chocolate recipes
Chocolate Dipped Spoons
December 18, 2010
If you are creative and crafty (as in talented in making crafts, not as in clever with intent to do evil) this may be the project for you. Spoons dipped in chocolate can make an impressive gift!
Before I get into the project, I would like to define some terminology for you.
couverture coating - this is a professional-quality chocolate coating that contains a high percentage of cocoa butter, allowing the chocolate to form a thinner coating shell than other chocolate.
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Dirty Snowball Cookies
December 15, 2010
Stay warm and enjoy some fun in the kitchen with a baking buddy. This is a great recipe to make with your kids.
| Dirty Snowball Cookies • 4 ounces unsweetened baking chocolate • 2 cups granulated sugar • 2 teaspoons vanilla • 1/2 cup vegetable oil • 4 eggs • 2 cups flour • 2 teaspoons baking powder • 1 cup powdered sugar for dusting Read more |
Chocolate Pecan Pie
December 11, 2010
Pecan pie is one of those desserts that I always wonder if it's worth the calories because there is no chocolate.
Today's recipe is the solution. Add chocolate to pecan pie and now it's the best of both worlds with a great nut and chocolate combination!
| Chocolate Pecan Pie • 9-inch deep pie shell • 2 tbsp butter • ¾ cup semi-sweet chocolate, chopped • 1 cup light karo syrup • ½ cup light brown sugar • 3 large eggs • 1 tsp vanilla • 1½ cups pecan halves Read more |
Coconut Fudge Balls
December 8, 2010
Early Spanish explorers named the tropical island coconut after the animal it resembled. Coco means "monkey face."
Did you know that the coconut provides a nutritious (and delicious!) source of fiber, vitamins, and minerals? It is one of those "functional foods" I’ve talked about in previous blogs.
Coconut oil has a bad reputation of being a “bad” fat, but in reality it is not. Coconut oil is saturated, but it does not contain trans fats.
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Chocolate Rosettes
December 4, 2010
For many, the rosette is a traditional Christmas treat. The rosette is a thin cookie, deep-fried and sprinkled in powdered sugar. The pastry is Norwegian in origin. Rosettes are intricately shaped and formed using a rosette iron.
The iron has to be heated to a very high temperature in oil before dipping it into the batter. The batter is then re-dipped in the hot oil to create a crispy shell around the iron. After the rosette separates from the iron, it is cooled and dusted in confectioner’s sugar.
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Candied Orange Peel vs. Jellied Orange Candies
December 1, 2010
As promised here are two recipes. The first is for Candied Orange Peel. The second is for Jellied Orange Candies.
For best results you'll have to temper the chocolate so review those instructional blog posts, or refer to your Chocolate University Online lesson materials, if you need to refresh your memory.
| Candied Orange Peel • 1 large navel orange • 3/4 cup sugar • 1/2 cup water • 1/2 cup semisweet chocolate, chopped Read more |
Chocolate Chip Cheesecake
November 24, 2010
Bryn let's me make the cheesecakes at our house. In my opinion there's nothing like a good cheesecake to help celebrate any worthy event.
For your Thanksgiving chocolate fix this year you might want to try a chocolate chip cheesecake.
| Chocolate Chip Cheesecake • 1 1/2 cups finely crushed cream-filled chocolate sandwich cookies • 2 to 3 tablespoons margarine or butter, melted • 24 ounces cream cheese, softened • 14-ounce can sweetened condensed milk • 3 eggs • 2 teaspoons vanilla • 1 cup mini chocolate chips • 1 teaspoon flour Read more |
Austrian Style Hot Chocolate
November 20, 2010
This hot chocolate recipe is big enough to serve your entire crowd for a holiday party!
Cook it up, grab a mug, and share.
| Austrian Style Hot Chocolate • 30 ounces semi-sweet chocolate, broken in pieces • 10 small strips of orange peel, finely grated • 2 1/2 teaspoons ground cinnamon • 15 cups milk • 2 1/2 cups whipping cream • Grated chocolate or cocoa powder • 30 cinnamon sticks (each approx. 3 inches long) Read more |
Chocolate-Banana Swirl Cupcakes
November 17, 2010
Here a delightful combination of chocolate and banana, in a cupcake form.
For a delicious variation of this recipe you can replace the banana with your favorite winter squash or pumpkin!
| Chocolate-Banana Swirl Cupcakes • 6 tbsp butter, softened • 2/3 cup sugar • 1/2 tsp salt • 2 large eggs • 3/4 tsp vanilla extract • 1 ¼ cup flour • 1/2 tsp baking powder • 1/2 tsp baking soda • 1/2 cup mashed ripe banana (approx. 1 large ripe banana) • 3 oz bittersweet chocolate, melted over a double boiler Read more |
Chocolate Raspberry Cheesecake Brownies
November 13, 2010
I love baking brownies on a cold, blustery day like today. I love smelling the chocolate cooking in the oven; the way the brownies steam when I cut them in the pan; and the way the vanilla ice cream melts after I drop a scoop on the top. Ah!
The complete experience should be shared with a loved one.
| Chocolate Raspberry Cheesecake Brownies • 6 ounces semi-sweet chocolate, chopped • 3 ounces unsweetened baking chocolate, chopped • 16 ounces cream cheese, softened • 2 cups sugar • 4 eggs • 1 tablespoon vanilla • 1 cup butter, softened • 1 cup flour • 1/4 teaspoon salt • 1/2 cup raspberry jam Read more |