Chocolate Cookbook 2008

8/14/2019 Chocolate Cookbook 2008

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Chocolate

Recipes with Photos from Dadwith Love

Christmas 2008

a food orflavoring, typi-cally a smooth

sweet brownsolid, made from

roasted andground cacaoseeds usually

sweetened andmixed with cocoabutter and dried

milk. Chocolate ismade into bars orcandy, or used to

flavor otherfoods, especiallycakes, desserts,

sauces, and


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Dedicated with love toLily, Abigail and Houston

All the joy and good times.

Merry Christmas2008


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Table of Contents

Almost Fat-Free Chocolate CupcakesBanana Chocolate MuffinsChocolate Tofu Ice CreamChocolate Coconut FrostingUltimate Mousse CakeSuper Chocolate Chocolate BreadChocolate Angel PieChocolate Bavarian Cream PieApricot White Chocolate SconesChocolate Butterscotch FondueDouble Chocolate FondueChocolate Cheesecake PieAlabama Chocolate Pecan Jumbo Christmas Fudge PieChocolate ObsessionPeanut Butter CupsChocolate Chip M&M Chewy BarsChocolate Balls with Caramelized Almonds

White Chocolate FondueTexas Pecan Chocolate PieChocolate Macaroon SquaresPeppermint Chocolate SquaresButterscotch Chocolate Chunk CookiesBasic Chocolate CookiesChocolate Drop CandyBanana Oatmeal Chocolate CookiesBlonde Chocolate Chip BrowniesAmerican BrowniesChocolate clairsDark Chocolate Torte with Raspberry Coulis

I'll Be Dipped BarsChocolate Coconut Bon-BonsBisquick Chocolate WafflesChocolate TurtlesChocolate Raspberry CheesecakeChocolate filled Thumbprint cookiesChocodilesChocolate Brownie Drop CookiesChocolate Double Chocolate CheesecakeCandy BarkChocolate Banana SmoothieChex and Chocolate Party MixChocolate Pistachio BiscottiAlmond Joy CookiesChocolate Oreo DessertRocky Road TreatsChocolate Popcorn BarsBest BrowniesChocolate and Pecan SurprisesChocolate Fudge CupcakesSnoopy SnacksDaves Schweeet Chocolate CakeChocolate-Chip Mint Ice Cream

Chocolate ChocolateChocolate Caramel Pecan CheesecakeChocolate Turtle CheesecakeChocolate PizzaChocolate Chip ShortbreadChocolate Chip Cookie Dough Ice CreamBest Oatmeal Chocolate Chip Cookies


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Almost Fat-Free Chocolate Cupcakes

1 1/3 c All-purpose flour

1/2 c Unsweetened cocoa powder1 1/2 ts Baking powder1 1/2 ts Baking soda2 ts Salt3/4 c Packed dark brown sugar1/4 c Cinnamon applesauce1 Egg1 Egg white1 tb Oil1 ts Vanilla extract2/3 c Skim milkPowdered sugar, optional

Preheat oven to 350F.Line 12 muffin cups

with paper liners.Combine flour, cocoa,baking powder, sodaand salt. Beat the nextsix ingredients untilcombined, about 1minute. Stir in flourmixture alternately withmilk until just com-bined. Pour batter intomuffin cups. Bake 22-25 minutes or untiltoothpick comes outclean. Remove cup-cakes from pan; coolon wire rack 30 min-utes. Sprinkle with

sugar, if desired.

.


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Banana Chocolate Muffins1 c Flour, White

1/2 c Whole-Wheat Flour1 ts Baking Powder3/4 ts Baking Soda1 Egg1/2 c Milk50 g Butter3 tb Corn Syrup, Light1 Banana -- mashed

3 tb Chocolate Chips

Sift dry ingredients together. Meltbutter and golden syrup together.Let cool. Beat egg into milk, andstir into the butter-golden syrup mixture. Make a well in the dryingredients, stir in liquid mixture, add banana and chocolate.

The mixture should be rather lumpy, not stirred till it wassmooth (or else the Muffins Will Crack apparently. ) 2/3 fillmuffinpans andbake at180C/350 Ffor 15minutes.

Yield : 12


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Chocolate Tofu Ice Cream1 3/4 c Rice milk or soy milk

1 tb Agar flakes6 oz Soft tofu1/2 c Sugar2 tb Cocoa powder; preferably Dutch2 oz Semi-sweet chocolate; finely chopped1 ts Vanilla extract

In a blender, combine 1/3 cup of the rice or soy milk with the agarflakes. Let agar soak for 20 minutes. Blend for 2 minutes on me-

dium speed. Add remaining rice or soy milk, rinsing down the sidesof the blender, and blend on high for another minute. Add tofu andsugar.

Blend until smooth. Add cocoa and blend on medium until cocoa iscompletely incorporated. Pour mixture into a medium saucepan andcook over medium heat, stirring continuously, until boiling.

Remove fromheat, add choco-late, and whiskuntil chocolate hascompletelymelted. Stir in va-nilla.

Transfer mixture

to a mixing bowland chill until cool,about 2 hours.Pour chilled mix-ture into an icecream freezer andfreeze accordingto manufacturer'sinstructions.


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Chocolate Coconut Frosting1/3 c Sugar

1 tb Cornstarch3/4 c Evaporated milk3 Hershey's Bars, 1.55 oz. ea (Milk Choco-late) broken into pieces1 tb Butter or margarine1 c Mounds Sweetened Coconut Flakes1/2 c Chopped nuts

In small saucepan, stir together sugar and cornstarch; stir in evapo-

rated milk. Cook over medium heat, stirring constantly, until mixtureboils; remove from heat. Add chocolate bar pieces and butter; stiruntil chocolate is melted and mixture is smooth. Stir in coconut andnuts. Immediately spread on cake. About 2 cups frosting.


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Ultimate Mousse Cake

From Nancy Hainfield, Shelly Kaurin

Day 1, Cake

3 bags chocolate chips (12 oz semisweet)5 eggs separated, wash used raw1/3 c Triple Sec Liqueur or other favorite

liqueur2 tsp instant coffee power2 c heavy cream, whipped

Large spingform pan sprayed with Pam or other cookingspray

1. With electric beater whip egg yolks a little

2. Dissolve coffee powder in egg yolks3. Whip heavy cream, set aside (touch up w beater beforeuse if needed)4. Whip egg yolks until soft peaks form, set aside (touch upw beater before use if needed)5. Melt chocolate chips in double boiler or microwave6. Stir egg yolks/ coffee into melted chocolate this willharden up the chocolate somewhat

7. Fold whipped cream into mixture, if too lumpy or choco-late is too firm at this point use electric mixer8. Fold egg whites into mixture, again electric beater if nec-essary.9. Stir in Triple SecPour into greased springfrompan, cover with plastic wrap,chill overnight.

Go to next page...


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Ultimate Mousse Cake, Continued

Day 2, Glaze

bag chocolate chips (12 oz semi sweet) stick butter3 T milk3 T triple Sec1 tsp coffee powder

Remove ring of springform pan, place on rack or large tray for theglazing procedure

Nancy say Do not overwork glaze

1. Dissolve coffee powder into milk2. Melt Chocolate and butter together3. Stir milk /coffee into the chocolate /butter4. Stir in triple Sec5. Cool to spreading consistency

6. Pour over cake, spread smoothly7. Chill in fridge, the glaze will become harder8. After chilled cover with saran wrap


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Super Chocolate Chocolate Bread

1 c Tepid water, PLUS 1 Tablespoon2 3/4 c Bread flour2 tb Hot cocoa mix1 1/2 tb Sugar1 1/2 ts Salt1 ts Cinnamon2 tb Butter, or margarine2 ts Active dry yeast1 1/4 c Chocolate chips, added at the *beep

Put all ingredients in your bread maker in the order given by themanufacturer.... Use SWEET CYCLE.

WOW!!!!


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Chocolate Angel Pie2 Egg whites

1/8 ts Salt1/8 ts Cream of tartar1/2 c Sifted granular sugar1/2 c Pecans1/2 ts Vanilla1 pk German's chocolate3 tb Water1 ts Vanilla1 c Whipping cream

Beat egg whites, salt, and cream of tartar until soft peaks areformed. Add sugar gradually and continue beating until mixture isstiff. Fold in nuts and 1/2 tsp. vanilla. Turn into lightly greased 8" pie

pan and makenest-like shell,building up 1/2"above edge of

pan. Bake at 300for 50-55 min-utes.Place chocolateand water insaucepan overlow heat. Stir untilchocolate ismelted. Cool until

thickened. Add 1tsp. vanilla. Whipcream. Foldchocolate mixtureinto cream.Spoon into cooledshell. Chill 2hours.


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Chocolate Bavarian Cream Pie

1 1/2 c Chocolate Wafer Cookies; crushed1/2 c Butter; melted1 tb Gelatin1/4 c Cold Water3 Egg Yolks; slightly beaten1/2 c Sugar1/4 ts Salt1 c Milk; scalded3 Egg Whites; stiffly beaten

1 c Whipping Cream; whipped

Mix crushed wafers and butter together and pat into a buttered 8 x11-inch cake pan.

Chill.

Soften gelatin incold water and

set aside. In topof double boilercombine eg yolks,sugar, salt, andmilk. Add custardto gelatin mixtureand cool.

Fold stiffly beatenegg whites,whipped cream,and vanilla intogelatin-custardmixture. Pour intocrust. May begarnished withadditional cookie

crumbs. Chill forseveral hours be-fore serving.


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Apricot White Chocolate Scones

1 1/8 c Flour1/3 ts Baking Powder1/4 ts Salt2 2/3 tb Sugar3/4 oz Butter1/2 c Cream1/2 Whole Eggs3/4 ts Vanilla2 3/8 oz White Chocolate Chips

1/2 cn Dried Apricot halves;chopped1/2 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, andthe vanilla together, pour into the flour and mix until it is incorpo-

rated.

Stir in the Chocolate, Pe-cans and the apricots, andmix to combine.

Roll out the dough to about1/2" thick, and cut with a cut-ter or make triangles.

Bake In the oven for 25-30minutes at 375f.


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Chocolate Butterscotch Fondue14 oz Sweetened condensed milk

6 oz Butterscotch pieces4 Squares unsweetened chocolate7 oz Marshmallow fluff1/2 c Milk1 ts Vanilla1/2 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.


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Double Chocolate Fondue8 oz Chocolate, semi-sweet

8 oz Milk Chocolate1/2 c Milk14 oz Sweetened cond milk1/4 c Sugar

Combine all ingredients in a medium sized, 2 quart oven-proof bowlor serving dish. Heat at FULL POWER, uncovered in microwaveoven 4-5 minutes or until melted. Stir occasionally. Let stand 5 min-

utes. Then serve surrounded by bowls of food with toothpicks fordipping. If sauce sets, reheat in microwave oven for 1 minute. Youmay need to add a bit more milk for proper consistency. Microwavetime: 4-5 minutes. Conventional range time: 15-40 minutes.


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Chocolate Cheesecake Pie

1 Pie crust shell1 pk Cream cheese, softened 6 oz.2/3 c Powdered sugar3/4 ts Vanilla extract3/4 c Semi-sweet chocolate chips, melted 4 oz.1 1/2 c Whipped topping, thawed1/2 c Pecan halvesCaramel ice cream topping

Bake crust according to the package directions for empty baked piecrusts; let cool. In a medium bowl, beat together cream cheese,powdered sugar and vanilla. Stir in melted chocolate chips, mixingwell. Fold in whipped topping. Spoon cream cheese mixture intobaked pie crust; arrange pecan halves on top. Chill for 1 to 2 hours.Drizzle caramel topping over each servings, makes 6 servings.


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Alabama Chocolate Pecan JumboChristmas Fudge Pie1 1/4 c Chocolate wafer crumbs1/3 c Butter; melted1/2 c Butter; softened3/4 c Sugar, brown3 Egg12 oz Semisweet chocolate morsels;2 ts Coffee, instant1 ts Vanilla extract

1/2 c Flour1 c Pecans; coarsely choppedWhipped cream, sweetenedChocolate syrupMaraschino cherries with steMint 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 at350F for 6 to 8 minutes.Cream 1/2 cup softened butter; gradually add brown sugar with theelectric mixer at medium speed until blended. Add the eggs, one ata 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 eachpiece and drizzle with choco-late syrup. Garnish with cher-ries and/or mint if desired.


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Chocolate Obsession1 3/4 cups light brown sugar -- divided

1 cup flour1/4 cup plus 3 tbs. cocoa powder2 teaspoons baking powder1/4 teaspoon salt1/2 cup milk2 tablespoons butter -- melted1/2 teaspoon vanilla extract1 3/4 cups hot water1/4 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 1/12cups hot water and almonds. Sprinkle evenly over top of the batterbut so not stir.

Cover and cook until a toothpick inserted in center, comes outclean. About 2 hr. on HIGH

NOTE: Do not cook on low for a longer period of time. It doesn'twork. Spoon the warm pudding into individual bowls serve withscoops of vanilla ice cream on top.


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Peanut Butter Cups

12 mini cupcake liners3/4 cup semisweet chocolate chips1/2 cup creamy natural peanut butter+ 2 generous T to add to the meltedchocolate1/4 cup powdered sugar1/2 t pure vanilla extract

pinch fine sea salt [if your PB is al-

ready salted, it's optional to addmore]melt the chips in your microwave,keeping a close eye on them and stir-ring often to make sure they dont burn.

it should take between 1-2 minutes. add the 2 generous T andstir to incorporate.

give it about 5 minutes to cool down a bit, its easier to spreadaround when not lava-hot.

place a heaping teaspoon of melted chocolate in each mini cup-cake liner and spread it all over the place with the back of aspoon. repeat with all 12 liners. Place the chocolate-covered lin-ers onto a plate, into your fridge, to let it all harden.

meanwhile, stir together peanut butter, vanilla, salt, and sugar. ifyour peanut butter is anything like mine, it should form a sort ofpaste that you can start kneading to makesure all gets incorporated really well.the chocolate should be hard by now, sodivide peanut butter paste into all 12 liners,pressing down gently to make sure thepaste goes everywhere.

top with heaping teaspoon of chocolate[melt it again if needed], spreading carefullyso that none of the PB paste can be seen.chill in fridge for at least one hour, until


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Chocolate Chip M&M Chewy Bars1 1/4 c Butter

2 Eggs2 c Sugar2 ts Vanilla2 c Flour1 ts Baking soda1 c Chocolate chps1 c M&m's1/4 c Cocoa1/2 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.


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Chocolate Balls with Caramelized Almonds

Flavorless oil for the baking sheet1 1/4 cups (9 ounces) granulated sugar1/4 cup (2 ounces) water1 2/3 cups (9 Ounces) whole blanched almonds,at room temperature8 ounces bittersweet chocolate, finely chopped

Lightly oil a baking sheet with a flavorless oil.

Mix the sugar and water in a medium heavy-bottomed saucepan. Use anunlined copper sugar-pot if you have one. Cook the syrup over mediumheat, stirring once or twice, until the sugar dissolves. Put a candy ther-mometer in the pan. Wash any sugar crystals from the sides of the panwith a brush dipped in cold water. Continue to cook, without stirring, untilthe thermometer reaches 248 F.

Remove the thermometer, and turn off the heat. Add the almonds. Stir untilthe sugar syrup clumps and turns opaque. Over low heat, continue stirringuntil 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 panfrom 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 syruponto 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 (notin the refrigerator) until you are ready to make the chocolate balls.

Melt the chocolate in a bowl oversimmering water

Use a food processor to grind thecandy into a powder.Mix the candy powder and the warmchocolate together.Drop the mixture by teaspoonfulsonto a baking sheet covered withplastic wrap. Refrigerate the candiesuntil firm, but bring to room tempera-ture before serving.


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White Chocolate Fondue

12 oz White chocolate

1 oz Kirsche's cherry brandy8 oz Heavy whipping cream

Combine chocolate and cream in adouble boiler. Stir until the chocolatemelts completely. The mixture shouldbe creamy; do not overcook. Mix thor-oughly. Put mixture in a fondue pot and keep a low flame on tokeep it warm. Serve with any type of fruit or firm cake. Strawberries,apples, and bananas are especially good with it.


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Texas Pecan Chocolate Pie

Yield: 1 Pie - 8 servings

The pecan pie of Texas and the lusciouschocolate of Mexico make excellent partners inthis rich dessert.crust1 cup all purpose flour6 tablespoons (3/4 stick) unsalted butter,chilled, cut into 1/2-inch pieces1 tablespoon sugar1/2 teaspoon salt

2 tablespoons (or more) ice waterfilling4 ounces bittersweet or semisweet chocolate, chopped2 tablespoons (1/4 stick) unsalted butter1/2 cup (packed) dark brown sugar3 large eggs1/4 teaspoon salt3/4 cup light corn syrup

1 1/2 cups pecan pieces, lightly toastedFor crust:Combine first 4 ingredients in food processor (KitchenAid recom-mended). Using on/off turns, process until mixture resemblescoarse crumbs. Drizzle 2 tablespoons ice water over mixture. Proc-ess just until moist clumps form, adding more water by teaspoonfulsif mixture is dry. Gather dough into ball. Flatten into disk. Wrapdough in plastic and refrigerate 30 minutes. (Can be prepared 1 dayahead. Keep refrigerated.)

Preheat oven to 325F. Roll out dough on floured surface to 13-inchround. Transfer to 9-inch-diameter glass pie dish. Trim overhang to1 inch; fold under and crimp decoratively. Setaside.For filling:Stir chocolate and butter in heavy smallsaucepan over low heat until melted. Coolslightly. Whisk brown sugar, eggs and salt inlarge bowl to blend. Whisk in corn syrup andchocolate mixture. Sprinkle pecans overunbaked crust. Pour filling over pecans. Bakeuntil crust is golden and filling is puffed, about55 minutes.Cool pie completely on rack.


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Chocolate Macaroon Squares

1/3 c Butter; or margarine; cut up

3/4 c Sugar1 1/4 c Flour4 Egg whites1 1/2 ts Vanilla

3 c Coconut; shredded sweetened1 1/2 c Chocolate chips; semi-sweetIn a food processor or with your fingers, whirl or rub butter, 1/4 cupsugar, and 1 cup flour until dough begins to hold together. Presssevenly over bottom of a 9-inch square pan. Bake crust in a 350~oven until golden, 10-15 minutes.In a large bowl, beat egg whites until frothy. Add vanilla and remain-ing 1/2 cup sugar and 1/4 cup flour; mix until smooth. Stir in coco-nut.Sprinkle chocolate in an even layer over pastry. Spoon coconutmixture evenly over chocolate; use a spatula to cover chocolatecompletely. Continue baking until macaroon topping is golden and

slightly wet- looking, about 25 minutes.Cool in pan on rack. Using a very sharp knife, cut into 1-1/2 inchsquares.


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Peppermint Chocolate SquaresFirst layer

2 oz Unsweetened chocolate2 Eggs1 c Sugar1/2 c Flour1 c Pecans1/2 c Margerine

Second layer:2 c Conf sugar

3 tb Margarine2 tb Whipping cream3/4 ts Mint & peppermint extract4 dr Green food coloring

Third layer:1 1/2 c Milk chocolate chips3 tb Vegetable oil

Melt chocolate and margarine in glass mixing bowl on high for 2minutes. Stir in remaining first layer ingredients. Pour into 8 in.square glass baking dish. Microwave 5 to 6 minutes on high, givingdish a 1/4 turn halfway through cooking. In separate bowl, mix to-gether second layer ingredients. Spread over first layer. Refrigerateto harden.Combinethird layeringredients

in glassbowl forabout 3minutes at50%power.Pour oversecondlayer. Re-frigerateand cutintosquares.


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Butterscotch Chocolate Chunk Cookies1 c Unsalted butter - room temp

1 c Light brown sugar1/2 c Dark brown sugar3/4 ts Vanilla (optional)1 Egg1/8 ts Salt

1 1/2 c Unbleached all purpose flour2 c Semisweet chocolate cut into coarse chunksPreheat 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 thevanilla and egg, then fold in the salt, flour and chocolate chunks.

Form into small(walnut sized)or large (golfball sized) balls

as desired.

Place on thebaking sheetsand pressdown slightly.Bake until doneabout 10 to 12minutes. Coolon racks.

Makes 2 dozenlarge cookiesor 4 dozensmallcookies.


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Basic Chocolate Cookies2 1/2 c Flour

2 ts Baking powder1/2 c Butter1 1/2 c Sugar1 Egg, well beaten1/4 ts Salt2 oz Unsweetened chocolate,meltedButterscotch Chocolate ChunkCookies1 c Unsalted butter - room temp1 c Light brown sugar1/2 c Dark brown sugar3/4 ts Vanilla (optional)1 Egg1/8 ts Salt1 1/2 c Unbleached all purpose flour2 c Semisweet chocolate cut into coarse chunksPreheat 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 thevanilla 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.


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Chocolate Drop Candy

6 oz Chocolate chips

1 c M&ms1 c Peanut butter chips1 c Marshmallows1 c Roasted peanuts1 c Raisins

Place chocolate chips in a 2 qt. mixing bowl. Microwave 2-3 min-utes on high (100%). Stir until smooth. Choose any of the other in-gredients to measure 4 cups. Stir into the chocolate chip mixture.Drop by spoonsful onto waxed paper. Cool. Yields 2 1/2 dozenpieces of candy.


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Banana Oatmeal Chocolate Cookies3/4 c Margarine1 Egg

1 c Bananas -- mashed1 c White sugar1 1/2 c Flour1/2 ts Baking soda1 ts Salt1/4 ts Nutmeg1 ts Cinnamon1 3/4 c Quick oats

1 pk Chocolate chips1/2 c NutsMix all the ingredients together. Then drop by teaspoon on an un-greased cookie sheet. Bake 10 to 15 minutes at 400 degrees.


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Blonde Chocolate Chip

1/3 c Butter or margarine, soften1 c Firmly packed brown sugar1 Egg1 ts Vanilla extract1 c All-purpose flour1/4 ts Baking soda1/4 ts Salt1/2 c Semisweet chocolate morsels1/2 c Chopped pecans

Cream butter; gradually add brown sugar, beating well at me-dium speed of an electric mixer. Add egg and vanilla; beatwell. Combine flour, soda, and salt; add to creamed mixture,and mix well. Stir in chocolate morsels and pecans. Spreadmixture into a greased 8-inch square pan. Bake at 350 de-grees for 25 to 30 minutes. Cool and cut into squares.


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American Brownies

4 oz Unsweetened baking chocolate2/3 c Butter1 c Flour1/4 ts Salt4 Eggs1 1/2 c Sugar1 ts Vanilla1 c Chocolate chips

1 c Walnuts; chopped

Preheat oven 350degrees. Prepare13x9 pan. Melt to-gether chocolateand butter, coolslightly. Beat to-

gether eggs andsugar until thick ,about 5 minutes.Stir in chocolate,then flour and salt.Fold in chips andnuts. Pour into panand bake 20-25minutes. Do notover bake. Cool andcut.


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Chocolate clairsServes 12

1 cup water1/2 cup margarine or butter1 cup all-purpose flour4 eggs

Filling:1/3 cup sugar2 Tbs. cornstarch1/8 tsp. salt2 cups milk2 egg yolks, slightly beaten2 Tbs. margarine or butter, softened2 tsp. vanilla

Chocolate Frosting:1 ounce unsweetened chocolate1 tsp. margarine or butter1 cup powdered sugar1-2 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 heatabout 1 minute or until mixture forms a ball; remove from heat. Beat ineggs; continue beating until smooth. Drop dough by scant 1/4 cupfuls ontoun-greased cookie sheet. Shape fingers 4-1/2" long and 1-1/2" wide withspatula. Bake 35-40 minutes. Cool. Cut off the tops and fill with cream fill-ing. Replace the tops and frost with chocolate frosting.


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Raspberry Coulis1 1 pound bag frozen unsweetened raspberries, thawed1 cup semidry white wine4 tablespoons sugar, divided4 whole cloves2 Turkish bay leaves1/4 teaspoon ground allspice2 tablespoons brandy

1. Place berries, wine, and 4 tablespoons sugar in blender

and puree. Pour into medium saucepan. Add cloves, bayleaves, and allspice. Bring to simmer, stirring occasionally.Reduce heat and simmer until desired thickness, 10-15 min-utes.

2. Strain into medium bowl. Discard solids in strainer. Whisk inbrandy. (Can be made up to 5 days ahead. Rewhisk beforeusing.) Makes about 2 cups.


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I'll Be Dipped Bars

2 Sticks Butter1/2 c Cocoa4 Eggs2 c Sugar1 1/2 c Flour1/4 ts Salt1 ts Vanilla1 c Chopped pecans1 c Chocolate chips

Melt butter and cocoa together. In separate bowl, beat eggs andsugar. Add flour and salt to egg mixture. Combine butter and cocoaand stir until blended. fold in nuts and vanilla. Sprinkle chocolatechips evenly over top. Bake 350* for 25 minutes in a 9x13 pan.


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Chocolate Coconut Bon-Bons

2 Boxes (1-lb) confectioner's sugar1 cn (13.5-oz) condensed milk1 Stick butter1 pn Salt1 cn (3-oz) coconut1 c Nuts; chopped fine2 pk (6-oz) chocolate chips1 Block paraffin

Mix well the sugar, milk, butter and salt. Add coconut and nuts. Rollinto small balls. Melt chocolate chips and paraffin in double boiler.Dip balls into chocolate and allow to cool on waxed paper.


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Bisquick Chocolate Waffles

1 1/2 c Bisquick baking mix

1 c Sugar1/3 c Cocoa3/4 c Water2 tb Vegetable oil2 Eggs

Beat all ingredients with wire whisk or handbeater until almost smooth. Pour batter fromcup or pitcher onto center of hot waffle iron.Bake until steaming stops. Remove wafflescarefully.

Serve vanilla ice cream, sliced peaches and raspberries orsliced strawberries, sweetened whipped cream and chocolate-flavored syrup over waffles if desired. Makes 6 servings.


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Chocolate Turtles

1 lb Caramels2 tb Water1/2 lb Salted nuts (or pecans)1 pk Chocolate chips

Melt caramels in water in the top of a double boilier. arrange nuts inclusters on buttered cookie sheet; drop 1 ts caramel on each nutcluser. melt chocolate, spread over caramels.


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Chocolate Raspberry Cheesecake1 1/2 Cups (18) Cream filled Cookies, crushed

2 Tbs. Margarine, Melted32 oz Cream Cheese, Softened1 1/4 Cup Sugar3 large Eggs1 Cup Sour Cream1 tsp. Vanilla6 oz Semi-sweet Chocolate Chips, melted1/3 Cup Raspberry Preserves, Strained1/2 cup semi-sweet chocolate chips, meltedWhipping Cream

Combine crumbs and margarine; press onto bottom of 9-inch spring formpan. 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 sourcream and vanilla. Pour mixture over crust. Combine remaining cream

cheese and melted chocolate, blending well with mixer. Add Red Raspberrypreserves; mix well. Drop dollops of chocolate cream cheese batter overplain cream cheese batter, do not swirl. Bake at 325 degrees F. for 1 hourand 25 minutes.

Loosen cake from pan and cool before removing.

Melt chocolate pieces. Dip a fork in the melted chocolate and go back andforth in a waving motion over cheesecake to make a line design. Chill.

Garnish with whipping cream and fresh raspberries.


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Makes about 4 dozen

12-oz pkg. chocolate chips3 cups flour1 cup butter1 cup brown sugar3 tsp vanilla1/4 cup milk2 Tbs. shortening1/4 cup lightcorn syrup2 tsp vanilla2 Tbs. water

Pre-heatoven to 375.

In a large

bowl, blendbutter,brownsugar, andvanilla. Stirin flour, milk.Shape inteaspoonsize balls.Place on un-greased

Chocolate filled Thumbprint cookies


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Chocodiles1 1/4 c Brown sugar; firmly packed

1/2 c Butter1/2 c Shortening1/3 c Peanut butter; crunchy1 ts Vanilla1 Egg2 1/4 c Flour; all purpose1/2 ts Salt

Topping:

1 c Chocolate chips; semisweet1/2 c Peanut butter; crunchy1 1/2 c Corn flakes, slightly crushePreheat oven to 350 degrees F.In large bowl, combine all cookieingredients except flour and salt; blend well. Stir in flour and salt;mix well. Press dough into ungreased square cake pan. Bake 15 to20 minutes till lightly golden brown. Cool slightly.

In medium saucepan, melt chocolate chips over low heat. Stir in 1/2cup peanut butter and corn flakes. Spread over slightly cooledbase. Cool slightly and cut into bars.


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Chocolate Brownie Drop Cookies6 oz Unsweetened chocolate

1/2 c Unsalted butter1 3/4 c Sugar4 lg Eggs1 ts Vanilla1 1/4 c Flour3/4 c White and dark chocolate chips1/4 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 thechocolate is just melted, remove from the heat. Add the sugar andmix well. Add the eggs and vanilla and mix well. Add the flour, chipsand pecans, and mix well. Drop by large spoonfuls onto a well-greased sheet pan. Bake 7 to 10 minutes, or just until the cookiesare set. Let cool on the pan at least 5 minutes, then remove.Yield: 2 dozen large cookies


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Chocolate Double Chocolate Cheesecake

Crust:

1 c Crushed chocolate wafers3 tb Butter; melted

Filling1 1/2 lb Cream cheese; softened3/4 c Sugar3 Eggs1 ts Vanilla3 Sq white chocolate; melted3 Sq semi-sweet choc.; melted2 tb Raspberry or orange liquer; (optional)

Glaze:8 Sq semi-sweet chocolate1/4 c Butter2 ts Vegetable oilCrust: 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, oneat a time, mixing well after each addition. Add vanilla. Remove 1/2of the batter to another bowl. Stir melted white chocolate and liquerinto 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 andbake for 30-35 min. longer oruntil centre of cake is just barelyfirm. Remove from oven and runknif around sides; let cool com-pletely before removing sides.Glaze:: Melt chocolate with oiland butter over hot water stirring

until smooth Place cake on rackover waxed paper. Pour glazeover entire cake. Bang rack sev-eral times to smooth. Draw linesalong surface of glaze-spoon.


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Candy Bark

Saltine crackers1 c Brown sugar1 1/4 Sticks butter1 Bag chocolate chips

Heat sugar and butter to a boil.Place foil on the bottom of a

bakingsheet . Arrange crackers edgeto edge on the baking sheet.Pourbutter and sugar mixture overcrackers. Bake 15 minutes @325 pour

chocolate chips over hot crack-ers and spread the chocolate.Let cool.Break into pieces.


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Chocolate Banana Smoothie

3 c Skim milkor Silk (soy milk)2 Bananas, large1/2 t Vanilla extract1/2 c Chocolate syrup

In a blender or food processor, combine 1-1/2 c. milk, bananas vanilla and chocolatesyrup. Blend until smooth. Add remainingmilk and blend again. Serve immediately


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COCO with a twistdesign a world with cream


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50

Chex and Chocolate Party Mix

9 c Your favorite chex brand cereals

2 c Shredded coconut optional1 c Peanuts1 c Packed light brown sugar1/2 c (1 stick) butter1/2 c Light corn syrup1 ts Vanilla extract1/2 ts Baking soda12 oz Pkg (2 cup) semi-sweet chocolatemorsels1 1/2 c Raisins

Preheat oven to 250degrees. Combinecereal, coconut and

peanuts in large,small roasting pan. Insmall saucepan overmedium heat, heatbrown sugar, butterand corn syrup toboiling, stirring. With-out stirring, boil 5 min-utes. Stir in vanillaand baking soda.Pour over cereal mix-ture, stir until evenlycoated. Bake 1 hour,stirring every 15 min-utes. Cool, stirringfrequently. Stir in mor-sels and raisins. Store

in airtight container.


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Chocolate Pistachio Biscotti

1/4 c Unsalted butter3/4 c Granulated sugar3 md Eggs3/4 ts Orange juice2 1/4 c Unbleached organic flour3/4 c Cocoa1 3/4 tb Baking powder3/4 ts Baking soda3/4 c Pistachio nuts; chopped (raw or

toasted)1/2 c Chocolate chips

Preheat oven to 350 degrees.

Cream butter and sugar on medium speed. Slow mixer and addeggs and orange juice. With the mixer still on slow add the dry in-gredients,then the nuts

and choco-late chips.

Shape into 1log 1 inchhigh and 4 to5 incheswide. Bake

for 30 min-utes, untilfirm. Let cooland slice 112" thick Laypieces onside andbake an ad-ditional 15

minutes, untilcrisp. Store


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2 Squaresunsweetenedchocolate1 cn Sweetened,condensed milk3 c Sweetened,flaked coconut1 ts Vanilla extractpn Salt

Almonds for garnish

Heat in a double boiler, 1can sweetened condensedmilk and 2 squares of

unsweetened chocolate,until chocolate is melted.Stir until mixture is smooth.Pour over a bowl containing3 cup of sweetened, flakedcoconut. Add 1 tsp of vanillaextract and a pinch of salt.Mix well until coconut is

completed coated. Drop ona cookie sheet which is linewith parchment paper, bytspfuls. Press a wholealmond into the top.Bake at 350 degrees F. for10 to 12 minutes. Check at8 minutes, as bottoms of

cookies brown quickly.Remove from oven, cool,remove from pan.

Almond Joy Cookies


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Chocolate Oreo Dessert1 lg Bag Oreo cookies

1/2 ga Peppermint ice cream;softened1 lg Can Hersheys syrup1 ct Cool Whip; (Whipped top-ping)

Crush cookies fine and pour inbottom of 13" baking pan, re-serving some for garnishing the

top. Spread softened ice creamover the crushed cookies. Ontop of this spread the can ofHersheys syrup. Spread TheCool Whip over the Hersheyssyrup. Sprinkle reserved cookiecrumbs over the top. Freezeand keep frozen until ready to

serve.


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54

Rocky Road Treats

2 c Semi-sweet chocolate chips

3 tb Butter or margarine3 c Cocoa krispies1 c Pecans; chopped2 c Miniature marshmallows

Melt chocolate chips withbutter or margarine in topof double boiler or micro-wave. Stir in CocoaKrispies and chopped pe-cans. Fold in marshmal-lows. Press into foil-lined9x13" pan. Chill 1 hour.

Remove pan and cut into24-30 squares.


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Chocolate Popcorn Bars

1 c Water

1/2 c Granulated sugar1/3 c Corn syrup3 Sq5 c Popcorn -- poppedUnsweetened chocolate

Combine water, sugar, corn syrup, and chocolate in a sauce-pan, and cook, stirring, until chocolate melts. Bring to a boilgently until candy reaches 254 on a candy thermometer. Pourcandy over candy over warm popped corn in a big bowl. Stirwith aspoon tocoat all thecorn. Butteryour handsand workingfast, shapethe popcorninto candy-bar shapes

(long, roundor flat, asyou wish).Wrap yourcandy barsin foil orplasticwrap.


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Best Brownies

1/2 cup butter or margarine, melted

1 cup granulated sugar1 teaspoon vanilla extract2 eggs1/2 cup all-purpose flour1/3 cup Hersheys Cocoa1/4 teaspoon baking powder1/4 teaspoon salt1/2 cup chopped nuts (optional)Creamy Brownie Frosting

Heat oven to 350 degrees F. Grease a 9-inch square baking pan.

In bowl, stir together butter, sugar and vanilla extract. Add eggs;with spoon, beat well.

In separatebowl, stir to-

gether flour, co-coa, bakingpowder and salt;gradually blendinto egg mixture.Stir in nuts, ifdesired. Spreadbatter evenly in

prepared pan.Bake 20 to 25minutes or untilbrownies beginto pull awayfrom sides ofpan. Cool; frostwith Creamybrownie Frost-

ing. Cut intosquares.


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The tasty secret of the

cacao (kah KOW) tree

was discovered 2,000years ago in the tropicalrainforests of the Ameri-

cas. The pods of this treecontain seeds that can beprocessed into chocolate.

The story of how choco-late grew from a local

Mesoamerican beverage

into a global sweet en-compasses many cultures

and continents.

The first people known tohave made chocolate

were the ancient cultures

of Mexico and CentralAmerica. These people,

including the Maya and

Aztec, mixed ground ca-cao seeds with various

seasonings to make aspicy, frothy drink.

Later, the Spanish con-

quistadors brought theseeds back home to

Spain, where new recipeswere created. Eventually,

and the drinks popularity

spread throughoutEurope. Since then, new

technologies and innova-tions have changed the

texture and taste of

chocolate, but it still re-mains one of the worlds

favorite flavors.


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Chocolate Bath Beads.??


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Chocolate and Pecan Surprises

1 c Shortening; soft2 c Brown sugar, firmly packed2 Eggs1 ts Vanilla1 1/2 c Sifted all-purpose flour1 ts Soda1 ts Salt3 c Quaker Oats, uncooked (quick or old-fashioned)Milk chocolate bars

Pecan halves

Beat shortening and sugar together until creamy. Blend in eggs andvanilla. Sift together flour, soda and salt. Add to creamed mixture;

blend well. Stir inoats. Chill doughseveral hours orovernight. Shapeto form 1-inch

balls. Place onungreasedcookie sheets,about 2 inchesapart.

Bake in pre-heated moderate

oven (375 F.) 10to 12 minutes.Immediatelyplace a smallsquare of milkchocolate bar oneach. Removecookies fromcooky sheets;

press pecan halfinto chocolate.


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Chocolate Fudge CupcakesChocolate Fudge Cupcakes:2 1/4 c All Purpose Flour

1 t Baking Soda1 t Baking Powder1 t Salt1/2 c Unsalted Butter, softened1 1/2 c Sugar1 t Vanilla2 Eggs1 c Sour Milk (See Note *)1/3 c Hot Tap Water1/2 c Unsweetened Cocoa Powder

Cocoa Butter Frosting:1/2 c Butter, melted1/2 c Unsweetened CocoaPowder2 t Vanilla3 c Confectioners' Sugar

3 T Milk

*Note: To make 1 cup of sourmilk, pour 2 tablespoonsvinegar into 1 cup measure.Add milk to make 1 cup.

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 untillight and fluffy. Add eggs; beat until well mixed. Mix in flour mixture alter-nately with sour milk, beginning and ending with flour. Stir together hotwater and cocoa powder in small bowl until smooth. Stir into batter. Beat 2minutes at medium speed, scraping down side of bowl as needed. Dividebatter into prepared cups, using about 1/4 cup for each. Bake in preheatedoven for about 22 to 25 minutes or until a toothpick inserted in the centercomes out clean. Remove cupcakes from tin and cool on wire racks, andlet cool to room temperature.

Prepare Cocoa Butter Frosting: Stir together the melted butter, cocoa andvanilla in a medium size bowl. Add sugar and milk; stir until smooth, add-ing additional milk if necessary. Spoon the frosting into pastry bag fittedwith a large star tip. Top each cupcake with a swirl of frosting.


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Snoopy Snacks

1 Cup chocolate chips1/2 cup peanut butter6 cup Rice Krispies

Melt chocolate chips and peanut butterin med. Saucepan. Remove from heatand add cereal. Form cookie like balls with tablespoon placeon greased cookie sheet. Refrigerate for 10 min.


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1 plus Cup Sugar (to taste)1 Cup Flour1 tsp Baking Soda3 TBSP Cocoa1/2 tsp. Salt

MIX

SEPERATELY

7 Tbsp. Veg. Oil1 Cup COLD Black Coffee1 Tbsp. White Vinegar1 tsp. Vanilla

Add an egg if wanted.

Prep Pan

Mix Wet w/Dry.

Pour, 8 min. at 350.

Created by Dave, NorthlandGardens Manager,summer of 2008.

Daves Schweet Chocolate Cake


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Chocolate-Chip Mint Ice Cream

3 Eggs3/4 c Sugar1 pk Instant vanilla pudding mix (3-3/4oz)1 cn Evaporated milk (13oz)2 oz Semisweet chocolate1/2 c Finely chopped butter mints2 c Half and half

In a large bowl, beat eggs until blended. Gradually beat in sugar

until thick and lemon colored. Beat in vanilla pudding and evapo-rated milk until blended. Microwave chocolate until melted or meltover hot water. Stir constantly while slowly pouring hot meltedchocolate into egg mixture. Add chopped mints and half and half.Cool to room temperature. Pour into ice cream canister. Freeze inice cream maker according to manufacturer's directions. Makes 2quarts.


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Chocolate Chocolate

1/2 c Milk or yogurt; (plain or vanilla)1 tb Chocolate syrup1/2 c Chocolate sorbet1 tb Malted milk powder; (plain or chocolate)

Put into blender container. Blend smooth. Pour into a tall orstemmed glass and serve with a straw and spoon.


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Chocolate Caramel Pecan Cheesecake1 1/4 c Graham cracker crumbs

14 oz Package caramels1 c Chopped pecans, toasted1/2 c Sugar1 ts Vanilla extractPecan halves1/4 c Butter or margarine, melted5 oz Can evaporated milk2 8 oz packages cream cheese,2 Eggs

3/4 c Semisweet chocolate morsels,

Combine graham cracker crumbs and butter, stirring well. Press mixtureevenly 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 caramelsare melted, stirring often. Pour over graham cracker crust; sprinklechopped pecans evenly over caramel layer and set aside. Beat creamcheese at high speed until light and fluffy; gradually add sugar, mixingwell. 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 350degrees for 30 minutes. Remove from oven, and run knife around edge ofpan to release sides. Let cool to room temperature on a wire rack; coverand chill at least 8 hours before serving. Top with pecan halves and serve.


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Chocolate Turtle Cheesecake2 c Vanilla Wafer Crumbs

14 oz Carmels ( 1 bag)1 c Chopped Pecans, Toasted1/2 c Sugar2 Large Eggs6 tb Margarine, Melted5 oz (1 cn) Evaporated Milk16 oz Cream Cheese, Softened1 ts Vanilla1/2 c Semi-sweet Chocolate Chips *Chocolate chips should bemelted.

Combine crumbs and margarine, press onto bottom and sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes.In 1 1/2-quart heavy saucepan, melt carmels with milk over lowheat, stirring frequently, until smooth. Pour over crust. Top with pe-cans. Combine cream cheese, sugar and vanila, mixing at mediumspeed on electric mixer until well blended. Add eggs, one at a time,

mixing well after each addition. Blend in chocolate, pour over pe-cans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim ofpan; cool before removing rim of pan. Chill. Garnish with whippedcream, additional chopped nuts and maraschino cherries, if desired.


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Chocolate Pizza

3 oz Refrigerated chocolate chip cookie dough12 oz Semisweet chocolate chips4 oz Walnuts1 cn Coconut pecan frosting

Preheat oven to 360 F. Grease pizza pan. Press cookie doughevenly around the pan. Bake 12-13 min. Remove the pan fromoven, distribute about 2/3 chocolate chips on the dough, return tothe over for a minute, Remove pan and spread melted chocolate

evenlfy on the dough.Let cool a bit. Warm the icing for easy spreading. Spread evenly onthe top of the melted chocolate, leaving a boarder around the edge.Sprinkle the rest of the chocolate chips and the walnut pieces ontop.Let cool a bit before cutting into small pieces.


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Chocolate Chip Shortbread1 c Butter1/2 c Brown sugar1 ts Vanilla2 c Flour1 c Semisweet chocolatechips

Mix butter, sugar, vanilla,and flour into bowl until it

forms a ball. Add chocolatechips and work into dough.Roll into 1 inch balls. Placeon ungreased cookie sheet. Press with fork. Bake at 325 degree F.oven for 10 to 15 minutes. Makes 5 dozen


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Chocolate Chip Cookie Dough Ice Cream

2 c Milk

1 3/4 c Sugar1/2 ts Salt2 c Half & Half1 tb Vanilla Extract4 c Whipping Cream1 ea Pillsbury Chocolate Chip Cookie Dough(large size) or use homemade cookie dough

Take the chocolate cookie dough out of fridge and leave out tillneeded. Scald milk until bubbles form around edge. Remove fromheat. 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. Onceice cream has been through the entire ice cream machine process

and is now achilled soft icecream, add the

chocolate chipcookie dough. Justbreak up thedough as best youcan with yourhands and drop itin small clustersinto the soft icecream. Try to mix itaround to ensurethat the cookiedough is evenlydistributedthroughout the icecream. Put the icecream in thefreezer for several

hours until hard-ened.


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Best Oatmeal Chocolate Chip Cookies3/4 c Butter; room temp.1 c Brown Sugar

1/2 c White Sugar1/4 c Water1 Egg1 ts Cinnamon1 ts Vanilla1 c Flour1/2 ts Salt1/2 ts Baking Soda

2 c Oatmeal1 c Chocolate Chips1 c Nuts; optional1 c Raisins; optional

Preheat oven to350. Cream butter,add brown andwhite 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, raisinsand nuts. Bake on

greased cookiesheet for 8 to 10minutes, or untilgolden brown.


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ChocolateRecipes with Photos from Dadwith LoveChristmas 2008

Chocolate Cookbook 2008

Documents

Transcript of Chocolate Cookbook 2008