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Chocolate Delight!
Chocolate lovers who share their experiences (good and bad) with new chocolate varieties as well as old standards and also their favorite chocolate treats.
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Paddy's Irish Cream Fudge
*-=*=-*Paddy's Irish Cream Fudge*-=*=-*
2 (12 oz) packages of milk chocolate chips
1 (12 oz) package semisweet chocolate chips
2 jars of marshmallow cream, 7 oz each
2 tsp of vanilla extract
2/3 cups of Irish Cream
2 cups of chopped peanuts
4 1/2 cups of granulated sugar
1 12 oz can of evaporated milk
1/2 lb of butter
In a very large bowl, combine the 2 packages of milk chocolate chips,
the one package of semisweet chocolate chips, both jars of marshmallow
cream, 2 teaspoons of vanilla extract, the Irish Cream, & nuts. Set
this mixture aside.
Line a 10-x-15-inch pan with foil & spread lightly with butter or
margarine.
In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1
can of evaporated milk, & 1/2 pound of butter. Bring to a gentle boil
over medium heat & cook slowly, stirring constantly for about 10
minutes. Pour the milk mixture into the very large bowl holding the chocolate
chip mixture. Stir slowly by hand to combine. Pour the fudge into the
prepared pan & chill until set.
2 (12 oz) packages of milk chocolate chips
1 (12 oz) package semisweet chocolate chips
2 jars of marshmallow cream, 7 oz each
2 tsp of vanilla extract
2/3 cups of Irish Cream
2 cups of chopped peanuts
4 1/2 cups of granulated sugar
1 12 oz can of evaporated milk
1/2 lb of butter
In a very large bowl, combine the 2 packages of milk chocolate chips,
the one package of semisweet chocolate chips, both jars of marshmallow
cream, 2 teaspoons of vanilla extract, the Irish Cream, & nuts. Set
this mixture aside.
Line a 10-x-15-inch pan with foil & spread lightly with butter or
margarine.
In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1
can of evaporated milk, & 1/2 pound of butter. Bring to a gentle boil
over medium heat & cook slowly, stirring constantly for about 10
minutes. Pour the milk mixture into the very large bowl holding the chocolate
chip mixture. Stir slowly by hand to combine. Pour the fudge into the
prepared pan & chill until set.
Hollywood Fudge
*-=*=-*Hollywood Chocolate Fudge*-=*=-*
1 1/2 cups sugar
3/4 cup sour cream
1/2 cup (1 stick) margarine or butter
3/4 pound chocolate, coarsely chopped
1 (7-ounce) jar marshmallow cream
3/4 cup coarsely chopped pistachios
3/4 cup coarsely chopped dried cranberries
Butter 9x9 inch baking pan well; set aside.
Bring sugar, sour cream & margarine or butter to a rolling boil in
large, heavy saucepan over moderate heat, stirring all the while. Insert
candy thermometer & boil 7 minutes, stirring constantly, until mixture
reaches 234 º. Remove pan from heat, add chocolate & stir until melted.
Mix in marshmallow cream, pistachios & dried cranberries. Pour into
pan, spreading to corners. Cool overnight before cutting into squares.
Makes about 5 1/2 dozen squares.
1 1/2 cups sugar
3/4 cup sour cream
1/2 cup (1 stick) margarine or butter
3/4 pound chocolate, coarsely chopped
1 (7-ounce) jar marshmallow cream
3/4 cup coarsely chopped pistachios
3/4 cup coarsely chopped dried cranberries
Butter 9x9 inch baking pan well; set aside.
Bring sugar, sour cream & margarine or butter to a rolling boil in
large, heavy saucepan over moderate heat, stirring all the while. Insert
candy thermometer & boil 7 minutes, stirring constantly, until mixture
reaches 234 º. Remove pan from heat, add chocolate & stir until melted.
Mix in marshmallow cream, pistachios & dried cranberries. Pour into
pan, spreading to corners. Cool overnight before cutting into squares.
Makes about 5 1/2 dozen squares.
ResedaBabe....
Hey where are the chocolate recipes?
Did you go on vacation!
I'm shriveling up with no recipes to taunt me!
chocolate withdrawal.....
sue
Did you go on vacation!
I'm shriveling up with no recipes to taunt me!
chocolate withdrawal.....
sue
Chocolate Malted Cookies
1 c. butter flavored shortening
1 1/4 c. brown sugar, packed
1/2 c. malted milk powder
2 T. chocolate syrup
1 T. vanilla extract
1 egg
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. semi-sweet chocolate chunks
1 c. milk chocolate chips
In a mixing bowl combine the first five ingredients, beat for 2
minutes. Add
egg. Combine the flour, baking soda & salt, gradually add to the
creamed
mixture, mixing well after each addition. Stir in chocolate chunks &
chips. Shape into 2-inch balls, place 3 inches apart on ungreased baking
sheets. Bake at 375 degrees for 12-14 minutes until golden brown. Cool
2
minutes before moving to wire racks. Makes 18 cookies.
1 1/4 c. brown sugar, packed
1/2 c. malted milk powder
2 T. chocolate syrup
1 T. vanilla extract
1 egg
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. semi-sweet chocolate chunks
1 c. milk chocolate chips
In a mixing bowl combine the first five ingredients, beat for 2
minutes. Add
egg. Combine the flour, baking soda & salt, gradually add to the
creamed
mixture, mixing well after each addition. Stir in chocolate chunks &
chips. Shape into 2-inch balls, place 3 inches apart on ungreased baking
sheets. Bake at 375 degrees for 12-14 minutes until golden brown. Cool
2
minutes before moving to wire racks. Makes 18 cookies.
Chocolate Truffles
INGREDIENTS:
9 ounces semi-sweet chocolate
1/2 cup Ocean Spray® Jellied Cranberry Sauce
2 tablespoons heavy cream
2 tablespoons cocoa
1 1/2 tablespoons powdered sugar
DIRECTIONS:
Place chocolate, cranberry sauce and heavy cream in a medium saucepan.
Cook over medium-low heat until sauce is smooth, whisking frequently.
Remove from heat and pour into a glass or plastic bowl. Cover with
plastic wrap. Let sit at room temperature to thicken.
Combine cocoa and 1 1/2 tablespoons powdered sugar on a small plate.
Scoop out a rounded teaspoonful of chocolate mixture. Roll in cocoa,
coating thoroughly. Dust hands with powdered sugar. Roll truffle in hands
to form a 1-inch ball. Continue forming truffles with remaining
chocolate mixture. Makes 30 truffles.
9 ounces semi-sweet chocolate
1/2 cup Ocean Spray® Jellied Cranberry Sauce
2 tablespoons heavy cream
2 tablespoons cocoa
1 1/2 tablespoons powdered sugar
DIRECTIONS:
Place chocolate, cranberry sauce and heavy cream in a medium saucepan.
Cook over medium-low heat until sauce is smooth, whisking frequently.
Remove from heat and pour into a glass or plastic bowl. Cover with
plastic wrap. Let sit at room temperature to thicken.
Combine cocoa and 1 1/2 tablespoons powdered sugar on a small plate.
Scoop out a rounded teaspoonful of chocolate mixture. Roll in cocoa,
coating thoroughly. Dust hands with powdered sugar. Roll truffle in hands
to form a 1-inch ball. Continue forming truffles with remaining
chocolate mixture. Makes 30 truffles.
Death By Chocolate
INGREDIENTS:
• 1 oz. Vodka
• 1 oz. Kahlua
• 1 oz. Dark creme de cacao
• 1 oz. Chocolate syrup
• 2 Scoops Chololate ice cream
• Whipped cream
• Maraschino cherry
• Shaved chocolate
PREPARATION:
Blend and serve in a poco or hurricane glass. Top with whipped cream. Garnish with shaved chocolate and a cherry.
• 1 oz. Vodka
• 1 oz. Kahlua
• 1 oz. Dark creme de cacao
• 1 oz. Chocolate syrup
• 2 Scoops Chololate ice cream
• Whipped cream
• Maraschino cherry
• Shaved chocolate
PREPARATION:
Blend and serve in a poco or hurricane glass. Top with whipped cream. Garnish with shaved chocolate and a cherry.
Mocha Shortbread
1/2 up plus 3 Tablespoons all - purpose flour
1/4 cup unsweetened Dutch process cocoa powder
Pinch salt
2 teaspoons instant espresso powder
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup powdered sugar, plus more for sprinkling
Line an 8 inch round cake or springform pan with parchment paper. In a small bowl, sift together flour, cocoa popwder and salt. Stir in espresso powder. Set aside.
In a medium bowl, use an electric mixer to beat butter on medium until pale and creamy. Add 1/2 up powdered sugar and beat well. Add flour mixture, then beat on low speed until well combined.
Pat dough evenly into prepared pan. Bake in a preheated 350 degree oven 20 - 25 minutes or until puffed at edges and dark all over top. Remove from oven and let sit 5 minutes. Cut into 8 wedges. Let cool completely on a rack. Sprinkle with powdered sugar just before serving. Cookies can be stored in an airtight container at room temperature up to 1 wekk. Makes 8 wedges.
1/4 cup unsweetened Dutch process cocoa powder
Pinch salt
2 teaspoons instant espresso powder
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup powdered sugar, plus more for sprinkling
Line an 8 inch round cake or springform pan with parchment paper. In a small bowl, sift together flour, cocoa popwder and salt. Stir in espresso powder. Set aside.
In a medium bowl, use an electric mixer to beat butter on medium until pale and creamy. Add 1/2 up powdered sugar and beat well. Add flour mixture, then beat on low speed until well combined.
Pat dough evenly into prepared pan. Bake in a preheated 350 degree oven 20 - 25 minutes or until puffed at edges and dark all over top. Remove from oven and let sit 5 minutes. Cut into 8 wedges. Let cool completely on a rack. Sprinkle with powdered sugar just before serving. Cookies can be stored in an airtight container at room temperature up to 1 wekk. Makes 8 wedges.
Decadent Delight
Can you imagine anything more luxurious than chocolate spa treatments?
"Let yourself be soothed and toned in total luxury at The Spa At THE HOTEL HERSHEY, a sanctuary where chocolate is not just a treat to eat, but a necessary ingredient for innovative spa treatments such as the WHIPPED COCOA BATH, Chocolate Bean Polish, and Chocolate Fondue Wrap."
That's just part of the description. go to:
view link
for more details.
"Let yourself be soothed and toned in total luxury at The Spa At THE HOTEL HERSHEY, a sanctuary where chocolate is not just a treat to eat, but a necessary ingredient for innovative spa treatments such as the WHIPPED COCOA BATH, Chocolate Bean Polish, and Chocolate Fondue Wrap."
That's just part of the description. go to:
view link
for more details.
California Earthquake Cake
1 cup nuts
1 cup coconut
1 box German chocolate cake mix (prepared according to directions)
1 stick margarine, melted
3 cups powdered sugar
8 oz. cream cheese
Grease and flour a 13x9 inch pan. Preheat oven to 350°.
Put 1 cup nuts and 1 cup coconut over bottom of pan. Prepare 1 box
German
chocolate cake mix according to directions on box. Pour over nuts and
coconut.
Mix 1 stick melted margarine with 3 cups powdered sugar and 8 oz. cream
cheese.
Drop by spoonfuls over mix. Bake at 350° for 45 minutes. Cool cake.
Do not use frozen coconut. Keep in fridge or cool, since it has cream
cheese,
but it can be reheated.
1 cup coconut
1 box German chocolate cake mix (prepared according to directions)
1 stick margarine, melted
3 cups powdered sugar
8 oz. cream cheese
Grease and flour a 13x9 inch pan. Preheat oven to 350°.
Put 1 cup nuts and 1 cup coconut over bottom of pan. Prepare 1 box
German
chocolate cake mix according to directions on box. Pour over nuts and
coconut.
Mix 1 stick melted margarine with 3 cups powdered sugar and 8 oz. cream
cheese.
Drop by spoonfuls over mix. Bake at 350° for 45 minutes. Cool cake.
Do not use frozen coconut. Keep in fridge or cool, since it has cream
cheese,
but it can be reheated.
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