I bake to sweeten life

Posts tagged ‘darkchocolate’

Chocolate Balls

Chocolate Balls

Directions:

  • 7 tablespoons butter, unsalted, room temperature
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon espresso powder
  • 3 tablespoons cocoa (I used a mix dark and black cocoa)
  • 1 1/4 rolled oats
  • 3 tablespoons of your favorite liqueur (I used chocolate liqueur)
  • 1/2 cup dark chocolate chips
  • 1/2 cup white chocolate chips

Your coating of choice (list follows)

Instructions:

1. Cream together butter and sugar till fluffy. Add in other ingredients until smooth.

2. Roll the mixture into small balls and dip/roll them in coating of choice.

3. Let them harden in the fridge. Chocolate balls will last at least 1-2 weeks.

Suitable coatings

  • Cocoa powder
  • Melted chocolate (dark, milk, white)
  • Chopped nuts
  • Layered chocolate
  • Desiccated coconut
  • Sprinkles
  • Decorative icing
  • Colored sugar crystals
  • Glazed cherries or peel (a simple single fruit piece at the top of a truffle will appear very effective), or chopped dried fruit pieces
  • Icing sugar

 

Amaretto Cookies

Amaretto Cookies

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 unsalted butter, soft
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1 egg, large
  • 6 ounces dark chocolate chips
  • 1/2 cup chopped nuts
  • 1/4 cup Amaretto
  • 1/8 teaspoon nutmeg

Directions:

  1. Preheat oven to 375 degrees.
  2. Cream butter and sugars together till light and fluffy. Mix in egg and vanilla.
  3. Add flours, baking soda, salt and nutmeg; mix well.
  4. Add nuts, chocolate chips and Amaretto; mix well.
  5. Drop by rounded spoonful on ungreased cookie sheet. Bake for 8 -10 minutes.
  6. Cool on pan for 2 minutes before removing to wire rack to finish cooling.

I used an extra large cookie scoop and got 18 cookies.

 

Buckeye Delights

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Ingredients:

Cookies Base:

  • 1 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 1/3 cup unsweetened baking cocoa
  • 1 egg, large
  • 1 teaspoon vanilla extract
  • 1 table spoon dark chocolate syrup

Filling:

  • 1/2 cup powdered sugar
  • 1/2 cup peanut butter
  • 2 tablespoons  unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Topping:

  • 1/2 cup whipping cream
  • 1 cup dark chocolate chips
  • chopped peanuts

Directions:

  1. Preheat oven to 375°F. Line 36 mini muffin cups with cupcake liners. Spray with a little bit of nonstick spray.
  2. For cookie base: In a small bowl, stir together dry ingredients. Set aside.
  3. Cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in dry ingredients. Press about 1 tablespoon dough into each cup. Bake 7 to 9 minutes or until puffy and set. Cool completely, about 30 minutes. Remove from pan. (I used a small shot glass to press indent into each cup to make room for filling.)
  4. In small bowl, mix filling ingredients until well blended. Press about 1 teaspoon mixture on top of each cooled cookie.
  5. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat. Stir in 1 cup of the chocolate chips. Refrigerate about 30 minutes or until cooled. Spread about 2 teaspoons chocolate mixture over each cookie cup. Sprinkle with chopped peanuts.
  6. Store covered in refrigerator.

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Eggnog Blondies

Eggnog Blondies

 

Ingredients:

  • 1 cup whole wheat flour
  • 1 tablespoons flaxseed meal
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 eggs, large
  • 1/2 cup eggnog
  • 1/2 cup dark chocolate chips
  • 1/2 cup cranberries, chopped

Directions:

  1. Preheat oven to 350 degrees F. Line a 9×9-inch square pan with parchment.
  2. In a medium bowl mix dry ingredients, set aside.
  3. Cream together butter and sugar until light and fluffy.
  4. Add egg and eggnog and stir until blended.
  5. Stir in chocolate chips and cranberries.
  6. Spread evenly in prepared pan. Bake for 25 – 30 min or until middle is set.
  7. Remove from the oven and cool on a rack for 1 hour. Cut just before serving.

Yield: 12-16 Brownies

Chocolate Pecan Pie

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Ingredients

  • 1 cup sugar
  • 1/3 cup HERSHEY’S Cocoa
  • 3 eggs, slightly beaten
  • 3/4 cup dark corn syrup
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 1 cup pecan halves
  • 1/2 cup dark chocolate chips
  • 1 unbaked 9-inch pie crust

Directions

1. Heat oven to 350°F.

2. Stir together sugar and cocoa in medium bowl. Add eggs, corn syrup, butter and vanilla; stir until well blended. Stir in pecans and chocolate chips. Pour into unbaked pie crust.

3. Bake 55-60 minutes or until set. Remove from oven to wire rack. Cool completely.

Yield: 8 servings.

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