1 bag (10 oz) mint-flavored semisweet chocolate chips (1 2/3 cups)
2 cups chocolate wafer cookie crumbs
1/4 cup butter, softened
1 tablespoon milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
1 drop green food color
2 cups powdered sugar
1/3 cup butter1 Lightly grease 9-inch square pan with shortening or cooking spray. In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.
* 2 9-inch unbaked pie crusts in glass baking dishes
* 1 cup butter
* 6 ounces dark chocolate
* 3 cups sugar
* 2 tablespoons flour
* 6 eggs
* 2 teaspoons vanilla
* 12 ounce can evaporated milk
* Optional: Whipped Cream
Preheat oven to 400 degrees F. Bake pie crusts blind by either using pie weights in pie crusts or prick holes in bottom and sides to prevent bubbling. Bake for 8 minutes. Remove from oven to rack. Decrease oven temperature to 375 degrees F.
In large saucepan on low melt butter and chocolate, stirring occasionally.
In medium bowl, combine sugar and flour with wire whisk. In another bowl, whisk together eggs, vanilla and evaporated milk. Add a couple of tablespoonfuls of the melted chocolate mixture to the egg mixture and stir. Add both sugar and egg mixtures to pan of melted chocolate. Stir to combine. Increase heat to medium and stir constantly for 10 minutes.
Evenly divide filling between the 2 pie pans. Bake for 30 minutes.
Makes 2 Pies. (One to share and one to eat?)
Serve with whipped cream.
Absolutely Deep Dark Chocolate Fudge Cookies
1/2 cup cocoa powder unsweetened
1 1/2 cup flour, all-purpose
1 teaspoon baking soda
1 teaspoon salt
8 ounces chocolate (semi-sweet) baking, semisweet, broken
4 ounces chocolate unsweetened baking, unsweetened, broken
1 1/2 cup sugar light brown, firmly packed
3/4 cups butter unsalted
3 large eggs
1 teaspoon vanilla extract
18 ounces chocolate chips semisweet
1 cup heavy whipping cream
2 tablespoons butter unsalted
3 tablespoons sugar granulated
4 ounces chocolate (semi-sweet) baking, semisweet, broken
To prepare Cookies: Preheat oven to 325 degrees. Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper. Set aside. Heat 1 inch of water in the bottom of a double boiler over medium heat. Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at room temperature.
Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition. Add vanilla and beat on medium 30 seconds. Add melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add chocolate chips and mix thoroughly with rubber spatula.
Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes, rotating sheets from top to bottom about halfway through baking time. Cool cookies on pans 5 to 6 minutes.
Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container.
To prepare chocolate Ganache: Heat cream, butter and sugar in medium saucepan over medium-high heat. When hot, stir to dissolve sugar. Bring mixture to boil. Place chocolate in stainless steel bowl and pour boiling cream over chocolate. Let stand 5 minutes. Stir until smooth. Cool to room temperature. (Ganache can be made 3 to 4 days ahead and refrigerated. Reheat, stirring. Bring to room temperature before using.)
Put ganache in a serving bowl, so guests can dip their cookies in before eating. Makes about 2 1/2 cups.
Makes 3 to 3 1/2 dozen cookies.
CHOCOLATE CAKE WITH RUM-SPIKED FIGS
Yield: 12 Servings
With a small knife remove the hard bit of stem at the tip of each fig. Place the figs in a small saucepan with the rum and water. Bring to a boil over high heat. Cover pan, reduce heat to simmer and continue cooking until figs are tender, about 20 minutes. Set aside. Grease botton and sides of a round baking pan – 9 inches in diameter and 2 inches high – with shortening or vegetable oil. Line the bottom with a circle of parchment or aluminum foil. Set aside.
Cut the chocolate into small pieces and melt it with the butter in the top of a double boiler. (I use a&127 microwave). Remove from heat and stir until smooth. Crack the eggs into a large bowl. Add cocoa and sugar to the eggs and beat with an electric mixer until blended evenly. Drain the figs, discarding the liquid. Stir figs and chocolate into the egg mixture and mix well. Spoon the batter into the prepared pan.
Bake in a preheated 350 degree oven until the cake rises to the top of the pan and feels set in the center, about 40 minutes. Let it cool in the pan on a wire rack. When cool, turn it out onto a rack. Remove the parchment or foil, invert the cake into a large serving plate. Cover it and refrigerate until ready to serve. Accompany with whipped cream.