Mint Chocolate Delights

Mint Chocolate Delights is adapted from the back of a mint chip bag:

2 cups of Flour

2/3 cup  Baking Cocoa
1 tsp Baking Soda
1/2 tsp Salt
1 cup (2 sticks) Butter
2/3 cup Granulated Sugar
1 cup Brown Sugar
1 tsp Vanilla
2 large Eggs
10 ounce  Package  Dark Chocolate and Mint Morsels



Combine the sugars and butter. Then add the cocoa, followed by the baking soda and salt. Add eggs and vanilla. Then add the flour, one cup at a time.  Add the Cholate and Mint Morsels last. Chill in Fridge for at least an hour, overnight is fine. Pre-heat the oven to 350. The cookie dough should be 1 tsp per cookie on baking sheets covered with parchment paper. Bake for 10 - 11 minutes per sheet.

The result will be bite-sized chewy cookies.

Cinnamon - Chocolate Cutouts

2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

Melt chocolate in double boiler over hot not boiling water. Remove from heat and let cool. Cream butter, melted chocolate, sugar, egg and vanilla in large bowl until light. Combine flour, cinnamon, baking soda and salt in small bowl. Stir small bowl into creamed mixture with sour cream until smooth. Cover and refrigerate for at least 30 minutes.

Preheat oven at 400 degrees. lightly grease cookie sheets or line  with parchment paper. Roll out dough 1/4 at a time, a quarter inch thick on lightly floured surface, Cut out with cookie cutters. Place 2 inches apart on prepared cookie sheets. Bake 10 minutes or until lightly browned but not dark. Remove to wire racks to cool.  Frost with decorator icing.

Decorator Icing
1 egg white
3&1/3cups powedred sugar
1 teaspoon almond or lemon extract
2 to 3 tablespoons water

Beat egg white in large bowl until frothy. Gradually beat in powdered sugar until blended. Add almond extract and enough water to moisten. Beat until smooth and glossy.

Fondue

Fondue to most people is a fad that is long over, something you dabble with at a small party or one of many appetizers at a buffet. To my family it is more than that. We believe fondue is a meal - not an occasional, twice a year kind of thing, but something reoccurring on the menu. We love fondue.  Having a Fondue pot  (or two or four) is not unusual at all. Was I ever surprised when I moved away that people in general do not have a fondue pot. Many haven't even experienced any kind of fondue.

There are a few different kinds of fondue. A meat fondue, where oil or chicken broth is boiled so different meats can be cooked in it to the individuals taste. For this, the sauces you serve with the meal will determine the success of the meal. A cheese fondue which is some sort of blend of cheeses melted in wine, in which you dip bread cubes. This is the type of meal my family means when they say fondue for dinner. The last type is dessert fondue, usually made of melted chocolate with dippers of fruit or cake.  If you're feeling adventerous, you can serve a dinner of all three, but be aware there's considerable prep work.

Below some Fondue recipes  to enjoy.

Meat Fondue:

Use either a pot 2/3 cup of oil or condensed chicken stock. You'll want a thermometer to check the temp unless you have an electric fondue pot to maintain the temp at about 350. The oil cooks quicker and is more common, but I have tried the stock/bouliion approach and had reasonable success. The meat takes much longer to cook in the broth though, so keep that in mind.

I take some lean beef, a pork chop or two, some boneless chicken breast, some shrimp & some bread and chop it into small pieces, about 1 inch square (bite sized.) If you're feeling ambitious, you can cut small squares of mozzerella,  dip in egg and breadcrumbs twice to make a firm coating, and use them as Cheese boites with the meat. Then you want sauces for everyone to try.

Sauces I have used straight from the bottle are BBQ sauce, Teryaki Sauce, Ranch Dressing, spagetti sauce and Honey. I make a garlic butter sauce from scratch. I also combine lime juice with dijon mustard with a  bit of scallion in it for my lime-mustard sauce. Pretty much anything yoou like to top meat with is good for a sauce.

Classic Cheese Fondue:

12 ounces Swiss cheese,  and 4 ounces Gruyere cheese, shredded
1 and 1/2 tsp cornstarch
1 clove garlic
1 TBSP Lemon Juice
1 cup vermouth or white wine (champagne or chablis are both good)
Loaf of french bread (Baguettes are best)
I have also served small cooked ham cubes for dippers.**
Combine Cheeses and cornstarch in bowl. Cut bread into 1 inch cubes, with a crust on every piece.

Rub cut clove of garlic on inside of pot. Combine Vermouth & lemon juice in pot over medium heat til bubbles form on bottom of pot. Do NOT allow to boil.  Slowly add handful of cheeses to pot. Stir continuously until cheese is completely melted, then add another handful of cheeses. After all the cheese has been incorporated and is melted, transfer to fondue pot and place over sterno heat. Spear bread cubes with fondue fork, piercing crust last. Dip bread in cheese (a figure 8 is best to keep the pot stirred) and enjoy.

Chocolate Fondue:

Dippers cut into Bite sized pieces such as: Strawberries, cherries, bannas, oranges, pound cake, marshmallows, angel cake, melon, apples and even pretzels.

6 1-ounce squares of unsweetened chocolate
1 1/2 cups of sugar
1 cup of light cream
1/2 cup of butter
1/8 teaspoon of salt
3 tablespoons of creme de cacao or orange flavored liqueur

In saucepan, melt chocolate over low heat. Add sugar, cream, butter, and salt. Cook, stirring constantly, about 5 minutes or until thickened. stir in Liqueur. pour into fondue pot and place over burner. Spear you choice of goody on fork and dip away in sauce.

M & M Popcorn Treat

This is so simple to do, and I'll confess I saw it on Pinterest and just had to share.

Either pop a batch of popcorn in your popcorn maker, or make 2 microwave bags of popcorn - no flavoring. Add a dash of sea salt or two. Then, add a bag of M&M's. They could be whatever the holiday color is or just regular. a bag of mini-M&M's would be fine too.   Then melt either a pound bag of Wilton white chocolate candy melts or a package of almond bark. Mix together thoroughly, and then spread on a cookie sheet to dry. Once dry, package up in airtight bags or containers to eat.  Simple, Easy and Delicious.

Almond Joy Oatmeal

Almond Joy Oatmeal - 1 serving

1/2 Cup steel cut oats
1 Cup milk (you can use almond milk for a slightly different flavor)
2 Tablespoon shredded coconut, unsweetened
2 Tablespoon sliced almonds ( I like mine chopped)
2 tsp chocolate chips (I like the mini size for this)
Pinch of salt

Put your milk & oats in a small pan over medium heat. Simmer for 20-30 minutes depending on how chewy you like your oatmeal. once done, toss in a pinch of salt, the coconut, and almonds. Serve in a bowl with chocolate chips on top.

adapted from a recipe on cookin' cowgirl's blog

Eclair Cake

Cake:
1 stick butter
4 eggs
1 cup flour
1 cup water

Boil water and butter
Remove from heat
Mix slowly, adding flour
Mix in eggs one at a time

Pour into a greased  13 x 9 cake pan
Bake at 375 degrees for 20-30 minutes (very lightly browned—don’t be concerned about the appearance)
Cool about 30 minutes;

Topping:
2 vanilla or French vanilla small instant pudding
8 oz. cream cheese  (soften)
8 oz. Cool Whip
3 cups Milk
Chocolate Sauce  (Chocolate Sundae Sauce froom the store works well)

Beat together the pudding, milk and cream cheese to a pudding-like consistency
Pour on top of Cake
Spread container of Cool Whip on top of mixture
Decorate with lines of Chocolate Sauce

Pot de Chocolat

This lovely rich dessert uses the blender to pull off its magic. It makes 6 servings.

First, scald a cup of light cream. That means a cup of light cream, heated on the stove to just below boiling.

Then into the blender put  a cup of semi-sweet chocolate morsels, two egg yolks, 3 tablespoons of Rum or Brandy, and of course the scalded cream. Blend it at high speed until the racket stops. Pour it out into small serving bowls, or demitasse cups, or Japanese teacups. Its very rich, so little dish goes a ways.  Chill for about three hours before serving.

Crisco Frosting

Crisco Frosting - From Isabel Ryea (my great grandmother)

Put in double boiler
1 cup cold milk
5 tablespoons flour
a pinch of salt
Cook until blended. Cool until cold.
Add
1 cup granulated sugar
1 cup crisco
Beat altogether very well.
Then add 1 tablespoon of vanilla.

To make chocolate crisco frosting use 3 tablespoons and flour and 2 tablespoons cocoa instead of the 5 tablespoons flour listed above.

This recipe is from Aunt Nancy's cookbook. Actually she was my Great-grandmother's sister, so that means she was a great-grand aunt. I never knew Aunt Nancy Bouffard, she died back in 1957. Born Nancy Osborn in 1897, she was one of 17 children in a blended family. She kept a little recipe book that I now have. When I can decipher her hand writing I'll post a few recipes here.

The Best Fudge Ever

My ultimate favorite fudge isn't fancy. It doesn't require fancy equipment. it isn't made with rare ingredients. Its the simple never-fail fudge recipe on the back of the fluff jar. Every year I make this at Christmastime for small gifts. I have to give it away, because if I make a batch of this and it sits in my apartment for more than a day or two, I will eat it. I will eat it all. smooth creamy and very difficult to stop eating - I give you my fave fudge recipe: Never Fail Fudge.

Ingredients:

2 & 1/2 cups of sugar
1/4 cup of butter
1 five ounce can of evaporated milk
1 jar of Marshmallow Fluff (7 & 1/2 oz jar)
3/4 teaspoon salt
3/4 teaspoon vanilla
1 twelve ounce package of semi-sweet chocolate chips

Combine first 5 ingredients. Stir over low heat until blended.
Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling.
Boil slowly, stirring constantly for five minutes. (soft ball stage)
Remove from heat.
Stir in chocolate and vanilla until chocolate is melted.
Pour into a well-buttered 9 x 9 pan and let cool.
Cut and share.

Almond Cheesecake Brownies

These Almond Cheesecake Brownies are more work than most of my recipes. They are however well worth it. From The Chocolate Lovers Cookie Cookbook, by Tupperware:

Ingredients:
4 1 ounce squares of semi-sweet chocolate
5 Tablespoons butter, divided
1 3 ounce package of cream cheese
1 cup sugar, divided
3 eggs, divided
1/2 cup  plus 1 tablespoon all-purpose flour
1&1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon almond extract
3/4 cup slivered or chopped almonds, divided
Almond Icing

Preheat the oven to 350 degrees. Butter an 8 - inch square pan.  Melt chocolate and 3 tablespooons of butter in small heavy saucepan over low heat. Set aside. Mix Cream Cheese with remaining 2 tablespoons butter  in small bowl. Slowly add 1/4 cup of the sugar, blending well.  Add 1 egg, the 1 tablespoon of flour, and 1/2 teaspoon of vanilla. Set aside.  Beat remaining 2 eggs and 3/4 cup sugar in large bowl until light. Add the baking powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 1 teaspoon vanilla and the almond extract. Stir in 1/2 cup almonds. Spread half of the the chocolate mixture in prepared pan. Cover with cream cheese mixture, then  spoon rest of the chocolate  mixture over the top. Swirl with Knife or spatula to create a marbled effect.  Bake 30 to 35 minutes or until set in center. Don not overbake. Meanwhile, prepare almond Icing. Cool brownies 5 minutes, then spread icing evenly over the top. Sprinkle with remaining 1/4 cup almonds.  Cool completely before cutting into small squares.

Almond Icing:
1/2 cup semisweet chocolate chips
2 tablespoons butter
3 tablespoons milk
1/4 teaspoon almond extract
1 cup powdered sugar

Combine chocolate chips, butter, milk and almond extract in small heavy saucepan. Stir over low heat until chocolate is melted. add powdered sugar and beat until glossy and easy to spread.

Ginger's Peanut Butter Balls

This makes a LOT of peanut butter balls, and is time-intensive. However the end result is worth the work.

Ingredients
2 cups Creamy Peanut Butter
1/2 cup of butter
1 pound of powdered sugar
16 oz of chocolate (I prefer dark or semi-sweet)

Instructions
Mix 2 cups creamy peanut butter with 1/2 cup of butter. Gradually add 1 pound of powdered (confectioner) sugar. Roll into balls the size or large marbles. Put into fridge to chill. Then dip balls into chocolate (usually you need 16 oz. for one batch) and set on wax paper until firm.

Notes
If not using special chocolate for cooking then we add 1 TB veg oil per 6 oz of choc chips when melting in double boiler.

Almost a Mounds Bar

1 lb. coconut
1/4 lb. butter, melted
2 lb. powdered sugar
1 can sweetened milk ( I use Eagle Brand)
12 oz. bag chocolate chips
1 block paraffin (this makes it easier, although you can use less if you'd like)


Mix together coconut, butter, powdered sugar, nuts, and milk. Shape into balls. Refrigerate overnight.
Melt chocolate with paraffin in double boiler.
With toothpick or fork, dip each refrigerated ball.
Place on wax paper and let dry.

Black Bottom Cupcakes

Black Bottom Cupcakes

8 oz of cream cheese
1 1/2 c flour
1 egg
1 c. sugar
1/8 tsp salt
1/4 c. cocoa
1/3 c. sugar
1/2 tsp salt
6 oz pkg chocolate chips
1 tsp baking soda

In one bowl combine cream cheese, egg, 1/8 tsp salt, 1/3 c sugar. beat well, then stir inchocolate chips.

In second bowl, combine the flour, remaining sugar and salt, cocoa and baking soda.

Add to second bowl: 1 c cold water, 1 Tbsp vinegar, 1/3 c. oil, 1 tsp vanilla.

Beat well.  Fill muffin cups 1/3 c with cocoa mixture; top with heaping teaspoon of cream cheese mixture.
Bake 30 to 35 minutes at 350 degrees.

no frosting needed. Makes 24 small or 18 regular size cupcakes