring
until the sugar remelts and coats the nuts with a caramel-colored syrup.
This will take about 20 minutes. If the nuts start to smoke, remove the pan
from the heat for a minute, turn down the heat, and continue to cook.
When the sugar has melted again, carefully pour the almonds in the syrup
onto the oiled baking sheet. Be careful -- the almonds will be very hot.
When the candy is cool, break it apart. Store it in an airtight container (not
in the refrigerator) until you are ready to make the chocolate balls.
23
White Chocolate Fondue
12 oz White chocolate
1 oz Kirsche's cherry brandy
8 oz Heavy whipping cream
24
Texas Pecan Chocolate Pie
Yield: 1 Pie - 8 servings
The pecan pie of Texas and the luscious
chocolate of Mexico make excellent partners in
this rich dessert.
crust
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter,
chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water
filling
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted
For crust:
Combine first 4 ingredients in food processor (KitchenAid recom-
mended). Using on/off turns, process until mixture resembles
coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Proc-
ess just until moist clumps form, adding more water by teaspoonfuls
if mixture is dry. Gather dough into ball. Flatten into disk. Wrap
dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day
ahead. Keep refrigerated.)
Preheat oven to 325°F. Roll out dough on floured surface to 13-inch
round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to
1 inch; fold under and crimp decoratively. Set
aside.
For filling:
Stir chocolate and butter in heavy small
saucepan over low heat until melted. Cool
slightly. Whisk brown sugar, eggs and salt in
large bowl to blend. Whisk in corn syrup and
chocolate mixture. Sprinkle pecans over
unbaked crust. Pour filling over pecans. Bake
until crust is golden and filling is puffed, about
55 minutes.
Cool pie completely on rack.
25
Chocolate Macaroon Squares
1/3 c Butter; or margarine; cut up
3/4 c Sugar
1 1/4 c Flour
4 Egg whites
1 1/2 ts Vanilla
26
Peppermint Chocolate Squares
First layer
2 oz Unsweetened chocolate
2 Eggs
1 c Sugar
1/2 c Flour
1 c Pecans
1/2 c Margerine
Second layer:
2 c Conf sugar
3 tb Margarine
2 tb Whipping cream
3/4 ts Mint & peppermint extract
4 dr Green food coloring
Third layer:
1 1/2 c Milk chocolate chips
3 tb Vegetable oil
Melt chocolate and margarine in glass mixing bowl on high for 2
minutes. Stir in remaining first layer ingredients. Pour into 8 in.
square glass baking dish. Microwave 5 to 6 minutes on high, giving
dish a 1/4 turn halfway through cooking. In separate bowl, mix to-
gether second layer ingredients. Spread over first layer. Refrigerate
to harden.
Combine
third layer
ingredients
in glass
bowl for
about 3
minutes at
50%
power.
Pour over
second
layer. Re-
frigerate
and cut
into
squares.
27
Butterscotch Chocolate Chunk Cookies
1 c Unsalted butter - room temp
1 c Light brown sugar
1/2 c Dark brown sugar
3/4 ts Vanilla (optional)
1 Egg
1/8 ts Salt
Cream the butter with both sugars until very well blended. Mix in the
vanilla and egg, then fold in the salt, flour and chocolate chunks.
Form into small
(walnut sized)
or large (golf
ball sized) balls
as desired.
Place on the
baking sheets
and press
down slightly.
Bake until done
about 10 to 12
minutes. Cool
on racks.
Makes 2 dozen
large cookies
or 4 dozen
small
cookies.
28
Basic Chocolate Cookies
2 1/2 c Flour
2 ts Baking powder
1/2 c Butter
1 1/2 c Sugar
1 Egg, well beaten
1/4 ts Salt
2 oz Unsweetened chocolate,meltedButterscotch Chocolate Chunk
Cookies
1 c Unsalted butter - room temp
1 c Light brown sugar
1/2 c Dark brown sugar
3/4 ts Vanilla (optional)
1 Egg
1/8 ts Salt
1 1/2 c Unbleached all purpose flour
2 c Semisweet chocolate cut into coarse chunks
Preheat oven to 400 degrees F. Line two baking sheets with parch-
ment paper.
Cream the butter with both sugars until very well blended. Mix in the
vanilla and egg, then fold in the salt, flour and chocolate chunks.
Form into small (walnut sized) or large (golf ball sized) balls as de-
sired.
29
Chocolate Drop Candy
6 oz Chocolate chips
1 c M&ms
1 c Peanut butter chips
1 c Marshmallows
1 c Roasted peanuts
1 c Raisins
30
Banana Oatmeal Chocolate Cookies
3/4 c Margarine
1 Egg
1 c Bananas -- mashed
1 c White sugar
1 1/2 c Flour
1/2 ts Baking soda
1 ts Salt
1/4 ts Nutmeg
1 ts Cinnamon
1 3/4 c Quick oats
1 pk Chocolate chips
1/2 c Nuts
Mix all the ingredients together. Then drop by teaspoon on an un-
greased cookie sheet. Bake 10 to 15 minutes at 400 degrees.
31
Blonde Chocolate Chip
1/3 c Butter or margarine, soften
1 c Firmly packed brown sugar
1 Egg
1 ts Vanilla extract
1 c All-purpose flour
1/4 ts Baking soda
1/4 ts Salt
1/2 c Semisweet chocolate morsels
1/2 c Chopped pecans
32
American Brownies
4 oz Unsweetened baking chocolate
2/3 c Butter
1 c Flour
1/4 ts Salt
4 Eggs
1 1/2 c Sugar
1 ts Vanilla
1 c Chocolate chips
1 c Walnuts; chopped
33
Chocolate Éclairs
Serves 12
1 cup water
1/2 cup margarine or butter
1 cup all-purpose flour
4 eggs
Filling:
1/3 cup sugar
2 Tbs. cornstarch
1/8 tsp. salt
2 cups milk
2 egg yolks, slightly beaten
2 Tbs. margarine or butter, softened
2 tsp. vanilla
Chocolate Frosting:
1 ounce unsweetened chocolate
1 tsp. margarine or butter
1 cup powdered sugar
1-2 Tbs. hot water
Preheat oven to 400F. Heat water and margarine to rolling boil in 2-1/2-
quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat
about 1 minute or until mixture forms a ball; remove from heat. Beat in
eggs; continue beating until smooth. Drop dough by scant 1/4 cupfuls onto
un-greased cookie sheet. Shape fingers 4-1/2" long and 1-1/2" wide with
spatula. Bake 35-40 minutes. Cool. Cut off the tops and fill with cream fill-
ing. Replace the tops and frost with chocolate frosting.
34
Chocolate Éclairs, Continued.
To make filling:
Mix sugar, cornstarch, and salt in a 2-quart saucepan. Gradually stir in
milk. Cook over medium heat, stirring constantly, until mixture thickens
and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mix-
ture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 min-
ute; remove from heat. Strain mixture to remove any lumps. Stir in marga-
rine and vanilla; cool.
To make frosting:
Heat chocolate and
margarine in 1-quart
saucepan over low
heat until melted;
remove from heat.
Stir in powdered
sugar and hot water.
Beat until smooth
and is spreading
consistency.
35
Dark Chocolate Torte with Raspberry Coulis
3 cups bittersweet chocolate, cut into
chunks and divided according to recipe
1 cup (2 sticks) butter, divided
1/3 cup unsweetened cocoa powder
1 tablespoon instant espresso powder
5 large eggs
1 cup sugar
Spiked raspberry colic: recipe follows
Fresh raspberries
3. Bake torte until dry and cracked on top and tester inserted into
center comes out with some moist batter at-
tached, about 42 minutes. Cool pan on rack 1
hour (center will fall). Using spatula, press
raised edges so top is level. Cut around pan
sides, and remove sides. Place plat on top of
torte and invert onto plate. Remove pan bot-
tom and peel off paper. Cool torte completely.
36
Raspberry Coulis
1 1 pound bag frozen unsweetened raspberries, thawed
1 cup semidry white wine
4 tablespoons sugar, divided
4 whole cloves
2 Turkish bay leaves
1/4 teaspoon ground allspice
2 tablespoons brandy
37
I'll Be Dipped Bars
2 Sticks Butter
1/2 c Cocoa
4 Eggs
2 c Sugar
1 1/2 c Flour
1/4 ts Salt
1 ts Vanilla
1 c Chopped pecans
1 c Chocolate chips
Melt butter and cocoa together. In separate bowl, beat eggs and
sugar. Add flour and salt to egg mixture. Combine butter and cocoa
and stir until blended. fold in nuts and vanilla. Sprinkle chocolate
chips evenly over top. Bake 350* for 25 minutes in a 9x13 pan.
38
Chocolate Coconut Bon-Bons
2 Boxes (1-lb) confectioner's sugar
1 cn (13.5-oz) condensed milk
1 Stick butter
1 pn Salt
1 cn (3-oz) coconut
1 c Nuts; chopped fine
2 pk (6-oz) chocolate chips
1 Block paraffin
Mix well the sugar, milk, butter and salt. Add coconut and nuts. Roll
into small balls. Melt chocolate chips and paraffin in double boiler.
Dip balls into chocolate and allow to cool on waxed paper.
39
Bisquick Chocolate Waffles
1 1/2 c Bisquick baking mix
1 c Sugar
1/3 c Cocoa
3/4 c Water
2 tb Vegetable oil
2 Eggs
40
Chocolate Turtles
1 lb Caramels
2 tb Water
1/2 lb Salted nuts (or pecans)
1 pk Chocolate chips
41
Chocolate Raspberry Cheesecake
1 1/2 Cups (18) Cream filled Cookies, crushed
2 Tbs. Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 Cup Sugar
3 large Eggs
1 Cup Sour Cream
1 tsp. Vanilla
6 oz Semi-sweet Chocolate Chips, melted
1/3 Cup Raspberry Preserves, Strained
1/2 cup semi-sweet chocolate chips, melted
Whipping Cream
Combine crumbs and margarine; press onto bottom of 9-inch spring form
pan. In a large bowl, combine 24 ounces of cream cheese and sugar, blend-
ing with an electric mixer.
Add eggs, one at a time, beating well after each addition. Blend in sour
cream and vanilla. Pour mixture over crust. Combine remaining cream
cheese and melted chocolate, blending well with mixer. Add Red Raspberry
preserves; mix well. Drop dollops of chocolate cream cheese batter over
plain cream cheese batter, do not swirl. Bake at 325 degrees F. for 1 hour
and 25 minutes.
Melt chocolate pieces. Dip a fork in the melted chocolate and go back and
forth in a waving motion over cheesecake to make a line design. Chill.
42
Chocolate filled Thumbprint cookies
Makes about 4 dozen
Pre-heat
oven to 375.
In a large
bowl, blend
butter,
brown
sugar, and
vanilla. Stir
in flour, milk.
Shape in
teaspoon
size balls.
Place on un-
greased
43
Chocodiles
1 1/4 c Brown sugar; firmly packed
1/2 c Butter
1/2 c Shortening
1/3 c Peanut butter; crunchy
1 ts Vanilla
1 Egg
2 1/4 c Flour; all purpose
1/2 ts Salt
Topping:
1 c Chocolate chips; semisweet
1/2 c Peanut butter; crunchy
1 1/2 c Corn flakes, slightly crushe
Preheat oven to 350 degrees F.In large bowl, combine all cookie
ingredients except flour and salt; blend well. Stir in flour and salt;
mix well. Press dough into ungreased square cake pan. Bake 15 to
20 minutes till lightly golden brown. Cool slightly.
In medium saucepan, melt chocolate chips over low heat. Stir in 1/2
cup peanut butter and corn flakes. Spread over slightly cooled
base. Cool slightly and cut into bars.
44
Chocolate Brownie Drop Cookies
6 oz Unsweetened chocolate
1/2 c Unsalted butter
1 3/4 c Sugar
4 lg Eggs
1 ts Vanilla
1 1/4 c Flour
3/4 c White and dark chocolate chips
1/4 c Toasted ground pecans; (optional)
Preheat the oven to 350 degrees. Place the chocolate and butter in
a large metal bowl set over a pan of simmering water. When the
chocolate is just melted, remove from the heat. Add the sugar and
mix well. Add the eggs and vanilla and mix well. Add the flour, chips
and pecans, and mix well. Drop by large spoonfuls onto a well-
greased sheet pan. Bake 7 to 10 minutes, or just until the cookies
are set. Let cool on the pan at least 5 minutes, then remove.
Yield: 2 dozen large cookies
45
Chocolate Double Chocolate Cheesecake
Crust:
1 c Crushed chocolate wafers
3 tb Butter; melted
Filling
1 1/2 lb Cream cheese; softened
3/4 c Sugar
3 Eggs
1 ts Vanilla
3 Sq white chocolate; melted
3 Sq semi-sweet choc.; melted
2 tb Raspberry or orange liquer; (optional)
Glaze:
8 Sq semi-sweet chocolate
1/4 c Butter
2 ts Vegetable oil
Crust: Combine crumbs and butter; press onto bottom of a 9-in.
springform pan. Bake at 350 degrees F for 10 min.
Filling:
In a food processor blend cream cheese and sugar. Add eggs, one
at a time, mixing well after each addition. Add vanilla. Remove 1/2
of the batter to another bowl. Stir melted white chocolate and liquer
into this portion. To remaining batter, blend in melted dark choco-
late. Pour dark batter into crumb lined pan; spread evenly. Bake at
425 degrees F for 10 min; re-
duce heat to 250 degrees F and
bake for 30-35 min. longer or
until centre of cake is just barely
firm. Remove from oven and run
knif around sides; let cool com-
pletely before removing sides.
Glaze:: Melt chocolate with oil
and butter over hot water stirring
until smooth Place cake on rack
over waxed paper. Pour glaze
over entire cake. Bang rack sev-
eral times to smooth. Draw lines
along surface of glaze-spoon.
46
Candy Bark
Saltine crackers
1 c Brown sugar
1 1/4 Sticks butter
1 Bag chocolate chips
baking
sheet . Arrange crackers edge
to edge on the baking sheet.
Pour
butter and sugar mixture over
crackers. Bake 15 minutes @
325º pour
chocolate chips over hot crack-
ers and spread the chocolate.
Let cool.
Break into pieces.
47
Chocolate Banana Smoothie
3 c Skim milk—or Silk (soy milk)
2 Bananas, large
1/2 t Vanilla extract
1/2 c Chocolate syrup
48
COCO with a twist—design a world with cream
49
Chex and Chocolate Party Mix
9 c Your favorite chex brand cereals
2 c Shredded coconut optional
1 c Peanuts
1 c Packed light brown sugar
1/2 c (1 stick) butter
1/2 c Light corn syrup
1 ts Vanilla extract
1/2 ts Baking soda
12 oz Pkg (2 cup) semi-sweet chocolate
morsels
1 1/2 c Raisins
50
Chocolate Pistachio Biscotti
1/4 c Unsalted butter
3/4 c Granulated sugar
3 md Eggs
3/4 ts Orange juice
2 1/4 c Unbleached organic flour
3/4 c Cocoa
1 3/4 tb Baking powder
3/4 ts Baking soda
3/4 c Pistachio nuts; chopped (raw or
toasted)
1/2 c Chocolate chips
Cream butter and sugar on medium speed. Slow mixer and add
eggs and orange juice. With the mixer still on slow add the dry in-
gredients,
then the nuts
and choco-
late chips.
Shape into 1
log 1 inch
high and 4 to
5 inches
wide. Bake
for 30 min-
utes, until
firm. Let cool
and slice 1
12" thick Lay
pieces on
side and
bake an ad-
ditional 15
minutes, until
crisp. Store
51
Almond Joy Cookies
2 Squares
unsweetened
chocolate
1 cn Sweetened,
condensed milk
3 c Sweetened,
flaked coconut
1 ts Vanilla extract
pn Salt
Almonds for garnish
52
Chocolate Oreo Dessert
1 lg Bag Oreo cookies
1/2 ga Peppermint ice cream;
softened
1 lg Can Hersheys syrup
1 ct Cool Whip; (Whipped top-
ping)
53
Rocky Road Treats
2 c Semi-sweet chocolate chips
3 tb Butter or margarine
3 c Cocoa krispies
1 c Pecans; chopped
2 c Miniature marshmallows
54
Chocolate Popcorn Bars
1 c Water
1/2 c Granulated sugar
1/3 c Corn syrup
3 Sq
5 c Popcorn -- popped
Unsweetened chocolate
55
Best Brownies
1/2 cup butter or margarine, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup Hershey’s® Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts (optional)
Creamy Brownie Frosting
In bowl, stir together butter, sugar and vanilla extract. Add eggs;
with spoon, beat well.
In separate
bowl, stir to-
gether flour, co-
coa, baking
powder and salt;
gradually blend
into egg mixture.
Stir in nuts, if
desired. Spread
batter evenly in
prepared pan.
Bake 20 to 25
minutes or until
brownies begin
to pull away
from sides of
pan. Cool; frost
with Creamy
brownie Frost-
ing. Cut into
squares.
56
The tasty secret of the
cacao (kah KOW) tree
was discovered 2,000
years ago in the tropical
rainforests of the Ameri-
cas. The pods of this tree
contain seeds that can be
processed into chocolate.
The story of how choco-
late grew from a local
Mesoamerican beverage
into a global sweet en-
compasses many cultures
and continents.
57
Chocolate Bath Beads….??
58
59
Chocolate and Pecan Surprises
1 c Shortening; soft
2 c Brown sugar, firmly packed
2 Eggs
1 ts Vanilla
1 1/2 c Sifted all-purpose flour
1 ts Soda
1 ts Salt
3 c Quaker Oats, uncooked (quick or old-fashioned)
Milk chocolate bars
Pecan halves
Beat shortening and sugar together until creamy. Blend in eggs and
vanilla. Sift together flour, soda and salt. Add to creamed mixture;
blend well. Stir in
oats. Chill dough
several hours or
overnight. Shape
to form 1-inch
balls. Place on
ungreased
cookie sheets,
about 2 inches
apart.
Bake in pre-
heated moderate
oven (375 F.) 10
to 12 minutes.
Immediately
place a small
square of milk
chocolate bar on
each. Remove
cookies from
cooky sheets;
press pecan half
into chocolate.
60
Chocolate Fudge Cupcakes
Chocolate Fudge Cupcakes:
2 1/4 c All Purpose Flour
1 t Baking Soda
1 t Baking Powder
1 t Salt
1/2 c Unsalted Butter, softened
1 1/2 c Sugar
1 t Vanilla
2 Eggs
1 c Sour Milk (See Note *)
1/3 c Hot Tap Water
1/2 c Unsweetened Cocoa Powder
Preheat oven to 350 degrees. Place cupcake liners into cupcake tins. Pre-
pare Cupcakes: Sift flour, baking soda, baking powder and salt onto
waxed paper. Beat together butter, sugar and vanilla in large bowl until
light and fluffy. Add eggs; beat until well mixed. Mix in flour mixture alter-
nately with sour milk, beginning and ending with flour. Stir together hot
water and cocoa powder in small bowl until smooth. Stir into batter. Beat 2
minutes at medium speed, scraping down side of bowl as needed. Divide
batter into prepared cups, using about 1/4 cup for each. Bake in preheated
oven for about 22 to 25 minutes or until a toothpick inserted in the center
comes out clean. Remove cupcakes from tin and cool on wire racks, and
let cool to room temperature.
Prepare Cocoa Butter Frosting: Stir together the melted butter, cocoa and
vanilla in a medium size bowl. Add sugar and milk; stir until smooth, add-
ing additional milk if necessary. Spoon the frosting into pastry bag fitted
with a large star tip. Top each cupcake with a swirl of frosting.
61
Snoopy Snacks
1 Cup chocolate chips
1/2 cup peanut butter
6 cup Rice Krispies
62
Dave’s Schweet Chocolate Cake
MIX
SEPERATELY
Prep Pan
63
Chocolate-Chip Mint Ice Cream
3 Eggs
3/4 c Sugar
1 pk Instant vanilla pudding mix (3-3/4oz)
1 cn Evaporated milk (13oz)
2 oz Semisweet chocolate
1/2 c Finely chopped butter mints
2 c Half and half
64
Chocolate Chocolate
1/2 c Milk or yogurt; (plain or vanilla)
1 tb Chocolate syrup
1/2 c Chocolate sorbet
1 tb Malted milk powder; (plain or chocolate)
65
Chocolate Caramel Pecan Cheesecake
1 1/4 c Graham cracker crumbs
14 oz Package caramels
1 c Chopped pecans, toasted
1/2 c Sugar
1 ts Vanilla extract
Pecan halves
1/4 c Butter or margarine, melted
5 oz Can evaporated milk
2 8 oz packages cream cheese,
2 Eggs
3/4 c Semisweet chocolate morsels,
Combine graham cracker crumbs and butter, stirring well. Press mixture
evenly onto bottom and 1 inch up sides of a 9-inch springform pan. Un-
wrap caramels; combine with milk and heat over low heat until caramels
are melted, stirring often. Pour over graham cracker crust; sprinkle
chopped pecans evenly over caramel layer and set aside. Beat cream
cheese at high speed until light and fluffy; gradually add sugar, mixing
well. Add eggs, one at a time, mixing well after each one. Stir in vanilla
and chocolate; beat until blended. Spoon over pecan layer. Bake at 350
degrees for 30 minutes. Remove from oven, and run knife around edge of
pan to release sides. Let cool to room temperature on a wire rack; cover
and chill at least 8 hours before serving. Top with pecan halves and serve.
66
Chocolate Turtle Cheesecake
2 c Vanilla Wafer Crumbs
14 oz Carmels ( 1 bag)
1 c Chopped Pecans, Toasted
1/2 c Sugar
2 Large Eggs
6 tb Margarine, Melted
5 oz (1 cn) Evaporated Milk
16 oz Cream Cheese, Softened
1 ts Vanilla
1/2 c Semi-sweet Chocolate Chips *Chocolate chips should be
melted.
67
Chocolate Pizza
3 oz Refrigerated chocolate chip cookie dough
12 oz Semisweet chocolate chips
4 oz Walnuts
1 cn Coconut pecan frosting
68
Chocolate Chip Shortbread
1 c Butter
1/2 c Brown sugar
1 ts Vanilla
2 c Flour
1 c Semisweet chocolate
chips
69
Chocolate Chip Cookie Dough Ice Cream
2 c Milk
1 3/4 c Sugar
1/2 ts Salt
2 c Half & Half
1 tb Vanilla Extract
4 c Whipping Cream
1 ea Pillsbury Chocolate Chip Cookie Dough
(large size) or use homemade cookie dough
Take the chocolate cookie dough out of fridge and leave out till
needed. Scald milk until bubbles form around edge. Remove from
heat. Add sugar and salt. Stir until dissolved. Stir in half and half,
vanilla, and whipping cream. Cover and refrigerate 30 minutes.
Freeze as directed by your ice cream machine's instructions. Once
ice cream has been through the entire ice cream machine process
and is now a
chilled soft ice
cream, add the
chocolate chip
cookie dough. Just
break up the
dough as best you
can with your
hands and drop it
in small clusters
into the soft ice
cream. Try to mix it
around to ensure
that the cookie
dough is evenly
distributed
throughout the ice
cream. Put the ice
cream in the
freezer for several
hours until hard-
ened.
70
Best Oatmeal Chocolate Chip Cookies
3/4 c Butter; room temp.
1 c Brown Sugar
1/2 c White Sugar
1/4 c Water
1 Egg
1 ts Cinnamon
1 ts Vanilla
1 c Flour
1/2 ts Salt
1/2 ts Baking Soda
2 c Oatmeal
1 c Chocolate Chips
1 c Nuts; optional
1 c Raisins; optional
Preheat oven to
350°. Cream butter,
add brown and
white sugars, then
water, egg, cinna-
mon and vanilla.
Once well-mixed,
add flour, salt, bak-
ing soda and oat-
meal. Stir in choco-
late chips, raisins
and nuts. Bake on
greased cookie
sheet for 8 to 10
minutes, or until
golden brown.
71
Chocolate
Recipes with Photos from Dad
with Love
Christmas 2008
72