Mint Brownies

November 29, 2007 | Posted by Lorena as Chocolate!Chocolate!Chocolate!, Recipe at 12:15 pm | Comments »

1202_mint_brownies.jpg

Make a batch for a friend, sell at a bake sale, or serve at the next family get-together. In fact, make two. These mint brownies will disappear faster than you can say, “Merry Christmas!”

Ingredients

6 squares unsweetened chocolate
2 3/4 cups sugar
1 cup dark corn syrup
1 teaspoon vanilla
1 cup butter or margarine, softened
2 cups flour
1/4 teaspoon salt
6 eggs
1 1/2 cup coarsley chopped walnuts (optional)

Frosting
2 cups powdered sugar
2 tablespoons milk
1/4 teaspoon peppermint extract
6 tablespoons butter or margarine, softened
Green food coloring

Chocolate Glaze
3 squares unsweetened chocolate
1 square semisweet chocolate
4 tablespoons butter
2 teaspoons dark corn syrup

Turn this recipe into a puzzle! [click]

What’s next
1. Preheat oven to 350. Grease a 15X10 jelly-roll pan.
2. Now, prepare the chocolate. In heavy 2-quart saucepan, slowly melt unsweetened chocolate squares over low heat. Stir constantly to prevent burning.
3. In a mixer, blend (at low speed) sugar, corn syrup, vanilla and 1 cup butter. Then, increase the speed to high to get the mixture light and fluffy.
3. Reduce speed to low. Slowly add flour, salt and eggs, scraping the bowl with a spatula to ensure everuything’s mixed. Increase speed again to high and beat for 2 minutes.
4. Lower speed again and beat in melted chocolate.
5. Mix in walnuts.
6. Evenly spread batter in pan. Bake 40-45 minutes until toothpick inserted in center comes out clean. Cool brownies in pan on wire rack.
7. Prepare mint butter-cream frosting by mixing at low speed: powdered sugar, milk, peppermint extract and 6 Tbs. butter until smooth. Stir in enough green food coloring to tint a pretty green. Evenly spread frosting over cooled brownies. Refrigerate while preparing Chocolate Glaze.
8. Chocolate Glaze: In a heavy 2-quart saucepan over low heat, heat glaze ingredients until chocolate melts and mixture is smooth, stirring frequently. Remove saucepan from heat; stir frequently until glaze cools slightly. Carefully spread glaze over frosting to completely cover top. Refrigerate until glaze is set, about 1 hour

Chocolate Fondue

November 7, 2007 | Posted by Lorena as Chocolate!Chocolate!Chocolate!, Dessert Recipes, Holiday Fun, Recipe, Sweets, Uncategorized at 9:45 am | Comments »

fondue

You can have your cake — and your chocolate too. A simple fondue recipe to impress guests, or cap a romantic dinner.

Ingredients

12 ounces good quality semi-sweet chocolate
2/3 cup heavy cream
2 tablespoons pure vanilla extract
3 tablespoons Grand Marnier or Amaretto liqueur (optional)
Bite sized pieces of fruit or cake

What’s next

Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat. Stirring constantly, cook for about two minutes, or until melted and smooth. Add the vanilla and liqueur. Serve with the fruit and cake.

Reinvent Leftover Halloween Candy

October 30, 2007 | Posted by Lorena as Cake Recipes, Chocolate!Chocolate!Chocolate! at 10:10 am | (1) Comment »

candy Halloween’s fun, but really, how many lollipops can you eat without feeling sick?  Turn the Halloween loot into quick, easy and unique dessert (yes, even your toddler can help — if you can get him to let go of the candy bag).

For a super “fruit salad”  chop up chocolate covered nougat bars. Combine with apple slices and  12 ounces of Cool Whip. You get that play of sweet and fudgy and tangy and juicy.  Yum. 

The butterfinger banana cake requires more work, but it’s worth it. You’ll need an 18 and 1/4 ounce package of yellow cake mix,  2 ripe bananas (mashed), 3 chopped Nestle Butterfinger bars, and white frosting. Preheat oven to 350 F, grease a 13 x 0 inch baking pan,  and mix the batter, bananas, and butterfingers. Pour into the pan and bake for 40 minutes.

     

 

 

Pain Au Chocolat or How I Learned to Stop Worrying & Love Chocolate French Pastry Recipe

June 28, 2006 | Posted by Allison as Chocolate!Chocolate!Chocolate! at 9:18 am | (1) Comment »

Pain Au Chocolat.jpg

 

Ahh, that chocolate post from yesterday has jump started my chocolate-on-the-brain syndrome & my craving has to be satisfied!  This Pain Au Chocolat or How I Learned to Stop Worrying & Love Chocolate French Pastry Recipe is a wonderful, wonderful, wonderful taste sensation.  For breakfast, for second breakfast, for lunch, for dinner, as a treat, this French pastry will tempt your senses with a delicious bouquet of flavor & wrap you up with comfort.  Enjoy, truly- enjoy!

 

 

Ingredients:

  • 1 sheet frozen puff pastry, thawed
  • 1 3.5-oz. bar semi-sweet chocolate, find the best you can
  • 1 3.5-oz. bar milk chocolate, find the best you can

Ingredinents for the Glaze:

  • 1 egg, beaten
  • 1 tablespoon water
  • Sugar

What’s Next:

Go ahead & line your baking sheet with parchment paper.

Preheat your oven to 400 F, or 200 C.

Cut the each chocolate bar into six 2×3/4-inch pieces.

Unfold the puff pastry onto a lightly floured surface. Cut it into 12 squares.

Lay 1 chocolate piece on the edge of a pastry square and roll up the dough tightly, completely enclosing the chocolate. Repeat with remaining pastry.

Place the rolls on a baking sheet, seam side down.

Brush the tops of the rolls with the egg wash. Sprinkle with sugar. Bake for 15 minutes or until the pastries are golden brown.

 

Eat well & Pastry very often!

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