Death by Chocolate cake and black diamond wipeouts
Pulished on September 25, 2008 • Written by Chocolate News
As the resident cake baker in my circle of friends, I'm always trying to find something new and funky to make.
Jack and Jill Cookies
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1 c Butter or margarine; soft 3/4 c Sugar 1 Egg 1 ts Vanilla 1 1/2 c Sifted all-purpose flour 1 ts Soda 1/4 ts Salt 1 1/2 c Quaker Oats, uncooked -- (quick or old-fashioned) Beat butter until creamy. Gradually add sugar, beating until fluffy. Blend in egg and vanilla. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. For ease in handling, chill dough about 1 hour. Shape to form 1-inch balls. Place on ungreased cooky sheets. Flatten slightly with bottom of glass dipped in sugar. Insert flat wooden stick or wooden skewer into each. Bake in preheated moderate oven (375 F.) 10 to 12 minutes; cool. Frost cookies with confectioners' sugar frosting. Attach chocolate shot for hair and gumdrop pieces for eyes, nose and mouth. For girl cookies, pipe a bow onto hair with thick frosting. Tie a ribbon bow onto stick for boy's bow tie. When frosting is set, insert sticks into large gumdrops so that cookies stand up. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias |
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J.R.s Layered Chocolate Mousse
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1 c Flour, unsifted 1/2 c Butter, softened 1 c Pecans, chopped 8 oz Cream cheese 8 oz Cool Whip 1 c Sugar 7 oz Instant chocolate pudding 1 1/2 c Milk 7 oz Instant vanilla pudding 1 1/2 c Milk 3/4 c Strawberries, fresh, sliced 1 Candy bar, chocolate Servings: 20 Mix flour, butter and pecans together until finely crumbled. Press into 9-by-13-inch cake pan. Bake at 350 degrees for 15 to 20 minutes. Let cool. Beat cream cheese and sugar until smooth. Fold in half of the Cool Whip. Spread on top of the crust. Mix 7 ounces (two packages) of instant chocolate pudding mix with 1 1/2 cups milk. Spread on top of cream cheese mixture. Mix 7 ounces (two packages) of instant vanilla pudding mix with 1 1/2 cups milk. Fold 3/4 basket of sliced fresh strawberries into vanilla pudding. Spread on top of chocolate mixture. Cover the top with the remaining Cool Whip. Shave a chocolate candy bar with a potato peeler and add shavings to the top of the finished cake. Refrigerate for two hours before serving. The dessert is outrageously rich, so plan to serve small portions. Do not use frozen strawberries or sugar-free pudding mixes. Sliced bananas may be substituted for the berries. From J.R.'s California Cafe, San Diego, CA |
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Italian Chocolate Nut Cookies
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1/2 c Margarine 2/3 c Cocoa, unsweetened 2 c Light brown sugar 1/2 c Water 2 1/2 c Wholewheat flour 1 1/2 ts Baking powder 2 ts Cinnamon 1 ts Cloves or allspice 1 c Finely chopped almonds 1 c Raisins Preheat oven to 350F. Combine first four ingredients in a pot. Heat slowly, stirring till the mixture resembles a syrup. Let cool to room temperature. Combine flour with baking powder & spices. Pour in chocolate syrup & work into a stiff batter. Add almonds & raisins. Form into balls no larger than 1-inch & arrange on cookie sheets. Bake for 12 to 15 minutes. Makes 4 dozen. |
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Premium chocolate academy opens in Chicago
Pulished on • Written by Chocolate News
Premium chocolate maker Barry Callebaut opened its first U.S. Chocolate Academy Wednesday in Chicago.
Chocolate - a True American Tradition
Pulished on • Written by Chocolate News
You've probably heard the saying, "As American as baseball, mom and apple pie." Well, the original author of that famous phrase left something out.
Irmas Monk In a Nightshirt
Pulished on September 24, 2008 • Written by RecipeFeed.com
2 oz Whole hazelnuts (1), roasted -- and chopped 4 oz Caster sugar 4 oz Butter 5 Eggs, separated 4 oz Chocolate, grated (use the -- best-quality chocolate -- you can find !!) 4 oz Whole hazelnuts (2), roasted -- ground finely but still -- crunchy ---------------------------------DECORATION--------------------------------- 1/3 qt Double cream, lightly -- whipped Butter a bowl and line with the roasted and chopped nuts (1). Mix caster sugar and butter, add egg yolks slowly. Add grated chocolate and ground nuts (2). Beat egg whites until stiff and gently fold into mixture. Turn into the lined bowl. Cover with a double layer of greaseproof paper with a folded pleat down the centre and tie firmly with string. A double strip of kitchen foil laid under the bowl and projecting up the sides will make lifting it out easier. Place bowl in a large saucepan 3/4 full of water and steam for 2 hours. Carefully turn out on to a serving plate. Just before serving, pour over some of the lightly whipped cream. Serve the remaining cream separately. |
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Incredibly Creamy Chocolate (Tofu) Pie
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1 10 oz. pk. Sunspire Chocolate Chips or Carob Chips 2 10 5 oz. pks. Mori-Nu Silken Tofu (Firm) 3 T Light honey 1 9" Pride O'the Farm Graham Cracker or Cookie Pie Crust Heat Sunspire Chips in a double boiler or pan sitting in water until smooth. Add honey. In a blender or processor blend Mori-Nu Tofu until smooth. Add the chocolate/honey mixture to tofu and whip until creamy. Pour filling into Pride O'the Farm Pie Crust. Chill over night. Slice and serve. c1990 Morinaga Nutritional Foods, Inc. From: jschwarz@csd4.csd.uwm.edu (Joy Schwarz). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. |
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Impossible Chocolate Pie
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2 Eggs 1 c Milk 1/4 c Butter 1 ts Vanilla 2 oz Melted chocolate 1 c Brown sugar 1/2 c Bisquick Preheat oven to 350. Put everything in blender for 1 min. pour into pie plate. Bake for 30 minutes until tests done with knife. Cool completly and top with whipped cream. |
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Barry Callebaut Opens First U.S. Chocolate Academy in Chicago
Pulished on • Written by Chocolate News
The Chicago Chocolate Academy, a training center for professional users, joins nine others around the world and is a part of Barry Callebaut's commitment to building its business in North America and ...
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