Best Blog of Chocolat Recipes

Friday, February 27, 2015

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

1 stir together in a saucepan the cocoa, flour, sugar, and salt.
2 gradually add the boiling water and let the mixture boil for 5 minutes, stirring constantly.
3 remove from heat, add the boiling milk, and serve. (strain if necessary.).

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

1 spray a 13x9" baking pan -- with non stick vegetable spray.
2 place a single layer of waverly crackers in the bottom of pan.set aside.
3 in a large saucepan, combine the sugar, sorghum, milk, graham cracker crumbs and margarine.
4 bring ingredients to a full rolling boil over medium high heat and boil for 1 1/2 minutes.
5 immediately pour over the waverly crackers in the pan.top with another layer of crackers.
6 in a small saucepan, combine the peanut butter, chocolate, and butterscotch chips, -- melt over medium heat, stirring constantly --
7 pour over the second layer of crackers.
8 cool and cut with a sharp knife.

Total Time: 10 mins Preparation Time: 10 mins

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

1 cream margarine and sugar with wooden spoon in 6 quart saucepan.
2 mixing thoroughly, stir in milk over medium heat(stirring constantly). evenly work from bottom of pan.
3 cook to full rolling boil(approx. 10 minutes).
4 if using candy thermometer, cook to 230 degrees. if not, cook 7 minutes from start of full rolling boil, still stirring constantly(i always do it this way and it has never failed me).
5 remove from heat and add marshmallow creme, chocolate chips and vanilla(nuts also if using).
6 beat until very think and creamy.
7 pour into an 11x16 tray which has been lightly and evenly buttered.

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

1 for cupcakes: preheat oven to 375º f. paperline or grease 24 muffin cups.
2 combine flour, baking powder and salt in small bowl. beat granulated sugar, butter and vanilla extract in large mixing bowl until creamy. add eggs, one at a time, beating well after each addition. gradually beat in flour mixture alternately with milk. stir in 3/4 cup morsels. spoon into prepared muffin cups, filling 3/4 full.
3 bake for 18 to 20 minutes or until tops spring back when lightly pressed. cool in pans for 10 minutes on wire racks; remove to wire racks to cool completely. frost; sprinkle with remaining morsels.
4 for frosting: microwave 1 cup morsels in a medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir. the morsels may retain some of their original shape. if necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. beat powdered sugar, butter, milk, vanilla extract and melted chocolate in small mixing bowl until creamy.

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

1 to make the crust: with a fork, combine the peanut butter and corn syrup, then gradually incorporate the cornflakes. when mixture becomes hard to handle, mix with hands. pat it down and up the sides of a 9-inch pie plate. to make the pie filling: pat the softened ice cream into the crust. smooth the top with a rubber spatula. wrap the pie with plastic wrap and freeze it for at least 2 hours or until ice cream is frozen solid. to serve: dip a knife into hot water and slice the pie into servings.top with chocolate sauce, whipped cream and chopped nuts.