Heavenly Chocolate Recipes
Chocolate Amaretto Peaches
Ingredients4 ounces (115 g) amaretto cookies, crushed 2 ounces (50 g) plain chocolate, chopped grated rind of 1/2 orange 1 tbsp (15 ml) clear honey 1/4 tsp (1.5 ml) ground cinnamon 1 egg white, lightly whisked 4 firm ripe peaches 5 tbsp (75 ml) white wine 1 tbsp (15 ml) caster (granulated) sugar
Mix together the amaretti biscuits, chocolate, orange rind, honey and cinnamon in a bowl. Stir in the egg white to bind the mixture.
Halve and stone the peaches and fill the cavities with the chocolate mixture, mounding it up slightly.
Arrange the stuffed peaches in a lightly buttered, shallow microwaveproof dish which will just hold them. Pour the wine into a cup and stir in the sugar.
Pour the sweetened wine around the peaches. Cover loosely and microwave on High for 2-3 minutes, until the peaches are tender. Serve at once with a little of the cooking juices spooned over and the whipped cream.
Yield: 4 servings
Chocolate Caramel Marshmallow Candy Bars Recipe
2/3 cup butter
1/2 tsp pure vanilla extract
2/3 cup firmly-packed brown sugar
1/2 cup powdered sugar
1/4 cup powdered cocoa
1 cup graham cracker crumbs
2/3 cup all-purpose flour
1/4 tsp salt
14 ounces (1 pkg) wrapped caramels, unwrapped
6 Tbsp heavy cream
10 ounces semisweet candy bars, broken into small pieces
6 Tbsp heavy cream
1 cup mini-marshmallows
Heat oven to 350 degrees F (180 degrees C). Line a 13 x 9-inch (33 x 23 cm) baking pan with non-stick foil.
Combine butter, brown sugar, egg, vanilla, and powdered sugar in medium bowl. Beat at medium speed of electric mixer until well blended.
Combine cocoa, graham cracker crumbs, flour and salt. Add to creamed mixture. Mix at low speed until just blended. Spread dough evenly into prepared pan.
Bake at 350 degrees F (180 degrees C) for 13 to 15 minutes, or until edges are lightly browned and set. DO NOT OVERBAKE. Cool completely.
Place 6 Tbsp cream and unwrapped caramels in microwave-safe mixing bowl. Cook on high for 1 minute. Stir. Continue warming in microwave in 30-second increments until melted and smooth. Cool to just barely warm, but still spreadable. (This may also be done in a double boiler on the stove-top.)
Spread caramel mixture in a thin layer over the cookie bottom and refrigerate for 15 minutes until caramel firms up a bit.
Follow the same procedure used for the caramels using 6 Tbsp cream and the chocolate chunks, mixing until smooth and creamy. Cool to lukewarm, but spreadable. (May also be done in a double-boiler.) Add marshmallows and stir gently until the marshmallows are coated.
Gently spread the chocolate marshmallow mixture over the cold caramel layer. Refrigerate for at least two hours until firm, then cut into bars with a long serrated knife. Dipping knife frequently into hot water will ease the cutting. Refrigerate bars until serving time.
Yield: 36 bars
Crunchy Chocolate Chip Cookies
- 1 cup butter, at room temperature
- 2 cups sugar
- 2 large eggs
- 1 tablespoon pure vanilla
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 cups crispy rice cereal
- 2 cups semi-sweet chocolate chips
PREPARATION:Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In an extra large bowl, cream butter and sugar together until light and fluffy.
In a smaller bowl, stir flour,baking soda, and salt together with a fork. Add flour mixture to wet ingredients in the large bowl, stirring until combined. Mixture will be thick. Add rice cereal and chocolate chips, gently folding until combined.
Drop compressed rounded tablespoons of the dough onto the cookie sheets, placing them 1-1/2 inches apart. Bake 12 to 15 minutes until golden brown. Cool cookies thoroughly on racks. Store crunchy chocolate chip cookies in a covered container.
Yield: 6 dozen cookies
Salty and Chocolatey Chex Mix
8 Tablespoons Butter
2 Tablespoons Seasoned Salt
3 Teaspoons Worcestershire Sauce
1 teaspoon garlic powder
1 cup peanuts
9 cups chex cereal
1 cup semi-sweet chocolate chips
1/2 cup powdered sugar
2 cups M&Ms chocolate candy
Place butter in a large bowl. Microwave to melt butter. Add the seasonings to the butter and stir. Add the peanuts and cereal and mix well, coating the cereal. Cook in microwave on high for 2 minutes. Stir, Cook for 2 mins again on high. Add the chocolate chips. Cook again for 2 minutes. Sprinkle powdered sugar on wax paper or a non-stick cookie sheet. Spread snack mix on the wax paper or a non-stick cookie sheet till cool. Prior to serving add the M&M's
Mike's Chocolate Brownies
8 ounces Unsweetened chocolate
1 cup Butter
3 cups Sugar
1 tablespoon Hazelnut syrup
1 1/2 cups Flour
2 cups Walnuts, coarsely chopped
Melt chocolate with butter in saucepan over very low heat; stirring constantly until smooth. Cool slightly. Beat eggs, sugar, and syrup in a large mixing bowl at high speed 10 min. Blend in chocolate at low speed. Add flour, beating just to blend. Stir in walnuts. Spread in greased 13x9" pan. Bake at 375~ for 35-40 minutes. (do not overbake). Cool in pan. Cut into bars or squares. Makes 24-32
Charlie's Chocolate Mocha Pie
Ingredients: 1 8-inch pie shell -
1/2 cup Butter
3/4 cup Sugar
1 Square unsweetned chocolate
Melted 1 teaspoon Vanilla
1 1/2 tablespoons Instant coffee(I use Tasters Choice)
3/4 cup Cream for whipping
1. Prepare 8-inch pastry shell. 2. Cream butter in medium-size bowl and gradually add sugar, creaming well after each addition. 3. Cool melted chocolate; blend into butter-sugar mixture with instant coffee and vanilla. 4. Add eggs, one at a time, beating VERY WELL after each addition. (Use an electric beater or mixer, for you will need to beat in each egg 5 minutes to make mixture creamy, thick, and fluffy.) 5. Turn into baked pastry shell; chill 1 - 2 hours. Just before serving, whip cream and garnish pie.
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