Strawberry Fritters With Chocolate Sauce

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1/4 cup heavy cream
• 3 eggs
• 1/4 teaspoon salt
• 2 tablespoons packed brown sugar
• 1 teaspoon ground cinnamon
• 2 cups hulled strawberries
• 1 quart vegetable oil for frying
• 1 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 2 tablespoons confectioners' sugar for dusting

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• in a large bowl, whisk together the flour, 1/4 cup butter, 1/3 cup cream, eggs, salt, brown sugar, and cinnamon. add the strawberries to the batter and fold gently to coat.
• heat the oil in a large heavy pot over medium-high heat to 360 degrees f (180 degrees c).
• meanwhile, make the chocolate sauce by combining the chocolate chips, 3 tablespoons butter, vanilla extract, and 1/4 cup cream in a microwave-safe dish. place in the microwave and cook on medium-high heat stirring every 30 seconds until the chocolate chips are melted and the chocolate sauce is smooth. set the dish on a kitchen towel and cover to keep warm.
• working in batches, carefully drop the batter-coated strawberries into the hot oil. fry until the batter is golden brown, flipping the strawberries to brown both sides evenly. remove the cooked strawberry fritters and place on paper towels to drain. dust with confectioners' sugar and drizzle with chocolate sauce to serve. serve remaining chocolate sauce on the side.

triple chocolate cake pops

Ingredients

• Servings: 58
• grand fudge cake:
• 3/4 cup ghirardelli unsweetened cocoa powder
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 1 cup butter or margarine, softened
• 2 teaspoons vanilla
• 2 large eggs
• 1 1/3 cups milk
• ghirardelli buttercream frosting:
• 6 tablespoons butter, softened
• 2 2/3 cups powdered sugar
• 1/2 cup ghirardelli unsweetened cocoa
• 1/3 cup milk
• 1/2 teaspoon vanilla extract
• for the cake pops:
• 5 cups ghirardelli® 60% cacao bittersweet chocolate baking chips
• 2 tablespoons shortening
• 58 round paper lollipop or wooden craft sticks
• 2/3 cup ghirardelli classic white baking chips

Recipe

• to make the grand fudge cake: preheat oven to 350 degrees f. grease and lightly flour two 9-inch round cake pans. in a medium bowl, combine cocoa, flour, baking powder, baking soda, and salt; set aside. in a large bowl, cream butter and sugar on medium-high speed until light and fluffy, about 4 minutes. reduce speed to low, and add vanilla and eggs one at a time, scraping bowl after each addition. alternately add flour mixture and milk (starting and ending with the flour mixture), while mixing on low speed. continue to mix until smooth. pour into prepared pans. bake for 30 to 35 minutes or until a cake tester inserted in the center of cake comes out clean.
• to make the ghirardelli buttercream frosting: in bowl, beat butter until light and fluffy. in a separate bowl, mix powdered sugar with cocoa. blend sugar mixture with butter alternately with milk, beat well after each addition. beat until smooth. blend in vanilla.
• to make the triple chocolate cake pops: crumble the grand fudge cake into a very large bowl. add the ghirardelli buttercream frosting. beat with an electric mixer on low speed until combined. using a small scoop or spoon, drop the mixture into 1-1/2-inch mounds waxed paper-lined baking sheets. roll mounds into balls and freeze for 30 minutes.
• in a small microwave-safe bowl, combine 1/4 cup of the ghirardelli® 60% cacao bittersweet chocolate baking chips and 1/4 teaspoon of the shortening. cook on medium power (50 percent) for 1 minute. remove and stir until smooth. dip one end of each lollipop stick into the melted chocolate and poke sticks into the cake balls (this helps the balls stay on the sticks). freeze for 30 to 60 minutes or until balls are firm.
• in a small microwave-safe bowl, heat the ghirardelli classic white chocolate baking chips on medium power (50 percent) for 1 minute. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. stir until smooth. set aside.
• meanwhile, in a large microwave-safe bowl, combine the remaining ghirardelli 60% cacao bittersweet chocolate baking chips and the remaining shortening. microwave on medium power (50 percent) for 2 minutes. remove and stir. if chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. working in batches, dip the frozen balls into the melted bittersweet chocolate. allow excess to drip off. when the bittersweet chocolate is just set, drizzle the pops with the melted white chocolate. place on prepared baking sheets.* let stand for 30 minutes or until chocolate is set. after chocolate is set, transfer to a storage container and store, covered, in the refrigerator for up to 1 week. let stand at room temperature for at least 30 minutes before serving.

Chocolate Covered Caramel Surprise Cookies

Ingredients

• Servings: 3
• 1 cup white sugar
• 1 cup packed brown sugar
• 1 cup butter, softened
• 2 teaspoons vanilla extract
• 2 eggs
• 2 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 cup chopped pecans
• 48 chocolate covered caramel candies
• 1 tablespoon white sugar
• 1 cup white chocolate chips

Recipe

• in a large bowl, cream together the white sugar, brown sugar, and butter until light and fluffy. beat in the eggs, one at a time, then stir in the vanilla. combine the flour, cocoa, and baking soda, gradually stir into the creamed mixture. fold in the pecans. cover dough and chill for at least one hour. meanwhile unwrap the candies.
• preheat the oven to 350 degrees f (175 degrees c).
• with floured hands, wrap about 1 tablespoon of dough around each piece of candy, completely covering the candy. roll each ball in the remaining tablespoon of white sugar. place 2 inches apart on an unprepared cookie sheet. bake for 7 to 10 minutes in the preheated oven. cookies should be set and slightly cracked.
• melt the white chocolate chips in the microwave oven, or in a bowl over simmering water. drizzle over the cookies when they are cool. if the melted chips are too thick, add vegetable oil to achieve the desired consistency.

Bbq Potatoes With Green Onions

Ingredients

• Servings: 6
• 6 large potatoes, peeled
• 4 green onions, finely chopped
• 2 tablespoons butter
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat an outdoor grill for high heat.
• microwave potatoes on high 5 to 8 minutes, until tender but still firm. cool slightly, and cube.
• place cubed potatoes on a large piece of foil. top with green onions. dot with butter, and season with salt and pepper. tightly seal foil around the potatoes.
• cook on the prepared grill 20 to 30 minutes, until tender.

vegetarian bean burritos

Ingredients

• Servings: 8
• 1 (15.5 ounce) can pinto beans, drained
• 2 tablespoons tomato sauce
• 2 tablespoons taco seasoning mix, or more to taste
• 8 flour tortillas
• 2 cups shredded lettuce
• 2 cups grated colby jack cheese

Recipe

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


• blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
• cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
• place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. spread warm pinto bean mixture, shredded lettuce, and colby jack cheese each warm tortilla. roll the tortilla around the filling to form a burrito.

white chocolate jingle candy

Ingredients

• Servings: 20
• 1 3/4 cups miniature marshmallows
• 1 3/4 cups corn cereal puffs (such as kix®)
• 1 3/4 cups crispy rice cereal (such as rice krispies®)
• 1 3/4 cups thin pretzel sticks
• 1 3/4 cups lightly salted peanuts
• 24 ounces white chocolate candy coating
• 1 cup red and green candy-coated chocolate pieces (such as m&m's®)

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 30 mins


• combine marshmallows, corn cereal puffs, rice cereal, pretzel sticks, and peanuts in a large bowl.
• melt white chocolate in a microwave-safe glass or ceramic bowl at 50% power in 30-second intervals, stirring after each melting, for 1 minute 30 seconds. continue heating in microwave, stirring every 15 seconds, until melted. do not overheat or chocolate will scorch.
• pour melted white chocolate over cereal mixture and gently stir to coat; add chocolate pieces. drop mixture by large spoonfuls a piece of waxed paper. allow to harden for about 15 minutes.

peppermint brittle

Ingredients

• Servings: 2
• 2 pounds white 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 white 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 white chocolate. spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.