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Chocolate Arabians

Chocolate Arabians

Servings: 0

Ingredients:
1/4 pound unsalted butter
1/2 cup semi-sweet chocolate chips (3 oz.)
2 large eggs
1 teaspoon coffee liqueur
1/2 cup all-purpose flour
3/4 cup sugar
1 teaspoon instant espresso powder (or instant coffee)
1/2 cup pecans (2 oz.)
24 large pecan halves

Directions:
In a medium saucepan, bring 2 inches of water to a simmer and remove from heat. Cut butter into 1-inch pieces and put into a heatproof bowl with the chocolate. Set the bowl over the hot water and stir until smooth. Cool slightly. Whisk in the eggs and liqueur, then stir in the flour, sugar, and espresso. Chop and stir 1/2 C. of the pecans into the batter. Adjust oven rack to middle position and heat oven to 350 degrees F. Line two mini-muffin tins (each with 12 cups) with paper muffin cups. Spoon batter into cups, filling them three-quarters full and placing a pecan half in the center of each cup of batter. Bake until batter is set and a toothpick inserted into the centers comes out clean, about 20 minutes. Cool 2-3 minutes in muffin tins, then transfer each piece to a wire rack. (can store in an airtight container for three days or freeze up to 1 month.) May be served in the paper cups, or removed from papers before serving.

Ultimate Turtle Brownies

Ultimate TUltimate Turtle BrowniesBY BETTY CROCKERIngredients 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix Water, vegetable oil and eggs called for on brownie mix box 36 caramels, unwrapped (from 14 oz bag) 3 tablespoons whipping cream 1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag) 2/3 cup coarsely chopped pecans STEP 1Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides 9-inch square pan with baking spray with flour. Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.STEP 2Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.STEP 3Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.STEP 4Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.urtle Brownies

BY BETTY CROCKER

Ingredients1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix Water, vegetable oil and eggs called for on brownie mix box 36 caramels, unwrapped (from 14 oz bag) 3 tablespoons whipping cream 1 1/3 cups semisweet chocolate chunks (from 11.5 oz bag) 2/3 cup coarsely chopped pecans

STEP 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides 9-inch square pan with baking spray with flour. Make brownie batter as directed on box. Spread 1/2 of batter in pan. Bake 18 minutes.
STEP 2 Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
STEP 3 Pour caramel over partially baked brownie; spread to within 1/4 inch of edges. Sprinkle with 2/3 cup of the chocolate chunks and 1/3 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 2/3 cup chocolate chunks and 1/3 cup pecans.
STEP 4 Bake 34 to 37 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 4 rows. Store covered at room temperature.
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Recipe of the day! Cherry Rum Balls

Ingredients:

* 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
* 1/2 cup rum
* 1/4 cup light corn syrup
* 3 cups finely crushed vanilla wafer cookies(about 80 cookies)
* 1-1/2 cups finely chopped pecans
* 1/2 cup powdered sugar
* Additional powdered sugar
* Red candied cherries, halved (optional)

Directions:
1. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted. Stir in rum and corn syrup.

2. Stir together vanilla wafer crumbs, pecans, and 1/2 cup powdered sugar. Drizzle chocolate mixture over crumb mixture, stirring until well blended. Shape mixture into 1-inch balls; roll in powdered sugar. If desired, place cherry half in center of each cookie, pressing down lightly.

3. Store in airtight container several days to develop flavor. Before serving, roll balls in additional powdered sugar, if desired. About 4 dozen cookies.

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