Ingredients
- Servings: 2
- 2 pounds chocolate
- 30 small peppermint candy canes
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 1 hr 10 mins
- line a large jellyroll pan with heavy-duty foil.
- place chocolate in a microwave-safe bowl. heat in microwave on medium setting for 5 to 6 minutes. stir occasionally, until chocolate is melted and smooth.
- place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks. stir peppermint into melted chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.
Ingredients
- Servings: 3
- 4 (1 ounce) squares unsweetened chocolate, chopped
- 1 cup semisweet chocolate chips
- 6 tablespoons butter
- 3 eggs
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 2 hrs
- in the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. remove from heat and set aside to cool. in a large bowl, whip eggs and sugar until thick and pale, about 2 minutes. stir in the vanilla and the chocolate mixture until well mixed. combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture. fold in remaining 1 cup chocolate chips. cover dough and chill for at least an hour or overnight.
- preheat oven to 350 degrees f (175 degrees c). roll chilled dough into 1 inch balls. place on ungreased cookie sheets so they are 2 inches apart.
- bake for 9 to 11 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
- Servings: 3
- 1 (1 ounce) square unsweetened chocolate
- 3/4 cup butter
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon orange zest
Recipe
Preparation Time: 30 mins
Cook Time: 10 mins
Ready Time: 50 mins
- preheat the oven to 350 degrees f (175 degrees c). in a microwave-safe dish, melt the unsweetened chocolate, stirring frequently until smooth. set aside.
- in a medium bowl, cream together the butter and sugar until smooth. beat in the egg and vanilla. combine the flour, baking powder, and salt; stir into the creamed mixture. divide dough in two. mix orange zest into one half, and melted chocolate into the other half. use a bit of each mixture to form a ball about 1 inch in diameter.
- bake for 8 to 10 minutes in the preheated oven, or until center is set. cool on wire racks.
Ingredients
- Servings: 10
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 egg
- 1/2 cup chopped almonds
- 2 tablespoons orange zest
- 4 (1 ounce) squares bittersweet chocolate
Recipe
Preparation Time: 25 mins
Cook Time: 50 mins
Ready Time: 1 hr 15 mins
- preheat oven to 350 degrees f (175 degrees c). grease a cookie sheet.
- in a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. beat in the egg and egg , then mix in almonds and orange zest. knead dough by hand until mixture forms a smooth ball.
- roll the dough into a log about 10 inches long; place on the prepared cookie sheet. press down, or roll with a rolling pin, until log is 6 inches wide.
- bake for 25 minutes in preheated oven. after baking, cool on a rack. with a serrated knife, cut into 1 inch slices. place slices, cut side down, back onto the baking sheet.
- return them to the oven for an additional 20 to 25 minutes; turning over half way through the baking. melt the chocolate over a double boiler or in the microwave oven. allow chocolate to cool but not harden before dipping one side of the biscotti into it. place cookies on wire racks, chocolate side up, until cool and dry.
Ingredients
- Servings: 24
- 2 cups water
- 1 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 cup water
- 1 teaspoon sugar
- 3 (.25 ounce) packages active dry yeast
- 1 teaspoon salt
- 7 1/2 cups self-rising flour
Recipe
- in a large bowl place 2 cups water and butter or margarine. microwave about 2 minutes.
- in another bowl, mix 1 cup sugar and eggs.
- in a separate cup, microwave 1/2 cup water for 30 seconds. add 1 teaspoon sugar and dissolve yeast in this.
- mix butter water and sugar and eggs mixture together; add salt. mix in yeast water. stir in 7 to 7 1/2 cups flour. mix well and let rise in the refrigerator overnight, covered.
- when ready to use, dump onto floured surface (do not punch down!) and let warm to room temperature. lightly knead! only work in enough extra flour to handle.
- shape into rolls and place on greased sheet(s). let rest 30 minutes, or until doubled in size.
- bake in a preheated 400 degree f (205 degrees c) oven until tops are golden. brush with oil or butter immediately out of the oven.
Ingredients
- Servings: 24
- 1 cup butter, softened
- 1 cup brown sugar
- 2 cups all-purpose flour
- 1/2 cup sliced blanched almonds
- 1/2 cup chopped red candied cherries
- 2 ounces chocolate (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c). line bottom and sides of an 11x7-inch glass baking pan with parchment paper; leave paper hanging over pan edges so that cookies can be lifted out after baking.
- beat butter and brown sugar together with an electric mixer until light and fluffy, about 2 minutes. stir flour into butter mixture until crumbly; stir in almonds and cherries. press mixture evenly into the bottom of prepared pan.
- bake in the preheated oven until lightly golden at edges, about 20 minutes. score with a sharp knife into bars while in the pan and still warm; allow cookies to cool about 30 minutes. lift cookies from pan and slice to separate along scored marks.
- melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. drizzle melted chocolate over cookies or dip half of each cookie into melted chocolate.
Ingredients
- Servings: 180
- 1 cup semisweet chocolate chips
- 3/4 cup butter
- 4 cups vanilla wafer crumbs (such as nilla®)
- 1 1/2 cups confectioners' sugar
- 1 cup finely chopped pecans
- 1/3 cup unsweetened cocoa powder
- 1/4 cup ground almonds
- 3/4 cup irish cream liqueur (such as baileys®)
- 1/2 cup sour cream
- 4 ounces dark chocolate, chopped, or as needed
Recipe
Cook Time: 10 mins
Ready Time: 9 hrs 50 mins
- place chocolate chips and butter in a saucepan over medium-low heat; stir until melted and smooth, about 5 minutes. remove from heat to cool slightly.
- whisk vanilla wafer crumbs, confectioner's sugar, pecans, cocoa powder, and almonds together in a large bowl; stir in irish cream liqueur, sour cream, and chocolate mixture to form a soft dough. cover mixture with plastic wrap and refrigerate overnight.
- form mixture into 1/2 tablespoon balls with a small scoop; place on a baking sheet. place baking sheet in freezer until firm, about 30 minutes.
- melt dark chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. using a toothpick, dip each ball into melted chocolate to coat; place on waxed paper until chocolate is firm, about 10 minutes.
- place balls in candy cups; store in an airtight container in the refrigerator for up to 6 weeks.
Ingredients
- Servings: 1
- 2 1/2 cups raisins
- 1/2 cup water
- 1 1/2 cups gingersnap cookie crumbs
- 5/8 cup sugar
- 1/3 cup butter
- 3 (8 ounce) packages cream cheese
- 2 teaspoons vanilla extract
- 3 eggs
- 1/2 cup caramel ice cream topping
Recipe
- preheat oven to 325 degrees f (165 degrees c).
- combine raisins and water in a microwave safe bowl, cover and microwave on high for 3 minutes. let stand for 20 minutes then drain.
- melt the butter or margarine. combine cookie crumbs, 1/4 cup of the sugar, and the melted butter or margarine. press the cookie crumb mixture into the bottom of one 9 inch springform pan. set aside 1 cup of the raisins for the topping. sprinkle the remaining raisins evenly over the crust.
- in a large bowl beat the cream cheese until light. gradually beat in the remaining 2/3 cup of sugar. beat in the eggs and the vanilla. pour cream cheese mixture over raisins and crust.
- bake at 325 degrees f (165 degrees c) for 55 minutes. turn off oven and leave oven door ajar for 1 hour. remove cake from oven and let cool completely. cover and refrigerate for 4 hours or overnight. to serve, combine remaining raisins and caramel or butterscotch topping. spread over the top of the cake. makes 12 servings.
Ingredients
- Servings: 3
- 1 (18.25 ounce) package chocolate cake mix
- 1 (16 ounce) container prepared chocolate frosting
- 1 (3 ounce) bar chocolate flavored confectioners coating
Recipe
Preparation Time: 40 mins
Cook Time: 30 mins
Ready Time: 3 hrs 10 mins
- prepare the cake mix according to package directions using any of the recommended pan sizes. when cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
- melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
- use a melon baller or small scoop to form balls of the chocolate cake mixture. dip the balls in chocolate using a toothpick or fork to hold them. place on waxed paper to set.
Ingredients
- Servings: 3
- 1/2 cup unpopped popcorn
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt, or to taste
Recipe
Preparation Time: 2 mins
Cook Time: 3 mins
Ready Time: 5 mins
- in a cup or small bowl, mix together the unpopped popcorn and oil. pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. fold the top of the bag over twice to seal in the ingredients.
- cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. carefully open the bag to avoid steam, and pour into a serving bowl.
