| chocolate Recipe Archives (oh, yeah, baby) |
| ok, I have to go find the old recipes, might take a while. Meanwhile, I will play with these fonts and make the page a mess probably. But the bonbonjovis were so popular I had to find a page to put them on...but I was personally getting bored with looking at the recipe. ok, enjoy yourselves. Bathe yourself in chocolate. It's my personal fountain of youth. |
| Bonbon Jovi Recipe Ingredients 2 cups sugar 6 tablespoons unsweetened cocoa powder 1/2 cup evaporated low-fat (2 percent) milk 1/2 cup margarine (be sure it's non-hydrogenated) 1/2 teaspoon vanilla extract 3 cups quick-cooking rolled oats 1 cup sweetened shredded coconut Instructions In a medium saucepan, combine sugar, cocoa, evaporated milk, and margarine. Cook and stir over medium heat until mixture comes to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Stir in vanilla. Add rolled oats and coconut and mix well. Drop by tablespoons onto a cookie sheet lined with waxed paper. Refrigerate until firm, about 30 minutes to 1 hour. Store in an airtight container in the refrigerator or at room temperature. Yield: 35 bonbons |
| this is a kid-friendly recipe!!! Chocolate Quesadillas Ingredients: 4 (7 to 8 in. each) flour tortillas Non-stick cooking spray 1/4 cup Creamy Peanut Butter (please, y'all get a natural brand) 1/4 cup marshmallow creme 2 small bananas, sliced 1/2 cup Milk Chocolate Chips, dark Chocolate Chips OR Semi-Sweet Chocolate Chips (your preference on milk or dark..I am a dark girl myself) Directions: 1. Lightly coat one side of each tortilla with cooking spray. Place tortillas on clean work surface, coated sides down. 2. Spread 1 tablespoon each peanut butter and marshmallow crème on half of each tortilla. Arrange 1/4 of the banana slices and 2 tablespoons chocolate chips over marshmallow crème; fold each tortilla over to cover filling. 3. Heat large non-stick skillet over medium heat 1 minute. Add two quesadillas; cook 1 to 2 minutes or until tortillas are golden brown and crisp, turning once. Repeat with remaining quesadillas. Serve warm. 4 servings. |
| The Practically Perfect Chocolate Chip Cookie 2-1/4 cups flour 1 level teaspoon baking soda 1 level teaspoon salt 3/4 cup each white and packed dark brown sugar 2 sticks (1/2 pound) sweet butter, room temperature 1 teaspoon vanilla extract 2 large eggs 12-ounce package semisweet chocolate chips Preheat oven to 375 F. Mix the flour, baking soda and salt in a bowl and set aside. Use a stand-type electric mixer to mix the two sugars briefly at low speed. Add the butter in small gobbets, mixing first at low speed and then at high. Beat the mixture until it's pale, light, and very fluffy. Add the vanilla at the mixer's lowest speed, then beat at high speed for a few seconds. Add the eggs, again at the lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in, and the mix should look creamed, not curdled. Add the flour mixture, a half cup at a time, mixing at low speed for about one minute, then at high speed for a few seconds. Scrape down the bowl's sides with a spatula, add the chocolate chips, and mix at low speed for about 10 seconds. If need be, scrape the bowl's sides again and mix for a few more seconds. Put tablespoons of the mix on an ungreased cookie sheet. Bake until the cookies are pale golden brown (nine minutes in an electric oven, 10 to 11 minutes in a gas one). Remove and let cool on a rack. Makes about 40 medium cookies. |
Agave-Sweetened Chocolate Ice Cream
About 1 quart (1 liter)
Since the custard is made without sugar,
keep an eye on things as it will cook rather
quickly. You can either use a flame-tamer or
cook the custard in bain-marie, a bowl set
over a pan of simmering water, to avoid
overcooking if you've never made a custard
before. And because I don't like washing
dishes, I use the same saucepan for cooking
the custard that I used for dissolving and
blooming the cocoa powder, I simply scrape
it as clean as possible and use it again for
making the custard.
If you're concerned about the quantity of
agave nectar here, you can reduce the
amount to ½ cup (120 ml) if you wish,
although it's texture and taste is exactly right
for me.
10 tablespoons (155 ml) agave nectar
2 ounces (55 g) unsweetened chocolate, very
finely chopped
1/3 cup (35 g) unsweetened cocoa powder (I
used Valrhona)
3 cups (750 ml) half-and-half*, divided
5 large egg yolks
pinch of salt
1. In a small saucepan, warm the agave
syrup with the unsweetened chocolate over
the lowest heat possible, stirring constantly,
until the chocolate is melted. Remove from
heat and transfer mixtures to a large bowl.
Set aside.
2. In a medium saucepan, add 1½ cups (375
ml) of the half-and-half and whisk in the
cocoa powder. Cook over moderate heat until
the mixture begins to bubble, then simmer
for 30 seconds, whisking frequently, making
sure to break up any clumps of cocoa
powder.
3. Remove from heat and scrape the mixture
into the bowl with the chocolate-agave
mixture. Stir them together, then set a mesh
strainer over the top.
4. Add the remaining half-and-half to the
saucepan with a pinch of salt, turn on the
heat, and when warm, slowly pour the warm
half-and-half into the yolks whisking
constantly, then pour the warmed yolks back
into the saucepan.
5. Cook, stirring constantly over moderate
heat, until the mixture becomes steamy and
thickens. If using an instant-read
thermometer, it should read about 170-175F
degrees. (76-79C).
6. Pour the mixture through the strainer into
the chocolate mixture.
7. Stir, then let cool a few minutes until tepid.
Once it's not super hot, whiz the mixture in a
blender for ten seconds until it's smooth and
velvety. (Never blend very hot liquids in a
blender, since it creates a hot vortex and can
cause the liquid to blast out of the top.)
8. Chill thoroughly in the refrigerator, then
freeze in your ice cream maker according to
the manufacturer's instructions.
Or follow my step-by-step instructions for
freezing ice cream without a machine.
*If half-and-half isn't available where you live,
just substitute equal parts of heavy or
whipping cream and whole milk mixed
together to equal 3 cups (750 ml).
I got this recipe from David
Lebovitz. It is super good. And
we here in the southwest love
agave.
About 1 quart (1 liter)
Since the custard is made without sugar,
keep an eye on things as it will cook rather
quickly. You can either use a flame-tamer or
cook the custard in bain-marie, a bowl set
over a pan of simmering water, to avoid
overcooking if you've never made a custard
before. And because I don't like washing
dishes, I use the same saucepan for cooking
the custard that I used for dissolving and
blooming the cocoa powder, I simply scrape
it as clean as possible and use it again for
making the custard.
If you're concerned about the quantity of
agave nectar here, you can reduce the
amount to ½ cup (120 ml) if you wish,
although it's texture and taste is exactly right
for me.
10 tablespoons (155 ml) agave nectar
2 ounces (55 g) unsweetened chocolate, very
finely chopped
1/3 cup (35 g) unsweetened cocoa powder (I
used Valrhona)
3 cups (750 ml) half-and-half*, divided
5 large egg yolks
pinch of salt
1. In a small saucepan, warm the agave
syrup with the unsweetened chocolate over
the lowest heat possible, stirring constantly,
until the chocolate is melted. Remove from
heat and transfer mixtures to a large bowl.
Set aside.
2. In a medium saucepan, add 1½ cups (375
ml) of the half-and-half and whisk in the
cocoa powder. Cook over moderate heat until
the mixture begins to bubble, then simmer
for 30 seconds, whisking frequently, making
sure to break up any clumps of cocoa
powder.
3. Remove from heat and scrape the mixture
into the bowl with the chocolate-agave
mixture. Stir them together, then set a mesh
strainer over the top.
4. Add the remaining half-and-half to the
saucepan with a pinch of salt, turn on the
heat, and when warm, slowly pour the warm
half-and-half into the yolks whisking
constantly, then pour the warmed yolks back
into the saucepan.
5. Cook, stirring constantly over moderate
heat, until the mixture becomes steamy and
thickens. If using an instant-read
thermometer, it should read about 170-175F
degrees. (76-79C).
6. Pour the mixture through the strainer into
the chocolate mixture.
7. Stir, then let cool a few minutes until tepid.
Once it's not super hot, whiz the mixture in a
blender for ten seconds until it's smooth and
velvety. (Never blend very hot liquids in a
blender, since it creates a hot vortex and can
cause the liquid to blast out of the top.)
8. Chill thoroughly in the refrigerator, then
freeze in your ice cream maker according to
the manufacturer's instructions.
Or follow my step-by-step instructions for
freezing ice cream without a machine.
*If half-and-half isn't available where you live,
just substitute equal parts of heavy or
whipping cream and whole milk mixed
together to equal 3 cups (750 ml).
I got this recipe from David
Lebovitz. It is super good. And
we here in the southwest love
agave.
| Texas Pecan Chocolate Pie Yield: 1 Pie - 8 servings The pecan pie of Texas and the luscious chocolate of Mexico make excellent partners in this rich dessert. crust 1 cup all purpose flour 6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces 1 tablespoon sugar 1/2 teaspoon salt 2 tablespoons (or more) ice water filling 4 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons (1/4 stick) unsalted butter 1/2 cup (packed) dark brown sugar 3 large eggs 1/4 teaspoon salt 3/4 cup light corn syrup 1 1/2 cups pecan pieces, lightly toasted For crust: Combine first 4 ingredients in food processor (KitchenAid recommended). Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.) Preheat oven to 325�F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside. For filling: Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes. Cool pie completely on rack. Copyright 2001 Bon Appetit |
| Chocolate Almond Biscotti 1/2 c Butter or margarine softened 1 1/4 c Sugar 2 Eggs 1 ts Almond extract 2 1/4 c All-purpose flour 1/4 c cocoa 1 ts Baking powder 1/4 ts Salt 1 c Sliced almonds Additional sliced almonds (optional) Chocolate Glaze: 1 c Semi-Sweet Chips 1 tb Shortening* White Glaze: 1/4 c Premier White Chocolate Chips 1 ts Shortening Heat oven to 350 degrees F. In large bowl, beat butter and sugar until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using wooden spoon, work almonds into dough. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungreased cookie sheet, at least 2 inches apart. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and sawing motion, cut logs into 1/2-inch diagonal slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in Chocolate Glaze or drizzle glaze over entire cookie. Drizzle White Glaze over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies. Chocolate Glaze: In small microwave-safe bowl, place 1 cup Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze. White Glaze: In small microwave-safe bowl, place 1/4 cup White CHocolate Chips and 1 teaspoon shortening. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze. |