Tag Archives: Chocolate

Lemon White Chocolate Chip Cookies

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Lemon White Chocolate Chip Cookies are chewy citrus lemon sugar cookies with sweet white chocolate chips:

 Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 24

Ingredients:

• 1 cup Butter slightly cold, cut into cubes • 2 cups Sugar • 2 Eggs • 1 teaspoon Pure Vanilla Extract • 1 1/2 Tablespoon Fresh Lemon Juice • 1 1/2 – 2 Tablespoons Lemon Zest may put more lemon zest for extra flavor • 3 cups Flour • 1 1/4 teaspoon Baking Powder • 1/2 teaspoon Baking Soda • 1/2 teaspoon Salt • 2 cups White Chocolate Chips • *may put in a drop of yellow food coloring for color.

Instructions:

• Preheat oven to 350 degrees. • In a large bowl, cream slightly cold butter and sugar for 4 – 5 minutes until light and fluffy. Add eggs one a time, mixing well after each addition. • Add vanilla, lemon juice, and lemon zest and stir to combine. If using yellow food coloring, add it now. • Stir in flour, baking powder, baking soda, and salt and mix just until combined. • Fold in white chocolate chips. • Drop dough onto light colored baking sheet. Use a silicone baking sheet such as a Silpat or parchment paper. • Bake for 9-12 minutes. Sprinkle with sugar or white sparkling sugar, if so desired.

Knock You Naked Brownies

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Knock You Naked Brownies

Ingredients:

• 1 box German chocolate cake mix • 2 bags (11 oz each) caramels, unwrapped • 1 cup pecans, chopped • 1/3 cup plus 1/2 cup evaporated milk • 1/2 cup (1 stick) unsalted butter, melted • 1/2 cup semisweet chocolate chips • 1/4 cup powdered sugar, for dusting (optional)

Preparation 1. Preheat oven to 350°F and grease and flour a 9×9-inch baking pan. Set aside. 2. In a medium bowl, mix together cake mix and 1/3 cup of the evaporated milk. Add melted butter and chopped pecans and mix together. Mixture will be thick. 3. Divide dough in half and press one half into the bottom of the prepared pan. Bake until just slightly set, about 8-10 minutes. Remove and set aside. 4. Meanwhile, add the caramels and remaining evaporated milk to a double boiler. Cook, stirring occasionally, until caramels have melted, and mixture is totally smooth. Pour caramel mixture over first brownie layer, making sure it’s evenly spread out. Top with chocolate chips. 5. On a piece of parchment or wax paper, press remaining dough into a square that’s slightly smaller than the baking pan. Set on top of chocolate chip layer. Bake for 20-25 minutes, then let brownies come to room temperature. Cover and chill in refrigerator for several hours to set caramel layer. 6. Dust liberally with powdered sugar, if using, and slice and serve. Enjoy! 7. 45 minutes to prepare serves 6-8

CHOCOLATE MARQUISE

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  • 200 Grams dark chocolate, shaved;
  • ¼ Cup of sugar;
  • 6 Egg whites;
  • 6 Egg yolks;
  • 1 tablespoon of butter; and
  • 1 Teaspoon of 6-year-old dark rum.

Whip egg yolks plus sugar in double boiler till thick.

Pour in shaved chocolate, rum & butter.

Fold in egg whites.

Line a loaf pan with ladyfingers;

Pour the chocolate mixture into the pan; and

Chill for several hours.

 

ZUCCOTTO FROM TOM PARACHINI

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  • 2 oz. shelled unskinned almonds

  • 2 oz. shelled whole filberts (hazelnuts)

  • 1  10-12 oz pound cake

  • 3 t. cognac

  • 2 T. maraschino liqueur

  • 2 T. cointrau

  • 5 oz. semi sweet chocolate bits

  • 2 cups whipping cream

  • ¾ cup powdered sugar

Preheat oven to 400 degrees.  Drop almonds in boiling water and skin.  Place on baking sheet and put in oven 2 minutes to dry.  Remove and chop.  Put filberts in oven for 5 minutes.  Chop roughly. Reset oven to 250 degrees.  Get a 1 ½ qt. bowl and line it with damp cheesecloth. Cut pound cake into 3/8 inch slices.
Cut each slice on the diagonal.
Moisten each section with sprinkles of cordials and place inside bowl
with narrowest end at the bottom.  Have crust side meet non crust.  Whip cream
with sugar.  Mix in almonds, filberts, and 3 oz of chocolate chopped.  Divide in
half.  Spoon half into bowl.  Melt 2 oz. chocolate.  Fold into remaining cream.  Spoon into bowl.  Seal top of bowl with remaining cake.  Cover with plastic crap and chill for one or two days.

SEVEN LAYER COOKIES

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  • 1 stick of butter

  • 1 cup graham crackers

  • 1 cup flake coconut

  • 1 six ounce package of chocolate chips

  • 1 six ounce package of butterscotch chips

  • 1 can Eagle Brand milk

  • 1 cup chopped nuts

Melt butter. Then, layer in order.  Bake at 350 degrees for 10-12 minutes.

SCOTCH R ROOS

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  • 6 cups of Rice Krispies

  • ¼ cup sugar

  • ½ cup corn syrup

  • 1 cup peanut butter

  • Chocolate chips and butterscotch bits

Bring sugar and corn syrup to boil.  Add peanut butter and then cereal.  Mix well.
Let set in a pie dish.  Melt chips and pour over top.

Sconset Chocolate Marquis

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  • ¼ cup framboise
  • 2 sticks unsalted butter cut into 16 pieces
  • 1 cup Dutch process cocoa powder
  • 6 oz. bitter sweet chocolate chopped
  • 8 egg yolks room temperature
  • ¾ cup sugar
  • 1 cup heavy cream
  • 20 oz. frozen raspberries, ¼ cup sugar, 2 T. framboise

Line 5 cup loaf pan with foil hanging over on all sides. Brush with oil.

Melt chocolate

Mix butter and cocoa

Beat egg yolks and sugar to ribbons.

Add melted chocolate

Add butter and cocoa mix and framboise

Mix well

Whip cream to peaks

Fold into chocolate mixture

Fold into pan and freeze over night

Make sauce and drizzle around cut slices

FUDGE PIE

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  • 1 cup sugar

  • ½ cup butter

  • 2 eggs

  • 1 t. vanilla

  • ½ t. salt

  • 1/3 cup flour

  • 2 squares bitter chocolate

  • Nut meats ad lib

Melt the chocolate.  Cream butter and sugar.  Add eggs vanilla and salt.  Add melted chocolate.  Add flour.  Bake at 375 degrees for 30 minutes in a Pyrex pie dish.  Serve with ice cream.

EAGLE BRAND MILK CANDY

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  • 18 ounces of chocolate chips

  • 1 ounce bitter unsweetened chocolate

  • 1 can Eagle Brand milk

  • 3 T. butter

  • 1 T. vanilla

  • Small bag of salted Spanish peanuts

Melt chocolate chips and bitter chocolate in the top of a double boiler (or in a small saucepan nested in a larger pan of water).  When thoroughly melted, add can of milk.  Stir over hot water for 2-3 minutes.  Add butter and vanilla and
peanuts.  I cut butter into small pieces so it melts faster.  Drop by spoonfuls
onto wax paper lined cookie sheets.

CHOCOLATE PEANUT BUTTER BROWNIES

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  • 2 packages of Duncan Hines chocolate brownie mix with chocolate bits

  • 1 cup chopped pecan or walnuts

  • 12 oz jar smooth creamy peanut butter

  • 12 oz. chocolate chips

  • 1/3 cup whipping cream unwhipping

  • 3 T. Grand Marnier

Make brownies according to package instructions, adding nuts.  Cook in 15 x 18 pan or as close as you can get to that.  Be sure not to over bake.  They should be
chewy.  Cool and freeze for at least one hour.  Spread with peanut butter.  Freeze for at least one hour.  Mix chocolate chips, cream and Grand Marnier in a double boiler.  Heat until chips are melted.  Spread over frozen peanut butter layer.  Freeze again.  Thaw for one hour.  Cut and serve.