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 Chocolate Temptations
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By: BrendaMTaylor (offline) on Thursday, January 21 2010 @ 08:07 PM EST (Read 1917 times)  
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What more can be said about chocolate - it deserves it's own food group.....all things chocolate, and recipes using chocolate can be placed here.


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Living in the land of lakes - Beautiful Western Kentucky...


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By: BrendaMTaylor (offline) on Thursday, January 21 2010 @ 08:49 PM EST  
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Visit these sites for chocolate products and recipes to drool over and even to try...


Ghirardelli

Valrhona

Green & Black's

Callebaut

Guittard Chocolate Company

Baker's Chocolate

Nestles Chocolate & Confectionery

Hershey's

Chocosphere


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By: BrendaMTaylor (offline) on Friday, January 22 2010 @ 12:41 AM EST  
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Lower Cal Mini Brownie Cups

from Hershey's Kitchen

Ingredients:

1/4 cup (1/2 stick) light margarine
2 egg whites
1 egg
3/4 cup sugar
2/3 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt


MOCHA GLAZE(recipe follows)

Directions:

1. Heat oven to 350F. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups or spray with vegetable cooking spray.

2. Melt margaine in small saucepan over low heat; cool slightly.

3. Beat egg whites and egg in small bowl on medium speed of mixer until foamy; gradually add sugar, beating until slightly thickened and light in color. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until blended. Gradually add melted margarine, beating just until blended. Fill muffin cups 2/3 full with batter.

4. Bake 15 to 18 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Prepare MOCHA GLAZE; drizzle over tops of brownie cups. Let stand until glaze is set. Store, covered, at room temperature. 24 brownies.


MOCHA GLAZE

1/4 cup powdered sugar
3/4 teaspoon HERSHEY'S Cocoa
1/4 teaspoon powdered instant coffee
2 teaspoons hot water
1/4 teaspoon vanilla extract

Stir together powdered sugar and cocoa in small bowl. Dissolve instant coffee in water; gradually add to sugar mixture, stirring until well blended. Stir in vanilla.


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By: BrendaMTaylor (offline) on Friday, January 22 2010 @ 12:48 AM EST  
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Deep Dish Brownies

from Hershey.com

Ingredients:

3/4 cup (1-1/2 sticks) butter or margarine, melted
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:

1. Heat oven to 350F. Grease 8-inch square baking pan.

2. Combine butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter evenly into prepared pan.

3. Bake 40 to 45 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 16 brownies.


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By: BrendaMTaylor (offline) on Friday, January 22 2010 @ 12:54 AM EST  
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Hot Fudge Pudding Cake

from Hershey's

Ingredients:

1-1/4 cups granulated sugar, divided
1 cup all-purpose flour
1/2 cup HERSHEY'S Cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Whipped topping

Directions:

1. Heat oven to 350F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.

2. Pour batter into ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.

3. Bake 35 to 40 minutes or until center is almost set. Remove from oven; let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. About 8 servings.


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By: BrendaMTaylor (offline) on Friday, January 22 2010 @ 01:06 AM EST  
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Chocolate Bread Pudding

adapted from Martha Stewart.com

Ingredients

Serves 6

1 tablespoon butter, plus more for baking dish
8 slices (8 ounces) cinnamon-raisin bread or plain bread
2 cups milk
3 ounces semisweet chocolate or you may use cocoa - about 6 Tbsp.
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Directions

1.Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.

2.In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.

3.Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.

4.Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.


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By: BrendaMTaylor (offline) on Friday, January 22 2010 @ 01:11 AM EST  
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Delicious Chocolate Cookies

Ingredients

Makes 2 dozen

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Directions

1. Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

2. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

3. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheet. Bake, rotating sheet halfway through, until cookies are shiny and crackly, but soft in centers, 12 to 15 minutes. Cool on sheet 10 minutes.


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By: BrendaMTaylor (offline) on Tuesday, January 26 2010 @ 05:12 PM EST  
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Deluxe Chocolate Marshmallow Bars

from Taste of Home on Facebook

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts, optional
4 cups miniature marshmallows

TOPPING:

1-1/3 cups semisweet chocolate chips
1 cup peanut butter
3 tablespoons butter
2 cups crisp rice cereal

Directions

In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Beat in vanilla.

Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350 for 15-18 minutes. Sprinkle with marshmallows; bake 2-3 minutes longer. Remove to a wire rack. Using a knife dipped in water, spread the melted marshmallows evenly over top. Cool completely.

Topping

Combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Spread over bars immediately. Chill. Yield: about 3 dozen.


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