Yeah, yeah. It's no wonder why I'm the Queen of Cellulite! But, I will be a Chocoholic until my dying day, and won't regret a single delicious morsel!
Below you will find some of my absolute favorite recipes featuring what I consider to be the Nectar of the Gods - CHOCOLATE!! It's only fair to share the good stuff... besides, you can always start that diet tomorrow!!
So put on your apron, get out your mixing bowl and measuring spoons and have a blast! ...and don't forget to buy plenty of extra chocolate to pick on while you're busy in the kitchen!!
Enjoy!! ~ Barbara-Ann a.k.a. Cellulite Queen
"One single day without Chocolate is enough to make me pull my hair out!!"
Chocolate Peanut Butter Bon-Bons
1-1/2 cups Powdered Sugar 1 cup graham cracker crumbs* 1/2 cup butter or margarine 1/2 cup peanut butter 1 pkg. (12 oz.) semisweet chocolate chips
Mix powdered sugar and cracker crumbs together.Heat margarine and peanut butter in microwave until melted.Stir into crumb mixture and shape into 1 inch balls.
Heat chocolate chips in microwave at 30 second intervals until completely melted.Dip balls into chocolate to coat and place on waxed paper. Refrigerate until firm.
Yields about 4 dozen
* I toss them into my blender and pulse until powdery.
Chocolate Rum Balls 3 cups finely crushed* vanilla wafer cookies (approx. 75) 2 cups powdered sugar 1 cup finely chopped pecans 1/4 cup unsweetened cocoa powder 1/2 cup rum (I prefer dark rum) 1/4 cup light corn syrup Granulated sugar to coat Mix all ingredients together, and roll into tablespoon sized balls.
Roll the balls in granulated sugar to coat and refrigerate in a tightly covered container for at least one week before serving.
Flip container upside down one day, then right side up the next day, etc. This ensures the bottom rum balls don't get soggy during this necessary 'waiting' period. (Trust me; the wait is WORTH it!!) Yields about 5 dozen
* I toss them into my blender and pulse until powdery.
Mix mashed potatoes, powdered sugar and almond extract, then stir in coconut.
Drop by rounded teaspoonfuls onto waxed paper and roll into 1 inch balls. Refrigerate at least 1 hour until firm.
Heat chocolate chips in microwave at 30 second intervals until completely melted.Dip balls into chocolate to coat and place on waxed paper. Refrigerate until firm. Yields about 4 dozen
* I make mashed potatoes using the instant flakes; it's quicker and easier and tastes the same as regular mashed potatoes in this recipe.
Chocolate Pecan Pie
1 frozen pie crust, defrosted 1-1/2 cups pecan halves 4 Tbs. (1/2 stick) butter 4 oz. semisweet chocolate chips 3 eggs 1 cup light corn syrup 1/4 cup sugar 1 tsp. vanilla extract
Preheat oven to 375°F. Spread the pecan halves out on a baking sheet and toast in the oven 5 to 7 minutes.
In a small saucepan over low heat, (or in a microwave oven at 30 second intervals) melt the butter and chocolate together, stirring until smooth and blended.
In a mixing bowl, beat the eggs until just blended. Add the corn syrup, sugar and vanilla and beat until just blended.
Fold in the chocolate mixture, then gently stir in the pecan halves.
Spoon the mixture into the pie crust and bake until the filling is just set around the edges and the center shakes slightly, about 35 minutes.
Transfer the pie to a wire rack and cool at least 1 hour before slicing.
Yields 1 pie which serves 8 to 10 slices
Chocolate Banana Cupcakes
1/4 cup butter or margarine, softened 1-1/2 cups sugar 2 large eggs 3 bananas, mashed (about 1 cup) 1 tsp. vanilla extract 2 cups all-purpose flour 1-1/2 tsp. baking soda 1/8 teaspoon salt 1/3 cup buttermilk* 1 cup of semisweet chocolate chips Vegetable cooking spray 1 container of chocolate ready made frosting (optional) Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, banana, and vanilla, beating until blended. Stir together flour, soda, and salt. Add flour mixture to banana mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition. Stir in chocolate chips.
Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into pans, filling cups two-thirds full. Bake at 350° for 20 minutes. Remove cupcakes from pans immediately, and cool on wire racks. Spread with frosting, if desired.
Yields 18 cupcakes *Buttermilk Substitute: Combine 1-1/4 teaspoons of white vinegar or lemon juice with enough milk to make 1/3 cup. Stir well and set the mixture aside for five minutes before using.
Chocolate CInnamon Fondue
1/4 cup margarine 12 ounces semisweet chocolate chips 1/4 cup all-purpose flour 2 cups light corn syrup 1/4 cup Kahlua or other coffee-flavored liqueur 1/2 teaspoon ground cinnamon Melt margarine and chocolate in a medium sized saucepan over medium heat. Add flour, stirring with a wire whisk until blended. Cook 1 minute, stirring constantly. Add corn syrup and Kahlua, and cook 1 minute longer.
Remove from heat; stir in cinnamon. Pour into a fondue pot* and keep warm.
Serve fondue with strawberries, banana chunks, orange sections, and cubed pound cake.
Yields about 4 cups.
* You can also use a slow cooker, crock pot or potpourri burner instead of a fondue pot with a flame.
Chocolate Mousse 4 oz. semisweet chocolate chips 3 Tbs. butter 3 eggs, separated (put egg whites into a large bowl) 2 Tbs. powdered (confectioners) sugar
Melt chocolate and butter in a microwave safe bowl at 30 second intervals until melted.
Add the egg yolks to the melted chocolate and quickly whisk together. Set aside.
Using an electric mixer on medium to high speed, whip the egg whites in the large bowl until they form stiff peaks. Then beat in the powdered sugar.
Using a rubber spatula, gently fold the chocolate mixture into the egg whites, being careful not to deflate the whites.
You can either leave the mixture in the mixing bowl, or spoon it individual glasses. Cover and refrigerate until very firm, at least 6 hours or for up to 24 hours. Serve well chilled.
Yields 4 to 6 servings
Mumma’sChocolate Turtle Cake 1 box German Chocolate Cake Mix (prepared according to instructions) 2 cups Chopped Walnuts 1 stick butter or margarine 1 (14-ounce) can Eagle Brand sweetened condensed milk 12 oz. Semisweet chocolate chips 14 oz. pkg. Caramel Candies Preheat oven to 350 degrees. Butter and Sugar a 13” x 9” baking pan, and pour half of the prepared cake mix batter into it and bake for 15 minutes. Meanwhile, in a microwave safe bowl, combine the caramels, butter or margarine and the condensed milk, and microwave in one-minute intervals for about 5 minutes, or until melted and combined well.
Pour the melted mixture over the half of the baked cake in the pan. Sprinkle half of the nuts and half of the chocolate chips over the melted mixture. Then Spoon the remaining half of the prepared cake mix batter on top, sprinkling the remaining nuts and chocolate chips over that and bake for 25 minutes. Serve hot or cold.
This is my Mom's recipe, and it's a true Chocoholic's dream come true!!
Chocolate Raspberry Brownies 1 cup butter, softened 5 squares of unsweetened baking chocolate, chopped 2 cups sugar 4 eggs 2 tsp. vanilla extract 1-1/4 cups all-purpose flour 1 tsp. baking powder 1/2 tsp. salt 1 cup chopped walnuts 3/4 cup raspberry* jelly or jam Melt butter and chocolate in a heavy saucepan over low heat, stirring constantly until smooth.Remove from heat.
Whisk in sugar, eggs and vanilla.
Mix flour, baking powder and salt in a small bowl.Add to chocolate mixture and whisk to blend.Stir in nuts.
Pour 2 cups batter into the bottom of a greased 13" x 9" baking pan**.Freeze until firm, about 20 minutes.
Spread jelly or jam over frozen brownie batter in pan, then spoon remaining batter over jelly or jam layer. Let stand 30 minutes at room temperature to thaw.
Bake brownies at 350 degrees for approximately 35 minutes, or until toothpick tester comes out clean. Let cool before serving. Yields about 2 dozen brownies
* Can use any fruit flavored jelly or jam ** Can also use a 9" x 9" baking pan, but brownies will be thicker and there will be less of them.
Chocolate Raspberry Cheesecake 2 (3-ounce) packages cream cheese, softened 1 (14-ounce) can Eagle Brand sweetened condensed milk 1 egg 3 Tbs.lemon juice 1 tsp.vanilla extract 1 cup fresh or frozen raspberries 1 ready made chocolate crumb pie crust Chocolate Topping* (recipe follows) Preheat oven to 350°F. In medium bowl, beat cream cheese until fluffy.Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice, and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cream cheese mixture over fruit and bake 30 to 35 minutes or until center is almost set. Cool. Prepare Chocolate Topping and spread over cheesecake; chill.
Yields 1 pie which serves 8 to 10 slices * Chocolate Topping: In asmall microwave safe bowl, melt 6 ounces of semisweet chocolate chips and 1 tablespoon of shortening or butter/margarine at 30 second intervals until smooth. Spread over the pie and refrigerate for one hour.
Chocolate Rocky Road Fudge
16 oz. semisweet chocolate chips 14 oz. can Eagle brand sweetened condensed milk 2 Tbs.margarine or butter 2 cups roughly chopped peanuts (or mixed nuts, etc.) 1 (10-1/2 oz) bag miniature marshmallows In heavy saucepan over low heat melt chocolate chips with eagle brand milk and margarine, remove from heat.
In large bowl combine nuts and marshmallows, fold in chocolate mixture.
Spread in wax paper lined 13" x 9" pan. Chill 2 hours or until firm. Remove from pan, peel off wax paper; cut into squares. Cover and store at room temperature.
Tip: mixture can also be dropped onto wax paper placed on a cookie sheet by the teaspoonful.
Chocolate Bread Pudding
1 pkg. (12 oz.) semisweet chocolate chips 1 (14-ounce) can Eagle Brand sweetened condensed milk 4 eggs 1 cup hot water 1 tsp.orange zest (optional) 5 cups day-old French bread or white bread, crusts removed and cubed 2 Tbs. butter or margarine Caramel Sauce (optional, recipe below) Preheat oven to 350 degrees. In heavy saucepan, over low heat, melt all but 2 tablespoons of the chocolate chips. Whisk together sweetened condensed milk, eggs, water, orange zest (optional) and melted chocolate chips. Stir bread into chocolate mixture and let stand 1 to 2 minutes.Spoon bread mixture into lightly buttered 13" x 9" baking dish. Dot top with butter. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Remove from oven and sprinkle with reserved chocolate chips. Serve warm with Caramel Sauce (optional)
Caramel Sauce: Combine 1/2 cup butter or margarine, 1/2 cup whipping cream and 1/2 cup brown sugar. Bring to a boil; simmer for 3 to 4 minutes. Serve warm.
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