CHEESECAKE BROWNIES
1 package (19.8 ounces) fudge brownie mix (do not use mixes with syrup pouches or cans)
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla
1 egg
1/3 cup sugar
Prepare brownie mix as directed on package. Pour into greased 13 X 9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until well blended. include egg and vanilla; mix just until blended. Pour cream cheese over brownie mixture. Cut through batter with a knife several times to create a marble effect. Bake at 350o F for35-40 minutes or until cream cheese mixture is lightly browned. Cool, cut into squares. Serves 24
CHOCOLATE ALMOND COOKIES
1/2 cup butter or margarine, softened
6 tablespoons sugar
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup finely chopped blanched almonds
1/4 to 1/2 cup raspberry jam or jam of your choice
3 squares (1 ounce each) semisweet chocolate, melted
In a mixing bowl, cream butter, sugar and vanilla. Combine flour and almonds; gradually add to the creamed mixture. Shape into one 12-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap; cut into 1/4-in. slices. Place 2 inches apart on ungreased baking sheets. Bake at 350o F for 8- 1 0 minutes or until lightly browned. Remove to wire racks to cool. Spread 1 teaspoon jam on the bottom of half of the cookies; top with remaining cookies. Dip cookies halfway into melted chocolate; shake off excess. Place on waxed paper-lined baking sheets to harden. Yield: 2 dozen.
CHOCOLATE AMARETTO TRUFFLES
2 cups milk chocolate chips
1/4 cup sour cream
2 tablespoons almond flavored liqueur
2/3 cup toasted almonds, crushed
In top of double boiler, melt chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Add liqueur; mix well. Transfer to small bowl. Chill until firm. Drop by rounded teaspoonfuls onto waxed-paper-lined cookie sheets; shape into balls. Roll in almonds. Chill until firm (about 30 minutes). Yield: about 2-1/2 dozen truffles (2 per serving).
Per Serving: 160 Calories; 11g Fat (57.8% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 21mg Sodium.
Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
CHOCOLATE BERRY BARS
5-1/2 cups crisp rice cereal
1/2 cup semisweet chocolate chips
1/2 cup dried cranberries
1/4 cup wheat germ, toasted
1 package (10-1/2 ounces) miniature
marshmallows
2 teaspoons vegetable oil
2 teaspoons milk
In a large bowl, combine cereal, chocolate chips, cranberries and wheat germ; set aside. In a large microwave-safe bowl, combine the marshmallows, oil and milk. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer or until marshmallows are puffed and melted; stir until smooth. Pour over cereal mixture; stir until chips are melted. Spread butter into a lightly greased 13 x 9 x 2-inch pan. Cut into bars. Yield: about 1-1/2 dozen.
Note: This recipe was tested in a 900-watt microwave.
CHOCOLATE BLISS BROWNIES
1/2 cup butter or margarine, softened
1 cup sugar
4 eggs
1 can (16 ounces) chocolate syrup
1 cup all-purpose flour
1 cup chopped nuts
1 teaspoon salt
FROSTING:
6 tablespoons butter or margarine
1-1/2 cups sugar
1/3 cup milk
1/2 cup semisweet chocolate chips
In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add chocolate syrup. Beat in flour, nuts and salt until blended. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350o F for 25-30 minutes or until a toothpick inserted near the center comes out clean (brownies may appear moist). Cool on a wire rack. In a saucepan, melt butter. Add sugar and milk. Bring to a boil; boil for 30 seconds. Remove from the heat; stir in the chips until melted. Beat until frosting reaches spreading consistency. Frost cooled brownies; cut. Yield: 4-1/2 dozen.
CHOCOLATE CARAMEL BARS
1 cup plus 1 tablespoon all-purpose flour, divided
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, melted
1 cup (6 ounces) semisweet chocolate chips
1 jar (12-14 ounces) caramel ice cream topping
1/2 cup chopped walnuts
In a bowl, combine 1 cup of flour, oats, brown sugar, baking soda and salt. Stir in butter; mix well. Press into a greased 13 x 9 x 2-inch baking pan. Bake at 350o F for 10 minutes or until set. Sprinkle with chocolate chips. Combine caramel topping with remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars. Yield: 3 dozen.
CHOCOLATE CREAM CHEESE TRUFFLES
5 (1-ounce) (30 grams) squares unsweetened chocolate, chopped
1 (8-ounce) (250 grams) package cream cheese, at room temperature
4 cups (1 L) sifted icing sugar
1 teaspoon (5 ml) vanilla
Toppings:
Chopped toasted nuts, grated chocolate , flaked coconut and unsweetened cocoa
Melt chocolate in the top of a double boiler set over simmering water, stirring until smooth. Remove from heat; set aside to cool.
Beat cream cheese using an electric mixer until smooth, then gradually add icing sugar until blended. Add vanilla and melted chocolate, mixing thoroughly. Refrigerate until mixture handles well. Roll into 1-inch (2.5-cm) balls. Roll each ball in topping of choice. Keep refrigerated. Makes 4 dozen
Per truffle: 67 calories, 3.4 grams fat, 9.7 grams carbohydrate, 0.5 grams dietary fiber
CHOCOLATE DIPPED STRAWBERRIES 1
1 pint of strawberries
1 package (6 ounces) semi-sweet chocolate chips
Line baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels; set aside. Put chocolate chips in microwave-safe bowl and microwave at 50 percent (medium power) 2-1/2 to 4 minutes until chips look soft and shiny. Stir well. Chocolate should be completely smooth. If chips are not completely melted, microwave a few seconds longer. Holding each strawberry by the stem end, swirl into chocolate to cover 2/3 of the berry leaving the tops exposed; lay on cookie sheet. When all strawberries are coated, refrigerate until chocolate is set. Yield: 1 pint
CHOCOLATE MACAROONS
1-3/4 cups unsweetened coconut
4-1/4 cups Rolled oats or oatmeal
1/4 pound Butter
6 ounces Milk
2-1/2 cups Sugar
1/2 teaspoon Vanilla
3/4 cups unsweetened Cocoa powder
Salt
In a large bowl, mix together the oats and coconut. In a large saucepan add butter, milk, sugar, vanilla, a pinch of salt and cocoa. Mix well and bring to low boil and stir. Remove from stove and stir in oats and coconut. Preheat the oven to 300o F. Using a tablespoon, drop mixture 2 inches apart on a buttered baking sheet. Bake for 20 minutes and remove to a rack to cool.
CHOCOLATE LOLLIPOPS
Simple place the bar in a zip-top plastic bag and microwave one minute at a time on high power until just barely melted. You can also melt the chocolate by placing the bag in a pot of simmering water. For white chocolate, only use the water method.
Note: Before your kids start working with the chocolate, be sure the bag isn't too hot for them to hold.
Cover a cookie sheet with a piece of wax paper and lay down a lollipop stick, popsicle stick or half of a straw. Snip a small hole in a corner of the zip-lock bag. With the chocolate, draw a heart shape around the top part of the stick or straw and then fill it in.
If your kids have trouble making the heart shape, just have them form a circle. Continue until the chocolate is used up. You can decorate the still-warm lollipops with shredded coconut, nuts or sprinkles.
CHOCOLATE ICING
1/2 cup chocolate chips, melted and cooled
2 tablespoons shortening
3/4 cup unsalted butter or unsalted margarine
1 teaspoon vanilla
3/4 cup cocoa, measured then sifted
3-4 cups powdered sugar, measured then sifted
1/2 cup water, cola or half-and-half
ICING
Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the powdered sugar. Add remaining powdered sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency. If not using right away, re-whip before using. Add additional warm water to get correct consistency (a tablespoon at a time).
VELVETY CHOCOLATE ICE CREAM
1 cup milk
3/4 cup sugar
tiny pinch salt
4 to 6 ounces unsweetened chocolate - melted and cooled
1 egg
2 egg yolks
2 cups heavy cream
1 teaspoon vanilla
Freeze ice cream canister according to manufacturer's directions.
Heat milk, sugar and salt. Whisk in egg and egg yolks. Heat slowly, until mixture thickens and looks like loose pudding. Cool well. Stir in melted chocolate, then vanilla. Stir in heavy cream.
Refrigerate overnight or several hours. Process in ice cream maker according to directions. Makes a generous pint.
