Okay, so it's still not really the fountain of youth, but chocolate always makes me think of being a kid so I'm still hoping they were connected. Here are a couple more recipes to get us more in the mood for Joy's upcoming Chocolate round-up.
CHURCH COOKIES
1 cup semi-sweet chocolate chips
2 Jumbo egg whites
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup finely chopped walnuts
1 cup sugar
1/2 cup cocoa
2 tablespoons flour
1/4 teaspoon salt
3 tablespoons butter
1 cup boiling water
1/2 teaspoon vanilla
1 cup butter, softened
1 cup sugar
1 Jumbo egg
1 ounce semi-sweet chocolate, melted
1 teaspoon vanilla
1 teaspoon salt
2 cups flour
This is a great looks and tastes like you worked all day (but you didn't) dessert to serve at buffet or holiday.
CHOCOLATE CREAM
8 ounces sweet chocolate
2 cups whole milk
1 1/2 envelopes KNOX unflavored gelatin
1/2 cup sugar
1/8 teaspoon salt
1/2 cup light cream
1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
1 cup heavy cream, whipped
2 teaspoons instant coffee, finely ground twice
3/4 cup heavy cream
1/4 teaspoon vanilla
shaved sweet chocolate
1 cup semi-sweet chocolate chips
2 Jumbo egg whites
1/2 cup sugar
1/8 teaspoon salt
1/2 teaspoon vinegar
1/2 teaspoon vanilla
1/2 cup finely chopped walnuts
- Pre-heat oven to 350 degrees.
- Melt chocolate until smooth. Set aside.
- Beat egg whites with salt until foamy.
- Gradually add sugar and keep beating until stiff peaks form.
- Add vinegar and vanilla.
- Add chocolate and nuts.
- Drop onto greased cookie sheet.
- Bake 10 minutes.
- Cool on wire rack.
- Makes 3 1/2 dozen cookies.
1 cup sugar
1/2 cup cocoa
2 tablespoons flour
1/4 teaspoon salt
3 tablespoons butter
1 cup boiling water
1/2 teaspoon vanilla
- Bring water to a boil and add butter.
- Sift sugar, cocoa, flour and salt together.
- Add dry ingredients to saucepan and cook until thick, stirring constantly.
- Remove from heat and stir vanilla in.
- Serve immediately.
- Refrigerate leftovers and reheat as necessary in microwave.
1 cup butter, softened
1 cup sugar
1 Jumbo egg
1 ounce semi-sweet chocolate, melted
1 teaspoon vanilla
1 teaspoon salt
2 cups flour
- Preheat oven to 375 degrees.
- Cream sugar and butter together.
- Add the egg, chocolate, salt and flour, mixing well with beater.
- Form into walnut size balls.
- Bake on an un-greased cookie sheet 10-12 minutes. DO NOT over bake.
- Sift powdered sugar over the cookies while still warm OR for more decadence allow cookies to cool and coat in white chocolate almond bark.
This is a great looks and tastes like you worked all day (but you didn't) dessert to serve at buffet or holiday.
CHOCOLATE CREAM
8 ounces sweet chocolate
2 cups whole milk
1 1/2 envelopes KNOX unflavored gelatin
1/2 cup sugar
1/8 teaspoon salt
1/2 cup light cream
1/2 teaspoon vanilla
1/4 teaspoon almond flavoring
1 cup heavy cream, whipped
- Melt chocolate pieces with 1 1/2 cups milk in a double boiler.
- Dissolve the gelatin into the remaining milk.
- Beat the chocolate mixture until smooth.
- Add in the gelatin mixture, sugar and salt.
- Cool mixture until it begins to thicken.
- Add in the light cream, vanilla, almond flavoring and whipped heavy cream.
- Mix until smooth.
- Rinse Bundt pan in COLD water.
- Pour mixture into Bundt pan.
- Chill until firm.
2 teaspoons instant coffee, finely ground twice
3/4 cup heavy cream
1/4 teaspoon vanilla
shaved sweet chocolate
- Sprinkle the coffee over the cream.
- When coffee has dissolved add the vanilla and whip the cream stiff, adding the sugar as you beat.
- Unmold the chocolate cream onto a flat platter.
- Pour the coffee cream over top and garnish with shaved chocolate.
2 comments:
Oh my gosh these cookies sound delicious! I love chocolate too ♥ I hope you have a wonderful day!
They all look great. I'll have to try the Chocolate Velvet and Coffee Cream Frosting to see if it tastes as amazing as I think it will.
Thanks, Tamy
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